This is easy and one of my favorites but I don't have a traditional recipe format for it. for about 1-1 1/2 lbs grd turkey-brown the turkey in a skillet until cooked through seasonning to your preferred taste. I usually add salt, pepper and garlic and sometimes poultry seasoning. Add to skillet a can of cream of mushroom soup(or whatever cream soup variety you like) and add about 1/2 can milk.and continue stirring blending milk and soup with turkey until it all comes together. you can add more milk as needed. Stir contents and simmer until heated through making a gravy consistency. Serve over rice or mashed potatoes. You can also do this with ground chicken or beef and sometimes I add mushrooms if I have them on hand.Ground turkey recipes? Anybody have any?
12 oz egg noodles, spaghetti, linguini or other pasta
12 ounces mushrooms, sliced (about 4-5 cups)
1/2 cup unsalted butter
1/4 cup all-purpose flour
1 1/2 cups of milk
1/4 cup cream
2 cups chicken broth
1/4 cup dry sherry, vermouth, or dry white wine
3 cups coarsely chopped cooked turkey
1 cup cooked peas
2/3 cup freshly grated Parmesan
1/3 cup shredded Swiss cheese
1/3 cup fine fresh bread crumbs
Salt and Pepper
1 Cook the pasta according to the package directions, al dente; drain well and set aside. After you've started with the pasta, proceed to the next steps.
2 Preheat oven to 375掳F.
3 Cook the mushrooms in 3 Tbsp of the butter over moderate heat, stirring, until all of the liquid they give off has evaporated, about 10 minutes. Set aside.
4 In a large, heavy saucepan, melt 1/4 cup of butter. Stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes.
5 Gradually stir in the milk, cream, broth, and the wine or sherry. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 minutes.
6 In a large bowl combine well the pasta, the sauce, the mushrooms, the turkey, the peas, and salt and pepper to taste. Stir in 1/3 cup of the Parmesan and the 1/2 cup of Swiss cheese, and transfer the mixture to a buttered shallow 3-quart casserole.
7 In a small bowl combine well the remaining 1/3 cup Parmesan, the bread crumbs, and salt and pepper to taste, sprinkle the mixture evenly over the Tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits.
Bake the Tetrazzini in the middle rack of the oven for 30 to 40 minutes, or until it is bubbling and the top is golden.
Serves 4 to 6.
I fry it up with
a bag of frozen mixed(corn peas carrots)
veggies and a little salt pepper and
soy sauce for an easy weekday meal.
Hope you enjoy these!!
Ground Turkey Casserole
3 cups uncooked wide egg noodles
1/2 lb ground turkey
1 medium chopped onion
1 cup chopped broccoli
1 (15 ounce) can tomato sauce
1 teaspoon italian seasoning
2/3 cup nonfat dry milk powder
1/2 cup water
4 ounces cubed cream cheese
1 tablespoon minced fresh parsley
1 minced garlic clove
1 1/2 cups shredded part-skim mozzarella cheese
Cook Noodles.
Steam broccoli until just tender 2-3 mins.
In large skillet, cook turkey%26amp; onion over medium heat; drain.
Mix in tomato sauce%26amp; Italian seasoning.
Bring to boil.
Reduce heat, cover%26amp; simmer for approx 10 mins.
In a separate saucepan, combine milk powder, water, cream cheese cubes, parsley%26amp; garlic.
Cook%26amp; stir over med heat until cream cheese is melted.
Drain Noodles, add to cream cheese mixture.
Put into an 8-in sq baking dish coated w/ nonstick cooking spray.
Mix broccoli into Turkey mixture and top noodles.
Sprinkle with mozzarella cheese.
Bake uncovered at 375 for 15-20 minutes or until cheese is melted.
or try this:
Faux Ground Beef Stroganoff (Turkey)
1 lb ground turkey
1 (1 ounce) package brown gravy mix (you can use the canned gravy too, but I prefer the dry mix)
2 1/2 cups water
1/4-1/2 teaspoon dried parsley
1/4-1/2 teaspoon dried dill
1 cup sour cream (I use the fat-free)
Brown turkey well in a large frying pan.
When brown, add the brown gravy mix, water, herbs and pepper Bring to a boil, then reduce heat and let slow boil for 15-20 minutes to thicken the sauce.
