Eosinophilic Esophagitis Friendly Garlic-Mushroom Turkey Skillet
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Learn more →Ingredients
4 servings
- 1 ½ lb boneless, skinless turkey breast, sliced ½-inch thick
- 3 tbsp olive oil, divided
- ½ tsp fine sea salt, divided
- 16 oz cremini mushrooms, sliced ¼-inch thick
- 6 cloves garlic, thinly sliced
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- 1 tbsp fresh thyme leaves
- ¾ cup bone broth
- 1 tbsp coconut aminos
- 1 tsp apple cider vinegar
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Pat the turkey slices dry with paper towels and season on both sides with 1/4 tsp of the salt.
- 2
Heat 2 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the turkey slices in a single layer — work in two batches if needed to avoid crowding — and sear for 3 minutes per side, until the surface is golden and the internal temperature reads 165°F (74°C) on an instant-read thermometer. Transfer to a plate and tent loosely with foil.
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