I'm on a special diet and cannot eat dairy (including eggs), tomatoes, or really any processed food. I have a hankering for some veggie turkey meatloaf and am looking for a recipe with no eggs. Will oil work?
Thanks!Does anyone have a recipe for turkey meatloaf that does not call for eggs?
Turkey Meatloaf
1 medium onion, quartered
2 carrots, each cut in 2 or 3 pieces
2 stalks celery, each cut in 2 or 3 pieces
1 handful spinach, washed
3/4 pound ground turkey breast
3/4 pound ground turkey thigh meat
1 cup cooked quinoa
2 teaspoons dried thyme
2 tablespoons chopped fresh parsley
1/2 teaspoon ground sage
1 teaspoon sea salt
4 tablespoons organic ketchup, plus more for brushing
1. Combine onion, carrots, and celery in a food processor and pulse until roughly chopped (do not pur茅e).
Transfer to a large bowl.
2. Preheat oven to 375掳.
Place spinach in food processor and pulse until finely chopped.
Add to onion mixture.
Add remaining ingredients to bowl and mix with your fingers.
Form into a large loaf and transfer to a 9x5-inch loaf pan.
Brush with additional ketchup.
Bake for about 1 hour, until a meat thermometer reads 165掳.
Cool 5 minutes before slicing.Does anyone have a recipe for turkey meatloaf that does not call for eggs?
The egg in meatloaf is a binder that helps hold everything together, so oil will not substitute. ( and you dont' really want the extra fat anyway) I think I'd just omit the egg and expect the meatloaf to crumble...
you can use some bread crumbs and a little bit of water. that'll work just fine.
You CAN subsitute oil with eggs. Just a hint though, with some flavoring.
Wednesday, April 28, 2010
Need a no salt recipe for turkey burgers?
My hubby cannot have any extra salt right now, doctors orders.
We are making turkey burger patties and veggies for supper tonight. How can I season the turkey patties to taste good? We have LOTS of that Mrs Dash seasoning that has no salt in it, plus garlic, dehydrated onion,etc...need a good recipe please!Need a no salt recipe for turkey burgers?
add fresh garlic and onions to your recipe.
you want to forget about the lack of salt,
so add much spices and lemon juice.Need a no salt recipe for turkey burgers?
Take how ever much of the turkey you need. Add: Oninos, finely chopped, parsley, a dash of pepper, celery (as needed). On top of the burgers, put cheese, lettuce, and tomoatoe. Thats how I make them and they are so good!
I like to add, diced onion, finely chopped spinach, mushrooms and low sodium cheese- goat when I can find it. Also a teaspoon of tarragon or rosemary can make it more flavorful. Mrs. Dash goes well with any of the items above.
Try some real onions and red peppers that have been satued in olive oil and add them to the meat, it will mositen it up alot and add great flavor.
You could also buy some jarred roasted red peppers and add them for flovor.
You could also buy low sodium bacon and cook it crisp and crumble it and it to them.
Good luck.
California Turkey Burger
1 pound ground turkey
3 tablespoons Mustard
1/2 cup cilantro, parsley, or basil
1/3 cup unseasoned dry bread crumbs
1 Egg Beaters 99% egg substitute, beaten
Combine turkey, mustard, cilantro, bread crumbs and egg. Firmly shape into 4 patties.
Grill burgers over medium-high heat for 15 minutes or until no longer pink in center. Garnish as desired. Serve on buns with additional mustard.
OR
Turkey Burger With Barbecued Red Onions
1 1/2 pounds ground turkey
freshly ground black pepper to taste
4 sesame hamburger buns, toasted
For the onions:
4 1/2-inch-thick slices red onion
Jack Daniel's Sizzling Smokehouse Blend Grilling Sauce
Topping:
Monterey pepper jack cheese, sliced
Avocado, sliced (optional)
Chipotle mayonnaise:
1/2 cup mayonnaise
1 teaspoon sugar
1 tablespoon pureed chipotle in abodo sauce (from canned chipotles) or to taste
Juice of 1/2 lime
Preheat barbecue to a medium-high heat.
Combine the ground turkey and pepper to taste, tossing gently. Shape into 4 patties about 3/4-inch thick. Coat the patties with a nonstick spray before grilling so they won't stick to the grill grate. Grill for about 5 minutes.
Meanwhile, grill the onions, brushing with the sauce. Grill the onions until soft, about 8 minutes. Turn often, brushing with additional sauce.
Top burgers with cheese after flipping; continue to grill the burgers for about another 4 to 5 minutes (until internal temperature registers 160 degrees).
For the mayonnaise: Blend all of the ingredients together in a small bowl and allow to sit for about 30 minutes before serving.
Serve the burgers with the chipotle mayonnaise, grilled onions and avocado slices (optional)eyeshadow color
We are making turkey burger patties and veggies for supper tonight. How can I season the turkey patties to taste good? We have LOTS of that Mrs Dash seasoning that has no salt in it, plus garlic, dehydrated onion,etc...need a good recipe please!Need a no salt recipe for turkey burgers?
add fresh garlic and onions to your recipe.
you want to forget about the lack of salt,
so add much spices and lemon juice.Need a no salt recipe for turkey burgers?
Take how ever much of the turkey you need. Add: Oninos, finely chopped, parsley, a dash of pepper, celery (as needed). On top of the burgers, put cheese, lettuce, and tomoatoe. Thats how I make them and they are so good!
I like to add, diced onion, finely chopped spinach, mushrooms and low sodium cheese- goat when I can find it. Also a teaspoon of tarragon or rosemary can make it more flavorful. Mrs. Dash goes well with any of the items above.
Try some real onions and red peppers that have been satued in olive oil and add them to the meat, it will mositen it up alot and add great flavor.
You could also buy some jarred roasted red peppers and add them for flovor.
You could also buy low sodium bacon and cook it crisp and crumble it and it to them.
Good luck.
California Turkey Burger
1 pound ground turkey
3 tablespoons Mustard
1/2 cup cilantro, parsley, or basil
1/3 cup unseasoned dry bread crumbs
1 Egg Beaters 99% egg substitute, beaten
Combine turkey, mustard, cilantro, bread crumbs and egg. Firmly shape into 4 patties.
Grill burgers over medium-high heat for 15 minutes or until no longer pink in center. Garnish as desired. Serve on buns with additional mustard.
OR
Turkey Burger With Barbecued Red Onions
1 1/2 pounds ground turkey
freshly ground black pepper to taste
4 sesame hamburger buns, toasted
For the onions:
4 1/2-inch-thick slices red onion
Jack Daniel's Sizzling Smokehouse Blend Grilling Sauce
Topping:
Monterey pepper jack cheese, sliced
Avocado, sliced (optional)
Chipotle mayonnaise:
1/2 cup mayonnaise
1 teaspoon sugar
1 tablespoon pureed chipotle in abodo sauce (from canned chipotles) or to taste
Juice of 1/2 lime
Preheat barbecue to a medium-high heat.
Combine the ground turkey and pepper to taste, tossing gently. Shape into 4 patties about 3/4-inch thick. Coat the patties with a nonstick spray before grilling so they won't stick to the grill grate. Grill for about 5 minutes.
Meanwhile, grill the onions, brushing with the sauce. Grill the onions until soft, about 8 minutes. Turn often, brushing with additional sauce.
Top burgers with cheese after flipping; continue to grill the burgers for about another 4 to 5 minutes (until internal temperature registers 160 degrees).
For the mayonnaise: Blend all of the ingredients together in a small bowl and allow to sit for about 30 minutes before serving.
Serve the burgers with the chipotle mayonnaise, grilled onions and avocado slices (optional)
Healthy chicken or turkey recipe?
Pan-Roasted Turkey Cutlets with Fresh Tarragon
This recipe serves: 4
4 turkey cutlets, about 5 ounces each
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons olive oil
1 tablespoon freshly chopped tarragon
1. Season the turkey cutlets with salt, pepper and tarragon then drizzle with olive oil.
2. Place a saut茅 pan large enough to accommodate all the cutlets over medium-high heat. Add the turkey and lower the heat to medium. Cook until well-browned on one side, about 4 to 5 minutes. Turn the cutlets over and cook 2 to 3 minutes more.
Serving Size: 1 cutlet
Chicken and Vegetables Recipe
4 Servings, about 1 cup each
Margarine 1-1/2 tablespoons
Garlic powder 1 teaspoon
Chicken thighs, boneless, skinless 1 pounds + 4 ounces
Cut green beans, frozen 10-ounce package
Pepper 1/4 teaspoon
1. Melt margarine in heavy skillet. Add garlic and onions; stir until blended. Cook over medium heat, until tender, about 5 minutes. Remove from skillet.
2. Place chicken in the skillet. Cook over medium heat, until chicken is thoroughly done and no longer pink in color, about 12 minutes. Remove chicken from skillet; keep warm.
3. Place frozen green beans, pepper, and cooked onions in same skillet. Cover and cook over medium-low heat until beans are tender, about 5 minutes.
4. Add chicken to vegetable mixture. Continue cooking, stirring occasionally, until heated through, about 3 minutes.Healthy chicken or turkey recipe?
We eat alot of Chicken in our house.Here are some things I do with my Chicken.
I take a couple of Boneless skinless chicken breasts and bake then in the oven to they are very tender.Then I put on a pan of water and put in 2 or 3 chicken bojen cubes and let them dissolve.and then I cut up or shred my chicken and put in between 2 slices of bread.I a put some flour in a cup and ad a bit of water making it into like a think paste and then I start adding it to my Chicken broth and make a gravy.then I pour it over my chicken sandwich and serve it with mash potatoes.
you can also make chicken and noodles the same way just boil your noodle.
you can make homemade chicken soup also add the Big noodles and some liquid chicken broth and boil your chicken in the broth and add your favourite vegetablesHealthy chicken or turkey recipe?
HMMM!
I'LL HAVE TO GET BACK TO YOU
I GOT THE FLU !!
A spicy Mexican/South American dish
Healthy Grilled Chicken And Green Chili Sauce Recipe
4 skinless, boneless chicken breasts
1/4 cup olive oil
juice of 2 limes
1/4 teaspoon oregano
1/2 teaspoon black pepper
1/4 cup water
10 to 12 tomatillos, husks removed and cut in half
1/2 medium onion, quartered
2 cloves garlic, finely chopped
2 serrano or jalape帽o peppers
2 tablespoons cilantro, chopped
1/4 teaspoon salt
Combine the oil, juice from one lime, oregano, and black pepper in a shallow glass baking dish.
Place the chicken breasts in the baking dish and turn to coat each side. Cover the dish and refrigerate overnight.
Put water, tomatillos, and onion into a saucepan.
Bring to a gentle boil and cook uncovered for 10 minutes or until the tomatillos are tender.
In a blender, place the cooked onion, tomatillos, and any remaining water.
Add the garlic, peppers, cilantro, salt, and the remaining lime juice and blend until smooth.
Place the sauce in a bowl and refrigerate.
Place the chicken breasts on a hot grill and cook until done.
Pour the sauce over the hot chicken and serve
This recipe serves: 4
4 turkey cutlets, about 5 ounces each
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons olive oil
1 tablespoon freshly chopped tarragon
1. Season the turkey cutlets with salt, pepper and tarragon then drizzle with olive oil.
2. Place a saut茅 pan large enough to accommodate all the cutlets over medium-high heat. Add the turkey and lower the heat to medium. Cook until well-browned on one side, about 4 to 5 minutes. Turn the cutlets over and cook 2 to 3 minutes more.
Serving Size: 1 cutlet
Chicken and Vegetables Recipe
4 Servings, about 1 cup each
Margarine 1-1/2 tablespoons
Garlic powder 1 teaspoon
Chicken thighs, boneless, skinless 1 pounds + 4 ounces
Cut green beans, frozen 10-ounce package
Pepper 1/4 teaspoon
1. Melt margarine in heavy skillet. Add garlic and onions; stir until blended. Cook over medium heat, until tender, about 5 minutes. Remove from skillet.
2. Place chicken in the skillet. Cook over medium heat, until chicken is thoroughly done and no longer pink in color, about 12 minutes. Remove chicken from skillet; keep warm.
3. Place frozen green beans, pepper, and cooked onions in same skillet. Cover and cook over medium-low heat until beans are tender, about 5 minutes.
4. Add chicken to vegetable mixture. Continue cooking, stirring occasionally, until heated through, about 3 minutes.Healthy chicken or turkey recipe?
We eat alot of Chicken in our house.Here are some things I do with my Chicken.
I take a couple of Boneless skinless chicken breasts and bake then in the oven to they are very tender.Then I put on a pan of water and put in 2 or 3 chicken bojen cubes and let them dissolve.and then I cut up or shred my chicken and put in between 2 slices of bread.I a put some flour in a cup and ad a bit of water making it into like a think paste and then I start adding it to my Chicken broth and make a gravy.then I pour it over my chicken sandwich and serve it with mash potatoes.
you can also make chicken and noodles the same way just boil your noodle.
you can make homemade chicken soup also add the Big noodles and some liquid chicken broth and boil your chicken in the broth and add your favourite vegetablesHealthy chicken or turkey recipe?
HMMM!
I'LL HAVE TO GET BACK TO YOU
I GOT THE FLU !!
A spicy Mexican/South American dish
Healthy Grilled Chicken And Green Chili Sauce Recipe
4 skinless, boneless chicken breasts
1/4 cup olive oil
juice of 2 limes
1/4 teaspoon oregano
1/2 teaspoon black pepper
1/4 cup water
10 to 12 tomatillos, husks removed and cut in half
1/2 medium onion, quartered
2 cloves garlic, finely chopped
2 serrano or jalape帽o peppers
2 tablespoons cilantro, chopped
1/4 teaspoon salt
Combine the oil, juice from one lime, oregano, and black pepper in a shallow glass baking dish.
Place the chicken breasts in the baking dish and turn to coat each side. Cover the dish and refrigerate overnight.
Put water, tomatillos, and onion into a saucepan.
Bring to a gentle boil and cook uncovered for 10 minutes or until the tomatillos are tender.
In a blender, place the cooked onion, tomatillos, and any remaining water.
Add the garlic, peppers, cilantro, salt, and the remaining lime juice and blend until smooth.
Place the sauce in a bowl and refrigerate.
Place the chicken breasts on a hot grill and cook until done.
Pour the sauce over the hot chicken and serve
Anyone have a good Turkey Chili Recipe?
Please nothing extremely spicy.Anyone have a good Turkey Chili Recipe?
This is an easy recipe, jazz it up as you see fit.
1 pound ground turkey
1 medium vidalia onion, diced
1 small can chopped green chiles
1 28 oz can diced tomatoes in juice
1 small can tomatoe paste
1 14 oz can red kidney beans
Chile Powder
Heat skillet on medium heat, add a tablespoon of vegtable oil, and add onions. Saute for about two minutes, then add turkey. Add 1/2 tablespoon of chile powder. Stir and break meant apart constantly until browned.
In a deep pot, add ground turkey, onions, and canned ingredients. Stir well until combined and heat on medium low heat for at least 45 minutes, two hours if possible. Add more chile powder to taste, feel free to add tobasco sauce or other seasomings, as well. Hope you enjoy!Anyone have a good Turkey Chili Recipe?
Go to McCormic.com
I adapted this from a chicken recipe. You need about 1/4 kg minced turkey, an onion, a clove of garlic, chilli as you like it (so to make it less hot maybe one large red one with the seeds removed), 1 tsp chilli powder, 1 tsp cumin, 4 squares dark chocolate, 1tbls basalmic vinegar, 1 can chopped tomatoes, 1 can red kidney beans and fresh coriander. Fry the onion, garlic and chilli in olive oil til soft, add turkey and brown, add everything else apart from beans and coriander and let simmer for a long time (about an hour) add beans and cook for another 10 mins or so and serve with the coriander. Enjoy!
2 lbs ground turkey
cup chopped green onions
2 chopped tomatoes
4 garlic cloves
1 can black beans
1 can kidney beans
1 tbl oregano
1 tbl salt
1 tbl black pepper
1 tbl cumin
4 tbl ground chili
Brown turkey.
Add garlic and onions.
Add tomatoes.
Add all spices.
Add 1 cup of water.
Let simmer for 1 hour.
Add beans and simmer another 15 minutes.
Top with sharp cheddar cheese.
My mom and I make this around winter time. We use about a pound of ground Turkey, whole diced tomatoes, tomato paste, kidney beans, green peppers, onions, cheese, celery and sometimes chives. Not too spicy if you add some crackers or tostioes chips before you eat.
This is an easy recipe, jazz it up as you see fit.
1 pound ground turkey
1 medium vidalia onion, diced
1 small can chopped green chiles
1 28 oz can diced tomatoes in juice
1 small can tomatoe paste
1 14 oz can red kidney beans
Chile Powder
Heat skillet on medium heat, add a tablespoon of vegtable oil, and add onions. Saute for about two minutes, then add turkey. Add 1/2 tablespoon of chile powder. Stir and break meant apart constantly until browned.
In a deep pot, add ground turkey, onions, and canned ingredients. Stir well until combined and heat on medium low heat for at least 45 minutes, two hours if possible. Add more chile powder to taste, feel free to add tobasco sauce or other seasomings, as well. Hope you enjoy!Anyone have a good Turkey Chili Recipe?
Go to McCormic.com
I adapted this from a chicken recipe. You need about 1/4 kg minced turkey, an onion, a clove of garlic, chilli as you like it (so to make it less hot maybe one large red one with the seeds removed), 1 tsp chilli powder, 1 tsp cumin, 4 squares dark chocolate, 1tbls basalmic vinegar, 1 can chopped tomatoes, 1 can red kidney beans and fresh coriander. Fry the onion, garlic and chilli in olive oil til soft, add turkey and brown, add everything else apart from beans and coriander and let simmer for a long time (about an hour) add beans and cook for another 10 mins or so and serve with the coriander. Enjoy!
2 lbs ground turkey
cup chopped green onions
2 chopped tomatoes
4 garlic cloves
1 can black beans
1 can kidney beans
1 tbl oregano
1 tbl salt
1 tbl black pepper
1 tbl cumin
4 tbl ground chili
Brown turkey.
Add garlic and onions.
Add tomatoes.
Add all spices.
Add 1 cup of water.
Let simmer for 1 hour.
Add beans and simmer another 15 minutes.
Top with sharp cheddar cheese.
My mom and I make this around winter time. We use about a pound of ground Turkey, whole diced tomatoes, tomato paste, kidney beans, green peppers, onions, cheese, celery and sometimes chives. Not too spicy if you add some crackers or tostioes chips before you eat.
What is a good thanksgiving turkey recipe?
here is how i do mine,,, i put some celery, onion, sage, various seasonings (whatever you like, pepper, poultry seasoning etc) in its large cavity,rub the outside with some vegetable oil, then i place it in one of those renyolds(sp)browning bags, and pour about half of cup of white wine over it,,,,,seal it up, cook the amount of hours it says on the bag instructions, plus add a half hour, it comes out tasty and not dry,,, let it sit out for half an hour,,, before you carve, only problem is sometimes its so tender, the legs fall off, i have to stick them back on when i platter it! you can also do the same thing minus the bag, just cover with aluminum foil after it brownsWhat is a good thanksgiving turkey recipe?
