This easy ground turkey recipe is comforting when you want a tasty and easy lean ground turkey meal loaded with flavor. If you’re looking for a healthy ground turkey recipe that satisfies, you’ll love this easy recipe made with golden browned mushrooms, tender peas and carrots, and potatoes.
This ground turkey dinner truly has become one of my favorite easy weeknight meals to serve up for any occasion. A quick buttery russet potato smash is topped with delicious ground turkey that’s dotted with peas, carrots, and browned baby bella mushrooms. A simple, rustic, and delicious ground turkey dinner idea that you can come back to again!
a Simple & Satisfying Ground Turkey recipe For Dinner
If you’re in search of a simple and easy ground turkey recipe that satisfies in a cinch, this moist, juicy, and flavorful ground turkey that will hit the weeknight spot!
The entire ground turkey and potato dinner is cooked up on the stove top and served up to your heart’s content in a big bowl with lots of bright peas and carrots. The pan-tossed mushrooms add even more rich long-cooked flavors. The flavor we’ll get out of the ground turkey will truly taste like it’s been cooking on the stove all day…
How to Make This Easy ground Turkey recipe For Dinner
This will easily become a simple and satisfying favorite when you need an easy and delicious go-to ground turkey recipe for your next weeknight or weekend dinner.
How To Cook ground turkey topping for the potatoes
Toss onions in a hot skillet drizzled with olive oil and cook out until softened and lightly browned, about 5 to 8 minutes. Toss in minced garlic and continue to cook, stirring until garlic is fragrant and mixed in with onions, another 3 to 4 minutes.
splash in Stock to moisten ground turkey
Add in the ground turkey and mix in with the onions and garlic, breaking it up well with a wooden spoon. Brown until no longer pink and evenly broken up.
Sprinkle on Some Seasoning For The Ground Turkey:
Season with pinches of coarse sea salt, fresh cracked pepper, paprika, garlic powder, onion powder, as well as Worcestershire sauce and tomato paste. Stir everything in gently until seasonings, Worcestershire sauce, and tomato paste are combined with the meat. I find that these seasonings help diffuse the turkey taste a bit and help the ground turkey taste like ground beef!
Drizzle in another tablespoon or so of olive oil to bring some richness back into the meat. Toss in bay leaves.
Now splash in chicken stock or beef stock, along with dry white wine, stirring in as you go. Bring the mixture to a simmer and then cover reducing the heat to low. Simmer low on the stovetop for 45 minutes.
Make the smashed potatoes for the Ground Turkey
Drop your cubed potato pieces into a large pot. Pour cold water into the pot covering the potatoes by a few extra inches. Bring water to a boil and cook potatoes for 15 to 20 minutes or until fork tender.
Drain and transfer to a large bowl. Working while the potatoes are hot, mash the potatoes with a masher tossing in cubed butter and splashes of cream.
Season to taste with coarse salt and pepper. When mixture is combined and soft enough to stir through with a spoon, cover and set aside.
Can I Make Sweet Potatoes With Ground Turkey?
Yes! If you prefer you can serve the ground turkey with sweet potatoes or yams instead! You can either cube and roast your sweet potatoes in the oven sorta like I did with this roasted sweet potato and beet medley! You could also simply mash your sweet potatoes and stir in a little butter, sea salt, plus a drizzle of honey and cinnamon if you like them a bit sweet! Serve right alongside this easy ground turkey dinner!
brown the mushrooms for the healthy ground turkey dinner
While the ground turkey develops flavor and simmers on low, grab a medium skillet and brown the baby bella mushrooms in a little olive oil + 1 tbsp butter and season with salt and pepper.
Toss around in the skillet until mushrooms release juices and brown in the pan. Set aside.
Add peas and carrots to the skillet
Five minutes before cook time is up, add in bag of frozen peas and carrots, stirring to combine. Cover once more with lid and let heat through for remaining 5 minutes or so or until vegetables are tender.
