31 turkey stock recipes

Mole Castellano: a Spanish-style Mexican mole with four nuts, ancho chiles, and sesame seeds, simmered with turkey. A classic colonial-era mole without chocolate.

Paprika-browned turkey simmered with tomatoes, potatoes, green peas, mushrooms, and bell pepper in a herb-seasoned broth. Serve over hot rice for a hearty island-inspired stew that feeds the soul.

Hearty ground turkey simmered with sage, garlic, and tomato sauce, topped with rustic rosemary cornmeal dumplings. A cozy one-skillet casserole ready in 40 minutes that's pure comfort food for busy weeknights.

Sweet and sour turkey meatballs: lean turkey meatballs spiced with Chinese five-spice, simmered in a homemade sweet-and-sour sauce with pineapple, peppers, carrots and bean sprouts. A lighter take on the takeaway favorite.

Turkey breast strips simmered with mushrooms, carrots, and onion in a tangy sour cream sauce with dry sherry and Dijon mustard. A lighter, vegetable-loaded stroganoff served over egg noodles in 45 minutes.

Satisfy your hunger with this scrumptious dish that doesn't take a lot to make with a recipe that's easy to follow.

White bean chili with turkey, tomatillos, green chiles, and a cilantro yogurt cream. A leaner Southwest twist on red chili that tastes even better the next day.

Pan-seared ground turkey patties simmered in a savory soy and chicken broth sauce with crisp celery, onion rings, bell pepper, and fresh tomato. An Asian-inspired skillet dinner ready in 30 minutes.

Roasted Poblano, White Bean, Turkey, and Steak Stew recipe

Turkey legs braised in a rich mole sauce built from chocolate, peanut butter, raisins, ground chile, and warm spices. This authentic Mexican mole delivers deep, layered flavor that will have you licking the plate clean.

Turkey Bolognese with ground turkey slow-simmered in crushed tomatoes, red wine, and half-and-half over linguine. A lighter take on classic Bolognese.

Mediterranean bow tie pasta with Italian turkey sausage in a tomato-cinnamon sauce topped with crumbled feta. A Greek-inspired weeknight pasta with bold spice.

Mole de guajolote is a traditional Mexican turkey in mole sauce made from scratch with ancho, mulato, and pasilla chilies, chocolate, sesame seeds, peanuts, and warm spices.

I cooked this soup 3 times lately, and the best base is turkey- chicken stock in my opinion. Just a summer soup made of many stems.

Italian-style bread stuffing layered with bacon, prosciutto, giblets, and parmesan, bound with egg and soaked in stock. A rich, savory holiday dressing for turkey or chicken.