Does any one have any good recipes for Ground Turkey?

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I pretty much use ground turkey as I would ground beef in any recipe. But turkey meat loaf is a challenge because of not aws mucyh fat to hold it together. So, I have to add extra bread crumbs or cracker crumbs or oatmeal to help it holds its shape before baking. Also add some extra amounts of spices too
 
Thanks..
I prefer it to the quite crappy ground beef i can get here and i really want meat loaf tommrow..
Does it work for stuffed peppers?
 
Cool...

I attempted to make a recipe with Ground chicken to night and it came out like crap... Turkey seems to work better.. I guess it's time to break out the pans and have fun..
 
For meat-loaf IMHO you must use a pound of beef always with and a pound of turkey OR chicken, OR pork OR lamb.

2 lbs ground meat
8 oz (230 ML) tomato sauce, canned or equivalent
1 cup bread crumbs (as needed, for consistency)
2 eggs
1 envelope (Lipton brand) onion soup mix (or onion and salt and pepper)

350*f for one hour in oven. A bit of water (up to a cup) may be added to form the loaf as needed when cooked in a conventiional oven.

or 30 minutes in microwave. Form into a ring with a hole in the center. (Meat is supposed to be 12 minutes per pound in the nuker; extra time is for good measure!)

USELESS TIDBIT: Due to evenly distributed fat, which attracts microwaves, grond meat esp. beef. trnds to cook well and browm well in a nuker.

http://www.cooks.com/rec/view/0,1626,148188-249204,00.html
 
I have a "thing" against tomato sauce or ketsut baked on meatloaf (can we say burned). How my mom made it evertytime. I dind't know what meatloaf tasted like without that charred flavor until I went to college and made it on my own. Right up there with liver, it's grounds for divorce lol.
 
Gristle...Thats the word...Not fatty, gristley.. Such crap they sell in the grocery stores and charge $3 or 4 for two pounds

I made 3 in one the other night and it was sooo gristley and nasty...

Fyi: 3 in 1 is a dish i can only imagine grams having invented...

Its basicly 1 lb ground beef, 1 can stewed tomatos, a lttle tomatao paste, onions, green peppers, and a little celery...Put over some elbows and voila instant dinner

Tommrow night: The 86 proof cake and the meat loaf
I never bothered to look at the side of the onion soup mix, then again it never dawned on me to use it in meatloaf..

I will have to happy old people here tommrow.. They love there rum!
 
Ground Meat

When you buy ground beef in a chub (The plastic tube) it is often imported. What is ground in the store from their own trim is most often on the styrofoam tray with shrink wrap.
Check the label and fat content on turkey and chicken. The affordable ground products are often higher in fat than beef and contain skin. It also has a bit of a mushy texture. TVP Texturized Vegetable Protien can be added to meat loaf as an extender. Low fat meatloaf is great, you just need to make sure you don't overcook it or it dries out.
Kelly
 
Steve,
I will go take a picture (unless some one finds one tonight) tommrow for ya..
I don't use that crap either..I use regular ground beef. We get such lousy meets here... Can't even get a good steak
 
OMG I had a soup this evening I made a day or so ago.
I try to use what I have.

in a 5 qt/litre pot:

1.5 pounds ground turkey
1 egg
1 envelope Lipton onion soup mix.
Made meatballs

Sauteeed a diced onion in 1/4 cup olive oil
Browned the meatballs.
Added a large can of chicken broth.
Add water to within two inches (5 cm) of top of pot.
add 1 can 8oz / 1 cup / 230ml tomato sauce or diced tomatoes. (optional)

Boiled for half an hour.

added two or three small cans of vegetables.
Boiled for 1o minutes.
Added 1 cup pasta to last 10 minutes of cooking time. (or add last 5 minutes if soup will sit before serving).

Mighty tasty!
 
I avoid using ground turkey. Whenever I do, it comes out tasting like human flesh or something. Nasty.

One of the big turkey companies makes turkey meatballs that are delicious, so I know it can be done. Those are the only meatballs I'll buy now.

As for meatloaf, I use half 93%lean and half regular ground beef--75% maybe? Most of the fat cooks out anyway, so it's no biggie. To keep things moist, I add a can of Ro-Tel tomatoes with jalapenos, juice and all.

And Bob--burned ketchup on top of meatloaf is the best part! My friend taught me to make a kind of glaze--ketchup, enough brown sugar to make it interesting, a shake of dry mustard and a light shake of nutmeg. Doesn't sound like much, but the total is greater than the sum of its parts.

veg
 
Turkey Meatball Recipe

I make this for several occasions or just for myself and it's always a big hit. Some of the measurements are not precise, but you can adjust it to your taste.

1 package organic ground turkey (about 1.25 lbs I think)
1.00-1.25 lbs of 90% lean ground beef (I actually use grass-fed Bison, turns out DELICIOUS)
about 1 cup finely chopped white onion
two cloves of garlic, minced
1/4 cup chopped parsely (I grow it myself, much better than store bought)
1/4 tablespoon Kosher salt
1/4 tablespoon coarse ground black pepper
Two egg whites
Two tablespoons of Newman's Own marinara sauce.
1-1/2 cups Italian flavored dry breadcrumbs

I usually chop the parsley, garlic and onion all together in the food processor.
Then I mix that with the egg whites, salt, pepper and marinara sauce.
Next step is to knead the turkey and bison together to ensure the onion/spice mixture gets distributed evenly. Then I mix in the breadcrumbs, knead and roll into balls. I prefer big balls to small ones, but you can make them any size you prefer. Then you just brown them on all sides, cover, and cook them 'til they're done.
 
Sometimes 5 ingredients or less is best.

~You have some of the best recipes.

Thank you very much. Just ethnic peasant food.

Much Greek food has Turkish/Middle-eastern roots as "we" were their slaves for 450 years (22.5 generations). So opening a Turkish cookbook is basically opening a Greek cookbook. Even the names of the recipes are similar.

Here is a source if you like the style of what I have presented. Seems to originate in Istanbul.

Greeks lived in Turkey for many generations as part of the Byzantine empire. Contantinople is now known as Istanbul. This is said to be a corruption of the Greek prase "EIS THN POLI" or TO THE CITY. A classic response (even here in New York City) when asked "Where are you going? " We generally mean Manhattan. :-)

Greece's location is unique that it is Europe, near north africa and Asia-minor. as a trading post the area was rich with spices ideas, and mixing of cultures.

And my favorite motto: If it has to burn to have flavor (or appeal to you) you are not doing it right!

http://www.geocities.com/ftcookery/
 
Thanks for teh Turkey Balls!

Steve, thanks for the link...
My mom is Italian and she makes quite a bit of the medditraian food and this is what i love best, and am trying to adapt it to the tasts of older people

Veg,
Turkey works well for me.. Never flesh like..Chicken is a diffrent story, unless made into burgers... Then good
 

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