Ingredients
- Servings: 6
- 2 cups sliced cooked turkey
- 4 radishes, thinly sliced
- 1 carrot, shredded
- 1 zucchini, sliced and julienned
- 1 small onion, chopped
- 2 tablespoons plain yogurt
- 1 teaspoon dijon-style prepared mustard
- 1 teaspoon soy sauce
- 1/2 teaspoon white sugar
- 1 small head iceberg lettuce, shredded
- 1 tablespoon toasted sesame seeds
Recipe
Preparation Time: 15 mins
Ready Time: 15 mins
- in a large bowl, combine the turkey, radishes, carrots, zucchini and onion.
- in a small bowl, whisk together the yogurt, mustard, soy sauce and sugar. pour dressing over turkey mixture and toss to coat.
- divide shredded lettuce among 6 plates, spoon on turkey salad and sprinkle with sesame seeds.
Ingredients
- Servings: 18
- 1 (12 ounce) package dry bread stuffing mix
- 5 cups water
- 1 large onion, chopped
- 4 celery, chopped
- 4 tablespoons dried sage
- 12 pounds whole turkey, neck and giblets removed
Recipe
Preparation Time: 30 mins
Cook Time: 3 hrs 30 mins
Ready Time: 4 hrs
- prepare stuffing according to package directions, and set aside in a large bowl.
- preheat oven to 350 degrees f (175 degrees c).
- bring water to boil in a medium saucepan over medium heat, and stir in the onion, celery and sage. boil 10 minutes, or until the onion is soft. stir into the prepared stuffing.
- rinse turkey, and pat dry. loosely fill the body and neck cavities with the stuffing mixture.
- place turkey in a large roasting pan and cook 3 to 3 1/2 hours in the preheated oven, or until the internal temperature of the thigh meat is 180 degrees f (80 degrees c) and the stuffing is at least 165 degrees f (75 degrees c).
Ingredients
- Servings: 6
- 2 cups uncooked egg noodles
- 1/2 pound lean ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 cup sliced pepperoni sausage
- 16 ounces pizza sauce
- 4 tablespoons milk
- 1 cup shredded mozzarella cheese
Recipe
Preparation Time: 30 mins
Cook Time: 30 mins
Ready Time: 1 hr
- cook noodles according to package directions.
- preheat oven to 350 degrees f (175 degrees c).
- in a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. drain excess fat. stir in the noodles, pepperoni, pizza sauce and milk, and mix well. pour this mixture into a 2-quart casserole dish.
- bake at 350 degrees f (175 degrees c) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.
Ingredients
- Servings: 6
- 1/4 cup olive oil
- 1/2 pound low-sodium turkey bacon, chopped
- 1 pound parsnips, peeled and sliced
- 1 small onion, chopped
- 1/2 cup chopped pecans
- 1 tablespoon raw sugar
- 2 tablespoons distilled white vinegar
Recipe
Preparation Time: 15 mins
Cook Time: 20 mins
Ready Time: 35 mins
- heat the olive oil in a large skillet over medium heat. cook and stir the turkey bacon in the hot oil until almost crisp. add the parsnips, onion, and chopped pecans. cook and stir until the parsnips are almost tender, about 10 minutes. stir in the sugar and vinegar; continue to cook until the parsnips are tender, 3 to 4 minutes more.
Ingredients
- Servings: 8
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons extra-virgin olive oil
- 28 leaves fresh sage
- 4 skinless, boneless turkey breast halves
- sea salt and freshly ground black pepper to taste
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons unsalted butter
- 2 lemons, halved
Recipe
Preparation Time: 20 mins
Cook Time: 30 mins
Ready Time: 1 hr 20 mins
- mix lemon juice, 3 tablespoons olive oil, and sage leaves in a large container and place turkey breast halves into the marinade. allow meat to marinate for 30 minutes at room temperature, turning turkey breasts over occasionally.
- preheat grill for medium heat and lightly oil the grate.
- remove turkey breasts from marinade and reserve the marinade and sage leaves. sprinkle turkey on both sides with sea salt and black pepper.
