Turkey Recipes

[swtness]

GOBBLE GOBBLE......I hate that usually turkey is only used a few times a year. I love the dark meat.

[swtness]

Turkey Monte Cristo


2 eggs
2 tbsp milk
1 tbsp fresh parsely chopped
1/2 tsp salt
1/4 tsp EACH: dried sage, thyme & pepper
1/8 tsp dried savory
4 slices French bread (3/4 inch)
2 large slices Swiss cheese
2 TURKEY scallopini pieces cooked or roasted
2 tbsp whole berry cranberry sauce

Directions: In large shallow baking dish, whisk together eggs, milk, parsley, salt and herbs; set aside. on clean surface or plate, place 1 slice bread; top with a half slice of cheese. Add 1 piece of turkey; top with 1 tbsp (15 mL) of the cranberry sauce and another half slice of cheese. Top with remaining bread slice. Repeat with remaining ingredients. Dip sandwiches in egg mixture. On lightly greased grill or skillet over medium heat, cook sandwiches on both sides until lightly browned

[swtness]

Carla's Turkey Loaf
(8 servings)

2 lb Ground turkey
2 tb Hot ketchup
1 ts Salt
1 Celery, finely chopped
1 ts Thyme
1 tb Chopped parsley
1 tb Worcestershire sauce
1 Medium onion, chopped
1/2 ts Pepper
1 ts Rosemary
1 ts Basil
1/2 c Oatmeal

Mix all the ingredients together and form into a loaf. Place in a nonstick loaf pan, bake 350F for 2 hrs.

[b-man]

Breakfast Turkey Sausage/Egg burritos

1lb. ground turkey meat...98%fat free
1t. cumin-ground
1/2t. onion powder
1/2t. paprika
1/4t. ground red pepper
1/4t. crushed red pepper flakes
1/4t. oregano
1/4t. sage
1/4t. thyme
10 egg whites
1/2 can low-sodium chicken broth

cook turkey w/all spices til almost done...Remember turkey cooks very fast...We want crumbled meat when cooking....Add the egg whites and the chicken broth...simmer till all of the liquid is gone....Stirring and keeping from egg/meat mixture from burning....Add 2 tortillas.....great and low fat....Enjoy!!!!

B-man

[swtness]

MEXICAN TURKEY CASSEROLE
2 c. chopped cooked turkey
1 can cream of chicken soup
1 c. milk
1/4 c. diced green chilies
2 c. crushed tortilla chips
1/4 c. sliced green onion
1 c. shredded Monterey Jack cheese
1 c. shredded Cheddar cheese
Paprika for garnish

In a 1 quart bowl, combine turkey, soup, milk and chilies. Microwave on full power for 4 minutes, or until hot throughout. Sprinkle 1/3 of tortilla chips on bottom of 2 quart casserole. Pour in half of turkey mixture; sprinkle on half of onion and half of each cheese. Layer another 1/3 of the chips, remaining turkey mixture, onion and cheese. Top with remaining chips. If desired, sprinkle with paprika over chips for added color. Cover and microwave at full power 5 minutes. Turn 1/4 round and microwave 5 minutes longer. Let stand 5 minutes before serving. NOTE: It can also be baked in regular oven at 350 degrees for 45 minutes. Good with rice and green beans.

NOTE: If you prefer a relatively mild flavor, be sure to use mild green chilies. This casserole has an excellent flavor and is not "hot".

[b-man]

Turkey Chowder

1 Tbs olive oil
1 onion peeled and chopped
2 Cloves garlic peeled and crushed
12 oz red skinned potatoes peeled and diced
1 red bell pepper seeded and chopped
2 Tbs all-purpose flour
3 cups turkey stock
10 oz cooked turkey diced
2 oz sweet corn kernels
salt to taste
freshly ground black pepper to taste
1/4 cup light cream or table cream
2 Tbs freshly chopped parsley

Heat the oil in a large saucepan. Gently saute the onion, garlic
and potatoes for 5 minutes, stirring occasionally. Add red pepper
and saute for 2 more minutes.

Sprinkle flour onto vegetables and stir to blend well. Cook for 2
minutes. Remove pan from the heat and gradually stir in the stock.

Return pan to heat and bring to a boil, reduce heat to low and
simmer for 10 minutes. Add diced turkey and corn.

Add salt and pepper to taste and continue to simmer for 5-8 minutes
or until potatoes are cooked and turkey is piping hot.

Stir in cream and adjust seasonings.

Serve in warm soup bowls and sprinkle each portion with chopped
parsley.

Servings: 6

B-man

[swtness]

CAJUN DEEP-FRIED WILD TURKEY
(Courtesy of NWTF)
1 (10-15 lb.) unstuffed wild turkey
5 gallons peanut oil
2 tbsp. Cajun seasoning
1 stick butter or margarine
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper (optional)

Pour peanut oil into a 10 gallon pot. Put pot on propane cooker and heat oil to 375 degrees. Have turkey completely thawed and dry turkey thoroughly. Tie two cotton strings around the carcass so bird can be easily lifted out of oil. Carefully submerge turkey in oil. Deep fry for 3 1/2 to 4 1/2 minutes per pound and cook until turkey floats to the top. Remove bird from oil, and immediately dust heavily with cajun seasoning. Melt butter or margarine, and add to it garlic powder and cayenne, if desired. Brush turkey with butter mixture. Allow to cool 20 to 30 minutes before carving

[b-man]

Turkey-Mushroom Burgers


Ground turkey is the standard lean alternative to ground beef--and a good one--but burgers made from it can be dry and bland. These turkey burgers are particularly moist and flavorful because mushrooms are used to extend the ground meat.

Nutrition note: Lean ground turkey breast has 110 calories and 1 gram fat per 3-ounce serving, compared to 193 calories and 11 grams fat in regular ground turkey (which may include leg meat and skin).

