Hearty 30-Minute One-Pot Turkey, Brussels Sprouts & Wild Mushroom Medley

You know those nights when you want something hearty, healthy, and ridiculously easy to clean up? That’s exactly why I’m obsessed with this One-Pot Turkey, Brussels Sprouts & Wild Mushroom Medley. It’s my go-to when I’m craving comfort food but don’t want to spend hours washing dishes. The magic happens when juicy turkey, caramelized Brussels sprouts, and earthy wild mushrooms all cozy up together in one pan. And let me tell you, that savory aroma filling your kitchen? Absolute perfection. This dish proves you don’t need fancy techniques or a mountain of pots to create something truly delicious.

Why You’ll Love This One-Pot Turkey, Brussels Sprouts & Wild Mushroom Medley

This dish has saved my weeknight dinners more times than I can count, and here’s why it’ll become your new favorite too:

• One pan wonder, Seriously, everything cooks together in minutes with zero extra dishes waiting in the sink (my kind of clean-up!)
• Flavor bomb, The combo of savory turkey, sweet Brussels sprouts, and earthy mushrooms creates the most delicious autumnal flavors
• Healthier comfort food, packed with lean protein and veggies, it satisfies cravings without weighing you down
• Weeknight lifesaver, from fridge to table in about 30 minutes when you’re short on time (we’ve all been there)
• Meal prep dream, tastes even better the next day for easy leftovers that actually stay exciting

Trust me, this One-Pot Turkey, Brussels Sprouts & Wild Mushroom Medley checks all the boxes for busy home cooks who still want something special.

Ingredients for One-Pot Turkey, Brussels Sprouts & Wild Mushroom Medley

Gathering ingredients for this dish is half the fun. I love how simple yet flavorful everything is! Here’s what you’ll need to make magic happen in one pan:

• 1 lb ground turkey, I prefer 93% lean for the perfect balance of flavor and healthiness
• 2 cups Brussels sprouts, trimmed and halved (don’t skip halving, it makes all the difference!)
• 2 cups wild mushrooms, sliced, cremini or shiitake work great if you can’t find a wild mix
• 1 onion, diced, yellow or white, both work beautifully
• 2 cloves garlic, minced, fresh is best here!
• 1 tsp salt, adjust to your taste
• ½ tsp black pepper, freshly cracked if you have it
• 1 tsp dried thyme, or 1 tbsp fresh if you’re feeling fancy

That’s it! Just eight simple ingredients that come together to create something way greater than the sum of their parts.

How to Make One-Pot Turkey, Brussels Sprouts & Wild Mushroom Medley

Now for the fun part, let’s make this delicious one-pot wonder come together! I’ve made this dish so many times I could probably do it in my sleep, but I’ll walk you through each step so yours turns out perfect, too.

Step 1: Cook the Turkey

Heat your large skillet or Dutch oven over medium heat; no oil needed since the turkey will release its own juices. Add that beautiful pound of ground turkey and let it sizzle for a minute before breaking it apart with your spoon. I like to crumble it into small, bite-sized pieces, about the size of mini meatballs. Keep stirring occasionally while it browns evenly, which takes about 5-7 minutes total. You’ll know it’s ready when there’s no pink left, and those golden-brown bits start forming on the bottom of the pan (that’s flavor waiting to happen!).

Step 2: Sauté Onion and Garlic

Now toss in your diced onion and minced garlic, and the kitchen will start smelling amazing at this point! Stir everything together and let it cook for 2-3 minutes, just until the onion turns translucent and soft. Careful not to burn the garlic; if it starts browning too fast, lower the heat slightly. This quick sauté builds the flavor foundation that makes the whole dish sing.

Step 3: Add Vegetables

Time for the star veggies! Add your halved Brussels sprouts and sliced mushrooms all at once. Give everything a good stir to combine, then let it cook undisturbed for about 4 minutes. This helps get that lovely caramelization on the Brussels sprouts. After that, stir occasionally and cook for another 4-6 minutes until the vegetables are tender but still have a bit of bite. The mushrooms will release their juices, and the Brussels sprouts will develop those delicious browned edges we all love.

Step 4: Season and Serve

Almost there! Sprinkle in your salt, pepper, and thyme, then give everything one final stir to distribute those seasonings evenly. Taste and adjust if needed. Sometimes, I add an extra pinch of salt if the flavors aren’t popping quite enough. Serve it up warm right from the pan for the ultimate cozy meal. Pro tip: let it sit for 2 minutes before serving, the flavors meld together even better! You can find more great recipe ideas here.

