Type what you have

Ingredients

• ✓ ground turkey breast
• spinach
• goat cheese

Instructions

1. 1 Preheat the oven broiler.
2. 2 In a medium bowl, mix ground turkey, spinach, and goat cheese. Form the mixture into 4 patties.
3. 3 Arrange patties on a broiler pan, and place in the center of the preheated oven 15 minutes, or until done.

By NWITOVER

Ingredients

• ✓ ground turkey breast
• water
• liquid smoke
• salt
• pink curing salt
• black pepper
• onion powder
• paprika
• garlic powder
• sage

Instructions

1. 1 Combine ground turkey, water, liquid smoke, kosher salt, pink salt, pepper, onion powder, paprika, garlic powder, and sage in a large bowl. Mix until evenly combined. Cover and refrigerate, 8 hours to overnight.
2. 2 Form as many sticks as you can fit on the racks of a dehydrator using a jerky gun.
3. 3 Set the dehydrator to 155 degrees F (68 degrees C).
4. 4 Cook for 2 1/2 hours. Unplug the dehydrator and remove the lid. Let jerky sit for 1 hour for final drying.

By Soup Loving Nicole

Ingredients

• ✓ ground turkey breast
• olive oil
• red bell pepper
• onion
• garlic
• black pepper
• steak seasoning
• cumin
• chicken broth
• russet potato
• corn
• heavy cream
• slaw mix

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Cook bell pepper and onion in the hot oil until onion is translucent, 5 to 7 minutes. Mix in ground turkey. Add garlic, pepper, steak seasoning, and cumin; cook and stir until turkey has browned evenly and is no longer pink, 14 to 16 minutes.
2. 2 Pour 1/4 cup chicken broth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Mix in potatoes and corn. Add remaining chicken broth until potatoes are just covered.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 5 to 10 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5. 5 Select Saute function and bring to a boil. Pour in heavy cream, stirring as you add it. Add slaw and cook for 2 minutes. Turn off the cooker and let sit until slaw is tender, about 5 minutes.

By Rhonda Harp

Ingredients

• ✓ ground turkey breast
• chicken broth
• picante sauce
• cilantro
• lime juice
• olive oil
• tortilla chip

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer turkey to a 5-quart pot.
2. 2 Mix broth, picante sauce, cilantro, lime juice, and olive oil into turkey; bring to a boil. Reduce heat, cover pot, and simmer until flavors blend, about 40 minutes. Transfer soup to serving bowls and top with tortilla chips.

By JUSTINB

Ingredients

• ✓ ground turkey breast
• red chile pepper
• apple cider vinegar
• red chile powder
• water
• oregano
• salt
• garlic
• cumin seed
• white sugar
• black pepper
• olive oil
• lime
• orange

Instructions

1. 1 Pulse dried red chile peppers in a spice grinder until coarsely ground.
2. 2 Combine ground chile peppers, apple cider vinegar, red chile powder, water, oregano, salt, garlic, cumin, sugar, and black pepper in a large bowl; mix well. Add turkey; mix until seasonings are well-incorporated.
3. 3 Heat olive oil in a large skillet over medium-high heat. Add seasoned turkey; cook, stirring frequently to break up clumps, until no longer pink, 3 to 5 minutes. Stir in lime juice and orange juice. Continue cooking until browned, about 5 minutes more.

By janelle

Ingredients

• ✓ ground turkey breast
• water
• quinoa
• zucchini
• olive oil
• sambal oelek
• red onion
• egg white
• garlic
• parsley
• italian seasoning
• salt
• black pepper
• mustard

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
2. 2 Shred the zucchini using a cheese grater over a lint-free kitchen towel. Wrap the zucchini in the towel and wring out as much water as possible.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and swab with olive oil.
4. 4 Place the zucchini in a large bowl. Add 1/4 cup chile sauce, red onion, egg whites, garlic, parsley, Italian seasoning, salt, and pepper. Add quinoa and turkey; mix well to combine. Divide mixture into 6 parts and shape into small loaves. Space them evenly on the baking sheet.
5. 5 Combine the remaining 1/2 cup chile sauce with mustard. Spread a heaping spoonful over each loaf.
6. 6 Bake in the preheated oven until meatloaves are hot on the inside and sauce has darkened in color, 30 to 35 minutes. Remove from oven and let rest, at least 5 minutes.