Prep time: 45 minutes
Start to finish: 1 hour

To make ahead: Prepare patties through Step 5. Wrap individually and refrigerate for up to 8 hours or freeze for up to 3 months. Thaw in the refrigerator before cooking.
Ingredients

2 slices whole-wheat sandwich bread, crusts removed, torn into pieces
8 ounces white mushrooms, cleaned
3 teaspoons olive oil, divided
1 medium onion, finely chopped
2 cloves garlic, minced
1/2 cup Scallion-Lemon Mayonnaise (see recipe), optional
1 pound lean ground turkey breast
1 large egg, lightly beaten
3 tablespoons chopped fresh dill
11/2 tablespoons coarse-grained mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
6 whole-wheat buns
Lettuce leaves & tomato slices for garnish
To make:

1. Place bread in a food processor and pulse into fine crumbs. Transfer to a large bowl. Pulse mushrooms in food processor until finely chopped.

2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add mushrooms, onion and garlic; cook, stirring occasionally, until tender and liquid has evaporated, about 10 minutes. Add to breadcrumbs and let cool completely, 15 to 20 minutes.

3. Meanwhile, prepare Scallion-Lemon Mayonnaise, if using.

4. Heat grill to medium-high.

5. Add turkey, egg, dill, mustard, salt and pepper to the mushroom mixture; mix well with a potato masher. With dampened hands, form mixture into six 1/2-inch-thick patties, using 1/2 cup for each.

6. Brush patties with remaining 1 teaspoon oil. Grill until no longer pink in the center, about 5 minutes per side. (An instant-read thermometer inserted in the center should register 165°F.) Meanwhile, split buns and toast on the grill for 30 to 60 seconds. Serve burgers on buns, garnished with lettuce, tomato and Scallion-Lemon Mayonnaise, if desired.


B-man

[b-man]

Sweet Potato Turkey Pie

Servings: 6



1 Can (24 ounces) sweet potatoes drained
2 Tbs margarine melted
1/4 tsp pumpkin pie spice
Vegetable cooking spray
2 cups cooked turkey cut into 1/2-inch cubes
1 Can (10-3/4 ounces) reduced-fat and reduced-sodium cream of
mushroom
1 Package (9 ounces) frozen French-style green beans thawed and
well drained
1 Can (2 ounces) mushroom stems and pieces drained
1/2 tsp salt
1/2 tsp pepper
2 Tbs canned fried onion rings crushed
1 Can (8 ounces) cranberry sauce optional

In medium bowl blend sweet potatoes, margarine and pumpkin pie
spice until smooth. In 9-inch pie plate, lightly sprayed with
vegetable cooking spray, line plate with potato mixture to form a
pie shell; set aside.

In medium bowl combine turkey, soup, beans, mushrooms, salt and
pepper. Pour mixture into prepared shell. Sprinkle onions over top.

Bake at 350 degrees F. 30 minutes or until hot. Serve with
cranberry sauce, if desired.


B-man

[swtness]

Jalapeno Glazed Turkey Breast

1 2-1/2 Pounds BONE-IN TURKEY BREAST HALF
1/2 Cup water
2 Teaspoons cornstarch
2 Teaspoons reduced-sodium chicken bouillon
1/4 Cup jalapeno or apple jelly
1 Tablespoon fresh cilantro, finely chopped
2 Cloves garlic, finely chopped
1/2 Teaspoon ground cumin
1/4 Teaspoon red pepper flakes, (optional)

Prepare grill for indirect-heat cooking. Place turkey, skin-side-up, on rack over drip pan. Cover and grill turkey breast 1 to 1-1/4 hours or until meat thermometer reaches 170 degrees F.
In small saucepan, over medium heat, combine water, cornstarch, and bouillon. Stir in jelly, cilantro, garlic, cumin and red pepper flakes. Cook and stir until mixture is slightly thickened.
Brush turkey with 2 tablespoons sauce during last 5 to 10 minutes of cooking. Serve turkey with remaining sauce. Refrigerate leftovers.

[swtness]

Turkey Swiss Melt


2 cu chopped cooked turkey
1 Stalk celery, diced
1/2 Medium Granny Smith apple, unpeeled, cored, diced
1/3 Cup mayonnaise
1-1/4 Cups Swiss cheese, shredded
1/4 Cup pecans, coarsely chopped
1/4 Cup onion, minced
To Taste salt and pepper
6 Large Slices dark rye bread

In medium bowl, mix together turkey, celery, apple, mayonnaise, 1/4 cup of cheese, pecans and onion. Season with salt and pepper.
Lightly toast bread and place on baking sheet. Immediately spoon turkey mixture over bread. Top with remaining cheese.
Broil until cheese bubbles. Makes 6 open-face sandwiches

[b-man]

Turkey Tetrazzini


Yield: 8 Servings


2 tablespoons margarine
1/2 pound fresh mushrooms, cleaned and sliced
1 tablespoons lemon juice
6 tablespoons all purpose flour
2-1/2 cups low sodium chicken broth
1 cup skim milk
1/4 cup dry sherry
2 tablespoons minced fresh parsley
1 teaspoons salt
1/2 teaspoons freshly grated nutmeg
1/2 teaspoons onion powder
1/4 teaspoons paprika
1/4 teaspoons white pepper
1/2 pounds spaghetti or thin noodles
4 cups cooked turkey, cut into bite size pieces
1/4 cup grated parmesan cheese

In frying pan sauté mushrooms in 1 tablespoon of margarine until soft. Add the lemon juice and remaining margarine. Blend in flour until smooth and cook over low heat 1-2 minutes. Add broth and milk, bring to a boil, lower heat and cook stirring until thickened 2-3 minutes. Add the sherry, parsley and seasonings and cook 2-3 minutes.

Preheat oven to 350º.

Cook spaghetti to package directions. Drain well. Coat the bottom of lightly sprayed 13x9 casserole with sauce. Layer mushrooms, spaghetti and turkey over the sauce. Top with the remaining sauce. Sprinkle with parmesan cheese. Bake 30-40 minutes or until bubbly.

