Calling all ground turkey breast fans
I absolutely love ground turkey breast. I think it has such a great flavor and often prefer it over ground beef. However, I have run out of ideas. Any favorite ground turkey breast recipes not intended as many are to hide the flavor?
That's exactly what I do! I usually mix a little ground pork in for flavor too. My recipe is based on this one: http://www.epicurious.com/recipes/foo...
I make them in bulk and freeze, so for 4 lb ground meat (3:1 or 2:2 turkey:pork), I use ~2-2.5 C dry seasoned breadcrumbs, 2.5 C grated Parmesan or Romano cheese, 1 big onion, and 4 eggs. Make them about 1-1.5" in diameter and bake 20 min at 350/375F. That will make almost 6 dozen meatballs (2 jelly roll trays worth).
First thing to know: get the 7% fat, not the 0% or 1%. The non-fat ones are like eating an empty pizza box, one in which no pizza has ever been placed.
I make meatballs this way:
I make panade from 6 slices of Pepperidge Farm-sized bread cut in small chunks and just enough milk for that much bread to completely absorb (squeeze out any leftovers).
Put that in the bowl w/ the packet of ground turkey (1#), some drained diced tomatoes, fresh grated nutmeg, S&P, at least 1/2 c. of finely grated Parmigiano-Reggiano.
You can put a little Dijon mustard in. I usually don't, though.
If you want, you can pre-cook some tiny diced onions and garlic in olive oil. Make sure the onion is totally soft. I put the lid on the pot for much of the cooking time to assure total onion uncrunchiness.
Add one or two beaten eggs.
Mix all that together with your hands. Form meatballs. Bake or pan fry, your choice. Serve with a tomato sauce (meatless), or plain.
I usually bake them on a sheet pan w/parchment.
Really dislike ground turkey breast (WAY too dry in the ultimate product, & flavorless compared to regular ground turkey (a combination of white & dark meat)), although I buy & use regular ground turkey constantly, since we're not a red-meat-eating household in general.
Frankly, I really can't provide you with any recipes, as I literally have hundreds & hundreds of them. Any recipe calling for any type of ground meat can be adapted & made with ground turkey.
I use it in tacos, meatballs, meatloaf, Chinese dumplings, stirfries, enchiladas, pasta sauces - like I said, you name it. If it calls for ground beef, I've most likely made it with ground turkey.
I made Smitten Kitchen's Sesame Spiced Turkey Meatball recipe last week and loved the flavors. http://www.deliciousmusings.com/?p=13400
One thing I discovered though, when I was browning the meatballs before putting in the oven, that the mixture would make a great hash. Next time I make the recipe, I'm going to skip the balling up stage, mince some potatoes and onions and make a hash out of the combo. I think it would be great with an over-easy egg over the top.
Thanks for the recipe, it looks great and I just added it to the weekend meal plan. I was actually going to ask what you thought was the best use for them and the hash sounds great. Any other ideas? How did you have them last week? Just straight with the sauce?
I actually pondered including it in an omelet or scrambled eggs. In that case as you mentioned you'd just skip the meatball stage and mix the ingredients and cook as you would regular ground meat?
In her cookbook, she recommends serving the meatballs over a chickpea salad (she gives the recipe). My husband isn't a chickpea fan so I made a warm white bean salad with olive oil and lemon and served them with that. I think tomato sauce would kill the flavors in the meatballs so I wouldn't do that, personally. I also used ground turkey that included dark meat so it might have been a little fattier than just breast meat.
I think an omelet or scrambled eggs might be good if you skip the balling. My favorite thing when making hash (think Dennison's corned beef hash texture) is the crunchy bits you get when you fry it. The little pieces that broke off the meatballs when I fried them were so good that it made me think of the hash idea so I'm a little hung up on trying that.
I wonder if you could do little meatballs and cook them in a soup?