Turkey Recipes

[skyEyz_7]

Home-Style Meat Loaf with Maple Glaze
Prep Time: 30 min (Ready in 1 hr 30 min )
Makes: 8 servings
Meat Loaf
3/4 lb. lean ground turkey
3/4 lb. extra-lean ground beef
3/4 cup Plain Bread Crumbs
1 (1-oz.) pkg. dry onion soup mix
1/4 teaspoon pepper
1/2 cup milk
1 egg
Glaze
1/2 cup ketchup
1/2 cup maple-flavored syrup



1. Heat oven to 350°F. Spray bottom only of 12x8-inch (2-quart) glass baking dish with nonstick cooking spray. In large bowl, combine all meat loaf ingredients; mix well. Shape mixture into 9x4-inch rectangular loaf in sprayed baking dish. Bake at 350°F. for 30 minutes.
2. Meanwhile, in small bowl, combine glaze ingredients; blend well. Reserve 1/2 cup glaze to serve with meat loaf.
3. Remove meat loaf from oven. Drizzle 3 tablespoons remaining glaze over loaf. Return to oven; bake 15 minutes. Drizzle an additional 3 tablespoons glaze over loaf; bake 15 minutes. Drizzle remaining 2 tablespoons glaze over loaf; bake an additional 5 to 10 minutes or until thoroughly cooked in center and meat thermometer registers 160°F. Let stand 5 minutes before slicing. Serve reserved glaze over slices.

[b-man]

Turkey Cutlets Cacciatore



Yield: 2

Ingredients:

2 4-Ounce TURKEY CUTLETS, gently pounded to an even thickness
Salt and pepper, to taste
1 Tablespoon margarine
1/2 Medium onion, thinly sliced
1 Can (8 ounces) stewed tomatoes
1 Can (2 ounces) mushrooms, drained
1 Teaspoon dried parsley
1/4 Teaspoon dried oregano
Dash garlic powder
As needed cooked and drained spaghetti pasta

1. Pat turkey dry with clean paper towels. Lightly sprinkle turkey with salt and pepper.

2. In a 10-inch non-stick skillet, over medium-high heat, saute turkey in margarine about 30 seconds per side. Remove from skillet and set aside until step 4.

3. Add onion to skillet and saute for 1 minute. Stir in tomatoes, mushrooms, parsley, oregano and garlic powder.

4. Return turkey to skillet, spooning sauce over top.

5. Bring to boil; cover, immediately reduce heat and gently simmer 10 to 12 minutes or until turkey is no longer pink and the internal temperature registers 170 degrees F.

6. Serve with spaghetti, if desired.

B-man

[skyEyz_7]

Tortilla Turkey Soup
1 tablespoon olive oil
1 large onion -- chopped
4 ounces green chiles -- diced, drained
1 teaspoon chili powder
1 teaspoon ground cumin
1 large garlic clove -- minced
1/2 teaspoon dried oregano -- crumbled
1/4 teaspoon cayenne pepper
6 cups chicken stock -- or canned broth
16 ounces tomatoes -- coarsely chopped, ju
12 ounces boneless turkey breast cutlets
1 cup frozen kernel corn -- thawed
1/3 cup fresh cilantro -- chopped
salt and pepper
1 1/3 cups Monterey Jack Cheese -- grated
Tortilla Chips -- broken into large pieces

Heat oil in heavy large saucepan over medium-low heat. Add onion and
saute until translucent, about 4 minutes. Add chilies, chili powder,
cumin, garlic, oregano and cayenne. Stir 1 minute. Mix in stock and
tomatoes and their juices. Bring mixture just to boil. Add turkey and
simmer until cooked through, about 3 minutes. Add corn and simmer 1
minute. Mix in cilantro Season with salt and pepper. Ladle hot soup into
bowls. Sprinkle each with generous amount of cheese and chips. Serve,
passing extra cheese and tortilla chips separately. Serves 4

Happy Cooking,

[b-man]

Dad's Favorite Turkey Kebabs

Yield: 4

Ingredients:

3 Ears corn, cut into 1-inch pieces
2 Medium zucchini, cut into 3/4-inch pieces
2 sweet red bell peppers, seeded & cut into 1-inch cubes
1 Pound TURKEY TENDERLOINS, cut into 1-inch cubes
1/2 Cup reduced-calorie Italian salad dressing
8 Metal skewers (9-inch)

In a medium saucepan over high heat, par boil corn 1 to 2 minutes. Remove from water and plunge into cold water.

