Are you tired of the same old weeknight dinners? Ground turkey is your secret weapon for quick, healthy, and delicious meals. We’ve gathered 20 flavorful recipes that turn just one pound into everything from cozy comfort food to zesty skillet sensations. Perfect for busy schedules, these ideas will have dinner on the table in no time. Let’s dive in and revitalize your meal rotation!
Ground Turkey and Sweet Potato Skillet
Now, let’s dive into a simple, one-pan meal that’s perfect for busy weeknights—this Ground Turkey and Sweet Potato Skillet combines lean protein with hearty vegetables for a balanced, flavorful dinner. It’s a fuss-free recipe that comes together quickly, ideal for beginners looking to build confidence in the kitchen.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon olive oil
– 1 pound ground turkey
– 1 medium sweet potato, peeled and diced into 1/2-inch cubes
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup low-sodium chicken broth
– 2 cups fresh spinach
Instructions
1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add 1 pound ground turkey to the skillet, breaking it into small pieces with a spatula, and cook until no pink remains, approximately 5-7 minutes.
3. Tip: For even browning, avoid overcrowding the skillet and stir occasionally.
4. Transfer the cooked turkey to a plate and set aside, leaving any drippings in the skillet.
5. Add 1 diced medium sweet potato and 1 diced medium onion to the skillet, sautéing over medium heat until the onion is translucent and the sweet potato starts to soften, about 8-10 minutes.
6. Stir in 2 minced cloves garlic and cook for 30 seconds until fragrant.
7. Sprinkle 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper over the vegetables, mixing well to coat evenly.
8. Tip: Toasting the spices briefly enhances their flavor without burning.
9. Pour 1 cup low-sodium chicken broth into the skillet, scraping up any browned bits from the bottom with a wooden spoon.
10. Return the cooked turkey to the skillet, stirring to combine with the vegetables and broth.
11. Reduce the heat to medium-low, cover the skillet, and simmer for 10 minutes until the sweet potato is tender when pierced with a fork.
12. Tip: Check the liquid level halfway through; add a splash of broth if it looks dry to prevent sticking.
13. Uncover the skillet and add 2 cups fresh spinach, stirring until wilted, about 2 minutes.
14. Remove the skillet from the heat and let it rest for 2 minutes before serving.
So, you’ll notice the sweet potato softens into a creamy texture that contrasts nicely with the savory, well-seasoned turkey. Serve it straight from the skillet for a cozy meal, or top with a sprinkle of fresh herbs like parsley for a bright finish.
Turkey Meatballs in Marinara Sauce
These turkey meatballs in marinara sauce offer a lighter, healthier twist on a classic comfort food that’s perfect for a cozy weeknight dinner. They’re surprisingly simple to make from scratch, and I’ll guide you through each step to ensure tender, flavorful results every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb ground turkey
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 large egg
– 2 tbsp olive oil, divided
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 24 oz marinara sauce
– 1/4 cup fresh parsley, chopped
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. In a large mixing bowl, combine 1 lb ground turkey, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1 large egg, 1/4 cup fresh parsley, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Gently mix the ingredients with your hands until just combined, being careful not to overwork the meat, which can make the meatballs tough.
3. Roll the mixture into 1.5-inch meatballs, placing them on a plate; you should get about 20 meatballs.
4. Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat until it shimmers, about 2 minutes.
5. Add the meatballs in a single layer, working in batches if needed to avoid crowding, and cook for 3-4 minutes per side until browned all over.
6. Transfer the browned meatballs to a clean plate and set aside.
7. Reduce the heat to medium and add the remaining 1 tbsp olive oil to the same skillet.
8. Add 1 small yellow onion, finely diced, and cook for 5 minutes, stirring occasionally, until softened and translucent.
9. Stir in 2 cloves garlic, minced, and cook for 30 seconds until fragrant, being careful not to let it burn.
10. Pour in 24 oz marinara sauce and bring to a simmer, scraping up any browned bits from the bottom of the pan for extra flavor.
11. Return the meatballs to the skillet, nestling them into the sauce.
12. Cover the skillet, reduce the heat to low, and simmer for 15 minutes, which allows the meatballs to cook through and absorb the sauce’s flavors.
13. Check for doneness by inserting an instant-read thermometer into the center of a meatball; it should read 165°F.
14. Remove from heat and let rest for 5 minutes before serving. Remember, resting helps the meatballs retain their juices and stay tender.
Ready to serve, these meatballs are wonderfully tender with a savory, herb-infused flavor that pairs beautifully with the rich marinara. For a creative twist, try serving them over creamy polenta or stuffed into a toasted sub roll for a hearty sandwich.
Healthy Turkey and Quinoa Bowl
Ready to make a nutritious and satisfying meal that comes together in under 30 minutes? This Healthy Turkey and Quinoa Bowl is a perfect weeknight dinner, packed with lean protein and whole grains. Let’s walk through each step methodically to ensure perfect results.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup quinoa
– 2 cups water
– 1 tbsp olive oil
– 1 lb ground turkey
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 cup cherry tomatoes, halved
– 1 avocado, sliced
– 1/4 cup fresh cilantro, chopped
Instructions
1. Rinse 1 cup of quinoa thoroughly under cold water in a fine-mesh strainer for 1 minute to remove its natural bitterness.
