organic turkey/ injection recipiesRecipes for injecting seosonings/turkey?
White wine and organic butter.
Don't mess with herbs or anything that won't dissolve completely, they'll get stuck in the syringe.Recipes for injecting seosonings/turkey?
Go to recipetips.com
That's where I'm going right now.
A good organic injection seasoning that is low cost:
1)Mix 2 tbls. oregano, 1 cup diced parsley, 1/2 cup celery, 3/4 cup diced onions, 1/8 cup sea salt, several turns black pepper with 1 cup olive oil. Drink entire mixture rapidly.
1)Grasp beheaded turkey hole firmly with both hands and spread wide open as possible.
2)Place mouth inside turkey hole with lips pressed outward into an ';O'; shape.
3)Do explosive vomitting while contracting stomach and exhaling through lips to inject an organic seasoning spray coating inside of turkey.
5)Bake turkey at 350 degrees 4-5 hrs or until crispy brown. Inside will remain moist and flavorful.
Monday, August 23, 2010
Does anyone have a recipe for stuffed turkey tenderloins?
Apricot Stuffed Turkey Tenderloins with Creamy Mustard Sauce
';This is a simple and quick recipe for an impressive lunch or dinner meal. Turkey tenderloins are stuffed with apricots and raisins and microwaved in a sauce of garlic, green onion, celery, bread cubes, chicken bouillon and mayonnaise.';
Prep Time:15 Minutes
Cook Time:20 Minutes
Ready In:35 Minutes
Servings:4
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INGREDIENTS:
1/3 cup dried apricots, chopped
2 tablespoons raisins, chopped
1 clove garlic
2 green onions cut into 1-inch pieces
1 stalk celery, cut into 1 inch pieces
2/3 cup dry bread cubes
1 pound turkey tenderloins
1 tablespoon cornstarch
1 teaspoon reduced-sodium chicken bouillon crystals
1 cup cold water
1 tablespoon grainy mustard
1 tablespoon honey
2 1/2 tablespoons lemon juice
1/3 cup reduced-calorie mayonnaise
DIRECTIONS:
In medium microwave-safe bowl combine apricots and raisins. Cover with hot water. Microwave at HIGH (100% power) 1-1/2 to 2 minutes or until fruit is soft; drain well. Set aside.
In a food processor, fitted with metal blade, with motor running, drop garlic through feed tube, processing until minced. Add onion and celery. Process until finely chopped; combine with fruit mixture. Add bread cubes. Cover bowl with vented plastic wrap. Microwave at HIGH (100% power) 1-1/2 minutes.
Cut a lengthwise pocket in tenderloins, being careful not to cut all the way through. Spoon half of the fruit mixture in each tenderloin pocket. Secure with toothpicks. Place in 9-inch round or square microwave-safe dish. Set aside.
In a 4-cup measure combine cornstarch, bouillon, water, mustard, honey, and lemon juice. Microwave at HIGH (100% power) 1-1/2 to 2 minutes, stirring every 45 to 60 seconds. Fold in mayonnaise. Pour sauce over tenderloins. Cover with vented plastic wrap. Microwave at MEDIUM-HIGH (70% power) 10 to 15 minutes rotating dish 1/4 turn every 4 minutes until internal temperature reaches 170-175 degrees F. in the thickest portion and turkey is not pink in center. * Recipe developed in 700-watt microwave.
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Fruit %26amp; Nut Stuffed Turkey Tenderloins
Servings: 6
Prep Time: 30 minutes
Cook Time: 45 minutes
Ingredients
- 1 (6 3/8-ounce) package long grain and wild rice stuffing mix
- 1 2/3 cups water
- 2 teaspoons HERB-OX庐 Reduced Sodium Chicken Bouillon Granules
- 1/4 cup butter
- 1/4 cup dried fruit bits
- 1/4 cup toasted chopped pecans
- 1 3/4 pounds JENNIE-O TURKEY STORE庐 Boneless Turkey Tenderloins
Directions
In medium saucepan, combine seasoning packet from stuffing, bouillon, water and butter. Bring mixture to a boil. Cover, reduce heat and simmer for 5 minutes. Stir in stuffing and dried fruit. Remove from heat, cover and let stand for 5 minutes. Add pecans and fluff stuffing with a fork. Cut a slit in the thickest portion of the tenderloin; forming a pocket. Place stuffing in each pocket. Secure with wooden picks. Place tenderloins in large baking dish. Place any excess stuffing around tenderloins. Bake at 325掳F for 45 minutes or until internal temperature of meat reaches 165掳F. Cut tenderloins into 1-inch medallions and serve.
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Garden Style Stuffed Turkey Tenderloins
Yield: 5
Ingredients
1 pk boneless fresh turkey
-breast tende; rloins about
2 tb margerine
1 c frozen cut green beans
-thawed; drained well, and
1/3 c carrots; chopped
1/3 c celery; chopped
1/4 c onion; finely chopped
1 c herb seasoned stuffing mix
1 tb margerine
2 tb flour
3/4 c skim milk
1/2 c chicken broth
1/4 ts poultry seasoning; to 1/2t
Instructions
To create a pocket for the stuffing, use a long, sharp knife to make a
lengthwise thru each turkey tenderloin, cutting to within 1/2 inch of
edges. Set aside.
Melt 2T of margerine in med skillet over med high heat. Add green beans,
carrots, celery, and onion; cook and stir until vegetables are crisp
tender. Remove from heat. Stir in stuffing mix; mix well. Cover and set
aside.
Heat oven 350. Melt 1T margerine in medium saucepan over med high heat.
Stir in flour; cook and stir until bubbly. Add milk and chicken broth;
cook
and stir until mixture bubbles and thickens. Stir in poultry seasoning.
Fill turkey tenderloins with stuffing mixture. Place in a 9x9 inch
baking
pan. Pour gravy over turkey. Cover with foil. Bake 350 for 40 mins.
Remove
foil and bake an additional 15-20 mins, or until turkey is no longer
pink
in the center. Slice turkey tenderloins. Garnish with shredded carrot,
if
desired.
**************************************鈥?br>
Turkey Cordon Bleu
From Linda Larsen,
Your Guide to Busy Cooks.
FREE Newsletter. Sign Up Now!
I'm always surprised that this recipe turns out so perfectly, because the cooking time seems so short. But the turkey is always tender, moist, and cooked to perfection.
INGREDIENTS:
4 turkey tenderloins, cut in half
2 Tbsp. melted butter
8 thin slices ham
8 1/2'; wide by 3'; long pieces Swiss cheese
1 cup fine dry bread crumbs
1/4 cup flour
2 Tbsp. grated Parmesan cheese
1/2 tsp. seasoned salt
1/4 cup milk
1 egg, beaten
PREPARATION:
Preheat oven to 325 degrees. Grease a 13x9'; glass baking dish. Slice each turkey tenderloin half lengthwise to within 1/2'; of opposite site, forming a pocket. Open each tenderloin and brush with melted butter. Roll a slice of ham around a piece of swiss cheese and place in center of open tenderloin. Close tenderloin around cheese and ham, forming a bundle and secure with toothpicks.
Combine bread crumbs, flour, Parmesan cheese and salt in a shallow pan. Combine milk and beaten egg in another shallow pan and stir to combine. Dip filled tenderloins in egg mixture, then roll in crumb mixture to coat. Place in baking dish and bake at 325 degrees for 20 minutes. Carefully turn tenderloins and bake 20-25 minutes longer until turkey is thoroughly cooked. Remove toothpicks before serving. Serves 8Does anyone have a recipe for stuffed turkey tenderloins?
Stuffed Turkey Tenderloins Recipe
16 ounces turkey breast tenderloins
2 cups chopped spinach leaves
3 ounces semi-soft goat cheese, crumbled (chevre) or feta cheese, crumbled (about 3/4 cup)
1/2 teaspoon black pepper
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon salt
1/8-1/4 teaspoon ground red pepper
4 servings
31 minutes 15 mins prep
Make a pocket in each tenderloin by cutting lengthwise from one side almost to, but no through, the other side; set aside.
In a bowl, combine spinach, cheese, and black pepper. Spoon the mixture into the pockets and tie kitchen string around each tenderloin in 3 or 4 places.
In a small bowl, combine oil, paprika, salt, and ground red pepper; brush evenly over tenderloins.
Grill on lightly-greased rack of an uncovered grill directly over medium heat for 16鈥?0 minutes or until turkey is no longer pink in the center, turning once. Remove strings and slice crosswise.Does anyone have a recipe for stuffed turkey tenderloins?
go to allrecipes.com or cook.com or the foodnetwork.com
PORTUGUESE-STYLE TURKEY STEAKS
These cumin-spiced turkey steaks with vegetable-olive sauce were a prize winning recipe!
4 (6 oz.) turkey breast tenderloin steaks (1 1/2 lb. total)
2 tbsp. all-purpose flour
1 tsp. ground cumin
1 tsp. paprika
2 to 3 tbsp. olive oil or cooking oil
1/2 c. chopped red or green sweet pepper
1/4 c. chopped celery
1/4 c. sliced green onion
1 clove garlic, minced
1/4 c. sliced pitted ripe olives
1/4 c. sliced pimiento-stuffed olives
1/2 c. dry red wine
1/2 tsp. cornstarch
Rinse turkey; pat dry. Place each breast half between 2 pieces of plastic wrap. Pound with a meat mallet to 1/4-inch thickness. In a shallow dish combine flour, cumin, paprika, 1/2 teaspoon pepper, and 1/4 teaspoon salt. Dip turkey pieces into flour mixture, turning to coat.
In a large skillet cook turkey, 2 steaks at a time, in 2 tablespoons of the hot oil over medium heat about 6 minutes or until no longer pink, turning once. Remove; keep warm. Repeat with remaining pieces, adding oil if necessary. In same skillet cook and stir sweet pepper, celery, onion, and garlic over medium heat for 7 to 8 minutes or until almost tender. Stir in olives. Stir together wine and heat for 7 to 8 minutes or until almost tender. Stir in olives. Stir together wine and cornstarch. Add to skillet. Cook and stir until bubbly. Cook and stir 1 minute more. Serve sauce over turkey. Makes 4 main-dish servings.
Nutrition information per serving: 290 cal., 13 g fat, 74 mg chol., 33 g pro., 6 g carbo., 1 g fiber, and 278 mg sodium. RDA: 17% iron, 22% vit. C, 11% thiamine, 14% riboflavin, 52% niacin.
no,sorry
';This is a simple and quick recipe for an impressive lunch or dinner meal. Turkey tenderloins are stuffed with apricots and raisins and microwaved in a sauce of garlic, green onion, celery, bread cubes, chicken bouillon and mayonnaise.';
Prep Time:15 Minutes
Cook Time:20 Minutes
Ready In:35 Minutes
Servings:4
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INGREDIENTS:
1/3 cup dried apricots, chopped
2 tablespoons raisins, chopped
1 clove garlic
2 green onions cut into 1-inch pieces
1 stalk celery, cut into 1 inch pieces
2/3 cup dry bread cubes
1 pound turkey tenderloins
1 tablespoon cornstarch
1 teaspoon reduced-sodium chicken bouillon crystals
1 cup cold water
1 tablespoon grainy mustard
1 tablespoon honey
2 1/2 tablespoons lemon juice
1/3 cup reduced-calorie mayonnaise
DIRECTIONS:
In medium microwave-safe bowl combine apricots and raisins. Cover with hot water. Microwave at HIGH (100% power) 1-1/2 to 2 minutes or until fruit is soft; drain well. Set aside.
In a food processor, fitted with metal blade, with motor running, drop garlic through feed tube, processing until minced. Add onion and celery. Process until finely chopped; combine with fruit mixture. Add bread cubes. Cover bowl with vented plastic wrap. Microwave at HIGH (100% power) 1-1/2 minutes.
Cut a lengthwise pocket in tenderloins, being careful not to cut all the way through. Spoon half of the fruit mixture in each tenderloin pocket. Secure with toothpicks. Place in 9-inch round or square microwave-safe dish. Set aside.
In a 4-cup measure combine cornstarch, bouillon, water, mustard, honey, and lemon juice. Microwave at HIGH (100% power) 1-1/2 to 2 minutes, stirring every 45 to 60 seconds. Fold in mayonnaise. Pour sauce over tenderloins. Cover with vented plastic wrap. Microwave at MEDIUM-HIGH (70% power) 10 to 15 minutes rotating dish 1/4 turn every 4 minutes until internal temperature reaches 170-175 degrees F. in the thickest portion and turkey is not pink in center. * Recipe developed in 700-watt microwave.
**************************************鈥?br>
Fruit %26amp; Nut Stuffed Turkey Tenderloins
Servings: 6
Prep Time: 30 minutes
Cook Time: 45 minutes
Ingredients
- 1 (6 3/8-ounce) package long grain and wild rice stuffing mix
- 1 2/3 cups water
- 2 teaspoons HERB-OX庐 Reduced Sodium Chicken Bouillon Granules
- 1/4 cup butter
- 1/4 cup dried fruit bits
- 1/4 cup toasted chopped pecans
- 1 3/4 pounds JENNIE-O TURKEY STORE庐 Boneless Turkey Tenderloins
Directions
In medium saucepan, combine seasoning packet from stuffing, bouillon, water and butter. Bring mixture to a boil. Cover, reduce heat and simmer for 5 minutes. Stir in stuffing and dried fruit. Remove from heat, cover and let stand for 5 minutes. Add pecans and fluff stuffing with a fork. Cut a slit in the thickest portion of the tenderloin; forming a pocket. Place stuffing in each pocket. Secure with wooden picks. Place tenderloins in large baking dish. Place any excess stuffing around tenderloins. Bake at 325掳F for 45 minutes or until internal temperature of meat reaches 165掳F. Cut tenderloins into 1-inch medallions and serve.
**************************************鈥?br>
Garden Style Stuffed Turkey Tenderloins
Yield: 5
Ingredients
1 pk boneless fresh turkey
-breast tende; rloins about
2 tb margerine
1 c frozen cut green beans
-thawed; drained well, and
1/3 c carrots; chopped
1/3 c celery; chopped
1/4 c onion; finely chopped
1 c herb seasoned stuffing mix
1 tb margerine
2 tb flour
3/4 c skim milk
1/2 c chicken broth
1/4 ts poultry seasoning; to 1/2t
Instructions
To create a pocket for the stuffing, use a long, sharp knife to make a
lengthwise thru each turkey tenderloin, cutting to within 1/2 inch of
edges. Set aside.
Melt 2T of margerine in med skillet over med high heat. Add green beans,
carrots, celery, and onion; cook and stir until vegetables are crisp
tender. Remove from heat. Stir in stuffing mix; mix well. Cover and set
aside.
Heat oven 350. Melt 1T margerine in medium saucepan over med high heat.
Stir in flour; cook and stir until bubbly. Add milk and chicken broth;
cook
and stir until mixture bubbles and thickens. Stir in poultry seasoning.
Fill turkey tenderloins with stuffing mixture. Place in a 9x9 inch
baking
pan. Pour gravy over turkey. Cover with foil. Bake 350 for 40 mins.
Remove
foil and bake an additional 15-20 mins, or until turkey is no longer
pink
in the center. Slice turkey tenderloins. Garnish with shredded carrot,
if
desired.
**************************************鈥?br>
Turkey Cordon Bleu
From Linda Larsen,
Your Guide to Busy Cooks.
FREE Newsletter. Sign Up Now!
I'm always surprised that this recipe turns out so perfectly, because the cooking time seems so short. But the turkey is always tender, moist, and cooked to perfection.
INGREDIENTS:
4 turkey tenderloins, cut in half
2 Tbsp. melted butter
8 thin slices ham
8 1/2'; wide by 3'; long pieces Swiss cheese
1 cup fine dry bread crumbs
1/4 cup flour
2 Tbsp. grated Parmesan cheese
1/2 tsp. seasoned salt
1/4 cup milk
1 egg, beaten
PREPARATION:
Preheat oven to 325 degrees. Grease a 13x9'; glass baking dish. Slice each turkey tenderloin half lengthwise to within 1/2'; of opposite site, forming a pocket. Open each tenderloin and brush with melted butter. Roll a slice of ham around a piece of swiss cheese and place in center of open tenderloin. Close tenderloin around cheese and ham, forming a bundle and secure with toothpicks.
Combine bread crumbs, flour, Parmesan cheese and salt in a shallow pan. Combine milk and beaten egg in another shallow pan and stir to combine. Dip filled tenderloins in egg mixture, then roll in crumb mixture to coat. Place in baking dish and bake at 325 degrees for 20 minutes. Carefully turn tenderloins and bake 20-25 minutes longer until turkey is thoroughly cooked. Remove toothpicks before serving. Serves 8Does anyone have a recipe for stuffed turkey tenderloins?
Stuffed Turkey Tenderloins Recipe
16 ounces turkey breast tenderloins
2 cups chopped spinach leaves
3 ounces semi-soft goat cheese, crumbled (chevre) or feta cheese, crumbled (about 3/4 cup)
1/2 teaspoon black pepper
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon salt
1/8-1/4 teaspoon ground red pepper
4 servings
31 minutes 15 mins prep
Make a pocket in each tenderloin by cutting lengthwise from one side almost to, but no through, the other side; set aside.
In a bowl, combine spinach, cheese, and black pepper. Spoon the mixture into the pockets and tie kitchen string around each tenderloin in 3 or 4 places.
In a small bowl, combine oil, paprika, salt, and ground red pepper; brush evenly over tenderloins.
Grill on lightly-greased rack of an uncovered grill directly over medium heat for 16鈥?0 minutes or until turkey is no longer pink in the center, turning once. Remove strings and slice crosswise.Does anyone have a recipe for stuffed turkey tenderloins?
go to allrecipes.com or cook.com or the foodnetwork.com
PORTUGUESE-STYLE TURKEY STEAKS
These cumin-spiced turkey steaks with vegetable-olive sauce were a prize winning recipe!
4 (6 oz.) turkey breast tenderloin steaks (1 1/2 lb. total)
2 tbsp. all-purpose flour
1 tsp. ground cumin
1 tsp. paprika
2 to 3 tbsp. olive oil or cooking oil
1/2 c. chopped red or green sweet pepper
1/4 c. chopped celery
1/4 c. sliced green onion
1 clove garlic, minced
1/4 c. sliced pitted ripe olives
1/4 c. sliced pimiento-stuffed olives
1/2 c. dry red wine
1/2 tsp. cornstarch
Rinse turkey; pat dry. Place each breast half between 2 pieces of plastic wrap. Pound with a meat mallet to 1/4-inch thickness. In a shallow dish combine flour, cumin, paprika, 1/2 teaspoon pepper, and 1/4 teaspoon salt. Dip turkey pieces into flour mixture, turning to coat.
In a large skillet cook turkey, 2 steaks at a time, in 2 tablespoons of the hot oil over medium heat about 6 minutes or until no longer pink, turning once. Remove; keep warm. Repeat with remaining pieces, adding oil if necessary. In same skillet cook and stir sweet pepper, celery, onion, and garlic over medium heat for 7 to 8 minutes or until almost tender. Stir in olives. Stir together wine and heat for 7 to 8 minutes or until almost tender. Stir in olives. Stir together wine and cornstarch. Add to skillet. Cook and stir until bubbly. Cook and stir 1 minute more. Serve sauce over turkey. Makes 4 main-dish servings.
Nutrition information per serving: 290 cal., 13 g fat, 74 mg chol., 33 g pro., 6 g carbo., 1 g fiber, and 278 mg sodium. RDA: 17% iron, 22% vit. C, 11% thiamine, 14% riboflavin, 52% niacin.
no,sorry
It's almost Thanksgiving i want to know if anyone in yahoo answers has a good recipe for TURKEY?
i saw a show where the cooked a turkey in beer ooo i want advice/
god im getting so freaking hungry even askingIt's almost Thanksgiving i want to know if anyone in yahoo answers has a good recipe for TURKEY?