ONe where you order it off the menu...
seriously, when you want turkey advice go to the experts:
http://www.butterball.com/en/index.jspWhat is a good thanksgiving turkey recipe?
Maple-Brined Turkey
Ingredients:
24 C water
1 1/2 C maple-flavored syrup
1 C coarse salt
3/4 C packed brown sugar
1-10lb turkey
cooking oil
Instructions:
In a stockpot large enough to hold turkey combine water, syrup, salt and brown sugar; stir to dissolve salt and sugar.
Rinse turkey.
Carefully add turkey to brine.
Cover and marinate in the refrigerator for 12-24 hours.
Remove turkey from brine; discard brine.
Rinse turkey and pat dry with paper towels.
Place turkey breast up on a rack in a roasting pan.
Brush with oil.
Cover turkey loosely with foil.
Roast in a 325 oven for 2 3/4 to 3 hours, removeing foil after first 2 1/4 hours.
When done, cover turkey and let stand at room temp for 20 minutes before carving.
Go to recipezaar.com and you will find some great recipes! Trust me, this a website worth checking out!
The best thanksgiving turkey recipe is the one that comes with the turkey! Last year my husband and I followed the directions on the back of the little label that came on the turkey, and it turned out to be the best turkey we had ever had!!
This is an excellent recipe:
http://www.gourmet-food-revolution.com/h鈥?/a>
Happy Holidays!
ONe where you order it off the menu...
seriously, when you want turkey advice go to the experts:
http://www.butterball.com/en/index.jspWhat is a good thanksgiving turkey recipe?
Maple-Brined Turkey
Ingredients:
24 C water
1 1/2 C maple-flavored syrup
1 C coarse salt
3/4 C packed brown sugar
1-10lb turkey
cooking oil
Instructions:
In a stockpot large enough to hold turkey combine water, syrup, salt and brown sugar; stir to dissolve salt and sugar.
Rinse turkey.
Carefully add turkey to brine.
Cover and marinate in the refrigerator for 12-24 hours.
Remove turkey from brine; discard brine.
Rinse turkey and pat dry with paper towels.
Place turkey breast up on a rack in a roasting pan.
Brush with oil.
Cover turkey loosely with foil.
Roast in a 325 oven for 2 3/4 to 3 hours, removeing foil after first 2 1/4 hours.
When done, cover turkey and let stand at room temp for 20 minutes before carving.
Go to recipezaar.com and you will find some great recipes! Trust me, this a website worth checking out!
The best thanksgiving turkey recipe is the one that comes with the turkey! Last year my husband and I followed the directions on the back of the little label that came on the turkey, and it turned out to be the best turkey we had ever had!!
This is an excellent recipe:
http://www.gourmet-food-revolution.com/h鈥?/a>
Happy Holidays!
Whats a good recipe for Turkey Breast Tenderloins?
I have this in my freezer and just wondering how should I make it? What with? Any suggestions would help. Thanks!Whats a good recipe for Turkey Breast Tenderloins?
Turkey Pot Pie!!!!
Use 1 cup of milk, 2 cans cream of potato soup, bag of frozen mixed veggies and diced turkey. Heat all, put HALF into a 9 in pie crust (I just use the refrigerated one) and cover with crust. Bake at 350 for 30 minutes or until golden brown.
I say half, so you could make two or store the other half in the freezer until next time. I usually add potatos to mine, but take out the half first, since potatos don't do well in the freezer.Whats a good recipe for Turkey Breast Tenderloins?
FETTUCCINE WITH PEPPER SAUCE
Colorful peppers brighten the easy soup-based sauce.
Nonstick spray coating
1 1/2 c. broccoli flowerets or 1 med. pears, cored %26amp; chopped
1 med. red, green or yellow sweet pepper, cut into 3/4'; squares
1 med. onion, chopped (1/2 c.)
1 tbsp. cooking oil
12 oz. skinless, boneless chicken breast halves or turkey breast tenderloin steaks, cut into strips
1 (10 3/4 oz.) can reduced-sodium or regular condensed cream soup (chicken, celery or broccoli)
1/2 c. water
1 tsp. dried basil, crushed
1/2 c. shredded low-fat cheese (Cheddar or Swiss) (2 oz.)
8 oz. fettucini or other noodle
Spinach, carrot or whole wheat, cooked, drained %26amp; kept warm
Spray a cold large skillet with nonstick coating. Preheat skillet over medium heat. Stir-fry broccoli or pear, sweet pepper and onion for 3-4 minutes; remove from skillet. Add oil to skillet. Add poultry; stir-fry 3-4 minutes or until no longer pink.
Add condensed soup, water and basil to skillet; mix thoroughly. Stir in sweet pepper mixture. Bring to boiling; reduce heat. Add cheese; cook and stir until cheese is almost melted. Serve over hot cooked pasta.
INGREDIENTS
455 g turkey tenderloins
45 ml soy sauce
15 ml Dijon-style prepared mustard
2 g dried rosemary, crushed
DIRECTIONS
Place the turkey tenderloins in a sealable plastic bag and set aside.
In a small bowl combine the soy sauce, mustard and rosemary. Pour over turkey, seal bag and shake to coat. Marinate in the refrigerator for 1 to 4 hours shaking once or twice.
Preheat oven on the broiler setting. Remove the turkey from the marinade and place on the rack in the broiler pan. Broil 4 inches from the heat, turning once, for 20 to 22 minutes or until meat is cooked through and when pierced with a fork the juices run clear
Take the tenderloins and pound them out flat. Next, take some Dijon mustard and spread lightly over tenderloins. Next, take a slice of ham and place one slice on each tenderloin. Next, some finely chopped dill. Roll each tenderloin. Roll each in egg and then bread crumbs; place on a greased cookie sheet and bake at 325 for approximately 2 hours or until tender.
Turkey Pot Pie!!!!
Use 1 cup of milk, 2 cans cream of potato soup, bag of frozen mixed veggies and diced turkey. Heat all, put HALF into a 9 in pie crust (I just use the refrigerated one) and cover with crust. Bake at 350 for 30 minutes or until golden brown.
I say half, so you could make two or store the other half in the freezer until next time. I usually add potatos to mine, but take out the half first, since potatos don't do well in the freezer.Whats a good recipe for Turkey Breast Tenderloins?
FETTUCCINE WITH PEPPER SAUCE
Colorful peppers brighten the easy soup-based sauce.
Nonstick spray coating
1 1/2 c. broccoli flowerets or 1 med. pears, cored %26amp; chopped
1 med. red, green or yellow sweet pepper, cut into 3/4'; squares
1 med. onion, chopped (1/2 c.)
1 tbsp. cooking oil
12 oz. skinless, boneless chicken breast halves or turkey breast tenderloin steaks, cut into strips
1 (10 3/4 oz.) can reduced-sodium or regular condensed cream soup (chicken, celery or broccoli)
1/2 c. water
1 tsp. dried basil, crushed
1/2 c. shredded low-fat cheese (Cheddar or Swiss) (2 oz.)
8 oz. fettucini or other noodle
Spinach, carrot or whole wheat, cooked, drained %26amp; kept warm
Spray a cold large skillet with nonstick coating. Preheat skillet over medium heat. Stir-fry broccoli or pear, sweet pepper and onion for 3-4 minutes; remove from skillet. Add oil to skillet. Add poultry; stir-fry 3-4 minutes or until no longer pink.
Add condensed soup, water and basil to skillet; mix thoroughly. Stir in sweet pepper mixture. Bring to boiling; reduce heat. Add cheese; cook and stir until cheese is almost melted. Serve over hot cooked pasta.
INGREDIENTS
455 g turkey tenderloins
45 ml soy sauce
15 ml Dijon-style prepared mustard
2 g dried rosemary, crushed
DIRECTIONS
Place the turkey tenderloins in a sealable plastic bag and set aside.
In a small bowl combine the soy sauce, mustard and rosemary. Pour over turkey, seal bag and shake to coat. Marinate in the refrigerator for 1 to 4 hours shaking once or twice.
Preheat oven on the broiler setting. Remove the turkey from the marinade and place on the rack in the broiler pan. Broil 4 inches from the heat, turning once, for 20 to 22 minutes or until meat is cooked through and when pierced with a fork the juices run clear
Take the tenderloins and pound them out flat. Next, take some Dijon mustard and spread lightly over tenderloins. Next, take a slice of ham and place one slice on each tenderloin. Next, some finely chopped dill. Roll each tenderloin. Roll each in egg and then bread crumbs; place on a greased cookie sheet and bake at 325 for approximately 2 hours or until tender.
Does any one know how to make a good moist turkey ;need recipe?
I use to fuss over making the perfect turkey for years. The answer is simple. Reynolds turkey oven bags. These bags not only make your turkey dripping with juice but it cook the turkey in much less time. It is the best turkey invention ever. Makes life on Thanksgiving easy. You always know the turkey will turn out perfect. Stuffing turns out excelent as wellDoes any one know how to make a good moist turkey ;need recipe?
Turkey with Cranberries recipe
ingredients
680 g large turkey drumstick
1 tbls (15 g) 1/2 oz butter
15 g pack fresh coriander, finely chopped
1/2 lemon, zest and juice
305 g jar cranberry sauce
method
1. Preheat the oven to 180掳C (350掳F) Gas Mark 4..
2. Lay the turkey leg in foil, dot with butter and scatter over half the coriander.
3. Squeeze over the lemon juice and sprinkle over the zest.
4. Wrap up securely and bake in the oven for 1 hour 20 minutes.
5. Take the turkey leg from the oven, unwrap it and allow it to cool before removing the flesh from the bone and cutting it into cubes.
6. Mix the cranberry sauce with the cubes of turkey and serve on a bed of mixed lettuce leaves, sprinkled with the remaining coriander.Does any one know how to make a good moist turkey ;need recipe?
Usually have lots of fun with guests until late into the evening, so I put my turkey in the oven before we go to bed!
stuff it and add strips of bacon over the top. Then I cover it with foil and put in the oven at midnight at 275掳. It bastes itself and is ready to serve, moist and tender every time! I serve dinner the next day around 3, and I've never had anything but the best compliments. 35 years I've done it this way. You just add a little flour to the drippings and you have dynamite gravy too. The turkey is the most tender you'll ever have. Enjoy!
Check Martha Stewart. She has a good recipe.
Use the Turkey Size oven bags. Pull the timer out of the bird and use the guide on the bag. Don鈥檛 overcook! Follow instructions on the oven bag box! You can't go wrong and it cooks more quickly than the traditional way.
Start with a thawed turkey. Remove the giblet bag from the cavity. Check both cavities! Rinse the bird inside and out. Check the big cavity to see if the kidneys are still in there and stuck near the backbone. Pull them out and discard. Pat the bird dry with paper towels. Slather the skin with butter.
Sprinkle the cavity very liberally with Poultry Seasoning, Ground Sage, Salt and Pepper and a little Old Bay Seasoning.
I make the stuffing/dressing separately - so
Put 2 carrots, 2 celery sticks with the green tops, a half apple and a half onion in the cavity. Add a handful of parsley. Add a pat of butter.
Pour a can of vegetable broth (or turkey broth or chicken broth) in the cavity and inside the bag (once the turkey is in the bag).
Add the neck from the giblet packet to the cooking bag and put a few more pieces of carrot, celery, onion and apple around inside the bag. Chop and fry the rest of the giblets and use them in your stuffing/dressing or feed them to the dog/cat.
Seal up the bag and cook according to the guide on the bag. Cut the bag open at the last 30-minutes and slather the bird with more butter and let the skin crisp up. Check for doneness with a regular kitchen thermometer.
Note: sometime the bird will give off a lot of juices, if so, just carefully open the bag and remove some of the juices. Save them for the step below. Reseal the bag and continue cooking.
When bird is done, remove it from the bag put it on your serving tray and let it sit for about 15 - 20 minutes covered with foil and a few clean dishtowels before carving. Remove and discard the vegetables in the cavity.
When you cut the bag open, put a couple of cans of vegetable broth (or turkey broth or chicken broth) on the stove and simmer. Add the juices from the bag. Discard the vegetables and the neck bone. Skim the fat, adjust seasoning with salt, pepper and poultry seasoning, bring to a boil, then thicken with cornstarch and you have the perfect gravy.
Save the carcass, any leftover meat, any leftover gravy and make soup the next day using this recipe:
Turkey Soup
2 quarts vegetable stock
1 turkey carcass
1 (10-ounce) box frozen mixed vegetables
1/2 cup rice
2 cups cooked turkey, cubed
1 teaspoon Old Bay seasoning
2 teaspoons dried thyme
Salt and pepper, to taste
Combine the vegetable stock and the turkey carcass in a large soup pot over low heat and bring to a simmer. Cover and simmer for 1 hour.
Add the remaining ingredients to the stock. Cover and simmer for an additional 20 minutes.
Simple, brine and roast. Brining the turkey in a solution of water to cover, cup+ of salt, 1/2 cup sugar for 2 hours , imparts flavor and moisture into the bird. Roast, using a high heat first then low heat method, first breast side down, then wing side up, other wing up, finally breast side up. About 45 min for the 1st 3 but that depends on the size of the bird. See the website listed below. Cook the dressing on the side, do not stuff the bird.
Yes, I do! In an Oven Bag.
I won't cook a Turkey any other way!!!
It takes less time, comes out moist and juicy; and delicious!
Herb Roasted Holiday Turkey
1 Reynolds Oven Bag, Turkey Size
1 tablespoon flour
2 stalks celery, sliced
1 medium onion, sliced
12 to 24 pound turkey, thawed
Vegetable oil
1 tablespoon dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon seasoned salt
PREHEAT oven to 350掳F.
SHAKE flour in Reynolds Oven Bag; place in large roasting pan at least 2 inches deep. Spray inside of bag with nonstick spray to reduce sticking, if desired.
ADD vegetables to oven bag. Remove neck and giblets from turkey. Rinse turkey; pat dry. Brush turkey with oil. Combine sage, thyme, rosemary and seasoned salt. Sprinkle and rub herb mixture over turkey, turning to coat evenly.
PLACE turkey in oven bag on top of vegetables.
CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top. Insert meat thermometer through slit in bag into thickest part of inner thigh. Tuck ends of bag in pan.
BAKE 2 to 2 1/2 hours for a 12 to 16 lb. turkey, 2 1/2 to 3 hours for a 16 to 20 lb. turkey, and 3 to 3 1/2 hours for a 20 to 24 lb. turkey, or until meat thermometer reads 180掳F. For easy slicing, let stand in oven bag 15 minutes before opening.
REYNOLDS KITCHENS TIPS:
- For stuffed turkey: Lightly stuff turkey with your favorite stuffing recipe before brushing with oil. Add 1/2 hour to bake time.
- If turkey sticks to oven bag, gently loosen bag from turkey before opening bag.
- Estimate 1 pound per person for generous servings with leftovers.
Nutrition per 3 oz. serving of cooked turkey.
Number of Servings: 15-30
Nutrition Information:
(Per Serving) calories 138
grams fat 3
% calories from fat 21
milligrams cholesterol 83
milligrams sodium 76
grams carbohydrates 1
grams fiber 0
grams protein 25
http://www.alcoa.com/reynoldskitchens/en鈥?/a>
i did this last yr and my turkey was very moist. I took an orange and poked holes in it with a knife, then microwaved it for a minute then stuffed it into the turkey, and cooked the turkey as usual. As the turkey cooks in the oven, the orange is moistening the inside meat of the turkey. I got that tip from ';the naked chef';. Just be careful taking the orange out of the microwave, its really hot! I dont know if you stuff your turkey, I didnt.
I've been making Thanksgiving turkeys with this recipe for years. Always turns out great. -----
10-12 pound whole turkey
1/2 cup butter, cubed
2 apples, cored and wedged
1 onion, wedged
1 TBS garlic powder
Salt and Pepper
2/3 of a bottle of champagne
1 oven bag large enough for turkey
1 roasting pan large enough for turkey
1 meat thermometer, optional
Preheat oven to 350. Move oven racks down far enough so turkey will fit inside the oven.
Rinse turkey, pat dry with paper towels. Be sure to remove the neck giblets. Gently loosen turkey breast skin, and insert pieces of butter between the skin and breast. We shove them wherever we can fit them under the skin. Place apple and onion wedges inside the turkey's cavity. Sprinkle outside of turkey with garlic powder, salt and pepper. Place turkey breast side down in a roasting bag and put bag into your roasting pan. Pour champagne into the bag - make sure you hold opening up so it doesn't pour back out of the bag. Drink rest of champagne yourself, I always make mimosas with it. :) Close bag and tie with its twist tie.
Bake turkey 3 to 3 1/2 hours at 350. It's a good idea to have a meat thermometer and check periodically -- the turkey is done when thigh temp is 180 degrees. One year, using a different oven, the turkey was done in less than 3 hours.
About 1/2 hour before turkey is done, take turkey out of oven. Cut open the bag - be careful of the steam coming out - and tear open enough so that most of turkey is exposed. Return to oven to let the turkey brown and continue cooking 1/2 hour.
Remove turkey from oven. Remove from the oven bag and let stand for about 15 minutes before carving.
What I normally do is put butter under the skin of the breast put a little water in the bottom of the pan with some oil. I prefer to not cook the stuffing in the turkey, I feel that it draws to much moistness out of bird and makes the stuffing all soggy. Cook it covered for the first hours, depending on how big you bird is, leave in be for the first hour of cooking then every hour after baste, then take the cover off the last half hour to brown. what I use to make it brown is paprika
Turkey is easy. The main thing you do differently is to use a piece of cheesecloth to protect the breast from drying. Soak the cheesecloth in shortening or olive oil and cover the breast. Then be sure to baste every 30 minutes. Lift the cheesecloth while basting so it doesn't stick to the meat.
Other than that, cook at about 325 degrees and 14 miutes per pound for unstuffed, 22 minutes per pound stuffed. Remove the cheesecloth for the last 45 minutes so the breast can brown.
You might want to search the new Yahoo! Foods (http://food.yahoo.com). There are some very neat recipes in there, my favourite being Martha's.
I put the turkey in a roasting pan with a lid or make a lid with aluminum foil....
Clean your bird..throw away all parts inside..as those parts have growth hormones in them......stuff the turkey with onions and bell pepper, salt , pepper, and garlic (powder) and sage... then rub it down with olive oil and salt and pepper and use sage ....no prepared dressing (that's in another casserole dish).
I then pour 2 cans (1 quart )of chicken broth in the bottom of the pan..it's self basting....
I put the turkey on for 5 or 6 hours at 350* according to how big it is (24 pounds) and I work on the others dishes to accompany my bird...
I check on the liquid....and when its done..I take the top or lid off and let it brown for 20 minutes
My turkeys fall apart.....but so what...our family always cuts them up before they reach the table anyway. It's easier for everyone
Use the cooking bag and follow the directions on the box. I struggled for years to get a turkey ';just right'; - moist, but browned, basting with butter ---- ugh.
The bags are great. No muss, no fuss and a moist turkey with the skin being browned. I wouldn't put the dressing in the turkey though. Possible problems with samonella.
Have a great turkey day!!
