Crumbled ground turkey, broccoli, carrot, red bell pepper, and pineapple cook in one skillet before a teriyaki-style sauce brings them together. A brief simmer thickens the sauce just enough to coat the mixture without pooling in the bowl.

Serve the turkey and vegetables beside fluffy white rice, then finish with cilantro and green onion. Pineapple adds sweet-tart flavor to this version, but it is not essential to every teriyaki turkey bowl. Plan on about 35 minutes, depending on the rice and how quickly the ingredients are prepped.

Ingredients for Ground Turkey Teriyaki Rice Bowls

• 1 1/2 cups dry long-grain white rice (280g)
• 1 tablespoon neutral cooking oil
• 1 lb ground turkey (450g)
• 2 cups bite-size broccoli florets (180g)
• 1 medium carrot, thinly sliced or cut into small pieces (100g)
• 1 medium red bell pepper, chopped (150g)
• 1 cup pineapple chunks, drained if canned (165g)
• 1/4 cup low-sodium soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 1/3 cup cold water, for the sauce
• 2 garlic cloves, minced
• 1 tablespoon finely grated fresh ginger
• 2 green onions, thinly sliced
• 1/4 cup loosely packed cilantro leaves

How to Make Ground Turkey Teriyaki Rice Bowls

1. Start the rice: Cook it in a covered saucepan with the water amount and timing directed on the package. Start checking at the earliest suggested time. Once the rice is tender and the liquid is absorbed, let it stand covered for about 5 minutes, then fluff with a fork.
2. Mix the sauce: In a small bowl, whisk the cornstarch into the cold water until smooth. Whisk in the soy sauce, hoisin, brown sugar, rice vinegar, garlic, and ginger. Taste the sauce and adjust the sweet-savory balance if needed.
3. Brown the turkey: Warm a 12-inch skillet over medium-high heat, then add the oil and turkey. Cook uncovered, breaking the meat into small crumbles, for about 7 to 9 minutes. It should be browned with no pink remaining and reach 165°F (75°C) on a food thermometer. A crowded skillet can cause the turkey to steam rather than brown; use a larger pan or cook in batches if needed.
4. Cook the vegetables: Reduce the heat to medium. Add the broccoli, carrot, and bell pepper to the skillet. Cook uncovered, stirring occasionally, for about 4 to 6 minutes. The broccoli should be bright green, and the vegetables should be beginning to soften while still holding their shape. Add a small splash of water if the pan looks dry.
5. Coat with sauce: Stir the sauce again, then add it to the skillet with the pineapple. Cook over medium heat, stirring frequently, for about 2 to 3 minutes. Remove from the heat once the sauce simmers, turns glossy, and lightly coats the turkey and vegetables.
6. Assemble the bowls: Divide the rice among four shallow bowls. Spoon the turkey mixture beside the rice rather than mixing them together, and scatter cilantro and green onion over the turkey side.

How to Keep the Sauce Balanced

Cornstarch disperses more evenly in cold water than in a hot skillet. Stir the prepared sauce again just before pouring it in, since the cornstarch can settle. Once it simmers and clings to the turkey, stop cooking; a long simmer can make the coating too thick and soften the vegetables.

Hoisin and pineapple both add sweetness, while soy sauce adds saltiness. Taste the sauce before it goes into the skillet. If it tastes too sweet, a little more rice vinegar or soy sauce can shift the balance. For a less sweet bowl, omit the pineapple; the turkey, vegetables, and sauce stay the same.

Timing the Rice and Skillet

Start dry rice first, then mix the sauce and cut the vegetables while it cooks. Once those are ready, brown the turkey and finish the skillet mixture. Rice cooking time varies by package, so the 35-minute total is an estimate. To shorten the process, use cooked rice and reheat it according to its package directions while making the turkey mixture.

How to Store and Reheat the Bowls

Cool leftovers and refrigerate them promptly in covered containers. Keep the rice and turkey mixture separate when practical, and use refrigerated leftovers within 3 to 4 days. Reheat until steaming hot, adding a small splash of water if either component seems dry. The rice may soften after refrigeration.

The cooled turkey and vegetable mixture can also be frozen, though the vegetables may be softer after thawing.

Nutrition

Approximate nutrition per serving, based on one-fourth of the recipe: 560 calories, 32g protein, 13g fat, and 79g carbohydrates. Per 100g: approximately 110 calories, 6g protein, 3g fat, and 15g carbohydrates. Values vary with the ground turkey, sauce ingredients, and cooked yield.

Fluffy jasmine rice forms the base for browned garlic-ginger turkey, bright green beans, and edamame. Cool cucumber matchsticks and thin red onion rings add crunch, while crispy fried shallots finish each bowl. The sweet-spicy bang bang sauce is served on the side or spooned alongside the turkey, so the rice, browned crumbles, and fresh toppings stay distinct.

