Turkey Recipes

[salywayn]

Turkey Mushroom Burger
8 large burgers

For the Mushroom Puree:
• 2 tablespoons olive oil
• 4 ounces butter
• 3 cloves garlic, minced
• 1 teaspoon chopped onion
• 1 pound button mushrooms, chopped fine in a food processor
• 1 pound portobello mushrooms, cut into 1/4-inch pieces
• 1/4 cup chopped thyme
• 1/4 cup chopped oregano
• 1 bay leaf

• Salt
• Pepper
• 2 pounds ground turkey
• 8 hamburger buns
• Romaine lettuce leaves
• Thinly sliced red onion
• Chunky Tomato Salsa Compote, recipe follows

1. To a hot sauté pan over medium high heat, add the olive oil and butter and melt. Add garlic, onion, and bay leaf, and sweat for 1 minute.

2. Add the mushrooms, season with salt and pepper, and cook until liquid is released and mushrooms are almost dry. Stir in the thyme and oregano. Remove from the heat and allow to cool. Remove the bay leaf.

3. Place the turkey in a large mixer and add the cooled mushroom mixture; mix well and season with salt and pepper.

4. Form the mixture into 8-ounce patties. Pan fry or grill the burgers until cooked through. Serve on a bun with romaine lettuce, sliced red onions and Chunky Tomato Salsa Compote.

Chunky Tomato Salsa Compote:
• 1 cup chopped tomatoes
• 1/4 cup minced red onion
• 1/4 cup minced cilantro
• 1/4 cup minced green onions
• 2 tablespoons minced jalapeno
• 1 tablespoon honey
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• 3 tablespoons lime juice

In a small saucepan, combine all of the ingredients and bring to a boil. Lower to a simmer and cook until most of the liquid has reduced.

[b-man]

Turkey Meat Loaf

Here’s a healthier version of an old diner favorite.

Yield: 5 servings

Ingrdients:

1 lb lean turkey, ground
1/2 cup regular oats, dry
1 large egg
1 tbsp onion, dehydrated
1/4 cup ketchup

1. Combine all ingredients and mix well.

2. Bake in loaf pan at 350 degrees F or to internal temperature of 165 degrees F for 25 minutes.

3. Cut into five slices and serve.

B-man

[b-man]

Turkey Oskar with Béarnaise Sauce

Yield: 5

Béarnaise sauce:

3 Tablespoons dry white wine
3 Tablespoons tarragon vinegar
1 Medium shallot, minced
6 Sprigs fresh tarragon, leaves removed and reserved
8 White peppercorns, lightly crushed
3 Large egg yolks
1-1/2 Teaspoons cold water
1/2 Cup warm (not hot) clarified unsalted butter
salt and ground white pepper to taste

In a small saucepan, over medium heat, combine wine, tarragon vinegar, shallot, fresh tarragon and peppercorns. Simmer, uncovered, until reduced by two-thirds. Strain liquid; remove tarragon sprigs and peppercorns. Allow wine reduction to cool.

Combine egg yolks and water and whisk mixture until it is light and frothy. Place in the top of a double boiler over barely simmering water. Whisk until the eggs are thickened, about 2 to 4 minutes. Do not over cook the yolks.

Remove eggs from the heat and whip to slightly cool the mixture.
While whisking constantly, slowly add warm clarified butter, first a few drops at a time. Once the emulsion starts, the butter may be added at a slightly quicker rate.
Stir in reserved chopped tarragon leaves and reserved wine reduction. Season with salt and white pepper.

Keep béarnaise sauce warm in a covered double boiler pan over low heat.

Turkey Cutlets and Assembly:

5 4-Ounce TURKEY CUTLETS
As needed all purpose flour
5 Ounces clarified unsalted butter
20 Medium fresh asparagus spears, steamed, shocked and cut into pieces
1/3-Pound fresh crabmeat, picked over to remove shells

Place turkey cutlets between two pieces of plastic wrap. Carefully pound cutlets to an even ¼-inch thickness maintaining each cutlet in one piece.
Dust flattened cutlet with flour.
Sauté both sides of cutlets in clarified butter. Remove cutlets from the pan and keep warm.

Reduce heat to low and add asparagus and crabmeat to pan. Warm over low flame.

Place turkey cutlets on warm dinner plates.
Arrange 4 asparagus spears and 1-ounce crab atop each turkey cutlet. Top with3-ounces warm béarnaise sauce.

