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By Joe Gray. and Joe Gray.,CHICAGO TRIBUNE | April 4, 2007
Hamburger Helper, that Betty Crocker standard of the '70s, fascinated me as a child. What was it? How did it help? When faced with some ground turkey for dinner, and tired of my usual turkey burgers, I decided the turkey would be easier to cook up in a skillet with a little help. To me, that meant whatever vegetables I had on hand: some onions and a couple of zucchini. After I threw in a red bell pepper for color, my dish was nearly done. You can adapt the idea to whatever vegetables you have in the refrigerator.
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EXPLORE
October 20, 2012
Turning bologna, dry milk and rolled oats into gourmet cuisine is the challenge behind a special fundraising dinner being held this week for the benefit of Carroll County Food Sunday. The dinner — dubbed "Off the Shelf" — will be held Thursday, Oct. 25, at Carroll Lutheran Village, 300 St. Luke Circle, Westminster The retirement community's chef, Chris Spear, and his crew will use food pantry staples to create a gourmet meal, with proceeds raising money for Carroll County Food Sunday, the nonprofit that helps families in need throughout the county.
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FEATURES
By UNIVERSAL PRESS SYNDICATE | February 21, 2001
Meatloaf is the quintessential American comfort food, and this version is pleasing enough to be served at any family gathering. All the robust flavor of the classic meatloaf has been left in, but the calories have been lightened by using ground turkey instead of beef. Sauteed shallots, carrots and mushrooms, plus a touch of sage, make it extra savory. As with all meatloaf, this makes super leftovers and, of course, great sandwiches. Meatloaf Serves 6 1/2 cup chicken broth 1 tablespoon vegetable oil 3 large shallots, finely chopped 1/2 cup finely chopped carrot 10 ounces small white mushrooms, finely chopped 2 garlic cloves, minced 1 teaspoon salt 1/2 teaspoon freshly ground pepper 1 pound lean ground turkey 1 1/4 cups fresh bread crumbs 1 Granny Smith apple, peeled and grated 1/4 cup finely chopped fresh parsley 1 tablespoon finely chopped fresh sage leaves or 1 teaspoon dried, crumbled 1 large egg, lightly beaten In a large nonstick skillet, bring the broth and oil to a simmer over medium-high heat.
EXPLORE
By Donna Ellis | September 8, 2011
Peppers are, arguably, among the easiest home garden crops to grow. Problem is, they take forever to do so. They usually don't come into their own until after the tomatoes are gone and the herbs are exhausted from the heat. So, herby, tomato-ey, peppery sauces become somewhat problematic. We can still do a lot with peppers, though, whether they're "plain old" bell peppers or more exotic varieties. Sticking good stuff inside them is a great approach. This way, we can create main courses — many of them pretty much one-dish meals — that will take us through these early back-to-school evenings when we're still using local produce but looking for something a bit more substantial for supper than raw veggies and cold meat.
NEWS
By Carol Mighton Haddix and Carol Mighton Haddix,Special to the Sun | January 27, 2002
One of the most versatile meats around has to be ground turkey. The mild flesh picks up whatever seasonings or sauces you care to throw its way. It is perfect for chilies or stir-fries, spaghetti sauces or the following burritos. These burritos can be varied according to the items you may have on hand. Mushrooms would be a good addition, for example, as would cooked corn. Although the burritos are almost a meal in a wrapper, you may want to add a sliced tomato salad or sauteed zucchini to the menu.
ENTERTAINMENT
By Baltimore Sun reporter | January 13, 2011
Jay Cohen's Turkey-Black Bean Chili Makes: 20 servings 6 pounds ground turkey 2 yellow onions, diced 1 red pepper, diced 2 tablespoons minced garlic 2 cans crushed or diced tomatoes, 28 ounces each 2 cans plum tomatoes, 28 ounces each 1 can black beans, 16.5 ounces, drained 2 tablespoons ground cumin 1 tablespoon chipotle chili powder 4 bay leaves Salt and pepper to taste...
