Ground turkey recipes anyone???

[pattyp.]

I find that I have about a pound or so of ground turkey in the freezer. It's the white meat. I don't know what I was thinking when I bought it. Any good things that you have made? Thanks..........:confused:

[SueK]

I love this one that Bob posted, and we have made it many times. I have made it before w/just one pound of meat and cut down the other ingredients appropriately. You might just want to get some more fresh ground turkey and follow the recipe below, however, since it makes great leftover sandwiches for weekday lunches.

BBQ Turkey Smokey Joes
(Rival's "The New Creative CrockPot")

3 lbs. ground turkey
1 onion finely chopped
1 green pepper, seeded and finely chopped
2 - 8 oz. cans tomato sauce
3/4 cup ketchup
1/4 cup brown sugar
3 Tbs. cider vinegar
1 Tbsp. liquid smoke
1 Tbsp. Worcerstershire sauce
1 tsp. cayenne pepper
1/4 tsp. freshly ground black pepper
1/4 tsp. garlic powder

10 onion sandwich rolls, split and toasted

Brown the turkey in a skillet and drain the fat. Place in the crockpot slow cooker and add the remaining ingredients. Stir thoroughly. Cover; cook on Low 8 to 10 hours (or on High for 3 to 4 hours). To serve, spoon turkey and sauce over the rolls.

Makes ten servings.
EDITED TO ADD: "For a 5,6, or 7 qt. cooker, double all ingredients except the ketchup, sugar and vinegar."

[Gail]

Here are four previously posted recipes which work very well with turkey. I use either ground turkey breast or plain ol' ground turkey with the above and they work fine.

This first one was originally designed for ground veal, but I've always used turkey and love it that way!

TURKEY MEATBALLS WITH SPAGHETTI

2 cans (1 lb 12 oz) crushed tomatoes (or whole, undrained tomatoes cut into one-inch chunks)
3 tablespoons olive oil
2 teaspoons garlic, finely minced
2 tablespoons chili powder
1 pound ground turkey
1/2 teaspoon crushed hot pepper flakes
1/3 cup FRESH breadcrumbs
2 tablespoons milk
1 large egg, beaten
1/2 cup finely chopped cilantro or less (I may use between 1/4 and 1/3 cup. Do not cut out cilantro entirely or the dish is lost!)
freshly ground pepper
Spaghetti

Cook tomatoes in saucepan, uncovered over medium heat about 20 minutes. Meanwhile, heat 2 tablespoons of oil and briefly cook garlic without browning. Add chili powder andcook about 1 minutee to makea paste.

Put meat in bowl. Add half of chili paste. Add remaining chili pste and pepper flakes to tomatoes.

Soften bread crumbs in milk and add to turkey. Add egg and cilantro. Add generous grinding of pepper and blend well. Shape mixture into meatballs. Cook, stirring often, until browned all over. Add meatballs to sauce and cook for 15 minutes.

Serve over cooked spaghetti.

Serves 6

(From: McCalls Magazine)

This next I just started to make with turkey. Since I find turkey a bit blander than ground beef, I up the amount of garlic from what is written and used slightly more eggplant proportionally. This isn't a light recipe, but it is very good. As a matter of fact, we're having it tonight (with beef this time.)

EGGPLANT MEATBALLS

The Meatballs:
1 large eggplant, peeled and diced
2 pounds lean ground beef
1/2 cup freshly grated Parmesan or Romano cheese
3 garlic cloves, crushed
1/2 cup bread crumbs
2 eggs
1/2 teaspoon basil
Salt and black pepper, freshly ground, to taste

Frying:
2 tablespoons olive oil

Baking:
1 cup spaghetti sauce
1/2 cup freshly grated Parmesan or Romano Cheese
3/4 pound Muenster cheese, thickly sliced (seems to be I've used other cheeses on occasion)

Place the diced, peeled eggplant in a saucepan with enough water to cover. Bring to a boil, reduce the heat, and simmer for 10 minutes, or until the eggplant is tender.
Meanwhile, mix together the remaining ingredients for the meatballs. Drain the eggplant and allow it to cool for a moment. Mash the eggplant and mix it in with the meatball mixture. Form into 18 meatballs. Heat a large frying pan, add the oil, and brown the meatballs in two batches.
Place the sauce in the bottom of a large baking dish. Set the meatballs in the sauce. Top with the grated cheese and finally with the thickly sliced (1/8 inch thick) Muenster cheese. Bake in a 375 degree oven for 20 minutes,or until hot and bubbly.

