Now, who says turkey Spam can’t be the star of your kitchen adventures? Whether you’re whipping up a quick weeknight dinner, craving some comfort food, or looking for creative ways to spice up your meals, we’ve got you covered. Dive into our roundup of 18 delicious turkey Spam recipes that promise to surprise and delight your taste buds. Ready to explore? Let’s get cooking!
Turkey Spam and Cheese Omelette
Waking up to the aroma of a hearty breakfast is one of life’s simple pleasures, and my Turkey Spam and Cheese Omelette never fails to deliver. It’s a dish born out of a lazy Sunday morning experiment that turned into a family favorite, combining the savory depth of turkey spam with the creamy melt of cheese.
Ingredients
- 2 tablespoons clarified butter
- 1/2 cup diced turkey spam
- 3 pasture-raised eggs, lightly beaten
- 1/4 cup shredded sharp cheddar cheese
- 1 tablespoon finely chopped chives
- 1/8 teaspoon freshly ground black pepper
Instructions
- Heat a 10-inch non-stick skillet over medium heat and add the clarified butter, swirling to coat the pan evenly.
- Add the diced turkey spam to the skillet and sauté until lightly browned, about 2 minutes, stirring occasionally for even cooking.
- Pour the lightly beaten eggs over the turkey spam, tilting the skillet to ensure the eggs spread evenly.
- As the edges begin to set, gently lift them with a spatula, allowing the uncooked eggs to flow underneath, about 1 minute.
- Sprinkle the shredded sharp cheddar cheese and chopped chives evenly over one half of the omelette.
- Fold the omelette in half with the spatula, covering the cheese and chives, and cook for an additional 30 seconds to melt the cheese.
- Season with freshly ground black pepper, then slide the omelette onto a warm plate.
Omelettes are all about texture and timing, and this one strikes the perfect balance between fluffy eggs and the crispy, salty bite of turkey spam. Serve it with a side of toasted sourdough or atop a bed of arugula for a fresh contrast.
Spicy Turkey Spam Fried Rice
My kitchen adventures often lead me to create dishes that are both comforting and packed with flavor, and this Spicy Turkey Spam Fried Rice is no exception. It’s a twist on the classic fried rice, with a kick that wakes up your taste buds and a simplicity that makes it a weeknight favorite.
Ingredients
- 2 cups jasmine rice, cooked and cooled
- 1 cup Spicy Turkey Spam, diced into 1/2-inch cubes
- 3 tbsp clarified butter
- 2 pasture-raised eggs, lightly beaten
- 1/2 cup frozen peas and carrots, thawed
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp sriracha
- 1/2 tsp white pepper
- 2 green onions, thinly sliced
Instructions
- Heat a large wok or skillet over medium-high heat until a drop of water sizzles upon contact.
- Add 1 tbsp of clarified butter to the wok, swirling to coat the surface evenly.
- Pour the lightly beaten eggs into the wok, stirring constantly until they are just set but still moist, about 1 minute. Remove and set aside.
- Add the remaining clarified butter to the wok, then add the diced Spicy Turkey Spam. Cook until the edges are crispy, about 3 minutes.
- Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to burn.
- Add the cooked jasmine rice, breaking up any clumps with the back of a spoon. Stir-fry for 2 minutes until the rice is heated through.
- Mix in the thawed peas and carrots, followed by the soy sauce, sriracha, and white pepper. Stir-fry for another 2 minutes, ensuring everything is well combined.
- Return the scrambled eggs to the wok, along with the sliced green onions. Toss everything together for a final 1 minute of cooking.
- Remove from heat and let the fried rice sit for a minute before serving to allow the flavors to meld.
Not only does this dish boast a delightful contrast of textures—from the crispy Spam to the fluffy rice—but the heat from the sriracha and the depth of the soy sauce make it irresistibly flavorful. Serve it with a side of pickled vegetables to cut through the richness.
Turkey Spam and Potato Hash
Growing up in a household where leftovers were transformed into something magical, I’ve always had a soft spot for dishes that bring new life to yesterday’s meals. This Turkey Spam and Potato Hash is my latest obsession, a hearty, flavorful dish that’s perfect for any meal of the day. It’s a testament to the beauty of simplicity and the power of a well-stocked pantry.