In a large glass bowl, toss corn, zucchini, peppers and turkey with 1/3 cup dressing; cover and refrigerate 1 to 2 hours.

Drain turkey and vegetables, discarding marinade. Alternately thread turkey cubes and vegetables on skewers, leaving 1/2-inch space between turkey and vegetables.

On an outdoor charcoal grill, about 4 inches from the heat, grill kebabs 18 to 20 minutes, brushing with remaining dressing.

Turn skewers after first 10 minutes.


B-man

[skyEyz_7]

TURKEY STROGANOFF

1/4 - 3/4 lb ground turkey Breast
1 med Onion -- sliced
2 3 cloves garlic -- minced
2 tsp Paprika
1 tsp Dill weed
12 oz Fresh sliced mushrooms
2 c Skim milk
1/3 c Flour
2 tbsp Beef boullion granules

Saute ground turkey with onion and garlic. Add paprika, dill weed and
mushrooms. mix milk, flour, and boullion. Add to meat mixture. Simmer 5-10
minutes untill mushrooms and onion are cooked and mixture is thickened. Add
salt and pepper to taste. Stir frequently. Just before serving, stir in 4
oz non-fat sour cream, serve over eggless noodles or pasta.

[skyEyz_7]

Honey-Mustard Turkey Meatballs
1 lb Ground turkey
1 Egg -- lightly beaten
3/4 c Crushed butter-flavored Crackers
1/2 c Mozzarella cheese -- Shredded
1/4 c Onion -- chopped
1/2 ts Ground ginger
6 tb Dijon mustard -- divided
1 1/4 c Unsweetened pineapple juice
1/4 c Green pepper -- chopped
2 tb Honey
1 tb Cornstarch
1/4 ts Onion powder

In a bowl, combine turkey, egg, cracker crumbs, cheese, onion, ginger and
3 Tablespoon mustard. Form into 30 balls, 1" each. Place in a grease 13x9x2"
baking dish. Bake, uncovered, at 350 degrees for 20-25 minutes or until
juice run clear. In a saucepan, honey, cornstarch and onion powder; bring
to a boil, stirring constantly. Cook and stir 2 minutes more; reduce heat.
Stir in remaining mustard until smooth. Brush meatballs with about 1/4 cup
sauce and return to the oven for 10 minutes. Serve with remaining sauce.

[b-man]

Dad's Turkey Dagwood



Yield: 8

Ingredients:
1 Recipe Mock Guacamole (See below)
16 Slices low-calorie whole wheat bread
2 tomatoes, sliced
8 Cups iceberg lettuce, shredded
12 Ounces SMOKED TURKEY BREAST, sliced
8 1-Ounce Slices reduced-fat Cheddar cheese
8 Tablespoons sweet hot mustard

------------------------------
Mock Guacamole:

Ingredients
2 Cloves garlic
2 Cups frozen peas, cooked according to package directions and drained
1/2 Cup fresh cilantro
1/4 Cup onion, chopped
1 Tablespoon fresh lemon juice
1/4 Teaspoon pepper
1/8 Teaspoon hot pepper sauce

In small food processor bowl, fitted with metal blade and motor running, drop garlic cloves through feed tube; process 10 seconds.
Through feed tube, add peas, cilantro, onion, lemon juice, pepper and hot pepper sauce; process until smooth. Chill at least 1 hour.
---------------------------------

Making the Dagwood:

Spread 3 tablespoons Mock Guacamole on 8 slices of bread. Arrange 2 tomato slices, 1 cup lettuce, 2 ounces sliced turkey and 1 slice cheese over top of guacamole on each bread slice.

Spread 1 tablespoon mustard over each remaining slice of bread and place on top of each sandwich.

To serve, slice each sandwich in half on the diagonal.


