Ground Turkey Sweet Potato Skillet with Apples and Cranberries (Paleo, AIP)
Fall is here and Thanksgiving is on the way. Warm comforting dishes like this AIP Paleo ground turkey skillet make the season all the more enjoyable. This recipe with its turkey, sweet potatoes, apples, and cranberries is to me like Thanksgiving in a bowl. It's the perfect combination of sweet and savory flavors all in one. My husband says it tastes like stuffing but without the bread.
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What to do if you can't find AIP compliant dried cranberries
A lot of times dried cranberries have oils or preservatives that are not AIP or even basic Paleo compliant. If you can't find AIP compliant dried cranberries, raisins work well as a substitute. Another option is to buy fresh cranberries and make a basic AIP cranberry sauce the then add to the meal; this could be mixed in or served on top.
Toppings/Garnish
Garnish with fresh rosemary. If not doing AIP this would be really good topped with pecans or any other nut.
I hope you enjoy the recipe. If you made it, please leave a comment below and let me know what you thought!
If you enjoyed this post, you may also like:
Creamy Shrimp Vegetable Skillet
Korean Glass Noodle Recipe with Ground Beef
57+ AIP Pantry Items and What to do With Them
Conclusion:
I hope you enjoy the recipe. Please leave a comment below and let me know what you thought!
Don’t forget to follow me on Instagram @foodcourage for the latest AIP/Paleo recipes, autoimmune nutrition info, and Food Courage happenings!
Ground Turkey Sweet Potato Skillet with Apples and Cranberries (Paleo, AIP)
Ingredients
- 1 tbsp olive oil or avocado oil
- 1/2 cup red onion, chopped
- 1-2 garlic cloves, diced
- 1 celery stalk, chopped
- 1 pound ground turkey
- 1 apple, chopped
- 1 small sweet potato, cut into 1/4 in cubes
- 2 cups fresh mushrooms, sliced
- 1/2 tbsp Italian seasoning
- 1/2 tbsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp pink Himalayan sea salt
- 1/2 cup dried cranberries
Sauce
- 1/2 tbsp coconut oil
- 1/4 cup diced red onion, diced
- 1-2 garlic cloves, diced
- 1 tbsp coconut aminos
- juice of half a lemon
- 1/2 cup full fat coconut milk
- 1 tsp honey
- 1/4 cup chicken broth
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp Italian seasoning
- 1/8 tsp pink Himalayan sea salt
Garnish
- Fresh rosemary to garnish (optional)
Instructions
- Heat 1 tbsp of oil in a large pan over medium-high heat and add diced onions, celery, and garlic. Sautee for 1-2 minutes until slightly browned.
- Add in ground turkey cook for 3-4 minutes, stirring frequently.
- Adjust heat down to medium. Next, add in apples, mushrooms, sweet potatoes, and seasonings. Continue to stir frequently and cook until turkey is browned and vegetables are tender. Reduce heat to low.
Sauce
- In a separate medium-sized pan over medium heat, add 1/2 of coconut oil, onions, and garlic and cook 2-3 minutes until slightly browned.
- Add in all other sauce ingredients, stirring frequently until it comes to a slight simmer, about 3-5 minutes.
- Pour sauce over the turkey mixture and stir until well-combined.
- Serve garnished with fresh rosemary.
