Turkey Pumpkin Chili
Pumpkin adds fall flavor — and a boost of nutrients — to this comforting chili.
Makes 4 servings • Prep time 15 minutes • Cook time 20 to 30 minutes
- 1 lb. ground turkey
- ½ yellow onion, diced
- 1 green pepper, chopped
- 1 yellow pepper, chopped
- 1 clove garlic, minced
- 1 (15 oz.) can diced tomatoes, undrained
- 1 (15 oz.) can pumpkin purée (unsweetened)
- 1 (15 oz.) can red kidney beans
- 1 ½ tbs. chili powder
- 1 ½ tsp. cumin
- ¼ tsp. ground cinnamon
- Salt and pepper to taste
- ¼ cup cilantro, chopped (optional)
- 1 jalapeño, sliced (optional)
Recipe developed by: LT Health.
- Brown the ground turkey over medium heat in large skillet or Dutch oven.
- Add in the yellow onion, green and yellow peppers, and garlic. Sauté for five to eight minutes.
- Stir in the tomatoes, pumpkin purée, and red kidney beans. Season with chili powder, cumin, and cinnamon. Add salt and pepper to taste.
- Reduce heat and simmer for 20 to 30 minutes.
- Top with cilantro and/or jalapeño if desired.
Turkey Curry
Leftover turkey makes an excellent curry dish, especially when served with brown rice.
Makes 6 to 8 servings • Cook time 20 to 30 minutes
- 1 tbs. coconut oil
- 1 medium yellow onion, diced (about 1 cup)
- 2 tbs. minced gingerroot
- 4 cloves garlic, minced
- 1 to 2 jalapeño peppers, minced
- 1 tbs. cumin seeds
- 1 tbs. ground coriander
- 2 tsp. ground turmeric
- ⅛ tsp. ground cloves
- ¼ tsp. ground cardamom
- 1 cup diced tomato
- 4 cups small cauliflower florets 4 cups Savoy cabbage, cut into 1-inch-square pieces
- 2 cups turkey stock
- 1½ cups pulled, cooked turkey meat
- 1½ cups frozen peas
- Salt to taste
- Fresh cilantro, chopped
This recipe originally in “How to Cook a Heritage Turkey.” Photograph by: Terry Brennan. Recipe developed by: Betsy Nelson
- In a large Dutch oven or saucepan, heat the coconut oil over medium heat.
- Add the onion, ginger, garlic, jalapeños and cumin seeds. Sauté about five minutes, while stirring, and then add the coriander, turmeric, cloves and cardamom.
- Stir while continuing to cook over low heat, about three to five minutes.
- Add tomato and stir while cooking over low heat for five to six minutes.
- Increase heat, add cauliflower and sauté for two to three minutes. Then add cabbage and sauté for one more minute.
- Add turkey stock and bring to a simmer. Add turkey meat and peas, and continue cooking to heat through.
- Season with salt to taste and garnish with cilantro.
Turkey Wild Rice Soup
A delicious way to use up Thanksgiving leftovers.
Makes 18 servings • Prep time 15 minutes • Cook time 50 minutes
- 6 cups shredded, cooked turkey
- 2 small yellow onions, diced
- 1 tbs. garlic, minced
- 6 stalks celery, chopped
- 10 larges carrots, peeled and chopped
- 1 cup parsley, chopped
- 2 tbs. olive oil or butter
- 2 cups turkey drippings or stock
- 8 oz. baby portabella mushrooms, sliced
- 1 tsp. black pepper
- 2 tsp. salt
- 0.5 oz. sage
- 0.75 oz. thyme
- 10 cups turkey stock, homemade or store bought
- 1 cup wild rice blend
- Add the butter or oil, onion, and garlic to a large pot over medium heat and cook until the onions are translucent.
- Add the carrots, celery, and turkey drippings. Cook for an additional five minutes.
- Pour in remaining ingredients except for the wild rice and bring to a boil. Cover and cook for five minutes.
- Add the wild rice, reduce heat to a simmer, cover, and cook for 30 minutes, or until the rice is tender. Freeze any leftover soup.
Turkey Barley Soup
Homemade turkey stock is a great base and perhaps the most important part of this wholesome soup. With its whole barley, carrots, celery, onion, kale, and chopped fresh parsley and cubed turkey meat, you have truly nurturing soup.
Makes 8 cups • Cook time about 60 minutes
- 1 tbs. olive oil
- 1 large onion, coarsely chopped diced (about 1½ cups)
- 2 cups coarsely chopped celery, about 6 stalks
- 6 carrots, coarsely chopped (about 2 cups)
- ½ cup hulled barley
- 6 cups turkey stock (homemade is best)
- 1½ cups pulled turkey meat
- 2 cups coarsely chopped kale
- ½ cup coarsely chopped Italian parsley
- Salt and pepper to taste
This recipe originally in “How to Cook a Heritage Turkey.” Photograph by: Terry Brennan. Recipe developed by: Betsy Nelson
- Heat olive oil in a large stockpot, sauté the onion for five minutes, and then add the carrots, celery and barley.
