11 Ground Turkey Recipes for Fall That Celebrate Seasonal Flavors

As the leaves begin to change and the days grow cooler, I can’t help but feel excited about the cozy meals of fall. Ground turkey is such a versatile ingredient that perfectly complements the season’s produce. Whether it’s paired with sweet potatoes or nestled in colorful stuffed peppers, it brings a comforting warmth to any dish. I’m thrilled to share some delicious ground turkey recipes that celebrate the flavors of autumn. These dishes are sure to make your home feel inviting and heartwarming.

Hearty Ground Turkey and Sweet Potato Skillet

Hearty Ground Turkey and Sweet Potato Skillet is a comforting and nutritious dish perfect for fall. This one-pan meal combines the rich and savory flavors of ground turkey with the natural sweetness of sweet potatoes, accented by aromatic spices. It’s an ideal choice for a weeknight dinner when you crave something warm and satisfying without spending too much time in the kitchen.

Plus, this dish isn’t only delicious but also packed with nutrients, making it a wholesome option for the whole family.

The combination of ingredients in this skillet recipe provides a delightful mix of textures and flavors. Ground turkey offers a lean source of protein, while sweet potatoes add a touch of sweetness and are rich in vitamins A and C. The addition of onions, bell peppers, and garlic enhances the dish’s depth of flavor, and a sprinkle of spices ties everything together.

This recipe is designed to serve 4-6 people, making it perfect for a family meal or for leftovers that can be enjoyed the next day.

Ingredients:

• 1 pound ground turkey
• 2 large sweet potatoes, peeled and diced
• 1 medium onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1 cup chicken or vegetable broth
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Cooking Instructions:

1. Prepare the Ingredients: Begin by peeling and dicing the sweet potatoes, dicing the onion and bell pepper, and mincing the garlic. This will make the cooking process faster and more efficient.
2. Cook the Turkey: In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the ground turkey. Cook until browned and cooked through, breaking it up with a spoon as it cooks. This should take about 5-7 minutes. Remove the turkey from the skillet and set it aside.
3. Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the diced onion and bell pepper, cooking for about 3-4 minutes until they start to soften. Stir in the minced garlic and cook for an additional minute.
4. Add Sweet Potatoes and Spices: Add the diced sweet potatoes, smoked paprika, cumin, chili powder, salt, and pepper to the skillet. Stir well to coat the sweet potatoes with the spices.
5. Simmer: Pour in the chicken or vegetable broth, and bring the mixture to a simmer. Cover the skillet and let it cook for about 15-20 minutes, or until the sweet potatoes are tender. Stir occasionally to guarantee even cooking.
6. Combine and Serve: Once the sweet potatoes are cooked, return the ground turkey to the skillet. Mix everything together and cook for another 2-3 minutes to allow the flavors to meld. Taste and adjust seasoning if needed. Garnish with fresh parsley before serving, if desired.

Extra Tips:

When cooking the Hearty Ground Turkey and Sweet Potato Skillet, confirm that the sweet potatoes are cut into even, small cubes to guarantee they cook evenly and quickly.

If you prefer a bit of heat, consider adding a pinch of cayenne pepper or some red pepper flakes when adding the spices. Additionally, to save time on busy nights, you can prep the vegetables in advance and store them in the fridge until you’re ready to cook.

This dish pairs well with a simple green salad or crusty bread to soak up any extra juices. Enjoy!

Autumn Harvest Turkey and Apple Stuffed Peppers

The shift into fall brings with it a bounty of flavors that are both comforting and invigorating. As the air turns crisp, there’s nothing quite like indulging in dishes that celebrate the season’s harvest. One such delightful and hearty recipe is Autumn Harvest Turkey and Apple Stuffed Peppers. This dish combines the savory goodness of ground turkey with the sweet, tart notes of apples, all nestled within vibrant bell peppers. It’s a meal that not only warms the body but also captures the essence of fall in every bite.

