A Better Turkey Burger

 Turkey burgers are a healthy choice but can often be dry. This Barefoot Contessa turkey burger recipe results in a moist flavorful burger, perfect for a summer BBQ.

This recipe comes from inagarteneats.com

INGREDIENTS

1 pound ground turkey

1 Tablespoon mayonnaise

1 Tablespoon Dijon mustard

1/2 tsp salt

1/4 tsp. black pepper

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. smoked paprika

1/4 cup chopped fresh parsley

2-4 Tablespoons olive oil

INSTRUCTIONS

Mix all ingredients together.

With moist hands, for easier handling, shape into four burgers.

Heat the oil in a frying pan over medium high heat. Grill until golden brown and cooked through, about 5 minutes per side.

Turkey Pumpkin Chili

 Perfect for Halloween night or any fall evening, this chili comes together in no time.

Ingredients

2 Tablespoons canola oil

1 1/2 cups chopped yellow onion

1 cup seeded and chopped poblano chilies

1 pound ground turkey

1 Tablespoon chili powder

2 tsp. smoked paprika

2 tsp. ground cumin

1/2 tsp dried oregano

1/2 tsp. cayenne pepper - if you want this chili to have a kick

2 cups chicken broth

1 cup canned pumpkin

1 (15 ounce) fire-roasted diced tomatoes

1 (15 ounce) can pinto beans, drained and rinsed

1 (15 ounce) can navy beans, drained and rinsed

1 1/2 tsp salt

1 Tablespoon fresh lime juice

Toppings of your choice such as fresh cilantro, tortilla chips, shredded Mexican cheese blend or sour cream.

Instructions

Heat oil in Dutch oven over medium high heat. Add onions and poblanos, cook, stirring occasionally, until softened and lightly browned, 6 - 7 minutes.

Add turkey, stir to crumble. Cook until no longer pink and starting to brown. Stir in garlic and spices.

Stir constantly for about one minute until turkey is coated with spices and spices are fragrant.

Stir in broth, pumpkin, tomatoes, pinto beans and navy beans and salt. Bring to boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in lime juice and serve.

Recipe Source: Southern Living

Turkey Meatloaf

 Easy and delicious, this recipe for turkey meatloaf is perfect for a winter evening. Serve it with mashed potatoes and it is the perfect comfort food.

Ingredients

1/4 cup plus 3 Tablespoons Ketchup

3 teaspoons Worcestershire sauce

1 tsp olive oil

1.3 pounds ground turkey

1/2 small onion, minced

1/2 cup seasoned bread crumbs

1 large egg

1 tsp basil

1 tsp salt

Instructions

Preheat oven to 350 degrees.

In small bowl, combine 3 Tablespoons ketchup with 3 tsp Worcestershire sauce.

In small skillet, saute onion in olive oil until softened.

In medium bowl, combine turkey, onion, breadcrumbs, egg, basil, salt and 1/4 cup  ketchup. Do not overmix.

Shape into loaf an place in baking pan. Spoon reserved sauce on top.

Bake for 50 minutes, remove from oven and allow to  rest for 10 minutes before slicing.

Asian Turkey Meatballs

These meatballs are packed with flavor and can be made in 30 minutes. Serve them with stir fry veggies for a delicious meal.
This recipe comes from Chef Savvy.

Ingredients

For the Meatballs...
1 pound ground turkey
3/4 cup Panko breadcrumbs
3 garlic cloves, minced
1 whole green onion, white and green part, chopped
1 egg
1/2 tsp sesame oil
1 Tablespoon low sodium soy sauce

For the Sauce....
1/4 cup hoisin sauce
1/8 cup low sodium soy sauce
1 Tablespoon water
1 tsp. sesame oil
Sliced green onions for garnish
Sesame seeds for garnish

Instructions

Preheat oven to 400 degrees.
Combine all meatball ingredients in a bowl. Mix with your hands. Do not over mix.