By Kelly Rose Diggins

Ingredients

• ✓ ground turkey breast
• mexican cheese blend
• green poblano pepper
• seasoned salt
• onion
• hamburger bun
• avocado

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Mix together ground turkey, shredded cheese, poblano pepper, seasoned salt, and granulated onion in a bowl until thoroughly combined. Divide mixture into 4 portions. Roll each portion into a ball and press into a burger shape.
3. 3 Place burgers on the preheated grill and cook, flipping once halfway through, until no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve on hamburger buns topped with mashed avocado.

By SIMIBURTONS

Ingredients

• ✓ ground turkey breast
• butter
• onion
• celery
• chicken-flavored dry bread stuffing mix
• egg
• hamburger bun
• cranberry sauce
• cream cheese

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Melt butter in a skillet over medium-low heat. Add onion and celery; cook and stir until onion is soft and translucent, about 5 minutes. Transfer to a large bowl.
3. 3 Add ground turkey, stuffing mix, and eggs to the bowl and mix until thoroughly combined with the vegetables. Form mixture into 16 evenly sized patties; unlike hamburgers, these patties will not change shape as they cook.
4. 4 Grill on the preheated grill until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Place each patty onto a hamburger bun, then top with cranberry sauce and a dollop of whipped cream cheese to serve.

By Hez

Ingredients

• ✓ ground turkey breast
• iceberg lettuce
• green onion
• kidney bean
• cheddar cheese
• dill pickle
• black olive
• mayonnaise
• lemon juice
• white wine vinegar
• taco sauce
• tortilla chip

Instructions

1. 1 Place turkey in a large deep skillet, season with garlic salt and cook over medium high heat until fully cooked. Crumble and set aside to cool.
2. 2 Mix together the turkey, lettuce, green onions, kidney beans, cheese, pickles and olives.
3. 3 Whisk together the mayonnaise, lemon juice, vinegar and taco sauce.
4. 4 Pour dressing over salad and refrigerate. Before serving, mix in 2 cups broken tortilla chips. Garnish with whole chips and serve.

By Sheryl Barney

Ingredients

• ✓ ground turkey breast
• olive oil
• green bell pepper
• garlic
• italian seasoning
• black pepper
• salt
• red pepper flakes
• marinara sauce
• spinach
• zucchini

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add turkey breast, green pepper, garlic, Italian seasoning, ground black pepper, salt, and red pepper flakes; cook and stir until turkey is lightly browned, 4 to 5 minutes.
2. 2 Stir marinara sauce and baby spinach into the turkey mixture; cook and stir until marinara sauce is warm through, about 3 minutes.
3. 3 Stir zucchini noodles into the sauce with tongs; cook and stir until the zucchini is slightly tender, 2 to 3 minutes.

By Megan Olson

Ingredients

• ✓ ground turkey breast
• red chile pepper
• oregano
• salt
• cumin
• white sugar
• peppercorn
• garlic
• red chile powder
• paprika
• apple cider vinegar
• water

Instructions

1. 1 Place dried peppers in a mortar and grind into medium-sized pieces. Add oregano, salt, cumin, sugar, and peppercorns. Grind into a rough powder. Add garlic and continue to grind until a paste forms. Use a wooden spoon to mix the chile powder and paprika into the paste. Add the vinegar and water while stirring. Mix well.
2. 2 Place ground turkey in a large bowl. Mix seasoning paste into turkey using your hands covered in clean rubber gloves. Allow mixture to rest in the refrigerator for at least 1 hour before using in your favorite recipe.