Stir Browned mushrooms IN with The Ground turkey
Lastly, stir in browned mushrooms and serve ground turkey over a generous bed of the mashed potatoes. All the hot delicious juices, meat, and veggies complement the russet potato smash perfectly. We love gobble down ground turkey and potatoes with warm wedges of crusty, buttery bread and just dip in as we go!
serve easy ground turkey recipe with russet potato Smash
Keep in mind that turkey is a lean meat with low fat content which, naturally, makes it rather dry. You don’t want to cook it at high temperatures. I found that adding extra drizzles of olive oil (fat) plus stock or wine (moisturizing liquids) help it cook deliciously with a nice low flame.
Forty-five minutes to 1 hour on a nice low heat really makes the turkey bloom with delicious flavor. This is why moisture and low heat treats turkey best.
Enjoy this healthy ground turkey recipe as a comforting dish that you can come back to again and again. Make it anytime you need a cozy ground turkey dinner made with simple ingredients to feed your weeknight appetite! Be sure to try this simple ground turkey with broccoli and rice too! This is truly one of my favorite stovetop ground turkey recipes to make when I crave a satisfying and healthy dinner.
The quick russet potato mash creates a delicious creamy potato background for all that wonderful veggie and mushroom ground turkey topping. Perfect for your next ground turkey dinner. Make it and enjoy it while it lasts!
Easy Ground Turkey Recipe with Mashed Potatoes and Vegetables
Equipment
Ingredients
For Russet Potato Smash
- 6 Medium Russet Potatoes - Washed, peeled, and cut into 1 inch cubes
- 6 tbsp Unsalted Butter - cut into small cubes
- ½ to ¾ cup Half and Half cream
- pinches Coarse Sea Salt + Cracked Ground Pepper - season to taste
For The Stovetop Ground Turkey Topping
- 1 ½ lb Ground Turkey
- 1 whole White Onion - diced
- 2 cloves Fresh Garlic - minced
- 2 tbsp Tomato Paste
- 2 Bay Leaves
- 2 tbsp Worcestershire sauce
- ½ tsp Paprika
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ¾ cup Chicken Stock or Beef Stock
- ¼ cup Dry White Wine - such as Chardonnay or Pinot Grigio
- 2 – 4 tbsp Olive Oil - as needed
- 1 tbsp Unsalted Butter
- 1 12 oz Pack Peas & Carrots
- 1 8 oz Pack Sliced Baby Bella Mushrooms
Instructions
For The Ground Turkey Topping
- Toss onions in a hot skillet drizzled with olive oil. Cook out until softened and lightly browned, about 5 to 8 minutes. Add in minced garlic and continue to cook, stirring until garlic is fragrant and mixed in with onions, another 3 to 4 minutes.
- Add in the ground turkey and mix in with the onions and garlic, breaking it up well with a wooden spoon and browning until no longer pink and evenly broken up. Season with pinches of salt pepper, paprika, garlic powder, onion powder, as well as Worcestershire sauce and tomato paste.
- Stir everything in gently until seasonings, Worcestershire sauce, and tomato paste are combined with the meat. Drizzle in another tablespoon or so of olive oil to bring some richness back into the meat.  Add in bay leaves.
- Now splash in chicken stock or beef stock, along with dry white wine, stirring in as you go. Bring the mixture to a simmer and then cover reducing the heat to low. Simmer on low heat for 45 minutes to an hour.
- While the turkey simmers, drop your cubed potato pieces into a large pot. Pour cold water into the pot covering the potatoes by a few extra inches. Bring water to a boil and cook potatoes for 15 to 20 minutes or until fork tender. Drain and transfer to a large bowl.
- Working while the potatoes are hot, mash the potatoes with a masher tossing in cubed butter and splashes of cream. Season to taste with coarse salt and pepper. When mixture is combined and soft enough to stir through with a spoon, cover and set aside.
- Next, grab a medium skillet and brown the baby bella mushrooms in a little olive oil + 1 tbsp butter and season with salt and pepper. Toss around in the skillet until mushrooms release juices and brown in the pan. Set aside. Five minutes before cook time is up, add in bag of frozen peas and carrots, stirring to combine. Cover once more with lid and let heat through for remaining 5 minutes or so or until vegetables are tender. Stir in mushrooms and serve over russet potato smash.
