Highest Rated
- Panda Express Orange Chicken
(5 out of 5) - Tomato And Mozzarella In Filo Pastry (5 out of 5)
- Strawberry-Banana Batido (5 out of 5)
- Waltons Mountain Coffee Cake (5 out of 5)
- Kazakh Lemon Chicken (5 out of 5)
- Killer Eggplant (5 out of 5)
- Dark Moist Bran Muffins (5 out of 5)
- Fried Goat Cheese (5 out of 5)
- Dalla Costa Spaghetti Sauce (5 out of 5)
- Spinach, Corn And Quinoa Chicken Soup (5 out of 5)
turkey Recipes
(Chronologically Listed)
Stuffed Cabbage With Turkey
Cut turkey into quarters and place in 6-quart saucepan with chicken stock and vinegar.
Bring to a boil, lower heat, and simmer until very tender, about 45 to 50 minutes.
Remove turkey pieces carefully and set aside to cool, leaving stock still bubbling in the pot.
Remove cabbage leaves from core and cook 4 at a time for 2 to 3 minutes, until tender and flexible.
Remove, allow to cool in bowl or in cool water and continue until all the leaves are blanched.
Strain and save the cooking liquid.
In a 12- to 14-inch saute pan, heat oil until just smoking.
Add onion and bacon and cook until soft and light golden brown, about 8 to 10 minutes.
Preheat oven to 375 degrees.
Pull turkey apart into 2-inch long shredded pieces.
Slice mushrooms 1/4-inch thick and add to onion pan and cook until softened and fragrant.
Add turkey pieces and cook until heated through, about 5 to 6 minutes, and season with salt and pepper.
Remove from heat and allow to cool.
Add parsley and two-thirds of the tarragon and stir through.
Place drained cabbage leaves on table and place 2 to 3 tablespoons of the turkey mixture in the lower center of each leaf.
Roll up like a burrito to form a package and place, folded side down, into another 12- to 14-inch saute pan.
Add 3 cups of cool cooking liquid and the tomato sauce and shake sauce off of top.
Sprinkle with remaining tarragon.
Bake 35 minutes.
Remove and serve, 2 pieces per plate.
Stovetop Bbq Turkey Burgers
In medium bowl combine ground turkey, 2 tbsp.
Chili sauce, egg, half of chopped onion, garlic salt, and pepper.
Form into 4 patties, about 1 inch thick.
In large skillet, heat oil i used only about 1 tbsp.
In a 12″ non-stick skillet.
Add turkey burgers and cook over medium heat, until bottoms are just browned, about 2 minutes.
Turn and sprinkle remaining chopped onion around patties.
Cook, stirring onions occasionally, until second side of patties is just browned and onions are softened, about 2 minutes.
Meanwhile, in a separate bowl, mix remaining 3/4 cup chili sauce, brown sugar, mustard, lemon juice, worcestershiere sauce, and 2 tbsp.
Water.
Bring to a simmer, reduce heat to low, cover, and cook until sauce is thickened and burgers are cooked through with no trace of pink in center meat should spring back when lightly pressed with a finger, about 15 minutes.
Serve with rice or noodles to catch sauce.
Stir-Fry Turkey With Noodles
Cook the noodles according to the instructions on the packet.
Meanwhile, heat the oil in a wok or large frying pan until sizzling.
Add the onion and cook for 2 minutes.
Add the turkey and stir fry for 2-3 minutes.
Add the mange tout, pepper and pak choi or spinach and cook for 2 minutes.
Stir in the bean sprouts and soy and chilli sauces and toss together well.
Cook for 1-2 minutes.
Adjust the seasoning to taste.
Drain the noodles and spoon into serving bowls.
Arrange the stir fry on top and serve immediately.
Stir-Fried Mushrooms And Turkey Or Pork
Combine marinade ingredients in a small bowl.
Add meat, stir to coat and set aside for 30 minutes.
Place wok or wide frying pan over high heat until hot.
Add the oil, swirling to coat sides.
Add chile peppers and cook, stirring until fragrant, about 10 seconds.
Add the meat and stir-fry for about 3 minutes.
Add mushrooms, bell pepper; water chestnuts and stir-fry sauce.
Stir-fry for 3 minutes or until sauce is heated through.
Garnish with green onion slices.
Recipe courtesy chef martin tan.
Spinach, Turkey And Feta Salad
Place peppers, onion and turkey cubes in a large bowl.