FEATURES
By Colleen Pierre, R.D. and Colleen Pierre, R.D.,Special to The Sun | July 5, 1994
If you celebrated the long holiday weekend by overindulging, you're probably looking for some low-fat summer meals to help "balance out" the calories and fat.That could mean a week of dry and dusty punishment food. Or, if you're clever with spices and seasonings, it could mean delicious fare that keeps the coals glowing into the coming week. For starters, try turkey burgers. The folks from Shady Brook note the average American consumes 5 pounds of fat each year from hamburgers alone.By replacing ground beef with ground turkey breast, you can reduce your yearly fat intake by 4 1/2 pounds!
NEWS
By CAROL MIGHTON HADDIX and CAROL MIGHTON HADDIX,CHICAGO TRIBUNE | November 30, 2005
I've been substituting lean ground turkey for beef in chili and pasta sauces for some time. But until I tried this open-faced sandwich, I seldom had used it in burgers. If overcooked, the lean meat can become dry. One way to reduce the chance of that happening is to add onions and a bit of cream to the burger mixture. Yes, that puts back some of the fat, but it doesn't take much cream to do the job. Topped with sauteed Spanish onions and resting on a brioche bun, this burger takes on an elegant air. Carol Mighton Haddix writes for the Chicago Tribune.
NEWS
By Julie Rothman and Julie Rothman,Special to the Sun | February 21, 2007
Cynthia Lehr of Tequesta, Fla., used to have a recipe for Mexican Meatloaf and has had trouble finding another one she likes as much. Madeline Fossey of Cape May, N.J., sent a recipe for a Mexican-style meatloaf that she and her family really enjoy. This meatloaf is a cinch to prepare and quite delicious. While I tested the recipe using all ground beef, ground turkey or a mixture of the two could be substituted for a more healthful alternative. I recommend serving it with mashed potatoes or Spanish rice and a green vegetable.
EXPLORE
October 20, 2012
Turning bologna, dry milk and rolled oats into gourmet cuisine is the challenge behind a special fundraising dinner being held this week for the benefit of Carroll County Food Sunday. The dinner — dubbed "Off the Shelf" — will be held Thursday, Oct. 25, at Carroll Lutheran Village, 300 St. Luke Circle, Westminster The retirement community's chef, Chris Spear, and his crew will use food pantry staples to create a gourmet meal, with proceeds raising money for Carroll County Food Sunday, the nonprofit that helps families in need throughout the county.
ENTERTAINMENT
By Baltimore Sun reporter | January 13, 2011
Jay Cohen's Turkey-Black Bean Chili Makes: 20 servings 6 pounds ground turkey 2 yellow onions, diced 1 red pepper, diced 2 tablespoons minced garlic 2 cans crushed or diced tomatoes, 28 ounces each 2 cans plum tomatoes, 28 ounces each 1 can black beans, 16.5 ounces, drained 2 tablespoons ground cumin 1 tablespoon chipotle chili powder 4 bay leaves Salt and pepper to taste...
NEWS
By Julie Rothman and Julie Rothman,Special to The Baltimore Sun | July 1, 2009
Barbara Corley of Windsor, Calif., was looking for a recipe she lost some years ago for a turkey meatloaf. She said it was particularly tasty and somewhat unusual in that it had sour cream as one of the ingredients. Donna Mason of Dallas sent in her recipe for what she describes as a Tex-Mex style turkey meatloaf that she thought Corley might like to try. I liked her recipe very much because it addressed what is my biggest complaint with turkey meatloaf: a lack of flavor. While this may not be your mom's meatloaf, it certainly is a healthful, low-fat alternative that packs so much flavor your family might not even realize it's made with ground turkey.
NEWS
By Carol Mighton Haddix and Carol Mighton Haddix,Chicago Tribune | July 23, 2008
Burgers become an easy choice for weeknight dining, especially in the summer, when the grill can be stoked up. Turkey burgers are a good variation to get you out of the beef-patty rut. One way to keep the turkey moist is to add a bit of milk or cream and only lightly mix them together. Over-handling the meat can mean tough burgers. One of my favorite burger toppings is caramelized onions. Here I've speeded up that cooking time by first stir-frying the onions in a skillet, then slow-cooking them for about 15 minutes.