Bon Apetite

B-man

[b-man]

Macaroni Turkey

Serves: 4 person(s)
Preparation Time: 15 mins
Cooking Time: 20 mins

Ingredients:

1 medium onion, chopped
1/4 pint chicken stock
2 Tbsp light margarine
3 Tbsp flour
1/2 pint fat free milk
2 oz reduced fat cheddar cheese, grated
1 tsp dry mustard
8 oz macaroni (egg-free)
4 slices smoked turkey, cut in half
3 tomatoes, sliced
3 fresh basil leaves
1 Tbsp parmesan cheese, freshly grated
1 pinch salt
1 tsp ground black pepper (or to taste)

Directions:

Put the onion and stock in non-stick skillet; bring to the boil, stirring ocassionally. Cook for 6 minutes until the stock is reduced completely.

In a saucepan, whisk the margarine, flour, milk and seasoning over medium heat until thickened and smooth. remove from heat; add cheese, mustard and onion.

Cook the macaroni according to packet directions.

Transfer to a shallow flameproof dish. Arrange turkey slices and tomatoes over macaroni cheese. Sprinkle with basil leave and parmesan; grill to brown lightly.

B-man

[b-man]

SCALLOPED TURKEY

Serves 4

Ingredients:

2-1/2 c. diced turkey leftovers
2 c. wheat bread crumbs
6 tbsp. margarine
2 tbsp. grated fresh onion
2 tsp. poultry seasoning
Dash salt and pepper
1/4 c. flour
3 c. hot turkey broth
2 lg. or 3 sm. eggs

Toss bread crumbs with 2 tablespoons margarine over low heat. Season
crumbs with onion, poultry seasoning and dash salt and pepper.
Cool.

Make sauce by melting 4 tablespoons margarine and blend in
flour. Add turkey broth slowly (stir constantly) until thick. Stir
in slightly beaten eggs. Cook over low heat 3 minutes or less while
stirring. Cool.

Layer in pan: crumbs, turkey, sauce, crumbs,
turkey, sauce, crumbs. (Pan should be about 9 x 12 cake or casserole
dish). Bake at 350 degrees for 30 minutes.

B-man

[b-man]

Gobble Up Orange-Sage Turkey

Fresh sage leaves are a must for the best flavor. We also strongly recommend fresh orange juice, but you can use frozen if you need the convenience.

Yield: 16 servings

Ingredients:

1 (15-lb.) fresh or frozen turkey, thawed
Cooking spray
1/2 cup chopped fresh sage
2 Tbsp. grated orange rind
1 1/8 tsp. salt, divided
1 1/4 cups fresh orange juice (about 3 oranges), divided
2 Tbsp. honey, divided
1 orange, quartered
1 Tbsp. cornstarch

1. Preheat oven to 325 degrees.

2. Remove and discard giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under turkey.

3. Place turkey on the rack of a broiler pan or roasting pan coated with cooking spray. Combine the sage, rind and 1 teaspoon salt. Rub sage mixture under loosened skin and inside the body cavity. Combine 1/4 cup juice and 1 tablespoon honey; pour over turkey. Place orange quarters inside body cavity.

4. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 325 degrees for three hours or until meat thermometer registers 180 degrees. Cover turkey loosely with foil, and let stand for 10 minutes. Discard the skin and orange wedges. Remove turkey from pan, reserving pan drippings for sauce. Place turkey on a platter; keep warm.

5. To make the sauce, pour reserved pan drippings into a zip-top plastic bag. Seal bag; snip off one corner of bag. Drain drippings into a medium saucepan, stopping before the fat layer reaches the opening; discard fat. (You should have about 2/3 cup drippings; add enough water or fat-free, low-sodium chicken broth to make up the difference, if necessary).

6. Add 1/8 teaspoon salt, 1/2 cup juice, and 1 tablespoon honey to drippings in pan; bring to a boil. Reduce heat, and simmer one minute. Combine 1/2 cup juice and cornstarch in a small bowl; add to drippings mixture. Bring to a boil, and cook for one minute, stirring constantly. Serve sauce with turkey.

B-man

[b-man]

Thai Turkey Soup

Ingredients:

4 ounces ground turkey
1 1/2 cups bean sprouts
1/2 cup scallions, sliced
2 cups spinach leaves
1/4 cup cooked fine egg noodles
1 teaspoon olive oil
3 teaspoons garlic, minced
1/2 teaspoon fresh gingerroot, grated
2 tablespoons soy sauce
3 cups chicken stock
1 tablespoon hot chili pepper, finely diced

Instructions:
Combine turkey, sprouts, scallions, oil, garlic, gingerroot, soy sauce, stock, and chili pepper in a medium saucepan. Bring to a boil, reduce heat, and simmer for 15 minutes. Add spinach and noodles. Simmer for 1 minute. Spoon into serving bowl.

