18 Easy Simple Ground Turkey Recipes Delicious

Packed with flavor and ready in a flash, ground turkey is the unsung hero of weeknight dinners! Whether you’re craving something cozy, looking for a lighter take on classic comfort foods, or just need a quick meal solution, these 18 easy recipes are sure to delight. Dive into our roundup and discover how versatile and delicious ground turkey can be—your taste buds will thank you!

Turkey and Spinach Stuffed Shells

Unleash a flavor bomb with these Turkey and Spinach Stuffed Shells—packed with protein and greens, they’re a must-try for any pasta lover.

Ingredients

• 12 oz jumbo pasta shells
• 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 egg, pasture-raised and lightly beaten
• 2 cloves garlic, minced
• 1 tbsp olive oil, extra virgin
• 24 oz marinara sauce, homemade or premium store-bought
• 1 tsp sea salt
• 1/2 tsp black pepper, freshly ground
• 1/2 tsp red pepper flakes
• 1 tbsp Italian seasoning

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish with olive oil.
2. Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook for 9 minutes, until al dente. Drain and set aside.
3. In a skillet over medium heat, warm olive oil. Add minced garlic and sauté for 30 seconds until fragrant.
4. Add ground turkey to the skillet. Cook for 5 minutes, breaking it apart with a spatula, until no pink remains.
5. Stir in chopped spinach, sea salt, black pepper, red pepper flakes, and Italian seasoning. Cook for 2 minutes until spinach wilts. Remove from heat.
6. In a bowl, combine ricotta cheese, Parmesan cheese, and beaten egg. Mix in the turkey and spinach mixture.
7. Spread 1 cup of marinara sauce at the bottom of the prepared baking dish.
8. Fill each pasta shell with the turkey and cheese mixture. Arrange them in the dish.
9. Pour remaining marinara sauce over the stuffed shells. Sprinkle with additional Parmesan if desired.
10. Bake for 25 minutes, until sauce is bubbly and shells are heated through.
11. Let rest for 5 minutes before serving to allow flavors to meld.

Who knew comfort food could be this nutritious? The shells are tender, the filling is savory with a hint of spice, and the melted cheese ties it all together. Serve with a crisp green salad for a balanced meal.

Ground Turkey Tacos with Avocado Salsa

Transform your taco night with these Ground Turkey Tacos with Avocado Salsa—lean, mean, and packed with flavor. Toss the boring beef; this twist is a game-changer.

Ingredients

• 1 lb ground turkey, 93% lean
• 1 tbsp extra-virgin olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 ripe avocado, diced
• 1/4 cup red onion, finely diced
• 1 jalapeño, seeded and minced
• 2 tbsp fresh cilantro, chopped
• 1 lime, juiced
• 8 corn tortillas, warmed

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add ground turkey, breaking it apart with a wooden spoon. Cook until no pink remains, 5-6 minutes.
3. Sprinkle cumin, smoked paprika, salt, and black pepper over the turkey. Stir to combine and cook for 1 minute to bloom the spices.
4. In a medium bowl, gently mix avocado, red onion, jalapeño, cilantro, and lime juice to make the salsa. Season lightly with salt.
5. Warm corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable.
6. Assemble tacos by dividing the turkey mixture among tortillas, topping with avocado salsa.

Tip: For extra flavor, char the tortillas lightly over an open flame before warming. Tip: Let the turkey sit for a minute after seasoning to absorb the spices. Tip: Use a ripe but firm avocado for the salsa to avoid mushiness.

Outrageously juicy turkey meets creamy, zesty salsa in every bite. Serve with a side of charred corn or a crisp salad for a full fiesta.

Healthy Turkey Meatballs with Spaghetti

Zesty flavors meet wholesome goodness in this dish that’s as easy to love as it is to make. Packed with lean protein and fiber, it’s a guilt-free twist on a classic that doesn’t skimp on taste.

