20 Delicious Ground Turkey Recipes for Healthy Eating

Feeling stuck in a dinner rut but still want to keep things light and nutritious? Ground turkey is your secret weapon for creating meals that are both wholesome and bursting with flavor. From quick weeknight dinners to cozy comfort food, we’ve rounded up 20 delicious recipes that’ll make healthy eating anything but boring. Dive in and discover your next favorite dish!

Ground Turkey Tacos with Avocado Crema

Now, let’s dive into creating a dish that’s both nutritious and bursting with flavor, perfect for a weeknight dinner or a casual gathering with friends. Ground Turkey Tacos with Avocado Crema combines lean protein with creamy, tangy toppings for a balanced meal.

Ingredients

• 1 lb ground turkey, preferably 93% lean
• 1 tbsp extra-virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup chicken stock, low-sodium
• 8 small corn tortillas, warmed
• 1 ripe avocado, pitted and peeled
• 1/4 cup sour cream
• 1 tbsp lime juice, freshly squeezed
• 1/4 tsp sea salt
• 1/4 cup cilantro leaves, finely chopped

Instructions

1. Heat the extra-virgin olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the finely diced yellow onion to the skillet, sautéing until translucent, approximately 3 minutes.
3. Stir in the minced garlic, ground cumin, smoked paprika, kosher salt, and freshly ground black pepper, cooking until fragrant, about 30 seconds.
4. Increase the heat to medium-high and add the ground turkey, breaking it apart with a wooden spoon. Cook until no pink remains, about 5 minutes.
5. Pour in the low-sodium chicken stock, scraping any browned bits from the bottom of the skillet. Simmer until the liquid is mostly evaporated, about 3 minutes. Remove from heat.
6. In a blender, combine the ripe avocado, sour cream, freshly squeezed lime juice, and sea salt. Blend until smooth to create the avocado crema.
7. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable.
8. Assemble the tacos by dividing the ground turkey mixture among the warmed tortillas. Drizzle with avocado crema and sprinkle with finely chopped cilantro leaves.

Vibrant and satisfying, these tacos offer a delightful contrast between the savory, spiced turkey and the cool, creamy avocado crema. Serve them with a side of pickled red onions for an extra tangy crunch.

Turkey and Quinoa Stuffed Peppers

Every home cook needs a reliable, nutritious recipe that’s as pleasing to the eye as it is to the palate, and these Turkey and Quinoa Stuffed Peppers fit the bill perfectly.

Ingredients

• 4 large bell peppers, tops removed and seeds discarded
• 1 cup quinoa, rinsed
• 2 cups chicken stock, low-sodium
• 1 tbsp olive oil, extra virgin
• 1 lb ground turkey, lean
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 tsp cumin, ground
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground
• 1/2 cup cilantro, finely chopped
• 1/2 cup feta cheese, crumbled

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish large enough to hold the peppers snugly.
2. In a medium saucepan, combine the quinoa and chicken stock. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes, or until the quinoa is tender and the liquid is absorbed. Tip: Let the quinoa sit covered for 5 minutes off the heat for fluffier grains.
3. While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add the ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
4. Add the onion and garlic to the skillet with the turkey, cooking until the onion is translucent, about 3 minutes. Stir in the cumin, smoked paprika, sea salt, and black pepper, cooking for another minute to toast the spices.
5. Remove the skillet from the heat and fold in the cooked quinoa and cilantro. Taste and adjust seasoning if necessary, but remember the feta will add saltiness.
6. Stand the prepared bell peppers in the greased baking dish and fill each with the turkey-quinoa mixture, packing it lightly. Tip: For even cooking, ensure the filling is at room temperature before stuffing the peppers.
7. Sprinkle the crumbled feta cheese over the top of each stuffed pepper. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is golden. Tip: For a crispier top, broil for the last 2 minutes of cooking.

Offering a delightful contrast of textures, the tender peppers give way to a hearty, flavorful filling with a slight crunch from the quinoa. Serve these stuffed peppers with a drizzle of tahini sauce or a side of avocado slices for an extra layer of richness.