Servings: 4 bowls | Prep: 15 minutes | Cook: 20 minutes | Total: 35 minutes

Ingredients for Bang Bang Ground Turkey Rice Bowls

Rice and turkey bowls

• 1 1/2 cups uncooked jasmine rice (about 280g)
• 2 cups water, or the amount directed on the rice package
• 1 tablespoon neutral cooking oil
• 1 lb 93% lean ground turkey (about 450g)
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons low-sodium soy sauce
• 6 oz green beans, trimmed (about 170g)
• 1 cup shelled edamame, thawed (about 155g)
• 1 medium cucumber, cut into matchsticks
• 1/2 small red onion, very thinly sliced into rings
• 3 green onions, thinly sliced
• 1/4 cup crispy fried shallots

Bang bang sauce

• 1/3 cup mayonnaise (about 75g)
• 3 tablespoons sweet chili sauce
• 1 to 2 teaspoons sriracha, to taste
• 2 teaspoons lime juice
• 1 teaspoon honey, or to taste
• 1 to 2 teaspoons water, only if needed to thin the sauce

How to Make Bang Bang Ground Turkey Rice Bowls

1. Cook the rice: Rinse the rice and combine it with the water in a lidded saucepan. Bring to a boil, cover, and reduce the heat to low. Cook for about 15 minutes, until the water is absorbed and the rice is tender. Let stand covered for 5 minutes, then fluff. Use the package directions if they call for a different amount of water.
2. Mix the sauce: Whisk the mayonnaise, sweet chili sauce, 1 teaspoon sriracha, lime juice, and honey until smooth. Taste before adding more sriracha or honey. If the sauce is too thick to spoon, whisk in 1 to 2 teaspoons water.
3. Prepare the fresh toppings: Cut the cucumber into matchsticks and thinly slice the red onion and green onions. Keep them separate from the warm ingredients.
4. Brown the turkey: Heat the oil in a 12-inch skillet over medium-high heat. Add the turkey and break it into small crumbles. Cook uncovered for about 6 to 8 minutes, leaving it undisturbed briefly between stirs so it browns rather than steams. Start checking around 6 minutes; the turkey should have browned spots, no visible pink, and reach 165°F (75°C) on a food thermometer.
5. Season and cook the greens: Reduce the heat to medium. Stir in the garlic and ginger briefly, until fragrant, then add the soy sauce and green beans. Cook for about 3 to 4 minutes, checking after 3 minutes for bright green, crisp-tender beans. Add the edamame for the final minute to heat through.
6. Assemble the bowls: Divide the rice among four bowls. Spoon the turkey, green beans, and edamame over part of each rice bed, leaving some rice visible. Add separate clusters of cucumber and red onion. Scatter the green onions and crispy fried shallots over the top just before serving. Offer the sauce on the side or spoon a little alongside the turkey.

Adjusting the Bang Bang Sauce

Sweet chili sauces vary in sweetness and heat. Start with 1 teaspoon sriracha, taste the mixed sauce, and adjust the sriracha or honey gradually. Keeping the sauce separate lets each person add it without covering the browned turkey or softening the crisp toppings.

Simple Variations

For a tangier sauce, replace the mayonnaise with plain Greek yogurt and serve it cold, separate from the turkey. For a richer base, use coconut jasmine rice prepared with an appropriate rice recipe or package-compatible liquid ratio instead of the plain rice.

For another dinner with crisp vegetables, try soy garlic ramen noodles. Ground beef ramen stir fry is another skillet meal built around browned ground meat.

Meal Prep and Storage

Refrigerate the cooked rice and turkey promptly in airtight containers and use within 3 days. Let hot components cool before sealing the containers. The sauce can be made ahead and refrigerated separately; pack the cucumber, red onion, and crispy shallots separately as well.

Reheat the rice and turkey until thoroughly hot. Add the cool toppings, green onions, sauce, and shallots after reheating so they keep their texture.

Nutrition

Approximate per bowl, with one-fourth of the sauce: 695 calories, 34g protein, 31g fat, and 77g carbohydrates. Approximate per 100g: 145 calories, 7g protein, 6g fat, and 16g carbohydrates. Values vary with ingredient brands, portion size, and how much sauce is served.

This stovetop turkey chili is thick and tomato-red, with distinct turkey crumbles, kidney beans, and diced tomatoes in every spoonful. Browning the turkey before adding liquid keeps it crumbled, while a gentle uncovered simmer concentrates the sauce without turning the chili into a soup.

Start with just 1/2 cup of broth and adjust only if the pot needs it. Finish each bowl with sour cream, shredded cheese, green onions, and a wedge of prepared cornbread.

