Midwestern Hotdish Skillet with Green Beans

Ingredients

• 1 lb ground turkey
• 12 oz green beans, cut into 1-inch lengths
• 10 oz mushrooms, sliced
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups milk
• 1/2 cup chicken broth
• 2 tbsp neutral oil
• 1 large onion, finely diced
• 3 garlic cloves, minced
• 1 1/2 cups crisp fried onions
• 1 tsp dried thyme
• 2 tbsp chopped fresh herbs
• Salt and black pepper

Steps

1. Heat the oven to 400F (200C). Heat the oil in an ovenproof skillet over medium-high heat and brown the turkey for 6 to 8 minutes, breaking it up, until no pink remains.
2. Lift the turkey out. Add the mushrooms to the same pan in a single layer and leave them undisturbed for 3 minutes, then stir and cook 6 minutes more, until browned and dry.
3. Getting the water out of the mushrooms now is what keeps the finished sauce thick rather than soupy.
4. Add the diced onion and cook for 5 minutes, then the garlic and thyme for 30 seconds.
5. Push everything to one side, melt the butter in the clear space, whisk in the flour, and cook for 2 minutes until it smells biscuity.
6. Pour in the milk and broth a little at a time, whisking hard after each addition to keep it smooth, then simmer for 3 to 4 minutes until it thickens enough to coat a spoon.
7. Return the turkey, add the green beans, season generously, and stir everything together.
8. Scatter the fried onions over the top and bake for 20 minutes, until bubbling at the edges and the onions are deep golden. Rest 5 minutes and finish with the herbs.

Allergen note: Contains gluten and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.