Turkey with Cranberries recipe
ingredients
680 g large turkey drumstick
1 tbls (15 g) 1/2 oz butter
15 g pack fresh coriander, finely chopped
1/2 lemon, zest and juice
305 g jar cranberry sauce
method
1. Preheat the oven to 180掳C (350掳F) Gas Mark 4..
2. Lay the turkey leg in foil, dot with butter and scatter over half the coriander.
3. Squeeze over the lemon juice and sprinkle over the zest.
4. Wrap up securely and bake in the oven for 1 hour 20 minutes.
5. Take the turkey leg from the oven, unwrap it and allow it to cool before removing the flesh from the bone and cutting it into cubes.
6. Mix the cranberry sauce with the cubes of turkey and serve on a bed of mixed lettuce leaves, sprinkled with the remaining coriander.Does any one know how to make a good moist turkey ;need recipe?
Usually have lots of fun with guests until late into the evening, so I put my turkey in the oven before we go to bed!
stuff it and add strips of bacon over the top. Then I cover it with foil and put in the oven at midnight at 275掳. It bastes itself and is ready to serve, moist and tender every time! I serve dinner the next day around 3, and I've never had anything but the best compliments. 35 years I've done it this way. You just add a little flour to the drippings and you have dynamite gravy too. The turkey is the most tender you'll ever have. Enjoy!
Check Martha Stewart. She has a good recipe.
Use the Turkey Size oven bags. Pull the timer out of the bird and use the guide on the bag. Don鈥檛 overcook! Follow instructions on the oven bag box! You can't go wrong and it cooks more quickly than the traditional way.
Start with a thawed turkey. Remove the giblet bag from the cavity. Check both cavities! Rinse the bird inside and out. Check the big cavity to see if the kidneys are still in there and stuck near the backbone. Pull them out and discard. Pat the bird dry with paper towels. Slather the skin with butter.
Sprinkle the cavity very liberally with Poultry Seasoning, Ground Sage, Salt and Pepper and a little Old Bay Seasoning.
I make the stuffing/dressing separately - so
Put 2 carrots, 2 celery sticks with the green tops, a half apple and a half onion in the cavity. Add a handful of parsley. Add a pat of butter.
Pour a can of vegetable broth (or turkey broth or chicken broth) in the cavity and inside the bag (once the turkey is in the bag).
Add the neck from the giblet packet to the cooking bag and put a few more pieces of carrot, celery, onion and apple around inside the bag. Chop and fry the rest of the giblets and use them in your stuffing/dressing or feed them to the dog/cat.
Seal up the bag and cook according to the guide on the bag. Cut the bag open at the last 30-minutes and slather the bird with more butter and let the skin crisp up. Check for doneness with a regular kitchen thermometer.
Note: sometime the bird will give off a lot of juices, if so, just carefully open the bag and remove some of the juices. Save them for the step below. Reseal the bag and continue cooking.
When bird is done, remove it from the bag put it on your serving tray and let it sit for about 15 - 20 minutes covered with foil and a few clean dishtowels before carving. Remove and discard the vegetables in the cavity.
When you cut the bag open, put a couple of cans of vegetable broth (or turkey broth or chicken broth) on the stove and simmer. Add the juices from the bag. Discard the vegetables and the neck bone. Skim the fat, adjust seasoning with salt, pepper and poultry seasoning, bring to a boil, then thicken with cornstarch and you have the perfect gravy.
Save the carcass, any leftover meat, any leftover gravy and make soup the next day using this recipe:
Turkey Soup
2 quarts vegetable stock
1 turkey carcass
1 (10-ounce) box frozen mixed vegetables
1/2 cup rice
2 cups cooked turkey, cubed
1 teaspoon Old Bay seasoning
2 teaspoons dried thyme
Salt and pepper, to taste
Combine the vegetable stock and the turkey carcass in a large soup pot over low heat and bring to a simmer. Cover and simmer for 1 hour.
Add the remaining ingredients to the stock. Cover and simmer for an additional 20 minutes.
Simple, brine and roast. Brining the turkey in a solution of water to cover, cup+ of salt, 1/2 cup sugar for 2 hours , imparts flavor and moisture into the bird. Roast, using a high heat first then low heat method, first breast side down, then wing side up, other wing up, finally breast side up. About 45 min for the 1st 3 but that depends on the size of the bird. See the website listed below. Cook the dressing on the side, do not stuff the bird.
Yes, I do! In an Oven Bag.
I won't cook a Turkey any other way!!!
It takes less time, comes out moist and juicy; and delicious!
Herb Roasted Holiday Turkey
1 Reynolds Oven Bag, Turkey Size
1 tablespoon flour
2 stalks celery, sliced
1 medium onion, sliced
12 to 24 pound turkey, thawed
Vegetable oil
1 tablespoon dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon seasoned salt
PREHEAT oven to 350掳F.
SHAKE flour in Reynolds Oven Bag; place in large roasting pan at least 2 inches deep. Spray inside of bag with nonstick spray to reduce sticking, if desired.
ADD vegetables to oven bag. Remove neck and giblets from turkey. Rinse turkey; pat dry. Brush turkey with oil. Combine sage, thyme, rosemary and seasoned salt. Sprinkle and rub herb mixture over turkey, turning to coat evenly.
PLACE turkey in oven bag on top of vegetables.
CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top. Insert meat thermometer through slit in bag into thickest part of inner thigh. Tuck ends of bag in pan.
BAKE 2 to 2 1/2 hours for a 12 to 16 lb. turkey, 2 1/2 to 3 hours for a 16 to 20 lb. turkey, and 3 to 3 1/2 hours for a 20 to 24 lb. turkey, or until meat thermometer reads 180掳F. For easy slicing, let stand in oven bag 15 minutes before opening.
REYNOLDS KITCHENS TIPS:
- For stuffed turkey: Lightly stuff turkey with your favorite stuffing recipe before brushing with oil. Add 1/2 hour to bake time.
- If turkey sticks to oven bag, gently loosen bag from turkey before opening bag.
- Estimate 1 pound per person for generous servings with leftovers.
Nutrition per 3 oz. serving of cooked turkey.
Number of Servings: 15-30
Nutrition Information:
(Per Serving) calories 138
grams fat 3
% calories from fat 21
milligrams cholesterol 83
milligrams sodium 76
grams carbohydrates 1
grams fiber 0
grams protein 25
http://www.alcoa.com/reynoldskitchens/en鈥?/a>
i did this last yr and my turkey was very moist. I took an orange and poked holes in it with a knife, then microwaved it for a minute then stuffed it into the turkey, and cooked the turkey as usual. As the turkey cooks in the oven, the orange is moistening the inside meat of the turkey. I got that tip from ';the naked chef';. Just be careful taking the orange out of the microwave, its really hot! I dont know if you stuff your turkey, I didnt.
I've been making Thanksgiving turkeys with this recipe for years. Always turns out great. -----
10-12 pound whole turkey
1/2 cup butter, cubed
2 apples, cored and wedged
1 onion, wedged
1 TBS garlic powder
Salt and Pepper
2/3 of a bottle of champagne
1 oven bag large enough for turkey
1 roasting pan large enough for turkey
1 meat thermometer, optional
Preheat oven to 350. Move oven racks down far enough so turkey will fit inside the oven.
Rinse turkey, pat dry with paper towels. Be sure to remove the neck giblets. Gently loosen turkey breast skin, and insert pieces of butter between the skin and breast. We shove them wherever we can fit them under the skin. Place apple and onion wedges inside the turkey's cavity. Sprinkle outside of turkey with garlic powder, salt and pepper. Place turkey breast side down in a roasting bag and put bag into your roasting pan. Pour champagne into the bag - make sure you hold opening up so it doesn't pour back out of the bag. Drink rest of champagne yourself, I always make mimosas with it. :) Close bag and tie with its twist tie.
Bake turkey 3 to 3 1/2 hours at 350. It's a good idea to have a meat thermometer and check periodically -- the turkey is done when thigh temp is 180 degrees. One year, using a different oven, the turkey was done in less than 3 hours.
About 1/2 hour before turkey is done, take turkey out of oven. Cut open the bag - be careful of the steam coming out - and tear open enough so that most of turkey is exposed. Return to oven to let the turkey brown and continue cooking 1/2 hour.
Remove turkey from oven. Remove from the oven bag and let stand for about 15 minutes before carving.
What I normally do is put butter under the skin of the breast put a little water in the bottom of the pan with some oil. I prefer to not cook the stuffing in the turkey, I feel that it draws to much moistness out of bird and makes the stuffing all soggy. Cook it covered for the first hours, depending on how big you bird is, leave in be for the first hour of cooking then every hour after baste, then take the cover off the last half hour to brown. what I use to make it brown is paprika
Turkey is easy. The main thing you do differently is to use a piece of cheesecloth to protect the breast from drying. Soak the cheesecloth in shortening or olive oil and cover the breast. Then be sure to baste every 30 minutes. Lift the cheesecloth while basting so it doesn't stick to the meat.
Other than that, cook at about 325 degrees and 14 miutes per pound for unstuffed, 22 minutes per pound stuffed. Remove the cheesecloth for the last 45 minutes so the breast can brown.
You might want to search the new Yahoo! Foods (http://food.yahoo.com). There are some very neat recipes in there, my favourite being Martha's.
I put the turkey in a roasting pan with a lid or make a lid with aluminum foil....
Clean your bird..throw away all parts inside..as those parts have growth hormones in them......stuff the turkey with onions and bell pepper, salt , pepper, and garlic (powder) and sage... then rub it down with olive oil and salt and pepper and use sage ....no prepared dressing (that's in another casserole dish).
I then pour 2 cans (1 quart )of chicken broth in the bottom of the pan..it's self basting....
I put the turkey on for 5 or 6 hours at 350* according to how big it is (24 pounds) and I work on the others dishes to accompany my bird...
I check on the liquid....and when its done..I take the top or lid off and let it brown for 20 minutes
My turkeys fall apart.....but so what...our family always cuts them up before they reach the table anyway. It's easier for everyone
Use the cooking bag and follow the directions on the box. I struggled for years to get a turkey ';just right'; - moist, but browned, basting with butter ---- ugh.
The bags are great. No muss, no fuss and a moist turkey with the skin being browned. I wouldn't put the dressing in the turkey though. Possible problems with samonella.
Have a great turkey day!!
Any leftover turkey recipe suggestions?
Here's a recipe for turkey soup:
Roast turkey carcass
2 quarts water
2 teaspoons salt
1/2 a teaspoon pepper
2 celery stalks, including leaves, diced
1 medium onion, peeled and sliced
Parsley sprigs
1 bay leaf
Scrape any stuffing from turkey bones. Put carcass in soup kettle and add remaining ingredients.Bring to a boil over high heat, then reduce heat to low, cover pan, and simmer for 2 hours. Strain liquid into a large saucepan. Pick off any meat from bones and add to the soup. If desired, add 1/4 cup rice or 1/2 cup elbow macaroni or noodles to the strained soup while hot. Simmer, covered, for about 15 minutes, then adjust seasonings and serve.Any leftover turkey recipe suggestions?
turkey tetrazzini. you should be able to find a recipe for this online, i love this as a ';makeover'; food.Any leftover turkey recipe suggestions?
I think the turkey salad is the best answer, but also consider hot open faced turkey sandwich (on natural wheat grain bread).
turkey and mushroom pie
battered turkey with sweet and sour sauce
turkey curry
turkey stir fry
turkey supreme
loadsa stuff use your imagination and if you uncover something thats really yummy, let me know please x x
Turkey Salad (like chicken salad)
or a Waldorf Turkey salad (with apples and walnuts)
turkey vegetable soup or turkey salad or turkey sandwiches with lettuce, tomato,etc.
Chop up your turkey into bite sized pieces. Put into a large bowl and add 1 med. onion diced, 4 stalks of celery cut into bite sized pieces, 2 cans cr. of chicken soup and one bag of chow mein noodles. Bake at 350 degrees for 30 - 45 minutes. Good comfort food!
Turkey sandwiches. Turkey, mayo, cranberry sauce, and bread. mmmmmmmmmmmmeyeshadow color
Roast turkey carcass
2 quarts water
2 teaspoons salt
1/2 a teaspoon pepper
2 celery stalks, including leaves, diced
1 medium onion, peeled and sliced
Parsley sprigs
1 bay leaf
Scrape any stuffing from turkey bones. Put carcass in soup kettle and add remaining ingredients.Bring to a boil over high heat, then reduce heat to low, cover pan, and simmer for 2 hours. Strain liquid into a large saucepan. Pick off any meat from bones and add to the soup. If desired, add 1/4 cup rice or 1/2 cup elbow macaroni or noodles to the strained soup while hot. Simmer, covered, for about 15 minutes, then adjust seasonings and serve.Any leftover turkey recipe suggestions?
turkey tetrazzini. you should be able to find a recipe for this online, i love this as a ';makeover'; food.Any leftover turkey recipe suggestions?
I think the turkey salad is the best answer, but also consider hot open faced turkey sandwich (on natural wheat grain bread).
turkey and mushroom pie
battered turkey with sweet and sour sauce
turkey curry
turkey stir fry
turkey supreme
loadsa stuff use your imagination and if you uncover something thats really yummy, let me know please x x
Turkey Salad (like chicken salad)
or a Waldorf Turkey salad (with apples and walnuts)
turkey vegetable soup or turkey salad or turkey sandwiches with lettuce, tomato,etc.
Chop up your turkey into bite sized pieces. Put into a large bowl and add 1 med. onion diced, 4 stalks of celery cut into bite sized pieces, 2 cans cr. of chicken soup and one bag of chow mein noodles. Bake at 350 degrees for 30 - 45 minutes. Good comfort food!
Turkey sandwiches. Turkey, mayo, cranberry sauce, and bread. mmmmmmmmmmmm
Perfect turkey recipe?? i want a good turkey!?
I need a good recipe for thanksgiving. We will be marinading/ brining the bird, then injecting it, and putting on a rub before deep-frying. PLease give me recipes that have all of these!! Do not even respond if it does not include a marinade/brine, injection, rub, and will be deep fried. Thanks!Perfect turkey recipe?? i want a good turkey!?
TomKattt's Poultry Brine
INGREDIENTS:
* 1 cup kosher salt
* 1 cup brown sugar
* peppercorns
* 1 onion
* 1 carrot
* bunch of scallions
* one hot pepper
PREPARATION:
Add enough water (about 1 1/2 gallons) to cover the bird. Place water and ingredients in a large pot and bring to a boil. Remove from heat and allow to cool. Add poultry, cover and brine for 24 hours. When ready to add rub and/or injection, drain brine and pat completely dry with paper towels.
______________________________________鈥?br>
Hot %26amp; Spicy Poultry Injection
This injection marinade adds real heat under the skin of any poultry. If you want a little fire in your bird this is a great sauce to use. Make sure you only put small amounts in each place end up with large pockets of hot sauce.
INGREDIENTS:
* 1 cup chicken broth
* 4 tablespoons Louisiana hot sauce
* 3 tablespoon Worcestershire sauce
* 1 tablespoon garlic powder
* 1 tablespoon salt
* 1 tablespoon cayenne pepper
PREPARATION:
Combine all ingredients and stir until the salt disolves.
______________________________________鈥?br>
Custer's Old Fashioned Turkey Rub
From Lee Custer
This rub combines everthing you need fpr a delicious turkey. Remember when rubbing poultry you want to get it under the skin. Skin blocks flavor, and while you might get some tasty skin it won't help the meat any.
INGREDIENTS:
* 1 tablespoon garlic powder
* 2 teaspoons seasoned salt
* 1 teaspoons poultry seasoning
* 1 teaspoon paprika
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 1/4 teaspoon cayenne pepper
* 1/4 teaspoon basil
PREPARATION:
Combine all ingredients and store in an air tight container. Makes enough rub for a 20 pound turkey.
______________________________________鈥?br>
Barb's deep fried turkey recipe and tips. Always read the fryer manufacturer's directions thoroughly before setting up your fryer and getting started.
INGREDIENTS:
* whole turkey, completely thawed
* Custer's rub
* peanut oil
PREPARATION:Get a huge pot, like a stock pot. Put the turkey (completely thawed) in the pot, add water to completely surround the turkey. Look at how much water you added; that's how much oil you will need. Pour out the water and dry off the turkey. 2. We like to put a seasoned rub on the turkey.
3. Fill the pot with as much oil as you need..The more the better. This is where it gets expensive, because you need at least a couple gallons of oil. The better quality oils (like peanut oil) will get hotter, and work better, but you can use a cheaper oil. Now, get the oil as hot as possible, and as close to 400 as possible without excessive smoking.
4. Turn off the burner (this is a precaution to prevent spatters from hitting an open flame). Add the turkey. Now, we used a 2 by 4 piece of wood (thru the wrapped legs) to lower the turkey into the oil. WARNING: the oil really splatters out at this point, so STAY back. This is MESSY! Once the spattering has stopped, turn the burner back on.
5. After you add the turkey, the oil temp. will drop rapidly. That's why you want it as hot as possible to begin with. Hopefully, it will remain around 350 degrees, so it sears (sp?) the skin, and the meat does NOT get greasy.
6. Cook for about 3 min per pound, + 5 minutes. It the turkey is over 18 lbs, you might want to go 3 min per pound +10 or 15 minutes.
Turkey done this way is very tender and moist, and amazingly not greasy...
Happy Thanksgiving!Perfect turkey recipe?? i want a good turkey!?
All you need now is for someone to come and cook it for you. Ask little and you'll get alot
I would not inject it, but regardless, one tip I can offer is that the finished bird will be much improved if it rests for about 1/2 hour after all this. To do this, place it on a platter, cover over with foil and cover the foil with a heavy towel. Leave it for about 1/2 hour.
Part of the improvement is that the juices that escape will be reabsorbed...
TomKattt's Poultry Brine
INGREDIENTS:
* 1 cup kosher salt
* 1 cup brown sugar
* peppercorns
* 1 onion
* 1 carrot
* bunch of scallions
* one hot pepper
PREPARATION:
Add enough water (about 1 1/2 gallons) to cover the bird. Place water and ingredients in a large pot and bring to a boil. Remove from heat and allow to cool. Add poultry, cover and brine for 24 hours. When ready to add rub and/or injection, drain brine and pat completely dry with paper towels.
______________________________________鈥?br>
Hot %26amp; Spicy Poultry Injection
This injection marinade adds real heat under the skin of any poultry. If you want a little fire in your bird this is a great sauce to use. Make sure you only put small amounts in each place end up with large pockets of hot sauce.
INGREDIENTS:
* 1 cup chicken broth
* 4 tablespoons Louisiana hot sauce
* 3 tablespoon Worcestershire sauce
* 1 tablespoon garlic powder
* 1 tablespoon salt
* 1 tablespoon cayenne pepper
PREPARATION:
Combine all ingredients and stir until the salt disolves.
______________________________________鈥?br>
Custer's Old Fashioned Turkey Rub
From Lee Custer
This rub combines everthing you need fpr a delicious turkey. Remember when rubbing poultry you want to get it under the skin. Skin blocks flavor, and while you might get some tasty skin it won't help the meat any.
INGREDIENTS:
* 1 tablespoon garlic powder
* 2 teaspoons seasoned salt
* 1 teaspoons poultry seasoning
* 1 teaspoon paprika
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 1/4 teaspoon cayenne pepper
* 1/4 teaspoon basil
PREPARATION:
Combine all ingredients and store in an air tight container. Makes enough rub for a 20 pound turkey.
