Spinach And Ground Turkey Recipes

TURKEY AND SPINACH CURRY

Turkey and Spinach Curry image

With the coconut milk, the preroasted turkey and the fresh spinach, there's plenty of flavor in this little stew. Plenty of ease, too; the whole thing (including the rice you probably want to serve it with, though I could imagine it over leftover stuffing) takes less than a half hour, not much longer than sandwiches.

Provided by Mark Bittman

Categories easy, quick

Time 20m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 tablespoons peanut oil
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 to 1/2 teaspoon turmeric
1/8 teaspoon cayenne, or to taste
1 cup tomatoes, chopped (canned are fine; include their juice)
1 cup coconut milk
Salt
freshly ground pepper
1/2 pound fresh spinach, trimmed of thick stems, washed and roughly chopped
2 cups leftover turkey, white or dark meat or a combination, roughly chopped
Freshly chopped cilantro for garnish

Steps:

Heat oil in a medium saucepan over medium-high heat; add onion, garlic and ginger and cook until they begin to soften, about 2 to 3 minutes. Add cumin, coriander, turmeric and cayenne and cook, stirring, until spices are fragrant, about another minute.
Add tomatoes and their juices and coconut milk and sprinkle with salt and pepper; bring mixture to a boil and reduce heat to medium. Simmer for another 8 to 10 minutes, or until tomatoes break down.
Add spinach and turkey to pan and continue to cook until spinach wilts and turkey is warmed through, another 3 to 5 minutes. Adjust seasoning, garnish with cilantro and serve.

Nutrition Facts : @context http, Calories 298, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 23 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 13 grams, Sodium 581 milligrams, Sugar 2 grams, TransFat 0 grams

SPINACH TURKEY MEATBALLS

Spinach Turkey Meatballs image

Our children call these "Gramby Meatballs" because the recipe came from my dear mother-in-law. It's a great way to make spinach palatable. I usually make a triple batch, bake them all and freeze the extras for a quick meal later. -Mimi Blanco, Bronxville, New York

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 large egg, beaten
1 cup soft bread crumbs
2 tablespoons grated onion
1 teaspoon seasoned salt
1 pound ground turkey
Hot cooked pasta, optional

Steps:

In a bowl, combine spinach, egg, bread crumbs, onion and seasoned salt. Add turkey and mix well. Shape into 2-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 20 minutes or until the meat is no longer pink. Drain on paper towels. If desired, serve meatballs with pasta.

Nutrition Facts : Calories 295 calories, Fat 19g fat (6g saturated fat), Cholesterol 130mg cholesterol, Sodium 626mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

SPINACH AND GROUND TURKEY

Spinach and Ground Turkey image

a quick meal for busy days, my mom used to make this for us all the time now it's my kids favorite meal you may use low carb ketchup and omit the rice for a healthy low carb meal

Provided by Domestic diva mommy4

Categories One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs ground turkey
16 ounces canned tomatoes
8 cups fresh spinach
1 chopped onion
2 crushed garlic cloves
1/4 cup ketchup
salt and pepper
3 cups cooked white rice

Steps:

in a heated skillet sauté onion and garlic until translusant.
add ground turkey salt and pepper and cook through.
add spinach tomatoes ketchup and heat through.
serve hot over cooked white rice.

Nutrition Facts : Calories 385.4, Fat 12.1, SaturatedFat 3.2, Cholesterol 104.4, Sodium 339.8, Carbohydrate 35.6, Fiber 2.3, Sugar 5, Protein 34.1

SPINACH-FILLED TURKEY ROLL

Spinach-Filled Turkey Roll image

This attractive ground turkey loaf from Louise Tomb of Harrison Valley, Pennsylvania is something special, but you won't have to fuss a lot. The tasty entree features a swirl of spinach filling that's flavored with mushrooms, celery and green onions.

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

3/4 pound fresh mushrooms, sliced
1/2 cup chopped green onions
1/3 cup finely chopped celery
2 tablespoons butter
2 packages (10 ounces each) frozen chopped spinach, drained and squeezed dry
1/8 teaspoon salt
2 eggs, beaten
4 slices day-old whole wheat bread, crumbled
2 tablespoons dried minced onion
4 teaspoons herb and garlic onion soup mix
1/4 teaspoon pepper
2 pounds lean ground turkey

Steps:

In a large skillet, saute the mushrooms, green onions and celery in butter until tender. Stir in spinach and salt; heat through. Remove from the heat; cool. In a large bowl, combine the eggs, bread, minced onion, soup mix and pepper. Crumble turkey over mixture; mix well., On a large piece of heavy-duty foil, pat turkey mixture into a 16x10-in. rectangle. Spread spinach mixture to within 1 in. of edges. Roll up, starting with a short side; seal seams and ends., Place seam side down in a 13x9-in. baking dish coated with cooking spray. Cover and bake at 350° for 50 minutes. Uncover; bake 10 minutes longer or until a thermometer reads 165°. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 297 calories, Fat 15g fat (5g saturated fat), Cholesterol 150mg cholesterol, Sodium 470mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges

CREAMY GROUND TURKEY, SPINACH AND PEA PASTA

Creamy Ground Turkey, Spinach and Pea Pasta image

This dish is a great way to feed a group of people and make a pound of meat stretch. I also sneak in veggies like spinach and peas for picky eaters. Rich, creamy and filling, this pasta is perfect for busy weeknights or special enough for entertaining.

Provided by Megan Mitchell

Categories main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

Kosher salt and freshly cracked black pepper
Extra-virgin olive oil
1 pound dark meat ground turkey
3 cloves garlic, minced or grated
1 tablespoon minced thyme leaves
1/4 cup all-purpose flour
1/4 cup dry vermouth or white wine
1 1/2 cups whole milk
1 cup freshly grated Parmesan, plus more for garnish
1 pound torchiette or any short pasta
1 bunch spinach, roughly chopped
1 cup frozen peas

Steps:

Bring a large stock pot of salted water to a boil.
Meanwhile, heat a large nonstick skillet over medium heat. Add 1 to 2 tablespoons olive oil along with the ground turkey and cook, breaking up the turkey with a wooden spoon, until browned, about 8 minutes. Season with salt and pepper. Turn the heat to medium low and add the garlic and thyme; cook, stirring, until fragrant, about 2 minutes. Next, add the flour and stir to coat. If the skillet looks too dry, add 1 to 2 more tablespoons olive oil. Cook, stirring, until it smells nutty, about 2 minutes. Deglaze the skillet with the vermouth or white wine and cook, scraping up the browned bits with the wooden spoon, until the liquid evaporates. Next, add the milk and 1 cup Parmesan, liberally season with salt and pepper then simmer on low heat until the sauce thickens, 8 to 10 minutes.
At this point drop the pasta into the boiling water and cook per the package directions until al dente.
Five minutes before the pasta is ready, add the spinach and peas to the sauce and cook over low heat, stirring occasionally, for 5 minutes. Taste for seasoning; add more salt and pepper, if necessary. Add the pasta, along with 3/4 to 1 cup of the pasta cooking water, directly to the skillet and stir until the sauce is thick and creamy, 1 to 2 minutes.
Serve the pasta in shallow bowls, then sprinkle with pepper and extra Parmesan.

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