B-man

[skyEyz_7]

Helen Taft's Turkey Or Chicken Croquettes
Yield: 2 servings
2 1/2 c Leftover turkey/chicken, finely chopped
1 Medium onion, chopped
Salt, pepper, nutmeg to taste
2 tb Butter
3 tb Flour
1 1/2 c Heavy cream
2 Eggs, beaten
Bread crumbs
Combine the chopped turkey or chicken with the onion and seasonings. Melt
the butter, stir in the flour, and add this to the cream over a low flame
before combining the two mixtures. Chill, forming little croquet shapes,
roll in egg and then bread crumbs, and fry.

Serve this with rice, leftover giblet gravy and a fresh green salad. Fresh
fruit for dessert.
You will have to agree this is probably the kind of food that put
President Taft in the 230 pound weight category." Quote by White House
Chef, Mr. Rysavy. (1957)

From "The Treasures of White House Cooking"

[b-man]

Kentucky Bbq Turkey Sandwich


Yield: 4

Ingredients:

2 Cups GRILLED or COOKED WHITE TURKEY, skin removed
2/3 Cup white vinegar
2/3 Cup ketchup
2 Teaspoons Worcestershire sauce
2 Teaspoons black pepper
1 Teaspoon hot pepper sauce
1/2 Teaspoon salt
1/2 Small lemon, cut in 2 sections
4 hamburger buns, split horizontally and toasted

Cut turkey from bones and cut into strips or cubes.
In medium saucepan, over high heat, combine vinegar, catsup, Worcestershire sauce, pepper, hot sauce, salt and lemon. Bring mixture to boil, reduce heat and simmer uncovered 30 to 35 minutes.

Remove lemon quarters. Fold in turkey and cook 5 to 7 minutes until mixture is heated throughout.

To serve, spoon hot barbecue mixture over bottom half of toasted burger buns. Top with other half.

B-man

[b-man]

Tex-Mex Turkey Pizza

Yield: 8

Ingredients:

1 Can (16 ounces) non-fat refried beans
3/4 Cup salsa, divided
1 - 12-inch diameter Italian bread shell, thin crust
Vegetable cooking spray
1 Pound TURKEY CUTLETS, cut into 1/2-inch strips
1 Package (1-1/4 ounces) reduced-sodium taco seasoning mix
3/4 Cup cold water
1 Cup reduced-fat Monterey Jack cheese, grated
2 Cups iceberg lettuce, shredded
1 Cup tomatoes, seeded and cubed
1 Can (2 ounces) chopped olives, drained

In medium bowl combine refried beans and 1/4 cup salsa. Place pizza shell on (10 x 15 x 2 inch) baking pan.

In medium non-stick skillet sprayed with vegetable oil, over medium-high heat, saute turkey 2 to 3 minutes or until it is no longer pink. Add taco seasoning and water; cook 10 minutes, stirring constantly. Spread mixture over refried beans and top with grated cheese.

Bake at 450 deg. 5 to 10 minutes or until cheese is melted.

To serve, top with lettuce, tomatoes, and olives.

B-man

[skyEyz_7]

TURKEY MARCO POLO
Servings: 20
Ingredients Preparation
8 Ounces Burgundy
2 Tablespoons chicken base
2 Bay leaves
1 Tablespoon dried thyme
1½ Tablespoon dried tarragon
1 Teaspoon garlic minced
2 Quarts heavy cream
½ Cup cornstarch
5 Pounds broccoli spears cooked and drained
1 5-Pound HICKORY SMOKED BONELESS TURKEY BREAST sliced 1/8 inch thick
1¼ Cups dried bread crumbs
1 Bunch fresh thyme sprigs

Method
Over medium heat, mix together Burgundy, chicken base and herbs. Cook and reduce to a syrup.
Add cream and continue to heat, almost to a boil.
Mix cornstarch with water to make a slurry.
Mix into cream sauce and allow to thicken.
Wrap 2 broccoli spears in one slice of smoked turkey. Nap rolls with Marco Polo sauce and sprinkle with 1 tablespoon dried bread crumbs.
Heat in a 400° F. oven until heated throughout.
Serve 2 turkey rolls with 3 ounces of Marco Polo sauce for each portion.
Serve with garlic mashed potatoes.
Garnish with fresh thyme sprigs.