Spicy Ground Turkey and Sweet Potato Skillet

When you’re craving something hearty yet healthy, this skillet dish combines lean protein and vibrant veggies for a balanced meal. With a hint of spice and natural sweetness, it’s a weeknight dinner that satisfies without weighing you down.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 lb ground turkey, 93% lean
• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 cup low-sodium chicken broth
• 1 cup baby spinach, tightly packed
• Salt, to season

Instructions

1. Heat the extra-virgin olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the ground turkey, breaking it apart with a wooden spoon, and cook until no pink remains, approximately 5 minutes.
3. Stir in the diced sweet potato and onion, cooking until the onion is translucent and the sweet potato begins to soften, about 8 minutes.
4. Mix in the minced garlic, ground cumin, smoked paprika, and cayenne pepper, cooking for 1 minute until fragrant.
5. Pour in the chicken broth, scraping any browned bits from the bottom of the skillet, and bring to a simmer.
6. Reduce heat to low, cover, and let cook until the sweet potato is tender, about 10 minutes, stirring occasionally.
7. Fold in the baby spinach until just wilted, about 1 minute, then season with salt as needed.

Here, the tender sweet potatoes contrast beautifully with the savory turkey, while the spinach adds a fresh, earthy note. Serve it straight from the skillet for a rustic presentation, or over quinoa for an extra protein boost.

Ground Turkey Meatballs with Zucchini Noodles

Crafting a wholesome and flavorful meal doesn’t have to be complicated, especially when you’re working with ingredients that bring both nutrition and taste to the table. Today, we’re diving into a dish that combines lean protein with fresh vegetables for a balanced and satisfying dinner option.

Ingredients

• 1 lb ground turkey, preferably free-range
• 1 large zucchini, spiralized into noodles
• 1/4 cup almond flour
• 1 pasture-raised egg, lightly beaten
• 2 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp black pepper, freshly ground
• 1 tbsp olive oil, extra virgin
• 1/2 tsp dried oregano
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, combine the ground turkey, almond flour, beaten egg, minced garlic, sea salt, black pepper, and dried oregano. Mix gently until just combined to avoid tough meatballs.
3. Form the mixture into 1-inch diameter meatballs, placing each onto the prepared baking sheet. This should yield approximately 20 meatballs.
4. Bake in the preheated oven for 20 minutes, or until the meatballs reach an internal temperature of 165°F (74°C).
5. While the meatballs bake, heat the olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, just until they begin to soften but still retain some crunch.
6. Remove the meatballs from the oven and let them rest for 2 minutes before serving.
7. Divide the zucchini noodles among plates, top with the meatballs, and sprinkle with grated Parmesan cheese.

Ready to serve, these ground turkey meatballs with zucchini noodles offer a delightful contrast of textures—tender meatballs against the slight crunch of the noodles. The Parmesan adds a salty depth that complements the mild turkey and fresh zucchini, making this dish a versatile option for any night of the week.

Healthy Turkey and Mushroom Lettuce Wraps

Zesty and fresh, these Healthy Turkey and Mushroom Lettuce Wraps are a perfect blend of savory flavors and crisp textures, ideal for a light lunch or dinner. Follow these steps to create a dish that’s as nutritious as it is delicious.

Ingredients

• 1 lb ground turkey, preferably free-range
• 2 cups cremini mushrooms, finely diced
• 1 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup green onions, thinly sliced
• 2 tbsp low-sodium soy sauce
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• 8 large butter lettuce leaves, rinsed and patted dry
• 1/4 cup fresh cilantro leaves, for garnish

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the ground turkey to the skillet, breaking it apart with a wooden spoon. Cook until no pink remains, approximately 5 minutes.
3. Stir in the finely diced cremini mushrooms, minced garlic, and grated ginger. Cook for an additional 3 minutes, until the mushrooms soften.
4. Pour in the low-sodium soy sauce, hoisin sauce, and sesame oil, stirring to combine. Cook for 2 more minutes to allow the flavors to meld.
5. Remove the skillet from heat and fold in the thinly sliced green onions.
6. Divide the turkey and mushroom mixture evenly among the butter lettuce leaves, placing it in the center of each leaf.
7. Garnish each wrap with fresh cilantro leaves before serving.