2. Combine the rinsed quinoa and 2 cups of water in a medium saucepan and bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15 minutes until all water is absorbed and the quinoa grains are fluffy with visible “tails.”
4. While the quinoa cooks, heat 1 tbsp of olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
5. Add 1 lb of ground turkey to the skillet, breaking it into small pieces with a wooden spoon for even cooking.
6. Cook the turkey for 8-10 minutes, stirring occasionally, until it is no longer pink and reaches an internal temperature of 165°F on a meat thermometer.
7. Season the cooked turkey with 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder, stirring to distribute the spices evenly.
8. Divide the cooked quinoa evenly among four bowls as a base layer.
9. Top each bowl with the seasoned turkey, 1 cup of halved cherry tomatoes, 1 sliced avocado, and 1/4 cup of chopped fresh cilantro.
10. Serve immediately while warm for the best texture and flavor.
But the beauty of this bowl lies in its versatility—the quinoa provides a pleasantly chewy base that soaks up the savory turkey juices, while the fresh tomatoes and avocado add a creamy, bright contrast. For a creative twist, try drizzling it with a squeeze of lime or a dollop of Greek yogurt to enhance the flavors without adding extra calories.
Spicy Turkey and Black Bean Tacos
Whether you’re looking for a quick weeknight dinner or a flavorful meal to share, these Spicy Turkey and Black Bean Tacos come together with minimal effort and maximum taste. With lean ground turkey, hearty black beans, and a blend of spices, they’re a satisfying option that’s easy to customize to your preferred heat level.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 tablespoon olive oil
– 1 pound ground turkey
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon chili powder
– 1/2 teaspoon cumin
– 1/4 teaspoon cayenne pepper
– 1 (15-ounce) can black beans, rinsed and drained
– 1/2 cup salsa
– 8 small corn tortillas
– 1/2 cup shredded cheddar cheese
– 1/4 cup sour cream
– 1/4 cup chopped fresh cilantro
Instructions
1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 pound ground turkey and cook, breaking it into small pieces with a spatula, for 5-7 minutes until no pink remains.
3. Add 1 small diced onion and cook, stirring occasionally, for 3-4 minutes until softened.
4. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
5. Sprinkle 1 teaspoon chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon cayenne pepper over the mixture, stirring to coat evenly for 1 minute to toast the spices.
6. Add 1 can rinsed black beans and 1/2 cup salsa, stirring to combine.
7. Reduce heat to low, cover, and simmer for 5 minutes to allow flavors to meld.
8. While the filling simmers, warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable, or wrap them in a damp paper towel and microwave for 20 seconds.
9. Spoon the turkey and black bean mixture evenly into the warmed tortillas.
10. Top each taco with 1 tablespoon shredded cheddar cheese, 1/2 tablespoon sour cream, and 1/2 tablespoon chopped cilantro.
11. Serve immediately.
Beyond the basic assembly, these tacos offer a delightful contrast of textures—the tender turkey and creamy beans against the slightly crisp tortillas. For a creative twist, try serving them with a squeeze of lime or a side of avocado slices to balance the spice, making each bite vibrant and satisfying.
Turkey and Mushroom Lettuce Wraps
On a busy weeknight, these Turkey and Mushroom Lettuce Wraps come together quickly for a satisfying, low-carb meal that feels both light and hearty. Let’s walk through each step methodically to ensure perfect results every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb ground turkey
– 8 oz cremini mushrooms, finely chopped
– 1 tbsp olive oil
– 1/2 cup onion, finely diced
– 2 cloves garlic, minced
– 2 tbsp soy sauce
– 1 tbsp hoisin sauce
– 1 tsp sesame oil
– 1/4 tsp black pepper
– 8 large butter lettuce leaves
– 2 green onions, thinly sliced
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add 1/2 cup finely diced onion and cook, stirring frequently, until translucent and soft, about 3-4 minutes.
3. Add 2 cloves minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn.
4. Add 1 lb ground turkey to the skillet, breaking it apart with a wooden spoon into small crumbles.
5. Cook the turkey, stirring occasionally, until no pink remains, about 5-6 minutes.
6. Add 8 oz finely chopped cremini mushrooms to the skillet with the turkey.
7. Cook the mixture, stirring frequently, until the mushrooms release their liquid and it evaporates, about 4-5 minutes. Tip: Chopping the mushrooms finely helps them cook evenly and blend seamlessly with the turkey.
8. Reduce the heat to medium and stir in 2 tbsp soy sauce, 1 tbsp hoisin sauce, 1 tsp sesame oil, and 1/4 tsp black pepper.
9. Cook the mixture, stirring constantly, for 2 minutes until the sauces are fully incorporated and the mixture is glossy. Tip: Taste a small spoonful at this stage; if it needs more salt, add an extra 1/2 tsp soy sauce.
10. Remove the skillet from the heat and let the filling cool slightly for 5 minutes to prevent the lettuce from wilting.