B-man

[salywayn]

Hearty Turkey and Mushroom Casserole

1 tablespoon olive oil
1 cup chopped onions
1 tablespoon chopped garlic
2 cups long-grain brown rice
2 cans (28-oz.) chicken broth
½ cup water
¼ teaspoon dried sage
1 tablespoon plus 1 teaspoon butter or margarine
1 pound shiitake, stems removed, or white button mushrooms, sliced
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
3 cups diced, cooked turkey (¾ lb.)
1 can (10-¾ oz.) condensed cream of mushroom soup
½ cup dry white wine
¼ cup chopped fresh parsley

Directions:
1. Heat oil in a medium saucepan over medium heat. Add onions and cook 5 minutes, until softened. Add garlic and cook 1 minute. Stir in rice. Slowly add chicken broth, water and sage. Bring mixture to a boil. Reduce heat to low; cover and simmer 40 minutes.

2. Meanwhile, melt 1 tablespoon of the butter in large nonstick skillet over medium-high heat. Add mushrooms and cook until tender and liquid has evaporated, 10 minutes. Stir in salt and pepper.

3. Heat oven to 400 degree F. Grease bottom of shallow 2-quart baking dish with remaining 1 teaspoon butter. Spoon rice into dish and top evenly with turkey. Spoon mushrooms over turkey. Whisk together soup and wine in bowl; pour over top of mushrooms. Bake casserole until sauce is hot, 25 to 30 minutes. (If top becomes too dark, cover loosely with foil during last 15 minutes of baking.) Sprinkle top with parsley.
Makes 6 servings.

[b-man]

Turkey Stuffed Cabbage

This hearty entree uses half ground turkey and half lean ground beef and no added salt for a lower fat and salt taste treat.Yield: 5 servings--

Serving Size: 2 rolls each



1 head cabbage
1/2 lb lean ground beef
1/2 lb ground turkey
1 small onion, minced
1 slice stale whole wheat bread, crumbled
1 Tbsp lemon juice
1/4 C water
1/8 tsp black pepper
1 can (16 oz) diced tomatoes
1 small onion, sliced
1 C water
1 medium carrot, sliced
1 Tbsp lemon juice
2 Tbsp brown sugar
1 Tbsp cornstarch



Rinse and core cabbage. Carefully remove 10 outer leaves, place in saucepan and cover with boiling water. Simmer 5 minutes. Remove and drain cooked cabbage leaves on paper toweling.

Shred 1/2 cup of raw cabbage and set aside.

Brown ground beef and turkey and minced onion in skillet. Drain fat.
Place cooked and drained meat mixture, bread crumbs, water, and pepper in mixing bowl. Drain tomatoes, reserving liquid, and add 1/2 cup tomato juice from can to meat mixture. Mix well; then place 1/4 cup filling on each parboiled, drained cabbage leaf. Place folded side down in skillet.
Add tomatoes, sliced onion, water, shredded cabbage, and carrot. Cover and simmer about 1 hour (or until cabbage is tender), basting occasionally.

Remove cabbage rolls to serving platter, keep warm.
Mix lemon juice, brown sugar, and cornstarch together in small bowl. Add to vegetables and liquid in skillet and cook, stirring occasionally, until thickened and clear. Serve over cabbage rolls.

B-man

[b-man]

New England Turkey Chowder


Servings: 4

1 Tbs margarine
1/2 cup onion chopped
1 cup celery finely chopped
2 cups turkey broth or reduced-sodium chicken bouillon
2-1/2 cups potatoes diced
1/2 tsp salt
1/4 tsp white pepper
dash cayenne pepper
1/4 cup cornstarch
2 cups cooked turkey diced
2 cups skim milk

In a 3-quart saucepan, melt margarine. Saute onions and celery
until soft.

Add broth, potatoes and seasonings; bring to a boil. Cover and
reduce heat to simmer. Cook for 10 to 15 minutes, or until potatoes
are tender. Stir in turkey.

In a medium bowl, combine cornstarch and milk. Stir into soup and
cook until thickened.

B-man

[salywayn]

SESAME-CRUSTED TURKEY MIGNONS

½ cup sesame seeds, toasted
¼ cup olive oil
1 garlic clove, minced
1 tablespoon chopped fresh chives
1 tablespoon soy sauce
2 teaspoons lemon juice
1 teaspoon grated fresh ginger
½ teaspoon sesame oil
2 (11-ounce) packages turkey mignons*
Creamy Wine Sauce
Hot cooked noodles
Garnishes: lemon slices and parsley

STIR together first 8 ingredients; dredge turkey in sesame seed mixture. Place on a lightly greased rack in a broiler pan.
BROIL 5½ inches from heat 12 minutes on each side or until done. Serve with Creamy Wine Sauce over hot cooked noodles. Garnish, if desired.
4 servings.
Prep: 20 min.
Broil: 24 min.
* 2 turkey tenderloins, cut in half, may be substituted for turkey mignons.

CREAMY WINE SAUCE:

1 cup fruity white wine
2 teaspoons lemon juice
¼ cup whipping cream
2 tablespoons soy sauce
⅓ cup butter or margarine

BRING wine and lemon juice to a boil in a saucepan over medium-high heat. Boil 6 to 8 minutes or until mixture is reduced by half. Whisk in whipping cream. Cook 3 to 4 minutes, whisking constantly, until thickened.

REDUCE heat to simmer, and whisk in soy sauce and butter until butter is melted. Yield: about ¾ cup.
Prep: 5 min., Cook: 15 min.

[b-man]

Creamy Turkey Crepes with Sherry Mushroom Sauce



Yield: 4

Ingredients:

8 7-Inch pre-made crepes
1 Pound MESQUITE SMOKED TURKEY BREAST, sliced thin
1 Pound frozen broccoli florets, thawed and drained well
2 Cups shredded Swiss cheese

Preheat oven to 350 degrees F.

Assemble crepes, one at a time. Place on flat surface and top each with 2 ounces (about 2 slices) of sliced mesquite smoked turkey breast, covering the length of the crepe.
Top with 5-6 small broccoli florets and sprinkle with 2 tablespoons Swiss cheese.
Roll crepe edges around the filling and place in a lightly oiled 11x14-inch baking dish.
Repeat with remaining crepes.

