Cheesy turkey–burger–macaroni skillet with salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Cheesy turkey–burger–macaroni skillet with salad

Soy-Free, Family-Friendly

2 Servings, 850 Calories/Serving

25–40 Minutes

This Hamburger Helper–style meal includes all the ingredients you love: tender pasta, juicy burger meat, and a rich, cheesy sauce.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic red onion
  • 10 ounces ground turkey
  • Sun Basket garlic-porcini blend (granulated garlic - porcini powder - sweet paprika )
  • 5 ounces elbow macaroni
  • 1 cup organic milk
  • 1 organic romaine heart or other lettuce
  • Sun Basket honey-mustard vinaigrette base (apple cider vinegar - honey - Dijon mustard)
  • ½ cup grated cheddar
Chef's Tip
To mellow the taste of raw onion in the salad, add the thinly sliced onion to the mixed honey-mustard vinaigrette (vinaigrette base, oil, and salt and pepper) in Step 2 and let it stand while you cook the turkey skillet.

Nutrition per serving

Calories: 850, Protein: 43g (86% DV), Fiber: 7g (28% DV), Total Fat: 40g (62% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 2.5g, Saturated Fat: 10g (50% DV), Cholesterol: 105mg (35% DV), Sodium: 350mg (15% DV), Carbohydrates: 80g (27% DV), Total Sugars: 18g, Added Sugars: 4g (8% DV).
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Start the turkey skillet

  • Peel and thinly slice enough onion to measure ¼ cup [½ cup]; set aside for the salad. Coarsely chop enough of the remaining onion to measure ¾ cup [1½ cups].
  • Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a medium [large] frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Stir in the chopped onion, season with salt and pepper, and cook until starting to soften, 1 to 2 minutes. Add the turkey, season generously with salt and pepper, and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 3 to 4 minutes. Stir in the garlic-porcini blend and cook until fragrant, about 30 seconds.
Add the elbow macaroni, milk, and 1 cup [2 cups] water and bring to a boil. Reduce to a simmer, cover, and cook until the turkey is cooked through and the macaroni is just tender, 12 to 14 minutes.
While the turkey skillet cooks, prepare the salad.

2

Make the salad

  • Trim the root end from the romaine heart; coarsely chop the leaves.
In a medium bowl, stir together the honey-mustard vinaigrette base and 2 tablespoons [¼ cup] oil; season to taste with salt and pepper. Add the romaine and sliced onion and toss to combine; season to taste with salt and pepper.

3

Finish the turkey skillet

When the macaroni is just tender, sprinkle with the cheddar and add 2 tablespoons [¼ cup] water. Stir until the cheddar is melted and incorporated into the sauce. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the turkey, macaroni, and sauce to individual bowls and serve the salad on the side.
Kids Can!
  • Measure the onion.
  • Measure the water for the turkey skillet.
  • Stir the vinaigrette.
  • Assemble the salad.