Have any good recipes for ground turkey?

Hi, I just bought tons of ground turkey at costco and I have a couple recipes that I was going to use 1 pack in, but I still have 3 packs left. Other than turkey burgers what are some yummy recipes to use the turkey in? By the way I am watching my caloric intake so I'd like these recipes to stay healthy and lean. If you have a link to a good site or a youtube video that would be awesome too. Thank you in advanced !Have any good recipes for ground turkey?
turkey tacos!!!! just cook the ground meat and, well, ground it and add the taco mix! the turkey i use is 80 calories per 2 oz





use a whole wheat mexamerican soft shell - 110 calories





and add as much lettuce, tomato and onion etc or whatever veggies you like!





TOTAL: about 200 calories!!Have any good recipes for ground turkey?
Berry Sloppy Steves [not to be confused with sloppy joes]





Brown a pound or two of ground turkey. Pour in a can of whole berry cranberries [can use a can of jellied cranberries] and a can of tomato sauce. If you use 2 to 3 pounds, use double the cranberries, a can of tomato paste and a couple of cans of water. Serve over buns, rice, potatoes or stuffing.
Giada De Laurentis on FoodNetwork has an excellent recipe for stuffed zucchini that uses ground turkey. Even my fiancee loves it. The original recipe calls for a combination of stuffed zucchinii and peppers, but we preferred the zucchinii in this recipe (even though we do generally like stuffed peppers).





I've made it about 3 times now, and it's a keeper. The recipe is simple, but the flavors are wow. Just be sure to use a high quality jarred spaghetti sauce or make your own. I use Rao's marinara sauce. http://www.foodnetwork.com/recipes/giada…
I made Kefta (Moroccan meatballs) with ground turkey and the whold family LOVED it. Try making some home made pita bread to serve with it for an extra special dinner (pita is really simple!).


Here's one link to a recipe, but there are hundreds available on the i-net.


http://moroccanfood.about.com/od/maindis…
Jennie O turkey has great recipes, and most of them are very healthy. I love their recipe for Spicy Turkey Kabobs with Tangy Yogurt Sauce.





http://www.jennieo.com/recipes/recipe_de…
i make tacos with it! its more of a healthy version but i think it tastes better! just cook it in a pan and put some taco seasoning on it, then WA-LA! put it in a shell and add the toppings!
tacos!!
Cheese turkey burger Macaroni --





1 lb. ground turkey


1/4 onion, minced


1 cloves garlic, minced


14 1/2 oz. can diced tomatoes


2 cups raw macaroni, (cook according to package directions and drain)


1 can Campbells Cheddar cheese soup


salt %26amp; pepper to taste





Saute the onion and garlic in a little olive oil. Add the ground turkey and brown. Add the diced tomatoes, including the liquid in the can. Simmer until the liquid is mostly reduced...5 to 10 minutes. Stir in the macaroni and Cheddar cheese soup. Heat through.





You can always add more cooked macaroni if you need to stretch the dish a bit.


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Spaghetti Pizza:





1 pound box spaghetti noodles


1/2 cup milk


1 large egg


1 Jar Marinara Sauce


1 pound ground turkey


2 cups shredded mozzarella cheese


13 x 9 glass baking dish





In a large stock pot boil water to cook spaghetti, follow package directions. Drain. Measure milk in large bowl, add egg, mix well, add spaghetti and mix well.





While spaghetti is cooking brown ground turkey in large saute pan. return to pan and add the marinara sauce. Simmer on low.





Lightly grease a 13 x 9 glass baking dish. Pour spaghetti into dish, top with meat mixture and spread cheese on top. Bake for 20-25 minutes uncovered or until cheese has melted.





You could use a mild sausage or turkey sausage for a different twist.





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Italian Appetizer Bites





2 packages (8 oz each) refrigerated crescent rolls


½ pound sliced deli salami


½ pound turkey, cooked


½ pound slide deli provolone cheese


7 eggs


1 cup parmesan cheese


2 jars (12 ounces each) roasted red peppers, drained





MAKES: 32 pieces. PREP: 15 minutes.


BAKE: at 350° for 60 minutes.





Heat oven to 350°. Coat 13x9x2” glass pan with nonstick cooking spray. Unroll 1 package of the crescent rolls and line the bottom of the pan. Pinch seams together.