Ingredients for Healthy Turkey Chili

Makes 6 bowls. Prep: 15 minutes. Cook: 40–50 minutes. Total: about 55–65 minutes, plus a 5-minute rest.

• 1 tablespoon olive oil
• 1 medium yellow onion, diced (about 150g)
• 1 pound 93/7 lean ground turkey (about 450g)
• 3 garlic cloves, minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 2 tablespoons tomato paste
• 1 (28-ounce) can diced tomatoes with their juices
• 2 (15-ounce) cans kidney beans, rinsed and drained (about 510g drained)
• 1/2 cup low-sodium chicken broth or water, plus more if needed
• 1/2 teaspoon kosher salt to start, plus more to taste
• 3/4 cup shredded cheddar-jack cheese, for serving (about 85g)
• 1/2 cup sour cream, for serving (about 115g)
• 3 green onions, thinly sliced, for serving
• 6 triangular wedges prepared cornbread, for serving

How to Make Turkey Chili on the Stovetop

1. Prepare the ingredients: Rinse and drain the beans. Dice the onion, mince the garlic, and slice the green onions. Have the prepared cornbread wedges ready for serving.
2. Cook the onion and turkey: Warm the oil in a 5- to 6-quart Dutch oven or heavy soup pot over medium heat. Add the onion and cook for 4–5 minutes, until soft. Add the turkey and break it into small crumbles as it cooks, about 7–9 minutes. It should have no raw pink remaining and reach 165°F (75°C) on a food thermometer.
3. Build the tomato base: Stir in the garlic, chili powder, cumin, smoked paprika, and tomato paste. Cook for about 1 minute, stirring so the garlic does not burn. Add the tomatoes with their juices, drained beans, 1/2 cup broth or water, and 1/2 teaspoon salt. Stir well.
4. Simmer until thick: Bring to a gentle bubble, then reduce the heat to medium-low. Simmer uncovered for 25–35 minutes, stirring every few minutes and scraping the bottom of the pot. Start checking the thickness after 25 minutes. If the chili sticks or gets too thick, add broth or water a splash at a time. If it is loose, continue simmering uncovered. If the tomatoes splatter, lower the heat and partially cover the pot until the bubbling settles, then uncover it to finish reducing.
5. Season and serve: Taste and add more salt if needed. Let the chili stand off the heat for 5 minutes. Spoon it into shallow bowls. Add a dollop of sour cream to each, then scatter the cheese and green onions over the top. Rest a cornbread wedge against the chili in each bowl.

How Thick Should Turkey Chili Be?

A spoonful should hold visible beans, tomato pieces, and small turkey crumbles in a moist sauce, without a watery pool around it. Diced tomatoes vary in how much liquid they contain, so use that texture rather than the timer alone to decide when to stop simmering. Keep the heat gentle; a hard boil splatters and cooks the turkey more aggressively than necessary.

Serving and Variations

The sour cream, cheese, and green onions go on individual bowls, not into the simmering pot. The cornbread is a prepared accompaniment; it is not made as part of this recipe.

For a tangier topping, use thick plain Greek yogurt instead of sour cream. For more heat, add a little cayenne near the end of the simmer or offer sliced jalapeño at the table. Drained pinto or black beans can replace the kidney beans, though they will change the look of the finished bowl.

If you prefer beef, try classic beef chili with beans and green pepper. For a different style, see slow-cooker white chicken chili.

Storing and Reheating

Transfer leftover chili to shallow containers and refrigerate promptly for up to 3–4 days. Store cornbread and fresh toppings separately. Freeze cooled chili in portion-sized freezer-safe containers for up to 3 months, leaving room for expansion. Thaw overnight in the refrigerator.

Reheat the chili on the stovetop over medium-low heat or in the microwave, stirring until thoroughly hot. It may thicken in storage; add a splash of water or broth while reheating, then add the cold toppings after the chili is hot.

Nutrition

Approximate nutrition per bowl, including sour cream, cheese, green onions, and one prepared cornbread wedge: 540 calories, 28g protein, 22g fat, and 53g carbohydrates. Approximate values per 100g of the finished serving: 130 calories, 7g protein, 5g fat, and 13g carbohydrates. Values will vary with cornbread wedge size, ingredient brands, and how much liquid reduces during simmering.

These folded corn tortilla tacos bake until golden and crisp, with seasoned ground turkey, whole black beans, and melted cheese at the open edges. Simmering the filling until thick keeps the turkey moist without soaking the tortillas. A cool cilantro-lime avocado crema goes on after baking, so the shells stay crisp until serving.

Makes 8 tacos, or 4 servings of 2 tacos each. Allow about 20 minutes to prep and 25 minutes to cook.

