A mixture of cottage cheese, lowfat yogurt and lemon juice replaces the sour cream in the traditional version of this dish. Ground turkey makes an especially good choice for those watching their cholesterol intake.
Yield: Serves 4
2 cups sliced mushrooms
1/3 cup dry white wine
Dash of nutmeg
Salt and pepper
1 cup lowfat cottage cheese
1/2 cup plain lowfat yogurt
1 tablespoon lemon juice
8 ounces fettuccine, freshly cooked
Heat oil in heavy large skillet over medium heat. Add turkey and onion and cook until turkey is brown, stirring occasionally, about 12 minutes. Mix in mushrooms, wine and nutmeg. Season turkey with salt and pepper. Reduce heat. Simmer 15 minutes.
Puree cottage cheese, yogurt and lemon juice in blender or processor until smooth. Add to turkey and stir until heated through (do not boil). Place fettuccine on platter. Pour turkey over. Sprinkle with paprika.
Hawaiian Turkey Burgers
Add an egg, bread crumbs, seasonings of choice, worcestershire, hot sauce or bbq sauce, diced red onions & chopped green bell peppers. Top the burger(s) w/ bacon & grilled pineapple.
Serve over gnocci, rigatoni, pappardelle or polenta.
we make meatballs (for tomato sauce and pasta) out of ground turkey fairly often, and they always come out good. i've brought some into work and even a few of the mama-lovin' italian guys couldn't immediately tell that they weren't the standard beef/pork/veal mix. one guy had first guessed they were just made of more veal than the other two meats.
for a pound + of ground gobbler, add 2 jumbo or 3 large egg whites (the yolks make it too heavy), about a cup and a half to 2 cups of seasoned breadcrumbs, a cup and a half of freshly grated locatelli (or 2 cups grated parmesan) cheese, 2 cups of dried parsley, a tbsp of dried oregano, and a half cup of milk.
mix together by hand until incorporated, and adjust so that it's sticky but not too gooey by adding more breadcrumbs if too wet, or more milk if too dry. it should stick to your fingers and the bowl a bit, but not be difficult to roll into balls because it's too loose.
scoop out enough to roll into balls larger than golf balls but smaller than baseballs. brown on all sides in evoo over medium heat, then plop into a crockpot of waiting bubbling sauce, set on high. let simmer for an hour or so.
they're ready to eat after an hour, but are better the next day after they've had time to breathe in the sauce.
1 pkg. veggie pasta, cooked accordng to pkg. directions and drained.
1 to 1-1/2 pounds ground turkey, browned in skillet.
1 can black olives, drained, pitted and sliced.
1 can mushrooms, stems and pieces, diced.
6 boiled eggs, peeled and diced.
1 small to medium white onion, diced.
Mrs Dash, to your taste.
Mayo, to your liking.
nuttin' like poopin' all over a thread, phid. :horsepoop-1:
i made a ground turkey meatloaf the other day that was so good we actually ate it a second night as leftovers. most leftovers are my lunches or go to our outdoor cats (they're feral but they're fixed and live under my canoe), but this worked out as 2 dinners, a rarity for us. this stretched a package of ground turkey into essentially six servings, and incorporated veggies to get my son to eat more of them.
to a pound and a third of 93/7 ground turkey, i added 2 eggs, some whole wheat cracker meal, dried parsley, hot pepper flakes, tomato sauce, toasted minced garlic, browned diced onions, diced fennel stalks, and a diced cubanelle pepper.
i formed it into a loaf, covered it with more tomato sauce, and baked it in a glass dish at 375 for 45 minutes.
Some people might find that they enjoy ground turkey, I enjoy turkey. But to come out and say that it's healthier, period, is just not so.
.... just thought I'd speak my mind like others seem to do around here.
That said... one can use ground turkey for anything that calls for ground meat.