(Super Flavorful) Ground Turkey Vegetable Skillet

This recipe was inspired by the need for a dinner dish that’s different than chicken (made five different ways); and the quest for a dish that’s healthy, filling, low-fat, nutrient-packed, flavorful and delicious all in one. This dish is it!

It’s super easy to prepare, with minimal prep time, and it’s full of natural ingredients you can feel good about eating and serving your family. 

I admit that I was surprised that the kids loved it too.  One of them actually said, while enjoying his dinner, “This is the reason that – besides for all the other reasons – it’s good to have you as a mother!” (and I quote verbatim).

From our kitchen to yours, enjoy!

(Super Flavorful) Ground Turkey Vegetable Skillet

In a large, deep skillet, heat some light tasting olive oil over medium heat.  (Coat the bottom of the skillet with oil.  Don’t be too skimpy on the oil, as ground turkey is super lean and needs some fat and flavor, which it doesn’t naturally have.)

To the heated oil, add 1 large white onion, thinly sliced and 1 large red onion, thinly sliced.  Season the onions with a sprinkle of sea salt and 1 Tbsp. brown sugar.  Sauté over medium heat for about 15 minutes, stirring often. 

Add 1 bag coleslaw mix (14-16 oz bag of shredded cabbage and carrots), 3 frozen parsley cubes and 3 frozen garlic cubes.  Sauté for another 10-15 minutes, stirring often.  Add 3 oz. tomato paste and sauté another 10 minutes, continuing to stir as necessary.  (Do not skip this step, as the flavor and depth of tomato paste is released upon cooking, and it must be sautéed after being added to the dish.) 

Drizzle the onion-cabbage mixture with another drizzle olive oil.  To the pan, add 2 lb. ground turkey (white meat), using a spoon to break up the turkey in the pan.  Season with sea salt and black pepper.  Sauté for about 20 minutes, breaking up the turkey with the spoon, and mixing as necessary, till the turkey is cooked through and no longer pink (because it’s ground and you are breaking it up in the pan, it’ll cook pretty quickly). 

To the pan, add 1 c. good quality dry red wine (Tip: If you are making this for a mid-week dinner, use 1 c. of wine leftover from your Shabbos meal!  If you are making this erev Shabbos, open a bottle of wine that you would like to drink, use 1 c. and reserve the rest of the bottle for the Shabbos seuda).  Add 1/3 c. pure maple syrup

Turn up the flame to medium-high and continue to cook for about 20 minutes, continuing to stir as necessary.

Add 1 box grape tomatoes (approx. 10 oz), continuing to sauté and stir for about 10 minutes, till the tomatoes begin to burst. 

Add 7 oz baby spinach leaves (the equivalent of about 3-4 large handfuls.  I use the pre-checked for ease of preparation) and sprinkle with black pepper and sea salt.  Note: When you add the spinach leaves, it’ll look like too much.  Don’t worry – within minutes you’ll see you have the right amount. Cook for about 5-7 minutes after adding the spinach leaves. 

Serve hot over brown rice, quinoa, mashed potatoes, or just plain.  It can also be served over whole wheat bread, as a hot, open-faced, turkey sandwich.  My kids enjoyed their dinner with taco shells on the side, which is a nice option for children (and children at heart!)

Happy cooking, b’tay’avon, and enjoy!


Just a reminder that you can always find past recipes on my website at:


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