11. Rinse 8 large butter lettuce leaves under cold water and pat them completely dry with paper towels. Tip: Choose the sturdiest, cup-shaped leaves from the head of lettuce for the best wrappers.
12. Spoon the turkey and mushroom mixture evenly into the center of each lettuce leaf.
13. Garnish each wrap with thinly sliced green onions.
14. Serve immediately while the filling is still warm.
Here, the crisp, cool lettuce provides a refreshing contrast to the savory, umami-rich filling, with the mushrooms adding an earthy depth that complements the lean turkey. For a creative twist, set out small bowls of extra hoisin sauce, chopped peanuts, or shredded carrots so everyone can customize their wraps at the table.
One-Pan Turkey and Veggie Stir-Fry
Tired of complicated dinners? This one-pan turkey and veggie stir-fry is your weeknight savior, delivering a balanced meal with minimal cleanup. Let’s walk through each step together to ensure success.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb ground turkey
– 2 tbsp olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 cup broccoli florets
– 1 cup sliced carrots
– 1/4 cup low-sodium soy sauce
– 1 tbsp honey
– 1 tsp grated ginger
– 1/2 tsp red pepper flakes
– 2 cups cooked brown rice
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add ground turkey, breaking it into small pieces with a spatula, and cook until no pink remains, 5–7 minutes.
3. Transfer cooked turkey to a plate, leaving any juices in the skillet.
4. Add remaining 1 tbsp olive oil to the skillet and heat for 30 seconds.
5. Add diced onion and cook, stirring occasionally, until translucent, about 3 minutes.
6. Stir in minced garlic and cook until fragrant, 30 seconds.
7. Add sliced red bell pepper, broccoli florets, and sliced carrots, stirring to combine.
8. Cook vegetables, stirring every 2 minutes, until crisp-tender, 5–6 minutes.
9. In a small bowl, whisk together soy sauce, honey, grated ginger, and red pepper flakes until smooth.
10. Return cooked turkey to the skillet with vegetables.
11. Pour sauce over the mixture and stir thoroughly to coat everything evenly.
12. Cook, stirring constantly, until sauce thickens slightly and coats ingredients, 2–3 minutes.
13. Remove skillet from heat and let rest for 2 minutes.
14. Serve immediately over 1/2 cup cooked brown rice per portion.
Flavorful and satisfying, this stir-fry boasts tender turkey with crisp-tender vegetables in a sweet-savory glaze. For a creative twist, wrap leftovers in lettuce cups or top with a fried egg for extra richness.
Turkey and Zucchini Meatloaf
This comforting turkey and zucchini meatloaf transforms ground turkey into a moist, flavorful main dish perfect for weeknight dinners. The shredded zucchini adds moisture and nutrients while keeping the texture light. You’ll find it comes together easily with common pantry staples.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
– 1.5 lbs ground turkey
– 1 cup shredded zucchini
– 1 cup breadcrumbs
– 1/2 cup ketchup
– 1/4 cup milk
– 1 large egg
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tbsp Worcestershire sauce
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp dried oregano
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×5-inch loaf pan.
2. Place the shredded zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture—this prevents a soggy meatloaf.
3. In a large bowl, combine the ground turkey, shredded zucchini, breadcrumbs, milk, egg, chopped onion, minced garlic, Worcestershire sauce, salt, black pepper, and dried oregano.
4. Use your hands to mix the ingredients just until combined; overmixing can make the meatloaf dense.
5. Transfer the mixture to the prepared loaf pan and press it into an even layer.
6. Spread the ketchup evenly over the top of the meatloaf mixture using a spoon or brush.
7. Bake the meatloaf in the preheated oven for 55-60 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.
8. Remove the meatloaf from the oven and let it rest in the pan for 10 minutes before slicing; this allows the juices to redistribute for a moist result.
9. Carefully slice the meatloaf into 1-inch thick pieces using a sharp knife.
Key to its appeal is the tender, juicy texture from the zucchini and milk, balanced by savory notes from the garlic and Worcestershire. Serve slices warm with mashed potatoes and a side salad, or try it cold in sandwiches the next day for a delicious leftover twist.
Creamy Turkey and Broccoli Pasta
Savor a comforting weeknight meal with this creamy turkey and broccoli pasta, which transforms simple ingredients into a satisfying dish perfect for chilly evenings. This recipe walks you through each step methodically, ensuring even beginners can achieve a rich, flavorful result without stress.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 12 ounces fettuccine pasta
– 1 tablespoon olive oil
– 1 pound ground turkey
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 3 cloves garlic, minced
– 4 cups broccoli florets
– 1 cup chicken broth
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 1/2 teaspoon red pepper flakes
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 12 ounces of fettuccine pasta to the boiling water and cook for 10 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
4. Add 1 pound of ground turkey to the skillet, breaking it into small pieces with a spatula.
5. Season the turkey with 1 teaspoon of salt and 1/2 teaspoon of black pepper, then cook for 5 minutes until no pink remains.