Stuffed peppers are a classic comfort food, and the addition of seasonal flavors elevates this dish to a new level. The ground turkey provides a lean protein base, while apples add a subtle sweetness and crunch. This combination is further enhanced with a mix of aromatic herbs and spices, creating a flavorful masterpiece that’s both nutritious and satisfying. Perfect for a family dinner, this recipe serves 4-6 people and can be paired with a fresh salad or crusty bread for a complete meal.

Ingredients (Serves 4-6):

• 6 large bell peppers (red, yellow, or orange)
• 1 pound ground turkey
• 1 large apple, peeled and diced
• 1 cup cooked brown rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded cheddar cheese
• 1 tablespoon olive oil
• 1 cup chicken broth

Instructions:

1. Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them upright in a baking dish.
2. Cook the Turkey Mixture: In a large skillet over medium heat, add olive oil. Once hot, add the chopped onion and garlic, sautéing until the onion becomes translucent. Next, add the ground turkey, cooking until browned and fully cooked, breaking up any large pieces with a spoon.
3. Incorporate Additional Ingredients: Add the diced apple to the turkey mixture, stirring gently. Season with thyme, cinnamon, nutmeg, salt, and pepper. Allow the mixture to cook for an additional 3-4 minutes until the apple begins to soften slightly.
4. Combine Ingredients: Remove the skillet from the heat and stir in the cooked brown rice and half of the shredded cheddar cheese, ensuring everything is evenly mixed.
5. Stuff the Peppers: Spoon the turkey and apple mixture into each pepper, packing it down gently with a spoon to fill them completely. Place the tops back on the peppers.
6. Bake the Peppers: Pour the chicken broth into the bottom of the baking dish, then cover the dish with aluminum foil. Bake in the preheated oven for 30 minutes.
7. Finish with Cheese: Remove the foil and sprinkle the remaining cheddar cheese over the tops of the peppers. Return the dish to the oven, baking uncovered for an additional 10 minutes until the cheese is melted and bubbly.
8. Serve: Allow the peppers to cool slightly before serving. Enjoy them warm with your choice of side.

Extra Tips:

For the best results, use a variety of bell pepper colors to add visual appeal to your dish. If you prefer a spicier kick, consider adding a pinch of cayenne pepper or red pepper flakes to the turkey mixture. You can also experiment with different types of cheese for topping, like mozzarella or gouda, to suit your taste preferences. If you’re short on time, prepare the filling in advance and store it in the refrigerator, stuffing the peppers just before baking.

Spiced Turkey and Pumpkin Chili

Spiced Turkey and Pumpkin Chili is a warm, hearty dish that perfectly captures the essence of fall. This chili combines the rich flavors of ground turkey with the subtle sweetness of pumpkin, creating a comforting meal that’s as nutritious as it’s delicious. The addition of spices such as cumin, chili powder, and cinnamon adds depth, making it a perfect dish for those cool autumn evenings.

This recipe isn’t only satisfying but also simple to prepare, allowing you to enjoy the tastes of the season with minimal effort.

This recipe serves 4-6 people and is ideal for a family dinner or a cozy gathering with friends. The combination of lean turkey and pumpkin not only makes for a healthy dish but also a unique twist on traditional chili. The pumpkin adds a smooth texture and a hint of sweetness, which balances perfectly with the savory spices.

Whether you’re looking to try something different or want a new fall favorite, this Spiced Turkey and Pumpkin Chili is sure to please.

