Serves 4
Three boneless skinless turkey breast
Eight ounces of butternut squash - cubed or cut into strips
Eight ounces of sweet potato - cubed or cut into strips
Six whole carrots - tops removed, cut to the same size as the squash and sweet potato
Six celery stalks - tops and bottoms removed
Two yellow onions - diced
Two shallots - thinly sliced
Six garlic cloves - chopped
Ghee or avocado oil
Two cups of vegetable stock
Two sprigs of fresh thyme
Two leaves of fresh sage
Two sprigs of fresh rosemary
Two bay leaves
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Place all the aromatic herbs in a vessel for steeping, be gentle. Set aside for later.
Salt and pepper the turkey and brush with oil or ghee. Set aside.
Place the celery, carrots, shallots, garlic, and onions in a pot. Add salt to the pot and cook over medium heat. When the veggies start to stick to the pan, add oil or ghee. Continue cooking until the onions are clear. If the veggies stick, add a little broth.
Add the sweet potatoes and the butternut squash. Cook for five more minutes.
Add the turkey and the rest of the broth. Cook until the turkey reaches 160F.
Pull the turkey out and cut it into bite size bits or shred and then return it to the cooking vessel.
While this recipe works on a pot on the stove top, it works great in an electric pressure cooker or a dutch oven. The veggies retain their form better in the dutch oven, but the convenience of a pressure cooker is unsurpassed.