Turkey mince recipe recipes
Our top 3 of 5 Turkey mince recipe recipes
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Turkey Chilli
- Turkey Mince & Sweetcorn Bolognese
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Turkey Meatballs with Red Pepper Pasta
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Ingredients
- 2 medium onions, sliced
- 1 tbsp vegetable oil
- 1 green pepper, deseeded and chopped
- 1 red pepper, deseeded and chopped
- 1 clove fresh garlic, crushed
- 900g British turkey mince
- 2 tbsp ground cumin
- 1 tbsp chopped fresh oregano or 1 tsp dried oregano
- 1 tbsp chilli powder
- 2 jalapeno chillies, finely chopped
- 400g can chopped tomatoes
- 150ml water
- 415g can baked beans
- 420g kidney beans, drained and rinsed
- salt and pepper
Method
- 1. Sweat the onions in the oil in a large saucepan over medium heat. Add the green and red peppers and garlic and cook for 2-3 minutes. Add the turkey mince and cook for 3-4 minutes or until the turkey is no longer pink, stirring regularly and breaking up any clumps of meat with a wooden spoon.
- 2. Stir in the cumin, oregano, chilli powder, jalapeno chillies, tomatoes and water and redce the heat to low. Cover and simmer for 30 minutes.
- 3. Add the baked beans and kidney beans and simmer for 20-30 minutes or until the sauce has reduced and the mixture is quite thick. (If necessary, thin the chilli with additional water to the desired consistency.)
- 4. Season with salt and pepper.
- 5. If possible, make the chilli the day before serving, it always tastes better the next day.
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Tips
If you prefer, use a jar of Dolmio Extra Onion & Garlic Sauce for Bolognese or Dolmio Extra Mushroom Sauce for Bolognese instead of Original. You don’t have to serve the sauce with spaghetti or linguine – try it with penne (pasta tubes) or farfalle (pasta bows) instead.
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Add commentIngredients
- 400g minced turkey
- 500g Jar of Dolmio Original Sauce for Bolognese
- 200g frozen sweetcorn niblets
- 12 cherry tomatoes. halved
- 2tbsp chopped fresh parsley
- 300g spaghetti or linguine
Method
- 1. Heat a large saucepan and add the minced turkey, a handful at a time, so that it browns. Cook, stirring, for 4-5 minutes.
- 2. Tip in the jar of Dolmio Original Sauce for Bolognese and heat until simmering. Add the sweetcorn, cherry tomatoes and chopped parsley. Lower the heat and cook gently for 15 minutes, stirring occasionally.
- 3. Meanwhile, cook the spaghetti or linguine in boiling water for 10-12 minutes, according to pack instructions. Drain thoroughly, share between 4 warmed plates and top with the sauce. Serve, sprinkled with parsley, if using.
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Add commentIngredients
- SAUCE:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 red peppers, roughly chopped
- 1 clove garlic, crushed
- 1 tbsp tomato puree
- 400g can chopped tomatoes
- salt and pepper to taste
- MEATBALLS:
- 500g pack British turkey mince
- 1 small onion, very finely chopped
- 1 tsp dried oregano
- salt and pepper to taste
- 1 thick slice white bread, made into breadcrumbs
- EXTRA:
- Olive oil
- 500g spaghetti
- grated Parmesan cheese, to serve (optional)
Method
- 1. First make the sauce - heat the oil in a large frying pan and fry the onion and red peppers for about 5 minutes, until starting to soften. Add the garlic and fry for another minutes, then stir in the tomato puree, chopped tomatoes and seasoning.
- 2. Cook on a gentle heat, uncovered, for about 15 minutes, until the sauce is thick. Remove from heat and blend for a smooth sauce or leave chunky. Check seasoning then set aside.
- 3. For the meatballs: combine the turkey mince, onion, oregano and seasoning and mix well with your hands. Tip in enough breadcrumbs to allow the mixture to bind (you may not need all of them). With damp hands, roll the mixture into little balls until it is all used up.
- 4. Heat about 2 tbsps of olive oil in a frying pan and fry the meatballs in two batches for about 15 minutes, until cooked, turning frequently to brown them all over.
- 5. Re-heat the red pepper sauce in a saucepan and add the meatballs to heat through thoroughly. Meanwhile, cook the spaghetti accordinging to the packet instructions. Drain the spaghetti and divide between four bowls. Spoon the sauce and meatballs on top and serve topped with a little grated Parmesan, if you like.
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