Ground turkey is an easy, light substitute

If you like ground beef but don’t want all the fat or calories, ground turkey is a tasty substitute.

But because it is so low in fat, there are a few necessary rules to follow in preparing foods made with ground turkey.

Add a small amount of oil or butter to the pan you’re using since lean turkey needs fat to keep from sticking. Add the ground turkey and leave it undisturbed for five minutes to caramelize the bottom and build flavor.

Use a spatula or wooden spoon to break the meat into crumbles, stir and season with salt, pepper and spices. Ground turkey has a very mild taste compared to beef or pork, so it needs generous amounts of garlic powder, onion powder, cumin or herbs.

When making burgers, meatballs or meatloaf, remember that you will need to lock in the moisture. Use binders and ingredients that will boost the moisture levels, such as eggs, breadcrumbs, grated zucchini or cheese.

And pick the right variety of ground turkey. Lean 85/15 turkey with dark meat stays much juicier than extra-lean 99/1% varieties.

Ground turkey is versatile. Use it as a substitute for ground beef in lasagna, sloppy Joes, burgers or chili.

Among the simplest ways to use this popular ingredient are in tacos and bowls. Toss the meat with homemade taco seasoning and chicken broth for Tex-Mex nights or make Asian-style caramelized ginger-garlic turkey bowls.

Ground turkey is also good in skillet dinners. Try combining ground turkey with white beans, spinach and bell peppers for a quick Mediterranean hash.

Following are some recipes featuring ground turkey from www.jennieo.com.

 

Turkey, Chive and Shrimp Cakes

12 medium shrimp, peeled, deveined and coarsely chopped

8 ounces extra lean ground turkey breast

1 tablespoon lime juice

1 small jalapeño pepper, chopped

1/4 cup chopped chives

3 tablespoons flour

2 egg whites, lightly beaten

For dipping sauce:

1/4 cup white vinegar

1/4 cup sugar

1/4 cup water

1 tablespoon chopped fresh cilantro

1 teaspoon sesame oil

1 teaspoon toasted sesame seeds

Combine shrimp, turkey, lime juice, jalapeño pepper, chives, flour and egg whites in bowl.

Spray skillet with cooking spray and heat over medium heat. Add one tablespoon turkey mixture per cake to hot pan and cook three to four minutes per side, until golden and cooked to an internal temperature of 165 degrees.

To make sauce, combine vinegar, sugar and water in saucepan. Stir over medium-high heat, then bring to boil. Remove from heat and let cool completely. Stir in cilantro, sesame oil and sesame seeds.

Serve with cakes.

 

 

Turkey Wild Rice Soup

16-ounces extra lean ground turkey breast

1 cup chopped onion

1/2 cup chopped carrots

6 cups water

2 tablespoons chicken flavored bouillon granules

1/2 cup uncooked wild rice, rinsed

1/2 cup dried cranberries

1/2 teaspoon poultry seasoning

1/2 teaspoon dried thyme leaves

1/4 teaspoon freshly ground pepper

1/2 cup flour

2 cups milk

Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat.

Place ground turkey in hot skillet. Stir to crumble and cook 14 to 16 minutes, to an internal temperature of 165 degrees. Stir in onion and carrots and cook over medium-high heat three to five minutes, until vegetable are tender.

Stir in water, bouillon granules, wild rice, cranberries, poultry seasoning, thyme and pepper and bring to boil. Reduce heat, cover and simmer 45 to 55 minutes, until rice is tender.

Place flour in small bowl. Gradually add milk, stirring until smooth. Stir flour mixture into soup. Cook over medium heat until soup bubbles and thickens slightly.

 

 

Homestyle Turkey Shepherd’s Pie

2 teaspoons minced garlic

16-ounces extra lean ground turkey breast

1/2 teaspoon dried basil

1/2 teaspoon thyme

1/2 teaspoon freshly ground pepper

12-ounces fat-free turkey gravy

1/2 cup frozen corn kernels

1/2 cup frozen tiny peas

2-1/2 cups mashed potatoes

1/2 cup shredded low-fat cheddar cheese

Spray 10-inch oven-proof skillet with cooking spray. Place over medium-high heat, then add garlic and turkey and stir to brown and crumble, 14 to 16 minutes,  it reaches 165 degrees.

Add basil, thyme, pepper, gravy, corn and peas and simmer, uncovered, five minutes, until mixture is hot.

Spoon mashed potatoes over turkey mixture. Sprinkle with cheese. Broil four to five inches from heat source for two to three minutes, until mixture is bubbly and cheese is melted.

 

 

Cowboy Calico Beans

12 ounces turkey bacon

16 ounces lean ground turkey

1 onion, chopped

1/2 cup packed brown sugar

1/4 cup ketchup

3 tablespoons apple cider vinegar

2 tablespoons yellow mustard

1/2 teaspoon salt

1/2 teaspoon pepper

15 ounces butter beans, drained

15 ounces kidney beans, rinsed and drained

30 ounces pork and beans

15 ounces pinto beans, rinsed and drained

In large skillet over medium heat, cook bacon six to seven minutes, until crisped and browned. Remove from pan. Chop and reserve.

In same large skillet, cook turkey and onion over medium high heat, stirring to crumble, 14 to 16 minutes, until internal temperature reaches 165 degrees. Transfer to a four-quart slow cooker.

In small bowl, combine brown sugar, ketchup, vinegar, mustard, salt and pepper. Add to meat mixture. Stir in beans and half  the bacon. Cover and cook on low four to five hours, until heated through. Garnish with remaining chopped bacon.

You may also bake in a casserole dish in a 325-degree oven 40 to 45 minutes, until bubbly. Top with remaining chopped bacon.

