Best 7 Ground Turkey Turnovers Recipes

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Indulge in a delightful culinary journey with our collection of savory ground turkey turnovers, a versatile dish that promises both taste and convenience. Featuring a variety of fillings and cooking methods, our recipes offer something for every palate and occasion. From the classic combination of ground turkey, vegetables, and herbs, to more adventurous fillings like spinach and feta or sweet potato and black bean, our turnovers are sure to satisfy your cravings. Whether you prefer baking or pan-frying, our easy-to-follow instructions will guide you in creating golden-brown, flaky pastries that are perfect as appetizers, main courses, or packed lunches.

Here are our top 7 tried and tested recipes!

TURKEY BURGERS



Turkey Burgers image

Healthy, juicy, and delicious Turkey Burgers made with ground turkey and a simple seasoning. Plus tips for cooking turkey burgers on the stovetop, in the oven, or on the grill.

Provided by Lauren Allen

Categories     Main Course

Time 20m

Number Of Ingredients 14

1 pound lean ground turkey
1/2 teaspoon garlic powder
½ teaspoon onion powder
1 1/2 Tablespoons ketchup
1 Tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
¾ teaspoon salt
½ teaspoon freshly ground pepper
1/3 cup bread crumbs
1 egg
4 buns
1 tablespoon canola oil (, or use pan spray)
Condiments: ketchup, mustard, mayonnaise, BBQ sauce
Toppings: lettuce, tomato, onion, pickles, avocado

Steps:

  • Mix together: To a mixing bowl add turkey, garlic powder, onion powder, ketchup, mustard, Worcestershire sauce, salt and pepper, egg and breadcrumbs. Using a fork, mix together-try not to mix it too much.
  • Shape into 4 patties about ½ inch thick- they will be really moist.
  • Use your thumb to make a depression in the center of each patty. If grilling, place the patties on a parchment lined plate and freeze for 20 minutes.

Nutrition Facts : Calories 395 kcal, Carbohydrate 42 g, Protein 35 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 103 mg, Sodium 977 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

SPINACH & TURKEY TURNOVERS



Spinach & Turkey Turnovers image

Never toss anything from a fancy meal when you can make turnovers using the turkey, gravy and cranberries. We serve them as a quick meal or appetizer. -Anjli Sabharwal, Marlboro, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 18

1-1/2 teaspoons olive oil
2 green onions, chopped
1 garlic clove, minced
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
1 cup cubed cooked turkey
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup shredded Monterey Jack cheese
1/4 cup turkey gravy
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (17.3 ounces) frozen puff pastry, thawed
1 large egg, lightly beaten
1 tablespoon water
SAUCE:
1 cup whole-berry cranberry sauce
1/4 cup orange juice
1 tablespoon grated orange zest

Steps:

  • Preheat oven to 400°. In a large skillet, heat oil over medium-high heat. Add green onions, garlic, rosemary and thyme; cook and stir 1 minute. Remove from heat. Stir in turkey, spinach, cheese, gravy, salt and pepper., Unfold puff pastry; cut each sheet into four squares. Transfer to greased baking sheets. Spoon turkey mixture onto center of each square. In a small bowl, whisk egg and water; brush over edges of pastry. Fold one corner of dough diagonally over filling, forming triangles; press edges with a fork to seal. Brush tops with egg mixture. Bake 12-14 minutes or until golden brown., Meanwhile, in a small saucepan, combine cranberry sauce and orange juice. Bring to a boil; cook and stir 3-4 minutes or until slightly thickened. Stir in orange zest. Serve with turnovers.

Nutrition Facts : Calories 435 calories, Fat 21g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 397mg sodium, Carbohydrate 50g carbohydrate (9g sugars, Fiber 6g fiber), Protein 13g protein.

TURKEY TURNOVERS



Turkey Turnovers image

These turnovers are tasty and tempting to look at, and they can be served with or without gravy. They're a great way to prepare turkey leftovers so they don't seem like leftovers. My family likes them all year round!

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 12 turnovers.

Number Of Ingredients 16

FILLING:
1 cup chopped celery
1/4 cup chopped onion
1/4 cup butter, cubed
1/3 cup all-purpose flour
1 to 2 teaspoons salt
1/4 teaspoon pepper
1-1/4 cup whole milk
4 cups cubed cooked turkey
1/4 cup minced fresh parsley
DOUGH:
4 cups all-purpose flour
1 teaspoon salt
1-1/2 cups cold butter
2 cups shredded sharp cheddar cheese
2 cups sour cream

Steps:

  • In large skillet, saute the celery and onion in butter until tender. Blend in the flour, salt and pepper. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey and parsley. Set aside. , In large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Stir in the cheese. Add sour cream, mixing until dough forms a ball. Divide dough in half. Roll out half of dough into 18x12-in. rectangle. Cut into six 6-in. squares. Repeat with second half of dough. , Place 1/3 cup turkey filling on each square. Fold diagonally to form a triangle; seal edges by pressing down the fork tines. Cut slits in top of turnovers. Place on baking sheet. , Bake at 450° for 10 minutes; reduce heat to 400°. Bake 5-8 minutes longer until the crust is golden brown.

