1 can pineapple chunks
1/3 c. vinegar
1/4 c. brown sugar
2 tbsp. cornstarch
1 tbsp. soy sauce
1/2 tsp. salt
2-1/2 c. diced cooked turkey
3/4 c. green pepper strips
1/4 c. thinly sliced onion
Drain pineapple, reserving 1 cup juice. Combine reserved juice, vinegar, brown sugar, cornstarch, soy sauce and salt in saucepan; mix well. Simmer until thickened and clear, stirring constantly.
Remove from heat; stir in turkey. Let stand for 10 minutes.
Combine green peppers and enough boiling water to cover; let stand for 5 minutes. Drain well.
Add green pepper, onion and pineapple chunks to turkey mixture, mixing lightly. Heat through. Serve over rice.
Dice leftover meat and place in saucepan.
Add taco mix and about 3/4 to 1 cup water. Saute covered over low heat until meat just about falls apart.
Spoon meat onto a tortilla.
Add about 1/4 cup cheese and roll up.
Place in baking dish and sprinkle top with milk to keep tortillas soft.
Cover with remaining cheese and bake at 350 degrees for 25 to 30 minutes. Serve with sour cream and/or avocado dip.
1 doz. tortillas
8 oz. cheddar cheese, shredded
1 med. onion, chopped
2 cans cream of chicken soup
1 can chopped green chilies
1 pt. sour cream
Leftover turkey, chopped
vegetable oil spray
Soften tortillas (skillet or microwave).
Fill and roll with turkey, cheese, onions and chilies.
Place in 9 x 13 inch dish - sprayed with vergetable oil.
Mix soup and sour cream and pour over tortillas.
Bake at 350 degrees for 25 minutes or until bubbly.
There’s enough here for tonight’s taco’s as well as tomorrow’s lunch box salad.
2 Tbs. Olive Oil
1 Large Onion, chopped
3 Laarge Garlic cloves, minced
3 Tbs chilli powder
2 Tsps. dried Oregano
2 Tbs Ground Cumin
3 Pounds Turkey or lean ground beef
1 (14.5 oz) can petite diced Tomatoes
Salt and Pepper , to taste
1/4 Cup Cornmeal
Method:
Heat oil in a 12 inch skillet until shimmering. Add onions; saute until soft,
about 5 minutes. Add garlic, chilli powder, oregano and cumin; saute until
it loses its raw color. Stir in tomatoes; simmer to blend flavors, about 5 minutes. Add salt and pepper, to taste. Stir in cornmeal; cook stirring constantly, until it thickens, almost instantly. Cool and refrigerate (or serve warm for dinner as tacos or taco salad.)
To pack put a portion meat in small container.
Put lettuce, tomatoes , bell peppers scallions and shredded cheese in plastic container or other lidded container. Pack tortilla chips in baggie. Add a plastic fork and knife to luch box.
Serves 10.
Size of Turkey Number of People
Whole bird … 1 pound per person
Boneless breast of turkey… 1/2 pound per person
Breast of turkey… 3/4 pound per person
Prestuffed frozen turkey … 1-1/4 pounds per person – keep frozen until ready to cook
Thawing
In refrigerator
Place frozen bird in original wrapper in the refrigerator (40°F). Allow approximately 24 hours per 5 pounds of turkey. After thawing, keep turkey refrigerated for only 1-2 days, or use this chart to help you countdown to the holiday.
Thawing Time in the Refrigerator
Size of Turkey Number of Days
8 to 12 pounds… 1 to 2 days
12 to 16 pounds… 2 to 3 days
16 to 20 pounds… 3 to 4 days
20 to 24 pounds… 4 to 5 days
In cold water
If you forget to thaw the turkey or don’t have room in the refrigerator for thawing, don’t panic. You can submerge the turkey in cold water and change the water every 30 minutes. Allow about 30 minutes defrosting time per pound of turkey. The following times are suggested for thawing turkey in water.
