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Turkey Pot Pie
Turkey & Vegetable Stir-Fry
Turkey Curry
Turkey Pasta Fagioli
Chinese Turkey Salad
Turkey Enchiladas
Sweet and Sour Turkey
Quick Turkey Cassoulet
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Turkey Pot Pie
2 large eggs
1/3 cup 1% milk
16 1/4 inch thick slices French bread (baguette)
1 cup defatted reduced sodium chicken stock
1/4 cup reduced fat sour cream
3 tbsp. all purpose white flour
1 tbsp. chopped fresh parsley
1 1/2 tsp. chopped fresh thyme or 1/2 tsp. dried thyme leaves
1 tsp. Dijon mustard
1 tsp. vegetable oil (preferably canola)
1 cup frozen pearl onions, thawed
1/2 lb. mushrooms, preferably cremini, trimmed and quartered (3 cups)
1/4 cup dry white wine
2 cups diced, cooked turkey
1 cup frozen peas, thawed
salt & freshly ground black pepper to taste
Preheat oven to 400 degrees F. In a wide shallow bowl, whisk together eggs and milk until well combined. Add bread slices to the egg mixtrue, turning to coat them. Set aside while you make the filling, gently
turning the slices once for even soaking.
In a small bowl, whisk together chicken stock, sour cream, flour, parsley, thyme, and mustard until smooth; reserve.
Heat oil in a large heavy skillet over
medium-high heat. Add onions and cook, stirring, until well browned, 3 to 5 minutes. Add 1/2 cup of water and cook until the water has evaporated, 2 to 3 minutes. Add mushrooms and saute until the mushrooms are just
tender, about 3 minutes more. Add wine and cook about 1 minute. Reduce heat to low and whisk in the reserved chicken stock mixture; bring to a simmer and cook, stirring, until thickened, 2 to 3 minutes. Remove from heat
and stir in the turkey and peas. Season to taste with salt and pepper.
Transfer the mixture to an 8-inch square glass baking dish. Arrange the soaked bread slices on top of the filling. Bake for 20 to 30
minutes, or until the filling bubbles and the bread is golden brown.
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Turkey & Vegetable Stir-Fry
2 tbsp. Chinese chili paste with garlic
1 tbsp. rice-wine vinegar or distilled white vinegar
2 tsp. soy sauce
1 tsp. cornstarch
2 tsp. vegetable oil (preferably peanut)
4 cloves garlic, finely chopped
2 tbsp. finely chopped fresh ginger
3 cups broccoli florets (1 large head)
3 cups sliced bok choy (3 stalks)
1 cup fresh shiitake mushroom caps
2 cups cooked turkey thighs, cubed or shredded
In a small bowl, stir together chili paste, vinegar, soy sauce, cornstarch and 2 tbsp. water; set aside.
Heat oil in a wok or large skillet over high
heat. Add garlic and ginger and stir-fry until fragrant, about 30 seconds. Add broccoli and bok choy and stir-fry until the broccoli is bright green, about 2 minutes. Add shiitakes and stir-fry until softened, about 1
minute. Add turkey meat and stir until heated through. Add the reserved chili-paste mixture and stir until slightly thickened, about 1 minute. Serve immediately.
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Turkey Curry
1 large onion, peeled and cut into chunks
1 red bell pepper, cored, seeded and cut into chunks
1 tsp. vegetable oil (preferably canola)
3 cloves garlic, peeled
1 1" piece fresh ginger, peeled and quartered
1-2 jalapeno peppers, quartered and seeded
1 tbsp. curry powder
1 tsp. coriander
1 cup defatted chicken stock
1/4 cup unsweetened coconut milk
1 ripe banana, sliced
2 cups cooked turkey, cut into 1/2 inch dice
1 cup frozen peas, thawed
1/4 cup chopped fresh cilantro
1 1/2 tbsp. fresh lime juice
salt & freshly ground black pepper
Place onions and red peppers
in a food processor and pulse until chopped. Heat oil in a Dutch oven over medium heat. Add the onion-pepper mixture and cook, stirring, until soft, 5 to 7 minutes.
Meanwhile, return the work bowl to the
processor. With the motor running, drop garlic, ginger, and jalapenos through the feed tube and process until finely chopped.
Add the garlic mixture to the onions, along with curry powder and coriander; cook,
stirring, until fragrant, about 2 minutes. Add chicken stock, coconut milk and banana. Bring the mixture to a simmer, reduce heat to low; cover and simmer, stirring occasionally, until the bananas are very soft, about
10 minutes.
Mash the bananas to incorporate them into the sauce. Add turkey, peas, cilantro, and lime juice and simmer until heated through, about 5 minutes. Season with salt and pepper.