2 words: ';Deep Fry';.... its the juiciest you will ever eat... try putting herbed butter in between the skin/meat....way yummy... I am ready for my triptophan high...smileIt's almost Thanksgiving i want to know if anyone in yahoo answers has a good recipe for TURKEY?
they have a new one called a turducken. You stuff a chicken in a duck and then the duck into a turkey and bake it all together. Is berry berry good.
god im getting so freaking hungry even askingIt's almost Thanksgiving i want to know if anyone in yahoo answers has a good recipe for TURKEY?
2 words: ';Deep Fry';.... its the juiciest you will ever eat... try putting herbed butter in between the skin/meat....way yummy... I am ready for my triptophan high...smileIt's almost Thanksgiving i want to know if anyone in yahoo answers has a good recipe for TURKEY?
they have a new one called a turducken. You stuff a chicken in a duck and then the duck into a turkey and bake it all together. Is berry berry good.
Need easy turkey recipe.?
my moms never had to cook a turkey an turkeys can become very bad very easily. I need a easy recipe step by step so my mom doesnt freak out.Need easy turkey recipe.?
if you get a small deboned turkey breast around 3-4 pds, put it in a crock pot along with 1 pkg onion soup mix and one can of whole cranberry sauce mixed together and poured on top cook on low for 4-5 hours. you will have not only a wonderfully cooked turkey breast but also a topping and a very flavorful gravy.
the other recipes above me will work well for a full turkey however if you really want a nice chunk of meat done well and as easy as possible this is the way to go.Need easy turkey recipe.?
Ingredients and Equipment
Turkey - uncooked, frozen or fresh, with or without neck and giblets, with or without broth injected - note: you can now get organic and kosher turkeys - at about double the price - but without any hormones!
Herbs: Thyme, sage, marjoram, paprika, rosemary, pepper
2 medium onions or one large onion
Turkey cooking bag
Meat thermometer
Large oven cooking pan (must be oven-safe)
Step 1- Gather the pan and cooking bags
Oven bags are the easiest way to guarantee a moist turkey, and easy clean up. I have no affiliation with the manufacturers of these or any cooking bags - I juts have used them for years and find that they really do work.
There is no pot to scrape and clean afterwards, and the juices and moisture is kept in with the turkey, so no basting is required, either! You can use a roasting pan (with a lid) instead, the bags just make cleanup easier and hold in more moisture.
Step 2 - Thaw the turkey
If you bought a frozen turkey, you must thaw it before preparing or cooking it! There are always directions for thawing on the bag, but basically, there are two methods:
- 1 to 3 days in the refrigerator or
- submerged in cold water for about 3 - 6 hours (depending on the size of the turkey). It is safer to thaw it in the fridge, since it is always kept before 40 - 45 degrees F, but sometimes, there just isn't time.
If you thaw it under water, be sure to change the water every 30 minutes or so. Make sure you keep the entire turkey under water. Parts expose to air will warm to room temperature, and bacteria can grow!THAWING TIMES FOR A TURKEY
Turkey Size (lbs.) Refrigerator (Days) Cold Water (Hours)
8-12 1-2 4-6
12-16 2-3 6-8
16-20 3-4 8-10
20-24 4-5 10-12
Step 3 - Empty and clean the turkey
Remove any neck and giblets that were stuffed inside the turkey - be sure to look in BOTH ends - often they put a gravy packet under the neck skin flap, and the giblets are inside the bird.
Thoroughly wash the turkey inside and out with cold water (nothing else) and drain it. Note: this is a good time to get the oven warming - set it for 325 F (and make sure there is nothing inside the oven first!)
Remember that uncooked poultry usually have bacteria like salmonella, so thoroughly wash your hands, and pots, tools, or surfaces that come in contact with the uncooked turkey. Use hot soapy water and rinse a lot on nonfood items (your hands, pots, etc.).
Step 4 - Gather the seasonings
The seasonings are easy:
1 teaspoon Thyme
1 teaspoon Sage
1/2 teaspoon Marjoram
1/4 teaspoon Paprika
1/2 teaspoon dry Rosemary, or 2 sprigs fresh.
Dice the onion(s) - I do about 1/4 inch squares but anything from 1/2 inch slices or smaller is fine. Place the cooking bag in the cooking pan and line the inside of the cooking bag with the onions.
Step 5 - Stuffing the turkey?
Personally, I don't think it's a good idea to stuff the inside of the turkey with dressing - it makes it harder to ensure that the turkey is cooked completely, and the stuffing absorbs the blood and other fluids and insulates the bacteria in them from the heat. If the stuffing is not cooked and handled properly, foodborne illness could occur. I cook the stuffing in a separate covered pan and add cooked juice from the turkey to it!
If you DO stuff the turkey, undo the plastic strap that holds the legs together and LOOSELY stuff both cavities (neck and thoracic)., then replace the legs in the strap. You cook the bird with this strap in place - it is oven-safe!
More notes on stuffing from Clemson University:
Prepare Stuffing Safely: Mix the stuffing just before it goes into the turkey. Use only cooked ingredients in stuffing such as saut茅ed vegetables, cooked meats and seafood (oysters), and pasteurized egg products instead of raw eggs. If more convenient, the wet and dry ingredients can be prepared separately ahead of time and chilled. Mix the ingredients just before placing the stuffing inside the turkey or in a casserole.
Stuff The Bird Properly: Stuff both neck and body cavities. The turkey should be stuffed loosely, about three-quarters cup of stuffing per pound of turkey. This will help allow the stuffing to reach the proper 165 掳F internal temperature whether the stuffing is in the bird or in a casserole. Use a meat thermometer to be sure of the temperature. The stuffing should be moist, not dry, since heat destroys bacteria more rapidly in a moist environment.
Cook At The Proper Temperature: The stuffed turkey should be placed immediately in a preheated oven set no lower than 325 掳F. Cooking overnight in a ';slow'; oven is not recommended for stuffed or unstuffed turkey, since foodborne bacteria can form under these conditions.
Use A Meat Thermometer: Checking the stuffing temperature with a thermometer is essential. That is because even if the turkey itself has reached the proper internal temperature of 180 掳F in the innermost part of the thigh, the stuffing may not have reached the correct temperature of 165 掳F in its center. It is important to reach this temperature in all parts of the stuffing to be sure that foodborne bacteria are destroyed.
Prestuffed Poultry: Buying retail-stuffed whole poultry is not recommended because of the highly perishable nature of a previously stuffed item. Some USDA-inspected frozen stuffed poultry MUST be cooked from the frozen state to ensure a safely cooked product.
Step 6 - Season the Turkey!
Brush with oil or melted butter to prevent drying of the skin and help it to become a golden brown.
Put the turkey into the oven bag, then sprinkle the seasonings from step 4 all over the bird. Now closew the bag according to the instructions that came with it (a twist-tie around the opening and punch a small hole near it to release excess pressure.
Insert an oven-safe meat thermometer into the deepest part of the thigh. (If using an instant-read thermometer, it will be inserted when it is time to check for doneness.)
Step 7 - Put the turkey in the oven
Place in a preheated 325 掳F oven. Use the roasting schedule in Table 2 as a guideline; start checking for doneness a half-hour before recommended end times.
APPROXIMATE ROASTING TIMES FOR TURKEY
Size of Turkey (lbs.) Unstuffed Timing Stuffed Timing
8-12 2戮 - 3 Hours 3 - 3陆 Hours
12-14 3 - 3戮 Hours 3陆 - 4 Hours
14-18 3戮 - 4录 Hours 4 - 4录 Hours
18-20 4录 - 4陆 Hours 4录 - 4戮 Hours
20-24 4陆 - 5 Hours 4戮 - 5录 Hours
Turkey is done when the meat thermometer reaches the following temperatures:
180 to 185 掳F deep in the thigh; also, juices should be clear, not pink when thigh muscle is pierced deeply.
170 to 175 掳F in the thickest part of the breast, just above the rib bones.
160 to 165 掳F in the center of the stuffing, if turkey is stuffed.
Step 8 - remove the cooked turkey
When the skin is a golden color and the thermometer reads the right temperature from step 6, take it out of the oven!
Let turkey stand for 15 to 20 minutes before carving to allow juices to set While the turkey is setting, you can make the gravy!
Step 9 - Make the gravy
Click here for the gravy directions!
Step 10 - You're done!
Within two hours after roasting, remove stuffing from turkey and carve the meat off the bones; then store in refrigerator or freezer. Gravy, stuffing and meat need to be stored SEPARATELY from each other. Wrap turkey slices and stuffing separately. Refrigerator Storage: Use within three days.
The Perfect Roast Turkey Recipe
1 (14 lb) whole turkey
6 tablespoons vegetable oil
4 ounces butter
1 lemon, halved
1 bunch fresh rosemary
salt %26amp; freshly ground black pepper
Preheat oven to 425掳F Remove the giblets from the turkey. Rub oil on the outside of the bird and season well.
Place the butter, lemon and whole herbs in the cavity. Cook the bird breast-side down for 15 minutes, then turn the oven down to 350掳F Cook for 3 1/2 hours, turning bird the right side up after 2 hours.
Test the turkey with a skewer in the leg joint. If blood comes out, give it another 20 minutes. If clear juices run out, it's cooked. Remove from the pan, wrap in foil and rest for 20 minutes while you make your gravy.
You can pick them up at your local supermarket already cooked. Go to the meat section. Follow directions on the label for heating. They are moist and good.
Good Eats Roast Turkey
1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil
Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.
A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.
Remove bird from brine and rinse inside and out with cold water. Discard brine.
Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.
Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.
Preparation time: About 5 hours.
1 turkey, approx. 15 lbs.*
Juice of a lemon
Salt and pepper
Olive oil or melted butter
1/2 yellow onion, peeled and quartered
Tops and bottoms of a bunch of celery
2 carrots
Parsley
Sprigs of fresh rosemary, thyme
* Need help figuring out how big a turkey to get? Butterball has a turkey calculator that helps you figure out just how many pounds you need. In general, plan for:
12-15 lb turkey for 10-12 people
15-18 lb turkey for 14-16 people
18-22 lb turkey for 20-22 people
1 To start, if the turkey has been refrigerated, bring it to room temperature before cooking. Keep it in its plastic wrapping until you are ready to cook it. While in the refrigerator, and or while you are bringing it to room temp, have the bird resting in a pan, so that if the plastic covering leaks for any reason, you are confining the juices to the pan. If you get a frozen turkey, you will need to defrost it in the refrigerator for several days first. Allow approximately 5 hours of defrosting for every pound. So, if you have a 15 pound turkey, it will take about 75 hours to defrost it in the refrigerator, or around 3 days.
Handle a raw turkey with the same amount of caution as when you handle raw chicken - use a separate cutting board and utensils to avoid contaminating other foods. Wash you hands with soap before touching anything else in the kitchen. Use paper towels to clean up.
Remove the neck and giblets (heart, gizzard, liver). Use the heart and gizzard for making stock for the stuffing. The neck can be cooked along side the turkey or saved for turkey soup.
Note that if your turkey comes with a plastic piece holding the legs together, check the instructions on the turkey's package. Most likely you do not need to remove those plastic ties for cooking (unless you plan to cook your turkey at a very high temperature). If you remove the plastic ties, you will need to use kitchen string to tie the legs together.
2 Preheat the oven to 400 degrees F.
3 Wash out the turkey with water. Pull out any remaining feather stubs in the turkey skin. Pat the turkey dry with paper towels. Lather the inside of the cavity with the juice of half a lemon. Take a small handful of salt and rub all over the inside of the turkey.
4 In this method of cooking a turkey, we don't make the stuffing in the turkey because doing so adds too much to the cooking time. For flavor, put in inside the turkey a half a yellow onion, peeled and quartered, a bunch of parsley, a couple of carrots, and some tops and bottoms of celery. You may need to cap the body cavity with some aluminum foil so that the stuffing doesn't easily fall out. Close up the turkey cavity with either string (not nylon string!) or metal skewers. Make sure that the turkey's legs are tied together, held close to the body, and tie a string around the turkey body to hold the wings in close.
The neck cavity can be stuffed with parsley and tied closed with thin skewers and string.
5 Rub either melted butter or olive oil all over the outside of the turkey. Sprinkle salt generously all over the outside of the turkey (or have had it soaking in salt-water brine before starting this process). Sprinkle pepper over the turkey.
6 Place turkey BREAST DOWN on the bottom of a rack over a sturdy roasting pan big enough to catch all the drippings. This is the main difference between the way mom makes turkey and everyone else. Cooking the turkey breast down means the skin over the breast will not get so brown. However, all of the juices from the cooking turkey will fall down into the breast while cooking. And the resulting bird will have the most succulent turkey breast imaginable.
Add several sprigs of fresh (if possible) thyme and rosemary to the outside of the turkey.
7 Chop up the turkey giblets (gizzard, heart, liver). Put into a small saucepan, cover with water, add salt. Bring to simmer for an hour or so to help make stock for the stuffing (see stuffing recipe).
8 Put the turkey in the oven. Check the cooking directions on the turkey packaging. Gourmet turkeys often don't take as long to cook. With the turkeys mom gets, she recommends cooking time of about 15 minutes for every pound. For the 15 lb turkey, start the cooking at 400 F for the first 1/2 hour. Then reduce the heat to 350 F for the next 2 hours. Then reduce the heat further to 225 F for the next hour to hour and a half.
If you want the breast to be browned as well, you can turn over the bird for the last 15-20 minutes of cooking, at an oven temp of 300掳F. (Oven must be at least 250掳F for browning to occur.) Note that if you do this, you will have a higher risk of overcooking the turkey breast. We never worry about browning the breast.
Start taking temperature readings with a meat thermometer, inserted deep into the thickest part of the turkey breast and thigh, a half hour before the turkey should be done. The dark meat in the thigh should be about 175 F. The white meat in the breast should be 160 F to 165 F. If you don't have a meat thermometer, spear the breast with a knife. The turkey juices should be clear, not pink.
9 Once you remove the turkey from the oven, let it rest for 15-20 minutes. Turn the turkey breast side up to carve it. (See Chow video on carving a turkey and Bon Appetit's instructions on how to carve a turkey.)
Making Turkey Gravy
Scrape all the drippings off of the bottom of the roasting pan. Pour drippings into a smaller skillet. Ladle off excess fat with a gravy spoon and save for possible use later. In a separate small bowl take a quarter cup of corn starch and add just enough water to dissolve the corn starch. Beat cornstarch with a spoon to remove lumps. Slowly add the cornstarch mixture to the drippings, stirring constantly. You may not end up using all of the cornstarch mixture. Only add as much as you need to get the desired thickness. Allow time for the cornstarch to thicken the gravy. Add salt, pepper, sage, thyme, or other seasonings to taste.
http://www.butterball.com/en/main_canvas鈥?/a>revlon
if you get a small deboned turkey breast around 3-4 pds, put it in a crock pot along with 1 pkg onion soup mix and one can of whole cranberry sauce mixed together and poured on top cook on low for 4-5 hours. you will have not only a wonderfully cooked turkey breast but also a topping and a very flavorful gravy.
the other recipes above me will work well for a full turkey however if you really want a nice chunk of meat done well and as easy as possible this is the way to go.Need easy turkey recipe.?
Ingredients and Equipment
Turkey - uncooked, frozen or fresh, with or without neck and giblets, with or without broth injected - note: you can now get organic and kosher turkeys - at about double the price - but without any hormones!
Herbs: Thyme, sage, marjoram, paprika, rosemary, pepper
2 medium onions or one large onion
Turkey cooking bag
Meat thermometer
Large oven cooking pan (must be oven-safe)
Step 1- Gather the pan and cooking bags
Oven bags are the easiest way to guarantee a moist turkey, and easy clean up. I have no affiliation with the manufacturers of these or any cooking bags - I juts have used them for years and find that they really do work.
There is no pot to scrape and clean afterwards, and the juices and moisture is kept in with the turkey, so no basting is required, either! You can use a roasting pan (with a lid) instead, the bags just make cleanup easier and hold in more moisture.
Step 2 - Thaw the turkey
If you bought a frozen turkey, you must thaw it before preparing or cooking it! There are always directions for thawing on the bag, but basically, there are two methods:
- 1 to 3 days in the refrigerator or
- submerged in cold water for about 3 - 6 hours (depending on the size of the turkey). It is safer to thaw it in the fridge, since it is always kept before 40 - 45 degrees F, but sometimes, there just isn't time.
If you thaw it under water, be sure to change the water every 30 minutes or so. Make sure you keep the entire turkey under water. Parts expose to air will warm to room temperature, and bacteria can grow!THAWING TIMES FOR A TURKEY
Turkey Size (lbs.) Refrigerator (Days) Cold Water (Hours)
8-12 1-2 4-6
12-16 2-3 6-8
16-20 3-4 8-10
20-24 4-5 10-12
Step 3 - Empty and clean the turkey
Remove any neck and giblets that were stuffed inside the turkey - be sure to look in BOTH ends - often they put a gravy packet under the neck skin flap, and the giblets are inside the bird.
Thoroughly wash the turkey inside and out with cold water (nothing else) and drain it. Note: this is a good time to get the oven warming - set it for 325 F (and make sure there is nothing inside the oven first!)
Remember that uncooked poultry usually have bacteria like salmonella, so thoroughly wash your hands, and pots, tools, or surfaces that come in contact with the uncooked turkey. Use hot soapy water and rinse a lot on nonfood items (your hands, pots, etc.).
Step 4 - Gather the seasonings
The seasonings are easy:
1 teaspoon Thyme
1 teaspoon Sage
1/2 teaspoon Marjoram
1/4 teaspoon Paprika
1/2 teaspoon dry Rosemary, or 2 sprigs fresh.
Dice the onion(s) - I do about 1/4 inch squares but anything from 1/2 inch slices or smaller is fine. Place the cooking bag in the cooking pan and line the inside of the cooking bag with the onions.
Step 5 - Stuffing the turkey?
Personally, I don't think it's a good idea to stuff the inside of the turkey with dressing - it makes it harder to ensure that the turkey is cooked completely, and the stuffing absorbs the blood and other fluids and insulates the bacteria in them from the heat. If the stuffing is not cooked and handled properly, foodborne illness could occur. I cook the stuffing in a separate covered pan and add cooked juice from the turkey to it!
If you DO stuff the turkey, undo the plastic strap that holds the legs together and LOOSELY stuff both cavities (neck and thoracic)., then replace the legs in the strap. You cook the bird with this strap in place - it is oven-safe!
More notes on stuffing from Clemson University:
Prepare Stuffing Safely: Mix the stuffing just before it goes into the turkey. Use only cooked ingredients in stuffing such as saut茅ed vegetables, cooked meats and seafood (oysters), and pasteurized egg products instead of raw eggs. If more convenient, the wet and dry ingredients can be prepared separately ahead of time and chilled. Mix the ingredients just before placing the stuffing inside the turkey or in a casserole.
Stuff The Bird Properly: Stuff both neck and body cavities. The turkey should be stuffed loosely, about three-quarters cup of stuffing per pound of turkey. This will help allow the stuffing to reach the proper 165 掳F internal temperature whether the stuffing is in the bird or in a casserole. Use a meat thermometer to be sure of the temperature. The stuffing should be moist, not dry, since heat destroys bacteria more rapidly in a moist environment.
Cook At The Proper Temperature: The stuffed turkey should be placed immediately in a preheated oven set no lower than 325 掳F. Cooking overnight in a ';slow'; oven is not recommended for stuffed or unstuffed turkey, since foodborne bacteria can form under these conditions.
Use A Meat Thermometer: Checking the stuffing temperature with a thermometer is essential. That is because even if the turkey itself has reached the proper internal temperature of 180 掳F in the innermost part of the thigh, the stuffing may not have reached the correct temperature of 165 掳F in its center. It is important to reach this temperature in all parts of the stuffing to be sure that foodborne bacteria are destroyed.