Grease a baking sheet with oil.
Portion out 12 meatballs. Keep your hands wet to avoid sticking.
Place the meatballs on the oiled sheet and cook for 15 minutes or until fully cooked. Flip over half way through cooking.
While they are baking, combine sauce ingredients in bowl.
Take out of the oven. Immediately place in a bowl. Pour sauce over the top and toss gently to coat the meatballs. Garnish with green onions and sesame seeds.

For a make ahead meal, meatballs can be prepared and frozen. Thaw, warm and then toss with sauce.

Pasta e Fagioli Soup

You've probably had this soup at Olive Garden. Here is my version.

Ingredients

2 Tablespoons olive oil
1 pound sweet turkey sausage (remove meat from casing)
1 1/2 cups chopped onions
1 cup diced carrots
1 cup diced celery
4 cloves minced garlic
3 (8 ounce) cans tomato sauce
2 (14.5 ounce) cans chicken broth
1/2 cup water
1 (15 ounce) can fire-roasted tomatoes
1 1/2 cups chopped fresh spinach or kale

1/2 cup frozen peas
2 tsp. sugar
1 1/2 tsp dried basil
1 tsp. dried oregano
1 tsp. dried thyme
Salt and pepper
1 cup dry Ditalini pasta
1 (15 ounce) can dark red kidney beans, drained and rinsed
1 (15 ounce) can great northern beans, drained and rinsed

Toppings:  Shredded Parmesan cheese and chopped fresh parsley

Instructions

Heat 1 Tablespoon oil in soup pot over medium high heat. Add sausage and cook, breaking up and stirring occasionally, until cooked through.
Drain fat from pan and remove sausage.
Add remaining 1 Tablespoon oil to pot.  Add onions, carrots and celery and saute over medium-high heat until tender. Add garlic and saute one minute more.
Add chicken broth, tomato sauce, water, tomatoes, spices and cooked sausage.  Season with salt and pepper to taste.
Bring to a boil and then reduce heat to a simmer, stirring occasionally. Cover and cook for 15 - 20 minutes.
Add beans, spinach and peas. Cook 3 minutes longer.
Boil pasta according to manufacturer's instructions. Drain pasta.
Add pasta right before serving.
Ladle into bowls and top with chopped parsley and Parmesan cheese.

Sloppy Janes

Sloppy Janes are a turkey version of the traditional ground beef sloppy joes. I think they taste even better.

Ingredients

1 Tablespoon olive oil
1 cup minced onion
1 teaspoon chili powder
1 pound ground turkey
1 cup tomato sauce
1/2 cup ketchup
1 Tablespoon Worcestershire sauce
1 teaspoon brown sugar
1 teaspoon cider vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
Hamburger buns

Directions:

Heat the oil in a 12-inch skillet. When hot, add the onion and saute until softened. Add ground turkey and continue to cook until turkey is cooked. Add chili powder and continue cooking for about one minute more.
In separate bowl, combine, tomato sauce, ketchup, Worcestershire sauce, brown sugar, vinegar, salt and pepper. Add to ground turkey mixture. Simmer until sauce is slightly thickened, about 10 - 15 minutes. Divide mixture among hamburger buns and serve.

Mediterranean Turkey Burgers

Ground turkey is a lean cut of meat that often results in a dry burger. But, this rendition of a turkey burger is moist and full of flavor.

INGREDIENTS

1.5 pounds ground turkey
1/2 cup chopped frozen spinach, cooked and thawed
1/3 cup crumbled feta cheese
1/3 cup sun-dried tomatoes in oil
1 clove garlic, minced
1 tsp. salt
1 tsp. black pepper
1 tsp. oregano
1 tsp. sweet paprika
1 Tablespoon canola oil

INSTRUCTIONS

Thaw the spinach by placing in microwave safe bowl and cooking in microwave for 40 seconds.
Allow to cool slightly. Drain and squeeze all the excess moisture out of the cooked spinach. Then, separate the spinach into small pieces.

