Apple Turkey Saute
1/2 cup unsifted all purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound turkey breast, skin removed, cut into 1/4 inch thick slices
1 tablespoon margarine
2 tablespoons olive oil
3 golden delicious apples, peeled, cored and sliced
1/2 cup sliced mushrooms
1/2 cup sliced onion
1 cup apple juice
2 tablespoons chopped fresh parsley leaves
In small bowl, combine flour, salt and pepper; dredge turkey slices in flour mixture to lightly coat. In large skillet, heat margarine and olive oil over medium heat; add dredged turkey slices and cook, turning, until browned on both sides and cooked through. Remove turkey from skillet and keep warm. Add apples, mushrooms and onion to skillet. Saute just until apples are tender. Stir in juice to deglaze skillet and simmer 5 minutes. Arrange turkey on platter, cover with apple and vegetable mixture. Spoon sauce in pan over all, garnish with parsley and serve. Serves 4.
Baked Turkey
1 large or 2 small turkeys, quartered
4 tablespoons honey
salt and pepper
butter
1/2 cup chopped onion
1 cup white wine
1 cup chicken stock
1 teaspoon parsley flakes
Brush the turkey with the honey. Season with salt and pepper to taste. Place turkey in a baking dish and bake at 450F for 30 minutes. Baste often with the butter. Mix the onion, chicken stock, wine and parsley together. Pour over the turkey. Cover and bake at 250F for 1 hour or until turkey is done. Baste turkey occasionally with the liquid from the pan.
BBQ Turkey on a Stick
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. Makes 4 servings.
Broccoli Turkey Pizza
1/3 cup low fat mayonnaise
1 tablespoon Dijonnaise mustard
1/2 teaspoon pepper
2 1/2 cups chopped fresh or thawed frozen broccoli
2 cups cubed cooked turkey
1 cup shredded Cheddar cheese
1 12 inch round Boboli or other crust
In medium bowl, combine mayonnaise, Dijonnaise and pepper. Stir in broccoli, turkey and cheese. Spread turkey mixture on crust and bake at 425F for 12 minutes or until lightly browned.
Cantonese Turkey Steaks
1 1/2 pounds turkey breast steaks or slices, 1/2 to 3/4 inch thick
2 teaspoons vegetable oil
1 6 ounce can pineapple juice
1/2 cup turkey broth or 1/2 cup water + 3/4 teaspoon bouillon
1 clove garlic, minced
2 1/2 tablespoons soy sauce
pinch fennel or anise seed
1/2 teaspoon sugar
1 large onion, thinly sliced
1 medium green pepper, thinly sliced
2 tablespoons sliced pimentos
Heat oil in skillet over medium high heat. Sear steaks quickly on both sides and remove. Add juice, broth and garlic. Boil about 8 minutes to reduce by half. Add fennel, soy sauce, sugar and vegetables. Simmer about 2 minutes until vegetables start to soften. Return steaks to pan. Spoon mixture over them and simmer over low heat for a few minutes, just until inside of steaks is no longer pink. Serves 5.
Chicken Fried Wild Turkey Breast
1 5 pound turkey breast, deboned and cut into strips
1 16 ounce bottle Italian dressing
1/2 teaspoon lemon pepper
dash or two of liquid smoke
2 eggs, beaten
2 cups milk
salt as needed
pepper as needed
2 cups flour
peanut or vegetable oil as needed
Marinate turkey strips in Italian dressing, lemon pepper and liquid smoke 8 hours or overnight. In small bowl, beat eggs into milk. In second bowl, mix salt, pepper and flour. Dip turkey strips in egg wash, then into batter. Deep fry in oil until golden brown. Drain on paper towels. Serve with gravy made with 2 tablespoons flour combined in skillet with 2 tablespoons melted butter, salt and pepper. Slowly add 1 cup milk; stir until thickened. 8 to 10 servings
Cranberry Turkey Club Sandwich
8 thin slices roasted turkey breast
1/2 cup mayonnaise
1/2 cup cranberry sauce
3 tomatoes, sliced
1 cup lettuce, shredded
4 slices turkey ham
12 sliced cooked bacon, drained
1/2 cup sour cream
12 slices Swiss or American cheese
12 slices bread, toasted
Spread 4 slices of toast with mayonnaise. Add cranberry sauce, turkey breast, tomato and lettuce. Spread 4 slices of toast with mayonnaise and top the turkey breast layer. Spread other side of second toast slices with sour cream. Add a layer of turkey ham, bacon and cheese onto the second slices of toast. Spread remaining toast slices with sour cream and top sandwiches. Secure with toothpicks and slice into quarters. Makes 4 sandwiches.