6. Stir in 3 cloves of minced garlic and cook for 1 minute until fragrant.
7. Add 4 cups of broccoli florets and 1 cup of chicken broth to the skillet, then cover and simmer for 5 minutes until the broccoli is tender-crisp.
8. Reduce the heat to medium-low and pour in 1 cup of heavy cream, stirring gently to combine.
9. Gradually sprinkle in 1 cup of grated Parmesan cheese, stirring continuously until the sauce is smooth and creamy.
10. Drain the cooked pasta and add it directly to the skillet, tossing to coat evenly with the sauce.
11. Stir in 1/2 teaspoon of red pepper flakes for a subtle kick.
12. Remove from heat and let the pasta rest for 2 minutes to allow the flavors to meld.
Warm and inviting, this pasta boasts a velvety sauce that clings to each strand, with tender broccoli adding a fresh crunch. For a creative twist, top it with extra Parmesan and a squeeze of lemon to brighten the rich flavors, making it a versatile dish that’s sure to become a family favorite.
Greek-Style Turkey Burgers
Ready to elevate your burger game with a Mediterranean twist? These Greek-style turkey burgers are a lean, flavorful alternative to beef, packed with fresh herbs and tangy feta. They come together quickly for a satisfying weeknight meal that feels special without the fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 pound ground turkey (93% lean)
– 1/2 cup crumbled feta cheese
– 1/4 cup finely chopped red onion
– 2 tablespoons chopped fresh dill
– 1 tablespoon chopped fresh oregano
– 1 teaspoon dried mint
– 1/2 teaspoon garlic powder
– 1/2 teaspoon kosher salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil
– 4 whole-wheat burger buns
– 4 lettuce leaves
– 4 tomato slices
Instructions
1. In a large bowl, combine 1 pound ground turkey, 1/2 cup crumbled feta cheese, 1/4 cup finely chopped red onion, 2 tablespoons chopped fresh dill, 1 tablespoon chopped fresh oregano, 1 teaspoon dried mint, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
2. Gently mix the ingredients with your hands until just combined, being careful not to overwork the meat, which can make the burgers tough.
3. Divide the mixture into 4 equal portions and shape each into a 3/4-inch thick patty, pressing a slight indentation into the center of each to prevent puffing during cooking.
4. Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
5. Place the patties in the skillet and cook for 5-6 minutes without moving them, until the bottoms are golden brown and release easily from the pan.
6. Flip the patties and cook for another 5-6 minutes, or until the internal temperature reaches 165°F on an instant-read thermometer for food safety.
7. While the burgers cook, lightly toast 4 whole-wheat burger buns in a toaster or under a broiler for 1-2 minutes until warm and crisp.
8. Assemble each burger by placing a cooked patty on the bottom half of a bun, topping it with 1 lettuce leaf and 1 tomato slice, then adding the top bun.
Out of the skillet, these burgers are juicy with a savory, herbaceous flavor from the dill and oregano, balanced by the salty tang of feta. The whole-wheat buns add a nutty depth, making them hearty yet light—perfect for serving with a side of tzatziki or a simple Greek salad for a complete Mediterranean-inspired meal.
Turkey and Kale Stuffed Shells
This comforting dish transforms jumbo pasta shells into a hearty, family-friendly meal by stuffing them with a savory mixture of ground turkey and kale, then baking them in a rich tomato sauce under a blanket of melted cheese. The methodical process ensures tender pasta and perfectly cooked filling every time.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 24 jumbo pasta shells
– 1 tablespoon olive oil
– 1 pound ground turkey
– 1 small yellow onion, diced
– 3 cloves garlic, minced
– 4 cups chopped kale
– 1 (15-ounce) container ricotta cheese
– 1 cup shredded mozzarella cheese, divided
– 1/2 cup grated Parmesan cheese
– 1 large egg
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 3 cups marinara sauce
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a boil over high heat.
3. Add the jumbo pasta shells to the boiling water and cook for 9 minutes, stirring occasionally to prevent sticking.
4. Drain the shells in a colander and rinse them briefly under cool water to stop the cooking process; this prevents them from becoming mushy later.
5. Heat the olive oil in a large skillet over medium-high heat.
6. Add the ground turkey and cook for 5-7 minutes, breaking it apart with a spoon until no pink remains.
7. Add the diced onion to the skillet and cook for 3-4 minutes until softened.
8. Stir in the minced garlic and cook for 1 minute until fragrant.
9. Add the chopped kale to the skillet and cook for 2-3 minutes until wilted.
10. Remove the skillet from the heat and let the mixture cool for 5 minutes.
11. In a large mixing bowl, combine the ricotta cheese, 1/2 cup of the mozzarella cheese, Parmesan cheese, egg, dried oregano, salt, and black pepper.
12. Add the cooled turkey and kale mixture to the bowl and stir until fully combined.
13. Spread 1 cup of the marinara sauce evenly in the bottom of a 9×13-inch baking dish.
14. Using a spoon, fill each cooked pasta shell with the turkey and kale mixture, pressing gently to pack it in.
15. Arrange the stuffed shells in a single layer in the prepared baking dish.
16. Pour the remaining 2 cups of marinara sauce over the top of the shells.
17. Sprinkle the remaining 1/2 cup of mozzarella cheese evenly over the sauce.
18. Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
19. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and lightly browned.
