Turkey Recipies

Marc Said:

Any good turkey dinner recipies?

We Answered:

Corny, but you can't go wrong with a curry. Failing that, how about turkey enchilades? Or a turkey pasta dish like arrabiata? Let me know if you need any of these to be more specific.

Freddie Said:

Does anyone have any recipies for turkey meatballs??

We Answered:

GROUND TURKEY MEATBALLS

1 lb. ground turkey
1/4 c. grated Parmesan cheese
1 egg
1/2 tsp. dried basil leaves
1/2 c. bread crumbs (fine)
1/4 c. fresh or 1 tbsp. dry parsley
1/2 tsp. dried oregano

Mix and shape into 1 1/2-inch meatballs. Saute in large skillet until browned and no longer pink.

SAUCE:

1 (16 oz.) can whole tomatoes, cut up
1/2 c. chopped onion
1 tsp. sugar
1 1/4 c. chicken broth
1 (6 oz.) can tomato paste
1 clove garlic, minced

Add all the sauce ingredients to meatball mixture. Bring to boil. Simmer covered until sauce thickens, about 30 minutes. Salt and pepper to taste. Serve over hot pasta.

Virgil Said:

Any recipies for leftover turkey and/or ham?

We Answered:

Turkey (or ham) Enchiladas are absolutely wonderful, and you don't feel like you're eating leftovers, again. Plus they are the easiest things in the world to make. Just buy tortillas, enchilada sauce, shredded Monterrey jack, shredded Cheddar, and cream cheese, onion (or any other things you want, like jalapenos, olives, etc.). Tear turkey, epically dark meat, into little bits. Spread sauce over tortillas, add ingredients, roll up, and bake at 350 until warmed through. You may even sprinkle more cheese on top! Yummy!!!

Brandon Said:

DO you have any good whole turkey recipies? And how long does it take to roast a turkey in the oven?

We Answered:

This is not nearly as hard as it sounds- and is amazing, Enjoy!!

Brined Turkey with Stuffing
Ingredients
Brine
4 quarts apple cider, divided
1 1/2 cups kosher salt
1/4 cup whole allspice
8 bay leaves
4 quarts cold water
1 20-pound turkey (neck and gizzard reserved)
Sage Broth
2 cups low-salt chicken broth
1/2 onion, quartered
1 celery stalk, cut into 4 pieces
8 fresh sage leaves

Glaze
2 cups apple cider
1/2 cup (1 stick) unsalted butter

8 cups Apple, Sausage, and Parsnip Stuffing with Fresh Sage

Gravy
3 tablespoons all purpose flour
2 tablespoons fresh sage leaves
1/4 cup applejack brandy or Calvados
1/4 cup whipping cream

PreparationFor brine:
Simmer 1 quart apple cider, salt, allspice, and bay leaves in 20-quart pot 5 minutes, stirring often. Cool completely. Add remaining 3 quarts cider and 4 quarts water. Place turkey in brine. Cover and refrigerate overnight.
Drain turkey and rinse. Arrange on several layers of paper towels in roasting pan. Refrigerate uncovered overnight.

For broth:
Simmer all ingredients in large saucepan 30 minutes. Strain sage broth into bowl.

For glaze:
Boil cider in saucepan until reduced to 1/4 cup, about 15 minutes. Whisk in butter. Cool completely.

Set rack at lowest position in oven; preheat to 350Â°F. Remove paper towels from roasting pan. Pat main and neck cavities of turkey dry; stuff loosely with stuffing. Place turkey in pan, tuck wings under, and tie legs together loosely.

Roast turkey 1 hour. Brush with some of glaze. Roast until beginning to brown, about 1 hour. Cover with foil. Roast until thermometer inserted into thickest part of thigh registers 175Â°F, brushing with glaze every 30 minutes and adding up to 1 cup water to pan if drippings begin to burn, about 3 hours longer. Transfer turkey to platter; tent with foil. Let stand 30 minutes.

For gravy:
Pour pan juices into large measuring cup. Spoon off fat. Reserve 3 tablespoons fat and degreased juices. Pour sage broth into roasting pan. Bring to boil, scraping up browned bits. Combine flour, sage leaves, and reserved 3 tablespoons fat in heavy large saucepan; stir over medium heat 1 minute. Whisk in broth from roasting pan and reserved pan juices. Add applejack and cream and boil until gravy thickens slightly, whisking often, about 4 minutes. Season with salt and pepper. Strain into sauceboat. Serve turkey with gravy

For stuffing
1 1/2-pound loaf sliced sourdough bread with crust, cubed
1 1/2 pounds sweet Italian sausages, casings removed
1 1/2 pounds hot Italian sausages, casings removed

6 cups chopped onions
2 cups chopped celery
3/4 cup (1 1/2 sticks) butter, divided
3 pounds Pippin or Granny Smith apples, peeled, cored, cubed
2 pounds parsnips, peeled, cubed
3/4 cup packed fresh sage leaves

1/2 cup low-salt chicken broth

PreparationPreheat oven to 325Â°F. Bake bread cubes on 2 large rimmed baking sheets until lightly toasted, about 20 minutes.
SautÃ© sausages in very large skillet over medium-high heat until cooked through, breaking into pieces with spoon, about 15 minutes. Using slotted spoon, transfer to large bowl; add bread.

