Creamy Ranch Turkey Veggie Skillet (Print version)

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

# What You'll Need:

→ Protein & Dairy

01 - 1 pound 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 tablespoons olive oil
09 - 2 teaspoons ranch seasoning mix
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper

→ To Serve

12 - 12 ounces cooked pasta or rice
13 - Fresh parsley, chopped (optional)

# Directions:

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

# Expert Tips:

01 -
  • The whole thing comes together in about 35 minutes, which means you can have dinner on the table before anyone starts asking what's for dinner.
  • Ground turkey keeps it lighter than beef but the cream sauce makes it feel completely indulgent, so no one notices they're eating the healthier option.
  • It's endlessly adaptable—whatever vegetables you have hanging around in your crisper drawer will work beautifully here.
02 -
  • Don't skip the step of reducing heat to low before adding the cream—if the pan is too hot, the dairy can separate and look curdled and sad, even though it's still technically fine to eat.
  • Frozen vegetables work just as well as fresh here and honestly they're more convenient, so let go of any guilt about using them.
03 -
  • Cook your pasta or rice separately and have it ready before you start the turkey, so everything finishes at the same time and you're not standing around waiting for one or the other.
  • Shred your own cheese if you can—it melts way more smoothly than pre-shredded, which has anti-caking agents that sometimes make the sauce look weird and grainy.
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