Cover rolls with half of the salami, provolone and turkey. Lightly beat together 6 eggs and the parmesan cheese; pour half evenly over top. Top with half of the roasted red peppers. Repeat layering with remaining salami, cheese, turkey, egg mixture %26amp; peppers. Top with remaining package of crescent rolls.





Lightly beat remaining egg and brush over top. Cover dish with foil; bake at 350° for 30 minutes. Uncover and bake 30 more minutes. Cool for 1 hour; cut into 32 squares %26amp; serve.





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Bread Dip








1/2 cup mayo


2 cups sour cream


1 lbs turkey, cooked


2 tsp beau monde spice


2 tsp dill weed


2 tbls chopped onion


2 tbls dried parsley








Mix all together and refrigerate at least 2 hours.





I loaf of round, pumpernickel bread. Hollow out the bread into a bowl, cutting the pieces into dipping size. Put the dip into the hollowed out bowl.


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Delicious and healthy!!





Stuffed Green Peppers


6 green peppers, tops and seeds removed


3 tablespoons olive oil


1 pound ground turkey


1 white onion, chopped


1 1/2 teaspoons salt


1 1/2 teaspoons ground black pepper


1 (15.5 ounce) can sweet corn, drained


1 (14.5 ounce) can diced tomatoes, drained


1 1/2 teaspoons ground thyme


1 1/2 teaspoons dried rosemary


1 tablespoon crushed fennel seeds


1 cup water


1/3 cup white rice


1/4 cup sweet barbeque sauce


1 cup crumbled feta cheese





Preheat an oven to 350 degrees F (175 degrees C). Arrange the bell peppers in a casserole dish with the cavities facing upwards.


Heat the olive oil in a skillet over medium heat; cook the turkey in the hot oil until completely browned, about 5 minutes. Stir the onion into the turkey; season with salt and pepper. Cook and stir the mixture for 3 minutes. Add the corn, tomatoes, thyme, rosemary, and fennel to the turkey; stir. Pour the water over the mixture and add the rice; mix. Bring the mixture to a boil, cover, reduce heat to low, and simmer until the rice is tender, about 15 minutes. Stir the barbeque sauce through the mixture; remove the skillet from the heat.


Spoon enough of the turkey mixture to fill each of the bell peppers about 1/3 of the way full. Divide about half of the feta cheese among the peppers, creating a layer of cheese atop the turkey mixture. Fill the peppers with the remaining turkey mixture and top with the remaining feta cheese.


Bake in the preheated oven until the peppers are tender, about 45 minutes.





Turkey Bake





1 (16 ounce) container low-fat ricotta cheese


1 (8 ounce) package shredded low-fat mozzarella cheese


2 cloves garlic, minced, or more to taste


salt and ground black pepper to taste


1 (1 pound) package whole-wheat penne pasta


1 pound ground turkey


1 (13.5 ounce) jar spaghetti sauce





Preheat an oven to 300 degrees F (150 degrees C).


Stir the ricotta cheese, mozzarella cheese, garlic, salt, and pepper in a bowl; set aside on counter to allow to come to room temperature.


Bring a pot of water to a boil; cook the penne in the boiling water until cooked through yet firm to the bite, about 11 minutes. Drain and transfer to a large mixing bowl.


While the pasta cooks, place a skillet over medium heat. Crumble the turkey into the skillet; cook and stir until the turkey is completely browned. Drain and add to the pasta.


Spread 2 tablespoons of the spaghetti sauce into the bottom of a 13x9-inch baking dish; stir the rest of the spaghetti sauce into the pasta and turkey mixture. Spoon about half of the pasta mixture into the baking dish; top with the cheese mixture and spread into an even layer. Spread the remaining pasta mixture over the cheese layer. Cover with aluminum foil if desired.


Bake in the preheated oven until slightly brown on top, about 30 minutes.





