© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 lbs GROUND TURKEY
2 Cloves garlic, minced
2 c onion, chopped
1 c green pepper, chopped
6 Large fresh tomatoes, peeled and chopped
1/3 c fresh parsley, chopped
1/3 c fresh cilantro, chopped
2 tsp cumin
1 tsp dried oregano
1 tsp red pepper flakes
1/4 tsp black pepper
4 9-inch uncooked pie crusts
2 Each egg whites, beaten
Avocado slices As needed
Red onion slices As needed
Fresh cilantro sprigs As needed
Saute turkey, garlic, onion and green pepper 5 to 6 minutes until turkey is no longer pink and vegetables are tender.
Stir in tomato, parsley, cilantro, cumin, oregano, red pepper flakes and pepper.
Stirring occasionally, cook over medium heat 15 minutes or until most of liquid is reduced.
Place pie crust in center of a sheet tray.
Spread half of turkey mixture on one half of pie crust within 1 inch of the edge.
Brush exposed 1 inch of pie crust with egg white.
Encase turkey by folding other half of pie crust over turkey.
Using a fork, press edges of crust together.
Pierce top of crust with fork to make holes to allow steam to escape.
Repeat with remaining ingredients and pie crust.
Bake at 400 degrees F for 20 to 25 minutes until pastry is golden brown.
Cut each into 4 wedges. Garnish with avocado, red onion slices and cilantro.
180 Total Calories
100 Calories from Fat
11 g Total Fat
17 % Daily Total Fat
2 g Saturated Fat
13 % Daily Saturated Fat
50 g Cholesterol
17 % Daily Cholesterol
110 mg Sodium
5 % Daily Sodium
10 g Total Carbohydrates
3 % Daily Total Carbohydrates
3 g Dietary Fiber
12 % Daily Dietary Fiber
3 g Sugars
13 g Protein
15 % Daily Protein
50 % Daily Vitamin C
4 % Daily Calcium
10 % Daily Iron