Thanksgiving-Style Stuffed Potatoes

This Thanksgiving-inspired dinner is easy to make, so you can have your Thanksgiving favorites anytime you want. This is a healthy comfort food dish, perfect for cold weather nights. It incorporates turkey with a stuffing seasoning, brussels sprouts, and cranberry stuffed into a buttered russet potato!

Optional:  You may want to add grass-fed cheese to the potato (if you do dairy) or swap the russet potato for a sweet potato!

The bone broth I used is Epic Turkey Cranberry Sage Bone Broth 

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Thanksgiving Style Stuffed Potatoes

Print Recipe

Servings	Prep Time
4 people	5 minutes

Cook Time

45 minutes

Servings Prep Time 4 people 5 minutes

Cook Time 45 minutes

Thanksgiving Style Stuffed Potatoes Print Recipe Servings Prep Time 4 people 5 minutes Cook Time 45 minutes Servings Prep Time 4 people 5 minutes Cook Time 45 minutes

Ingredients

• 4 organic russet potatoes
• 1 lb organic ground turkey
• 3-4 garlic cloves, minced
• 1 12 oz pack shaved brussels sprouts
• 1 14 oz jar Epic Turkey Cranberry Sage Bone Broth
• 1/2 tbsp onion powder
• 1 tsp sage
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• salt and pepper, to taste
• 1 12 oz pack organic fresh cranberries
• 1 tbsp raw honey
• grass-fed butter or ghee

Servings: people

Instructions

1. Pre-heat oven to 400 degrees
2. Microwave potatoes for 10 minutes to speed up cooking
3. Put potatoes in oven
4. While potatoes are cooking, add turkey, garlic, onion powder, sage, rosemary, thyme, salt and pepper to large skillet on medium/high heat
5. Add in brussels sprouts and about 1/3 jar of the bone broth
6. Break up turkey and mix everything together
7. In a saucepan over medium heat, add in cranberries
8. When cranberries begin to "pop" break them up and stir
9. Add in raw honey and mix together
10. When it becomes a lumpy cranberry sauce, turn heat to low and continue stirring
11. Continue to also stir the turkey/brussels sprouts mixture and add in another 1/3 of the bone broth
12. When cranberry sauce is done, turn off heat and continue to stir while waiting for the turkey and brussels sprouts mixture and the potatoes to be done cooking
13. Pour in the rest of the bone broth into the turkey and brussels sprouts mixture and continue stirring
14. Turn heat to low while waiting for potatoes to finish cooking and continue stirring both turkey/brussels sprouts and cranberries
15. When potatoes are soft, remove from oven and cut open lengthwise
16. Top each potato with desired amount of butter or ghee (adding grass fed shredded cheese here would be delicious if you do dairy)
17. Add in a couple scoops of turkey and brussels sprouts mixture to each potato
18. Top each potato with a scoop of cranberry sauce
19. Serve!

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