B-man

[b-man]

Roast Turkey with Honey-Mustard Glaze

Yield: 22 servings

Ingredients:

1 15-Pound WHOLE TURKEY, fresh or frozen (thawed)
1-1/2 Teaspoons salt
1/2 Teaspoon pepper
1/2 Cup clover honey
1/4 Cup sweet mustard
1 Cup red and green grapes, washed and dried

Remove giblets and neck from turkey; reserve for gravy. Rinse turkey with cold running water; drain well. Blot dry with paper towels.
Sprinkle salt and pepper in the cavities of the bird.
Fold neck skin and fasten to the back with skewers. Fold the wings under the back of the turkey. Return legs to the tucked position.

Place turkey, breast side up, on a rack in a large shallow (no more than 2-1/2" deep) roasting pan. Insert an oven-safe thermometer into thickest part of the thigh, being careful it does not touch the bone.

Roast turkey in a preheated 325 degree F oven about 3-3/4 hours. Baste with the pan juices.

Meanwhile, in small bowl, blend honey and mustard together. During the last 30 minutes of roasting time, baste the bird with the honey glaze. Continue to roast until the thermometer registers 180 degrees F in the thigh, or 170 degrees F in the breast.

Remove the turkey from the oven and allow the bird to rest for 15-20 minutes before carving.
Place on a warm large platter and garnish with grapes.

B-man

[b-man]

Southwestern Turkey Sandwich

This lime-cilantro mayo turns an ordinary turkey sandwich into something spectacular. Turn it into a tangy salad dressing by thinning it out with some buttermilk.

Ingredients

1/4 cup reduced-calorie mayonnaise
2 Tbsp cilantro, fresh, chopped
1/2 tsp lime zest
2 tsp fresh lime juice
1/2 tsp ground cumin
1/8 tsp ground red pepper
8 slice mixed-grain bread
8 oz Oscar Mayer Smoked Turkey Breast, or other brand
8 piece lettuce
1/4 tsp table salt
2 medium tomato(es), thinly sliced

Instructions

Combine mayonnaise, cilantro, lime zest and juice, cumin, salt and pepper together in a small bowl.

Spread 1 tablespoon of the mayonnaise mixture on each of 4 slices of bread. Layer each with 2 ounces of turkey, 2 lettuce leaves and a few tomato slices. Cover with remaining bread slices and serve.

B-man

[b-man]

Florentine Turkey Salad

Ingredients:

4 ounces lean ground turkey
Spinach
1/2 cup salsa
2 cups cabbage, shredded (or coleslaw mix)
3/4 cup onion, chopped
1 teaspoon olive oil
1 tablespoon cider vinegar
1/4 teaspoon Worcestershire sauce
Celery salt
1/8 teaspoon chili powder

Heat oil in a medium nonstick sauté pan. Add turkey, salsa, onion, vinegar, Worcestershire sauce, celery salt, and chili powder. Sauté 3 to 5 minutes.

In a medium bowl combine spinach and cabbage. Top with turkey mixture and serve.

B-man

[b-man]

Turkey and Pasta Salad

Serves: 4 person(s)
Preparation Time: 20 mins

Ingredients:

7 oz lean turkey breast, diced, cooked
1 Tbsp olive oil
2 Tbsp white vinegar
1/4 tsp pepper (or to taste)
1/4 tsp salt
9 1/2 oz elbow pasta shapes, uncooked
1/4 cup chopped onion (1 oz)
1 cup diced carrot (5 oz)
1 cup frozen peas, thawed (5 oz)

Directions:

Cook pasta according to package directions. Drain well after rinsing with cold water. Set aside.

Combine turkey and vegetables in a large bowl. Add pasta. Combine oil, vinegar and seasonings in a jar. Shake until well blended. Pour over pasta and stir well. Cover and chill until ready to serve.

Variations:

Add your favorite vegetables for added flavor.

Replace oil and vinegar with fat free french dressing to decrease total fat and calories.

