Lactose Free Apple & Sage Turkey Skillet

Total time40 min

Prep time15 min

Cook time25 min

4.5

(16)

Lactose Free Apple & Sage Turkey Skillet

This skillet is the kind of weeknight dinner that feels way more special than the effort required — savory ground turkey, sweet-tart apple slices, and a fragrant blend of sage, thyme, turmeric, and Ceylon cinnamon all coming together in one pan. The combination of warm spices and fresh herbs gives it an almost autumnal depth that makes it feel cozy and crave-worthy any time of year. Coconut oil stands in for butter throughout, and the pan sauce is built from bone broth, apple cider vinegar, and a touch of honey, so every component is naturally free of dairy without any substitutions that feel like a compromise. That glossy, lightly reduced sauce is the real star — it clings to the turkey and caramelized apple edges in the best possible way. Everything comes together in a single 12-inch skillet, which means less cleanup and more time actually enjoying your meal. A scatter of fresh parsley at the end brightens the whole dish and makes it look like you really put in the effort.

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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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