This easy one-pot dinner, inspired by a recipe I saw in the latest Clean Eating Magazine, makes for light comfort food with easy clean-up. And you can even use up leftover cooked veggies. This recipe specifies broccolini, but any cooked veggie should work. Just use what you have. One bite of this cozy dish, and you’ll be hooked!
- 1 teaspoon extra virgin olive oil
- 3/4 pound ground dark meat turkey
- 4 medium/large red-skinned potatoes, brushed and eyes/bad spots removed, cut into roughly 1 inch pieces
- 1/2 onion, chopped large
- 2 sprigs rosemary, stems removed, chopped fine (about 2 teaspoons)
- 1/2 teaspoon kosher salt
- fresh ground black pepper, dash
- 1 cup broth/stock of choice (I used chicken)
- 1 cup leftover cooked veggies (I used blanched broccolini, cut into 1 inch pieces)
- Additional salt and pepper, to taste
- 1/2 ball of smoked mozzarella, cut into small pieces (about 1/3-1/4 inch pieces)
- fresh parsley for garnish, optional
- Pre-heat oven to 425 degrees F.
- Pre-heat a cast iron skillet (or other oven-proof pan) over medium heat. Add oil and spread. Add turkey and cook until turkey is cooked through (no longer pink). Remove to bowl and set aside for later.
- Add potatoes, onion, rosemary, salt, and pepper to skillet. Stir to combine and place in pre-heated oven. Bake for 15 minutes. Turn off burner.
- Remove skillet from oven (you can place it back on the burner you used before, but it doesn’t need to be on). De-glaze pan with broth by pouring broth into the skillet and scraping up any brown bits. Add turkey, broccolini (or other vegetable) and if needed, salt and pepper. Stir to combine. Return pan to oven and bake for 10 minutes.
- Remove skillet from oven, top with smoked mozzarella pieces, distributing evenly. Return skillet to oven and bake just until cheese melts, about 5 minutes.
- Garnish with fresh parsley, if using. Serve and enjoy!