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Ground Turkey Potatoes featured image showing a delicious and comforting skillet meal.

Best Ground Turkey and Potatoes

This recipe transforms simple ground turkey and potatoes into a flavorful and comforting meal. Browning the turkey, sautéing aromatics, and using flavorful liquids like diced tomatoes and chicken broth are key to building layers of taste and achieving potato perfection. Seasoned with paprika, thyme, and rosemary, this dish is a family favorite.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Ground Turkey 93% Lean or leaner recommended
  • 2 lbs Russet Potatoes, peeled and cubed
  • 1 large Onion, chopped
  • 2 cloves Garlic, minced
  • 1 Red Bell Pepper, chopped
  • 1 cup Chicken Broth low sodium
  • 1 tbsp Olive Oil
  • 1 tsp Paprika
  • 1 tsp Dried Thyme
  • 1/2 tsp Dried Rosemary
  • Salt to taste
  • Pepper to taste
  • 1/4 cup chopped fresh Parsley for garnish optional

Equipment

  • large skillet
  • Dutch Oven (optional)
  • Spoon
  • knife
  • cutting board
  • Measuring cups
  • Measuring spoons
  • Can opener
  • Stirring spoons
  • Ladle
  • Serving Dishes

Method
 

  1. Prepare the Turkey: In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add ground turkey and cook, breaking it apart with a spoon, until browned. Drain off any excess grease.
  2. Sauté Vegetables: Add chopped onion and red bell pepper to the skillet with the cooked turkey. Cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
  3. Combine Ingredients: Stir in diced tomatoes (undrained), cream of mushroom soup (or gluten free chicken broth), chicken broth, paprika, thyme, rosemary, salt, and pepper. Bring to a simmer.
  4. Add Potatoes: Add cubed potatoes to the skillet. Stir to combine, ensuring the potatoes are mostly submerged in the liquid.
  5. Simmer and Cook: Reduce heat to low, cover, and simmer for 20-25 minutes, or until potatoes are tender. Stir occasionally to prevent sticking.
  6. Adjust Seasoning: Taste and adjust seasoning as needed. Add more salt, pepper, or herbs to your liking.
  7. Serve: Garnish with fresh parsley (optional). Serve hot.

Notes

For a gluten-free version, substitute the cream of mushroom soup with gluten-free chicken broth. Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish is great served with a side of crusty bread for dipping.