Ingredients
- 2 cups Yukon Gold potatoes, diced into 1/2-inch cubes
- 1 cup Turkey Spam, diced into 1/2-inch cubes
- 2 tbsp clarified butter
- 1/2 cup yellow onion, finely diced
- 2 pasture-raised eggs, lightly beaten
- 1/4 tsp smoked paprika
- 1/4 tsp freshly ground black pepper
- 1/2 tsp sea salt
Instructions
- Heat a large cast-iron skillet over medium heat and add the clarified butter, allowing it to melt evenly across the surface.
- Add the diced Yukon Gold potatoes to the skillet, spreading them out in a single layer. Cook for 10 minutes, stirring occasionally, until they begin to soften and turn golden brown.
- Introduce the diced yellow onion to the skillet, cooking alongside the potatoes for an additional 5 minutes until the onion becomes translucent and fragrant.
- Incorporate the diced Turkey Spam into the skillet, stirring to combine with the potatoes and onions. Cook for 5 minutes, allowing the Spam to lightly brown and release its flavors.
- Season the mixture with smoked paprika, freshly ground black pepper, and sea salt, stirring well to ensure even distribution of the spices.
- Create two wells in the hash mixture and pour the lightly beaten pasture-raised eggs into each well. Cover the skillet and cook for 3-4 minutes, or until the eggs are set to your desired doneness.
- Remove the skillet from heat and let it sit, covered, for 2 minutes to allow the flavors to meld together beautifully.
With its crispy potatoes, savory Turkey Spam, and perfectly runny eggs, this hash is a symphony of textures and flavors. Serve it straight from the skillet for a rustic presentation, or top with a sprinkle of fresh herbs for an extra touch of elegance.
Grilled Turkey Spam Sandwich with Avocado
Mondays are for easy, hearty meals that don’t skimp on flavor, and this Grilled Turkey Spam Sandwich with Avocado is my go-to. It’s a playful twist on the classic, with a creamy avocado spread that brings everything together.
Ingredients
- 4 slices of whole grain bread
- 1 can of turkey Spam, sliced into 8 pieces
- 1 ripe avocado, mashed
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 4 slices of sharp cheddar cheese
- 1 tbsp clarified butter
- 1/2 tsp smoked paprika
- Salt to taste
Instructions
- Heat a non-stick skillet over medium heat (350°F) and add clarified butter, ensuring the surface is evenly coated.
- Place the turkey Spam slices in the skillet, cooking for 3 minutes on each side until golden brown. Tip: For extra crispiness, press down lightly with a spatula.
- While the Spam cooks, mix mashed avocado, mayonnaise, Dijon mustard, and smoked paprika in a bowl. Season with salt to taste.
- Spread the avocado mixture evenly on one side of each bread slice.
- Layer two slices of bread with avocado spread, two slices of cooked turkey Spam, and one slice of cheddar cheese each. Top with the remaining bread slices, avocado side down.
- Return the skillet to medium heat. Grill each sandwich for 2-3 minutes per side, until the bread is toasted and the cheese has melted. Tip: Covering the skillet with a lid helps melt the cheese faster.
- Remove from heat and let rest for a minute before slicing. Tip: Letting it rest ensures the fillings set, making it easier to cut.
Rich in textures and flavors, this sandwich offers a delightful crunch from the Spam against the creamy avocado. Serve it with a side of sweet potato fries for a complete meal that’s both satisfying and slightly indulgent.
Turkey Spam Musubi
Kind of like a sushi roll but with a Hawaiian twist, Turkey Spam Musubi is my go-to when I crave something savory yet easy to whip up. It reminds me of the time I first tried it at a beachside shack in Oahu, where the salty ocean breeze perfectly complemented the dish’s umami flavors.
