Best Turkey Pea Skillet Recipes

SMOKED TURKEY AND SPRING PEA FETTUCCINE

Steps:

• Set a heavy skillet over medium heat and pour olive oil into the skillet. Cook and stir garlic and shallot in the hot oil until fragrant, about 30 seconds. Add smoked turkey to skillet; cook and stir until heated, about 1 minute.
• Pour heavy cream into the skillet and raise heat to medium-high; bring sauce to a boil. Season with salt, black pepper, and cayenne pepper. Reduce heat to medium-low and simmer until sauce has thickened slightly, about 5 minutes.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, 7 to 8 minutes. Drain.
• Turn heat under cream sauce to low and stir in peas; toss fettuccine with sauce until coated. Mix in tarragon and lemon zest and cook until flavors have blended, about 1 minute. Adjust seasonings if desired. Serve in bowls and sprinkle each serving with about 3/4 teaspoon Parmigiano-Reggiano cheese for garnish.

TURKEY CUTLETS WITH SNAP PEAS AND CARROTS

Steps:

• Place turkey in shallow glass or plastic dish. Pour dressing over turkey; turn turkey to coat evenly. Cover dish; let stand 20 minutes at room temperature.
• Spray 12-inch skillet with cooking spray; heat over medium heat. Drain dressing from turkey; pat turkey dry. Cook turkey in skillet 3 to 5 minutes, turning once, until brown.
• Add carrots and water. Top turkey and carrots with pea pods. Cover; cook 7 to 9 minutes or until carrots are tender and turkey is no longer pink in center.

CREAMY GROUND TURKEY, SPINACH AND PEA PASTA

Steps:

• Bring a large stock pot of salted water to a boil.
• Meanwhile, heat a large nonstick skillet over medium heat. Add 1 to 2 tablespoons olive oil along with the ground turkey and cook, breaking up the turkey with a wooden spoon, until browned, about 8 minutes. Season with salt and pepper. Turn the heat to medium low and add the garlic and thyme; cook, stirring, until fragrant, about 2 minutes. Next, add the flour and stir to coat. If the skillet looks too dry, add 1 to 2 more tablespoons olive oil. Cook, stirring, until it smells nutty, about 2 minutes. Deglaze the skillet with the vermouth or white wine and cook, scraping up the browned bits with the wooden spoon, until the liquid evaporates. Next, add the milk and 1 cup Parmesan, liberally season with salt and pepper then simmer on low heat until the sauce thickens, 8 to 10 minutes.
• At this point drop the pasta into the boiling water and cook per the package directions until al dente.
• Five minutes before the pasta is ready, add the spinach and peas to the sauce and cook over low heat, stirring occasionally, for 5 minutes. Taste for seasoning; add more salt and pepper, if necessary. Add the pasta, along with 3/4 to 1 cup of the pasta cooking water, directly to the skillet and stir until the sauce is thick and creamy, 1 to 2 minutes.
• Serve the pasta in shallow bowls, then sprinkle with pepper and extra Parmesan.

TURKEY-SNOW PEA GRAIN BOWL

Steps:

• Cook the quinoa as the label directs; fluff with a fork. Meanwhile, toast the pine nuts in a large nonstick skillet over medium-high heat, stirring occasionally, until golden, about 4 minutes. Transfer to a small bowl.
• Heat 1 tablespoon olive oil in the same skillet over medium-high heat. Add the red onion and cook, stirring occasionally, until softened and browned in spots, about 7 minutes. Add 1 tablespoon olive oil, the turkey, garlic, pumpkin pie spice, 1/2 teaspoon salt and a few grinds of pepper. Cook, breaking up the meat with a wooden spoon, until beginning to brown and no longer pink, 3 to 4 minutes. Add 1 more tablespoon olive oil and the snow peas to the skillet and cook, stirring, until bright green and crisp-tender, 1 to 2 minutes. Stir in the pine nuts and season with salt and pepper.
• Stir the remaining 1 tablespoon olive oil into the quinoa and season with salt and pepper. Divide the quinoa and turkey mixture among bowls. Top with the mint, parsley and pomegranate seeds.