1/2 lb ground turkey
2-3 fresh sage leaves (chopped)
1/4-1/2 tsp himalayan salt
1/4-1/2 tsp black pepper
1 tsp poultry seasoning
1 1/2 Tbl Honestly Cranberries (chopped)
1 1/2 Tbl chopped pecans
1/2 bunch chopped kale
2 sweet potatoes
1/4 onion (diced)
1 stalk celery (diced)
Preheat the oven to 350 degrees.
Halve the sweet potatoes, coat in Primal Kitchen Avocado Oil , and roast until tender.
Heat a tablespoon of Avocado Oil in a skillet over medium-high heat. Sauté the onion, celery, and sage until translucent (about 8-10 minutes).
Remove the onion and celery mixture. Add another tablespoon of Avocado Oil , the brown turkey meat, salt, and poultry seasoning.
Remove the turkey. Add the chopped kale and a couple of tablespoons of Primal Kitchen Balsamic Vinaigrette . Cook for 1-2 minutes.
Return the turkey mix to the pan. Sprinkle in the pecans and Honestly Cranberries. Stir to combine.
Scoop out the centers of sweet potatoes (so they look like boats), and fill with turkey stuffing.
Serve and enjoy!