Ingredients for Crispy Ground Turkey Tacos

Turkey and black bean tacos

• 2 tablespoons olive oil or avocado oil, divided
• 1 small yellow onion, finely diced (about 150g)
• 1 pound ground turkey, preferably 93% lean (about 450g)
• 2 tablespoons taco seasoning (about 18g)
• 1 tablespoon tomato paste (about 15g)
• 1 can (4 ounces) diced green chiles, undrained
• 1/3 cup chicken broth or water
• 1 can (15 ounces) black beans, rinsed and well drained
• Kosher salt, to taste
• 8 small corn tortillas (about 200g)
• 1 1/2 cups shredded Monterey Jack or Mexican-blend cheese (about 170g)

Cilantro-lime avocado crema

• 1 small ripe avocado
• 1/2 cup sour cream or full-fat plain Greek yogurt (about 120g)
• 1/2 cup fresh cilantro leaves and tender stems, plus a few leaves for garnish
• Juice of 1 lime
• 1 to 2 tablespoons water, as needed
• Kosher salt, to taste

How to Make Crispy Ground Turkey Tacos

1. Heat the oven: Set a rack in the center and preheat to 425°F (220°C). Lightly oil a large bare rimmed baking sheet, using a little of the oil reserved for the tortillas.
2. Cook the turkey: Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Cook the onion until softened, then add the turkey. Break it into small crumbles and cook until no pink remains, about 8 to 10 minutes total for the onion and turkey. Ground turkey should reach 165°F (75°C). Stir in the taco seasoning and tomato paste until the paste coats the meat and darkens slightly.
3. Thicken the filling: Stir in the green chiles, broth, and well-drained black beans. Reduce the heat to medium-low and simmer for 4 to 6 minutes, stirring occasionally. The filling should mound on a spoon, with no liquid pooling in the skillet. Taste and add salt if needed.
4. Make the crema: Blend the avocado, sour cream or yogurt, cilantro, lime juice, and a pinch of salt. Add 1 to 2 tablespoons water, just enough for the crema to fall from a spoon in thick ribbons. Without a blender, thoroughly mash the avocado and stir in finely chopped cilantro and the remaining ingredients.
5. Warm, fill, and fold: Wrap the tortillas in damp paper towels and microwave until warm and flexible, about 2 to 3 minutes. Keep them covered, taking out one at a time so they do not dry out and crack. Sprinkle a little cheese on one half of each tortilla, add up to 1/3 cup turkey-bean filling, and top with a little more cheese. Fold into a half-moon and press gently closed without hiding all the filling at the open edge.
6. Bake until crisp: Use the remaining oil to lightly coat both outside surfaces of the tortillas. Place the tacos flat in a single layer on the baking sheet, leaving at least 1 inch between them. Bake uncovered for 8 to 10 minutes, carefully flip, then bake for 8 to 10 minutes more. Start checking at 16 minutes total, especially with thin tortillas or a dark pan. The shells should be golden with browned patches and firm, crisp edges, and the cheese should be melted at the seams. Bake in two batches if needed.
7. Finish and serve: Rest the tacos for 2 to 3 minutes so the cheese settles. Overlap them loosely on a platter with the filling visible. Spoon the crema over the tacos, scatter with cilantro leaves, and serve the remaining crema alongside.

How to Keep the Tacos Crisp

Warm tortillas fold without splitting. A thick filling, lightly oiled tortilla exteriors, and space on the pan help the shells brown rather than steam. Flipping halfway gives both sides direct contact with the pan.

Go by color and texture rather than the timer alone: tortilla thickness and pan color affect browning. Add the crema only after baking. Flour tortillas can be used, but they make a thicker, softer taco rather than the same thin corn-shell crunch.

Serving, Make-Ahead, and Reheating

Serve the tacos promptly for the most crunch. Offer lime wedges or pico de gallo at the table instead of adding wet toppings before baking. For another ground turkey dinner, try Glazed Turkey Meatloaf with Ketchup Glaze.

To make ahead, refrigerate the cooked turkey-black bean filling separately for up to 4 days. Rewarm it just enough to spoon into the tortillas, then assemble and bake. Refrigerate cooled leftover tacos in an airtight container for 3 to 4 days. Keep the crema separate, with plastic wrap pressed against its surface, and use it within 1 to 2 days.

Reheat tacos uncovered on a baking sheet at 400°F (205°C) for 8 to 10 minutes, or in an air fryer at 400°F for about 3 to 4 minutes, until hot and crisp. Add crema afterward. Reheated shells will be softer than freshly baked ones; microwaving softens them further.

Nutrition

Approximate nutrition per serving (2 tacos with crema): 730 calories, 40g protein, 41g fat, and 53g carbohydrates. Approximate values per 100g of prepared tacos: 195 calories, 11g protein, 11g fat, and 14g carbohydrates. Values vary with tortilla size, cheese, turkey, and crema ingredients.

