Turkey Recipes for All Occasions

Turkey is one of my favorite meats to use when I make dinner for my family. I regularly use ground turkey (93% lean) as a substitute for ground beef, and it usually works quite well in most recipes.

Turkey is a healthy, naturally lean protein that provides a great source of energy, B vitamins, zinc, magnesium, and selenium. Turkey is rich in amino acids such as tryptophan and glutamine, both of which are important for joint health and mobility. Dark meat contains more iron and vitamin B12.

June is National Turkey Lovers Month (as declared by the National Turkey Federation). People often reserve roasting a turkey for Thanksgiving since it can be time-consuming without the motivation of a holiday. But roasting a boneless turkey breast can cut the time in half, making it a great option for weeknights all year long. It also lends itself to making quick use of leftovers.

Try these tips when preparing turkey any time of year:

• Keep raw meat separate from produce and other foods by using different cutting boards when prepping foods in the kitchen.
• When cooking turkey, the recommended internal temperature is 165 degrees Fahrenheit. Test the piece of meat in three places: breast, inner thigh, and inner wing.
• Try seasoning the turkey with herbs and spices instead of salt.
• Turkey pairs well with whole grains and vegetables for a complete, well-balanced meal.

We’re sharing three of our favorite Grow Fit®-inspired turkey recipes for you to try. Add them to your dinner menu and see if the kids want to help. Who knows, they could land in your regular rotation!

Mozzarella-Stuffed Turkey Meatballs (Serves 4 to 6)

Ingredients:

4 Tbsp. olive oil
1 lb. ground turkey
2 garlic cloves, minced
1 egg
½ cup grated Parmesan
2 tsp. Italian seasoning
2 tsp. parsley, dried or fresh
1 cup whole wheat panko
Salt & pepper to taste
Up to ½ cup lukewarm water
4 oz. mozzarella, bite-size pieces*

Directions: 

1. Preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper.
2. Heat 4 Tablespoons of olive oil in a large skillet over medium heat. Allow the oil to simmer while you prepare the meatballs (you want the pan to be very hot).
3. For young assistants: Combine the ground turkey, garlic, egg, grated cheese, parsley, Italian seasoning, salt, pepper, and panko.
4. Slowly add the water a few Tablespoons at a time. The mixture should be moist but hold its shape when rolled into a meatball.
5. For young assistants: Scoop 1 Tablespoon of meat into a small ball. Press a piece of cheese in the center, then cover it with another scoop of meat. Roll to seal in the cheese. Repeat with all the remaining meat and cheese. Wash your hands well afterwards!
6. Sear the meatballs in the hot oil in batches for about 2 minutes on each side.
7. Place the semi-cooked meatballs on the baking sheet. Bake for 10 to 12 minutes to finish cooking them through.
8. Serve with your favorite whole grain pasta and marinara sauce. 

*You could substitute 4 pieces of string cheese, cut up into bite-size chunks.

Leftover Turkey Noodle Casserole (Serves 4)

Ingredients:

8 oz. whole wheat egg noodles
3 cups leftover turkey breast, chopped
12 oz. frozen mixed vegetables, thawed
1 can (10.5 oz.) cream of chicken soup (light)
1 cup light sour cream
⅓ cup low-fat milk
1 ¼ tsp. thyme
½ tsp. sage
¼ cup grated Parmesan
1 ½ cups mozzarella, shredded
Salt & pepper to taste

Directions:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Cook the noodles according to package directions. Drain well.
3. For young assistants: While the noodles are going, place the soup, sour cream, milk, thyme, sage, Parmesan, and 1 cup of mozzarella in a large mixing bowl.
4. Add the chopped turkey, mixed vegetables, and cooked pasta. Stir to combine.
5. Spoon mixture into a greased 2-quart baking dish. Top with remaining cheese.
6. Bake for 25 to 30 minutes or until heated through. 

One Pan Turkey & Zucchini Skillet (Serves 4 to 6)

Ingredients:

Directions:

1. Heat a large skillet over medium-high heat. Add the olive oil and ground turkey. Use a spatula to break it apart.
2. Add the onion and zucchini. Stir and let them soften.
3. For young assistants: Add the garlic and sprinkle in the seasonings: paprika, chili powder, oregano, salt, and pepper. Mix and sauté for about 30 seconds.
4. Add the drained tomatoes. Simmer for 10 minutes before serving.

Optional add-ins include bell peppers, baby spinach, sliced mushrooms, and diced carrots.