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  #31  
Old 05-29-2007, 05:59 AM
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Default Turkey Meat Loaf

Ingredients

1 lb lean turkey, ground
1/2 C regular dry oats (you can substitute dry bread crumbs if desired)
1 large egg
1 T dehydrated onions
1/4 C catsup

Directions
1. Combine all ingredients and mix well.
2. Form into loaf and bake in loaf pan at 350 degrees or to
internal temparture of 165 degrees (about 25 minutes).
3. Cut into five slices and serve.

Makes 5 3 oz. slices
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  #32  
Old 06-03-2007, 11:26 AM
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Smile BBQ Turkey on a Stick

BBQ Turkey on a Stick



Serves 4
1 tablespoon oil
1 medium onion, chopped
1 cup chili sauce
1/4 cup ketchup
2 tablespoons vinegar
2 tablespoons brown sugar
1 teaspoon paprika
1 1/2 pound turkey breast cut into strips
salt and pepper to taste
In large skillet over medium heat, heat oil. Add onion and saute until soft and golden. Stir in chili sauce, ketchup, vinegar, brown sugar and paprika. Reduce heat and simmer 2 minutes; pour into large baking dish. Thread turkey strips onto skewers. Broil or barbecue turkey 1 to 2 minutes on each side, until no longer pink. Place in barbecue sauce and coat completely. Bake at 350F for 30 minutes.
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  #33  
Old 07-18-2007, 04:32 AM
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Default Spicy Turkey Lasagna

Spicy Turkey Lasagna

3/4 lb turkey sausage 1 tablespoon olive oil 1 garlic clove (minced) 1 cup onions (chopped) 1/2 lb fresh mushrooms (thinnly sliced) 1/2 teaspoon dried oregano flakes 1 pinch fennel seeds 1/2 teaspoon dried red pepper flakes 1/4 cup fresh Italian parsley (coursly chopped) 4 ounces tomato paste 2 (14 ounce) cans Italian-style diced tomatoes (drained) 1 lb lasagna noodles 1/2 lb fresh shredded parmesan cheese 1/2 lb shredded mozzarella cheese lb small curd cottage cheese
  1. Put olive oil and sausage in large pot and brown the meat.
  2. Add garlic, onion, dried seasonings, and mushrooms. Simmer until onions are softened, about 4 minutes.
  3. Add tomato paste, diced tomatoes, and parsley. Simmer, uncovered, for about 1 1/2 hours.
  4. While sauce is simmering, cook lasagna noodles according to package directions. Rinse with cold water.
  5. Pre-heat oven to 350.
  6. Spread thin layer of sauce on the bottom of a 13"x9" non-stick baking dish.
  7. Lay 3 noodles evenly over the sauce.
  8. Spread about half of the cottage cheese onto the noodles.
  9. Sprinkle about 1/3 of the mozzarella and parmesan evenly into the pan.
  10. Spread another thin layer of sauce.
  11. Repeat steps 8-11.
  12. Lay 3 more noodles evenly over the sauce.
  13. Spread out the rest of the remaining sauce.
  14. Sprinkle the rest of the parmesan and mozzarella.
  15. Bake, covered with aluminum foil, for about 45 minutes.
  16. Uncover, and continue to bake for 15 more minutes.
  17. Allow to cool for 10 minutes before cutting into squares.
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  #34  
Old 07-26-2007, 04:58 AM
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Default Hungry Man Beef-Turkey Casserole

HUNGRY MAN BEEF-TURKEY CASSEROLE
1 med. onion, chopped
1 lb. 95% lean ground beef
1 lb. ground turkey
1 (16 oz.) can B & M baked beans
3/4 c. Lloyds barbecue sauce
1/2 tsp. minced garlic or 2 cloves garlic, minced
1 (9 1/2 oz.) can refrigerated biscuits
1 (8 oz.) pkg. shredded Cheddar or Monterey Jack and Colby cheese
2-3 qt. saucepan
3 qt. casserole dish


1. Preheat oven to 375 degrees.
2. Saute onions in butter until tender.
3. Brown ground beef and ground turkey with onions, drain fat.
4. Add beans, barbecue sauce, garlic, pepper to taste and 1/2 of the cheese.
5. Pour mixture into casserole dish.
6. Cut biscuits in half to form 20 1/2 circles. Place biscuits, cut side down, around edge of casserole on top of meat mixture. 7. Top with remainder of the cheese. 8. Bake, uncovered at 375 degrees for 25-30 minutes or until biscuits are golden brown. Servings: 6-8.
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  #35  
Old 10-15-2007, 02:48 AM
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Default Turkey Noodle Soup Mix in a Jar

Turkey Noodle Soup Mix

This is a great way to use leftover turkey.