Perfectly balanced, these wraps offer a delightful contrast between the warm, savory filling and the cool, crisp lettuce. For an extra crunch, consider adding a sprinkle of crushed peanuts or a drizzle of sriracha for heat.

Ground Turkey and Spinach Lasagna Rolls

Venturing into the world of Italian cuisine doesn’t have to be daunting, especially with this approachable twist on a classic. These Ground Turkey and Spinach Lasagna Rolls combine the heartiness of traditional lasagna with the convenience of individual servings, making them perfect for weeknight dinners or entertaining guests.

Ingredients

• 12 lasagna noodles, cooked al dente
• 1 lb ground turkey, 93% lean
• 2 cups fresh spinach, finely chopped
• 1 cup ricotta cheese, whole milk
• 1/2 cup Parmesan cheese, freshly grated
• 1 large pasture-raised egg, lightly beaten
• 2 cloves garlic, minced
• 1 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground
• 2 cups marinara sauce, homemade or store-bought
• 1 cup mozzarella cheese, shredded

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
3. Add the ground turkey to the skillet, breaking it apart with a wooden spoon. Cook until no longer pink, approximately 5-7 minutes. Tip: Ensure the turkey is fully cooked to avoid any food safety concerns.
4. Stir in the chopped spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
5. In a mixing bowl, combine the ricotta cheese, Parmesan cheese, beaten egg, sea salt, and black pepper. Fold in the cooled turkey and spinach mixture.
6. Lay out the cooked lasagna noodles on a clean surface. Evenly distribute the turkey and cheese mixture along each noodle, then roll them up tightly.
7. Spread a thin layer of marinara sauce on the bottom of the prepared baking dish. Arrange the lasagna rolls seam side down in the dish. Tip: Leaving a little space between each roll ensures even cooking.
8. Top the rolls with the remaining marinara sauce and sprinkle with shredded mozzarella cheese.
9. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden. Tip: For a more browned top, broil for the last 2-3 minutes, watching closely to prevent burning.

Zesty and satisfying, these lasagna rolls offer a delightful contrast of textures, from the tender noodles to the creamy filling. Serve them alongside a crisp green salad or roasted vegetables for a complete meal that’s as nutritious as it is delicious.

Turkey Chili with Black Beans and Corn

Kickstart your culinary journey with this hearty Turkey Chili with Black Beans and Corn, a dish that combines simplicity with depth of flavor, perfect for any season.

Ingredients

• 1 lb ground turkey, preferably free-range
• 1 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 can (14.5 oz) diced tomatoes, with juices
• 1 cup chicken stock, low-sodium
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat the extra-virgin olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the finely diced yellow onion and sauté until translucent, approximately 5 minutes, stirring occasionally.
3. Stir in the minced garlic, chili powder, ground cumin, smoked paprika, and cayenne pepper, cooking until fragrant, about 30 seconds.
4. Increase the heat to medium-high and add the ground turkey, breaking it apart with a wooden spoon, and cook until no longer pink, roughly 5 minutes.
5. Tip: For deeper flavor, let the turkey brown slightly before breaking it apart.
6. Pour in the diced tomatoes with their juices, chicken stock, black beans, and frozen corn kernels, stirring to combine.
7. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 25 minutes, stirring occasionally.
8. Tip: If the chili seems too thick, add a splash of chicken stock to reach your desired consistency.
9. Season with sea salt and freshly ground black pepper, then taste and adjust the seasoning if necessary.
10. Tip: Let the chili sit off the heat for 10 minutes before serving to allow the flavors to meld together beautifully.

Perfectly balanced, this chili boasts a rich texture with a slight kick from the cayenne, making it a versatile dish that pairs wonderfully with a dollop of sour cream or a sprinkle of sharp cheddar cheese.