______________________________________鈥?br>
Barb's deep fried turkey recipe and tips. Always read the fryer manufacturer's directions thoroughly before setting up your fryer and getting started.
INGREDIENTS:
* whole turkey, completely thawed
* Custer's rub
* peanut oil
PREPARATION:Get a huge pot, like a stock pot. Put the turkey (completely thawed) in the pot, add water to completely surround the turkey. Look at how much water you added; that's how much oil you will need. Pour out the water and dry off the turkey. 2. We like to put a seasoned rub on the turkey.
3. Fill the pot with as much oil as you need..The more the better. This is where it gets expensive, because you need at least a couple gallons of oil. The better quality oils (like peanut oil) will get hotter, and work better, but you can use a cheaper oil. Now, get the oil as hot as possible, and as close to 400 as possible without excessive smoking.
4. Turn off the burner (this is a precaution to prevent spatters from hitting an open flame). Add the turkey. Now, we used a 2 by 4 piece of wood (thru the wrapped legs) to lower the turkey into the oil. WARNING: the oil really splatters out at this point, so STAY back. This is MESSY! Once the spattering has stopped, turn the burner back on.
5. After you add the turkey, the oil temp. will drop rapidly. That's why you want it as hot as possible to begin with. Hopefully, it will remain around 350 degrees, so it sears (sp?) the skin, and the meat does NOT get greasy.
6. Cook for about 3 min per pound, + 5 minutes. It the turkey is over 18 lbs, you might want to go 3 min per pound +10 or 15 minutes.
Turkey done this way is very tender and moist, and amazingly not greasy...
Happy Thanksgiving!Perfect turkey recipe?? i want a good turkey!?
All you need now is for someone to come and cook it for you. Ask little and you'll get alot
I would not inject it, but regardless, one tip I can offer is that the finished bird will be much improved if it rests for about 1/2 hour after all this. To do this, place it on a platter, cover over with foil and cover the foil with a heavy towel. Leave it for about 1/2 hour.
Part of the improvement is that the juices that escape will be reabsorbed...
Do you have a turkey soup recipe?
I made turkey and we ate, then I made 2 chicken pot pies out of the left overs, now I think i would like to make some turkey vegtable soup. Do you have a good recipe for something made with turkey? What is it?Do you have a turkey soup recipe?
I like this recipe for Turkey Tomato Soup because of the Italian seasonings used in it.
4 lbs. (about 8 large) tomatoes, seeded and chopped
3 medium green peppers, chopped
2 cans (14-1/2 oz. each) chicken broth
1 can (14-1/2 oz.) vegetable broth
1-1/2 cups water
1-1/2 teaspoons beef bouillon granules
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups cubed, cooked turkey breast
3 cups cooked elbow macaroni
Minced, fresh basil (optional)
In a large saucepan or Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 2 hours. Stir in turkey and macaroni; heat through. Garnish with the fresh basil, if desired.
Makes 3 quarts (about 12 servings)
Hope you enjoy this one!Do you have a turkey soup recipe?
Turkey Vegetable Soup with Stuffing Dumplings
Ingredients
Carcass from one 12-14 pound roasted turkey, picked clean
2 large onions, one quartered and one chopped
4 peeled carrots, 2 coarsely chopped and 2 sliced
4 stalks celery, 2coarsely chopped and 2 sliced
6 garlic cloves, 4 smashed and 2 chopped
1 bay leaf
10 whole black peppercorns
1 tablespoon extra-virgin olive oil
2 large eggs
6 tablespoons all-purpose flour, plus more as needed
1/2 teaspoon salt, plus more as needed
Freshly ground black pepper, to taste
2 cups leftover stuffing
2 sprigs fresh thyme
2 cups shredded leftover turkey meat
1 cup leftover corn kernels
Directions
Put the turkey carcass, quartered onions, coarsely chopped carrots and celery, smashed garlic, bay leaf, and peppercorns in a large stockpot and add enough cold water to just cover, about 2 quarts. Bring the water to a boil, and then reduce the heat to maintain a gentle simmer and cook for 1 hour. Remove from the heat and strain the solids from the broth. Pour the liquid through a fine mesh strainer and reserve; you should have about 10-12 cups broth.
Meanwhile, in a small bowl, whisk the eggs, flour, 1/2 teaspoon salt, and some black pepper together until smooth. Add the stuffing and mix until well combined; cover and reserve.
Wipe the stockpot clean with a paper towel. Heat the oil in the pot over medium heat. Add the chopped onion and garlic and cook until soft and translucent, about 6 minutes. Add the sliced carrots and celery, thyme sprigs, and reserved broth and bring to a simmer; cook vegetables are just soft, about 10 minutes.
Roll level tablespoons of the dumpling mixture into balls with wet hands (see note) and drop into the simmering soup; cook until dumplings float, 3-4 minutes. Gently stir in the turkey meat, corn, and season with salt and pepper, and simmer until heated through. Serve immediately.
Note: Moistness of stuffing can vary; if the dumpling dough is too soft to roll, add flour a teaspoon at a time until it is firm enough to hold its shape while rolling. You could probably adjust the amounts to account for the fact that you already ate some of your bird.
After-Thanksgiving Turkey Soup --
INGREDIENTS
1 leftover turkey carcass (or leftover turkey meat about 2 or so cups)
3 medium onions, chopped
2 large carrots, diced
2 celery ribs, diced
1 cup butter, cubed
1 cup all-purpose flour
2 cups half-and-half cream
1 cup uncooked long grain rice
2 teaspoons salt
1 teaspoon chicken bouillon granules
3/4 teaspoon pepper
DIRECTIONS
Place turkey carcass in a soup kettle or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove carcass; cool. Set aside 3 qt. broth. Remove turkey from bones and cut into bite-size pieces; set aside.
In a soup kettle or Dutch oven, saute the onions, carrots and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 qt. of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Hearty Turkey Stew with Vegetables --
INGREDIENTS
2 tablespoons butter
2 onions, chopped
1 stalk celery, cut into 1 inch pieces
2 carrots, peeled and sliced into 1 inch pieces
2 potatoes, peeled and cubed
3 tablespoons all-purpose flour
3 cups chicken stock
1/4 teaspoon dried marjoram
2 skinless, boneless turkey breast halves, cubed
1 green bell pepper, diced
DIRECTIONS
Melt the butter in a pot over medium heat. Place onions in the pot and cook until tender. Stir in celery and carrots, and cook until tender. Stir in the potatoes and flour. Pour in the chicken stock, and season soup with marjoram. Place turkey in the pot, and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes
.
Mix the green bell pepper into the soup, and continue cooking 10 minutes, until pepper is tender.
TURKEY SOUP
1-1/2 lbs diced, cooked turkey
3 medium turnips, peeled and diced
1 medium white onion chopped
4 slices center cut bacon, diced
1/4 lb pork sausage
1 - 12 oz can Great Northern Beans
1 - 12 oz can chicken broth (low sodium preferred)
1 - tbsp dried Herbes De Provence (sage, thyme, rosemary)
2 - tbsp olive oil (may need 1 to 2 tbs. more)
water
In dutch oven or large heavy sauce pan, add olive oil, bacon and sausage and saute at medium heat until browned. Add turnips and onions and continue to saute until turnips are softened and onions are translucent. (You may need to add a drizzle of olive oil as the turnips will draw moisture)
After the turnips and onions are ready, stir in turkey, Great Northern Beans, and chicken broth as well as 24 oz. of water. Reduce heat to low and simmer for 5 minutes. Add Herbes De Provence and stir. Continue to simmer at low heat, stirring occasionally, for 15 to 20 minutes.
Makes approx. 8 servings
HOLIDAY LEFTOVER HEARTY TURKEY SOUP
--------------------------------------鈥?br>
1 carcass from cooked turkey
1 lg. onion, chopped
2 tbsp. salt (more or less to taste)
1/4 tsp. pepper
1/2 tsp. dried thyme leaves (optional)
2 to 5 c. leftover diced turkey meat
2 whole fresh bunches or 2 bags celery, diced
3 lb. bag carrots, sliced
2 to 4 c. Minute rice (judge kettle size)
To thicken use 2/3 cup cornstarch in 1/2 cup water or use instant mashed potatoes. In large kettle, cover carcass parts with water. Add salt, pepper, optional thyme, and chopped onion. Bring to a boil; reduce heat and simmer, covered, for 2 hours. Strain; return broth to kettle. Add carrots and celery. Cook until almost tender. Add turkey meat and minute rice. Cover until rice has expanded. Stir together cornstarch and 1/2 cup water until smooth. Stir into soup, stirring constantly, over high heat until thickened. Use more cornstarch if using a larger kettle or use instant mashed potatoes to thicken the soup.
Turkey Mulligatawny Soup
Ingredients:
3 Tbs. unsalted butter
1 1/2 lb.. turkey cut into bite-size cubes
1 yellow onion, finely chopped
3 celery stalks, finely chopped
2 carrots, finely chopped
1 garlic clove, minced
1 Tbs. curry powder
4 cups chicken broth
1/2 cup long-grain white rice
1 cup plain yogurt
Salt and freshly ground pepper, to taste
1/4 cup minced fresh cilantro (optional)
Directions:
Saut茅 the turkey and vegetables
In a large stockpot or Dutch oven over medium heat, melt the butter. Add the turkey and saut茅 until lightly browned on all sides, about 7 minutes. Using a slotted spoon, transfer to a plate and set aside.
Add the onion, celery, carrots and garlic to the pot and saut茅 until the onion is translucent, about 7 minutes. Stir in the curry powder and cook, stirring, for 2 to 3 minutes more to blend the flavors.
Simmer the soup
Add the broth and browned turkey to the pot, increase the heat to high and bring just to a simmer. Reduce the heat to medium, add the rice and cook, uncovered, until the rice is tender and the turkey is cooked through, 15 to 20 minutes. Stir in the yogurt and simmer for 10 minutes to blend the flavors. Season with salt and pepper.
Ladle the soup into bowls, garnish with the cilantro and serve immediately. Serves 4.
White Turkey Chili
Ingredients:
2 Tbs. olive oil
1 large yellow onion, diced
Salt and freshly ground pepper, to taste
2 tsp. toasted ground cumin
5 garlic cloves, minced
1 jalape帽o, seeded and minced
1 lb. Anaheim chilies, roasted, peeled and diced,
or 3 cans (each 7 oz.) whole fire-roasted Anaheim chilies, diced
(sometimes I leave these out)
4 to 4 1/2 cups low-sodium chicken broth,
warmed
1 lb. diced cooked turkey
3 cans (each 15 oz.) cannellini beans, drained
and rinsed, or 4 1/2 cups cooked white beans,
drained
2 Tbs. minced fresh oregano
1/3 cup minced fresh cilantro
1/4 cup cornmeal
Shredded jack cheese, sour cream and lime
wedges for serving
Directions:
In a large saut茅 pan over medium heat, warm the olive oil. Add the onion, season with salt and pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the cumin, garlic and jalape帽o and cook, stirring, for 30 seconds. Stir in the chilies and 3 1/2 cups of the broth, then transfer to a slow cooker. Stir in the turkey, beans, oregano and cilantro.
Put the cornmeal in a small bowl and slowly whisk in 1/2 cup of the broth. Stir the cornmeal mixture into the turkey mixture. Cover and cook on high for 3 hours according to the manufacturer's instructions. Thin the chili with more broth if needed.
Ladle the chili into warmed bowls. Serve with cheese, sour cream and lime wedges. Serves 6 to 8.
OK, NOT SOUP, BUT 2 THINGS YOU CAN DO... ADD THE TURKEY AND 2 SMALL CAMS OF CREAM OF CHICKEN SOUP IN A SLOW COOKER AND COOK ON LOW FOR 4 HOURS... OR............ SHREDD UP THE TURKEY AND COOK IT IN A FRYING PAN WITH SOME OIL FOR A FEW MINUTES, THEN ADD YOUR FLOUR AND MILK TO MAKE GRAVY.. SERVE OVER TOAST.. YUMMY!
I like this recipe for Turkey Tomato Soup because of the Italian seasonings used in it.
4 lbs. (about 8 large) tomatoes, seeded and chopped
3 medium green peppers, chopped
2 cans (14-1/2 oz. each) chicken broth
1 can (14-1/2 oz.) vegetable broth
1-1/2 cups water
1-1/2 teaspoons beef bouillon granules
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups cubed, cooked turkey breast
3 cups cooked elbow macaroni
Minced, fresh basil (optional)
In a large saucepan or Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 2 hours. Stir in turkey and macaroni; heat through. Garnish with the fresh basil, if desired.
Makes 3 quarts (about 12 servings)
Hope you enjoy this one!Do you have a turkey soup recipe?
Turkey Vegetable Soup with Stuffing Dumplings
Ingredients
Carcass from one 12-14 pound roasted turkey, picked clean
2 large onions, one quartered and one chopped
4 peeled carrots, 2 coarsely chopped and 2 sliced
4 stalks celery, 2coarsely chopped and 2 sliced
6 garlic cloves, 4 smashed and 2 chopped
1 bay leaf
10 whole black peppercorns
1 tablespoon extra-virgin olive oil
2 large eggs
6 tablespoons all-purpose flour, plus more as needed
1/2 teaspoon salt, plus more as needed
Freshly ground black pepper, to taste
2 cups leftover stuffing
2 sprigs fresh thyme
2 cups shredded leftover turkey meat
1 cup leftover corn kernels
Directions
Put the turkey carcass, quartered onions, coarsely chopped carrots and celery, smashed garlic, bay leaf, and peppercorns in a large stockpot and add enough cold water to just cover, about 2 quarts. Bring the water to a boil, and then reduce the heat to maintain a gentle simmer and cook for 1 hour. Remove from the heat and strain the solids from the broth. Pour the liquid through a fine mesh strainer and reserve; you should have about 10-12 cups broth.
Meanwhile, in a small bowl, whisk the eggs, flour, 1/2 teaspoon salt, and some black pepper together until smooth. Add the stuffing and mix until well combined; cover and reserve.
Wipe the stockpot clean with a paper towel. Heat the oil in the pot over medium heat. Add the chopped onion and garlic and cook until soft and translucent, about 6 minutes. Add the sliced carrots and celery, thyme sprigs, and reserved broth and bring to a simmer; cook vegetables are just soft, about 10 minutes.
Roll level tablespoons of the dumpling mixture into balls with wet hands (see note) and drop into the simmering soup; cook until dumplings float, 3-4 minutes. Gently stir in the turkey meat, corn, and season with salt and pepper, and simmer until heated through. Serve immediately.
Note: Moistness of stuffing can vary; if the dumpling dough is too soft to roll, add flour a teaspoon at a time until it is firm enough to hold its shape while rolling. You could probably adjust the amounts to account for the fact that you already ate some of your bird.
After-Thanksgiving Turkey Soup --
INGREDIENTS
1 leftover turkey carcass (or leftover turkey meat about 2 or so cups)
3 medium onions, chopped
2 large carrots, diced
2 celery ribs, diced
1 cup butter, cubed
1 cup all-purpose flour
2 cups half-and-half cream
1 cup uncooked long grain rice
2 teaspoons salt
1 teaspoon chicken bouillon granules
3/4 teaspoon pepper
DIRECTIONS
Place turkey carcass in a soup kettle or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove carcass; cool. Set aside 3 qt. broth. Remove turkey from bones and cut into bite-size pieces; set aside.
In a soup kettle or Dutch oven, saute the onions, carrots and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 qt. of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Hearty Turkey Stew with Vegetables --
INGREDIENTS
2 tablespoons butter
2 onions, chopped
1 stalk celery, cut into 1 inch pieces
2 carrots, peeled and sliced into 1 inch pieces
2 potatoes, peeled and cubed
3 tablespoons all-purpose flour
3 cups chicken stock
1/4 teaspoon dried marjoram
2 skinless, boneless turkey breast halves, cubed
1 green bell pepper, diced
DIRECTIONS
Melt the butter in a pot over medium heat. Place onions in the pot and cook until tender. Stir in celery and carrots, and cook until tender. Stir in the potatoes and flour. Pour in the chicken stock, and season soup with marjoram. Place turkey in the pot, and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes
.
Mix the green bell pepper into the soup, and continue cooking 10 minutes, until pepper is tender.
TURKEY SOUP
1-1/2 lbs diced, cooked turkey
3 medium turnips, peeled and diced
1 medium white onion chopped
4 slices center cut bacon, diced
1/4 lb pork sausage
1 - 12 oz can Great Northern Beans
1 - 12 oz can chicken broth (low sodium preferred)
1 - tbsp dried Herbes De Provence (sage, thyme, rosemary)
2 - tbsp olive oil (may need 1 to 2 tbs. more)
water
In dutch oven or large heavy sauce pan, add olive oil, bacon and sausage and saute at medium heat until browned. Add turnips and onions and continue to saute until turnips are softened and onions are translucent. (You may need to add a drizzle of olive oil as the turnips will draw moisture)
After the turnips and onions are ready, stir in turkey, Great Northern Beans, and chicken broth as well as 24 oz. of water. Reduce heat to low and simmer for 5 minutes. Add Herbes De Provence and stir. Continue to simmer at low heat, stirring occasionally, for 15 to 20 minutes.
Makes approx. 8 servings
HOLIDAY LEFTOVER HEARTY TURKEY SOUP
--------------------------------------鈥?br>
1 carcass from cooked turkey
1 lg. onion, chopped
2 tbsp. salt (more or less to taste)
1/4 tsp. pepper
1/2 tsp. dried thyme leaves (optional)
2 to 5 c. leftover diced turkey meat
2 whole fresh bunches or 2 bags celery, diced
3 lb. bag carrots, sliced
2 to 4 c. Minute rice (judge kettle size)
To thicken use 2/3 cup cornstarch in 1/2 cup water or use instant mashed potatoes. In large kettle, cover carcass parts with water. Add salt, pepper, optional thyme, and chopped onion. Bring to a boil; reduce heat and simmer, covered, for 2 hours. Strain; return broth to kettle. Add carrots and celery. Cook until almost tender. Add turkey meat and minute rice. Cover until rice has expanded. Stir together cornstarch and 1/2 cup water until smooth. Stir into soup, stirring constantly, over high heat until thickened. Use more cornstarch if using a larger kettle or use instant mashed potatoes to thicken the soup.
Turkey Mulligatawny Soup
Ingredients:
3 Tbs. unsalted butter
1 1/2 lb.. turkey cut into bite-size cubes
1 yellow onion, finely chopped
3 celery stalks, finely chopped
2 carrots, finely chopped
1 garlic clove, minced
1 Tbs. curry powder
4 cups chicken broth
1/2 cup long-grain white rice
1 cup plain yogurt
Salt and freshly ground pepper, to taste
1/4 cup minced fresh cilantro (optional)
Directions:
Saut茅 the turkey and vegetables
In a large stockpot or Dutch oven over medium heat, melt the butter. Add the turkey and saut茅 until lightly browned on all sides, about 7 minutes. Using a slotted spoon, transfer to a plate and set aside.
Add the onion, celery, carrots and garlic to the pot and saut茅 until the onion is translucent, about 7 minutes. Stir in the curry powder and cook, stirring, for 2 to 3 minutes more to blend the flavors.
