misplaced-in-az
Well-known member
What is your favorite TNT way to use ground turkey for meatballs or meatloaf and keep it moist and flavorful? TIA for your help.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Using ground turkey.
- Thread starter misplaced-in-az
- Start date
michael-in-phoenix
Well-known member
Rec: Albondigas (Mexican Meatball Soup) calls for a mixture of half ground pork and...
...half ground beef. I have subbed all ground turkey and found it to be just as tender and flavorful as the original. And cheaper!
I think because the meatballs are seasoned and the broth is as well, the substitution of the turkey isn't really noticeable. (Carnitas recipe follows, in case you want to make the broth for the soup. Kind of a long way to go to use up some ground turkey, but, hey, both of these freeze well, and are well received by family or guests.)
Albondigas (Mexican Meatball Soup)
1/2 pound lean ground beef
1/2 pound lean ground pork
1 large egg, lightly beaten
1/4 cup chopped cilantro
1/2 tsp. dried Mexican oregano leaves,
crushed
1/8 tsp. black pepper, freshly ground
1/4 cup long grain rice, uncooked
2 medium carrots, sliced
2 medium potatoes, peeled and cubed (1/2"
to 3/4" cube)
1 6 oz. can tomato paste
Broth from one recipe of Carnitas, about
4 quarts of liquid
Skim fat that rises to the surface of
the broth with a spoon. Remove as much
as you can, but a little bit left in
the soup will intensify the flavor. Strain
the broth through a colander lined with
cheesecloth, to remove whole spices, onion,
etc. Return to stockpot and hold, off heat.
In a large bowl, combine egg, cilantro,
oregano and pepper. Add ground beef and
ground pork, uncooked rice and mix well.
Form meat mixture into balls approximately 1
to 1 1/2 inches in diameter.
Return stockpot to heat and bring broth to
simmer. Add tomato paste and stir to mix
well. Add sliced carrots and simmer for 5
minutes. Carefully add meatballs, a few at a
time, until they are all in the pot. (Don't
splash and burn yourself!) Add potatoes and
bring the pot to a boil. Immediately lower
heat to simmer. Simmer about 30 minutes, or
until meatballs and veggies are done. Ladle
into bowls and serve with warm tortillas.
Makes 8 to 10 servings.
Notes: I don't salt the soup until it is
done, then I correct the salt, if necessary.
Sometimes I cheat and add a teaspoon of Knorr
granulated chicken bouillon instead of salt.
It is typical of commercial bouillons in that
it is mostly salt anyway.
You can add water to the broth to make 4
quarts if you are a bit short, but I usually
make up for the addition by adding 1/2
teaspoon of bouillon along with the water.
It seems to help keep the flavor from getting
too diluted. This rarely happens if you've
kept enough water in the stockpot to cover
the meat while you're making the carnitas.
Also, for you haters of cilantro, parsley can
be substituted. (But don't come cryin' to me
if it just doesn't taste right! Just
teasin'!).
Enjoy!
CARNITAS (translated: "little meats")
1 4 to 5 pound pork shoulder or butt, left
whole, bone-in, but trimmed of large
pieces of exterior fat and rind
1 large yellow onion, peeled, quartered
1 Tbsp. coriander seeds (whole seeds, NOT
ground)
1 1/2 tsp. cumin seeds (whole, not ground)
2 tsp. dry oregano leaves (not ground)
2 bay leaves
water
Place all ingedients into a 6 to 8 quart
stock pot. Pour in enough water to just
cover the meat.
Heat to a boil, reduce to a slow simmer,
cover and allow to cook until meat easily
shreds with two forks. This takes somewhere
between 3 and 5 hours. Add more boiling
water, as necessary, to keep meat covered.
Heat oven to 450 degrees F.
Remove meat from the stock pot and place in a
large 13" x 9" roasting pan. (Reserve
broth for Albondigas). Gently pull meat
apart, discarding excess fat, bone and any
connective tissue. Meat should be in small
to medium-size chunks, spread out in the pan.
Bake, uncovered, in the 450 degree oven until
the meat is browned and sizzling hot, about
20 minutes. Remove from oven, place meat on
warmed platter and serve.
Makes 6 to 8 servings.
Notes: The key to getting the flavor just
right is not to be too heavy-handed with the
spices. By using the whole seeds when
simmering the pork, you are able to impart a
flavor that does not overpower the meat.
Also, as a minor point, Mexican oregano is
best in this dish, not the Mediterranean
oregano.
The meat makes an excellent entree by itself,
but our habit is to use it as an absolutely
fantastic filling for burritos, tacos,
tortas, and a topping for tostadas. Excellent
with fresh salsa, sour cream, white or yellow
cheeses, etc.
Enjoy!