Ingredients
- 1 can (12 oz) of Spam, sliced into 8 even pieces
- 2 cups of sushi rice, cooked and seasoned with 1/4 cup of rice vinegar, 2 tbsp of sugar, and 1 tsp of salt
- 4 sheets of nori (seaweed), cut into halves
- 2 tbsp of soy sauce
- 1 tbsp of mirin
- 1 tbsp of granulated sugar
- 1 tbsp of neutral oil (like canola or vegetable oil)
Instructions
- In a small bowl, mix the soy sauce, mirin, and sugar until the sugar dissolves completely to create a glaze.
- Heat the neutral oil in a non-stick skillet over medium-high heat (350°F) and add the Spam slices. Cook for 2-3 minutes on each side until golden brown.
- Brush the Spam slices with the prepared glaze and cook for an additional 1 minute on each side to caramelize. Remove from heat and set aside.
- Place a half sheet of nori on a clean surface and position a musubi mold in the center. Fill the mold with 1/4 cup of seasoned sushi rice, pressing down firmly to compact.
- Top the rice with a glazed Spam slice, then add another 1/4 cup of rice on top of the Spam, pressing down gently.
- Carefully remove the mold and wrap the nori around the rice and Spam, sealing the edge with a bit of water to stick.
- Repeat the process with the remaining ingredients to make 8 musubis.
Each bite of this Turkey Spam Musubi offers a delightful contrast between the sticky, vinegared rice and the sweet, salty Spam. For an extra kick, serve with a side of wasabi or pickled ginger to elevate the flavors.
Turkey Spam and Egg Breakfast Tacos
Fridays at my house always call for something a little special to kickstart the weekend, and these Turkey Spam and Egg Breakfast Tacos have become our go-to. They’re a playful twist on the classic breakfast taco, combining the savory depth of turkey spam with the creamy texture of eggs, all wrapped in a warm tortilla. It’s a dish that reminds me of lazy weekend mornings and the joy of cooking with whatever’s in the fridge.
Ingredients
- 1 cup diced turkey spam
- 4 pasture-raised eggs, lightly beaten
- 1 tbsp clarified butter
- 4 small flour tortillas
- 1/4 cup shredded sharp cheddar cheese
- 1 tbsp finely chopped fresh cilantro
- 1/2 tsp smoked paprika
- Salt to taste
Instructions
- Heat a large non-stick skillet over medium heat and add the clarified butter, allowing it to melt evenly across the surface.
- Add the diced turkey spam to the skillet, cooking for 3-4 minutes until lightly browned and crispy on the edges. Tip: For extra crispiness, let the spam sit undisturbed for the first minute to develop a sear.
- Pour the lightly beaten eggs over the spam, stirring gently with a silicone spatula to scramble. Cook for 2-3 minutes until the eggs are softly set but still moist. Tip: Removing the eggs slightly before they’re fully cooked ensures they remain tender as they’ll continue to cook off the heat.
- Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable and slightly toasted.
- Divide the scrambled eggs and spam mixture evenly among the tortillas, topping each with shredded sharp cheddar cheese and a sprinkle of smoked paprika. Tip: The residual heat from the eggs will melt the cheese perfectly, creating a creamy texture.
- Garnish with finely chopped fresh cilantro and a pinch of salt to taste.
Zesty and satisfying, these tacos strike a beautiful balance between the smoky, salty spam and the richness of the eggs. Serve them with a side of fresh avocado slices or a drizzle of hot sauce for an extra kick that’ll wake up your taste buds.
Creamy Turkey Spam Pasta
Every now and then, I stumble upon a recipe that’s both a nod to nostalgia and a testament to simplicity. This Creamy Turkey Spam Pasta is one of those dishes that reminds me of lazy Sunday dinners, where the goal was to whip up something comforting without spending hours in the kitchen.
Ingredients
- 8 oz. dried penne pasta
- 1 tbsp. extra-virgin olive oil
- 1 cup diced Turkey Spam
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 tsp. freshly ground black pepper
- 1/4 tsp. kosher salt
- 1 tbsp. unsalted butter
- 1/4 cup chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook according to package instructions until al dente, about 11 minutes. Drain and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced Turkey Spam and cook until lightly browned, about 5 minutes, stirring occasionally.
- Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, being careful not to burn it.
- Pour the heavy cream into the skillet, stirring to combine with the Spam and garlic. Bring to a gentle simmer and cook for 2 minutes to slightly thicken the sauce.