Ingredients:

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) pumpkin puree
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Optional toppings: chopped cilantro, sour cream, shredded cheese, sliced jalapeños

Cooking Instructions:

1. Prepare the Ingredients: Begin by gathering all the ingredients and preparing them as directed. Dice the onion and red bell pepper, and mince the garlic. Open all canned ingredients and have them ready for use.
2. Cook the Turkey: In a large pot or Dutch oven, heat olive oil over medium heat. Add the ground turkey and cook until browned, breaking it up with a spatula as it cooks. This should take about 5-7 minutes.
3. Sauté Vegetables: Add the diced onion, minced garlic, and diced red bell pepper to the pot. Sauté for about 5 minutes, or until the vegetables are softened and the onions are translucent.
4. Add the Spices: Stir in the chili powder, cumin, cinnamon, and smoked paprika. Cook for an additional 1-2 minutes to toast the spices and enhance their flavors.
5. Combine Remaining Ingredients: Add the pumpkin puree, black beans, kidney beans, diced tomatoes, and chicken broth to the pot. Stir well to combine all ingredients.
6. Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30 minutes. Stir occasionally to prevent sticking and to help the flavors meld together.
7. Season and Serve: Taste the chili and add salt and pepper to your liking. Once seasoned, remove from heat and serve hot with your choice of optional toppings.

Extra Tips:

For an even richer flavor, prepare the chili a day in advance and let it sit in the refrigerator overnight. This allows the spices to meld and intensify.

If you prefer a spicier chili, consider adding a chopped jalapeño or a pinch of cayenne pepper during the cooking process. To make a vegetarian version, simply omit the ground turkey and add more beans or a meat substitute.

Finally, be sure to use pure pumpkin puree, not pumpkin pie filling, to guarantee the right taste and texture.

Ground Turkey and Butternut Squash Casserole

With the arrival of crisp autumn days, there’s nothing quite like the comfort of a warm casserole to bring a touch of coziness to your home. Ground Turkey and Butternut Squash Casserole is an ideal dish for fall, combining the rich, savory flavors of ground turkey with the subtle sweetness of butternut squash. This recipe isn’t only flavorful but also packed with nutrients, making it a healthy and satisfying choice for a family dinner.

This casserole is designed to serve 4-6 people, perfect for a modest gathering or a family meal with leftovers for the next day. The dish is elevated by the addition of aromatic spices and a creamy, cheese-infused sauce that ties everything together. With its vibrant colors and inviting aroma, this Ground Turkey and Butternut Squash Casserole is sure to become a fall favorite in your household.

Ingredients:

• 1 1/2 pounds ground turkey
• 1 medium butternut squash, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• Salt and pepper to taste
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• Fresh parsley for garnish

Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This will guarantee that your casserole cooks evenly once it’s assembled.
2. Prepare the Ingredients: Peel and dice the butternut squash into bite-sized pieces, chop the onion, and mince the garlic. Having all your ingredients prepped and ready will make the cooking process more efficient.
3. Cook the Turkey: In a large skillet over medium heat, add olive oil and let it heat for a minute. Add the chopped onions and garlic, sautéing until they’re translucent and fragrant, about 3-4 minutes. Add the ground turkey to the skillet, breaking it apart with a spatula, and cook until browned and fully cooked through, roughly 8-10 minutes.
4. Season the Mixture: Add the dried thyme, ground cinnamon, nutmeg, salt, and pepper to the turkey mixture. Stir well to make sure the spices are evenly distributed throughout the meat.
5. Combine with Squash: Add the diced butternut squash to the skillet, mixing it with the turkey. Pour in the chicken broth and bring the mixture to a simmer. Cover and cook for about 10 minutes, or until the squash is tender but not mushy.
6. Prepare the Sauce: Reduce the heat and stir in the heavy cream. Let the mixture simmer gently for another 5 minutes, allowing the flavors to meld together.
7. Assemble the Casserole: Transfer the turkey and squash mixture to a greased 9×13-inch baking dish. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top.
8. Add Toppings: In a small bowl, mix the breadcrumbs with a drizzle of olive oil. Sprinkle the breadcrumb mixture over the cheese layer to create a crispy topping.
9. Bake the Casserole: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and the top is golden brown.
10. Garnish and Serve: Remove the casserole from the oven and allow it to cool for a few minutes. Garnish with freshly chopped parsley before serving.

