Turkey

Many of us, at least in the U.S., think of turkey as a holiday food.

But it can be eaten any time of year, as these recipes show. Check out the Avocado Turkey Burger, the Hearty Turkey Chili, and the rest of today's recipes. Enjoy!

EASY TURKEY MEATLOAF

This is from Melissa Knific in The New York Times cooking enewsletter. For this recipe, Melissa wrote, "There’s really no reason not to celebrate meatloaf — it’s simple, budget-friendly, cleanup is a breeze and there are almost always leftovers for next-day sandwiches. While beef is often the go-to choice for the meat, turkey is a flavorful alternative that can take on a slew of mix-ins. Here, seasoned bread crumbs, garlic powder and Worcestershire do the work, but a teaspoon of Italian seasoning or a palmful of fresh, chopped thyme or sage can be added for an extra boost. Grated apple ensures the meatloaf isn’t dry; use any variety you have on hand. A sweet, slightly vinegary sauce is spooned over the meatloaf after it’s formed, caramelizing when baked (if you have a favorite bottled or from-scratch barbecue sauce feel free to use 2/3 cup of it instead). Serve this meatloaf with mashed potatoes and a green vegetable."

Prep Time: 10 minutes; Cook Time: 1 hour 20 minutes; Total Time: 1 hour 30 minutes; Yield: 4 to 6 servings

To view this online, go to https://cooking.nytimes.com/recipes/1025481-easy-turkey-meatloaf. Also, if you haven't signed up for it already, sign up for The New York Times cooking enewsletter. Great recipes, guides, and more.

Ingredients

For the Meatloaf

Nonstick cooking spray

1 large egg

1-1/2 pounds ground turkey (90 percent lean)

1 medium apple, cored and grated (6 ounces)

1 small yellow onion, finely chopped (1 cup)

3/4 cup seasoned panko bread crumbs

2 teaspoons Worcestershire sauce

1 teaspoon garlic powder

1-1/4 teaspoons kosher salt (such as Diamond Crystal)

1/2 teaspoon black pepper

1 teaspoon Italian seasoning (optional)

For the Sauce

1/2 cup ketchup

1 tablespoon packed brown sugar

1 teaspoon vinegar (cider, distilled, or white or red wine)

1 teaspoon Worcestershire sauce

1/4 teaspoon black pepper

Preparation

Heat oven to 350 degrees. Line a sheet pan with parchment paper and coat with cooking spray.

Prepare the meatloaf: In a large bowl, beat the egg. Add ground turkey, apple, onion, panko, Worcestershire, garlic powder, salt, pepper and Italian seasoning, if using. Using hands, combine until everything is well mixed. Transfer to the prepared sheet pan and form into a football-shaped loaf, about 9-by-5 inches.

Make the sauce: In a small bowl, mix ketchup, brown sugar, vinegar, Worcestershire and pepper until well combined. Pour evenly over the top of the meatloaf, allowing the sauce to drip down the sides.

Bake meatloaf until the temperature in the center registers 160 degrees on an instant-read thermometer, 45 to 55 minutes. Let rest for 10 minutes before slicing.

CALIFORNIA TURKEY CHILI

This is from Giada De Laurentiis on the Food Network. Prep Time: 1 hour; Inactive Time: 10 minutes; Cook Time: 1 hour 30 minutes; Total Time: 2 hours 40 minutes; Yield: 4 servings; Level: Intermediate

To view this online, go to https://www.foodnetwork.com/recipes/giada-de-laurentiis/california-turkey-chili-recipe-2014996.

