Lean Ground Beef Thanksgiving Stuffing Skillet — 35g Protein
Lean ground beef, stuffing cubes, cranberries and sage in one skillet. 35g protein — 30 minutes, serves 4.
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.