Remove the sun-dried tomatoes from the oil, allowing some oil to remain on the pieces. This will add flavor and moisture to the burgers. Chop the sun-dried tomato into small pieces.

In a bowl, combine turkey, spinach, feta, garlic,tomatoes, salt, pepper, oregano and paprika. Combine thoroughly with your hands and form into 5-7 patties. Make a small indention with your thumb into the top of each patty to allow them to keep their shape during cooking.

Heat oil in a large skillet on medium-high heat. When the oil begins to shimmer, add the patties.
Do not crowd the pan. Cook burgers for about 4 minutes, then turn and cook until done (about 3 - 4 additional minutes). Avoid over cooking.

Serve on bun with lettuce and sliced tomatoes.

This recipe was adapted from www.thesharedplate.com

Leftover Turkey Soup

I might like this even better than the turkey holiday meal! It is a two step process to make this delicious soup. First you make the stock from the leftover turkey carcass and then use it to make the soup.

Ingredients

For the stock:
1 turkey carcass, leftover from carving a whole turkey/
1 medium yellow onion, quartered
2 carrots, rough chop
A couple sprigs of parsley
A few sprigs of fresh thyme
A few fresh sage leaves
1 bay leaf
1 stalk of celery with leaves, rough chop
10 peppercorns
Salt
Pepper

For the soup:

1 1/2 cups chopped carrots, onion and celery
A couple cloves of garlic,  minced
Seasoning of your choice -options include poultry seasoning, thyme, ground sage and/or a chicken bouillon cube
2 or more cups leftover chopped turkey
Salt and pepper to taste
Noodles

(Optional to add leftover gravy or mashed potatoes)

Instructions

To Make the Stock:

Remove all pieces of meat from the turkey carcass and save for the final soup.
Put the turkey carcass, vegetables, herbs and peppercorns in a large pot. It may be necessary to break up the bones so it will fit into the pot. Cover with cold water by an inch.

Bring to a boil and then reduce heat until it barely simmers. Skim off any foam that appears on the surface. Add 1 tsp salt and 1/2 tsp pepper or to taste.
Cook for at least 4 hours.

After 4 hours, use a tongs to remove the bones and vegetables from the pot. Allow to cool enough to handle and remove any additional pieces of meat that can be added back to the soup. Discard remaining bones and vegetables.
Strain the stock through a fine strainer or cheesecloth.

Wash the stock pot. Add some butter or olive oil on medium high heat. Add chopped onions, carrots and celery. Cook until softened.  Add garlic and saute a minute more. Add stock and seasonings.
Bring to a simmer and cook until vegetables are tender. Add turkey meat, noodles (and leftover gravy and/or mashed potatoes, if desired). Continue to cook until noodles are tender.

Additional optional additions: Chopped tomatoes, frozen peas, frozen corn.
Wild rice can be substituted for noodles.
Add salt and pepper to taste and optionally a dash of hot sauce for an extra kick.

Adapted from Simply Recipes

Turkey Chili

The days are getting shorter and cooler now. It must be time for chili. I like this version made with ground turkey instead of beef.  It has all the flavor of a traditional beef chili.

Ingredients

2 Tablespoons olive oil
1 green pepper, seeded and chopped into small pieces
1 red pepper, seeded and chopped into small pieces
1 medium yellow onion, chopped
1 Tablespoon chopped garlic
2 pounds ground lean turkey
Salt and pepper
2 (14.5) ounce cans fire-roasted diced tomatoes
2 (8 ounce) cans tomato sauce
1 cup chicken broth
2 Tablespoons chili powder
1 1/2 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground coriander
2 cans (14.5 ounce)  kidney beans, drained and rinsed
1 cup frozen corn

Optional toppings: Cheddar cheese, sour cream, pickled jalapenos, fritos chips.