Cover baking dish with foil and bake until heated through, about 15 minutes.

Sherry Mushroom Sauce
2 Tablespoons unsalted butter
8 Ounces button mushrooms, sliced thin
1/2 Medium onion, minced
1/4 Cup all-purpose flour
1 Cup dry sherry
2 Cups chicken or turkey stock
To taste salt and white pepper
1/4 Cup fresh parsley, chopped fine

Melt butter in a medium skillet. Add mushrooms and onions and sauté until soft. Add flour and cook, stirring to evenly coat and slightly brown flour. Cook for 5 minutes, stirring constantly.
Add sherry and poultry stock and stir over medium heat until sauce is thickened. Add salt and white pepper to taste. Add chopped parsley just before serving.
To serve, place 2 crepes on each plate and nap the crepes with mushroom sauce.


B-man

[salywayn]

Spiced Turkey Enchiladas

2 cups finely chopped or shredded turkey
1-½ cups cooked long grain rice
1 (8-¾ oz.) can whole kernel corn, drained
1 (15 oz.) can black beans, drained
1 (4 oz.) can chopped green chilies
1 teaspoon ground cumin
1 teaspoon black pepper
1 (1.5 oz.) pkg. enchilada sauce mix
1 (15 oz.) can diced tomatoes
1 (8 oz.) carton sour cream
1 (8 oz.) pkg. Monterey Jack cheese with jalapenos, shredded
1 (10 ct.) pkg. flour tortillas
salsa

1. Combine turkey, rice, corn, black beans, green chilies, cumin and pepper. Set aside.

2. Prepare enchilada sauce using canned tomatoes. Stir in ½ carton sour cream and ½ of the shredded cheese. Set aside.

3. Fill tortillas with turkey and rice mixture. Place seam side down in a baking dish. Pour enchilada sauce over tortillas, spoon remaining sour cream on top and sprinkle last half of cheese over sour cream. Bake at 350º F or until hot.

4. Serve with salsa.
Makes 10 enchiladas.

[b-man]

Turkey Meatballs


If you haven't tried using ground turkey instead of beef, this recipe could be a tasty introduction. These meatballs would be a welcome at a potluck supper. Ideal for a small electric casserole. Serve as a baked potato topping or over rice or noodles.

Servings: 4

Ingredients

raw ground turkey --- 1 lb
small onion, minced 1 ea ---
soft bread crumbs (For more fiber, use rolled oats) 1/4 cup ---
water 1 1/2 Tbsp ---
egg substitute 1/4 cup ---
brown gravy mix 1 pkg ---


1 Combine all ingredients except gravy mix. Shape into meatballs and brown in nonstick skillet. (An omelet pan works fine.)
2 Mix gravy mix according to package directions. Add meatballs and simmer for 1 hour.

B-man

[b-man]

Creamy Dijon Turkey Soup


Servings: 6

Ingredients:

1 cup celery chopped
1 cup onion thinly sliced
3 Tbs margarine
1 Large clove garlic minced
3 Tbs flour
1/2 tsp salt
1/4 tsp white pepper
4 cups skim milk
1/4 cup Dijon-style mustard
2 tsp reduced-sodium chicken bouillon crystals
2 cups cooked turkey cubed
French bread

In 3-quart saucepan, over medium-high heat, saute celery and onions
in margarine 5 to 6 minutes or until celery is tender and onions
are golden brown. Add garlic and saute 1 to 2 minutes. Stir in
flour, salt and pepper and cook 1 to 2 minutes. Remove pan from
heat and slowly add milk, stirring constantly.

Return pan to medium-high heat, mix in mustard and bouillon; cook
and stir 5 to 8 minutes or until mixture is thickened and bubbly.

Stir in turkey and heat 1 to 2 minutes. If desired, serve soup with
slices of French bread.

B-man

[b-man]

Turkey Brunswick Stew

Ingredients:

1-1/2 lbs turkey thighs skin removed
5 to 6 cups water to cover
2 bay leaves
5 peppercorns
3 sprigs parsley
1 stalk celery cut into 1-inch chunks
1 large red-skinned potato cut into 1/2-inch cubes
1 large onion cut in half and quartered
1 large carrot peeled and cut into 1/2-inch slices
1 14-ounce can tomatoes drained
1 10-ounce package frozen kernel corn
1 10-ounce package frozen lima beans
1/4 cup dried tart cherries
1 Tbs sugar
1-1/2 tsp salt
1 tsp garlic minced
1/2 tsp coarsley ground pepper
1/2 tsp dried oregano
1/8 tsp ground mace
1 cup wild rice cooked according to package directions

In 5-quart saucepan over high heat, bring to boil thighs, water,
bay leaves, peppercorns, parsley and celery. Skim foam from top of
liquid. Cover, reduce heat and simmer for 45 minutes.

Remove and discard bay leaves and parsley. Remove thighs and allow
to cool enough to handle. Remove turkey from the bone and cut into
large chunks. Discard bones.

Return turkey to pan along with potato, onion, carrot, tomatoes,
corn, lima beans, cherries, sugar, salt, garlic, pepper, oregano
and mace. Bring to a boil; reduce heat and simmer 30 minutes or
until vegetables are tender.

Stir in cooked wild rice.

B-man

[salywayn]

Turkey Bundles with Spinach

⅔ cup frozen chopped spinach, thawed, drained
½ cup part - skim ricotta cheese
¼ cup grated Parmesan cheese (1 oz.)
2 egg whites
8 (4 - oz.) turkey cutlets, pounded ¼ inch thick
½ teaspoon plus dash salt
1 teaspoon freshly ground pepper
¼ cup all - purpose flour
4 teaspoons olive oil
2 (14½-oz.) cans stewed chopped tomatoes
¼ cup chopped fresh parsley
2 tablespoons tomato paste

1. In small bowl, combine spinach, ricotta cheese, Parmesan cheese and egg whites; mix well.

2. Sprinkle each turkey cutlet with dash salt and pepper; spread each with spinach mixture. Roll up cutlets tightly, starting with short end. Secure rolls with toothpick.

