Ground Turkey

GROUND TURKEY

Turkey is often an ingredient that gets overlooked.  Turkey can be difficult to cook since it is such a lean meat it has a tendency to dry out very easily.  However, when prepared correctly it's delicious and very healthy for you.  A great source of lean protein as well as vitamins B3 and B6.  Ground turkey can be a great substitute for most meats you already incorporate into your daily and or weekly diet.

Vegetable Soup with Ground Turkey

See recipe for homemade vegetable stock see my November Butternut Squash Post

8-10 cups homemade vegetable stock

1 package ground turkey

½ cup diced celery

1 cup shitake mushrooms

1 cup cherry tomatoes

2 cups spinach

1 cup par-cooked garbanzo beans

1 cup sugar snap peas

Salt and pepper to taste

Pinch red pepper flakes

- Sauté turkey in a medium pan with salt and pepper until almost cooked through

- Combine stock, garbanzo beans and tomatoes simmer for 10 minutes

- Add Turkey (and any cooking liquid), spinach, mushrooms, peas, celery, salt, pepper and red pepper flakes and simmer for another 20-30 minutes

Spagetti Squash with Spicy Turkey Meatballs and Roasted Tomato Sauce

1-2 Medium Spagetti Squash

Sauce:
2 cloves garlic minced
1/2 shallot minced
1/2 tbs olive oil
1 28 oz can peeled whole tomatoes
1 16 oz can fire roasted tomatoes
1/8 cup sugar
1 small bunch basil
salt and pepper to taste

Meatballs:
1 pkg ground turkey
1/2 tsp garlic powder
1/2 tsp onion powder
1/8 tsp cayenne pepper
1/8 tsp paprika
salt and pepper to taste

For the sauce:

- saute garlic and shallots in olive oil until translucent
- add tomatoes, sugar, basil and salt and pepper, simmer until flavors have developed (45 minutes to an hour)

For the Meatballs:

- preheat oven to 400 degrees
- mix the turkey with seasonings and form into 1/2 inch balls
- place on a baking sheet in the oven for 12-15 minutes or until cooked through, but still moist

For the Squash:

- Roast Squash in 400 degree oven for 30-35 minutes or until fork tender
- Squash should come apart in strings with a fork
- Serve with sauce and meatballs

Turkey Burger with Roasted Brocolini & Parsley Vinaigrette 

1 pkg ground turkey
1 clove garlic minced
1/2 shallot minced
1 tbs olive oil
1/8 tsp corriander
Salt and pepper to taste
1/4 cup brie cheese
1 cup arugula
1/4 cup halved cherry tomatoes

8-10 stalks brocolini
salt to taste
1/2 tbs olive oil
sprinkle red pepper flakes

1/2 bunch parsley
2 cloves garlic
1/2 shallot
1-2 anchovies
2 tbs lemon juice
2 tbs white wine vinegar
honey to taste
salt and pepper to taste
oil to consistency 

For the Burgers:

- Heat grill pan to 300 degrees
- Combine the meat with seasonings until fully combined, fold in cheese
- Cook 6 minutes per side or until cooked through but still moist

To roast Brocolini:

- Preheat oven to 400 degrees
- dress brocolini with olive oil and salt
- Roast for 10-12 minutes or until slight color starts to form

For the Vinaigrette:

- In a blender combine parsley, shallot, garlic, anchovies, lemon juice, vinegar, salt, pepper, and honey
- blend on low until mostly combined 
- stream oil in until glossy and thickened slightly
- season as necessary

- Serve burger with arugula and tomatoes and drizzle vinaigrette over burger and brocolini