Turkey and Root Vegetable Skillet with Thyme
Ingredients
- 1½ poundsground turkey
- ·yellow onion
- ·garlic
- ·carrot
- ·parsnip
- ·celery
- ·mushrooms
- 1½ cupslow-sodium chicken broth
- ·fresh thyme
- ·bay leaf
- 2 tablespoonsolive oil
- ·salt and pepper
Prep
- 01
Dice 1 yellow onion into 1/2-inch pieces.
- 02
Mince 3 cloves garlic.
- 03
Cut 2 carrots into 1/2-inch rounds.
- 04
Cut 1 parsnip into 1/2-inch rounds.
- 05
Dice 2 celery stalks into 1/2-inch pieces.
- 06
Slice 8 ounces mushrooms into quarters.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- 02
Add ground turkey and cook for 5 to 7 minutes, breaking it into small pieces with a wooden spoon, until no longer pink. Season with salt and pepper. Transfer to a plate.
- 03
In the same skillet, add onions and cook for 3 minutes until softened. Add garlic, carrot, parsnip, celery, and mushrooms. Stir and cook for 4 minutes.
- 04
Return turkey to the skillet. Add 1 1/2 cups broth, 3 sprigs fresh thyme, and 1 bay leaf. Bring to a simmer.
- 05
Cover and simmer for 15 minutes, stirring occasionally, until vegetables are tender and flavors meld.
- 06
Taste and adjust seasoning. Remove bay leaf and thyme sprigs. Serve warm.
Spice Tips
For deeper savory warmth, add 1/4 teaspoon smoked paprika or a pinch of nutmeg to the broth. A dash of Worcestershire sauce (or tamari for a lighter version) adds umami richness without extra salt.