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Tuscan White Bean Turkey Skillet

Tuscan White Bean Turkey Skillet

Whip up this flavorful Tuscan White Bean Turkey Skillet for an easy weeknight dinner! Packed with protein, beans, and kale, it's a hearty, one-skillet meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Tbsp. extra-virgin olive oil
  • 1 cup minced shallots (or yellow onion)
  • 3 cloves garlic, minced
  • 1 lb. ground turkey (or ground chicken, sausage, lean ground beef or meatless grounds)
  • 2 Tbsp. tomato paste
  • 1 1/2 tsp. dried oregano
  • 1 tsp. fennel seeds
  • 1/4 to 1/2 tsp. crushed red pepper flakes (depending on desired level of spice)
  • 1/2 tsp. kosher salt
  • 1/2 tsp. cracked black pepper
  • 3/4 cup vegetable broth
  • 1 (14.5-oz.) can diced fire-roasted tomatoes (do not drain)
  • 1 (15-oz.) can butter beans (or any white bean) (do not drain; cannellini beans also work great)
  • 4 packed cups chopped kale stems and ribs removed
  • 1/4 cup heavy cream
  • 1/4 cup grated Parmesan cheese , plus more for garnish
  • Crusty bread for serving (sourdough or baguette)

Equipment

  • Large skillet

Method
 

Sauté Aromatics
  1. Heat olive oil in a large skillet over medium heat. Add minced shallots (or onion) and cook until softened and translucent, about 3 minutes. Add minced garlic and cook for 1 more minute until fragrant.
Brown the Turkey
  1. Add the ground turkey to the skillet, breaking it up with a spoon. Spread it in an even layer to the pan's edges. Let it brown without stirring for 4-5 minutes to develop a nice sear. Then, stir and continue cooking until fully browned.
Build Flavor Base
  1. Create a well in the center of the pan. Add the tomato paste, dried oregano, fennel seeds, and crushed red pepper flakes. Cook for 1 minute, stirring the paste until it begins to caramelize – this deepens its flavor. Stir this mixture into the browned turkey and cook for 2 more minutes until aromatic.
Simmer the Sauce
  1. Season the turkey mixture with kosher salt and cracked black pepper. Pour in the vegetable broth, diced fire-roasted tomatoes (with their juice), and undrained butter beans (or your chosen white bean). Stir to combine. Add the chopped kale. Increase the heat to bring the mixture to a simmer, then reduce heat to medium-low. Gently simmer, uncovered, for 12 minutes, allowing the flavors to meld and the sauce to begin reducing.
Finish & Thicken
  1. Stir in the heavy cream and grated Parmesan cheese. Continue to simmer, uncovered, for about 3 more minutes, or until the sauce has thickened to your desired consistency and is creamy.
Serve
  1. Taste and adjust seasonings as needed. Ladle the Tuscan White Bean Turkey Skillet into bowls, garnish with extra Parmesan cheese if desired, and serve immediately with crusty bread for dipping.

Notes

This Tuscan White Bean Turkey Skillet is a versatile and hearty one-pan meal perfect for busy weeknights. Key to its flavor is caramelizing the tomato paste and properly browning the turkey. Serve with crusty bread to soak up the creamy sauce. Leftovers can be stored in the refrigerator for 3-4 days and gently reheated on the stovetop or in the microwave.