(the sauce does have to thicken or it will be too watery and thin. You could use less water but this slow boiling keeps the turkey moist and adds the beef flavor to the turkey. If you do use the canned gravy, skip the 2-1/2 cups of water, but do add at least a cup) Add sour cream, mix well and serve.
You can add mushroom, peas, onions or whatever to this.
If I add onions and mushrooms, I usually saute them with the turkey.
Serve over egg noodles, with a big salad and a slice of french bread.
Using either ground turkey or chicken I love to make terriyaki burgers
I mix the meat with chopped green onion, minced water chestnuts or peanuts crushed up, terriyaki sauce, ginger, garlic, a bit of bread crumb - grill and serve with slices of grilled pineapple and a good Asian inspired slaw - or Kim Chee cucumbers
Shepards pie, Turkey soup, Turkey pot pie.
You can substitute ground turkey in any of these recipes.
Beef Stroganoff Casserole
1lb. hamburger
1 pkg. egg noodles or other noodle
1 can sliced mushrooms, drained
1/2 onion, minced
1/2 tsp. minced garlic (about 1 clove)
1 cube beef boullion
1/3 cup water
1 can cream of mushroom soup
1 1/2 tsp. Worcestershire sauce
1 cup sour cream
1 cup shredded swiss cheese
In boiling water, cook noodles according to directions. Brown hamburger, drain fat, add the boullion and water, adding onion and garlic to soften. Add soup to meat mixture, mix well as it warms and thins. Add mushrooms, cooked noodles, worcestershire sauce and sour cream. Mix well and pour into casserole dish. Top with swiss cheese and bake 30 minutes or until cheese is bubbly.
Mom's Stuffed Peppers
2 lbs. Hamburger
1 onion, chopped
1 1/2 cups rice
2 eggs
4-6 medium sized bell peppers
1 large can tomato juice
Combine hamburger, onion, rice and eggs in a large bowl. Remove tops and insides from the peppers. Stuff peppers with hamburger mixture. Place in baking dish and pour tomato juice over them. Bake at 350 degrees for 1 陆 hours.
Mom's Cabbage Rolls
2 lbs. Hamburger
1 onion, chopped
1 1/2 cups rice
2 eggs
2 cups shredded/chopped cabbage
12-20 large cabbage leaves
1 large can tomato juice
Combine hamburger, onion, rice, chopped cabbage and eggs in a large bowl. Blanch the cabbage leaves until soft. Place about 陆 cup of hamburger mixture in each leave, roll up and secure with toothpicks. Pour tomato juice over all and bake at 350 for 1 陆 hours.
Cheeseburger Macaroni
1lb. Hamburger
1 box macaroni and cheese
录 cup milk
2 tbsp. Butter
1陆 cups shredded cheese (your choice)
(Optional) Mushrooms, onion, green peppers, chopped
Prepare macaroni and cheese according to box directions. Brown hamburger in a separate skillet, drain grease. Combine macaroni mixture and hamburger, add milk and butter, macaroni cheese packet and shredded cheese. Mix well to combine.
Mom's American Goulash
1 lb. Hamburger
2 small cans tomato sauce
1 can diced tomatoes with juice
1 lb. Large elbow macaroni
2 tbsp. Butter
Salt and Pepper to taste
Brown hamburger until no longer pink, drain any grease. Prepare macaroni according to package directions. Combine hamburger and macaroni in a large bowl or pot, add sauce, tomatoes with juice and butter. Allow to sit 15 minutes on warm so that macaroni absorbs some of the sauce. Add salt and pepper to taste.
Bubble Pizza
2 tubes biscuits
1 lb hamburger, browned
2 cup shredded cheese, can use 1c moz and 1c cheddar
1 jar pizza sauce
Preferred pizza toppings
cut biscuits into quarters and place in a 9x13 baking pan, stir in all other ingredients and bake according to biscuit tube directions
Baked Mac-sagna
1 lb. Macaroni cooked and drained
2lbs. Hamburger, browned and drained
1 large container large curd cottage cheese
1 large can gr. Pepper and mushroom spaghetti sauce
1 cup each cheddar and mozzarella cheeses
In large bowl, mix macaroni, hamburger, cottage cheese, sauce, and 3/ 4鈥檚 of each of the cheeses. Pour into baking dish and top with the remaining cheese. Bake until cheese is golden and bubbly.
