Italian turkey and white bean skillet
Ground turkey, creamy white beans, tomatoes and spinach in a garlicky, lemony sauce, a cozy high-protein skillet you eat with a spoon.
- 25 min total
- 20 min hands-on
- Anyone can make this
- Serves 4
- About $3.14 a serving
- 400 calories
- Good the next day
Dolly says: I’d make this on a weeknight. It’s on the table in 25 minutes.
Ingredients
For 4 servings.
- 1 lb ground turkey
- ½ yellow onion, chopped
- 4 cloves garlic, minced
- 1 can cannellini beans, drained and rinsed
- 1 can diced tomatoes
- ½ cup chicken broth
- 4 cups baby spinach
- ½ lemon, juiced
- ⅓ cup grated parmesan
- 4 slices sourdough bread, toasted, for dipping (optional)
From your pantry
- 2 tbsp olive oil
- 1½ tsp Italian seasoning
- ¼ tsp red pepper flakes
- ¾ tsp salt
Each serving has about 400 calories, 33 g protein, 27 g carbs and 19 g fat, and costs about $3.14 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No ground turkey? Ground chicken works.
- No yellow onions? White onions or red onions work.
- No diced tomatoes? Crushed tomatoes work.
- No chicken broth? Vegetable broth or bone broth works.
- No baby spinach? Kale or arugula works.
- No lemons? Limes work.
- No grated parmesan? Parmesan wedge works.
- No sourdough bread? French bread works.
Steps
Tap an underlined word for a quick explanation.
Heat the oil in a large over medium-high. Add the turkey and onion, let them sit 2 minutes, then break up the turkey and cook 5 minutes more, until no pink remains.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heatTimer: 7 min
Dolly’s tip: Ground turkey is lean and sticks more than beef. Let it sit 2 minutes before you break it up so it browns instead of steaming.Food safety: Ground turkey and ground chicken are done at 165°F, with no pink left anywhere in the pan.
Add the garlic, Italian seasoning, pepper flakes and salt and 1 minute.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Medium heat
in the beans, tomatoes and broth and 8 minutes.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium heatTimer: 8 min
Mash a few spoonfuls of the beans against the side of the pan to the sauce.
Thicken. Thickening means cooking a sauce or soup until it’s less runny, by simmering it down or adding something like cornstarch. A thicker sauce clings to food instead of pooling on the plate.
How you’ll know: It coats the back of a spoon, and a line drawn through it with your finger holds its shape.
Dolly’s tip: The mashed beans make it creamy without any cream.Add the spinach a handful at a time and until it .
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Wilt. Wilting means cooking leafy greens just until they go soft and collapse. Greens shrink a lot, so a big pile of spinach becomes a small handful, and that’s normal.
How you’ll know: The leaves turn soft and deep green and slump into the pan, usually within a minute or two.
Medium heat
Take it off the heat, in the lemon juice, and scatter the parmesan over the top. Serve with toast for dipping.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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