Notes --
Total - 25 *
Chicken or Turkey Rice Soup
1 chicken or turkey carcass
1 c. or more chicken or turkey meat from carcass, chopped
3 T. vegetable flakes
1/4 c. instant dried onion
6 peppercorns
5 whole cloves
dash of numeg
1 bay leaf
water
1 T. chicken season stock base
1 c. long grain rice
Put carcass in large sauce pan. Add vegetable flakes, onions, peppercorns,
cloves, nutmeg, bay leaf & enough water to cover. Bring to a boil. Reduce heat
and simmer, covered, about 2 hours. Cool slightly & strain, discarding bones.
To this broth, add seasoned stock base, meat & rice. Simmer 20 to 25 minutes.
Serve hot. Serves 6 to 8.
Turkey a la Gourmet
1 turkey, any weight
1 or 2 pkgs. of stuffing
8 medium onions, peeled & quartered
14 garlic cloves, peeled
a little soft butter
Preheat oven to 250 degrees. Spray roasting pan with no-stick cooking
spray. Prepare stuffing according to package directions. Add onions and garlic
to stuffing. Rinse turkey well with water and pat dry with paper towels. Place
turkey in pan, breast side down for juicier meat. Fill cavity of turkey with
onions, garlic and stuffing. Rub butter all over turkey. Place any remaining
stuffing around turkey. Cover turkey with aluminum foil or roasting pan lid.
Place in oven. Bake in oven at 250 degrees for a total of 12 or more hours
depending on weight of turkey.
Turkey with Stuffing
1 turkey, any weight
2 pkgs. of stuffing
1 bottle of Worcestershire sauce
Preheat oven to 250 degrees. Spray roasting pan with no-stick cooking
spray. Prepare stuffing according to package directions. Rinse turkey well
with water and pat dry. Place turkey in pan. Fill cavity of turkey with
stuffing. Place any remaining stuffing around turkey. Pour Worcestershire
sauce over turkey. Cover turkey with aluminum foil or roasting pan lid. Bake in
oven at 250 degrees for a total of 12 hours or more depending on weight of
turkey.
One-dish Dinner
3 T. unsalted butter
1 1/2 c. celery, diagonally sliced
1/4 c. white onion, diced
2 T. all-purpose unbleached flour
2 c. low fat milk
salt and pepper to taste
1/4 c. low sodium vegetable broth
1 10 oz. package frozen mixed vegetables, defrosted
1 pound white potatoes, peeled, sliced
2 c. cooked turkey, diced
1 T. unsalted butter
1/2 c. bread crumbs
Preheat oven to 350 degrees. Spray 1 1/2 quart casserole dish with no stick
cooking spray. In large skillet, over medium high heat, add butter. When butter
is hot, add celery and onion. Saute a few minutes. Blend in flour, milk, salt and
pepper and broth. Cook over medium heat until sauce thickens, stirring
constantly. Add mixed vegetables, potatoes and meat. Pour into casserole dish.
Melt 1 T. butter. Add crumbs and mix well. Sprinkle crumbs around edge of
casserole. Bake about 30 minutes, until bubbly and hot. Serves 6.
Johnny Marzetti
1 pound elbow macaroni
3 15 oz. cans tomato sauce
2 medium white onions, chopped
1 1/2 or 2 pounds ground turkey
1 t. oregano
1/4 t. basil
Parmesan cheese
Cook macaroni 20 minutes. Drain. Brown ground turkey and onions. Drain on
paper towels. Add all ingredients to large baking dish and mix well. Bake 1 hour.
Serves 4 to 6.
** 20
Turkey Hash Cups with Tomato Sauce
1/3 c. white onion, finely chopped
1/2 c. green pepper, finely chopped
2 T. unsalted butter
1 1/2 c. cooked turkey, coarsely chopped
1 c. low fat milk
3/4 c. dry bread crumbs
1 c. cooked white potatoes, finely chopped
Preheat oven to 400 degrees. Generously butter a 10 cup muffin pan. Add
butter to medium skillet and heat over medium high heat until hot. Cook onion
and green pepper until golden. Add to rest of ingredients in large bowl and mix
well. Pack into muffin cups. Bake 25 to 30 minutes. While hash is baking,
prepare Tomato Sauce:
1/2 c. Westbrae unsweetened catsup
1/2 c. chili sauce, optional
2 T. sweet pickle relish
2 T. horseradish
1 t. Worcestershire sauce or low sodium soy sauce
1/4 t. Tabasco sauce, optional
Add all Tomato Sauce ingredients to medium sauce pan and heat over medium
high heat until hot, stirring occasionally. Makes 1 c.
