Holiday Low-Sodium Cranberry-Turkey Skillet with Cauliflower Mash
A cozy, small-batch skillet that tastes like the holidays without extra salt. This cranberry-turkey skillet with creamy cauliflower mash is gentle on digestion, soft in texture, and made for one to two servings.
Cooking for one or two is easier when steps are short and cleanup is minimal. This recipe keeps pieces small so the turkey cooks quickly and the sauce stays silky. The cauliflower mash is a lighter alternative to heavy mashed potatoes and blends to a soft, easy-to-chew texture.
You’ll find it’s quick to adapt. If you want extra tenderness, simmer a little longer or shred the turkey into the sauce. The whole meal can be done in under 30 minutes.
Ingredients You’ll Need
- 8 ounces turkey breast, cut into 3/4-inch pieces (about 225 g)
- 1 teaspoon olive oil
- 1/4 small yellow onion, finely chopped
- 1 small carrot, peeled and diced small (about 1/3 cup)
- 1/2 small pear or apple, peeled and diced small (optional, about 1/3 cup)
- 1/3 cup fresh or frozen cranberries (or 1/4 cup unsweetened cranberry sauce)
- 1/2 cup low-sodium chicken or vegetable broth
- 1/2 teaspoon Dijon mustard (or a squeeze of lemon for acidity)
- 1/4 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- Freshly ground black pepper, to taste
- 1 tablespoon plain Greek yogurt or soft cream (optional, for a creamier sauce)
- For the cauliflower mash: 2 cups cauliflower florets (about 200 g), 1 tablespoon milk (or milk alternative), 1 teaspoon olive oil or butter
You can serve this creamy turkey skillet with a small side of rice, mashed potatoes, or soft bread if you like.
Step-by-Step Recipe
- Bring a small pot of water to a boil. Add cauliflower florets and simmer until very tender, about 8–10 minutes. Drain and set aside.
- Heat 1 teaspoon olive oil in a medium skillet over medium heat. Add the chopped onion and diced carrot and cook, stirring occasionally, until softened, about 4 minutes.
- Add the turkey pieces and cook gently, stirring, until they are no longer pink on the outside, about 4–5 minutes. Break larger pieces so they are bite-size for easier chewing.
- Stir in the diced pear or apple (if using) and cranberries. Pour in the low-sodium broth, add Dijon and thyme, and bring to a gentle simmer. Cover and cook 6–8 minutes, until turkey is cooked through and fruit/cranberries are soft.
- While the skillet simmers, mash the cooked cauliflower with the milk and olive oil or butter until smooth. For an extra soft texture, use an immersion blender or food processor briefly.
- When the turkey is done, remove the lid and stir in the yogurt or cream if you want a silkier sauce. Taste and add black pepper. Do not add extra salt unless your doctor advised you and you usually add it.
- Spoon the cranberry-turkey over the cauliflower mash and serve warm.
Tips and Easy Variations
Texture & Tenderness
- Cut the turkey into very small pieces or shred it after cooking for easier chewing.
- Simmer a little longer in the broth to make the meat extra tender.
- Use an immersion blender briefly in the sauce for a smoother texture if needed.
Gentle Digestion
- Use plain yogurt instead of cream to keep the sauce lighter and easier to digest.
- Steam the cauliflower until very soft before mashing for a gentler mash.
- Peel and dice fruits and vegetables small to reduce chewing effort.
Protein & Flavor Swaps
- Swap protein with cooked white beans (rinsed) or flaked cooked salmon for a softer option.
- If cranberries are very tart, add 1 teaspoon maple syrup or a small spoon of unsweetened cranberry sauce for balance.
- Use lemon juice or extra thyme to boost flavor without adding salt.
Low-sodium flavor swaps
- Use low-sodium broth, fresh herbs, and citrus to brighten flavor.
- Stir in Dijon mustard or plain yogurt for creaminess without salt.
- Add a small amount of maple syrup or cooked carrot to balance cranberry tartness.
Storage and Leftovers
Fridge
Cool leftovers within two hours and store in an airtight container in the refrigerator for up to 2 days.
Freezer
Freeze the turkey and sauce separately from the cauliflower mash for best texture; thaw and reheat gently.
Reheating
Reheat gently in a covered skillet with a splash of broth or microwave in short intervals, stirring between, and reheat the mash separately adding a little milk if it has thickened.
Conclusion
Give this cranberry-turkey skillet a try for a simple, gentle, holiday-flavored low-sodium dinner recipe made in small portions. It’s comforting, easy to chew, and comes together with minimal cleanup—perfect for cooking for one or two.
This meal uses bright, tart cranberries and fresh herbs to deliver holiday flavor without added salt, and the cauliflower mash keeps the texture soft and easy on digestion.
FAQ
Can I use frozen or pre-cooked turkey?▶
Yes. If using precooked turkey, add it near the end and warm through gently to avoid drying. Frozen raw turkey pieces can be used but may need a few extra minutes to cook through.
Are frozen cranberries okay?▶
Absolutely. Use frozen cranberries directly from the freezer; they will soften during simmering and add bright flavor to the sauce.