Turkey Chili





3 tablespoons vegetable oil, divided


1 1/2 pounds ground turkey


1 (1 ounce) package taco seasoning mix


1 teaspoon ground coriander


1 teaspoon dried oregano


1 teaspoon chili pepper flakes


2 tablespoons tomato paste


1 (14.5 ounce) can beef broth


1 (7 ounce) can salsa


1 (14.5 ounce) can crushed tomatoes, or coarsely chopped tomatoes packed in puree


1 (7 ounce) can chopped green chile peppers


1 medium onion, finely chopped


1 green bell pepper, diced


3 medium zucchini, halved lengthwise and sliced


1 bunch green onions, chopped


1 cup sour cream


1 cup shredded Cheddar cheese





Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.


Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.


While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer.


In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed.


Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.
Italian Shepherd’s Pie Potato Recipes.


¾ pound any mini pasta (mini penne preferable)


¾ pound turkey, ground


2 teaspoon tomato paste, low sodium


1 cup chicken stock, low fat and low sodium, divided


3 garlic cloves, minced


1 medium onion, diced


1 medium carrot, diced


½ medium zucchini, diced


½ red pepper, diced


1 tablespoon butter


½ tablespoon poultry seasoning


1 ½ tablespoon or 1 palm full all purpose flour


½ cup milk, skimmed


¼ cup Asia go cheese, shredded


1 cup provolone, shredded


2 teaspoon olive oil, extra virgin


¼ teaspoon black pepper, freshly ground


Salt to taste


1.Pre heat the oven to 400 degree Fahrenheit. Cook the pasta as directed on the packet in boiling water with salt. As the pasta is soft and tender drain and wash it under cool water to halt further cooking. Drain and leave aside.


2.Place a large skillet over high heat and as the skillet gets heated add olive oil. As the oil ripples, add ground turkey. Using a potato masher or a wooden spatula beat the turkey in the skillet as it gets cooked. Cook turkey for about 8 to 10 minutes until it turns brown.


3.Add all the chopped and diced vegetables to the cooked turkey and cook for more 5 to 6 minutes until the vegetables are tender, yet crispy. Reduce heat add salt and stir frequently for more 5 minutes to prevent sticking at the bottom of the pan.


4.As the turkey and vegetable mixture is getting cooked, place a medium size saucepot on medium heat. Melt butter and add the all purpose flour. Sauté the flour for about a minute, stir it constantly to prevent burning. As the flour becomes light brown whisk in the milk and the chicken stock and simmer on low to medium flame till the contents are thickened, stirring constantly. As the sauce gets thickened switch off the flame. Add the cheese and stir constantly till the cheese melts. Season with freshly ground black pepper and salt. Mix this cheesy mixture with pasta well.


5.In a baking dish spread the turkey and vegetable mixture at the bottom. Place cheesy pasta on the top, spread evenly. Sprinkle cheese to decorate and place the baking dish in the oven. Bake until the cheese on the top melts and gets a golden brown color or you may bake the dish for 10 minutes. Serve hot with any green salad of your choice. This recipe serves 4.


Health tip:





■Substitute the regular white flour pasta with whole wheat pasta to get more nutritional benefits.


■Choose only lean parts of turkey preferably without the skin. This is because much of the cholesterol and saturated fat is deposited just below the skin.


■The entire list of dairy product you use should also be low in fat.


http://www.diethealthclub.com/blog/recip…
Oh my gosh, you are in for such a treat buying this ground Turkey! I've been cooking with this for the last several years and I love it! I make every recipe known to man kind for Ground Beef with ground Turkey/Chicken now, except for my Sauce Bolognese and it comes out great. The one thing I can tell you is, ground Turkey dies out fast, so the cooking applications of your Ground Beef is a bit different, so I don't drain off the fat (because there isn't much at all, Thank God) My favorite Recipe would have to be Ground Turkey Tacos, follow the package instructions on your seasoning packet and it will come out great. Turkey Burgers on Whole Wheat Buns, caramelized onions, crunchy pickle slices, baby swiss cheese, Jersey tomatoes and a drizzle of a whole grain mustard/mayo sauce is one of my favorite Turkey Burgers to have! Ground Turkey doesn't have the fat content of Beef, so you need to add moisture and spice to zing it up at bit, but whatever recipe you can find for ground beef, you can substitute Ground Turkey for, so you don't need any special recipes. Hope this helps you out today and Happy Labor Day!


Edit: Allrecipes.com has 185 recipes for Ground Turkey and that's only one website, happy cooking to you!