Ground Turkey Recipes

Ground turkey is an integral part in the celebration of major festivals of America, including Christmas and Thanksgiving. It is a type of meat which is high in nutritional value. Dietitians and health experts are of the opinion that the intake of ground turkey should not be restricted to festivals, rather people should include them in their daily diet too.

Ground turkey can be used to make a variety of dishes, including stews, soups, and burgers. Here are some recipes that all your family members, irrespective of their age, will thoroughly enjoy.

Ingredients

• 2 pounds, lean ground turkey
• 8 ounces, onion (chopped)
• 12 ounces, tomato sauce
• ¼ cup, broth
• 2 cans, kidney beans (drained and rinsed)
• 2 tablespoons, vegetable oil
• ¼ teaspoon, garlic powder
• 1 large green bell pepper (chopped)
• 2 envelopes, commercial chili mix

• Brown sugar or honey, for taste
• 28 ounces, tomato purée
• Mild cheddar cheese (shredded)
• Cayenne pepper, for taste
• Salt and pepper, for taste

Preparation
Heat the vegetable oil in a deep-bottomed pan over medium flame, and fry the onion in it for a few minutes. Add the bell pepper and turkey to the pan, and continue cooking till the color of the turkey turns brown. Pour in the kidney beans, broth, tomato puree, and sauce; mix well.

Add the seasonings to it including the garlic powder, salt, pepper, cayenne pepper, chili mix, and brown sugar. After mixing, let the mixture cook over low heat for about 90 minutes. Serve by garnishing the dish with the grated cheese. Sour cream and chopped onions can also be used for garnishing.

Ingredients

• 32 ounces, ground turkey
• 4 large potatoes
• 1 large egg (beaten)
• ⅔ cup, cream
• 2 teaspoons, poultry seasoning
• 1 teaspoon, paprika
• 2 onions (chopped)
• 1 teaspoon, cayenne pepper
• 2 tablespoons, butter

• 4 bacon slices (chopped)
• 2 tablespoons, Worcestershire sauce
• 8-16 ounces, assorted vegetables (beans, corn, carrot, etc.)
• 2 tablespoons, olive oil
• Salt and pepper, as per taste

Preparation
Heat the olive oil in a skillet and fry the bacon for a few minutes. When the bacon turns crispy, add in the ground turkey along with the salt and pepper. Continue stirring until the turkey turns brown in color. Remove the skillet from the heat, and set aside. In the same pan, fry the onions adding some salt and pepper to it.

Once the onions turn transparent, put in the chopped assorted vegetables and continue stirring. After this, add the cayenne pepper, Worcestershire sauce, and poultry seasoning to the pan, and stir fry. Let the vegetables cook over low heat until they turn tender.

While the vegetables are being cooked, boil the potatoes, mash them, and keep aside. Place the cooked turkey in a 9x13'' baking dish and add the potatoes, beaten eggs, butter, salt, pepper, and cream to it. Blend all the ingredients together. Before keeping the dish for grilling, place the cooked potatoes on top of the mixture. Grill till the turkey appears golden brown in color. Check if the dish is thoroughly cooked before taking it out of the oven. Garnish it with the paprika and hot sauce before serving.

Ingredients

• 12 ounces, ground turkey
• 3 teaspoons, soy sauce
• ¼ cup, red bell pepper (chopped)
• ⅛ teaspoon, pepper
• 1 egg white
• 3 teaspoons, onions (finely chopped)
• 1 garlic clove (minced)
• ¼ teaspoon, ground ginger
• 8 ounces, breadcrumbs (dried)

Preparation
Place the ground turkey in a large mixing bowl and add the onions, ginger, bell pepper, soy sauce, egg whites, garlic, and pepper to it. Mix thoroughly till all the ingredients are fully blended. Shape the mixture in the form of patties, and keep aside. Coat a nonstick pan with cooking oil and fry the patties till they are fully cooked.

Ingredients

• 16 ounces, ground turkey
• 2½ teaspoons, Italian seasoning
• 8 ounces, onions (chopped)
• 3 teaspoons, vegetable oil
• 6 ounces, tomato paste
• 3 cups, mozzarella cheese (grated)
• 1 garlic clove
• 14½ ounces, canned tomatoes with liquid
• 12 ounces, cottage cheese
• 8 uncooked, lasagna noodles

Preparation
Cook the lasagna noodles by following the directions given on the packet and keep it aside. Heat the oil in a large cooking pan and fry the onions, turkey, and garlic in it. When these are cooked enough, add the tomato paste, Italian seasoning, and the tomatoes with the liquid. Let the mixture boil once and then let it cook over low flame for at least 18-20 minutes. Coat a 13x9x2'' baking dish with oil and also spread ⅓ of sauce over it.

Fill the baking dish with some of the cooked lasagna noodles, cottage cheese, and 2 cups of the mozzarella cheese. Add the remaining sauce, noodles, and the remaining mozzarella cheese on top of it. Place the baking dish in a 350 °F preheated oven for 30-40 minutes.

Ingredients

• 16 ounces, ground turkey
• 1 medium-sized cabbage (shredded)
• 8 ounces, tomato sauce
• 1 green pepper (finely sliced)
• 6 tablespoons, uncooked brown rice
• 3 teaspoons, olive oil
• 8 ounces, water
• 10.5 ounces, canned tomato soup (condensed)
• 1 medium-sized onion (diced)
• Ground pepper, as per taste

Preparation
In a mixing bowl, mix the tomato sauce with the ground pepper, sauce, and water; set aside. In a frypan, fry the green peppers and onions in the olive oil for a few minutes. Add in the ground turkey and continue stirring over medium flame till the turkey turns brown in color. Mix the uncooked rice with the preparation, and keep it aside once done. Take a casserole dish and layer the shredded cabbage in it. Add the turkey mixture and the tomato sauce mixture over this. Cover the casserole dish with a lid, and place it in a 350 °F preheated oven for 90 minutes.

Ingredients

• 32 ounces, ground turkey
• 1 large can tomato sauce
• 32 ounces, water
• 2 onions (one sliced and the other diced)
• 6 large potatoes (cubed without peeling)
• 32 ounces, beef stock
• 2 large cans tomatoes
• 32 ounces, carrots (chopped)
• 6 celery stalks with leaves
• Salt and pepper, as per taste

Preparation
In a frypan, fry the chopped onions, celery, and ground meat. Drain the extra oil and transfer the whole mixture to a stock pot. Add the carrots, potatoes, and sliced onions to it and stir once. This should be followed by the tomato sauce and tomatoes, along with the stock and water. Let the mixture simmer over low heat for an hour. Take the pot off the heat and serve by garnishing it with salt and pepper.