Turkey

I usually don't post on weekends. But I did want to include these six yummy turkey recipes, including White Turkey Chili and Turkey Bolognese. Enjoy!

QUICK TURKEY STIR-FRY

This comes from Campbell’s Kitchen, and begins, “Here's a tasty use for leftover turkey...this quick and easy stir-fry is seasoned with ginger and soy sauce, and on the table in a snap!”

Prep Time: 15 minutes; total time: 25 minutes; Serves: 4 (about 1 3/4 cups each)

To view this online, click here.

Ingredients

1 tablespoon vegetable oil

3 medium carrot, sliced (about 1 1/2 cups)

1/4 teaspoon ground ginger

1 can (10 1/2 ounces) Campbell's® Turkey Gravy

1 tablespoon soy sauce

2 green onion, sliced (about 1/4 cup)

1 1/2 cups cubed cooked turkey

2 cups instant white rice, prepared according to package directions

Directions

Heat the oil in a 10-inch skillet over medium-high heat. Add the carrots and ginger and stir-fry until the carrots are tender-crisp.

Stir the gravy, soy sauce, onions and turkey in the skillet and cook until the mixture is hot and bubbling. Serve the turkey mixture over the rice.

TURKEY BURGER AND PEAR SLIDERS

This is from FamilyTime, and begins, “Indulge in your burger craving without feeling guilty! Grilled fresh sweet pear and creamy Chèvre goat cheese help satisfy the foodie in all of us. These mini gourmet turkey and pear burgers will soon become a grilling favorite.”

Source: USA Pears and Hearth, Patio & Barbecue Association

Serves: 6; Prep Time: 10 minutes; Cook Time: 10-15 minutes

To view this online, click here.

Ingredients

For Turkey Burgers

1 pound ground turkey

1/2 cup Italian-seasoned breadcrumbs

1 large egg, beaten

1 tablespoon minced dried onion

1 teaspoon worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1-2 Bartlett or Anjou pears sliced (or planked)

3/4 cup Chèvre goat cheese (or creamy goat cheese of your choice)

arugula lettuce

Directions

To make turkey burgers:

Combine all ingredients in large bowl.

Shape into 12 patties (to fit the buns you selected). Pan-fry, broil, or grill until turkey burgers lightly browned and cooked through, about 5 minutes per side.

To make pear slices:

Cut pears into 1/4-inch slices (or use a pear-planker)and spray lightly with nonstick spray.

Grill or broil pear slices until brown in spots, about 2 minutes per side.

To assemble: Separate 12 small slider rolls. Spread bottom half with 1-2 tablespoons of your favorite creamy goat cheese (we used Chèvre). Put cooked turkey burger and a pear slice on top of goat cheese. Top with fresh arugula leaves and serve.

MOM’S TURKEY MEATLOAF

This comes from Ellie Krieger of the Food Network’s Home Cooking.

Total: 1 hr 30 min; Prep: 15 min; Inactive: 15 min; Cook: 1 hr; Yield: 8 (1-inch thick) slices; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/ellie-krieger/moms-turkey-meatloaf-recipe-1946007.

Ingredients

3/4 cup quick-cooking oats

1/2 cup skim milk

1 medium onion, peeled

2 pounds ground turkey breast

1/2 cup chopped red bell pepper

2 eggs, beaten

2 teaspoons Worcestershire sauce

1/4 cup ketchup

1/2 teaspoon salt

Freshly ground black pepper

1 (8-ounce) can tomato sauce

Directions

Preheat the oven to 350 degrees F.

In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.

Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.

Remove from the oven and let rest for 10 to15 minutes before slicing.

TURKEY BOLOGNESE

This comes from Giada De Laurentiis of the Food Network show Everyday Italian.

Total: 50 min; Prep: 20 min; Cook: 30 min; Yield: 6 servings; Level: Easy

To view this online, click here.

Ingredients

1/4 cup extra-virgin olive oil

1 onion, chopped

4 garlic cloves, minced

1 carrot, peeled and finely chopped

1 celery stalk, finely chopped

1 pound shredded cooked turkey (preferably dark meat)

3 cups marinara sauce

1/4 cup chopped fresh basil leaves

Salt and freshly ground black pepper

1 pound spaghetti

Freshly grated Parmesan

Directions

Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and saute 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.)

Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan.

WHITE TURKEY CHILI

This is from FamilyTime, and begins, “This chili is a wonderful way to use some of your Thanksgiving turkey leftovers.”

Serves: 4; Prep Time: 10 minutes; Cook Time: 30 minutes

To view this online, click here.

Ingredients

1 1/2 cups onions, coarsely chopped

2 garlic cloves, minced

1 tablespoon olive oil

1 jalapeño pepper, minced

1 (four-ounce) can mild green chile, chopped

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

1 cup canned low sodium chicken broth

1 can cannellini (white kidney beans) or small white beans, (about 19-ounces), drained and rinsed

2 cups cooked turkey, cut into 1/2-inch cubes

1/4 cup cilantro, coarsely chopped

1/2 cup reduced fat Monterey jack cheese, grated

Directions

In 3-quart sauce pan, over medium-high heat, sauté onions and garlic in oil 5 minutes or until onion is tender. Add jalapeño pepper, chilies, cumin, oregano, cayenne pepper and salt Cook 1 minute. Stir in broth, beans and turkey. Bring to a boil; reduce heat and simmer, uncovered, 20 to 25 minutes or until slightly thickened. Stir in cilantro. To serve ladle into bowls and top with 2 tablespoons cheese.

EASY SLOW COOKER TURKEY BREAST

This comes from Diana Rattray on The Spruce Eats. Diana wrote, “Serve this easy slow cooker turkey breast with potatoes and dressing for a tasty family dinner. Use a fully thawed turkey breast for the recipe, unstuffed, and cook it on your slow cooker's high setting. A tip is to use poultry shears and cut the backbone out of the turkey, so it'll lay flatter in the slow cooker and cook more evenly. Also, after the turkey was cooked, separate the juices in a gravy separator and make a gravy with the liquids. Use the remaining fat left in the gravy separator to baste the turkey under the broiler.

“See the tips and variations for some alternative seasoning mixtures, including a lemon and herb rub.”

Total: 5 hrs 10 mins; Prep: 10 mins; Cook: 5 hrs; Yield: 6 servings (6 portions)

To view this online, click here.

Ingredients

2 ribs celery (cut into 3-inch lengths)

2 carrots (cut into 3-inch lengths)

1 (4 to 5 pound) turkey breast (fully thawed or split turkey breast)

1/2 cup/4 ounces butter (melted)

Kosher salt

Freshly ground black pepper

2 tablespoons cornstarch

2 tablespoons water

1/2 to 1 cup turkey stock (or chicken stock, as needed)

Directions

Spray the crockpot with nonstick cooking spray.

Place the chunks of celery and carrots in the slow cooker. The vegetables will act as a rack.

Sprinkle salt and pepper over the turkey breast and arrange in a large slow cooker. Pour melted butter over the turkey.

Cover and cook on HIGH for about 5 to 6 hours, or until turkey is done and juices run clear when pierced with a knife. A boneless turkey breast might take less time, so check for doneness earlier.

To be sure the turkey is fully cooked, check the temperature with a reliable food thermometer. The minimum safe temperature for turkey and other poultry is 165 F.

Pour the juices from the slow cooker into a saucepan. Bring to boil slowly.

Combine the cornstarch and water together and then add to the saucepan.

Add some turkey or chicken stock, about 1/2 to 1 cup, depending on the amount of liquid left in the crockpot. Whisk over medium-low heat until smooth and thickened.

Serve the sliced turkey breast on a plate topped with the turkey gravy.

Kitchen Notes

Strain the liquids and pour into a gravy separator. Pour the juices into a saucepan and leave the excess fat behind.

To brown the turkey skin after cooking, remove it from the slow cooker and place it in a foil-lined baking pan. Place it under the broiler and cook, turning the pan frequently, until the skin is lightly browned. Baste with the fat left from the gravy separator if desired.

Variations

Replace the salt and pepper with this a lemon-herb mixture. In a small bowl, combine 1/2 teaspoon of dried crumbled rosemary, 1/2 teaspoon of dried leaf thyme, 1 teaspoon of fresh lemon zest, 1 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and 1/2 teaspoon of garlic powder.

Sprinkle Cajun seasoning over the turkey breast. If the Cajun seasoning contains salt, omit additional salt.