Cashew Free Apple & Sage Turkey Skillet

Total time40 min

Prep time15 min

Cook time25 min

4.5

(16)

This skillet is the kind of weeknight dinner that feels way more special than the effort it takes — savory ground turkey, sweet-tart apple slices, and fragrant fresh sage all coming together in one pan with a glossy, lightly spiced sauce. The warm notes of Ceylon cinnamon, turmeric, and ginger give it an almost autumnal depth without tipping into dessert territory, and the apple cider vinegar and bone broth keep everything bright and balanced. Coconut oil does the heavy lifting in the pan, so there's no butter or dairy to worry about, and every single ingredient is straightforwardly tree-nut-free — no label-scanning required. Dishes like this can be tricky to pull off without reaching for a cream sauce or a nut-based thickener, but the pan sauce here reduces naturally into something rich and glossy all on its own. The whole thing comes together in one skillet, which means minimal cleanup and maximum flavor payoff. A scatter of fresh parsley at the end adds a pop of color and a little herby lift right before it hits the table.

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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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