Turkey

Turkey Meatloaf With Chipotle Ketchup

January is all about getting healthy and starting the new year off right. Though I try to eat as healthy as possible year-round, I’m always looking for new ways to get even more vegetables into my diet. This meatloaf is the perfect sneaky way to do it. It tastes so good, I promise even the pickiest eaters won’t notice all the vegetables hidden in it. 

Turkey Meatloaf With Chipotle Glaze
Serves 6
Write a review
Save Recipe
Print
Prep Time
20 min
Cook Time
1 min
Prep Time
20 min
Cook Time
1 min
For the Loaf
  1. 2 lbs ground turkey (90% lean)
  2. 2 tablespoons extra virgin olive oil
  3. 8 oz. white mushrooms, chopped
  4. 1 cup onion, chopped
  5. 1 cup chopped kale
  6. 2 cloves garlic, minced
  7. 1 tablespoon fresh parsley, chopped
  8. 2 tablespoons Worcestershire sauce
  9. 1/2 cup Panko breadcrumbs
  10. 1/2 cup grated Parmesan cheese
  11. 1 egg, beaten
  12. 1 teaspoon kosher salt
  13. 1/2 teaspoon ground black pepper
For the Glaze
  1. 1/4 cup ketchup
  2. 1 tablespoon Worcestershire sauce
  3. 1 tablespoon honey
  4. 1 teaspoon minced chipotle in adobo
Instructions
  1. Preheat oven to 375 degrees.
  2. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion and mushrooms, and sauté for about 10 minutes. Add the kale and garlic, and cook for about 3 minutes, until the kale has wilted. Remove from heat and let cool.
  3. In a large bowl, add the turkey, cooled kale and onion mixture, and the remaining ingredients. Combine. Gently press into a loaf pan.
  4. Whisk together the glaze ingredients. Pour evenly over loaf.
  5. Bake uncovered for 1 hour.
  6. Cool in pan for about 5 minutes before removing and slicing.
Seasoned to Impress https://seasonedtoimpress.com/

Turkey Enchiladas With Creamy Corn and Green Chili Sauce

My husband regularly requests two recipes: chicken parmesan (I’ll post in the near future) and these turkey enchiladas. This isn’t a traditional enchilada recipe; the filling base is ground turkey (though you could substitute ground beef or even ground chicken) and rather than using red sauce, you make a sauce out of corn, green chilies, cilantro, and cream. It’s so good, I seriously could eat it on just about anything — or by itself (don’t judge me). 

 

Turkey Enchiladas With Creamy Corn and Green Chili Sauce
Serves 4
Write a review
Save Recipe
Print
Ingredients
  1. 8 wheat tortillas (8 inches), warmed
  2. 1 1/2 cups shredded Mexican cheese blend
  3. 1/4 cup sliced black olives
For the Sauce
  1. 2 cups frozen corn, thawed
  2. 1 can (4 ounces) chopped green chilies
  3. 3 tablespoons chopped fresh cilantro
  4. 1/3 cup evaporated milk (or heavy cream)
  5. 1/4 teaspoon salt
  6. 1/4 teaspoon pepper
For the Filling
  1. 1 lb. lean ground turkey
  2. 1/3 cup chopped onion
  3. 1 teaspoon minced garlic
  4. 1 tablespoon olive oil
  5. 3/4 cup salsa
  6. 1 tablespoon cornmeal
  7. 2 teaspoons chili powder
  8. 1 1/2 teaspoons ground cumin
  9. 1/4 teaspoon cayenne pepper
  10. 1 teaspoon dried oregano
  11. 1/8 teaspoon kosher salt
  12. 1/8 teaspoon ground black pepper
Instructions
  1. Preheat oven to 350 degrees.
  2. Add the sauce ingredients to a food processor or blender, and cover and pulse until blended.
  3. Heat the olive oil over medium heat in a large skillet. Add the turkey, onion, and garlic, and cook until the turkey is no longer pink.
  4. Remove the pan from heat, and stir in the salsa, cornmeal, and seasonings.
  5. Working one tortilla at a time, add a heaping 1/3 cup of the turkey mixture down the center, sprinkle with 2 tablespoons cheese, and roll up the tortilla, tucking in the ends. Place each rolled enchilada seam-side down in a greased 11x7-inch baking dish.
  6. Pour the corn sauce evenly over the enchiladas, and sprinkle with olives and remaining 1/2 cup of cheese.
  7. Cover and bake 30 minutes, uncovering for the last 5 minutes.
Notes
  1. *To freeze: Use a foil baking dish and freeze unbaked. Defrost before baking.
Adapted from (slightly) Taste of Home
Adapted from (slightly) Taste of Home
Seasoned to Impress https://seasonedtoimpress.com/

Turkey, Kale, and Caramelized Onion Meatballs

I’m always looking for creative ways to incorporate more vegetables into our meals. These turkey meatballs are loaded with kale and are a perfect, healthy accompaniment to pasta with basil pesto or marinara sauce. They’re so flavorful, they’re even perfect by themselves for an appetizer. 

Turkey, Kale, and Caramelized Onion Meatballs
Yields 20
Write a review
Save Recipe
Print
Prep Time
20 min
Cook Time
25 min
Prep Time
20 min
Cook Time
25 min
Ingredients
  1. 1 lb. lean ground turkey
  2. 2 tablespoons olive oil
  3. 4 cups kale, washed, dried, stems removed, and roughly chopped
  4. 1 small onion, diced
  5. 2 cloves of garlic, minced
  6. 1 cup grated Parmesan cheese
  7. 1 egg, beaten
  8. 1/2 cup plain dry bread crumbs
  9. 1/2 teaspoon dried basil
  10. 1/2 teaspoon dried oregano
  11. 1 teaspoon kosher salt
  12. 1/2 teaspoon ground black pepper
Instructions
  1. Preheat oven to 350 degrees.
  2. Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat. Add onion and sauté for about 8 minutes, until golden brown. Add the kale and garlic. Sauté another 5-8 minutes until kale is wilted. Set aside to cool.
  3. In a large bowl, add the turkey, bread crumbs, egg, cheese, basil, oregano, salt, pepper, and kale and onion mix. Using your hands, mix together until combined. Form into golf ball-sizes meatballs, and place on a greased baking sheet.
  4. Bake for 25 minutes.
Notes
  1. *To freeze: Place cooked and cooled meatballs on a baking sheet in the freezer until meatballs are firm. Transfer to a resealable bag in the freezer. Heat to serve.
Seasoned to Impress https://seasonedtoimpress.com/