3. Sprinkle flour on waxed paper; dredge cutlets in flour, patting off excess.

4. Heat large nonstick skillet over medium heat until hot. Add oil; heat until hot. Add cutlets seam side down; cook 4 minutes or until browned, turning frequently. Add tomatoes, parsley, tomato paste and ½ teaspoon salt. Reduce heat to medium; simmer, covered, 10 minutes or until turkey is no longer pink in center.

5. To serve, spoon sauce onto large serving platter or individual plates. Place cutlets on top of sauce.

4 servings

[b-man]

Turkey Lettuce Wraps

This Asian dish can be served wrapped in lettuce or in pita bread. Serve as an hors d'oeuvre, sandwich or as a main dish.
The turkey provides a mild flavor and the chestnuts add a crunchy texture.


1 pound extra lean ground turkey (7% fat)
1/2 cup sliced green onion
2 tablespoons minced fresh ginger
1 can (8 ounces) water chestnuts, chopped
1 tsp. sesame oil
1 tsp. lite soy sauce
1/4 tsp. salt (optional)
1/4 cup chopped fresh cilantro
12 large lettuce leaves (bib or butter)

Optional Toppings:
mint leaves, chopped
dry roasted peanuts - coarsely chopped

In a medium saucepan that has been sprayed with non-stick cooking spray, sauté turkey with onion and ginger. Add water chestnuts, oil, soy sauce and salt. Continue to cook until meat is done. Add cilantro.

To serve, arrange a bowl of meat mixture, lettuce leaves and optional toppings on serving area. To make each lettuce wrap, place about 1/4 cup of meat mixture in a lettuce leaf. Add optional toppings. Roll up and enjoy!

Variation: Turkey Pitas: Cut 3 pocket breads is half. Line each with lettuce. Add 1/2 cup of meat mixture to each pocket. Makes 6 halves.


B-man

[b-man]

Turkey Club Bake

All of the classic club sandwich ingredients—bacon, tomato, mayo and cheese—come together in this tasty turkey bake.

Ingredients:

2 cups Original Bisquick® mix
1/3 cup mayonnaise or salad dressing
1/3 cup milk
2 cups cubed cooked turkey
2 medium green onions, sliced (1/4 cup)
6 slices bacon, crisply cooked and crumbled
1/4 cup mayonnaise or salad dressing
1 large tomato, chopped (1 cup)
1 cup shredded Monterey Jack cheese (4 ounces)


1. Heat oven to 450ºF. Grease cookie sheet. Stir Bisquick, 1/3 cup mayonnaise and the milk in medium bowl until soft dough forms. Press dough into 12x8-inch rectangle on cookie sheet.

2. Bake 8 to 10 minutes or until golden brown.

3. Mix turkey, onions, bacon and 1/4 cup mayonnaise. Spoon over crust to within 1/4 inch of edges. Sprinkle with tomato and cheese. Bake 5 to 6 minutes or until mixture is hot and cheese is melted.

[salywayn]

Turkey Meatloaf with Mashed Potatoes
8 servings

Meatloaf
1 head garlic
Nonstick cooking spray
2 tablespoons olive oil
1 medium onion, chopped
2 ribs celery, chopped
1 apple, peeled, cored, and chopped
2 pounds ground turkey breast
2 tablespoons chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1 cup cornbread stuffing cubes
1 cup low-fat plain yogurt
2 egg whites
1 tablespoon kosher salt
Freshly ground black pepper

Mashed potatoes
2 pounds Yukon gold potatoes, whole with skin, scrubbed
2 teaspoons kosher salt
⅔ cup buttermilk, at room temperature
Freshly ground white pepper

Cranberry chutney
Orange segments, from 2 large oranges
1 cup whole cranberry sauce
¼ cup finely chopped red onion
¼ cup chopped fresh flat-leaf parsley
1 tablespoon red wine vinegar
⅛ teaspoon cayenne

large ring mold pan
pastry bag and tip (optional)

Meatloaf
1. Preheat the oven to 350º F.

2. Spray the ring mold pan with the nonstick cooking spray, set aside. Slice off the top ⅓ of the head of garlic. Place on a piece of aluminum foil and spray lightly with cooking spray. Place in the oven and roast for 45 minutes.

3. While the garlic is in the oven, heat the oil in a large skillet over medium heat.

4. Add the onions, celery, and apples, cook until softened, about 5 minutes, stirring occasionally. Transfer the vegetables to a large bowl.

5. Add the remaining meatloaf ingredients and mix well. Place the meatloaf mixture in the prepared ring mold. Bake until cooked through, about 30 minutes.

6. When the meatloaf is done, turn on the broiler. Invert the ring mold onto an ovenproof platter, or, if a baking sheet was used, carefully transfer meatloaf to the platter using a large spatula.

7. Using a spatula, cover the meatloaf on all sides with mashed potatoes, as if frosting a cake. If using a pastry bag, add decorative swirls to the top.

8. Place the platter under the broiler until potatoes are nicely browned, about 12 minutes.

Mashed potatoes
1. In a large saucepan, cover the potatoes with cold water and add 1 teaspoon of the salt. Bring to a boil over high heat, then lower the heat to maintain a simmer. Cook until fork tender, about 30 to 60 minutes depending upon the size of the potatoes. Boiling the potatoes whole, with the skin on gives them more potato flavor.

2. Halve the potatoes crosswise. Put the halves in a ricer cut-side down, and press the potato through the ricer into a bowl. The flesh should easily pass through the holes and the skins remain in the ricer. Discard the skin, and repeat with the remaining potatoes. (Alternatively, peel the cooked potatoes and put through a food mill or mash with a hand-held potato masher.)

3. Immediately add the buttermilk and roasted garlic, to taste, and combine well.

4. Season with the remaining 1 teaspoon of salt and pepper, to taste.

Chutney
Combine all the ingredients in a small bowl.

