Easy Ground Turkey Recipe with Mashed Potatoes and Vegetables
If you're looking for an easy ground turkey recipe, try this moist and flavorful skillet vegetable ground turkey served over easy peasy smashed potatoes. It's an easy and satisfying dinner made with healthy lean ground turkey that satisfies the whole family!
Equipment
1 large pot for cooking / boiling potatoes
1 large skillet for browning turkey
1 Medium Skillet for browning mushrooms
1 large bowl for transferring cooked potatoes
Ingredients
For Russet Potato Smash
- 6 Medium Russet Potatoes - Washed, peeled, and cut into 1 inch cubes
- 6 tbsp Unsalted Butter - cut into small cubes
- ½ to ¾ cup Half and Half cream
- pinches Coarse Sea Salt + Cracked Ground Pepper - season to taste
For The Stovetop Ground Turkey Topping
- 1 ½ lb Ground Turkey
- 1 whole White Onion - diced
- 2 cloves Fresh Garlic - minced
- 2 tbsp Tomato Paste
- 2 Bay Leaves
- 2 tbsp Worcestershire sauce
- ½ tsp Paprika
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ¾ cup Chicken Stock or Beef Stock
- ¼ cup Dry White Wine - such as Chardonnay or Pinot Grigio
- 2 - 4 tbsp Olive Oil - as needed
- 1 tbsp Unsalted Butter
- 1 12 oz Pack Peas & Carrots
- 1 8 oz Pack Sliced Baby Bella Mushrooms
Instructions
For The Ground Turkey Topping
- Toss onions in a hot skillet drizzled with olive oil. Cook out until softened and lightly browned, about 5 to 8 minutes. Add in minced garlic and continue to cook, stirring until garlic is fragrant and mixed in with onions, another 3 to 4 minutes.
- Add in the ground turkey and mix in with the onions and garlic, breaking it up well with a wooden spoon and browning until no longer pink and evenly broken up. Season with pinches of salt pepper, paprika, garlic powder, onion powder, as well as Worcestershire sauce and tomato paste.
- Stir everything in gently until seasonings, Worcestershire sauce, and tomato paste are combined with the meat. Drizzle in another tablespoon or so of olive oil to bring some richness back into the meat. Add in bay leaves.
- Now splash in chicken stock or beef stock, along with dry white wine, stirring in as you go. Bring the mixture to a simmer and then cover reducing the heat to low. Simmer on low heat for 45 minutes to an hour.
- While the turkey simmers, drop your cubed potato pieces into a large pot. Pour cold water into the pot covering the potatoes by a few extra inches. Bring water to a boil and cook potatoes for 15 to 20 minutes or until fork tender. Drain and transfer to a large bowl.
- Working while the potatoes are hot, mash the potatoes with a masher tossing in cubed butter and splashes of cream. Season to taste with coarse salt and pepper. When mixture is combined and soft enough to stir through with a spoon, cover and set aside.
- Next, grab a medium skillet and brown the baby bella mushrooms in a little olive oil + 1 tbsp butter and season with salt and pepper. Toss around in the skillet until mushrooms release juices and brown in the pan. Set aside. Five minutes before cook time is up, add in bag of frozen peas and carrots, stirring to combine. Cover once more with lid and let heat through for remaining 5 minutes or so or until vegetables are tender. Stir in mushrooms and serve over russet potato smash.
Notes
Note: If you want to save using an extra pan for browning the mushrooms, just brown the mushrooms before anything else in the same skillet you'll be using for the ground turkey. Set mushrooms aside, cover, and then start the turkey in the same pan. Stir the mushrooms in at the end.
Nutrition
Calories: 588kcalCarbohydrates: 43gProtein: 33gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 105mgSodium: 209mgPotassium: 1396mgFiber: 3gSugar: 4gVitamin A: 627IUVitamin C: 15mgCalcium: 70mgIron: 3mg
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