Scarborough Fair Stew

• 1 lb ground turkey
• 3 leaves fresh sage
• 2 tablespoons vegetable oil
• 1 cup yellow squash, diced
• 1 cup zucchini, diced
• 1 cup sweet potato, diced
• 1 cup peas (fresh or frozen)
• 1 quart chicken broth or 1 quart vegetable broth
• 1/2 teaspoon white pepper
• 1 tablespoon fresh parsley
• 1/2 teaspoon thyme
• 1/2 teaspoon rosemary
• 3 tablespoons cornstarch
• 3/4 cup cold water

1. Shred fresh sage leaves and mix with ground turkey.
2. Make meat into meatballs using about 1- 2 tablespoons for each one.
3. Heat oil in large pot over high heat.
4. Add meatballs to pot and cook until brown on all sides, about 6 minutes.
5. Remove meatballs from pan and set aside.
6. Add vegetables to pot and stir frequently, cooking for 5 minutes.
7. Add broth, meatballs and seasonings to pot.
8. Bring to a boil, reduce heat and simmer for 20 minutes.
9. Turn heat up to medium.
10. Mix cornstarch with cold water, add to pot and stir until thickened.

ground turkey, sage, vegetable oil, yellow squash, zucchini, sweet potato, peas, chicken broth, white pepper, parsley, thyme, rosemary, cornstarch, cold water

Taken from www.food.com/recipe/scarborough-fair-stew-93323 (may not work)