When hash cups are done, remove from oven and place on serving platter.
Drizzle tomato sauce over hash cups. Serve any remaining sauce on side. Makes
10 cups.
Dilly of a Deli Salad
1 c. creamy Italian dressing
4 c. white potatoes, cooked, thinly sliced
3/4 pound turkey, cooked, cooled, cut into cubes
1/2 pound American cheese, shredded
1 medium tomato, chopped
1/2 c. dill pickles, chopped
In large bowl, combine all ingredients. Pack into spring form pan. Chill four
hours or over night. Serves 6.
Delightful Chef's Salad
2 quarts mixed salad greens
1/4 pound mushrooms, sliced
1/2 c. celery, chopped
2 medium tomatoes, cut in wedges
1 medium cucumber, peeled, sliced
1 small red onion, sliced
1/4 pound cooked turkey, cut into strips
1/4 pound Swiss cheese, cut into strips
4 hard-cooked eggs, dispose of yolks, cut whites into chunks
1 1/2 c. Thousand Island Dressing
In large salad bowl, combine all ingredients except salad dressing. Cover
and chill. Just before serving, toss with dressing. Serves 4.
Nutritional information per serving: 400 cal.
Stuffed Turkey Breast
1 large whole turkey breast, about 6 1/2 pounds
1/2 pound of fresh mushrooms, rinsed well, coarsely chopped
2 c. zucchini, rinsed, coarsely shredded
2 c. fresh bread crumbs
1 t. dried thyme
2 eggs, whites only
3/4 c. fresh cranberries
2 medium carrots, peeled, cut lengthwise in 2 inch strips
Preheat oven to 325 degrees. Spray roasting pan and rack with no-stick
cooking spray. Place turkey breast, skinside down, on cutting board. With sharp,
thin-bladed knife, carefully remove breast bone and ribs from meat without
piercing skin. (You may want to try and pull meat away from bone with your
hands first.) Split thickest part of breast muscle, and open up, but do not cut
all the way through. Spray a large skillet with no-stick cooking spray. Heat
skillet over medium high heat. Place turkey breast in skillet and cook for 5
minutes. Remove turkey from skillet and set on large plate. In same skillet,
stir in breadcrumbs, egg whites and thyme. Cook until eggs are set. Spread half
of stuffing over top of turkey breast to with in 1" of edges. Place carrots
lengthwise down the center of breast on stuffing. Dot with cranberries. Cover
with remaining stuffing. Bring 2 long edges of breast together. Overlap meat
and skin slightly. Can tie meat with string or pierce meat with metal skewers,
to hold together. Place turkey breast on rack in roasting pan. Roast for 2 1/2
hrs until fork tender, brushing breast ocasionally with pan drippings. Place
breast on platter. Remove string or skewers. Let rest 15 minutes. Make gravy
from pan drippings. Slice turkey. Drizzle gravy over turkey. Garnish with
parsley. Serves 8.
Creamy Turkey with Pasta Plus
8 oz. thin spaghetti, capellini or angel pasta, broken in half
1/4 pound stick or 1/2 c. unsalted butter
1 small white onion, about 1/4 c., finely chopped
1/2 pound mushrooms, sliced
1/2 c. all-purpose unbleached flour
2 1/2 c. low sodium turkey broth
2 c. half-and-half
1/4 c. medium or dry sherry
1 c. Swiss cheese, shredded medium
3 c. cooked turkey, coarsely diced
grated Parmesan cheese and parsley for garnish
In large sauce pot, cook pasta to desired tenderness. Drain and set aside.
