Turkey Recipes!

Stuffed Acorn Squash with Turkey Sausage

We removed beef from our diet and have since turned to more turkey recipes! After my nephew’s anaphylactic reaction on his first birthday we had an IGE test performed, which tested against 15 foods; one of the allergens that showed up to our surprise, was beef.

I have always been a big fan of turkey burgers, my dad use to always makes these with just a few seasonings and one of my favorite ingredients, Worcestershire sauce! While I always enjoy this version of the burger, for me they always came in second place compared to a good beef burger!

While I have grown quite found of turkey burgers I still occasionally miss a regular beef burger, especially with cheese! I also really miss cheese; I have yet to find an exact substitute for that. There are dairy free cheese products out there, and did you know you can also add nutritional yeast flakes to give a mild cheesy taste?

Recently I came across a few brands of rice cheese however they contain pea protein which is another allergen on my nephews list.

So what makes a turkey burger great you ask? I use to think Worcestershire sauce! I always seasoned my turkey burgers with Worchester sauce, garlic salt, pepper and occasionally seasoning salt.

Unfortunately also due to food allergies to soy and garlic I have had to eliminate all of these ingredients except for pepper, and luckily I still love turkey burgers even minus the Worcestershire sauce.

Seasoning salt is a combination of; salt, pepper, garlic powder, paprika, onion powder, ground cayenne, and pepper. So essentially I can make a similar version just minus the garlic.

I have really come to love turkey meatballs; they are great for dinner served over pasta or spaghetti squash, or even perfect for appetizer recipes.


Click the Below Links for Allergy Friendly Easy Turkey Recipes


I rarely see organic ground turkey meat at the store so quite often I rely on Jenni-o or another brand. I prefer to use lean ground turkey meat or at least no less than an 85/15 ratio.

I also stay away from pre-made patties or anything pre-seasoned.

I find it best with food allergies to control as many ingredients as possible especially if you question what's on the label, which can also be a little healthier too.

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