Instructions

Heat 1 Tablespoon olive oil in large pot. Add peppers and onions and saute until lightly browned and softened. Then, add garlic and saute an additional minute. Remove mixture from pan, Heat remaining 1 Tablespoon olive oil in pot. Add turkey, season with salt and pepper and cook, stirring occasionally and breaking up turkey as it cooks. Drain off any fat, then add tomatoes, tomato sauce, chicken broth, chili powder, cumin, coriander and paprika. Bring to boil, then reduce heat to a simmer, cover and cook, stirring occasionally. for 30  minutes. Stir in kidney beans and corn. Add more chicken broth to thin if desired. Heat through. Serve warm with toppings.

Turkey Stock

On Thanksgiving, we always fry our turkey. You can't beat the flavor of a fried turkey, but one drawback is that there are no pan juices for making gravy. My answer is to make homemade turkey stock. This can be prepared a few days before Thanksgiving and stored in the refrigerator. When added to a roux, it makes a flavorful gravy.

Ingredients

2 Tablespoons canola oil
Some combination of turkey legs, thighs or wings - 3 or 4 total
1 large carrot - peeled and cut into 3-inch chunks
2 celery stalks, leaves and all, cut into 3-inch pieces
1 large onion, cut in half
Water
2 bay leaves
Several sprigs of parsley
Several sprigs of fresh thyme
4 garlic cloves
12 peppercorns
1 teaspoon salt or more to taste
Juice of 1/2 a lemon

Instructions

In a cast iron skillet, heat olive oil. Add turkey, carrots, celery and onion. Turn with tongs one or twice and brown until turkey and vegetables are deeply browned and caramelized. This may take about 25 minutes.
Place the browned turkey and vegetables into a stock pot. Add water to skillet to deglaze, scraping up browned bits. Add to stock pot. Cover what is in the stock pot with sufficient cold water to cover everything by 2 inches. Add bay leaves, parsley, thyme, garlic, peppercorns and salt. Bring to boil and then turn down heat to a low simmer. Allow to simmer for 2 - 3 hours. Add more water is needed and skim any foam that develops on top.
Add lemon juice. Stir very lightly.
In is important not to allow the stock to boil vigorously. This will cause the stock to be turbid.
Allow to cool to room temperature. Then, strain through cheesecloth. Discard the solids and refrigerate the stock for up to three days in the refrigerator or 6 months in the freezer.

Turkey Black Bean Taco Salad

Perfect dinner for a hot summer night!

Ingredients

FOR THE SALAD
1 Tablespoon olive oil
1 cup diced onion
3 cloves minced garlic
1 jalapeno, seeded and chopped (omit if you do not want a spicy kick)
1 pound ground turkey
Salt and Pepper
1 cup chicken broth
1/4 cup tomato paste
1 Tablespoon chili powder
1 Tablespoon ancho chili powder
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon sweet paprika
1 can (14.5 ounces) black beans, drained and rinsed
1 medium head of romaine lettuce chopped
Tortilla chips, lightly crushed, or tortilla strips for salads
1 cup shredded Mexican cheese blend
2 roma tomatoes, chopped
1 avocado, diced
1/3 cup diced red onion

FOR THE  SALSA CREMA DRESSING

1/2 cup sour cream
6 Tablespoon salsa
2 teaspoons fresh lime juice

Instructions

Heat olive oil in large skillet over medium-high heat. Add onion and saute until softened. Add garlic, turkey and jalapeno. Season with salt and pepper. Cook, breaking up turkey as it cooks, until turkey is thoroughly cooked. Add chicken broth, tomato paste and spices. Bring to a boil, stirring occasionally. Stir in black beans and reduce heat to low. Allow to simmer, uncovered, stirring occasionally, for about 5 minutes. Cover and keep warm until ready to serve.

For dressing, combine all ingredients in bowl.

To serve, on individual dinner plates, layer lettuce, turkey mixture, cheese, tomatoes, avocado, red onion and top with crushed tortilla chips,  Spoon dressing over top. Serve immediately.

