Creamy Turkey Ramekins for Two
This small-batch dish combines tender ground turkey, soft mashed potato, and mild leeks for a creamy baked ramekin you can make in under 40 minutes. If you want something warm and gentle that serves one or two, these creamy turkey ramekins are a great fit.
Cooking for one or two should feel simple. This recipe uses a single skillet and two ramekins so clean-up is quick and steps are short.
The textures are soft and easy to chew. You can make the mash extra smooth, and the turkey stays moist by cooking it gently with a little broth or milk.
Ingredients You’ll Need
- 8 oz (225 g) ground turkey (light or dark meat blend)
- 1 medium potato (about 8 oz / 225 g), peeled and cut into chunks
- 1 small leek, white and light green parts only, thinly sliced (or 1 small onion)
- 1 clove garlic, minced (optional)
- 2 tablespoons plain low-fat yogurt or milk
- 1 tablespoon olive oil or light butter
- 1/4 cup (25 g) grated mild cheese (cheddar or mozzarella)
- 2 tablespoons low-sodium chicken or vegetable broth
- Salt and black pepper to taste (start small)
- Fresh parsley or chives for garnish (optional)
You can serve this creamy turkey ramekin with a small side of rice, extra mashed potatoes, or soft bread if you like.
Step-by-Step Recipe
- Preheat the oven to 375°F (190°C). Lightly grease two 6–8 oz ramekins.
- Boil the potato chunks in salted water until very tender, about 12–15 minutes. Drain and mash with the yogurt or milk and 1/2 tablespoon olive oil or butter. Season lightly with salt and pepper and set aside.
- While the potato cooks, heat 1/2 tablespoon oil in a skillet over medium heat. Add the sliced leek and cook gently until soft, about 5 minutes. Add the garlic and cook 30 seconds more.
- Add the ground turkey to the skillet, break it up, and cook until no longer pink, about 5–7 minutes. Pour in the 2 tablespoons of broth to keep the meat moist and simmer 1–2 minutes. Season with a pinch of salt and pepper.
- Divide the turkey and leek mixture evenly between the two ramekins. Top each with half the mashed potato, smoothing the surface, then sprinkle the grated cheese over the potato.
- Bake for 12–15 minutes, until the filling is bubbly and the cheese is melted. For a softer top, bake about 10 minutes and skip broiling for browning.
- Let cool 3–5 minutes, garnish with chopped parsley or chives, and serve warm.
Tips and Easy Variations
Make it softer
- Mash potatoes until very smooth and add extra milk or yogurt for a creamier texture.
- Cook the leek until completely soft before mixing with the turkey.
- Add a splash of broth to the turkey filling to keep it moist while baking.
Lighten for digestion
- Use low-fat yogurt instead of cream and choose low-sodium broth.
- Serve with steamed vegetables for a gentle, balanced meal.
- Use salt-free seasoning blends or extra herbs if you need to limit sodium.
Simple swaps
- Replace potato with cooked cauliflower mash for a lower-carb option.
- Add soft cooked spinach to the turkey for extra nutrients.
- Use ground chicken instead of turkey or make a one-pan skillet version.
Salt and texture checklist
- Taste the filling before adding salt and keep salt low if advised by your doctor.
- For extra soft bites, mash the potatoes very smooth and stir in a little more milk.
- If avoiding dairy, use a milk alternative and omit or replace the cheese.
Storage and Leftovers
Fridge
Cool leftovers within two hours and store in an airtight container in the refrigerator for up to 3 days.
Freezer
You can freeze the turkey filling, but the mashed potato texture may change after freezing; thaw in the fridge before reheating.
Reheating
Reheat gently in the oven at 325°F (160°C) until warmed through, or microwave covered on medium power in short intervals to avoid drying.
Conclusion
Give these creamy turkey ramekins a try for a small, gentle meal that’s easy to prepare and comforting to eat.
The recipe is designed for small portions, soft textures, and simple steps so cooking stays manageable and satisfying.
FAQ
Can I make this ahead?▶
Yes. Assemble in ramekins, cover, and refrigerate up to 24 hours. Add a few extra minutes to the bake time when cooking from cold.
Can I freeze leftovers?▶
You can freeze the filling, but mashed potatoes change texture after freezing. Thaw in the fridge and reheat gently to preserve moisture.