Thawing Time in Cold Water
Size of Turkey Hours to Defrost
8 to 12 pounds…4 to 6 hours
12 to 16 pounds… 6 to 8 hours
16 to 20 pounds… 8 to 10 hours
20 to 24 pounds… 8 to 10 hours
If you choose to stuff your turkey, stuff loosely. The stuffing should be moist, not dry, since heat destroys bacteria more rapidly in a moist environment. Place stuffed turkey in oven immediately. You may also cook the stuffing outside the bird in a casserole. Judging cooking time for your turkey will be easier if the following chart is used. The times listed are for a fresh or thawed turkey in an oven at 325°F. These times are approximate.
Unstuffed Turkey Baking Time
Size of Turkey Hours to Prepare
8 to12 pounds… 2-3/4 to 3 hours
12 to 14 pounds… 3 to 3 3/4 hours
14 to 18 pounds… 3-3/4 to 4-1/4 hours
18 to 20 pounds… 4-1/4 to 4-1/2 hours
20 to 24 pounds… 4-1/2 to 5 hours
Stuffed Turkey Baking Time
Size of Turkey Hours to Prepare
8 to12 pounds… 3 to -1/2 hours
12 to 14 pounds… 3-1/2 to 4 hours
14 to 18 pounds… 4 to 4-1/4 hours
18 to 20 pounds… 4-1/4 to 4-3/4 hours
20 to 24 pounds… 4-3/4 to 5-1/4 hours
Comfort food at its best. Serve this quick-fix main dish anytime you crave the flavors of Thanksgiving.
Prep: 10 mins
Start-To-Finish: 30 mins
Makes 4 servings
Ingredients:
1 pound turkey breast tenderloins
1/3 cup dried cranberries, dried cherries or currants
1/4 cup orange juice
1/3 cup reduced-calorie maple-flavored syrup
1 tablespoon margarine
1/4 teaspoon ground cinnamon
1 can (23 ounces) sweet potatoes in light syrup, drained
Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Cook turkey in skillet about 5 minutes, turning once, until brown.
While turkey is cooking, heat cranberries, orange juice, maple syrup, margarine and cinnamon to boiling in 1-quart saucepan. Arrange sweet potatoes around turkey. Pour orange juice mixture over turkey and potatoes.
Cover and cook over low heat 10 minutes. Uncover and cook about 5 minutes longer or until sauce is slightly thickened and juice of turkey is no longer pink when centers of thickest pieces are cut.
Prep: 20 mins
Start-To-Finish: 1 hr 30 mins
Makes 6 servings
Ingredients:
1 teaspoon vegetable oil
1/4 teaspoon pepper
2 turkey breast tenderloins (1 1/2 pounds)
3/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup dry white wine or chicken broth
2 tablespoons butter or margarine
4 large onions, thinly sliced (4 cups)
1 tablespoon packed brown sugar
1/2 teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves
Heat oil in 12-inch skillet over medium-high heat. Sprinkle both sides of turkey with salt and 1/4 teaspoon pepper. Cook turkey in oil about 5 minutes, turning once, until brown on both sides.
Pour wine into skillet; reduce heat. Cover and simmer 30 to 40 minutes or until juice of turkey is no longer pink when centers of thickest pieces are cut. Remove turkey from skillet; keep warm.
Melt butter in skillet over medium-high heat. Cook onions in butter 5 minutes, stirring frequently; reduce heat to medium. Stir in brown sugar, thyme and 1/4 teaspoon pepper. Cook 15 to 20 minutes, stirring occasionally, until onions are golden brown.
1 15-Pound WHOLE TURKEY, fresh or frozen (thawed)
1-1/2 Teaspoon salt
1/2 Teaspoon freshly ground black pepper
1 Medium orange, cut in wedges
1/2 Cup peach preserves
2 Tablespoons bourbon
2 Teaspoons orange liqueur or orange juice
As needed pickled peaches, for garnish
Remove giblets and neck from turkey; reserve for gravy. Blot turkey dry with clean paper towels. Sprinkle salt and pepper in the cavities of the bird. Insert orange wedges into both cavities. Fold neck skin and fasten to the back with skewers. Fold the wings under the back of the turkey. Return legs to 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 a small saucepan, over low heat, combine preserves, bourbon and orange liquid. Cook until preserves are melted.
