Scarborough Fair Stew - cooking recipe

Ingredients

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

Preparation

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