(From The Frugal Gourmet Cooks with Wine)

This last is actually the only of the three specifically designed to do with turkey. I use a very hot salsa and fresh jalapeño and it packs a real whallop!


TURKEY CORNMEAL BURGETS WITH SALSA (and no, that wasn't a typo, but a bad joke-- see rest of thread)

1 1/4 lb. ground turkey
2 tablespoons cornmeal
2 teaspoons cumin
2 teaspoons chile powder or more
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon lime juice
1 egg white
1 seeded jalapeño, finely chopped
1 cup cooked corn, drained
1/2 to 3/4 cup salsa
oil (I do this in a non-stick pan, and add just a smidge of oil)

Combine all ingredients except oil, corn and salsa. Shape into 5 1/2 inch thick patties. Heat oil over medium high heat until sizzling (about 1 minute) Cook turkey patties 3 to 5 minutes on each side until browned and no longer pink in center. Heat corn and salsa in small saucepan and serve with turkey burgers.

(From: The Turkey Store)

This last is a recipe which you'd likely pass up because of the ingredients. On the other hand, it comes from my husband's Aunt Norma, who to longtime members here is known for being an excellent cook. The recipe below was one of her last-minute throw-together creations based upon what she happened to have on hand. The first time I made these, I took the leftovers to my mom's house. "¡Que rico!" was the comment from the housekeeper. I agree wholeheartedly.

TURKEY MEATBALLS

1 package ground turkey (usually 1.25 pounds)
10 saltine crackers, crushed fine
1/2 white onion, finely minced
1 egg, beaten
Garlic salt and pepper to taste
Dry dill weed (about a teaspoon. Dill is what makes these meatballs special, so don't skimp.)
1 can condensed cream of chicken soup
Dry vermouth (measure in empty soup can, approx. 3/4 full)
One small can mushrooms, sliced or stems and pieces, drained

Mix together the first 6 ingredients (turkey through dill weed) and form into meatballs about the size of small golf balls and slightly flattened. Sauté in oil until brown. Don't overcook or they'll dry out. Remove meatballs from pan and set aside.

In same skillet, stir together cream of chicken soup with dry vermouth. (You can use dry sherry or dry white wine in a pinch) Add mushrooms and bring to boil. Simmer on low for about 5 minutes to slightly thicken.

Add meatballs to sauce and bring back to boil Simmer on low to just heat meatballs through.

(From: Aunt Norma)

Gail note: I've posted this once before and I'm sure that no one took this seriously. I mean, who would? But, DO. REALLY. It's good... (especially with buttered noodles)

By the way, there are a TON of recipes on this board using ground turkey if you run a search for ground turkey in the subject line.

[Chocolate Rose]

I always sub ground turkey for ground beef (we don't eat beef). I have found it works in just about any recipe calling for ground beef. I made the Double-Cheese Meatloaf a couple of days ago using only turkey and it was great! And, I made the All American Chili (using only turkey) on Saturday and it was also wonderful. Both are CL recipes.

[kkapow]

here's one i found in the Healthy Exchanges Cookbook; my modifications follow the recipe:

Cabbage and Rice Casserole

Ingredients:
Butter-flavored cooking spray(Pam)
8 oz. ground 90% lean turkey
2 c. coarsely chopped cabbage
1/2 c. chopped onion
2/3 c. uncooked regular rice
1(28 0z.)can whole tomatoes, undrained, finely chopped
2 tsp. prepared mustard
2 T. Brown Sugar Twin
1/8 tsp. lemon pepper

Directions:

1. Preheat oven to 350°.

2. In a large skillet coated with butter-flavored cooking spray, brown meat.

3. Spray an 8" square baking dish with butter-flavored cooking spray. Layer cabbage on bottom of dish. Cover with onion, browned meat, and rice.

4. In a bowl, combine chopped tomatoes with juice, mustard, Brown Sugar Twin, and lemon pepper. Pour tomato mixture over rice in dish.

