GOBBLE GOBBLE…I hate that usually turkey is only used a few times a year. I love the dark meat.
Turkey Monte Cristo
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
Carla’s Turkey Loaf
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.
Breakfast Turkey Sausage/Egg burritos
1lb. ground turkey meat…98%fat free
1/2t. onion powder
1/4t. ground red pepper
1/4t. crushed red pepper flakes
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!!!
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”.
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
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
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.
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
Place bread in a food processor and pulse into fine crumbs. Transfer to a large bowl. Pulse mushrooms in food processor until finely chopped.
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.
Meanwhile, prepare Scallion-Lemon Mayonnaise, if using.
Heat grill to medium-high.
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.
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 165Â°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.
Sweet Potato Turkey Pie
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
1 Package (9 ounces) frozen French-style green beans thawed and
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.
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.
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
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 sautÃ© 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 350Âº.
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.
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
Â½ cup water
Â¼ teaspoon dried sage
1 tablespoon plus 1 teaspoon butter or margarine
1 pound shiitake, stems removed, or white button mushrooms, sliced
Â¼ teaspoon salt
Â¼ teaspoon freshly ground black pepper
3 cups diced, cooked turkey (Â¾ lb.)
1 can (10-Â¾ oz.) condensed cream of mushroom soup
Â½ cup dry white wine
Â¼ cup chopped fresh parsley
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.
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.
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.
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.
New England Turkey Chowder
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
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.
SESAME-CRUSTED TURKEY MIGNONS
Â½ cup sesame seeds, toasted
Â¼ 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
Â½ 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 5Â½ inches from heat 12 minutes on each side or until done. Serve with Creamy Wine Sauce over hot cooked noodles. Garnish, if desired.
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
Â¼ 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 Â¾ cup.
Prep: 5 min., Cook: 15 min.
Creamy Turkey Crepes with Sherry Mushroom Sauce
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 sautÃ© 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.
Spiced Turkey Enchiladas
2 cups finely chopped or shredded turkey
1-Â½ cups cooked long grain rice
1 (8-Â¾ 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
Combine turkey, rice, corn, black beans, green chilies, cumin and pepper. Set aside.
Prepare enchilada sauce using canned tomatoes. Stir in Â½ carton sour cream and Â½ of the shredded cheese. Set aside.
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 350Âº F or until hot.
Serve with salsa.
Makes 10 enchiladas.
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.
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.
Creamy Dijon Turkey Soup
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
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.