Quast Turkey Farm's produce is a healthy recipe alternative.

Turkey is such a versatile and healthy alternative, that it can be used in a range of creative meals limited only by your imagination. We have shared some of our favourite recipes here for you to try.

Spaghetti Bolognaise with Premium Turkey Mince

Turkey Bolognese

Turkey Bolognese

  • 750g-1kg prime turkey mince
  • 1 large onion
  • 2-3 cloves of garlic
  • ¼ cup (or a good dollop) of red wine
  • 1 teaspoon raw sugar
  • 810g tin crushed tomatoes
    (or 6 fresh tomatoes chopped)
  • 550g jar tomato pasta sauce 
  • 150g tomato paste
  • 1-2 teaspoons of Bolognaise herbs –
    to your taste
  1. Cook the finely chopped onion until soft and pale golden in colour. Add the minced garlic.
  2. Cook the premium turkey mince until well browned - drain off any liquid from the pan as it cooks, we want it to fry.
  3. Add the red wine and sugar, then the crushed tomato, tomato sauce, tomato paste and bolognaise herbs and stir to combine.
  4. When the mixture begins to boil, lower heat to simmer and leave until the sauce is reduced to a thickness of your liking.
  5. Serve with your spaghetti of choice and either grated or shaved parmesan cheese.   

Aunty Meg’s Turkey Pie

  • 600g turkey cut into 2cm cubes
  • 1 onion diced
  • 1 carrot diced
  • 1 zucchini diced
  • 1 pkt cream of chicken soup
  • 50g butter
  • Puff pastry
Aunty Meg's Turkey Pie

Aunty Meg's Turkey Pie

  1. Grease pie dish and line with puff pastry
  2. Pre-heat oven to 160 degrees C (fan forced)
  3. Melt butter in a pan.
  4. Add onion, cook until soft.
  5. Add turkey and cook until brown.
  6. Add carrot and zucchini and cook for 2 mins.
  7. Add soup mix and water and stir until combined and thickened (approx 1 min).
  8. Remove from heat and put mixture in the pie dish and cover with a puff pastry lid. Brush with milk (lightly) and cook for 40-45 mins until brown.

Turkey Tenderloins with Crunchy Topping

  • 1 kg turkey tenderloins (fillets)
  • 2 cups breadcrumbs (at least)
  • 1 onion
  • 80-100g butter
  • herbs of choice
  1. Heat oven to 160-170 degrees Celcius without fan.
  2. Place the tenderloins in a casserole/baking dish.
  3. In a food processor, blend breadcrumbs and then the onion.
  4. Melt the butter over low heat – mix together breadcrumbs, onion, butter and herbs.
  5. Place on top of fillets to cover completely.
  6. Bake until topping is lightly browned.