Ground Turkey Recipes

While I was visiting my sister and brother-in-law last month she cooked a breakfast dish that she used turkey sausage in and it tasted really good. I had it in my mind that ground turkey, of any kind wouldn’t taste all that good, but I was wrong. I decided to see if Van’s IGA had turkey sausage and found they had both turkey sausage and ground turkey - so I bought some of each. The other night I made the turkey meatloaf and I highly recommend it. In fact I looked forward to the left-overs!
In the Oct. 4th I put a recipe called: Apple-Turkey Burgers with Cranberry- Apple Salsa. It sounded good but I hadn’t tried it. Well, since I liked the meatloaf so much I decided that I would go back to Van’s IGA and buy some more ground turkey and give -it-a-go! I did not make a sandwich out of it but just put the salsa on top of the turkey burger and ate it that way. I’m sold on ground turkey!

Ground Turkey Meatloaf

http://www.familyoven.com

1/2 c. dried cranberries
1/3 c. milk - or water
1 box turkey stuffing mix - 120 g
1 1/2 lbs. ground turkey
1/2 c. celery
1/2 c. onions
2 eggs
Combine all ingredients in a large bowl. Mix well. Transfer to a greased loaf pan.
Bake uncovered for 50-60 minutes in a preheated 350 degree oven.
Remove from heat and allow to rest for ten minutes before slicing.

Crockpot Turkey Meatballs

Yield: 30 Servings
10 oz. Apple jelly
1 T Vinegar
1 Egg - beaten
1/4 c. Seasoned bread crumbs - fine
2 T. Milk
1/4 t. Garlic salt
1 lbs. Ground turkey - raw
Non-stick veg. spray
In 3 1/2 or 4 quart crockery cooker: stir together barbecue sauce, jelly, tapioca and vinegar. Cover; cook on high-heat setting while preparing meatballs. For meatballs, in large bowl combine egg, bread crumbs, milk and garlic salt. Add ground turkey and mix well. Shape into 1/2 to 3/4-inch meatballs. Spray a 12-inch non-stick skillet; add meatballs and brown on all sides over med. heat. Drain meatballs.
Add meatballs to crockery cooker; stir gently. Cover; cook on high heat setting for 1 1/2 to 2 hours. Makes 30 meatballs.
NOTE: for 5 or 6-quart crockpot: Double all ingredients. Prepare as above. Makes 60 meatballs.

Chili Con Pavo

1/2 c. Green spanish-style olives
1 lb. Ground turkey OR 1 lb Ground-turkey sausage
1 lg. Onion - chopped
1 Fresh jalapeno chili - stemmed, seeded and minced
1 T. Salad oil
Lime wedges
Unflavored plain yogurt
3 T. Chili powder
7 oz. Can green chilies - diced
28 oz. Can tomatoes
2 Cans kidney beans - (15 oz) each
1/8 t. Ground cloves
Corn chips
Cheddar cheese - shredded
Cilantro - chopped
Slice olives; set aside. In a 4-5 quart pan over high heat, combine turkey, onion, jalapeno, and oil. Stir often until meat is crumbly and brown, about 20 minutes. Stir in chili powder, green chilies, tomatoes (break up with a spoon) and juices, beans and liquid, cloves, and olives.
Simmer uncovered, to blend flavors, about 15 minutes. Serve in bowls; offer toppings to add to taste.

Turkey Stuffed Zucchini

4 med. zucchini - halved lengthwise
1 lb. ground turkey
1/4 c. onion, chopped
1 garlic clove - minced
1 T. margarine
1 sm. tomato, chopped - (1/2 c.)
1 T. chopped parsley
1/2 t. salt
1/4 t. basil
1/8 t. pepper
1/2 c. crunchy nut - (cereal nuggets or Grapenuts)
1 (8 oz.) container plain low-fat yogurt
Remove pulp from zucchini; chop and set aside. Parboil zucchini shells in boiling water to cover for 1 minute. Drain and place in shallow baking dish. Saute turkey, onion, and garlic in margarine in skillet for 2 minutes. Add chopped pulp, tomato, parsley, salt, basil, and pepper. Saute about 5 minutes longer or until zucchini is tender. Add cereal and 1/2 cup of the yogurt. Spoon into shells. Bake at 350 degrees for 10 to 15 minutes or until shells are tender. Serve with remaining yogurt. Sprinkle with additional chopped parsley, if desired. Yield: 4 servings.

Fiesta Lasagna

1 lb. ground turkey
1 (1 1/4 oz.) package taco seasoning mix
1 c. water
12 corn tortillas
1 c. salsa
8 oz. tomato sauce
15 oz. whole kernel corn - drained
4 oz. sliced black olives, drained
4 oz. mild chiles - drained
1 1/2 c. shredded low-fat cheddar or Monterey jack cheese
Brown and drain the meat. Add taco seasoning and water and cook until sauce is thick. In a bowl mix the salsa and tomato sauce. Spray the bottom of a glass 9x13 baking dish with nonstick cooking spray and make a layer of 6 tortillas on the bottom overlapping the edges.
Top the tortillas with half the meat, corn, olives and chilies. Pour half the salsa/tomato sauce mixture over it and sprinkle with half of the cheese. Repeat the layer process. Bake at 375 degrees F for 30 minutes until the cheese is nice and melted.

Turkey Vegetable Soup
www.realsimple.com

1 tablespoon olive oil
1/2 pound ground turkey
1 onion, chopped
1 carrot, sliced
1 stalk celery, chopped
6 cups chicken broth
1/2 cup pearl barley
kosher salt and black pepper
3 cups baby spinach, chopped
Heat the oil in a large saucepan over medium-high heat. Add the turkey and cook, breaking it up with a spoon, until browned, 3 to 5 minutes; transfer to a plate.
Add the onion, carrot, and celery to the saucepan and cook, stirring often, until softened, 3 to 5 minutes.
Return the turkey to the pan and add the broth and barley; season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Reduce heat and simmer until the barley is tender, 25 to 30 minutes. Stir in the spinach. Print this post