[b-man]

Turkey Fajitas


Yield: 4

Ingredients
1 Pound TURKEY BREAST CUTLETS or SLICES, cut into 1/2-inch strips
1/2 Cup fresh cilantro, chopped
1 Clove garlic, minced
1/2 Teaspoon cumin
1/4 Teaspoon chili powder
1/8 Teaspoon reduced-sodium soy sauce
1/8 Teaspoon Worcestershire sauce
2 Teaspoons vegetable oil
1 Red bell pepper, cut into 1/8-X 2-inch
1 Green pepper, cut into 1/8-X 2-inch
2 Cups onion, thinly sliced and separated into rings
3 Tablespoons lime juice
8 Flour tortillas
Reduced-calorie sour cream, optional
Guacamole (optional)
Salsa, or Pico de Gallo sauce, optional

In 1-quart bowl combine turkey, cilantro, garlic, cumin, chili powder, soy sauce and Worcestershire sauce. Cover and refrigerate 1 hour.

In large non-stick skillet, over medium-high heat, stir-fry turkey mixture in 1 teaspoon oil for 4 minutes, or until turkey is no longer pink. Remove from skillet and set aside.

Add remaining teaspoon of oil to skillet. Stir-fry red and green peppers 2 minutes or until slightly softened. Add onion; cook, stirring constantly, until vegetables are crisp-tender.

Return turkey strips to skillet. Pour lime juice over mixture and stir to combine. Remove from heat and serve immedidately in flour tortillas.
Garnish with sour cream, guacamole and Pica de Gallo sauce, if desired.

B-man

[salywayn]

Turkey Manicotti with Chive Cream Sauce

12 dried manicotti shells
1 8-ounce tub cream cheese with chive and onion
⅔ cup milk
¼ cup grated Romano or Parmesan cheese
2 cups chopped cooked turkey
1 10-ounce package frozen chopped broccoli, thawed and drained
1 4-ounce jar diced pimientos, drained
¼ teaspoon pepper
Grated Romano or Parmesan cheese (optional)

1. Cook manicotti shells according to package directions; drain. Rinse with cold water; drain again. Meanwhile, for sauce, in a heavy small saucepan, heat cream cheese over medium-low heat until melted, stirring constantly. Slowly stir in milk until smooth. Stir in ¼ cup Romano cheese.

2. For filling, combine ¾ cup of the sauce, the turkey, broccoli, pimientos, and pepper. Using a small spoon, carefully fill each manicotti shell with about ⅓ cup filling.

3. Arrange filled shells in a 3-quart rectangular baking dish. Pour remaining sauce over shells. Cover with foil. Bake in a 350ºF oven for 25 to 30 minutes or until heated through. If desired, sprinkle each serving with additional grated cheese.

Makes 6 servings.

[b-man]

Three Cheese Baked Ziti with Turkey Sausage


Servings: 4

Ingredients:

1 lb Italian turkey sausage casing removed, cooked & crumbled
3 cups ziti or other tubular-shaped pasta cooked and drained
1 Container (15 ounces) Ricotta cheese
1 Can (8 ounces) Italian-flavored tomato sauce
1/2 cup Parmesan cheese freshly grated
1 Package (8 ounces) Mozzarella cheese shredded, divided

Preheat oven to 350 degrees F.

Combine cooked sausage, cooked ziti, Ricotta and Parmesan cheeses
and half of the shredded Mozzarella; stir to blend.

Spoon pasta mixture into a buttered shallow 2-quart casserole;
drizzle with tomato sauce; sprinkle with remaining cheese.

Cover with foil and bake for 35 minutes or until mixture is bubbly
and hot. Uncover and bake until cheese melts, about 5 minutes.

B-man

[salywayn]

All-in-One Turkey Soup
Serves 6

2 medium carrots, sliced
2 medium celery stalks, sliced
1 medium yellow onion, chopped
4 cloves garlic, minced
1 medium tomato, seeded and chopped
4 cups reduced-sodium chicken broth
½ cup frozen whole kernel corn
1 teaspoon dried thyme
¼ teaspoon black pepper
2 cups cubed cooked turkey
2 cups evaporated skim milk
2 tablespoons chopped parsley

1. Spray a large saucepan with vegetable cooking spray. Heat saucepan over medium-high heat. Add carrots, celery, and onion. Cook, stirring, until vegetables are tender, about 7 minutes.

2. Add garlic, tomato, broth, corn, thyme, and pepper to saucepan. Bring to a boil. Reduce heat to low. Simmer soup until vegetables are cooked through, about 15 minutes. Stir in turkey and milk. Cook, stirring, until heated through, about 5 minutes.

3. Ladle soup into individual serving bowls. Sprinkle with parsley.

Serve immediately.

[b-man]

Crock Pot Turkey Breast

2 - 3-1/2 lb frozen turkey breast (not thawed)
1/2 cup orange juice
1/2 cup water
1 teaspoon crushed dried rosemary
1/2 teaspoon dried thyme
1/8 cup sugar

Place frozen turkey breast in slow cooker. Pour remaining ingredients on top. Cover and cook on low for 8 hours.

B-man

[b-man]

Caribbean Turkey Stew

Servings: 6

Ingredients:

2 lbs turkey thighs skin removed
1 Tbs oil
3 cups onion thinly sliced
1/2 tsp red pepper flakes
1/2 tsp salt
1/4 cup sweetened flaked coconut
1 cup turkey broth
1 Can (16 ounces) stewed tomatoes drained
1 Can (16 ounces) black beans drained
1 lb butternut squash peeled and cut into 1-inch cubes
1 lb sweet potatoes peeled and cut into 1-inch cubes
2 Medium bananas sliced
10 Green onions sliced
1/2 cup sweetened flaked coconut
1 to 2 Limes cut into wedges

In 5-quart saucepan, over medium-high heat, brown thighs in oil
about 3 minutes per side. Remove and set aside.

In same saucepan, saute onions 2 to 3 minutes or until translucent.

Add red pepper, salt, coconut, broth, tomatoes, black beans,
squash, sweet potatoes and turkey thighs. Bring mixture to boil;
reduce heat, cover and simmer 1-1/4 to 1-1/2 hours, or until turkey
thighs register 180-185 degrees F. on meat thermometer inserted
into thickest portion.

