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Turkey Waldorf Bites Recipe

Ingredients

  • 1/3 cup chopped pecans
  • 2 packages (1.9 oz each) frozen mini fillo shells (30 shells)
  • 1/2 cup mayonnaise
  • 1 tablespoon fresh orange juice
  • 2 teaspoons chopped fresh tarragon leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2/3 cup chopped cooked turkey
  • 1/2 cup finely chopped apple
  • 1/3 cup finely chopped sweet onion
  • 1/3 cup finely chopped celery
  • 1/3 cup chopped sweetened dried cranberries
  • Additional fresh tarragon leaves or celery leaves, if desired

Turkey Waldorf Bites Recipe

Directions

  1. Heat oven to 375°F. Spread pecans in ungreased shallow pan. Bake uncovered 5 to 8 minutes, stirring occasionally, until light brown.
  2. On ungreased cookie sheet, place fillo shells. Bake 8 to 10 minutes or until golden brown.
  3. Meanwhile, in medium bowl, mix mayonnaise, orange juice, chopped tarragon, salt and pepper. Stir in turkey, apple, onion, celery, cranberries and toasted pecans. Divide mixture evenly among shells. Garnish with additional tarragon.

Chicken Salad Sandwich Recipe

Cold rotisserie chicken makes a terrific chicken salad sandwich. Some people even make it with their favorite fast-food fried chicken and swear it’s the best.

Ingredients

  • 1 1/2 cups chopped cooked chicken or turkey
  • 1 medium stalk celery, chopped (1/2 cup)
  • 1 small onion, finely chopped (1/3 cup)
  • 1/2 cup mayonnaise or salad dressing
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 slices bread

Directions

  1. In medium bowl, mix all ingredients except bread. Spread mixture on 4 bread slices. Top with remaining bread.

Smoky Maple-Glazed Turkey Breast Recipe

Ingredients

  • 2 tablespoons butter, softened
  • 2 teaspoons chopped fresh thyme leaves
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 bone-in whole turkey breast (5 to 6 lb), thawed if frozen
  • 1/3 cup real maple syrup
  • 2 tablespoons orange juice
  • 1 tablespoon Dijon mustard

Smoky Maple-Glazed Turkey Breast Recipe

Directions

  1. Heat oven to 350°F. In small bowl, mix butter, thyme, paprika, salt and pepper. Using fingers, carefully loosen skin from turkey breast. Rub butter mixture under skin.
  2. Place turkey breast, skin side up, on rack in roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Roast uncovered 30 minutes.
  3. In small bowl, mix syrup, orange juice and mustard. Brush one-third of mixture over turkey.
  4. Roast 50 minutes to 1 hour longer, brushing twice with remaining syrup mixture, until thermometer reads at least 165°F. Cover with foil; let stand 15 minutes for easiest carving.

The Grilled Gobbler Sandwich Recipe

Ingredients

  • 2 slices Italian bread
  • 1 Tbsp. Miracle Whip Original Spread, divided
  • 1 tsp. Heinz Dijon Mustard
  • 1 Kraft Singles Cheese Slice
  • 40 g shaved deli turkey breast
  • 2 slices tomato

The Grilled Gobbler Sandwich Recipe

Directions

  1. Spread 1 bread slice with 1 tsp. Miracle Whip; spread remaining bread slice with mustard. Fill bread slices with Singles, turkey and tomatoes.
  2. Spread outside of sandwich with remaining Miracle Whip.
  3. Cook in skillet on medium heat 3 min. on each side or until golden brown on both sides.

Leftover Turkey Pasta with Bacon, Peas and Cream Recipe

Ingredients

  • 3 thick rashers streaky bacon or pancetta, diced small
  • olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, chopped
  • leftover turkey, chopped fairly small
  • 200g/7oz fresh or frozen peas
  • 2-3 tbsp double cream
  • salt and pepper

To serve

  • 200-300g tagliatelle, cooked according to packet instructions
  • fresh parmesan

Directions

  1. In a heavy frying pan fry the bacon or pancetta until just crispy. Turn the heat down, then add the onions and garlic and cook gently until soft but not coloured.
  2. Add the peas and a splash of water and allow to bubble for a couple of minutes. When the pan is almost dry again add the turkey and heat through.
  3. Add the cream and season well with salt and black pepper. Allow to bubble until the cream has reduced a little and the sauce has a nice coating consistency.
  4. Serve tossed with the cooked tagliatelle, with plenty of fresh grated parmesan on the table.

Turkey-Cheddar Panini Recipe

Turn left-over turkey into a café-style sandwich. This turkey panini with Cheddar and tomatoes is grilled to perfection.

ingredients

  • 2 slices whole grain bread
  • 1 Tbsp. Miracle Whip
  • 40 g thinly sliced roasted turkey
  • 1 Cracker Barrel Medium Cheddar Cheese Slice
  • 3 thin plum tomato slices
  • 1 thin red onion slice
  • 2 tsp. non-hydrogenated margarine

Turkey-Cheddar Panini Recipe

Directions

  1. Heat panini grill.
  2. Spread 1 bread slice with Miracle Whip; top with turkey, cheese, tomatoes, onion and remaining bread slice.
  3. Spread outside of sandwich with margarine.
  4. Grill 4 min. or until sandwich is golden brown and cheese is melted.

