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Using ground turkey in place of ground beef -- what works, what doesn't?


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Using ground turkey in place of ground beef -- what works, what doesn't?

CindyJ | Sep 23, 2010 07:10 AM

I'm trying really hard to cut down on the amount of red meat in my diet, and I've been experimenting with using ground turkey where I'd ordinarily use ground beef. My biggest success so far -- turkey chili; my biggest failure -- turkey meatballs with spaghetti. I do believe there's hope for the meatballs if I alter my recipe a bit. There is obviously a learning curve here because turkey that's 99% fat free just does not cook up like ground beef.

I just saw a recipe in the food section of today's local paper for "Ashkenazic Stuffed Cabbage" that I'd like to try. Since that's a fairly labor-intensive dish, I'd like to up my chances of success by knowing what adjustments I need to make to the recipe if I substitute turkey for the beef. The meat filling calls for ground beef, raw rice, bread crumbs, egg, water, chopped onion, s&p. I'm wondering which of those ingredients to increase, decrease or eliminate and which others I should add in to have the turkey not cook up dry, hard and inedible (as my meatballs were).

I'm also wondering which other dishes work well with ground turkey, and how to enhance the turkey so it cooks up tasty and tender. For example, what's the best way to use ground turkey for turkey burgers? In what other ways do you use ground turkey with great results? Thanks for your suggestions!

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