In a small bowl, whisk together vinegar, garlic, oregano, sugar, pepper, olive oil and salt until blended.
Pour over turkey mixture.
Add spinach and gently toss to mix.
Finely crumble feta into salad; top with olives.
Nutritional info per serving: 449 cal; 42g pro, 11g carb, 28g fat54%.
Spinach Fettucine With Turkey Bacon Macaroni
Cook fettucine in salted water.
Toss in oil to avoid sticking.
In a large saute pan, render turkey bacon of fat and brown slightly.
Remove with slotted spoon to eliminate grease.
In a large bowl toss fettucine, cheese, bacon and reduced cream.
Salt and pepper to taste.
In lightly buttered baking dish, add pasta mixture, top with mozzarella and bake at 375 degrees fahrenheit until cheese is bubbly.
Spicy Turkey And Stuffing
Which is also wonderful.
The stuffing is best cooked separately in a baking dish to go along with your turkey.
First, mix the following ingredients.
Reserve 2 tablespoons And sprinkle rest on turkey or if using turkey breast, lift up skin and sprinkle seasoning underneath, then replace skin.
You might make more mix for a large turkey.
Second: process apples, butter, sugar, vanilla and nutmeg until smooth.
Set aside.
Third: brown sausage in skillet over high heat for 3 minutes.
Add onions, celery, green pepper, garlic and 2 t.
Seasoning mix, stirring well.
Cook about 4 minutes, stirring occasionally and scraping skillet until sausage is well browned.
Reduce heat, add green chiles and chicken stock and cook 5 minutes Stirring frequently.
Add apple mixture and cook about 2 minutes more, stirring constantly.
Remove from heat.
In a large mixing bowl, place both packages of stuffing mix.
Pour contents of skillet over dry crumbs and mix well.
Mix in walnuts.
If mixture is too dry, add more chicken broth or even water.
This should make a moist but not soggy stuffing.
Cover and bake at 350 degrees for about 25 minutes.
Uncover and bake 10-15 minutes until lightly browned on top.
Spicy Turkey And Black Bean Chili
Brown turkey and onion; drain.
Add remaining ingredients and simmer for 1-2 hours.
Spicy Turkey Roast
Remove mesh from the turkey.
Lay turkey out as flat as possible on a cutting board, placing the skin side down.
2 combine the garlic, rosemary, pepper and salt in the work bowl of the food processor withthe steel blade in place, or in the blender.
Turn motor on.
Add the oil, processing until coarsely chopped.
3 spread half the garlic mixture over the inside of the turkey.
Reroll the turkey.
4 tie firmly with string every two inches to return the turkey to its original log shape.
Spread evenly with the remaining garlic mixture.
5 place on rack in roasting pan.
6 roast at 350 degrees for 1-1/2 to 2 hours until a meat thermometer inserted in the center registers 170 degrees.
A long log shape takes less time than a more compact roast.
7 remove from oven.
Let stand 20 minutes before removing strings.
8 cut thin slices to serve.
Garnish with rosemary and red pepper.
Scrape up cooking juices from bottom of pan.
Spoon over meat, or thicken with flour and add chicken broth for a gravy, if desired.
Spicy Turkey Loaf
Saute onions in melted butter or margarine.
Stir in ground turkey, egg and bread crumbs.
Combine seasonings and add to turkey mix.
Shape into a loaf and put in a pan.
Refrigerate 1 hour, then cover with tin foil and bake at 350 fahrenheit 180 c for 1 hour; remove the foil for the last 15 minutes.
Serve.
Spicy Turkey Burgers
Preheat oven to broil.
Spray a broiler pan with no-stick cooking spray.
Combine all ingredients in a mixing bowl and mix well.
Shape into 4 patties.
Place on broiler pan and broil for 5 minutes on each side.
Serve on hamburger buns.
Shared by: jim bodle 2/93.
Spicy Rice Pilaf With Turkey
Toast cashews if using.
Saute the rice, cumin seeds, ginger, cinnamon, cardamom seeds and cloves in the oil in a saucepan until the rice is browned.
Add the stock or water and bring the mixture to a boil.
Lower the heat and simmer for 45 to 50 minutes or until the rice is cooked.
Add the raisins, turkey, and nuts to the rice mixture.
Serve hot or cold.
