Fueled By Ramen
Turkey Robinson Recipe
Overall, this is a good, healthy recipe. I made a few modifications; since I didn have garlic infused olive oil, I used EVOO and substitutued garlic salt for the kosher salt. Still, came out somewhat bland, had to reseason w/salt pepper when it was finishing cooking. Also added a bit of red pepper for color and crunch. Substittuted pinto beans for cannolini beans, as that was what I had on hand.
BYOC: Try adding some red pepper flakes to the turkey for a little spice and finely grate some Parmesan cheese to serve.
Used 5 ounces of 10 ounce bag of spinach, and served over brown rice. Next time I would use whole bag of spinach and serve over penne pasta, as the spinach turkey gets kind of lost over the beans and rice. Still a good, healthy recipe, and I think would be a great recipe with the listed modifications. Anxious to try this one again !
Heat the oil in a large skillet over moderatelyhigh heat until hot but not smoking. Add the ground turkey and, using a wooden spoon, break up the clumps and cook until golden brown, 4 to 5 minutes. Season with salt and pepper. Add the stock and scrape up any bits on the bottom of the pan. Bring up to a boil, and then let simmer until slightly reduced, about 10 minutes. Stir in the spinach and cannellini beans and heat through. Season with salt and pepper. Serve over brown rice or your favorite pasta.