Ingredients

1/4 cup extra-virgin olive oil

4 large cloves garlic, smashed, peeled and chopped

2 large poblano chiles, stemmed, seeded and diced

1 celery stalk, chopped

1 large onion, chopped

1-1/2 pounds ground turkey (dark meat)

1 tablespoon all-purpose flour

4 tablespoons tomato paste

3 tablespoons chili powder

1 tablespoon ground cumin

2 teaspoons (packed) dark brown sugar

1 teaspoon dried Mexican oregano, crushed

Kosher salt and freshly ground black pepper

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

3 cups low-salt chicken broth (preferably organic)

One 15 to 16-ounce can cannellini (white kidney beans), rinsed and drained

Simplest Quinoa and Pine Nut Pilaf, recipe follows

Assorted garnishes, such as chopped onion, shredded white Cheddar, chopped tomatoes and/or sour cream

Simplest Quinoa and Pine Nut Pilaf:

1-1/4 cups whole grain quinoa (about 7 ounces)

1-3/4 cups low-salt chicken broth (preferably organic)

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/3 cup chopped fresh cilantro or Italian parsley

1/3 cup pine nuts

Directions

Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper.

To serve, spoon Simplest Quinoa and Pine Nut Pilaf into deep bowls. Ladle chili over. Serve with garnishes.

Cook's Note: Other garnishes that you could offer: chopped radishes, pickled jalapenos, crumbled cotija cheese, tortilla chips and/or pico de gallo.

Simplest Quinoa and Pine Nut Pilaf:

Place the quinoa in a fine sieve. Rinse under cold running water 1 full minute. Set aside to drain.

Bring the broth, salt and pepper to a boil in heavy, medium saucepan over medium-high heat. Stir in the quinoa. Cover, reduce the heat to medium-low and simmer until the quinoa is tender and all the broth is absorbed, about 15 minutes. Turn off the heat. Let the quinoa stand, still covered, for 10 minutes.

Meanwhile, preheat the oven to 350 degrees F. Scatter pine nuts on a small rimmed baking sheet. Toast the nuts until golden, stirring occasionally, about 5 minutes. Cool on the baking sheet.

Mix the cilantro and pine nuts into the quinoa.

FAJITA TURKEY BURGER

Makes 5 servings

See the recipe with photo here: http://diabeticgourmet.com/recipes/html/1326.shtml

Ingredients

1/2 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon chili powder

1 teaspoon crushed red pepper flakes

1 teaspoon paprika

Salt and freshly ground pepper, if desired

1 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast

1/4 cup salsa, drained

3/4 cup cilantro, divided

2 onions, sliced

1 green bell pepper, sliced

1 red bell pepper, sliced

Wholly Guacamole classic or spicy dip, if desired

Wholly Guacamole salsa, if desired

5 reduced-calorie hamburger buns, split

1/3 cup shredded reduced-fat Monterey Jack cheese

Directions

In small bowl, combine cumin, garlic powder, chili powder, red pepper flakes, paprika and salt and pepper, if desired.

Mix ground turkey, half of spice mixture, drained salsa, and 1/2 cup cilantro; form into 5 (1/2-inch thick) patties. Lightly spray patties with cooking spray. Place patties in skillet over medium-high heat. Cook 17 to 19 minutes, turning occasionally.

Always cook to well done, 165F as measured by a meat thermometer.

Meanwhile, coat large skillet with cooking spray. Cook onions, bell peppers and remaining spice mixture over medium-high heat 5 to 7 minutes, stirring occasionally. Stir in remaining 1/4 cup cilantro.

To assemble burgers, spread guacamole and salsa, if desired, on buns. Place burgers, cheese and vegetable mixture on buns.

Always cook to an internal temperature of 165F.

Nutritional Information Per Serving: Calories: 260; Protein: 29 g; Fat: 7 g; Sodium: 410 mg; Cholesterol: 60 mg; Saturated Fat: 3.5 g; Dietary Fiber: 4 g; Sugars: 5 g; Carbohydrates: 23 g

BUTTERNUT SQUASH AND TURKEY CHILI

This comes from the Food Network, and begins, "This recipe captures many of the traditional flavors of chili, but boosts its texture, color and vitamins. We've used protein-rich black beans, lean ground turkey and sweet butternut squash, as well adding some unexpected crunch and thickening power with chia seeds."