- Reduce the heat to low and stir in the grated Parmesan cheese, black pepper, and salt until the cheese is fully melted and the sauce is smooth.
- Add the cooked pasta and unsalted butter to the skillet, tossing to coat the pasta evenly with the sauce.
- Garnish with chopped fresh parsley before serving.
Silky smooth with a hint of smokiness from the Turkey Spam, this pasta dish is a delightful twist on comfort food. Serve it with a crisp green salad or garlic bread to round out the meal.
Turkey Spam and Vegetable Stir Fry
Sometimes, the best meals come from the simplest ingredients lying around the kitchen. That’s exactly how this Turkey Spam and Vegetable Stir Fry came to be in my household—quick, satisfying, and packed with flavors that remind me of my college days when creativity in the kitchen was a must.
Ingredients
- 1 cup Turkey Spam, diced into 1/2-inch cubes
- 2 tbsp clarified butter
- 1 cup broccoli florets, blanched
- 1/2 cup carrots, julienned
- 1/4 cup red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1/2 tsp sesame oil
- 1/4 tsp red pepper flakes
Instructions
- Heat a large skillet over medium-high heat and add the clarified butter, allowing it to melt evenly across the surface.
- Add the diced Turkey Spam to the skillet, stirring occasionally until each piece is golden brown, about 3-4 minutes.
- Introduce the minced garlic to the skillet, sautéing for 30 seconds until fragrant, being careful not to burn.
- Toss in the blanched broccoli florets, julienned carrots, and sliced red bell pepper, stirring to combine with the Spam and garlic.
- Drizzle the soy sauce and sesame oil over the mixture, followed by a sprinkle of red pepper flakes for a subtle heat.
- Continue to stir-fry the ingredients for an additional 2-3 minutes, ensuring the vegetables remain crisp yet tender.
- Remove from heat and serve immediately for the best texture and flavor.
Best enjoyed straight from the skillet, this stir fry offers a delightful contrast between the savory Turkey Spam and the crisp, fresh vegetables. For an extra kick, a drizzle of sriracha or a sprinkle of toasted sesame seeds can elevate the dish to new heights.
Baked Turkey Spam Mac and Cheese
Wondering what to do with that can of turkey Spam sitting in your pantry? I was in the same boat until I decided to toss it into my mac and cheese for a twist on the classic comfort food. The result? A creamy, cheesy delight with a smoky, savory kick that’s become a weeknight favorite in my house.
Ingredients
- 8 ounces elbow macaroni
- 2 cups whole milk
- 2 cups sharp cheddar cheese, freshly grated
- 1 cup Gruyère cheese, freshly grated
- 1/2 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 can (12 ounces) turkey Spam, diced into 1/2-inch cubes
- 1/2 cup panko breadcrumbs
- 2 tablespoons clarified butter, melted
- Salt, to season
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 8 minutes. Drain and set aside.
- In a saucepan over medium heat, melt the unsalted butter. Whisk in the flour and cook for 1 minute to form a roux.
- Gradually whisk in the whole milk, ensuring no lumps remain. Bring to a simmer and cook until the mixture thickens, about 5 minutes.
- Remove from heat and stir in the Dijon mustard, smoked paprika, cayenne pepper, and both cheeses until fully melted and smooth.
- Fold in the cooked macaroni and diced turkey Spam, then transfer to the prepared baking dish.
- In a small bowl, mix the panko breadcrumbs with the melted clarified butter. Sprinkle evenly over the mac and cheese.
- Bake for 25 minutes, or until the top is golden and the sauce is bubbly.
- Let stand for 5 minutes before serving to allow the sauce to set.
Every bite of this Baked Turkey Spam Mac and Cheese is a perfect balance of creamy, cheesy goodness with the unexpected but welcome smokiness of the Spam. Serve it straight from the oven with a crisp green salad to cut through the richness, or enjoy it as is for the ultimate comfort food experience.
Turkey Spam and Pineapple Skewers
How many times have you stared into your fridge, wondering what to make with that odd assortment of ingredients? That’s exactly how these Turkey Spam and Pineapple Skewers came to be in my kitchen—a happy accident that turned into a weeknight favorite.
