Tuscan Turkey and White Bean Skillet Recipe
This Tuscan Turkey and White Bean Skillet is a hearty, flavorful one-pan meal featuring ground turkey simmered with aromatic herbs, fire-roasted tomatoes, creamy white beans, and nutrient-rich kale. Finished with a touch of cream and Parmesan cheese, it creates a comforting, rustic dish perfect for an easy weeknight dinner served alongside crusty bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Tuscan, Italian
Ingredients
Scale
Base Ingredients
- 2 Tbsp. extra-virgin olive oil
- 1 cup minced shallots (or yellow onion)
- 3 garlic cloves, minced
- 1 lb. ground turkey (or ground chicken, sausage, lean ground beef, or meatless grounds)
Seasonings & Flavorings
- 2 Tbsp. tomato paste
- 1 1/2 tsp. dried oregano
- 1 tsp. fennel seeds
- 1/4 to 1/2 tsp. crushed red pepper flakes (depending on desired level of spice)
- 1/2 tsp. kosher salt
- 1/2 tsp. cracked black pepper
Liquids & Canned Ingredients
- 3/4 cup vegetable broth
- 1 (14.5-oz.) can diced fire-roasted tomatoes (do not drain)
- 1 (15-oz.) can butter beans (or any white bean like cannellini; do not drain)
Greens & Dairy
- 4 packed cups chopped kale, stems and ribs removed
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for garnish
For Serving
- Crusty bread (sourdough or baguette)
Instructions
- Prepare the aromatics: Heat 2 tablespoons of extra-virgin olive oil in a large sauté pan over medium heat. Add the minced shallots or yellow onion and cook until translucent, about 3 minutes. Then, add the minced garlic cloves and cook for an additional minute until fragrant.
- Cook the turkey: Add 1 pound of ground turkey to the pan, spreading it evenly to the edges. Let it cook undisturbed until the bottom is browned, about 4 to 5 minutes. Then stir and break the meat into small pieces to cook through.
- Add seasonings: Create a well in the center of the pan and add 2 tablespoons tomato paste, 1 1/2 teaspoons dried oregano, 1 teaspoon fennel seeds, and 1/4 to 1/2 teaspoon crushed red pepper flakes. Cook this mixture for 1 minute to caramelize the tomato paste, then stir it into the meat and cook for an additional 2 minutes until aromatic. Season with 1/2 teaspoon kosher salt and 1/2 teaspoon cracked black pepper.
- Add liquids and vegetables: Pour in 3/4 cup vegetable broth along with one 14.5-ounce can of diced fire-roasted tomatoes (undrained), one 15-ounce can of butter beans or white beans (undrained), and 4 packed cups of chopped kale with stems removed. Increase the heat to bring the mixture to a gentle simmer.
- Simmer the skillet: Let the mixture simmer uncovered for 12 minutes, allowing flavors to meld and the kale to soften.
- Finish with cream and cheese: Stir in 1/4 cup heavy cream and 1/4 cup grated Parmesan cheese. Continue to simmer uncovered for about 3 more minutes, until the sauce thickens and becomes creamy. Taste and adjust seasonings if needed.
- Serve: Ladle the Tuscan turkey and bean mixture into bowls, garnish with additional grated Parmesan cheese if desired, and serve warm with slices of crusty sourdough or baguette bread.
Notes
- Substitute the ground turkey with ground chicken, sausage, lean ground beef, or meatless grounds as preferred.
- Use cannellini beans or any other white beans if butter beans aren’t available.
- Adjust crushed red pepper flakes to control spice level.
- For a lighter version, substitute heavy cream with half-and-half or omit completely.
- Remove kale stems for a better texture, or substitute with spinach if preferred.
- Serve with crusty artisan bread to soak up the savory sauce.
Keywords: Tuscan turkey skillet, white bean skillet, one pan dinner, ground turkey recipes, kale recipes, Italian skillet meal, creamy tomato bean skillet
