Eggless Apple & Sage Turkey Skillet

Total time40 min

Prep time15 min

Cook time25 min

4.5

(16)

Ground turkey gets a serious upgrade here — browned in coconut oil until perfectly cooked, then reunited with a fragrant skillet of caramelized onion, tender apple slices, and a warm spice blend of turmeric, ginger, and Ceylon cinnamon. Fresh sage and thyme bring an herby depth that makes the whole thing smell incredible while it simmers. A splash of bone broth, apple cider vinegar, and a touch of honey pull everything together into a light, glossy pan sauce that clings to every bite. The sweet-savory balance is genuinely surprising — the Honeycrisp or Fuji apples soften just enough to melt into the dish without turning to mush. Because the recipe relies entirely on whole, straightforward ingredients, there are no hidden binders or fillers to navigate, making it a naturally egg-free weeknight win. Everything comes together in a single 12-inch skillet, so cleanup is minimal and the whole process feels approachable even on a busy evening. 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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