[b-man]

Turkey Pumpernickel Strata

Yield: 4

Ingredients:

4 Slices pumpernickel bread, cut into 1/2-inch cubes
vegetable cooking spray
1 Cup SMOKED DARK TURKEY, cubed
1 Can (4 ounces) mushrooms, drained
1 Jar (2 ounces) pimientos, drained
1 Tablespoon dried onion
1 Tablespoon dried chives
1 Teaspoon garlic powder
1/2 Teaspoon salt
1/4 Teaspoon pepper
1 Cup Cheddar cheese, grated
1-1/2 Cups milk
4 eggs, beaten

On 10-X 15-X 2-inch jellyroll pan, arrange bread cubes. Bake 5 to 10 minutes in 400 degree F oven or until cubes are dry. Reserve 1/2 cup of bread cubes for topping.

In bottom of lightly oiled 9-inch square baking dish layer bread cubes.
In medium-size bowl combine smoked turkey, mushrooms, pimiento, onion, chives, garlic powder, salt and pepper. Spread turkey mixture over bread cube layer and top with cheese. Sprinkle reserved bread cubes over cheese.

In same bowl combine milk and eggs; pour over top of bread layer. Cover dish and refrigerate overnight.

In preheated 325 degrees F oven, bake strata 50 to 60 minutes or until knife inserted in center of strata comes out clean.

Allow strata to stand 10 to 15 minutes before serving.

B-man

[skyEyz_7]

Turkey Osso Bucco Style with Cannellini Beans
1/2 Pound cannellini beans soaked in water the nigh before and drained

1 Gallon TURKEY STOCK
3 Ounces TURKEY BACON diced
1 Spanish onion coarse chop
2 Large carrots coarse chop
3 Stalks celery coarse chop
3 Cloves garlic coarse chop
1/2 Bunch fresh thyme chopped
2 Large TURKEY THIGHS cut in half with a band saw
As needed extra virgin olive oil
6 Ounces dry white wine
8 Ounces cooked fresh tomato puree
1 Teaspoon fresh orange zest

1.Simmer cannellini beans in turkey stock, bacon and half the mirepoix(onions, carrots, celery, garlic and thyme). Cook until tender.

2.Sear turkey thighs in a hot oil until golden brown. Add remaining ingredients, cover tightly.

3.Bake in a preheated 325 degree F. oven for about 2 hours or until the turkey is tender.

4.Cool turkey to touch and remove turkey from bones.

5.Reduce cooking liquid by 1/2. Add drained beans and return turkey to the pan. Cook until piping hot and liquid is sauce consistency.

6.Serve with risotto or polenta.

[b-man]

Whole Wheat Turkey Breakfast Muffins

Yield: 12

Ingredients:

1 Pound TURKEY BREAKFAST SAUSAGE
1 Cup all-purpose flour
1 Cup whole wheat flour
2 Teaspoons baking powder
1 Teaspoon Italian seasoning
1/2 Teaspoon baking soda
1/4 Cup dry-roasted sunflower seeds
1 Cup buttermilk
2 Tablespoons vegetable oil
1 egg
Vegetable cooking spray

In medium non-stick skillet over medium heat, saute turkey 5 to 6 minutes or until no longer pink; remove from heat and drain.

In large bowl combine turkey, all-purpose flour, wheat flour, baking powder, Italian seasoning, baking soda and sunflower seeds.
In small bowl combine buttermilk, oil and egg. Fold into flour mixture, stirring just until moistened.

Coat 12 muffin tins with vegetable cooking spray. Paper liners may be used in muffin cups for easier clean-up, if desired. Evenly spoon turkey sausage mixture into each of 12 muffin cups. Bake at 400 degrees F. for 20 to 25 minutes or until toothpick inserted in center of each muffin comes out clean. Remove muffin from tins and cool.

TO REHEAT FROM REFRIGERATOR: Wrap biscuit in paper towel. Microwave at HIGH (100% power) for 20 seconds.

TO REHEAT FROM FREEZER: Wrap biscuit in paper towel. Microwave at HIGH (100% power) for 40 seconds.