Simmer the soup
Add the broth and browned turkey to the pot, increase the heat to high and bring just to a simmer. Reduce the heat to medium, add the rice and cook, uncovered, until the rice is tender and the turkey is cooked through, 15 to 20 minutes. Stir in the yogurt and simmer for 10 minutes to blend the flavors. Season with salt and pepper.
Ladle the soup into bowls, garnish with the cilantro and serve immediately. Serves 4.
White Turkey Chili
Ingredients:
2 Tbs. olive oil
1 large yellow onion, diced
Salt and freshly ground pepper, to taste
2 tsp. toasted ground cumin
5 garlic cloves, minced
1 jalape帽o, seeded and minced
1 lb. Anaheim chilies, roasted, peeled and diced,
or 3 cans (each 7 oz.) whole fire-roasted Anaheim chilies, diced
(sometimes I leave these out)
4 to 4 1/2 cups low-sodium chicken broth,
warmed
1 lb. diced cooked turkey
3 cans (each 15 oz.) cannellini beans, drained
and rinsed, or 4 1/2 cups cooked white beans,
drained
2 Tbs. minced fresh oregano
1/3 cup minced fresh cilantro
1/4 cup cornmeal
Shredded jack cheese, sour cream and lime
wedges for serving
Directions:
In a large saut茅 pan over medium heat, warm the olive oil. Add the onion, season with salt and pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the cumin, garlic and jalape帽o and cook, stirring, for 30 seconds. Stir in the chilies and 3 1/2 cups of the broth, then transfer to a slow cooker. Stir in the turkey, beans, oregano and cilantro.
Put the cornmeal in a small bowl and slowly whisk in 1/2 cup of the broth. Stir the cornmeal mixture into the turkey mixture. Cover and cook on high for 3 hours according to the manufacturer's instructions. Thin the chili with more broth if needed.
Ladle the chili into warmed bowls. Serve with cheese, sour cream and lime wedges. Serves 6 to 8.
OK, NOT SOUP, BUT 2 THINGS YOU CAN DO... ADD THE TURKEY AND 2 SMALL CAMS OF CREAM OF CHICKEN SOUP IN A SLOW COOKER AND COOK ON LOW FOR 4 HOURS... OR............ SHREDD UP THE TURKEY AND COOK IT IN A FRYING PAN WITH SOME OIL FOR A FEW MINUTES, THEN ADD YOUR FLOUR AND MILK TO MAKE GRAVY.. SERVE OVER TOAST.. YUMMY!
Where can I find a good recipe for turkey casserole?
http://www.allrecipes.comWhere can I find a good recipe for turkey casserole?
here is a link to 65 different turkey casserole recipes...they are rated and reviewed for you choose the one you like
http://allrecipes.com/Search/Recipes.asp鈥?/a>Where can I find a good recipe for turkey casserole?
i normally just look it up on the internet
try bettycrocker.com
Ground Turkey Casserole:
40 min 20 min prep
4-6 servings
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
1. Cook Noodles.
2. Steam broccoli until just tender 2-3 mins.
3. In large skillet, cook turkey%26amp; onion over medium heat; drain.
4. Mix in tomato sauce%26amp; Italian seasoning.
5. Bring to boil.
6. Reduce heat, cover%26amp; simmer for approx 10 mins.
7. In a separate saucepan, combine milk powder, water, cream cheese cubes, parsley%26amp; garlic.
8. Cook%26amp; stir over med heat until cream cheese is melted.
9. Drain Noodles, add to cream cheese mixture.
10. Put into an 8-in sq baking dish coated w/ nonstick cooking spray.
11. Mix broccoli into Turkey mixture and top noodles.
12. Sprinkle with mozzarella cheese.
13. Bake uncovered at 375 for 15-20 minutes or until cheese is melted.
Southwest Turkey Casserole
http://food.yahoo.com/recipes/allrecipes鈥?/a>
heres one I use sometimes
LEFTOVER TURKEY CASSEROLE
1 (6 oz) package dry bread stuffing mix
1 (16 oz) container sour cream
1 (10.75 oz) can condensed cream of mushroom soup
1 (10.75 oz) can condensed cream of celery soup
1 (1 oz) package dry onion soup mix
2 (14.5 oz) cans French cut green beans, drained
2 cups cooked, chopped turkey meat
Preheat oven to 350 degrees F
Prepare stuffing according to package directions.
In a medium bowl, mix the sour cream, cream of mushroom soup, cream of
celery soup and dry onion soup mix.
Spread the green beans in a 9x13-inch dish. Top with a layer of
turkey. Pour the soup mixture over the turkey. Top with stuffing.
Bake in the preheated oven 30 minutes, or until browned and bubbly.
Makes 12 servings.
there are lots of recipes at www.butterball.com
www.google.com
Try this:
http://www.recipezaar.com/54389
There is something called a recipe book. Use it.
landolakes.com
any chicken casserole will do just subsitute
watch foodnetwork...or go on der site...www.foodnetwork.com......ders a lot of good chef in that site who can help u wid turkey casserole i made one too last month and its really good.....
here is a link to 65 different turkey casserole recipes...they are rated and reviewed for you choose the one you like
http://allrecipes.com/Search/Recipes.asp鈥?/a>Where can I find a good recipe for turkey casserole?
i normally just look it up on the internet
try bettycrocker.com
Ground Turkey Casserole:
40 min 20 min prep
4-6 servings
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
1. Cook Noodles.
2. Steam broccoli until just tender 2-3 mins.
3. In large skillet, cook turkey%26amp; onion over medium heat; drain.
4. Mix in tomato sauce%26amp; Italian seasoning.
5. Bring to boil.
6. Reduce heat, cover%26amp; simmer for approx 10 mins.
7. In a separate saucepan, combine milk powder, water, cream cheese cubes, parsley%26amp; garlic.
8. Cook%26amp; stir over med heat until cream cheese is melted.
9. Drain Noodles, add to cream cheese mixture.
10. Put into an 8-in sq baking dish coated w/ nonstick cooking spray.
11. Mix broccoli into Turkey mixture and top noodles.
12. Sprinkle with mozzarella cheese.
13. Bake uncovered at 375 for 15-20 minutes or until cheese is melted.
Southwest Turkey Casserole
http://food.yahoo.com/recipes/allrecipes鈥?/a>
heres one I use sometimes
LEFTOVER TURKEY CASSEROLE
1 (6 oz) package dry bread stuffing mix
1 (16 oz) container sour cream
1 (10.75 oz) can condensed cream of mushroom soup
1 (10.75 oz) can condensed cream of celery soup
1 (1 oz) package dry onion soup mix
2 (14.5 oz) cans French cut green beans, drained
2 cups cooked, chopped turkey meat
Preheat oven to 350 degrees F
Prepare stuffing according to package directions.
In a medium bowl, mix the sour cream, cream of mushroom soup, cream of
celery soup and dry onion soup mix.
Spread the green beans in a 9x13-inch dish. Top with a layer of
turkey. Pour the soup mixture over the turkey. Top with stuffing.
Bake in the preheated oven 30 minutes, or until browned and bubbly.
Makes 12 servings.
there are lots of recipes at www.butterball.com
www.google.com
Try this:
http://www.recipezaar.com/54389
There is something called a recipe book. Use it.
landolakes.com
any chicken casserole will do just subsitute
watch foodnetwork...or go on der site...www.foodnetwork.com......ders a lot of good chef in that site who can help u wid turkey casserole i made one too last month and its really good.....
What is the best 'stuffing recipe' for turkey?
without any meat in it and which will compliment the turkey for a side dish and for flavour.
thank you.What is the best 'stuffing recipe' for turkey?
Vegetarian Stuffing
Stuffing doesn't have to be cooked inside a turkey - this vegetarian bread stuffing with apples and walnuts is delicious baked as a casserole.
Yield 10 servings
Time an hour
Tools
* large frying pan
* wooden spoon
* large mixing bowl
* two medium or one very large casserole(s), with lids
Ingredients
* 戮 c butter
* 2 c onion, chopped
* 2 c celery, chopped
* 1-2 t salt
* pepper
* 3 t sage
* 3 t thyme
* 1 t marjoram
* 1 t rosemary
* 陆 c fresh parsley, chopped
* 2-3 T apple cider vinegar
* 16 c bread cubes*
* 4 c green apples, chopped
* 1陆 c raisins (optional)
* 1陆 c lightly toasted walnuts, minced
* 2 c vegetable stock
Directions Melt butter or olive oil over medium high heat and saut茅 onion and celery until soft and starting to turn golden. Add salt, pepper, herb, and vinegar. Mix well and remove from heat.
Preheat oven to 350.
In the bowl, combine bread, apples, raisins, and walnuts. Stir in onion mixture until well combined.
Toss with half of the stock and check consistency - you want the stuffing to be moist but not soggy. Add more stock as needed, then taste and adjust seasonings.
Butter the casseroles, add stuffing, cover, and bake for 45 minutes.What is the best 'stuffing recipe' for turkey?
sage and onion :D
Ingredients
4 large onions
10 sage-leaves
125g/录lb of breadcrumbs
40g/1陆oz butter
salt and pepper to taste
1 egg
Method
1. Peel the onions, put them into boiling water, let them simmer for 5 minutes or rather longer, and just before they are taken out, put in the sage-leaves for a minute or two to take off their rawness.
2. Chop both these very fine, add the bread, seasoning and butter, and work the whole lot together with the yolk of an egg, when the stuffing will be ready for use.
3. It should be rather highly seasoned, and the sage-leaves should be very finely chopped.
4. Many cooks do not parboil the onions in the manner just stated, but merely use them raw. The stuffing then, however is not nearly so mild, and to many tastes, its strong flavour would be very objectionable.
5. When made for goose, a portion of the liver of the bird, simmered for a few minutes and very finely minced, is frequently added to this stuffing; and where economy is studied, the egg and butter may be dispensed with.
There are some excellent packaged stuffing mixes ready for you to just add water to them... as well as some incredibly mediocre ones. I have made my own from scratch sometimes and it is satisfying but rather pointless, it takes time and effort when you have a lot of other things to do. What i usually do now is to buy a couple of different stuffing mixes..a couple of each so that there is plenty to serve up..and add fresh ingredients to them to perk them up. Chestnuts or chopped walnuts; herbs..more of the ones already in the mixes...chopped apple9great with pork) and so on.If you bake the stuffing in its own dish then it will not be soggy and if you want to make it into serving sized balls, mix in an egg as well as the required water. Another thing, that really goes well with turkey, you can take a couple of packs of a any sage and onion stuffing mix, add half a supermarket pack of fresh sage (chopped) and a pinch of black pepper, and almost a whole pack of fresh chives snipped up quite small; when it is ready sprinkle the remaining chives over it and serve.
Well honestly you want to make a separate stuffing for eating, it is easy to get food poisoning from the stuffing from inside the bird. I have made many turkeys and used many stuffing's, and I am a good cook so believe me when I say that the stuffing only gives maybe a small amount of turkey, even with different stuffing's mine all taste similar. this year i used only apples and onions with seasonings and olive oil. I separated the skin from the breast and rubbed in applesauce and olive oil for moisture. Other than that, put your best into a stove made stuffing. I made this from scratch this year and it turned out great. There are many recipes online so what sounds good to you is the one.
Go to www.epicurious.com or www.food.aol.com
U need much more then sage and salt and pepper.... What about the garlic, tyme, and celery, green peppers....just to name a few.
Sage and onion is definitely the best with bird meat. But try chestnut with your turkey, that goes really well too.
J
thank you.What is the best 'stuffing recipe' for turkey?
Vegetarian Stuffing
Stuffing doesn't have to be cooked inside a turkey - this vegetarian bread stuffing with apples and walnuts is delicious baked as a casserole.
Yield 10 servings
Time an hour
Tools
* large frying pan
* wooden spoon
* large mixing bowl
* two medium or one very large casserole(s), with lids
Ingredients
* 戮 c butter
* 2 c onion, chopped
* 2 c celery, chopped
* 1-2 t salt
* pepper
* 3 t sage
* 3 t thyme
* 1 t marjoram
* 1 t rosemary
* 陆 c fresh parsley, chopped
* 2-3 T apple cider vinegar
* 16 c bread cubes*
* 4 c green apples, chopped
* 1陆 c raisins (optional)
* 1陆 c lightly toasted walnuts, minced
* 2 c vegetable stock
Directions Melt butter or olive oil over medium high heat and saut茅 onion and celery until soft and starting to turn golden. Add salt, pepper, herb, and vinegar. Mix well and remove from heat.
Preheat oven to 350.
In the bowl, combine bread, apples, raisins, and walnuts. Stir in onion mixture until well combined.
Toss with half of the stock and check consistency - you want the stuffing to be moist but not soggy. Add more stock as needed, then taste and adjust seasonings.
Butter the casseroles, add stuffing, cover, and bake for 45 minutes.What is the best 'stuffing recipe' for turkey?
sage and onion :D
Ingredients
4 large onions
10 sage-leaves
125g/录lb of breadcrumbs
40g/1陆oz butter
salt and pepper to taste
1 egg
Method
1. Peel the onions, put them into boiling water, let them simmer for 5 minutes or rather longer, and just before they are taken out, put in the sage-leaves for a minute or two to take off their rawness.
2. Chop both these very fine, add the bread, seasoning and butter, and work the whole lot together with the yolk of an egg, when the stuffing will be ready for use.
3. It should be rather highly seasoned, and the sage-leaves should be very finely chopped.
4. Many cooks do not parboil the onions in the manner just stated, but merely use them raw. The stuffing then, however is not nearly so mild, and to many tastes, its strong flavour would be very objectionable.
5. When made for goose, a portion of the liver of the bird, simmered for a few minutes and very finely minced, is frequently added to this stuffing; and where economy is studied, the egg and butter may be dispensed with.
There are some excellent packaged stuffing mixes ready for you to just add water to them... as well as some incredibly mediocre ones. I have made my own from scratch sometimes and it is satisfying but rather pointless, it takes time and effort when you have a lot of other things to do. What i usually do now is to buy a couple of different stuffing mixes..a couple of each so that there is plenty to serve up..and add fresh ingredients to them to perk them up. Chestnuts or chopped walnuts; herbs..more of the ones already in the mixes...chopped apple9great with pork) and so on.If you bake the stuffing in its own dish then it will not be soggy and if you want to make it into serving sized balls, mix in an egg as well as the required water. Another thing, that really goes well with turkey, you can take a couple of packs of a any sage and onion stuffing mix, add half a supermarket pack of fresh sage (chopped) and a pinch of black pepper, and almost a whole pack of fresh chives snipped up quite small; when it is ready sprinkle the remaining chives over it and serve.
Well honestly you want to make a separate stuffing for eating, it is easy to get food poisoning from the stuffing from inside the bird. I have made many turkeys and used many stuffing's, and I am a good cook so believe me when I say that the stuffing only gives maybe a small amount of turkey, even with different stuffing's mine all taste similar. this year i used only apples and onions with seasonings and olive oil. I separated the skin from the breast and rubbed in applesauce and olive oil for moisture. Other than that, put your best into a stove made stuffing. I made this from scratch this year and it turned out great. There are many recipes online so what sounds good to you is the one.
Go to www.epicurious.com or www.food.aol.com
U need much more then sage and salt and pepper.... What about the garlic, tyme, and celery, green peppers....just to name a few.
Sage and onion is definitely the best with bird meat. But try chestnut with your turkey, that goes really well too.
J
Does anyone have a good recipe for turkey breast in a crock pot?
put the breast in up side down and pour bottled turkey gravy in it... it turns out great... or put it in upside down (all the juices will go into the breast) and mix with dry veggie soup mix and water.. this is very good too.. good luck!Does anyone have a good recipe for turkey breast in a crock pot?
Herb Stuffed Turkey Breast
1 Turkey breast half, 2. 1/4- -2. 1/2-lbs. , with skin
1 tb Dijon mustard
6 sl Canadian bacon (1/2-lb. )
1 tb Fresh thyme; chopped
1 tb Fresh parsley; chopped
1/4 ts Salt
1/8 ts Pepper
1 tb Cornstarch
1/4 c Dry white wine
Place turkey breast skin side down. Spread cut surfaces with mustard, top with Canadian bacon, thyme, and parsley. Fold long sides of breast over stuffing so they overlap slightly. Skewer or tie to hold sides together. Sprinkle with salt and pepper. Place skin side up on rack in slow cooker. Cover and cook on LOW about 6 hrs. Remove turkey and rack from pot; let juices remain. Keep covered and warm. Turn pot on HIGH. Dissolve cornstarch in wine. Stir into drippings in pot. Cover and cook on HIGH 20 to 30 minutes, or until thickened, stirring occasionally. Remove skewer or tie from turkey. Slice turkey crosswise into 3/4'; or 1/2'; slices. Spoon wine sauce over slices. Makes 6 to 8 servings.Does anyone have a good recipe for turkey breast in a crock pot?
Dice it up and add some curry powder, a mixture of seasonal veg and two tins of coconut milk. Cook on medium for an hour and a half. The smell is great as you cook it too.
Herb Stuffed Turkey Breast
1 Turkey breast half, 2. 1/4- -2. 1/2-lbs. , with skin
1 tb Dijon mustard
6 sl Canadian bacon (1/2-lb. )
1 tb Fresh thyme; chopped
1 tb Fresh parsley; chopped
1/4 ts Salt
1/8 ts Pepper
1 tb Cornstarch
1/4 c Dry white wine
Place turkey breast skin side down. Spread cut surfaces with mustard, top with Canadian bacon, thyme, and parsley. Fold long sides of breast over stuffing so they overlap slightly. Skewer or tie to hold sides together. Sprinkle with salt and pepper. Place skin side up on rack in slow cooker. Cover and cook on LOW about 6 hrs. Remove turkey and rack from pot; let juices remain. Keep covered and warm. Turn pot on HIGH. Dissolve cornstarch in wine. Stir into drippings in pot. Cover and cook on HIGH 20 to 30 minutes, or until thickened, stirring occasionally. Remove skewer or tie from turkey. Slice turkey crosswise into 3/4'; or 1/2'; slices. Spoon wine sauce over slices. Makes 6 to 8 servings.Does anyone have a good recipe for turkey breast in a crock pot?
Dice it up and add some curry powder, a mixture of seasonal veg and two tins of coconut milk. Cook on medium for an hour and a half. The smell is great as you cook it too.
Pefect turkey recipe?
Does anyone have the recipe for how you cook a turkey and get that nice shine to it? Like on t.v.. I think it has something to do with cheese cloth drapped over the turkey. PLease help. Want to impress the in-laws this year. ThanksPefect turkey recipe?
I get that shine and the juiciest turkey you'll ever have by covering the whole outside of the turkey in mayo.I've found it easier to use my hands rather than a brush and even though it's a bit messy you'll never roast a turkey or chicken with-out it againPefect turkey recipe?
well here is my moms recipe add beer/wine to keep it moist and wont dry off. it also gives a good taste to the turkey and the alcohol burns off so don't worry about feeding children
This is the way I do mine every year and it works great - use turkey size Reynolds Oven Bags...it works!
Pull the timer out of the bird and use the guide on the bag, but don鈥檛 overcook! Follow instructions on the oven bag box! You can't go wrong but it cooks more quickly than the traditional way.
