Ground Turkey

We use ground turkey in any recipe that we would use beef in too. Our favs are sphagetthi with turkey, turkey meatloaf, turkey fajitas, turkey tacos. It is very easy to make the switch and I like the taste better too.

My housemate likes to take ground turkey and mix it with onion, garlic, spinach plus whatever she feels like at the time and makes them into equal size balls and bakes them in cupcake tins. She usually puts these on top of salad or along size some veggies. I haven't tried this yet but I plan to sometime next week, they look delicious and are super convenient!

I made Ground turkey sauerkraut soup last night- I LOVE this recipe-

1 pound ground turkey breast
1 tablespoon olive oil
1 cup chopped onion (a large onion)
1 tablespoon minced garlic
2 14-ounce cans chicken broth (I use low sodium veggie broth)
1 14-ounce can diced tomatoes with juice
1 14-ounce can sauerkraut with juice
1 tablespoon Worcestershire sauce
3 tablespoons minced fresh parsley, or 1 – 2 tablespoons dried parsley
1 teaspoon garlic powder
1/2 teaspoon red pepper flakes
fresh ground black pepper, to taste
1 cup water, if needed (taste it to see if it's too strong for your liking)

Cook the ground turkey in the olive oil with the chopped onions & garlic until done. Meanwhile, combine broth, tomatoes, sauerkraut and Worcestershire sauce and bring to a simmer. Once it's simmering add the spices. Add in cooked ground turkey and bring to a boil and simmer for 10 more minutes. Taste to see if you want to add water to weaken the flavors.
I like to mix in a scoop of nonfat greek yogurt when I eat. Yummyyy

Spinach Feta Turkey burgers:

1 pound ground turkey
10 oz shredded spinach (I use the frozen packs for convenience)
1 container feta cheese
2 eggs

Mix everything together, form into 4-5 burger patties, and cook. I usually broil mine, or use my George Foreman, but you can grill them as well

Ground Turkey Picadillo - also works great as a sloppy joe type sandwich

3 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium onion, diced
8 cloves garlic, chopped
3 bay leaves
1 tablespoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground allspice
1 1/4 pounds ground turkey
Kosher salt and freshly ground pepper
1 6-ounce can tomato paste
1/3 cup golden raisins
1/2 cup chopped pimiento-stuffed olives, plus 2 tablespoons olive juice
Sliced avocado, for garnish (optional)

Preheat the oven to 350 degrees. Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until slightly soft, about 2 minutes. Add the bay leaves, cumin, chili powder and allspice; toast 1 to 2 minutes. Add the turkey, 1 teaspoon salt, and pepper to taste. Cook about 5 minutes, breaking up the meat.

Add the tomato paste and stir until brick red, 3 to 4 minutes. Add 2 cups water, the raisins, olives and olive juice. Bring to a simmer, cover and cook over medium heat until thickened, about 15 minutes. Uncover and cook, stirring, 3 more minutes. Season with salt and pepper. I like to top with a little chopped olives and raisins.

Below is a cooking light recipe that I used ground turkey rather than shredded turkey. Shredded turkey works great tho...

Turkey Posole Casserole with Cornmeal Biscuit Topping

1 cup unsalted chicken stock
1 pound tomatillos, husks removed and quartered
1 tablespoon canola oil
2 cups chopped onion
6 garlic cloves, minced
1 large poblano pepper, seeded and chopped
1 teaspoon ground cumin
3/4 teaspoon kosher salt
2 (15-ounce) cans white hominy, rinsed and drained
2 tablespoons finely ground yellow cornmeal
3 cups +/- ground turkey
1/2 cup chopped fresh cilantro
Cooking spray

Topping:
5.63 ounces unbleached all-purpose flour (about 1 1/4 cups)
2/3 cup finely ground yellow cornmeal
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup chilled butter, cut into small pieces
1/4 cup finely chopped green onions
3 ounces pepper-Jack cheese, shredded (about 3/4 cup)
1 1/4 cups fat-free buttermilk


Preheat the oven to 400°.
To prepare filling, place chicken stock and tomatillos in a blender; process until smooth. Set aside.
Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion, garlic, and poblano; sauté 5 minutes or until tender. Stir in cumin; sauté 30 seconds, stirring constantly. Add stock mixture, 3/4 teaspoon salt, and hominy; bring to a simmer. Stir in 2 tablespoons cornmeal; simmer 1 minute or until thickened. Stir in turkey and cilantro. Pour into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
To prepare topping, weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and the next 4 ingredients (through 1/4 teaspoon salt) in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in chopped green onions and pepper-Jack cheese. Add buttermilk; stir just until combined. Drop batter by 2 tablespoonfuls evenly over filling. Bake at 400° for 28 minutes or until topping is lightly browned.

Bump for sure! These sound amazing!

bump

Here are some of my favorites.

CrockPot Recipe for Sweet and Spicy Ground Turkey and Sweet Potato Stew with Coconut Milk:
http://www.kalynskitchen.com/2011/10/crockpot-recipe-for-sweet-and-spicy.html#more

Turkey Meatloaf with Sundried Tomatoes (you can skip the extra frying step if you want; it's good right out of the oven):
http://www.foodnetwork.com/recipes/claire-robinson/twice-cooked-turkey-meatloaf-recipe/index.html

Crockpot Italian Turkey Meatballs:
http://www.skinnytaste.com/2011/11/crock-pot-italian-turkey-meatballs.html

Naked Turkey Bruschetta Burgers:
http://www.skinnytaste.com/2013/07/naked-turkey-bruschetta-burger.html#more

Turkey Mini Meatball Lettuce Wraps:
http://www.kalynskitchen.com/2010/10/recipe-for-thai-inspired-turkey-mini.html

Thanks!! Bump

bump