Apparently it is…so what do I do with it?
We got a bunch of it…and made some turkey burgers which came out rather well I thought. Now I want to use the rest of it. Thoughts?
It has to be something very basic as the snow’s already started so I’m not going out to the store again. I was thinking a turkey loaf…so does anyone know what’s good to put in (or leave out) as opposed to a (beef) meat loaf?
Please help me with my boring and uninspired dinner :).
Thanks.
A. Anything you’d put in stuffing.
B. Anything you’d put in hamburger (also, you can cook just as if it were hamburger; it’s marginally lower in fat, and different).
I’ve used it in pretty much anything I’d use hamburger for.
Turkey loaf is good, I just added the things I add to meatloaf. (egg, bread, worcester sauce, pepper and garlic)
I once used a mixture of 1/2 ground turkey and 1/2 italian sausage for lasagna and it was really good.
What they said. I like to use it in stroganoff (to which I also add French-cut green beans – yum!).
I like to do Greek-style meatballs. Saute some chopped onion and garlic, then add to the turkey with a bit of oregano and dried mint, salt and pepper. I use a bit of ground oatmeal and an egg to help them hold together. Mush it all up and form into 1" balls. Brown the meatballs, then add some Italian-style tomato sauce with a pinch or two of cinnamon. Serve with pasta, rice or cous-cous.
Mix the turkey goo with an ounce or two of pesto (preferably fresh), fry it up. Put it in the bottom of a casserole dish, and add sliced zuchinni, onion, cucumber and tomato, plus some tomato sauce with a heaping tablespoon per cup cornmeal, seasoned with salt, pepper, garlic and savory. Top with buttery/garlicky breadcrumbs, and cook at 350°F for 45 min.
This is a recipe specifically designed for turkey.
Unstuffed Peppers
1 lb turkey.
1 small onion.
2 cloves of garlic.
1 bottle of V-8. (I get the low-sodium kind and add salt to taste later.)
2 green peppers, chopped.
2 tsp dried basil
Salt and ground black pepper.
In a nonstick skillet, brown the turkey. Add the onions and garlic and cook until onions start to soften. Add the green peppers, basil, and V-8. (Not the whole bottle. Use your judgement.) Simmer until peppers are tender and the V-8 is reduced down a bit.
Serve over rice. Or sometimes I mix in 3 c of cooked rice. (In that case, I make it with extra V-8). Spicy V-8 works good too, but it’s too salty for me, so I just use lo-salt and add tabasco!
LOL. It took me a while to realize you are talking ground-up turkey. I was thinking: As opposed to turkeys that live in trees? Or Air-turkey?
Sorry, I got nothing, I was just amused. 
I am still unfamiliar with the workings of this board. Please forgive me if I’m being rude, but I don’t see the “art, drama, literature, movies, music” connection here. Is Café Society a literal café where recipes are discussed?
Cafe Society is generally the forum for everything at all arts related. Music, movies, books, arts and crafts, cooking, etc…
Putting a thread about recipes in another forum like IMHO wouldn’t get you in trouble or anything, but a moderator would move it over here.
Pasta sauce made with ground turkey:
Dice one medium onion, chop 3 cloves of garlic, and brown in some olive oil until the onion becomes translucent.
Then brown 1 pound of ground turkey in the above mix until cooked thru.
Add 29 oz tomato sauce (or same amount fresh or canned tomatos) along with 12 oz of tomato paste, 1 can of campbells beef consomme (skip if you’re trying to avoid beef products). Consider adding 1 tablespoon of vegemite, to really jazz the flavor and give it a beefier aspect. Then add 1/2 tsp oregano, basil, marjoram, and 2 tbsp parsley, and 1/2 tsp of ground pepper, and 2 tbsp lemon juice, stir it all up, throw in a basil leaf or two, and simmer on low for a few hours.
Serve over your favorite pasta.
The recipe works good for ground beef or pork or whatever, too.
It’s a great substitute. Actually, it’s graduated from sub and completely replaced red meat in my diet.
OK, thanks. I guess I’m too much of a fast food junkie to remember that other people view cooking as one of the arts. 
That’s the saddest thing I’ve heard all week. The kitchen is the second-most important art to be practiced in our home. 
If I were you, I’d be making turkey spaghetti right about now.