Ingredients

• 1 lb ground turkey, 93% lean
• 1/2 cup whole wheat breadcrumbs
• 1/4 cup grated Parmesan cheese, finely grated
• 1 pasture-raised egg, lightly beaten
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground
• 2 tbsp extra virgin olive oil
• 12 oz whole wheat spaghetti
• 24 oz marinara sauce, low-sodium
• 1/4 cup fresh basil leaves, thinly sliced

Instructions

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine ground turkey, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper. Mix gently until just combined—overmixing can toughen the meatballs.
3. Form the mixture into 1.5-inch meatballs, placing them on the prepared baking sheet. Tip: Wet your hands slightly to prevent sticking.
4. Bake for 20 minutes, or until the meatballs reach an internal temperature of 165°F.
5. While the meatballs bake, cook spaghetti according to package instructions in salted boiling water until al dente, about 8-10 minutes.
6. Heat marinara sauce in a large skillet over medium heat. Add baked meatballs, simmering for 5 minutes to meld flavors.
7. Drain spaghetti, reserving 1/2 cup pasta water. Toss spaghetti with sauce and meatballs, adding reserved water as needed to loosen the sauce.
8. Garnish with fresh basil before serving. Tip: For a colorful twist, serve with a side of roasted cherry tomatoes.

Amazingly tender meatballs pair perfectly with the al dente spaghetti, creating a dish that’s both satisfying and light. The fresh basil adds a bright finish, making it a visually stunning meal that’s as Instagram-worthy as it is delicious.

Turkey and Quinoa Stuffed Peppers

Zesty meets wholesome in these Turkey and Quinoa Stuffed Peppers—packed with protein, bursting with flavor, and ready to rock your dinner table.

Ingredients

• 4 large bell peppers, tops removed and seeds discarded
• 1 cup quinoa, rinsed and drained
• 2 cups chicken stock, low-sodium
• 1 tbsp extra-virgin olive oil
• 1 lb ground turkey, pasture-raised
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup sharp cheddar cheese, grated
• 2 tbsp fresh cilantro, chopped

Instructions

1. Preheat oven to 375°F and lightly grease a baking dish with olive oil.
2. In a medium saucepan, bring quinoa and chicken stock to a boil over high heat. Reduce to a simmer, cover, and cook for 15 minutes until liquid is absorbed. Fluff with a fork and set aside.
3. Heat olive oil in a large skillet over medium heat. Add ground turkey, breaking it apart with a spatula, and cook until no longer pink, about 5 minutes.
4. Add onion and garlic to the skillet, sautéing until translucent, about 3 minutes. Stir in smoked paprika, cumin, sea salt, and black pepper.
5. Combine cooked quinoa with the turkey mixture, then fold in cheddar cheese and cilantro.
6. Spoon the filling into the bell peppers, packing lightly. Place in the prepared baking dish.
7. Bake for 25-30 minutes until peppers are tender and filling is heated through.
8. Let rest for 5 minutes before serving to allow flavors to meld.

Perfectly tender peppers cradle a savory, spiced filling with a satisfying chew from quinoa. Serve atop a bed of greens for a colorful, nutrient-dense meal.

Easy Turkey Chili

Unleash a bowl of comfort with this Easy Turkey Chili—packed with bold flavors and ready in a flash. Perfect for weeknights or game day, it’s a crowd-pleaser that doesn’t skimp on taste.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 lb ground turkey, 93% lean
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 can (15 oz) fire-roasted diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup low-sodium chicken broth
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add ground turkey, breaking it apart with a wooden spoon, and cook until no pink remains, about 5 minutes.
3. Stir in finely diced yellow onion, minced garlic, and diced red bell pepper, cooking until vegetables soften, about 4 minutes.
4. Sprinkle chili powder, ground cumin, smoked paprika, and cayenne pepper over the mixture, stirring to coat evenly, about 30 seconds.
5. Pour in fire-roasted diced tomatoes, kidney beans, and low-sodium chicken broth, bringing to a simmer.
6. Reduce heat to low, cover, and let simmer for 20 minutes, stirring occasionally.
7. Season with sea salt and freshly ground black pepper, then stir in chopped fresh cilantro.

