Ingredients:
- 4 oz. diced pancetta
- 3 cups shaved Brussels sprouts
- 1 Tbsp olive oil
- Kosher salt and ground black pepper
- 1 lb ground turkey
- 1 large sweet potato, peeled and cut into 1/2” cubes
- 1 yellow onion, chopped
- 2 parsnips, peeled and chopped
- 1 small jalapeño, seeded and diced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 3/4 cup frozen peas
- 1 cup shredded cheese of choice (cheddar, Monterey Jack, etc)
Directions:
1. Heat a large skillet over medium heat. Add pancetta, break apart and stir until crispy, about 5 minutes. Using a slotted spoon, strain and remove pancetta to paper towel lined plate.
2. To the pancetta grease in the skillet, add the Brussels sprouts. Sauté until browned, about 3-4 minutes. Remove from skillet to a bowl and set aside.
3. Add olive oil to skillet and raise heat to medium-high. Add ground turkey. Season with salt and pepper. Using a wooden spoon, break meat apart and start browning. To the meat add the sweet potato, onion, parsnip, jalapeño, and garlic. Season with salt and pepper. Sauté until turkey is cooked through and veggies start to soften, about 8 minutes.
4. Add chicken broth. Using the wooden spoon, deglaze the bottom of the pan. To simmering broth return the Brussels sprouts and add peas. Stir to combine. Cook until broth has reduced.
5. Reduce heat to low. Top mixture with shredded cheese and cover until cheese is melted. When cheese has melted, remove skillet from heat and top with reserved pancetta. Serve immediately!
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