Anyone have a really good ground turkey recipe?

I made this last week, and they were the so yummy...





***Thanksgiving Tonight Meatballs***





1 pound whole-wheat, whole-grain or semolina spaghetti


Salt


1 cup dry stuffing (recommended: Pepperidge Farm)


3 cups turkey or chicken stock


1 pound ground turkey


Freshly ground black pepper


1 medium Golden Delicious apple, peeled, cored and finely chopped


1 teaspoon lemon juice


2 celery ribs from the heart, finely chopped


1 small onion or 1/2 medium onion, finely chopped


1 tablespoon poultry seasoning


1 egg


Extra-virgin olive oil, for liberal drizzling


1/2 pound crimini mushrooms, thinly sliced


A few sprigs fresh thyme, leaves stripped and chopped


2 tablespoons butter


2 tablespoons all-purpose flour


1 tablespoon Worcestershire sauce


1/2 cup cream or half-and-half


1/2 cup grated Parmigiano-Reggiano, a couple of handfuls


A couple handfuls flat-leaf parsley, chopped





Directions


Heat the oven to 425 degrees F.





Bring water to a boil in large pot for pasta. When the water boils wait until meatballs go into oven. When meatballs have been in oven 4 to 5 minutes, season water with salt, add spaghetti and cook to al dente. Drain pasta and keep warm.





Soak stuffing with about 1 cup stock in small bowl until softened, a couple of minutes.





Place turkey in mixing bowl and season with salt and pepper. Add apple, lemon juice, celery, onion, poultry seasoning, egg and stuffing and mix until just combined. Line a baking sheet with parchment paper. Form meat mixture into 16 (2-inch) balls, drizzle with some olive oil and roast until cooked through, firm and golden, about 12 minutes.





While meatballs roast, heat a couple of tablespoons olive oil in large skillet, add mushrooms and thyme and cook over medium-high heat until tender and season with salt and pepper. Make a well in the center of the pan, add the butter, and when melted, whisk in the flour. Cook for 1 minute then whisk in about 2 cups stock and Worcestershire sauce. Reduce heat to low and cook for a few minutes to thicken the sauce, then stir in cream.





Toss pasta in a large serving bowl with the meatballs, sauce and cheese. Garnish with parsley and serve.Anyone have a really good ground turkey recipe?
I love sausage, and I make my own with ground turkey (I occasionally use ground pork as well). This is my recipe:





For every 1 pound of turkey, you need:


3/4 tsp sea salt or table salt


1/4 tsp ground black pepper


1/4 tsp crushed red pepper flakes


1 tsp ground or rubbed sage





(If you don't like a lot of spice, you can omit the red pepper flakes.)


In a medium bowl, combine the turkey and spices. Mix with hands until the spices are evenly distributed. Form into patties and cook over medium to medium-high heat until cooked through, turning once.Anyone have a really good ground turkey recipe?
Italian-Style Meatballs





If you like, add beef bullion cubes to the milk and skip the liquid beef broth. Delicious with cooked pasta or as a meatball sandwich.








1 LB ground turkey


陆 cup unseasoned dry bread crumbs


陆 cup Romano or Parmesan cheese, finely grated


录 cup whole milk


录 cup low-sodium beef broth


录 cup chopped fresh parsley


1 egg, beaten


1 teaspoon dried oregano


2 teaspoons garlic, minced


2 teaspoons kosher salt


2 teaspoons ground black pepper


1 teaspoon dried basil


陆 teaspoon dried pepper flakes


Pinch nutmeg





Yield: about 16 golf-ball sized meatballs





Combine all ingredients and stir thoroughly with a fork.


Bake at 425F for 25 minutes or fry as desired.





To freeze: place raw meatballs on cookie sheet, 1 inch apart and freeze one hour. Pop the frozen meatballs off the tray and place in a zipper-type baggie. Roll up and return to freezer. To use, bake from frozen at 425F for 30 minutes.
turkey chili





* 30 ml olive oil


* 1 onion, chopped


* 5 cloves garlic, minced


* 2 small green bell peppers, seeded and chopped


* 1 habanero pepper, seeded and chopped


* 905 g lean ground turkey


* 15 g chili powder


* 6 g red pepper flakes


* 7 g paprika


* 6 g ground cumin


* 3 g dried oregano


* 2 g ground black pepper


* 28 g instant hot chocolate mix


* 8 g seasoned salt


* 15 ml Worcestershire sauce


* 5 ml liquid smoke flavoring


* 2 (14.5 ounce) cans diced tomatoes with green chile peppers, drained


* 1 (8 ounce) can tomato sauce


* 1 (15 ounce) can kidney beans, drained


* 120 ml cheap beer


* 80 g canned whole kernel corn


* 15 ml hot pepper sauce











1. Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, green peppers and habanero pepper; cook and stir until the onion is transparent. Push these to one side of the pot, and crumble in the ground turkey. Cover, and cook for about 5 minutes, stirring occasionally, or until the meat is no longer pink. Stir everything together so the garlic doesn't burn.


2. Season with chili powder, red pepper flakes, paprika, cumin, oregano, pepper, hot cocoa mix and seasoned salt. Stir in Worcestershire sauce, liquid smoke, diced tomatoes with green chilies, tomato sauce and kidney beans. Crack open a beer, and pour in about 1/3. Drink or discard the rest. Partially cover the pan, and simmer over medium heat for about 50 minutes, stirring occasionally.


3. Mix in the corn and hot pepper sauce, and simmer for about 10 more minutes. Remove from the heat and allow to cool for a few minutes before serving.





= = = = =





turkey stroganoff





1 (8 ounce) package uncooked egg noodles


1 (10.75 ounce) can condensed cream of mushroom soup


1 tablespoon vegetable oil


1/2 cup water


1 pound ground turkey


1 tablespoon minced onion


1 tablespoon paprika


salt to taste


1 cube chicken bouillon, crumbled





1. Bring a pot of lightly salted water to a boil. Place the egg noodles in the pot, cook 6 to 8 minutes, until al dente, and drain.


2. Heat the oil in a skillet over medium heat. Place the turkey and onion in the skillet and cook until turkey is evenly brown and onion is tender. Mix in the bouillon.


3. Stir the cream of mushroom soup and water into the skillet. Cook and stir until heated through. Season with paprika and salt. Serve over the cooked egg noodles.
SUPERFAST SALISBURY STEAK





3/4 pound ground turkey breast


3/4 pound ground round


1/3 cup dry breadcrumbs


2 large egg whites


Cooking spray


3/4 cup water


3 tablespoons tomato paste


2 tablespoons Madeira wine or dry sherry


1 1/2 teaspoons Worcestershire sauce


1/4 teaspoon freshly ground black pepper


1 (10 1/2-ounce) can condensed French onion soup (such as Campbell's)





Combine first 4 ingredients. Divide meat mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add patties; cook 6 minutes or until browned, turning after 3 minutes. Remove patties from pan; keep warm. Stir in water and remaining ingredients. Bring to a boil; add patties. Cover, reduce heat, and simmer 10 minutes. Uncover and cook until wine mixture is reduced to 3/4 cup (about 10 minutes).





Yield: 6 servings (serving size: 1 patty and 2 tablespoons sauce)





Nutritional Information: CALORIES 210(25% from fat); FAT 5.9g (sat 2g,mono 1.9g,poly 0.8g); IRON 2.4mg; CHOLESTEROL 64mg; CALCIUM 38mg; CARBOHYDRATE 10g; SODIUM 621mg; PROTEIN 27.4g; FIBER 0.9g





--Cooking Light, JANUARY 2001
yes , some one.