This chili boasts a hearty texture with a smoky depth from the paprika and fire-roasted tomatoes. Serve it topped with avocado slices or a dollop of Greek yogurt for a creamy contrast.

Turkey and Sweet Potato Skillet

Whip up a storm in your kitchen with this one-pan wonder that’s as nutritious as it is delicious. Perfect for weeknights, this dish marries the earthy sweetness of sweet potatoes with the lean protein of turkey in a symphony of flavors.

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
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1/2 cup low-sodium chicken broth
• 1 cup baby spinach, tightly packed
• Salt and freshly ground black pepper, to season

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add ground turkey, breaking it apart with a wooden spoon. Cook until no pink remains, about 5 minutes. Tip: For even browning, avoid overcrowding the pan.
3. Stir in sweet potato and onion. Cook, stirring occasionally, until vegetables begin to soften, about 8 minutes.
4. Add garlic, smoked paprika, cumin, and cayenne pepper. Cook until fragrant, about 30 seconds. Tip: Toasting spices unlocks their full flavor potential.
5. Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Simmer until sweet potatoes are tender and liquid is reduced by half, about 10 minutes.
6. Fold in baby spinach and cook until just wilted, about 1 minute. Season with salt and pepper. Tip: Adding spinach last preserves its vibrant color and nutrients.

Create a memorable meal with this skillet’s perfect balance of tender sweet potatoes and savory turkey. Serve it straight from the pan for a rustic touch or over quinoa for an extra protein boost.

Ground Turkey and Mushroom Stroganoff

Here’s a twist on the classic that’ll have your taste buds dancing—creamy, savory, and utterly comforting.

Ingredients

• 1 tbsp clarified butter
• 1 lb ground turkey, 93% lean
• 8 oz cremini mushrooms, thinly sliced
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp all-purpose flour
• 1 cup beef stock, low-sodium
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1/2 cup sour cream, full-fat
• 1/4 cup fresh parsley, chopped
• 8 oz wide egg noodles
• Salt and freshly ground black pepper

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering.
2. Add ground turkey, breaking it apart with a spatula. Cook until no pink remains, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Transfer turkey to a plate. In the same skillet, add mushrooms and onion. Sauté until mushrooms release their moisture and onions are translucent, about 6 minutes.
4. Stir in garlic and flour, cooking for 1 minute to remove raw flour taste.
5. Gradually whisk in beef stock, Worcestershire sauce, and Dijon mustard. Bring to a simmer, scraping up any browned bits.
6. Return turkey to the skillet. Reduce heat to low, simmering for 10 minutes to meld flavors. Tip: Simmer gently to prevent the sauce from breaking.
7. Meanwhile, cook egg noodles in boiling salted water until al dente, about 7 minutes. Drain.
8. Remove skillet from heat. Stir in sour cream and half the parsley. Season with salt and pepper. Tip: Adding sour cream off heat prevents curdling.
9. Toss noodles with the stroganoff sauce. Garnish with remaining parsley.

Whip this up for a dish that’s luxuriously creamy with a punch of umami from the mushrooms. Serve over a bed of buttery noodles or alongside a crisp green salad for contrast.

Turkey Burger with Caramelized Onions

Bite into the juiciest Turkey Burger with Caramelized Onions you’ve ever tasted—no frills, just flavor that pops.