Add onions and celery to same skillet and sautÃ© until golden brown, about 10 minutes; transfer to bowl with bread. Melt 1/4 cup butter in same skillet over medium-high heat. Add apples and sautÃ© until tender, about 8 minutes; mix apples into stuffing. Melt 1/4 cup butter in same skillet over medium-high heat. Add parsnips and sautÃ© until golden, about 10 minutes; mix into stuffing. Melt 1/4 cup butter in same skillet. Add sage and sautÃ© until dark green, about 2 minutes. Mix sage and butter into stuffing. Season with salt and pepper.

Butter 15x10x2-inch glass baking dish. Stuff turkey. Transfer remaining stuffing to prepared dish; drizzle with 1/2 cup chicken broth. Cover with foil. (Can be prepared 4 hours ahead. Cover and refrigerate.)

Preheat oven to 350Â°F. Bake stuffing covered until heated through, about 1 hour. Uncover and bake until beginning to brown, about 10 minutes.

Jacob Said:

Anyone know any sweet apple turkey stuffing recipies?

We Answered:

wwwswansonstock.com

Jessica Said:

What are some good recipies using ground turkey.?

We Answered:

turkey burgers

1/4 cup KRAFT Original Barbecue Sauce
2 whole oil-packed sun-dried tomatoes, drained, finely chopped
1/2 cup fresh basil leaves
1 lb. ground turkey
1/2 cup dry bread crumbs
4 whole grain sandwich buns, grilled
1 medium each: yellow and red tomatoes, sliced

PREHEAT grill to medium heat. Combine barbecue sauce and sun-dried tomatoes; set aside. Reserve 4 of the basil leaves for later use; chop remaining basil. Mix chopped basil, turkey, bread crumbs and 2 Tbsp. of the barbecue sauce mixture. Shape into four patties.
GRILL patties 5 min. on each side or until cooked through (160Â°F).
PLACE burgers on bottom halves of buns; cover with sliced tomatoes, reserved basil leaves and tops of buns. Serve with the remaining barbecue sauce mixture.

Cheesy rice & beans

1 pkg. (16 oz.) frozen LOUIS RICH Pure Ground Turkey, thawed
2 cans (10 oz. each) diced tomatoes and green chilies, undrained
1 can (15.5 oz.) red kidney beans, drained, rinsed
1 cup instant white rice, uncooked
1/2 cup water
4 KRAFT 2% Milk Monterey Jack Singles
COOK and stir turkey in large nonstick skillet on medium heat until no longer pink; drain.
ADD tomatoes with their liquid, the beans, rice and water; mix well. Cover. Cook until liquid is absorbed, stirring occasionally.
TOP with Singles; cover. Let stand until Singles are melted.

Pasta Bake

1/2 lb. Ground Turkey,
1 cup spaghetti sauce
1-1/2 cups cooked elbow macaroni
1 Tbsp. KRAFT 100% Grated Parmesan Cheese
2 KRAFT 2% Milk Mozzarella Singles

PREHEAT oven to 375Â°F. Cook turkey in large skillet until no longer pink, stirring frequently.
ADD spaghetti sauce, macaroni and Parmesan cheese; mix well. Spoon into 8-inch square baking dish.
BAKE 10 minutes or until heated through. Top with 2% Milk Singles. Bake an additional 3 to 4 minutes or until 2% Milk Singles are melted.

Turkey meatloaf

1 pkg. (16 oz.) Ground Turkey,
1/2 cup old-fashioned or quick-cooking oats
1 small onion, chopped
1 egg, lightly beaten
1/2 cup ketchup, divided

PREHEAT oven to 375Â°F. Mix all ingredients except 1/4 cup of the ketchup.
SHAPE into loaf in 12x8-inch baking dish.
BAKE 45 to 50 minutes or until cooked through. Let stand 5 minutes. Top with remaining 1/4 cup ketchup.

Sloppy joes

1 pkg. (16 oz.) frozen LOUIS RICH Pure Ground Turkey, thawed
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1/4 cup chopped onion
1 cup KRAFT Original Barbecue Sauce
4 hamburger buns, split

COOK turkey in large nonstick skillet until cooked through; drain. Add peppers and onion; cook and stir until tender.
ADD barbecue sauce; cook until thoroughly heated, stirring occasionally.
FILL buns with turkey mixture.

Enjoy

Turkey Recipies

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