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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. butternut squash (peeled and cut into small cubes)
- 4 oz. unsalted butter
- 3/4 tsp. salt
- 1/2 tsp. thyme leaves
- 1/2 cup half and half
- 1 lb. ground turkey
- 1 Tbsp. butter
- 1 cup pearl onions (frozen, thawed and drained)
- 2 cloves garlic (minced)
- 2 cups Brussels sprouts (cleaned and halved)
- 8 sage leaves (fresh, finely chopped)
- 3/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 2 1/2 cups chicken stock (roasted, or good dark chicken broth/bouillon)
- 2 Tbsp. cornstarch
- 4 Tbsp. cold water
- 1 cup gruyère cheese (shredded)
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