You know those nights when you’re staring into the fridge, willing a meal to appear magically? That was me every Tuesday last winter, until I stumbled onto this One-Pot Turkey, Cranberry & Brussels Sprout Skillet. It’s become my go-to when I want something hearty, balanced, and (honestly) lazy. One pan, 40 minutes, zero fancy skills required.
The magic happens when sweet-tart cranberries caramelize alongside earthy Brussels sprouts and juicy turkey; it’s like Thanksgiving flavors got a weeknight makeover. My kids still tease me about the first time I made it: I was so skeptical about mixing fruit with sprouts that I nearly skipped the cranberries, big mistake. Turns out, those little ruby gems cut through the richness perfectly.
Now I keep dried cranberries in my pantry year-round just for this dish. When the chaos of after-school activities and work calls hits, this skillet meal saves me. The Brussels sprouts crisp up at the edges, the turkey stays tender, and that single pan means I’m done before the dishwasher’s even full. Trust me, this is the no-fuss dinner hero you didn’t know you needed.
Why You’ll Love One-Pot Turkey, Cranberry and Brussels Sprout Skillet
Let me count the ways this skillet meal will become your new weeknight bestie:
- One pan wonder: From browning turkey to caramelizing sprouts, everything happens in that trusty skillet, meaning more time for you and fewer dishes to scrub (my personal favorite perk).
- Flavor fireworks: The sweet pop of cranberries against savory turkey and nutty Brussels sprouts? Absolute magic. It’s like your taste buds get a little party in every bite.
- Speedy satisfaction: Done in 40 minutes flat, quicker than waiting for pizza delivery, and way more satisfying.
- Secretly healthy: Packed with protein and veggies, but tastes like comfort food. Shh… no one needs to know it’s good for them.
Honestly, the hardest part is deciding whether to lick the skillet clean (I won’t judge if you do).
Ingredients for One-Pot Turkey, Cranberry and Brussels Sprout Skillet
Grab these simple ingredients; most are probably already in your kitchen!
Main Ingredients
- 1 lb ground turkey (I like 93% lean for flavor, but any works)
- 2 cups Brussels sprouts, trimmed and halved (don’t skip the trimming, those tough ends are no fun!)
- ½ cup dried cranberries (the chewier, the better, they plump up beautifully)
Seasonings
- 1 tbsp olive oil (or whatever oil you’ve got)
- 1 tsp salt (I use coarse kosher, but table salt works too)
- ½ tsp black pepper (freshly cracked if you’re feeling fancy)
That’s it! See? I told you this was easy. Now let’s make some magic happen in that skillet.
Equipment You’ll Need
Here’s the beautiful part: you only need one trusty tool to make this whole meal happen: a large skillet (12-inch is perfect). Mine’s a well-loved cast-iron that’s seen better days, but any heavy-bottomed skillet will do. No fancy gadgets, no special pans, just throw everything in and let the stovetop work its magic.
How to Make One-Pot Turkey, Cranberry and Brussels Sprout Skillet
Okay, let’s get cooking! This one-pot wonder comes together so easily, you’ll be amazed. Just follow these simple steps, and you’ll have a delicious meal in no time. I promise it’s harder to mess up than it is to get right!
Step 1: Brown the Turkey
First, heat the olive oil in your skillet over medium heat. Once it’s shimmering (you’ll know it’s ready when a single cranberry sizzles if you toss it in), add your ground turkey. Use a wooden spoon to break it up into little crumbles. Don’t be shy, get in there! Keep stirring occasionally until it’s all browned and no pink remains, about 5-6 minutes. That gorgeous golden color means flavor is happening!
Step 2: Cook the Brussels Sprouts
Now toss in those trimmed and halved Brussels sprouts. Here’s my trick: arrange them cut-side down first to get a nice sear. Let them hang out for about 5 minutes, stirring occasionally. You’ll know they’re ready when they brighten up and start getting tender; they’ll still be firm, but not rock-hard anymore. The edges might get a little crispy, and that’s *exactly* what you want!
Step 3: Add Cranberries and Seasonings
Time for the star ingredients! Sprinkle in those dried cranberries, salt, and pepper. Give everything a good stir; you want those ruby jewels evenly distributed throughout. The heat will start making the cranberries plump up and release their sweetness. Oh, and your kitchen will smell amazing right about now! If the pan seems dry, add a tablespoon of water to help everything mingle.
Step 4: Final Cooking and Serving
Keep cooking for another 5-7 minutes, stirring occasionally, until the Brussels sprouts are tender but still have a little bite to them. Taste and adjust the seasoning; sometimes I add an extra pinch of salt at the end. That’s it! Serve it up hot straight from the skillet (fewer dishes!), maybe with a quick drizzle of balsamic if you’re feeling fancy. Dinner is served, with just one pan to wash, you’re welcome!
