Pecan Free Apple & Sage Turkey Skillet

Total time40 min

Prep time15 min

Cook time25 min

4.5

(16)

Sweet, savory, and warmly spiced, this one-pan dinner brings together ground turkey and tender apple slices in a way that feels both comforting and a little unexpected. Fresh sage and thyme do the heavy lifting on the herb front, while Ceylon cinnamon, turmeric, and ginger add a subtle warmth that makes the whole skillet smell incredible. The bone broth, apple cider vinegar, and honey reduce into a light pan sauce that ties everything together without being heavy or overly sweet. Coconut oil keeps the whole thing dairy-free and clean, and every single ingredient is straightforward — no trail mix blends, no nut-based garnishes, no cross-contact concerns hiding in the pantry. Tree nut allergies can make certain fall-inspired recipes feel off-limits, but this one leans into those cozy autumn flavors through spices and fruit instead. It all comes together in a single skillet, which means less cleanup and more time to actually enjoy dinner. A scatter of fresh parsley at the end brightens everything up and makes it look 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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