Ingredients
- 1 cup Turkey Spam, cubed into 1-inch pieces
- 1 cup fresh pineapple, cubed into 1-inch pieces
- 2 tbsp clarified butter, melted
- 1 tbsp raw honey
- 1 tsp smoked paprika
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
Instructions
- Preheat your grill to medium-high heat, approximately 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
- In a small bowl, whisk together the melted clarified butter, raw honey, smoked paprika, sea salt, and black pepper until fully combined.
- Thread the Turkey Spam and pineapple cubes alternately onto skewers, leaving a small space between each piece for even cooking.
- Brush the skewers generously with the honey-butter mixture, ensuring each piece is well coated for maximum flavor.
- Place the skewers on the preheated grill, cooking for 3-4 minutes per side, or until the Spam is lightly charred and the pineapple is caramelized.
- Remove the skewers from the grill and let them rest for 2 minutes before serving to allow the juices to redistribute.
Now, these skewers offer a delightful contrast of textures—the crispy, smoky exterior of the Spam against the juicy, sweet pineapple. For an extra touch, drizzle with a bit more honey right before serving, or pair with a crisp, green salad to balance the richness.
Turkey Spam Fried Noodles
Every now and then, I stumble upon a dish that’s both a nod to nostalgia and a testament to creativity in the kitchen. That’s exactly what happened with these Turkey Spam Fried Noodles, a dish that brings together the convenience of Spam with the heartiness of turkey and the comfort of noodles. It’s a weeknight savior in my home, and I’m thrilled to share it with you.
Ingredients
- 8 oz dried wheat noodles
- 1 cup Turkey Spam, diced into 1/2-inch cubes
- 2 tbsp clarified butter
- 3 cloves garlic, minced
- 1/2 cup carrots, julienned
- 1/2 cup green bell pepper, thinly sliced
- 2 pasture-raised eggs, lightly beaten
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1/2 tsp white pepper
- 1/4 cup green onions, sliced
Instructions
- Bring a large pot of water to a rolling boil over high heat. Add the dried wheat noodles and cook according to package instructions until al dente, about 8 minutes. Drain and set aside.
- Heat a large wok or skillet over medium-high heat. Add the clarified butter, allowing it to melt and coat the pan evenly.
- Add the diced Turkey Spam to the wok. Cook, stirring occasionally, until the cubes are golden brown on all sides, about 4 minutes. Tip: For extra crispiness, let the Spam sit undisturbed for a minute before stirring.
- Push the Spam to one side of the wok. Add the minced garlic, julienned carrots, and sliced green bell pepper to the other side. Stir-fry for 2 minutes until the vegetables are slightly softened but still crisp.
- Pour the lightly beaten eggs into the center of the wok. Let them set for 30 seconds before scrambling gently with a spatula, combining them with the vegetables and Spam.
- Add the cooked noodles to the wok, followed by the soy sauce, oyster sauce, and white pepper. Toss everything together until the noodles are evenly coated and heated through, about 2 minutes. Tip: Use tongs for easier mixing and to prevent the noodles from breaking.
- Garnish with sliced green onions and serve immediately. Tip: For an extra kick, serve with a side of chili oil or sriracha.
Combining the savory depth of Turkey Spam with the silky texture of perfectly cooked noodles, this dish is a delightful play of flavors and textures. Try serving it with a crisp, cold beer to cut through the richness, or pack it for lunch—it’s just as good the next day.
Turkey Spam and Rice Casserole
This Turkey Spam and Rice Casserole is a dish that brings back memories of my grandmother’s kitchen, where simplicity met flavor in the most comforting ways. Today, I’m sharing my twist on this classic, perfect for those busy weeknights when you crave something hearty without the hassle.
Ingredients
- 1 cup long-grain white rice, rinsed
- 1 tbsp clarified butter
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 can (12 oz) Turkey Spam, cubed
- 1 cup low-sodium chicken broth
- 1 cup whole milk
- 1/2 cup grated sharp cheddar cheese
- 1/4 cup finely chopped fresh parsley
- 1/2 tsp smoked paprika
- Salt and freshly ground black pepper, to season
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with clarified butter.