Ground Turkey and Butternut Squash Chili

Just when you thought chili couldn’t get any cozier, this Ground Turkey and Butternut Squash Chili comes along to prove you wrong. It’s a hearty, flavorful dish that combines lean protein with sweet, nutty squash for a balanced meal that’s as nutritious as it is delicious.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 pound ground turkey, 93% lean
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 2 cups butternut squash, peeled and diced into 1/2-inch cubes
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 1 (15-ounce) can low-sodium black beans, drained and rinsed
• 2 cups low-sodium chicken broth
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Heat the extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the ground turkey, breaking it apart with a wooden spoon, and cook until no pink remains, about 5 minutes.
3. Stir in the finely diced yellow onion and minced garlic, cooking until the onion is translucent, about 3 minutes.
4. Add the diced butternut squash, chili powder, ground cumin, smoked paprika, and cayenne pepper, stirring to coat the vegetables and turkey evenly.
5. Pour in the fire-roasted diced tomatoes, drained black beans, and chicken broth, bringing the mixture to a gentle boil.
6. Reduce the heat to low, cover, and simmer for 25 minutes, or until the butternut squash is tender.
7. Season with sea salt and freshly ground black pepper, adjusting to your preference.

With its velvety texture and a hint of sweetness from the butternut squash, this chili is a comforting bowl of goodness. Serve it with a dollop of Greek yogurt and a sprinkle of fresh cilantro for an extra layer of flavor.

Turkey and Cauliflower Rice Stir Fry

For a quick, nutritious meal that doesn’t skimp on flavor, this Turkey and Cauliflower Rice Stir Fry is a game-changer. Perfect for weeknight dinners, it combines lean protein with low-carb veggies for a dish that’s as satisfying as it is healthy.

Ingredients

• 1 lb ground turkey, 93% lean
• 3 cups riced cauliflower
• 2 tbsp avocado oil
• 1 tbsp minced garlic
• 1 tbsp grated ginger
• 1/2 cup diced red bell pepper
• 1/2 cup sliced green onions
• 2 tbsp coconut aminos
• 1 tsp sesame oil
• 1/4 tsp red pepper flakes
• 1/4 tsp sea salt

Instructions

1. Heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the ground turkey, breaking it apart with a spatula, and cook until no pink remains, approximately 5 minutes. Tip: Avoid overcrowding the pan to ensure even browning.
3. Transfer the cooked turkey to a plate and set aside.
4. In the same skillet, heat the remaining 1 tbsp avocado oil. Add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
5. Add the riced cauliflower and diced red bell pepper to the skillet, stirring frequently for 4 minutes until the cauliflower begins to soften. Tip: For extra flavor, let the cauliflower sit undisturbed for a minute to develop a slight char.
6. Return the cooked turkey to the skillet. Add the coconut aminos, sesame oil, red pepper flakes, and sea salt, stirring to combine all ingredients evenly.
7. Cook for an additional 2 minutes, allowing the flavors to meld together. Tip: Taste and adjust seasoning if necessary, but remember the coconut aminos add a natural sweetness.
8. Remove from heat and garnish with sliced green onions before serving.

Light yet hearty, this stir fry offers a delightful crunch from the vegetables and a savory depth from the turkey and spices. Serve it in lettuce wraps for a fun, hands-on meal or alongside steamed broccoli for an extra veggie boost.

Ground Turkey and Kale Soup

You’ll find this Ground Turkey and Kale Soup to be a comforting yet nutritious option that’s perfect for any season. Its simplicity and depth of flavor make it a must-try for home cooks looking to expand their repertoire.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 pound ground turkey, preferably free-range
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme
• 6 cups low-sodium chicken stock
• 1 bunch kale, stems removed and leaves chopped
• 1 cup diced carrots
• 1 cup diced celery
• 1 bay leaf

Instructions

1. Heat the extra-virgin olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the ground turkey, breaking it apart with a wooden spoon, and cook until no longer pink, approximately 5 minutes.
3. Stir in the finely diced yellow onion and minced garlic, cooking until the onion is translucent, about 3 minutes.
4. Season with sea salt, freshly ground black pepper, and dried thyme, stirring to combine.
5. Pour in the low-sodium chicken stock, followed by the chopped kale, diced carrots, diced celery, and bay leaf.
6. Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, for 20 minutes, or until the vegetables are tender.
7. Remove the bay leaf before serving.

