Weeknight Cooking: One Pot Turkey and Bulgur

by Natalie on December 20, 2013


This is the ultimate quick fix for a healthy dinner. Im serious. You can make this meal more quickly than it takes to get take-out.

From a nutrition standpoint, I like this meal because it is well rounded. In one pot,  you get a lean protein, a little bit of whole grain and vegetables.

For those of you that don’t know bulgur – it is a quick cooking form of whole wheat. It is created by parboiling a kernel of whole wheat, drying it and breaking it into little pieces. You can find it in the grain section at most grocery stores.

You can make the recipe gluten-free by using quinoa instead of bulgur. I have tried both. The bulgur works best, but the quinoa is not bad. I am going to experiment using quick cooking brown rice next. *My quinoa version is pictured above. I used red quinoa.

One Pot Turkey and Bulgur


  • 1 pound ground turkey *organic if possible
  • 1 medium onion chopped
  • 1 clove garlic minced
  • 1 cup uncooked bulgur wheat
  • 1 – 15 ounce can of diced tomatoes, juice included *BPA free can such as Muir Glen
  • 1 cup water
  • 1/4 teaspoon marjoram
  • 1/2 teaspoon thyme
  • 1 large bay leaf
  • 1 and 1/2 cups frozen peas, defrosted
  • salt and pepper to taste


In a large skillet or saucepan, heat turkey, onion, and garlic over medium heat. Stir periodically. When onion is soft and translucent, add bulgur and cook for one more minute while stirring. Then stir in tomatoes and their juice, along with water and spices. Cover and simmer 20 minutes, stirring occasionally. Add peas and cook 2 more minutes. Season with salt and pepper to taste.


If you have broth on hand, use it in place of water for additional flavor. Use oregano in place of marjoram if needed.

I hope this works for those evenings when making a healthy meal seems impossible!



Comments on this entry are closed.

Previous post:

Next post: