Three Easy Ground Turkey Recipes
There are reasons ground turkey is a parent's go-to protein: It's lean, freezable, and easy to season. But just how much turkey chili can one kid eat before threatening to revolt? Here, three dinners—including a fun riff on the tried-and-true turkey burger—that reveal the staple as more than just a substitute for its richer siblings.
START: Buy 1 pound of ground turkey; look for the more flavorful dark meat or a blend of dark and white. Other ground meats—lamb, pork, beef—are also delicious in any of these recipes.
- If you have new potatoes
Turkey Goulash
Cut 1 pound of the potatoes into quarters; set aside. In a large pot, heat 2 tablespoons of olive oil over medium heat.
Add 4 slices of bacon, chopped up, to the pot. Stir until cooked.
Stir in a small chopped onion and 1/4 cup of water.
Add 2 tablespoons of paprika and 1 tablespoon of crushed caraway seeds. Cook until the onion is soft, about 5 minutes.
Add the meat. Cook until just browned, about 8 minutes.
Add 2 chopped carrots, 1 chopped green pepper, the potatoes, and salt and pepper.
Stir in 8 ounces of tomato sauce and 15 ounces of chicken broth. Bring to a boil, then simmer for 45 minutes.
Stir in 2 tablespoons of fresh dill and serve, garnished with sour cream.
- If you have Dinner Rolls
Turkey Sliders
Preheat oven to 400° F.
Sauté a handful of finely chopped red onion.
In a large bowl, combine the onion with the meat. Add salt and pepper to taste.
Add 1 tablespoon of chopped fresh thyme and 2 tablespoons of Dijon mustard. Combine well with a fork.
Form the mixture into small, flat patties.
Bake them on a baking sheet until sizzling, 10 to 12 minutes.
Serve open-faced on the split rolls, with lettuce and cranberry relish, if desired.
- If you have spaghetti
Turkey Bolognese
In a large pot, heat 2 tablespoons of olive oil.
Add 1 diced onion, 3 diced celery stalks, and 3 finely chopped carrots.
Cook until the onion is soft, about 5 minutes.
Add a minced garlic clove, salt and pepper, and the meat.
Add 2 bay leaves, a 28-ounce can of tomato puree, and 1 tablespoon of oregano.
Stir in 1/2 cup of water; bring to a boil. Simmer for at least 30 minutes.
About 15 minutes before serving, cook the pasta.
Remove from heat. Take out the bay leaves, stir in 1/2 cup of milk, and serve.