20. Let the dish rest for 5 minutes before serving to allow the filling to set slightly.
The baked shells offer a delightful contrast between the tender pasta, savory turkey filling with earthy kale notes, and the creamy, tangy cheese topping. For a fresh twist, serve alongside a crisp green salad or garnish individual portions with extra Parmesan and a sprinkle of red pepper flakes.
Turkey and Rice Stuffed Cabbage Rolls
Filled with comforting flavors and a satisfying texture, these turkey and rice stuffed cabbage rolls are a wholesome twist on a classic dish. Perfect for a cozy family dinner or meal prep, they combine lean ground turkey with aromatic rice and a savory tomato sauce, all wrapped in tender cabbage leaves for a hearty, balanced meal that’s both nutritious and delicious.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
– 1 large head green cabbage
– 1 pound ground turkey
– 1 cup cooked white rice
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 egg, beaten
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 tablespoon olive oil
– 1 (28-ounce) can crushed tomatoes
– 1 cup chicken broth
– 2 tablespoons tomato paste
– 1 teaspoon dried oregano
Instructions
1. Bring a large pot of water to a boil over high heat. Carefully remove 12 large outer leaves from the cabbage head, then blanch them in the boiling water for 2 minutes until pliable. Drain and set aside to cool.
2. In a large mixing bowl, combine the ground turkey, cooked white rice, finely chopped onion, minced garlic, beaten egg, salt, and black pepper. Mix thoroughly with your hands until evenly incorporated.
3. Place a blanched cabbage leaf flat on a cutting board. Spoon about 1/4 cup of the turkey-rice mixture onto the center of the leaf. Fold the sides inward, then roll tightly from the bottom to enclose the filling. Repeat with the remaining leaves and filling.
4. Heat the olive oil in a large skillet over medium heat. Arrange the cabbage rolls seam-side down in the skillet, cooking for 3–4 minutes until lightly browned on the bottom. Tip: Browning adds depth of flavor and helps seal the rolls.
5. In a medium bowl, whisk together the crushed tomatoes, chicken broth, tomato paste, and dried oregano until smooth. Pour this sauce evenly over the cabbage rolls in the skillet.
6. Cover the skillet with a lid and reduce the heat to low. Simmer for 45–50 minutes, checking occasionally to ensure the sauce is bubbling gently. Tip: A low simmer prevents the cabbage from becoming mushy while cooking the filling through.
7. After 45 minutes, insert an instant-read thermometer into the center of a roll; it should read 165°F to ensure the turkey is fully cooked. If needed, simmer for an additional 5–10 minutes.
8. Remove the skillet from the heat and let the cabbage rolls rest for 5 minutes before serving. Tip: Resting allows the flavors to meld and makes them easier to handle.
9. Serve the cabbage rolls warm, spooning the tomato sauce over the top. Accompany with a side of crusty bread or a simple green salad for a complete meal.
As you take your first bite, you’ll notice the tender cabbage wrapping gives way to a savory, well-seasoned filling with a hint of garlic and oregano. The tomato sauce adds a tangy richness that complements the mild turkey, while the rice provides a comforting, slightly chewy texture. For a creative twist, try drizzling with a bit of sour cream or sprinkling fresh parsley on top to brighten the dish.
Turkey and Black Bean Enchiladas
Gathering around the table for a comforting meal is one of life’s simple joys, and these Turkey and Black Bean Enchiladas deliver just that—a hearty, flavorful dish perfect for a cozy family dinner or meal prep. This recipe walks you through each step methodically, ensuring even beginners can achieve delicious results with confidence.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon olive oil
– 1 pound ground turkey
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 (15-ounce) can black beans, drained and rinsed
– 1 (4-ounce) can diced green chiles
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1/2 teaspoon salt
– 12 (6-inch) corn tortillas
– 2 cups shredded Monterey Jack cheese
– 1 (28-ounce) can red enchilada sauce
– 1/4 cup chopped fresh cilantro
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with cooking spray.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add 1 pound ground turkey to the skillet, breaking it apart with a spatula, and cook for 5-7 minutes until no longer pink.
4. Stir in 1 diced yellow onion and 2 minced garlic cloves, cooking for 3-4 minutes until the onion softens.
5. Tip: To prevent the garlic from burning, add it just after the onion starts to soften.
6. Mix in 1 can drained black beans, 1 can diced green chiles, 1 teaspoon cumin, 1 teaspoon chili powder, and 1/2 teaspoon salt, stirring for 2 minutes to combine.
7. Remove the skillet from heat and let the filling cool slightly for 5 minutes to make handling easier.
8. Warm 12 corn tortillas in a dry skillet over medium heat for 15-20 seconds per side until pliable, stacking them under a clean towel to keep warm.
9. Tip: Warming tortillas prevents them from cracking when rolled.
10. Spread 1/2 cup enchilada sauce evenly over the bottom of the prepared baking dish.
11. Spoon about 1/3 cup of the turkey mixture onto each tortilla, top with 2 tablespoons shredded cheese, and roll tightly.
