Creamy Ranch Turkey Veggie Skillet (Printer-friendly)

Seasoned ground turkey with mixed vegetables in tangy ranch cream sauce, ready in 35 minutes.

# What You'll Need:

→ Protein & Dairy

01 - 1 lb ground turkey
02 - 1 cup heavy cream
03 - 1/2 cup sour cream
04 - 1 cup shredded cheddar cheese

→ Vegetables

05 - 2 cups mixed vegetables (bell peppers, carrots, green beans, corn), fresh or frozen
06 - 1 small onion, diced
07 - 2 cloves garlic, minced

→ Pantry

08 - 2 tbsp olive oil
09 - 2 tsp ranch seasoning mix
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper

→ To Serve

12 - 12 oz cooked pasta or rice
13 - Fresh parsley, chopped for garnish

# Directions:

01 - Heat 2 tbsp olive oil in a large skillet over medium heat. Add diced onion and sauté for 2-3 minutes until translucent.
02 - Add 1 lb ground turkey to skillet. Cook, breaking it apart with spatula, until browned and cooked through, approximately 5-6 minutes.
03 - Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
04 - Add 2 cups mixed vegetables to skillet. Cook for 4-5 minutes, stirring occasionally, until vegetables are tender.
05 - Reduce heat to low. Stir in 2 tsp ranch seasoning, 1/2 tsp salt, and 1/4 tsp black pepper.
06 - Pour in 1 cup heavy cream and add 1/2 cup sour cream. Stir until well combined and heated through.
07 - Sprinkle 1 cup shredded cheddar cheese into skillet, stirring until melted and sauce reaches creamy consistency.
08 - Serve hot over 12 oz cooked pasta or rice. Garnish with fresh chopped parsley if desired.

# Expert Advice:

01 -
  • Everything happens in one skillet, which means minimal cleanup and maximum time to actually enjoy your meal.
  • The ranch-cream sauce tastes like comfort in a bite, coating tender turkey and vegetables in something that tastes way fancier than it actually is.
  • It's flexible enough to use whatever vegetables you have on hand, whether that's frozen bags or fresh produce hiding in your crisper drawer.
02 -
  • Don't let the cream simmer for too long after you add it, or the sauce can break and look separated and sad instead of silky and smooth.
  • Using freshly shredded cheese instead of pre-shredded makes a real difference in how your sauce turns out, as the anti-caking agents in store bags can interfere with melting.
03 -
  • Brown your turkey fully before adding vegetables, because if you add them too early they'll release water and steam everything instead of letting it brown properly.
  • Keep your heat at medium or below once the cream goes in, because high heat can cause the dairy to separate and curdle, ruining the silky sauce you worked to build.
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