- grill turkey breasts on the preheated grill until they show grill marks, the meat is no longer pink inside, and an instant-read meat thermometer inserted into the thickest part of the breast reads at least 160 degrees f (70 degrees c), about 30 minutes. turn turkey pieces over after 15 minutes.
- while turkey is grilling, heat 2 tablespoons olive oil with unsalted butter in a large skillet over medium-high heat until hot and bubbling. pour reserved marinade, including sage leaves, into the oil and butter and cook, stirring often, until the marinade has evaporated and the sage leaves are crisply fried, 10 to 15 minutes.
- transfer grilled turkey breasts to a cutting board and season again with salt and black pepper if desired; thickly slice the turkey on the diagonal and arrange on a platter, topped by fried sage leaves and garnished with lemon halves.
Ingredients
- Servings: 4
- 2 cups dry bread stuffing mix
- 2 teaspoons garlic powder
- 2 teaspoons onion salt
- 1/4 cup all-purpose flour
- 1 egg
- 1/2 cup milk
- 4 (6 ounce) turkey breast cutlets
- 2 (.87 ounce) packages turkey gravy mix
- 2 cups cold water
Recipe
Preparation Time: 15 mins
Cook Time: 25 mins
Ready Time: 40 mins
- preheat oven to 375 degrees f (190 degrees c).
- crush the stuffing mix into crumbs in a bowl; stir garlic powder and onion salt into crumbs. place flour in a shallow bowl. beat egg and milk together in a separate shallow bowl.
- dip turkey cutlets in flour, then in egg mixture; gently press into crumbs to coat. place the breaded cutlets into a 9x13-inch baking dish.
- bake in the preheated oven until the juices run clear and the cutlets are no longer pink inside, about 20 minutes.
- whisk dry gravy mix with water in a saucepan until smooth, place over medium heat, and bring to a boil, whisking constantly. reduce heat and simmer 1 minute. pour gravy over cutlets to serve.
Ingredients
- Servings: 6
- 18 jumbo pasta shells
- 1 1/2 tablespoons all-purpose flour
- 3 tablespoons turkey broth
- 2 cups turkey gravy
- 1/4 cup dry
- 1/2 cup turkey broth
- 1 1/2 cups shredded cooked turkey
- 1 cup prepared stuffing
- 1 cup ricotta cheese
- 1/2 cup finely shredded swiss cheese
- 1/4 cup grated parmesan cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 1 extra large egg, beaten
- 1 tablespoon chopped fresh parsley
Recipe
Preparation Time: 25 mins
Cook Time: 1 hr
Ready Time: 1 hr 25 mins
- preheat oven to 350 degrees f (175 degrees c).
- bring a large pot of salted water to a boil. cook shell pasta in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. drain.
- whisk flour into 3 tablespoons of turkey broth in a bowl until the mixture is smooth and free of lumps; transfer to a saucepan. whisk turkey gravy, , and 1/2 cup turkey broth into the flour mixture and bring to a boil; reduce heat to medium and cook until thick, about 5 minutes, whisking constantly. remove from heat.
- process turkey and stuffing in a food processor until finely ground, about 1 minute. add ricotta cheese, swiss cheese, parmesan cheese, and 1/2 cup mozzarella cheese to the food processor and blend until filling is thoroughly combined, about 1 more minute. add egg and pulse 1 or 2 times to combine. transfer turkey and cheese filling to a bowl and gently stir in 1/2 cup more mozzarella cheese and chopped parsley.
- pour about 1/4 of the turkey gravy mixture into the bottom of a 9x13-inch baking dish and swirl to coat the bottom. stuff shells with about 1 1/2 tablespoons of the turkey filling and arrange in the baking dish. pour remaining turkey gravy over the shells and sprinkle remaining 1/2 cup mozzarella cheese over the gravy. cover the baking dish tightly with aluminum foil.
- bake in the preheated oven until the filling is set, the casserole is bubbling, and the cheese topping has melted, about 45 minutes.
