Lean Ground Beef Thanksgiving Stuffing Skillet — 35g Protein

This lean ground beef thanksgiving stuffing skillet is Thanksgiving dinner in one pan. Lean ground beef browns with onion and celery, sage and thyme go in, chicken stock loosens everything, and stuffing cubes soak it all up under a lid — 35g of protein per serving, golden stuffing, sweet-tart cranberries, and dinner on the table in 30 minutes.

It tastes like the best part of the Thanksgiving table, the stuffing, turned into a proper main course. The beef keeps it filling, the cranberries keep it from feeling heavy, and because it is all one skillet there is barely any washing up afterwards — which, on a holiday, counts for a lot.

Why you’ll love it

• 35g protein per serving, about 410 calories
• All the Thanksgiving stuffing flavour in one skillet, in 30 minutes
• One pan from hob to table — hardly any washing up
• Great for a small Thanksgiving, or a weeknight that wants holiday flavour

Ingredients

• 500g (about 1.1 lb) lean ground beef
• 4 cups stuffing cubes (about 200g), plain or seasoned
• 1 medium onion, finely diced
• 2 celery stalks, finely diced
• 2 garlic cloves, minced
• 1 tbsp fresh sage, chopped, plus leaves to serve
• 1 tsp fresh thyme leaves
• 1/3 cup dried cranberries
• 1 1/2 cups chicken stock, low sodium
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper, freshly ground

Equipment used

• A large cast iron skillet with a lid, for browning the beef and steaming the stuffing
• A wooden spoon, for breaking up the beef and folding in the stuffing
• A sharp knife and chopping board, for the onion, celery and herbs

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the lean ground beef and cook for 5–6 minutes, breaking it up with a wooden spoon, until browned all over.
2. Add the onion, celery and garlic and cook for 3–4 minutes, until the onion is soft and the beef is cooked through. Season with salt and pepper.
3. Stir in the sage and thyme and cook for 1 minute, until fragrant.
4. Pour in the chicken stock and bring it to a gentle simmer, scraping up any browned bits from the bottom of the pan.
5. Fold in the stuffing cubes and dried cranberries, pressing the stuffing down so it soaks up the stock evenly.
6. Cover with a lid, turn the heat to low, and steam for 8–10 minutes, until the stuffing is tender and golden on top.
7. Rest for 5 minutes off the heat, scatter over fresh sage leaves, and serve straight from the skillet.

Tips

• Don’t stir the stuffing once the lid goes on — it needs the trapped steam to turn tender and golden.
• If the stuffing looks dry before you cover it, splash in a little more stock, a few tablespoons at a time.
• Use lean ground beef, not regular — it keeps the skillet from going greasy, and the stock does the flavour work instead.
• Leftovers keep 3 days in the fridge and reheat well in a covered skillet with a splash of stock.

Estimated nutrition per serving

These are estimated macros based on standard ingredient values, not lab-measured results.

More high-protein recipes to try

• Healthy Ground Beef Shepherd’s Pie with Mashed Cauliflower
• High Protein Thanksgiving Beef Tenderloin with Garlic Herb Crust
• High Protein Beef Stroganoff Lighter Alternative for Thanksgiving Week

FAQ

Can I make this lean ground beef thanksgiving stuffing skillet ahead? Yes — cook it up to the steaming step, cool it, and keep it covered in the fridge for a day. Reheat it in the skillet over low heat with a splash of stock, lid on, for 8–10 minutes until piping hot.

Is this lean ground beef thanksgiving stuffing skillet good for a small Thanksgiving? Yes. It is built for one: it serves 4, takes 30 minutes, and gives you the stuffing flavour of the big day without roasting a whole turkey. Double it in a bigger skillet for 8.

Can I use leftover stuffing instead of stuffing cubes? Yes. Use about 4 cups of leftover cooked stuffing, fold it in the same way, and cut the stock to 1 cup — cooked stuffing is already moist and needs less liquid.

What can I serve with it? A simple green salad or some steamed green beans. The skillet already has the starch and the protein, so something fresh and green is all it needs.

Lean Ground Beef Thanksgiving Stuffing Skillet — 35g Protein

Sophia Martinez

Lean ground beef, stuffing cubes, cranberries and sage in one skillet. 35g protein — 30 minutes, serves 4.

Print Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner

Cuisine American

Servings 4

Calories 410 kcal

Equipment

• A large cast iron skillet with a lid for browning the beef and steaming the stuffing
• A wooden spoon for breaking up the beef and folding in the stuffing
• A sharp knife and chopping board for the onion, celery and herbs

Ingredients

  

• 500 g lean ground beef about 1.1 lb
• 4 cups stuffing cubes (about 200g), plain or seasoned
• 1 medium onion finely diced
• 2 celery stalks finely diced
• 2 garlic cloves minced
• 1 tbsp fresh sage chopped, plus leaves to serve
• 1 tsp fresh thyme leaves
• 1/3 cup dried cranberries
• 1 1/2 cups chicken stock low sodium
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper freshly ground

Instructions

 

• Heat the olive oil in a large skillet over medium-high heat. Add the lean ground beef and cook for 5–6 minutes, breaking it up with a wooden spoon, until browned all over.
• Add the onion, celery and garlic and cook for 3–4 minutes, until the onion is soft and the beef is cooked through. Season with salt and pepper.
• Stir in the sage and thyme and cook for 1 minute, until fragrant.
• Pour in the chicken stock and bring it to a gentle simmer, scraping up any browned bits from the bottom of the pan.
• Fold in the stuffing cubes and dried cranberries, pressing the stuffing down so it soaks up the stock evenly.
• Cover with a lid, turn the heat to low, and steam for 8–10 minutes, until the stuffing is tender and golden on top.
• Rest for 5 minutes off the heat, scatter over fresh sage leaves, and serve straight from the skillet.

Notes

Don’t stir once the lid is on — the steam does the work. Rest 5 minutes before serving. Keeps 3 days refrigerated; reheat with a splash of stock.

Keyword dinner, lean ground beef, one pan, stuffing skillet, thanksgiving

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