Creole Turkey
1 cup onion, chopped
1 cup celery, chopped
1/4 cup green onion, chopped
1/3 cup green bell pepper, chopped
1 clove garlic, minced
1 tablespoons unsalted butter
1/4 pound mushrooms, sliced
4 ounces light cream cheese, softened
1 can tomatoes, drained
1 1/2 teaspoon Creole seasoning
4 ounces fettuccine pasta, cooked
2 cups turkey breast, fully cooked
1/4 cup grated Parmesan cheese
Saute onion, celery, green onion, bell pepper and garlic in margarine over medium heat until onion is transparent. Add mushrooms and continue to saute until mushrooms have regained their moisture. Remove from heat. In medium bowl combine cream cheese, tomatoes and Creole seasoning. Fold in vegetable mixture, fettuccine and Turkey. Pour into serving trays and garnish with cheese. Serves 4.
Cumin Turkey Tenderloins
1 cup fresh cilantro leaves
1/4 cup chopped onion
2 tablespoons lemon juice
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound turkey tenderloins, cut into 3/4 inch medallions
1 tablespoons olive oil
Process cilantro, onion, juice, cumin, salt and pepper in a food processor until smooth. In small saucepan over medium heat, cook mixture 1 to 2 minutes until heated through. In large nonstick skillet over medium heat, saute turkey medallions in oil 4 to 5 minutes per side or until turkey is no longer pink in center. Serve with hot cumin sauce spooned over turkey. Serves 4.
Deep Dish Turkey Pie
6 medium potatoes, diced
3 cups turkey, cooked and chopped
6 medium carrots, diced
1 1/2 cups flour
1 small onion, chopped
2 teaspoons baking powder
1/4 cup green pepper, chopped
1/2 teaspoon salt
2 tablespoons butter
1/4 cup butter
1 can cream of chicken soup
1/2 cup milk
In a saucepan, cover the potatoes and carrots with water and cook until tender, about 15 to 20 minutes. Drain, reserving 1 cup of the liquid. In a skillet saute the onion and green pepper in 2 tablespoons of butter until tender. Blend the soup and reserve liquid in a bowl. Then place the soup mixture, turkey and cooked vegetables in a 2 quart casserole and bake at 425F for 15 minutes. Biscuits: Combine the flour, baking powder and salt in a bowl, cut in the butter until crumbly, add the milk and mix well. Knead lightly on a floured surface. Roll and cut with a 2 inch biscuit cutter and arrange over turkey mixture. Brush biscuits with additional milk and bake for 15 minutes longer.
Ginger Turkey Stir Fry
1/3 cup water
2 tablespoons lemon juice
2 tablespoons honey
1 tablespoons soy sauce
1 teaspoon grated fresh ginger root or 1/2 teaspoon ground ginger
1 clove garlic, minced
2 tablespoons cornstarch
2 cups diagonally sliced carrots
2 cups broccoli florets
2 cups sliced mushrooms
8 ounce can water chestnuts
2 cups chopped cooked turkey
Combine water, lemon juice, honey, soy sauce, chestnuts and garlic. Dissolve cornstarch in mixture, set aside. Heat oil in wok or large skillet. Add carrots; stir fry 3 to 4 minutes, add broccoli, mushrooms, water chestnuts and turkey. Stir fry 2 to 3 minutes. Add sauce and cook, stirring constantly until sauce has thickened and vegetables are tender crisp. Makes 6 servings.
Honey Apple Glazed Turkey Breast
1/3 cup clover honey
1 tablespoon dry mustard
6 ounces frozen apple juice concentrate, thawed and undiluted
1 6 1/2 to 7 pound turkey breast, skin removed
salt and freshly ground black pepper
Combine honey, mustard and apple juice in a small bowl. Season turkey breast with salt and pepper. Place turkey breast on a rack in a shallow roasting pan. Baste with honey mixture. Cover and roast in a 325F oven for 1 hour. Uncover and baste frequently with honey mixture. Roast an additional hour or until the internal temperature reaches 170F. Let cool 10 to 15 minutes prior to slicing. Serves 10 to 12.
