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.

First Published: 01/01/2018
Last Reviewed: 01/01/2018

brussels sprouts on a plate
You can also use leftover turkey (about 1 1/2 cups diced) in place of the ground turkey in this recipe.*
skillet turkey brussels sprouts and wild rice casserole nutrition label