During the last 30 minutes of roasting time, baste the bird with the Bourbon-Peach glaze. Continue to roast until the thermometer registers 180 degrees F in the thigh and 170 degrees F in the breast.
Remove turkey from the oven, remove the orange wedges and allow the bird to rest for 15-20 minutes before carving.
Place on a warm large platter and garnish with pickled peaches.
Prepare yourself for a whole new turkey taste! An exciting blend of seasonings and fresh pineapple turns ordinary roast turkey into an extraordinary meal.
Prep: 30 mins
Start-To-Finish: 2 hr 30 mins
Makes 16 servings
Ingredients:
1 bone-in whole turkey breast (4 1/2 to 5 pounds), thawed if frozen
1 pineapple (3 pounds)
1/2 cup dry white wine or apple juice
2 tablespoons honey
2 tablespoons soy sauce
1 teaspoon finely chopped gingerroot or 1/2 teaspoon ground ginger
1 large clove garlic, finely chopped
2 teaspoons cornstarch
2 tablespoons cold water
Heat oven to 325°F. Place turkey breast, skin side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of meat and does not touch bone. Roast uncovered 1 hour.
Cut rind from pineapple. Cut pineapple lengthwise in half; cut out core. Cut each half crosswise into 8 slices. Mix wine, honey, soy sauce, gingerroot and garlic. Arrange pineapple on rack around turkey. Brush turkey and pineapple with wine mixture. Roast uncovered about 1 hour longer, brushing turkey and pineapple frequently with wine mixture, until thermometer reads 170°F and juice is no longer pink when center of turkey is cut. Remove turkey and pineapple from pan; keep warm. Discard any remaining wine mixture.
Pour pan drippings into measuring cup; skim off any excess fat. Add enough water to drippings to measure 1 cup. Heat drippings to boiling in 1-quart saucepan. Mix cornstarch and cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.
1 package (8 ounces) cream cheese, softened
1/4 cup orange marmalade
1/2 cup chopped pecans
6 croissants, split
1 pound COOKED TURKEY, thinly sliced
3/4 cup whole berry cranberry sauce
6 red leaf lettuce leaves, washed and chilled
In small bowl combine softened cream cheese, marmalade and pecans.
Spread cream cheese mixture on both halves of croissants. Layer turkey, cranberry sauce and lettuce on bottom half of croissant.
To serve, top with other half of croissant.
Stir bread crumbs into sausage. Add softened cream cheese, cayenne, salt and pepper; mix well.
Place mushroom caps on baking sheet sprayed with non-stick cooking spray. Brush mushrooms, top and bottom with small amount of olive oil.
Fill each cavity with ¼ cup sausage mixture. Sprinkle each with Parmesan cheese.
Bake stuffed mushrooms in a preheated 325 degree F oven for 25 minutes or until mushrooms and stuffing are hot throughout.
2 tablespoons olive oil
1 large onion, chopped
2 medium-size red bell peppers, chopped
6 cloves garlic, minced
2 pounds ground turkey
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
3 15-ounce cans black beans, rinsed and drained
1 28-ounce can diced tomatoes in juice
3 cups chicken stock
Coarse salt and freshly ground pepper
1 small red onion, diced, for serving
1 cup low fat sour cream, for serving
1/2 cup red wine vinegar, for serving
Using a large heavy bottomed pot over medium high heat, heat oil
1 Pound GROUND TURKEY
1/2 Cup boiling water
1/3 Cup couscous
1/2 Cup red bell pepper, seeded and diced
1 Teaspoon dried thyme
1 Teaspoon curry powder
1/2 Teaspoon cumin
1/2 Teaspoon allspice
1/2 Teaspoon ground ginger
1/2 Teaspoon salt
1/4 Teaspoon black pepper
1/4 Teaspoon paprika
1/4 Teaspoon cayenne pepper
1 Tablespoon canola oil
As needed vegetable cooking spray
In small cup or bowl, combine water and couscous; cover and allow to stand 5 minutes + or until couscous has absorbed all water.