B-man

[b-man]

Herb Rubbed Turkey with Pear Stuffing

Ingredients:

1/2 cup uncooked wild rice
2 tablespoons margarine or butter
2-14 ounce cans chicken broth
1-1/4 cups orzo pasta
2 medium red pears, cored and cut into 1/2-inch cubes
3/4 cup toasted chopped hazelnuts
1/2 cup sliced green onion
1/2 cup golden raisins
1 tablespoon grated fresh ginger
3 tablespoons dried sage leaves
3 tablespoons dried savory leaves
1-1/2 teaspoons whole white or black peppercorns
1 teaspoon celery salt
1 teaspoon paprika
1- 10 to 12-pound turkey
Cooking oil or olive oil
1/4 cup all-purpose flour
Chicken broth or water
Salt and pepper (optional)
fruits such as pears, crab apples, and lady apples, and assorted fresh herbs, such as tricolor sage, sage, or bay laurel (optional)

Rinse and drain rice. In a medium saucepan cook rice in the margarine or butter over medium heat for 2 minutes. Carefully add the 2 cans chicken broth. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Add the orzo; return to boiling. Reduce heat. Simmer, covered, for 10 to 12 minutes more or until rice is tender. Stir in pears, hazelnuts, green onion, raisins, and ginger. Set aside.

Preheat oven to 325 degrees F. In a clean, dry blender container combine sage, savory, peppercorns, celery salt, and paprika. Cover and blend until coarsely ground. Set aside.

Lightly spoon pear stuffing into neck and body cavities. Pull neck skin of turkey to back and fasten with a skewer. If a band of skin crosses the tail, tuck the ends of the drumsticks under band. If there is no band, tie drumsticks to the tail. Twist wing tips under the back. Place any remaining stuffing in a casserole; cover and chill.

Brush turkey with cooking oil or olive oil. Rub ground herb mixture over entire bird. If desired, loosen skin from breast and rub mixture over meat under breast skin to infuse greater flavor from rub into meat.

Place bird, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into the center of one of the inside thigh muscles. (The bulb should not touch the bone.) Cover turkey loosely with foil. Roast for 2-1/4 hours. Cut the band of skin or string between the drumsticks so the thighs will cook evenly. Continue roasting for 3/4 to 1-1/4 hours more, or until thermometer registers 180 degrees F and stuffing registers 165 degrees F. Uncover the last 30 minutes of roasting. Bake any remaining stuffing, covered, the last 45 minutes of turkey roasting. Remove from oven. Cover turkey; let stand for 15 minutes before carving.

Transfer turkey to a serving platter. Pour pan drippings into a large measuring cup, scraping the browned bits into the cup. Skim and reserve fat from drippings. Pour 1/4 cup of the fat into a medium saucepan; discard the remaining fat. Stir in flour. Add enough chicken broth or water to remaining drippings to make 2 cups. Add all at once to flour mixture in saucepan.

Cook and stir broth mixture over medium heat until thickened and bubbly. Cook and stir 1 minute more. If desired, season to taste with salt and pepper. Garnish serving platter with fall fruits and assorted fresh herbs, if desired.

B-man

[b-man]

OLD FASHIONED TURKEY PIE

Serves 4

In saucepan:

Melt 1/4 cup margarine and blend in 1/3 cup flour.
Add 2 cups stock made from turkey bones or bouillon.
Add 1 can or 1 pound onions (drained) or 1 onion cut up, 1 box frozen peas and carrots (cooked), and 2 cups leftover turkey (cut up).

Season with salt and pepper to taste. Put in 2-quart casserole; cover with biscuit dough. Cut slits in dough for steam to escape.

Bake in 450 degree oven for 25 minutes or until browned.

B-man

[b-man]

Turkey Parmigiana

Recipe serves 4.

Ingredients:

1 egg
1 tablespoon water
1/2 cup seasoned dry bread crumbs
2 tablespoons grated Parmesan cheese
1 to 1-1/2 pounds uncooked turkey breast
1 cup spaghetti sauce
1 cup shredded part-skim mozzarella cheese
cooked egg noodles

Preheat oven to 400 F. Spray a baking dish with non-stick spray. In a shallow bowl, beat egg with water. In a second bowl, combine breadcrumbs and Parmesan cheese. Slice turkey breast into 1/2" thick slices. Dip slices in beaten egg and then into crumbs. Place on greased baking dish. Bake 8-10 minutes.

Pour spaghetti sauce over cutlets, top with shredded mozzarella cheese.
Bake an additional 8-10 minutes or until internal temperature of the
thickest cutlet is at least 165 F. Serve over cooked egg noodles.
Serve on a bed of noodles, cooked rice, or pilaf.

B-man

[b-man]

TURKEY QUICHE

Serves 6.

Ingredients:

2-1/2 to 3 c. leftover stuffing or 1 pkg. (6 oz.) stuffing mix
1 c. chopped cooked turkey
1 c. shredded Swiss cheese
4 beaten eggs
1 (5 1/2 oz.) can evaporated milk
1/8 tsp. pepper

Press leftover stuffing or mix into 9 inch pie plate or quiche dish to form crust. Bake at 400 degrees for 10 minutes. Combine meat and cheese.

