What You’ll Need
- White sweet potatoes
- Red onion
- Ground Turkey (one 1 pound container easily serves 4 or 5)
- Chili powder
What You’ll Do
- Finely chop half a red onion (or whole if it’s a smaller one) and add to a pan with a splash of olive oil and allow to sweat over a medium/low heat.
- Peel and grate the white sweet potatoes (2-3 depending on size should work) and add to the onion. Season with salt and pepper and stir well.
- After about 5 minutes, add the ground turkey and help break it up with a wooden spoon or spatula and let it brown. Add any spices you want at this point, but a heaping teaspoon or 2 of chili powder is recommended. Season with salt and pepper and stir.
- Grab a handful of spinach and smoosh it all together and run your knife through it to break up the leaves. Add to the pan and stir well.
- Using a serrated knife (or paring knife) cut around the stem and down into the center core of the tomato. It will pop right out and discard that. Using a small spoon (a baby spoon works well) or melon baller, remove all the seeds and inside flesh of the tomato (carefully, not to puncture the bottom or sides)
- Preheat the oven to 350F. Add the hallowed out tomatoes to a baking dish, and then using the same small spoon, fill them to the top with the stuffing.
- Pop in the oven for 15-20 minutes until the tomatoes are soft and the tops of the stuffing are nicely browned. Serve with a salad or green veggie of your choice.
- Save the leftover turkey stuffing and turn into a pasta sauce, chili/stew/casserole, pie or lasagna filling, or frittata/scramble.