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Skillet turkey, brussels sprouts and wild rice casserole

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    Skillet turkey, brussels sprouts and wild rice casserole Heart Smart Low Sodium

    Brussels sprouts contain B vitamins, which can help to improve your mood and memory too!


    1 tablespoon extra-virgin olive oil
    1 pound Brussels sprouts, cut in halves
    1/4 teaspoon freshly ground black pepper
    1/4 teaspoon paprika
    1 pound lean ground turkey
    4 cloves garlic, minced
    1 cup chopped onion
    1 teaspoon poultry seasoning
    1/2 cup dried cranberries
    2 tablespoons flour
    1 1/2 cups low-sodium chicken broth
    2 cups cooked wild rice
    1/4 cup chopped fresh parsley
    1/2 cup slivered almonds


    1. In a large skillet, heat oil over medium-high heat. Place halved Brussels sprouts cut-side-down in the skillet and cook for 2 to 3 minutes or until lightly golden-brown. Season with black pepper and paprika. Stir and cook for 1 minute. Transfer to a plate and set aside.
    2. In the large skillet, brown ground turkey over medium-high heat, breaking it up with a wooden spoon or heat-safe spatula. Drain off extra fat. Add garlic, onion, poultry seasoning and dried cranberries, and continue cooking, stirring, for 2 to 3 minutes.
    3. In a small bowl, combine flour and broth. Whisk to combine and add to the skillet. Bring to a boil, turn down heat and simmer for 3 to 4 minutes.
    4. Stir in the rice and Brussels sprouts (made in step 1), and cook until warmed through. Garnish with parsley and almonds. Enjoy warm.

    Makes 4 servings

    Recipe contains: wheat, nuts

    Carb choices per serving: 3 1/2

    *Option not included in nutrition facts.


    You can also use leftover turkey (about 1 1/2 cups diced) in place of the ground turkey in this recipe.*

    Nutrition Facts