Nutrition Facts :

CURRIED TURKEY TURNOVERS



Curried Turkey Turnovers image

I got this YEARS ago from a magazine running a 5 meals in 5 hours article. I LOVE this dish. I think it was the first time I'd ever had curry and I've been hooked ever since.

Provided by TheDiva1959

Categories     Savory Pies

Time 55m

Yield 2 turnovers

Number Of Ingredients 14

1 lb ground turkey
2 green onions, sliced
1 medium green pepper, chopped
1/2 cup shredded carrot
1/4 cup raisins
1 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
2 unbaked pie crusts
1 tablespoon all-purpose flour
1 egg, beaten
8 ounces plain yogurt or 8 ounces sour cream
chutney (optional)

Steps:

  • If turkey is frozen, let it thaw overnight in the refrigerator.
  • For filling, in a 10-inch skillet cook turkey and onion till turkey is brown.
  • Drain off any fat.
  • Stir in the green pepper, carrot, raisins, curry powder, salt cumin and pepper, cover and simmer 10 minutes.
  • If necessary, remove cover and cook over high heat 3 to 4 minutes or till liquid is evaporated.
  • Spoon filling into a bowl and let cool.
  • Let frozen pie crusts stand at room temperature while the filling cools.
  • To assemble turnovers, unfold/unroll/roll-out pie crusts; sprinkle with flour.
  • Place crusts, floured side down, on a baking sheet.
  • Spread half of the filling over half of each crust, leaving a 1-inch edge along the outside.
  • Moisten edge with water.
  • Gently lift and fold other half of pie crust over filling.
  • Seal and flute edges.
  • Wrap each turnover separately in foil; seal, label, and freeze.
  • SERVE IMMEDIATELY: Brush turnovers with beaten egg.
  • Cut slits in dough to let steam escape.
  • Bake in a 375°F oven about 25 minutes or till golden brown and heated through.
  • Serve as above with yogurt, sour cream and/or chutney.
  • If frozen plan to cook for 40 to 45.

AMERICAN TURKEY TURNOVERS



American Turkey Turnovers image

This is a recipe that is frozen for future use, one of many I made in preperation for the birth of my daughter. I got it from "More Make Your Own Groceries". This would probably be a good use for leftover Thanksgiving turkey While the original instructions say these should take 50 to 60 minutes to cook, I have made this in two different ovens and they took 10 to 15 minutes to cook in those. I used a slightly different method to create the circles for the pastry than recommended in the original recipe, and have included both for you to choose from.

Provided by Angela Curtis

Categories     Lunch/Snacks

Time 1h25m

Yield 12 turkey turnovers

Number Of Ingredients 13

1/2 cup onion (finely chopped)
1/2 cup celery (finely chopped)
4 tablespoons butter
1 (10 1/2 ounce) can condensed cream of chicken soup
1/2 teaspoon salt
1/4 teaspoon pepper
3 -5 dashes poultry seasoning
3 cups cooked turkey or 3 cups chicken (very finely chopped)
2 cups white flour or 2 cups whole wheat pastry flour
1 tablespoon curry powder (optional)
1 teaspoon salt
2/3 cup vegetable shortening
1/3 cup ice water

Steps:

  • Saute onion and celery in butter.
  • Stir in remaining ingredients for filling.
  • Sift together flour, curry powder (if using), and salt.
  • Using either a butter knife, or a pastry blender cut in shortening until the mixture looks like a coarse meal.
  • Sprinkle in 1/4 cup of the ice water, reserving the rest.
  • Toss with a fork to mix.
  • Quickly press the dough into a ball and set aside.
  • If there is any flour left in the bowl, use reserved water to dampen and then press into the rest of the dough.
  • There are two ways to do this next step, the second being the one I came up with myself.
  • Choose the one that seems better to you.
  • On a floured surface roll dough 1/8 in thick, and then cut into twelve 6 inch rounds.
  • Or make twelve balls of dough and roll into 6 inch rounds.
  • Spoon about 2 heaping tablespoons of the filling onto half of each of the rounds.
  • Brush the margin of each round with a little warm water.
  • Fold the empty half over.
  • Use a fork to seal the edges, and then prick the top here and there.
  • Use a spatula to carefully transfer the finished turnovers to a cookie sheet.
  • Cover loosely with wax paper and freeze overnight.
  • Package the turnovers in foil or freezer bags and label as necessary.
  • When ready to cook preheat over to 425.
  • Place desired number of turnovers on a cookie sheet and cook for as little as 15 minutes (in my experience) or as much as 60 minutes (according to original instructions).
  • The edges should be golden when finished.