Start with a thawed turkey. Remove the giblet bag from the cavity. Check both cavities! Rinse the bird inside and out. Check the big cavity to see if the kidneys are still in there and stuck near the backbone. Pull them out and discard. Pat the bird dry with paper towels. Slather the skin with butter.
Sprinkle the cavity very liberally with Poultry Seasoning, Ground Sage, Salt and Pepper and a little Old Bay Seasoning.
I make the stuffing/dressing separately - so
Put 2 carrots, 2 celery sticks with the green tops, a half apple and a half onion in the cavity. Add a handful of parsley. Add a pat of butter.
Pour a can of vegetable broth (or turkey broth or chicken broth) in the cavity and inside the bag (once the turkey is in the bag).
Add the neck from the giblet packet to the cooking bag and put a few more pieces of carrot, celery, onion and apple around inside the bag. Chop and fry the rest of the giblets and use them in your stuffing/dressing or feed them to the dog/cat.
Seal up the bag and cook according to the guide on the bag. Cut the bag open at the last 30-minutes and slather the bird with more butter and let the skin crisp up. Check for doneness with a regular kitchen thermometer.
Note: sometime the bird will give off a lot of juices, if so, just carefully open the bag and remove some of the juices. Save them for the step below. Reseal the bag and continue cooking.
When bird is done, remove it from the bag put it on your serving tray and let it sit for about 15 鈥?20 mins covered with foil and a few clean dishtowels before carving. Remove and discard the vegetables in the cavity.
When you cut the bag open, put a couple of cans of vegetable broth (or turkey broth or chicken broth) on the stove and simmer. Add the juices from the bag. Discard the vegetables and the neck bone. Skim the fat, adjust seasoning with salt, pepper and poultry seasoning, bring to a boil, then thicken with cornstarch and you have the perfect gravy.
Save the carcass, any leftover meat, any leftover gravy and make soup the next day using this recipe:
Turkey Soup
2 quarts vegetable stock
1 turkey carcass
1 (10-ounce) box frozen mixed vegetables
1/2 cup rice
2 cups cooked turkey, cubed
1 teaspoon Old Bay seasoning
2 teaspoons dried thyme
Salt and pepper, to taste
Combine the vegetable stock and the turkey carcass in a large soup pot over low heat and bring to a simmer. Cover and simmer for 1 hour.
Add the remaining ingredients to the stock. Cover and simmer for an additional 20 minutes.
Remove the bones before serving.
Rub the turkey in butter and olive oil, cover while cooking, and baste when done.
Well the way i cook a turkey i started doing it 6 years ago and its the only ways i will do it.Take a Brown paper sack from the store and cover the entire outside with oil,do not leave any part uncoated then remove all the stuff from the turkey but and butter the entire outside,i also stick some butter in the butt too.Then stick the turkey in the bag and fold the ends of the bag and staple it completly shut,make sure you get it good and tight.Put it on a cookie sheet.Then cook the turkey according to the package depending how big it is .When it gets to the last 30 mins of cookign time cut a slit in the top of the bag and let it brown the last half hour.It is so moist you dont hardly have to carve it will fall off the bone with the smallest touch.eyeshadow color
I get that shine and the juiciest turkey you'll ever have by covering the whole outside of the turkey in mayo.I've found it easier to use my hands rather than a brush and even though it's a bit messy you'll never roast a turkey or chicken with-out it againPefect turkey recipe?
well here is my moms recipe add beer/wine to keep it moist and wont dry off. it also gives a good taste to the turkey and the alcohol burns off so don't worry about feeding children
This is the way I do mine every year and it works great - use turkey size Reynolds Oven Bags...it works!
Pull the timer out of the bird and use the guide on the bag, but don鈥檛 overcook! Follow instructions on the oven bag box! You can't go wrong but it cooks more quickly than the traditional way.
Start with a thawed turkey. Remove the giblet bag from the cavity. Check both cavities! Rinse the bird inside and out. Check the big cavity to see if the kidneys are still in there and stuck near the backbone. Pull them out and discard. Pat the bird dry with paper towels. Slather the skin with butter.
Sprinkle the cavity very liberally with Poultry Seasoning, Ground Sage, Salt and Pepper and a little Old Bay Seasoning.
I make the stuffing/dressing separately - so
Put 2 carrots, 2 celery sticks with the green tops, a half apple and a half onion in the cavity. Add a handful of parsley. Add a pat of butter.
Pour a can of vegetable broth (or turkey broth or chicken broth) in the cavity and inside the bag (once the turkey is in the bag).
Add the neck from the giblet packet to the cooking bag and put a few more pieces of carrot, celery, onion and apple around inside the bag. Chop and fry the rest of the giblets and use them in your stuffing/dressing or feed them to the dog/cat.
Seal up the bag and cook according to the guide on the bag. Cut the bag open at the last 30-minutes and slather the bird with more butter and let the skin crisp up. Check for doneness with a regular kitchen thermometer.
Note: sometime the bird will give off a lot of juices, if so, just carefully open the bag and remove some of the juices. Save them for the step below. Reseal the bag and continue cooking.
When bird is done, remove it from the bag put it on your serving tray and let it sit for about 15 鈥?20 mins covered with foil and a few clean dishtowels before carving. Remove and discard the vegetables in the cavity.
When you cut the bag open, put a couple of cans of vegetable broth (or turkey broth or chicken broth) on the stove and simmer. Add the juices from the bag. Discard the vegetables and the neck bone. Skim the fat, adjust seasoning with salt, pepper and poultry seasoning, bring to a boil, then thicken with cornstarch and you have the perfect gravy.
Save the carcass, any leftover meat, any leftover gravy and make soup the next day using this recipe:
Turkey Soup
2 quarts vegetable stock
1 turkey carcass
1 (10-ounce) box frozen mixed vegetables
1/2 cup rice
2 cups cooked turkey, cubed
1 teaspoon Old Bay seasoning
2 teaspoons dried thyme
Salt and pepper, to taste
Combine the vegetable stock and the turkey carcass in a large soup pot over low heat and bring to a simmer. Cover and simmer for 1 hour.
Add the remaining ingredients to the stock. Cover and simmer for an additional 20 minutes.
Remove the bones before serving.
Rub the turkey in butter and olive oil, cover while cooking, and baste when done.
Well the way i cook a turkey i started doing it 6 years ago and its the only ways i will do it.Take a Brown paper sack from the store and cover the entire outside with oil,do not leave any part uncoated then remove all the stuff from the turkey but and butter the entire outside,i also stick some butter in the butt too.Then stick the turkey in the bag and fold the ends of the bag and staple it completly shut,make sure you get it good and tight.Put it on a cookie sheet.Then cook the turkey according to the package depending how big it is .When it gets to the last 30 mins of cookign time cut a slit in the top of the bag and let it brown the last half hour.It is so moist you dont hardly have to carve it will fall off the bone with the smallest touch.
'Diet Doctors - Inside and Out' - Turkey Burger recipe?
I watched Diet Doctors on channel 5 last night (repeat) and they cooked some turkey burgers that they served wrapped in a lettuce leaf. The burgers looked really nice but I can't remember what was the stuff they used instead of flour?? They didn't use alot of it, but they said it was alot better than refined flour. Does anyone know the recipe for this??
Hopefully someone will be able to help me??!! :o)'Diet Doctors - Inside and Out' - Turkey Burger recipe?
Hi
I watched this last night
it was polenta, and i think the recipe may be on their website
Hopefully someone will be able to help me??!! :o)'Diet Doctors - Inside and Out' - Turkey Burger recipe?
Hi
I watched this last night
it was polenta, and i think the recipe may be on their website
Any turkey and biscut recipes?
i plan on making turkey and biscuits for dinner tonight. i know how to make the biscuits but i don't know how to make the like gravy stuff the turkey goes in. or how to cook that. any help?Any turkey and biscut recipes?
Creamed Turkey and Biscuits Recipe
1 envelope
3 cups
1 cup
1/2 cup
1/4 cup
1/4 cup plus 2 tablespoons
1/4 teaspoon
1/4 teaspoon
4 cups dry onion soup mix
turkey broth
celery, diced
onion, chopped
butter
flour
salt
ground black pepper
turkey, diced
hot biscuits
Recipe Pan Type: medium saucepan
Turkey and Biscuits Directions
In a medium saucepan combine the dry onion soup mix, turkey broth, celery and onion.
Bring mixture to a boil.
Reduce heat and simmer until celery and onions are tender.
In a large skillet melt the butter over medium heat.
Add the flour, salt and pepper, stir to make a smooth paste.
Slowly stir in the hot onion soup mixture and whisk with a wire whisk to prevent lumping.
Cook over medium until mixture starts to thicken.
Add the diced turkey and heat through.
Serve turkey mixture over hot biscuits.
Recipe Serves: 4 to 6
Note: Creamed turkey is an excellent way to use up that leftover turkey.
Creamed Turkey and Biscuits Recipe
1 envelope
3 cups
1 cup
1/2 cup
1/4 cup
1/4 cup plus 2 tablespoons
1/4 teaspoon
1/4 teaspoon
4 cups dry onion soup mix
turkey broth
celery, diced
onion, chopped
butter
flour
salt
ground black pepper
turkey, diced
hot biscuits
Recipe Pan Type: medium saucepan
Turkey and Biscuits Directions
In a medium saucepan combine the dry onion soup mix, turkey broth, celery and onion.
Bring mixture to a boil.
Reduce heat and simmer until celery and onions are tender.
In a large skillet melt the butter over medium heat.
Add the flour, salt and pepper, stir to make a smooth paste.
Slowly stir in the hot onion soup mixture and whisk with a wire whisk to prevent lumping.
Cook over medium until mixture starts to thicken.
Add the diced turkey and heat through.
Serve turkey mixture over hot biscuits.
Recipe Serves: 4 to 6
Note: Creamed turkey is an excellent way to use up that leftover turkey.
Turkey Burger Recipes?
I am going to make turkey burgers but was looking for something different than just a plain patty.
Any ideas?Turkey Burger Recipes?
TURKEY AND CHEDDAR BURGERS
1 lb ground turkey
1 cup grated cheddar
1 tbs balsamic vinegar
1 tsp parsley
1 tbs dried chives or 2 of fresh chopped
1 tsp dried onion
1 tsp garlic powder
dash of each salt, pepper, paprika
Form loosely packed burgers Spray a non stick pan with cooking spray Heat pan on high add burgers to hot pan reduce heat to medium cover pan (keeps everything moist) Cook 3-4 minutes on each side turning as little as possible.
OR
TURKEY TERIYAKI BURGERS
1 package turkey meat
1 egg
1 cup teriyaki
1 cup bread crumbs (any flavor)
Put teriyaki in large bowl. Slowly add bread crumbs and mix. You don't need to use the entire cup of bread crumbs. Mix teriyaki and crumbs very well until a brownish moist bread crumb pile results.
Add turkey meat and egg to the large bowl. Mix well.
Use a mayo lid or pancake molder to form the perfect shaped burger. Put the burgers on a grill at a medium flame. flip several times until nicely browned.
OR
VIKING TURKEY BURGERS
1 lb. ground turkey
1 1/2 tbsp. horseradish
1 1/2 tsp. paprika
1 1/2 tsp. Dijon-style mustard
1/4 tsp. pepper
1/2 tsp. salt
4 burger buns, toasted
In a large bowl, combine turkey, horseradish, paprika, mustard, pepper and salt. Shape meat mixture into 4 patties, each 1/2 inch thick. On lightly greased broiling pan, about 6 inches from heat, broil burgers 3 to 4 minutes per side, or until no longer pink in center. Serve burgers on buns. About 303 calories per serving
OR
TURKEY BURGERS PLUS
2 lb. ground turkey
2/3 c. seasoned dry bread crumbs
1/2 c. finely chopped onion
2 eggs, beaten
2 tsp. Worcestershire sauce
2 tsp. soy sauce
1 tsp. garlic powder
1/2 tsp. dry mustard
In a large bowl, combine all ingredients. Mix well. Shape into 8 patties 1/2 inch thick. Broil burgers 5 to 6 inches from heat for 3 to 4 minutes per side. You may also form mixture into loaf pan and bake at 350 degrees for 1 - 1 1/2 hours.
OR
CAJUN TURKEY BURGERS
1 lb. ground turkey
1 egg, beaten
1 tbsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. ground red pepper
1/2 c. seasoned dry bread crumbs
Mix together all of the ingredients and make into 6 patties. Cook just as you would hamburger patties. These are not spicy, as the name implies, but taste a lot like bratwurst. Hint: I always poke a hole in the middle of each burger to help the center cook. 6 servings.
OR
DELUXE TURKEY BURGERS
1 lb. ground turkey
Dash sage
1/4 tsp. white pepper
1/4 c. bread crumbs
2 tbsp. sour cream
Crumbled blue cheese (in pkg. cheese department)
Hamburger rolls
Cream cheese
Canadian bacon
Mix well first 4 ingredients. Make 8 flat good size rounded patties. Top with 1 tablespoon blue cheese, sliced canadian bacon ';fuse'; together with other 4 patties. Cook 7-9 minutes in covered microwave safe dish, rotating once. Grill hamburger rolls - spread cream cheese and top with burger.
OR
HERBED TURKEY BURGERS
1 lb. ground turkey
1/2 c. finely shredded carrots
1/2 c. finely chopped onions
1/2 tsp. dried thyme
1/2 tsp. dried marjoram
1/4 tsp. dried oregano
1/4 tsp. dried basil
1/8 tsp. garlic powder
Salt and pepper to taste
In a large bowl, combine turkey with remaining ingredients. Mix well. Shape into 4 burgers.
Place burgers in a preheated nonstick skillet that has been sprayed with a nonstick cooking spray. Cook over medium heat, turning several times, until burgers are done. If you prefer, burgers can be placed on a rack under the broiler or on a barbecue grill and cooked until done.
JMTurkey Burger Recipes?
Spicy Turkey Burgers with Pickled Onions
1. Ingredients1 cup red-wine vinegar
2 tablespoons packed brown sugar
1/2 teaspoon salt
1/4 teaspoon ground allspice
1 small red onion, halved and very thinly sliced
1 pound 93%-lean ground turkey
2 tablespoons chopped fresh cilantro
1 1/2 teaspoons ground cumin
1/2 teaspoon ground chipotle pepper
1/2 teaspoon salt
1/8 teaspoon ground allspice
1 teaspoon canola oil
4 whole wheat buns, split
8 teaspoons reduced-fat mayonnaise, divided
Nutrition InfoPer Serving
..2. Cooking Directions1.To prepare pickled onions: Whisk vinegar, brown sugar, salt and allspice in a medium glass bowl. Microwave on High until the mixture boils, 2 to 3 minutes. (Alternatively, bring the mixture to a boil in a small saucepan on the stove.) Add onions and toss to coat.
2.To prepare burgers: Preheat grill to high. Place turkey in a medium bowl and gently mix in cilantro, cumin, ground chipotle, salt and allspice until distributed throughout the meat. Form the mixture into 4 patties. Brush with oil.
3.Grill the burgers until cooked through and no longer pink in the center, 3 to 4 minutes per side. Meanwhile, toast buns on the grill, if desired.
4.Drain the onions, discarding the marinade. Spread 2 teaspoons mayonnaise on each bun; top with a burger and pickled onions.
Yield: 4 servings
3. Still Hungry?Spicy Southwest flavors pair with sweet and tangy pickled red onions to create a standout turkey burger. (The pickled onions would also be great with this burger.) Make it a meal: Serve with Southwestern Calico Corn or sweet potato fries and a frosty lager.
http://food.yahoo.com/search?tp=recipe%26amp;i鈥?/a>
SOUTHWEST TURKEY BURGERS
1 lb. ground turkey
Bottled mild salsa
1/2-3/4 lb. mushrooms
1 tbsp. salad oil
1/2 tsp. salt
2 tbsp. mayonnaise
4 Kaiser rolls or hamburger buns
In bowl, mix ground turkey and 1/4 cup salsa; shape into 4 patties. Broil or grill until they lose their pink color turning once. Meanwhile, slice mushrooms.
In skillet over medium heat, in hot salad oil, cook mushrooms and salt until lightly browned, stirring frequently.
In small bowl mix mayonnaise and 1/3 cup salsa. To serve, cut each roll in half. Spread mayonnaise mixture on bottom halves of buns. Top with turkey patties and mushrooms
Rachael Ray does lots of different recipes for turkey burgers
http://www.rachaelrayshow.com/food/recip鈥?/a>
http://www.rachaelrayshow.com/food/recip鈥?/a>
http://rachaelrayblog.blogspot.com/2006/鈥?/a>
http://www.recipezaar.com/Rachael-Rays-H鈥?/a>
http://www.rachaelraymag.com/recipes/rac鈥?/a>
Etc,Etc,Etc
Just google ';Rachael Ray + Turkey Burgers';
Turkey Burritos
1 pound ground turkey
2 (7 ounce) cans hot tomato sauce
1 (15.25 ounce) can whole kernel corn, drained
1/2 small onion, diced
1 (16 ounce) can fat-free refried beans
1 (16 ounce) container fat free sour cream
3/4 cup shredded reduced-fat Cheddar cheese
6 (10 inch) flour tortillas
In a large skillet over medium high heat, brown ground turkey.
Stir in tomato sauce, corn and onion.
Reduce heat to medium and let simmer, stirring occasionally, until liquids reduce (about 20 minutes).
In a separate medium skillet, heat beans over medium-low heat.
Prepare sour cream and cheese for sprinkling into burritos.
One by one, heat tortillas over stove burner for 1 to 2 minutes, flipping a few times.
Top with beans, then meat mixture, then sour cream and cheese. Fold over and serve while still warm
Turkey Taco Salad
1 pound extra-lean ground turkey breast
1 head iceberg lettuce - rinsed, dried, and chopped
6 green onions, chopped
1 (15 ounce) can kidney beans, drained and rinsed
2 cups shredded Cheddar cheese
1/2 cup diced dill pickles
1/2 cup sliced black olives
2 cups fat-free mayonnaise
1 teaspoon lemon juice
1 teaspoon white wine vinegar
3/4 cup taco sauce
1 (14.5 ounce) package low-fat baked tortilla chips
Place turkey in a large deep skillet, season with garlic salt and cook over medium high heat until fully cooked.
Crumble and set aside to cool.
Mix together the turkey, lettuce, green onions, kidney beans, cheese, pickles and olives.
Whisk together the mayonnaise, lemon juice, vinegar and taco sauce.
Pour dressing over salad and refrigerate.
Before serving, mix in 2 cups broken tortilla chips.
Garnish with whole chips and serve
Incredibly Cheesy Turkey Meatloaf
2 pounds ground turkey
1 cup milk
1 cup Italian seasoned bread crumbs
2 eggs
1 teaspoon salt
1/4 teaspoon pepper
3/4 pound Colby cheese, cut into 1/2-inch cubes
1/2 cup ketchup (optional)
Preheat oven to 400 degrees F (200 degrees C).
In a bowl, mix the turkey, milk, bread crumbs, and eggs by hand.
Season with salt and pepper.
Fold the cheese cubes into the mixture.
Transfer to a loaf pan, and top with ketchup.