Ingredients

• 1 lb ground turkey, 93% lean
• 1 large yellow onion, thinly sliced
• 2 tbsp clarified butter
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground
• 4 brioche buns, lightly toasted
• 1 tbsp olive oil

Instructions

1. Heat olive oil in a skillet over medium heat. Add sliced onions, stirring occasionally, until golden brown and caramelized, about 20 minutes. Tip: Lower heat if onions are browning too quickly.
2. In a mixing bowl, combine ground turkey, Worcestershire sauce, garlic powder, smoked paprika, sea salt, and black pepper. Mix gently until just combined. Tip: Overmixing can lead to tough burgers.
3. Divide the mixture into 4 equal portions, shaping each into a 1/2-inch thick patty. Make a slight indentation in the center of each patty to prevent bulging during cooking.
4. Heat clarified butter in a grill pan over medium-high heat. Cook patties for 5 minutes per side, or until internal temperature reaches 165°F. Tip: Resist pressing down on the patties to retain juices.
5. Assemble burgers on toasted brioche buns, topping each with a generous portion of caramelized onions.

Lusciously moist with a smoky-sweet kick from the onions, these burgers are a game-changer. Try serving with a side of crisp sweet potato fries for a textural contrast that delights.

Turkey and Black Bean Enchiladas

Ready to shake up your dinner routine? These Turkey and Black Bean Enchiladas pack a punch with bold flavors and a creamy, cheesy finish that’ll have everyone begging for seconds.

Ingredients

• 1 lb ground turkey, 93% lean
• 1 cup black beans, cooked and drained
• 1/2 cup red onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground
• 8 corn tortillas
• 2 cups enchilada sauce, divided
• 1 1/2 cups Monterey Jack cheese, shredded
• 1/4 cup cilantro, chopped
• 1 avocado, sliced for garnish

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Add red onion and garlic, sautéing until translucent, about 3 minutes.
3. Add ground turkey, breaking it apart with a wooden spoon. Cook until no pink remains, approximately 5 minutes.
4. Stir in black beans, cumin, smoked paprika, sea salt, and black pepper. Cook for 2 more minutes to meld flavors.
5. Warm corn tortillas in a dry skillet for 30 seconds per side to prevent cracking.
6. Spread 1/2 cup enchilada sauce evenly over the bottom of the prepared baking dish.
7. Divide the turkey mixture evenly among tortillas, rolling each tightly and placing seam-side down in the dish.
8. Pour remaining enchilada sauce over the top, ensuring all tortillas are covered. Sprinkle with Monterey Jack cheese.
9. Bake for 20 minutes, or until cheese is bubbly and slightly golden.
10. Garnish with chopped cilantro and avocado slices before serving.

The enchiladas emerge from the oven with a perfect balance of smoky, spicy, and creamy textures. Serve them alongside a crisp, citrusy slaw to cut through the richness.

One-Pot Turkey and Rice

Raid your pantry for this One-Pot Turkey and Rice—a no-fuss, flavor-packed meal that’s weeknight magic. Transform humble ingredients into a creamy, comforting dish with minimal cleanup.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 lb ground turkey, 93% lean
• 1 cup long-grain white rice, rinsed
• 2 cups low-sodium chicken stock, hot
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1/2 cup frozen peas
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Heat olive oil in a large, heavy-bottomed pot over medium-high heat until shimmering, about 1 minute.
2. Add ground turkey, breaking it apart with a wooden spoon. Cook until no pink remains, about 5 minutes.
3. Stir in rice, coating grains with fat. Toast for 2 minutes until slightly translucent.
4. Pour in hot chicken stock, scraping up any browned bits. Season with salt, pepper, and smoked paprika.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 18 minutes—resist peeking!
6. Remove from heat. Let stand, covered, for 5 minutes to absorb residual steam.
7. Fluff rice with a fork. Fold in frozen peas and parsley until evenly distributed.

Get ready for a dish where tender turkey melds with fluffy rice, each bite punctuated by sweet peas. Serve straight from the pot for a rustic touch, or plate with a sprinkle of extra parsley for a pop of color.

Turkey Meatloaf with Glaze

Make this Turkey Meatloaf with Glaze the star of your dinner table—juicy, flavorful, and topped with a sticky-sweet glaze that caramelizes to perfection.