Extra Tips:

For a boost of flavor, consider adding a pinch of cayenne pepper or smoked paprika to the turkey mixture for a subtle hint of heat.

If you prefer a thicker sauce, you can mix a teaspoon of cornstarch with a tablespoon of water and stir it into the heavy cream before adding it to the skillet.

If you’re short on time, pre-cubed butternut squash is available in the produce section of most grocery stores, saving you the effort of peeling and chopping.

Finally, this casserole can be prepared a day in advance and stored in the refrigerator; just add a few extra minutes to the baking time if it’s coming straight from the fridge.

Cozy Turkey and Mushroom Stroganoff

Cozy Turkey and Mushroom Stroganoff is a warm and comforting dish that’s perfect for the cool, crisp days of fall. This recipe features ground turkey, which is a leaner alternative to beef, providing a healthier choice without sacrificing flavor. Combined with earthy mushrooms and a creamy sauce, this stroganoff is sure to become a family favorite. Serve it over egg noodles, rice, or even mashed potatoes for a complete and satisfying meal.

The creamy sauce is made with a blend of sour cream, broth, and a touch of Dijon mustard to add depth and tanginess. The mushrooms add an umami richness that complements the turkey beautifully. This dish isn’t only easy to prepare but also allows for flexibility, as you can add your favorite vegetables or adjust the seasoning to your liking. It’s a perfect choice for a weeknight dinner or a cozy weekend lunch.

Ingredients (Serves 4-6)

• 1 pound ground turkey
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 2 tablespoons all-purpose flour
• 1 cup chicken or vegetable broth
• 1 cup sour cream
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped (optional for garnish)
• 12 ounces egg noodles, cooked according to package instructions

Cooking Instructions

1. Prepare the Ingredients: Begin by chopping the onion and slicing the mushrooms. Mince the garlic and set everything aside.
2. Cook the Turkey: In a large skillet, heat the olive oil over medium heat. Add the ground turkey, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes. Remove the turkey from the skillet and set aside.
3. Sauté the Vegetables: In the same skillet, add the onion and garlic. Sauté for about 2 minutes until the onion becomes translucent. Add the mushrooms and cook until they’re tender and have released their moisture, approximately 5 minutes.
4. Thicken the Sauce: Sprinkle the flour over the mushrooms and onions, stirring well to coat. Cook for another minute to eliminate the raw flour taste.
5. Create the Sauce: Gradually whisk in the broth, ensuring there are no lumps. Bring the mixture to a simmer and allow it to thicken slightly.
6. Combine Ingredients: Return the cooked turkey to the skillet. Stir in the sour cream, Dijon mustard, and Worcestershire sauce until combined. Season with salt and pepper to taste. Simmer for an additional 5 minutes, allowing the flavors to meld together.
7. Serve: Remove from heat and stir in the chopped parsley, if using. Serve the stroganoff over the cooked egg noodles, garnishing with additional parsley if desired.

Cooking Tips

To make this dish even more flavorful, consider adding a splash of white wine to the sauce before simmering. If you’re looking to cut down on calories, you can use Greek yogurt instead of sour cream. For an extra boost of flavor, try using a mix of mushroom varieties such as cremini or shiitake.

Finally, make sure to cook the noodles just until al dente, as they’ll continue to soften slightly when combined with the warm sauce.

Maple Glazed Turkey Meatballs With Cranberry Sauce

Maple Glazed Turkey Meatballs With Cranberry Sauce is the perfect fall dish, combining the rich, savory flavor of turkey with the sweet and tangy notes of maple syrup and cranberries. This dish is ideal for gatherings or a cozy family dinner, as it captures the essence of autumn with its warm spices and hearty ingredients.

The meatballs are tender and juicy, while the cranberry sauce adds a delightful burst of flavor that complements the glaze beautifully. This recipe is designed to serve 4-6 people, making it a wonderful option for both small and medium-sized gatherings.