- Sauté while stirring for about five minutes and then add turkey stock and bring to a simmer.
- Cover the pot and let soup simmer until barley and vegetables are cooked through, about 20 to 25 minutes.
- Add the turkey meat, kale and parsley and season the soup with salt and pepper according to taste.
- Make sure to taste the broth, especially if it has been made from a brined turkey, since it will be a bit saltier than stock made from an unbrined turkey.
- Heat olive oil in a large stockpot, sauté the onion for five minutes, and then add the carrots, celery and barley.
- Sauté while stirring for about five minutes and then add turkey stock and bring to a simmer.
- Cover the pot and let soup simmer until barley and vegetables are cooked through, about 20 to 25 minutes.
- Add the turkey meat, kale and parsley and season the soup with salt and pepper according to taste.
- Make sure to taste the broth, especially if it has been made from a brined turkey, since it will be a bit saltier than stock made from an unbrined turkey.
Turkey Burger Banh Mi
This Vietnamese-inspired burger is filled with scallions, ginger, fish sauce, and sriracha — and topped with fresh cucumber, jalapeño, and cilantro.
Makes 4 servings | Prep time: 15 minutes, plus 30 minutes chilling time | Cook time: 10 minutes
- 1 lb. ground dark-meat turkey
- 1 large egg
- 4 scallions, minced
- 1 tbs. minced fresh ginger
- 1 tbs. fish sauce
- 2 tsp. sriracha
- ¼ cup rice vinegar
- 1 tbs. Sucanat or organic cane sugar
- ½ cup shredded daikon
- ½ cup shredded carrot
- 1 tbs. ghee or high-heat oil
- 4 butter-lettuce leaves, washed and patted dry
- ¼ cup mayonnaise, optional
- ½ medium cucumber, sliced
- 1 medium jalapeño, thinly sliced
- ¼ cup cilantro leaves
This recipe originally in “The Better Burger.” Photograph by: Andrea D’Agosto; Recipe developed by: Robin Asbell.
- Crumble the turkey into a large bowl.
- Add the egg, scallions, ginger, fish sauce, and sriracha. Use your hands to mix the ingredients gently but thoroughly.
- Divide the mixture into four equal portions, then shape into ¾-inch-thick patties. Use your thumb to make an indentation in the center of each burger, then place on a plate.
- Cover and refrigerate for at least 30 minutes or up to four hours until time to cook.
- In a medium bowl, whisk rice vinegar and Sucanat until dissolved, then add the daikon and carrot and toss to coat. Let the veggies marinate, stirring occasionally, for at least 30 minutes, or cover and refrigerate for up to three days.
Stovetop cooking directions:
- Preheat a 12-inch cast-iron or stainless-steel pan over medium-high heat for one to two minutes until hot.
- Add ghee and tilt to coat the pan.
- Place the patties in the pan, leaving 1 to 2 inches of space between them. Cook for two minutes, then reduce the heat to medium and cook for two minutes more.
- Flip and cook an additional four minutes, until a meat thermometer inserted into the center reads 165 degrees F.
- Place each burger on a lettuce leaf and top with mayonnaise, if desired.
- Drain excess liquid from the pickled veggie mixture before topping the burgers. Finish with fresh cucumber, jalapeño, and cilantro.
Grilling instructions:
- Preheat the grill on high heat.
- Oil the grate, place the burgers on it, and reduce the heat to medium.
- Cook for three to four minutes per side, until a meat thermometer inserted into the center reads 165 degrees F.
Turkey Ragu
Elevate your slow cooker game with this flavorful recipe.
Makes 6 servings • Prep time 50 minutes • Cook time 3 to 6 hours (depending on slow-cooker setting)
- 1 tsp. baking soda
- 1 lb. ground turkey
- 1 tbs. extra-virgin olive oil
- 1 tsp. kosher salt, plus more to taste
- ½ tsp. freshly ground black pepper, plus more to taste
- 1 ½ tsp. Italian oregano
- ½ tsp. red-pepper flakes
- 2 tbs. tomato paste
- 10 oz. mushrooms, finely chopped
- ½ cup dry red wine
- 6 cloves garlic, minced
- 3 large carrots, finely chopped
- 3 ribs celery, finely chopped
- 1 large onion, finely chopped
- 1 28-oz. can whole tomatoes, crushed
- Cooked pasta or polenta, for serving
Optional Toppings
- Parmesan cheese
This recipe originally in “5 Healthy Slow-Cooker Recipes.” Photograph and recipe by: Maddie Augustin.
- Mix the baking soda into the ground turkey and set aside for 15 minutes. This helps tenderize and concentrate the flavor of the meat.
- Preheat a large skillet over medium heat, then add the oil. Add the ground turkey and a generous pinch of the salt and pepper. Cook, stirring occasionally and using a spoon to break up the meat, until the turkey is browned and cooked through, about 15 minutes.
- Transfer the turkey to the slow cooker.