Prestuffed Poultry: Buying retail-stuffed whole poultry is not recommended because of the highly perishable nature of a previously stuffed item. Some USDA-inspected frozen stuffed poultry MUST be cooked from the frozen state to ensure a safely cooked product.
Step 6 - Season the Turkey!
Brush with oil or melted butter to prevent drying of the skin and help it to become a golden brown.
Put the turkey into the oven bag, then sprinkle the seasonings from step 4 all over the bird. Now closew the bag according to the instructions that came with it (a twist-tie around the opening and punch a small hole near it to release excess pressure.
Insert an oven-safe meat thermometer into the deepest part of the thigh. (If using an instant-read thermometer, it will be inserted when it is time to check for doneness.)
Step 7 - Put the turkey in the oven
Place in a preheated 325 掳F oven. Use the roasting schedule in Table 2 as a guideline; start checking for doneness a half-hour before recommended end times.
APPROXIMATE ROASTING TIMES FOR TURKEY
Size of Turkey (lbs.) Unstuffed Timing Stuffed Timing
8-12 2戮 - 3 Hours 3 - 3陆 Hours
12-14 3 - 3戮 Hours 3陆 - 4 Hours
14-18 3戮 - 4录 Hours 4 - 4录 Hours
18-20 4录 - 4陆 Hours 4录 - 4戮 Hours
20-24 4陆 - 5 Hours 4戮 - 5录 Hours
Turkey is done when the meat thermometer reaches the following temperatures:
180 to 185 掳F deep in the thigh; also, juices should be clear, not pink when thigh muscle is pierced deeply.
170 to 175 掳F in the thickest part of the breast, just above the rib bones.
160 to 165 掳F in the center of the stuffing, if turkey is stuffed.
Step 8 - remove the cooked turkey
When the skin is a golden color and the thermometer reads the right temperature from step 6, take it out of the oven!
Let turkey stand for 15 to 20 minutes before carving to allow juices to set While the turkey is setting, you can make the gravy!
Step 9 - Make the gravy
Click here for the gravy directions!
Step 10 - You're done!
Within two hours after roasting, remove stuffing from turkey and carve the meat off the bones; then store in refrigerator or freezer. Gravy, stuffing and meat need to be stored SEPARATELY from each other. Wrap turkey slices and stuffing separately. Refrigerator Storage: Use within three days.
The Perfect Roast Turkey Recipe
1 (14 lb) whole turkey
6 tablespoons vegetable oil
4 ounces butter
1 lemon, halved
1 bunch fresh rosemary
salt %26amp; freshly ground black pepper
Preheat oven to 425掳F Remove the giblets from the turkey. Rub oil on the outside of the bird and season well.
Place the butter, lemon and whole herbs in the cavity. Cook the bird breast-side down for 15 minutes, then turn the oven down to 350掳F Cook for 3 1/2 hours, turning bird the right side up after 2 hours.
Test the turkey with a skewer in the leg joint. If blood comes out, give it another 20 minutes. If clear juices run out, it's cooked. Remove from the pan, wrap in foil and rest for 20 minutes while you make your gravy.
You can pick them up at your local supermarket already cooked. Go to the meat section. Follow directions on the label for heating. They are moist and good.
Good Eats Roast Turkey
1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil
Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.
A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.
Remove bird from brine and rinse inside and out with cold water. Discard brine.
Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.
Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.
Preparation time: About 5 hours.
1 turkey, approx. 15 lbs.*
Juice of a lemon
Salt and pepper
Olive oil or melted butter
1/2 yellow onion, peeled and quartered
Tops and bottoms of a bunch of celery
2 carrots
Parsley
Sprigs of fresh rosemary, thyme
* Need help figuring out how big a turkey to get? Butterball has a turkey calculator that helps you figure out just how many pounds you need. In general, plan for:
12-15 lb turkey for 10-12 people
15-18 lb turkey for 14-16 people
18-22 lb turkey for 20-22 people
1 To start, if the turkey has been refrigerated, bring it to room temperature before cooking. Keep it in its plastic wrapping until you are ready to cook it. While in the refrigerator, and or while you are bringing it to room temp, have the bird resting in a pan, so that if the plastic covering leaks for any reason, you are confining the juices to the pan. If you get a frozen turkey, you will need to defrost it in the refrigerator for several days first. Allow approximately 5 hours of defrosting for every pound. So, if you have a 15 pound turkey, it will take about 75 hours to defrost it in the refrigerator, or around 3 days.
Handle a raw turkey with the same amount of caution as when you handle raw chicken - use a separate cutting board and utensils to avoid contaminating other foods. Wash you hands with soap before touching anything else in the kitchen. Use paper towels to clean up.
Remove the neck and giblets (heart, gizzard, liver). Use the heart and gizzard for making stock for the stuffing. The neck can be cooked along side the turkey or saved for turkey soup.
Note that if your turkey comes with a plastic piece holding the legs together, check the instructions on the turkey's package. Most likely you do not need to remove those plastic ties for cooking (unless you plan to cook your turkey at a very high temperature). If you remove the plastic ties, you will need to use kitchen string to tie the legs together.
2 Preheat the oven to 400 degrees F.
3 Wash out the turkey with water. Pull out any remaining feather stubs in the turkey skin. Pat the turkey dry with paper towels. Lather the inside of the cavity with the juice of half a lemon. Take a small handful of salt and rub all over the inside of the turkey.
4 In this method of cooking a turkey, we don't make the stuffing in the turkey because doing so adds too much to the cooking time. For flavor, put in inside the turkey a half a yellow onion, peeled and quartered, a bunch of parsley, a couple of carrots, and some tops and bottoms of celery. You may need to cap the body cavity with some aluminum foil so that the stuffing doesn't easily fall out. Close up the turkey cavity with either string (not nylon string!) or metal skewers. Make sure that the turkey's legs are tied together, held close to the body, and tie a string around the turkey body to hold the wings in close.
The neck cavity can be stuffed with parsley and tied closed with thin skewers and string.
5 Rub either melted butter or olive oil all over the outside of the turkey. Sprinkle salt generously all over the outside of the turkey (or have had it soaking in salt-water brine before starting this process). Sprinkle pepper over the turkey.
6 Place turkey BREAST DOWN on the bottom of a rack over a sturdy roasting pan big enough to catch all the drippings. This is the main difference between the way mom makes turkey and everyone else. Cooking the turkey breast down means the skin over the breast will not get so brown. However, all of the juices from the cooking turkey will fall down into the breast while cooking. And the resulting bird will have the most succulent turkey breast imaginable.
Add several sprigs of fresh (if possible) thyme and rosemary to the outside of the turkey.
7 Chop up the turkey giblets (gizzard, heart, liver). Put into a small saucepan, cover with water, add salt. Bring to simmer for an hour or so to help make stock for the stuffing (see stuffing recipe).
8 Put the turkey in the oven. Check the cooking directions on the turkey packaging. Gourmet turkeys often don't take as long to cook. With the turkeys mom gets, she recommends cooking time of about 15 minutes for every pound. For the 15 lb turkey, start the cooking at 400 F for the first 1/2 hour. Then reduce the heat to 350 F for the next 2 hours. Then reduce the heat further to 225 F for the next hour to hour and a half.
If you want the breast to be browned as well, you can turn over the bird for the last 15-20 minutes of cooking, at an oven temp of 300掳F. (Oven must be at least 250掳F for browning to occur.) Note that if you do this, you will have a higher risk of overcooking the turkey breast. We never worry about browning the breast.
Start taking temperature readings with a meat thermometer, inserted deep into the thickest part of the turkey breast and thigh, a half hour before the turkey should be done. The dark meat in the thigh should be about 175 F. The white meat in the breast should be 160 F to 165 F. If you don't have a meat thermometer, spear the breast with a knife. The turkey juices should be clear, not pink.
9 Once you remove the turkey from the oven, let it rest for 15-20 minutes. Turn the turkey breast side up to carve it. (See Chow video on carving a turkey and Bon Appetit's instructions on how to carve a turkey.)
Making Turkey Gravy
Scrape all the drippings off of the bottom of the roasting pan. Pour drippings into a smaller skillet. Ladle off excess fat with a gravy spoon and save for possible use later. In a separate small bowl take a quarter cup of corn starch and add just enough water to dissolve the corn starch. Beat cornstarch with a spoon to remove lumps. Slowly add the cornstarch mixture to the drippings, stirring constantly. You may not end up using all of the cornstarch mixture. Only add as much as you need to get the desired thickness. Allow time for the cornstarch to thicken the gravy. Add salt, pepper, sage, thyme, or other seasonings to taste.
http://www.butterball.com/en/main_canvas鈥?/a>
Do you have a recipe for noodle salad that I can use turkey in?
I was thinking of noodles, turkey, mayo, bacon, and I dont know what else to put in it. Any suggestions?Do you have a recipe for noodle salad that I can use turkey in?
Unless I'm making something specific like a Greek salad or a caesar salad that uses specific ingredients, I never follow recipes for salads. To me salads are about what you have on hand, anything can be substituted. The key really is simplicity though, not overloading with a hundred different ingredients or your taste buds are overwhelmed. It's nice to have a variety of textures and shapes /sizes in a salad, not just to be pleasing to the eye, but for taste as well. Also some contrasting flavours like sweet peppers or tomatoes to contrast your vinaigrette or whatever type dressing you use. The options are endless what to use -balsamic, white wine vinegar, red wine vinegar, make your own vinegar, lemon juice, etc etc.
With pasta salads, it's also nice to have some vegetable in there (for nutritional value of course as well as texture/colour variety), whether that's one of the many types of lettuces out there, or spinach or some other green, or cucumbers, carrots, cucumbers...well you get the idea
other rule is always taste as you go before you serve something!Do you have a recipe for noodle salad that I can use turkey in?
Dear Smelly--You'll need some seasonings or it may turn out bland---Clove garlic, chopped onions (green) celery, fried with the bacon---sliced Roma tomatoes, sliced olives (hard boiled eggs, slivered carrots, stoplight peppers, for more color) and a lettuce leaf bowl in which to serve -- Voila!! Enjoy!!
celery,green pepper tomato,radishes,onion,black olives and shredded cheese is what I use.
Unless I'm making something specific like a Greek salad or a caesar salad that uses specific ingredients, I never follow recipes for salads. To me salads are about what you have on hand, anything can be substituted. The key really is simplicity though, not overloading with a hundred different ingredients or your taste buds are overwhelmed. It's nice to have a variety of textures and shapes /sizes in a salad, not just to be pleasing to the eye, but for taste as well. Also some contrasting flavours like sweet peppers or tomatoes to contrast your vinaigrette or whatever type dressing you use. The options are endless what to use -balsamic, white wine vinegar, red wine vinegar, make your own vinegar, lemon juice, etc etc.
With pasta salads, it's also nice to have some vegetable in there (for nutritional value of course as well as texture/colour variety), whether that's one of the many types of lettuces out there, or spinach or some other green, or cucumbers, carrots, cucumbers...well you get the idea
other rule is always taste as you go before you serve something!Do you have a recipe for noodle salad that I can use turkey in?
Dear Smelly--You'll need some seasonings or it may turn out bland---Clove garlic, chopped onions (green) celery, fried with the bacon---sliced Roma tomatoes, sliced olives (hard boiled eggs, slivered carrots, stoplight peppers, for more color) and a lettuce leaf bowl in which to serve -- Voila!! Enjoy!!
celery,green pepper tomato,radishes,onion,black olives and shredded cheese is what I use.
Best Turkey Recipe?
I'm making a special surprise dinner for my girlfriend and I don't know much about cooking. I am going to cook a turkey and I would like a good recipe that is also easy to understand for a guy who has never cooked a turkey before.Best Turkey Recipe?
This was the recipe I used the first time I ever made a turkey and it turned out wonderful! It was easy and the turkey turned out so moist and flavorful! Your girl will love it and be very impressed by your cooking skills to make it!
Here it is:
Herb Roasted Turkey With Citrus Glaze
1 (15-pound) Honeysuckle White Whole Turkey
3 lemons
2 limes
1 1/2 teaspoon salt
1/2 teaspoon black pepper, coarsely ground
1/4 cup dry white wine (or use alcohol-free wine)
1/4 cup brown sugar, packed
1 bunch fresh sage
1 bunch marjoram
1 bunch thyme
Remove giblets and neck from turkey, discard liver and reserve the rest in the fridge for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels.
Peel skin from lemons and limes to make rose garnishes (*see instructions below). Reserve in refrigerator. Squeeze enough juice from the lemons and limes to equal 2 tablespoons each. Cut the remaining lemons and limes in half and place in the turkey cavity. Sprinkle salt in the cavity.
In a small bowl, mix the wine, brown sugar, and citrus juices; reserve for glaze.
Gently loosen skin from the turkey breast without totally detaching the skin and carefully place 1 tablespoon each sage and marjoram under the skin. Replace the skin. Fold neck skin and fasten to the back with 1 or 2 skewers. Fold the wings under the back of the turkey. Return legs to tucked position.
Place turkey, breast side up, on a rack in a large shallow (about 2 1/2 inches deep) roasting pan. Rub turkey with salt, pepper, and oil. Insert oven-safe meat thermometer into the thickest part of the thigh, being careful that the pointed end of the thermometer does not touch the bone.
Roast the turkey in a preheated 325 F. oven about 3 3/4 hours. During the last hour of roasting time, baste with the pan drippings. Be careful not to baste over the pop-up timer, as it may bake it shut. (Double check with the meat thermometer).
During the last 30 minutes, baste with the citrus glaze. Loosely cover with lightweight foil to prevent excessive browning. Continue to roast until the thermometer registers 180 F. in the thigh, or 170 degrees F. in the breast. Alternative checks for doneness: Leg joint moves freely when the drumstick is rotated; or, when a fork is inserted into the deepest part of the leg joint the juices are clear.
Remove turkey from the oven and allow it to rest for 15 to 20 minutes before carving. Place on a warm large platter and garnish the platter with fresh herbs and lemon and lime roses.
Makes 22 servings at 6 ounces per portion.
*Prepare lemon and lime roses as follows: with a small sharp knife or vegetable peeler, cut a continuous thin 1-inch strip of peel. Avoid cutting into the white pith. Roll tightly, skin inside out, and secure with toothpicks. Reserve in a bowl filled with ice water until time for service.
Note: Alcohol-free wine may be substituted for the dry white wine.
Nutrition Facts
Amount Per Serving
Calories: 276
Calories from fat: 69
Total fat: 8 gm
Saturated fat: 3 gm
Cholesterol: 117 mg
Sodium: 284 mg
Carbohydrate: 4 gm
Protein: 45 gm
If you need help with the side dishes like mashed potatoes and stuffing - just let me know.
FYI.....your girl is very lucky!Best Turkey Recipe?
ROAST TURKEY WITH GRAVY
1 (12 lb.) turkey
Oil
Salt
Pepper
4 c. chicken broth
3 tbsp. flour
Before roasting, remove giblets, neck, and fat from turkey body and neck cavities. Wash with cold water. Heat oven to 325 degrees. Dry turkey inside and out with paper towels. Sprinkle cavities with salt and pepper. Tie or clamp legs together. Twist wings under back and rub skin with oil, salt, pepper, and paprika.
Place turkey, breast side up, on rack in shallow roasting pan. Pour 1 cup chicken broth in pan. Cover with foil loosely. Baste every 30 minutes. Cook 3 1/2 hours, uncovered, until brown.
Gravy: Pour off all but 3 tablespoons of drippings from pan. Add 3 tablespoons flour; stir over medium low heat. Add 3 cups chicken broth until well thickened. Add salt and pepper.
Go to www.foodnetwork.com and look up Tyler Florence's Ultimate Roasted Chicken. I know you're making a turkey, you they're easily substituted. Just watch the temperature. I used this recipe for a 10 lb. chicken, and had to drop a the temperature from 400 to 300 for the last 2.5 hours (2.5 hours on 400 degrees).
This is a great recipe:
http://www.gourmet-food-revolution.com/h鈥?/a>
But a whole turkey for just 2 people will leave you with an awful lot of turkey left over!!
You might prefer to roast a chicken? here is a great recipe for that too:
http://www.gourmet-food-revolution.com/r鈥?/a>
This was the recipe I used the first time I ever made a turkey and it turned out wonderful! It was easy and the turkey turned out so moist and flavorful! Your girl will love it and be very impressed by your cooking skills to make it!
Here it is:
Herb Roasted Turkey With Citrus Glaze
1 (15-pound) Honeysuckle White Whole Turkey
3 lemons
2 limes
1 1/2 teaspoon salt
1/2 teaspoon black pepper, coarsely ground
1/4 cup dry white wine (or use alcohol-free wine)
1/4 cup brown sugar, packed
1 bunch fresh sage
1 bunch marjoram
1 bunch thyme
Remove giblets and neck from turkey, discard liver and reserve the rest in the fridge for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels.
Peel skin from lemons and limes to make rose garnishes (*see instructions below). Reserve in refrigerator. Squeeze enough juice from the lemons and limes to equal 2 tablespoons each. Cut the remaining lemons and limes in half and place in the turkey cavity. Sprinkle salt in the cavity.
In a small bowl, mix the wine, brown sugar, and citrus juices; reserve for glaze.
Gently loosen skin from the turkey breast without totally detaching the skin and carefully place 1 tablespoon each sage and marjoram under the skin. Replace the skin. Fold neck skin and fasten to the back with 1 or 2 skewers. Fold the wings under the back of the turkey. Return legs to tucked position.
Place turkey, breast side up, on a rack in a large shallow (about 2 1/2 inches deep) roasting pan. Rub turkey with salt, pepper, and oil. Insert oven-safe meat thermometer into the thickest part of the thigh, being careful that the pointed end of the thermometer does not touch the bone.
Roast the turkey in a preheated 325 F. oven about 3 3/4 hours. During the last hour of roasting time, baste with the pan drippings. Be careful not to baste over the pop-up timer, as it may bake it shut. (Double check with the meat thermometer).
During the last 30 minutes, baste with the citrus glaze. Loosely cover with lightweight foil to prevent excessive browning. Continue to roast until the thermometer registers 180 F. in the thigh, or 170 degrees F. in the breast. Alternative checks for doneness: Leg joint moves freely when the drumstick is rotated; or, when a fork is inserted into the deepest part of the leg joint the juices are clear.
Remove turkey from the oven and allow it to rest for 15 to 20 minutes before carving. Place on a warm large platter and garnish the platter with fresh herbs and lemon and lime roses.
Makes 22 servings at 6 ounces per portion.
*Prepare lemon and lime roses as follows: with a small sharp knife or vegetable peeler, cut a continuous thin 1-inch strip of peel. Avoid cutting into the white pith. Roll tightly, skin inside out, and secure with toothpicks. Reserve in a bowl filled with ice water until time for service.
Note: Alcohol-free wine may be substituted for the dry white wine.
Nutrition Facts
Amount Per Serving
Calories: 276
Calories from fat: 69
Total fat: 8 gm
Saturated fat: 3 gm
Cholesterol: 117 mg
Sodium: 284 mg
Carbohydrate: 4 gm
Protein: 45 gm
If you need help with the side dishes like mashed potatoes and stuffing - just let me know.
FYI.....your girl is very lucky!Best Turkey Recipe?
ROAST TURKEY WITH GRAVY
1 (12 lb.) turkey
Oil
Salt
Pepper
4 c. chicken broth
3 tbsp. flour
Before roasting, remove giblets, neck, and fat from turkey body and neck cavities. Wash with cold water. Heat oven to 325 degrees. Dry turkey inside and out with paper towels. Sprinkle cavities with salt and pepper. Tie or clamp legs together. Twist wings under back and rub skin with oil, salt, pepper, and paprika.
Place turkey, breast side up, on rack in shallow roasting pan. Pour 1 cup chicken broth in pan. Cover with foil loosely. Baste every 30 minutes. Cook 3 1/2 hours, uncovered, until brown.