The combination of ground turkey, maple syrup, and cranberries creates a delightful harmony of flavors that will leave your guests impressed and satisfied. Whether you’re serving it as an appetizer or the main course, these maple glazed turkey meatballs will become a seasonal favorite in your home.

Ingredients:

• 1 lb ground turkey
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 egg
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• Salt and pepper to taste
• 1/2 cup pure maple syrup
• 2 tablespoons soy sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 cup fresh or frozen cranberries
• 1/2 cup water
• 1/4 cup sugar

Cooking Instructions:

1. Prepare the Meatball Mixture: In a large bowl, combine ground turkey, breadcrumbs, milk, egg, Parmesan cheese, minced garlic, nutmeg, cinnamon, salt, and pepper. Mix until all ingredients are well incorporated, ensuring the spices are evenly distributed.
2. Shape the Meatballs: With clean hands, shape the mixture into small meatballs, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper, making sure they’re evenly spaced apart.
3. Cook the Meatballs: Preheat the oven to 375°F (190°C). Bake the meatballs for 20-25 minutes or until they’re golden brown and cooked through.
4. Prepare the Maple Glaze: While the meatballs are baking, in a small saucepan, combine maple syrup, soy sauce, Dijon mustard, and apple cider vinegar. Heat over medium heat and bring to a simmer, stirring occasionally until the mixture thickens slightly, about 5-7 minutes.
5. Make the Cranberry Sauce: In another saucepan, combine cranberries, water, and sugar. Cook over medium heat, stirring occasionally, until the cranberries burst and the sauce thickens, about 10-15 minutes. Remove from heat and set aside.
6. Glaze the Meatballs: Once the meatballs are done, remove them from the oven and brush them generously with the maple glaze. Return the meatballs to the oven for an additional 5 minutes to allow the glaze to set.
7. Serve: Arrange the glazed meatballs on a serving platter and drizzle with any remaining glaze. Serve with a side of cranberry sauce for dipping or as a topping.

Extra Tips:

When forming the meatballs, wet your hands slightly to prevent the mixture from sticking. This will make shaping them much easier.

If you prefer a spicier kick, consider adding a pinch of red pepper flakes to the glaze. Additionally, the cranberry sauce can be made ahead of time and stored in the refrigerator for up to a week, saving you time on the day of cooking.

Finally, feel free to adjust the sweetness of the glaze and sauce to your taste by adding more or less sugar and maple syrup.

Savory Turkey and Sage Stuffing Muffins

As the leaves turn and the air grows crisp, there’s nothing quite like the comforting aroma of stuffing to herald the arrival of fall. These Savory Turkey and Sage Stuffing Muffins are a delightful twist on the traditional Thanksgiving side dish, perfect for cozy dinners or a unique addition to your holiday spread.

Combining ground turkey, fresh sage, and classic stuffing flavors, these muffins offer individual servings that are both convenient and delicious.

These muffins aren’t only tasty but also incredibly easy to prepare. The ground turkey adds a hearty element, while the sage infuses the dish with a warm, earthy flavor that perfectly complements the season.

Whether you’re looking for an inventive way to use up leftover turkey or want to try something new this fall, these stuffing muffins promise to be a crowd-pleaser.

Ingredients (Serves 4-6):

• 1 pound ground turkey
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 celery stalks, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh sage, chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups cubed bread (preferably day-old)
• 1/2 cup chicken broth
• 2 large eggs, beaten
• 1/2 cup grated Parmesan cheese
• Cooking spray

Instructions:

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly spray a muffin tin with cooking spray to prevent the muffins from sticking.
2. Cook the Turkey: In a large skillet over medium heat, add the olive oil and heat until shimmering. Add the ground turkey and cook until browned and cooked through, breaking it into small pieces with a spatula, about 5-7 minutes.
3. Sauté Vegetables: Add the chopped onion, celery, and garlic to the skillet. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
4. Season the Mixture: Stir in the fresh sage, dried thyme, salt, and black pepper. Cook for an additional 1-2 minutes until fragrant.
5. Combine Ingredients: In a large mixing bowl, combine the cooked turkey mixture with the cubed bread. Pour in the chicken broth and beaten eggs, mixing thoroughly until the bread is fully moistened. Stir in the Parmesan cheese.
6. Fill the Muffin Tin: Spoon the stuffing mixture into the prepared muffin tin, packing each cup tightly to help them hold their shape.
7. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the tops are golden brown and slightly crispy.
8. Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes before removing them. Serve warm as a side dish or enjoy them on their own.