Recipe - 317 calories, 3 lean meat, 1 bread, 1/2 fruit, 1 fat exchange 24 grams carbohydrate, 25 grams protein, 14 grams fat, 190 mg sodium, 381 mg potassium, 54 mg cholesterol.
Shared but not tested by elizabeth rodier nov 93.
Spicy Hot Turkey Salad
Place green salad in a large bowl.
Add turkey, and mix well.
Pour dressing over salad.
Toss lightly to distribute.
Prep.
Time: 30 minutes.
: modern publishing.
Spanish Turkey Sausage
Follow recipe directions above.
Sixteen patties, about 70 calories each.
Have the trimmed of fat and ground, or grind it yourself.
Combine with remaining ingredients and mix lightly.
Gently shape into 16 patties.
Wrap and freeze, if desire.
Broil or barbeque for 2 minutes on each side 3.
Spaghetti With Turkey-Black Bean Chili
Heat the oil in a large, deep skillet over medium heat.
Crumble the turkey into the skillet.
Cook, stirring to break up the turkey, until the liquid is evaporated from the skillet and the turkey begins to brown, about 5 minutes.
Add the onion, jalapeno, chili powder, cumin and garlic and cook until the onion is softened, about 5 minutes.
Add the beans, tomatoes, cilantro and water.
Heat to boiling, reduce the heat and simmer, covered, 15 minutes.
Add salt and pepper to taste.
The chili can be made up to one day in advance.
Prepare pasta according to package directions.
Drain the pasta and return it to the pot.
Add the chili and stir over medium heat until the sauce is simmering and the pasta is coated with sauce.
Divide among bowls and serve immediately.
Spaghetti Sauce With Turkey Meatballs
For sauce: cook onion, green pepper, carrot, and celery in a covered 4 1/2qt dutch oven in a small amount of boiling water for 4 minutes or till tender.
Drain.
Stir in undrained canned tomatoes, tomato paste, italian seasoning, sugar, garlic powder, and salt.
Bring to boiling; reduce heat.
Add meatballs; cover and simmer for 30 minutes.
If necessary, uncover and simmer for 10 to 15 minutes more or to desired consistency, stirring occasionally.
Serve over hot cooked pasta.
For meatballs: in a medium bowl, combine all ingredients, except the turkey.
Mix well and add the ground turkey; mix well.
With wet hands, shape meat into 24 - 1 inch balls.
Spray a 13×9x2 inch baking pan with nonstick spray.
Place meatballs in prepared pan.
Bake in a 375f oven for 20 minutes or till no pink remains; drain.
Southwestern Stir-Fry With Turkey, Peppers, And Corn
In a small bowl, dissolve the cornstarch in the broth; set aside.
In a wok or large skillet, heat the oil over moderately high heat until hot but not smoking.
Add the corn, zucchini, red or green pepper, onion, jalapeno pepper, and garlicup cook, stirring often, until the vegetables are crisp-tender, about 2 minutes.
Add the lime juice, chili powder, and salt; cook for 30 seconds.
Add the turkey meat and cook, stirring often, for 1 minute.
Add the cornstarch mixture and cook, stirring, until the sauce thickens and clears, about 1 minute.
Serve immediately.
Southwestern Turkey With Garlic-Ancho Chili Paste And Gravy
For Paste:
Preheat oven to 350f.
Separate heads of garlic into individual cloves do not peel.
Pierce each clove once with toothpick.
Scatter garlic on baking sheet; roast until tender and beginning to brown, about 25 minutes.
Cool 5 minutes.
Peel garlic, cutting hard tip off each clove.
Pack enough garlic into 1/2-cup measuring cup to fill about 40 cloves; reserve any remaining garlic.
Blend 1/2 cup garlic in processor to form course puree.
Meanwhile, place chilies in small saucepan.
Add enough water just to cover.
Simmer over medium-low heat until chilies are soft and most of water evaporates, about 15 minutes.
Add chili mixture, oil, cumin, and honey to garlic in processor.
Puree until smooth.
Season with salt and pepper.
Can be made 1 week ahead.
Cover paste and garlic; chill.
For Turkey:
Pat turkey dry.
Season with salt and pepper.
Slide hand under skin of turkey breast to loosen skin.
Spread 1/2 cup garlic-paste over breast under skin.
If stuffing turkey, spoon stuffing into main cavity.
Rub 2 tablespoons paste all over outside of turkey.
Reserve remaining paste for gravy.
Tie legs together loosely to hold shape of turkey.
Place on rack set in roasting pan.
