Ground Turkey Recipes

[Dee]

1. SPINACH SWIRL TURKEY ROLL

 

1 1/4 lbs ground turkey

3/4 cup dry bread crumbs

3/4 cup finely chopped onion

2 eggs slightly beaten

1 can (8oz) tomato sauce, divided

1 teaspoon prepared mustard

1 teaspoon Worcestershire sauce

3/4 teaspoon oregano

salt and pepper to taste

1 package (10oz) frozen chopped spinach, thawed & well drained

3/4 teaspoon garlic salt

1 1/2 cups shredded sharp cheese (6oz)

 

1) Heat oven to 350. Grease jelly roll pan ( or any pan that is relatively long and flat), 15 1/2 x 10 1/2 x 1 inch. Mix turkey, bread crumbs, onion, eggs, 1/4 cup of the tomato sauce, oregano, salt, and pepper in a medium bowl.

 

2) Pat turkey mixture into 10 x 8 inch rectangle on 18 x 12-inch piece of heavy-duty aluminum foil. arrange spinach on turkey mixture to within 1/2 inch of edges, Sprinkle with garlic salt and cheese.

 

3) Roll up rectangle carefully, beginning at 8-inch side, using foil to lift. Press edges and ends of roll to seal. Place seam side down in pan. Bake 1 hour and 10 minutes. Drizzle with remaining tomato sauce. Bake 15 minutes longer. 6 servings.

 

Squeeze thawed spinach with your hands to remove excess moisture.

 

2. Ground Turkey Burritos

 

 

Serving Size : 8

 

1 pound ground turkey or beef

1 large onion -- chopped

1 large green pepper -- chopped

2 chiles , your choice

1 clove garlic -- minced

1 can refried beans

1 can chiles -- chopped

3/4 cup picante sauce

1 teaspoon ground cumin

1/2 teaspoon oregano

1 teaspoon salt

1 dash cayenne

1 cup Monterey jack cheese -- shredded

8 flour tortillas

Brown the turkey with onion, peppers and garlic. Drain excess fat. Add the remaining ingredients and simmer about 20 minutes, skimming excess liquid off the top. Let cool a bit so the mixture is a little firmer.

Warm the tortillas in the microwave or individually in a frying pan to soften.

Put a big spoonful in the center of each tortilla, top with some cheese, and wrap, folding the ends within.

Optional additions:black beans, corn, more chiles, rice, whatever you like.

NOTES : I make a triple batch of these, freeze them on a cookie sheet then wrap in aluminum foil and store in freezer bags. Great for lunches!

 

3. Ground Turkey Croquettes

 

1 1/4 cups cooked ground turkey-- chopped

1/2 teaspoon salt

cayenne

1/2 teaspoon onion -- grated

1 teaspoon lemon juice

1 teaspoon celery leaves -- finely chopped

2 teaspoons chopped parsley

1 cup half and half -- warmed

1 1/2 tablespoons butter

2 1/2 tablespoons flour

1 1/2 cups bread crumbs

2 eggs -- beaten

oil or lard for frying

Mix the turkey with the salt, cayenne to taste, the grated onion, lemon juice, chopped celery leaves, and parsley.

Heat the butter in a saucepan, stir in the flour, and cook slowly, stirring, 2-3 minutes. Off heat blend in the warm half and half and return to medium heat, whisking, until you have a thick white sauce. Season with a little salt and cayenne. Add the turkey mixture and mix well before spreading out on a platter to cool thoroughly and become firm (you may refrigerate). Use 1 heaping tablespoon of the mixture to form each croquette.

Roll each croquette in bread crumbs, then in the beaten eggs, then bread crumbs again. Chill thoroughly.

Fry in deep fat in a wire basket for about 1 minute

 

4. The Ultimate Sloppy Joe

 

INGREDIENTS Imperial Metric

vegetable oil 3 tbsp 45 mL

onion, chopped 1 1

stalk celery, chopped 1 1

chopped mushrooms 1 cup 250 mL

ground turkey 1 lb 500 g

beef broth 1/4 cup 50 mL

ketchup 1/4 cup 50 mL

hot pepper sauce 1/2 tsp 2 mL

 

 

 

DIRECTIONS

 

 

Heat the oil in a large skillet, add the onion, celery, and mushrooms until soft - 7 to 10 minutes. Add the ground turkey and cook, stirring to break up the meat and until the meat is no longer pink, about 5 to 7 minutes. Add the beef broth, the ketchup and hot pepper sauce and simmer for another 5 minutes.

 

Spoon over 4 toasted hamburger buns and eat.

 

 

5. Turkey Spaghetti Sauce

 

INGREDIENTS Imperial Metric

ground turkey 1lbs 500g

medium onion, chopped 1 1

clove garlic, minced 2 2

oil 1 tbsp 15mL

540mL(19oz) can tomatoes, coarsely chopped 1 1 can

156mL (5 1/2 oz) can tomato paste 1 1

water 1/2 cup 125mL

red wine,optional 1/4 cup 50mL

stocks celery, chopped 2 2

medium carrot, chopped 1 1

oregano flakes 2tsp 10mL

dried basil 1tsp 5mL

Worcestershire sauce 1/2tsp 2mL

salt 1/2tsp 2mL

crushed hot red pepper flakes or tabasco sauce 1/4 tsp 1mL

 

 

 

DIRECTIONS

 

 

In a large saucepan, saute ground turkey, onion and garlic in oil until onion is soft and turkey is no longer pink (about 5 minutes). Stir, separating turkey as it cooks. Add remaining ingredients and bring to boil. Reduce heat, cover and simmer for about 40 minutes, until vegetables are soft and sauce is slightly thickened.