Michael
...half ground beef. I have subbed all ground turkey and found it to be just as tender and flavorful as the original. And cheaper!
I think because the meatballs are seasoned and the broth is as well, the substitution of the turkey isn't really noticeable. (Carnitas recipe follows, in case you want to make the broth for the soup. Kind of a long way to go to use up some ground turkey, but, hey, both of these freeze well, and are well received by family or guests.)
Albondigas (Mexican Meatball Soup)
1/2 pound lean ground beef
1/2 pound lean ground pork
1 large egg, lightly beaten
1/4 cup chopped cilantro
1/2 tsp. dried Mexican oregano leaves,
crushed
1/8 tsp. black pepper, freshly ground
1/4 cup long grain rice, uncooked
2 medium carrots, sliced
2 medium potatoes, peeled and cubed (1/2"
to 3/4" cube)
1 6 oz. can tomato paste
Broth from one recipe of Carnitas, about
4 quarts of liquid
Skim fat that rises to the surface of
the broth with a spoon. Remove as much
as you can, but a little bit left in
the soup will intensify the flavor. Strain
the broth through a colander lined with
cheesecloth, to remove whole spices, onion,
etc. Return to stockpot and hold, off heat.
In a large bowl, combine egg, cilantro,
oregano and pepper. Add ground beef and
ground pork, uncooked rice and mix well.
Form meat mixture into balls approximately 1
to 1 1/2 inches in diameter.
Return stockpot to heat and bring broth to
simmer. Add tomato paste and stir to mix
well. Add sliced carrots and simmer for 5
minutes. Carefully add meatballs, a few at a
time, until they are all in the pot. (Don't
splash and burn yourself!) Add potatoes and
bring the pot to a boil. Immediately lower
heat to simmer. Simmer about 30 minutes, or
until meatballs and veggies are done. Ladle
into bowls and serve with warm tortillas.
Makes 8 to 10 servings.
Notes: I don't salt the soup until it is
done, then I correct the salt, if necessary.
Sometimes I cheat and add a teaspoon of Knorr
granulated chicken bouillon instead of salt.
It is typical of commercial bouillons in that
it is mostly salt anyway.
You can add water to the broth to make 4
quarts if you are a bit short, but I usually
make up for the addition by adding 1/2
teaspoon of bouillon along with the water.
It seems to help keep the flavor from getting
too diluted. This rarely happens if you've
kept enough water in the stockpot to cover
the meat while you're making the carnitas.
Also, for you haters of cilantro, parsley can
be substituted. (But don't come cryin' to me
if it just doesn't taste right! Just
teasin'!).
Enjoy!
CARNITAS (translated: "little meats")
1 4 to 5 pound pork shoulder or butt, left
whole, bone-in, but trimmed of large
pieces of exterior fat and rind
1 large yellow onion, peeled, quartered
1 Tbsp. coriander seeds (whole seeds, NOT
ground)
1 1/2 tsp. cumin seeds (whole, not ground)
2 tsp. dry oregano leaves (not ground)
2 bay leaves
water
Place all ingedients into a 6 to 8 quart
stock pot. Pour in enough water to just
cover the meat.
Heat to a boil, reduce to a slow simmer,
cover and allow to cook until meat easily
shreds with two forks. This takes somewhere
between 3 and 5 hours. Add more boiling
water, as necessary, to keep meat covered.
Heat oven to 450 degrees F.
Remove meat from the stock pot and place in a
large 13" x 9" roasting pan. (Reserve
broth for Albondigas). Gently pull meat
apart, discarding excess fat, bone and any
connective tissue. Meat should be in small
to medium-size chunks, spread out in the pan.
Bake, uncovered, in the 450 degree oven until
the meat is browned and sizzling hot, about
20 minutes. Remove from oven, place meat on
warmed platter and serve.
Makes 6 to 8 servings.
Notes: The key to getting the flavor just
right is not to be too heavy-handed with the
spices. By using the whole seeds when
simmering the pork, you are able to impart a
flavor that does not overpower the meat.
Also, as a minor point, Mexican oregano is
best in this dish, not the Mediterranean
oregano.
The meat makes an excellent entree by itself,
but our habit is to use it as an absolutely
fantastic filling for burritos, tacos,
tortas, and a topping for tostadas. Excellent
with fresh salsa, sour cream, white or yellow
cheeses, etc.
Enjoy!
Michael
michael-in-phoenix
Well-known member
For something more simple and quick, I usually brown it with some spices and...
either go mexican and use it for taco filling, or go greek and make some yogurt sauce and stuff warm pita bread with it.
For the greek version, I usually saute some coarsely chopped onion, green pepper, garlic and greek oregano in a large saute pan with plenty of fruity olive oil.