12. Place the rolled enchiladas seam-side down in the baking dish, arranging them in a single layer.
13. Pour the remaining enchilada sauce over the top, ensuring all enchiladas are covered.
14. Sprinkle the remaining shredded cheese evenly over the sauce.
15. Bake uncovered at 375°F for 20-25 minutes until the cheese is melted and bubbly and the edges are lightly browned.
16. Tip: For a crispier top, broil for 1-2 minutes at the end, watching closely to avoid burning.
17. Remove from the oven and let rest for 5 minutes before serving to allow the filling to set.
18. Garnish with 1/4 cup chopped fresh cilantro just before serving.
Juicy turkey and creamy beans meld into a satisfying filling, while the tangy enchilada sauce and melted cheese create a gooey, irresistible topping. Serve these enchiladas with a side of Mexican rice or a crisp salad for a complete meal, or customize them with toppings like sour cream, avocado slices, or pickled jalapeños for extra zest.
Turkey and Butternut Squash Chili
Let’s make a hearty, seasonal chili that’s perfect for a cozy winter evening. This turkey and butternut squash chili is a one-pot wonder that balances savory ground turkey with sweet, tender squash, all simmered in a rich, lightly spiced tomato broth. It’s a straightforward recipe that yields big flavor with minimal fuss.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– 1 tablespoon olive oil
– 1 pound ground turkey
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 4 cups butternut squash, peeled and cut into ½-inch cubes
– 1 (28-ounce) can crushed tomatoes
– 2 cups chicken broth
– 2 tablespoons chili powder
– 1 teaspoon ground cumin
– 1 teaspoon dried oregano
– ½ teaspoon salt
– ¼ teaspoon black pepper
– 1 (15-ounce) can black beans, drained and rinsed
– 1 (15-ounce) can kidney beans, drained and rinsed
Instructions
1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat until it shimmers, about 1 minute.
2. Add 1 pound ground turkey to the pot, breaking it apart with a wooden spoon, and cook until no pink remains, about 5–7 minutes.
3. Tip: For deeper flavor, let the turkey brown slightly without stirring for the first minute.
4. Add 1 diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
5. Stir in 3 minced garlic cloves and cook until fragrant, about 30 seconds.
6. Add 4 cups cubed butternut squash, 1 can crushed tomatoes, 2 cups chicken broth, 2 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon oregano, ½ teaspoon salt, and ¼ teaspoon black pepper to the pot.
7. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.
8. Tip: Simmering with the lid on helps the squash cook evenly and retain moisture.
9. After 20 minutes, stir in 1 can each of drained black beans and kidney beans.
10. Continue simmering, uncovered, for another 10 minutes to thicken the chili slightly and heat the beans through.
11. Tip: For a thicker consistency, mash a few beans against the side of the pot with the back of a spoon during the final simmer.
12. Remove the pot from the heat and let the chili rest for 5 minutes before serving.
Enjoy this chili warm, straight from the pot. Each spoonful offers a comforting blend of tender squash, savory turkey, and creamy beans in a robust, tomato-based broth. For a creative twist, serve it over baked sweet potatoes or top with a dollop of Greek yogurt and a sprinkle of fresh cilantro.
Turkey and Avocado Quesadillas
Now, let’s make a quick and satisfying meal that transforms leftover turkey into something special. These turkey and avocado quesadillas are perfect for a busy weeknight dinner or a casual weekend lunch, combining creamy avocado, savory turkey, and melted cheese in a crispy tortilla package.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 8 (8-inch) flour tortillas
– 2 cups shredded cooked turkey
– 1 large avocado, pitted and sliced
– 1 cup shredded Monterey Jack cheese
– 1/2 cup diced red onion
– 2 tbsp olive oil
– 1/4 cup chopped fresh cilantro
– 1/2 tsp ground cumin
– 1/4 tsp salt
Instructions
1. Place a large skillet over medium heat and add 1 tablespoon of olive oil, heating it for 1 minute until shimmering.
2. Lay one flour tortilla flat in the skillet and sprinkle 1/4 cup of shredded Monterey Jack cheese evenly over half of it.
3. Top the cheese with 1/2 cup of shredded cooked turkey, spreading it in an even layer.
4. Arrange 1/4 of the sliced avocado over the turkey, then sprinkle with 2 tablespoons of diced red onion and 1 tablespoon of chopped fresh cilantro.
5. Season the filling with 1/8 teaspoon of ground cumin and a pinch of salt for balanced flavor.
6. Fold the empty half of the tortilla over the filling, pressing down gently with a spatula.
7. Cook the quesadilla for 2-3 minutes until the bottom is golden brown and crispy, then flip it carefully using the spatula.
8. Cook the other side for another 2-3 minutes until golden brown and the cheese is fully melted, checking that no filling spills out.
9. Transfer the cooked quesadilla to a cutting board and repeat steps 2-8 with the remaining ingredients, adding more olive oil to the skillet as needed to prevent sticking.