 

 

Barbeque Turkey Twice Baked Sweet Potatoes

3 medium sweet potatoes, scrubbed and halved lengthwise

2 tablespoons olive oil

2 carrots, chopped

1 small onion, chopped

16 ounces lean ground turkey

1 teaspoon garlic powder

1 teaspoon chili powder

1 teaspoon smoked paprika

1 teaspoon onion powder

1 teaspoon salt

1 teaspoon pepper

1/2 cup barbeque sauce

1/2 cup chopped green onions

Place sweet potato halves, face side down, on a parchment-lined baking sheet. Bake in a 400-degree oven 40 to 45 minutes, until soft to the touch.

In large skillet over medium-high heat, heat oil. Add carrots and onions. Cook five minutes, until onions are translucent. Add turkey and cook five to seven minutes, crumbling turkey with back of spoon, until turkey is cooked through and temperature is 165 degrees.

Add garlic powder, chili powder, smoked paprika, onion powder, salt and pepper. Stir until well combined. Stir in barbecue sauce.

Carefully scoop out centers of sweet potatoes with a fork. Add to turkey mixture and stir until well combined. Add turkey sweet potato mixture back into the sweet potato skins. Place on baking sheet and bake 10 to 15 minutes to warm. Top with green onions.

 

 

Sesame Smashed Turkey Burger Tostadas With Asian Slaw

2 tablespoons oil

1 medium onion, thinly sliced

1 red bell pepper, thinly sliced

Salt

Pepper

16 ounces lean ground turkey

1/4 cup teriyaki sauce

4 blue corn tostadas

For sesame aioli:

1/2 cup mayonnaise

1/2 cup roasted sesame marinade

2 tablespoons rice vinegar

For slaw:

2 cups thinly sliced red cabbage

2 green onions, thinly sliced

3 tablespoons thinly sliced Thai basil

1 tablespoon finely chopped ginger

1 jalapeno, finely diced

1/4 cup rice vinegar

2 tablespoons sriracha mayo

Salt

For sriracha aioli:

3/4 cup sriracha mayo

1/4 cup sriracha chili sauce

2 tablespoons rice vinegar

In large skillet over medium-high heat, heat one tablespoon oil. Sauté onion and red bell pepper five to seven minutes, until tender and lightly caramelized. Season to taste with salt and pepper. Set aside.

Divide turkey into four portions and shape into patties. On heated griddle or in large skillet over high heat, heat remaining oil. Add burgers and top with a piece of foil or parchment paper. Using a small skillet, press down on burgers to flatten. Cook three minutes. Flip burgers. Cook two to three minutes, until cooked through and internal temperature reaches 165 degrees. Brush each burger with teriyaki sauce.

Combine sesame aioli ingredients. Combine sriracha aioli ingredients. Combine slaw ingredients.

Top each tostada with one tablespoon sesame aioli, two tablespoons onion and pepper mixture, one smashed turkey burger and Asian slaw. Finish with one tablespoon sriracha aioli drizzle.

 

 

New York Turkey Meatball

16 ounces lean Italian seasoned ground turkey

2 cloves garlic, minced

3 tablespoons chopped fresh basil leaves

1 tablespoon finely chopped fresh oregano

2 teaspoons grated lemon rind

1 large egg, lightly beaten

2 tablespoons dried bread crumbs

1 ounce buttermilk

24 ounces tomato-basil pasta sauce, heated

16 ounces spaghetti, cooked according to package directions

Grated Parmesan cheese, if desired

In large bowl, combine turkey, garlic, basil, oregano, lemon rind, egg, bread crumbs and buttermilk. Shape into 1-1/2-inch balls. Place on a lightly greased jelly-roll pan and bake in a 400-degree oven 25 minutes, until internal temperature reaches 165 degrees. Let meatballs stand 10 minutes.

In large bowl, toss meatballs and heated pasta sauce. Serve over pasta. Sprinkle with Parmesan cheese, if desired.

 

 

Zesty Turkey Rotini

3 cups whole grain pasta, such as rotini

16-ounces extra lean ground turkey breast

2 cups pasta sauce

2 tablespoons tomato paste

1 teaspoon granulated garlic

1 teaspoon onion powder

1 teaspoon crushed red pepper

1/2 teaspoon dried oregano leaves

1/2 teaspoon dried basil leaves

1/2 teaspoon brown sugar

3 ounces turkey pepperoni slices

1 cup shredded mozzarella cheese

In large pot of salted water, cook pasta 12 to 15 minutes, until al dente, stirring occasionally. Drain. Return pasta to pot.

Spray a skillet with nonstick cooking spray and heat skillet over medium-high heat. Add ground turkey and cook 14 to 16 minutes, stirring to crumble, until internal temperature is 165 degrees.

Add pasta sauce, tomato paste, garlic, onion powder, red pepper, oregano, basil, brown sugar and pinch of salt. Stir until well combined and hot. Add to pasta and stir to coat.

Spoon turkey mixture into 9-by-13-inch baking pan or six 1-1/2 cups ovenproof dishes. Arrange pepperoni over turkey mixture and sprinkle with cheese. Bake in a 375-degree oven  20 to 25 minutes, until golden.

 

 

Green Chili Turkey Taco Bowls

1 tablespoon olive oil

16 ounces lean ground turkey

¼ cup chopped onion

1-ounce packet taco seasoning

1/2 cup chopped fresh green chilies

Cauliflower rice, for serving

Suggested toppings: Lettuce, cilantro, sliced jalapeños, queso fresco and chopped tomatoes

In large skillet over medium-high heat, heat oil. Add turkey, onions and taco seasoning and cook five to seven minutes, crumbling turkey with back of spoon, until turkey is cooked through.

Stir in chilies and cook one minute, until chilis are slightly softened.

Serve prepared cauliflower rice topped with turkey mixture. Add toppings as desired.