Ingredients

• 1 1/2 lbs ground turkey, 93% lean
• 1 cup panko breadcrumbs
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk
• 1/4 cup ketchup
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper, freshly ground
• 1/4 cup brown sugar, packed
• 2 tbsp apple cider vinegar
• 1 tbsp soy sauce

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×5-inch loaf pan.
2. In a large bowl, combine ground turkey, panko, eggs, milk, ketchup, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until just combined—overmixing can lead to a dense meatloaf.
3. Transfer the mixture to the prepared loaf pan, shaping it into an even loaf. Tip: For easy removal, line the pan with parchment paper, leaving an overhang on the sides.
4. In a small bowl, whisk together brown sugar, apple cider vinegar, and soy sauce for the glaze. Brush half of the glaze over the meatloaf.
5. Bake for 45 minutes, then brush with the remaining glaze. Continue baking for another 15-20 minutes, or until the internal temperature reaches 165°F.
6. Let the meatloaf rest for 10 minutes before slicing. Tip: Resting allows the juices to redistribute, ensuring a moist slice.

Serve this meatloaf with a side of roasted vegetables or atop a slice of toasted sourdough for a twist on the classic. The glaze adds a glossy finish and a balance of sweet and tangy flavors that complement the savory turkey perfectly.

Ground Turkey and Zucchini Lasagna

Transform your dinner game with this lean, mean, veggie-packed twist on a classic. Think layers of savory ground turkey, tender zucchini ribbons, and creamy ricotta—all baked to bubbly perfection.

Ingredients

• 1 lb ground turkey, 93% lean
• 2 medium zucchinis, thinly sliced lengthwise into 1/8-inch ribbons
• 15 oz part-skim ricotta cheese
• 1 large pasture-raised egg, lightly beaten
• 2 cups marinara sauce, preferably San Marzano tomato-based
• 1.5 cups shredded low-moisture mozzarella cheese
• 1/2 cup grated Parmigiano-Reggiano cheese
• 2 tbsp extra-virgin olive oil
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1/4 tsp freshly ground black pepper
• 1/2 tsp sea salt

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish with olive oil.
2. In a large skillet over medium heat, warm 1 tbsp olive oil. Add ground turkey, breaking it apart with a wooden spoon. Cook until no pink remains, about 5 minutes.
3. Stir in minced garlic, oregano, red pepper flakes, black pepper, and sea salt. Cook for 1 minute until fragrant. Remove from heat.
4. In a mixing bowl, combine ricotta cheese and beaten egg. Mix until smooth.
5. Spread 1/2 cup marinara sauce at the bottom of the prepared baking dish. Layer half the zucchini ribbons over the sauce.
6. Top zucchini with half the turkey mixture, then half the ricotta mixture, spreading evenly. Sprinkle with 1/2 cup mozzarella and 1/4 cup Parmigiano-Reggiano.
7. Repeat layers: remaining zucchini, turkey, ricotta, and cheeses. Finish with remaining marinara sauce.
8. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes, until cheese is golden and bubbly.
9. Let stand for 10 minutes before slicing. This allows layers to set for clean cuts.

Bold flavors and textures shine in every forkful—creamy, cheesy, with a slight kick. Serve with a crisp arugula salad dressed in lemon vinaigrette for a fresh contrast.

Turkey and Cornbread Casserole

Make your weeknights unforgettable with this Turkey and Cornbread Casserole—comfort food that’s got crunch, cream, and a kick of spice.

Ingredients

• 1 lb ground turkey, 93% lean
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1 tsp kosher salt
• 1 cup buttermilk, whole
• 1 large pasture-raised egg, lightly beaten
• 1/4 cup clarified butter, melted
• 1 cup sharp cheddar cheese, grated
• 1/2 cup green onions, finely sliced
• 1 jalapeño, seeded and minced
• 1 cup corn kernels, fresh or frozen
• 1/2 cup sour cream
• 1 tsp smoked paprika