Tips for the Best One-Pot Turkey, Brussels Sprouts & Wild Mushroom Medley

After making this dish dozens of times (my family won’t let me stop!), I’ve picked up some tricks that take it from good to “Wow, can I get seconds?” good:

• Fresh thyme makes all the difference. If you’ve got it, swap the dried for 1 tbsp fresh leaves added at the very end
• Give your pan some space. Overcrowding steams instead of browns those beautiful veggies (use two batches if needed)
• Season in layers. I like adding a pinch of salt with the turkey, then adjusting at the end
• Don’t skip the browning. Those crispy turkey bits and caramelized sprouts flavor gold
• Taste before serving. Sometimes it needs an extra sprinkle of salt or a squeeze of lemon to brighten everything up

Trust me, these little touches make this One-Pot Turkey, Brussels Sprouts & Wild Mushroom Medley absolutely unforgettable!

Ingredient Substitutions & Variations

One of my favorite things about this One-Pot Turkey, Brussels Sprouts & Wild Mushroom Medley is how adaptable it is! Here are my tried-and-true swaps when I’m feeling creative or need to use what’s in my fridge:

• Ground turkey alternatives, Ground chicken works beautifully, or try lean ground beef for a richer flavor
• Mushroom mix-ups, No wild mushrooms? Baby bellas, shiitakes, or even portobellos sliced thin all shine here
• Cheese lovers unite, A sprinkle of Parmesan or crumbled goat cheese at the end adds creamy richness
• Extra veggies rock. Sometimes I toss in diced sweet potatoes or swap half the Brussels for cauliflower
• Herb variations, Rosemary or sage instead of thyme, give it a whole new personality

The best part? Every version of this One-Pot Turkey, Brussels Sprouts & Wild Mushroom Medley turns out delicious in its own way!

Serving Suggestions for One-Pot Turkey, Brussels Sprouts & Wild Mushroom Medley

This One-Pot Turkey, Brussels Sprouts & Wild Mushroom Medley is delicious all on its own, but I love rounding it out with some simple sides. A hunk of crusty bread for soaking up those savory juices is my go-to, or try it over quinoa for extra protein. When I’m feeling fancy, I’ll pair it with a bright arugula salad; the peppery greens balance the earthy flavors perfectly. Honestly though? Sometimes I just grab a fork and eat it straight from the pan, no judgment here!

Storage & Reheating

This One-Pot Turkey, Brussels Sprouts & Wild Mushroom Medley keeps beautifully! Just pop any leftovers in an airtight container, and they’ll stay fresh in the fridge for up to 3 days. When you’re ready for round two, reheat gently in a skillet over medium-low heat with a splash of broth or water to keep everything moist. The flavors actually deepen overnight, making leftovers something to look forward to!

Nutritional Information

Each serving of this One-Pot Turkey, Brussels Sprouts & Wild Mushroom Medley packs about 280 calories, with 28g of lean protein, 12g of healthy fats, and just 15g of carbs. You’re also getting a solid 4g of fiber and 75% of your daily vitamin C! Of course, exact nutrition will vary slightly depending on your specific ingredients and portion sizes, but overall, it’s a nutrient-dense meal that satisfies without weighing you down.

Common Questions About One-Pot Turkey, Brussels Sprouts & Wild Mushroom Medley

I get asked about this recipe ALL the time, here are the most common questions I hear (and my honest answers!):

Can I use frozen Brussels sprouts?

Absolutely! Just thaw them completely, and patthem dry before adding to the pan. Frozen sprouts release more water, so you might need to cook them a few minutes longer to get that perfect caramelization we love.

How can I make this dish spicier?

Ooh, my favorite trick! Add a pinch of red pepper flakes with the seasonings, or stir in some harissa paste at the end. Sometimes I’ll even dice up a jalapeño with the onions for an extra kick.

What if I can’t find wild mushrooms?

No stress, baby bellas or shiitakes work great! The key is using mushrooms with good texture that won’t disappear during cooking.

Can I prep this ahead?

You bet! Chop everything in advance and store separately in the fridge. The actual cooking still needs to happen right before serving, though, those crispy edges are worth it!

One-Pot Turkey, Brussels Sprouts & Wild Mushroom Medley

A hearty one-pot meal featuring turkey, Brussels sprouts, and wild mushrooms.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 people

Course: Dinner

Cuisine: American

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 1 lb ground turkey
• 2 cups Brussels sprouts trimmed and halved
• 2 cups wild mushrooms sliced
• 1 onion diced
• 2 cloves garlic minced

Seasonings

• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme

Equipment

• Large skillet or Dutch oven

Method

 

1. Heat a large skillet or Dutch oven over medium heat and cook the ground turkey until browned, about 5-7 minutes.
2. Add the onion and garlic, and cook for 2-3 minutes until softened.
3. Stir in the Brussels sprouts and wild mushrooms. Cook for 8-10 minutes until the vegetables are tender.
4. Season with salt, pepper, and thyme. Stir well to combine.
5. Serve warm.

Notes

You can substitute ground chicken for the turkey if preferred.