Ten minutes before serving, remove turkey thighs from stew and
strip meat from bones with fork; return meat strips to stew. Heat
throughout.

To serve, spoon stew into bowls and garnish with bananas, green
onions and coconut. Squeeze juice of lime over top.

B-man

[salywayn]

Turkey and Wild Rice Soup

2 cups cooked turkey, chicken or beef
2 tablespoons olive oil
8 ounces sliced fresh mushrooms
1 small onion, chopped
1 6-ounce package Long Grain and Wild Rice Mix
2 14.5-ounce cans low sodium chicken or beef broth
¼ cup heavy cream or half and half, optional

1. Dice turkey and set aside.

2. Heat olive oil in a large skillet over medium-high heat. Add mushrooms and onions, and sauté until mushrooms are golden and onions are tender.

3. Stir in the meat, rice mix and seasoning packet and the broth. Bring to a boil, reduce heat and cover. Cook for 20 minutes, until rice is tender.

4. Stir in cream or half and half, if desired, and heat through.

Makes 4 to 6 servings.

[b-man]

Quick Turkey and Rice

This is a fast, low cal recipe that uses things in your pantry and refrigerator.

Serves 6 servings
Prep time: 10 minutes
Cook time: 20 minutes

Ingredients:

3 cups water
1.5 cups uncooked long-grain rice
1 tablespoon cooking oil
1 cup chopped green bell pepper
2 stalks celery, cut into 1 inch pieces
1 yellow onion, finely chopped
1 pound boneless turkey breast, cut into 1 inch cubes
1 (14.5 ounce) can stewed tomatoes, drained


1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. Meanwhile, heat oil in a large skillet over medium high heat. Saute bell pepper, celery and onion until tender, about 2 to 3 minutes. Add turkey, and continue to saute until turkey loses its outer pink color. Stir in tomatoes, and cover.

B-man

[b-man]

Turkey Quesadillas with Avocado Cream

Ingredients:

8 flour tortillas
4 ounces Monterey Jack cheese, grated
1 cup cooked turkey, shredded
4 large white mushrooms, stemmed and thinly sliced
1/4 cup red bell pepper, finely diced
4 scallions, thinly sliced
2 tablespoons cilantro, finely chopped
2 limes, quartered

Avocado Cream:

1 avocado, peeled, seeded and cut into large pieces
juice of 1 lime
1/2 cup non-fat plain yogurt
salt


Place 4 tortillas on a work surface and sprinkle each with 1/2 ounce cheese, evenly distributing it on the tortilla surface. Scatter 1/4 cup turkey over each tortilla and then sprinkle evenly with mushrooms, bell pepper, scallions and chopped cilantro.

Divide remaining Monterey Jack cheese among the tortillas, covering each with 1/2 ounce of the cheese. Top each with 1 remaining tortilla, creating a sandwich. Press down on ingredients with the palm of your hand.

Heat a nonstick skillet over medium heat until very hot. Using a large spatula, place a quesadilla in the skillet. Pressing down with the spatula, cook until cheese melts and tortilla browns slightly, about 2 to 3 minutes per side, remove from skillet.

Repeat with remaining quesadillas.

Place avocado, lime juice and yogurt in the bowl of a food processor; process until completely smooth. Scrape into a bowl, season to taste with salt. Cut each quesadilla into quarters and serve immediately, garnished with quartered limes, sprigs of cilantro, and a dollop of sour cream.

B-man

[salywayn]

California Wrap Sandwich
4 servings

• Four 10 inch flour tortillas
• 8 to 12 trimmed leaves of green or red leaf lettuce, washed and dried
• 12 ounces sliced cooked turkey breast
• 12 slices apple-wood smoked bacon, cooked
• 1 vine-ripened tomato, cored and cut into 16 wedges
• 1 ripe Hass avocado, peeled, pitted and cut into 16 slices tossed with 2 teaspoons lime juice
• Kosher salt and freshly ground pepper
• 1 cup arugula or watercress, washed and dried
• 1/2 recipe Ranch dressing, recipe follows

1. Wrap tortillas in barely damp, doubled layers of paper towels and microwave on high for 45 to 60 seconds. Alternatively, heat the tortillas individually in an un-greased large skillet, over medium heat.

2. Lay the tortillas on a cutting board and start to layer the ingredients. Fan the leaf lettuce on the top three-quarters of each tortilla then lay the turkey slices on top, followed by the bacon, tomato, and avocado. Season with salt and pepper to taste. Top with the arugula and some of the dressing.

3. Fold up the bottom quarter of the tortilla and then start to roll each sandwich into a cone shape. Secure the tortilla with a toothpick.
Serve immediately.

Ranch Dressing
• 2 cloves garlic
• 1/2 teaspoon kosher salt
• 1 cup prepared or homemade mayonnaise
• 1/4 to 1/3 cup buttermilk
• 2 tablespoons minced flat-leaf parsley
• 2 tablespoons minced fresh chives
• 1 scallion, thinly sliced
• 1 teaspoon white wine vinegar
• Freshly ground black pepper

1. Mash the garlic and salt to a paste with the side of a chef's knife.

2. In a medium bowl, whisk together the garlic, mayonnaise, 1/4-cup buttermilk, parsley, chives, scallion, vinegar, and pepper to taste. If the sauce is very thick, thin the dressing with a couple more tablespoons of the buttermilk.

3. Use immediately or refrigerate, covered, for up to 3 days.

[b-man]

Turkey and Avocado in Orange Sauce


Yield: 4

Ingredients:

1 Pound TURKEY CUTLETS, cut into 1/2-inch strips
2 Cloves garlic, minced
1 Tablespoon unsalted butter
3 Ounces orange juice concentrate, thawed
1/2 Cup reduced-sodium chicken bouillon
2 Teaspoons hot pepper sauce
1-1/2 Teaspoons Worcestershire sauce
2 Teaspoons brown sugar
1 Tablespoon cornstarch
2 Tablespoons water
1 avocado, peeled and cubed
1 Can (11 ounces) mandarin oranges, drained
8 Ounces linguine, cooked and drained
4 Tablespoons almonds, toasted

In large skillet, over medium heat, saute turkey and garlic in butter 2 to 3 minutes or until turkey is no longer pink.
Stir in orange juice concentrate, bouillon, hot pepper sauce, Worcestershire sauce and brown sugar; bring to a boil. Reduce heat and simmer 4 to 5 minutes.