- Return the skillet to the heat, then add the oregano, red-pepper flakes, and tomato paste, and cook for one to two minutes, or until caramelized and darkened in color.
- Add the mushrooms and cook, stirring occasionally, until their moisture is released and they begin to brown, about six to eight minutes.
- Transfer the mushroom mixture to the slow cooker and add the remaining salt and pepper.
- Return the skillet to the heat and deglaze it by adding the red wine, scraping any browned bits that may be stuck to the bottom. Simmer the wine until halved in volume, about one to two minutes.
- Add the wine and remaining ingredients, except the pasta or polenta, to the slow cooker, and cook on high for three hours or low for six hours, or until the vegetables are tender.
- Add more salt or pepper to taste. Serve over pasta or polenta, with Parmesan cheese on top if you wish.
Stuffed Kohlrabi With Ground Turkey and Cashew Cream
Homemade cashew cream adds rich, velvety balance to this earthy, nourishing dish.
Makes 4 servings • Prep time 15 minutes • Cook time 1 hour 20 minutes
- 6 small kohlrabies
- 2 tbs. extra-virgin olive oil
- ½ medium yellow onion, minced
- 1 tsp. sea salt
- 1 tsp. dried oregano
- ¼ tsp. red-pepper flakes
- 1 lb. ground turkey
- 1 tbs. minced fresh thyme
- 2 tbs. minced fresh parsley
- 3 cups chicken broth
Cashew Cream
- 1 cup raw cashews
- 2 cloves garlic, roughly chopped
- 3 tbs. lemon juice
- ¼ tsp. sea salt
- ⅛ tsp. freshly ground black pepper
- 1 tbs. fresh parsley
- 2 tbs. chicken broth
This recipe originally in “5 Recipes to Help Fight Candida.” Recipe developer: Kate Morgan.
- Mix the baking soda into the ground turkey and set aside for 15 minutes. This helps tenderize and concentrate the flavor of the meat.
- Preheat a large skillet over medium heat, then add the oil. Add the ground turkey and a generous pinch of the salt and pepper. Cook, stirring occasionally and using a spoon to break up the meat, until the turkey is browned and cooked through, about 15 minutes.
- Transfer the turkey to the slow cooker.
- Return the skillet to the heat, then add the oregano, red-pepper flakes, and tomato paste, and cook for one to two minutes, or until caramelized and darkened in color.
- Add the mushrooms and cook, stirring occasionally, until their moisture is released and they begin to brown, about six to eight minutes.
- Transfer the mushroom mixture to the slow cooker and add the remaining salt and pepper.
- Return the skillet to the heat and deglaze it by adding the red wine, scraping any browned bits that may be stuck to the bottom. Simmer the wine until halved in volume, about one to two minutes.
- Add the wine and remaining ingredients, except the pasta or polenta, to the slow cooker, and cook on high for three hours or low for six hours, or until the vegetables are tender.
- Add more salt or pepper to taste. Serve over pasta or polenta, with Parmesan cheese on top if you wish.
Turkey Fried Rice
Reinvent your holiday leftovers with this twist on fried rice — healthy, satisfying, and ready in just 30 minutes.
Makes 4 servings • Prep time 10 minutes • Cook time 20 minutes
- 2 tbs. sesame oil, divided
- 1 red bell pepper, diced
- 1 large carrot, diced
- ½ medium white onion, diced
- 3 green onions, sliced, plus more for garnish
- 3 cloves garlic, minced
- 1 tsp. minced fresh ginger
- 2 large eggs, lightly beaten
- 3 cups leftover cooked rice, any variety
- 2 cups shredded leftover turkey
- ½ cup frozen peas
- 3 tbs. soy sauce, tamari, or coconut aminos
This recipe originally in “Transform Your Thanksgiving Leftovers With These Recipes.” Photography by: Terry Brennan. Recipe developer: Maddie Augustine.
- Mix the baking soda into the ground turkey and set aside for 15 minutes. This helps tenderize and concentrate the flavor of the meat.
- Preheat a large skillet over medium heat, then add the oil. Add the ground turkey and a generous pinch of the salt and pepper. Cook, stirring occasionally and using a spoon to break up the meat, until the turkey is browned and cooked through, about 15 minutes.
- Transfer the turkey to the slow cooker.
- Return the skillet to the heat, then add the oregano, red-pepper flakes, and tomato paste, and cook for one to two minutes, or until caramelized and darkened in color.
- Add the mushrooms and cook, stirring occasionally, until their moisture is released and they begin to brown, about six to eight minutes.
- Transfer the mushroom mixture to the slow cooker and add the remaining salt and pepper.
- Return the skillet to the heat and deglaze it by adding the red wine, scraping any browned bits that may be stuck to the bottom. Simmer the wine until halved in volume, about one to two minutes.
- Add the wine and remaining ingredients, except the pasta or polenta, to the slow cooker, and cook on high for three hours or low for six hours, or until the vegetables are tender.
- Add more salt or pepper to taste. Serve over pasta or polenta, with Parmesan cheese on top if you wish.
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