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30-Minute Turkey & Apple Cheddar Skillet

Fall's sweet-savory skillet dinner: browned ground turkey, tender-crisp apples, sage, and a blanket of melted sharp cheddar — all in one pan in 30 minutes, about 40g protein per serving (estimated).
Print Recipe
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lb ground turkey (93% lean)
  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 1 tbsp fresh sage chopped (or 1 tsp dried sage)
  • 1 tsp fresh thyme leaves (or 1/4 tsp dried thyme)
  • 3 cloves garlic minced
  • 1 tsp kosher salt plus more to taste
  • 1/2 tsp black pepper
  • 2 medium Honeycrisp or Gala apples diced (about 3 cups)
  • 1 tbsp Dijon mustard
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 cup shredded sharp cheddar cheese for melting in
  • 1/2 cup shredded sharp cheddar cheese for the top
  • 1/3 cup pecans toasted and roughly chopped, for serving (optional)
  • Fresh sage leaves for serving
  • Crusty bread or mashed potatoes for serving

Equipment

  • Large deep skillet with lid (12-inch)
  • Wooden spoon or spatula

Method
 

  1. Heat the olive oil in a large deep skillet over medium-high heat. Add the ground turkey and cook, breaking it into crumbles, until no pink remains and the edges are golden, about 6–7 minutes. Season with the salt and pepper and stir through.
  2. Stir in the onion, sage, and thyme; cook until the onion softens, about 3–4 minutes. Add the garlic and cook 30 seconds more, until fragrant but not browned.
  3. Stir in the diced apples and Dijon mustard. Cook 2 minutes, just until the apples take on a little color — they should still be firm. This is what keeps them tender-crisp in the finished skillet.
  4. Pour in the chicken broth and heavy cream, scraping up any browned bits. Bring to a lively simmer, then reduce the heat to medium-low, cover, and cook 6 minutes, until the apples are tender and the sauce has thickened slightly.
  5. Uncover and stir in 1 cup of the cheddar until it melts into a smooth sauce, about 1 minute. Taste and adjust the salt. Sprinkle the remaining 1/2 cup cheddar over the top, cover, and cook 1–2 minutes more, until melted and bubbly.
  6. Scatter the toasted pecans and fresh sage leaves over the top. Serve hot with crusty bread or over mashed potatoes to catch the sauce.

Notes

Food safety: ground turkey must reach 165°F internally. Cheddar split: 1 cup melted in, 1/2 cup on top. Honeycrisp or Gala apples hold their shape; mealy varieties do not. Leftovers 4 days refrigerated / 3 months frozen. Protein ~40g/serving estimated from USDA FoodData Central; not lab-tested.