- In a medium saucepan, melt the remaining clarified butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cubed Turkey Spam, cooking for another 2 minutes until the Spam is lightly browned.
- Add the rinsed rice to the saucepan, stirring to coat the grains with the butter and Spam mixture, about 1 minute.
- Pour in the chicken broth and whole milk, then season with smoked paprika, salt, and pepper. Bring to a simmer.
- Transfer the mixture to the prepared baking dish, cover tightly with aluminum foil, and bake for 25 minutes.
- Remove the foil, sprinkle the grated cheddar cheese evenly over the top, and bake uncovered for an additional 10 minutes, or until the cheese is bubbly and golden.
- Garnish with freshly chopped parsley before serving.
Ultimate comfort in every bite, this casserole boasts a creamy texture with the smoky undertones of Turkey Spam and the sharpness of cheddar. Try serving it with a side of steamed green beans for a complete meal that’s sure to satisfy.
Turkey Spam Pizza with Fresh Basil
Remember those lazy Sunday afternoons when you’d raid the fridge for whatever leftovers you could find to whip up something unexpectedly delicious? That’s exactly how this Turkey Spam Pizza with Fresh Basil came to be in my kitchen. It’s a quirky twist on the classic pizza that’s both comforting and a conversation starter.
Ingredients
- 1 pre-made pizza dough (12-inch)
- 1/2 cup tomato sauce, preferably San Marzano
- 1 cup shredded mozzarella cheese, low-moisture
- 1/2 cup Turkey Spam, diced into 1/4-inch cubes
- 1/4 cup fresh basil leaves, chiffonade
- 1 tbsp extra virgin olive oil
- 1/2 tsp red pepper flakes
- 1/4 tsp sea salt, finely ground
Instructions
- Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside to ensure a crispy crust.
- On a lightly floured surface, stretch the pizza dough to a 12-inch circle, aiming for an even thickness to avoid uneven cooking.
- Brush the dough with extra virgin olive oil, then evenly spread the tomato sauce, leaving a 1/2-inch border for the crust.
- Sprinkle the shredded mozzarella cheese over the sauce, ensuring full coverage for a perfectly melted base.
- Distribute the diced Turkey Spam evenly across the pizza, followed by a sprinkle of red pepper flakes and sea salt for a balanced flavor profile.
- Transfer the pizza onto the preheated stone or sheet and bake for 12-14 minutes, or until the crust is golden and the cheese is bubbly with slight browning.
- Immediately after removing from the oven, garnish with fresh basil chiffonade to add a bright, aromatic finish.
Let this pizza cool for a minute before slicing to allow the cheese to set slightly. The combination of the savory Turkey Spam with the fresh basil creates a delightful contrast, making each bite a perfect blend of comfort and freshness. Serve it with a side of arugula salad dressed lightly in lemon vinaigrette to cut through the richness.
Turkey Spam and Bean Soup
Kicking off the week with a comfort dish that’s been a staple in my kitchen during chilly evenings, this Turkey Spam and Bean Soup is a hearty, flavorful bowl that’s surprisingly easy to whip up. I remember the first time I tried adding Turkey Spam to my soup; it was a game-changer, offering a smoky depth that regular ham just couldn’t match.
Ingredients
- 1 tablespoon olive oil
- 1 cup diced Turkey Spam
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken stock, preferably homemade
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt, to adjust seasoning
- Freshly ground black pepper, to adjust seasoning
- 2 cups baby spinach, loosely packed
Instructions
- Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
- Add diced Turkey Spam and cook until lightly browned, stirring occasionally, about 5 minutes.
- Stir in chopped onion and minced garlic, cooking until the onion is translucent, about 3 minutes.
- Pour in chicken stock, scraping the bottom of the pot to release any browned bits.
- Add cannellini beans, smoked paprika, and dried thyme, then bring the mixture to a simmer.
- Reduce heat to low and let the soup simmer uncovered for 20 minutes to meld the flavors.
- Season with salt and freshly ground black pepper, adjusting to your preference.
- Stir in baby spinach just until wilted, about 1 minute.
