Does anyone have any recipes they would be willing to share for ground turkey breast?Best recipe for ground turkey breast?
I found this recipe online, tried it, and although it was good, it was ';missing something';. I think the next time I make it I will add a dash of cayenne, just to jazz it up a bit.
Turkey Marsala Casserole
• 2 medium onions, chopped
• 3 cloves garlic, minced
• 20 ounce package of ground turkey breast
• 1 T olive oil
• Salt and pepper (don’t be shy here)
• 16 ounce box elbow macaroni
• 14 ounce can beef broth
• ¾ cup Marsala wine
• ½ cup flour
• ½ cup water
• 4 ounce jar of roasted red peppers, chopped
• 2 cups shredded mozzarella cheese, divided
Preheat the oven to 375
Boil the macaroni in plenty of boiling water, to package instructions, but leaving a little on the “al dente” firm side. Drain.
Meanwhile, brown the meat, onions and garlic in oil, with salt and pepper, until meat is cooked and onion is tender. Drain.
Bring beef broth and Marsala wine to a boil. Mix flour and water together and add slowly to liquid, whisking and returning to a boil after each time you add some. You want to thicken the mixture to a consistency of gravy.
Mix the meat mixture, the broth, the macaroni, the peppers, ½ cup of the cheese together. Load into a sprayed 9x13 baking dish, cover with aluminum foil, and put into the preheated oven for an hour.
Remove cover, sprinkle with remaining cheese, and heat for 5-10 minutes until cheese is melted. Let stand for 10 minutes before serving.Best recipe for ground turkey breast?
Southwestern Skillet Bake
1 pound lean ground turkey breast
1 jar (16 ounces) Thick 'n Chunky salsa
1 can (11 ounces) whole kernel corn, drained
1 1/2 cups shredded Cheddar cheese (6 ounces)
1 cup Original Bisquick® mix
3 eggs
1. Heat oven to 400ºF. Cook turkey in 10-inch ovenproof skillet over medium-high heat 5 to 8 minutes, stirring occasionally; drain. Stir in salsa and corn; heat over medium-high heat until hot.
2. Reserve 2 tablespoons of the cheese. Stir Bisquick mix, eggs and remaining cheese in medium bowl until blended. Spoon batter around edge of turkey mixture, leaving center uncovered. Sprinkle with reserved cheese.
3. Bake uncovered about 20 minutes or until golden brown and toothpick inserted in topping comes out clean.
Substitution
Use Green Giant® Mexicorn® whole kernel corn with red and green peppers instead of plain corn to add even more of a Southwest twist to this skillet bake.
Substitution
Don’t have Cheddar cheese? Use the same amount of another cheese you have on hand.
And here's another one ----
Turkey Stroganoff
1 to 1 1/2 pounds ground turkey breast
8 ounces fresh mushrooms, sliced (2 1/2 cups)
2 medium onions, thinly sliced
1 garlic clove, finely chopped
1/4 cup butter or margarine
1 1/2 cups beef broth
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup Gold Medal® all-purpose flour
1 1/2 cups sour cream
3 cups hot cooked egg noodles
1. Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
2. Cook turkey in same skillet. Drain off grease. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
3. Stir remaining 1/2 cup broth into flour; stir into turkey mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.
TURKEY AND RICE DINNER WITH MUSHROOMS
2 lb. ground turkey (ground beef would work too, I just don't buy it)
2 boxes of rice a roni (the store version works perfectly fine)
1 can cream of chicken soup
4 cups water
1 tray fresh mushrooms, washed and sliced
Brown meat until no longer pink.
Add water, rice and seasoning packet, and soup.
Bring to a boil.
Cover, reduce heat, and simmer 10-12 minutes, stirring occasionally, until rice is done.
Add mushrooms, cover and cook another 5 minutes.
My kids don't like mushrooms or rice, but they love this!!
Ground Turkey Shepherds Pie Recipe
Ingredients
4 large potatoes
2 Tbsp Olive Oil
4 slices of bacon - cut up
2 lbs ground turkey
2 onions - chopped
1-2 c small frozen veggies (carrots, corn, beans, etc)
2 Tbsp worcestershire sauce
2 tsp poultry seasoning
2/3 c cream or half and half
1 large beaten egg
2 Tbsp butter
1 tsp paprika
1 tsp cayenne pepper
salt and pepper
Directions
Cook potatoes until tender:
Meanwhile add olive oil to a pan and cook bacon until crisp.
Add turkey - salt and pepper cook until almost browned %26amp; push to side
Add onions and salt %26amp; pepper cook for 3-4 min
Add desierd amount of veggies
Add worcestershire, poultry seasoning, cayenne pepper.
Cook for 6-7 minutes more or until veggies are tender.
Pour mixture in 9x 13 baking dish
Drain and mash potatoes.
Add cream, egg, butter, and s%26amp;p.
Mix together (will be slightly lumpy).
Top meat mixture with potatoes.
Broil until golden brown.
Sprinkle paprika on top.
Serve with hot sauce.
Super-Size Turkey Meatballs with Spinach and Cheese
One 10-ounce box frozen chopped spinach, thawed
2 1/2 to 2 2/3 pounds ground turkey breast
1 medium onion, finely chopped
3 garlic cloves, chopped
1 large egg
1 3/4 cups milk
3/4 cup bread crumbs (3 handfuls)
1/2 cup freshly grated Parmigiano-Reggiano cheese (2 generous handfuls)
Coarse salt and freshly ground pepper
Extra-virgin olive oil for drizzling
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup chicken broth
One 8-ounce package shredded provolone cheese or Italian cheese blend
1/2 teaspoon freshly grated nutmeg
1/4 cup chopped flat-leaf parsley
1. Preheat the oven to 400°. Wring the spinach dry in a clean kitchen towel. Place the ground turkey in a large bowl and make a well in the middle of the turkey. Add the spinach, half of the onion, the garlic, the egg, 1/4 cup of the milk, the bread crumbs and the Parmigiano-Reggiano cheese and season with salt and pepper. Mix until combined, then form the turkey mixture into 12 large balls, arrange on a nonstick baking sheet and drizzle with EVOO. Roast for 25 minutes.
2. Meanwhile, heat a small saucepan over medium heat. Add a drizzle of EVOO and the butter to the pan. Melt the butter, add the remaining onion and cook for 2 minutes, then whisk in the flour. Cook for 1 minute, then whisk in the remaining 1 1/2 cups of milk and the broth. Bring the liquid to a boil, then stir in the provolone. Season the sauce to taste with salt, pepper and the nutmeg.
3. Place 3 turkey meatballs on each of 4 dinner plates and drizzle with the sauce; garnish with the parsley and serve.
MEATBALLS CURRIED
1 lb. ground turkey
2 tsp. curry powder
1/2 c. butter
Freshly ground black pepper
1 c. stuffing mix
Salt to season to taste
Mix turkey, curry powder, stuffing mix, salt and pepper together. Shape into 32 small balls and sauté in butter over high heat for 5 minutes until brown. Drain.
You could omit the curry, and substitute mixed herbs.
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