Posts Tagged ‘turkey’

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Turkey Ranch Burgers

December 12, 2017

I’ve always found ranch seasoning packets to be a fun addition to all sorts of dishes. In this one, it enhances the flavor in turkey burgers in a big way.

20171105 Turkey Burgers 03

You will need:

  • 1/2 sour cream
  • 1/2 c panko bread crumbs
  • 1/2 onion, finely chopped
  • 1/2 green pepper, finely chopped
  • 1/2 c shredded cheese, like Cheddar or Colby Jack
  • 1 packet of ranch seasoning powder, divided
  • 1 t garlic powder
  • 1/2 t pepper
  • 1 egg, lightly beaten
  • 1/2 t hot sauce
  • 1 lb ground turkey
  • Buns, lettuce and tomato – whatever toppings you want!

Then you will…

  1. In a small bowl, mix together the sour cream and half of the ranch seasoning mix. Set aside in the fridge while you make the burgers.
  2. Preheat your oven to 350 degrees.
  3. In a large mixing bowl, stir together the panko with the onion, green pepper, shredded cheese, remaining ranch seasoning, garlic powder, pepper, egg and hot sauce.
  4. Add the ground turkey and mix well by hand.
  5. Divide into four patties.
  6. Heat a large nonstick skillet over medium heat.
  7. Lightly grease with nonstick cooking spray.
  8. Cook the burgers until cooked through and juices run clear, about 6-8 minutes per side.
  9. Meanwhile, lightly toast the buns in the preheated oven, about 3-4 minutes.
  10. Serve the burgers topped with the sour cream sauce, lettuce and tomato.
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Slow Cooker Chili Mac

April 19, 2017

Slow cooked dinners are magical. You add everything to the crock pot and turn it on. Hours later….BAM! Dinner is done! D loves chili and noodles. This combines the best of both. We used ground turkey, but you could substitute lean ground beef. You can also check out this alternative that we tried right after R was born.

You will need:

 

  • 1 lb ground turkey
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 can (30 oz) chili beans in chili sauce
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) diced tomatoes
  • 2 c low sodium beef broth
  • 2 T chili powder
  • 1 t garlic powder
  • 1 t cumin
  • 2 T of pickling spices in a tea ball
  • Salt and pepper ,to taste
  • 8 oz favorite shaped pasta, uncooked (e.g., elbows, cavatappi)
  • 2 c shredded cheddar cheese
  • Small bunch of scallions, trimmed and chopped
  • Sour cream for serving (optional)

 

Then you will…

  1. Put the ground turkey in the bottom of your slow cooker and break into smaller pieces. (Optional: if you wanted, you could brown it lightly in a skillet with a few tablespoons of olive oil first).
  2. Add in the onion, garlic, beans, tomatoes, beef broth, chili powder, garlic powder, and cumin.
  3. Stir together.
  4. Add the tea ball of pickling spices.
  5. Cover and cook for 8-10 hours on LOW.
  6. Fifteen minutes before serving, taste test.
  7. Season with salt and pepper to taste.
  8. Stir in the pasta and shredded cheese. Cover and cook for 15 minutes. Turn slow cooker off.
  9. Top with scallions and serve with sour cream, if desired.
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Turkey and Rice Stuffed Peppers

March 22, 2017

My mom made stuffed peppers for dinner when we were growing up. They are nice, since you can prep them in advance and then pop the pan in the oven after work. You could also leave them in a slow cooker while you are away…then dinner will be ready when you get home! Depending on the size of your bell peppers, you may end up with extra filling. Bake it about 15-20 minutes alongside the rest of the dish, and then use it for a quick breakfast or dinner by topping it with some fried eggs.