B-man

[b-man]

Turkey Au Vin

Yield: 6

Ingredients:

2 Tablespoons oil, divided
1-1/2 Pounds BONELESS TURKEY BREAST, cut into bite-sized pieces
2 Medium onions, each cut into 6 wedges
4 Large carrots, thickly sliced
1 Stalk celery, thickly sliced
1/2 Pound button mushrooms, cleaned and halved
2 Cloves garlic, minced
1/4 Cup flour
1-1/2 Cups Merlot wine
1-1/2 Cups TURKEY STOCK
1-1/2 Teaspoons dried thyme leaves
2 bay leaves
To taste salt and freshly ground black pepper
3 Tablespoons fresh parsley, chopped
As needed new potatoes, boiled

Over medium high heat, in a Dutch oven, heat 1 tablespoon oil. Add turkey cubes and cook until no longer pink inside, stirring frequently, until lightly browned. Remove to a plate and reserve.

Add remaining 1 tablespoon oil, add onions, carrots and celery. Cook stirring frequently for about 5 minutes.
Stir in mushrooms and garlic, cook 3 minutes longer.
Stir in flour, cook 1 minute.

Stir in reserved turkey, Merlot, stock and thyme. Season with salt and pepper. Bring to a boil; reduce heat to low, cover and simmer 45 minutes, stirring occasionally.

Remove bay leaves.

Serve with boiled potatoes, sprinkle with parsley.

B-man

[b-man]

Turkey Nicoise Salad

Yield: 4

Ingredients:

1 Pound TURKEY TENDERLOINS, pounded to an even thickness
1-1/2 Tablespoons fresh lemon juice, divided
To Taste salt and freshly ground pepper
1/2 Cup reduced-calorie mayonnaise
1 Teaspoon oregano
8 to 12 Leaves lettuce, washed and chilled
6 Ounces fresh green beans, trimmed and cooked until tender
1/2 Small sweet red onion, cut into very thin slices
1/2 Small cucumber, cut into 1/2-inch slices
12 Each black olives
2 Each tomatoes, cut into slices
2 Each hard-cooked eggs, quartered

Preheat oven to 350 degrees F.

Place turkey tenderloins on large sheet of buttered foil; sprinkle with 1/2 tablespoon lemon juice, salt and pepper. Close foil tightly, place turkey in pan and bake 16 minutes; cool thoroughly while still wrapped.

Combine mayonnaise, remaining lemon juice and oregano. Cover and chill.

Remove foil from turkey and cut turkey into 1/4-inch-thick slices. Serve turkey on platter lined with lettuce leaves.

Arrange green beans, onion, cucumber, olives, tomatoes and hard-boiled eggs in a decorative pattern on the platter. Drizzle vinaigrette over salad.



B-man

[b-man]

Turkey-Olive Ragout En Crust

Yield: 2

Ingredients:

1/2 Pound BONELESS WHITE or DARK TURKEY MEAT, cut into 1-inch cubes
1 Clove garlic, minced
1 Teaspoon vegetable oil
1/4 Cup small frozen whole onions
1/2 Cup TURKEY BROTH or reduced-sodium chicken bouillon
1/2 Teaspoon dried parsley
1/8 Teaspoon dried thyme leaves
1 Small bay leaf
1 Medium red potato, cut into 1/2-inch cubes
10 Frozen snow peas
8 Small whole pitted black olives
1 Can (4 ounces) refrigerated crescent dinner rolls
1/2 Teaspoon dried dill weed, divided

In a medium-sized skillet over medium heat, saute turkey in garlic and oil 3 to 4 minutes or until no longer pink; remove and set aside.

Add onions to skillet and saute until lightly browned. Add bouillon, parsley, thyme, bay leaf and potatoes. Bring mixture to boil, reduce heat, cover and simmer 10 minutes, or until potatoes are tender. Remove and discard bay leaf.

Combine turkey with potato mixture. Fold in snow peas and olives. Divide hot mixture between two 1-3/4 cup casseroles.

Divide crescent rolls into 2 rectangles; press perforations to seal. Sprinkle each rectangle with 1/4 teaspoon dill weed, pressing lightly into dough.