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with clarified butter.
2. In a large skillet over medium-high heat, brown the ground turkey until no pink remains, about 5-7 minutes. Drain excess fat.
3. Whisk together cornmeal, flour, baking powder, and kosher salt in a large bowl.
4. In another bowl, combine buttermilk, beaten egg, and melted clarified butter. Pour into dry ingredients, stirring until just combined.
5. Fold in cheddar cheese, green onions, jalapeño, and corn kernels into the batter.
6. Spread the turkey evenly in the prepared dish. Dollop sour cream over the turkey, then sprinkle with smoked paprika.
7. Pour the cornbread batter over the turkey layer, smoothing the top with a spatula.
8. Bake for 25-30 minutes, or until the cornbread is golden and a toothpick inserted comes out clean.
9. Let stand for 5 minutes before serving to allow layers to set.

Hearty and satisfying, this casserole boasts a moist cornbread topping with a savory turkey base. Serve it with a drizzle of hot honey for a sweet and spicy twist.

Spicy Turkey Lettuce Wraps

Here’s how to whip up Spicy Turkey Lettuce Wraps that’ll have your taste buds dancing. Heat your skillet and let’s get started.

Ingredients

• 1 lb ground turkey, 93% lean
• 2 tbsp avocado oil
• 1 tbsp ginger, freshly grated
• 2 cloves garlic, minced
• 1/4 cup hoisin sauce
• 2 tbsp soy sauce, low-sodium
• 1 tbsp rice vinegar
• 1 tsp sriracha
• 1/2 cup water chestnuts, finely diced
• 1/4 cup green onions, thinly sliced
• 1 head butter lettuce, leaves separated
• 1/4 cup cilantro leaves, for garnish

Instructions

1. Heat a large skillet over medium-high heat and add avocado oil.
2. Add ground turkey, breaking it apart with a spatula, and cook until no pink remains, about 5 minutes.
3. Stir in ginger and garlic, cooking for 1 minute until fragrant.
4. Mix in hoisin sauce, soy sauce, rice vinegar, and sriracha, coating the turkey evenly.
5. Add water chestnuts and green onions, cooking for an additional 2 minutes.
6. Remove from heat and let the mixture cool slightly.
7. Spoon the turkey mixture into butter lettuce leaves, garnishing with cilantro leaves.

For an extra crunch, top with additional water chestnuts. Finish with a drizzle of sriracha for those who dare. The wraps are a perfect blend of spicy, savory, and fresh, ideal for a light lunch or appetizer.

Turkey and Broccoli Stir-Fry

Let’s dive straight into this Turkey and Broccoli Stir-Fry—quick, flavorful, and packed with protein. Perfect for those busy weeknights when you need dinner on the table, stat.

Ingredients

• 1 lb turkey breast, thinly sliced against the grain
• 2 cups broccoli florets, blanched
• 2 tbsp avocado oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup low-sodium soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 1 tbsp cornstarch
• 1/4 cup water
• 1 tbsp toasted sesame seeds

Instructions

1. Heat avocado oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add turkey slices in a single layer; sear for 2 minutes per side until golden. Remove and set aside.
3. In the same pan, sauté garlic and ginger for 30 seconds until fragrant—don’t let them burn.
4. Toss in blanched broccoli; stir-fry for 2 minutes to slightly char the edges.
5. Whisk together soy sauce, honey, sesame oil, red pepper flakes, cornstarch, and water in a bowl until smooth.
6. Return turkey to the pan; pour sauce over. Stir-fry for 1-2 minutes until the sauce thickens and coats everything evenly.
7. Sprinkle with toasted sesame seeds; serve immediately over steamed jasmine rice or quinoa for extra heft.

Velvety turkey meets crisp-tender broccoli in a glossy, slightly sweet sauce with a kick. Try wrapping leftovers in warm tortillas for an easy next-day lunch twist.

Ground Turkey and Eggplant Parmesan

Dive into a twist on a classic that’s as nutritious as it is delicious. This Ground Turkey and Eggplant Parmesan layers bold flavors and textures for a meal that’s anything but ordinary.

