Almond Free Apple & Sage Turkey Skillet

Total time40 min

Prep time15 min

Cook time25 min

4.5

(16)

Sweet, savory, and warmly spiced, this one-pan skillet is the kind of weeknight dinner that feels far more special than the effort it requires. Ground turkey gets browned in coconut oil until perfectly cooked through, then reunited with tender apple slices, caramelized onion, and a fragrant blend of fresh sage, thyme, turmeric, ginger, and Ceylon cinnamon. A quick pan sauce made from bone broth, apple cider vinegar, and a touch of honey pulls everything together into something genuinely craveable. The whole thing comes together in a single 12-inch skillet, which means less cleanup and more time enjoying dinner. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of almonds and almond-derived ingredients — every component is straightforward and easy to verify at the store. The apple and sage combination gives the turkey a slightly autumnal, almost festive quality that works any time of year. Finish it with a scatter of fresh parsley and serve straight from the pan for a meal that looks as good as it tastes.

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Ingredients

4 servings

1 ½ lb ground turkey
2 tbsp coconut oil, divided
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
2 medium apples (such as honeycrisp or fuji), cored and thinly sliced
2 tbsp fresh sage leaves, thinly sliced
1 tsp fresh thyme leaves
½ tsp ground turmeric
¼ tsp ground ginger
¼ tsp ceylon cinnamon
¾ cup bone broth
1 tbsp apple cider vinegar
1 tsp honey
1 tsp salt, plus more to taste

For serving

2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Heat 1 tbsp of the coconut oil in a 12-inch skillet over medium-high heat until shimmering. Add the ground turkey and cook, breaking it into large crumbles with a wooden spoon, until no pink remains and an instant-read thermometer inserted into the thickest portion reads 165°F (74°C), about 7–9 minutes. Transfer the cooked turkey to a plate and set aside.
2
Reduce the heat to medium and add the remaining 1 tbsp coconut oil to the skillet. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

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