i did this once in an attempt to use whatever was in the fridge & cabinets. i had garbanzos though. i also had some chipotle/adobo too. i don't particularly like any non-beef chilis, but this turned out great. the kicker came several months later when i saw Rachael Ray make a similar chili on tv. i suddenly became embarassed about my having made that chili, and have only now been able to talk about this publicly.
1) Stuffed Cabbage
2) Texas Hash
Number 2 is made with the following ingredients...
1 lb. ground meat (turkey in your case)
1 medium onion, diced
1 or 2 green bell peppers, diced
1 14-ounce can of diced tomatoes including liquid
(used to be 16-ounce can)
cayenne pepper to your taste
1/2 cup uncooked rice
salt and ground black pepper to taste
Preheat oven to 325 degrees.
Brown the meat in a skillet, discard excess fat, and remove meat to a ceramic casserole dish with a cover.
Add the onion, bell pepper, diced tomatoes and liquid, cayenne, rice and seasonings to casserole. Make sure the rice is cover with other ingredients before covering the vessel. DO NOT add water because onion and peppers will release liquid during cooking.
Place the covered casserole in the oven and cook for 50-60 minutes. Stir before serving.
Voila! You have a delicious dish that is easier to make than stuffed peppers.
If you like this dish, you may start tweaking the recipe to your liking. I sometimes add sweet paprika, and celery.
My Keith really likes a kind of lentil stew I whipped up one day when he was lazing about. Even if semi-homemade using a few cans of Lentil soup, it's delicious and healthful. If you make the lentil soup yourself, you have more control of flavor. Anyway,
Saute onions until half carmelized. Add ground turkey and brown. Add fresh spinach and cook down in mix. Add cooked carrots (diced or bite-size). Season with Cavender's (or Konriko) Greek Spice. Stir in a can (or two or more for soupier) of Lentil soup (Progresso brand is good, Albertson's Market brand is good or home made). Let simmer for about half and hour to meld flavors. Add more Greek Seasoning or fresh garlic to taste. Maybe salt. (The Greek Seasoning already has garlic and black pepper in it, but you can add more if you like it).
I love this recipe for Penne with Turkey Meatballs, from Giada De Laurentiis. There is another recipe for turkey meatballs on the Food Network site from Mario Batali which is even better, but it uses sausage and prosciutto in the meatballs in addition to the turkey. If you have or can get the extra ingredients, it's worth making instead of the Giada recipe.
I like to make a Thai ground meat with chillis and holy basil. I first saute garlic, shallots, diced red pepper and birds eye chilis in a bit of oil. When the garlic and shallots are brown, I add my ground turkey, some lime juice, fish sauce and brown sugar and cook until the turkey is done. I then add holy basil (lots of it) at the very end and stir fry until just wilted. One of my favorite quick dishes!
I like to make little turkey meatballs, fry them, and finish cooking in a spicy Thai satay sauce, serve w/rice and Chinese broccoli. Also, picadillo made with turkey is great. I love to make turkey breakfast sausage on the weekends, mix the ground turkey with some fresh parsley and sage, some salt, dried marjoram, grated nutmeg, a little ground ginger, freshly ground pepper, a shake of bread crumbs and a couple tbsp of milk. Shape into little patties and cook until brown and cooked thru. Super with biscuits and eggs.
This is so good and very easy to make.. I can never eat enough of it when I make it. Richie
Escarole And Orzo Soup With Turkey Parmesan Meatballs
If desired, grate a little extra Parmesan cheese for passing; a sprinkling over the soup will echo the flavor in the meatballs.
1 large egg
2 tablespoons water
1/4 cup plain dried breadcrumbs
12 ounces lean ground turkey
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh Italian parsley
2 garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon ground black pepper
8 cups (or more) low-salt chicken broth
1 cup chopped peeled carrots
3/4 cup orzo (rice-shaped pasta)
4 cups coarsely chopped escarole (about 1/2 medium head)
Whisk egg and 2 tablespoons water in medium bowl to blend. Mix in breadcrumbs; let stand 5 minutes. Add turkey, Parmesan cheese, parsley, garlic, salt, and pepper; gently stir to blend. Using wet hands, shape turkey mixture into 1 1/4-inch-diameter meatballs. Place on baking sheet; cover and chill 30 minutes.
Bring 8 cups chicken broth to boil in large pot. Add carrots and orzo; reduce heat to medium and simmer uncovered 8 minutes. Add turkey meatballs and simmer 10 minutes. Stir in chopped escarole and simmer until turkey meatballs, orzo, and escarole are tender, about 5 minutes longer. Season soup to taste with salt and pepper. (Can be made 2 hours ahead. Rewarm over medium heat, thinning with more broth if desired.) Ladle soup into bowls and serve
I love using turkey to make Larb.
1 lb lean ground turkey, chicken or pork
2 Tbsp lime juice
2 Tbsp fish sauce
2 spring onions, chopped
2 Tbsp chopped shallots
3 Tbsp chopped mint leaves
1/2 teaspoon cayenne pepper
1 teaspoon garlic /chile paste
Over medium heat, cook meat until cooked through. Then, remove from heat and drain any excess liquid. Add the fish sauce and lime juice and mix thoroughly. Add remaining ingredients and stir.
I serve this over shredded cabbage or lettuce - or you can use the cabbage/lettuce leaves as "taco shells" and scoop, fill and eat. You could garnish with cilantro but I don't because so many people just despise it.