From the October/November 2016 issue
Serves 4


  • 2 TBSP extra-virgin olive or coconut oil, divided use
  • 1 pound ground turkey or chicken sausage
  • 2 medium plantains, yellow-brown to brown, peeled and cut into 1/2-inch pieces
  • 2 medium Gala or Pink Lady apples, cored and cut into 1/2-inch pieces
  • 1/2 medium yellow onion, chopped
  • 1/2 tsp ground cinnamon
  • Sea salt and black pepper, to taste


  1. Heat 1 tablespoon of the oil in a large skillet (preferably cast-iron) over medium-high heat.
  2. Add the sausage and cook, crumbling up with a wooden utensil, until cooked through and no longer pink.
  3. Transfer to a bowl.
  4. Reduce heat to medium and add the remaining oil to the skillet along with the plantains.
  5. Cook, stirring occasionally, until the plantains begin to soften and brown a bit.
  6. Add the apples, onions, and cinnamon. Reduce heat to medium-low, cover, and cook for 2 minutes.
  7. Remove the lid and continue cooking until the apples and onions are tender.
  8. Return the sausage to the pan and stir gently to combine.
  9. Season with salt and pepper to taste.