10. Cut each quesadilla into 3 wedges using a sharp knife for easy serving.
11. Serve immediately while hot and crispy.
Out of the skillet, these quesadillas offer a delightful contrast: the tortillas are crisp and lightly charred, while the interior is gooey with melted cheese and creamy avocado. The savory turkey and aromatic cumin add depth, making them a crowd-pleaser. For a fun twist, try dipping them in salsa or sour cream, or add a squeeze of lime juice just before eating to brighten the flavors.
Turkey and Eggplant Parmesan
You’ve likely faced the dilemma of wanting a comforting, cheesy casserole without the heaviness of traditional versions—this Turkey and Eggplant Parmesan solves that with lean protein and roasted vegetables. By layering seasoned ground turkey, tender eggplant, and a robust tomato sauce under a golden cheese crust, it delivers all the satisfaction in a lighter package. Follow these steps to build it methodically, ensuring each component shines.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 large eggplant, sliced into 1/2-inch rounds
– 1 lb ground turkey
– 1 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 24 oz marinara sauce
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup breadcrumbs
Instructions
1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Arrange the eggplant slices in a single layer on the baking sheet and brush both sides with 1/2 tbsp olive oil.
3. Roast the eggplant for 15 minutes until tender and lightly browned, flipping halfway through.
4. Heat the remaining 1/2 tbsp olive oil in a large skillet over medium heat.
5. Add the diced onion and cook for 5 minutes until softened, stirring occasionally.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Add the ground turkey to the skillet, breaking it up with a spoon, and cook for 8 minutes until no longer pink.
8. Tip: Drain any excess fat from the turkey to keep the dish from becoming greasy.
9. Pour the marinara sauce into the skillet with the turkey mixture.
10. Stir in the dried oregano, salt, and black pepper, then simmer for 5 minutes to blend flavors.
11. Spread half of the turkey sauce evenly in the bottom of a 9×13-inch baking dish.
12. Layer the roasted eggplant slices over the sauce in the dish.
13. Tip: Pat the eggplant dry with paper towels before layering to prevent sogginess.
14. Top the eggplant with the remaining turkey sauce.
15. In a small bowl, combine the shredded mozzarella, grated Parmesan, and breadcrumbs.
16. Sprinkle the cheese mixture evenly over the top of the casserole.
17. Bake uncovered at 400°F for 20 minutes until the cheese is melted and bubbly with a golden crust.
18. Tip: Let the casserole rest for 10 minutes after baking to set for easier slicing.
19. Broil for 2-3 minutes at the end if a crispier top is desired, watching closely to avoid burning.
20. Remove from the oven and allow to cool slightly before serving.
Baked to perfection, this dish offers a delightful contrast of textures—creamy eggplant, savory turkey, and a crunchy cheese topping that melds together in each bite. Its rich tomato and herb flavors make it a crowd-pleaser, ideal for serving over a bed of pasta or alongside a crisp green salad for a complete meal.
Turkey and Spinach Lasagna Rolls
Keeping weeknight dinners exciting yet manageable is a common kitchen challenge, and these Turkey and Spinach Lasagna Rolls offer a clever solution. They combine the comforting flavors of classic lasagna in a neat, individual portion that’s perfect for meal prep or a family-friendly meal. Let’s walk through making them together, step by step.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 35 minutes
Ingredients
– 8 lasagna noodles
– 1 tablespoon olive oil
– 1 pound ground turkey
– 3 cloves garlic, minced
– 5 ounces fresh spinach
– 15 ounces ricotta cheese
– 1 large egg
– 1/2 cup grated Parmesan cheese
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 24 ounces marinara sauce
– 1 cup shredded mozzarella cheese
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the 8 lasagna noodles and cook for 8 minutes, stirring occasionally to prevent sticking.
3. Drain the noodles in a colander and lay them flat on a clean kitchen towel to cool, which prevents them from tearing.
4. Preheat your oven to 375°F.
5. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
6. Add 1 pound ground turkey and cook for 5 minutes, breaking it into small crumbles with a spatula.
7. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant.
8. Add 5 ounces fresh spinach and cook for 2 minutes, stirring until wilted, then remove the skillet from heat.
9. In a medium bowl, combine 15 ounces ricotta cheese, 1 large egg, 1/2 cup grated Parmesan cheese, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
10. Fold the turkey-spinach mixture into the ricotta mixture until evenly combined.
11. Spread 1 cup of the 24 ounces marinara sauce evenly in the bottom of a 9×13-inch baking dish.
12. Place one lasagna noodle on a flat surface and spread about 1/3 cup of the filling evenly along its length.
13. Roll the noodle tightly from one end to the other and place it seam-side down in the baking dish; repeat with remaining noodles and filling.
14. Pour the remaining marinara sauce over the rolls, then sprinkle 1 cup shredded mozzarella cheese on top.
15. Cover the dish tightly with aluminum foil and bake at 375°F for 25 minutes.
16. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and lightly browned.
17. Let the lasagna rolls rest for 5 minutes before serving to allow the filling to set.
You’ll find these rolls deliver a satisfying texture with tender noodles enveloping a savory, well-seasoned filling. Their individual presentation makes them ideal for serving with a crisp side salad or freezing extras for a future busy night.
