Best 4 Ground Turkey Broccoli Mushrooms Recipes

Indulge in a culinary journey with our versatile Ground Turkey, Broccoli, and Mushrooms dish, a symphony of flavors and textures that will tantalize your taste buds. This delectable recipe offers a healthy twist on a classic combination, catering to various dietary preferences with gluten-free and low-carb options.

Savor the tender ground turkey, succulent broccoli florets, and earthy mushrooms, all harmoniously blended in a rich and flavorful sauce. Customize your dish with three distinct sauces: a creamy Alfredo sauce for a luscious and decadent experience, a zesty tomato sauce for a vibrant and tangy kick, or a savory brown gravy for a classic and comforting meal.

Accompany this main course with a medley of side dishes to complete your culinary adventure. Delight in the simplicity of steamed rice or mashed potatoes, or opt for a more vibrant side with roasted vegetables or a crisp salad. Each recipe is carefully crafted to provide a balanced and satisfying meal that will leave you feeling both nourished and fulfilled.

Check out the recipes below so you can choose the best recipe for yourself!

GROUND TURKEY AND BROCCOLI PASTA

Ground Turkey and Broccoli Pasta image

One pot Ground Turkey and Broccoli Pasta made with turkey, broccoli, tomatoes and Parmesan cheese. A healthy dinner ready in 30 minutes!

Provided by Olena Osipov

Categories One Pot

Time 30m

Number Of Ingredients 13

Ingredients

1 large onion (chopped)
1 lb ground turkey
1 tbsp olive oil (extra virgin)
3 cups any short pasta
3 cups veggie or chicken stock (low sodium)
1 tsp salt
Ground black pepper (to taste)
1 lb broccoli florets
3 tomatoes (diced)
1-2 garlic cloves (grated)
Red pepper flakes (a pinch)
1/2 cup parsley (finely chopped)
1/2 cup Parmesan cheese (grated)

Steps:

Preheat large Dutch oven or pot on medium heat and swirl oil to coat. Add onion and saute for 3 minutes, stirring occasionally.
Add ground turkey and cook for 5 minutes, breaking into pieces and stirring with spatula.
Add pasta, stock, salt and pepper; stir and level with spatula. Then cover and cook on low heat for 10-12 minutes, checking after 10 minutes. Brown rice pasta and any gluten free pasta cooks faster than wheat.
When pasta is al dente (not too soft, so it doesn't become a mush), turn off heat and add broccoli, tomato, garlic and red pepper flakes. Stir, cover and let stand for 5 minutes.
Add parsley and Parmesan cheese and gently stir. Serve hot.

Nutrition Facts : ServingSize 1.5 cups, Calories 379 kcal, Sugar 5 g, Sodium 594 mg, Fat 7 g, SaturatedFat 2 g, Carbohydrate 49 g, Fiber 5 g, Protein 31 g, Cholesterol 47 mg

EASY GROUND TURKEY BROCCOLI PASTA DINNER

Easy Ground Turkey Broccoli Pasta Dinner image

Super-easy, family-pleasing dinner ready in less than 30 minutes!

Provided by Kristin

Categories Entree

Time 30m

Number Of Ingredients 10

Ingredients

1 box spiral pasta ((12-16 oz box))
8 ounces broccoli florets ((cut to be bite-sized))
2 tablespoons olive oil ((divided))
16-20 ounces ground turkey ((to substitute leftover cooked turkey, see notes))
1 teaspoon paprika
2 teaspoons minced garlic
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/3 cup chopped fresh basil
1/4 cup Parmesan cheese

Steps:

Cook the pasta according to the instructions on the package. During the last 2 minutes of cooking, add the broccoli.
Drain the broccoli and pasta and return to the pot. Cover and set aside.
Heat 1 tablespoon of olive oil over medium high heat.
Add the turkey, paprika, garlic, red pepper flakes and salt.
Break the turkey into pieces, while cooking until browned. (see notes)
Add the turkey mixture, the remaining olive oil, and the fresh basil to the pasta pot
Mix until combined.
Sprinkle with Parmesan cheese when serving (or mix in just prior to serving).

Nutrition Facts : Calories 436 kcal, Carbohydrate 59 g, Protein 30 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 44 mg, Sodium 317 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

BROCCOLI AND TURKEY STIR-FRY

Broccoli and Turkey Stir-Fry image

"Ginger gives this speedy stir-fry a special taste," comments Jackie Hannahs of Fountain, Michigan. "It's easy to prepare and even quicker when I use left-over turkey."

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 14

Ingredients

1 pound boneless skinless turkey breast, cut into 1/4-inch strips
2 tablespoons olive oil
1 medium sweet red pepper, sliced
1 cup fresh broccoli florets
1/2 cup chopped onion
1 garlic clove, minced
1/4 teaspoon ground ginger
2 teaspoons cornstarch
1/2 cup reduced-sodium chicken broth
1/4 cup white wine or additional reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
1 can (8 ounces) sliced water chestnuts, drained
1/4 teaspoon salt-free seasoning blend
5 cups hot cooked rice

Steps:

In a large nonstick skillet or wok, stir-fry turkey in 1 tablespoon oil until no longer pink. Remove and keep warm. Stir-fry the red pepper, broccoli, onion, garlic and ginger in remaining oil for 3-4 minutes or until broccoli is crisp-tender., In a small bowl, combine cornstarch, broth and soy sauce until smooth; stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add turkey, water chestnuts and seasoning blend; heat through. Serve over rice.

Nutrition Facts : Calories 393 calories, Fat 7g fat (1g saturated fat), Cholesterol 76mg cholesterol, Sodium 276mg sodium, Carbohydrate 47g carbohydrate (0 sugars, Fiber 4g fiber), Protein 33g protein. Diabetic Exchanges

BROCCOLI TURKEY CASSEROLE

Broccoli Turkey Casserole image

I've served this hearty casserole for after-Christmas luncheons, and everyone always asks for the recipe! -Muriel Shand, Isanti, Minnesota

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup butter, cubed
4 cups cubed cooked turkey breast
1 package (16 ounces) frozen broccoli florets, thawed
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup cooked rice
1/2 cup shredded part-skim mozzarella cheese
1 can (2.8 ounces) French-fried onions

Steps:

In a large skillet, saute onion and celery in butter until tender. Stir in the turkey, broccoli, soups and rice; transfer to a greased shallow 2-1/2 qt. baking dish., Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Sprinkle with cheese and French-fried onions; bake 5 minutes longer or until cheese is melted. Freeze option: Sprinkle cheese and French-fried onions over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 344 calories, Fat 17g fat (7g saturated fat), Cholesterol 84mg cholesterol, Sodium 758mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein.

Tips:

Fresh broccoli and mushrooms are recommended for the best flavor and texture. However, frozen vegetables can be used in a pinch.
Use a large skillet or wok to cook the dish. This will ensure that the vegetables and meat have enough room to cook evenly.
Cook the ground turkey over medium-high heat. This will help to brown the meat and prevent it from becoming dry.
Add the vegetables to the skillet once the ground turkey is cooked through. Cook the vegetables until they are tender but still have a bit of a crunch.
Season the dish with salt, pepper, and garlic powder to taste.
Serve the ground turkey and vegetable stir-fry over rice, noodles, or quinoa.

Conclusion:

This ground turkey and vegetable stir-fry is a quick and easy meal that is packed with flavor. It is a great way to use up leftover ground turkey and vegetables. The dish can be served over rice, noodles, or quinoa. It is also a great option for meal prep. Simply cook the stir-fry ahead of time and then reheat it when you are ready to eat.