Fall Turkey Skillet

You only need one skillet to make this next recipe in my series of 20 Minute High Protein Trader Joe’s Dinners. The best combo of all those cozy fall flavors you want while making you feel nourished and satisfied afterward. I love that you can slightly change up the flavor and texture depending on whether you use butternut squash or sweet potato! Hope you love it.

How It’s Made

Heat the olive oil in a large skillet over medium heat. Once hot, add the onion and garlic and cook, stirring occasionally, until fragrant, 2 to 3 minutes.

Increase the heat to medium-high. Add the ground turkey and break it up with a meat masher or wooden spoon until lightly browned, 2-3 minutes. 

Add the salt, pepper, rosemary, sage, butternut squash/sweet potato, rice packet and broth/water and stir to combine.

Bring to a simmer over medium high heat then reduce heat to low, cover, and simmer until the squash/sweet potatoes are tender when pierced with a fork and the water is absorbed, about 12 minutes. Add the kale and stir to combine.

Taste and season with more salt and/or pepper and top with cheese.

Serve right out of the skillet or divide among 4 bowls. Enjoy!

Photography by Angelica Oles.