Hungarian Turkey Goulash
2 tablespoons vegetable oil
1 medium onion, chopped
3 cloves garlic, minced
1 pound ground turkey
1 cup button mushrooms, cut in quarters
1/2 cup chopped, cooked carrots
1/2 cup chopped, cooked potatoes
1/2 cup chopped celery
1/2 cup chopped, cooked rutabaga, optional
1 14 ounce can crushed tomatoes
2 tablespoons fresh chopped sage or 1 teaspoon dried
2 tablespoons fresh chopped thyme or 1 teaspoon dried
salt and pepper to taste
biscuit mix
In a large skillet heat oil. Add onion and garlic and saute over medium heat until tender and onions are translucent. Add turkey and cook over medium high heat, stirring and separating turkey as it cooks. Add mushrooms, carrots, potatoes, celery and rutabaga; saute 3 to 4 minutes or until celery is tender. Stir in tomatoes, sage, thyme, salt and pepper. Bring mixture to a boil, reduce heat and simmer 15 minutes. Transfer goulash into an oven proof dish. Mix biscuit mix according to package directions. Drop by tablespoonfuls on top of hot goulash. Bake in a 325F oven 25 to 35 minutes or until topping is golden brown. Makes 4 servings.
Italian Turkey Thighs
1 tablespoons vegetable oil
1 to 2 turkey thighs, about 1 1/2 pounds, boned and cut into 1 inch cubes
1 large tomato, diced
1 green pepper, diced
1 clove garlic, minced
2 tablespoons lemon juice
1 teaspoon dried basil or mixed Italian seasoning
1 teaspoon salt
1/4 teaspoon pepper
cooked spaghetti
4 teaspoons Parmesan cheese
Heat oil in large saucepan over high heat. Brown turkey. Reduce heat to simmer and add all remaining ingredients except spaghetti and cheese. Cover and cook until meat is fork tender, about 45 minutes. If necessary, to thicken sauce, mix 2 teaspoons cornstarch with 3 tablespoons water and stir into sauce. Bring to a boil, stirring until thickened. Place turkey over cooked spaghetti and top with sauce and Parmesan cheese.
Lemon Rosemary Turkey Fingers
1/2 cup mayonnaise
1 tablespoons lemon juice
1 pound turkey, cut into 3/4 inch strips
1 cup dry bread crumbs
3 tablespoons grated Parmesan cheese
1 tablespoon dried rosemary, crumbled
2 teaspoons grated lemon rind
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Dipping Sauce:
3/4 cup jellied cranberry sauce
1/4 cup chili sauce
In small bowl, mix together mayonnaise and lemon juice; brush over turkey strips to coat. In a separate bowl, mix together bread crumbs, Parmesan and seasonings. Dip turkey strips in crumbs to coat. Place on lightly greased baking sheet. Bake at 375F 3 to 4 minutes on each side. Serve with warm dipping sauce or plum sauce or mayonnaise. To make dipping sauce, in small saucepan, over medium low heat, mix together cranberry and chili sauces; heat until hot. Makes 4 servings.
Mexican Turkey Shells
1 pound ground turkey
5 green onions, chopped
1/2 cup onions, finely chopped
1 teaspoon oregano
1 clove garlic, minced
1/2 teaspoon salt
1 cup ricotta cheese
18 big pasta shells, uncooked
3 cups mild or hot salsa
1 1/2 cups reduced fat mozzarella cheese, grated
Bring shells to a boil in salted water then rinse them under lukewarm water. In a bowl, mix turkey, green onions, garlic oregano and salt. Add ricotta cheese. Stuff each shell with turkey mixture. In a glass dish of 2 quarts, pour 2 cups of salsa sauce and drop it over the stuffed shells. Spread the rest of the turkey mixture and salsa on shells. Cover with aluminum foil and bake at 350F for one hour. Sprinkle with Mozzarella cheese. Recover and let sit for 10 minutes before serving. Makes 6 servings.