I let this cool a bit, and then pour it over the ground turkey. I add about 1/4 cup of good soy sauce (secret ingredient), the juice of two fresh lemons, and a full teaspoon of coarsely ground black pepper (per 20 oz. package of turkey). I usually add a bit of salt as well, but the soy sauce tends to take care of that. Then I mix it all with my hands and form into patties for grilling on the barbeque. You can also fry them or bake them in the oven, but grilling seems to bring out the best flavor in them.
Break the patties into large chunks on your plate and stuff a warm pita with meat, greek yogurt sauce (tzatziki (sp?)), a bit of chopped tomato if you like, and some crumbled feta cheese. MMmmmmm!!
Enjoy!
Michael
either go mexican and use it for taco filling, or go greek and make some yogurt sauce and stuff warm pita bread with it.
For the greek version, I usually saute some coarsely chopped onion, green pepper, garlic and greek oregano in a large saute pan with plenty of fruity olive oil.
I let this cool a bit, and then pour it over the ground turkey. I add about 1/4 cup of good soy sauce (secret ingredient), the juice of two fresh lemons, and a full teaspoon of coarsely ground black pepper (per 20 oz. package of turkey). I usually add a bit of salt as well, but the soy sauce tends to take care of that. Then I mix it all with my hands and form into patties for grilling on the barbeque. You can also fry them or bake them in the oven, but grilling seems to bring out the best flavor in them.
Break the patties into large chunks on your plate and stuff a warm pita with meat, greek yogurt sauce (tzatziki (sp?)), a bit of chopped tomato if you like, and some crumbled feta cheese. MMmmmmm!!
Enjoy!
Michael
Misplaced, Hi... and do hope that you're feeling better... I use>>>
ground turkey almost exclusively, wherever the recipe calls for ground meat.
I cannot tell you exactly what I do for my meatloaf, regarding spices & herbs, cause each time is different, and I just throw things into the bowl.... ie, garlic, dried soup mixes, salt & pepper, dijon mustard, lemon juice.... for a few, LOL... anyway, the secret to a moist loaf....I discovered a few years ago, and that is to add fresh milk to the mixture, and, also, for the binder, along with the eggs, I use panko flakes, in place of breadcrumbs. Do try those two ingredients in your next loaf and let me know how it turned out.
ground turkey almost exclusively, wherever the recipe calls for ground meat.
I cannot tell you exactly what I do for my meatloaf, regarding spices & herbs, cause each time is different, and I just throw things into the bowl.... ie, garlic, dried soup mixes, salt & pepper, dijon mustard, lemon juice.... for a few, LOL... anyway, the secret to a moist loaf....I discovered a few years ago, and that is to add fresh milk to the mixture, and, also, for the binder, along with the eggs, I use panko flakes, in place of breadcrumbs. Do try those two ingredients in your next loaf and let me know how it turned out.
michael-in-phoenix
Well-known member
The greek version goes well with this REC: Greek Rice.
Greek Rice
1 cup uncooked rice
1 cup low-sodium chicken broth
1 cup water
1 Tbsp. olive oil
1 medium onion, chopped
1 cup sliced mushrooms
2 garlic cloves, minced
1 Tbsp. lemon juice
1/2 tsp. dried oregano
6 cups fresh spinach, stems trimmed, washed,
patted dry, and coarsely chopped
4 oz. feta cheese, crumbled
Fresh ground pepper
1. In a medium saucepan over medium heat, combine rice, chicken broth, and water. Bring to a boil, cover, reduce heat, and simmer for 15 minutes. Transfer to a serving bowl.
2. In a skillet, heat oil. Saute onion, mushrooms, and garlic for 5 to 7 minutes. Stir in lemon juice and oregano. Add spinach, cheese, and pepper, tossing until spinach is slightly wilted. Toss with rice and serve.
Notes: I use a bag of triple-washed baby spinach to save time.
I also use more feta than the recipe calls for, but that is a matter of taste. I add about 6 to 8 ounces.
Good stuff!
Enjoy!
Michael
Greek Rice
1 cup uncooked rice
1 cup low-sodium chicken broth
1 cup water
1 Tbsp. olive oil
1 medium onion, chopped
1 cup sliced mushrooms
2 garlic cloves, minced
1 Tbsp. lemon juice
1/2 tsp. dried oregano
6 cups fresh spinach, stems trimmed, washed,
patted dry, and coarsely chopped
4 oz. feta cheese, crumbled
Fresh ground pepper
1. In a medium saucepan over medium heat, combine rice, chicken broth, and water. Bring to a boil, cover, reduce heat, and simmer for 15 minutes. Transfer to a serving bowl.
2. In a skillet, heat oil. Saute onion, mushrooms, and garlic for 5 to 7 minutes. Stir in lemon juice and oregano. Add spinach, cheese, and pepper, tossing until spinach is slightly wilted. Toss with rice and serve.