- Remove from heat and let stand for 5 minutes before serving.
Giving this soup a few minutes to rest before serving allows the flavors to deepen even further. The Turkey Spam adds a delightful smokiness, while the beans and spinach bring a comforting heartiness to every spoonful. Serve it with a slice of crusty bread for dipping, and you’ve got a meal that’s both satisfying and simple to make.
Turkey Spam Tacos with Lime Crema
Diving into the world of unconventional taco fillings, I stumbled upon a combination that’s both nostalgic and surprisingly gourmet. Turkey Spam Tacos with Lime Crema is my latest obsession, blending the savory depth of turkey spam with the bright zing of lime crema. It’s a dish that reminds me of summer nights when experimenting in the kitchen leads to the most memorable meals.
Ingredients
- 1 cup turkey spam, diced into 1/4-inch cubes
- 8 small corn tortillas
- 1/2 cup sour cream
- 1 tbsp fresh lime juice
- 1 tsp lime zest
- 1/4 tsp kosher salt
- 1/4 cup cilantro, finely chopped
- 1/2 cup red cabbage, thinly sliced
- 1 avocado, sliced
- 1 tbsp olive oil
Instructions
- Heat olive oil in a non-stick skillet over medium-high heat until shimmering, about 1 minute.
- Add diced turkey spam to the skillet, cooking until each piece is golden brown and crispy on all sides, approximately 5-7 minutes. Tip: Resist the urge to stir too often to ensure a good sear.
- While the spam cooks, combine sour cream, lime juice, lime zest, and kosher salt in a small bowl to create the lime crema. Whisk until smooth. Tip: For a thinner consistency, add a teaspoon of water at a time until desired texture is achieved.
- Warm corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable and slightly charred. Tip: Keep tortillas warm by wrapping them in a clean kitchen towel until ready to serve.
- Assemble tacos by placing a spoonful of turkey spam on each tortilla, followed by a drizzle of lime crema, a sprinkle of cilantro, slices of avocado, and a handful of red cabbage.
Combining the crispy, salty turkey spam with the creamy, tangy lime crema creates a taco that’s bursting with textures and flavors. Serve these tacos with an extra lime wedge on the side for those who love an extra punch of acidity.
Turkey Spam and Scallion Pancakes
Yesterday, I stumbled upon a recipe that’s a quirky twist on the classic scallion pancakes, and I just had to share it with you. It’s a delightful fusion that brings together the savory goodness of turkey spam with the crispy, flaky texture of traditional scallion pancakes. Perfect for those days when you’re craving something different yet comforting.
Ingredients
- 1 cup all-purpose flour, sifted
- 1/2 teaspoon kosher salt
- 1/2 cup boiling water
- 2 tablespoons clarified butter, melted
- 1/2 cup finely diced turkey spam
- 1/4 cup scallions, thinly sliced
- 2 tablespoons vegetable oil, for frying
Instructions
- In a large mixing bowl, combine sifted all-purpose flour and kosher salt. Gradually add boiling water, stirring continuously until a shaggy dough forms.
- Transfer the dough onto a lightly floured surface and knead for 5 minutes, or until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
- Divide the dough into 4 equal portions. Roll each portion into a thin circle, about 6 inches in diameter.
- Brush each dough circle with melted clarified butter, then evenly sprinkle with diced turkey spam and sliced scallions.
- Roll the dough tightly into a log, then coil the log into a spiral. Flatten the spiral gently with your palm, then roll out again into a 6-inch circle.
- Heat vegetable oil in a non-stick skillet over medium heat (350°F). Cook each pancake for 3-4 minutes on each side, or until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain any excess oil. Serve immediately for the best texture.
Mouthwatering doesn’t even begin to describe these pancakes. The crispy exterior gives way to layers of savory turkey spam and fresh scallions, making each bite a perfect balance of textures and flavors. Try serving them with a side of spicy mayo for an extra kick!
Turkey Spam and Kimchi Fried Rice
Over the years, I’ve come to realize that the best meals often come from the most unexpected combinations. That’s exactly how I felt when I first whipped up this Turkey Spam and Kimchi Fried Rice—a dish that’s as comforting as it is bold in flavor. It’s my go-to when I need something quick yet satisfying, and I love how it brings together the umami of spam with the tangy kick of kimchi.