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 panko breadcrumbs
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 2 cups marinara sauce, homemade or high-quality store-bought
• 1 cup shredded mozzarella cheese
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Season eggplant slices with salt and let sit for 10 minutes to draw out moisture. Pat dry with paper towels.
3. Set up a breading station: place flour, beaten eggs, and a mix of panko, Parmesan, garlic powder, and oregano in three separate shallow dishes.
4. Dredge each eggplant slice in flour, dip in egg, then coat with panko mixture. Place on the prepared baking sheet.
5. Bake eggplant for 20 minutes, flipping halfway, until golden and crisp.
6. While eggplant bakes, heat olive oil in a skillet over medium heat. Add ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Season with salt and pepper.
7. Spread a thin layer of marinara in a 9×13-inch baking dish. Layer baked eggplant, ground turkey, and mozzarella. Repeat layers, finishing with sauce and cheese.
8. Bake for 25 minutes, until bubbly and golden. Let stand for 5 minutes before serving.

Layers of crispy eggplant and savory turkey meld with gooey cheese and tangy sauce for a dish that’s hearty yet refined. Serve with a side of garlic bread or over spaghetti for an extra comforting meal.

Turkey Sloppy Joes

Alright, let’s dive straight into making these Turkey Sloppy Joes that’ll have your taste buds dancing. A quick, flavorful twist on the classic, using lean ground turkey for a lighter yet equally satisfying bite.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 lb ground turkey, 93% lean
• 1 small yellow onion, finely diced
• 1 red bell pepper, finely diced
• 2 garlic cloves, minced
• 1 cup tomato sauce
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 4 whole wheat hamburger buns, lightly toasted

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add ground turkey, breaking it apart with a wooden spoon, and cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Stir in onion and bell pepper, cooking until softened, about 3 minutes. Add garlic and cook for 30 seconds until fragrant.
4. Mix in tomato sauce, tomato paste, Worcestershire sauce, Dijon mustard, smoked paprika, salt, and pepper. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Tip: Simmering melds the flavors beautifully.
5. Toast the hamburger buns under a broiler for 1-2 minutes until golden. Tip: Keep an eye on them to prevent burning.
6. Spoon the turkey mixture onto the bottom halves of the buns, cover with the tops, and serve immediately.

Serve these Turkey Sloppy Joes with a side of sweet potato fries for a perfect contrast in textures. The smoky, tangy sauce clings to the tender turkey, making every bite a messy, delicious delight.

Turkey and Cabbage Soup

Just when you thought soup couldn’t get any cozier, this Turkey and Cabbage Soup swoops in. Bold flavors, minimal effort, and maximum comfort—this is your new go-to.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 lb ground turkey, 93% lean
• 4 cups shredded green cabbage
• 2 cups low-sodium chicken broth
• 1 cup diced carrots
• 1 tsp dried thyme
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic; sauté until translucent, 3-4 minutes.
3. Crumble ground turkey into the pot; cook until no pink remains, 5-6 minutes. Tip: Break up the turkey finely for even cooking.
4. Stir in shredded cabbage, diced carrots, dried thyme, red pepper flakes, salt, and black pepper.
5. Pour in chicken broth; bring to a boil, then reduce heat to simmer. Cover and cook for 15 minutes. Tip: The cabbage should be tender but still have a slight crunch.
6. Taste and adjust seasoning if necessary. Tip: A splash of apple cider vinegar can brighten the flavors if the soup tastes flat.

This soup is a textural dream—tender turkey, crisp-tender veggies, and a broth that’s just rich enough. Serve it with a dollop of Greek yogurt and a sprinkle of fresh dill for a tangy twist.

Conclusion

Whether you’re looking for quick weeknight dinners or healthy meal options, these 18 easy ground turkey recipes offer something for everyone. We hope you find a new favorite to add to your rotation! Don’t forget to leave a comment sharing which recipe you loved the most and pin this article on Pinterest to keep these delicious ideas handy. Happy cooking!

Bella Bacinos