Fave ground turkey recipes.

I know I could just substitute it for ground beef but I'm looking for something different. I picked up quite a bit at 99 cents a pound and want to try new ways of preparing the turkey. Any suggestions?

Doogy, where'd you get your ground turkey for $0.99 a pound. I used to get it at Aldi's for $0.79 for a frozen 1-pound "tube". Then it went up to $0.89, now it's at $0.99.

Lois

Doogy, where'd you get your ground turkey for $0.99 a pound. I used to get it at Aldi's for $0.79 for a frozen 1-pound "tube". Then it went up to $0.89, now it's at $0.99.

Lois

Kroger across from the Summit. And it was not 1-2 days away from expiration. It had over 2 weeks left. It had a really good bright pink color and smelled fresh. Normally 3.49 a pound that day. I did not question why it was .99 a pound. I just want some new ways to use it. I can make chili, meatballs, meatloaf, burgers, etc, but want different ways.

Sorry, Doogy. The recipes may be at recipes.com, but I just went to that site, and I have never been there I don't use sites, that require me to enter my cell phone number. So I still don't know from where I got those recipes. Several years ago I went on a big ground turkey binge and those were two of my favorite recipes that I thought were quite different and unusual. I even thought the one recalled an Indian influence, which I thought you would like.

I appreciate the reply. These recipes are on recipe.com. I am SURE someone has a different and unusual turkey recipe. Please.

I will start digging in my recipe archives, I know we used ground turkey a lot whle doing a low carb diet. It will take a bit of searching but I know a couple of favorites that I came up with were BBQ Turkey Meatloaf and Stuffed Bell Peppers.

I'm sorry I don't have a recipe for you. I'm interested in finding some too, though, and I'm looking. I saw a couple on the wholefoods.com recipe file. One for burgers with dried tomato and one for meatballs to serve with spaghetti sauce. I've been thinking about making something along the lines of dirty rice, only with turkey. Or maybe a turkey and rice casserole with flavors like Thanksgiving: sage, onions, celery. If I find a recipe that looks good I'll post it. Meanwhile, if nobody comes up with anything in time for this batch, what about doing up a bunch of turkey burgers with lots of parsley, some poultry seasoning, maybe some olive oil or bacon grease for flavor and freezing them cooked for quick lunches? Or...could you make turkey croquettes using a salmon croquettes recipe?

Stuffed peppers and dirty rice. Now we're talking.

Okay Doogie.....nothing fancy here but these burgers are just great grilled over lump charcoal or quickly cooked in a HOT cast iron skillet.

1-1/2 lb ground turkey
1/2 cup bread crumbs
3T mayo
2T chopped fresh chives
1T Worcestershire suace
1T Crystal red hot sauce
2 scallions, minced
4 fresh basil leaves thinly sliced
1t sea salt
1/2 t cracked pepper
4 whole wheat hamburger buns
sweet pickle slices

Combine first eight ingredients in large mixing bowl and work together to form 4 patties. Salt, pepper and grill to done. Assemble on toasted buns with pickles and condiments of your choice. While I'm not a big sweet pickle fan, they add a flavor not to be missed. Great with a spicy cole slaw.

Hey Doogie, still thinking about ground turkey? I stumbled over this this morning:
http://www.old-bay-seasoning.com/2007/0 ... al-recipe/

It sounds good to me-quick, cheap, and easy. I'm going to try it.

Here's a link to "Chinese Sloppy Joes" from the C-J several years ago. I like the turkey mixture in lettuce wraps, as well.

http://www.food-lists.com/lists/archive ... 767523.php

Turkey tacos!! Cook them the same way you would regular tacos (brown meat, drain, add seasoning & water, simmer). My husband & I love them, I think it actually tastes even better than beef tacos.

This recipe is great, it is from Giada De Laurentiis. I love Giada, I have a Giada recipe for everything!

Turkey and artichoke stuffed shells

Ingredients
1 (12-ounce) box jumbo pasta shells (recommended: Barilla)
3 tablespoons extra-virgin olive oil
1/2 large yellow onion, chopped (about 1 cup)
3 cloves garlic, chopped
1 pound ground turkey
1/2 teaspoon kosher salt, plus 1/2 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped
1 (15-ounce) container ricotta cheese
3/4 cup grated Parmesan
2 eggs, lightly beaten
1/4 cup chopped fresh basil leaves
2 tablespoons chopped fresh flat-leaf parsley
Directions
5 cups Arrabbiata Sauce, recipe follows

1 1/2 cups grated mozzarella (about 5 ounces)
Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.

Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.

In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.

To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.

To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)

Arrabbiata Sauce:
2 tablespoons extra-virgin olive oil

6 ounces sliced pancetta, coarsely chopped

2 teaspoons crushed red pepper flakes

2 garlic cloves, minced

5 cups jarred or fresh marinara sauce

Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.

Yield: approximately 6 cups

Jesse,

That sounds great! Like you, I've loved just about every recipe of hers that I've made, so this one just moved onto my " you've got to try this one" list.

Thanks!

Deb

It is so good! They don't have the frozen artichokes everywhere, but I have found them at the Kroger in the Highlands on Bardstown Road.