Whole-Food Turkey and Vegetable Stew

Heat 1 tablespoon of olive oil in a large heavy-bottomed Dutch oven or soup pot over medium-high heat.

Add the ground turkey and cook, breaking it up with a wooden spoon, until browned and fully cooked through, about 6 to 8 minutes. Remove the turkey with a slotted spoon and set aside in a bowl, leaving the rendered juices in the pot.

Add the remaining tablespoon of olive oil to the pot. Toss in the diced onion, sliced carrots, celery, and chopped parsnips. Sauté for 8 to 10 minutes, stirring occasionally, until the vegetables begin to soften and pick up a little color.

Stir in the minced garlic, rosemary sprigs, and thyme sprigs, cooking for 1 minute until fragrant.

Pour in the low-sodium chicken bone broth, scraping up any browned bits from the bottom of the pot with your wooden spoon. Add the quartered Yukon gold potatoes and return the cooked turkey to the pot.

Bring the stew to a gentle boil, then reduce the heat to low, cover with a lid, and let it simmer for 20 minutes until the potatoes and root vegetables are fork-tender.

Remove the lid, discard the spent herb sprigs, and stir in the chopped kale. Simmer uncovered for another 3 to 5 minutes until the kale is wilted and tender.

Season with sea salt and freshly cracked black pepper to taste. Ladle warm into bowls and serve.