Gravy: Pour off all but 3 tablespoons of drippings from pan. Add 3 tablespoons flour; stir over medium low heat. Add 3 cups chicken broth until well thickened. Add salt and pepper.
Go to www.foodnetwork.com and look up Tyler Florence's Ultimate Roasted Chicken. I know you're making a turkey, you they're easily substituted. Just watch the temperature. I used this recipe for a 10 lb. chicken, and had to drop a the temperature from 400 to 300 for the last 2.5 hours (2.5 hours on 400 degrees).
This is a great recipe:
http://www.gourmet-food-revolution.com/h鈥?/a>
But a whole turkey for just 2 people will leave you with an awful lot of turkey left over!!
You might prefer to roast a chicken? here is a great recipe for that too:
http://www.gourmet-food-revolution.com/r鈥?/a>
What's the best recipe for cooking a turkey?
I'll ask my wife and tell you tomorrowWhat's the best recipe for cooking a turkey?
My favorite is Deep Fried Turkey 101.
http://allrecipes.com/advice/coll/all/ar鈥?/a>
You can also refer to
http://turkey.allrecipes.com/
http://www.bowhunting.net/susieq/turkey.鈥?/a> for tasty recipes!
My favorite is Deep Fried Turkey 101.
http://allrecipes.com/advice/coll/all/ar鈥?/a>
You can also refer to
http://turkey.allrecipes.com/
http://www.bowhunting.net/susieq/turkey.鈥?/a> for tasty recipes!
What is Chili sauce? A Turkey Reuben sandwhich recipe calls for it. Tobassco? Sweet Chili sauce?
I am making a Turkey Reuben sandwhich from page 104 in the October Issue of food network magazine. It calls for 2-3 Tablespoons of chili sauce. What exactly do they mean? I have found sweet chili sauce as well as a tobassco like chili sauce? Please inform O brave warriors of the kitchen!What is Chili sauce? A Turkey Reuben sandwhich recipe calls for it. Tobassco? Sweet Chili sauce?
It may refer to chili paste, if it's trying to spice up the sandwich.
However, seeing as how a Reuben is a combination of salty and sweet, I would say try the Sweet Thai Chili Sauce. It's got a spicy kick to it and sounds like it might go better with the sandwich. Trial and error. See what works best for you! :)What is Chili sauce? A Turkey Reuben sandwhich recipe calls for it. Tobassco? Sweet Chili sauce?
Chili sauce that I think you are referring to is the sweet variety. It's basically a ketchup type consistency with a relish like base. The one I am most familiar with is made by Heinz.
http://www.google.com/products?hl=en%26amp;source=hp%26amp;q=heinz+chili+sauce%26amp;um=1%26amp;ie=UTF-8%26amp;ei=9uzdSs46h54xq8KR4Q0%26amp;sa=X%26amp;oi=product_result_group%26amp;ct=image%26amp;resnum=4%26amp;ved=0CCIQzAMwAw
A regular Reuben calls for Russian or Thousand Island Dressing. Seems to me a Reuben recipe wouldn't call for 'hot' sauce, although it might taste great. I like hot. They probably mean the kind of chili sauce you find next to the ketchup in the grocery store. Heinz is the gold standard. It's kind of like a mildly spiced up ketchup.
It may refer to chili paste, if it's trying to spice up the sandwich.
However, seeing as how a Reuben is a combination of salty and sweet, I would say try the Sweet Thai Chili Sauce. It's got a spicy kick to it and sounds like it might go better with the sandwich. Trial and error. See what works best for you! :)What is Chili sauce? A Turkey Reuben sandwhich recipe calls for it. Tobassco? Sweet Chili sauce?
Chili sauce that I think you are referring to is the sweet variety. It's basically a ketchup type consistency with a relish like base. The one I am most familiar with is made by Heinz.
http://www.google.com/products?hl=en%26amp;source=hp%26amp;q=heinz+chili+sauce%26amp;um=1%26amp;ie=UTF-8%26amp;ei=9uzdSs46h54xq8KR4Q0%26amp;sa=X%26amp;oi=product_result_group%26amp;ct=image%26amp;resnum=4%26amp;ved=0CCIQzAMwAw
A regular Reuben calls for Russian or Thousand Island Dressing. Seems to me a Reuben recipe wouldn't call for 'hot' sauce, although it might taste great. I like hot. They probably mean the kind of chili sauce you find next to the ketchup in the grocery store. Heinz is the gold standard. It's kind of like a mildly spiced up ketchup.
Recipe with ground turkey?
Does anyone know of any good recipes to make that uses ground turkey? (besides meatballs and hamburgers) Thanks!Recipe with ground turkey?
*White Chili with Ground Turkey
Ingredients:
One onion, chopped
Three cloves of garlic, minced
1-1/2 pounds ground turkey
Two, (4-ounce) cans of canned green Chile peppers, chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoon ground cinnamon
1/4 teaspoon ground cayenne pepper
1 pinch freshly ground white pepper
3 (15 ounce) cans cannelini beans
5 cups of chicken broth
2 cups shredded Monterey Jack cheese
In a large pot over medium heat, combine the onion, garlic and ground turkey and saute for ten minutes, or until turkey is well browned. Add the Chile peppers cumin, oregano, cinnamon, and cayenne pepper to taste and white pepper to taste and saute for 5 more minutes.
Add two cans of the beans and the chicken broth to the pot. Take the third can of beans and puree them in a blender or food processor. Add this to the pot along with the cheese. Stir well and simmer for 10 minutes, allowing the cheese to melt.
*penne with turkey, sausage, spinach, and nutmeg
1 tablespoon extra-virgin olive oil
2 cups chopped onions
1 pound ground turkey
1 pound spicy Italian turkey sausages, casings removed
3/4 teaspoon ground nutmeg
1 cup whipping cream
1 pound penne
2 6-ounce bags fresh baby spinach leaves
3/4 cup freshly grated Asiago cheese or Parmesan cheese, divided
PreparationHeat oil in large deep skillet over medium-high heat. Add onions and saut茅 until beginning to brown, about 7 minutes. Add ground turkey and sausages. Saut茅 until cooked through and beginning to brown, breaking up with back of spoon and occasionally scraping bottom of skillet, about 10 minutes. Stir in nutmeg, then cream; bring to simmer. Season sauce to taste with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1 1/2 cups cooking liquid.
Add pasta to sauce. Cook over medium heat, adding spinach in batches and tossing until wilted. Stir in 1/2 cup cheese and enough cooking liquid to moisten. Transfer to large bowl. Sprinkle with remaining 1/4 cup cheese; serve.
*Taco Ground Turkey Recipe
Ingredients
1 pound ground turkey
陆 cup diced tomato
1 medium onion chopped
1 clove garlic chopped
2 teaspoons ground cumin
1 teaspoon oregano
1 large chipotle pepper chopped
录 cup chopped cilantro
Taco shells
2 teaspoons vegetable oil
lettuce
taco sauce
grated cheese
sour cream
In large pan brown onion and ground turkey. After browned add garlic, oregano, cumin, tomato, cilantro, and chipotle pepper. Simmer on low heat for 15 to 20 minutes. Serve in taco shells with lettuce, cheese, sauce and sour cream.
*Ground Turkey Recipe - Chili
Ingredients
1 pound ground turkey
1 large onion chopped
1 cup tomato sauce
2 cans of drained diced tomatoes
1 cup water
5 teaspoons chili powder
2 teaspoons Worcestershire sauce
salt and pepper to taste
陆 teaspoon garlic powder
录 teaspoon allspice
录 teaspoon red pepper
Brown turkey and onions. Add the remaining ingredients and stir. Simmer for 45 minutes or until chili has begun to thicken
*tex-mex turkey meat loaf and chipotle mashed potatoes
1 medium onion
1 bell pepper (orange or red)
3/4 cup packed fresh cilantro sprigs
5 garlic cloves
4 slices firm white sandwich bread
1/2 cup plus 6 tablespoons bottled chili sauce such as Heinz
1 1/2 pounds lean ground turkey
1/2 cup nonfat sour cream 1 large egg
1 tablespoon Worcestershire sauce
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
PreparationPreheat oven to 375掳F.
Chop onion, bell pepper, and cilantro and mince garlic, transferring all to a large bowl. Into a blender tear 2 bread slices and grind into fine crumbs. Add crumbs to onion mixture. Make more bread crumbs in same manner with remaining 2 bread slices and add to onion mixture. Add 鈥?cup chili sauce and all remaining ingredients and with your hands mix until just combined (do not overmix).
Transfer mixture to an 8 1/2 x 4 1/2 x 2 1/2-inch glass loaf pan, pressing down on mixture to eliminate any air pockets (mixture will completely fill pan), and spread remaining 6 tablespoons chili sauce evenly over top. Line a shallow baking pan with foil and put loaf pan in baking pan (to catch any drippings). Bake meat loaf, uncovered, in middle of oven 1 1/2 hours, or until a meat thermometer inserted 2 inches into middle of loaf registers 170掳F. Transfer meat loaf in pan to a rack and let stand, loosely covered with foil, 20 minutes before slicing. Meat loaf may be made 1 day ahead and cooled, uncovered, before being chilled, covered. If desired, reheat meat loaf, covered, in a 350掳F. oven about 20 minutes.
Cut meat loaf into 6 or 12 slices and serve with potatoes.
*Turkey Lasagna
1 tbsp. vegetable oil
1 lb. ground turkey
1 clove garlic, chopped
1 cup onions, chopped
1 (14 1/2-oz.) can tomatoes, chopped, reserve liquid
1 (6-oz.) can tomato paste
2 1/2 tsp. Italian seasoning
8 uncooked lasagna noodles
1 (12-oz.) carton cottage or Ricotta cheese
3 cups mozzarella cheese, shredded
In a large skillet, cook onion, garlic, and turkey in oil until turkey is cooked through. Add tomatoes with liquid, tomato paste, and Italian seasoning. Bring to a boil, reduce heat and simmer for 20 minutes, stirring occasionally.
Cook lasagna noodles according to directions on package. Lightly grease 13x9x2-inch baking dish. Spoon 1/3 sauce in the bottom of the baking dish. Top with 4 lasagna noodles. Spoon cottage or Ricotta cheese over noodles. Sprinkle 2 cups mozzarella cheese on top of cottage cheese. Spoon 1/3 sauce over cheese, top with remaining noodles, and then spoon remaining sauce over noodles. Top with remaining mozzarella cheese. Bake at 350 degrees for 30 to 40 minutes. Serves 8.
*Turkey Burgers
1 lb. fresh ground turkey
1/2 cup fresh bread crumbs
1/2 cup onion finely chopped
1/4 cup ketchup
1/2 lemon, juice of
1 tsp. Worcestershire sauce
1 tsp. soy sauce
Combine turkey, bread crumbs, and onion in a large mixing bowl. In another bowl, stir together remaining ingredients. Using hands, work sauce into turkey mixture. Form into 6 patties and fry or grill.
ENJOY :-)Recipe with ground turkey?
You can use ground turkey in any dish you would have used ground hamburger.
Ground Turkey Meatballs
鈥?2 Pounds ground turkey
鈥?2 Envelopes dry onion soup mix
鈥?1 Package beef flavored instant rice mix
鈥?2 Eggs, beaten
鈥?Water as needed
鈥?In a slow cooker, combine onion soup mix with sufficient water to fill it halfway.
鈥?Set the slow cooker to 350 degrees F till soup boils.
鈥?Take a big bowl and combine turkey with beef flavored instant rice mix.
鈥?Add eggs and mix well.
鈥?Form the mixture into 2 inch balls and place in a large skillet over medium high heat until brown.
鈥?Once soup is boiling, add browned meatballs to slow cooker.
鈥?Now Cook it for about 3 hours on medium setting or 6 hours on low setting.
Turkey Meatballs and Spaghetti
If you enjoy spaghetti and meatballs, try this low fat version, which uses 99% fat-free ground turkey instead of beef.
* 1 pound 99% fat free ground turkey
* 1 slice wholewheat bread, made into crumbs
* 1/4 cup fat freemilk
* 1 egg white
* 1/4 cup parmesan cheese
* 1/2 tsp dried oregano
* ground black pepper
* 2 tsp olive oil
* 1 28-ounce can crushed tomatoes
* 8 ounces whole wheat spaghetti
Place ground turkey in a bowl with bread crumbs, milk, egg white, cheese, oregano and pepper. Combine thoroughly. Without handling the meat too roughly, shape the mixture into 12 evenly sized meatballs.
Add meatballs and cook over a medium heat until meat is no longer pink, about 5-7 minutes. Add tomatoes; cover and simmer for 15 minutes.
Cook spaghetti according to instructions on package. While the spaghetti is cooking, uncover the skillet with the meatballs and tomatoes, and continue to simmer until the pot of spaghetti is ready.
Serves 4.
Ground Turkey Chili
* vegetable oil, about 2 tablespoons
* 2 pounds lean ground turkey or half lean ground beef and half lean ground turkey
* 1 large green bell pepper, chopped
* 1 cup chopped onion
* 1/4 teaspoon garlic powder
* salt and pepper to taste
* 1 large can (28 ounces) tomatoes in puree
* 1 1/2 cups tomato sauce
* 1 or 2 cans (15 ounces each) kidney beans, drained and rinsed
* 1/4 cup of beer or broth
* 2 to 4 tablespoons of honey or brown sugar, or to taste
* 2 envelopes commercial chili mix (for 2 pounds meat)
* dash of cayenne pepper, to taste
* shredded Monterey Jack cheese, or mild Cheddar cheese
Heat oil in a large kettle or Dutch oven. Brown ground turkey. Add remaining ingredients and simmer for 1 1/2 hours or more. Can also be cooked in the crock pot, after the ground turkey has been browned.
Quick and Easy Spaghetti Dinner
* 1/2 pound lean ground beef
* 1/4 cup chopped
* pinch ground hot pepper
* 1 teaspoon dried leaf basil, crumbled
* 1/2 teaspoon dried leaf oregano, crumbled
* 2 1/2 cups water
* 1 1/2 cups marinara sauce or your favorite spaghetti sauce
* 12 ounces spaghetti, broken in half
* freshly ground black pepper
* 1 cup grated Parmesan cheese
In a large saucepan or Dutch oven, combine the ground beef, onion, cayenne pepper, basil, and oregano. Cook, stirring to break up meat, until browned, about 5 minutes. Drain off any excess grease.
Add 2 1/2 cups water, the spaghetti sauce, and spaghetti; bring to a boil, stirring frequently.
Cover, reduce heat to low, and cook, stirring frequently, until the spaghetti is just tender and most of the liquid is absorbed, about 15 minutes.
Turn off the heat and let pan stand, covered, 5 minutes. Season with pepper to taste and serve sprinkled with the cheese.
Serves 4
Barbecue Bean Stew
* 1 large can (28 ounces) barbecue beans
* 1/2 to 1 pound ground turkey or ground beef
* 1/2 cup chopped onion
* 1/2 cup chopped green bell pepper (1 medium pepper)
* 1/2 cup matchstick carrots, or use frozen or canned
* 1 can (8 ounces) tomato sauce
* 1 cup water
* 1/2 teaspoon garlic powder
* 1 can (approximately 14.5 ounces) tomatoes, diced
* 1 cup shredded cheese
Brown ground turkey or ground beef with onion and green bell pepper; combine with remaining ingredients in crockpot or slow cooker.
Cover and cook on low 6 to 9 hours. Serve with a sprinkling of grated cheese and cornbread or crackers.
Stovetop: Brown ground turkey or ground beef with onion and green bell pepper; combine ingredients in a stockpot or Dutch oven. Cover and simmer for 45 minutes to 1 hour.
Note: Cooking time can be shortened by using frozen or canned diced carrots.
Serves 4 to 6.
Ground Turkey Meatball Recipe
Ingredients
1 pound ground turkey
1 egg
2 cloves of garlic finely chopped
2 tablespoons finely chopped parsley
1/3 cup onion finely chopped
陆 cup plain breadcrumbs
1 8 ounce can of diced tomatoes (drain off some of excess juice)
1 4 ounce can of tomato sauce
1 teaspoon Italian seasoning
4 tablespoons grated parmesan cheese
Bread of choice or noodles (rolls or other hard buns are great for this recipe)
In a large bowl mix together turkey, egg, breadcrumbs, parsley, and garlic. Allow to rest in refrigerator for one hour. This helps the flavor distribute throughout the meat. Form meatballs just smaller than a ping pong ball. Using a nonstick pan, brown meatballs and remove from pan. Add onion and cook until they become translucent. Stir in the remaining ingredients and add back meatballs simmering for 20 minutes. Serve meatballs with sauce on bread or noodles. Sprinkle with parmesan cheese.
Taco Ground Turkey Recipe
Ingredients
1 pound ground turkey
陆 cup diced tomato
1 medium onion chopped
1 clove garlic chopped
2 teaspoons ground cumin
1 teaspoon oregano
1 large chipotle pepper chopped
录 cup chopped cilantro
Taco shells
2 teaspoons vegetable oil
lettuce
taco sauce
grated cheese
sour cream
In large pan brown onion and ground turkey. After browned add garlic, oregano, cumin, tomato, cilantro, and chipotle pepper. Simmer on low heat for 15 to 20 minutes. Serve in taco shells with lettuce, cheese, sauce and sour cream.
This ground turkey recipe is healthy and easy and best of all tasty.
Ground Turkey Recipe - Chili
Ingredients
1 pound ground turkey
1 large onion chopped
1 cup tomato sauce
2 cans of drained diced tomatoes
1 cup water
5 teaspoons chili powder
2 teaspoons Worcestershire sauce
salt and pepper to taste
陆 teaspoon garlic powder
录 teaspoon allspice
录 teaspoon red pepper
Brown turkey and onions. Add the remaining ingredients and stir. Simmer for 45 minutes or until chili has begun to thicken.
try your favorite Lasagna recipe or stroganoff, vegetable soup, tacos... you can use it in anything that you would use hamburger for.
Mix the ground meat with the same ingredients you would use for meatloaf. Lay half the meat on a cookie sheet. Saute some fresh spinach with diced tomato and onion until just softened. When it's cooled, place that on top of the turkey on the cookie sheet. Add cheese of your choice, cover with the rest of the meat. Top with ketchup or a cream soup (like cream of mushroom) bake until meat is cooked thoroughly. Stuffed meat loaf.
The less fat in the ground turkey, the greater the chance you will need to add oil to make it act like ground beef in a recipe.
tacos, burritos etc. i also make meat sauce for spag
I have one that is called pronto pizza which is:
1 lb ground turkey
1/2 cup seasoned dry bread crumbs
1/2 cup diced green bell pepper
1/4 cup finely chopped onion
1 pressed garlic clove
1 egg white
1 8 oz can pizza sauce, divided
1/2 cup shredded reduced fat mozzarella
6 slices French or Italian bread, cut 1/2 inch thick
2 teaspoons olive oil
1 teaspoon Italian seasoning mix
* combine turkey, bread crumbs, bell pepper, onion, garlic, egg white, and 1/4 cup of pizza sauce; mix lightly but thoroughly.
* form mixture into oval patties, 1/2 inch thick and cook 12-14 minutes or until meat is no longer pink in center turning once.
* About 1 minute before patties are done top with cheese. remove but keep warm.
*whip skillet clean with paper towel. Brush one side of ech bread slice with olive oil; sprinkle with seasoning mix. Heat skillet over medium until hot. Place seasoned side down and Toast bread 1/2 minutes until lightly browned.
* Place patties on bread slices and top with remaining pizza sauce.
You can also use ground turkey in tacos, chili, or anything that calls for ground beef.
If you don't like the idea of turkey instead of beef use only in recipes that have alot of flavor and seasonings so that you cannot tell it is turkey and good for you - also a good way to get kids to eat healthier without them knowing it.