With a pastry wheel or knife, cut each rectangle into 6 lengthwise strips. Arrange strips, lattice-fashion, over turkey-vegetable mixture and pinch over edge of casserole dish, trimming to fit and seal.
Place casserole dishes on a baking sheet. Bake in a preheated 375 degree F oven for 7 to 10 minutes or until pastry is golden brown.


B-man

[b-man]

Turkey Roulade with Roasted Red Pepper Sauce


Yield: 8

Ingredients:

2 10-ounce Packages frozen chopped spinach, thawed and well drained
2 Pounds TURKEY CUTLETS, pounded to 1/4 -1/8-inch thick
1 Pound TURKEY BREAKFAST SAUSAGE, squeezed from casings
3/4 Cup dry white wine
1/2 Cup celery, chopped
1/4 Cup green onion, chopped
1 Teaspoon dried rosemary, crushed
1/2 Teaspoon salt
1/4 Teaspoon white pepper
Roasted Red Pepper Sauce ( recipe follows )
1/4 Cup green onion, chopped
-----------------------------------------------
Roasted Red Pepper Sauce:

Ingredients:
Vegetable cooking spray
1 Cup onion, sliced
1 Teaspoon fresh garlic, minced
1 7.5-ounce jar roasted red peppers, strained
1/2 Teaspoon salt
3/4 Cup strained poaching liquid

In small non-stick skillet, sprayed with vegetable cooking spray, over medium heat, saute onions 2 to 3 minutes or until lightly browned. Add garlic and stir 30 seconds. Allow to cool for about 4-5 minutes.
In food processor fitted with metal blade, puree onion mixture, peppers and salt. With motor running, slowly add poaching liquid to red pepper mixture until sauce is smooth.
Pour sauce into 2-cup glass measure and heat in microwave at HIGH (100% power) 30 seconds or until hot.
----------------------------------------------------------

On each flattened cutlet, arrange 1/4 cup well-drained spinach. Spread 2 ounces sausage over spinach and roll cutlet, jelly roll-style from narrow end. (Moisten hand with a little water to prevent sausage from sticking.)

In large non-stick skillet, over medium-high heat, combine wine, celery, onions, rosemary, salt and pepper. Arrange turkey rolls seam side down in skillet. Add cold water to cover rolls if necessary; bring mixture to a boil. Reduce heat to low, cover and simmer 25 to 30 minutes or until turkey is tender, sausage is no longer pink and meat thermometer reaches 170 degrees F.

Reserve poaching liquid for Roasted Red Pepper Sauce, as indicated in recipe for Roasted Red Pepper Sauce.

To serve, slice each turkey roll into fourths. Spoon 1/4 cup Roasted Red Pepper Sauce on each of eight plates and place turkey over top of sauce. Garnish with chopped green onions.


B-man

[b-man]

Turkey Shepherd's Pie

Yield: 8

Ingredients:

2 Tablespoons oil
1-1/2 Pounds GROUND TURKEY
1 Large onion, chopped
2 Cloves garlic, minced
3/4 Teaspoon dried thyme
3/4 Teaspoon dried sage
1/3 Cup flour
2-1/2 Cups TURKEY STOCK
To Taste salt and freshly ground pepper
1 Cup frozen mixed vegetables, drained well
1 14-Ounce Can whole cranberry sauce
8 Cups peeled and chopped potatoes
3/4 Cup milk, heated
2 Tablespoons butter, softened
1 egg, beaten

Over medium-high heat, in a large skillet, heat oil. Add turkey, onion, garlic, thyme and sage. Cook, stirring occasionally, until no longer pink.

Stir in flour, cook 1 minute. Stir in broth; bring to a boil, immediately reduce heat and simmer 8 minutes. Season with salt and pepper.

Stir in vegetables, pour into 13 X 9-inch baking pan.

In a small bowl, stir cranberry sauce until spreading consistency; carefully spoon over turkey mixture and spread evenly.

Cook potatoes in boiling salted water until soft; drain and mash. Whip in hot milk until fluffy. Stir in butter and egg. Carefully spread potatoes over cranberry sauce.

Bake in a preheated 375 degree F oven for 20-25 minutes or until heated through.

B-man