GROUND TURKEY ENCHILADA STIR-FRY WITH COUSCOUS
An enchilada, by definition, is a corn tortilla filled with various ingredients and drenched in cheese and sauce. This recipe doesn't involve any rolling of tortillas, nor does it require copious amounts of cheese. However, every bite will remind you of the flavors of this popular comfort food.
Provided by Min Kwon, M.S., R.D.
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pour 1/2 cup of water into a small saucepan and bring to a boil over high heat. Pour the couscous into the saucepan and stir well. Turn off the heat, cover and let stand 5 minutes. Fluff with a fork and set aside.
- Meanwhile, in a large skillet or wok, cook the ground turkey over medium heat, breaking it up with a wooden spoon, until cooked through and browned, about 5 minutes. Sprinkle with some salt and pepper. Transfer to a bowl and set aside. Drain the excess fat and wipe the pan clean. Heat the oil in the same pan over high heat, then add the squash and cook, stirring occasionally, until browned and softened, 8 to 10 minutes. Add the broccoli and cook, 3 to 5 minutes more. Add the turkey, beans, enchilada sauce and salsa and stir until all the ingredients are well combined.
- Serve with the couscous and top with suggested toppings as desired.
SPICY TURKEY STIR-FRY WITH CRISP GARLIC AND GINGER
This quick-cooking stir-fry is packed with umami from fish sauce and soy sauce, and heat from both red-pepper flakes and fresh chile. Pungent and herbal, it's a terrific weeknight dish that's fast but never bland. The key here is to let the turkey get deeply brown, so don't move it around in the pan too much. Serve it over rice for a substantial meal, or a bed of crisp lettuce if you want something lighter.
Provided by Melissa Clark
Categories dinner, quick, weekday, poultry, main course
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a cold 12-inch skillet, combine oil, garlic and ginger. Place over medium heat until sizzling, then continue to cook, stirring frequently, until garlic and ginger are golden brown, 5 to 7 minutes. Transfer with a slotted spoon to a paper towel-lined plate and sprinkle lightly with salt.
- Add coconut oil to pan, then stir in scallion whites and cook until starting to brown, about 2 minutes. Stir in red-pepper flakes and cook for 1 minute.
- Stir in turkey, raise heat to medium-high, and cook, breaking up meat with a spoon, until golden and crisp, about 7 minutes. Don't stir the meat too much, so it can turn deep brown.
- Remove pan from heat and stir in lime juice, fish sauce and soy sauce. Taste and add more lime juice, red-pepper flakes, soy sauce and sugar or honey if you like.
- Gently mix about two-thirds of the fried garlic and ginger into the turkey. Serve turkey over rice, topped with cilantro, basil, scallion greens and fresh chile, and garnished with remaining fried ginger and garlic.
STIR FRY TURKEY (DAD'S VERSION)
Great meal for after Thanksgiving to use up leftover turkey. Very simple meal. This was one of my favorites as a child. Serve over rice or chow mein noodles.
Provided by BunnyBaker
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk soy sauce, sugar, and cornstarch together in a bowl until smooth; stir turkey into cornstarch mixture and set aside for 15 minutes to marinate.
- Heat a large skillet over high heat and pour vegetable oil into the hot skillet, coating the bottom. Stir broccoli and carrots into the hot oil to combine; pour chicken broth into the vegetables and cover skillet. Cook until carrots start to become tender, about 2 minutes.
- Reduce heat to medium. Stir turkey and sauce into vegetables; cook and stir until heated through and the sauce has thickened, 1 minute. Stir mushrooms into turkey and vegetables until combined.
Nutrition Facts : Calories 286.4 calories, Carbohydrate 23.7 g, Cholesterol 41.1 mg, Fat 13.3 g, Fiber 3.8 g, Protein 19.1 g, SaturatedFat 2.5 g, Sodium 1112.1 mg, Sugar 11.9 g
SWEET AND SPICY GROUND TURKEY STIR-FRY
I put this together for a light meal when I noticed that we had too big a collection of half-bags of frozen vegetables and little containers of leftover cooked veggies. The kind and quantity of the vegetables can vary according to what you have -- you just need to end up with between 2 and 3 lbs. Some people prefer a more generous amount of thickened sauce on their stir-fry dishes. With a diabetic in the house, I skip that part but I've included the directions if you want it.