My favorite is to use it for tacos or spaghetti. With tacos, I season with cumin, turmeric, some Rotel, and red pepper flakes. Turns out much better than the prepackaged seasonings.
If you want spaghetti, season with oregano, bay leaves, salt, and pepper. Add some tomato sauce and diced tomatoes.
turkey chili
can of beans whatever kind you like yes I use beans in mine!
1 celery stalk chopped roughly
1/2 large onion
1-2 cloves of garlic
1 can of rotel or tomatoes with jalapenos in it for heat
chicken stock
package of mccormick's chili seasoning
brown the meat...add the celery and onion cook until onion is translucent add some chopped garlic
put the beans in and sprinkle on the seasoning..mix and coat everything in the pot..add the tomatoes and jalapenos..add chicken stock to about half full of the mix..cook until heated through..
*White Chili with Ground Turkey
Ingredients:
One onion, chopped
Three cloves of garlic, minced
1-1/2 pounds ground turkey
Two, (4-ounce) cans of canned green Chile peppers, chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoon ground cinnamon
1/4 teaspoon ground cayenne pepper
1 pinch freshly ground white pepper
3 (15 ounce) cans cannelini beans
5 cups of chicken broth
2 cups shredded Monterey Jack cheese
In a large pot over medium heat, combine the onion, garlic and ground turkey and saute for ten minutes, or until turkey is well browned. Add the Chile peppers cumin, oregano, cinnamon, and cayenne pepper to taste and white pepper to taste and saute for 5 more minutes.
Add two cans of the beans and the chicken broth to the pot. Take the third can of beans and puree them in a blender or food processor. Add this to the pot along with the cheese. Stir well and simmer for 10 minutes, allowing the cheese to melt.
*penne with turkey, sausage, spinach, and nutmeg
1 tablespoon extra-virgin olive oil
2 cups chopped onions
1 pound ground turkey
1 pound spicy Italian turkey sausages, casings removed
3/4 teaspoon ground nutmeg
1 cup whipping cream
1 pound penne
2 6-ounce bags fresh baby spinach leaves
3/4 cup freshly grated Asiago cheese or Parmesan cheese, divided
PreparationHeat oil in large deep skillet over medium-high heat. Add onions and saut茅 until beginning to brown, about 7 minutes. Add ground turkey and sausages. Saut茅 until cooked through and beginning to brown, breaking up with back of spoon and occasionally scraping bottom of skillet, about 10 minutes. Stir in nutmeg, then cream; bring to simmer. Season sauce to taste with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1 1/2 cups cooking liquid.
Add pasta to sauce. Cook over medium heat, adding spinach in batches and tossing until wilted. Stir in 1/2 cup cheese and enough cooking liquid to moisten. Transfer to large bowl. Sprinkle with remaining 1/4 cup cheese; serve.
*Taco Ground Turkey Recipe
Ingredients
1 pound ground turkey
陆 cup diced tomato
1 medium onion chopped
1 clove garlic chopped
2 teaspoons ground cumin
1 teaspoon oregano
1 large chipotle pepper chopped
录 cup chopped cilantro
Taco shells
2 teaspoons vegetable oil
lettuce
taco sauce
grated cheese
sour cream
In large pan brown onion and ground turkey. After browned add garlic, oregano, cumin, tomato, cilantro, and chipotle pepper. Simmer on low heat for 15 to 20 minutes. Serve in taco shells with lettuce, cheese, sauce and sour cream.
*Ground Turkey Recipe - Chili
Ingredients
1 pound ground turkey
1 large onion chopped
1 cup tomato sauce
2 cans of drained diced tomatoes
1 cup water
5 teaspoons chili powder
2 teaspoons Worcestershire sauce
salt and pepper to taste
陆 teaspoon garlic powder
录 teaspoon allspice
录 teaspoon red pepper
Brown turkey and onions. Add the remaining ingredients and stir. Simmer for 45 minutes or until chili has begun to thicken
*tex-mex turkey meat loaf and chipotle mashed potatoes
1 medium onion
1 bell pepper (orange or red)
3/4 cup packed fresh cilantro sprigs
5 garlic cloves
4 slices firm white sandwich bread
1/2 cup plus 6 tablespoons bottled chili sauce such as Heinz
1 1/2 pounds lean ground turkey
1/2 cup nonfat sour cream 1 large egg
1 tablespoon Worcestershire sauce
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
PreparationPreheat oven to 375掳F.
Chop onion, bell pepper, and cilantro and mince garlic, transferring all to a large bowl. Into a blender tear 2 bread slices and grind into fine crumbs. Add crumbs to onion mixture. Make more bread crumbs in same manner with remaining 2 bread slices and add to onion mixture. Add 鈥?cup chili sauce and all remaining ingredients and with your hands mix until just combined (do not overmix).
Transfer mixture to an 8 1/2 x 4 1/2 x 2 1/2-inch glass loaf pan, pressing down on mixture to eliminate any air pockets (mixture will completely fill pan), and spread remaining 6 tablespoons chili sauce evenly over top. Line a shallow baking pan with foil and put loaf pan in baking pan (to catch any drippings). Bake meat loaf, uncovered, in middle of oven 1 1/2 hours, or until a meat thermometer inserted 2 inches into middle of loaf registers 170掳F. Transfer meat loaf in pan to a rack and let stand, loosely covered with foil, 20 minutes before slicing. Meat loaf may be made 1 day ahead and cooled, uncovered, before being chilled, covered. If desired, reheat meat loaf, covered, in a 350掳F. oven about 20 minutes.
Cut meat loaf into 6 or 12 slices and serve with potatoes.
*Turkey Lasagna
1 tbsp. vegetable oil
1 lb. ground turkey
1 clove garlic, chopped
1 cup onions, chopped
1 (14 1/2-oz.) can tomatoes, chopped, reserve liquid
1 (6-oz.) can tomato paste
2 1/2 tsp. Italian seasoning
8 uncooked lasagna noodles
1 (12-oz.) carton cottage or Ricotta cheese
3 cups mozzarella cheese, shredded
In a large skillet, cook onion, garlic, and turkey in oil until turkey is cooked through. Add tomatoes with liquid, tomato paste, and Italian seasoning. Bring to a boil, reduce heat and simmer for 20 minutes, stirring occasionally.
Cook lasagna noodles according to directions on package. Lightly grease 13x9x2-inch baking dish. Spoon 1/3 sauce in the bottom of the baking dish. Top with 4 lasagna noodles. Spoon cottage or Ricotta cheese over noodles. Sprinkle 2 cups mozzarella cheese on top of cottage cheese. Spoon 1/3 sauce over cheese, top with remaining noodles, and then spoon remaining sauce over noodles. Top with remaining mozzarella cheese. Bake at 350 degrees for 30 to 40 minutes. Serves 8.
*Turkey Burgers
1 lb. fresh ground turkey
1/2 cup fresh bread crumbs
1/2 cup onion finely chopped
1/4 cup ketchup
1/2 lemon, juice of
1 tsp. Worcestershire sauce
1 tsp. soy sauce
Combine turkey, bread crumbs, and onion in a large mixing bowl. In another bowl, stir together remaining ingredients. Using hands, work sauce into turkey mixture. Form into 6 patties and fry or grill.
ENJOY :-)Recipe with ground turkey?
You can use ground turkey in any dish you would have used ground hamburger.
Ground Turkey Meatballs
鈥?2 Pounds ground turkey
鈥?2 Envelopes dry onion soup mix
鈥?1 Package beef flavored instant rice mix
鈥?2 Eggs, beaten
鈥?Water as needed
鈥?In a slow cooker, combine onion soup mix with sufficient water to fill it halfway.
鈥?Set the slow cooker to 350 degrees F till soup boils.
鈥?Take a big bowl and combine turkey with beef flavored instant rice mix.
鈥?Add eggs and mix well.
鈥?Form the mixture into 2 inch balls and place in a large skillet over medium high heat until brown.
鈥?Once soup is boiling, add browned meatballs to slow cooker.
鈥?Now Cook it for about 3 hours on medium setting or 6 hours on low setting.
Turkey Meatballs and Spaghetti
If you enjoy spaghetti and meatballs, try this low fat version, which uses 99% fat-free ground turkey instead of beef.
* 1 pound 99% fat free ground turkey
* 1 slice wholewheat bread, made into crumbs
* 1/4 cup fat freemilk
* 1 egg white
* 1/4 cup parmesan cheese
* 1/2 tsp dried oregano
* ground black pepper
* 2 tsp olive oil
* 1 28-ounce can crushed tomatoes
* 8 ounces whole wheat spaghetti
Place ground turkey in a bowl with bread crumbs, milk, egg white, cheese, oregano and pepper. Combine thoroughly. Without handling the meat too roughly, shape the mixture into 12 evenly sized meatballs.
Add meatballs and cook over a medium heat until meat is no longer pink, about 5-7 minutes. Add tomatoes; cover and simmer for 15 minutes.
Cook spaghetti according to instructions on package. While the spaghetti is cooking, uncover the skillet with the meatballs and tomatoes, and continue to simmer until the pot of spaghetti is ready.
Serves 4.
Ground Turkey Chili
* vegetable oil, about 2 tablespoons
* 2 pounds lean ground turkey or half lean ground beef and half lean ground turkey
* 1 large green bell pepper, chopped
* 1 cup chopped onion
* 1/4 teaspoon garlic powder
* salt and pepper to taste
* 1 large can (28 ounces) tomatoes in puree
* 1 1/2 cups tomato sauce
* 1 or 2 cans (15 ounces each) kidney beans, drained and rinsed
* 1/4 cup of beer or broth
* 2 to 4 tablespoons of honey or brown sugar, or to taste
* 2 envelopes commercial chili mix (for 2 pounds meat)
* dash of cayenne pepper, to taste
* shredded Monterey Jack cheese, or mild Cheddar cheese
Heat oil in a large kettle or Dutch oven. Brown ground turkey. Add remaining ingredients and simmer for 1 1/2 hours or more. Can also be cooked in the crock pot, after the ground turkey has been browned.
Quick and Easy Spaghetti Dinner
* 1/2 pound lean ground beef
* 1/4 cup chopped
* pinch ground hot pepper
* 1 teaspoon dried leaf basil, crumbled
* 1/2 teaspoon dried leaf oregano, crumbled
* 2 1/2 cups water
* 1 1/2 cups marinara sauce or your favorite spaghetti sauce
* 12 ounces spaghetti, broken in half
* freshly ground black pepper
* 1 cup grated Parmesan cheese
In a large saucepan or Dutch oven, combine the ground beef, onion, cayenne pepper, basil, and oregano. Cook, stirring to break up meat, until browned, about 5 minutes. Drain off any excess grease.
Add 2 1/2 cups water, the spaghetti sauce, and spaghetti; bring to a boil, stirring frequently.
Cover, reduce heat to low, and cook, stirring frequently, until the spaghetti is just tender and most of the liquid is absorbed, about 15 minutes.
Turn off the heat and let pan stand, covered, 5 minutes. Season with pepper to taste and serve sprinkled with the cheese.
Serves 4
Barbecue Bean Stew
* 1 large can (28 ounces) barbecue beans
* 1/2 to 1 pound ground turkey or ground beef
* 1/2 cup chopped onion
* 1/2 cup chopped green bell pepper (1 medium pepper)
* 1/2 cup matchstick carrots, or use frozen or canned
* 1 can (8 ounces) tomato sauce
* 1 cup water
* 1/2 teaspoon garlic powder
* 1 can (approximately 14.5 ounces) tomatoes, diced
* 1 cup shredded cheese
Brown ground turkey or ground beef with onion and green bell pepper; combine with remaining ingredients in crockpot or slow cooker.
Cover and cook on low 6 to 9 hours. Serve with a sprinkling of grated cheese and cornbread or crackers.
Stovetop: Brown ground turkey or ground beef with onion and green bell pepper; combine ingredients in a stockpot or Dutch oven. Cover and simmer for 45 minutes to 1 hour.
Note: Cooking time can be shortened by using frozen or canned diced carrots.
Serves 4 to 6.
Ground Turkey Meatball Recipe
Ingredients
1 pound ground turkey
1 egg
2 cloves of garlic finely chopped
2 tablespoons finely chopped parsley
1/3 cup onion finely chopped
陆 cup plain breadcrumbs
1 8 ounce can of diced tomatoes (drain off some of excess juice)
1 4 ounce can of tomato sauce
1 teaspoon Italian seasoning
4 tablespoons grated parmesan cheese
Bread of choice or noodles (rolls or other hard buns are great for this recipe)
In a large bowl mix together turkey, egg, breadcrumbs, parsley, and garlic. Allow to rest in refrigerator for one hour. This helps the flavor distribute throughout the meat. Form meatballs just smaller than a ping pong ball. Using a nonstick pan, brown meatballs and remove from pan. Add onion and cook until they become translucent. Stir in the remaining ingredients and add back meatballs simmering for 20 minutes. Serve meatballs with sauce on bread or noodles. Sprinkle with parmesan cheese.
Taco Ground Turkey Recipe
Ingredients
1 pound ground turkey
陆 cup diced tomato
1 medium onion chopped
1 clove garlic chopped
2 teaspoons ground cumin
1 teaspoon oregano
1 large chipotle pepper chopped
录 cup chopped cilantro
Taco shells
2 teaspoons vegetable oil
lettuce
taco sauce
grated cheese
sour cream
In large pan brown onion and ground turkey. After browned add garlic, oregano, cumin, tomato, cilantro, and chipotle pepper. Simmer on low heat for 15 to 20 minutes. Serve in taco shells with lettuce, cheese, sauce and sour cream.
This ground turkey recipe is healthy and easy and best of all tasty.
Ground Turkey Recipe - Chili
Ingredients
1 pound ground turkey
1 large onion chopped
1 cup tomato sauce
2 cans of drained diced tomatoes
1 cup water
5 teaspoons chili powder
2 teaspoons Worcestershire sauce
salt and pepper to taste
陆 teaspoon garlic powder
录 teaspoon allspice
录 teaspoon red pepper
Brown turkey and onions. Add the remaining ingredients and stir. Simmer for 45 minutes or until chili has begun to thicken.
try your favorite Lasagna recipe or stroganoff, vegetable soup, tacos... you can use it in anything that you would use hamburger for.
Mix the ground meat with the same ingredients you would use for meatloaf. Lay half the meat on a cookie sheet. Saute some fresh spinach with diced tomato and onion until just softened. When it's cooled, place that on top of the turkey on the cookie sheet. Add cheese of your choice, cover with the rest of the meat. Top with ketchup or a cream soup (like cream of mushroom) bake until meat is cooked thoroughly. Stuffed meat loaf.
The less fat in the ground turkey, the greater the chance you will need to add oil to make it act like ground beef in a recipe.
tacos, burritos etc. i also make meat sauce for spag
I have one that is called pronto pizza which is:
1 lb ground turkey
1/2 cup seasoned dry bread crumbs
1/2 cup diced green bell pepper
1/4 cup finely chopped onion
1 pressed garlic clove
1 egg white
1 8 oz can pizza sauce, divided
1/2 cup shredded reduced fat mozzarella
6 slices French or Italian bread, cut 1/2 inch thick
2 teaspoons olive oil
1 teaspoon Italian seasoning mix
* combine turkey, bread crumbs, bell pepper, onion, garlic, egg white, and 1/4 cup of pizza sauce; mix lightly but thoroughly.
* form mixture into oval patties, 1/2 inch thick and cook 12-14 minutes or until meat is no longer pink in center turning once.
* About 1 minute before patties are done top with cheese. remove but keep warm.
*whip skillet clean with paper towel. Brush one side of ech bread slice with olive oil; sprinkle with seasoning mix. Heat skillet over medium until hot. Place seasoned side down and Toast bread 1/2 minutes until lightly browned.
* Place patties on bread slices and top with remaining pizza sauce.
You can also use ground turkey in tacos, chili, or anything that calls for ground beef.
If you don't like the idea of turkey instead of beef use only in recipes that have alot of flavor and seasonings so that you cannot tell it is turkey and good for you - also a good way to get kids to eat healthier without them knowing it.
My favorite is to use it for tacos or spaghetti. With tacos, I season with cumin, turmeric, some Rotel, and red pepper flakes. Turns out much better than the prepackaged seasonings.
If you want spaghetti, season with oregano, bay leaves, salt, and pepper. Add some tomato sauce and diced tomatoes.
turkey chili
can of beans whatever kind you like yes I use beans in mine!
1 celery stalk chopped roughly
1/2 large onion
1-2 cloves of garlic
1 can of rotel or tomatoes with jalapenos in it for heat
chicken stock
package of mccormick's chili seasoning
brown the meat...add the celery and onion cook until onion is translucent add some chopped garlic
put the beans in and sprinkle on the seasoning..mix and coat everything in the pot..add the tomatoes and jalapenos..add chicken stock to about half full of the mix..cook until heated through..
I need a good recipe for what to do with leftover Thanksgiving turkey?
It would be nice to have a recipe that isn't just turkey with gravy, and know that I can't make turkey wraps because I don't have a deli slicer. I have two hours on my hands to make whatever it is. Ten points to best answer!I need a good recipe for what to do with leftover Thanksgiving turkey?
Turkey Tetrazzini
INGREDIENTS:
1 tablespoon olive oil
8 ounces fresh mushrooms, sliced
2 tablespoons non-fat dry milk
1 1/2 tablespoons cornstarch
2 envelopes or teaspoons instant chicken broth granules or base
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon onion powder
pinch of nutmeg
2 cups cold water
3 cups cooked turkey or chicken white meat, cut into 2-inch pieces
6 ounces broad egg noodles, cooked until tender (14 to 20 minutes, about 3 cups)
2 tablespoons grated Parmesan cheese
paprika
PREPARATION:
Heat olive oil in skillet; saute麓 mushrooms just until tender, Combine dry milk, cornstarch, chicken broth, salt, pepper, onion powder and nutmeg with cold water in a large saucepan. Cook over medium heat until mixture thickens and begins to bubble. Arrange noodles in a 2-quart shallow baking dish. Spread mushrooms in a layer over the noodles; top with a layer of chicken. Pour sauce over all then sprinkle with grated Parmesan cheese and paprika. paprika. Bake turkey tetrazzini at 350掳 for 30 minutes, or until hot bubbling.
**This is my all time favorite for leftover turkey.
ENJOY!!!I need a good recipe for what to do with leftover Thanksgiving turkey?
see another question in this section. THe question is...would you like to share a recipe that isn't turkey sandwich? She has a lot of answers on there already and you could take your pick!
Good Luck, I hope you find something you like.
Turkey and Chip Bake
2 cups of cubed turkey
2 cups of chopped celery
1 small onions diced small
1/2 cup of shredded cheese
1 tablespoon lemon juices
1 cup (8 oz.) Miracle Whip
1 tsp. salt
1/4 tsp. black pepper
French's French Fried Onion Rings or crushed potato chips
Preheat oven to 400 degrees F.
Mix all the ingredients except Onion Rings and put into a buttered casserole dish. Top the mixture with the onion rings and bake for 20-30 minutes or until mixture is hot and bubbly.
Serve with a green salad.
I don't know, a lot of people don't like turkey soup, but I do. But I keep it simple, the turkey, onions, some of the gravy and mashed potatoes to add flavor and a little bit of thickening power, add my favorite noodles and a little chicken flavoring if needed, salt and pepper. Nice, simple, cozy soup. And it is cold here and is supposed to stay cold with 80% chance of rain for the next couple of days.
turkery sandwich
Leftover Turkey Squares
Ingredients
2 (8 oz.) tubes crescent rolls
1 pkg. Warm the Oven! Savory Cheese Dip Mix
8 oz. softened cream cheese
1 - 2 cups cubed leftover turkey
8 oz. shredded mozzarella cheese
Italian Seasoning Saltto taste
Directions
Spread crescent roll dough on greased 10 x 15 baking sheet; press seams together to form one crust. Pre-bake crust at 375掳 for 8 minutes. Combine Warm the Oven! and cream cheese; blend well. Microwave cream cheese mixture for 10-15 seconds to reach spreading consistency. Carefully spread cream cheese mixture on top of warm crust; top with turkey, cheese and Italian Seasoning Salt. Bake an additional 10-12 minutes or until crust is browned and cheese is melted. Cut into small squares. Makes 13-15 appetizer servings.
http://tastefullysimple.com/web/dgoodacr鈥?/a>
Turkey pot pie! If you go to foodnetwork.com and type in turkey pot pie, i'm sure you'll find some good recipes! Or, if you know how to make chicken pot pie, just substitute chicken for turkey.
