Turkey & Butternut Stew with Crisp Sage

Ingredients

• 3 tbsp (45 ml) olive oil
• 1/3 cup (10 g) fresh sage
• 14 oz (400 g) turkey mince
• 1 (120 g) onion, chopped
• 3 garlic cloves (9 g), minced
• 21 oz (600 g) diced butternut squash
• 10 1/2 oz (300 g) potatoes, diced
• 3 cups (720 ml) low-sodium chicken broth
• 2 tbsp (30 ml) red wine vinegar
• 2 tbsp (16 g) pumpkin seeds, toasted

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Method

1. Heat the oil in a large pot over medium-high heat until it shimmers, fry the sage leaves 20 seconds until they stop sizzling, lift them out onto paper towel and keep them.
2. Brown the turkey hard in the same oil, leaving it undisturbed between stirs, about 8 minutes, until it reads 74°C (165°F) inside.
3. Add the onion and garlic for 3 minutes, until soft, then the squash and potatoes cut into 2 cm dice and the boiling broth. Simmer 12-15 minutes, until both give to a spoon.
4. Crush a quarter of the squash into the broth to thicken it, finish with the vinegar off the heat, crumble the fried sage over and scatter the pumpkin seeds on.