Savory Ground Turkey Skillet with Mushrooms and Spinach
By Victor Lang
Servings
4
Level
Easy
Choose 93% lean ground turkey for this skillet, since its modest fat keeps the crumbles from drying out in a hot pan as they brown, while with cremini mushrooms adding depth. Fresh baby spinach gently folds into the broth-coated turkey during the final stage of the cooking process. It contributes a gentle heat of chili and coarse pepper throughout the dish with (I enjoy that slight spice).
I heat a heavy cast iron skillet on medium-high heat for a minimum of 3 minutes, then add oil once it shimmers. I do not, in fact, separate the turkey for a duration of 2 to 3 minutes, and then I move it to the edges of the skillet before the mushrooms occupy the center, while a sturdy wooden spoon goes underneath without producing any fine crumbs.
After the mushrooms sear, lower the heat to medium for garlic, pepper, chili flakes, along with salt, then give them 60 seconds until the raw garlic smells sweet before scraping the browned bits into chicken broth when it reduces around the meat inside the pot. Garlic burns with great speed and eventually turns bitter when it is added into the pan at its hottest temperature.
The spinach, in fact, wilts readily after it has been removed from the heat for approximately 1 to 2 minutes. I serve the skillet while honoring its own distinct right. I also spoon it quite generously over Mediterranean orzo that is accompanied by beans. Garlic parmesan roasted sweet potatoes or a slice of winter vegetable casserole serves as an essential component in making it a more substantial dinner. It diversifies the meal. Both sides sit well. They are located next to the turkey mixture.
Why you'll love this recipe
- Cremini mushrooms develop a hard sear and provide the turkey mixture with added depth without requiring an additional pan on the stove.
- After the mushrooms have browned, four cloves of garlic will move through the skillet. This enables the aroma to extend across the entire pan.
- Fresh baby spinach is added last, using the cast iron's residual heat for remaining green in the final skillet dish.
- Coarse cracked black pepper offers more presence than that of fine black pepper in dishes. It scatters bits of pepper across the turkey.
- A quarter cup of chicken broth effectively draws up the browned fond into a coating that adheres firmly to both the meat and the mushrooms.
- The chili flakes can indeed be excluded. You can, in addition to that, double them up for a noticeable kick.
Ingredients
- •1 lb lean ground turkey (450 g, preferably 93% lean)
- •8 oz cremini mushrooms (225 g, sliced)
- •4 cups fresh baby spinach (120 g)
- •4 cloves garlic (minced)
- •1 tbsp extra-virgin olive oil (15 ml)
- •¼ cup chicken broth (60 ml)
- •1 tsp coarse cracked black pepper (5 g)
- •½ tsp red chili flakes (1.5 g)
- •½ tsp kosher salt (3 g)
Instructions
- 1
Warm a cast iron skillet over medium-high heat for at least 3 minutes. Add the olive oil when it shimmers, then add the ground turkey. Leave it undisturbed for 2 to 3 minutes before crumbling it and cooking it through.
- 2
Push the cooked turkey to the outer edges of the skillet. Add the sliced cremini mushrooms to the center and let them sear undisturbed for about 3 to 4 minutes.
- 3
Reduce the heat to medium. Add the garlic, black pepper, chili flakes, and salt, then toss and cook for 60 seconds, until the garlic smells sweet and fragrant.
- 4
Pour the chicken broth into the skillet and scrape the browned bits from the bottom. Let the broth reduce for 1 to 2 minutes, until it lightly coats the turkey and mushrooms.
- 5
Turn off the burner. Fold in the fresh baby spinach in handfuls and let the residual heat wilt it for 1 to 2 minutes.
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