Ground Turkey and Potato Skillet (with Thanksgiving Flavors!)
Ready in under 30 minutes, this ground turkey and potato skillet is packed with Thanksgiving flavors like thyme, sage, and hearty gravy for the ultimate quick comfort meal.
My family seriously loves Thanksgiving dinner, so I had to find a way to bring those flavors to the table more than once a year. This one-skillet meal does it! Ground turkey, potatoes, and mixed veggies come together in a creamy gravy with poultry seasoning for a quick, comforting dinner. Cook it fully on the stove or pop it under the broiler for a golden finish, then add a spoonful of cranberry sauce to complete the fall feel.
Scroll down to read more details about making this easy dinner, or click here to jump straight down to the recipe.
What Kind Of Potatoes?
For this one-pan dinner, I usually just grab a bag of frozen hashbrowns but you have flexibility here. Since you need to cook the potatoes before beginning the rest of the skillet, the specific type is up to you.
You could use leftover mashed potatoes since this dish is a little like a Thanksgiving shepherd’s pie. You could even go with frozen tater tots if you like! If you have large pieces of roasted potato or baked potatoes, chop them into 1/4-inch chunks. You’ll need about 4 cups of potatoes.
Whatever potatoes you use, you want them to already be cooked before you add them on top of the rest of the skillet ingredients.
What Veggies Do I Use?
I call for 2 cups of frozen mixed vegetables, at my store the label actually says ‘mixed vegetables’. This is the medley that has carrots, peas, corn, and green beans in it. I know there’s other mixes with broccoli and cauliflower and such, but the carrots and peas are really good in this skillet and the small pieces cook quickly.
For the mix I use, it’s around 6 ounces of the veggies, so you don’t need the entire bag. You could instead use a can of mixed veggies if that’s what you have on hand.
Seasonings
In addition to salt, pepper, and garlic powder, I use my homemade poultry seasoning for this skillet recipe. This is a seasoning blend that has thyme and sage, along with other herbs such as oregano, rosemary, and marjoram. (Store-bought versions of this work too.)
Since we only need a teaspoon of this seasoning, if you don’t have it on hand, you can use the individual herbs to make up the amount. The dried thyme and sage are the primary flavors, so you can use about half a teaspoon of each of those, and then small amounts of the other ingredients that you have.
Can I Freeze?
Yes, you can freeze this dinner! Like our Ground Beef Shepherd’s Pie, you can freeze leftovers or meal prep it in advance. It can end up a little bit more on the mushy side after freezing and thawing, but the flavor will still be great. Use that broiler step to crisp up the potato topping.
More Turkey Recipes
With ground turkey, you can make a variety of delicious meals year-round! Try some of these tasty weeknight recipes.
Ground Turkey and Potato Skillet Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Entrée
- Method: Stovetop
- Cuisine: American
DESCRIPTION
Ready in under 30 minutes, this ground turkey and potato skillet is packed with Thanksgiving flavors like thyme, sage, and hearty gravy for the ultimate quick comfort meal. Don’t skip a dollop of cranberry sauce served on the side!
Ingredients
- 20 oz. bagged shredded hash browns*
- 1 and 1/2 tsp. salt, divided
- 1/2 tsp. garlic powder, divided
- 1/4 tsp. black pepper
- 1 Tbsp. cooking oil
- 1 lb. ground turkey
- 1 tsp. poultry seasoning (store-bought or homemade)
- 1/2 tsp. garlic powder
- 1 small onion, chopped
- 2 cups frozen mixed veggies, thawed
- 2 Tbsp. all-purpose flour
- 1 and 1/2 cups low-sodium chicken broth
- 1/2 cup heavy cream
- Fresh parsley or thyme, optional
Instructions
- Cook hash browns in a skillet according to package directions. If they are unseasoned potatoes, season with 1/2 teaspoon of the salt, 1/4 teaspoon of the garlic powder, and the black pepper. Stir. Transfer potatoes to a plate and cover with foil to keep warm.
- Wipe out the skillet and set it over medium-high heat. Add the oil. Once hot, add the turkey and spread it out a bit. Sprinkle with remaining teaspoon of salt, 1/4 teaspoon of garlic powder, and the poultry seasoning. Allow to cook until browned underneath, 3-4 minutes.
- Top the turkey with the onion and stir it in. Cook until onion is starting to soften, 2-3 minutes. Stir in the thawed mixed veggies.
- Sprinkle turkey mixture with the flour and stir. Drizzle with the chicken broth. Cook while stirring until thickened and simmering, 2-3 minutes. Add the cream. Cook and stir for 30 seconds.
- Take skillet off the heat. Top turkey mixture with the cooked potatoes. Allow steam from underneath to reheat the potatoes.
- Optional: For a brown top, set the skillet about 6-8 inches below the broiler and broil until as brown as you’d like, but watch it carefully since it can happen quickly!
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Notes
* Use any cooked potato instead of the hashbrowns. If you have large pieces or baked potatoes, chop them into 1/4-inch chunks. If they’re already small or mashed, leave them as they are. You’ll need about 4 cups. Since the potatoes are already cooked, skip Step #1.
