I make spaghetti sauce with ground turkey, and you'd be hard put to tell what the meat is in it. Same for chili. Both freeze well. I think you can use ground turkey wherever a recipe calls for ground beef, except a burger, but I'm a purist like that.

DD makes turkey burgers using a saffron rice packet and ground turkey. We like them. I don't know anything about kosher food, so I'm not sure if this would work for you.

If you are interested I will get the recipe. They would put a dent in your 16 pounds! :)

Di

Another one who'd make big batch of chili and I love squash in my chili so I'd add lots of that in it. Love turkey chili. I'd put about 3 pounds in the freezer right away for something later. The burgers sound good too, and I make a big batch when I make them up and freeze them before cooking. So fast to just take out at the last minute and cook frozen. See, chili, spaghetti, burgers... we used up your 16 pounds in no time. Smiles.

I have made a Southwest inspired meatloaf with ground turkey that I liked. I used diced green chilis, chipotle, diced canned tomatoes, cumin, oregano, onions, etc. along with the usual binders of egg and bread crumbs. I don't care for turkey burger seasoned as faux beef, it just doesn't work for me.

Foodonastump has a great recipe for turkey burgers:

Mix

1.3 lb chopped turkey breast
4 oz crumbled feta
1/4 minced red onion
1 t oregano
1 t lemon zest
1/2 t salt
Make four 1/2" patties, 5 min each side on med-hi grill pan (I used BBQ)
Yogurt sauce - 6oz container fat free Greek yogurt, 1 T chopped fresh mint, 1/2 t salt

You could make Gremlin burgers out of some. I served them at a Halloween cookout years ago and they were eaten quickly while we had leftovers on the regular beef burgers. You could make breakfast sausage out of some of them, too.

I'd make some mini turkey meatballs; serve them with tomato sauce over pasta, make into meatball subs, add to minestrone or other soups, use as an appetizer or for party fare with apple/grape jelly and a bottle of chili sauce heated together with the meatballs, slice and put on pizza, etc. Lots of ways to use meatballs!

Here is a link that might be useful: Giada's Mini Turkey Meatballs

I use ground turkey a lot, nowadays, because we are trying to lower our intake of cholesterol. Unlike Sushipup, I can always tell the difference from beef in spaghetti sauce, but I don't mind it (much), now that I've gotten used to it. I use it in pasta and rice dishes, stuffed peppers, and meatloaf. I especially like turkeyburgers, seasoned with oregano, garlic, and onion. I usually make them from fresh ground turkey and then freeze the leftovers (they reheat easily in the MW).

Sue

I would wing a casserole.
A layer of cut up celery...cut the stalks into 1/2 inch slices and onion cut into about the same size. Then a layer of made to directions of bread stuffing...I would use Pepperidge. then a layer of browned ground turkey.'Perhaps top with some whole cranberries...cover with foil and bake at 350 for about 45 minutes of until the cranberries have popped.
Linda c

This was in the Light & Tasty Annual Recipes 2008 Cookbook by someone named Picholine. I found it at food.com. I love it. I make a batch, cook it and freeze it in one serving packages. I take it out of the freezer the nite before I want to have it for breakfast. I do use the egg for the extra moisture. I just reheat in the MW.

Ingredients
1 lb ground turkey
1 teaspoon salt
2 teaspoons sage
1 teaspoon fennel seeds
1 teaspoon thyme
1 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon cayenne
1/4 teaspoon garlic powder
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
1/8 teaspoon allspice

Directions
Combine all ingredients (use less pepper if you don't want a spicy taste) and blend well.
If time permits, refrigerate overnight to let the meat absorb the flavor of the spices.
Form into patties and cook as needed, freezing leftovers.
Don't overcook or they will dry out--remove from the heat as soon as they're no longer pink inside, but still juicy. (if you prefer a moister texture, you add a splash of olive oil or an egg to the mixture just prior to cooking).

I love this meatloaf, made with half ground turkey, half ground beef, from Eating Well. In fact, I was eying the ground turkey at Costo a couple of weeks ago with this in mind. But then I decided I didn't want to buy THAT much ground turkey!

