Many of us tend to think of turkey as a holiday food (mainly Thanksgiving). But really, turkey can be enjoyed any time of year, as these six recipes prove. Check out the Turkey Sliders with Avocado, Mushrooms, and Swiss Cheese, The Best Turkey Meatloaf, or any of the other recipes in today's post. Enjoy!
HEALTHY GRILLED PIZZA BURGERS
This comes from David Zinczenko at TODAY. He wrote, "Topping turkey burgers with traditional pizza toppings adds loads of flavor without packing on too many calories and carbs."
Serves 4
To view this online, go to https://www.today.com/recipes/healthy-grilled-pizza-burgers-recipe-t147408.
Ingredients
1 1/4 pounds lean ground turkey
1/4 cup finely chopped onion
1/4 cup finely chopped red sweet pepper
1 teaspoon dried oregano
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 tablespoon extra virgin olive oil
4 slices uncured pepperoni
4 thin slices mozzarella cheese
4 sprouted whole grain buns or whole grain buns, split and toasted
1/2 cup lightly packed fresh basil leaves
3 1/2 cups jarred pizza sauce, warmed
Preparation
In a medium bowl, combine turkey, onion, sweet pepper, oregano, fennel seeds, garlic powder, salt and crushed red pepper. Shape into four 3/4-inch thick patties. Brush tops and bottoms with olive oil.
For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 14-18 minutes or until no longer pink and the internal temperature reaches 165 degrees, turning once halfway through grilling. (For a gas grill, preheat grill to medium. Place patties on grill rack over heat. Cover and grill as above.)
Top each patty with a pepperoni slice and then a cheese slice for the last 1-2 minutes of grilling.
To assemble, place grilled patties on bun bottoms. Top with basil, pizza sauce and bun tops.
TURKEY MACARONI CASSEROLE
This comes from Diana Rattray, a contributor at The Spruce Eats. She wrote, "This easy turkey and macaroni casserole is an easy and tasty combination of ingredients. The sauce is made with cream of chicken soup and cheddar cheese. It's topped off with sliced or slivered toasted almonds for extra texture."
Prep Time: 20 minutes; Cook Time: 40 minutes; Total Time: 60 minutes; Makes 6 servings
To view this online, go to https://www.thespruceeats.com/turkey-macaroni-casserole-3061814.
Ingredients
2 cups uncooked macaroni
1/4 cup butter
1 1/2 cups celery (chopped)
1/2 cup green bell pepper (chopped)
1/2 cup onion (chopped)
2 (10 3/4 ounce) cans condensed cream of chicken soup
2/3 cup milk
2 cups cheddar cheese (shredded)
1 1/2 to 2 cups cooked chopped turkey
1 (4-ounce) jar chopped pimiento (drained)
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup toasted sliced almonds
Directions
Gather the ingredients.
Cook and drain macaroni following package directions.
To toast nuts, spread out in a single layer on a baking sheet. Bake in a 350 F oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
Preheat the oven to 350 F and butter a 3-quart casserole.
In a medium saucepan, melt butter over medium-low heat. Add celery, green pepper, and onion; cook until tender.
Blend in soup, milk, and shredded cheese. Cook, stirring, until cheese is melted.
Combine the cheese mixture with the cooked and drained macaroni, pimiento, turkey, salt, and nutmeg.
Transfer to the prepared casserole; top with toasted almonds if using.
Bake in the preheated oven for 30 minutes, until hot and bubbly.
Serve with a side salad, if desired.
BAKED TURKEY ENCHILADAS
This comes from Diana Rattray, a contributor at The Spruce Eats. She wrote, " Turkey enchiladas are made with leftover turkey, cheese, sour cream, and tortillas. Serve these flavorful turkey enchiladas with rice and refried beans.
"Enchiladas are typically made with corn tortillas, but you can use corn or flour in these turkey enchiladas. The easy sauce is made with mild chile peppers, but if you like a little heat, add some finely chopped jalapeno rings."
Prep Time: 20 minutes; Cook Time: 62 minutes; Total: 82 minutes; Makes 6 servings
To view this online, go to https://www.thespruceeats.com/baked-turkey-enchiladas-recipe-3061803.
Ingredients
3 cups turkey (shredded)
2 cups sour cream
2 1/2 cups cheddar cheese (shredded or a Mexican blend of cheeses, divided)
1 teaspoon salt
12 (10-inch) tortillas (corn or flour)
1/3 cup corn oil
For the Sauce
2 cans mild green chile peppers (4 ounces each)
Ingredients
1 clove garlic (minced)
2 tablespoons extra virgin olive oil
1 1/2 pounds stewed tomatoes
2 cups onion (chopped)
1 teaspoon salt
1/2 teaspoon oregano
1/2 cup water
Directions
Gather the ingredients. Preheat the oven to 350 F.
Lightly grease a 9x13x2-inch baking pan.
Combine the shredded turkey with sour cream, 2 cups of the shredded cheddar cheese, and salt. Stir to blend thoroughly.
Heat the oil and dip tortillas in until soft and drain. Or, follow package directions for heating tortillas in the microwave oven or conventional oven.
Stuff the warm tortillas with turkey mixture and roll up. Arrange the filled rolls seam side down, side-by-side in the prepared baking pan.
Gather the sauce ingredients.
In a skillet, saute the chile peppers with garlic in the olive oil for 2 to 3 minutes. Add the stewed tomatoes, onions, salt, oregano, and water. Simmer uncovered until the sauce is reduced and thickened, or about 1/2 hour.
Pour the chile sauce over enchiladas and bake them for about 30 minutes, or until hot and bubbly.
Sprinkle with the remaining 1/2 cup of shredded cheese and return them to the oven for a few minutes, or just until the cheese has melted.
Let the casserole stand for about 5 minutes.
Serve and enjoy!
Recipe Variations
Make the enchiladas with cooked shredded chicken instead of turkey. Chicken thighs make a good filling.
Replace the cheddar or cheddar jack cheese with pepper jack or a taco seasoned blend.
Add a few tablespoons of chopped fresh cilantro to the filling.
Garnish the enchiladas with 1 tablespoon of chopped fresh cilantro or some sliced green onion tops when they come out of the oven.
Add 1 cup of cooked or canned black beans or pinto beans to the turkey filling or replace some of the turkey with the beans. It's a good, budget-friendly way to stretch the turkey.
THE BEST TURKEY MEATLOAF
This is from the Food Network, and begins, "A slightly lighter version of the all-American classic, this satisfying meatloaf uses chicken broth and soaked panko to stay moist, and a mix of fresh herbs for flavor. It’s the best turkey meatloaf you’ll find!"
Active Time: 20 minutes; Total Time: 1 hour 30 minutes; Yield: 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/best-turkey-meatloaf-recipe-7217376.
Ingredients
1/4 cup olive oil
1 large onion, chopped
2 teaspoons fresh thyme leaves
1 teaspoon minced fresh sage
Kosher salt and freshly ground black pepper
2 cloves garlic, grated
1 tablespoon tomato paste
3 tablespoons Worcestershire sauce
3/4 cup panko breadcrumbs
1/2 cup chicken broth
3 pounds ground turkey
2 large eggs
1/2 cup ketchup
Directions
Preheat the oven to 425 degrees F. Line a baking sheet with foil.
Heat the olive oil in a large skillet over medium heat. Add the onions, thyme, sage, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring often, until the onions are softened, about 10 minutes. Add the garlic and cook 1 minute more. Add the tomato paste and cook for 1 minute, stirring to incorporate. Stir in the Worcestershire. Remove from the heat and allow to cool.
Add the panko to a large mixing bowl and pour over the chicken broth so the breadcrumbs soak up the liquid. Add the turkey, eggs, 2 teaspoons salt, 1/2 teaspoon pepper and the cooled onion mixture and mix well with your hands until well combined. Form the mixture into a 10-by-5-inch loaf on the foil-lined baking sheet. Coat the top and sides with the ketchup.
Put the meatloaf in the oven and reduce the oven temperature to 350 degrees F. Bake until a thermometer inserted in the center of the loaf reads 165 degrees F, 45 minutes to 1 hour. Let cool slightly before slicing and serving.
CURRY STUFFED BELL PEPPERS
This is from American Heart Association, and begins, "Stuff any color bell with a mix of onion, ground turkey or chicken, zucchini, curry powder, quinoa or brown rice, and cilantro."
Makes 4 servings; Serving size: 1 stuffed pepper
To view them online, go to https://recipes.heart.org/en/recipes/curry-stuffed-bell-peppers.
