These meatballs are inspired by a turkey meatloaf that I wrap in pancetta before baking. Everyone loves spaghetti and meatballs, though, so I decided to put the pancetta directly into the meatball mixture and bake rather than fry them. The salty pancetta and the sweet sun-dried tomatoes make these meatballs that people will rave about for a long time.
Todd and I both love stuffed shells, so I’m always thinking of fun new fillings to try. This one is a real home run. The first time I made it I used leftover dark meat from our Thanksgiving turkey and chopped it fine, but we liked it so much that I’ve adapted the recipe for ground raw turkey. Now we can have it any night of the year! We like it with the slightly spicy arrabbiata sauce, because turkey can be a bit on the bland side (especially if you can only get ground white-meat turkey), but if you want to use your favorite jarred marinara sauce instead, it’s still a great dish.
These patties are inspired by the Middle Eastern dish kibbe, most often made of ground lamb and bulgur wheat. The combination of turkey and quinoa is particularly rich in protein, with a chewy texture that contrasts nicely with the crisp cucumber and red-onion slices, and the creamy tahini dressing served alongside.
Moussaka may be assembled 1 day in advance and refrigerated; bake for an additional 15 to 20 minutes, or until the center is hot.
To reduce the fat, we eliminated the cheese and toasted the corn tortillas in the oven rather than frying them in oil.
These flavorful patties are a leaner version of the breakfast staple. Serve them with Pancakes (page 290) or Blueberry Muffins (page 285).
All the flavors of our favorite holiday in the perfect package. Ground turkey, stuffing, dried cranberries, plus a pinch of homey cinnamon come together for a fall favorite with none of the fuss. While roast turkey can often be dry, these balls stay nice and moist. Serve these as minis for an hors d’oeuvre or for a cozy Sunday-night meal paired with Roasted Brussels Sprouts with Apples and Honey-Roasted Pecans (page 90) and Candied Yams (page 82).
Adding panache to everyday ground turkey is a bit of a challenge. Here, pistachios, orange zest, and a creamy chèvre sauce step up to the plate and bring the balls home on the first run. Serve the sausage balls with the sauce for dipping as hors d’oeuvres with co*cktails. Or, cook up spaghettini, set the sausage balls on top, and nap with the sauce. The chèvre sauce can also be used to blanket sautéed chicken breasts, or to drizzle, cooled, over fresh pear slices for dessert, accompanied with a crisp, not-too-dry Gewürztraminer or Riesling.
You can make sausage links or you can make patties, which are a lazy man’s links. If you opt for links, you will need a sausage stuffer. You may also have to special order the casings from your butcher. It is a good idea to double the recipe, too, because it is easier to work with a larger amount. These are good breakfast sausages, but they also shine with kraut, lentils, or duck. Enjoy with a nice glass of Hungarian wine, or with a nice Hungarian man, i.e., artist Peter Hoffer.
Chili powder, chocolate, and cumin are often combined in Tex-Mex cooking, and this turkey chili stays true to those roots. The recipe makes a large yield, so you can serve some chili right away, then freeze the rest to enjoy later.
SLOPPY JOES, THE OLD CHILDHOOD FAVORITE, get a makeover in this weeknight dish. With turkey instead of beef and the addition of corn, cilantro, and jalapeño, this is no ordinary joe. Spoon this flavorful mixture into hamburger buns or warm tortillas for a kid-friendly main course, or try it over rice or in a lettuce cup.
THIS MEATLOAF IS DRESSED-UP COMFORT FOOD. Made with ground turkey, chicken sausage, and cheese curds, it’s a healthy dish that might just replace your mom’s recipe as the best meatloaf around. You can use any cheese, but we like using curds because they don’t melt completely, adding texture in every bite, while the cheese curds on the outside of the meatloaf get deliciously caramelized. The leftovers make terrific meatloaf sandwiches.
FLAVOR BOOSTERS Lean ground turkey is just the start when preparing lower-calorie burgers; these are made supermoist and juicy with the somewhat unexpected addition of reduced-fat sour cream, mango chutney, Dijon, and chili powder; torn pieces of whole-wheat bread help bind the meat as it cooks.
WHY IT’S LIGHT This leaner take on a classic soup includes meatballs made with ground turkey instead of beef for less fat and fewer calories. To ensure the meatballs are juicy and flavorful, use dark-meat turkey with at least seven percent fat.
I like to make turkey meatloaf as a way to serve up a satisfying meaty entrée without resorting to red meat. I load it with sweet sun-dried tomatoes and salty bites of feta, which just barely melt as the meatloaf bakes. When you cut into the meatloaf it looks so colorful. This is one of my top picks for serving a large group because it makes a lot, is hearty, and doesn’t require any last-minute fussing. Leftovers make terrific sandwiches the next day, too.
A fairly complicated, lasagnelike dish and, like lasagne, perfectly homey. With advance preparation (you can make the sauce a day ahead and sauté the plantains several hours ahead), you can throw this together quickly, but even if you do it all at once you can make quick work of it. Great with a salad, this needs nothing else. Other meat you can use here: ground turkey, chicken, veal, or pork.
This is not a stir-fry but a simmered dish, easy and fast. The cooking time totals about 10 minutes, and the preparation time is about the same, so make sure to start a pot of rice before anything else. Other meat you can use here: ground turkey, chicken, veal, or beef.
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