Over-Rice Dish
2 lbs lean ground beef
1 Lg. can tomato sauce or 1 can stewed tomatoes
1 can water
1 TBS prepared mustard
1 TBS Worcestershire
1/2 medium size onion chopped
1 small green, red, or yellow pepper, chopped
salt and pepper to taste
Brown meat in heavy skillet. Add remaining ingredients and pour over meat in skillet. Bring to a boil and then simmer for about 1 to 11/2 hrs. until sauce is thick. Serve with rice or egg noodles. Serves about 6. It is very good so you may want to make more. Leftovers are great.
BAKED BEAN CASSEROLE
1 lb. hamburger
8 strips bacon
10-12 hot dogs
Busch's baked beans (large can)
1 sm. Jar relish
2 squeezes of ketchup
陆 bottle barbecue sauce
2 squeezes of mustard
Garlic powder
Seasoned salt
Parsley
Garlic pepper
In bottom of pan put ketchup, mustard, relish,
barbecue sauce and spices. Place beans in pan. Slice hot dogs thinly and quickly pre-cook in frying pan. Cook hamburger, drain both and place in pan with beans. Cook bacon, break and put in pan. Mix all ingredients together (I use my hands). Since all ingredients are cooked, just heat to taste at 350潞 for 40-60 minutes.
Ingredients:
sweet and sour meatballs.....2 bell peppers, 1/2 cup brown sugar, 2 sliced carrots
1 can pineapple chunks, ground turkey, 2 Tbsp. balsamic vinegar
rice or noodles
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Make small meatballs and put them in roasting pan uncovered.
Cook till done.
Cut peppers and carrots , put them in frying pan along with pineapple in juice and brown sugar and vinegar..cook down and reduce in half. Combine meatballs and sauce. Serve with rice or noodles.
I make ground turkey balls(mix them like reg.meatballs) put in a cassarole dish pour cream chicken soup over them or turkey gravy and bake for 30 mins.serve over rice or hash brown potatoes.
Chili. Add a beef boullion cube and Wostershire sauce and it will taste just like ground beef. But you probably already know that.
Herb Stuffed Green Peppers
green bell peppers, top and seeds removed
1 pound ground turkey
1 (28 ounce) can diced tomatoes, with liquid
1 medium onion, chopped
2 celery stalks, chopped
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
1/2 teaspoon rubbed sage
1/8 teaspoon pepper
1 1/2 cups cooked rice
1/3 cup shredded low-fat mozzarella cheese
DIRECTIONS
In a large kettle, blanch peppers in boiling water 3 minutes. Drain and rinse in cold water. Set aside. In a large skillet with a nonstick finish, brown the turkey. Remove and set aside. In the same skillet, combine tomato liquid, onion, celery, garlic and herbs. Simmer until vegetables are tender and the mixture has begun to thicken. Stir in tomatoes, turkey and rice. Stuff into peppers and place in a baking pan. Bake at 350 degrees F for 30 minutes. Top each pepper with about 1 tablespoon cheese. Return to oven for 3 minutes or until the cheese has melted.
Diabetic Exchanges: One serving (rice prepared without salt) equals 2 meat, 2 vegetable, 1 starch; also, 267 calories, 483 mg sodium, 51 mg cholesterol, 29 gm carbohydrate, 21 gm protein, 10 gm fat.
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Terrific Turkey Chili
3 tablespoons vegetable oil, divided
1 1/2 pounds ground turkey
1 (1 ounce) package taco seasoning mix **
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon chili pepper flakes
2 tablespoons tomato paste
1 (14.5 ounce) can beef broth **
1 (7 ounce) can salsa **
1 (14.5 ounce) can crushed tomatoes, or coarsely chopped tomatoes packed in puree
1 (7 ounce) can chopped green chile peppers
1 medium onion, finely chopped
1 green bell pepper, diced
3 medium zucchini, halved lengthwise and sliced
1 bunch green onions, chopped
1 cup sour cream
1 cup shredded Cheddar cheese
DIRECTIONS
Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.
Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.
While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer.
In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed.
Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.
**Alot of Sodium in this one .. I would get reduced Sodium version of as many items as you can. (I put ** next to the ones I know you can Substitute)
Calories: 605
Total Fat: 38.3g
Cholesterol: 157mg
Sodium: 1511mg
Total Carbs: 23.8g
Dietary Fiber: 5.7g
Protein: 43.1g
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