Zesty and hearty, this soup boasts a rich broth with tender vegetables and savory turkey. Serve it with a slice of crusty artisan bread for a complete meal that delights the senses.

Turkey Burger with Sweet Potato Fries

Delving into the world of homemade burgers, this Turkey Burger with Sweet Potato Fries recipe is a perfect blend of health and flavor, designed to guide you through each step with precision.

Ingredients

• 1 lb ground turkey, preferably dark meat for juiciness
• 1/4 cup panko breadcrumbs
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 medium sweet potatoes, peeled and cut into 1/2-inch sticks
• 2 tbsp clarified butter, melted
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground turkey, panko breadcrumbs, beaten egg, Dijon mustard, smoked paprika, sea salt, and black pepper. Mix gently until just combined to avoid tough burgers.
3. Divide the mixture into 4 equal portions, shaping each into a 1-inch thick patty. Tip: Make a slight indentation in the center of each patty to prevent bulging during cooking.
4. Heat a grill pan over medium-high heat and cook the patties for 5-6 minutes per side, or until the internal temperature reaches 165°F.
5. While the patties cook, toss the sweet potato sticks with melted clarified butter, garlic powder, and onion powder on the prepared baking sheet. Spread in a single layer.
6. Bake the sweet potato fries for 20-25 minutes, flipping halfway through, until crispy and golden brown. Tip: Avoid overcrowding the pan to ensure even crisping.
7. Serve the turkey burgers hot, accompanied by the sweet potato fries. Tip: For an extra touch, top the burgers with avocado slices or a dollop of Greek yogurt.

Not only does this dish offer a satisfying crunch from the fries and a juicy, flavorful burger, but it also presents a colorful plate that’s as pleasing to the eye as it is to the palate. Consider serving with a side of tangy coleslaw to complement the smoky notes of the paprika.

Ground Turkey and Eggplant Parmesan

Here’s a delightful twist on the classic Italian favorite that’s both hearty and healthy, perfect for a weeknight dinner that doesn’t skimp on flavor.

Ingredients

• 1 lb ground turkey, 93% lean
• 1 large eggplant, sliced into 1/2-inch rounds
• 1 cup all-purpose flour
• 2 pasture-raised eggs, lightly beaten
• 1 cup Italian-style breadcrumbs
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. Season the eggplant slices with salt and let them sit for 10 minutes to draw out moisture, then pat dry with paper towels.
3. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese, garlic powder, and black pepper.
4. Dredge each eggplant slice in flour, dip in egg, then coat with the breadcrumb mixture, pressing gently to adhere.
5. Heat olive oil in a large skillet over medium heat. Cook the breaded eggplant slices for 2-3 minutes per side until golden brown, then transfer to a paper towel-lined plate.
6. In the same skillet, cook the ground turkey over medium heat until no longer pink, about 5-7 minutes, seasoning with salt and pepper.
7. Spread a thin layer of marinara sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, top with half of the cooked turkey, and sprinkle with half of the mozzarella cheese. Repeat the layers.
8. Bake for 25 minutes, or until the cheese is bubbly and golden. Let stand for 5 minutes before serving.

Perfectly crispy on the outside and tender on the inside, this dish offers a satisfying contrast of textures. The savory ground turkey and rich marinara sauce complement the mild sweetness of the eggplant, making it a versatile dish that pairs well with a simple green salad or over a bed of al dente spaghetti.

Turkey and Lentil Curry

Delving into the heart of comfort food with a twist, this Turkey and Lentil Curry combines lean protein and fiber-rich lentils in a harmonious blend of spices. Perfect for a weeknight dinner, it’s a dish that promises both nutrition and flavor in every bite.

Ingredients

• 1 tbsp clarified butter
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 1 lb ground turkey, preferably pasture-raised
• 1 cup dried green lentils, rinsed
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 can (14 oz) coconut milk, full-fat
• 2 cups chicken stock, low-sodium
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup chopped fresh cilantro

Instructions

1. Heat the clarified butter in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced yellow onion, sautéing until translucent, approximately 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Increase the heat to medium-high, add the ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
5. Mix in the curry powder and ground turmeric, coating the turkey evenly, for 1 minute.
6. Pour in the rinsed lentils, coconut milk, and chicken stock, stirring to combine.
7. Bring the mixture to a boil, then reduce the heat to low, covering and simmering for 25 minutes, or until the lentils are tender.
8. Season with sea salt and freshly ground black pepper, adjusting to your preference.
9. Garnish with chopped fresh cilantro before serving.