Notes: I use a bag of triple-washed baby spinach to save time.
I also use more feta than the recipe calls for, but that is a matter of taste. I add about 6 to 8 ounces.
Good stuff!
Enjoy!
Michael
Not meatballs/loaf, but very flavorful - REC: Ground Turkey in Lettuce Cups (Lettuce Wraps)
This is one of our tried and true favs. Easy and re-heats well.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=16&msgid=42
This is one of our tried and true favs. Easy and re-heats well.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=16&msgid=42
If you can handle some spices, EPI's Spicy Turkey Burgers is a
great recipe...link below.
http://www.epicurious.com/recipes/recipe_views/views/109795
great recipe...link below.
http://www.epicurious.com/recipes/recipe_views/views/109795
misplaced-in-az
Well-known member
Thanks everyone. I will give these (m)
I keep hitting the wrong key!!! i will give these ideas a try. Thanks again
I keep hitting the wrong key!!! i will give these ideas a try. Thanks again
misplaced-in-az
Well-known member
Michael,
I made the soup when you posted it at the "old Gail's" and it was excellent. However, at that time I used just low fat hamburger. I also adjusted the seasonings, as we are not crazy about mexican flavorings. The Greek Rice sounds interesting. Will give it a try soon.
I made the soup when you posted it at the "old Gail's" and it was excellent. However, at that time I used just low fat hamburger. I also adjusted the seasonings, as we are not crazy about mexican flavorings. The Greek Rice sounds interesting. Will give it a try soon.
Panko flakes! Brilliant. I will try it next time. I use 1/2 gr beef and 1/2 ground turkey for
most of my "ground" beef dishes these days. I just made a big crock pot full of chili for work today and used the 1/2 and 1/2 mix and it's delish. It's getting gobbled up as I speak.
most of my "ground" beef dishes these days. I just made a big crock pot full of chili for work today and used the 1/2 and 1/2 mix and it's delish. It's getting gobbled up as I speak.
carianna-in-wa
Well-known member
Ina Garten has a turkey meatloaf. Other foodie sites seem to like it>>>
I've never tried it myself, having a childhood aversion to meatloaf. smileys/smile.gif I copied this from recipeczar.
Barefoot Contessa's Turkey Meatloaf Recipe
This is an Ina Garten recipe from the Barefoot Contessa Cookbook. My husband is fussy about his meatloaf, but really likes the texture and flavor of this.
3 cups chopped yellow onions
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1/2 teaspoon thyme
1/3 cup Worcestershire sauce
3/4 cup chicken stock
1 1/2 teaspoons tomato paste
5 lbs ground turkey
1 1/2 cups plain breadcrumbs
3 large eggs, beaten
3/4 cup ketchup
8-10 servings
I've never tried it myself, having a childhood aversion to meatloaf. smileys/smile.gif I copied this from recipeczar.
Barefoot Contessa's Turkey Meatloaf Recipe
This is an Ina Garten recipe from the Barefoot Contessa Cookbook. My husband is fussy about his meatloaf, but really likes the texture and flavor of this.
3 cups chopped yellow onions
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1/2 teaspoon thyme
1/3 cup Worcestershire sauce
3/4 cup chicken stock
1 1/2 teaspoons tomato paste
5 lbs ground turkey
1 1/2 cups plain breadcrumbs
3 large eggs, beaten
3/4 cup ketchup
8-10 servings
Mushrooms or roasted peppers...
I finely mince mushrooms in the food processor and cook off the water (then cool), before adding to the meat, as in the recipe for Wolfgang Puck's Austrian meatloaf (I sub the ground turkey for the various meats he calls for). The result, whether used in meatloaf or stovetop 'burgers', is very moist and meaty (the beef-eaters in my family couldn't tell the difference though I always add some chopped dried porcini so that helps). Or, I add pureed roasted peppers (I tend to use water-packed if I'm not roasting fresh), and that helps keep the ground turkey moist as well. A little oil works, obviously not the choice if you're looking to control fat, but so do ice chips (as seems to be called for in some American-Italian recipes for meatballs).
R.
I finely mince mushrooms in the food processor and cook off the water (then cool), before adding to the meat, as in the recipe for Wolfgang Puck's Austrian meatloaf (I sub the ground turkey for the various meats he calls for). The result, whether used in meatloaf or stovetop 'burgers', is very moist and meaty (the beef-eaters in my family couldn't tell the difference though I always add some chopped dried porcini so that helps). Or, I add pureed roasted peppers (I tend to use water-packed if I'm not roasting fresh), and that helps keep the ground turkey moist as well. A little oil works, obviously not the choice if you're looking to control fat, but so do ice chips (as seems to be called for in some American-Italian recipes for meatballs).
R.