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Easy Creamy Turkey and Vegetable Skillet

This creamy turkey and vegetable skillet cooks ground turkey, tender vegetables, and peas in a rich sauce in a 12-inch skillet. The sauce thickens gently on the stovetop for a comforting weeknight dinner.
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Prep Time 10 minutes
Cook Time 21 minutes
Total Time 31 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion small, diced
  • 2 carrots medium, peeled and diced
  • 2 celery ribs diced
  • 1 lb ground turkey
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 cloves garlic minced
  • 0.5 tsp dried thyme
  • 2 tbsp all-purpose flour
  • 1.5 cups chicken broth
  • 0.5 cup heavy cream
  • 1 cup frozen peas

Equipment

  • 1 12-inch skillet

Method
 

  1. Heat the olive oil in a 12-inch skillet over medium heat.
  2. Add the onion, carrots, and celery, and cook, stirring occasionally, for 5-7 minutes, until the vegetables begin to soften.
  3. Add the ground turkey, salt, and pepper, breaking the turkey into small pieces as it cooks for 6-8 minutes, until no pink remains and it reaches 165°F.
  4. Stir in the garlic and thyme.
  5. Sprinkle in the flour and cook, stirring, for 1 minute.
  6. Gradually stir in the chicken broth and heavy cream, scraping up any browned bits.
  7. Bring the mixture to a gentle simmer over medium heat, about 2-3 minutes.
  8. Stir in the frozen peas and simmer for 3-5 minutes, stirring occasionally, until the peas are tender and the sauce has thickened.

Notes

For the most accurate doneness, check that the turkey reaches 165°F. Refrigerate leftovers for up to 3 days; freeze for up to 2 months. For a lighter sauce, half-and-half can replace the heavy cream.