Blue Ribbon Meatloaf (from Eating Well)

2 teaspoons canola oil
1 medium sweet onion, chopped (2 cups)
1 12-ounce bottle dark or amber beer
1 teaspoon dried thyme
1 teaspoon dry mustard
3/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 1/4 pounds 95%-lean ground beef
1 1/4 pounds 93%-lean ground turkey
1 cup fresh whole-wheat breadcrumbs, (see Tip)
1/4 cup chopped fresh parsley
1 large egg, lightly beaten
1 egg white, lightly beaten

Preparation
1.Preheat oven to 375°F. Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray.
2.Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until translucent and starting to brown, about 5 minutes. Pour in beer and increase heat to high. Bring to a vigorous boil; cook until the liquid is quite syrupy and the mixture reduces to about 3/4 cup, 8 to 10 minutes. Transfer to a large bowl. Stir in thyme, dry mustard, salt and pepper. Let cool for 10 minutes.
3.Add beef, turkey, breadcrumbs, parsley, egg and egg white to the onion mixture. With clean hands, mix thoroughly and transfer to the prepared pan.
4.Bake the meatloaf until an instant-read thermometer registers 160°F when inserted into the center, about 1 hour 20 minutes. Let rest for 5 minutes; drain accumulated liquid from the pan and slice.

How about a couple of different version of chicken patties:

Asian Chicken Patties

Note: I didn't measure anything when I made these. So I wrote up the recipe as approximate. Use the recipe as an outline and adjust seasoning to suit personal taste.

1 pound chicken breasts
3/4 cup fresh grated bread crumbs
1 egg
1 large clove of garlic
Fresh ginger
Asian chili pepper paste
Splash of rice wine vinegar
Green onions
Cilantro
Salt

Grind chicken breasts in Food processor until it looks like ground chicken. Do not over process. Empty in to large bowl. Add fresh grated bread crumbs.

Add egg, minced garlic clove and minced ginger to food processor and pulse. Add green onion, cilantro and splash of rice wine vinegar and chili pepper paste. Pulse to coarsely puree.

Add to chicken and bread crumbs. Mix by hand. Fry a taste test piece and adjust seasoning as needed.

Shape in to patties. Heat skillet, add peanut oil and saute until cooked. Patties should be lightly browned on both sides. Place in oven to keep warm while cooking remaining patties. (I used a cast iron skillet).

Home Cookin Chapter: Recipes From Thibeault's Table

Spicy Chicken Cakes with Horseradish Aioli
CAKES

2 (1 1/2-ounce) slices whole wheat bread
1 pound skinless, boneless chicken breast
1/4 cup chopped fresh chives
3 tablespoons low-fat mayonnaise
1 teaspoon Cajun seasoning
1/4 teaspoon salt
2 large egg whites
2 teaspoons canola oil

NOTE: I used real Helmans, not low-fat and I added a minced garlic clove and cayenne pepper in place of the cajun seasoning.

NOTE: Made my own Aioli. A garlic Lemon Aioli using the extra egg yolks, and adding 3 large cloves of garlic, fresh squeezed lemon juice, lemon zest salt, pepper and olive oil.

AIOLI:
2 tablespoons low-fat mayonnaise
2 teaspoons prepared horseradish
1 teaspoon bottled minced garlic
1/8 teaspoon salt

To prepare cakes, place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup (discard remaining breadcrumbs). Set breadcrumbs aside.
Place chicken in food processor; pulse until ground. Combine chicken, chives, 3 tablespoons mayonnaise, seasoning, 1/4 teaspoon salt, egg whites, and breadcrumbs in a medium bowl; mix well (mixture will be wet). Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.
Heat oil in a large nonstick skillet over medium heat. Add patties; cook 7 minutes on each side or until done.
----------------------------------------------------------

These meatballs work with ground chicken or turkey.

Pork Meatballs seasoned with Garlic and Fresh Basil
===================================================
1 1/2 pounds ground pork *(or ground turkey or ground chicken)
2 cloves garlic, mashed
1/2 cup fresh basil
1/2 cup fresh breadcrumbs
2 eggs
1/4 cup chicken broth
1/2 cup Parmesan cheese freshly cracked black pepper
salt

Sauce

olive oil
2 to 3 cloves of garlic
2 cans of tomatoes
high quality dried basil
salt and pepper
1/2 cup fresh chopped basil

For the Meatballs

Put the meat in a bowl. Tip: Using a microplane grate the garlic. This is the quickest and easiest way to make a garlic paste. Add the Parmesan cheese and the salt and pepper. Pulse the basil with the bread crumbs and add to the bowl. Add the eggs and mix well. Tip: To check for seasoning by frying a small piece.

Form into meatballs and brown in olive oil. Add the meatballs to the sauce and simmer about one hour.

For the Sauce

Add the garlic cloves to the oil and saute for 30 to 60 seconds. Do not let the garlic brown.

Add the tomatoes, dried basil, salt and pepper and bring to a simmer. Add the browned meatballs and continue to simmer for about an hour or until the meatballs are tender.

Just before serving add fresh chopped basil.

YUMMMMMM! THESE RECIPES ALL SOUND GREAT!

cocnut-nj, if you don't mind sharing your chili recipe I'd really appreciate it.

I think I'm going to try one of ann's chicken patties for dinner, probably the spicy ones with the aioli