Care to share? Ground turkey recipes
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I'll Share My Recipe if you Share Yours Jan. 8
Comments (7)I really found this to be tasty. First the original recipe that prompted me to try it. One-Pot Spaghetti From Better Homes & Gardens 8 ounces ground beef or bulk pork sausage 1 cup sliced fresh mushrooms or one 6-ounce jar sliced mushrooms, drained 1/2 cup chopped onion (1 medium) 1 clove garlic, minced 1 14 ounce can chicken broth or beef broth 1 3/4 cups water 1 6 ounce can tomato paste 1 teaspoon dried Italian seasoning 1/4 teaspoon black pepper 6 ounces dried spaghetti, broken 1/4 cup grated Parmesan cheese 1. In a large saucepan cook the ground beef, fresh mushrooms (if using), onion, and garlic until meat is brown and onion is tender. Drain. 2. Stir in the canned mushrooms (if using), broth, water, tomato paste, Italian seasoning, and pepper. Bring to boiling. Add the broken spaghetti, a little at a time, stirring constantly. Return to boiling; reduce heat. Boil gently, uncovered, for 17 to 20 minutes or until spaghetti is tender and sauce is desired consistency, stirring frequently. Serve with Parmesan cheese. Makes 4 servings. Nutrition Facts (One-Pot Spaghetti) Servings Per Recipe 4, Calories 394, Protein (gm) 22, Carbohydrate (gm) 44, Fat, total (gm) 15, Cholesterol (mg) 39, Saturated fat (gm) 6, Monosaturated fat (gm) 6, Polyunsaturated fat (gm) 1, Dietary Fiber, total (gm) 4, Sugar, total (gm) 3, Vitamin A (IU) 1118, Vitamin C (mg) 19, Thiamin (mg) 0, Riboflavin (mg) 1, Niacin (mg) 8, Pyridoxine (Vit. B6) (mg) 0, Folate (õg) 24, Cobalamin (Vit. B12) (õg) 1, Sodium (mg) 926, Potassium (mg) 704, Calcium (DV %) 131, Iron (DV %) 4, Vegetables () 1, Starch () 3, Medium-Fat Meat () 2, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet Here's my variation of it: I made a few changes and really liked it. First, I mixed a half pound of sausage (Jimmy Dean Hot breakfast style) with half pound of lean ground beef but could easily have sufficed with less meat, but I like a lot of meat in a dish. I fried off some bacon, then cooked the meats in the bacon fat. Added some pepperoni, lemon pepper, crumbled bacon, just a tiny squirt of BBQ sauce, some green pepper and some celery seed. Naturally I omitted the mushrooms! Leftovers reheated well for several days, but I did add a touch of water to it when reheating. Served it with a salad and garlic bread. It's not going to replace my conventional spaghetti dinner but occasionally, it's quite tasty, very easy, and not much cleanup since I put the leftovers in the frig in the pan....See More16 POUNDS of Ground Turkey
Comments (12)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 ========================================== * Posted by doucanoe (My Page) on Tue, Jul 31, 07 at 8:38 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....See MoreNeed a T&T Recipe for turkey breast meatballs
Comments (5)The folks at Cook's Illustrated (America's Test Kitchen & Cook's Country) have been advocating the use of a panade when dealing with low fat ground meats. They think it adds some moistness to the ground meat blend but without adding extra fat. I don't see why it couldn't be adapted to any ground turkey recipes for meatballs or meatloaf. From the August 2009 issue of Cook's Country: "A paste made from bread and milk, a panade adds moisture to meatballs and meatloaf. For 1-1/2 pounds of ground beef, combine 1 slice of hearty white sandwich bread, torn in pieces, with 2 tablespoons milk. Let it sit about 5 minutes, until the bread is soaked, then mash to a paste with a fork; you'll have about 1/4 cup. Gently mix the panade into the meat..." (In some of their recipes, they've used buttermilk (instead of regular milk) to add a bit of a tang. I've used a panade when making homemade breakfast sausage patties. I use lean ground pork and do not add any salt with the other seasonings. The panade really does help keep the patties from getting overly dry when cooked....See MoreRECIPE: Turkey Meatloaf
Comments (18)I love turkey meatloaf and have saved these recipes. I'd like to try the turkey meatball stew recipe, too, gardenlad. This recipe is one I've made often, from Eating Well magazine, flavored with sweet onions simmered in beer. I use dark beer, if I have it, but the recipe says amber will work as well. I also use all ground turkey, instead of half turkey, half beef. Blue Ribbon Meatloaf (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 leaves 1 teaspoon dry mustard 3/4 teaspoon salt Freshly ground pepper to taste 1 1/4 pounds lean ground beef 1 1/4 pounds lean ground turkey 1 cup fresh whole-wheat breadcrumbs 1/4 cup chopped fresh parsley 1 large egg, lightly beaten 1 egg white, lightly beaten 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, beaten egg and egg white to the onion mixture. Mix thoroughly with clean hands and transfer to the prepared pan. 4. Bake the meatloaf until an instant-read thermometer registers 160° when inserted into the center, about 1 hour 20 minutes. Let rest for 5 minutes; drain accumulated liquid from the pan and slice. Serve hot or cold or in a sandwich. NUTRITION INFORMATION: Per serving: 275 calories; 13 g fat (4 g sat, 4 g mono); 104 mg cholesterol; 8 g carbohydrate; 29 g protein; 1 g fiber; 353 mg sodium. Here is a link that might be useful: Eating Well's Blue Ribbon Meatloaf...See More
lucillle
5 years ago
just_terrilynn
5 years agolast modified: 5 years ago
LynnNM
5 years agolast modified: 5 years agoAlthough my recipe originally called for ground chicken, I use ground white meat turkey because it's much easier to find in stores these days. It's a take off on those delicious Buffalo-Style Chicken Wings. I make this about once every other month, and freeze portions for later. Very convenient!