Bake 1 hour in the preheated oven, to an internal temperature of 180 degrees F (85 degrees C).
Any ideas?Turkey Burger Recipes?
TURKEY AND CHEDDAR BURGERS
1 lb ground turkey
1 cup grated cheddar
1 tbs balsamic vinegar
1 tsp parsley
1 tbs dried chives or 2 of fresh chopped
1 tsp dried onion
1 tsp garlic powder
dash of each salt, pepper, paprika
Form loosely packed burgers Spray a non stick pan with cooking spray Heat pan on high add burgers to hot pan reduce heat to medium cover pan (keeps everything moist) Cook 3-4 minutes on each side turning as little as possible.
OR
TURKEY TERIYAKI BURGERS
1 package turkey meat
1 egg
1 cup teriyaki
1 cup bread crumbs (any flavor)
Put teriyaki in large bowl. Slowly add bread crumbs and mix. You don't need to use the entire cup of bread crumbs. Mix teriyaki and crumbs very well until a brownish moist bread crumb pile results.
Add turkey meat and egg to the large bowl. Mix well.
Use a mayo lid or pancake molder to form the perfect shaped burger. Put the burgers on a grill at a medium flame. flip several times until nicely browned.
OR
VIKING TURKEY BURGERS
1 lb. ground turkey
1 1/2 tbsp. horseradish
1 1/2 tsp. paprika
1 1/2 tsp. Dijon-style mustard
1/4 tsp. pepper
1/2 tsp. salt
4 burger buns, toasted
In a large bowl, combine turkey, horseradish, paprika, mustard, pepper and salt. Shape meat mixture into 4 patties, each 1/2 inch thick. On lightly greased broiling pan, about 6 inches from heat, broil burgers 3 to 4 minutes per side, or until no longer pink in center. Serve burgers on buns. About 303 calories per serving
OR
TURKEY BURGERS PLUS
2 lb. ground turkey
2/3 c. seasoned dry bread crumbs
1/2 c. finely chopped onion
2 eggs, beaten
2 tsp. Worcestershire sauce
2 tsp. soy sauce
1 tsp. garlic powder
1/2 tsp. dry mustard
In a large bowl, combine all ingredients. Mix well. Shape into 8 patties 1/2 inch thick. Broil burgers 5 to 6 inches from heat for 3 to 4 minutes per side. You may also form mixture into loaf pan and bake at 350 degrees for 1 - 1 1/2 hours.
OR
CAJUN TURKEY BURGERS
1 lb. ground turkey
1 egg, beaten
1 tbsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. ground red pepper
1/2 c. seasoned dry bread crumbs
Mix together all of the ingredients and make into 6 patties. Cook just as you would hamburger patties. These are not spicy, as the name implies, but taste a lot like bratwurst. Hint: I always poke a hole in the middle of each burger to help the center cook. 6 servings.
OR
DELUXE TURKEY BURGERS
1 lb. ground turkey
Dash sage
1/4 tsp. white pepper
1/4 c. bread crumbs
2 tbsp. sour cream
Crumbled blue cheese (in pkg. cheese department)
Hamburger rolls
Cream cheese
Canadian bacon
Mix well first 4 ingredients. Make 8 flat good size rounded patties. Top with 1 tablespoon blue cheese, sliced canadian bacon ';fuse'; together with other 4 patties. Cook 7-9 minutes in covered microwave safe dish, rotating once. Grill hamburger rolls - spread cream cheese and top with burger.
OR
HERBED TURKEY BURGERS
1 lb. ground turkey
1/2 c. finely shredded carrots
1/2 c. finely chopped onions
1/2 tsp. dried thyme
1/2 tsp. dried marjoram
1/4 tsp. dried oregano
1/4 tsp. dried basil
1/8 tsp. garlic powder
Salt and pepper to taste
In a large bowl, combine turkey with remaining ingredients. Mix well. Shape into 4 burgers.
Place burgers in a preheated nonstick skillet that has been sprayed with a nonstick cooking spray. Cook over medium heat, turning several times, until burgers are done. If you prefer, burgers can be placed on a rack under the broiler or on a barbecue grill and cooked until done.
JMTurkey Burger Recipes?
Spicy Turkey Burgers with Pickled Onions
1. Ingredients1 cup red-wine vinegar
2 tablespoons packed brown sugar
1/2 teaspoon salt
1/4 teaspoon ground allspice
1 small red onion, halved and very thinly sliced
1 pound 93%-lean ground turkey
2 tablespoons chopped fresh cilantro
1 1/2 teaspoons ground cumin
1/2 teaspoon ground chipotle pepper
1/2 teaspoon salt
1/8 teaspoon ground allspice
1 teaspoon canola oil
4 whole wheat buns, split
8 teaspoons reduced-fat mayonnaise, divided
Nutrition InfoPer Serving
..2. Cooking Directions1.To prepare pickled onions: Whisk vinegar, brown sugar, salt and allspice in a medium glass bowl. Microwave on High until the mixture boils, 2 to 3 minutes. (Alternatively, bring the mixture to a boil in a small saucepan on the stove.) Add onions and toss to coat.
2.To prepare burgers: Preheat grill to high. Place turkey in a medium bowl and gently mix in cilantro, cumin, ground chipotle, salt and allspice until distributed throughout the meat. Form the mixture into 4 patties. Brush with oil.
3.Grill the burgers until cooked through and no longer pink in the center, 3 to 4 minutes per side. Meanwhile, toast buns on the grill, if desired.
4.Drain the onions, discarding the marinade. Spread 2 teaspoons mayonnaise on each bun; top with a burger and pickled onions.
Yield: 4 servings
3. Still Hungry?Spicy Southwest flavors pair with sweet and tangy pickled red onions to create a standout turkey burger. (The pickled onions would also be great with this burger.) Make it a meal: Serve with Southwestern Calico Corn or sweet potato fries and a frosty lager.
http://food.yahoo.com/search?tp=recipe%26amp;i鈥?/a>
SOUTHWEST TURKEY BURGERS
1 lb. ground turkey
Bottled mild salsa
1/2-3/4 lb. mushrooms
1 tbsp. salad oil
1/2 tsp. salt
2 tbsp. mayonnaise
4 Kaiser rolls or hamburger buns
In bowl, mix ground turkey and 1/4 cup salsa; shape into 4 patties. Broil or grill until they lose their pink color turning once. Meanwhile, slice mushrooms.
In skillet over medium heat, in hot salad oil, cook mushrooms and salt until lightly browned, stirring frequently.
In small bowl mix mayonnaise and 1/3 cup salsa. To serve, cut each roll in half. Spread mayonnaise mixture on bottom halves of buns. Top with turkey patties and mushrooms
Rachael Ray does lots of different recipes for turkey burgers
http://www.rachaelrayshow.com/food/recip鈥?/a>
http://www.rachaelrayshow.com/food/recip鈥?/a>
http://rachaelrayblog.blogspot.com/2006/鈥?/a>
http://www.recipezaar.com/Rachael-Rays-H鈥?/a>
http://www.rachaelraymag.com/recipes/rac鈥?/a>
Etc,Etc,Etc
Just google ';Rachael Ray + Turkey Burgers';
Turkey Burritos
1 pound ground turkey
2 (7 ounce) cans hot tomato sauce
1 (15.25 ounce) can whole kernel corn, drained
1/2 small onion, diced
1 (16 ounce) can fat-free refried beans
1 (16 ounce) container fat free sour cream
3/4 cup shredded reduced-fat Cheddar cheese
6 (10 inch) flour tortillas
In a large skillet over medium high heat, brown ground turkey.
Stir in tomato sauce, corn and onion.
Reduce heat to medium and let simmer, stirring occasionally, until liquids reduce (about 20 minutes).
In a separate medium skillet, heat beans over medium-low heat.
Prepare sour cream and cheese for sprinkling into burritos.
One by one, heat tortillas over stove burner for 1 to 2 minutes, flipping a few times.
Top with beans, then meat mixture, then sour cream and cheese. Fold over and serve while still warm
Turkey Taco Salad
1 pound extra-lean ground turkey breast
1 head iceberg lettuce - rinsed, dried, and chopped
6 green onions, chopped
1 (15 ounce) can kidney beans, drained and rinsed
2 cups shredded Cheddar cheese
1/2 cup diced dill pickles
1/2 cup sliced black olives
2 cups fat-free mayonnaise
1 teaspoon lemon juice
1 teaspoon white wine vinegar
3/4 cup taco sauce
1 (14.5 ounce) package low-fat baked tortilla chips
Place turkey in a large deep skillet, season with garlic salt and cook over medium high heat until fully cooked.
Crumble and set aside to cool.
Mix together the turkey, lettuce, green onions, kidney beans, cheese, pickles and olives.
Whisk together the mayonnaise, lemon juice, vinegar and taco sauce.
Pour dressing over salad and refrigerate.
Before serving, mix in 2 cups broken tortilla chips.
Garnish with whole chips and serve
Incredibly Cheesy Turkey Meatloaf
2 pounds ground turkey
1 cup milk
1 cup Italian seasoned bread crumbs
2 eggs
1 teaspoon salt
1/4 teaspoon pepper
3/4 pound Colby cheese, cut into 1/2-inch cubes
1/2 cup ketchup (optional)
Preheat oven to 400 degrees F (200 degrees C).
In a bowl, mix the turkey, milk, bread crumbs, and eggs by hand.
Season with salt and pepper.
Fold the cheese cubes into the mixture.
Transfer to a loaf pan, and top with ketchup.
Bake 1 hour in the preheated oven, to an internal temperature of 180 degrees F (85 degrees C).
I need a basic recipe for turkey cutlets,no gourmet ideas,just something I can throw together quick?
I've got the basics in my pantry ,and I really would prefer to whip up something easy but flavorful. All ideas are appreciated!I need a basic recipe for turkey cutlets,no gourmet ideas,just something I can throw together quick?
To expound on Me Mosa's answer, if you pound the cutlets so they are the same thickness, lightly season with black pepper, lightly sprinkle with flour and fry in enough oil to cover the bottom of your skillet until golden. Then transfer to a cookie sheet and bake in a preheated 350潞 oven for about 15-20 minutes to allow the tissues in the meat to settle and to finish the cooking process. This works with pork, chicken and turkey. Serve a nice gravy with the meat and a veggie and salad and you're good to go!I need a basic recipe for turkey cutlets,no gourmet ideas,just something I can throw together quick?
I would sprinkle them with Lemon Pepper and fry them quickly each side in a bit of butter and olive oil. That is simple and tasty. You can also fry up some chopped onions and sweet peppers first then remove them from them pan and then do the cutlets, topping them with the onions and peppers. Serve salad, or rice and veggies on the side.
Lay a thin slice of ham and piece of mozzarella or swiss cheese over the cutlets, roll up and then roll in bread crumbs (or sprinkle bread crumbs over them - I use a cheap crumb mix from a box) - cook in the oven 350 degrees about 20 - 25 min. When you cut them, they look like pinwheels. The bread crumbs make them more attractive to children who like nuggets!
Hope that helps - good luck!
TURKEY PARMESAN!!! bread crumbs, Mozzarella, spaghetti sauce....wham-bam-whose your uncle and your done!
how bout just breading, frying, and serving with gravy?
To expound on Me Mosa's answer, if you pound the cutlets so they are the same thickness, lightly season with black pepper, lightly sprinkle with flour and fry in enough oil to cover the bottom of your skillet until golden. Then transfer to a cookie sheet and bake in a preheated 350潞 oven for about 15-20 minutes to allow the tissues in the meat to settle and to finish the cooking process. This works with pork, chicken and turkey. Serve a nice gravy with the meat and a veggie and salad and you're good to go!I need a basic recipe for turkey cutlets,no gourmet ideas,just something I can throw together quick?
I would sprinkle them with Lemon Pepper and fry them quickly each side in a bit of butter and olive oil. That is simple and tasty. You can also fry up some chopped onions and sweet peppers first then remove them from them pan and then do the cutlets, topping them with the onions and peppers. Serve salad, or rice and veggies on the side.
Lay a thin slice of ham and piece of mozzarella or swiss cheese over the cutlets, roll up and then roll in bread crumbs (or sprinkle bread crumbs over them - I use a cheap crumb mix from a box) - cook in the oven 350 degrees about 20 - 25 min. When you cut them, they look like pinwheels. The bread crumbs make them more attractive to children who like nuggets!
Hope that helps - good luck!
TURKEY PARMESAN!!! bread crumbs, Mozzarella, spaghetti sauce....wham-bam-whose your uncle and your done!
how bout just breading, frying, and serving with gravy?
What is your favorite turkey dressing recipe?
i don't cook stuffing in the turkey. i am looking for a new dressing recipe that you cook in the pan by itself, using the drippings or using broth. if you don't mind, could you add your gravy recipe also?What is your favorite turkey dressing recipe?
I use Martha Stewarts recipe, and I'm telling you..you *have* to try it. We make double because it's so freakin good. I'm not kidding. I'm working on thanksgiving, but I'm making a turkey and stuffing the day before just to eat it. Try it. Seriously. Oh here's the turkey recipe too:)
Celery-herb Stuffing Makes about 10 cups; Serves 12
7 锟?tablespoons unsalted butter, plus more for dish and baking
1 锟?loaf rustic white or Italian bread, crusts removed, cut into 1/2-inch cubes (about 9 1/2 cups)
1 锟?celery root (about 1 1/2 pounds), peeled and cut into 1/2-inch dice
锟?Coarse salt and freshly ground pepper
2 锟?tablespoons extra-virgin olive oil
3 锟?celery stalks, thinly sliced on the diagonal
2 锟?medium onions, halved lengthwise and thinly sliced in half-moons
2 锟?garlic cloves, finely chopped
1/2 锟?cup extra-dry vermouth
1/2 to 1 3/4 锟?cups homemade or low-sodium store-bought chicken stock
1/2 锟?teaspoon poultry seasoning (such as Bell's)
3 锟?tablespoons coarsely chopped fresh flat-leaf parsley
3 1/2 锟?teaspoons finely chopped fresh sage
2 锟?teaspoons finely chopped fresh thyme
2 锟?teaspoons finely chopped fresh rosemary
4 锟?large eggs, lightly beaten
1. Preheat oven to 350掳. Melt 5 tablespoons butter in a skillet. Toss with bread cubes in a large bowl. Spread in a single layer on 2 rimmed baking sheets. Toast in oven, tossing once, until golden, about 20 minutes. Let cool completely.
2. Place celery root in a medium saucepan; add salted cold water to cover. Bring to a boil; reduce heat, and simmer until soft, about 15 minutes. Drain; set aside.
3. Heat oil and remaining 2 tablespoons butter in a large skillet over medium-high heat until butter has melted. Add celery, onions, garlic, and a pinch of salt; cook, stirring occasionally, until golden brown and soft, about 20 minutes.
4. Put celery root, vegetable mixture, and toasted bread into a bowl. Return skillet to medium heat. Add vermouth; cook, scraping up browned bits with a wooden spoon, until it bubbles. Pour over bread-vegetable mixture. Stir in 1/2 cup stock, the poultry seasoning, and herbs; season with salt and pepper. Stir in 4 eggs.
5.Stir 1 1/4 cups stock into stuffing, spoon into a buttered 13-by-9-inch baking dish, and dot generously with butter. Cover with foil, and bake in a 375掳 oven 25 minutes. Uncover, and bake until golden brown, 10 to 15 minutes more.
Roast Turkey With Herb Butter and Rich Gravy Serves 10; Prep time: 1 hour; Total time: 5 hours The herb butter can be made a day ahead and refrigerated. Return to room temperature before using.
8 锟?tablespoons butter, room temperature
1 1/2 锟?tablespoon each chopped fresh rosemary, sage, and thyme
锟?Coarse salt and ground pepper
1 锟?whole turkey (about 18 pounds), thawed if frozen, rinsed and patted dry, neck reserved (set aside giblets for stuffing, if desired)
6 to 8 锟?large carrots, halved crosswise
3 锟?large onions, cut into 8 wedges
3 锟?stalks celery, halved crosswise
1. Preheat oven to 350掳, with rack in the lowest position. Make herb butter: In a small bowl, mix together 6 tablespoons butter with chopped herbs; season generously with salt and pepper.
2. To prepare and stuff the turkey: Turn turkey over; bend wing tips underneath bird so they stay in place (you may have to break the bones). Loosely fill large cavity with stuffing.
3. Using cotton kitchen twine, tie legs together securely (they will overlap) so bird retains its shape and moisture during cooking.
. Working from the neck end, slide fingers under skin until you reach the end of the breast, being careful not to tear the skin. Rub herb butter under the skin.
5. Cut neck into pieces; mix with carrots, onions, celery, and 2 cups water in a large roasting pan. Set roasting rack over vegetables in pan.
6. Lift turkey onto rack breast side down; rub with remaining tablespoon butter. Season generously with salt and pepper. Tent turkey loosely with foil. Roast 1 hour, then baste every 30 minutes with pan liquids, until an instant-read thermometer inserted into the thickest part of thigh (avoiding bone) registers 125掳, about 3 hours.
7. Remove foil; raise oven heat to 400掳. Continue roasting, basting occasionally, until thigh reaches 180掳, 45 to 60 minutes more. Tent with foil if bird browns too quickly; add more water if pan becomes dry. Transfer turkey to a serving platter; cover loosely with foil, and let it rest at least 30 minutes before carving.
Note: After transferring turkey to a serving platter, reserve vegetables and turkey neck for our Rich Gravy.
Rich Gravy Makes 6 cups; Prep time: 45 minutes; Total time: 45 minutes
锟?Vegetables and turkey neck roasted under the Roast Turkey
1 1/4 锟?cup dry white wine
2/3 锟?cup all-purpose flour or equivalent of cornstarch
10 锟?cups water
锟?Coarse salt and ground pepper
1. Take the finished turkey out of the roasting pan to rest before carving. Place the pan on stove acrWhat is your favorite turkey dressing recipe?
I make a wild rice dressing that my kids love. Basically, I use Uncle Ben's original recipe wild rice, with 2/3 cup of converted rice to stretch it out. Cook as directed on the box, but double the water. When done, pour into baking pan, add sliced almonds, and top with bacon slices. Bake until the bacon is crispy, then crumble the bacon into the rice. I usually make 4 or 5 boxes, because it is really good as leftovers. We don't really like a lot of gravy, so I really don't have a good recipe for that.
Cornbread dressing. boil whole chicken in water w/ one onion cut up, 4 stalks of celery, couple cloves of garlic minced and seasoning. While doing that bake a cornbread. De bone the chicken and taste the broth and see if it needs seasoning. Crumble the cornbread and then add the chicken with the vegetables and mix then pour broth till it is very wet (mixture will make a spanking noise when tapped with spoon) bake in oven preheated to 350 for about 45 mins or till edges are golden brown.
Gibblet Gravy. Take the packet out of the chicken. Place in sauce pan with enough water to cover the giblets. Add chopped onions, garlic and celery. Boil till tender then in cup mix water and flour till no lumps then stir into the pan.
Good luck
The recipie on the Pepperidge Farm seasoning pack is very good.
So is the one on the Bell's' Seasoning box.
--------------------------------------鈥?br>
Gravy is Water, Flour or Corn starch, fat or oil, salt %26amp; seasoning.