Ingredients
4 medium bell peppers (any color) tops cut away, seeds and white membrane removed
1 Tbsp. extra virgin olive oil
1 small onion (diced)
1 lb. extra-lean ground turkey or chicken
1 medium zucchini (diced)
1 tsp. curry powder
1 tsp. no-calorie sweetener, granulated, 1/2 packet
1/2 tsp. cloves
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 cup low-sodium chicken broth
1 1/2 cups quinoa (cooked to package instructions)
1/4 cup chopped, fresh cilantro
Directions
Preheat oven to 375.
In a large skillet, heat oil over medium heat. Add onions and cook 2-3 minutes until translucent.
Add turkey and brown - breaking up clumps and stirring until cooked through (it will turn greyish white).
Add zucchini, curry powder, no-calorie sweetener, cloves, garlic powder and pepper. Stir and cook 2-3 minutes more. Remove from heat.
Stir in chicken broth, quinoa, and cilantro until well mixed. Spoon 1/4 of mixture in to each bell pepper. Place peppers in an 8x8 baking dish, standing up. Add enough water to cover the bottom of the baking dish about 1/8 inch deep.
Bake 25-30 minutes in preheated oven until peppers are tender and mixture is heated through.
TURKEY SLIDERS WITH AVOCADO, MUSHROOMS, AND SWISS CHEESE
This is from American Heart Association, and begins, "These mini turkey burgers just melt in your mouth thanks to gooey cheese, warm mushrooms, and creamy avocado."
Makes 4 servings; Serving Size: 2 sliders
To view this yumminess online, go to https://recipes.heart.org/en/recipes/turkey-sliders-with-avocado-mushrooms-and-swiss-cheese.
Ingredients
8 whole-grain slider buns (lowest sodium available)
1 1/4 pounds ground skinless turkey breast
1/4 teaspoon salt
1 cup sliced brown (cremimi) mushrooms
4 slices low-fat Swiss cheese, cut in half
1 medium avocado, peeled, pitted, and mashed with a fork
1 medium tomato, cut into 8 slices (about 1/4-inch thick)
Directions
Preheat the oven to 450°F.
Arrange the buns with the cut side up in a single layer on a baking sheet. Set aside.
Using your hands or a spoon, shape the turkey into 8 patties, each about 3 inches in diameter. (The uncooked patties will be larger than the bun and will shrink as they cook.) Sprinkle the salt over each patty.
Heat a large nonstick skillet or griddle pan over medium-high heat.
Cook the patties for 2 to 3 minutes. Turn over. Cook for 2 to 3 minutes, or until the patties are no longer pink in the center and register 165°F on an instant-read thermometer.
Transfer the patties to the bottoms of the buns.
In the same skillet, cook the mushrooms over medium heat for about 3 minutes, or until soft, stirring frequently.
Spoon the mushrooms onto each patty. Top with the Swiss cheese.
Place the baking sheet on the middle rack of the oven. Bake the sliders for 1 to 2 minutes, or until the Swiss cheese is melted and the buns are heated through. Remove from the oven.
Spread the avocado over the Swiss cheese. Top with the tomato slices. Put the tops of the buns on the sliders.
Using four short skewers, pierce two sliders with each skewer, if desired. Serve immediately.
Showing posts with label turkey macaroni casserole. Show all posts
Showing posts with label turkey macaroni casserole. Show all posts
Thursday, May 13, 2021
Thursday, May 6, 2021
What a Turkey!
When I was growing up, turkey was reserved for holidays, especially Thanksgiving and (occasionally) Christmas. But really, there's no reason why you can't enjoy turkey year-round. Check out today's six turkey recipes, including Sweet Potato and Mustard Turkey Burgers and Baked Turkey Enchiladas. Enjoy!
TURKEY MACARONI CASSEROLE
This comes from Diana Rattray, a contributor at The Spruce Eats. She wrote, "This easy turkey and macaroni casserole is an easy and tasty combination of ingredients. The sauce is made with cream of chicken soup and cheddar cheese. It's topped off with sliced or slivered toasted almonds for extra texture."
Prep Time: 20 minutes; Cook Time: 40 minutes; Total Time: 60 minutes; Makes 6 servings
To view this online, go to https://www.thespruceeats.com/turkey-macaroni-casserole-3061814.
Ingredients
2 cups uncooked macaroni
1/4 cup butter
1 1/2 cups celery (chopped)
1/2 cup green bell pepper (chopped)
1/2 cup onion (chopped)
2 (10 3/4 ounce) cans condensed cream of chicken soup
2/3 cup milk
2 cups cheddar cheese (shredded)
1 1/2 to 2 cups cooked chopped turkey
1 (4-ounce) jar chopped pimiento (drained)
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup toasted sliced almonds
Directions
Gather the ingredients.
Cook and drain macaroni following package directions.
To toast nuts, spread out in a single layer on a baking sheet. Bake in a 350 F oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
Preheat the oven to 350 F and butter a 3-quart casserole.
In a medium saucepan, melt butter over medium-low heat. Add celery, green pepper, and onion; cook until tender.
Blend in soup, milk, and shredded cheese. Cook, stirring, until cheese is melted.
Combine the cheese mixture with the cooked and drained macaroni, pimiento, turkey, salt, and nutmeg.
Transfer to the prepared casserole; top with toasted almonds if using.
Bake in the preheated oven for 30 minutes, until hot and bubbly.
Serve with a side salad, if desired.
BAKED TURKEY ENCHILADAS
This is also from Diana Rattray. She wrote, "Turkey enchiladas are made with leftover turkey, cheese, sour cream, and tortillas. Serve these flavorful turkey enchiladas with rice and refried beans.
"Enchiladas are typically made with corn tortillas, but you can use corn or flour in these turkey enchiladas. The easy sauce is made with mild chile peppers, but if you like a little heat, add some finely chopped jalapeno rings."
Prep Time: 20 minutes; Cook Time: 62 minutes; Total: 82 minutes; Makes 6 servings
To view this online, go to https://www.thespruceeats.com/baked-turkey-enchiladas-recipe-3061803.
Ingredients
3 cups turkey (shredded)
2 cups sour cream
2 1/2 cups cheddar cheese (shredded or a Mexican blend of cheeses, divided)
1 teaspoon salt
12 (10-inch) tortillas (corn or flour)
1/3 cup corn oil
For the Sauce
2 cans mild green chile peppers (4 ounces each)
Ingredients
1 clove garlic (minced)
2 tablespoons extra virgin olive oil
1 1/2 pounds stewed tomatoes
2 cups onion (chopped)
1 teaspoon salt
1/2 teaspoon oregano
1/2 cup water
Directions
Gather the ingredients. Preheat the oven to 350 F.
Lightly grease a 9x13x2-inch baking pan.
Combine the shredded turkey with sour cream, 2 cups of the shredded cheddar cheese, and salt. Stir to blend thoroughly.
Heat the oil and dip tortillas in until soft and drain. Or, follow package directions for heating tortillas in the microwave oven or conventional oven.
Stuff the warm tortillas with turkey mixture and roll up. Arrange the filled rolls seam side down, side-by-side in the prepared baking pan.
Gather the sauce ingredients.
In a skillet, saute the chile peppers with garlic in the olive oil for 2 to 3 minutes. Add the stewed tomatoes, onions, salt, oregano, and water. Simmer uncovered until the sauce is reduced and thickened, or about 1/2 hour.
Pour the chile sauce over enchiladas and bake them for about 30 minutes, or until hot and bubbly.
Sprinkle with the remaining 1/2 cup of shredded cheese and return them to the oven for a few minutes, or just until the cheese has melted.
Let the casserole stand for about 5 minutes.
Serve and enjoy!
Recipe Variations
Make the enchiladas with cooked shredded chicken instead of turkey. Chicken thighs make a good filling.
Replace the cheddar or cheddar jack cheese with pepper jack or a taco seasoned blend.
Add a few tablespoons of chopped fresh cilantro to the filling.
Garnish the enchiladas with 1 tablespoon of chopped fresh cilantro or some sliced green onion tops when they come out of the oven.
Add 1 cup of cooked or canned black beans or pinto beans to the turkey filling or replace some of the turkey with the beans. It's a good, budget-friendly way to stretch the turkey.