Extra Tips:

For the best flavor, use day-old bread as it absorbs the liquid ingredients more effectively, resulting in a moist yet sturdy muffin.

If you prefer a more pronounced herb flavor, feel free to increase the amount of fresh sage or experiment with adding other herbs like rosemary or parsley.

These muffins can also be made ahead of time and reheated in the oven just before serving, making them a convenient option for busy holiday preparations.

Tuscan Turkey and Kale Soup

As the leaves turn and the air grows crisp, there’s nothing quite like a warm bowl of Tuscan Turkey and Kale Soup to embrace the flavors of fall. This hearty soup is a perfect blend of savory ground turkey, nutrient-rich kale, and an array of classic Italian flavors.

It’s a nourishing dish that not only warms you from the inside out but also captures the essence of the season with its comforting ingredients and robust taste. Ideal for a family meal or a cozy gathering, this soup serves 4-6 people, making it a great option for a weeknight dinner or a weekend lunch.

With its colorful array of vegetables and tender turkey, it’s a nutritious choice that’s both filling and delicious. The following recipe will guide you through creating this autumnal delight in your own kitchen.

Ingredients for 4-6 servings:

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 stalks celery, sliced
• 1 teaspoon dried Italian seasoning
• 1/4 teaspoon red pepper flakes (optional)
• 6 cups chicken broth
• 1 can (14.5 ounces) diced tomatoes, undrained
• 2 cups chopped kale, stems removed
• Salt and black pepper to taste
• 1/4 cup grated Parmesan cheese (optional, for serving)

Cooking Instructions:

1. Prepare the Ingredients: Begin by gathering and preparing all your ingredients. Dice the onion, mince the garlic, and slice the carrots and celery. Confirm the kale is thoroughly washed and chopped, with the stems removed.
2. Cook the Turkey: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground turkey and cook until browned, breaking it up with a spoon as it cooks. This should take about 5-7 minutes. Once browned, remove the turkey from the pot and set it aside.
3. Sauté Vegetables: In the same pot, add the diced onion and cook for about 3 minutes until it becomes translucent. Add the garlic, carrots, and celery, and continue to sauté for another 5 minutes until the vegetables begin to soften.
4. Season and Simmer: Stir in the Italian seasoning and red pepper flakes (if using). Return the browned turkey to the pot and pour in the chicken broth and diced tomatoes. Stir well to combine all the ingredients. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 15 minutes.
5. Add Kale: Add the chopped kale to the pot and stir into the soup. Simmer for an additional 10 minutes, allowing the kale to wilt and become tender.
6. Season and Serve: Taste the soup and season with salt and black pepper to your preference. If desired, serve with grated Parmesan cheese sprinkled on top for added flavor.

Extra Tips:

For a richer flavor, consider using homemade chicken broth or stock. If you’re looking to add more substance to the soup, you could add a cup of cooked pasta or beans.

Be sure to adjust the seasoning at the end, especially if you add additional ingredients. Leftovers can be stored in the refrigerator for up to three days, making it a convenient meal prep option. When reheating, you might need to add a bit more broth or water as the soup may thicken in the fridge.