In large sauce pot, over medium high heat, melt butter. Add mushrooms and
onion. Cook briskly, stirring often, until just wilted. Stir in flour. Remove
from heat. Gradually stir in broth and half-and-half, until smooth. Reduce heat
to low. Cook until thickened and boiling, stirring occasionally. Remove from
heat. Stir in sherry, Swiss cheese, turkey and pasta until well combined. Place
in shallow oblong 3 quart baking dish, about 13 by 8 by 2 inches. Sprinkle
generously with Parmesan cheese. Bake in preheated 350 degree oven until hot,
about 30 minutes. Garnish with parsley. Serves 6.
Golden Roast Turkey with Oyster Dressing and Giblet Gravy
1 12 to 16 pound turkey, fresh killed or frozen, thawed
vegetable oil
Remove giblets and neck from turkey and reserve for gravy. Rinse bird
under cold running water. Drain well and pat dry with paper towels. Preheat
oven to 325 degrees.
Make Oyster Dressing:
butter
1 c. oysters, chopped
1/2 c. white onion, chopped
3 c. plain or lightly seasoned bread cubes
enough low sodium turkey or vegetable broth to moisten
In large skillet, over medium high heat, add butter. When butter has melted,
add onion and saute for a few minutes. Add broth and heat to very hot but not
boiling. Add bread cubes and combine.
Spoon dressing lightly into turkey neck and body cavities. Spray roasting
pan and v-shaped roasting rack with no-stick cooking spray. Place turkey on
rack, breast side up and rub oil over bird. Turn turkey breast side down and
rub oil over rest of bird. Tuck wings under. Tie drumsticks close to bird.
Insert meat thermometer into meat between breast and thigh. Thermometer
should not touch bone. Cover with lid or aluminum foil. Roast for 4 to 4 1/2
hours. Remove lid or foil during last hour of cooking to brown. Baste turkey
with pan drippings. Place back in oven for last hour of cooking.
Prepare Giblet Gravy:
giblets from turkey, chopped
2/3 c. all-purpose unbleached flour
2 cans low sodium turkey or vegetable broth
2 1/2 c. hot water
In large sauce pan, over medium heat, saute giblets until cooked through.
Add flour, broth and water. Whisk until smooth and thick. Remove from heat.
Makes 1 quart.
Remove turkey from oven when done and place on serving platter. Add pan
drippings to gravy. Stir and reheat until hot. Pour gravy into serving bowl.
With ladle, drizzle a little gravy over bird. Serves 20 to 24.
Sweet and Zesty Turkey Burgers
1 pound ground turkey
3 T. French's Sweet and Zesty Mustard
1/2 c. parsley or basil, minced
1/3 c. dry bread crumbs
2 eggs, whites only
4 slices Monterey Jack cheese
4 hamburger buns or 8 slices of whole wheat bread
In a large bowl, combine all ingredients. Firmly shape into 4 patties. Spray
a large skillet with no-stick cooking spray and fry patties over medium high
heat for 15 minutes or until no longer pink in the center. Put 1 slice of cheese
on each patty during last 1 minute of cooking time. Place patties on paper
towels for a minute to drain. Place patties on buns or bread, top with more
mustard if desired, or serve additional mustard on the side for dipping.
Serves 4.
Escalloped Turkey & Stuffing
1 can condensed mushroom soup
3/4 c. low fat milk
3 c. bread cubes for stuffing
2 c. cooked turkey, chopped
1 T. Parmesan cheese, for garnish
Preheat oven to 375 degrees. Spray 1 1/2 quart casserole dish with no-stick
cooking spray. Combine soup and soy milk in medium sauce pan over medium heat.
Stir well. Add turkey and stir. In casserole dish, alternate layers of stuffing
and turkey mixture with turkey as top layer. Sprinkle cheese over top. Bake
for 30 minutes. Serves 8.
Turkey Tetrazzini
1 8 oz. package thin spaghetti
2 c. turkey, cooked, shredded
3 T. unsalted butter
8 oz. mushrooms, sliced
1 medium white onion, chopped
2 c. Cheddar cheese, shredded
2 c. half-and-half
1 2 oz. jar pimientos, rinsed, drained, minced
1 c. herb stuffing mix, crushed
Preheat oven to 350 degrees. In a large pot, add water and bring to a boil.
Add spaghetti and cook according to packing directions. Place in a 13 by 9 inch
baking dish. Stir in turkey. Melt butter in a large skillet over medium heat.