TURKEY BURGERS
4 Servings
Source: Light and Easy Diabetes Cuisine
Find this recipe at: http://diabeticgourmet.com/recipes/html/423.shtml
Ingredients
1 egg white
1 thin slice whole-wheat bread
1 small onion, grated
1 pound ground turkey
2 teaspoons ground coriander
Salt to taste
1 teaspoon pepper
1/4 teaspoon ground nutmeg
2 teaspoons virgin olive oil
Directions
In a large bowl, lightly beat egg white.
Tear bread into small pieces; soak in egg white 1 minute. Add remaining ingredients, except oil and thoroughly mix. Shape into four patties.
In a large non-stick skillet, heat oil. Cook patties over medium heat about 10 minutes on each side until cooked through.
Nutritional Information Per Serving: Calories: 208; Protein: 17 g; Fat: 14 g; Sodium: 195 mg; Cholesterol: 48 mg; Carbohydrates: 5 g, Exchanges: 3 Meat
SWEET POTATO AND MUSTARD TURKEY BURGERS
This is from Taste for Life, and begins, “These burgers are moist and juicy and have a savory flavor that comes from a secret ingredient: A hefty amount of mustard. Half a cup may seem like a lot of mustard, but it’s what makes these burgers outstanding. Using grated sweet potato instead of traditional flour or breadcrumbs adds extra fiber and nutrients.”
Prep Time: 40 min prep time; Number of Servings: Makes 4 to 6 burgers
Recipe Source: The Living Kitchen by Tamara Green, BA, CNP and Sarah Grossman, BA, CNP ($28, Appetite, 2018)
To view this online, click here.
Ingredients
1/2 cup grated yellow onion
1 cup grated peeled sweet potato
1 lb ground turkey
1/2 cup finely chopped fresh parsley
1/3 cup spinach, finely chopped
1/2 cup gluten-free whole-grain mustard
1/2 tsp sea salt
Pinch of black pepper
Directions
Preheat oven to 375°. Line a baking sheet with parchment paper.
Use the grating attachment on your food processor and grate onion and sweet potato. You can also do this by hand with a box grater.
Mix all ingredients together in a large bowl until everything is well combined.
Measure 1/4 to 1/2 cup of burger meat and shape into a patty. Place on baking sheet and repeat.
Bake in oven for 25 to 30 minutes, or until top begins to get slightly golden. You can flip burgers halfway through cooking time if you want even caramelization on both sides.
These burgers can be stored in an airtight container in the refrigerator for 4 days. You can also make a big batch and keep them in the freezer for 3 to 4 months for a quick meal option.
TURKEY TACO SOUP
This comes from Laurel Randolph, one of the writers on The Spruce. Laurel wrote, “Taco soup is an easy, one-bowl version of everyone's favorite dinner: taco night. All of the ingredients simmer together to make a robust, flavorful soup that's especially good with a side of crispy tortilla chips. And with only one dirty pot and a few dirty soup bowls, it's totally carefree. The typical ground beef is replaced with shredded turkey for a lighter meal—or you can replace it with cooked chicken, if that's what you have on hand.
“We love to make this soup after Thanksgiving, when we have leftover turkey to use up and we want to do as little cooking as possible. It's a great way to repurpose cooked, shredded breast or dark meat to create a totally different dish. No one will be complaining of leftover fatigue with this recipe.”
Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: Serves 3 - 4.
To view this online, click here.
Ingredients
1 tablespoon canola (or grapeseed oil)
1 small red onion (diced)
1 green bell pepper (diced)
1 jalapeño (seeded and minced)
3 garlic cloves (minced)
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 (14.5 ounce) can diced tomatoes (with juice)
1 (15 ounce) can pinto beans (rinsed and drained)
1 cup packed shredded cooked turkey
3 cups turkey or chicken broth
Salt and pepper
1 avocado (diced, or sour cream for serving)
Optional: Chips (for serving)
Directions
Preheat a large, heavy-bottomed pot over medium heat. Add the oil followed by the onion. Sauté for 2 minutes.
Add the bell pepper, jalapeño and garlic. Sauté for 2 more minutes.
Add the chili powder, cumin, and oregano and cook, stirring, for 1 minute.
Add the tomatoes and juice, pinto beans, turkey and broth, and stir. Season with salt and pepper.
Turn up the heat and bring to a simmer.
Turn the heat to low and let simmer, uncovered, for 10 minutes.
Serve topped with diced avocado or a dollop of sour cream and tortilla chips.
TURKEY SWEET POTATO CASSEROLE
This comes from FamilyTime.com. It starts off, "All your Thanksgiving Day favorites are combined in this savory casserole that's so easy to make, you can enjoy it any time of year. And it goes from start to finish in less than one hour!"
Of course, you can fix this any time of year; no need to wait until Thanksgiving! Serves 6 (about 1 cup each); Prep Time: 15 minutes; Cook Time: 40 minutes.
To view this online, click here.
Ingredients
2 cups mashed cooked peeled sweet potato
2 tablespoons packed brown sugar1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/3 cup evaporated milk
Swanson® Chicken Stock or 1/4 cup Swanson® Chicken Broth
1 small onion, minced (about 1/4 cup)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
3 cups cubed cooked turkey
3 tablespoons water
1/4 cup chopped walnuts (optional)
Chopped fresh parsley
Directions
Stir the potatoes, brown sugar, cinnamon, nutmeg and milk in a medium bowl. Spoon the potato mixture around the inside edge of a 10-inch round casserole to form a ring.
Heat the broth and onion in a 10-inch skillet over medium-high heat to a boil. Reduce the heat to low. Cook until the onion is tender, stirring occasionally. Stir in the soup, turkey and water. Cook until the mixture is hot and bubbling. Spoon the turkey mixture into the center of the potato ring.
Bake at 350°F. for 30 minutes or until the turkey mixture is hot and bubbling. Sprinkle with the walnuts and parsley, if desired.
Easy Substitution: You can substitute chicken for the turkey.
TURKEY MACARONI CASSEROLE
This comes from Diana Rattray, a contributor at The Spruce Eats. She wrote, "This easy turkey and macaroni casserole is an easy and tasty combination of ingredients. The sauce is made with cream of chicken soup and cheddar cheese. It's topped off with sliced or slivered toasted almonds for extra texture."
Prep Time: 20 minutes; Cook Time: 40 minutes; Total Time: 60 minutes; Makes 6 servings
To view this online, go to https://www.thespruceeats.com/turkey-macaroni-casserole-3061814.
Ingredients
2 cups uncooked macaroni
1/4 cup butter
1 1/2 cups celery (chopped)
1/2 cup green bell pepper (chopped)
1/2 cup onion (chopped)
2 (10 3/4 ounce) cans condensed cream of chicken soup
2/3 cup milk
2 cups cheddar cheese (shredded)
1 1/2 to 2 cups cooked chopped turkey
1 (4-ounce) jar chopped pimiento (drained)
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup toasted sliced almonds
Directions
Gather the ingredients.
Cook and drain macaroni following package directions.
To toast nuts, spread out in a single layer on a baking sheet. Bake in a 350 F oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
Preheat the oven to 350 F and butter a 3-quart casserole.
In a medium saucepan, melt butter over medium-low heat. Add celery, green pepper, and onion; cook until tender.
Blend in soup, milk, and shredded cheese. Cook, stirring, until cheese is melted.
Combine the cheese mixture with the cooked and drained macaroni, pimiento, turkey, salt, and nutmeg.
Transfer to the prepared casserole; top with toasted almonds if using.
Bake in the preheated oven for 30 minutes, until hot and bubbly.
Serve with a side salad, if desired.
BAKED TURKEY ENCHILADAS
This is also from Diana Rattray. She wrote, "Turkey enchiladas are made with leftover turkey, cheese, sour cream, and tortillas. Serve these flavorful turkey enchiladas with rice and refried beans.
"Enchiladas are typically made with corn tortillas, but you can use corn or flour in these turkey enchiladas. The easy sauce is made with mild chile peppers, but if you like a little heat, add some finely chopped jalapeno rings."
Prep Time: 20 minutes; Cook Time: 62 minutes; Total: 82 minutes; Makes 6 servings
To view this online, go to https://www.thespruceeats.com/baked-turkey-enchiladas-recipe-3061803.
Ingredients
3 cups turkey (shredded)
2 cups sour cream
2 1/2 cups cheddar cheese (shredded or a Mexican blend of cheeses, divided)
1 teaspoon salt
12 (10-inch) tortillas (corn or flour)
1/3 cup corn oil
For the Sauce
2 cans mild green chile peppers (4 ounces each)
Ingredients
1 clove garlic (minced)
2 tablespoons extra virgin olive oil
1 1/2 pounds stewed tomatoes
2 cups onion (chopped)
1 teaspoon salt
1/2 teaspoon oregano
1/2 cup water
Directions
Gather the ingredients. Preheat the oven to 350 F.
