Description
Fall comfort in a bowl! This dish brings all the flavors of Thanksgiving—savory turkey, caramelized veggies, smoky bacon, and a tangy cranberry yogurt drizzle—without the stress of a holiday feast. Perfect for weeknight dinners, meal prep, or a cozy Friendsgiving vibe in under 45 minutes.
Ingredients
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1 lb ground turkey (93% lean)
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1 tbsp fresh sage (or 1 tsp dried)
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1 small onion, diced
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2 garlic cloves, minced
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1 tbsp stuffing seasoning (or thyme + marjoram + celery seed)
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1 cup wild rice blend (dry)
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2 carrots, 2 parsnips, 1 lb Brussels sprouts, chopped
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2 tbsp olive oil, salt & pepper
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6 slices turkey bacon (or regular)
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½ cup Greek yogurt
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⅓ cup cranberry sauce
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1 tbsp lemon juice
Instructions
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Roast veggies: Preheat oven to 400°F (200°C). Toss chopped carrots, parsnips & Brussels sprouts with oil, salt & pepper. Roast 25–30 min, stirring halfway, until golden & caramelized.
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Cook turkey: In a skillet, sauté onion 3–4 min, add garlic 1 min. Crumble in turkey, cook 6–8 min until browned. Stir in sage + stuffing seasoning.
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Make bacon & rice: Cook rice per package. Crisp bacon in skillet or oven, crumble.
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Mix drizzle: Whisk yogurt, cranberry sauce & lemon juice until smooth. Adjust tang/sweetness to taste.
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Assemble bowls: Layer rice → turkey → roasted veggies → bacon crumbles. Drizzle cranberry sauce generously.
Notes
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Cut veggies evenly for perfect roasting.
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Don’t crowd the pan—spread veggies out for caramelization.
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Make ahead: prep components up to 4 days; assemble when ready.
- Prep Time: 10 min
- Cook Time: 30–35 min
Nutrition
- Calories: 480cal Per Serving
- Fat: 17g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 35g