The title says is all. This flavorful protein based entree is my favorite go to these days and it features fried sage. Sage like oregano, thyme, rosemary and tarragon are easy to grow perennial plants that get larger each year and naturally protect us against bacterial and viral infections. Fresh herbs add dimensions of flavor to your meals and have a laundry list of healing benefits. Along with aiding in digestion, sage is said to reduce inflammation, reduce oxidative stress on the body, protect against free radical damage and memory loss. If you have never had fried sage in butter and you don’t already have an herb garden you will after trying this dish.
1 lb. Turkey organic/ground
3 T. Butter unsalted/organic
1.5 c. Red Onion 1 large/chopped
1/2 c. Fresh Sage chopped
1/4 c. Dried Cranberries fruit sweetened and rinsed
1 t. Temple Taste Masala (Magical, Golden or Essential)
1/4 t. Real Salt
Serving Suggestion: Serve on bed of chopped Spinach drizzled with virgin olive oil.
To begin boil water in you kettle, measure 1/4 cranberries (less if you are really going Strict Keto)
Place in glass pyrex measuring cup or a bowl and cover with boiling water. Soak cranberries in bowl with water while preparing the following ingredients.
Place 2 Tablespoons of butter in a medium size pan on medium heat adding the chopped onion.
Saute’ for 5 minutes or until the onions begin to glisten,
Add 1 more Tablespoon of butter and the chopped Sage.
Stir frequently to ensure the sage is getting contact with the oil and heat so it becomes crisp.
After 5 minutes or when the sage is crisp add 1 lb of ground turkey,Temple Taste Masala and Real Salt.
Cook for another 5 minutes stirring to make sure the turkey is cooked all the way through.
Drain and rinse the cranberries again, drain again and place on cutting board to chop into fine pieces.
Stir the cranberries into the Turkey mixture and you have Thanksgiving in 15 minutes.
Serve on a bed of fresh spinach chopped adding chopped Sunflower sprouts if you have them.
Drizzle virgin olive oil on greens and add a scoop or two of Entree’