Turkey Skillet with Shallots and Marjoram

Give this anti-inflammatory, protein-rich turkey skillet featuring our pasture-raised ground turkey!

• 1 pound pastured, ground pork

• 3 shallots, thinly-sliced

• 1 medium sweet potato, cut into ½-inch cubes (about 3 cups)

• 1 cup chopped mushrooms

• 2 tablespoons water

• 2 tablespoons apple cider vinegar

• 1 tablespoon coconut aminos

• 1 tablespoon fresh, minced marjoram (or sub oregano)

• 1 teaspoon sea salt

Place the pork in a large, cold skillet and turn to medium heat. As it begins to cook, break up the meat into small bits. Cook, stirring and breaking up occasionally, until most of the liquid is reabsorbed, the meat is lightly browned, and there is no pink in any of the chunks (about 10 minutes). Transfer to a bowl and set aside, reserving any of the fat leftover in the pan.

In the same skillet with leftover fat, turn the heat to medium. (If there is no reserved fat, add 2 tablespoons of solid cooking fat, like lard, tallow, or coconut oil). Add the shallots and cook, stirring occasionally, until slightly browned - about 3 minutes.

Add the sweet potatoes and cook for 5 minutes, stirring, adding more fat if necessary.

Add the mushrooms, water, vinegar, aminos, marjoram, and salt and stir to combine. Cook for 5-7 minutes, or until sweet potatoes are fork-tender.

Combine the pork with the vegetable mixture, stir to combine, and serve.

We hope you enjoy this easy meal this week! Click here to purchase our turkey for home delivery or local pick up!