1 cup uncooked fine egg noodles
1 1/2 Tbsp. chicken-flavored bouillon
1/2 tsp. ground black pepper
1/4 tsp. dried whole thyme
1/8 tsp. celery seeds
1/8 tsp. garlic powder
1 bay leaf



Combine all ingredients in a medium bowl. Store in an airtight container,
preferably a glass jar.
Attach this to the Jar

Turkey Noodle Soup

1 package Turkey Noodle Soup Mix
8 cups water
2 carrots, diced
2 stalks celery, diced
1/4 cup minced onion
3 cups cooked diced turkey

Combine the Turkey Noodle Soup Mix and the water in a large stockpot.

Add the carrots, celery, and onion and bring to a boil. Cover the soup and
reduce the heat to a simmer. Simmer for 15 minutes. Discard the bay leaf.
Stir in the turkey and simmer an additional 5 minutes.
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  #36  
Old 10-16-2007, 03:07 AM
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Default Turkey Shepards Pie

Made with Alpine Lace cheese...a good way to use leftover turkey.

Ingredients:

1 (16-ounce) package frozen mixed vegetables 1/2 pound (1/2-inch thick) slice turkey breast, cubed 1 (12-ounce) jar fat free turkey gravy 1/2 teaspoon ground sage 1 (20-ounce) package (2 1/2 cups) refrigerated mashed potatoes* 1/4 pound (1/2-inch thick) slice Alpine Lace® Deli Reduced Fat Reduced Sodium American Cheese, shredded

Instructions:
  • Heat oven to 350°F. Spray 2-quart round casserole with no-stick cooking spray. Set aside.

    Cook vegetables according to package directions. Drain.

    Combine cooked vegetables, turkey, gravy and sage in prepared casserole.

    Prepare mashed potatoes according to package directions, omitting butter or margarine. Spoon mashed potatoes onto turkey mixture; sprinkle with cheese. Bake for 25 to 30 minutes or until mixture is heated through.
Substitutions:
  • *Substitute 2 1/2 cups frozen mashed potatoes prepared according to package directions.

Nutritional Facts:

1 servingCalories210Fat5 gCholesterol35 mgSodium1190 mgCarbohydrate26 gDietary Fiber4 gProtein16 g
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  #37  
Old 10-31-2007, 12:25 PM
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Default

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  #38  
Old 10-31-2007, 03:10 PM
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Default

That does sound like a really good glaze. For the last couple of years I've been using Alton Brown's brining recipe (a bit complex, but it makes for a really moist bird), never thought of glazing it. Thanks for the suggestion!!

Here's a few more glazing possiblities:

INGREDIENTS
1/4 cup sugar-free organic apple juice
1/3 cup melted butter
1/3 cup honey

DIRECTIONS
In a small bowl, whisk together the apple cider, butter and honey.
Brush over entire bird 45 minutes before it completes cooking. Repeat several times before removing turkey from oven.

***


INGREDIENTS
1 (16 pound) turkey
1/4 cup olive or vegetable oil
2 teaspoons dried thyme
1 1/2 teaspoons salt, divided
1/4 teaspoon pepper, divided
1 cup honey
1 cup corn syrup
1/4 cup butter or margarine, melted
2 teaspoons dried rosemary, crushed
1 teaspoon rubbed sage
1 teaspoon dried basil


DIRECTIONS
Brush turkey with oil; tie the drumsticks together. Place turkey breast side up on a rack in a roasting pan. Combine the thyme, 1 teaspoon salt and 1 teaspoon pepper; sprinkle evenly over turkey. Bake, uncovered, at 325 degrees F for 2 hours.