By Buckwheat Queen

Ingredients

• ✓ ground turkey breast
• oil
• hash brown potato
• onion
• broccoli
• cream of mushroom soup
• cream of celery soup
• cheddar cheese
• skim milk
• garlic powder
• black pepper
• seasoned salt
• tomato

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease an 8x12-inch casserole dish.
2. 2 Heat oil in a skillet over medium heat and cook hash browns until golden. Spread hash browns over the bottom and sides of the prepared dish to form a crust.
3. 3 Cook turkey in a separate skillet over medium heat until lightly browned. Mix in onion and cook until tender. Place broccoli in a microwave-safe bowl and microwave on high until tender, 4 to 5 minutes. Spread turkey, onion, and broccoli over hash browns in the casserole dish.
4. 4 In a bowl, mix both condensed soups, Cheddar cheese, milk, garlic powder, pepper, and seasoned salt together. Pour over casserole.
5. 5 Bake in the preheated oven until bubbly, about 25 minutes. Garnish with chopped tomato and serve.

By TATER11

Ingredients

• ✓ ground turkey breast
• cooking spray
• olive oil
• onion
• cumin
• chipotle chile pepper
• radish
• enchilada sauce
• corn tortilla
• pumpkin seed
• cilantro
• green onion
• garlic
• lime zest

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.
2. 2 Heat oil in a large nonstick skillet over medium-high heat. Add ground turkey and onion; cook until turkey is no longer pink and onion is tender, about 5 minutes. Stir in cumin and chipotle. Remove from heat and let cool slightly. Stir in 1 cup Oaxaca cheese.
3. 3 Spread 1/4 cup enchilada sauce in the prepared baking dish. Divide turkey mixture evenly among tortillas. Tightly roll tortillas and nestle, seam sides down, in the baking dish. Top with remaining sauce and remaining 1/2 cup cheese.
4. 4 Bake in the preheated oven until sauce is bubbly and cheese is melted, about 20 minutes.
5. 5 Meanwhile, coarsely chop 1 tablespoon pepitas; mix with cilantro, green onion, garlic, and lime zest in a small bowl. Sprinkle topping over the enchiladas; add with remaining pepitas before serving.

By LKB

Ingredients

• ✓ ground turkey breast
• cooking spray
• ground beef
• bread crumb
• onion soup mix
• parsley
• black pepper
• garlic powder
• egg
• ketchup
• mustard
• ketchup
• brown sugar

Instructions

1. 1 Grease a slow cooker with cooking spray.
2. 2 Combine ground round and turkey in a bowl; mix until fully combined. Stir in bread crumbs, soup mix, parsley flakes, black pepper, and garlic powder. Add eggs, 1/4 cup ketchup, and mustard; mix well. Form meat mixture into a loaf. Place in the slow cooker. Cook on High until no longer pink in the center, about 6 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
3. 3 Mix 3 tablespoons ketchup and brown sugar together in a small bowl to make the glaze. Spread over the meatloaf; continue cooking until glaze is set, about 1 hour more.

By goodycook

Ingredients

• ✓ ground turkey breast
• cooking spray
• mushroom
• onion
• spinach
• mozzarella cheese
• parmesan cheese
• oat
• milk
• egg white
• italian seasoning blend
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Lightly grease a medium skillet with cooking spray and place over medium-low heat. Cook and stir mushrooms and onion in the hot skillet until onion is tender, about 4 minutes. Remove from heat.
3. 3 Add spinach, 1/4 cup mozzarella cheese, and Parmesan cheese; mix well and set aside.
4. 4 Combine turkey, oats, milk, egg white, Italian seasoning, salt, and pepper in a large bowl; mix lightly but thoroughly.
5. 5 Spoon 2/3 of the turkey mixture lengthwise down the center of an 11x7-inch glass baking dish. Form a deep indentation down the middle of turkey mixture; fill indentation with spinach mixture.
6. 6 Top with remaining turkey mixture, forming a loaf. Seal the edges to completely enclose spinach filling.
7. 7 Bake in the preheated oven until the juices run clear and an instant-read thermometer inserted into the meat reads 165 degrees F (75 degrees C), 30 to 35 minutes.
8. 8 Sprinkle meatloaf with remaining 1/4 cup mozzarella cheese. Continue baking until cheese melts, 1 to 2 minutes. Let rest for 5 minutes before slicing.