Can be done 1 day ahead if turkey is not stuffed.
Chill turkey and paste separately.
Position rack in lowest third of oven and preheat to 325f.
Heat 2 tablespoons oil in heavy large skillet over high heat.
Add neck and giblets, turkey neck pieces and onion; saute brown, about 15 minutes.
Place contents of skillet around turkey in pan.
Add celery, tomato, allspice and any reserved garlic to pan; pour in 2 cups broth.
Roast turkey 1 hour 30 minutes.
Tent turkey and entire pan loosely with heavy-duty foil.
Continue to roast turkey until meat thermometer inserted into thickest part of thigh registers 180f.
Or until juices run clear when thickest part of thigh is pierced with skewer, basting often with pan juices and 3 cups broth, about 1 hour 40 minutes longer for unstuffed turkey about 2 hours 25 minutes longer for stuffed turkey.
Place turkey on platter.
Tent with foil; let stand at least 30 minutes.
Reserve mixture in pan for gravy.
For Gravy:
Using tongs, remove turkey parts from pan; discard.
Pour mixture in pan into sieve set over large bowl.
Press on solids in sieve to release liquid.
Spoon fat from pan juices; add enough broth to juices to measure 6 cups.
Stir 1/2 cup reserved garlic-chili paste in heavy saucepan over medium-high heat until liquefied.
Add flour and stir 1 minute mixture will be very thick.
Gradually add 6 cups broth mixture, whisking until smooth.
Simmer until reduced to 4 1/2 cups, about 20 minutes.
Season with cayenne, salt and pepper.
Serve turkey with gravy.
Soy And Molasses-Basted Turkey Breast With Dried Cranberry-
Prepare The Marinade:
In a small bowl, whisk together the shallots, garlic, balsamic vinegar, soy sauce, molasses, and pepper.
Slowly pour in the olive oil in a steady stream, whisking constantly until completely blended.
Taste for seasoning.
Place the turkey breast in a nonaluminum bowl and pour the marinade over the top.
Turn the turkey to coat evenly, cover, and refrigerate for 3 to 4 hours.
Position a rack in the lower middle level of the oven and preheat to 325 degrees.
Transfer the turkey from the marinade to a roasting pan and pour any marinade in the bottom of the bowl over the turkey.
Cover the pan with aluminum foil.
Roast the turkey for 1 1/2 hours.
Remove the foil, brush the turkey with the marinade in the pan, pour in the 1/2 cup stock, and return the turkey to the oven.
Roast for about 15 minutes longer, or until a meat thermometer inserted into the thickest part of the breast registers 170 degrees, basting with the pan juices halfway through the cooking time.
The skin should turn golden brown.
Meanwhile, Prepare The Compote:
In a small saucepan, combine the apples, cranberries, brown sugar, vinegar, cinnamon, and water over medium heat.
Stir to mix well.
Cover and cook, stirring occasionally, for 20 to 25 minutes, or until the apples begin to break down.
Adjust the sweetness by adding more brown sugar, if desired.
Remove from the heat, cover, and set aside.
Remove the turkey breast form the roasting pan and place on a platter.
Cover loosely with foil and let rest for 15 to 20 minutes before slicing.
Pour the pan drippings into a gravy separator or into a bowl and skim off the fat with a large spoon and reserve.
Prepare The Gravy:
In a large, heavy saucepan, melt the butter over medium heat, watching carefully so it does not burn.
Add the flour slowly, whisking briskly until bubbles form.
Continue whisking for 3 to 5 minutes.
Or until the mixture thickens and turns a golden brown.
The color of this flour mixture, or roux is important because it determines the final color of the gravy.
Slowly pour in the warmed stock and the wine, whisking until completely blended.
Continue cooking the gravy over medium heat for 15 to 20 minutes, or until it is thickened and no taste of flour remains.
Pour in the reserved defatted pan drippings, whisking to incorporate completely.
Add the salt and pepper and taste for seasoning.
Pour into a gravy boat.
Southwestern Turkey
Preheat oven at 400.
Prepare a pie pan with cooking spray.
In a mixing bowl, combine turkey, peppers, and onions.
Spread mixture into prepared pan.
In another mixing bowl, combine egg whites, milk, flour, salt, and pepper.
Pour over turkey mixture.
Bake for 25 minutes or until browned on top.
Sprinkle with cheese and bake for 3 minutes more or until cheese is melted.