It is still sweltering here in Georgia, but this Thanksgiving-on-a-plate recipe helped me to anticipate chillier temperatures!
This was something I made up a few days ago from items that were either wilting in my fridge, or stuck in a deep dark corner of my pantry.
As is usual with my food posts, this is less a recipe and more an idea for how to quickly pull together some eats. This recipe is enough to serve a family of three with leftovers for lunch, or four for dinner if you also make a few veggie sides to go along with. Feel free to add more of the elements you really like. (A few more apples, for example, would have been great!)
- 1 pound of ground turkey, or turkey or chicken sausage removed from its casing
- 1 8 ounce package of quick cooking farro (or grain of your choosing); I used Trader Joe’s 10 minute farro
- 1 onion, roughly chopped
- 1 bunch of kale, washed and chopped
- 1-2 large apples, peeled and diced into large chunks
- 1/2 cup dried cranberries or cherries
- 4 ounces goat cheese (1 ounce per serving)
- seasonings of your choosing: garlic, salt, pepper, thyme, red pepper, rosemary, sage, etc.
Cook the farro according to package directions: you can either boil it and strain it, or steam it and fluff it, depending on the size of your pot.
In a big pot, brown the turkey along with the onion. Add whatever seasonings you like. I wanted the turkey to have a sausage-y flavor, so I used those types of flavors.
Once the turkey and onions have browned, add the kale in handfuls, letting it wilt before adding more. You can put a lid on your pot at this point and let the kale steam for a few minutes to speed up the cooking process. Always remember to layer your flavors! Season with additional salt and pepper, or other spices as you prefer.
My well-loved Lodge dutch oven filled with fall flavors
Once the kale is tender, take the pot off the heat. Add the cranberries and the apples. Add the farro and fold it all together. Garnish with 1 ounce of goat cheese per plate.
I served this with a side of roasted brussels sprouts. They were actually frozen sprouts, but I was able to roast them in my toaster oven and get them brown!
The next day, I reheated the leftovers and served them on a bed of spinach greens for a yummy lunch!
What is your go-to fall recipe? Anything you’re particularly excited to cook this season?