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Ground turkey usage

What do you do with ground turkey?

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  1. Turkey burgers, sloppy joes, chili.

    1 Reply
    1. re: nyfoodjoe

      Tacos, too. As someone noted, i use it anywhere one would normally use ground beef. With the exception of meatloaf simply because regardless of how much fat I try to add, I don't find that I like the texture of the finished product: a purely personal thing.

      My favorite is sloppy joes, with onions, garlic, cayenne and tomato.

    2. I like Giada's turkey meatballs -- they don't try to be pork/beef meatballs, and they're really good. I've also had a lot of success making Paul Prudhomme's meatloaf using ground turkey. I subbed in bbq sauce for the ketchup, and it was wetter (and spread a little more) than a regular meatloaf, but it was delicious. Even better the next day as sandwiches.

      1. In considering posters replies, you should realize that ground turkey can be just that- ground up trukey including dark meat, fat, etc -OR - it can be all white meat super lean. The former can be treated like ground beef or pork fairly eaily, but the latter needs help in the stick together/moisture department

        1. I've been using lean ground turkey (white meat), with a little lean ground beef (2:1 ratio) to make healthier burgers. I add a liquid (broth, soy sauce, wine), sometimes some garlic, feta, or whatever sound good. Tastes great as a lighter healthier burger - my kids even love them!

          1. I use ground turkey instead of ground beef in any recipe I want to make that calls for ground beef. I don't think that the ground turkey I buy is the super-lean variety.

            1. Add crushed fresh garlic, feta cheese and oregano and grill as patties.

              1. I make a very much healtier version of sausage patties using ground turkey all the time.

                Much less fat and pretty much all the flavour.

                I make sure to add a tbsp of water/lb. to ensure some moisture and it cuts the density a bit. Makes it easier to cook.


                1. Mushroom and Asiago Turkey Sausages

                  Crumbled w/ eggplant, garlic, sundried tomatoes and parm in omelettes

                  1. I have done some asian kabobs which are amazing:

                    mix turkey, fresh ginger, garlic, S+P, sugar, chives, red chili, soy, egg yoke and sesame oil in bowl. Then hand form around fresh lemon grass sticks, (looks kinda like a corn dog) and BBQ , bake or pan fry.
                    I have also used this mixture to fill wonton wrappers and pan fry in oil, then serve with a spicy soy vinager oil sauce.


                    1 Reply
                    1. re: CookieGal

                      The kabobs sound great! Think I will try that one.

                    2. Chef Paul's meatloaf - and anything else one would normally do with ground beef.

                      1 Reply
                      1. re: Gio

                        I buy an organic ground turkey that is a mix of white and dark meats and I use it instead of ground beef for EVERYTHING, except hamburgers. My family prefers the texture and we all like the fact that it is healthier. We like Swedish meatballs, chilli, and we love Ina Garten's turkey meatloaf.

                      2. I've successfully used ground turkey in mapo tofu in case you like tofu; traditional recipe that I use calls for 1/4 pound of ground pork but when I subbed ground turkey one time, I really could not tell the difference. This version of mapo marinates the ground meat in soy sauce, which tends to mask the turkey flavor a bit. I also agree with others who use it for tacos or chili.

                        1. I make Thai ground meat with chili peppers and holy basil using ground turkey. First heat up some oil. Then saute garlic, birds eye chili peppers, shallots. You can add some vegetables if you'd like. Add ground turkey, adding fish sauce, palm sugar and lime juice. As the turkey is done cooking, add some holy basil. Because it's such an intensely flavored dish, you don't miss the lost fat (as long as you use dark meat).

                          1. SAUSAGE WON TONS –

                            This is an appetizer I make often. It might sound odd, but these are extremely easy and people go nuts over them. They freeze well, also, so you can make quite a few and store some in the freezer to have on hand.

                            1 lb sweet italian sausage
                            1/2 cup grated monterey jack cheese
                            1/2 cup grated cheddar cheese
                            1 4oz. can chopped green chilis
                            1/2 cup unchuncky salsa (I usually use PACE for these, just use a thicker salsa, not one that is watery)
                            Pre made won ton wrappers

                            - Remove the sausage from the casing and brown in a large skillet, breaking up into small pieces.
                            - Drain the fat from the pan and crumble the sausage with a fork even more, if need be
                            - Mix in the rest of the ingredients and simmer for about 5 minutes.
                            - Place one dollop of the mixture in the middle of a won ton wrap. Dab a bit of oil on each of the four corners of the wrap and bring all four corners to the center and press together to enclose the mixture.
                            - Repeat for as many servings as you want (This mixture can make anywhere from 30-50 depending on how full you make them) and place them on cookie sheets lined with foil, without them touching.
                            - Bake at 350 for ten minutes and serve (you can serve them with sour cream for dipping if you like)

                            They really are terrific .

                            1. Saute it up with onions, garlic, whatever hot or bell peppers you like, cumin, s&p, cayenne, etc. Once the meat is seasoned to your tastes, add your favorite beans; maybe some corn. I use this mixture as burrito filling with salsa, cheese, sourcream, guac, etc. Mix it with cheese and pasta for a healthy chili mac. Add it to eggs for a Mexican type breakfast. Top a salad with the mixture, add some salsa and you've got a tasty hot and cold salad. Possibilities are endless.

                              1. Cannelloni with Bechamel Sauce
                                Albondingas Soup
                                Thai Lettuce Wraps
                                Stuffed Portobello with Turkey and Marinara Sauce
                                Chinese Spaghetti
                                Turkey Burgers
                                Val's Slumgolian - Goulash
                                Meat Loaf with Mushrooms
                                Danish Turkey Meatballs with Dill & Sour Cream Sauce
                                Ghoulie Dish- sort of a baked rissoto
                                Just to name a few that I do often.

                                3 Replies
                                1. re: chef chicklet

                                  Hi cc! Do you follow a recipe for the albondigas soup? If so, would you care to share it? Also the cannelloni, please. Thanks!

                                  1. re: morebubbles

                                    Hello mb!!! They are my own after expeimenting with different seasonings, and veggies.
                                    Be happy to share of course! The canneloni is so nice and mild almost a veal quality to it with. Without feeling guilt! And the soup is spicy which you of course can control.
                                    I'll post today for you!

                                    1. re: chef chicklet

                                      Yay! Thank you, thank you, cc!!! Will look forward to seeing the recipes here! I know what you mean about trying to avoid veal. Definitely will appreciate your preparation for the canneloni. I've actually never made them.