Nutrition Facts : Calories 296.3, Fat 18.7, SaturatedFat 6.7, Cholesterol 38.8, Sodium 527.4, Carbohydrate 18.5, Fiber 0.8, Sugar 0.6, Protein 13.2

TURKEY TURNOVERS



Turkey Turnovers image

This is a great recipe for any extra turkey you might have after the holidays. Its nice and creamy, full of fresh veggies, with a tender, flaky crust. You'll want to make sure you have extra turkey for this!

Provided by PalatablePastime

Categories     Savory Pies

Time 55m

Yield 8 serving(s)

Number Of Ingredients 13

1/2 cup fresh mushrooms, quartered
1/2 cup chopped fresh green beans
1 small onion, finely chopped
1 clove garlic, crushed
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
2 tablespoons vegetable oil
1 tablespoon flour
1/3 cup whipping cream
1 cup chopped cooked turkey
1/4 teaspoon salt
1/4 teaspoon pepper
1 (17 1/2 ounce) package frozen puff pastry sheets, thawed

Steps:

  • Preheat oven to 400F.
  • In a large skillet, heat oil, and add mushrooms, green beans, onion, garlic, thyme and rosemary.
  • Cook until veggies are crisp-tender.
  • Add flour and cook, continuously stirring, for 1 minute.
  • Add cream and stir until thickened, then remove from heat.
  • Mix turkey, salt and pepper into the cooling mixture and allow to rest for 5 minutes.
  • Unfold the pastry sheets and cut into 4 squares.
  • Divide turkey mixture and spoon into the middle of each square.
  • Brush the edges of the pastry with water, then fold over to form a triangle, pressing the edges to seal, and crimping the edges with a fork.
  • Place finished pastries on an ungreased baking sheet and bake at 400F for 12-15 minutes or until golden.

LEFTOVER TURKEY TURNOVERS



Leftover Turkey Turnovers image

I came up with this dish in 1993 while putting together a booklet called "Totally Turkey" for leftover turkey recipes. My children gobble them up in no time. -Renee Murby, Johnston, Rhode Island

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 1 dozen.

Number Of Ingredients 16

1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup shortening
1 large egg
2 tablespoons ice water, divided
FILLING:
2 tablespoons canola oil
1/3 cup finely chopped onion
1/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1 garlic clove, minced
1 cup finely chopped cooked turkey
1/4 cup raisins
1/4 teaspoon salt
1/8 teaspoon pepper
Oil for frying

Steps:

  • In a large bowl, mix flour and salt; cut in shortening until crumbly. Whisk egg and 1 tablespoon ice water; gradually add to flour with remaining water as needed, tossing with a fork until dough holds together when pressed. Turn onto a lightly floured surface; knead gently 6-8 times. Shape into a disk; wrap and refrigerate 1 hour or overnight., In a large skillet, heat oil over medium-high heat. Add onion, turmeric and cinnamon; cook and stir 1-2 minutes or until tender. Add garlic; cook 30 seconds longer. Stir in turkey, raisins, salt and pepper., On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 4-in. round cookie cutter. Place a heaping tablespoon filling in center of each circle. Moisten edges with water; fold in half and press edges with a fork to seal. Repeat with remaining dough and filling., In a deep skillet or electric skillet, heat 1/2 in. oil to 375°. Fry turnovers, a few at a time, 2-3 minutes on each side or until golden brown. Drain on paper towels.

Nutrition Facts : Calories 212 calories, Fat 15g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 117mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

Tips:

  • Use a food processor to quickly and easily chop the vegetables.
  • If you don't have a food processor, you can chop the vegetables by hand. Just be sure to chop them very finely so that they cook evenly.
  • Use a large skillet to cook the vegetables. This will give them plenty of room to brown and cook evenly.
  • Don't overcrowd the skillet. If you do, the vegetables will steam instead of brown.
  • Season the vegetables with salt and pepper to taste.
  • Use a variety of cheeses in your turnovers. This will give them a more complex flavor.
  • Be careful not to overfill the turnovers. If you do, they will be difficult to seal and will leak.
  • Bake the turnovers at a high temperature. This will help them to brown and crisp up.
  • Serve the turnovers hot with your favorite dipping sauce.

Conclusion:

Ground turkey turnovers are a delicious and easy-to-make appetizer or main course. They are perfect for a party or a potluck. With a few simple ingredients, you can create a dish that is both flavorful and satisfying. So next time you are looking for a new recipe to try, give ground turkey turnovers a try. You won't be disappointed!

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