Turkey and Carrot Meatballs with Teriyaki Glaze
Tender, juicy meatballs with a sweet-savory glaze are a weeknight dinner hero, and this turkey and carrot version is no exception. They come together quickly with pantry staples and bake to perfection in under 30 minutes, making them ideal for busy evenings. Let’s walk through the simple steps to create this flavorful dish.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb ground turkey
– 1 cup finely grated carrot
– 1/2 cup panko breadcrumbs
– 1 large egg
– 2 tbsp low-sodium soy sauce
– 2 cloves garlic, minced
– 1 tsp grated fresh ginger
– 1/4 tsp black pepper
– 1/2 cup water
– 1/4 cup low-sodium soy sauce
– 2 tbsp honey
– 1 tbsp rice vinegar
– 1 tsp cornstarch
– 1 tbsp vegetable oil
– 2 tbsp sliced green onion
– 1 tsp sesame seeds
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground turkey, grated carrot, panko breadcrumbs, egg, 2 tablespoons of soy sauce, minced garlic, grated ginger, and black pepper.
3. Mix the ingredients with your hands or a spoon until just combined; avoid overmixing to keep the meatballs tender.
4. Scoop about 1 1/2 tablespoons of the mixture and roll it into a ball, placing it on the prepared baking sheet; repeat to make 20 meatballs.
5. Bake the meatballs in the preheated oven for 18-20 minutes, or until they reach an internal temperature of 165°F and are lightly browned.
6. While the meatballs bake, whisk together the water, 1/4 cup of soy sauce, honey, rice vinegar, and cornstarch in a small bowl until smooth to make the teriyaki glaze.
7. Heat the vegetable oil in a large skillet over medium heat, then pour in the glaze mixture.
8. Cook the glaze, stirring constantly, for 3-5 minutes until it thickens and becomes glossy; a tip is to watch for bubbles that slow down as it thickens.
9. Remove the baked meatballs from the oven and add them directly to the skillet with the glaze.
10. Gently toss the meatballs in the glaze for 1-2 minutes until evenly coated, using a spatula to avoid breaking them.
11. Transfer the glazed meatballs to a serving plate and sprinkle with sliced green onion and sesame seeds.
12. For best results, let the meatballs rest for 5 minutes before serving to allow the flavors to meld.
Mouthwatering and moist, these meatballs offer a delightful texture from the grated carrot and a rich, umami flavor from the teriyaki glaze. Serve them over steamed rice or zucchini noodles for a complete meal, or pack them in lunches for a tasty next-day treat.
Turkey and Cauliflower Rice Stir-Fry
Gearing up for a quick, healthy weeknight dinner? This Turkey and Cauliflower Rice Stir-Fry is a fantastic one-pan meal that comes together in under 30 minutes, making it perfect for busy evenings. It’s a simple, flavorful way to enjoy lean protein and veggies without the fuss of traditional rice.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 tbsp olive oil
– 1 lb ground turkey
– 1 medium yellow onion, diced
– 1 red bell pepper, diced
– 2 cloves garlic, minced
– 12 oz frozen cauliflower rice
– 3 tbsp low-sodium soy sauce
– 1 tbsp rice vinegar
– 1 tsp ground ginger
– 1/2 tsp crushed red pepper flakes
– 2 green onions, thinly sliced
Instructions
1. Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
2. Add 1 lb ground turkey to the hot skillet, breaking it apart with a spatula into small crumbles.
3. Cook the turkey for 5-7 minutes, stirring occasionally, until it is no longer pink and is lightly browned.
4. Add 1 diced yellow onion and 1 diced red bell pepper to the skillet with the turkey.
5. Cook the vegetables for 4-5 minutes, stirring frequently, until the onion is translucent and the pepper is tender-crisp.
6. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant, being careful not to let it burn.
7. Add 12 oz frozen cauliflower rice directly to the skillet, spreading it in an even layer.
8. Cook the cauliflower rice for 4-5 minutes, stirring occasionally, until it is heated through and any excess moisture has evaporated.
9. Pour in 3 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, 1 tsp ground ginger, and 1/2 tsp crushed red pepper flakes.
10. Stir everything together thoroughly and cook for 2 more minutes to allow the flavors to meld.
11. Remove the skillet from the heat and stir in 2 thinly sliced green onions.
12. Serve the stir-fry immediately while hot.
Zesty with a hint of spice from the red pepper flakes, this stir-fry offers a satisfying, slightly crisp texture from the tender-crisp vegetables and cauliflower rice. The savory soy and ginger sauce clings beautifully to every bite of turkey. For a fun twist, try serving it in lettuce cups or topping it with a fried egg for extra richness.
Summary
Perfect for busy weeknights, these 20 flavorful ground turkey recipes offer quick, healthy, and delicious meals your family will love. We hope you find some new favorites to add to your rotation! Give a recipe a try, then leave a comment below telling us which one you enjoyed most. Don’t forget to share this roundup on Pinterest to help other home cooks discover these easy dinners.
