Turkey Stew Recipe
Lawrence Said:
My aunt use to make a chicken and rice stew that had that Chicken/Turkey/Ham or Vegetable Redi-Base in it andWe Answered:
Hope this is it:Chicken and Rice Stew
1 (2 to 3-pound) broiler-fryer chicken, cut up
1 teaspoon dried oregano leaves
1/2 teaspoon ground coriander
1/4 teaspoon black pepper
2 cups water
1 medium onion, chopped
1 clove garlic, crushed
1 (16-ounce) can stewed tomatoes
2 teaspoons Chicken/Turkey/Ham or Vegetable Redi-Base
1 cup uncooked rice
1 (10-ounce) package frozen green peas
1 medium green pepper, chopped
1/2 cup cubed cooked ham
1/2 cup pitted small green olives
1 tablespoon capers, plus 1 tablespoon caper liquid
Freshly grated Parmesan cheese
Place chicken in a 12-inch skillet or Dutch oven. sprinkle with oregano, coriander and pepper. Add water, onion, garlic, tomatoes, and choice of Redi-Base. Heat to boiling; reduce heat. Cover and simmer 30 minutes. Stir rice into liquid. Cover and simmer until thickest pieces of chicken are done, about 20 minutes. Rinse frozen peas under running cold water to separate; drain. Add peas, green pepper, ham, olives, capers and caper liquid to chicken. Cover and simmer 5 minutes. Serve garnished with the Parmesan cheese.
nfd♥
Jenny Said:
What happens if you replace turkey sausage with pork sausage?We Answered:
I hate to say it but it will probably be tastier. Not healthier though. Pork has come a long way though in the fat content. You may want to skim the fat from the crock pot before serving.Velma Said:
Turkey Leftovers: Anyone Have an Awesome Recipe?We Answered:
Baked Turkey Enchiladas(Serves 6)
I N G R E D I E N T S
2 cups cooked turkey, cut into 1/2 inch cubes
2 cans (10 oz each) enchilada sauce
1 can (4 oz) choppped green chilies
1 tsp dried onion flakes
1 tsp dried cilantro
12 corn tortillas (6 inch diameter)
Non-stick vegetable cooking spray
2 Tbs onion, chopped
1 cup tomato, chopped
1/4 cup chopped ripe olives
1 cup cheddar cheese, shredded
D I R E C T I O N S
In medium bowl combine turkey, 1/2 cup enchilada sauce, chilies, onion flakes and cilantro. Spoon 2 heaping tablespoons turkey mixture down center of each tortilla. Roll tortillas jelly-roll style to encase meat. Spray 9 x 12 baking dish with cooking spray. Place tortillas, seam-side down, in baking dish. Top tortillas with remaining enchilada sauce, onions, tomato, olives, and cheese. Bake in preheated 350 degree oven 25 to 30 minutes or until mixture is hot and bubbly.
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Cheesy Turkey Lasagna (2nd Prize at 2002 Utah State Fair)
(Serves 8)
I N G R E D I E N T S
1 package (10 oz) frozen chopped spinach, thawed, drained, and patted dry
3 cups cooked turkey white meat, chopped
4 cups grated Mozzarella cheese
2 cups grated Parmesan cheese
1 cup Ricotta cheese
1 cup chopped onions
1/2 tsp dried Rosemary
1 tsp dried marjoram
1 tsp garlic powder
1/2 tsp oregano
1/2 tsp black pepper
1/4 tsp salt
1 Tbs lemon juice
1 can (10 oz) cream of chicken soup
1/2 cup sour cream
1/2 cup milk
9 lasagna noodles, cooked according to package directions
D I R E C T I O N S
Preheat oven to 350°F. Saute onions in small frypan until lightly browned. In a large bowl mix together all ingredients except noodles, and Mozzarella and Parmesan cheeses. In another bowl mix the cheeses together. Place 3 of the noodles on the bottom of a 9" x 13" baking dish. Spread 1/3 of the turkey mixture over the top, followed by 1/3 of the cheese mixture. Repeat the process two more times, ending with cheese on the top. Bake on center rack in the oven for 25-35 minutes until the lasagna is thick and bubbly.
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Marinated Turkey Tacos (1st Prize at 2002 Utah State Fair)
(Serves 6)
I N G R E D I E N T S
Salsa:
4 Roma tomatoes, seeded and diced
1 table tomato, seeded and diced
1 medium onion, diced
1 red jalapeno pepper, chopped
1 medium green bell pepper, chopped
2 yellow chili peppers, chopped
2 Tbs mild green Tabasco® sauce
juice of 2 tomatoes
salt and pepper to taste
3 cups cooked Norbest® turkey, cut into 1-inch cubes
1 cup raspberry vinegar
3 Tbs mild green Tabasco® sauce
6 hard taco shells
3/4 cup sliced black olives
2 cups shredded green leaf lettuce
1 cup shredded smoked Mozzarella cheese
D I R E C T I O N S
Combine turkey with salsa ingredients and mix well. Pour vinegar over mixture, cover and marinate overnight. Drain salsa mixture before assembling tacos. Add 3 more Tbs mild green Tabasco® sauce and mix well. To each taco shell add 3 Tbs of turkey mixture; add sliced olives, lettuce, and cheese to taste.
Shelly Said:
Left over Turkey meals?We Answered:
Check out the sites below!Turkey Tortilla Soup-
Turn leftover turkey into a delicious soup. With pantry-ready ingredients such as zesty salsa, chicken broth, and tortilla chips, this recipe is ready in a flash.
Cran-Turkey Enchiladas-
This crowd pleaser makes the most of leftover turkey and cranberry sauce -- and it's got all of your favorite enchilada fixings, including black beans, salsa, Monterey Jack cheese, and onion.
Cranberry-Turkey Spinach Salad-
Roasted turkey, crunchy cucumber, jicama (Mexican potatoes), onion, and cranberry jelly top fresh baby spinach. Toss it with our tangy cranberry vinaigrette for an extra burst of flavor.
New World Chili-
Fresh pumpkin, dried cranberries, jalapeno peppers, and turkey add a pleasing twist to slow-simmering chili.
Smoked Turkey Panini-
This mile-high turkey sandwich gets a fresh spin with thick-sliced country Italian bread and bruschetta topping.
Creamy Turkey-Vegetable Soup-
The broth of this creamy soup is rich and cheesy -- and a snap to make with bottled Alfredo sauce from your refrigerator.
Turkey Wellington-
1 small onion, diced
1 lb mushrooms, sliced
2 tablespoons olive oil
4 sheets premade puff pastry, squares (4 x 4-inch)
1 cup turkey stuffing, cooked (leftover)
1 lb turkey meat (leftover)
salt and pepper, to taste
1 egg, beaten
1/4 cup milk
gravy (leftover)
cranberry sauce (leftover)