Turkey Burgers

I need a break from chicken recipes. Instead I'm bringing you turkey burgers. I know, turkey burgers aren't super exciting. But I really do love these! With the right spices, they are so tasty, and the egg helps add moisture, so you don't have the usual dry turkey burger. And they are perfect for purees--this is the one recipe I've had success using beans (I usually do navy, garbanzo, or great northern beans). Usually I add beans and then choose from squash, sweet potatoes or carrots. If you do choose to add purees, omit the egg--it will be too moist. I really like using the Oroweat's Sandwich Thins for buns (we spread a thin layer of butter on and grill them as well), and they're fabulous with the Garlic Pepper Oven Fries.

Printable Recipe

Turkey Burgers

1 egg
2 teaspoons Worcestershire sauce
1 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 tsp. dried thyme leaves
20 oz 93% lean ground turkey


Mix the egg, Worcestershire sauce, mustard, salt, pepper and thyme in a bowl.

Add the ground turkey; lightly mix to combine.

Divide the mixture into portions.

Working with one portion at a time, toss the meat from hand to hand to form a ball.

With your fingertips, lightly flatten each ball into a patty.

Cook as desired. (We use our George Foreman grill.)

Makes 5-8 burgers (depending on size)

Serve with: Fries, Carrot sticks

Chicken (or Turkey) and Noodles

This is one of my favorite ways to use up leftover turkey, but you can also substitute chicken, and it's just as fabulous. I like to use a rotisserie chicken (hence being featured in "Rotisserie Week")--I use about half the chicken and save the rest for other meals. (I don't know if this equals 4 cups of chicken, like it calls for. This is one I just eyeball and decide if it looks like enough chicken.) Most of all I love how easy this recipe is, but it is SO delicious! I know 96 oz. sounds like a lot of chicken broth, but it equals three of the boxes of Swanson broth. The carrots are optional, but we really enjoy them. We usually have enough to have one meal and lots of leftovers, or I can freeze the rest for another meal later. It is best served over mashed potatoes. Sorry, I have looked and looked, but I can't find where I got this from originally.

You can also add cauliflower and butternut squash purees!

Printable Recipe

Chicken (or Turkey) and Noodles

96 oz. of turkey or chicken broth
3 carrots, sliced
1/2 cup of diced onion
1/2 tsp of salt

1/4 tsp of pepper
1 bay leaf
1 lb. of frozen noodles (I like Reames brand)
1/4 cup all-purpose flour (I've tried whole wheat, but it didn't thicken the soup like I wanted)
1 1/2 cups of milk
4 cups of cooked turkey (or chicken)
Salt
Mashed potatoes, prepared


In a large pot, heat broth and carrots to boiling.

Add onion, salt, pepper, bay leaf, and frozen noodles and bring to a boil again. Then reduce heat to keep from boiling over but let it still bubble freely. Cook for 10 minutes.

In a bowl, stir flour and milk together and then add to the bubbling pot. Cook until the juices are somewhat reduced and slightly thickened.

Remove bay leaf.

Add chicken or turkey (and purees, if using). Salt to taste.

Serve over homemade mashed potatoes. You can probably add frozen peas to this, but I haven't tried it yet.



This makes a wonderful freezer meal. If you want to freeze it, I do not add the noodles during cooking. Instead just let the soup cool, divide into the portion size that you like and freeze. Since the noodles are already frozen, just keep the noodles with the broth in the freezer.

When you want to make this on a later day, thaw, remove from freezer bag and then bring to a boil. Add noodles and boil for 10 minutes.