TEX-MEX TURKEY CHILI -Serves:6
Ever think of making chili with that leftover turkey?? Cooking Light did and this low cal recipe is surprisingly good and
when prepared in the microwave it couldn't be easier.
1 cup chopped onion
2 cloves garlic, minced
1 Tbsp vegetable oil
1 Tbsp chili powder
1 tsp cumin seeds
1 tsp sugar
1 (8-oz) can tomato sauce
1 (10 oz) can tomatoes and green chiles, undrained
1 (15 oz) can red kidney beans drained
2 cups shredded cooked turkey breast
3/4 cup water
Combine onion, garlic, and oil in a 2 quart glass measure.
Cover and microwave at high 3 minutes or until onion is tender,
stirring every minute.
Add chili powder and next four ingredients; stirring well.
Microwave, uncovered, at high 6 to 9 minutes or until slightly
thickened, stirring mixture every 3 minutes.
Add remaining ingredients; stir well. Microwave, uncovered, at
high 6 minutes or until thoroughly heated. Yield: 6 cups (about
187 calories per 1-cup serving)
TURKEY ENCHILADAS WITH OLIVES - Serves: 4
Serve this
with guacamole, sour cream, salsa %26amp; other Mexican fare for
a grand lunch or dinner.
3 tbsp butter or margarine
2 cups fresh mushrooms, sliced
1/2 cup onion, chopped
3 cups cooked turkey, chopped
1 can cream of chicken soup, undiluted
1 cup sour cream
1/2 cup pimento-stuffed olives
1/2 cup toasted almond slivers
2 tsp chili powder
8 corn tortillas
oil
1/2 cup cheddar cheese, grated
Melt butter in a large saucepan. Add mushrooms and
onion; saute' until onion is tender. Remove from heat and
stir in turkey, undiluted soup, sour cream, olives, almonds
and chili powder.
Briefly cook tortillas in hot oil until softened; drain
on paper towels.
Place 1/3 Cup turkey mixture in center of each tortilla.
Bring opposite sides of each tortilla up over turkey
mixture overlapping edges at center. Arrange, seamside
down, on a greased 9x13 and a 8x8 baking dish. Spoon
remaining turkey mixture down center of each enchilada.
Sprinkle cheese on top.
Bake @ 400~ for 25 minutes until hot. May take longer
depending on oven.
TURKEY-NOODLE-POPPYSEED CASSEROLE - Serves 6
What leftover library would be complete without a turkey
casserole? This is one you will want to keep. A good
';make ahead'; recipe for company as it requires an 8 hour
chill time.
1 (8 oz.) pkg medium size egg noodles, uncooked
1/2 cup chopped onion
1/4 cup chopped green pepper
1/4 cup margarine, melted
3 tbsp all-purpose flour
3 cups milk
1/4 cup grated Parmesan cheese
1 tbsp poppyseeds
1 tsp salt
1/8 tsp red pepper
3 cups diced cooked turkey
1 (4 oz.) jar diced pimento, drained
2 tbsp grated Parmesan cheese
Cook noodles, drain well, %26amp; set aside.
Saute onion and green pepper in margarine in a Dutch oven
until tender; add flour stirring until smooth. Cook 1
minute, stirring constantly. Gradually add milk; cook over
medium heat, stirring constantly, until thickened and
bubbly. Stir in noodles, 1/4 cup Parmesan cheese, and next
4 ingredients; add pimento, and stir gently.
Spoon mixture into a lightly greased 12x8x2-inch baking
dish. Cover and chill 8 hours.
To bake, remove from refrigerator and let stand 30
minutes. Bake, covered, at 350 F. for 45 minutes. Uncover
and add 2 tablespoons cheese. Bake uncovered an additional
10 minutes or until thoroughly heated.
NOTE: Unbaked casserole may be frozen. Thaw in
refrigerator for 24 hours.
SAND-WICH.
Make a turkey and egg pie.
Substitute the bacon for turkey from my recipe book.
Bacon and Egg Slabs
Grease a rectangular oven dish and line with flaky pastry. (I use ready rolled)
Fry off trimmed and diced bacon and allow to cool on paper towels. Place in dish and make wells to drop 4 eggs in. Pierce the yolks and cover with another sheet of pastry. Pierce the pastry several times with a knife for steam vents. Brush with milk.
Bake in a 180C oven for 35-45 minutes until the pastry is golden.
Turn out and allow to cool a little then cut in 75mm squares.sunscreen
Turkey Tetrazzini
INGREDIENTS:
1 tablespoon olive oil
8 ounces fresh mushrooms, sliced
2 tablespoons non-fat dry milk
1 1/2 tablespoons cornstarch
2 envelopes or teaspoons instant chicken broth granules or base
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon onion powder
pinch of nutmeg
2 cups cold water
3 cups cooked turkey or chicken white meat, cut into 2-inch pieces
6 ounces broad egg noodles, cooked until tender (14 to 20 minutes, about 3 cups)
2 tablespoons grated Parmesan cheese
paprika
PREPARATION:
Heat olive oil in skillet; saute麓 mushrooms just until tender, Combine dry milk, cornstarch, chicken broth, salt, pepper, onion powder and nutmeg with cold water in a large saucepan. Cook over medium heat until mixture thickens and begins to bubble. Arrange noodles in a 2-quart shallow baking dish. Spread mushrooms in a layer over the noodles; top with a layer of chicken. Pour sauce over all then sprinkle with grated Parmesan cheese and paprika. paprika. Bake turkey tetrazzini at 350掳 for 30 minutes, or until hot bubbling.
**This is my all time favorite for leftover turkey.
ENJOY!!!I need a good recipe for what to do with leftover Thanksgiving turkey?
see another question in this section. THe question is...would you like to share a recipe that isn't turkey sandwich? She has a lot of answers on there already and you could take your pick!
Good Luck, I hope you find something you like.
Turkey and Chip Bake
2 cups of cubed turkey
2 cups of chopped celery
1 small onions diced small
1/2 cup of shredded cheese
1 tablespoon lemon juices
1 cup (8 oz.) Miracle Whip
1 tsp. salt
1/4 tsp. black pepper
French's French Fried Onion Rings or crushed potato chips
Preheat oven to 400 degrees F.
Mix all the ingredients except Onion Rings and put into a buttered casserole dish. Top the mixture with the onion rings and bake for 20-30 minutes or until mixture is hot and bubbly.
Serve with a green salad.
I don't know, a lot of people don't like turkey soup, but I do. But I keep it simple, the turkey, onions, some of the gravy and mashed potatoes to add flavor and a little bit of thickening power, add my favorite noodles and a little chicken flavoring if needed, salt and pepper. Nice, simple, cozy soup. And it is cold here and is supposed to stay cold with 80% chance of rain for the next couple of days.
turkery sandwich
Leftover Turkey Squares
Ingredients
2 (8 oz.) tubes crescent rolls
1 pkg. Warm the Oven! Savory Cheese Dip Mix
8 oz. softened cream cheese
1 - 2 cups cubed leftover turkey
8 oz. shredded mozzarella cheese
Italian Seasoning Saltto taste
Directions
Spread crescent roll dough on greased 10 x 15 baking sheet; press seams together to form one crust. Pre-bake crust at 375掳 for 8 minutes. Combine Warm the Oven! and cream cheese; blend well. Microwave cream cheese mixture for 10-15 seconds to reach spreading consistency. Carefully spread cream cheese mixture on top of warm crust; top with turkey, cheese and Italian Seasoning Salt. Bake an additional 10-12 minutes or until crust is browned and cheese is melted. Cut into small squares. Makes 13-15 appetizer servings.
http://tastefullysimple.com/web/dgoodacr鈥?/a>
Turkey pot pie! If you go to foodnetwork.com and type in turkey pot pie, i'm sure you'll find some good recipes! Or, if you know how to make chicken pot pie, just substitute chicken for turkey.
TEX-MEX TURKEY CHILI -Serves:6
Ever think of making chili with that leftover turkey?? Cooking Light did and this low cal recipe is surprisingly good and
when prepared in the microwave it couldn't be easier.
1 cup chopped onion
2 cloves garlic, minced
1 Tbsp vegetable oil
1 Tbsp chili powder
1 tsp cumin seeds
1 tsp sugar
1 (8-oz) can tomato sauce
1 (10 oz) can tomatoes and green chiles, undrained
1 (15 oz) can red kidney beans drained
2 cups shredded cooked turkey breast
3/4 cup water
Combine onion, garlic, and oil in a 2 quart glass measure.
Cover and microwave at high 3 minutes or until onion is tender,
stirring every minute.
Add chili powder and next four ingredients; stirring well.
Microwave, uncovered, at high 6 to 9 minutes or until slightly
thickened, stirring mixture every 3 minutes.
Add remaining ingredients; stir well. Microwave, uncovered, at
high 6 minutes or until thoroughly heated. Yield: 6 cups (about
187 calories per 1-cup serving)
TURKEY ENCHILADAS WITH OLIVES - Serves: 4
Serve this
with guacamole, sour cream, salsa %26amp; other Mexican fare for
a grand lunch or dinner.
3 tbsp butter or margarine
2 cups fresh mushrooms, sliced
1/2 cup onion, chopped
3 cups cooked turkey, chopped
1 can cream of chicken soup, undiluted
1 cup sour cream
1/2 cup pimento-stuffed olives
1/2 cup toasted almond slivers
2 tsp chili powder
8 corn tortillas
oil
1/2 cup cheddar cheese, grated
Melt butter in a large saucepan. Add mushrooms and
onion; saute' until onion is tender. Remove from heat and
stir in turkey, undiluted soup, sour cream, olives, almonds
and chili powder.
Briefly cook tortillas in hot oil until softened; drain
on paper towels.
Place 1/3 Cup turkey mixture in center of each tortilla.
Bring opposite sides of each tortilla up over turkey
mixture overlapping edges at center. Arrange, seamside
down, on a greased 9x13 and a 8x8 baking dish. Spoon
remaining turkey mixture down center of each enchilada.
Sprinkle cheese on top.
Bake @ 400~ for 25 minutes until hot. May take longer
depending on oven.
TURKEY-NOODLE-POPPYSEED CASSEROLE - Serves 6
What leftover library would be complete without a turkey
casserole? This is one you will want to keep. A good
';make ahead'; recipe for company as it requires an 8 hour
chill time.
1 (8 oz.) pkg medium size egg noodles, uncooked
1/2 cup chopped onion
1/4 cup chopped green pepper
1/4 cup margarine, melted
3 tbsp all-purpose flour
3 cups milk
1/4 cup grated Parmesan cheese
1 tbsp poppyseeds
1 tsp salt
1/8 tsp red pepper
3 cups diced cooked turkey
1 (4 oz.) jar diced pimento, drained
2 tbsp grated Parmesan cheese
Cook noodles, drain well, %26amp; set aside.
Saute onion and green pepper in margarine in a Dutch oven
until tender; add flour stirring until smooth. Cook 1
minute, stirring constantly. Gradually add milk; cook over
medium heat, stirring constantly, until thickened and
bubbly. Stir in noodles, 1/4 cup Parmesan cheese, and next
4 ingredients; add pimento, and stir gently.
Spoon mixture into a lightly greased 12x8x2-inch baking
dish. Cover and chill 8 hours.
To bake, remove from refrigerator and let stand 30
minutes. Bake, covered, at 350 F. for 45 minutes. Uncover
and add 2 tablespoons cheese. Bake uncovered an additional
10 minutes or until thoroughly heated.
NOTE: Unbaked casserole may be frozen. Thaw in
refrigerator for 24 hours.
SAND-WICH.
Make a turkey and egg pie.
Substitute the bacon for turkey from my recipe book.
Bacon and Egg Slabs
Grease a rectangular oven dish and line with flaky pastry. (I use ready rolled)
Fry off trimmed and diced bacon and allow to cool on paper towels. Place in dish and make wells to drop 4 eggs in. Pierce the yolks and cover with another sheet of pastry. Pierce the pastry several times with a knife for steam vents. Brush with milk.
Bake in a 180C oven for 35-45 minutes until the pastry is golden.
Turn out and allow to cool a little then cut in 75mm squares.
What's YOUR favorite recipe for baked Taco Dip using Ground Turkey?
I know there's a million recipes out there for this, but I would love to hear how YOU make yours with Ground Turkey! Thanks and have a great Sunday!What's YOUR favorite recipe for baked Taco Dip using Ground Turkey?
I start with a glass baking dish,press chips at the bottom of dish, sprinkle lightly with cheese, top with fried, drained seasoned ground turkey, add salsa, more cheese, sour cream bake in oven 15-20 min. once out of oven shredded lettuce could be added. I also add re-fried beans black olives ectWhat's YOUR favorite recipe for baked Taco Dip using Ground Turkey?
This is easy and oh so yummy
Mexican Bean Dip
1 16 oz can refried beans
1 7.8 oz jar taco sauce
1 lb. ground beef-- use Turkey
1/8 tsp salt
1 cup grated cheddar cheese
1 cup sour cream
1 TBSP snipped chives
tortilla chips
Mix beans and 2 TBSP taco sauce together and spread into 2 qt casserole. Cook ground beef , salt and 1/4 cup taco sauce till brown. Drain, sprinkle over beans. Pour remaining sauce (1/2 cup) over beef and sprinkle with cheese. Bake 20-25 minutes at 350 till cheese is melted. Remove from oven, cool 10 minutes. Blot oil with paper towels on top of cheese. Mix sour cream with chives, spread over cheese. Serve warm with tortilla chips.
This is easy, and quick. You can modify it any way you want
Hi Renee, not crazy about ground turkey...Baked taco dip???
I start with a glass baking dish,press chips at the bottom of dish, sprinkle lightly with cheese, top with fried, drained seasoned ground turkey, add salsa, more cheese, sour cream bake in oven 15-20 min. once out of oven shredded lettuce could be added. I also add re-fried beans black olives ectWhat's YOUR favorite recipe for baked Taco Dip using Ground Turkey?
This is easy and oh so yummy
Mexican Bean Dip
1 16 oz can refried beans
1 7.8 oz jar taco sauce
1 lb. ground beef-- use Turkey
1/8 tsp salt
1 cup grated cheddar cheese
1 cup sour cream
1 TBSP snipped chives
tortilla chips
Mix beans and 2 TBSP taco sauce together and spread into 2 qt casserole. Cook ground beef , salt and 1/4 cup taco sauce till brown. Drain, sprinkle over beans. Pour remaining sauce (1/2 cup) over beef and sprinkle with cheese. Bake 20-25 minutes at 350 till cheese is melted. Remove from oven, cool 10 minutes. Blot oil with paper towels on top of cheese. Mix sour cream with chives, spread over cheese. Serve warm with tortilla chips.
This is easy, and quick. You can modify it any way you want
Hi Renee, not crazy about ground turkey...Baked taco dip???
Does anyone have a recipe for really good sausage made from ground turkey?
I've checked google, but I want a recipe that you've actually tried and like. Thanks!Does anyone have a recipe for really good sausage made from ground turkey?
Italian Turkey Meatloaf
INGREDIENTS:
2 Tbsp. olive oil
1 onion, finely chopped
2 cloves garlic, minced
10 oz. pkg. frozen spinach, thawed and well drained
1/2 cup soft bread crumbs
1/2 cup grated Parmesan cheese
1 egg, beaten
2 tsp. dried basil
1/4 tsp. pepper
1 lb. ground turkey
1 lb. Italian turkey sausage
PREPARATION:
Preheat oven to 350 degrees. Heat olive oil in large skillet and cook onions and garlic until tender. Remove to large bowl. Add thawed and drained spinach, bread crumbs, cheese, egg, basil, and pepper.
Mix well. Add turkey and turkey sausage and mix gently. Form into round loaf and place in 2 quart casserole dish.
Bake at 350 degrees for 55-65 minutes, or until internal temperature registers 170 degrees. Let stand, covered, for 15 minutes before slicing.Does anyone have a recipe for really good sausage made from ground turkey?
I buy Jenny's Turkey sausage it is good too. If you don't have the time to make it.
Italian Turkey Meatloaf
INGREDIENTS:
2 Tbsp. olive oil
1 onion, finely chopped
2 cloves garlic, minced
10 oz. pkg. frozen spinach, thawed and well drained
1/2 cup soft bread crumbs
1/2 cup grated Parmesan cheese
1 egg, beaten
2 tsp. dried basil
1/4 tsp. pepper
1 lb. ground turkey
1 lb. Italian turkey sausage
PREPARATION:
Preheat oven to 350 degrees. Heat olive oil in large skillet and cook onions and garlic until tender. Remove to large bowl. Add thawed and drained spinach, bread crumbs, cheese, egg, basil, and pepper.
Mix well. Add turkey and turkey sausage and mix gently. Form into round loaf and place in 2 quart casserole dish.
Bake at 350 degrees for 55-65 minutes, or until internal temperature registers 170 degrees. Let stand, covered, for 15 minutes before slicing.Does anyone have a recipe for really good sausage made from ground turkey?
I buy Jenny's Turkey sausage it is good too. If you don't have the time to make it.
Does anyone have a good recipe for chicken/turkey using a DOUFEU pot from LE CREUSET?
Doufeu pots are great because the lids are designed to evenly redistribute the moisture as it collects at the top. It works much the same way as a morroccan tagine pot. And Le Creuset is great because the cast iron is soooo good with slow cooking.
Look up ';tagine'; recipes at foodtv.com or williams%26amp;sonoma, or white chicken chili recipes and see if anything strikes your fancy. Your pot will be FANTASTIC at doing either of those.
I use my pot to make pork ribs and they turn out perfectly every time.
Cut ribs into 2-3 bone sizes. Season liberally with salt/pepper/garlic powder. Place in pot. Pour water and Coke evenly into pot till ribs are covered. Bring to boil, then turn heat to low, cover and simmer for 2-3 hours. Then remove and place on broiler pan and bake at 450 for 10 minutes, brushing with BBq sauce. PERFECT. Le Creuset makes magic pots.(sorry...i know you asked for chicken)
Look up ';tagine'; recipes at foodtv.com or williams%26amp;sonoma, or white chicken chili recipes and see if anything strikes your fancy. Your pot will be FANTASTIC at doing either of those.
I use my pot to make pork ribs and they turn out perfectly every time.
Cut ribs into 2-3 bone sizes. Season liberally with salt/pepper/garlic powder. Place in pot. Pour water and Coke evenly into pot till ribs are covered. Bring to boil, then turn heat to low, cover and simmer for 2-3 hours. Then remove and place on broiler pan and bake at 450 for 10 minutes, brushing with BBq sauce. PERFECT. Le Creuset makes magic pots.(sorry...i know you asked for chicken)
Need a recipe for turkey polska kielbasa?
1 to 2 large cans of Red or Kidney beans (depending on how much kielbasa you will be using...use as much as desired)
1 small can of tomato sauce
1 can diced potatos
all purpose seasoning (to taste)
1/4 onion finely chopped or minced in food processor along with
1/4 green pepper %26amp; 4 garlic gloves
Mix all ingredient in a sauce pan and simmer
Serve with rice (easy instant Uncle's Ben's 90 second pouchis perfect)
This is a hearty and very easy meal to make and enjoy!Need a recipe for turkey polska kielbasa?