Turkey Stroganoff Recipe

Ingredients

  • 2 cups broccoli — frozen, cut
  • 1 tablespoon butter or margarine
  • 1/4 cup onion — chopped
  • 3 tablespoons all-purpose flour
  • 1 can chicken broth
  • 2 cups turkey — cooked, cubed
  • 1 cup sour cream
  • 1  can mushroom — sliced, drained
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • hot cooked noodles

Directions

  1. Cook broccoli according to package directions.    Drain and set aside.  In 2 quart microwave safe casserole, melt butter. Add onion; cover and cook on high until tender. Add flour and blend well.  Whisk in broth; cook on high for 4 to 6 minutes or until thickened and bubbly, stirring every 2 minutes.  Add remaining ingredients except noodles. 

  2. Cook on high for 2 to 3 minutes or until heated through, stirring once.  Serve over noodles. 

Source:  Taste of Home Magazine:  June/July 1995.

Leftover Thanksgiving Panini Recipe

Ingredients

  • 2 Tbsp Dijon mustard
  • 2 slices sandwich bread, sourdough
  • 2 slices Swiss
  • ⅓ cup shredded leftover roasted Thanksgiving turkey
  • 3 Tbsp leftover cranberry sauce
  • ⅓ cup leftover dressing
  • 2 Tbsp leftover giblet gravy
  • 2 Tbsp butter, at room temperature

Leftover Thanksgiving Panini Recipe

Directions

  1. Spread the mustard on both slices of bread, then lay a slice of cheese on each piece. On one slice, arrange the turkey and the cranberry sauce. On the other slice, lay on the dressing and spoon the gravy over the top.
  2. Carefully unite the two halves into one sandwich, then spread the top side of the bread with 1 tablespoon of the butter.
  3. Invert the sandwich, butter-side down, onto a hot panini maker (or a grill pan or skillet over medium-low heat). Spread the top with the remaining 1 tablespoon of butter.
  4. Close the panini maker and grill the sandwich until the bread is crusty and golden, the fillings are hot, and the cheese is melted. Flip the sandwich halfway through to grill the other side.
  5. Pull it off the heat and slice it in half!

Turkey Kiev Recipe

Ingredients

Herb Butter

  • 1/4 c  White wine
  • 1    Garlic clove,chopped
  • 2 tb Parsley,chopped
  • 2 tb Chives,chopped
  • 1 tb Dill,chopped
  • 1 tb Mint,chopped
  • 1/4 ts Salt
  • 1/4 ts White pepper,ground
  • 1/4 c  Butter, unsalted,softened

Kiev

  • 8 Whole turkey tenders
  • 1 Ham,baked, 6 oz piece
  • 1 Egg
  • 4 tb Butter,unsalted,melted
  • 1/2 c  Saltine crumbs
  • 1 ts Paprika

Directions

  1. Prepare Herb Butter: Combine wine and garlic in small saucepan. Bring to boiling; cook about 4 minutes or until almost evaporated. Scrape into bowl and cool. Stir in parsley, chives, dill, mint, salt, pepper and  butter. Spread butter mixture into 6×2″ rectangle on piece of waxed paper. Wrap and place in freezer until firm.

  2. Prepare Kiev: Cut horizontal slit, about 3 1/2″,  into thick side of tenders, cutting about 3/4 enough to make pocket. Cut ham into eight 3x1x1/4″ pieces. Cut herb butter into 8 pieces 3/4″ long.
  3. Place 1 piece of ham and butter in each pocket. (If pocket does not close at seam, cut pockets slightly larger.) Beat together egg and 1 tablespoon melted butter in shallow dish. Combine crumbs and paprika in
    second shallow dish.
  4. Carefully dip turkey Kievs in egg, then in crumbs to coat. Place in lightly greased 13x9x2″ baking dish. Drizzle with remaining butter. Refrigerate. Place in freezer 30 minutes before baking.
  5. Bake in preheated hot oven (425’F) for 25 minutes.
  6. Serve immediately.

Drunken Turkey Recipe

Ingredients

  • 12 lb Turkey
  • 2 lb Mixed dried fruit
  • 1 c  Golden raisins
  • 4 ea Granny Smith apples,
  • 4 ea Oranges, juice from
  • 1 cn (92.5 oz) chilies chipotles
  • 3 c  Tequila
  • 3 c  Grand Marnier
  • 2 ea Sticks unsalted butter-cut into 1-inch wedges

Directions

  1. Preheat oven to 325~F. Rinse turkey and pat dry inside and out. Set aside.
  2. Combine dried fruit, raisins, and apples in a medium-size bowl. Put orange juice and chiles (with sauce that clings to them) into a blender or food  processor and process for 1 minute. Add 1 cup each of tequila and Grand Marnier, then pour the mixture over the fruit and let rest 15 minutes.
  3. Drain the fruit, reserving the liquid. Cut half the butter into 1/2-inch pieces and combine with the fruit. Stuff cavity of the turkey with most of the fruit. Place the turkey in a roasting bag, arrange remaining fruit on top of the bird and pour reserved orange juice-liquor mix over it. Combine  remaining tequila and Grand Marnier. Have ready a basting syringe fitted  with a metal injection nozzle and inject the mixture all over the turkey.
  4. Melt remaining butter and carefully pour over the turkey in the roasting bag. Seal bag and cut 1/4-inch slit on the top to let steam escape. Place in a roasting pan and roast for 2 1/2 hours. Every 30 minutes open bag (being careful to shield your face from steam) and inject more liquor, eventually using it up. When ready to serve, slit open bag, arrange turkey  on a platter, and scoop out the fruit stuffing. Place all the fruit in a serving bowl. Strain the juices that have accumulated in the bag, skim off  any fat, and serve in a gravy boat.