Small ground turkey crumbles and penne make a mild skillet dinner with visible green pepper, spinach, and tomato pieces. Parmesan and a little pasta water coat the pasta lightly without turning it into a heavy tomato sauce.

Boil the penne separately and drain it while it still has a slight bite. It needs only a brief toss with the turkey and vegetables, which keeps the pasta intact and the spinach recognizable.

Ingredients for Ground Turkey Pasta

• 8 ounces dry penne (225g)
• 1 tablespoon olive oil
• 1/2 medium yellow onion, finely diced (about 75g)
• 1 medium green bell pepper, cut into small pieces (about 150g)
• 1 pound ground turkey, preferably 93% lean (about 450g)
• 2 garlic cloves, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon fine salt, plus more for the pasta water and to taste
• 1 can (14.5 ounces) petite diced tomatoes, drained
• 3 packed cups baby spinach (about 90g)
• 1/2 cup finely grated Parmesan, divided (about 45g)
• Up to 1 cup reserved pasta cooking water, as needed

How to Make Ground Turkey Pasta

Prep: 10 minutes   Cook: 20–25 minutes   Total: 30–35 minutes   Servings: 4

1. Boil the penne: Bring a large pot of salted water to a boil. Add the penne and stir occasionally. Start checking at the early end of the package’s al dente range, typically 9–12 minutes. When it is tender with a slight bite, reserve 1 cup of pasta water, then drain.
2. Soften the vegetables: While the pasta cooks, heat a deep 12-inch skillet over medium heat and add the olive oil. Add the onion and green pepper. Cook, stirring occasionally, for 4–5 minutes, until the onion is translucent and the pepper has softened but is still green.
3. Cook the turkey: Add the ground turkey and break it into small crumbles as it cooks, about 6–8 minutes. Stir in the garlic, Italian seasoning, and 1/2 teaspoon salt during the final minute. Check representative crumbles with an instant-read thermometer; ground turkey should reach 165°F (75°C).
4. Warm the tomatoes: Reduce the heat to medium-low. Stir in the drained tomatoes and cook uncovered for 2–3 minutes, until heated through. The tomato pieces should remain visible, with no pool of thin liquid in the skillet.
5. Wilt the spinach: Add the spinach in handfuls and fold it into the turkey mixture for 1–2 minutes, just until wilted. Adding it near the end keeps the leaves recognizable.
6. Toss and finish: Add the drained penne and about half the Parmesan. Toss gently over low to medium-low heat for 2–3 minutes, adding reserved pasta water a few tablespoons at a time until the penne is moist and lightly coated. Taste and adjust the salt, then sprinkle the remaining Parmesan over the skillet. Serve promptly.

How to Keep the Pasta Lightly Coated

Penne absorbs moisture as it sits, and Parmesan can tighten the coating. If the pasta looks dry, add a few more tablespoons of reserved pasta water and toss before adding more. Stop when the penne glistens but no liquid pools underneath; you may not need the full cup. If the skillet is too crowded to toss comfortably, use a wide Dutch oven or toss the pasta in batches.

Adjusting the Vegetables for Kids

The main recipe leaves the pepper and spinach visible. For smaller pieces, dice the same pepper more finely and roughly chop the spinach before cooking. A small pinch of black pepper can be added to individual servings if wanted.

Serving Ground Turkey Pasta

Scoop the pasta straight from the skillet into bowls. Serve with a simple green salad, steamed vegetables, or garlic bread. For a different, creamier spinach pasta, try Easy Spinach Pasta for Kids.

How to Store and Reheat

Cool leftovers and refrigerate them in an airtight container for 3–4 days. Reheat individual portions in the microwave or gently in a covered skillet or saucepan. Stir and add a splash of water if the pasta looks dry; heat thoroughly before serving.

Nutrition

Approximate per serving, based on 4 servings: 490 calories, 36g protein, 16g fat, and 51g carbohydrates. Approximate per 100g of finished pasta: 125 calories, 9g protein, 4g fat, and 13g carbohydrates. Values vary with the ground turkey, Parmesan, and amount of pasta water used.

Ground turkey, broccoli, and red bell pepper come together in a light soy-ginger glaze, then go over fluffy jasmine rice. The rice stays separate, with the stir-fry spooned over the center and fresh green onions scattered on top.

For browned turkey that stays moist, let it sear briefly before breaking it into crumbles. Cook the vegetables separately in the same skillet, adding the sauce only when the broccoli is nearly tender. Plan on about 30 minutes with cooked rice ready, or closer to 40 minutes if starting rice from dry.

Ingredients for Ground Turkey Stir Fry

Makes 4 servings.

