Carrageenan Free Apple & Sage Turkey Skillet
Sweet, savory, and warmly spiced, this one-pan skillet is the kind of weeknight dinner that feels far more special than the effort involved. Ground turkey gets browned in coconut oil until perfectly cooked through, then reunited with tender Honeycrisp or Fuji apple slices, caramelized onion, and a fragrant blend of fresh sage, thyme, turmeric, ginger, and Ceylon cinnamon. A quick pan sauce built from bone broth, apple cider vinegar, and a touch of honey pulls everything together into something silky and deeply flavorful. Carrageenan is a thickener and stabilizer that sneaks into a surprising number of packaged broths, deli meats, and processed proteins ā making dishes like this one genuinely tricky to navigate when you're relying on store-bought shortcuts. Here, every ingredient is whole and straightforward, so there's nothing hidden to second-guess. The bone broth does the thickening work naturally as it reduces, no additives needed. The apple-and-sage combination gives this dish an almost autumnal quality that works beautifully any time of year, and the warm spices keep it interesting without overwhelming the lighter flavor of the turkey. Scatter some fresh parsley over the top before serving and bring the whole skillet straight to the table ā it's that kind of meal.
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Learn more āIngredients
4 servings
- 1 Ā½ 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
- Ā½ tsp ground turmeric
- Ā¼ tsp ground ginger
- Ā¼ tsp ceylon cinnamon
- Ā¾ 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 165Ā°F (74Ā°C), about 7ā9 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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