The key to success is to thoroughly mix some of the flour or corn starch with COLD water before adding to hot anything.
My basic recipe is based on my Mom's, ratios, but my method is my own.
2 Cups of water (Tap water or from cooked veggies. *See note at bottom.)
1 TBSP Flour or Corn Starch %26gt;%26gt;%26gt;(FCS)
1 TBSP grease from drippings
1 TSP Salt
1 TSP Kitchen Bouquet.
Pan drippings (Meat Juice- NOT grease)
Mix FCS thoroughly in cold water. Used ~ 1/2 cup of cold water if you're going to used veggie water.
In a saucepan or the roasting pan (with excess grease removed), add water and all ingredients.
Turn burner on high.
STIR constantly with a wisk
Bring to a full boil for atl least a minute. This is what makes the gravy thicken.
Then reduce to a simmer. If the grease content is too high, the gravy will be very shiny. If so. mix a small amount of FCS with as small an amount of cold water as possible to thoroughly dissolve.
Add mixture to gravy stir constantly and return to boil as above.
When satisfied with consistency, taste.
Other seasonings to add, based on taste:
More salt and/or Kitchen Bouquet
Worcestershire sauce
Pepper
Onion powder
Lemon juice
Hot Sauce (Texas Pete, Louisiana, Crystal...)
Also - With Turkey you'll have more grease than you need, but some leaner cuts of beef or pork, may provide little or no grease. You can substitute corn oil or butter in these cases if desired.
For gravy with Asian flair, Sesame oil is good.
If meat juice is in short supply, you can add a bullion cubes. (For beef use beef. For poultry use chicken. For pork use one beef %26amp; one chicken.)
--------------------------------------鈥?br>
*The best veggie water for gravy comes from peas, green beans, corn, carrots and any of the a fore mentioned cooked with onions. Stay away from water used to cook broccoli, brussels, cauliflower, spinach, turnips, rutabagas...
Believe it or not, Stove Top Dressing (chicken flavor)from the box. It is so easy, and I am always asked for the ';recipe';. I just say it is a family secret because I am embarrassed to tell the truth.
By the way, I don't think the Stove Top Dressing in the turkey flavor is as good as the chicken flavor.
To make turkey gravy, remove turkey from pan. Drain off all but about 6 tablespoons of the fat. Stir the bottom of the pan well to get all those good browned on bits loose. Have about 2 tablespoons of flour with enough water to cover it in a jar with a lid. Shake that well to completely mix in the flour. Add that to the pan and stir well. Then add a packet of McCormick's turkey gravy (the dry mix) to a cup of water and mix that well. Add that to the gravy mixture in the pan. If you want more gravy, add more of the McCormick's dry turkey gravy mixed with one cup of water. This is easy, delicious, and completely lump free.
My mom makes the classic cornbread dressing, only she uses Mexican Cornbread....and Oh My Gooodneessss!! It is soooooo good! She does use the drippings from the turkey, but I have no idea how to make it, nor do I have her gravy recipe, sorry....
I have to get it by next week though! YIKES!
I use Martha Stewarts recipe, and I'm telling you..you *have* to try it. We make double because it's so freakin good. I'm not kidding. I'm working on thanksgiving, but I'm making a turkey and stuffing the day before just to eat it. Try it. Seriously. Oh here's the turkey recipe too:)
Celery-herb Stuffing Makes about 10 cups; Serves 12
7 锟?tablespoons unsalted butter, plus more for dish and baking
1 锟?loaf rustic white or Italian bread, crusts removed, cut into 1/2-inch cubes (about 9 1/2 cups)
1 锟?celery root (about 1 1/2 pounds), peeled and cut into 1/2-inch dice
锟?Coarse salt and freshly ground pepper
2 锟?tablespoons extra-virgin olive oil
3 锟?celery stalks, thinly sliced on the diagonal
2 锟?medium onions, halved lengthwise and thinly sliced in half-moons
2 锟?garlic cloves, finely chopped
1/2 锟?cup extra-dry vermouth
1/2 to 1 3/4 锟?cups homemade or low-sodium store-bought chicken stock
1/2 锟?teaspoon poultry seasoning (such as Bell's)
3 锟?tablespoons coarsely chopped fresh flat-leaf parsley
3 1/2 锟?teaspoons finely chopped fresh sage
2 锟?teaspoons finely chopped fresh thyme
2 锟?teaspoons finely chopped fresh rosemary
4 锟?large eggs, lightly beaten
1. Preheat oven to 350掳. Melt 5 tablespoons butter in a skillet. Toss with bread cubes in a large bowl. Spread in a single layer on 2 rimmed baking sheets. Toast in oven, tossing once, until golden, about 20 minutes. Let cool completely.
2. Place celery root in a medium saucepan; add salted cold water to cover. Bring to a boil; reduce heat, and simmer until soft, about 15 minutes. Drain; set aside.
3. Heat oil and remaining 2 tablespoons butter in a large skillet over medium-high heat until butter has melted. Add celery, onions, garlic, and a pinch of salt; cook, stirring occasionally, until golden brown and soft, about 20 minutes.
4. Put celery root, vegetable mixture, and toasted bread into a bowl. Return skillet to medium heat. Add vermouth; cook, scraping up browned bits with a wooden spoon, until it bubbles. Pour over bread-vegetable mixture. Stir in 1/2 cup stock, the poultry seasoning, and herbs; season with salt and pepper. Stir in 4 eggs.
5.Stir 1 1/4 cups stock into stuffing, spoon into a buttered 13-by-9-inch baking dish, and dot generously with butter. Cover with foil, and bake in a 375掳 oven 25 minutes. Uncover, and bake until golden brown, 10 to 15 minutes more.
Roast Turkey With Herb Butter and Rich Gravy Serves 10; Prep time: 1 hour; Total time: 5 hours The herb butter can be made a day ahead and refrigerated. Return to room temperature before using.
8 锟?tablespoons butter, room temperature
1 1/2 锟?tablespoon each chopped fresh rosemary, sage, and thyme
锟?Coarse salt and ground pepper
1 锟?whole turkey (about 18 pounds), thawed if frozen, rinsed and patted dry, neck reserved (set aside giblets for stuffing, if desired)
6 to 8 锟?large carrots, halved crosswise
3 锟?large onions, cut into 8 wedges
3 锟?stalks celery, halved crosswise
1. Preheat oven to 350掳, with rack in the lowest position. Make herb butter: In a small bowl, mix together 6 tablespoons butter with chopped herbs; season generously with salt and pepper.
2. To prepare and stuff the turkey: Turn turkey over; bend wing tips underneath bird so they stay in place (you may have to break the bones). Loosely fill large cavity with stuffing.
3. Using cotton kitchen twine, tie legs together securely (they will overlap) so bird retains its shape and moisture during cooking.
. Working from the neck end, slide fingers under skin until you reach the end of the breast, being careful not to tear the skin. Rub herb butter under the skin.
5. Cut neck into pieces; mix with carrots, onions, celery, and 2 cups water in a large roasting pan. Set roasting rack over vegetables in pan.
6. Lift turkey onto rack breast side down; rub with remaining tablespoon butter. Season generously with salt and pepper. Tent turkey loosely with foil. Roast 1 hour, then baste every 30 minutes with pan liquids, until an instant-read thermometer inserted into the thickest part of thigh (avoiding bone) registers 125掳, about 3 hours.
7. Remove foil; raise oven heat to 400掳. Continue roasting, basting occasionally, until thigh reaches 180掳, 45 to 60 minutes more. Tent with foil if bird browns too quickly; add more water if pan becomes dry. Transfer turkey to a serving platter; cover loosely with foil, and let it rest at least 30 minutes before carving.
Note: After transferring turkey to a serving platter, reserve vegetables and turkey neck for our Rich Gravy.
Rich Gravy Makes 6 cups; Prep time: 45 minutes; Total time: 45 minutes
锟?Vegetables and turkey neck roasted under the Roast Turkey
1 1/4 锟?cup dry white wine
2/3 锟?cup all-purpose flour or equivalent of cornstarch
10 锟?cups water
锟?Coarse salt and ground pepper
1. Take the finished turkey out of the roasting pan to rest before carving. Place the pan on stove acrWhat is your favorite turkey dressing recipe?
I make a wild rice dressing that my kids love. Basically, I use Uncle Ben's original recipe wild rice, with 2/3 cup of converted rice to stretch it out. Cook as directed on the box, but double the water. When done, pour into baking pan, add sliced almonds, and top with bacon slices. Bake until the bacon is crispy, then crumble the bacon into the rice. I usually make 4 or 5 boxes, because it is really good as leftovers. We don't really like a lot of gravy, so I really don't have a good recipe for that.
Cornbread dressing. boil whole chicken in water w/ one onion cut up, 4 stalks of celery, couple cloves of garlic minced and seasoning. While doing that bake a cornbread. De bone the chicken and taste the broth and see if it needs seasoning. Crumble the cornbread and then add the chicken with the vegetables and mix then pour broth till it is very wet (mixture will make a spanking noise when tapped with spoon) bake in oven preheated to 350 for about 45 mins or till edges are golden brown.
Gibblet Gravy. Take the packet out of the chicken. Place in sauce pan with enough water to cover the giblets. Add chopped onions, garlic and celery. Boil till tender then in cup mix water and flour till no lumps then stir into the pan.
Good luck
The recipie on the Pepperidge Farm seasoning pack is very good.
So is the one on the Bell's' Seasoning box.
--------------------------------------鈥?br>
Gravy is Water, Flour or Corn starch, fat or oil, salt %26amp; seasoning.
The key to success is to thoroughly mix some of the flour or corn starch with COLD water before adding to hot anything.
My basic recipe is based on my Mom's, ratios, but my method is my own.
2 Cups of water (Tap water or from cooked veggies. *See note at bottom.)
1 TBSP Flour or Corn Starch %26gt;%26gt;%26gt;(FCS)
1 TBSP grease from drippings
1 TSP Salt
1 TSP Kitchen Bouquet.
Pan drippings (Meat Juice- NOT grease)
Mix FCS thoroughly in cold water. Used ~ 1/2 cup of cold water if you're going to used veggie water.
In a saucepan or the roasting pan (with excess grease removed), add water and all ingredients.
Turn burner on high.
STIR constantly with a wisk
Bring to a full boil for atl least a minute. This is what makes the gravy thicken.
Then reduce to a simmer. If the grease content is too high, the gravy will be very shiny. If so. mix a small amount of FCS with as small an amount of cold water as possible to thoroughly dissolve.
Add mixture to gravy stir constantly and return to boil as above.
When satisfied with consistency, taste.
Other seasonings to add, based on taste:
More salt and/or Kitchen Bouquet
Worcestershire sauce
Pepper
Onion powder
Lemon juice
Hot Sauce (Texas Pete, Louisiana, Crystal...)
Also - With Turkey you'll have more grease than you need, but some leaner cuts of beef or pork, may provide little or no grease. You can substitute corn oil or butter in these cases if desired.
For gravy with Asian flair, Sesame oil is good.
If meat juice is in short supply, you can add a bullion cubes. (For beef use beef. For poultry use chicken. For pork use one beef %26amp; one chicken.)
--------------------------------------鈥?br>
*The best veggie water for gravy comes from peas, green beans, corn, carrots and any of the a fore mentioned cooked with onions. Stay away from water used to cook broccoli, brussels, cauliflower, spinach, turnips, rutabagas...
Believe it or not, Stove Top Dressing (chicken flavor)from the box. It is so easy, and I am always asked for the ';recipe';. I just say it is a family secret because I am embarrassed to tell the truth.
By the way, I don't think the Stove Top Dressing in the turkey flavor is as good as the chicken flavor.
To make turkey gravy, remove turkey from pan. Drain off all but about 6 tablespoons of the fat. Stir the bottom of the pan well to get all those good browned on bits loose. Have about 2 tablespoons of flour with enough water to cover it in a jar with a lid. Shake that well to completely mix in the flour. Add that to the pan and stir well. Then add a packet of McCormick's turkey gravy (the dry mix) to a cup of water and mix that well. Add that to the gravy mixture in the pan. If you want more gravy, add more of the McCormick's dry turkey gravy mixed with one cup of water. This is easy, delicious, and completely lump free.
My mom makes the classic cornbread dressing, only she uses Mexican Cornbread....and Oh My Gooodneessss!! It is soooooo good! She does use the drippings from the turkey, but I have no idea how to make it, nor do I have her gravy recipe, sorry....
I have to get it by next week though! YIKES!
Does anyone have a good recipe for turkey stuffing made with hamburger instead of sausage?
I know the recipe has cream of mushroom soup and seasoned bread cubes. I am not sure of quantities or spices to use in it.Does anyone have a good recipe for turkey stuffing made with hamburger instead of sausage?
If I were going to try that, I'd just substitute ground beef or ground turkey for the sausage. I don't make my stuffing from a recipe, so just to be on the safe side, I'd go with onion, celery, poultry seasoning and salt and pepper to taste.Does anyone have a good recipe for turkey stuffing made with hamburger instead of sausage?
Hot Hamburger Stuffing
1 pound extra lean hamburger meat
salt %26amp; pepper
6-7 oz box of Stove Top Stuffing
1/2 C chopped onion
1 small can of mushrooms
1 can cream of celery soup
1 can cream of chicken soup
1 can cream of mushroom soup
Instructions
Crumble RAW burger in 9x13 in. pan. Mix soups together, stir in onion and mushrooms, salt %26amp; pepper. Stir in stuffing. Mix well. Pour mix over meat. Cover and bake at 350 degrees for and hour. Uncover and bake 5-10 minutes to lightly brown.
eyeshadow color
If I were going to try that, I'd just substitute ground beef or ground turkey for the sausage. I don't make my stuffing from a recipe, so just to be on the safe side, I'd go with onion, celery, poultry seasoning and salt and pepper to taste.Does anyone have a good recipe for turkey stuffing made with hamburger instead of sausage?
Hot Hamburger Stuffing
1 pound extra lean hamburger meat
salt %26amp; pepper
6-7 oz box of Stove Top Stuffing
1/2 C chopped onion
1 small can of mushrooms
1 can cream of celery soup
1 can cream of chicken soup
1 can cream of mushroom soup
Instructions
Crumble RAW burger in 9x13 in. pan. Mix soups together, stir in onion and mushrooms, salt %26amp; pepper. Stir in stuffing. Mix well. Pour mix over meat. Cover and bake at 350 degrees for and hour. Uncover and bake 5-10 minutes to lightly brown.
Can someone please give me a unique turkey recipe that will keep my 22 pd. bird moist?
i don't want to fry it. i don't want to do the same 'ol same 'ol. every recipe that i find on the internet always is calling for a 12-16 pd bird and i'm afraid of using these as it will result in a dry unflavorful turkey. any suggestions will be greatly appreciated!!Can someone please give me a unique turkey recipe that will keep my 22 pd. bird moist?
Brine it. I do it every year now. I use a clean five gallon bucket with a foil-wrapped brick and mix this up. Twenty four hours ahead of roasting time. Make sure to rest the bird for at least ten minutes after it comes out of the oven before carving. You will not be disappointed.
Mean Chef's Apple Brine Recipe
6 quarts
* 2 quarts apple juice
* 1 lb brown sugar
* 1 cup kosher salt
* 3 quarts water
* 3 oranges, quartered
* 4 ounces fresh ginger, thinly sliced
* 15 whole cloves( or peppercorns as we dislike clove)
* 6 bay leaves
* 6 garlic cloves, crushed
1. bring apple juice, sugar and salt to a boil over high heat, skim foam, let cool to room temperature.
2. Add remaining ingredients.
3. Brine turkey for 24 hours.
4. Quantity is sufficient for a 14 pound turkey.Can someone please give me a unique turkey recipe that will keep my 22 pd. bird moist?
This never fails me for any size bird ... and especially at Christmas.
Stuff the bird with raw oranges and onions that have been chopped in half. This gives an amazing subtle flavour at the end of cooking and keeps it juicy from within.
Next, before cooking, place strips of streaky bacon (ham) all over the top. Then cover with aluminium foil and cook.
Allow to rest for at least 20 minutes before carving, the result will be juicier as the juice will retract back into the meat as it cools slightly.
I guarantee this will work!!
this works great..MARINATE IT WITH MAYO.comes out sooooooo perfect!..u know just rub it in..then cook it..that works best, been doing it forever..but i dont know if this is your typical recipe..
This is not as hard as it sounds. Make the stuffoing..
Fill cavities with sliced carrots, onions and celery,
Put your hand through the breast side of the turkey and separate from the meat portion. You can even go into the legs. Stuff the bread stuffing into it. If you have too much stuffing, put it in another bowl.
Roast as required. Remove stuffing and toss with excess stuffing.
Turkey will be moist
.
Tugar is right on the money. Two days ago we brined a 16 lb. turkey in apple juice, salt, water, soy sauce and peppercorns. My husband baked it today for a work party, and baked it in a Reynolds Baking Bag. The turkey came out moist, juicy, and very flavorful.
We buy a self-basting bird (';Butterball';) %26amp; cover it with foil.
Brine it. I do it every year now. I use a clean five gallon bucket with a foil-wrapped brick and mix this up. Twenty four hours ahead of roasting time. Make sure to rest the bird for at least ten minutes after it comes out of the oven before carving. You will not be disappointed.
Mean Chef's Apple Brine Recipe
6 quarts
* 2 quarts apple juice
* 1 lb brown sugar
* 1 cup kosher salt
* 3 quarts water
* 3 oranges, quartered
* 4 ounces fresh ginger, thinly sliced
* 15 whole cloves( or peppercorns as we dislike clove)
* 6 bay leaves
* 6 garlic cloves, crushed
1. bring apple juice, sugar and salt to a boil over high heat, skim foam, let cool to room temperature.
2. Add remaining ingredients.
3. Brine turkey for 24 hours.
4. Quantity is sufficient for a 14 pound turkey.Can someone please give me a unique turkey recipe that will keep my 22 pd. bird moist?
This never fails me for any size bird ... and especially at Christmas.
Stuff the bird with raw oranges and onions that have been chopped in half. This gives an amazing subtle flavour at the end of cooking and keeps it juicy from within.
Next, before cooking, place strips of streaky bacon (ham) all over the top. Then cover with aluminium foil and cook.
Allow to rest for at least 20 minutes before carving, the result will be juicier as the juice will retract back into the meat as it cools slightly.
I guarantee this will work!!
this works great..MARINATE IT WITH MAYO.comes out sooooooo perfect!..u know just rub it in..then cook it..that works best, been doing it forever..but i dont know if this is your typical recipe..
This is not as hard as it sounds. Make the stuffoing..
Fill cavities with sliced carrots, onions and celery,
Put your hand through the breast side of the turkey and separate from the meat portion. You can even go into the legs. Stuff the bread stuffing into it. If you have too much stuffing, put it in another bowl.
Roast as required. Remove stuffing and toss with excess stuffing.
Turkey will be moist
.
Tugar is right on the money. Two days ago we brined a 16 lb. turkey in apple juice, salt, water, soy sauce and peppercorns. My husband baked it today for a work party, and baked it in a Reynolds Baking Bag. The turkey came out moist, juicy, and very flavorful.
We buy a self-basting bird (';Butterball';) %26amp; cover it with foil.
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