Ingredients
- 1 cup jasmine rice, cooked and cooled
- 1/2 cup Turkey Spam, diced into 1/4-inch cubes
- 1/2 cup kimchi, roughly chopped
- 2 tbsp kimchi juice
- 2 tbsp clarified butter
- 1/4 cup scallions, thinly sliced
- 2 pasture-raised eggs, lightly beaten
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp freshly ground black pepper
Instructions
- Heat a large non-stick skillet over medium-high heat and add 1 tbsp of clarified butter, ensuring the pan is evenly coated.
- Add the diced Turkey Spam to the skillet, cooking for 2-3 minutes until lightly browned. Tip: For extra crispiness, let the spam sit undisturbed for the first minute.
- Push the spam to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs gently until just set, about 1 minute.
- Add the remaining 1 tbsp of clarified butter to the skillet, followed by the cooked jasmine rice. Stir-fry for 2 minutes, breaking up any clumps.
- Incorporate the kimchi and kimchi juice into the rice mixture, stirring continuously for another 2 minutes to evenly distribute the flavors.
- Drizzle the soy sauce and sesame oil over the rice, tossing to combine. Tip: Adjust the heat to prevent the rice from sticking to the pan.
- Finish by mixing in the scallions and black pepper, cooking for an additional 30 seconds. Tip: For a vibrant color, add the scallions last to preserve their brightness.
Combining the savory depth of Turkey Spam with the fiery zest of kimchi creates a fried rice that’s irresistibly flavorful. The grains are perfectly separate, with just the right amount of chew, while the eggs add a soft contrast. Serve it with a side of pickled vegetables to cut through the richness, or top it with a fried egg for an extra layer of decadence.
Turkey Spam and Sweet Corn Chowder
On a chilly evening that begged for something hearty and comforting, I found myself rummaging through the pantry, landing on a can of turkey Spam and some sweet corn. It was then that the idea for this chowder was born—a dish that’s as easy to make as it is satisfying to eat.
Ingredients
- 1 tablespoon clarified butter
- 1 cup diced turkey Spam
- 1/2 cup finely chopped yellow onion
- 2 cloves garlic, minced
- 2 cups fresh sweet corn kernels
- 1 medium russet potato, peeled and diced into 1/2-inch cubes
- 3 cups chicken stock, preferably homemade
- 1/2 cup heavy cream
- 1/4 teaspoon smoked paprika
- Salt and freshly ground black pepper, to season
- 2 tablespoons chopped fresh chives, for garnish
Instructions
- In a large pot over medium heat, melt the clarified butter until it shimmers.
- Add the diced turkey Spam and cook, stirring occasionally, until lightly browned, about 5 minutes. Tip: Browning the Spam adds a depth of flavor to the chowder.
- Stir in the chopped onion and minced garlic, cooking until the onion is translucent, about 3 minutes.
- Add the sweet corn kernels and diced potato, stirring to combine with the Spam and onions.
- Pour in the chicken stock, bringing the mixture to a boil. Then, reduce the heat to low and simmer until the potatoes are tender, about 15 minutes. Tip: Simmering gently ensures the potatoes cook evenly without falling apart.
- Stir in the heavy cream and smoked paprika, heating through for another 2 minutes. Season with salt and freshly ground black pepper to taste.
- Ladle the chowder into bowls and garnish with chopped fresh chives. Tip: For an extra touch of elegance, serve with a side of crusty bread for dipping.
Finished with a sprinkle of chives, this chowder boasts a creamy texture with the smoky sweetness of corn and the savory punch of turkey Spam. It’s a dish that turns simple ingredients into something unexpectedly luxurious, perfect for those nights when you need a quick yet comforting meal.
Conclusion
Zesty and versatile, these 18 turkey Spam recipes are sure to spice up any meal, from breakfast to dinner! Whether you’re a Spam enthusiast or just looking for something new, there’s a dish here for every occasion. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the love on Pinterest. Happy cooking!