In a small bowl, combine the honey, corn syrup, butter, rosemary, sage, basil and remaining salt and pepper. Brush over turkey. Bake 2 hours longer or until a meat thermometer reads 180 degrees F, basting frequently with pan drippings. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 15 minutes before carving.


***

Tangerine-Glazed Turkey

Quote:
"This Thanksgiving turkey is indeed awesome--simply out-of-this-world! Just wait until you smell the wonderful citrus aroma while the turkey is roasting! I guarantee that you will receive rave reviews on Thanksgiving Day with this recipe!"
INGREDIENTS:

3/4 cup unsalted butter, divided
3/4 cup canola oil
1 1/2 cups tangerine juice
1 (10 pound) whole turkey,
neck and giblets reserved 2 1/4 cups sausage stuffing
salt and pepper to taste
2 1/4 cups turkey stock
3 tablespoons all-purpose flour

DIRECTIONS:

1. Melt 6 tablespoons butter with canola oil and tangerine juice in a saucepan over medium heat. Remove from heat, and allow to cool about 5 minutes. Soak a piece of cheesecloth large enough to drape over the turkey in the mixture.

2. Preheat oven to 425 degrees F ( 220 degrees C).Clean turkey, and season body cavity with salt and pepper. Loosely pack the neck cavity and body cavity with stuffing. Tie drumsticks together, spread 6 tablespoons butter over the turkey, and season with salt and pepper. Place turkey in a shallow roasting pan.

3. Roast turkey for 25 minutes in the preheated oven, and then arrange soaked cheesecloth over turkey. Reduce oven temperature to 325 degrees F (110 degrees C). Continue roasting 1 hour. Leaving the cheesecloth draped over the turkey, baste with the tangerine juice mixture. Continue roasting about 2 hours, basting occasionally, until the internal temperature of the thickest part of the thigh reaches 180 degrees F (80 degrees C) and the stuffing inside the body cavity reaches 165 degrees F (70 degrees C). Discard cheesecloth, and place turkey on a serving platter. Allow turkey to cool about 25 minutes before carving.

4. Skim fat from pan juices, and reserve 1/4 cup fat and skimmed pan juices. In the baking pan, mix pan juices with 1 cup turkey stock; cook over high heat, stirring to scrape the bottom of the pan.

5. In a saucepan over low heat, whisk together reserved 1/4 cup fat and flour until thickened, about 3 minutes. Stir in pan juices and remaining turkey stock, and add neck and giblets. Simmer 10 minutes, stirring constantly, until giblets are cooked through. Strain through a sieve, and serve with the turkey and stuffing.

* * *

Ingedients:
1/4 cup honey
4 tablespoons fresh lemon juice
1/2 cup Lemon Syrup
2 tablespoons teriyaki sauce

Directions:
In a small bowl, mix all ingredients together. Brush all over the turkey. During the last hour of roasting, glaze the turkey every 15 minutes.

Yield:
1 cup

* * *


Grilled Turkey with Pomegranate-Black Pepper Glaze Recipe

INGREDIENTS:

1 1/2 cups pomegranate molasses
3 tablespoons Dijon mustard
3 tablespoons prepared horseradish, drained
2 tablespoons coarsely ground black pepper
Salt

DIRECTIONS:
Whisk together all ingredients in a medium bowl and season with salt to taste. During the last 30 minutes, baste the entire turkey with 1 cup of the marinade. Remove the turkey and immediately brush with the remaining glaze. Let rest for 20 minutes before slicing.

To determine if the turkey is thoroughly cooked, insert an instant-read thermometer into the thickest part of the inner muscle of the thigh, making certain not to touch the bone, and check that the temperature is 175 to 180 degrees F.