Turkey Kielbasa Casserole Recipe
1 teaspoon olive oil
3 cloves garlic, minced
1 cup onion, chopped
2 teaspoons black pepper
3 tablespoons oregano
1 teaspoon cayenne pepper
2 teaspoons chili powder
1 (28 ounce) can ';no salt added'; tomatoes
4 teaspoons sugar
1 pound reduced fat turkey kielbasa, thinly sliced
1 (28 ounce) can beans (cannellini, navy, etc), rinsed and drained
1 (10 ounce) package frozen broccoli, thawed and drained
Heat oil in a large nonstick skillet over medium heat until hot. Add garlic, onion, black pepper, oregano, cayenne pepper and chili powder and saute for 5 minutes or until onion is tender. Add tomatoes, sugar, kielbasa and beans and simmer for 15 minutes. Add broccoli and simmer another 10 minutes or until heated throughNeed a recipe for turkey polska kielbasa?
simmer the kielbasa in water in a large pan until water cooks out. add a little cooking oil to crisp the casing then add a jar of chili sauce. cover to heat through. serve with rolls. =)
One favorite way is brush the sausage with BBQ sauce and then broil until browned.
i don't have a name for this:
1lb kielbasa
1 small onion
4-5 potatoes, peeled
2 cans green beans
1 T Worchestershire Sauce
2 tsp Chicken boullion or 2 cubes
2 C Water
Brown the sausage with the onions and potatoes add the whole cans of beans, do NOT drain the beans, the Worch. Sauce, bouillion and water. Simmer until potatoes are tender.
1 small can of tomato sauce
1 can diced potatos
all purpose seasoning (to taste)
1/4 onion finely chopped or minced in food processor along with
1/4 green pepper %26amp; 4 garlic gloves
Mix all ingredient in a sauce pan and simmer
Serve with rice (easy instant Uncle's Ben's 90 second pouchis perfect)
This is a hearty and very easy meal to make and enjoy!Need a recipe for turkey polska kielbasa?
Turkey Kielbasa Casserole Recipe
1 teaspoon olive oil
3 cloves garlic, minced
1 cup onion, chopped
2 teaspoons black pepper
3 tablespoons oregano
1 teaspoon cayenne pepper
2 teaspoons chili powder
1 (28 ounce) can ';no salt added'; tomatoes
4 teaspoons sugar
1 pound reduced fat turkey kielbasa, thinly sliced
1 (28 ounce) can beans (cannellini, navy, etc), rinsed and drained
1 (10 ounce) package frozen broccoli, thawed and drained
Heat oil in a large nonstick skillet over medium heat until hot. Add garlic, onion, black pepper, oregano, cayenne pepper and chili powder and saute for 5 minutes or until onion is tender. Add tomatoes, sugar, kielbasa and beans and simmer for 15 minutes. Add broccoli and simmer another 10 minutes or until heated throughNeed a recipe for turkey polska kielbasa?
simmer the kielbasa in water in a large pan until water cooks out. add a little cooking oil to crisp the casing then add a jar of chili sauce. cover to heat through. serve with rolls. =)
One favorite way is brush the sausage with BBQ sauce and then broil until browned.
i don't have a name for this:
1lb kielbasa
1 small onion
4-5 potatoes, peeled
2 cans green beans
1 T Worchestershire Sauce
2 tsp Chicken boullion or 2 cubes
2 C Water
Brown the sausage with the onions and potatoes add the whole cans of beans, do NOT drain the beans, the Worch. Sauce, bouillion and water. Simmer until potatoes are tender.
Can anyone give me an easy turkey tettrazinni recipe?
one that doesnt have eggs and wine or cream of mushroom soupCan anyone give me an easy turkey tettrazinni recipe?
Not trying to advertise or anything, but their website has the simplest, quickest recipes. Just subsitute the egg noodles for plain ones.
http://food.yahoo.com/recipes/kraft/7446鈥?/a>Can anyone give me an easy turkey tettrazinni recipe?
Recipe from ';New New Orleans Cooking';, by Emeril Lagasse and Jessie Tirsch Published by William Morrow, 1993.
1 1/2 cups chopped onions
1/2 cup chopped red bell peppers
7 tablespoons unsalted butter, divided
1 teaspoon minced garlic
1 pound white button mushrooms, ends trimmed, sliced
1 1/2 teaspoons Essence, recipe follows
1/2 teaspoon freshly chopped thyme leaves
1/4 cup all-purpose flour
1/4 cup dry white wine
2 cups chicken stock or low-sodium canned chicken broth
1 3/4 cups heavy cream
12 ounces wide egg noodles
1 pound cubed or bite-size shredded roast turkey
1 tablespoon freshly chopped parsley leaves
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1/3 cup freshly grated Parmesan
1 (5 1/2-ounce) bag potato chips, crushed
Saute the onions and bell peppers in 6 tablespoons butter in a large skillet or Dutch oven over high heat until soft, about 4 minutes. Add the garlic and cook for 2 minutes, stirring. Add the mushrooms, Essence, and thyme and cook, stirring occasionally, until the mushrooms are soft and have released their liquid, about 6 minutes. Sprinkle with the flour and cook, stirring, for 2 minutes. Add the wine and chicken stock and cook, stirring, until smooth and thick, about 2 minutes. Add the heavy cream and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon and very flavorful, 15 to 20 minutes.
Preheat the oven to 375 degrees F.
Meanwhile, bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 10 minutes. Drain in a colander and set aside.
Butter a 9 by 13-inch casserole or baking dish with the remaining tablespoon of butter and set aside.
When the sauce has thickened, add the noodles, turkey, parsley, salt, black pepper, and Parmesan to the skillet and stir until thoroughly combined. Transfer to the prepared casserole and top with the potato chips. Bake uncovered until bubbly and golden brown, about 30 minutes. Serve immediately.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Turkey Tetrazzini
Serves: 6
1/4 pound mushrooms, sliced
1 tablespoon margarine
2 tablespoons unbleached flour, white
1/2 teaspoon salt
1/2 teaspoon black pepper, freshly ground
1/8 teaspoon cayenne pepper
2 cups milk
1 teaspoon worcestershire sauce
1/2 cup swiss cheese or gruy猫re cheese, shredded
1/3 cup green onions, sliced
2 cups turkeys or chicken, cooked, (about 1/2 pound) cut into small cubes
1/2 pound spaghetti, cooked al dente and drained
1/4 cup parmesan cheese, grated
Preheat oven to 350潞F.
In a large saucepan over medium heat, saut茅 the mushrooms in the margarine, stirring them often, until they are just tender.
Stir in the flour, salt, pepper, and cayenne. Gradually add milk, stirring constantly. Add the Worcestershire sauce and simmer the sauce, stirring, until it has thickened.
Add the cheese and green onions to the sauce and mix well. Add half the sauce to the turkey and half to the spaghetti.
Place the spaghetti in the bottom of a greased 2-quart baking dish. Make a well in the center and pour in the turkey. Sprinkle with Parmesan cheese.
Bake for 20 minutes, until heated through.
TURKEY TETRAZZINI
6 oz. spaghetti, cooked
1/4 c. butter
1/2 c. flour
2 2/3 c. chicken broth
1 c. cream
1/4 c. sherry
1 tsp. salt
Pepper to taste
1/2 lb. mushrooms
1/2 c. chopped green peppers
1 c. grated Parmesan cheese
In large pot, melt butter; add flour and whisk. Add wine, cream, seasonings, cheese, turkey, mushrooms and green peppers. Place cooked spaghetti in bottom of baking dish and top with tetrazzini mixture. Bake at 325 degrees for 30 minutes.sunscreen
Not trying to advertise or anything, but their website has the simplest, quickest recipes. Just subsitute the egg noodles for plain ones.
http://food.yahoo.com/recipes/kraft/7446鈥?/a>Can anyone give me an easy turkey tettrazinni recipe?
Recipe from ';New New Orleans Cooking';, by Emeril Lagasse and Jessie Tirsch Published by William Morrow, 1993.
1 1/2 cups chopped onions
1/2 cup chopped red bell peppers
7 tablespoons unsalted butter, divided
1 teaspoon minced garlic
1 pound white button mushrooms, ends trimmed, sliced
1 1/2 teaspoons Essence, recipe follows
1/2 teaspoon freshly chopped thyme leaves
1/4 cup all-purpose flour
1/4 cup dry white wine
2 cups chicken stock or low-sodium canned chicken broth
1 3/4 cups heavy cream
12 ounces wide egg noodles
1 pound cubed or bite-size shredded roast turkey
1 tablespoon freshly chopped parsley leaves
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1/3 cup freshly grated Parmesan
1 (5 1/2-ounce) bag potato chips, crushed
Saute the onions and bell peppers in 6 tablespoons butter in a large skillet or Dutch oven over high heat until soft, about 4 minutes. Add the garlic and cook for 2 minutes, stirring. Add the mushrooms, Essence, and thyme and cook, stirring occasionally, until the mushrooms are soft and have released their liquid, about 6 minutes. Sprinkle with the flour and cook, stirring, for 2 minutes. Add the wine and chicken stock and cook, stirring, until smooth and thick, about 2 minutes. Add the heavy cream and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon and very flavorful, 15 to 20 minutes.
Preheat the oven to 375 degrees F.
Meanwhile, bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 10 minutes. Drain in a colander and set aside.
Butter a 9 by 13-inch casserole or baking dish with the remaining tablespoon of butter and set aside.
When the sauce has thickened, add the noodles, turkey, parsley, salt, black pepper, and Parmesan to the skillet and stir until thoroughly combined. Transfer to the prepared casserole and top with the potato chips. Bake uncovered until bubbly and golden brown, about 30 minutes. Serve immediately.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Turkey Tetrazzini
Serves: 6
1/4 pound mushrooms, sliced
1 tablespoon margarine
2 tablespoons unbleached flour, white
1/2 teaspoon salt
1/2 teaspoon black pepper, freshly ground
1/8 teaspoon cayenne pepper
2 cups milk
1 teaspoon worcestershire sauce
1/2 cup swiss cheese or gruy猫re cheese, shredded
1/3 cup green onions, sliced
2 cups turkeys or chicken, cooked, (about 1/2 pound) cut into small cubes
1/2 pound spaghetti, cooked al dente and drained
1/4 cup parmesan cheese, grated
Preheat oven to 350潞F.
In a large saucepan over medium heat, saut茅 the mushrooms in the margarine, stirring them often, until they are just tender.
Stir in the flour, salt, pepper, and cayenne. Gradually add milk, stirring constantly. Add the Worcestershire sauce and simmer the sauce, stirring, until it has thickened.
Add the cheese and green onions to the sauce and mix well. Add half the sauce to the turkey and half to the spaghetti.
Place the spaghetti in the bottom of a greased 2-quart baking dish. Make a well in the center and pour in the turkey. Sprinkle with Parmesan cheese.
Bake for 20 minutes, until heated through.
TURKEY TETRAZZINI
6 oz. spaghetti, cooked
1/4 c. butter
1/2 c. flour
2 2/3 c. chicken broth
1 c. cream
1/4 c. sherry
1 tsp. salt
Pepper to taste
1/2 lb. mushrooms
1/2 c. chopped green peppers
1 c. grated Parmesan cheese
In large pot, melt butter; add flour and whisk. Add wine, cream, seasonings, cheese, turkey, mushrooms and green peppers. Place cooked spaghetti in bottom of baking dish and top with tetrazzini mixture. Bake at 325 degrees for 30 minutes.
I need a recipe for stuffing turkey without meat.?
I would preffer bread stuffingI need a recipe for stuffing turkey without meat.?
My daughter in-law was a vegetarian and since I like sausage stuffing I made a batch of meatless for her. I used sliced mushrooms and used plenty of poultry seasoning. Used canned vegetable broth to moisten and no eggs. It was just as popular as my regular stuffing. I rarely measure when cooking so thse amounts are approximate. I usually refer people to allrecipes.com since tastes vary and I think you are a better judge of what sounds good.
6 cups bread cubes.
1 cup chopped onions
1 cup chopped celery
2 cups sliced mushrooms
1 stick butter
2 tablespoons poultry seasoning.
Saute onions and celery until just starting to get soft. Add mushrooms unt6il they barely go limp but not really soft.
Mix bread seasoning and vegetables. Put in greased baking pan and add canned veg. broth to just cover. Bake at 350 deg. ( or with other stuff in oven at whatever temp., just check on it. Or use to stuff the bird.I need a recipe for stuffing turkey without meat.?
Along with the bread,add some finely chopped onion,salt and pepper, finely diced celery and some poultry seasoning.You can add grated carrot also if you like and replace the poultry seasoning with sage.Bind it all together with some chicken or turkey stock.You can purchase the stock at the grocery store.Campbells put out a good chicken stock in a tin or in a carton.
Good luck and enjoy!!
Tear into chunks 1 1/2 loaves white bread. Set aside.
Melt 1 stick of butter in a large skillet over medium low heat.
Chop 1 medium onion finely. Slice 2 or 3 celery stalks.
Add to melted butter. Cook until onion is translucent and fragrant.
Add 1 C. water, 1 tsp. salt, 1 tsp. ground black pepper, 1 1/2 tsps. rubbed sage or poultry seasoning in place of the aforementioned. I use a scant tablespoon.
Cover and simmer for 5 minutes or so to blend flavours. Remove from heat, uncover, and cool.
Pour over torn bread and stir well. Stuff your turkey and put any extra into a buttered pan to pop in while your turkey rests before carving. 30 minutes or so in a 350 F oven should do it unless your pan is very deep.
You could use chicken stock, to get the meat flavor. Otherwise, veggies, and bread would make a good stuffing.
make a basic cornbread, cut up loaf bread pieces, sautee large onion, 2 bell peppers and stalk of celery in 1 stick butter. combine everything together with 1 egg, 1-2 cans chicken broth and seasonings (sage, pepper, salt) Easy and Delish!
What you could do is use herb flavored bread cubes, slice up 1 onion some celery and add some water to it. Not to much water, just enough to make it easy to put in the bird. If you can put it in your hand and it sticks together, you are good to go.
Stove Top is really easy. I personally prefer to buy some pre-bagged bread cubes, then saute some celery and onions in butter, add poultry seasoning (unless it's in the ';mix';), and pour it over the crumbs. Then you add enough broth to wet it. You can use chicken broth.
Note: if this is meatless to accommodate a vegetarian, please note that it will not be a vegetarian food if you stuff the turkey with it. For a vegetarian, prepare stuffing as above (use veggie broth) and bake it in a casserole on the side.
Basic bread dressing is always a hit. Homemade; makes 8 cups which can stuff a 12 lb turkey:
3 qt dry bread crumbs
1 t.. sage
1 t. thyme
1 t. rosemary
1 1/2 t. salt
1/3 cup melted margarine or butter
1 cup canned chicken/turkey broth
Optional ingredients to add (all or mix %26amp; match):
1/3 cup chopped parsley
1 cup chopped onion
1 cup chopped apple
1 cup chopped celery
My daughter in-law was a vegetarian and since I like sausage stuffing I made a batch of meatless for her. I used sliced mushrooms and used plenty of poultry seasoning. Used canned vegetable broth to moisten and no eggs. It was just as popular as my regular stuffing. I rarely measure when cooking so thse amounts are approximate. I usually refer people to allrecipes.com since tastes vary and I think you are a better judge of what sounds good.
6 cups bread cubes.
1 cup chopped onions
1 cup chopped celery
2 cups sliced mushrooms
1 stick butter
2 tablespoons poultry seasoning.
Saute onions and celery until just starting to get soft. Add mushrooms unt6il they barely go limp but not really soft.
Mix bread seasoning and vegetables. Put in greased baking pan and add canned veg. broth to just cover. Bake at 350 deg. ( or with other stuff in oven at whatever temp., just check on it. Or use to stuff the bird.I need a recipe for stuffing turkey without meat.?
Along with the bread,add some finely chopped onion,salt and pepper, finely diced celery and some poultry seasoning.You can add grated carrot also if you like and replace the poultry seasoning with sage.Bind it all together with some chicken or turkey stock.You can purchase the stock at the grocery store.Campbells put out a good chicken stock in a tin or in a carton.
Good luck and enjoy!!
Tear into chunks 1 1/2 loaves white bread. Set aside.
Melt 1 stick of butter in a large skillet over medium low heat.
Chop 1 medium onion finely. Slice 2 or 3 celery stalks.
Add to melted butter. Cook until onion is translucent and fragrant.
Add 1 C. water, 1 tsp. salt, 1 tsp. ground black pepper, 1 1/2 tsps. rubbed sage or poultry seasoning in place of the aforementioned. I use a scant tablespoon.
Cover and simmer for 5 minutes or so to blend flavours. Remove from heat, uncover, and cool.
Pour over torn bread and stir well. Stuff your turkey and put any extra into a buttered pan to pop in while your turkey rests before carving. 30 minutes or so in a 350 F oven should do it unless your pan is very deep.
You could use chicken stock, to get the meat flavor. Otherwise, veggies, and bread would make a good stuffing.
make a basic cornbread, cut up loaf bread pieces, sautee large onion, 2 bell peppers and stalk of celery in 1 stick butter. combine everything together with 1 egg, 1-2 cans chicken broth and seasonings (sage, pepper, salt) Easy and Delish!
What you could do is use herb flavored bread cubes, slice up 1 onion some celery and add some water to it. Not to much water, just enough to make it easy to put in the bird. If you can put it in your hand and it sticks together, you are good to go.
Stove Top is really easy. I personally prefer to buy some pre-bagged bread cubes, then saute some celery and onions in butter, add poultry seasoning (unless it's in the ';mix';), and pour it over the crumbs. Then you add enough broth to wet it. You can use chicken broth.
Note: if this is meatless to accommodate a vegetarian, please note that it will not be a vegetarian food if you stuff the turkey with it. For a vegetarian, prepare stuffing as above (use veggie broth) and bake it in a casserole on the side.
Basic bread dressing is always a hit. Homemade; makes 8 cups which can stuff a 12 lb turkey:
3 qt dry bread crumbs
1 t.. sage
1 t. thyme
1 t. rosemary
1 1/2 t. salt
1/3 cup melted margarine or butter
1 cup canned chicken/turkey broth
Optional ingredients to add (all or mix %26amp; match):
1/3 cup chopped parsley
1 cup chopped onion
1 cup chopped apple
1 cup chopped celery
Can anyone tell me how to bake a turkey? I need the recipe to give to my sister for tomorrow. Help!!!?
No need to be intimidated when it comes to preparing a turkey. This wonderful recipe requires only 6 ingredients and it could be the best turkey you ever tasted.
1 (12-pound) turkey
1/2 cup (1 stick) butter, sliced
1/2 cup vegetable oil
4 cloves large garlic, crushed
1 teaspoon ground allspice
1 teaspoon seasoned salt
Preheat oven 350掳F.
Clean and rinse out turkey cavity and pat dry. Place turkey in a roasting pan. Carefully lift skin over breasts, thighs and drumsticks and insert butter. Rub oil and crushed garlic cloves over turkey, then sprinkle with allspice and seasoned salt. Tie or skewer legs together to hold shape during cooking. Cover with aluminum foil.
Bake for 4 hours, or about 20 minutes per pound. Meat thermometer should read 180掳F. when inserted into the thickest portion of the breast away from the bone. Remove foil during last 30 minutes of cooking, baste with pan juices and brown skin.
Makes 12 servings.Can anyone tell me how to bake a turkey? I need the recipe to give to my sister for tomorrow. Help!!!?
4lbs of turkey equals 1hr in ovenCan anyone tell me how to bake a turkey? I need the recipe to give to my sister for tomorrow. Help!!!?
It's simple. Buy cooking bags. Simple Moist Good every time.
Stuff with dressing - moist
Many years ago I attended a dinner where I had the pleasure to taste the best turkey ever. I pried the recipe from my host and now I make every turkey this way.
