Turkey Stuffed Onions

So I am not really sure how I came up with this idea. I knew I wanted to make something with ground turkey but I didn't just want to make burgers. Somehow onions popped into my head. I often stuff bell peppers and I love it! What is it about stuffing something? It makes it that much more fun/delicious to eat. So why can't we stuff an onion? I love onions so I went for it.

I made a simple marinara sauce to go with the meatball like mixture. If you don't want to make your own, grab your favorite brand from the grocery store. 

I did have a little bit of the stuffing left over so I made a few meatballs and popped them in the oven to have for lunch the next day. Or, you could really use the stuffing to stuff another onion and serve another friend. 

Lets stuff some onions! Printable Recipe Here!

Turkey Stuffed Onions

GF/DF

Ingredients:

1 1/4 pound extra lean ground turkey

1/4 cup fresh parsley

1 egg

1 t extra virgin olive oil

1/4 t salt and pepper

2 cloves fresh garlic

2-3 Large white onions

Sauce Ingredients:

2 cans tomato sauce

1 t dried basil

1/2 t garlic powder

1/4 red pepper flakes (amount can be adjusted for spiciness)

1/4 t salt

What to do:

Preheat your oven to 400°.

Start with preparing your onions. Cut both the bottom and top off of your onions.

Remove the outer skins.

Using a paring knife, carefully slice around the edge, leaving 1-2 layers on the outside. 

Using a spoon, scoop out the center of the onion, reserving the insides of one of your onions.

Set your hollowed out onions aside.

Chop up the scoped out onions. You want about 1/3 cup chopped onions.

Chop your parsley.

Mince your garlic.

Add turkey, parsley, egg, olive oil, garlic, salt, and pepper into a large bowl. 

Stir together.

Add in your reserved chopped onions and stir again.

Stuff your hollowed out onions with your turkey mixture.

Place onions in a small baking dish.

Bake for 50-60 minutes.

About 35 minutes into the cooking process, its time to make your sauce. Add sauce, dried basil, red pepper, and salt into a large skillet.

Stir it all together.

Heat over medium heat until the mixture reaches a low simmer. 

Stirring periodically, allow the mixture to thicken for about 20 minutes. Yup, that's it! You have your mariana sauce.

Once your onions are done, top with your marinara sauce and enjoy!

Thanks Y'all!

Wise Wife

Grilled Turkey Roast

A good friend of mine reached out to me the other day asking for some more healthy grilling recipes. I have mentioned her before, but incase you missed it, you can follow Katie on her amazing life blog here!! Katie…this recipe is especially for you... a healthy grilled turkey roast recipe! 

If you haven't discovered turkey roast in your freezer section, you are absolutely missing out on something wonderful. They cook faster than a large whole turkey and only have the white breast meat that most people prefer.

I make them in the oven all the time and they always turn out delicious. I will have to show you a few of my recipes for roasting the turkey breast in the oven.

HELPFUL HINT: You have two options when it comes to the netting that comes around the turkey. You can remove this netting to allow the marinade to get into each crevice of the turkey. However, if you do not know how to truss a roast, LEAVE THE NETTING IN TACT or you will be sorry later. I would recommend leaving the netting on.

What do you say we get to grilling? Printable Recipe Here!!

Grilled Turkey Roast
naturally GF/DF

Ingredients:

1 turkey breast roast, defrosted
1/2 cup olive oil
1/2 t celery salt
1/2 t thyme
3 garlic cloves
1 sprig fresh rosemary
pinch of salt

What to do:

First we need to get your turkey marinating. Remove your turkey from the package. Mine came with a gravy package that I just tossed. If you are going to remove the netting and truss the roast later, go ahead and do so now. If not, skip this step. Honestly, I was wishing I had kept this netting on once I got ready to grill.

Mince your garlic and chop your rosemary.

Add olive oil, celery salt, thyme, garlic, rosemary, and salt into a large bowl.

Whisk together.

Add your defrosted turkey breast roast into the marinade.

Turn the roast several times to ensure the marinade coats all sides.

Cover with plastic wrap and allow to marinate in the fridge for at least 30 minutes.

If you removed your netting, truss the turkey breast now. 

Heat your grill to about 375°- 400°. Place your roast onto grill, skin side up.

Allow the turkey to grill for about an hour, flipping about every 15-20 minutes. Your turkey is fully cooked when an internal thermometer reaches 165°. I like to pull the turkey off the grill when the thermometer reads 160° and allow it to rest on the counter for about 10 minutes to ensure the moisture stays inside the breasts.

Remove the netting, and cut the breasts into slices. Time to dig in!

Thanks Y'all!
-Wise Wife

Baked Turkey Meatball

So you have made your own tomato sauce, but you aren't sure of where you can use it. Of course you can use it in pasta dishes, but I like to mix things up. What better way than delicious baked meatballs? Doesn't everyone love meatballs?

Sometimes I just don't want to serve meatballs over pasta. What else is better than pasta? Potatoes!! Add some kale to that and you have a well rounded meal! I am starting to come around to kale. Although, my doctor said eating excess amounts of kale can cause kidney stones!!! So just be cautions of your intake.

I used my homemade red sauce for this recipe. You can find that recipe here!!

Okay, lets make dinner!

Baked Turkey Meatballs over Kale & Potato Hash
GF/DF

Meatball Ingredients:

1 pound lean ground turkey
1/2 cup GF breadcrumbs
1 egg
1/2 sweet onion
1/4 cup parsley
1 T tomato paste
1 clove garlic
1 t black pepper
1 t salt
tomato sauce (homemade or your favorite GF store bought)

Kale & Potato Hash Ingredients:

3/4 bunch of kale
3 T olive oil
1 shallot
1/2 t fresh ground black pepper
1/4 t salt
2 T dijon mustard (Publix is GF)
2 cups shredded potatoes (I used frozen that I defrosted)

What to do:

Preheat oven to 400°.

Add all of your meatball ingredients except for the tomato sauce into a large bowl.

Mix well.

Using your hands, form even sized meatballs and place 1-2 inches apart on a parchment lined baking sheet.

Bake until golden brown and no longer pink in the middle, about 20 minutes.

While your meatballs are cooking, lets work on the potato kale mixture. Wash the kale well, and remove the leafy part, discarding the hard stems.

Finely dice your shallot. It appears I forgot to take a picture, SORRY!!

Heat your olive oil over medium heat in a non stick skillet.

Add in your kale and allow to wilt for about 5 minutes.

Add in the shallot, black pepper, salt, dijon mustard, and potatoes.

Stir everything together. Spread evenly into the pan and allow to cook for 12-15 minutes or until the potatoes begin to brown. Be sure to stir the mixture every few minutes to ensure even cooking.

Serve your baked turkey meatballs over the Kale & Potato mixture and top with your tomato sauce.

Thanks Y'all!
-Wise Wife