20170303 Stuffed Pepper 03

You will need:

  • 6 bell peppers
  • 4 T olive oil
  • 1 lb ground turkey
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 8 oz tomato sauce (we used an arrabiata)
  • 1 t ground oregano
  • 1 t ground basil
  • 1/2 t ground pepper
  • 1/4 t salt
  • 1/4 t crushed red pepper flakes
  • 1 small bunch scallions, trimmed and chopped
  • 1 c cooked long-grain/wild rice
  • 2 c shredded cheese (we used our favorite cheddar)

Then you will…

  1. Preheat your oven to 350 degrees.
  2. Cut the tops of the bell peppers.Remove the stem and chop the tops. Set aside.
  3. De-seed the peppers and place the pepper cups in a 9×3 baking dish.
  4. Heat the olive oil in a large non-stick skillet over medium heat.
  5. Add the turkey and start to brown and crumble, cooking about 5 minutes.
  6. Add the chopped bell pepper, onion and garlic.
  7. Saute until the turkey is cooked through and starting to brown.
  8. Stir in the tomato sauce, oregano, basil, pepper, salt, crushed red pepper flakes, scallion and rice.
  9. Allow to simmer 3-5 minutes. Remove from heat.
  10. Stir in half of the cheese.
  11. Spoon the filling into the bell pepper cups. Top with the extra cheese.
  12. Add enough water to cover the bottom of the baking dish. Cover the dish loosely with foil.
  13. Bake for 30 minutes.
  14. Remove the foil and bake another 20-25 minutes. The pepper shells should be slightly softened and the cheese melted and browned.

20170303 Stuffed Pepper 05

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Sloppy Joe Casserole

January 23, 2017

This is lighter version of a sloppy joe casserole: I substituted spaghetti squash for noodles or potato and then swapped ground turkey for the ground beef. It is also excellent as leftovers!

You will need:

  • 1 spaghetti squash
  • 1 T olive oil
  • 1 lb ground turkey
  • 1 green pepper, diced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 t dry mustard
  • 2 t chili powder
  • 1/2 c ketchup
  • 4 T tomato paste
  • 2 T Worcestershire sauce
  • 1/2 c water
  • Salt and pepper, to taste
  • 1/2 c shredded cheese (we used colby jack)

Then you will…

  1. Preheat your oven to 350 degrees. Line an edged baking sheet with foil. Lightly grease a 9×13 baking dish with nonstick cooking spray.
  2. Cut the spaghetti squash in half lengthwise and remove the seeds.
  3. Place the two halves face-down on the lined baking sheet. Bake for 45 minutes.
  4. Meanwhile, warm the olive oil in a large nonstick skillet over medium high heat.
  5. Add the ground turkey and saute until crumbled and starting to brown.
  6. Add the peppers, onions, garlic, dry mustard and chili powder. Saute for 5 minutes.
  7. Add the ketchup, tomato paste, Worcestershire, and water. Allow to simmer and reduce by half.
  8. Season with salt and pepper to taste. Remove from heat.
  9. After removing the spaghetti squash from the oven, scrape the inside with a fork to form the noodles.
  10. Transfer the squash noodles to the prepared baking dish.
  11. Mix in the sloppy joe mixture.
  12. Stir in the cheese.
  13. Bake for 45 minutes or until bubbly.

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Turkey-Zucchini Meatballs

July 23, 2015

The other night I brought dinner to a friend’s house just because it seemed liked a fun way to spend the night. My friend has two small children, so whatever I made needed to be kid-friendly. These turkey-zucchini meatballs were the right choice, and a great way to sneak veggies into a family meal.

You will need:

  • 1 c shredded zucchini, excess water squeezed out
  • 1 egg, lightly beaten
  • 1 t ground basil
  • 1 t ground oregano
  • 1 t ground parsley
  • 1/2 t ground garlic
  • 1/2 t pepper
  • 1/4 t salt
  • 1/4 c Panko bread crumbs
  • 1 lb ground turkey

20150623 Turkey Meatballs 03

Then you will…

  1. Preheat your oven to 350 degrees. Line a baking sheet with aluminum foil.
  2. In a medium mixing bowl, combine the zucchini with the eggs and spices.
  3. Mix in the bread crumbs and the turkey.
  4. Form the mixture into meatballs (about 1-2 inches in diameter; should make roughly 18 meatballs) and place on the prepared baking sheet.
  5. Bake 15-18 minutes until cooked through.
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Lemon Dijon Turkey Breast

May 13, 2015

D and I made this for dinner on a whim after spotting some turkey breasts at a local grocery store. We paired them with red onion, mustard, lemon and capers for a delicious dinner.