I stuff my turkey with traditional bread stuffing in which I add sauteed onions, celery, boiled and peeled potatoes, butter. I also dice ham and add cooked lean and crumbled sausage.
I stuff the turkey and rub it with plenty of butter, mayonnaise and a little mustard. Season with poultry seasoning, salt and butter. About an hour before its ready I pour a glass of half rum, half cola.
I know it sounds strange but believe me everyone will be asking for the recipe.
Also I baste the turkey while its cooking.
Here's a website and toll-free phone number for the Butterball Turkey Talk line. The phones are answered by certified home economists who can answer any question about making a turkey. Dont' worry, it doesn't have to be a Butterball brand.
Each year from October to December, they used to lease space in the building I was working in... we'd come to work and smell turkey cooking all day. mmmm..
Good Luck!
go to food tv.com
MERRY CHRISTMAS
after averything is out of the bird...rinse with cold water
then put 1 onion halved in the bird for flavor.
lift the skin on the top and put a little butter under it
on top massage some olive oil on it and add sage, salt, and pepper.
put in a pan with a little bit of water and bake
cooking time depends on the size of the bird
Here is the essential turkey cooking guide...
Enjoy!
http://www.kraftcanada.com/en/Entertaini鈥?/a>
1 (12-pound) turkey
1/2 cup (1 stick) butter, sliced
1/2 cup vegetable oil
4 cloves large garlic, crushed
1 teaspoon ground allspice
1 teaspoon seasoned salt
Preheat oven 350掳F.
Clean and rinse out turkey cavity and pat dry. Place turkey in a roasting pan. Carefully lift skin over breasts, thighs and drumsticks and insert butter. Rub oil and crushed garlic cloves over turkey, then sprinkle with allspice and seasoned salt. Tie or skewer legs together to hold shape during cooking. Cover with aluminum foil.
Bake for 4 hours, or about 20 minutes per pound. Meat thermometer should read 180掳F. when inserted into the thickest portion of the breast away from the bone. Remove foil during last 30 minutes of cooking, baste with pan juices and brown skin.
Makes 12 servings.Can anyone tell me how to bake a turkey? I need the recipe to give to my sister for tomorrow. Help!!!?
4lbs of turkey equals 1hr in ovenCan anyone tell me how to bake a turkey? I need the recipe to give to my sister for tomorrow. Help!!!?
It's simple. Buy cooking bags. Simple Moist Good every time.
Stuff with dressing - moist
Many years ago I attended a dinner where I had the pleasure to taste the best turkey ever. I pried the recipe from my host and now I make every turkey this way.
I stuff my turkey with traditional bread stuffing in which I add sauteed onions, celery, boiled and peeled potatoes, butter. I also dice ham and add cooked lean and crumbled sausage.
I stuff the turkey and rub it with plenty of butter, mayonnaise and a little mustard. Season with poultry seasoning, salt and butter. About an hour before its ready I pour a glass of half rum, half cola.
I know it sounds strange but believe me everyone will be asking for the recipe.
Also I baste the turkey while its cooking.
Here's a website and toll-free phone number for the Butterball Turkey Talk line. The phones are answered by certified home economists who can answer any question about making a turkey. Dont' worry, it doesn't have to be a Butterball brand.
Each year from October to December, they used to lease space in the building I was working in... we'd come to work and smell turkey cooking all day. mmmm..
Good Luck!
go to food tv.com
MERRY CHRISTMAS
after averything is out of the bird...rinse with cold water
then put 1 onion halved in the bird for flavor.
lift the skin on the top and put a little butter under it
on top massage some olive oil on it and add sage, salt, and pepper.
put in a pan with a little bit of water and bake
cooking time depends on the size of the bird
Here is the essential turkey cooking guide...
Enjoy!
http://www.kraftcanada.com/en/Entertaini鈥?/a>
I need a recipe for stuffing turkey without meat.?
I would preffer bread stuffingI need a recipe for stuffing turkey without meat.?
My daughter in-law was a vegetarian and since I like sausage stuffing I made a batch of meatless for her. I used sliced mushrooms and used plenty of poultry seasoning. Used canned vegetable broth to moisten and no eggs. It was just as popular as my regular stuffing. I rarely measure when cooking so thse amounts are approximate. I usually refer people to allrecipes.com since tastes vary and I think you are a better judge of what sounds good.
6 cups bread cubes.
1 cup chopped onions
1 cup chopped celery
2 cups sliced mushrooms
1 stick butter
2 tablespoons poultry seasoning.
Saute onions and celery until just starting to get soft. Add mushrooms unt6il they barely go limp but not really soft.
Mix bread seasoning and vegetables. Put in greased baking pan and add canned veg. broth to just cover. Bake at 350 deg. ( or with other stuff in oven at whatever temp., just check on it. Or use to stuff the bird.I need a recipe for stuffing turkey without meat.?
Along with the bread,add some finely chopped onion,salt and pepper, finely diced celery and some poultry seasoning.You can add grated carrot also if you like and replace the poultry seasoning with sage.Bind it all together with some chicken or turkey stock.You can purchase the stock at the grocery store.Campbells put out a good chicken stock in a tin or in a carton.
Good luck and enjoy!!
Tear into chunks 1 1/2 loaves white bread. Set aside.
Melt 1 stick of butter in a large skillet over medium low heat.
Chop 1 medium onion finely. Slice 2 or 3 celery stalks.
Add to melted butter. Cook until onion is translucent and fragrant.
Add 1 C. water, 1 tsp. salt, 1 tsp. ground black pepper, 1 1/2 tsps. rubbed sage or poultry seasoning in place of the aforementioned. I use a scant tablespoon.
Cover and simmer for 5 minutes or so to blend flavours. Remove from heat, uncover, and cool.
Pour over torn bread and stir well. Stuff your turkey and put any extra into a buttered pan to pop in while your turkey rests before carving. 30 minutes or so in a 350 F oven should do it unless your pan is very deep.
You could use chicken stock, to get the meat flavor. Otherwise, veggies, and bread would make a good stuffing.
make a basic cornbread, cut up loaf bread pieces, sautee large onion, 2 bell peppers and stalk of celery in 1 stick butter. combine everything together with 1 egg, 1-2 cans chicken broth and seasonings (sage, pepper, salt) Easy and Delish!
What you could do is use herb flavored bread cubes, slice up 1 onion some celery and add some water to it. Not to much water, just enough to make it easy to put in the bird. If you can put it in your hand and it sticks together, you are good to go.
Stove Top is really easy. I personally prefer to buy some pre-bagged bread cubes, then saute some celery and onions in butter, add poultry seasoning (unless it's in the ';mix';), and pour it over the crumbs. Then you add enough broth to wet it. You can use chicken broth.
Note: if this is meatless to accommodate a vegetarian, please note that it will not be a vegetarian food if you stuff the turkey with it. For a vegetarian, prepare stuffing as above (use veggie broth) and bake it in a casserole on the side.
Basic bread dressing is always a hit. Homemade; makes 8 cups which can stuff a 12 lb turkey:
3 qt dry bread crumbs
1 t.. sage
1 t. thyme
1 t. rosemary
1 1/2 t. salt
1/3 cup melted margarine or butter
1 cup canned chicken/turkey broth
Optional ingredients to add (all or mix %26amp; match):
1/3 cup chopped parsley
1 cup chopped onion
1 cup chopped apple
1 cup chopped celery
My daughter in-law was a vegetarian and since I like sausage stuffing I made a batch of meatless for her. I used sliced mushrooms and used plenty of poultry seasoning. Used canned vegetable broth to moisten and no eggs. It was just as popular as my regular stuffing. I rarely measure when cooking so thse amounts are approximate. I usually refer people to allrecipes.com since tastes vary and I think you are a better judge of what sounds good.
6 cups bread cubes.
1 cup chopped onions
1 cup chopped celery
2 cups sliced mushrooms
1 stick butter
2 tablespoons poultry seasoning.
Saute onions and celery until just starting to get soft. Add mushrooms unt6il they barely go limp but not really soft.
Mix bread seasoning and vegetables. Put in greased baking pan and add canned veg. broth to just cover. Bake at 350 deg. ( or with other stuff in oven at whatever temp., just check on it. Or use to stuff the bird.I need a recipe for stuffing turkey without meat.?
Along with the bread,add some finely chopped onion,salt and pepper, finely diced celery and some poultry seasoning.You can add grated carrot also if you like and replace the poultry seasoning with sage.Bind it all together with some chicken or turkey stock.You can purchase the stock at the grocery store.Campbells put out a good chicken stock in a tin or in a carton.
Good luck and enjoy!!
Tear into chunks 1 1/2 loaves white bread. Set aside.
Melt 1 stick of butter in a large skillet over medium low heat.
Chop 1 medium onion finely. Slice 2 or 3 celery stalks.
Add to melted butter. Cook until onion is translucent and fragrant.
Add 1 C. water, 1 tsp. salt, 1 tsp. ground black pepper, 1 1/2 tsps. rubbed sage or poultry seasoning in place of the aforementioned. I use a scant tablespoon.
Cover and simmer for 5 minutes or so to blend flavours. Remove from heat, uncover, and cool.
Pour over torn bread and stir well. Stuff your turkey and put any extra into a buttered pan to pop in while your turkey rests before carving. 30 minutes or so in a 350 F oven should do it unless your pan is very deep.
You could use chicken stock, to get the meat flavor. Otherwise, veggies, and bread would make a good stuffing.
make a basic cornbread, cut up loaf bread pieces, sautee large onion, 2 bell peppers and stalk of celery in 1 stick butter. combine everything together with 1 egg, 1-2 cans chicken broth and seasonings (sage, pepper, salt) Easy and Delish!
What you could do is use herb flavored bread cubes, slice up 1 onion some celery and add some water to it. Not to much water, just enough to make it easy to put in the bird. If you can put it in your hand and it sticks together, you are good to go.
Stove Top is really easy. I personally prefer to buy some pre-bagged bread cubes, then saute some celery and onions in butter, add poultry seasoning (unless it's in the ';mix';), and pour it over the crumbs. Then you add enough broth to wet it. You can use chicken broth.
Note: if this is meatless to accommodate a vegetarian, please note that it will not be a vegetarian food if you stuff the turkey with it. For a vegetarian, prepare stuffing as above (use veggie broth) and bake it in a casserole on the side.
Basic bread dressing is always a hit. Homemade; makes 8 cups which can stuff a 12 lb turkey:
3 qt dry bread crumbs
1 t.. sage
1 t. thyme
1 t. rosemary
1 1/2 t. salt
1/3 cup melted margarine or butter
1 cup canned chicken/turkey broth
Optional ingredients to add (all or mix %26amp; match):
1/3 cup chopped parsley
1 cup chopped onion
1 cup chopped apple
1 cup chopped celery
Need a recipe for turkey polska kielbasa?
1 to 2 large cans of Red or Kidney beans (depending on how much kielbasa you will be using...use as much as desired)
1 small can of tomato sauce
1 can diced potatos
all purpose seasoning (to taste)
1/4 onion finely chopped or minced in food processor along with
1/4 green pepper %26amp; 4 garlic gloves
Mix all ingredient in a sauce pan and simmer
Serve with rice (easy instant Uncle's Ben's 90 second pouchis perfect)
This is a hearty and very easy meal to make and enjoy!Need a recipe for turkey polska kielbasa?
Turkey Kielbasa Casserole Recipe
1 teaspoon olive oil
3 cloves garlic, minced
1 cup onion, chopped
2 teaspoons black pepper
3 tablespoons oregano
1 teaspoon cayenne pepper
2 teaspoons chili powder
1 (28 ounce) can ';no salt added'; tomatoes
4 teaspoons sugar
1 pound reduced fat turkey kielbasa, thinly sliced
1 (28 ounce) can beans (cannellini, navy, etc), rinsed and drained
1 (10 ounce) package frozen broccoli, thawed and drained
Heat oil in a large nonstick skillet over medium heat until hot. Add garlic, onion, black pepper, oregano, cayenne pepper and chili powder and saute for 5 minutes or until onion is tender. Add tomatoes, sugar, kielbasa and beans and simmer for 15 minutes. Add broccoli and simmer another 10 minutes or until heated throughNeed a recipe for turkey polska kielbasa?
simmer the kielbasa in water in a large pan until water cooks out. add a little cooking oil to crisp the casing then add a jar of chili sauce. cover to heat through. serve with rolls. =)
One favorite way is brush the sausage with BBQ sauce and then broil until browned.
i don't have a name for this:
1lb kielbasa
1 small onion
4-5 potatoes, peeled
2 cans green beans
1 T Worchestershire Sauce
2 tsp Chicken boullion or 2 cubes
2 C Water
Brown the sausage with the onions and potatoes add the whole cans of beans, do NOT drain the beans, the Worch. Sauce, bouillion and water. Simmer until potatoes are tender.
1 small can of tomato sauce
1 can diced potatos
all purpose seasoning (to taste)
1/4 onion finely chopped or minced in food processor along with
1/4 green pepper %26amp; 4 garlic gloves
Mix all ingredient in a sauce pan and simmer
Serve with rice (easy instant Uncle's Ben's 90 second pouchis perfect)
This is a hearty and very easy meal to make and enjoy!Need a recipe for turkey polska kielbasa?
Turkey Kielbasa Casserole Recipe
1 teaspoon olive oil
3 cloves garlic, minced
1 cup onion, chopped
2 teaspoons black pepper
3 tablespoons oregano
1 teaspoon cayenne pepper
2 teaspoons chili powder
1 (28 ounce) can ';no salt added'; tomatoes
4 teaspoons sugar
1 pound reduced fat turkey kielbasa, thinly sliced
1 (28 ounce) can beans (cannellini, navy, etc), rinsed and drained
1 (10 ounce) package frozen broccoli, thawed and drained
Heat oil in a large nonstick skillet over medium heat until hot. Add garlic, onion, black pepper, oregano, cayenne pepper and chili powder and saute for 5 minutes or until onion is tender. Add tomatoes, sugar, kielbasa and beans and simmer for 15 minutes. Add broccoli and simmer another 10 minutes or until heated throughNeed a recipe for turkey polska kielbasa?
simmer the kielbasa in water in a large pan until water cooks out. add a little cooking oil to crisp the casing then add a jar of chili sauce. cover to heat through. serve with rolls. =)
One favorite way is brush the sausage with BBQ sauce and then broil until browned.
i don't have a name for this:
1lb kielbasa
1 small onion
4-5 potatoes, peeled
2 cans green beans
1 T Worchestershire Sauce
2 tsp Chicken boullion or 2 cubes
2 C Water
Brown the sausage with the onions and potatoes add the whole cans of beans, do NOT drain the beans, the Worch. Sauce, bouillion and water. Simmer until potatoes are tender.
Can anyone tell me how to bake a turkey? I need the recipe to give to my sister for tomorrow. Help!!!?
No need to be intimidated when it comes to preparing a turkey. This wonderful recipe requires only 6 ingredients and it could be the best turkey you ever tasted.
1 (12-pound) turkey
1/2 cup (1 stick) butter, sliced
1/2 cup vegetable oil
4 cloves large garlic, crushed
1 teaspoon ground allspice
1 teaspoon seasoned salt
Preheat oven 350掳F.
Clean and rinse out turkey cavity and pat dry. Place turkey in a roasting pan. Carefully lift skin over breasts, thighs and drumsticks and insert butter. Rub oil and crushed garlic cloves over turkey, then sprinkle with allspice and seasoned salt. Tie or skewer legs together to hold shape during cooking. Cover with aluminum foil.
Bake for 4 hours, or about 20 minutes per pound. Meat thermometer should read 180掳F. when inserted into the thickest portion of the breast away from the bone. Remove foil during last 30 minutes of cooking, baste with pan juices and brown skin.
Makes 12 servings.Can anyone tell me how to bake a turkey? I need the recipe to give to my sister for tomorrow. Help!!!?
4lbs of turkey equals 1hr in ovenCan anyone tell me how to bake a turkey? I need the recipe to give to my sister for tomorrow. Help!!!?
It's simple. Buy cooking bags. Simple Moist Good every time.
Stuff with dressing - moist
Many years ago I attended a dinner where I had the pleasure to taste the best turkey ever. I pried the recipe from my host and now I make every turkey this way.
I stuff my turkey with traditional bread stuffing in which I add sauteed onions, celery, boiled and peeled potatoes, butter. I also dice ham and add cooked lean and crumbled sausage.
I stuff the turkey and rub it with plenty of butter, mayonnaise and a little mustard. Season with poultry seasoning, salt and butter. About an hour before its ready I pour a glass of half rum, half cola.
I know it sounds strange but believe me everyone will be asking for the recipe.
Also I baste the turkey while its cooking.
Here's a website and toll-free phone number for the Butterball Turkey Talk line. The phones are answered by certified home economists who can answer any question about making a turkey. Dont' worry, it doesn't have to be a Butterball brand.
Each year from October to December, they used to lease space in the building I was working in... we'd come to work and smell turkey cooking all day. mmmm..
Good Luck!
go to food tv.com
MERRY CHRISTMAS
after averything is out of the bird...rinse with cold water
then put 1 onion halved in the bird for flavor.
lift the skin on the top and put a little butter under it
on top massage some olive oil on it and add sage, salt, and pepper.
put in a pan with a little bit of water and bake
cooking time depends on the size of the bird
Here is the essential turkey cooking guide...
Enjoy!
http://www.kraftcanada.com/en/Entertaini鈥?/a>
1 (12-pound) turkey
1/2 cup (1 stick) butter, sliced
1/2 cup vegetable oil
4 cloves large garlic, crushed
1 teaspoon ground allspice
1 teaspoon seasoned salt
Preheat oven 350掳F.
Clean and rinse out turkey cavity and pat dry. Place turkey in a roasting pan. Carefully lift skin over breasts, thighs and drumsticks and insert butter. Rub oil and crushed garlic cloves over turkey, then sprinkle with allspice and seasoned salt. Tie or skewer legs together to hold shape during cooking. Cover with aluminum foil.
Bake for 4 hours, or about 20 minutes per pound. Meat thermometer should read 180掳F. when inserted into the thickest portion of the breast away from the bone. Remove foil during last 30 minutes of cooking, baste with pan juices and brown skin.
Makes 12 servings.Can anyone tell me how to bake a turkey? I need the recipe to give to my sister for tomorrow. Help!!!?
4lbs of turkey equals 1hr in ovenCan anyone tell me how to bake a turkey? I need the recipe to give to my sister for tomorrow. Help!!!?
It's simple. Buy cooking bags. Simple Moist Good every time.
Stuff with dressing - moist
Many years ago I attended a dinner where I had the pleasure to taste the best turkey ever. I pried the recipe from my host and now I make every turkey this way.
I stuff my turkey with traditional bread stuffing in which I add sauteed onions, celery, boiled and peeled potatoes, butter. I also dice ham and add cooked lean and crumbled sausage.
I stuff the turkey and rub it with plenty of butter, mayonnaise and a little mustard. Season with poultry seasoning, salt and butter. About an hour before its ready I pour a glass of half rum, half cola.
I know it sounds strange but believe me everyone will be asking for the recipe.
Also I baste the turkey while its cooking.
Here's a website and toll-free phone number for the Butterball Turkey Talk line. The phones are answered by certified home economists who can answer any question about making a turkey. Dont' worry, it doesn't have to be a Butterball brand.
Each year from October to December, they used to lease space in the building I was working in... we'd come to work and smell turkey cooking all day. mmmm..
Good Luck!
go to food tv.com
MERRY CHRISTMAS
after averything is out of the bird...rinse with cold water
then put 1 onion halved in the bird for flavor.
lift the skin on the top and put a little butter under it
on top massage some olive oil on it and add sage, salt, and pepper.
put in a pan with a little bit of water and bake
cooking time depends on the size of the bird
Here is the essential turkey cooking guide...
Enjoy!
http://www.kraftcanada.com/en/Entertaini鈥?/a>
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