In small non-stick skillet, over medium-high heat, saute red bell pepper, thyme, curry powder, cumin, allspice, ginger, salt, black pepper, paprika and cayenne pepper in oil 1 to 2 minutes; allow to cool.
In medium bowl, combine turkey, bell pepper mixture and couscous. Shape mixture into a round loaf using a 9-inch pie plate or a rectangular loaf using a 8x4x2-inch pan. Spray pan with vegetable cooking spray.
Bake at 350 degrees F for 35 to 45 minutes or until meat thermometer reaches 165 degrees F when inseted in the center of the loaf and juices run clear.
Turkey Lettuce Roll-ups with Citrus Ginger Dipping Sauce
4 servings
Ingredients
1 tablespoon canola oil
1 pound ground turkey breast
3 cloves garlic, minced
1 two-inch piece fresh ginger, peeled and minced
2/3 cup Teriyaki Sauce
2 carrots, peeled and grated
1/2 pint mung bean sprouts
6 large radishes, thinly sliced
1 small cucumber, peeled, seeded and julienned
4 sprigs fresh mint, leaves picked
8 Boston lettuce leaves, rinsed and dried
Coarse salt and freshly ground black pepper
Orange Citrus Dipping Sauce, recipe follows
Method
Using a medium saute pan over medium high heat, heat the oil. Add the turkey and cook until browned, about 6 minutes. Add garlic and ginger and saute until fragrant, about 1 minute, season with salt and pepper. Add teriyaki sauce, reduce heat to low and simmer 8 minutes. Arrange turkey mixture in center of a large serving platter. Surround with vegetables, mint and lettuce leaves. Serve with Orange Citrus Dipping Sauce.
Orange Citrus Dipping Sauce
Makes 1/2 cup
Zest of one orange
1 orange, peeled and seeded
2 tablespoons rice wine vinegar
2 cloves garlic
1 one-inch piece fresh ginger, peeled and grated
6 tablespoons canola oil
Coarse salt and freshly ground black pepper
Using a blender or the bowl of a food processor bowl fitted with a blade attachment, combine orange zest, orange, vinegar, garlic and ginger. With machine running, slowly add oil, season with salt and pepper.
Turkey Scallopine With Lemon And Capers
Makes 4 Servings
1/2 cup all-purpose flour
2 tablespoons canola oil, plus more if needed
2 tablespoons unsalted butter
1 1/2pounds turkey breast cutlets
1/2 cup chicken stock
Juice and grated zest of 1 lemon
2 tablespoons capers, drained
2 tablespoons fresh parsley, chopped
Coarse salt and freshly ground black pepper
Place the flour in a shallow plate, season with salt and pepper
Turkey Salad with Cherries and Walnuts
Prep Time: 15 min
Total Time: 45 min
Makes: 6 servings
/4 lb. cooked turkey, chopped (about 2 cups)
2 cups Bing cherries, pitted, coarsely chopped
1/2 cup sliced green onions
1/2 cup sliced celery
1/3 cup Mayonnaise you can also use light mayo
1 bag (8 oz.) mixed baby salad greens or spring salad mix
1/2 cup KRAFT LIGHT DONE RIGHT! Red Wine Vinaigrette Reduced Fat Dressing
1/2 cup Walnut Pieces, toasted
MIX turkey, cherries, onions, celery and mayo; cover. Refrigerate at least 30 min.
TOSS salad greens with dressing. Divide among 6 salad plates. Top evenly with the turkey mixture.
SPRINKLE with walnuts just before serving.