• 4 cups cooked jasmine rice (about 640g)
• 1 1/4 pounds 93% lean ground turkey (about 575g)
• 1 tablespoon neutral cooking oil, divided as needed
• 1 small yellow onion, diced
• 3 cups small broccoli florets (about 255g)
• 1 medium red bell pepper, diced
• 3 garlic cloves, minced
• 2 teaspoons finely grated fresh ginger
• 4 green onions, thinly sliced

For the sauce

• 1/4 cup low-sodium soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon rice vinegar
• 2 teaspoons honey or light brown sugar
• 1 teaspoon toasted sesame oil
• 1 teaspoon cornstarch
• 1/4 cup water, divided

Cut the broccoli into bite-size florets so the stems can soften before the buds overcook. Use a 12-inch skillet or similarly wide pan; a crowded pan will steam the turkey instead of browning it.

How to Make Ground Turkey Stir Fry

1. Prepare the rice and sauce: Cook enough jasmine rice to yield 4 cups, or reheat cooked rice until steaming hot. Keep it covered and warm. Whisk the soy sauce, oyster sauce, vinegar, honey, sesame oil, cornstarch, and 2 tablespoons of the water until smooth. Chop the vegetables and set the green onions aside before heating the skillet.
2. Brown the turkey: Preheat a 12-inch skillet over medium-high heat for 1 to 2 minutes. Add about 2 teaspoons of the oil and press the turkey into an even layer. Leave it undisturbed for about 2 minutes, then break it into loose crumbles. Cook, stirring occasionally, for 6 to 8 minutes total, until opaque with browned edges and an internal temperature of 165°F (75°C). Transfer to a bowl. If using a smaller pan, brown the turkey in batches.
3. Cook the vegetables: Add the remaining oil if the skillet looks dry, followed by the onion, broccoli, and bell pepper. Stir frequently for 4 to 5 minutes, until the onion softens, the broccoli turns bright green, and the pepper softens at the edges. Start checking the broccoli stems after 3 minutes. If they are still firm, add the remaining 2 tablespoons water, cover for 1 to 2 minutes, then uncover and let excess moisture evaporate. Add the garlic and ginger and stir for about 30 seconds, until fragrant.
4. Glaze the stir-fry: Return the turkey to the skillet and reduce the heat to medium. Whisk the sauce again, pour it in, and toss continuously for 1 to 2 minutes. Remove from the heat when a thin, glossy layer coats the turkey and vegetables, with little liquid left in the pan. If the sauce becomes too thick, add water 1 teaspoon at a time.
5. Build the bowls: Fluff the rice and divide it among four wide, shallow bowls. Spoon the stir-fry over the center, leaving rice visible around the edges. Scatter the green onions over the bowls just before serving.

How to Keep the Turkey and Vegetables Distinct

93% lean turkey is less prone to drying out than extra-lean turkey. The brief undisturbed sear gives it time to brown before it is broken up; removing it while the vegetables cook prevents it from spending too long over the heat.

Steam the broccoli only if the stems need it, and uncover the skillet before adding the sauce. Extra water can thin the glaze and soften the vegetables. If sauce is still collecting at the bottom after tossing, cook it for another 30 to 60 seconds. Keep the rice out of the skillet so it stays fluffy rather than absorbing the glaze.

Ground Turkey Stir Fry Variations

If oyster sauce is unavailable, use 1 additional tablespoon soy sauce and 1 extra teaspoon honey; taste before adding any more salt. For heat, whisk 1 to 2 teaspoons chili garlic paste or sriracha into the sauce. Brown rice can replace jasmine rice, but keep it separate from the stir-fry.

For another ground turkey dinner, try these Crispy Ground Turkey Tacos with Avocado Crema.

How to Store and Reheat Ground Turkey Stir Fry

Cool leftovers promptly and refrigerate in airtight containers for up to 3 days. Store the rice and stir-fry separately when practical, and add fresh green onions after reheating.

Reheat the stir-fry in a skillet over medium-low heat with a small splash of water, stirring just until hot and glossy. Reheat the rice separately until steaming hot. Prolonged reheating can dry the turkey and soften the broccoli.

To prepare ahead, chop the vegetables and whisk the sauce up to 1 day in advance; refrigerate them separately. The stir-fry can be frozen without rice or green onions for up to 2 months, though the vegetables will be softer after thawing. Thaw overnight in the refrigerator and reheat gently with a splash of water.

Nutrition

Approximate nutrition per serving, based on 4 servings: 545 calories, 36g protein, 15g fat, and 61g carbohydrates. Per 100g of finished dish: approximately 115 calories, 8g protein, 3g fat, and 13g carbohydrates. Values vary with the turkey, sauces, rice, and moisture lost during cooking.

