Creamy Ranch Turkey Veggie Skillet (Print version)

Ground turkey and mixed vegetables simmered in tangy ranch cream sauce. Ready in 35 minutes, perfect over pasta or rice.

# What You'll Need:

→ Protein

01 - 1 pound ground turkey

→ Vegetables

02 - 1 cup bell peppers, diced
03 - 1 cup zucchini, diced
04 - 1 cup carrots, sliced
05 - 1 cup frozen peas
06 - 1 small red onion, diced
07 - 2 cloves garlic, minced

→ Sauce

08 - 1 cup heavy cream
09 - 1/2 cup chicken or vegetable broth
10 - 3 tablespoons ranch seasoning mix
11 - 1 tablespoon olive oil
12 - Salt and pepper to taste

→ To Serve

13 - 12 ounces cooked pasta or rice
14 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Heat olive oil in a large skillet over medium-high heat. Add ground turkey and cook, breaking it up with a spoon, until browned and cooked through, about 5 to 7 minutes.
02 - Add diced red onion and minced garlic to the skillet. Sauté for 2 minutes until fragrant.
03 - Stir in bell peppers, zucchini, and carrots. Sauté for 4 to 5 minutes until vegetables begin to soften.
04 - Add frozen peas and cook for 2 minutes more.
05 - Pour in heavy cream and chicken broth. Sprinkle in ranch seasoning mix and stir to combine thoroughly.
06 - Bring to a gentle simmer and cook for 4 to 5 minutes, until the sauce thickens and vegetables are tender. Season with salt and pepper to taste.
07 - Transfer the skillet mixture to a serving platter and serve hot over cooked pasta or rice. Garnish with fresh parsley if desired.

# Expert Tips:

01 -
  • Ground turkey keeps it lighter than beef but still satisfying, and the cream sauce hides nothing while tasting indulgent.
  • Everything finishes in one skillet, which means less cleanup and more time enjoying dinner instead of standing at the sink.
  • The flavor combo of ranch and roasted vegetables is familiar enough to please picky eaters but interesting enough that you won't get bored making it on repeat.
02 -
  • If your sauce looks too thin when you're done simmering, you either turned up the heat too high or didn't give it enough time—low and slow is the rhythm here, not a rolling boil.
  • Taste the sauce before you plate it because that's when you catch whether it needs more seasoning, and it's much easier to adjust in the skillet than at the table.
03 -
  • Brown the turkey properly by letting it sit undisturbed for the first minute—that's where the fond develops, and fond is flavor money in the bank.
  • Keep the simmer gentle once you add the cream because a rolling boil can break the sauce and make it feel grainy instead of luxurious.
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