Cran-Apple Turkey Skillet

Of all the the fall things I love the most, I think apples are number one in my book.

Nothing screams autumn like a cup of hot apple cider. Or a freshly baked Dutch apple pie. Or a caramel apple with peanuts on top from the Oklahoma State Fair.

I know Thanksgiving still feels like a million days away, but it will be here sooner than your know it. Why not celebrate early with a simple one skillet meal that reeks of the pilgrim’s first bounty?

I found this recipe in a magazine and it really made me want the holiday season to get here sooner. Turkey, cranberries, stuffing, and apples. The ultimate fall bounty! I picked up a jug of my favorite apple juice (Martinelli’s for the win) and went to town on this delicious dinner.

I have to say, though, cooking turkey breast strips like you would regular chicken isn’t really the best. I feel like turkey dries out quicker and isn’t as tender. I’m going to include turkey in the recipe below, but if you’d prefer to use chicken instead, I’d recommend you do that!

Everything else about this recipe is perfect. It’s not nearly as sweet as you think it would be, and the cornbread stuffing goes so well with everything involved. You can always throw one more handful of cranberries into this recipe, too. I know I did.

Step-By-Step Instructions

In a large skillet, heat oil over medium high heat. Sprinkle turkey breast with sage, salt and pepper. Cook in skillet until no longer pink, 4-5 minutes per side.

Transfer to a cutting board and cut into cubes.

In same skillet, add apples, cider, broth, cranberries and nutmeg; bring to a boil. Reduce heat and simmer, covered, 4-5 minutes or until apples are tender.

Stir in turkey and stuffing mix, remove from heat. Stir and cover and let stuffing soak up liquid, letting stand for 2-3 minutes.