Momositas Amazing Ground Turkey Recipes

Steps:

• Preheat oven to 400 degrees.
• Place milk and breadcrumbs in a bowl and let soak while mixing the rest of the ingredients.
• Pat and squeeze the shredded zucchini and carrots between paper towels to soak up extra moisture.
• Place ground turkey, carrot, zucchini, onion, eggs and cheese in a large bowl and mix by hand.
• Once the breadcrumbs have soaked up all of the milk, mix in the 2 Tbs of Italian seasoning and add to the turkey mixture.
• Stir in the seasoned salt, pepper, and worcestershire.
• Place mix in a greased loaf baking pan and drizzle the ketchup on top.
• Bake at 400 degrees for 55minutes or until the internal temperature reaches 180 degrees. Remove from the oven, cover tightly with tin foil and let sit for 10 minutes.

Steps:

• Preheat oven to 400 degrees.
• Place milk and breadcrumbs in a bowl and let soak while mixing the rest of the ingredients.
• Pat and squeeze the shredded zucchini and carrots between paper towels to soak up extra moisture.
• Place ground turkey, carrot, zucchini, onion, eggs and cheese in a large bowl and mix by hand.
• Once the breadcrumbs have soaked up all of the milk, mix in the 2 Tbs of Italian seasoning and add to the turkey mixture.
• Stir in the seasoned salt, pepper, and worcestershire.
• Place mix in a greased loaf baking pan and drizzle the ketchup on top.
• Bake at 400 degrees for 55minutes or until the internal temperature reaches 180 degrees. Remove from the oven, cover tightly with tin foil and let sit for 10 minutes.

Steps:

• Heat olive oil in a large pot over medium-high heat. Saute onion, tomato, basil, and garlic in hot oil until the onion begins to soften, about 5 minutes.
• Break ground turkey into small pieces and add to pot; season with Italian seasoning and oregano. Cook and stir mixture until turkey is completely browned, 7 to 10 minutes.
• Stir tomato sauce into the turkey mixture; bring to a boil, reduce heat to low, and simmer until the sauce has thickened slightly, 20 to 25 minutes.
• Stir tomato paste into the turkey mixture until evenly colored; season with salt and pepper. Cook until the liquid is reheated, 1 to 2 minutes more.

Steps:

• Combine turkey, egg, bread crumbs, garlic, onion powder, poultry seasoning, cumin, chili powder, salt, white pepper, and cayenne in a large mixing bowl and mix by hand. Shape into 4 patties. Refrigerate for 30 minutes to absorb all of the flavors.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place patties on the preheated grill, close the lid, and let them sit for 6 to 8 minutes. Flip and continue to cook until browned and no longer pink, 7 to 9 minutes more. An instant-read thermometer inserted into the center of a patty should read at least 165 degrees F (74 degrees C). Serve on buns immediately.

Steps:

• Drain yogurt in a cheesecloth-lined sieve until thickened, 2 hours or overnight.
• Place turkey in a medium saucepan over medium heat; cook until browned, about 6 minutes. Using a slotted spoon, transfer to a medium bowl. Add onion, garlic, cinnamon, salt, nutmeg, and pepper to saucepan; cook until onion is translucent, about 10 minutes. Return turkey to saucepan with tomatoes, tomato paste, and oregano. Bring to a boil; reduce heat to medium low; simmer until sauce has thickened, about 1 hour. Remove from heat; stir in chopped parsley; set aside.
• Preheat broiler. While sauce cooks, cut eggplants into 1/4-inch slices. Sprinkle with salt on both sides. Place in a colander over a bowl; let stand 1 hour to drain. Discard liquid; rinse each slice under cold running water to remove all salt and juice. Place slices on several layers of paper towels; press out water. Lay dry slices on a clean baking sheet; coat with olive-oil spray; broil until browned, about 2 minutes. Turn; coat with olive-oil spray; broil until browned, about 2 minutes more. Repeat until all eggplant slices have been broiled; set cooked eggplant aside.
• Place drained yogurt in a small bowl. Add Parmesan and eggs. Whisk together briskly with a fork; set aside.
• Preheat oven to 400 degrees. Assemble moussaka: Place a layer of eggplant on the bottom of an 8-by-8-inch baking pan. Cover with half the turkey sauce. Place another eggplant layer, then the remaining turkey sauce.Add a final eggplant layer; cover with reserved yogurt mixture. Bake until mixture is bubbling and top starts to brown, about 30 minutes. Transfer to a heat-proof surface; let sit until moussaka cools slightly and firms, about 10 minutes. Cut into squares; serve.