Lightly grease a 9x13x2-inch baking pan.
Combine the shredded turkey with sour cream, 2 cups of the shredded cheddar cheese, and salt. Stir to blend thoroughly.
Heat the oil and dip tortillas in until soft and drain. Or, follow package directions for heating tortillas in the microwave oven or conventional oven.
Stuff the warm tortillas with turkey mixture and roll up. Arrange the filled rolls seam side down, side-by-side in the prepared baking pan.
Gather the sauce ingredients.
In a skillet, saute the chile peppers with garlic in the olive oil for 2 to 3 minutes. Add the stewed tomatoes, onions, salt, oregano, and water. Simmer uncovered until the sauce is reduced and thickened, or about 1/2 hour.
Pour the chile sauce over enchiladas and bake them for about 30 minutes, or until hot and bubbly.
Sprinkle with the remaining 1/2 cup of shredded cheese and return them to the oven for a few minutes, or just until the cheese has melted.
Let the casserole stand for about 5 minutes.
Serve and enjoy!
Recipe Variations
Make the enchiladas with cooked shredded chicken instead of turkey. Chicken thighs make a good filling.
Replace the cheddar or cheddar jack cheese with pepper jack or a taco seasoned blend.
Add a few tablespoons of chopped fresh cilantro to the filling.
Garnish the enchiladas with 1 tablespoon of chopped fresh cilantro or some sliced green onion tops when they come out of the oven.
Add 1 cup of cooked or canned black beans or pinto beans to the turkey filling or replace some of the turkey with the beans. It's a good, budget-friendly way to stretch the turkey.
TURKEY BURGERS
4 Servings
Source: Light and Easy Diabetes Cuisine
Find this recipe at: http://diabeticgourmet.com/recipes/html/423.shtml
Ingredients
1 egg white
1 thin slice whole-wheat bread
1 small onion, grated
1 pound ground turkey
2 teaspoons ground coriander
Salt to taste
1 teaspoon pepper
1/4 teaspoon ground nutmeg
2 teaspoons virgin olive oil
Directions
In a large bowl, lightly beat egg white.
Tear bread into small pieces; soak in egg white 1 minute. Add remaining ingredients, except oil and thoroughly mix. Shape into four patties.
In a large non-stick skillet, heat oil. Cook patties over medium heat about 10 minutes on each side until cooked through.
Nutritional Information Per Serving: Calories: 208; Protein: 17 g; Fat: 14 g; Sodium: 195 mg; Cholesterol: 48 mg; Carbohydrates: 5 g, Exchanges: 3 Meat
SWEET POTATO AND MUSTARD TURKEY BURGERS
This is from Taste for Life, and begins, “These burgers are moist and juicy and have a savory flavor that comes from a secret ingredient: A hefty amount of mustard. Half a cup may seem like a lot of mustard, but it’s what makes these burgers outstanding. Using grated sweet potato instead of traditional flour or breadcrumbs adds extra fiber and nutrients.”
Prep Time: 40 min prep time; Number of Servings: Makes 4 to 6 burgers
Recipe Source: The Living Kitchen by Tamara Green, BA, CNP and Sarah Grossman, BA, CNP ($28, Appetite, 2018)
To view this online, click here.
Ingredients
1/2 cup grated yellow onion
1 cup grated peeled sweet potato
1 lb ground turkey
1/2 cup finely chopped fresh parsley
1/3 cup spinach, finely chopped
1/2 cup gluten-free whole-grain mustard
1/2 tsp sea salt
Pinch of black pepper
Directions
Preheat oven to 375°. Line a baking sheet with parchment paper.
Use the grating attachment on your food processor and grate onion and sweet potato. You can also do this by hand with a box grater.
Mix all ingredients together in a large bowl until everything is well combined.
Measure 1/4 to 1/2 cup of burger meat and shape into a patty. Place on baking sheet and repeat.
Bake in oven for 25 to 30 minutes, or until top begins to get slightly golden. You can flip burgers halfway through cooking time if you want even caramelization on both sides.
These burgers can be stored in an airtight container in the refrigerator for 4 days. You can also make a big batch and keep them in the freezer for 3 to 4 months for a quick meal option.
TURKEY TACO SOUP
This comes from Laurel Randolph, one of the writers on The Spruce. Laurel wrote, “Taco soup is an easy, one-bowl version of everyone's favorite dinner: taco night. All of the ingredients simmer together to make a robust, flavorful soup that's especially good with a side of crispy tortilla chips. And with only one dirty pot and a few dirty soup bowls, it's totally carefree. The typical ground beef is replaced with shredded turkey for a lighter meal—or you can replace it with cooked chicken, if that's what you have on hand.
“We love to make this soup after Thanksgiving, when we have leftover turkey to use up and we want to do as little cooking as possible. It's a great way to repurpose cooked, shredded breast or dark meat to create a totally different dish. No one will be complaining of leftover fatigue with this recipe.”
Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: Serves 3 - 4.
To view this online, click here.
Ingredients
1 tablespoon canola (or grapeseed oil)
1 small red onion (diced)
1 green bell pepper (diced)
1 jalapeño (seeded and minced)
3 garlic cloves (minced)
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 (14.5 ounce) can diced tomatoes (with juice)
1 (15 ounce) can pinto beans (rinsed and drained)
1 cup packed shredded cooked turkey
3 cups turkey or chicken broth
Salt and pepper
1 avocado (diced, or sour cream for serving)
Optional: Chips (for serving)
Directions
Preheat a large, heavy-bottomed pot over medium heat. Add the oil followed by the onion. Sauté for 2 minutes.
Add the bell pepper, jalapeño and garlic. Sauté for 2 more minutes.
Add the chili powder, cumin, and oregano and cook, stirring, for 1 minute.
Add the tomatoes and juice, pinto beans, turkey and broth, and stir. Season with salt and pepper.
Turn up the heat and bring to a simmer.
Turn the heat to low and let simmer, uncovered, for 10 minutes.
Serve topped with diced avocado or a dollop of sour cream and tortilla chips.
TURKEY SWEET POTATO CASSEROLE
This comes from FamilyTime.com. It starts off, "All your Thanksgiving Day favorites are combined in this savory casserole that's so easy to make, you can enjoy it any time of year. And it goes from start to finish in less than one hour!"
Of course, you can fix this any time of year; no need to wait until Thanksgiving! Serves 6 (about 1 cup each); Prep Time: 15 minutes; Cook Time: 40 minutes.
To view this online, click here.
Ingredients
2 cups mashed cooked peeled sweet potato
2 tablespoons packed brown sugar1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/3 cup evaporated milk
Swanson® Chicken Stock or 1/4 cup Swanson® Chicken Broth
1 small onion, minced (about 1/4 cup)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
3 cups cubed cooked turkey
3 tablespoons water
1/4 cup chopped walnuts (optional)
Chopped fresh parsley
Directions
Stir the potatoes, brown sugar, cinnamon, nutmeg and milk in a medium bowl. Spoon the potato mixture around the inside edge of a 10-inch round casserole to form a ring.
Heat the broth and onion in a 10-inch skillet over medium-high heat to a boil. Reduce the heat to low. Cook until the onion is tender, stirring occasionally. Stir in the soup, turkey and water. Cook until the mixture is hot and bubbling. Spoon the turkey mixture into the center of the potato ring.
Bake at 350°F. for 30 minutes or until the turkey mixture is hot and bubbling. Sprinkle with the walnuts and parsley, if desired.
Easy Substitution: You can substitute chicken for the turkey.
Monday, January 25, 2021
Turkey - Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Today's double post deals with turkey.
True, turkey is frequently the go-to meal here in the U.S. for Thanksgiving, and, by extention, an autumn/winter meal. But really, turkey can be an anytime kind of food. Check out the Healthy Grilled Pizza Burgers (yum!), the Turkey Tikka Masala, or any of the other yummy turkey recipes in today's post. Enjoy!
BUTTERNUT SQUASH AND TURKEY CHILI
This comes from the Food Network, and begins, "This recipe captures many of the traditional flavors of chili, but boosts its texture, color and vitamins. We've used protein-rich black beans, lean ground turkey and sweet butternut squash, as well adding some unexpected crunch and thickening power with chia seeds."
