Per usual, I bought ground turkey at the market, without any recipe in mind. But I did know that I wanted to create something different from anything I’d already made, such as the ground turkey tacos picadillo, turkey burgers with lemon-honey mustard sauce, turkey chili and turkey burgers with sun-dried tomato mayonnaise.
Though this isn’t the most visually appealing dish, the flavors make up for it. I decided to keep the seasoning for the ground turkey gravy simple, making rosemary the prominent flavor. The meal was hearty, comforting and delicious–an ideal dinner for fall. :)
3-4 cloves garlic, minced
1/2 sweet onion (2 cups), finely chopped
1.5 lbs. lean ground turkey
4 tbsp. salted butter
4 tbsp. all-purpose flour
2 cups homemade chicken broth
1 tbsp. fat-free milk
1 tsp. rosemary, plus more or less to taste
Salt and pepper, to taste
Trader Joe’s Brown Rice Medley, cooked
2-3 zucchini, trimmed and grated
Heat olive oil in a large skillet over medium heat. Add onion and garlic and saute until translucent and aromatic, about 5-8 minutes. Add ground turkey to pan and heat until cooked through. Set cooked turkey aside.
In a medium saucepan, melt butter over medium heat. Once melted, add 4 tbsp. flour and whisk together, stirring until mixture thickens. Gradually whisk in chicken broth. Bring to a boil, reduce heat and let simmer until thickened, about 10 minutes. Add salt, pepper and rosemary.
Fully incorporate ground turkey into gravy. Keep mixture over low heat, while preparing zucchini.
In a medium saucepan, saute grated zucchini for 3-5 minutes and season with salt and pepper.
Plate a mound of the cooked brown rice medley in the center of a plate, then top with ground turkey gravy and grated zucchini.