BUFFALO CHICKEN (TURKEY) CHILIIngredients:
3 carrots, sliced into half moons
3 stalks celery, sliced
3 cloves garlic, minced
1 pound ground white meat turkey
1 tablespoon chile powder
2 tablespoons flour
2-3 tablespoons cumin
2 cups vegetable or tomato juice
2 tablespoons hot sauce, or more
1 can cannelloni beans, drained
2 cups kale, chopped (if desired)
Toppings:
Plain non-fat Greek yogurt and/or Whipped blue cheese topping (recipe below)
Chopped green onions
Directions:
1) Liberally coat a medium pot with cooking oil spray, and preheat over medium-high heat. Add the carrots and celery and sauté , stirring occasionally, until tender, about 10 minutes; add water, a tablespoon at a time to prevent scorching. Add garlic and sauté 1 minute.
2) Add the ground turkey, reapplying more cooking spray if needed. Sauté, stirring continuously and breaking up the turkey into small pieces, for about 5 minutes, or until cooked through. As turkey cooks, continue to scrape the bottom of the pan to dislodge any large bits. Sprinkle in the chile powder, flour, and cumin; stir quickly to distribute them evenly. Immediately add the vegetable juice, hot sauce and beans. Bring to a boil, reduce heat to a simmer, covered for about 40 minutes. Ladle into warmed serving bowls and serve with desired toppings.
*Whipped Blue Cheese Topping: In a small bowl mash together 1/3—1/2 cup of blue cheese crumbles with an equal amount of plain Greek yogurt. Serve as a topping for this chili. Top with chopped green onions. Great served with sliced tomatoes, avocados and slices of baked, breaded eggplant or other bread substitute.
(This original recipe, before I changed it a bit, came from JoyBauer.com)
LynnNM
5 years agotheclose
5 years agoLynnNM
5 years agolast modified: 5 years agoAnd one more. Can you tell that I like cooking (LOL)?
I found this recipe on relish.com and have since adapted it a bit.
GREEK TURKEY BURGERS serves 4
- 1 pound lean ground turkey
- 1/3 cup cooked quinoa (helps to keep the burger moist and not like some cooked hockey puck)
- 1/2 cup crumbled feta cheese
- 2 small garlic gloves, minced
- 1 cup frozen chopped spinach, thawed and sqeezed dry
- 1 teaspoon dried oregano
- 1/2 red onion, finely chopped
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- salad greens, whole-grain bun or pita bread (your choice)
- top with a slice of fresh tomato, onion and or lettuce, if you choose
Directions:
1) In a medium bowl,combine ground turkey, quinoa, feta, garlic, spinach, oregano, onion, salt and pepper and mix well. Shape into 4 patties.
2) Heat oil in a large skillet over medium-high heat. Add burgers and cook 5-6 minutes per side.
3) Remove from heat and serve on a bed of dressed greens (I use a bit of oil & vinegar on them), on pita bread or whole grain buns. Topped with fresh Tzatziki Sauce (recipe below).
Tzatziki (Cucumber-Yogurt Sauce)
Add 1/4 cup grated cucumber to 1 cup plain Greek yogurt. Add 1/2 tablespoon chopped fresh dill, 1/4 teaspoon salt, 1 minced garlic clove and the juice of 1/2 small lemon.
Chill at least 30 minutes.
girlnamedgalez8a