* * *

Honey-Mustard Glaze

1/2 Cup clover honey
1 teaspoon salt 1/4 Cup sweet mustard
1/2 Teaspoon pepper 1 Cup red and green grapes washed and dried

Directions

in small bowl, blend honey and mustard together. During the last 30 minutes of roasting time, baste the bird with the honey glaze. Continue to roast until the thermometer registers 180 degrees F in the thigh, or 170 degrees F in the breast.
Remove the turkey from the oven and allow the bird to rest for 15-20 minutes before carving.
Place on a warm large platter and garnish with grapes.
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  #39  
Old 11-07-2007, 06:10 PM
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Default Brined Maple Turkey with Cream Gravy

Brined Maple Turkey with Cream Gravy

Ingredients

Brine:
8 quarts water
3/4 cup kosher salt
3/4 cup maple syrup
3 tablespoons black peppercorns
8 garlic cloves, crushed
1 lemon, thinly sliced

Turkey:
1 (12-pound) fresh or thawed frozen turkey
1 cup cola
1/2 cup maple syrup
2 tablespoons minced fresh thyme
1 tablespoon dried rubbed sage
1 tablespoon poultry seasoning
1/2 teaspoon black pepper
4 garlic cloves, chopped
2 onions, quartered
Cooking spray


Gravy:
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
1 cup whole milk
2 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon black pepper

Preparation

To prepare brine, combine first 6 ingredients in a large stockpot, stirring until salt dissolves.
To prepare turkey, remove and reserve giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Add turkey to pot, turning to coat. Cover and refrigerate 24 hours, turning occasionally.
Preheat oven to 375°.
Bring cola and 1/2 cup syrup to a boil in a small saucepan; cook 1 minute.
Combine thyme, sage, seasoning, and 1/2 teaspoon pepper. Remove turkey from brine, discarding brine; pat dry. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub thyme mixture under loosened skin; sprinkle inside body cavity. Place 4 garlic cloves and onions in body cavity. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under turkey.
Place turkey on a broiler pan coated with cooking spray. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Bake at 375° for 45 minutes. Pour cola mixture over turkey; cover with foil. Bake an additional 1 hour and 45 minutes or until thermometer registers 180°. Remove turkey from pan, reserving drippings for gravy. Place turkey on a platter. Cover loosely with foil; let stand 10 minutes. Remove twine. Discard skin.
To prepare gravy, while turkey bakes, combine reserved giblet and neck and the broth in a saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Strain mixture through a colander into a bowl, discarding solids.
Place a zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top).
Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into broiler pan, stopping before fat layer reaches opening; discard fat. Add broth mixture. Place broiler pan on stovetop over medium heat, scraping pan to loosen browned bits. Combine milk and cornstarch in a small bowl, stirring well with a whisk; add to pan. Bring to a boil; cook 1 minute, stirring constantly.
Strain gravy through a sieve into a bowl. Discard solids. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.


Yield

12 servings (serving size: 6 ounces turkey and about 1/4 cup gravy)
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  #40  
Old 11-14-2007, 03:52 AM
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Default Double Bean Spicy Turkey Chili

This recipe is featured on the Alpine Lace web site.

Double Bean Spicy Turkey Chili

Preparation Time: 20 min.
Cooking Time: 30 min.
Servings: 8 (1 1/2-cup) servings


Ingredients:

Chili Ingredients:

1 pound ground turkey 1 cup chicken broth 3 (15 1/2-ounce) cans Mexican-style stewed tomatoes** 1 (15-ounce) can tomato sauce 1 (15-ounce) can garbanzo beans, undrained 1 (15 1/2-ounce) can pinto beans, undrained 2 tablespoons lemon juice 1 tablespoon ground cumin 1 teaspoon dried oregano leaves 1 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon ground red pepper, if desired


Toppings Ingredients:

LAND O LAKES® Fat Free Sour Cream Alpine Lace® Deli Reduced Fat Cheddar Cheese, shredded

Instructions:
  • Cook ground turkey in 4-quart saucepan over medium heat, stirring occasionally, until turkey is no longer pink (4 to 5 minutes). Add all remaining chili ingredients. Continue cooking until mixture comes to boil (4 to 5 minutes).

    Reduce heat to low. Cook, stirring occasionally, until flavors are well blended (20 to 25 minutes). (For best flavor, continue cooking about 2 hours).

    To serve, dollop each serving with sour cream; sprinkle with cheese.
Substitutions:
  • *Substitute 1 pound boneless skinless chicken breasts, cut into 1-inch pieces.

    **Substitute 3 (15 1/2-ounce) cans stewed tomatoes.

Nutritional Facts:

1 servingCalories260Fat6 gCholesterol45 mgSodium1610 mgCarbohydrate37 gDietary Fiber8 gProtein18 g
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