Prep Time: 25 minutes; Cook Time: 1 hour; Total Time: 1 hour 25 minutes; Yield: 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/butternut-squash-and-turkey-chili-3363131.
Ingredients
3 teaspoons olive oil
1 pound 99 percent fat-free ground turkey
1 medium onion, diced
3 cloves garlic, minced
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
3 tablespoons tomato paste
Kosher salt
1 small butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 3 1/2 cups)
4 ripe plum tomatoes, chopped
Two 14-ounce cans black beans, drained and rinsed
1/4 cup chia seeds
Freshly ground black pepper
1 to 2 tablespoons apple cider vinegar
1/4 cup fresh cilantro leaves, chopped
1/4 cup reduced-fat sour cream
Directions
Heat 1 1/2 teaspoons of the oil over medium-high heat in a large Dutch oven. Add the turkey and cook, breaking up chunks with the side of a wooden spoon, until browned, about 5 minutes. Push the turkey to the edges of the pan, leaving the middle empty. Reduce the heat to medium and add the remaining 1 1/2 teaspoons oil, then the onion and garlic to the center of the pan. Cook, stirring occasionally, until the vegetables start to soften, about 3 minutes. Add the chili powder, cumin and coriander and stir about 30 seconds. Add the tomato paste and 1 teaspoon salt and stir until the paste begins to darken in color, about 30 seconds. Then add the squash, tomatoes and 4 cups water, scraping the bottom of the pan to release any stuck bits. Bring to a simmer, adjust the heat and simmer, uncovered, until the chili has thickened and the squash is tender, 35 to 40 minutes.
Stir the beans and chia seeds into the chili and heat through, about 5 minutes. Season with an additional 1/2 teaspoon salt and a few grinds of pepper, then taste the chili and stir in up to 2 tablespoons of vinegar. Spoon the chili into bowls and top each bowl with cilantro and a dollop of sour cream.
ITALIAN MEATBALL SOUP
Recipe Yield: Yield: 8 servings (about 2 cups each)
Source: 1,001 Recipes For People with Diabetes
Book Title: 1,001 Recipes For People with Diabetes
View this online at https://diabeticgourmet.com/diabetic-recipes/italian-meatball-soup.
Ingredients
1-1/2 pounds ground turkey
2 egg whites
1/4 cup seasoned dry bread crumbs
4 cloves garlic, minced, divided
3 tablespoons Italian seasoning, divided
Olive oil cooking spray
4 cans (15 ounces each) reduced-sodium chicken broth
3 cups water
2 cups green beans, diagonally cut into 1/2-inch pieces
4 medium carrots, sliced
2 medium onions, coarsely chopped
8 ounces thin spaghetti, uncooked, broken into 2-to 3-inch pieces
2 medium plum tomatoes, coarsely chopped
Salt and pepper, to taste
Directions
Mix ground turkey, egg whites, bread crumbs, 2 cloves of garlic, and 2 tablespoons of Italian seasoning until well blended; shape mixture into 32 meatballs. Spray large saucepan with cooking spray; heat over medium heat until hot. Cook meatballs until browned on all sides, 5 to 7 minutes.
Add chicken broth, water, green beans, carrots, onions, remaining 2 cloves garlic, and remaining 1 tablespoon Italian seasoning to saucepan; heat to boiling. Reduce heat and simmer, covered until vegetables are almost tender, about 8 minutes.
Heat soup to boiling; add pasta and tomatoes. Reduce heat and simmer, uncovered, until pasta is al dente, about 10 minutes. Season to taste with salt and pepper.
Nutritional Information Per Serving: Calories: 270; Fat: 8.7 g; Sodium: 174 mg; Cholesterol: 31.7 mg; Protein: 19 g; Carbohydrates: 30 g
Diabetic Exchanges: 1-1/2 Bread, 2 Meat, 1/2 Fat
TURKEY BREAST ROULADE WITH GARLIC AND ROSMARY
This recipe is by Ina Garten and adapted by Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, "Ina Garten has been known as the Barefoot Contessa since she opened a gourmet store by that name in East Hampton, N.Y., in 1985. She shared this recipe from her book “Modern Comfort Food” with The Times for Thanksgiving in 2020, when many cooks were looking for alternatives to whole turkey. If you don’t like fennel seeds, leave them out: Garlic, sage and rosemary give this roast the flavors of Italian porchetta, and it will still be fragrant, juicy and delicious without them."
Time: 3 hours; Yield: 8 to 10 servings
This yummy recipe (and aren't most of Ina's recipes yummy?) was featured in "How Does Ina Do It?", and can be viewed online at https://cooking.nytimes.com/recipes/1021643-turkey-breast-roulade-with-garlic-and-rosemary.
Ingredients
4 tablespoons good-quality olive oil
1 large yellow onion, chopped (about 1 1/2 cups)
3/4 teaspoon whole fennel seeds
6 garlic cloves, minced (about 2 tablespoons)
1 tablespoon chopped fresh sage leaves, plus 4 whole sage leaves
1 tablespoon minced fresh rosemary leaves
1 whole butterflied boneless, skin-on turkey breast (about 4 to 5 pounds)
Kosher salt and freshly ground black pepper
1/4 cup cold unsalted butter (1/2 stick)
4 ounces thinly sliced prosciutto
1 cup dry white wine, such as Chablis
Preparation
Heat the oven to 350 degrees.
Heat 2 tablespoons olive oil in a medium (10-inch) skillet over medium heat. Add the onion and fennel seeds and cook for 6 to 8 minutes, tossing occasionally, until the onion is tender. Add the garlic and cook for 1 minute. Off the heat, stir in the chopped sage and the rosemary; set aside to cool.
Set the turkey breast on a cutting board and open it up, skin side down. If necessary, pound the turkey to an even thickness of about 1 inch. Sprinkle the turkey with 4 teaspoons salt and 1 1/2 teaspoons pepper. Once the onion mixture has cooled, spread it evenly on the meat. Grate the butter and sprinkle it on top. Arrange the prosciutto on top to totally cover the filling and meat.
Starting at one long end of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down. Tie the roulade tightly with kitchen twine at 2 to 2 1/2-inch intervals to ensure that it will roast evenly. Slip the whole sage leaves under the twine down the center of the roulade.
Place the roulade, seam side down, in a roasting pan and pat the skin dry with paper towels. Brush the skin with the remaining 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the wine and 1 cup water into the roasting pan, surrounding the turkey with the liquids without pouring them directly over the roulade. Roast for 1 1/4 to 1 1/2 hours, until the skin is golden brown and the internal temperature is 150 degrees.
Remove from the oven, cover the turkey with foil, and allow to rest for 15 minutes. Remove the string, slice the roulade crosswise in 1/2-inch-thick slices, and serve warm with the pan juices.
TURKEY TIKKA MASALA
This is from Samin Nosrat in The New York Times cooking e-newsletter. Samin wrote, "This twist on the Punjabi-style curry gives a new life to leftover turkey. The turkey is marinated overnight in yogurt, turmeric, garam masala and garlic paste, imparting deep flavors and moisture. Tomatoes and cream add warmth, while serrano peppers give the tikka masala its kick. Serve it alongside steamed basmati rice for a deeply satisfying meal."
Yield: 6 servings; Time: 1 1/2 hours, plus 4 hours' marinating
This was featured in "Thanksgiving Can Be Bland. Your Leftovers Don’t Have to Be.", and can be viewed online at https://cooking.nytimes.com/recipes/1018425-turkey-tikka-masala.
Ingredients
For the marinade:
2 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin
1 tablespoon paprika
4 teaspoons ground turmeric
1 teaspoon kosher salt
6 cloves garlic, finely grated or pounded in a mortar and pestle
4 teaspoons finely grated fresh ginger
1 cup whole-milk yogurt
4 cups cooked turkey (about 1 pound), cut into 1 1/2-inch pieces
For the masala:
4 tablespoons ghee or neutral-tasting oil
1 large onion, thinly sliced
6 cardamom pods, crushed
1 bay leaf
1 teaspoon paprika
1/2 teaspoon red pepper flakes (optional)
1 teaspoon garam masala
1 1/2 teaspoons kosher salt, plus more to taste
2 tablespoons finely grated fresh ginger
4 cloves garlic, finely grated or pounded in a mortar and pestle
2 serrano peppers, finely chopped
2 tablespoons tomato paste
1 (28-ounce) can whole peeled tomatoes
2 cups heavy cream
3/4 cup coarsely chopped fresh cilantro, plus a few sprigs for garnish
Juice of 1 small lemon
Steamed basmati rice, for serving
Preparation
Make the marinade: In a medium bowl, stir together garam masala, coriander, cumin, paprika, turmeric, kosher salt, garlic, ginger and yogurt. Fold in the turkey. Cover and chill for 4 hours or overnight.
