Ground Turkey key is a mixture of dark and light turkey meat with remaining skin and visible fat processed together until a “ground” form emerges. The turkey meat, skin, and fat are taken off the bone and processed with additives.
The final product has specific characteristics that are very appealing to customers. It includes a non-pink color and non-crumbly texture.
Turkey is indeed an amazing element simply because it can easily blanket itself with various flavors and spices.
Let’s face a fact, what beef can do? Turkey can it do it way better! So let’s cook something tasty with these quick and easy recipes with Ground Turkey.
Here are Top 5 Recipes with Ground Turkey
1. Turkey Meatball Gyro
- 1 lb. lean ground white meat turkey
- One large egg white
- Four scallions, two finely chopped and two thinly sliced
- 2 tbsp. chopped fresh dill
- One cumin
- 1/2 tsp. coriander
- kosher salt
- Freshly ground black pepper
- One lemon halved
- Two peppers (1 orange and one red), quartered, then thinly sliced crosswise
- One jalapeño, seeded and thinly sliced
- 1 c. small grape or cherry tomatoes halved
- 1 tbsp. extra-virgin olive oil
- 1/2 c. low-fat plain Greek yoghurt
- Four thin pitas
- Heat broiler and line a large rimmed baking sheet with non-stick foil.
- In a large bowl, combine the turkey, egg white, chopped scallions, dill, cumin, coriander, and 1/2 teaspoon each salt and pepper. Shape the mixture into 20 small patties and place on the prepared sheet. Broil until just cooked through, 4 to 5 minutes. Squeeze the juice of half a lemon over the top.
- In a clean bowl, squeeze the juice of the remaining lemon half. Add the peppers, jalapeño, tomatoes, oil, sliced scallion and 1/4 teaspoon each salt and pepper and toss to combine.
- Spread the yogurt on the pitas, top with the burgers and spoon the pepper relish over the top.
2. Quick Turkey Chili
- 2 tbsp. olive oil
- One large onion
- kosher salt
- Two clove garlic
- 1 tbsp. chili powder
- Two Ground cumin
- 1¼ lb. lean ground turkey
- One can fire-roasted diced tomatoes
- One can refried beans
- One can black beans
- One can kidney beans
- Two can fire-roasted diced chilies
- 1 c. low-sodium chicken broth
- sour cream
- Grated Cheese
- Tortilla chips
- Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion, season with 1/2 teaspoon each salt and pepper, and cook covered, occasionally stirring, until tender, 6 to 8 minutes.
- Stir in the garlic, chili powder, and cumin and cook, stirring, for 1 minute. Add the turkey and cook, breaking it up with a spoon, until it begins to brown, about 4 minutes.
- Add the tomatoes, beans, chilies, and chicken broth and bring to a boil. Reduce heat and simmer until slightly thickened, about 3 minutes. Serve with the sour cream, cheese, and chips, if desired.
3. Orange-Ginger Turkey Meat Loaf
- 1 Orange
- One slice whole-wheat bread or 1/2 cup whole-wheat bread crumbs
- One large egg white
- 1 tbsp. fresh ginger
- Two clove garlic
- Kosher salt and pepper
- One medium carrot
- ½ c. Fresh cilantro
- 4 scallions
- 1¼ lb. lean ground turkey (preferably white meat)
- 2 tbsp. hoisin sauce
- 2 tbsp. Ketchup
- 6 c. mixed greens
- 1 tbsp. olive oil
- Heat oven to 375°F. Line a rimmed baking sheet with foil. Using a vegetable peeler, remove two strips of zest from the orange and very thinly slice on a diagonal; transfer the zest to a large bowl and set the orange aside.
- Pulse in a food processor to form fine crumbs. Add the egg white, ginger, garlic, 1 Tbsp water and 1/2 tsp each salt and pepper to the bowl with the zest and whisk to combine; stir in the bread crumbs. Add the carrot, chopped cilantro, and half the scallions, and mix to combine.
- Add the turkey and mix just until incorporated. Transfer the mixture to the prepared baking sheet, shape into a 9 x 3 1/2-in. Loaf and bake for 25 minutes. In a small bowl, combine the hoisin and ketchup. Brush the mixture over the entire loaf and continue cooking until the internal temperature registers 160°F, 10 to 15 minutes more. Let rest for 5 minutes before slicing.
- While the meatloaf is resting, cut away the peel and white pith of the orange and thinly slice into rounds. In a large bowl, gently toss the orange slices, greens, oil, cilantro leaves, remaining scallions and 1/4 tsp each salt and pepper. Serve with the meatloaf.
4. Santa Fe Turkey Stuffed Peppers
For the filling:
- 1/2 lb 99% lean ground turkey
- 3/4 cups canned black beans, rinsed and drained
- 3/4 cups frozen corn
- One hot pickled Serrano pepper, chopped (or jalapeño) more to taste
- One large diced tomato
- One clove garlic, minced
- 3 tbsp chopped onion
- 2 tbsp chopped cilantro, plus more for garnish
- One tsp cumin
- Kosher salt to taste
For the peppers:
- Three red bell peppers, cut in half lengthwise
- 1/3 cup reduced-sodium, fat-free chicken broth
- 9 tbsp shredded reduced-fat Sargento Monterey Jack cheese
- 1 tbsp chopped scallions, for garnish
In a large skillet brown the turkey and season with salt. When the turkey is browned, add onion, garlic, black beans, cilantro, Serrano pepper, diced tomatoes, and cumin. Mix well and simmer on low, covered for 20 minutes. Remove lid, add corn and simmer an additional 5 minutes or until all the liquid reduces.
Preheat oven to 350°. Cut peppers in half lengthwise, removing seeds and stem.
Place peppers cut side up in an oven-proof dish. Fill each pepper with 1/2 cup turkey mixture. Pour about 1/3 cup water or chicken broth at the bottom of the dish. Cover tightly with foil. Bake 45-50 minutes, or until the peppers become soft.
Remove foil, top each with 1 1/2 tbsp of cheese and bake uncovered an additional 5 minutes.
Top with scallions and serve with reduced-fat sour cream if desired (optional).
5. CHEESY TURKEY BAKED PASTA
- One tablespoon olive oil
- One medium onion, chopped
- Two large garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 3/4 pound ground turkey (10% fat)
- 4 cups cooked whole wheat pasta shells (see *Tips below)
- 2 1/2 cups marinara sauce (bottled or homemade)
- 1/4 cup chopped fresh parsley
- 1 1/2 cups shredded Monterey Jack cheese (divided)
- 1/4 cup grated fresh Parmesan cheese
- Preheat the oven to 375 degrees F. Spray a 3-quart casserole dish with non-stick spray.
- In a large pan, heat the oil over medium heat and add onion, garlic, and red pepper flakes. Saute until onions have softened, about 4 minutes. Crumble in the ground turkey and cook until the turkey is browned about 5 minutes. Stir in the pasta, marinara sauce, parsley and 1 cup of the cheese. Spoon the pasta mixture into the prepared dish. Sprinkle remaining 1/2 cup of cheese on top and the Parmesan cheese too.
- Bake until cheese is melted and bubbly, about 20 minutes.
Hope you enjoy these Delicious Recipes with Ground Turkey and savor the taste!