Microwave potatoes for 10 minutes to speed up cooking
Put potatoes in oven
While potatoes are cooking, add turkey, garlic, onion powder, sage, rosemary, thyme, salt and pepper to large skillet on medium/high heat
Add in brussels sprouts and about 1/3 jar of the bone broth
Break up turkey and mix everything together
In a saucepan over medium heat, add in cranberries
When cranberries begin to “pop” break them up and stir
Add in raw honey and mix together
When it becomes a lumpy cranberry sauce, turn heat to low and continue stirring
Continue to also stir the turkey/brussels sprouts mixture and add in another 1/3 of the bone broth
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
Pour in the rest of the bone broth into the turkey and brussels sprouts mixture and continue stirring
Turn heat to low while waiting for potatoes to finish cooking and continue stirring both turkey/brussels sprouts and cranberries
When potatoes are soft, remove from oven and cut open lengthwise
Top each potato with desired amount of butter or ghee (adding grass fed shredded cheese here would be delicious if you do dairy)
Add in a couple scoops of turkey and brussels sprouts mixture to each potato