Vibrant in color and rich in flavor, this curry offers a creamy texture with a slight bite from the lentils. Serve it over a bed of steamed jasmine rice or with warm naan bread to soak up the delicious sauce.

Ground Turkey and Broccoli Casserole

Kickstart your culinary journey with this comforting Ground Turkey and Broccoli Casserole, a dish that marries simplicity with nutrition, perfect for a weeknight dinner. Let’s dive into the methodical process of creating this hearty meal, ensuring every step is clear and achievable for beginners.

Ingredients

• 1 lb ground turkey, preferably free-range
• 2 cups broccoli florets, blanched
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, freshly sourced
• 1 tbsp clarified butter
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup whole wheat breadcrumbs

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking.
2. In a large skillet over medium heat, melt the clarified butter, then add the ground turkey, breaking it apart with a spatula for even cooking.
3. Season the turkey with garlic powder, sea salt, and black pepper, stirring continuously until the meat is fully cooked and no pink remains, about 8-10 minutes.
4. Add the blanched broccoli florets to the skillet, gently folding them into the turkey to distribute evenly.
5. Pour the heavy cream over the turkey and broccoli mixture, stirring lightly to coat, then simmer for 2 minutes to thicken slightly.
6. Transfer the mixture to a greased casserole dish, spreading it out into an even layer.
7. Sprinkle the freshly grated Parmesan cheese evenly over the top, followed by the whole wheat breadcrumbs for a crispy finish.
8. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the edges are bubbly.

Yield a casserole that’s creamy beneath its crispy topping, with the ground turkey offering a lean yet flavorful base complemented by the tender broccoli. Serve it alongside a crisp green salad or over a bed of quinoa for an extra nutritional boost.

Turkey Sloppy Joes with Whole Wheat Buns

Kickstart your culinary adventure with a twist on a classic comfort food that’s both hearty and wholesome. This recipe for Turkey Sloppy Joes with Whole Wheat Buns combines lean ground turkey with a rich, tangy sauce, all nestled in a soft, whole wheat bun for a satisfying meal.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 lb ground turkey, preferably dark meat for moisture
• 1 small yellow onion, finely diced
• 1 red bell pepper, finely diced
• 2 cloves garlic, minced
• 1 cup tomato sauce, no salt added
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 cup water
• 4 whole wheat buns, lightly toasted

Instructions

1. Heat the extra-virgin olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the ground turkey, breaking it apart with a wooden spoon, and cook until no pink remains, approximately 5-7 minutes.
3. Stir in the finely diced yellow onion and red bell pepper, cooking until softened, about 4 minutes. Tip: Ensure the vegetables are uniformly diced for even cooking.
4. Add the minced garlic, cooking for 30 seconds until fragrant, being careful not to burn.
5. Mix in the tomato sauce, tomato paste, Worcestershire sauce, Dijon mustard, smoked paprika, and ground cumin, stirring to combine thoroughly.
6. Pour in the water, reduce the heat to low, and simmer the mixture for 10 minutes, allowing the flavors to meld. Tip: The sauce should thicken slightly but remain moist.
7. While the mixture simmers, lightly toast the whole wheat buns under a broiler for 1-2 minutes until golden. Tip: Watch closely to prevent burning.
8. Divide the turkey mixture evenly among the toasted buns, serving immediately.

Zesty and slightly smoky, these Turkey Sloppy Joes offer a delightful contrast of textures between the tender filling and the crisp bun. For an extra kick, top with a slice of pepper jack cheese or a spoonful of pickled jalapeños.

Ground Turkey and Zucchini Meatloaf

On a bustling weeknight, this Ground Turkey and Zucchini Meatloaf emerges as a savior, blending lean protein with fresh vegetables for a moist, flavorful dish that’s both nutritious and comforting. Let’s walk through the process methodically, ensuring even beginners can achieve perfection.

