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Turkey Artichoke Casserole |
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Turkey Artichoke Casserole
Serves 6 Ingredients
1/2 cup chopped carrot (1 medium)
1/2 cup chopped red sweet pepper (1 small)
1/4 cup sliced green onion (2)
1 tablespoon butter or margarine
1 10.75-ounce can condensed cream of chicken soup
1 8- to 9-ounce package frozen artichoke hearts, thawed and cut up
1-1/2 cups chopped cooked turkey or chicken
1 cup cooked long grain rice or wild rice
1/2 cup shredded mozzarella cheese (2 ounces)
2/3 cup milk
1/2 teaspoon dried thyme, crushed
2 slices bacon, crisp-cooked, drained, and crumbled
3 tablespoons grated Parmesan cheese
Directions
1. In a large skillet cook carrot, sweet pepper, and green onion in hot butter over medium heat until carrot is crisp-tender. Remove from heat. Stir in soup, artichoke hearts, turkey, rice, mozzarella cheese, milk, thyme, and bacon. Transfer turkey mixture to a 2-quart rectangular baking dish. Sprinkle with Parmesan cheese.
2. Bake, covered, in a 350? degree oven for 20 minutes. Uncover and bake about 20 minutes more or until bubbly. Let stand for 10 minutes before serving.
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Turkey Shepard's Pie |
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Turkey Shepard’s Pie
Serves 4 Ingredients
12 ounces turkey
1 10-ounce package loose-pack frozen mixed vegetables
1 12-ounce jar turkey or chicken gravy (or leftover gravy)
1 teaspoon dried thyme, crushed
1 20-ounce package refrigerated mashed potatoes (or left over)
Directions
1. Cut turkey into 1/2-inch strips. In a 3-1/2- or 4-quart slow cooker place frozen vegetables. Top with turkey strips. In a small bowl stir together the gravy and thyme; pour over turkey.
2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. If cooking on low-heat setting, turn to high-heat setting.
3. Using a spoon, drop mashed potatoes into 8 small mounds on top of turkey mixture. Cover and cook for 10 minutes more. To serve, in each of 4 shallow bowls spoon some of the turkey mixture and two of the potato mounds.
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Turkey Panini |
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Turkey Panini
Serves 4 Ingredients
4 soft French or sourdough rolls
Olive oil
1/4 to 1/2 cup cranberry relish or chutney
Fresh baby spinach leaves, Italian (flat-leaf) parsley, or fresh sage leaves
8 oz. cooked sliced (leftover) turkey
2 oz. thinly sliced country ham or prosciutto
8 oz. sliced smoked cheese, such as mozzarella, provolone, or cheddar
Directions
1. Split rolls horizontally. Lightly brush cut sides of rolls with olive oil. Spread 1 to 2 tablespoons cranberry relish on bottom halves of rolls. Layer the greens, turkey, ham, and cheese on rolls. Place tops of rolls on filling.
2. Preheat covered indoor grill. Place sandwiches in grill. Cover and cook for 6 minutes or until cheese is melted and rolls are crisp.
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Turkey Pasta Skillet |
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Turkey Pasta Skillet
Serves 4 INGREDIENTS:
· 1 1/2 cups thinly sliced carrots
· 1 cup thinly sliced celery
· 1/3 cup chopped onion
· 2 tablespoons olive oil
· 1 clove garlic minced
· 2 to 3 cups cubed cooked turkey
· 1 can (14.5 ounces) diced tomatoes, undrained
· 1 large can (15 ounces) tomato sauce
· 1 cup dry white wine or chicken broth
· 1/4 cup chopped fresh parsley
· 1/2 teaspoon basil
· 1/2 teaspoon salt
· 1/4 teaspoon pepper
· 3 cups uncooked ziti or similar pasta, cooked and drained PREPARATION:
In a large skillet over medium low heat, sauté carrots, celery and
onion in the oil until tender, but not browned;
add minced garlic and sauté 1 minute longer.
Add turkey, tomatoes, tomato sauce, wine or broth, parsley, basil,
salt, and pepper.
Simmer, uncovered, for 20 minutes.
Toss hot cooked ziti with the hot sauce.
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Pecan Turkey |
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Pecan Turkey
Serves 6 INGREDIENTS:
· 3/4 cup ground pecans
· 1/4 cup grated Parmesan cheese
· 1/4 teaspoon oregano
· dash basil
· 1/2 teaspoon paprika
· 6 turkey breast cutlets, 1 to 1 1/2 pounds
· 3 tablespoons butter
· 1 teaspoon cornstarch
· 1/2 cup chicken broth
· 2 teaspoons lemon juice PREPARATION:
In a wide shallow bowl or pie plate, combine ground pecans,
Parmesan cheese, oregano, basil, and paprika.
Coat turkey slices thoroughly with crumb mixture.
In a large skillet, melt butter over medium heat.
In two batches, brown turkey cutlets on both sides for about 8 minutes,
or until cutlets are cooked through and juices run clear.
Keep turkey cutlets warm. Combine cornstarch, chicken broth, and lemon juice;
stir until smooth and blended.
Add chicken broth mixture to the hot skillet; stirring to loosen
browned bits.
Cook, stirring constantly, until mixture boils for about 1 minute.
Serve sauce with turkey cutlets.
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