In small bowl combine cornstarch and water. Stir into skillet with turkey mixture. Cook and stir mixture until slightly thickened. Gently fold in avocado and oranges. Heat 1 minute.

To serve, spoon turkey mixture over linguine. (Garnish with almonds.-optional)

B-man

[salywayn]

Italian Turkey Sandwiches
A minty tomato spread elevates this submarine sandwich from ordinary to super.

• 1/3 cup chopped onion
• 2 oil-pack dried tomato halves, drained and thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon dried Italian seasoning, crushed
• 1 tablespoon olive oil
• 1/4 cup snipped fresh parsley
• 1/4 cup snipped fresh mint
• 2 tablespoons lime juice
• 1 tablespoon Worcestershire sauce
• Dash pepper
• 4 (6- to 7-inch) French style rolls, split horizontally
• 1 6-ounce package very thinly sliced turkey ham or smoked turkey
• 2 medium tomatoes, thinly sliced
• 1/2 cup shredded mozzarella cheese (2 ounces)
• Pepperoncini salad peppers (optional)

1. In a small saucepan cook onion, dried tomatoes, garlic, and Italian seasoning in hot oil for 3 minutes. Add parsley, mint, lime juice, Worcestershire sauce, and pepper; cook for 1 minute more.

2. To assemble, spread parsley mixture onto bottom halves of rolls. Top with meat, tomato slices, and cheese; add top halves of rolls. Arrange sandwiches in a shallow baking pan. Bake, uncovered, in a 350 degree F. oven for 7 to 10 minutes or until heated through and cheese is melted.

Serve with pepperoncini peppers, if desired.
Makes 4 servings.

[b-man]

Turkey Baked with Beans and Pasta

Yield: 4

Ingredients:


1 pound 1/2" slices deli-cut HONEY ROASTED TURKEY BREAST, cut into 1/2" cubes
1 15 1/2-ounce can butter beans, drained
1 15-ounce can black beans, drained
1 14 1/2-ounce can diced tomatoes, undrained
1 cup orzo, cooked according to package directions (for only 7
1 cup chopped onion
1/4 cup chopped black olives
1 teaspoon oregano
4 ounces crumbled feta cheese with basil and tomato (or pla
vegetable spray

Preheat oven to 350 degrees. In large mixing bowl, combine turkey cubes, beans, tomatoes, cooked orzo, onion, olives and oregano.

Pour into a 2-quart oblong casserole dish that has been sprayed with vegetable spray. Sprinkle with cheese and cover with foil.

Bake for 20 minutes; remove foil and continue baking until cheese is lightly brownd. Serve hot.

B-man

[salywayn]

Pan Asian Turkey Wrap

4 oz. Oven Roasted Turkey Breast, thinly sliced
canola oil
1/3 cup green onion, chopped
1/4 tsp. minced garlic
1 cup napa cabbage, julienned
2/3 cup curried basmati rice, cooked
1 1/2 tbsp. peanuts, chopped
1 tbsp. cilantro, chopped
1/2 tsp. sesame oil
1/8 tsp. fish sauce
1/8 tsp. chili paste
salt and pepper
10" flour tortilla
soy sauce
rice wine vinegar
chopped cilantro

In a large sauté pan, heat a small amount of canola oil to medium-high heat and begin sautéing chopped green onion. Add minced garlic, julienned napa cabbage and continue cooking for 2-3 minutes.

Add Turkey Breast and cooked, curried basmati rice. Season with chopped peanuts, chopped cilantro, sesame oil, fish sauce, chili paste, salt and pepper. Heat ingredients through and spoon onto middle of steamed flour tortilla. Fold the sides in, and beginning with the bottom, roll the wrap into a cylinder. Cut in half crosswise to serve. Accompany with a dipping sauce composed of soy sauce, rice wine vinegar and chopped cilantro.

[b-man]

Turkey Breast Provencal with Vegetables


Yield: 12

Ingredients:

1 Cup TURKEY BROTH or reduced-sodium chicken broth
1/4 Cup dry white wine
1/4 Cup fresh lemon juice
1 Head garlic, cloves separated, unpeeled
1 Bag (10 ounces) frozen whole onions
2 Teaspoons dried rosemary, crushed
1 Teaspoon dried thyme leaves
1/2 Teaspoon kosher salt
1/4 Teaspoon fennel seeds, crushed
1/4 Teaspoon black pepper
6 plum tomatoes, quartered
1 Box (9 ounces) frozen or fresh artichoke hearts, slightly thawed
10 ounces frozen or fresh asparagus spears, slightly thawed
1 Can (3-1/4 ounces) pitted black olives, drained
1 4-1/2 pounds BONE-IN TURKEY BREAST

In 9-X 13-inch baking pan combine broth, wine, lemon juice, garlic, onions, rosemary, thyme, salt, fennel seeds and pepper. Cover pan with foil. Heat 20 minutes in a preheated 325 degree F oven.

Remove pan from oven. Add tomatoes, artichoke hearts, asparagus and olives in a pile in the center of the pan. Place turkey breast, breast side up, on top of vegetables. Float foil over top of turkey and roast 1 hour.

Remove foil and roast an additional 1 hour or until food thermometer inserted in thickest part of breast registers 170 degrees F. Baste turkey and vegetables frequently with pan juices.

Remove turkey and vegetables to a serving platter. Reserve 6 cloves of garlic and pan juices.

Remove any skin from reserved garlic. Combine garlic with pan juices in food processor bowl, fitted with metal blade. Process 30 to 60 seconds until mixture is smooth. Reheat sauce to piping hot.

To serve, pass sauce to pour over turkey and vegetables.

B-man