Place 1 lb ground turkey in a large sauce pan with 1 tbsp kosher salt, 1 tbsp turbinado sugar, 2 tsp paprika, 1 tsp turmeric, and several splashes each of pomegranate wine and apple cider vinegar. Mix together well and brown on medium heat (4).
Wash, core, and chop three red (starkrimson) pears and one chayote squash. Add to pot along with 3 cups frozen shredded hash browns (ingredients: potatoes). Cover and cook for 15 to 30 minutes, keeping a careful watch.
This is a simple but delicious meal. It was my first time working with chayote squash, which I find tastes a lot like cucumber, so much so that I intend to try pickling some for my wife, who can no longer have normal pickles due to problems with cucumbers and mustard seed. Chayote squash looks a lot like pears and can be handled similiarly making its pairing here with actual pears all the more fun.