Ground-turkey tomato sauce, boiled lasagna noodles, and five cheeses bake into thick, distinct layers beneath a melted, lightly golden top. Ricotta and Parmesan make the creamy filling; mozzarella, cheddar, and provolone add cheese between the noodles and across the surface.

The sauce should be thick enough to cling to the turkey before you assemble the lasagna. After baking, give it 15–20 minutes to rest so you can cut and lift substantial square servings without the layers sliding apart.

Ingredients for Five Cheese Lasagna

• 12 dried lasagna noodles (about 300g)
• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped (about 150g)
• 3 garlic cloves, minced
• 1 lb ground turkey (450g)
• 1 can (28 ounces) crushed tomatoes (about 800g)
• 1 jar (24 ounces) tomato-basil pasta sauce (about 680g)
• 2 teaspoons dried Italian seasoning
• 1 teaspoon kosher salt, divided, or to taste
• 1/2 teaspoon black pepper
• 1 container (15 ounces) ricotta cheese (about 425g)
• 1 large egg
• 1 cup grated Parmesan, divided (about 90g)
• 1 cup shredded sharp cheddar, divided (about 115g)
• 1 cup shredded provolone, divided (about 115g)
• 3 cups shredded low-moisture mozzarella, divided (about 335g)

Optional: 1/2 teaspoon lightly crushed fennel seeds for the sauce; 1 tablespoon chopped fresh parsley for serving.

How to Make Five Cheese Lasagna

1. Preheat and boil the noodles: Heat the oven to 375°F (190°C). Cook the dried noodles in a large pot of boiling water according to the package directions until al dente, stirring as they cook. Drain and lay them separately so they do not stick together.
2. Make the turkey sauce: Heat the olive oil in a large skillet or saucepan over medium heat. Cook the onion until softened, then add the garlic. Add the turkey and optional fennel seeds; cook, breaking up the meat, until no pink remains. Stir in the crushed tomatoes, pasta sauce, Italian seasoning, about 1/2 teaspoon of the salt, and the pepper. Reduce to medium-low and simmer, stirring occasionally, until the sauce clings to the meat rather than pooling as thin liquid.
3. Mix the cheese filling: Combine the ricotta, egg, 1/2 cup Parmesan, 1 cup mozzarella, and 1/2 cup cheddar. Season with some or all of the remaining salt to taste. Set aside 1 cup mozzarella, 1/2 cup provolone, the remaining cheddar, and the remaining Parmesan for the top. Keep the last cup of mozzarella and 1/2 cup provolone for the interior layers.
4. Layer the lasagna: Spread a thin layer of sauce in a deep 9-by-13-inch baking dish. Add four noodles, then one-third of the remaining sauce, half the ricotta filling, and half the cheeses reserved for the interior. Repeat with four noodles and the same amounts of sauce, filling, and interior cheeses. Finish with the last four noodles, the remaining sauce, and the cheeses reserved for the top. If the dish is close to full, set it on a rimmed baking sheet to catch bubbling sauce.
5. Bake covered: Lightly grease the underside of a piece of foil and tent it over the dish so it does not touch the cheese. Bake on the center rack for about 35 minutes.
6. Uncover and finish: Remove the foil and bake for another 15–20 minutes. Start checking after about 15 minutes uncovered. The lasagna is ready when the edges bubble, the center is thoroughly hot, and the cheese is fully melted with scattered light golden spots.
7. Rest and serve: Let the lasagna rest for 15–20 minutes, until the bubbling subsides. Cut into squares and lift each portion with a broad spatula. Sprinkle lightly with parsley, if using.

How to Keep the Layers Intact

A thin layer of sauce beneath the first noodles prevents sticking, while a thick sauce helps keep the finished portions from turning loose and watery. Spread the ricotta filling gently across each interior layer so the pasta, sauce, and cheese remain distinct.

Let the baked lasagna rest before cutting. A sharp knife will cut through the noodles more cleanly, and a broad spatula will support each square as you lift it.

Can You Use Different Lasagna Noodles?

The method above is written for dried noodles boiled to al dente. Fresh or oven-ready noodles require different preparation, and oven-ready noodles may need a different amount of moisture. Follow the package directions rather than boiling or layering them exactly as directed here.

If provolone is unavailable, another mild melting cheese will keep five distinct cheeses in the dish. You can use an equal amount of mozzarella instead, but the lasagna will then contain four kinds of cheese.

Make-Ahead, Storage, and Reheating

Assemble the unbaked lasagna, cover it, and refrigerate it for up to 1–2 days before baking. A cold casserole may need longer in the oven; check for bubbling edges, a thoroughly hot center, and a melted, lightly golden top.

