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Ground Turkey Skillet Dinner with Spinach, Tomatoes, White Beans and Homemade Croutons Recipe

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A hearty and flavorful ground turkey skillet dinner featuring tender spinach, bursting grape tomatoes, creamy white beans, and homemade crunchy croutons. This one-pan meal combines savory herbs and spices for a healthy and satisfying dinner that comes together quickly on the stovetop.

  • Author: Lilya
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Fat

Ingredients

Main Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 1/2 teaspoons Kosher salt, divided
  • Freshly ground black pepper, to taste
  • 2 cups 1-inch cube crusty bread
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 pound lean ground turkey
  • 1 teaspoon ground fennel
  • 1 teaspoon oregano
  • 1/2 teaspoon thyme
  • 1/2 teaspoon Aleppo pepper or red pepper flakes
  • 1 pint grape tomatoes
  • 2 to 3 handfuls baby spinach
  • 2 roasted red peppers, roughly chopped
  • 1 (15.5 ounce) can cannellini beans, drained and rinsed
  • 2 tablespoons red wine vinegar

Instructions

  1. Make the croutons: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the bread cubes along with 1 teaspoon of Kosher salt and some freshly ground black pepper. Stir occasionally and toast until the croutons are lightly browned and mostly crisp on the outside but still chewy inside, about 3 to 4 minutes. Transfer the croutons to a plate and set aside, returning the skillet to the stove.
  2. Cook the ground turkey: Add the remaining tablespoon of olive oil to the skillet. Add the chopped onion and sauté for about 5 minutes until the onion is translucent and softened. Stir in the minced garlic, ground turkey, ground fennel, oregano, thyme, Aleppo pepper, 1/2 teaspoon of Kosher salt, and freshly ground black pepper. Break up the turkey into small pieces with your spatula. Add the grape tomatoes and cook for 15 minutes, allowing the turkey to brown and the tomatoes to burst and blister. If the tomatoes don’t collapse on their own, pierce them gently with a knife.
  3. Finish the dish: Stir in the chopped roasted red peppers, baby spinach, and drained cannellini beans. Combine everything thoroughly and cook until warmed through and the spinach has wilted. Add the red wine vinegar and the reserved croutons, stirring gently to combine. Taste and adjust the seasoning with additional salt and pepper if desired.
  4. Serve: Divide the skillet dinner into individual plates or bowls and enjoy this wholesome, flavorful meal.

Notes

  • Using crusty bread such as a baguette works best for crispy yet chewy croutons.
  • If Aleppo pepper is unavailable, substitute with red pepper flakes for a mild heat.
  • You can use fresh roasted red peppers or jarred ones drained well.
  • For a lower sodium version, reduce the added salt or use low-sodium beans.
  • Leftovers can be refrigerated for up to 3 days and reheated on the stove or microwave.

Find it online: https://familyhomemeals.com/ground-turkey-skillet-dinner-with-spinach-tomatoes-white-beans-and-homemade-croutons-recipe/