Ground turkey - need ideas
Aside from the usual burgers, chili, meatloaf, could use some help. Looking for something a little different, but not too. In the sense that I don't wanna rush out to get a whole bunch of other 'out there' ingredients. Thanks folks.
True, never thought of doing a shepard's pie with it. Perhaps....
I did not know what ma po tofu was but I did a google search and it looks tasty. I don't have any tofu or black beans on hand. How important to the dish are they?
And I did think about stuffed peppers. I recently saw a recipe calling for lamb and bulgar, and that's what made me think about my frozen turkey.
6 cloves garlic
herbs (sage, rosemary, thyme)
salt & pepper
1/2 large butternut squash (or 1 smaller squash)
mature English cheddar (4-5 oz)
Ground turkey (we use the package of ground turkey from Trader Joe's, which I believe is 1.5 lbs and it is just enough for 6 servings).
Preheat oven to 450.
Start by cooking the ground turkey in some olive oil, garlic, S&P until it's just cooked (i.e. not cremated or rubbery or pink). Remove from pan.
Peel and chop some potatoes (4 good size white/yellow potatoes, or a mix of white/yellow and red) and throw them into salted boiling water. Reduce to a low simmer. Forget about them until the turkey mixture is done (about 30 mins).
Using a vegetable peeler, peel the butternut squash. Cube it, then toss it in some olive oil, salt, pepper, garlic and thyme. Throw them in the oven and forget about them until after you've mashed the potatoes (about 35 mins). [note: don't be tempted to boil the squash. Roasting is essential, and makes for some seriously delicious eats]
Then, prepare and add these to the same pan you cooked the turkey in:
one medium-ish onion (I like red), diced
two carrots, peeled and diced
After they have cooked down and are soft (5 mins or so), add:
8-10 mushrooms, preferably crimini or portobello, peeled and sliced
When the mushrooms have released their liquid (2-3 mins), add either (or both) chicken stock or white wine to the pan. It should be just enough so that there is a thin coating on the bottom of the pan...maybe 1/2 cup. You can always adjust the level of liquid by cooking it down longer before proceeding to the next step or adding a little more.
chopped garlic (3 cloves is just about right for us, as we love garlic)
a mixture of sage, rosemary, thyme, or whatever fresh herbs you have/like (we use a little bit of all three - five sage leaves, half a long rosemary stalk, and a few branches of thyme)
After about one minute, add the turkey back into the pan. Check the seasoning levels and adjust to taste. There should be some liquid in the mix, but not too much - the turkey will give up some liquid during cooking and if there's already a lot of liquid, it will flood the sides of the pan and drown the potato mixture.
Transfer it into a pan - we use a bowl insert from a crockpot, but you could also use glass pyrex or any type of bowl-shaped oven-safe pot.
Now, drain and mash the potatoes (we use a food mill, which makes for beautiful lump-free smooth potatoes) with some milk, butter and salt/pepper. Add the roasted squash to the potatoes and mash them in (or add to food mill, then stir together). Adjust the seasoning. Spread it over the turkey mixture, careful to cover all the meat.
Grate the cheese and add it to the top (it should cover the whole top, so depending on your pan, it could be a little more than 4 oz).
Bake at 375 for about 25 minutes. If the cheese isn't golden brown at that point, turn on the broiler and give it another 2-3 minutes.
Eat and enjoy. Leftovers are delicious, and can be reheated in the oven or microwave. We prefer the oven, although it does take 45 minutes, and it's hard to wait that long. :-)
Let me know what you think if you get around to trying it. We've added/subbed ingredients when we didn't have them or had something in abundance. Leeks are good, tomatoes are good, corn is good, fresh peas are excellent, fresh fava beans are good, I'm sure zucchini would be good (husband doesn't like them, so I can't speak from experience on that). It's really versatile - and with two people it can be finished and ready to eat in about an hour. By myself, I can complete it in about 80 minutes.
The turkey version of tsukune? Ground turkey, green onions, yuzu zest, salt, pepper, mirin, grill.
Sausage? The filling for an inverted turkenen with pork replacing the turkey?
I use it to make meatballs for spaghetti, and as stuffing for all kinds of things (mushrooms, peppers, zucchini) but my favourite way to use ground turkey is in lettuce wraps. If you have a look for PF Changs Lettuce Wraps recipes they call for diced chicken, but I prefer the taste and texture of ground turkey.
My husband gave up red meat a few years ago, so we use a *lot* of ground turkey. I use it pretty freely in any recipe that calls for ground beef and so far, so good. Sometimes you'll need to add some extra oil to compensate for the lack of rendering fat, other times some extra seasoning; but as long as whatever you're cooking has relatively strong flavors, it'll work out okay. I think my current favorite is taco salad. Or - I know you said you were tired of burgers, but here's a spinach and feta turkey burger recipe that's pretty fab, and different enough that it might not seem like the same old thing. Use a good feta, add some tzatziki - yum.
Here is a somewhat recent thread with lots of ideas. As stated already, I use ground turkey pretty much anywhere you would use ground beef. Only thing is that I cannot stand turkey burgers or turkey meatballs. But ground turkey is great in stir-fries.
My guideline for non-beef burgers is this: it ain't beef, and it ain't gonna be. So if I'm making a chicken or turkey burger (and, like I said, since my husband doesn't do cow, I make a lot of chicken and turkey burgers) I try to find recipes where the focus isn't the meat. Like the one I posted above, where the focus is more on the spinach, feta and tzatziki. I also make a good buffalo chicken burger which is pretty much a vehicle for blue cheese. I try to think of it as a entirely different sandwich that kind of bears a faint procedural resemblance to a burger.
Right there with you on the meatballs, though. I miss real meatballs. I can eat turkey meatballs, but I admit that I've given up making them: the best turkey meatballs I can make still won't be good enough to justify the effort, and I'd rather spend my time on the sauce.
The spinach and feta burgers sound good and I think I even made them once and while back, or a similar version. The problem with them is that the male members of my family would not eat them (spinach is the problem here). Not sure about my daughter, but at least she'd give it a try. Husband and son, forget about it.
I do, however, make these chicken burgers and my husband loves them. Ground turkey could easily be used instead. And similar to your buffalo chicken burgers, according to my husband, these are a vehicle for the peanut sauce! Would love to hear details on your buffalo chicken burger if you wouldn't mind sharing...sounds like something my husband would like.
My favorite uses for ground turkey is still in stir-fries, or in a baked pasta dish with tomato sauce, or in turkey chili.
Oooh, that sounds good. Bookmarking that immediately. Thanks!
Here's a link to the buffalo chicken burgers, which are lowbrow but tasty. My personal jury is out a bit on this blue cheese sauce. Sometimes I like it, other times it tastes like sour cream with blue cheese in it. I go full-force on the cheese, none of this reduced-fat-crumble nonsense. Any excuse to buy good blue!