I'm trying to think up new ways to eat ground turkey. It's inexpensive and compliant for everybody in my family.

My kids like meatballs. I take ground turkey, mix in spices (usually ginger, onion powder, and garlic powder) and shape into balls. Then I either bake them or cook them in my large frying pan, coated with cooking spray, with the burner set to "low". Whichever cooking method I use, I rotate them when one side is cooked so they cook fairly evenly.

While the meatballs are cooking, I reheat broth (turkey or beef), add spices if needed, and thicken with rice flour. When the meatballs are almost cooked, I pour the gravy over the meatballs and let it continue cooking until the rest of the meal is done. I usually serve the meatballs with brown rice, roasted sweet potatoes, and either broccoli or green beans.

My kids really enjoy this meal. But we'll get sick of it if I continue to make this twice a week. So I'm looking for another way to cook ground turkey.

Bear in mind that I'm cooking for 3 Os and a B, and one of those Os (me) is a SWAMI'd Gatherer nonnie with multiple health issues. Neither Jack nor I can have tomatoes. Also remember that we keep kosher, so we're not going to have any dairy products with a meal containing turkey.

Turkey burgers? Mushrooms, onion, maybe some celery and parsley?  Turkey chile?

I brown onions, mushrooms, red or yellow peppers in EVOO, and whatever other veggies I might have around, then add small turkey meatballs (I just add ground garlic and seasalt) and cook on top of the stove.  Towards the end I add baby spinach just til it wilts and sometimes cheese (I know you can't do that).  Sometimes I add a little flavoring by adding pomagranate basalmic vinegar (just a touch) or chicken or turkey broth.

Ruthie, don't you add compliant bread crumbs to soften the meatballs?  I was going to mention that I found rice-based bread crumbs that are good for this purpose.  But what I do is add a lot of finely diced onion instead.  And I don't make meatballs.  I make breakfast sausage instead.  In a fry pan.  

Taco salad comes to mind, but without cheese and tomato it might fall flat.

Meatloaf

Shepard's pie, using a layer of sweet potato instead of white potato, if necessary.

Good luck!

You're going to have to tweak most of what I'm suggesting.....but chili comes to mind as does making
some sort of turkey stuffing with grain and filling it into a scooped out zucchini, bell pepper or tomato or any veggie that can be stuffed.....Even an acorn squash can be stuffed.  Super large mushrooms can
be stuffed.  Probably you can wrap meatballs into kale leaves and roll/bake like stuffed cabbage...and
if family members can't have tomatoes, then the nomato sauce should work.

Without knowing the specifics of your family's diets (being I only feed type As) I'm just suggesting general concepts, not specific foods.

Stir fry with some spinach or turnip greens. Whatever seasoning, etc. You can finish it off by adding rice or other grain to use up the liquid. Could also be baked as a casserole-style dish.

If soy sauce doesn't work, maybe Tamari could be subbed.

Turkey Lettuce Wraps

Prep Time:10 minInactive Prep Time: -- Cook Time:15 min

Serves:
4 servings

Ingredients
Filling:

12 ounces ground turkey
2 teaspoons vegetable oil
8 ounces white mushrooms, chopped
3 scallions, chopped
2 cloves garlic, minced
One 6-ounce can water chestnuts, chopped
1/4 cup soy sauce
1 tablespoon brown sugar
1 tablespoon rice wine vinegar
Drizzling Sauce:

3 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard or spicy mustard
1 tablespoon Sriracha sauce
1/2 teaspoon sesame oil
8 to 12 large iceberg lettuce leaves, cleaned and dry
Shredded carrots, for serving
Bean sprouts, for serving
Chopped fresh cilantro, for serving
Directions
For the filling: Brown the turkey in the oil in a large saute pan over medium-high heat until no longer pink. Add the mushrooms, scallions, garlic and water chestnuts, and cook until the mushrooms soften. In a small bowl, mix the soy sauce, brown sugar and vinegar, pour over the turkey mixture and cook 1 minute. Remove from the heat.

For the drizzling sauce: In a small bowl, whisk together the soy sauce, vinegar, honey, mustard, Sriracha, sesame oil and 1/4 cup water.

Serve the turkey mixture with the lettuce leaves, drizzling sauce and vegetables for lettuce wrap assembly.

i do a sheppards pie too with ground turkey and sweet potato topping or i call it chili, but it is really just a suop--ground beef cooked with onions, add 8 cups water (or as much as soup you wnat to make), 1/2 c quinoa and whatever veggies you like. usually i use carrots and kale and sometimes i add black beans. for spices i either use, ginger, garlic, molasses and salt or i use sage and time and salt. good luck. i really despise turkey, but my hubby is an A so we have it a fair amount.

Great recipe turnout!
Ruthiegirl, I'm surprised you would not have considered "stuffed cabbage" before - seems a natural.
Also, some sort of dumpling - kreplach - should appeal.

I'm surprised I forgot stuffed cabbage, too.  But it reminded me about stuffed peppers.

Ruthie,
I started using ground turkey in the early 90's when I gave up red meat. This was years before I read ER4YT. I simply substituted it for ground beef in all my recipes calling for ground meat. Still do!

Me too.  Once I gave up red meat years ago, I started substituting ground turkey for all my ground beef recipies.  Pasta & meat sauce, lasagna, meatloaf, tacos, meatballs in marinara sauce, meatball subs, and my favorite turkey burgers.  

My family likes turkey burgers with feta cheese, spinach, black olives & sundried tomatoes mixed in it.  Then pan fry in some olive oil.  My daughter likes them w/ just shredded cheddar mixed in.

There is a nice cuban dish called Picadillo which I substitute the ground beef w/ ground turkey.  Here is a link w/ a recipe:  http://latinfood.about.com/od/cuba/r/beefpicadillo.htm    

I would recommend browining the ground turkey first w/ the red wine & olive oil.  Once the ground turkey is thoroughly browned, then add the other liquid ingredients (tomatoe sauce & beef stock), and let that simmer.  Also, instead of 1/2 cup beef stock, I wold recommend using 1/4 cup beef stock & 1/4 cup red wine (during the browining process).   It's wonderful over rice.  I make it all the time at home for my Type O husband and Type A children.

Tip: if you add red wine while browning the ground turkey, it will turn a brown color which simulates cooked ground beef and also gives it additional flavor.  None of my guests ever guess I am using turkey instead of ground beef.