Add mushrooms and onions. Cook until onions are translucent. Add cheese,
half-and-half and pimiento. Cook and stir until thoroughly heated. Pour into
baking dish. Top with stuffing mix. Bake, uncovered, 30 minutes. Serves 4 to 6.
Turkey and Macaroni Surprise
7 oz. elbow macaroni, cooked, drained, cooled
1 1/4 c. mayonnaise
3 T. plain soy milk
2 T. sweet pickle, chopped
2 T lemon juice
1 1/2 turkey, cooked, skin and bones removed, cubed or cut into strips
1 c. tomatoes, rinsed, chopped
1 c. mushrooms, rinsed, chopped
1/2 c. red onion, chopped
In a large bowl, add all ingredients and mix well. Cover and refrigerate for
2 hours or longer for flavors to blend. Serves 4 to 6.
** 10
Turkey and Macaroni Salad
1 pound cooked turkey, skinless, boneless, cut in strips
1 c. Romano cheese, cut in cubes
4 c. large shell macaroni, cooked, drained, cooled
1 c. celery, rinsed, chopped
1 medium red onion, sliced, rings separated and halved
1 c. dill pickle, sliced
1 c. Italian or Caesar salad dressing
1 1/2 T. French's yellow mustard
1 large tomato, rinsed, cut into wedges
In a large bowl, combine first 6 ingredients. In a separate small bowl,
combine salad dressing and mustard. Add to first bowl and toss to coat.
Garnish with tomato wedges. Serves 10 to 12.
Turkey Drumsticks with Potatoes and Onions
4 turkey drumsticks, about 4 pounds
1/4 c. unsalted butter
1/3 extra virgin olive oil
1/3 c. sherry
1/3 c. low-sodium soy sauce
1 garlic clove, minced
1/4 c. chives, chopped
1/4 c. parsley, chopped
4 large potatoes, rinsed, peeled, halved
4 large onions, peeled, ends removed
In a medium sauce pan, melt butter over medium high heat. add remaining
ingredients. Stir well. Place drumsticks in shallow pan. Pour sauce over
drumsticks. Place in refrigerator. Allow to marinate 8 hours or longer, turning
several times. When ready to cook: Preheat oven to 325 degrees. Place
drumsticks in large roasting pan, with potatoes and onions. Pour in any
remaining marinade. Cover, place in oven and bake about 3 hours. Place
drumsticks, potatoes and onions on serving platter. Serves 4 to 8.
Roasted Turkey Legs
4 turkey legs
8 small sweet potatoes, well-scrubbed
6 small to medium onions
Preheat oven to 325 degrees. Spray a roasting pan with no stick cooking
spray. Peel onions and cut oft top and bottom. Place onion, sweet potatoes and
turkey legs in roasting pan. Cover and bake for 3 hours. Serves 4
Turkey with Marsala and Mushrooms
1/4 pound button mushrooms, rinsed, sliced
1 pound turkey, cooked, sliced
1/4 c. chicken or vegetable broth
1/4 c. Marsala wine
2 T. unsalted butter
2 T. parsley, rinsed, chopped
In a large skillet, over medium-high heat, melt butter. Add mushrooms.
Saute for a few minutes. Add broth and wine. Increase heat to high. Bring to a
boil. Reduce heat to medium. Add turkey. Stir gently to cover turkey slices
with broth. Move turkey to a serving platter. Pour broth over turkey. Garnish
with parsley. Serves 4.
Honey Joes
1/4 c. white onion, chopped
1/4 c. celery, chopped
1/4 c. carrots, grated
2 T extra virgin olive oil
1 pound ground turkey
1/2 c. tomato paste
1/4 c. clover or wildflower honey
3 T. water
1 T. apple cider vinegar
2 t. low sodium soy sauce
4 buns or 8 slices of bread
In a large pan, add oil and heat over medium heat. Saute onions, celery and
carrots over medium heat until soft. Stir in ground turkey. Cook until done and
is soft and crumbly. Stir in remaining ingredients except seasonings and bread.
Simmer over low temperature about 7 minutes. Place buns or bread slices on
plates. Divide honey joe mixture evenly on buns or bread. Serves 4.
