5 Quick Dinners That Start with a Pound of Ground Turkey (2024)

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• The turkey: Ground turkey is sold in a handful of different forms, from ground breasts to ground dark meat to pre-seasoned varieties. The most common variety is simply labeled “ground turkey” and is what is called for in these recipes.
• Other kitchen staples: All of these recipes come together using a handful of basic pantry items. They were designed to be fast with minimal prep, making them perfect for weeknight cooking.
• The serving size: Each of these recipes starts with a pound of ground turkey, which is enough to feed four people. Alternatively, if you’re cooking for one, use this as a meal prep guide. Whip up one on Sunday and eat it throughout the week.

• Heat oven to 350ºF. Bring a large pot of heavily salted water to a boil.
• Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat until shimmering. Add 1 pound ground turkey and cook until cooked through and browned, 4 to 6 minutes.
• Season with 1 teaspoon kosher salt, 1 teaspoon garlic powder, and 1 teaspoon red pepper flakes and cook until fragrant, 1 minute.
• Stir in 1 (28-ounce) can crushed tomatoes, reduce heat to low, and simmer while you cook the pasta.
• Add 1 pound dried ziti to the boiling water; cook until al dente, 6 to 7 minutes. Drain and stir into skillet with sauce.
• Top with 8 ounces thinly sliced fresh mozzarella cheese. Bake until cheese is melted and browned, 20 to 25 minutes. Garnish with 2 tablespoons chopped fresh basil leaves.

• Heat oven to 350ºF.
• Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering. Add 1 pound ground turkey and cook until cooked through and browned, 4 to 6 minutes.
• Remove from heat and stir in 1/2 (17.6-ounce) jar salsa verde, 1/2 (15.5-ounce) can drained and rinsed black beans, and 1/2 (8-ounce) bag shredded sharp cheddar cheese.
• Arrange 3/4 cup filling down the center of each of 10 medium (6-inch) corn tortillas. Roll tortillas up tightly around filling and place seam-side down in a 9×13-inch greased baking dish.
• Top with remaining salsa verde and cheddar. Bake until cheese is browned and bubbling, 25 to 30 minutes.
• Garnish with 1/2 diced red onion, remaining black beans, and 2 tablespoons chopped fresh cilantro.

• Heat 1 tablespoon toasted sesame oil in a large skillet over medium heat until shimmering. Add 2 cloves minced garlic and 2 tablespoons peeled and minced fresh ginger and cook until fragrant, 2 to 3 minutes.
• Add 1 pound ground turkey and cook until cooked through and browned, 4 to 6 minutes.
• Add 2 tablespoons hoisin sauce, 2 tablespoons soy sauce, and 1/2 cup chopped toasted cashews.
• Remove from heat and stir in 1/3 cup chopped fresh cilantro. Divide mixture onto 10 butter lettuce leaves and serve immediately.

• Bring 2 cups water to a boil in a medium saucepan over medium heat. Add 1 cup short-grain white rice. Return to a simmer, reduce heat to low, and cover. Cook until rice has absorbed all of the water, 16 to 18 minutes.
• Remove from heat, uncover, fluff rice with a fork, and stir in the juice of 1 medium lime and 2 tablespoons chopped fresh cilantro. Cover again and set aside.
• Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering. Add 1 pound ground turkey and 1 (1.25-ounce) taco seasoning packet and cook until browned and cooked through, 4 to 6 minutes.
• Remove from heat and stir in 1 (15.5-ounce) can drained and rinsed black beans.
• Serve turkey over rice, topped with salsa, shredded cheddar cheese, sliced avocado, and shredded romaine lettuce.

• Place 1 pound ground turkey, 1 large egg, 3/4 cup plain breadcrumbs, 1/2 teaspoon kosher salt, and 1 grated medium shallot in a large bowl. Use your hands to gently work everything together into a hom*ogenous mixture. Scoop meatballs into 2 tablespoon-sized portions and roll into balls.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add half the meatballs and cook, turning every 1 to 2 minutes, until browned on 4 sides, about 8 minutes total. Transfer to a plate, repeat with remaining meatballs.
• Add 1 tablespoon olive oil to the pan. Sprinkle 2 tablespoons all-purpose flour over oil and cook until flour is no longer dry, 1 minute.
• Whisk in 2 cups beef broth, 1/2 cup heavy cream, 1 teaspoon onion powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper until smooth. Cook until just beginning to simmer, 2 to 3 minutes.
• Return meatballs to the pan, simmer 10 minutes. Garnish with 1 tablespoon chopped fresh parsley leaves and serve over cooked egg noodles.

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