Orange Bourbon Turkey
12 pound fresh or frozen whole turkey, thawed
2 cups fresh orange juice
1 cup water
3/4 cup bourbon, divided
1/3 cup molasses
3/4 teaspoon salt, divided
4 oranges, peeled
nonstick vegetable oil cooking spray
3 tablespoons all purpose flour
orange slices, optional
flat leaf parsley sprigs, optional
Remove the giblets and neck from the turkey; discard. Rinse turkey thoroughly with cold water; pat dry. Combine orange juice, water, 1/2 cup of the bourbon and the molasses in a 2 gallon, heavy duty, resealable plastic bag. Add the turkey, seal and marinate in the refrigerator for 4 to 24 hours, turning the bag occasionally. Remove the turkey from the bag; reserve the marinade. Preheat the oven to 350F. Tie the ends of the turkey legs with kitchen string. Tuck the wing tips under the bird. Sprinkle 1/2 teaspoon of the salt into the body cavity. Stuff cavity with the oranges. Place the turkey on a broiler pan coated with cooking spray or on a rack set in a shallow roasting pan. Insert a meat thermometer into the meaty part of the thigh, making sure not to touch bone. Bake for 3 hours or until thermometer registers 180F. Cover turkey loosely with foil if it gets too brown. Remove turkey from oven, cover loosely with foil and let stand at least 20 minutes before carving. Discard the oranges. Remove turkey skin before serving. To make the sauce: Pour the reserved marinade into a saucepan; bring to a boil. Skim the foam from the mixture with a slotted spoon; discard. Reduce the heat to medium; cook until reduced to 3 1/2 cups, about 15 minutes. Combine the remaining 1/4 cup of the bourbon and the flour in a small bowl, whisking well. Add to the reduced marinade; bring the mixture to a boil and cook 1 minute, stirring constantly. Stir in the remaining 1/4 teaspoon of salt. Serve the sauce with the turkey. Garnish with orange slices and parsley sprigs, if desired. Makes 12 servings.
Oriental Turkey Salad
1 12 ounce package turkey breast, cooked, sliced
1/2 cup mayonnaise
1 tablespoon soy sauce
1/4 teaspoon ground ginger
1 red bell pepper
1 cup pea pods, partially cooked
1 carrot
1 green onion
Slice turkey breast and red pepper into strips. Slice pea pods lengthwise. Slice carrot diagonally and chop onion. Mix mayonnaise, soy sauce and ginger in large bowl. Add remaining ingredients; chill. Serve on lettuce covered platter. Serves 4.
Smoked Turkey Casserole
2 cups smoked turkey, chopped
2 teaspoons onion, grated
1 can cream of chicken soup
1/2 teaspoon pepper
1 small can mushrooms, drained
1/2 teaspoon salt
1 small jar pimentos, chopped
1/2 cup mayonnaise
1 can peas, drained
1 teaspoon lemon juice
1 cup celery, diced
1 cup almonds, slivered
3 hard boiled eggs, chopped
1/2 to 3/4 cup bread crumbs
butter for top
Mix the above ingredients and top with 1/2 to 3/4 cup buttered bread crumbs. Bake at 350F for 30 to 45 minutes or until bubbly.
Roasted Bourbon and Mustard Glazed Turkey
1 12 to 14 pound whole turkey
salt and pepper to taste
cornbread stuffing
3/4 cup bourbon
1/4 cup Dijon mustard plus 2 teaspoons
1/4 cup brown sugar, packed
2 tablespoons. cornstarch
Giblet Stock:
1 package giblets and neck, from turkey
1 teaspoon vegetable oil; preferably canola
1 medium onion, chopped
1 medium carrot, chopped
3 1/2 cups chicken stock
2 cloves garlic, unpeeled
2 to 4 sprigs fresh parsley
a few sprigs fresh thyme
8 whole peppercorns
Preheat oven to 325F. Place a lightly oiled rack on the bottom of a large roasting pan. Lightly oil a 2 quart baking dish. Remove giblets and neck from turkey cavity and reserve for the stock. Discard the liver. Remove any visible fat from the turkey. Rinse it inside and out with cold water and pat dry. Season the cavity with salt and pepper. Spoon about half the corn bread stuffing into the turkey and neck cavities, securing the neck cavity with a skewer. Transfer the remaining stuffing to the prepared baking dish, cover with aluminum foil and refrigerate. For the bourbon and mustard glaze, stir together in a small bowl 1/4 cup of the bourbon, 1/4 cup of the mustard and 1/4 cup of the brown sugar. With your fingers, separate the turkey skin from the breast meat, taking care not to tear the skin or pierce the meat. Rub about half the glaze under the skin onto the breast meat; set aside the remaining glaze. Season the bird with salt and pepper. Tie the drumsticks together and tuck wing tips behind the back. Place the bird, breast side up, in the prepared roasting pan. Cover with lightly oiled aluminum foil and