Ingredients

• 1 1/2 lbs ground turkey, 93% lean
• 1 medium zucchini, finely grated and moisture squeezed out
• 1/2 cup panko breadcrumbs
• 1/4 cup whole milk
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp ketchup
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a loaf pan with olive oil.
2. In a large mixing bowl, combine the ground turkey, grated zucchini, panko breadcrumbs, milk, beaten egg, ketchup, Worcestershire sauce, garlic powder, onion powder, smoked paprika, sea salt, and black pepper. Mix gently until just combined to avoid overworking the meat.
3. Transfer the mixture to the prepared loaf pan, shaping it into an even loaf. For an even cook, ensure the top is smooth.
4. Bake in the preheated oven for 50-55 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
5. Let the meatloaf rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist slice.

Expect a tender, juicy meatloaf with a subtle smokiness and a hint of sweetness from the ketchup. Serve it atop a bed of mashed cauliflower for a low-carb twist or alongside roasted vegetables for a colorful, balanced meal.

Turkey and Black Bean Enchiladas

Whipping up a comforting batch of Turkey and Black Bean Enchiladas is simpler than you might think, especially when you follow these methodical steps designed for beginners.

Ingredients

• 2 cups shredded cooked turkey, preferably free-range
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup Monterey Jack cheese, freshly grated
• 1/2 cup sour cream
• 1/4 cup cilantro, finely chopped
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 8 corn tortillas
• 2 cups enchilada sauce, preferably homemade
• 1 tbsp clarified butter

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with clarified butter.
2. In a large mixing bowl, combine the shredded turkey, black beans, 1/2 cup of cheddar cheese, 1/4 cup of Monterey Jack cheese, sour cream, cilantro, cumin, smoked paprika, garlic powder, and onion powder. Mix until evenly distributed.
3. Warm the corn tortillas for about 30 seconds in the microwave to make them pliable. This prevents cracking when rolling.
4. Divide the turkey and black bean mixture evenly among the tortillas, rolling each tightly and placing seam side down in the prepared baking dish.
5. Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered. Sprinkle the remaining cheeses on top.
6. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden.
7. Let the enchiladas rest for 5 minutes before serving to allow the flavors to meld and the filling to set.

Best enjoyed fresh out of the oven, these enchiladas boast a perfect balance of smoky, cheesy, and slightly tangy flavors, with a satisfying texture contrast between the soft filling and slightly crispy tortilla edges. For an extra touch, garnish with additional cilantro and a dollop of sour cream.

Ground Turkey and Spinach Pasta Bake

Delving into the heart of comfort food, this dish combines the lean protein of ground turkey with the earthy tones of spinach, all enveloped in a creamy pasta bake that’s both nutritious and indulgent. Perfect for a weeknight dinner, it’s a versatile recipe that welcomes customization while ensuring a satisfying meal.

Ingredients

• 1 lb ground turkey, preferably free-range
• 8 oz whole wheat penne pasta
• 2 cups fresh spinach, roughly chopped
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, aged 24 months
• 1 tbsp extra virgin olive oil
• 1 tsp garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp crushed red pepper flakes
• 1 cup mozzarella cheese, shredded

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente, about 10 minutes. Drain and set aside.
3. In a large skillet over medium heat, heat the olive oil and sauté the minced garlic until fragrant, about 30 seconds.
4. Add the ground turkey to the skillet, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Season with sea salt, black pepper, and red pepper flakes.
5. Stir in the chopped spinach and cook until just wilted, about 2 minutes. Remove from heat.
6. In the same pot used for the pasta, combine the cooked pasta, turkey mixture, heavy cream, and Parmesan cheese, stirring until evenly mixed.
7. Transfer the mixture to the prepared baking dish and top evenly with shredded mozzarella cheese.
8. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and lightly golden.
9. Let the bake rest for 5 minutes before serving to allow the flavors to meld.

Rich in flavors and textures, this pasta bake offers a creamy interior with a crispy cheese topping, making it a hit among both adults and children. For an extra touch of elegance, serve with a side of garlic bread and a crisp green salad.