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Turkey Pasta Fagioli
1 lb. uncooked rigatoni pasta
1 small garlic clove, minced
2 tbs. olive oil
2 bunches broccoli-rabe, cleaned and trimmed
1 1/2 cups cooked turkey pieces
1 can (15-16 oz.) cannellini beans, drained
1/4 cup drained sundried tomatoes, chopped
1 can (13 3/4 oz.) chicken broth
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup grated Parmesan cheese
In a large saucepot of boiling salted water, cook pasta as package directs. Meanwhile, in a large nonstick
skillet, over medium heat, sauté garlic in oil until lightly browned. Add broccoli-rabe and toss to coat; cover and cook about 3 minutes, until just wilted. Stir in turkey, beans, tomatoes, broth, salt, and pepper.
Simmer, uncovered 5 minutes. Drain pasta; toss with the bean mixture. Sprinkle with cheese.
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Chinese Turkey Salad
1 tsp. grated orange zest
2 tbsp. fresh orange juice
1 tbsp. rice vinegar
1 tbsp. white-wine vinegar
2 tsp. soy sauce
1 tsp. Dijon-style mustard
1/4 cup peanut oil
1 tbsp. sesame oil
6 cups cooked skinless turkey, shredded
Freshly ground black pepper, to taste
1 large bunch watercress
2 ribs celery, cut unto 2 1/2" matchstick strips
1/2
seedless cucumber, peeled and cut into 2 1/2" matchstick strips 4 scallions (3" of green left on) cut into 2 1/2" matchstick strips
Make a vinaigrette: Combine orange zest, orange juice, vinegars,
soy sauce, and mustard in a bowl; whisk well. Drizzle the peanut and sesame oils, whisking until dressing is slightly thick.
Toss turkey with pepper and 1/3 cup dressing. Reserve any remaining dressing for
another use.
To serve, arrange watercress on a platter. Spoon dressed turkey onto center. Arrange celery, cucumber, and scallions decoratively over turkey.
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Turkey Enchiladas
1 (10 oz.) can enchilada sauce
1 (15.5 oz) can dark red kidney beans, drained, rinsed
8 (6") corn tortillas
1 cup shredded cooked turkey
3 oz. (3/4 cup) shredded taco flavored cheese
Spray 13 x 9" (3 quart) baking dish with
nonstick cooking spray; spray sheet of foil cut slightly larger than baking dish. Set aside.
Reserve 1/3 cup of enchilada sauce. In medium saucepan, combine remaining enchilada sauce and beans; cook over medium
heat until thoroughly heated.
Soften tortillas according to package directions. Place 1/8 of turkey on each tortilla; top each with 1/8 of bean mixture. Sprinkle each with 1 tbsp. cheese. Roll up each tortilla;
place seam down in prepared baking dish. Top with reserved 1/3 cup enchilada sauce; sprinkle with remaining cheese. Cover dish with spray coated foil.
Bake at 300 degrees F for 15 to 20 minutes or until cheese is melted.
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Sweet and Sour Turkey
1 (16 oz.) package frozen broccoli, cauliflower, pea pods, and yellow peppers, thawed, well drained
1 cup cooked, cubed turkey
1 (11.5 oz.) bottle sweet and sour sauce
1 (11 oz.) can pineapple and mandarin orange combination, drained, reserving liquid
4 cups hot cooked rice
In medium saucepan, combine vegetables, turkey, and sweet and sour sauce; cook over medium heat about
5 minutes or until thoroughly heated. Add pineapple and orange segments; stir gently. If desired, add enough of the reserved pineapple and orange liquid to thin mixture to desired consistency. Serve over rice.
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Quick Turkey Cassoulet
1 cup fresh bread crumbs (3 slices)
2 tsp. olive oil
2 onions, chopped
1 carrot, chopped
2 cloves garlic, finely chopped
1/4 lb. turkey kielbasa sausage, thinly sliced
1 1/2 cups diced cooked turkey
2 (16 oz.) cans great northern beans, drained, rinsed
1 (28 oz.) can whole tomatoes, drained and coarsely chopped
1 cup defatted chicken stock
1/2 cup dry white or red wine
1 1/2 tsp. chopped fresh thyme or 1/2 tsp. dried thyme leaves
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
Preheat oven to 350 degrees F. Spread breadcrumbs on a baking sheet and bake for 6 to 8 minutes, stirring occasionally, until crisp and lightly colored; set aside.
Meanwhile, in a Dutch oven or flameproof casserole, heat oil over medium heat; add onions, carrots and garlic and cook, stirring, until just beginning to color, about 5 minutes. Add kielbasa and cook, stirring, until it
is lightly browned, about 5 minutes longer. Add turkey, beans, tomatoes, chicken stock, wine, thyme, salt and pepper; bring the mixture to a simmer.
Sprinkle the cassoulet with the reserved bread crumbs and
place in the oven to bake for 20 to 30 minutes, or until browned and bubbling. |
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