By Quaker

Ingredients

• ✓ ground turkey breast
• whole-wheat lasagna noodle
• olive oil
• onion
• tomato sauce
• mushroom
• italian seasoning
• black pepper
• garlic powder
• spinach
• ricotta cheese
• nutmeg
• mozzarella cheese

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.
3. 3 Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 2 minutes. Add ground turkey and cook 5 to 7 minutes more, stirring to break up any large chunks of meat. Stir in tomato sauce, mushrooms, Italian seasoning, black pepper, and garlic powder. Simmer for 2 minutes and season to taste.
4. 4 Combine spinach, ricotta, and nutmeg in a large bowl.
5. 5 To assemble, arrange 3 noodles lengthwise in the bottom of a greased 9x13 inch baking dish. Spread with 1/3 the ricotta mixture, 1/3 of the turkey mixture, and 1/3 of the mozzarella. Repeat layers, ending with remaining mozzarella. Bake in preheated oven for 25 minutes. Cool for 5 minutes before serving.

By Chuck

Ingredients

• ✓ ground turkey breast
• olive oil
• onion
• garlic
• butternut squash
• chicken broth
• green chili
• tomato
• kidney bean
• white hominy
• tomato sauce
• chili powder
• cumin
• garlic salt

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir for 3 minutes. Stir in turkey and cook until crumbly and no longer pink, about 5 to 7 minutes.
3. 3 Add butternut squash, chicken broth, green chilies, tomatoes, kidney beans, hominy, and tomato sauce; season with chili powder, cumin, and garlic salt.
4. 4 Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the squash is tender, about 20 minutes.

By CPolencheck

Ingredients

• ✓ ground turkey breast
• cooking spray
• bread crumb
• parmesan cheese
• romano cheese
• parsley
• basil
• oregano
• cajun seasoning
• onion
• cabernet sauvignon
• egg
• garlic
• turkey sausage
• spaghetti sauce

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Coat a baking sheet with cooking spray.
2. 2 Combine bread crumbs, Parmesan cheese, Romano cheese, parsley, basil, oregano, and Cajun seasoning in a bowl until herbs evenly distributed; set aside. Combine minced onion, Cabernet Sauvignon, eggs, and garlic in a second bowl until well mixed; set aside.
3. 3 Combine ground turkey and ground sausage in a third, large bowl. Add cheese and onion mixtures; mix until well combined. Form mixture into 32 (1-inch) meatballs; place on the prepared baking sheet.
4. 4 Bake in the preheated oven until no longer pink in centers and the juices run clear, about 20 minutes. An instant-read thermometer inserted into centers should read at least 160 degrees F (71 degrees C).
5. 5 Combine spaghetti sauce and meatballs in a large saucepan until meatballs coated; bring to a simmer over medium heat and cook until warmed through, 5 to 10 minutes.

By Diana Zerko

Ingredients

• ✓ ground turkey breast
• ground pork
• mace
• coriander seed
• onion
• cayenne pepper
• red pepper flakes
• parsley flakes
• anise seed
• oregano
• fennel seed
• paprika
• black pepper
• garlic powder
• salt
• sugar
• red wine

Instructions

1. 1 Pour red wine into a large bowl. Whisk in sugar and salt until dissolved. Sprinkle in garlic powder, black pepper, paprika, fennel seed, oregano, anise seed, parsley flakes, red pepper flakes, cayenne pepper, minced onion, coriander seed, and mace; thoroughly mix in ground turkey and ground pork with your hands until seasonings and meat are evenly combined.
2. 2 Line 2 or 3 baking sheets with plastic wrap. Roll meat mixture into 1/4 cup balls; flatten into 1/2-inch thick patties and place in a single layer on the prepared baking sheets. Cover baking sheets with plastic wrap; freeze until solid. Place frozen patties into a resealable plastic bag; store in the freezer.

