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Turkey Apple and Onion Hash for Full GAPS in an Artichaut braiser

Turkey Apple and Onion Hash for Full GAPS

A one-pan Full GAPS hash with fresh ground turkey, tart apples, onion, coconut oil, ginger, sage, and sea salt.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 3 servings
Course: Breakfast, Dinner, Main Course
Cuisine: American, GAPS
Calories: 415
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 pound fresh additive-free ground turkey preferably pasture-raised
  • 2 tart sour green apples cored and chopped into 1/2-inch pieces
  • 1 large onion or 2 small per three-serving batch; diced
  • 1 tablespoon fresh ginger root peeled and finely grated
  • 10 leaves fresh sage thinly sliced; dried alternative is 1/2 teaspoon per three-serving batch
  • 1 1/4 teaspoons natural sea salt divided
  • 1/4 cup natural non-hydrogenated coconut oil divided per three-serving batch: 2 tablespoons, 1 1/2 tablespoons, and 1/2 tablespoon

Equipment

  • Le Creuset Signature 3.5-quart round braiser in Artichaut
  • Wooden spoon or stainless-steel spatula
  • chef’s knife
  • Stable wooden cutting board
  • Fine grater for fresh ginger
  • Measuring cups and spoons
  • Glass or stainless-steel bowl for the cooked turkey
  • Wide wood trivet for the hot braiser

Method
 

  1. Heat the open Artichaut braiser over high heat. Add 2 tablespoons coconut oil, then the ground turkey and 1 teaspoon sea salt. Add dried sage now if using. Break the meat into small crumbles and cook 8 to 10 minutes, until no pink remains and a few edges are lightly golden. Transfer the turkey to a bowl.
    Ground turkey cooked with no pink remaining in an Artichaut braiser
  2. Add 1 1/2 tablespoons coconut oil, the diced onion, and the remaining 1/4 teaspoon sea salt. Sauté about 10 minutes, until the onion is soft and translucent with scattered golden edges. Reduce to medium-high if the browned spots darken too quickly.
  3. Add the chopped tart apples and remaining 1/2 tablespoon coconut oil. Sauté about 10 minutes, until the apple edges look slightly translucent and yield when pressed but the pieces still hold their shape.
    Golden onion and tart green apple cubes before turkey returns to the braiser
  4. Return the cooked turkey and any collected juices to the braiser. Add the grated ginger. Fold until evenly distributed and cook 2 minutes, until the turkey is hot and the ginger smells warm and fresh.
  5. Remove the braiser from the heat. Fold in the thinly sliced fresh sage, if using. Serve as 3 main-dish portions, or 4 smaller portions with a tolerated side.

Nutrition

Serving: 1servingCalories: 415kcalCarbohydrates: 22gProtein: 37gFat: 21gSaturated Fat: 3gCholesterol: 83mgSodium: 274mgPotassium: 649mgFiber: 4gSugar: 15gVitamin A: 105IUVitamin C: 9.3mgCalcium: 23mgIron: 1.4mg

Notes

Full GAPS: Use fresh additive-free turkey, tart sour apple, natural non-hydrogenated coconut oil, onion, ginger, sage, and natural sea salt. This is not an Intro Diet recipe.
Leftover turkey: Use about 2 cups chopped cooked turkey. Cook the onion and apple first, then add the turkey with the ginger and 1 additional tablespoon coconut oil; heat only until hot.
Scaling: At 2x, use two braisers or cook in batches so the meat browns and the apple-onion stage is not crowded.
Storage: Refrigerate in covered glass up to 3 days or freeze cooled portions. Reheat gently with a spoonful of water, meat stock, or coconut oil.

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