Make the masala: On the stove top, heat a Dutch oven or similar pot over medium-high heat. Add 3 tablespoons ghee or neutral oil, then add onion, cardamom, bay leaf, paprika, pepper flakes (if using), garam masala and a pinch of salt. Reduce heat to medium and cook, stirring occasionally, until onions are brown and tender, 10 to 15 minutes, adjusting temperature as needed so the onion doesn’t burn.
Make space among onions in center of pot, and add 1 tablespoon ghee or neutral oil. When ghee has melted or oil begins to shimmer, add ginger, garlic and serrano peppers, and sizzle for about 10 seconds. Combine that mixture with the spiced onions. Stir in tomato paste. Add tomatoes and their juices, crushing them with your hands as you add them. Bring to a boil, then reduce heat and simmer, stirring often, until the liquid is almost gone, 8 to 10 minutes.
Add cream and chopped cilantro to the pot. Season with 1 1/2 teaspoons kosher salt, then taste and adjust seasoning as needed. Simmer over low heat, stirring occasionally, until sauce thickens, about 40 minutes. Discard bay leaf.
In the meantime, line a baking sheet with foil, turn on oven broiler, and arrange an oven rack about 6 inches from broiling unit. Lay the marinated turkey on the foil in a single layer. Stir any remaining marinade into the sauce. Broil until turkey begins to blacken in spots, 6 to 8 minutes. Set aside.
Use a hand-held blender (or blender) to purée the sauce, then add turkey and return the sauce to a simmer for 5 to 10 minutes, stirring occasionally, until just warmed through. Just before serving, stir in lemon juice. Taste and adjust salt as needed.
To serve, garnish with cilantro sprigs. Serve hot, with steamed basmati rice. Cover and refrigerate leftovers for up to 3 days, or freeze for up to 2 months.
HEALTHY GRILLED PIZZA BURGERS
This comes from David Zinczenko at TODAY. He wrote, "Topping turkey burgers with traditional pizza toppings adds loads of flavor without packing on too many calories and carbs."
Serves 4
To view this online, go to https://www.today.com/recipes/healthy-grilled-pizza-burgers-recipe-t147408.
Ingredients
1 1/4 pounds lean ground turkey
1/4 cup finely chopped onion
1/4 cup finely chopped red sweet pepper
1 teaspoon dried oregano
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 tablespoon extra virgin olive oil
4 slices uncured pepperoni
4 thin slices mozzarella cheese
4 sprouted whole grain buns or whole grain buns, split and toasted
1/2 cup lightly packed fresh basil leaves
3 1/2 cups jarred pizza sauce, warmed
Preparation
In a medium bowl, combine turkey, onion, sweet pepper, oregano, fennel seeds, garlic powder, salt and crushed red pepper. Shape into four 3/4-inch thick patties. Brush tops and bottoms with olive oil.
For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 14-18 minutes or until no longer pink and the internal temperature reaches 165 degrees, turning once halfway through grilling. (For a gas grill, preheat grill to medium. Place patties on grill rack over heat. Cover and grill as above.)
Top each patty with a pepperoni slice and then a cheese slice for the last 1-2 minutes of grilling.
To assemble, place grilled patties on bun bottoms. Top with basil, pizza sauce and bun tops.
TURKEY MACARONI CASSEROLE
This comes from Diana Rattray, a contributor at The Spruce Eats. She wrote, "This easy turkey and macaroni casserole is an easy and tasty combination of ingredients. The sauce is made with cream of chicken soup and cheddar cheese. It's topped off with sliced or slivered toasted almonds for extra texture."
Prep Time: 20 minutes; Cook Time: 40 minutes; Total Time: 60 minutes; Makes 6 servings
To view this online, go to https://www.thespruceeats.com/turkey-macaroni-casserole-3061814.
Ingredients
2 cups uncooked macaroni
1/4 cup butter
1 1/2 cups celery (chopped)
1/2 cup green bell pepper (chopped)
1/2 cup onion (chopped)
2 (10 3/4 ounce) cans condensed cream of chicken soup
2/3 cup milk
2 cups cheddar cheese (shredded)
1 1/2 to 2 cups cooked chopped turkey
1 (4-ounce) jar chopped pimiento (drained)
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup toasted sliced almonds
Directions
Gather the ingredients.
Cook and drain macaroni following package directions.
To toast nuts, spread out in a single layer on a baking sheet. Bake in a 350 F oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
Preheat the oven to 350 F and butter a 3-quart casserole.
In a medium saucepan, melt butter over medium-low heat. Add celery, green pepper, and onion; cook until tender.
Blend in soup, milk, and shredded cheese. Cook, stirring, until cheese is melted.
Combine the cheese mixture with the cooked and drained macaroni, pimiento, turkey, salt, and nutmeg.
Transfer to the prepared casserole; top with toasted almonds if using.
Bake in the preheated oven for 30 minutes, until hot and bubbly.
Serve with a side salad, if desired.
True, turkey is frequently the go-to meal here in the U.S. for Thanksgiving, and, by extention, an autumn/winter meal. But really, turkey can be an anytime kind of food. Check out the Healthy Grilled Pizza Burgers (yum!), the Turkey Tikka Masala, or any of the other yummy turkey recipes in today's post. Enjoy!
BUTTERNUT SQUASH AND TURKEY CHILI
This comes from the Food Network, and begins, "This recipe captures many of the traditional flavors of chili, but boosts its texture, color and vitamins. We've used protein-rich black beans, lean ground turkey and sweet butternut squash, as well adding some unexpected crunch and thickening power with chia seeds."
Prep Time: 25 minutes; Cook Time: 1 hour; Total Time: 1 hour 25 minutes; Yield: 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/butternut-squash-and-turkey-chili-3363131.
Ingredients
3 teaspoons olive oil
1 pound 99 percent fat-free ground turkey
1 medium onion, diced
3 cloves garlic, minced
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
3 tablespoons tomato paste
Kosher salt
1 small butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 3 1/2 cups)
4 ripe plum tomatoes, chopped
Two 14-ounce cans black beans, drained and rinsed
1/4 cup chia seeds
Freshly ground black pepper
1 to 2 tablespoons apple cider vinegar
1/4 cup fresh cilantro leaves, chopped
1/4 cup reduced-fat sour cream
Directions
Heat 1 1/2 teaspoons of the oil over medium-high heat in a large Dutch oven. Add the turkey and cook, breaking up chunks with the side of a wooden spoon, until browned, about 5 minutes. Push the turkey to the edges of the pan, leaving the middle empty. Reduce the heat to medium and add the remaining 1 1/2 teaspoons oil, then the onion and garlic to the center of the pan. Cook, stirring occasionally, until the vegetables start to soften, about 3 minutes. Add the chili powder, cumin and coriander and stir about 30 seconds. Add the tomato paste and 1 teaspoon salt and stir until the paste begins to darken in color, about 30 seconds. Then add the squash, tomatoes and 4 cups water, scraping the bottom of the pan to release any stuck bits. Bring to a simmer, adjust the heat and simmer, uncovered, until the chili has thickened and the squash is tender, 35 to 40 minutes.
Stir the beans and chia seeds into the chili and heat through, about 5 minutes. Season with an additional 1/2 teaspoon salt and a few grinds of pepper, then taste the chili and stir in up to 2 tablespoons of vinegar. Spoon the chili into bowls and top each bowl with cilantro and a dollop of sour cream.
ITALIAN MEATBALL SOUP
Recipe Yield: Yield: 8 servings (about 2 cups each)
Source: 1,001 Recipes For People with Diabetes
Book Title: 1,001 Recipes For People with Diabetes
View this online at https://diabeticgourmet.com/diabetic-recipes/italian-meatball-soup.
