1 Tbsp + 1 tsp ghee or butter, divided
1 pound ground turkey
1 1/2 tsp ground sage
1 tsp chili powder
1/8 tsp allspice
1 tsp salt
1/4 cup finely chopped onion
1 clove garlic, minced
1 Tbsp arrowroot powder
3/4 cup chicken stock
1 can coconut milk
1/4 tsp nutmeg
1/4 tsp cayenne
1/2 tsp salt
Fresh ground pepper
Flat-leaf parsley, chopped (optional)
Add 1 tsp ghee to a skillet over high heat. Add ground turkey and sage, chili powder, 1 tsp salt, and allspice. Brown, breaking meat apart. Once browned, remove meat with a slotted spoon and set aside. Drain juices from pan. Return to burner, over medium heat. Add 1 Tbsp ghee and onion. Saute until translucent, tender, and golden, about 5 minutes. Add minced garlic and arrowroot. Whisk and cook for about 1 minute, or until bubbly. Whisk in chicken stock, ensuring there are no lumps. Cook for an additional minute, until thickened and bubbly. Add coconut milk, remaining spices, and cooked turkey. Cook for an additional 5 minutes or until thickened. Stir in parsley if using.
Serve over roasted potatoes, sweet potatoes, or cauliflower florets.
If you don't care about cooking paleo, you can use dairy milk instead of coconut milk and corn starch instead of arrowroot. Just don't use arrowroot with dairy milk or it will get gummy. Serve over biscuits for a special treat!
Very kid-friendly, just watch the amount of cayenne!
Serves 3-4.