Tips for the Best One-Pot Turkey, Cranberry and Brussels Sprout Skillet
Want to take this skillet from good to “oh wow, did I make this?” status? Here are my hard-earned secrets:
- Size matters: Cut those Brussels sprouts in half to roughly the same size, about quarter-sized pieces cook evenly. Nothing worse than some crunchy and some mushy in the same bite!
- Deglaze like a boss: When everything’s nearly done, splash in 1 tbsp balsamic vinegar and scrape up those tasty brown bits. It adds a sweet-tart punch that ties everything together.
- Cranberry swap: Out of dried? Fresh or frozen cranberries work too, just add them a minute earlier so they soften.
- Don’t overcrowd: If your skillet’s smaller than 12 inches, cook in batches. Crowded sprouts steam instead of caramelizing.
And here’s my golden rule: let the skillet sit off heat for 2 minutes before serving. Those flavors need a quick hug before they shine!
Variations and Substitutions
Cooking is all about making recipes work for you, so let’s talk swaps! No ground turkey? No problem, ground chicken works beautifully, or even lean ground beef if that’s what’s in your fridge. Vegetarian? Crumble in some tempeh or lentils instead (just add an extra splash of oil).
Out of dried cranberries? Fresh or frozen ones add great tartness; toss them in a minute earlier so they soften up. Not a Brussels sprouts fan? Try chopped kale or shredded cabbage; they’ll cook faster, so adjust the time.
The real beauty? This skillet forgives almost any substitution… except maybe the skillet part. One pan is non-negotiable; we’re keeping cleanup easy! For more ideas on easy meals, check out other great recipes.
Serving Suggestions
This skillet meal shines all on its own, but here’s how I love to serve it: piled over fluffy quinoa to soak up the juices, alongside crusty bread for mopping up every last bite, or with a simple green salad when I want something lighter. My kids go wild when I scoop it into whole wheat pita pockets, instant hand-held dinner! Honestly though? Half the time, we eat it straight from the skillet with forks. No shame in that game.
Storage and Reheating
Leftovers? Lucky you! This skillet meal keeps beautifully in an airtight container for up to 3 days in the fridge. When you’re ready for round two, just reheat it in a skillet over medium-low heat, stirring occasionally, until piping hot. No microwave mush here! The Brussels sprouts stay surprisingly crisp, and those cranberries get even jammier. If it seems dry, add a splash of water or broth to bring it back to life. Trust me, it tastes even better the next day when all those flavors have really gotten to know each other.
Nutrition Information
Here’s the scoop on what’s in this tasty skillet, but remember, these are just estimates! Your actual nutrition will vary depending on your exact ingredients (like how lean your turkey is or how big those Brussels sprouts are). Per serving, you’re looking at:
- 320 calories
- 28g protein to keep you full
- 4g fiber from all those good veggies
- Only 12g fat (mostly the good kind!)
That tangy cranberry boost gives you 60% of your daily vitamin C, too. Who knew comfort food could be this wholesome? But let’s be real, we’re here for the flavor first!
Frequently Asked Questions
Got questions? I’ve got answers! Here are the most common things people ask me about this one-pot wonder:
Can I use frozen Brussels sprouts instead of fresh?
Absolutely! Just thaw them first and pat dry; they’ll release more water than fresh ones. You might need an extra minute or two of cooking time to get that perfect tender-crisp texture. Honestly? I keep a bag of frozen sprouts in my freezer specifically for emergency skillet nights!
How can I make this less sweet?
Not a fan of too much sweetness? Easy fix, cut the cranberries to ¼ cup or swap in chopped sun-dried tomatoes instead. You’ll still get that pop of flavor without the sugary vibe. A squeeze of lemon at the end helps balance things, too!
My skillet seems dry. What should I do?
No worries! Just add a tablespoon of water, broth, or even orange juice to loosen things up. The turkey and sprouts will soak up that liquid like little flavor sponges. If it’s really sticking, your heat might be too high. Try turning it down a notch.
Can I prep any ingredients ahead?
You bet! I often trim and halve my Brussels sprouts the night before and store them in a container with a damp paper towel. The turkey can be browned up to 2 days in advance, too; just refrigerate and add it back to the skillet when you’re ready to finish the dish. Dinner in 10 minutes? Yes please!
I’d love to hear how your One-Pot Turkey, Cranberry & Brussels Sprout Skillet turned out! Did you add any fun twists? Snap a pic and tag me on Instagram. Nothing makes me happier than seeing your kitchen creations. Or leave a star rating below if you tried it! Your feedback helps me make even better recipes for our next weeknight dinner adventure.
For more delicious recipes and cooking inspiration, check out Recipesloop.
One-Pot Turkey, Cranberry & Brussels Sprout Skillet
Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium heat.
- Add ground turkey and cook until browned, breaking it apart with a spoon.
- Stir in Brussels sprouts and cook until slightly softened, about 5 minutes.
- Add dried cranberries, salt, and pepper. Stir well.
- Cook for another 5-7 minutes until Brussels sprouts are tender.
- Serve warm.
Notes