Ingredients
1-1/2 pounds ground turkey
2 egg whites
1/4 cup seasoned dry bread crumbs
4 cloves garlic, minced, divided
3 tablespoons Italian seasoning, divided
Olive oil cooking spray
4 cans (15 ounces each) reduced-sodium chicken broth
3 cups water
2 cups green beans, diagonally cut into 1/2-inch pieces
4 medium carrots, sliced
2 medium onions, coarsely chopped
8 ounces thin spaghetti, uncooked, broken into 2-to 3-inch pieces
2 medium plum tomatoes, coarsely chopped
Salt and pepper, to taste
Directions
Mix ground turkey, egg whites, bread crumbs, 2 cloves of garlic, and 2 tablespoons of Italian seasoning until well blended; shape mixture into 32 meatballs. Spray large saucepan with cooking spray; heat over medium heat until hot. Cook meatballs until browned on all sides, 5 to 7 minutes.
Add chicken broth, water, green beans, carrots, onions, remaining 2 cloves garlic, and remaining 1 tablespoon Italian seasoning to saucepan; heat to boiling. Reduce heat and simmer, covered until vegetables are almost tender, about 8 minutes.
Heat soup to boiling; add pasta and tomatoes. Reduce heat and simmer, uncovered, until pasta is al dente, about 10 minutes. Season to taste with salt and pepper.
Nutritional Information Per Serving: Calories: 270; Fat: 8.7 g; Sodium: 174 mg; Cholesterol: 31.7 mg; Protein: 19 g; Carbohydrates: 30 g
Diabetic Exchanges: 1-1/2 Bread, 2 Meat, 1/2 Fat
TURKEY BREAST ROULADE WITH GARLIC AND ROSMARY
This recipe is by Ina Garten and adapted by Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, "Ina Garten has been known as the Barefoot Contessa since she opened a gourmet store by that name in East Hampton, N.Y., in 1985. She shared this recipe from her book “Modern Comfort Food” with The Times for Thanksgiving in 2020, when many cooks were looking for alternatives to whole turkey. If you don’t like fennel seeds, leave them out: Garlic, sage and rosemary give this roast the flavors of Italian porchetta, and it will still be fragrant, juicy and delicious without them."
Time: 3 hours; Yield: 8 to 10 servings
This yummy recipe (and aren't most of Ina's recipes yummy?) was featured in "How Does Ina Do It?", and can be viewed online at https://cooking.nytimes.com/recipes/1021643-turkey-breast-roulade-with-garlic-and-rosemary.
Ingredients
4 tablespoons good-quality olive oil
1 large yellow onion, chopped (about 1 1/2 cups)
3/4 teaspoon whole fennel seeds
6 garlic cloves, minced (about 2 tablespoons)
1 tablespoon chopped fresh sage leaves, plus 4 whole sage leaves
1 tablespoon minced fresh rosemary leaves
1 whole butterflied boneless, skin-on turkey breast (about 4 to 5 pounds)
Kosher salt and freshly ground black pepper
1/4 cup cold unsalted butter (1/2 stick)
4 ounces thinly sliced prosciutto
1 cup dry white wine, such as Chablis
Preparation
Heat the oven to 350 degrees.
Heat 2 tablespoons olive oil in a medium (10-inch) skillet over medium heat. Add the onion and fennel seeds and cook for 6 to 8 minutes, tossing occasionally, until the onion is tender. Add the garlic and cook for 1 minute. Off the heat, stir in the chopped sage and the rosemary; set aside to cool.
Set the turkey breast on a cutting board and open it up, skin side down. If necessary, pound the turkey to an even thickness of about 1 inch. Sprinkle the turkey with 4 teaspoons salt and 1 1/2 teaspoons pepper. Once the onion mixture has cooled, spread it evenly on the meat. Grate the butter and sprinkle it on top. Arrange the prosciutto on top to totally cover the filling and meat.
Starting at one long end of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down. Tie the roulade tightly with kitchen twine at 2 to 2 1/2-inch intervals to ensure that it will roast evenly. Slip the whole sage leaves under the twine down the center of the roulade.
Place the roulade, seam side down, in a roasting pan and pat the skin dry with paper towels. Brush the skin with the remaining 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the wine and 1 cup water into the roasting pan, surrounding the turkey with the liquids without pouring them directly over the roulade. Roast for 1 1/4 to 1 1/2 hours, until the skin is golden brown and the internal temperature is 150 degrees.
Remove from the oven, cover the turkey with foil, and allow to rest for 15 minutes. Remove the string, slice the roulade crosswise in 1/2-inch-thick slices, and serve warm with the pan juices.
TURKEY TIKKA MASALA
This is from Samin Nosrat in The New York Times cooking e-newsletter. Samin wrote, "This twist on the Punjabi-style curry gives a new life to leftover turkey. The turkey is marinated overnight in yogurt, turmeric, garam masala and garlic paste, imparting deep flavors and moisture. Tomatoes and cream add warmth, while serrano peppers give the tikka masala its kick. Serve it alongside steamed basmati rice for a deeply satisfying meal."
Yield: 6 servings; Time: 1 1/2 hours, plus 4 hours' marinating
This was featured in "Thanksgiving Can Be Bland. Your Leftovers Don’t Have to Be.", and can be viewed online at https://cooking.nytimes.com/recipes/1018425-turkey-tikka-masala.
Ingredients
For the marinade:
2 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin
1 tablespoon paprika
4 teaspoons ground turmeric
1 teaspoon kosher salt
6 cloves garlic, finely grated or pounded in a mortar and pestle
4 teaspoons finely grated fresh ginger
1 cup whole-milk yogurt
4 cups cooked turkey (about 1 pound), cut into 1 1/2-inch pieces
For the masala:
4 tablespoons ghee or neutral-tasting oil
1 large onion, thinly sliced
6 cardamom pods, crushed
1 bay leaf
1 teaspoon paprika
1/2 teaspoon red pepper flakes (optional)
1 teaspoon garam masala
1 1/2 teaspoons kosher salt, plus more to taste
2 tablespoons finely grated fresh ginger
4 cloves garlic, finely grated or pounded in a mortar and pestle
2 serrano peppers, finely chopped
2 tablespoons tomato paste
1 (28-ounce) can whole peeled tomatoes
2 cups heavy cream
3/4 cup coarsely chopped fresh cilantro, plus a few sprigs for garnish
Juice of 1 small lemon
Steamed basmati rice, for serving
Preparation
Make the marinade: In a medium bowl, stir together garam masala, coriander, cumin, paprika, turmeric, kosher salt, garlic, ginger and yogurt. Fold in the turkey. Cover and chill for 4 hours or overnight.
Make the masala: On the stove top, heat a Dutch oven or similar pot over medium-high heat. Add 3 tablespoons ghee or neutral oil, then add onion, cardamom, bay leaf, paprika, pepper flakes (if using), garam masala and a pinch of salt. Reduce heat to medium and cook, stirring occasionally, until onions are brown and tender, 10 to 15 minutes, adjusting temperature as needed so the onion doesn’t burn.
Make space among onions in center of pot, and add 1 tablespoon ghee or neutral oil. When ghee has melted or oil begins to shimmer, add ginger, garlic and serrano peppers, and sizzle for about 10 seconds. Combine that mixture with the spiced onions. Stir in tomato paste. Add tomatoes and their juices, crushing them with your hands as you add them. Bring to a boil, then reduce heat and simmer, stirring often, until the liquid is almost gone, 8 to 10 minutes.
Add cream and chopped cilantro to the pot. Season with 1 1/2 teaspoons kosher salt, then taste and adjust seasoning as needed. Simmer over low heat, stirring occasionally, until sauce thickens, about 40 minutes. Discard bay leaf.
In the meantime, line a baking sheet with foil, turn on oven broiler, and arrange an oven rack about 6 inches from broiling unit. Lay the marinated turkey on the foil in a single layer. Stir any remaining marinade into the sauce. Broil until turkey begins to blacken in spots, 6 to 8 minutes. Set aside.
Use a hand-held blender (or blender) to purée the sauce, then add turkey and return the sauce to a simmer for 5 to 10 minutes, stirring occasionally, until just warmed through. Just before serving, stir in lemon juice. Taste and adjust salt as needed.
To serve, garnish with cilantro sprigs. Serve hot, with steamed basmati rice. Cover and refrigerate leftovers for up to 3 days, or freeze for up to 2 months.
HEALTHY GRILLED PIZZA BURGERS
This comes from David Zinczenko at TODAY. He wrote, "Topping turkey burgers with traditional pizza toppings adds loads of flavor without packing on too many calories and carbs."
Serves 4
To view this online, go to https://www.today.com/recipes/healthy-grilled-pizza-burgers-recipe-t147408.