You will need:

  • 2 lb turkey breast, cut into 6 pieces
  • 1/4 t salt
  • 1/2 t ground pepper
  • 2 T olive oil
  • 1 T butter
  • 1/2 small red onion, thinly sliced
  • 2 c dry white wine
  • 1/4 c Dijon mustard
  • 1 lemon, zested and juiced
  • 1 T capers, chopped

20150406 Dijon Turkey 02Then you will…

  1. Lightly pound the turkey pieces with a meat tenderizer/mallet until they are 3/4-inch thick.
  2. Pat dry with paper towels.
  3. Season with the salt and pepper on both sides.
  4. In a large nonstick skillet, heat the olive oil over medium heat.
  5. Add the turkey and cook 3 minutes per side, until golden and cooked through. Cook in batches if needed.
  6. Remove the turkey and place on a plate. Cover it loosely with tinfoil.
  7. Melt the butter in the same skillet over medium heat.
  8. Add the onion and allow to saute 3-5 minutes, until they start to soften.
  9. Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan.
  10. Stir in the mustard, lemon zest, lemon juice and capers.
  11. Allow to reduce by at least half.
  12. Top the turkey with the sauce and serve hot!
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Dry Brined Roast Turkey with Gravy

December 10, 2014

Dry brining seems to be very popular these days. I figured I would give it a shot this year, and so I updated my herb paprika roast turkey recipe. It’s got the same mixture of flavors but there is an extra salt rub about 24 hours before you are ready to roast that ups the ante on this holiday main dish.

You will need:

  • 1 stick unsalted butter, room temperature
  • 1 lemon, zested and quartered
  • 1/4 c fresh sage, finely chopped
  • 3 sprigs fresh sage
  • 3 T fresh rosemary, finely chopped
  • 3 sprigs fresh rosemary
  • 1 t paprika
  • 1/2 c kosher salt
  • 12-14 lb turkey (serves roughly 8)
  • 3 cloves garlic, peeled
  • 2 T olive oil
  • Salt and pepper, to taste
  • 1.5 c stock (I used turkey, but chicken would also work), divided
  • 1/3 c flour
  • 1/2 c water
  • 1/2 c white wine

Then you will…

  1. Put the butter in a small bowl.
  2. Stir in the lemon zest, sage, rosemary and paprika to make a compound butter.
  3. Clean your turkey. Pat dry.
  4. Spread the compound  butter under the turkey’s skin.
  5. Put a liberal pinch of kosher salt in the cavity.
  6. Rub the remaining salt on the outside of the turkey.
  7. Refrigerate (breasts up) uncovered for 24 hours.
  8. Brush off the extra salt and pat the turkey dry.
  9. Set the turkey on a roasting rack in a sided pan, breasts up.
  10. Fill the cavity with the quartered lemon, sage sprigs, rosemary sprigs and peeled garlic.
  11. Rub the olive oil on the outside of the turkey.
  12. Season the bird liberally with salt and pepper.
  13. Tie the legs together with kitchen twine.
  14. Allow the turkey to sit for 1 hour on the counter before roasting.
  15. Make sure your oven rack is in the lower third of the oven and that other racks are high enough to fit the turkey in the oven.
  16. Preheat the oven to 425 degrees.
  17. Roast for 30 minutes.
  18. Reduce the temperature to 325. Continue roasting until the thickest part of the thigh (not touching bone) registers 155 degrees. This should take 2 to 2.5 hours longer.
  19. Remove the turkey from the oven.
  20. Tilt the turkey to pour the juices from the cavity into the roasting pan.
  21. Move the turkey to your cutting board. Tent with tinfoil and allow to rest 30 minutes.
  22. Pour the drippings into a gravy separator.
  23. In a small bowl, whisk together 1/2 cup of the stock with the flour.
  24. Return the drippings (minus the fats) to the roasting pan.
  25. Heat the drippings over medium heat.
  26. Whisk in the flour/stock mixture, the water and wine.
  27. Cook until thickened to the desired consistency.
  28. Season with pepper to taste and serve with your roasted turkey!

20141127 Dry Brined Turkey

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