roast for 2 1/2 hours. Remove the foil, brush the turkey all over with some of the reserved glaze and baste with pan juices. Continue roasting, uncovered, 1 1/2 to 2 hours longer; brushing with glaze and basting from time to time. The turkey is done when a meat thermometer inserted into the thickest part of the thigh registers 180F and registers 165F when inserted into the stuffing. To make giblet stock: While the turkey is roasting, heat oil over medium high heat in a medium saucepan. Add the giblets, neck, onions and carrot; cook, stirring occasionally, for 10 to 15 minutes or until well browned. Add chicken stock, garlic, parsley, thyme, peppercorns and 1 cup of water; bring to a boil. Reduce heat to low and simmer for 30 minutes. Strain through a fine sieve. You should have about 2 1/2 cups stock. Chill until ready to use. Skim off the fat. To make gravy: When the turkey is done, transfer it to a carving board. Scoop the stuffing into a serving bowl, cover and keep warm. Place the dish of extra stuffing in the oven to heat. Cover the turkey loosely with aluminum foil and let rest for 15 to 30 minutes before carving. Meanwhile, pour the drippings from the roasting pan through a strainer into a small bowl, then chill in the freezer so that the fat can be skimmed off. Add the remaining 1/2 cup bourbon to the roasting pan and cook, stirring and scraping up any brown bits, for about 1 minute. Strain into a medium saucepan. Add the giblet stock and bring to a simmer. Skim off fat from the chilled pan juices before adding to the pan. In a small bowl, dissolve cornstarch in 1/4 cup water; slowly add to the simmering sauce, whisking until slightly thickened. Stir in the remaining 2 tablespoons mustard and 1 teaspoon brown sugar. Taste and adjust seasonings. Remove string from turkey and carve, discarding skin. Serve with gravy and stuffing.
Rosemary Turkey Salad
1/4 cup low calorie mayonnaise
1/4 cup chopped, fresh parsley
1 tablespoons fresh rosemary leaves
1/8 teaspoon white pepper
1 1/2 cups cooked turkey
1 large granny smith apple or red bartlett pear, cored and shredded
2 large lettuce leaves
1 cup alfalfa sprouts
Combine all except the last two ingredients. Toss gently. Cover and chill until ready to serve. Serve on lettuce leaves surrounded by alfalfa sprouts.
Sour Cream Turkey Enchiladas
1 cup reduced fat sour cream
1 10 1/2 can reduced fat cream of chicken soup
1 tablespoon reduced sodium taco seasoning
1/2 cup skim milk
2 cups cubed smoked or oven roasted turkey
12 1/4 ounce can sliced ripe olives, drained
1/2 cup sliced green onions
8 7 inch flour tortillas
1/2 cup shredded reduced fat Cheddar cheese
In medium bowl, stir together sour cream, soup and taco seasoning. Reserve 1 cup sour cream mixture and stir in milk. Set aside. In medium bowl, combine turkey, olives and onions. Spread 2 tablespoons of sour cream mixture on each tortilla. Place heaping 1/4 cup of turkey mixture in center of tortilla. Roll up and place in greased 13 x 9 inch baking dish. Spoon reserved sour cream mixture over tortillas. Cover with foil. Bake at 350F about 30 minutes or until hot. Remove foil and sprinkle with cheese. Bake additional 5 minutes or until cheese is melted. 4 servings.
Sweet and Sour Smoked Turkey
1/2 cup sugar
1 tablespoon water
1/2 cup vinegar
1 cup pineapple chunks, drained and reserved
1/3 cup pineapple juice
1 medium green pepper, cut in 1/2 inch pieces
1/2 cup catsup
1 tablespoon soy sauce
1 tablespoon corn starch
2 cups smoked turkey, diced
In sauce pan, combine sugar, vinegar, pineapple juice, catsup and soy sauce; bring to boil. Blend corn starch and water, gradually stir into sauce. Continue to simmer mixture, stirring constantly until sauce thickens. Add turkey, pineapple and green pepper pieces into sauce. Heat mixture thoroughly, stirring gently for 5 minutes. Serve while hot with steamed rice or Chinese noodles. Serves 6.
Texas BBQ Turkey Sandwich
2 cups grilled or roasted turkey, shredded
3/4 cup tomato juice
1/4 cup catsup
3 tablespoons vinegar
2 tablespoons molasses
2 tablespoons Worcestershire sauce
1 tablespoon dried onion or onion powder
1 tablespoon sugar
2 teaspoons paprika
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
4 buns, split horizontally and lightly toasted
Combine all ingredients except turkey and buns in saucepan. Bring to boil over high heat, then reduce heat and simmer uncovered 10 minutes. Fold in turkey and cook 10 to 15 minutes until mixture is heated throughout. Spoon into buns. Serves 4.