By Robert

Ingredients

• ✓ ground turkey breast
• hamburger bun
• onion
• olive oil
• mesquite seasoning
• steak seasoning
• liquid smoke
• worcestershire sauce
• barbecue sauce
• jalapeno pepper
• onion
• cayenne pepper
• hot pepper sauce
• horseradish
• honey
• mustard
• mayonnaise

Instructions

1. 1 Combine mayonnaise, mustard, honey, horseradish, hot pepper sauce, and cayenne pepper in a bowl. Cover and refrigerate.
2. 2 Mix ground turkey, grated onion, jalapeño, barbeque sauce, Worcestershire sauce, liquid smoke, steak seasoning, and mesquite seasoning in a large bowl. Form into 5 patties.
3. 3 Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until onion is very tender and dark brown, 15 to 20 minutes more.
4. 4 Cook patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C), about 6 minutes per side. Serve on buns topped with prepared mayo and caramelized onions.

By Occasional Cooker

Ingredients

• ✓ ground turkey breast
• tomato vegetable juice cocktail
• mozzarella cheese
• lasagna noodle
• basil
• oregano
• rosemary
• water
• pasta sauce
• carrot
• mushroom
• garlic
• onion
• cooking spray
• egg
• cottage cheese
• spinach

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Mix the spinach, cottage cheese, and egg in a large bowl.
2. 2 Place a large skillet over medium-high heat, and coat with nonstick cooking spray. Cook the onion, garlic, mushrooms, and carrot until the onion is soft, about 5 minutes. Add the ground turkey, and stir until cooked through, about 5 minutes. Pour the pasta sauce and water into the skillet. Season with rosemary,oregano, and basil. Simmer sauce for 10 minutes.
3. 3 Spray a 9x13 baking pan with nonstick cooking spray. Spread 1/3 of the sauce on the bottom of the pan, and top with 3 noodles. Spoon an additional 1/3 of the sauce on the noodles; top with the spinach mixture. Sprinkle with 1/2 of the mozzarella cheese. Top with remaining 3 noodles and the rest of the sauce. Pour the vegetable juice evenly over the lasagna, and top with the remaining mozzarella. Cover the dish with foil.
4. 4 Bake in the preheated oven for 45 minutes. Remove foil, and bake for an additional 10 minutes. Remove from oven and let lasagna rest for 10 to 15 minutes before serving.

By ZOO66

Ingredients

• ✓ ground turkey breast
• pickle
• onion
• tomato
• lettuce
• mayonnaise
• kosher salt
• mexican salsa
• chili powder
• lime
• lemon
• green onion
• avocado
• olive oil
• paprika
• cumin
• black pepper
• salt
• garlic granule
• olive oil
• hamburger bun

Instructions

1. 1 To make guacamole, sliced avocados in half, lengthwise. Remove the pit and discard. Scoop out the avocado flesh with a spoon into a bowl.
2. 2 Add juices, chili powder, salsa and salt and mash with a fork until nicely chunky.
3. 3 Cover with plastic and set aside. (If you want to make the guacamole an hour or so ahead of time, you can keep it fresh in its bowl in the refrigerator by pressing plastic wrap onto the surface of the guacamole so that no air reaches the avocado, which is what makes it turn brown.)
4. 4 In a bowl, combine garlic, salt, pepper, cumin and paprika until thoroughly blended.
5. 5 Brush each patty on both sides with olive and sprinkle with the seasoning blend on both sides.
6. 6 Using a skillet or grill pan, cook patties over medium-high heat, covered, about 5 to 6 minutes per side, until no pink remains. If you're adding cheese, do so for about the last 1 minute of cooking.
7. 7 Brush each bun on both sides with melted butter and warm in another skillet over medium-high heat for about 15 seconds per side, just until toasty.
8. 8 Place patties on each bun bottom, top with guacamole and other desired trimmings. Serve with a little salsa on the side.

By Ball Park Buns