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2 tbsp avocado oil divided (each pan)
3 medium sized sweet or yellow onions diced to 1/2"
6-8 cloves garlic minced
2 lbs ground turkey
1 1/2 tsp dried thyme
3/4 tsp dried oregano
3/4 tsp red pepper flakes
3 medium sized zucchini diced to 1/2"
3 medium sized yellow squash diced to 1/2"
3 bell pepper diced to 1/2"
1 tbsp fresh parsley chopped (per serving)
sea salt to taste
cracked black pepper to taste
For making 5 jars, this requires two large skillets (12"). You can split each vegetable cut into the skillets. To prepare, cut up each vegetable and place them into bowls until they're ready to be cooked. I recommend this reasonably priced steel bowl set.
Heat 12" skillet over medium high heat. Add 1 tbsp avocado oil to each skillet and heat until shimmering. Add the onion and saute, stirring frequently, until the onions are soft (4-5 minutes). Add the garlic and saute until fragrant, (1 minute).
Add the turkey to the onions and garlic, along with the herbs, red pepper flakes, and salt and pepper to taste. Sauté, stirring frequently to break up the meat until the turkey is no longer pink (5-10 minutes).
Place the turkey/onion mixture to the side then add 1 tsp oil to the center of the pan. Add the zucchini and squash to the oil, and saute, stirring frequently, until the squash is tender but still retains a bite (5-10 mins). Add the bell pepper to the pan and stir to combine all ingredients. Continue to sauté until the bell pepper is just barely cooked.
Taste for seasoning and add additional salt and pepper if needed. Mix the turkey with the sautéed vegetables and transfer into 32 oz. Ball Mason Jars. Place parsley on top for a garnish.
For a meal prep version instead of the food exchange recipe, divide the turkey hash into four single serving containers and store in the fridge for up to 5 days. When you're ready to eat, reheat on high for 1 minute, and top with a freshly fried egg.
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