Makes 6 servings.

Variation: Add 375mL(11/2cups)chopped mushrooms to turkey mixture when adding remaining ingredients. Stir and cook until mixture boils. Continue cooking as above.

 

6. Minced Turkey Barbecue

 

Ingredients:

2 cups GRILLED TURKEY

1/2 cup each apple cider vinegar and water

2 Tbsp molasses

3/4 tsp red pepper flakes

1/2 tsp each black pepper and salt

1-1/2 cups deli coleslaw

4 buns, split horizontally and toasted

 

1. Cut meat from bones and mince. 2. In 3-quart saucepan, over high heat, combine vinegar, water, molasses, red pepper flakes, black pepper and salt with minced turkey. Bring mixture to boil, reduce heat, cover and simmer 30 minutes. Uncover and simmer additional 30 to 35 minutes or untill liquid has evaporated. 3. To serve, spoon barbeque mixture over toasted burger buns and top with coleslaw.

 

 

7. Ground Turkey Kabobs

 

Servings: 4

Nutritional analysis per serving:

Calories: 308

Grams of fat: 10

mg. Cholesterol: 71

mg. Sodium: 377

% calories from fat: 47

 

Ingredients:

1 lb ground turkey

1 small onion, finely chopped

2 cloves garlic, finely chopped

2 tsp fresh oregano chopped

3 Tbsp lemon juice

1 Tbsp olive oil

2 Tbsp fresh mint, chopped

2 egg whites, beaten

- pinch of cinnamon

1 cup unflavored bread crumbs

6 12" wooden skewers, soaked in water 1 hour

 

 

Instructions:

Combine all ingredients; mixture should stick together well. Form meat into sausage shapes around skewers, leaving 2" of skewer on each end. Place meat on baking sheet and refrigerate for 1 hour. Slightly flatten the kabobs. Grill for about 8 minutes per side. Serve with rice pilaf.

 

 

8. Sesame Turkey Cutlets

 

Servings: 2

Nutritional analysis per serving:

Calories: 220

Grams of fat: 10

mg. Cholesterol: 70

mg. Sodium: 316

 

 

 

 

 

 

Ingredients:

2 tsp lemon juice

1 tsp soy sauce

1 tsp honey

1/8 tsp pepper

1/2 lb. Turkey Breast Cutlets or Slices

1 Tbsp margarine

1 Tbsp sesame seeds, toasted*

 

 

 

 

 

 

 

 

 

 

 

 

 

Instructions:

1. In a small bowl combine lemon juice, soy sauce and honey; set aside. 2. Lightly sprinkle pepper over cutlets. In skillet, over medium-high heat, saute cutlets in margarine for 1 to 2 minutes per side or until turkey is no longer pink in center. Pour lemon juice mixture over cutlets; heat throughout. 3. Serve cutlets garnished with sesame seeds. *Note: To toast sesame seeds, heat large non-stick skillet, over medium heat, and toast sesame seeds until golden brown.

 

9. Turkey-Tomato Burgers

 

Servings: 4

Nutritional analysis per serving:

Calories: 211

Grams of fat: 6

mg. Cholesterol: 38

% calories from fat: 27

 

 

 

 

 

 

Ingredients:

2 medium fresh tomatoes

8 ozs. ground turkey

1 Tbsp seasoned bread crumbs

1 tsp onion powder

1/8 tsp ground black pepper

1 tsp Worcestershire sauce

4 small (1-oz. each) pita breads

2 Tbsp salad dressing

1 cup shredded lettuce

 

 

 

 

 

 

 

 

 

 

 

Instructions:

Preheat boiler. Use tomatoes held at room temperature until fully ripe. Core 1 tomato; cut in 4 slices; set aside. Core remaining tomato; coarsely chop (makes about 1 cup). In a medium bowl lightly combine chopped tomato, turkey, bread crumbs, onion powder, black pepper and Worcestershire sauce; shape in four 3-inch patties. Broil on a rack about 4 to 5 inches from heat source until juices run clear, about 4 minutes on each side. To serve, cut a small slice from each pita; spread pockets with mayonnaise. Fill each with 1/4 cup lettuce, a turkey burger and a reserved tomato slice.

 

10. Turkey Tenderloin Bundles

 

Servings: 2

Nutritional analysis per serving:

Calories: 150

Grams of fat: 2

mg. Cholesterol: 70

mg. Sodium: 226

 

 

 

 

 

 

Ingredients:

1/2 cup carrots, julienned (1/4-inch)

1 Turkey Breast Tenderloin (approx. 1/2 lb.)

1/8 tsp garlic powder

1/8 tsp dried rosemary leaves

1/8 tsp salt

- dash pepper

2 green onions

2 rings red sweet pepper

1 Tbsp white wine

 

 

 

 

 

 

 

 

 

 

 

Instructions:

1. Preheat oven to 400 degrees F. 2. Place carrots in center of 12 x 16 inch foil rectangle. Top with tenderloin and sprinkle with garlic powder, rosemary, salt and pepper. Arrange onions and sweet pepper over tenderloin. Fold edges or foil up to form a bowl shape. Pour wine over tenderloin. 3. Bring two opposite foil sides together above food; fold edges over and down to lock fold. Fold short ends up and over. 4. Place foil bundle on a small cookie sheet; bake 20 to 25 minutes or until meat reaches 170 degrees F. (Check for doneness by opening foil bundle carefully and inserting meat thermometer in thickest part of meat.)