Ground Turkey and Brussels Sprouts Hash

Ground Turkey and Brussels Sprouts Hash is a hearty and flavorful dish perfect for fall. This recipe combines ground turkey with the earthy flavors of Brussels sprouts, caramelized onions, and a mix of spices to create a comforting meal that’s both nutritious and satisfying. The hash is versatile and can be served as a main dish or a delicious side, making it an ideal addition to your autumn cooking repertoire.

This dish isn’t only bursting with flavor but is also simple to prepare, making it perfect for busy weeknights. The combination of lean ground turkey and nutrient-rich Brussels sprouts provides a healthy option that doesn’t compromise on taste. With a few simple ingredients and straightforward cooking techniques, you’ll have a warm and delicious meal ready to enjoy in no time.

Ingredients (Serves 4-6):

• 1 lb ground turkey
• 1 lb Brussels sprouts, trimmed and halved
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/4 cup chicken broth
• Optional: 1/4 cup grated Parmesan cheese
• Optional: 2 tablespoons balsamic glaze

Cooking Instructions:

1. Prepare the Ingredients: Begin by washing and trimming the Brussels sprouts. Cut them in half and set aside. Dice the onion and mince the garlic.
2. Cook the Ground Turkey: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground turkey and cook until browned and cooked through, breaking it up with a spoon as it cooks. Remove the turkey from the skillet and set aside.
3. Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the diced onion and cook for about 3-4 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
4. Add Brussels Sprouts: Add the halved Brussels sprouts to the skillet. Season with smoked paprika, dried thyme, salt, and pepper. Stir well to combine.
5. Cook Until Tender: Pour in the chicken broth and cover the skillet with a lid. Let the Brussels sprouts cook for about 8-10 minutes, stirring occasionally, until they’re tender and slightly caramelized.
6. Combine and Finish: Return the cooked ground turkey to the skillet and stir to combine with the Brussels sprouts mixture. Cook for another 2-3 minutes to warm everything through. If desired, sprinkle with grated Parmesan cheese and drizzle with balsamic glaze before serving.

Extra Tips:

For an extra layer of flavor, consider adding a splash of soy sauce or Worcestershire sauce when cooking the ground turkey. You can also include a pinch of red pepper flakes for a bit of heat.

If you prefer a vegetarian version, substitute the ground turkey with cooked lentils or chickpeas. This dish pairs well with a side of crusty bread or a simple green salad to make a complete meal. Enjoy!

Warm Turkey and Quinoa Salad With Roasted Vegetables

Warm Turkey and Quinoa Salad With Roasted Vegetables is a hearty and nutritious dish perfect for the fall season. This recipe combines the rich flavors of ground turkey with the wholesome goodness of quinoa and a variety of roasted autumn vegetables. The warm salad is both comforting and healthy, making it a great choice for a family dinner or a casual get-together with friends.

It’s an ideal meal for those chilly evenings when you crave something filling yet light on the stomach. This dish isn’t only delicious but also packed with nutrients. Quinoa is a complete protein, providing all nine essential amino acids, while turkey is a lean source of protein.

The roasted vegetables add a depth of flavor and a variety of textures, making this salad a satisfying and well-rounded meal. Plus, the colorful presentation makes it visually appealing, making it a feast for the eyes as well as the taste buds.

Ingredients (serves 4-6):

• 1 lb ground turkey
• 1 cup quinoa
• 2 cups chicken or vegetable broth
• 2 tablespoons olive oil
• 1 large sweet potato, peeled and diced
• 2 cups Brussels sprouts, halved
• 1 red bell pepper, chopped
• 1 small red onion, sliced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• ¼ cup chopped fresh parsley
• 2 tablespoons lemon juice
• ½ cup crumbled feta cheese (optional)

Cooking Instructions:

1. Preheat Oven: Preheat your oven to 400°F (200°C) to get it ready for roasting the vegetables.
2. Prepare Vegetables: On a large baking sheet, toss the diced sweet potato, halved Brussels sprouts, chopped red bell pepper, and sliced red onion with 1 tablespoon of olive oil, ground cumin, smoked paprika, salt, and pepper. Spread them out in an even layer.
3. Roast Vegetables: Roast the vegetables in the preheated oven for about 25-30 minutes, or until they’re tender and slightly caramelized, stirring halfway through for even cooking.
4. Cook Quinoa: While the vegetables are roasting, rinse the quinoa under cold water. In a medium saucepan, bring the chicken or vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15-20 minutes until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.
5. Cook Turkey: In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the ground turkey, season with salt and pepper, and cook until browned and cooked through, about 8-10 minutes. Break it up into crumbles as it cooks.
6. Combine Ingredients: In a large bowl, combine the cooked quinoa, roasted vegetables, and ground turkey. Add the lemon juice and chopped parsley, and toss gently to combine.
7. Serve: Transfer the warm salad to a serving dish. If desired, sprinkle crumbled feta cheese over the top before serving.

Extra Tips: When preparing this dish, it’s important to ascertain that the vegetables are cut into similar-sized pieces to allow for even roasting. You can also customize the vegetables according to what you have on hand or what’s in season.

Additionally, if you prefer a spicier kick, consider adding a pinch of red pepper flakes to the mix. The feta cheese is optional, but it adds a nice tangy contrast to the other flavors. This salad can be made ahead of time and served warm or at room temperature, making it a versatile option for meal prep.

Spicy Turkey and Black Bean Enchiladas

Spicy Turkey and Black Bean Enchiladas are the perfect dish to warm you up during the cool fall months. This flavorful recipe combines lean ground turkey with hearty black beans, creating a comforting and protein-packed filling. The blend of spices adds just the right amount of heat, while the cheesy topping and rich enchilada sauce make this dish a satisfying meal for the whole family.

Whether you’re looking for a weeknight dinner or a dish to impress guests, these enchiladas are sure to please. The beauty of this recipe lies in its simplicity and adaptability. You can easily adjust the level of spiciness by adding more or fewer chili flakes, or even incorporating fresh jalapeños for an extra kick.

The ground turkey provides a healthier alternative to traditional beef, while the black beans add a creamy texture and earthy flavor. Serve these enchiladas with a side of Mexican rice or a fresh green salad for a complete and balanced meal. This recipe is ideal for serving 4-6 people, making it perfect for family dinners or small gatherings.

Ingredients (Serves 4-6):

• 1 lb ground turkey
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• 2 cups enchilada sauce
• 8-10 corn tortillas
• 2 cups shredded cheese (cheddar or Monterey Jack)
• Fresh cilantro, chopped (for garnish)
• Sour cream (for serving)

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Cook the Turkey Mixture: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute.
3. Add the Turkey and Spices: Add the ground turkey to the skillet and cook until browned, breaking it up with a spoon as it cooks, about 5-7 minutes. Stir in the cumin, chili powder, smoked paprika, red pepper flakes (if using), salt, and pepper. Mix well to combine.
4. Combine with Beans and Corn: Add the drained black beans and corn to the skillet. Stir everything together and cook for an additional 3-4 minutes until heated through. Remove from heat.
5. Prepare the Enchiladas: Spread a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish. Warm the tortillas slightly to make them pliable, either in a microwave or on a dry skillet. Spoon the turkey mixture onto each tortilla, roll them up, and place them seam-side down in the baking dish.
6. Add Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas, ensuring they’re completely covered. Sprinkle the shredded cheese evenly over the top.
7. Bake the Enchiladas: Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.
8. Garnish and Serve: Remove from the oven and let cool slightly. Garnish with fresh cilantro and serve with a dollop of sour cream.

Extra Tips:

For a more authentic flavor, try making your own enchilada sauce from scratch using dried chilies and tomatoes. If you have leftovers, these enchiladas freeze well and can be reheated in the oven or microwave.

To prevent the tortillas from cracking, gently warm them before filling. You can also substitute flour tortillas if you prefer. Adjust the spice level to your taste and enjoy a customizable meal that everyone will love.