Recipe Source: Adapted from Cooking Classy

Hot and Spicy Turkey Meatballs

Ingredients for the meatballs

1 pound ground turkey
1/2 cup bread crumbs
2 Tablespoons chopped onions
1/2 teaspoon horseradish
1 egg
3 drops Tabasco
1/2 teaspoon salt
1/2 teaspoon pepper
2 Tablespoons oil

Ingredients for the sauce

1 cup catsup
3/4 cup water
1/4 cup brown sugar
1/4 cup vinegar
1 Tablespoon minced onion
1 teaspoon dry mustard
2 teaspoons Worchestshire sauce
3 drops Tabasco

Instructions

In medium bowl combine all meatball ingredients, except oil. Shape into 20 meatballs.
In large skillet, brown meatballs in oil.
In small bowl, combine sauce ingredients. Pour over browned meatballs. Cover and simmer for 20 minutes.
Serve over rice.

Garden-Style Turkey Meatloaf

Ingredients

1 1/2 pounds ground turkey
1 (10 ounce) package frozen chopped spinach, thawed and drained thoroughly
1 cup uncooked Quaker oats
1/2 cup finely chopped onion
1/2 cup shredded carrots
1 egg
1/3 cup skim milk
1 1/2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions

Heat oven to 350 degrees.
Combine all ingredients in large bowl; mix lightly but thoroughly.
In 13x9 inch pan, shape meatloaf mixture into a 9x5 inch loaf in the center of the pan.
Bake 45 - 50 minutes. Let stand 5 minutes before slicing.

Chipotle Turkey Breast

You don't have to wait until Thanksgiving to have turkey!

Ingredients

2 - 2 1/2 pound bone-in turkey breast
8 - 10 cloves of garlic, peeled + additional 1 - 2 cloves of garlic peeled.
1/3 cup maple syrup
2 Tablespoons chipotle chilies in adobo sauce (from 7 ounce can)
1 Tablespoon soy sauce


Instructions

Heat oven to 325 degrees.
Tuck 8-10 cloves of garlic under the skin of the turkey. In shallow roasting pan, place turkey on rack.
In mini-food processor, combine 1-2 cloves of garlic with maple syrup, chipotle chilies and soy sauce.Process until smooth. Brush over the turkey.
Bake uncovered for 1 hour and 30 minutes - 2 hours, turning occasionally and brushing with chipotle mixture or until meat thermometer reads 170 degrees and juice is no longer pink when center is cut. Let stand 5 minutes before carving. Discard any remaining chipotle mixture.

Turkey Tamale Casserole

Ingredients

1 pound ground turkey
2 cloves garlic
1 can cream-style corn
1 (10.5 oz) can chili without beans
2 teaspoons oregano
1/2 teaspoon cumin
1/4 teaspoon salt
8 (6-inch) corn tortillas
1 (2.25 oz) can sliced black olives
Sour Cream - optional
1 cup shredded cheddar cheese
1 cup chicken broth
Thinly sliced green onions

Instructions

In skillet, cook turkey and garlic over medium heat until turkey is well browned. Drain grease. Stir in corn, chili, oregano, cumin and salt. Bring to a boil; cover and reduce heat to a simmer for five minutes. Remove from heat and set aside.
Stack tortillas and cut into 6 wedges. Place wedges in medium-sized mixing bowl. Add chicken broth. Let stand for one minute. Drain, reserving 1/4 cup of the liquid. Stir the reserved liquid and the black olives into the meat mixture.
In a 2-quart casserole, layer 2 cups of turkey mixture and half of the tortillas. Repeat. Top with remaining turkey mixture, covering all the tortillas. Bake uncovered in 350 degree oven for 25 minutes. Top with cheese and bake 5 minutes more. Let stand 5 minutes before serving. Top with sour cream, if desired.