Turkey and Rice Stuffed Cabbage Rolls

Let’s dive into creating a comforting classic with a twist, perfect for a family dinner or a cozy meal prep. These Turkey and Rice Stuffed Cabbage Rolls combine lean protein and wholesome grains wrapped in tender cabbage leaves, simmered in a rich tomato sauce.

Ingredients

• 1 large head green cabbage, cored
• 1 lb ground turkey, 93% lean
• 1 cup long-grain white rice, rinsed
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 large egg, pasture-raised and lightly beaten
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 2 tbsp clarified butter
• 24 oz tomato sauce, no salt added
• 1 tbsp granulated sugar
• 2 tbsp apple cider vinegar
• 1 cup chicken stock, low-sodium

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the rolls.
2. Bring a large pot of water to a boil. Blanch the whole cabbage head for 3 minutes, then carefully remove 12 whole leaves. Tip: Use tongs to avoid tearing the leaves.
3. In a mixing bowl, combine ground turkey, rinsed rice, diced onion, minced garlic, beaten egg, kosher salt, black pepper, and smoked paprika. Mix until just combined to keep the turkey tender.
4. Place 1/3 cup of the turkey mixture onto each cabbage leaf. Fold the sides inward and roll tightly from the stem end. Tip: Secure with toothpicks if necessary.
5. Melt clarified butter in a large skillet over medium heat. Brown the rolls on all sides, about 2 minutes per side, to develop flavor.
6. Transfer the rolls to a baking dish. In the same skillet, combine tomato sauce, sugar, apple cider vinegar, and chicken stock. Bring to a simmer, then pour over the rolls.
7. Cover the dish with aluminum foil and bake for 45 minutes. Tip: Check at 30 minutes to ensure the sauce isn’t reducing too quickly.
8. Remove from oven and let rest for 10 minutes before serving to allow the flavors to meld.

Hearty and satisfying, these rolls offer a delightful contrast between the tender cabbage and the savory, slightly smoky filling. Serve atop a bed of mashed cauliflower for a low-carb twist or alongside crusty bread to soak up the sauce.

Ground Turkey and Pumpkin Chili

Starting with a comforting twist on a classic, this dish combines the lean, savory notes of ground turkey with the subtle sweetness of pumpkin, creating a hearty chili that’s perfect for any season. Let’s dive into the methodical process of crafting this flavorful meal.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 pound ground turkey, preferably pasture-raised
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 cup pumpkin puree, unsweetened
• 1 can (14.5 oz) diced tomatoes, with juices
• 2 cups chicken stock, low-sodium
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 can (15 oz) black beans, rinsed and drained

Instructions

1. Heat the extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the ground turkey, breaking it apart with a wooden spoon, and cook until no pink remains, approximately 5 minutes.
3. Stir in the finely diced yellow onion and minced garlic, cooking until the onion is translucent, about 3 minutes.
4. Add the diced red bell pepper, pumpkin puree, diced tomatoes with their juices, chicken stock, chili powder, ground cumin, smoked paprika, sea salt, and freshly ground black pepper. Stir to combine.
5. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 25 minutes, stirring occasionally.
6. Add the rinsed and drained black beans to the pot, stirring gently to incorporate. Simmer uncovered for an additional 10 minutes.
7. Tip: For a thicker chili, let it simmer uncovered for a few extra minutes. Tip: Taste and adjust the seasoning with more salt or spices if needed. Tip: Garnish with fresh cilantro or avocado slices for added freshness and color.

Giving this chili a final stir, you’ll notice its rich, velvety texture and the deep, aromatic flavors that have developed. Serve it over a bed of quinoa or with a side of cornbread for a complete, satisfying meal.

Conclusion

Zesty flavors and healthy choices await in our roundup of 20 Delicious Ground Turkey Recipes! Perfect for home cooks looking to spice up their meal plans with nutritious and tasty options. We’d love to hear which recipes become your favorites—drop us a comment below. Don’t forget to share the love by pinning this article on Pinterest for others to discover. Happy cooking!

Bella Bacinos