5. Cover with foil and bake for 1 1/2 hours. Uncover and bake an additional 10 minutes.

Yield: 4 servings

Per serving:
Calories 194
Fat 5gm
Protein 14gm
Sodium 390mg
Fiber 3gm
Diabetic exchanges: 1 1/2 meat, 1 vegetable, 1 starch

my modifications: i used 1 Lb. of ground turkey breast, and added cheese on top after baking for the 1 1/2 hours. Then i baked it for the additional 10 minutes until the cheese was melted and bubbly.
To me, it's not a casserole if it doesn't have cheese on top!
This casserole was surprisingly good; i was skeptical at first, but now it's one of my favorites.

karen

[Gail K.]

I have a simple, quick and healthy recipe that I just throw together when I want to make an easy dinner:

Turkey Tacos (my easy dinner concoction):
In skillet, brown off the turkey. Drain.
Add salsa (any kind will do) to coat the meat.
Could also add a can of drained black beans, if desired.
Heat through.
Serve with warmed tortillas, light sour cream, shredded cheddar or Mexican blend cheese, additional salsa, chopped tomatoes, lettuce, onion, etc. Whatever your heart desires.

I usually eat one taco using one tortilla, then eat more of the mixture on top of a salad and use additional salsa and a little sour cream as a dressing.

One of my family's favorite meals.

[mans27]

I usually make turkey tacos also, just use Old El Paso taco seasoning and serve with lettuce, tomatoes and sour cream. It's a nice quick weeknight meal. Turkey chili is good also, usually just add a can of tomato sauce, peppers, onions, corn and kidney beans. I recently made a RR recipe for southwestern turkey burgers that was really good, I don't have the recipe but it's on the Food Network website.

[pattyp.]

Thanks to all who responded to my request. I have a Roasted Cabbage Rolls recipe ready to go into the oven. I looked it up on the cooking light site, it's a little different, a Finnish recipe with an unusual glaze on it. It had 5 stars ao I will let you know. Thanks again.

[slknight]

Originally posted by Gail K.

Turkey Tacos (my easy dinner concoction):
In skillet, brown off the turkey. Drain.
Add salsa (any kind will do) to coat the meat.
Could also add a can of drained black beans, if desired.
Heat through.
Serve with warmed tortillas, light sour cream, shredded cheddar or Mexican blend cheese, additional salsa, chopped tomatoes, lettuce, onion, etc. Whatever your heart desires.

I usually eat one taco using one tortilla, then eat more of the mixture on top of a salad and use additional salsa and a little sour cream as a dressing.

One of my family's favorite meals.

We do this exact same thing all the time! Sometimes we just serve the mixture over rice (instead of tortillas) with some cheese on top.

[aggie94]

For future reference, we LOVE Angela's turkey gyros. I had made them once before and really liked them, then made them last week for DH & I -- he loved them too! So we're having them again for dinner tonight. :) They make a really fast, easy, and delicious weeknight meal. I think the original recipe calls for mint, but dill works great in the sauce as well.

Angela's Turkey Gyros

Recipe By : posted by Angela
Serving Size : 4 Preparation Time :0:00
Categories : Sandwiches

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb lean ground turkey
1/2 c onion
2 tsps minced garlic
3/4 tsp salt
1/2 tsp dried marjoram
1/2 tsp dried rosemary
1/8 tsp black pepper
4 7" pita bread
Cucumber sauce (to be served on top of
gyros)
1 c nonfat plain yogurt
1 c nonfat sour cream
1 medium cucumber -- seeded and chopped
1/4 tsp mint or dill
1/2 tsp salt
1 dash black pepper

Mix all turkey ingredients in non stick skillet and brown. In bowl combine all Cucumber Mint sauce ingredients, stir. Spoon hot meat mixture over pita and top with sauce.

Cuisine:
"Greek"


Per Serving (excluding unknown items): 418 Calories; 9g Fat (19.2% calories from fat); 37g Protein; 49g Carbohydrate; 2g Dietary Fiber; 81mg Cholesterol; 1158mg Sodium. Exchanges: 2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 0 Fat; 1 Other Carbohydrates.