Turkey Burgers with Fresh Curried Ketchup

Ingredients
For the Burgers:

1 beaten egg
1/4 cup dry bread crumbs
2 Tablespoons fresh parsley, chopped
1 clove garlic, minced
1/2 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon black ground pepper
2 teaspoons fresh grated ginger
1 pound ground turkey

For the Curried Ketchup:

4 medium plum tomatoes
1/2 cup ketchup
3 Tablespoons finely chopped onion
2 Tablespoons fresh parsley, chopped
2 teaspoons curry powder

Instructions

In bowl, combine bread crumbs, parsley, ginger, garlic and spices. Add ground turkey and mix well.
Form turkey into four patties. Grill lightly greased rack of barbeque over medium heat for 14-18 minutes, turning once. Or, alternatively, you can cook indoors on a lightly greased skillet.

Prepare curried ketchup by combining all ingredients in small saucepan. Bring to boil. Reduce heat and simmer, covered, for five minutes, stirring occasionally. Season to taste with salt and pepper.

To serve, place turkey burger on plate and top with curried ketchup.

Artichoke and Turkey Pizza

Ingredients

One (16 ounce) prebaked Italian pizza crust (such as Bobli)
1/3 cup soft cream cheese with garlic and chives
1 1/2 cups cubed cooked turkey
1 (14 ounce) can  quartered artichoke hearts, drained and coarsely chopped
1 medium tomato, chopped
1/4 cup red or green pepper, chopped
1/2 cup crumbled feta cheese
1 cup mozzarella cheese, shredded

Instructions

Heat oven to 400 degrees.
Place pizza crust on ungreased cookie sheet.
Spread cream cheese evenly over crust to within 1/2 inch of edge. Top with remaining ingredients.
Bake for 10 - 13 minutes or until heated through and cheese is melted.

Turkey and Bean Salad

Quick and easy!

Ingredients

1 can garbanzo beans (drained and rinsed)
1 can kidney beans (drained and rinsed)
2 cups cooked turkey or chicken, cut into bite-size pieces (I use precooked turkey breast or you can use meat from the deli and ask for it to be sliced 1/2 inch thick, then dice it)
1 red pepper, seeded and diced
1/4 cup green onions, sliced
1/2 cup sliced celery
1/2 cup creamy Italian salad dressing

Instructions

In large bowl, mix all ingredients except dressing.
Toss gently. Add salad dressing; mix to combine.
Cover and refrigerate.

Slow Cook Barbequed Turkey Sandwiches

Ingredients

3 pounds turkey tenderloins, cut into bite-sized pieces
2 cups chopped onions
2 cups chopped green peppers
1/2 cup brown sugar
2 Tablespoons flour
1 teaspoon salt
1 teaspoon dry mustard
3 teaspoons chili powder
1/4 cup cider vinegar
2 teaspoons Worchestshire sauce
1 (6 ounce) can tomato paste

16 Sandwich buns

Instructions

In slow cooker, combine all ingredients (except buns). Stir to combine. Cook one hour at high setting. Reduce heat to low setting and cook an additional 7 - 9 hours or until turkey is tender.
Serve on buns.

Curried Turkey Salad

This might just be the perfect summer meal when served with fresh sliced tomatoes, a glass of rose and a perfect summer evening.

Ingredients

1 pound turkey breast, cooked and diced into bite sized pieces
1/2 cup celery
1/4 cup currants
1/3 cup sliced almonds
1/3 cup sliced green onions

Dressing
1 cup mayonnaise
1 teaspoon curry powder
1 teaspoon minced garlic
1/4 teaspoon cumin
1/8 teaspoon salt
Ground black pepper
1 Tablespoon fresh lemon juice

Instructions

Prepare turkey salad ingredients and combine in bowl.

Combine dressing ingredients in small bowl and whisk together until mixture is smooth and creamy., Add dressing to salad mixture and toss to coat thoroughly.
Chill in refrigerator for at least 2 hours before serving.
Just before serving, stir the salad again.