Creamed Turkey in Crisp Rolls
8 hard rolls
soft unsalted butter
4 c. prepared turkey in cream sauce or gravy
Cut top from hard rolls. With a fork, remove most of center of roll to form
a cup. Brush inside of roll with butter. Toast rolls in over or under broiler for
a few minutes. Fill with creamed turkey. Garnish with parsley and vegetables.
Serves 4 to 8.
Suggestion: Vary by adding pimento, mushrooms or peas.
Suggestion: Can use a cream sauce or well seasoned white sauce instead of
turkey gravy.
Imperial Garlic Turkey
2 1/2 to 3 pounds of turkey, skinless, boneless, cut in pieces
1 c. Caesar Salad Dressing
2 garlic cloves, minced
1/4 c. lemon juice
sesame seeds
Combine salad dressing, lemon juice and garlic in medium bowl. Add turkey.
Stir to coat turkey well. Marinate in refrigerator several hours or over
night. When ready to cook: Preheat oven to 425 degrees. Place turkey on
rack in baking dish that has been sprayed with no-stick cooking spray. Bake
35 minutes or until done. Brush with more salad dressing mixture. Sprinkle
sesame seeds over turkey. Bake another 10 minutes. Serves 4.
Turkey and Vegetables a la Grand
1 4 oz. can mushrooms, pieces and stems, drained
1 16 oz. can Pillsbury Grands Refrigerated Buttermilk Biscuits
1/4 c. unsalted butter
1 1/2 c. turkey, cooked, skinless, boneless, cut into cubes
3 t. all-purpose unbleached flour
1/2 c. frozen sweet peas, thawed
1 1/2 c. low fat milk
1 2 oz. jar pimento, well drained
1/8 t. thyme
1/2 t. chicken bouillon
1/4 c. celery, sliced
Preheat oven to 375 degrees. Prepare and bake biscuits according to
package directions. Melt butter in large skillet, over medium high heat. Add
celery. Stir and cook for 1 minute. Stir in flour, bouillon and thyme. Cook until
mixture is smooth and bubbly. Slowly add milk and stir constantly over medium
high heat until mixture boils and thickens. Stir in turkey, peas, mushrooms and
pimento. Heat thoroughly. Split biscuits. Place 2 halves on each plate. Top
biscuits with sauce. Serves 4.
Note: Remaining biscuits can be wrapped in plastic wrap and frozen.
Thai Heavenly Turkey
1/4 c. water
4 boneless, skinless chicken breast halves
4 whole scallions, minced
3 T. low sodium soy sauce
2 t. fresh ginger, minced
2 T. cornstarch
1 1/2 t. powdered ginger
2 c. low sodium chicken broth
With a mallet or heavy object, pound turkey breasts between 2 sheets of
waxed paper until thin. In bowl, make a paste of powdered ginger, water and
scallions. Spread paste on turkey breasts. Roll or fold turkey. Wrap each one
separately in foil. Steam over hot water for 30 minutes. Meanwhile, mix
cornstarch with 2 T. broth in saucepan. Stir until smooth. Add remaining
broth. Cook over low heat, stirring until thick. Add soy and fresh ginger.
Simmer 5 minutes. When turkey is done: place foil packs on serving platter.
Open foil packs, being careful of the escaping hot steam. Pour sauce over
turkey. Serves 4.
Turkey Stroganoff with White Rice
2 T. all-purpose unbleached flour
1 10 3/4 ox. can Campbell's Cream of Mushroom soup
1 to 1 1/2 pounds turkey, skinless, boneless, cut in thin strips
1 T. unsalted butter
3 c. white rice, cooked
1 t. paprika
1 1/4 c. low sodium turkey, chicken or vegetable broth
1 garlic clove, minced
1 c. white onions, chopped
1/2 c. reduced fat sour cream
In a medium pan, cook meat in butter until almost done. Reduce heat. Stir in
seasonings, soup and 1 c. broth. Cover. Simmer 30 minutes. Add onions. Simmer
10 minutes. In a small bowl, blend remaining broth and flour. Stir into meat
mixture. Cook about 5 minutes, stirring frequently. Add sour cream. Heat
through but do not boil. Spoon rice onto plates. Spoon sauce and meat on rice.
Serves 6.