Turkey Divan
4 teaspoons butter
2 teaspoons flour
1 cup cream
2 cups diced turkey
4 spears broccoli, slicked lengthwise
1/2 teaspoon mixed vegetable seasoning or Mrs. Dash
1/2 cup Parmesan cheese, grated
In a sauce pan, melt butter and gradually stir in flour to make a smooth paste. Slowly add cream and whisk until smooth. Place turkey in baking dish, alternating with layers of broccoli spears. Pour sauce over all and sprinkle on vegetable seasoning. Top with Parmesan cheese. Bake at 350F for 20 to 30 minutes; cheese will be bubbling and slightly browned. Serves 6.
Turkey Meatballs
1 pound fresh ground, lean turkey
1 egg
1/2 cup seasoned bread crumbs
1/4 cup water
1 tablespoon dried onions
1 tablespoon green peppers, chopped
1/2 teaspoon pepper
2 tablespoons catsup
Preheat oven to 400F. Combine all ingredients and mix thoroughly. Use about 1 tablespoon of mixture each and form into meatballs. Arrange meatballs on a lightly greased 10 x 15 x 1 inch baking pan. Bake 15 to 20 minutes or until meatballs are no longer pink in center. Serves 6.
Turkey Mornay
1 10 ounce package of frozen broccoli spears
1/4 cup butter
1/4 cup all purpose flour
1 cup chicken broth
1/2 cup dry white wine
1/2 cup heavy cream
salt and pepper
1/8 teaspoon Worcestershire sauce
2 cups chopped turkey
1/3 cup of grated fresh Parmesan cheese
Cook broccoli until barely tender; drain. Arrange in buttered 1 1/2 quart casserole. In separate saucepan, melt butter and stir in flour. Add broth and cream. Cook until sauce is thick and smooth, stirring constantly. Stir in wine, salt and pepper to taste and Worcestershire sauce. Top broccoli with turkey; cover with sauce. Sprinkle with cheese. Bake, uncovered, in 425F. oven for 15 minutes.
Turkey Stew Island Style
1 1/2 pounds turkey parts, skinned
1 teaspoon paprika
1 onion, coarsely chopped
1 green pepper, coarsely chopped
2 garlic cloves, finely chopped
1 cup coarsely chopped celery
19 ounces tomatoes
1/2 cup sliced mushrooms
1 cup chicken stock
1 cup peeled, chopped potatoes
1 cup frozen green peas
1 tablespoon dried parsley
1/4 teaspoon ground pepper
1/4 teaspoon dried oregano
1/4 teaspoon thyme
Cut turkey parts into bite sized pieces. In a large skillet or saucepan, combine turkey paprika. cook over medium heat, stirring constantly, about 5 minutes and meat is browned. Remove turkey and set aside. Place onions, green pepper, garlic, celery and mushrooms in skillet. Cook, stirring constantly about 4 minutes and vegetables are tender. Add tomatoes, chicken stock, potatoes, peas, parsley, pepper oregano and thyme; mix well. Add reserved turkey, cooked covered over low heat about 40 minutes or until meat is fork tender. Serve on hot rice. 4 servings.
Turkey Tikka
1 1/2 pounds turkey breast cut into 1 inch cubes
Spicy Yogurt Marinade:
1 cup plain yogurt
2 tablespoons lemon juice
1 tablespoons grated fresh ginger
1 tablespoons finely chopped fresh coriander
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
In large bowl mix together marinade ingredients until well combined; stir in turkey cubes to coat well. Cover and refrigerate at least 2 hours or up to 8 hours. Remove turkey from marinade and place on skewers. Broil or grill 6 to 8 minutes per side, turning and basting 2 or 3 times with marinade. Makes 4 servings.
Turkey Turnovers
2 cups flour, sifted
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup cooking oil
3/4 cup milk
Filling:
1 cup cooked turkey
1 cup shredded cheese
1/4 cup chopped celery
1 teaspoon finely chopped green onion
mayonnaise to moisten
salt and pepper
Preheat oven to 400F. Sift together the flour, baking powder and salt, then add the shortening or oil and cut it in until mixture is like a coarse meal. Add the milk all at once and stir until it forms a soft ball. Turn the dough out on a floured board and knead lightly 20 to 25 times. Roll the dough out until it is 1/8 to 1/4 inch thick. Combine all filling ingredients. Cut dough into 4 inch squares or rounds and place about 2 1/2 tablespoons filling in the center of each. Fold each square or round over and seal with a little water. Place on ungreased cookie sheet and bake 15 minutes at 400F or until turnovers are light brown at the edges. Serves 5.
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