Brazil Nut Free Apple & Sage Turkey Skillet

Total time40 min

Prep time15 min

Cook time25 min

4.5

(16)

Brazil Nut Free Apple & Sage Turkey Skillet

Sweet, savory, and warmly spiced, this one-pan dinner brings together ground turkey, tender apple slices, and fragrant fresh sage in a way that feels both comforting and a little unexpected. The combination of Ceylon cinnamon, turmeric, and ginger gives the whole skillet a gentle depth without tipping into dessert territory — it's genuinely hard to stop eating. Coconut oil keeps things dairy-free and clean, while bone broth and a splash of apple cider vinegar build a glossy, lightly sweet pan sauce that ties every ingredient together beautifully. For anyone navigating tree nut allergies, this recipe is naturally free of the usual suspects — no mixed nut oils, no trail-mix-style add-ins, just straightforward whole-food ingredients you can verify at a glance. The technique is approachable too: brown the turkey, soften the onion and garlic, let the apples get golden at the edges, then bring it all back together in that reduced broth. A scatter of fresh parsley at the end adds a pop of color and brightness that makes it look like you put in way more effort than you did. Serve it straight from the skillet for a weeknight dinner that genuinely earns its place in the rotation.

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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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