NEWS
By Joe Gray. and Joe Gray.,CHICAGO TRIBUNE | April 4, 2007
Hamburger Helper, that Betty Crocker standard of the '70s, fascinated me as a child. What was it? How did it help? When faced with some ground turkey for dinner, and tired of my usual turkey burgers, I decided the turkey would be easier to cook up in a skillet with a little help. To me, that meant whatever vegetables I had on hand: some onions and a couple of zucchini. After I threw in a red bell pepper for color, my dish was nearly done. You can adapt the idea to whatever vegetables you have in the refrigerator.
NEWS
By Julie Rothman and Julie Rothman,Special to the Sun | February 21, 2007
Cynthia Lehr of Tequesta, Fla., used to have a recipe for Mexican Meatloaf and has had trouble finding another one she likes as much. Madeline Fossey of Cape May, N.J., sent a recipe for a Mexican-style meatloaf that she and her family really enjoy. This meatloaf is a cinch to prepare and quite delicious. While I tested the recipe using all ground beef, ground turkey or a mixture of the two could be substituted for a more healthful alternative. I recommend serving it with mashed potatoes or Spanish rice and a green vegetable.
NEWS
By CAROL MIGHTON HADDIX and CAROL MIGHTON HADDIX,CHICAGO TRIBUNE | November 30, 2005
I've been substituting lean ground turkey for beef in chili and pasta sauces for some time. But until I tried this open-faced sandwich, I seldom had used it in burgers. If overcooked, the lean meat can become dry. One way to reduce the chance of that happening is to add onions and a bit of cream to the burger mixture. Yes, that puts back some of the fat, but it doesn't take much cream to do the job. Topped with sauteed Spanish onions and resting on a brioche bun, this burger takes on an elegant air. Carol Mighton Haddix writes for the Chicago Tribune.
FEATURES
By Joanne E. Morvay | September 16, 1998
Item: Wampler Foods 100 Percent Pure Turkey BurgersWhat you get: 12 servingsCost: About $9Preparation time: 8 to 10 minutes fried, 10 to 14 minutes broiledReview: Tired of the endless cycle of burgers and hot dogs on the grill, I picked up a box of Wampler's frozen turkey burgers in spite of my reservations about the taste of ground turkey. I found myself pleasantly surprised by the one-quarter pound burgers - which stay just about that size because the meat has so little fat. The burgers grilled up fast and remained moist.
NEWS
By Liz Atwood and Liz Atwood,SUN FOOD EDITOR | January 19, 2005
Can't make up your mind whether to go low carb or low fat? The new Essential EatingWell Cookbook (Countryman Press, 2004, $29.95) covers them both, without sacrificing flavor. The publishers of EatingWell magazine have compiled more than 350 of their favorite recipes, all with nutritional analyses that help you sort through the diet confusion. The recipes are organized into 16 chapters that include breakfast and brunch, appetizers, soups, salads, burgers, pizza, meat, vegetables, breads and desserts.
NEWS
By Liz Atwood and Liz Atwood,SUN FOOD EDITOR | January 19, 2005
Can't make up your mind whether to go low carb or low fat? The new Essential EatingWell Cookbook (Countryman Press, 2004, $29.95) covers them both, without sacrificing flavor. The publishers of EatingWell magazine have compiled more than 350 of their favorite recipes, all with nutritional analyses that help you sort through the diet confusion. The recipes are organized into 16 chapters that include breakfast and brunch, appetizers, soups, salads, burgers, pizza, meat, vegetables, breads and desserts.
NEWS
By Carol Mighton Haddix and Carol Mighton Haddix,Special to the Sun | January 27, 2002
One of the most versatile meats around has to be ground turkey. The mild flesh picks up whatever seasonings or sauces you care to throw its way. It is perfect for chilies or stir-fries, spaghetti sauces or the following burritos. These burritos can be varied according to the items you may have on hand. Mushrooms would be a good addition, for example, as would cooked corn. Although the burritos are almost a meal in a wrapper, you may want to add a sliced tomato salad or sauteed zucchini to the menu.
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