Xanthan Gum Free Apple & Sage Turkey Skillet
Ground turkey gets a serious flavor upgrade here, cooked in coconut oil until golden and then reunited with a pan sauce built from sweet apple slices, fresh sage, and warm spices like turmeric, Ceylon cinnamon, and ginger. The combination sounds unexpected, but it works beautifully ā the natural sweetness of Honeycrisp or Fuji apples balances the savory herbs, while a splash of apple cider vinegar and a touch of honey give the sauce a bright, slightly tangy finish. Bone broth ties everything together as it reduces into a glossy coating that clings to every crumble of turkey. For anyone navigating a xanthan gum-free lifestyle, this kind of recipe is a genuine relief ā no thickeners, no stabilizers, just real ingredients doing all the work naturally. The sauce thickens on its own as it simmers down, so there's no need for any additives that might sneak into store-bought sauces or spice blends. Everything comes together in a single skillet, which means less cleanup and more time to enjoy a bowl of something genuinely warming and satisfying.
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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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