Ingredients
1 1/4 pounds lean ground turkey
1/4 cup finely chopped onion
1/4 cup finely chopped red sweet pepper
1 teaspoon dried oregano
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 tablespoon extra virgin olive oil
4 slices uncured pepperoni
4 thin slices mozzarella cheese
4 sprouted whole grain buns or whole grain buns, split and toasted
1/2 cup lightly packed fresh basil leaves
3 1/2 cups jarred pizza sauce, warmed
Preparation
In a medium bowl, combine turkey, onion, sweet pepper, oregano, fennel seeds, garlic powder, salt and crushed red pepper. Shape into four 3/4-inch thick patties. Brush tops and bottoms with olive oil.
For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 14-18 minutes or until no longer pink and the internal temperature reaches 165 degrees, turning once halfway through grilling. (For a gas grill, preheat grill to medium. Place patties on grill rack over heat. Cover and grill as above.)
Top each patty with a pepperoni slice and then a cheese slice for the last 1-2 minutes of grilling.
To assemble, place grilled patties on bun bottoms. Top with basil, pizza sauce and bun tops.
TURKEY MACARONI CASSEROLE
This comes from Diana Rattray, a contributor at The Spruce Eats. She wrote, "This easy turkey and macaroni casserole is an easy and tasty combination of ingredients. The sauce is made with cream of chicken soup and cheddar cheese. It's topped off with sliced or slivered toasted almonds for extra texture."
Prep Time: 20 minutes; Cook Time: 40 minutes; Total Time: 60 minutes; Makes 6 servings
To view this online, go to https://www.thespruceeats.com/turkey-macaroni-casserole-3061814.
Ingredients
2 cups uncooked macaroni
1/4 cup butter
1 1/2 cups celery (chopped)
1/2 cup green bell pepper (chopped)
1/2 cup onion (chopped)
2 (10 3/4 ounce) cans condensed cream of chicken soup
2/3 cup milk
2 cups cheddar cheese (shredded)
1 1/2 to 2 cups cooked chopped turkey
1 (4-ounce) jar chopped pimiento (drained)
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup toasted sliced almonds
Directions
Gather the ingredients.
Cook and drain macaroni following package directions.
To toast nuts, spread out in a single layer on a baking sheet. Bake in a 350 F oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
Preheat the oven to 350 F and butter a 3-quart casserole.
In a medium saucepan, melt butter over medium-low heat. Add celery, green pepper, and onion; cook until tender.
Blend in soup, milk, and shredded cheese. Cook, stirring, until cheese is melted.
Combine the cheese mixture with the cooked and drained macaroni, pimiento, turkey, salt, and nutmeg.
Transfer to the prepared casserole; top with toasted almonds if using.
Bake in the preheated oven for 30 minutes, until hot and bubbly.
Serve with a side salad, if desired.
Tuesday, January 14, 2014
Turkey
Most of us have used up our leftover turkey already. But for the next time you're in the mood to cook up a turkey - something I did a week ago, once the holidays were over - you can use these for the leftovers. Not sure which food emailing list/forums I got them from...
TURKEY POT PIE
Ingredients:
1 1/2 cups frozen peas and carrots, thawed under cold water
5 tablespoons butter
5 tablespoons all-purpose flour
1/4 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups turkey or chicken broth
2/3 cup milk
2 1/2 to 3 cups diced cooked turkey or chicken
Pastry for 9-inch two crust pie, prepared or purchased
Preparation:
Drain peas and carrots; set aside. Heat butter in 2-quart saucepan over low heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat then stir in broth and milk. Place back on heat; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in turkey and vegetables. Prepare pastry. Roll 2/3 of the pastry into a 13-inch square; ease into ungreased 9-inch square pan. Pour turkey mixture into the pastry-lined pan. Roll remaining pastry into 11-inch square; cut out designs with small cookie cutter. Place square over filling; turn edges under and crimp. Bake in 425° oven until golden brown, about 35 min.
Serves 6.
TURKEY CURRY
Use leftover turkey to make this tasty turkey dish.
Ingredients:
2 tablespoons curry powder
4 tablespoons butter
1 1/2 cups chopped onion
2 tablespoons flour
1/2 teaspoon ground ginger
2 cups chicken broth
1 can (8 to 9 ounces) crushed pineapple, undrained
3 cups cooked diced turkey
2 tablespoons lemon juice
hot cooked rice
Preparation:
In a large skillet, heat curry powder in butter, stirring, for 2 minutes. Stir in onions; continue cooking, stirring frequently, until onions are softened. Blend in flour and ginger; add chicken broth and pineapple. Heat to boiling; simmer, uncovered, 5 minutes. Stir in turkey. Cover and simmer for 10 minutes longer, or until heated through. Stir in lemon juice. Serve with hot cooked rice.
Serves 4.
TURKEY MACARONI CASSEROLE
Turkey casserole recipe with macaroni and cheddar cheese, almonds, butter, celery and other ingredients.
Ingredients:
2 cups uncooked macaroni
1/4 cup butter
1 1/2 cups chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped onion
2 cans (10 3/4 ounces) condensed cream of chicken soup
2/3 cup milk
2 cups shredded Cheddar cheese
1 1/2 to 2 cups cooked chopped turkey
1 jar (4 ounces) chopped pimiento, drained
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup toasted sliced almonds*
Preparation:
Cook and drain macaroni, following package directions. Meanwhile, in a medium saucepan, melt butter over medium-low heat. Add celery, green pepper, and onion; cook until tender. Blend in soup, milk, and shredded cheese. Cook, stirring, until cheese is melted. Combine cheese mixture with macaroni, pimiento, turkey, salt, and nutmeg. Transfer to a buttered 3-quart casserole; top with toasted almonds. Bake at 350° for 30 minutes, until hot and bubbly. Turkey Casserole Recipe serves 6.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
TURKEY POT PIE
Ingredients:
1 1/2 cups frozen peas and carrots, thawed under cold water
5 tablespoons butter
5 tablespoons all-purpose flour
1/4 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups turkey or chicken broth
2/3 cup milk
2 1/2 to 3 cups diced cooked turkey or chicken
Pastry for 9-inch two crust pie, prepared or purchased
Preparation:
Drain peas and carrots; set aside. Heat butter in 2-quart saucepan over low heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat then stir in broth and milk. Place back on heat; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in turkey and vegetables. Prepare pastry. Roll 2/3 of the pastry into a 13-inch square; ease into ungreased 9-inch square pan. Pour turkey mixture into the pastry-lined pan. Roll remaining pastry into 11-inch square; cut out designs with small cookie cutter. Place square over filling; turn edges under and crimp. Bake in 425° oven until golden brown, about 35 min.
Serves 6.
TURKEY CURRY
Use leftover turkey to make this tasty turkey dish.
Ingredients:
2 tablespoons curry powder
4 tablespoons butter
1 1/2 cups chopped onion
2 tablespoons flour
1/2 teaspoon ground ginger
2 cups chicken broth
1 can (8 to 9 ounces) crushed pineapple, undrained
3 cups cooked diced turkey
2 tablespoons lemon juice
hot cooked rice
Preparation:
In a large skillet, heat curry powder in butter, stirring, for 2 minutes. Stir in onions; continue cooking, stirring frequently, until onions are softened. Blend in flour and ginger; add chicken broth and pineapple. Heat to boiling; simmer, uncovered, 5 minutes. Stir in turkey. Cover and simmer for 10 minutes longer, or until heated through. Stir in lemon juice. Serve with hot cooked rice.
Serves 4.
TURKEY MACARONI CASSEROLE
Turkey casserole recipe with macaroni and cheddar cheese, almonds, butter, celery and other ingredients.
Ingredients:
2 cups uncooked macaroni
1/4 cup butter
1 1/2 cups chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped onion
2 cans (10 3/4 ounces) condensed cream of chicken soup
2/3 cup milk
2 cups shredded Cheddar cheese
1 1/2 to 2 cups cooked chopped turkey
1 jar (4 ounces) chopped pimiento, drained
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup toasted sliced almonds*
Preparation:
Cook and drain macaroni, following package directions. Meanwhile, in a medium saucepan, melt butter over medium-low heat. Add celery, green pepper, and onion; cook until tender. Blend in soup, milk, and shredded cheese. Cook, stirring, until cheese is melted. Combine cheese mixture with macaroni, pimiento, turkey, salt, and nutmeg. Transfer to a buttered 3-quart casserole; top with toasted almonds. Bake at 350° for 30 minutes, until hot and bubbly. Turkey Casserole Recipe serves 6.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
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