Provided by 3KillerBs
Categories Poultry
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Brown ground turkey in a little oil over medium-high heat. Drain any excess grease leaving just enough to accomplish the stir-frying process.
- Add garlic, onion, coriander, and a tbs of the soy sauce. Stir well.
- Begin adding the vegetables starting with long-cooking veggies like carrots and broccoli (especially if broccoli is still frozen), and working towards the quick-cooking greens but not adding those just yet.
- Just before adding the greens -- right after adding the beans or snap peas -- add the remaining soy sauce, the sugar, the sherry, and the red pepper flakes. Stir well so that sugar dissolves and pepper flakes are well distributed.
- Add the greens and complete the cooking.
- Make the optional sauce if desired by whisking the cornstarch into the chicken stock. Pour into pan just before the greens are done and cook, stirring constantly, until the sauce has simmered for about one minute.
- Serve over rice, ramen noodle, or other preferred, Asian starch.
TURKEY STIR-FRY
Here's a tasty way to prepare turkey anytime of year. My family loves the tender turkey strips, colorful vegetables and crunchy cashews. You don't always have to fix the whole bird to enjoy the wonderful taste of turkey. -Julianne Johnson, Grove City, Minnesota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large skillet or wok, stir-fry turkey in oil over medium-high heat until no longer pink, about 5-6 minutes. Remove turkey and keep warm. Stir-fry the onion, carrot, green pepper and mushrooms until crisp-tender, about 5 minutes. , In a small bowl, combine the chicken broth, cornstarch, soy sauce and ginger. Add to skillet; cook and stir until thickened and bubbly. , Return turkey to skillet with pea pods; cook and stir until heated through. Serve with rice if desired. Top with cashews.
Nutrition Facts : Calories 277 calories, Fat 7g fat (0 saturated fat), Cholesterol 84mg cholesterol, Sodium 200mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 40g protein. Diabetic Exchanges
THAI-STYLE GROUND TURKEY STIR FRY
Make and share this Thai-Style Ground Turkey Stir Fry recipe from Food.com.
Provided by heatherhopecs
Categories Poultry
Time 30m
Yield 6 , 6 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together the lime juice, fish sauce, Sriracha sauce, soy sauce, and Agave nectar to make the stir-fry sauce. Cut the onion into thin slivers and cut the red bell pepper into strips. Peel and slice the garlic.
- Heat the wok or large heavy frying pan over high heat for about 1 minute before you add the oil. Then add the 1 tablespoon of oil, heat about 45 seconds (or until it looks shimmery), add the garlic cloves, and cook the garlic just until it's fragrant. When you smell garlic (less than one minute) remove the garlic and discard.
- Add the onion slivers and bell pepper strips to the woke and stir-fry for 1-2 minutes (just until they're starting to soften), then remove to a bowl. Add the other teaspoon of oil if it seem like you need it, then add the ground turkey and stir-fry 5 minutes, breaking apart with a turner as it cooks. Cook the turkey until any liquid evaporates completely and the turkey is starting to get lightly browned.
- Add the vegetables back into the wok, stirring to combine with the meat, and cook about 1 minute. Add the chopped basil and cook about 1 minute more, just until the basil starts to wilt.
- Then add the stir-fry sauce and stir to distribute it in the meat/veggie mixture. Cook about 2 minutes more, or until the sauce is mostly absorbed into the meat and the whole dish is hot. Serve right away.
Nutrition Facts : Calories 190.5, Fat 8.9, SaturatedFat 2.3, Cholesterol 78.2, Sodium 471.3, Carbohydrate 4.4, Fiber 1, Sugar 1.9, Protein 23.7
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