Ground Turkey

frankysgurl · January 2014

Looking for a variety of ground turkey recipes. I always purchase but seem to make the same thing. Thank you

knharris494 · January 2014

I normally just use ground turkey in any recipe that I would normally use ground beef in. My favorite thing to make with it is one I found on Kraft's website: http://www.kraftrecipes.com/recipes/fiesta-chicken-pasta-95071.aspx I tweak it a bit and use whole wheat rotini noodles, low-fat shredded cheese, and fat free sour cream.

dallshouse0363 · January 2014

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.

Docpremie · January 2014

Here's a couple of soup recipes I've created. They are really good! By the way, olive oil isn't in the nutritional calculations, since I have a really great non-stick stock pot & don't need to use it. If you use olive, you'll need to add that to the nutritional info provided.

Turkey & White Bean Chili:

1 TBSP Extra Virgin Olive Oil
1 cup Onions, chopped
2 cloves garlic, minced
20 ounces Lean Ground Turkey - 93% fat free (may use extra lean if desired)
3 cups Chicken Broth, Low Sodium (33%)
1 can Bush's Great Northern White Beans, thoroughly rinsed
1 Bay Leaf
1 tsp Chili Powder
1-1/2 tsp Ground Cumin
1-1/2 tsp Ground Oregano
1 tsp Crushed Red Pepper Flakes
1/8 tsp Black Pepper
1/8 tsp Sea Salt

Per 2 Cup Serving: calories 412 / fat 16 grams/ carbs 27 grams/ protein 39 grams/ fiber 8 grams

Saute onions & garlic in olive oil until translucent, then add meat & brown. Add remainder of ingredients & simmer for 30-60 minutes. Remove bay leaf prior to serving.

Italian Turkey & Cheese Tortellini Soup:

20 oz package Jennie-O Lean Ground Turkey (93% fat free)
20 oz package Jennie-O Extra Lean Ground Turkey (99% fat free) 1-1/2 cups Onion, chopped
4 tsp Garlic, chopped
4 oz Baby Carrots, diced
48 oz Swanson Low Sodium Chicken Broth
2 cups water
10 oz can Rotel Diced Tomatoes & Green Chilies, Mild – add juice too
3-1/2 TBSP Italian Seasoning
1 tsp Black Pepper
2 tsp Granulated Roasted Garlic (Spice Hunter brand)
1 tsp Crushed Red Pepper Flakes
1 tsp Fennel Seeds, crushed
1 tsp Dried Basil
2 tsp Oregano
1 tsp Sea Salt
20 oz package Buitoni Three Cheese Tortellini (fresh)

Saute turkey in a small amount of olive oil until browned, then add onions, garlic and carrots, sauté until onions are translucent. Add chicken broth, water, Rotel tomatoes & spices, then bring to a boil. Reduce heat & simmer for 30-45 minutes. Add tortellini & simmer until tortellini is tender, about 7-9 minutes. Makes 10 - 2 cup servings. Add 3 TBSP Kraft Reduced Fat Grated Parmesan Cheese to each bowl when serving.

Per 2 cup serving: calories 448 / fat 16 gram / carbs 32 grams / protein 43 grams / fiber 4 grams

The Italian Turkey & Cheese Tortellini soup I made for family over the holidays. I made such a big batch that I had to transfer it to a pasta pot due to lack of room. My family devoted it, not a single drop left in the pan. My nephew ate 3 bowls & wanted more, LOL!!!

rfihn · January 2014

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!

fallenoaks50 · January 2014

I just made cajun turkey burgers last night.
http://www.hy-vee.com/seasons/recipe.aspx?r=9014

bcf7683 · January 2014

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

jadetigereyes · January 2014

Here are a few of my go-to dishes for ground turkey:

- Stuffed bell peppers with seasoned ground turkey and chopped veggies
- Mapo tofu with turkey instead of pork
- Bunless turkey burgers with a sweet potato or veggies

There are plenty of healthy recipes online for these dishes.

Happy eating!

ldula88 · January 2014

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

RemDogzMa · January 2014

BUMP

badbradley · January 2014

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.

jennyc1270 · January 2014

My husband loves these. Can make as a meatloaf or in a muffin tin as well. Quite easy and yummy

Turkey Parmesan Meatball Poppers

Ingredients

1 lb ground turkey
¾ cup Italian breadcrumbs
1 cup fresh grated Parmesan cheese
3 garlic cloves, pressed
½ small onion, grated
2 Tbsp + 1 cup marinara sauce (divided)
½ Tbsp dried Italian seasoning
2 Tbsp fresh basil, chopped
2 Tbsp fresh parsley, chopped
½ tsp kosher salt
½ tsp fresh cracked black pepper
1 large egg, lightly beaten
1 cup shredded Italian blend shredded cheese

Directions
Preheat oven to 350°F. Prepare a baking sheet by lining with parchment paper.
Set aside 1 cup marinara and shredded Italian cheese.
In a large mixing bowl, combine all remaining ingredients.
Mix well, do not over mix or you will have tough meatballs.
Using a 1 tablespoon scoop, portion out meat mixture and place on baking sheet.
After all meatballs have been scooped onto tray, roll into balls.
TIP: If you lightly wet your hands the meatballs will form better and crack less.
Bake for 16-18 minutes until lightly browned.

Turn oven to broil.
Drizzle a spoonful of marinara over each meatball. Sprinkle with shredded cheese.
Broil for 2-3 minutes until cheese is golden brown and bubbly.

Makes 48 poppers.

AngelRobbie · January 2014

Bump for sure! These sound amazing!

eelamme · January 2014

I like to brown a little and as I am doing that I sautee whichever veggies I have (asparagus, water chestnuts, summer squash, zuchini, spinach, mushrooms, corn) in coconut or avacdo oil (I used to use olive oil but heard that it turns to a trans fat once it reaches a certain temp). Then I throw it together and mix with a little hoisen sauce (sp?). I'll eat it plain, with quinoa, with eggs and potatoes, as a lettuce wrap, whatever is clever.

frankysgurl · January 2014

Wow ~ these all sound awesome! Going to definitely be cooking up some ground turkey this week! Thank you

dubyugh · January 2014

Tastes great substituting for taco meat! But, we also use ground turkey in anything that calls for beef.

tambam69 · January 2014

bump

daniellabella986 · January 2014

I usually mix it with spinach and fat free feta cheese, then stuff that into mushrooms and bake them for a bit till the mushrooms get soft. It's quick, easy and tastes great. Almost makes you feel like you're having appetizers for dinner! Another thing I do is mix the ground turkey into tomato sauce/can of diced tomatoes (so it's like a meat sauce), cook that, then put it over spaghetti squash as a pasta substitute.