Prep Time: 25 minutes; Cook Time: 1 hour; Total Time: 1 hour 25 minutes; Yield: 6 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/butternut-squash-and-turkey-chili-3363131.

Ingredients

3 teaspoons olive oil

1 pound 99 percent fat-free ground turkey

1 medium onion, diced

3 cloves garlic, minced

1/4 cup chili powder

1 tablespoon ground cumin

2 teaspoons ground coriander

3 tablespoons tomato paste

Kosher salt

1 small butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 3 1/2 cups)

4 ripe plum tomatoes, chopped

Two 14-ounce cans black beans, drained and rinsed

1/4 cup chia seeds

Freshly ground black pepper

1 to 2 tablespoons apple cider vinegar

1/4 cup fresh cilantro leaves, chopped

1/4 cup reduced-fat sour cream

Directions

Heat 1 1/2 teaspoons of the oil over medium-high heat in a large Dutch oven. Add the turkey and cook, breaking up chunks with the side of a wooden spoon, until browned, about 5 minutes. Push the turkey to the edges of the pan, leaving the middle empty. Reduce the heat to medium and add the remaining 1 1/2 teaspoons oil, then the onion and garlic to the center of the pan. Cook, stirring occasionally, until the vegetables start to soften, about 3 minutes. Add the chili powder, cumin and coriander and stir about 30 seconds. Add the tomato paste and 1 teaspoon salt and stir until the paste begins to darken in color, about 30 seconds. Then add the squash, tomatoes and 4 cups water, scraping the bottom of the pan to release any stuck bits. Bring to a simmer, adjust the heat and simmer, uncovered, until the chili has thickened and the squash is tender, 35 to 40 minutes.

Stir the beans and chia seeds into the chili and heat through, about 5 minutes. Season with an additional 1/2 teaspoon salt and a few grinds of pepper, then taste the chili and stir in up to 2 tablespoons of vinegar. Spoon the chili into bowls and top each bowl with cilantro and a dollop of sour cream.

HEARTY TURKEY CHILI

This comes from GE Appliances and can be viewed online here.

Ingredients

1 lb ground turkey

1 medium onion, chopped

2-15oz. cans chili-ready beans in chili gravy

1-12oz bottle beer (can use non-alcoholic)

1-14 1/2 oz can diced tomatoes (chili ready)

1/2 c. chili sauce

1 teaspoon chili powder

1 teaspoon Cajun seasoning

1/4 teaspoon garlic salt

Directions

In a large saucepan, brown turkey and onion over medium/high heat until turkey is no longer pink and onions are tender.

Add meat to slow cooker.

Stir in undrained beans, beer, undrained tomatoes, chili sauce, chili powder, Cajun seasoning and garlic salt.

Cook in slow cooker on low for 4 hours.

CHEF'S NOTES:

If you are in a hurry, you can add the ingredients to a Dutch oven, cover and cook on stovetop over medium heat for 30 minutes, stirring occasionally. Flavors will not develop as fully, but dinner is done much quicker!

AVOCADO TURKEY BURGER

Recipe Yield: Makes 5 servings

Source: Jennie-O

You can view this online at https://diabeticgourmet.com/diabetic-recipes/avocado-turkey-burger.

Ingredients

1/2 cup unsweetened applesauce

1 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast

2 teaspoons no-salt seasoning

5 small whole wheat buns

5 slices light Cheddar cheese

1 avocado, peeled and diced

Directions

Drain applesauce in a strainer to eliminate excess liquid. Mix ground turkey, applesauce and no-salt seasoning.

Form mixture into 5 patties. Cook patties according to package directions. Always cook to well-done, 165F as measured by a meat thermometer.

Place burgers on bun bottoms. Top with cheese and avocado. Cover with bun top.

Always cook to an internal temperature of 165F.

Nutritional Information Per Serving: Calories: 240; Fat: 6 g; Saturated Fat: 2.5 g; Fiber: 2 g; Sodium: 410 mg; Cholesterol: 50 mg; Protein: 30 g; Carbohydrates: 15 g; Sugars: 3 g