In another bowl, beat eggs, milk and pepper, sprinkle meat and cheese on baked crust. Pour egg milk mixture on top layer.

Bake for 30 to 35 minutes in 350 degree oven, until center is set. Let stand for 10 minutes. Garnish with tomato wedges.

B-man

[b-man]

CORNBREAD TURKEY DRESSING

Ingredients:

5 or 6 c. crumbled cornbread
1-1/2 qts. (6 c.) soft biscuit crumbs
1/2 c. butter or margarine
1/2 c. fat or drippings
1 c. chopped nutmeats
1 c. diced celery
1/2 c. minced onions
1/2 c. chopped green pepper
2 tsp. salt
1/2 tsp. pepper
1-1/2 tsp. poultry seasoning
2 beaten eggs
1 to 1-1/2 c. water

Cut butter into very small pieces. Mix with bread crumbs. Brown nut meats in fat, add celery and onions and cook 5 minutes. Add to bread mixture. Add green pepper and seasonings, mixing thoroughly. Add well beaten egg, sprinkle water over surface, stirring lightly until dressing is of desired moistness. Stuff lightly into neck region and body cavity of 12 pound turkey. Also delicious baked in casserole as a main dish without poultry.

B-man

[b-man]

TURKEY DIVAN

Yield: 3 or 4 servings.

Ingredients:

1 (10 oz.) pkg. frozen broccoli
4 lg. slices cooked turkey or chicken
1 can cream of chicken or celery soup
1/3 c. milk
1/4 c. Parmesan grated cheese

Cook and drain broccoli. Arrange in 10 x 6 x 2 baking dish.

Combine cream soup and milk. Pour over turkey. Sprinkle with cheese.
Bake at 425 degrees oven about 15 to 20 minutes until brown and bubbly.

B-man

[b-man]

Turkey Chimichangas

Yield: makes 6 servings.

Ingredients:

2/3 c. picante sauce
1 tsp. cumin
1/2 tsp. dried oregano
1 1/2 c. chopped cooked turkey
1 c. reduced fat shredded sharp cheddar cheese
2 sliced scallions
6 fat free flour tortillas, 8 inch

Heat oven to 400 degrees.

In a large bowl, combine picante sauce, cumin, oregano, turkey, cheese and onions. Place about 1/2 cup mixture in center of each tortilla. Fold opposite sides over filling. Roll up from bottom and place seam side down on baking sheet coated with cooking spray.

Bake 25 minutes or until golden.Serve with additional picante sauce.

B-man

[b-man]

TURKEY CROQUETTES

Yield: 4-6 servings.

Ingredients:

2 tbsp. butter
1 tbsp. finely chopped onion
1/4 c. flour
1/2 tbsp. salt and pepper
1 c. milk
2 c. finely chopped turkey
2 tbsp. minced parsley
1 pkg. seasoned coating for chicken
1 c. medium white sauce
1 tbsp. chopped green pepper
1 tbsp. minced onion
1 tbsp. chopped pimento

Melt butter in skillet, saute onions. Add flour, salt and pepper. Cook until thick. Add turkey and parsley. Pour into greased 8x8x2 inch pan. Chill.

Shape into balls, brush lightly with milk. Roll balls into coating mixture, place on rack to dry. Chill 1 hour.

Bake in greased shallow pan at 400 degrees for 20 minutes. Turn and bake 10 minutes. Serve with white sauce to which green pepper, onion and pimento have been added.

B-man

[b-man]

Turkey Bow Tie Skillet

Yield: 6 servings

Ingredients:

1/2 lb. ground turkey breast
1-1/2 tsp. vegetable oil
3/4 c. chopped celery
1/2 c. chopped onion
1/2 c. chopped green pepper
1 garlic clove, minced
1 can (14-1/2 oz.) low-sodium chicken broth
2 c. uncooked bow tie pasta
1 can (14-1/2 oz.) no-salt-added stewed tomatoes
1 T. cider vinegar
3/4 tsp. sugar
1/2 tsp. chili powder
1/8-1/4 tsp. garlic powder
2 T. grated Parmesan cheese
1 T. minced fresh parsley

In a large skillet or Dutch oven, brown turkey in oil. Add the next 4
ingredients; cook until vegetables are tender.

Remove turkey and vegetables with a slotted spoon and keep warm. Add broth to pan; bring to a boil. Add pasta; cook for 10 minutes.

Reduce heat, stir in the next 5 ingredients and turkey mixture. Simmer for
10 minutes or until heated through.

Sprinkle with parmesan cheese and parsley.

B-man