Refrigerate leftovers in an airtight container for up to 3 days. Reheat portions in a lightly greased, covered baking dish at 350°F (175°C) for about 20–25 minutes, until hot throughout. Larger portions may take longer.

Baked leftovers or an assembled unbaked lasagna can be frozen for up to 3 months. Thaw an unbaked lasagna completely before baking.

Serve square portions with garlic bread or a simple green salad. For a separate skillet-style dinner, try Bowtie Pasta Lasagna.

Nutrition Information

Approximate nutrition per serving, based on 8 servings: 700 calories, 49g protein, 35g fat, and 47g carbohydrates. Approximate nutrition per 100g: 150 calories, 10g protein, 8g fat, and 10g carbohydrates. Values vary with the brands and products used.

This stovetop chili has distinct ground turkey crumbles, whole kidney and black beans, and diced tomatoes in a red sauce. Brown the turkey before adding the liquid, then simmer the chili uncovered until the sauce coats the beans but still pools lightly around them.

Serve it in bowls with a dollop of sour cream and a little shredded cheddar. Allow about 15 minutes to prep and 40–45 minutes to cook; the recipe makes 6 bowls.

Ingredients for Ground Turkey Chili

• 1 tablespoon olive oil
• 1 medium yellow onion, diced (about 150g)
• 3 garlic cloves, minced
• 1 lb ground turkey (about 450g)
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 tablespoons tomato paste
• 1 can (14.5 ounces) diced tomatoes, with their juices
• 1 can (15 ounces) tomato sauce
• 1/2 cup low-sodium chicken broth, plus more if needed
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 teaspoon kosher salt and 1/4 teaspoon black pepper to start, plus more to taste
• Optional: a pinch to 1/4 teaspoon cayenne pepper
• 6 tablespoons sour cream, for serving
• 1/2 cup shredded cheddar cheese, for serving

How to Make Ground Turkey Chili

1. Prepare the ingredients: Dice the onion and mince the garlic. Drain and rinse both cans of beans, but keep the diced tomatoes and their juices together.
2. Soften the onion: Warm the oil in a 5- to 6-quart heavy pot or Dutch oven over medium heat. Add the onion and cook for about 5 minutes, stirring occasionally, until softened. Add the garlic and stir for about 1 minute, until fragrant.
3. Brown the turkey: Add the ground turkey and cook over medium to medium-high heat for 7–9 minutes, breaking it into small, irregular crumbles as it cooks. The turkey should be fully cooked with no pink remaining before the simmer; ground turkey should reach 165°F (75°C) for food safety. Small crumbles can be difficult to probe individually. Drain excess fat only if the turkey releases an appreciable amount.
4. Cook the paste and spices: Stir in the tomato paste, chili powder, cumin, salt, pepper, and optional cayenne. Cook over medium heat for 1–2 minutes, stirring, until the paste coats the turkey and darkens slightly without burning.
5. Simmer the chili: Stir in the diced tomatoes with their juices, tomato sauce, 1/2 cup broth, and both kinds of beans. Bring to a gentle simmer over medium heat, then reduce to medium-low. Simmer uncovered for 25–30 minutes, stirring periodically and scraping the bottom of the pot. Start checking at 25 minutes: the beans should be hot and intact, with sauce coating the solids and pooling lightly around them.
6. Adjust and serve: Taste and add salt or pepper as needed. If the chili is thin, simmer it uncovered for a few more minutes; if it is too thick, add broth a few tablespoons at a time. Let stand off the heat for about 5 minutes. Ladle into bowls and top each with about 1 tablespoon sour cream and a light scattering of cheddar.

How Thick Should Turkey Chili Be?

A spoonful should hold the beans and turkey together without looking dry. Canned tomato products vary in thickness, so judge the finished chili by the sauce visible around the solids. Stir as it reduces to keep the tomato base from sticking; if it thickens too much while resting, loosen it with a little broth.

Which Cans Should You Drain?

Drain and rinse the kidney and black beans, but use all the juices from the diced tomatoes. Start with the measured 1/2 cup broth rather than adding extra liquid before the chili has simmered.

Storing and Reheating

Cool the chili promptly and refrigerate it without toppings in an airtight container for up to 3–4 days. Reheat in a saucepan over medium heat, stirring, or microwave until hot throughout. Add a splash of broth if needed, then top each bowl with fresh sour cream and cheddar.

For longer storage, freeze cooled, untopped chili in airtight, portion-sized containers for up to 3 months. Thaw in the refrigerator before reheating.

Nutrition

Approximate nutrition per bowl, including sour cream and cheddar: 360 calories, 27g protein, 15g fat, and 32g carbohydrates. A bowl is approximately 350g; per 100g, that is about 103 calories, 8g protein, 4g fat, and 9g carbohydrates. Values vary with the ground turkey and canned products used and how much the chili reduces.