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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.

Leftover Turkey Casserole Recipe

Ingredients

  • 4 cups Stuffing leftover and prepared
  • 4 cups Turkey breast coarsely chopped leftover cooked boneless, skinless, (about 1 lb./500 g)
  • 0.75 cup mayonnaise-type dressing
  • 0.25 cup Sauce whole berry cranberry
  • 2 cups Potatoes leftover and mashed
  • 1.5 cups Mozzarella Cheese

Leftover Turkey Casserole Recipe

Directions

  1. Preheat oven to 375°F (190°C). Spray a 20 cm baking dish with non-stick cooking spray. Spoon in 500mL stuffing, then top with turkey.
  2. Combine 50 mL Hellmann’s® 1/2 the Fat mayonnaise-type dressing with cranberry sauce; evenly spread over turkey.
  3. Combine remaining 125 mL mayonnaise-type dressing, potatoes and cheese in large bowl. Evenly spread on turkey, then top with remaining 500 mL stuffing.
  4. Bake 40 minutes or until heated through. Let stand 10 minutes before serving. Garnish, if desired, with dried cranberries.

Turkey Pot Pie Recipe

Ingredients

  • 2 tbsp Butter
  • 0.5 Onion chopped
  • 2 Celery stalks liced
  • 2 Carrot peeled and sliced
  • 2 Parsnip speeled and sliced
  • 2 tbsp Sage leaves chopped
  • 0.25 tsp Black Pepper ground
  • 1 can Low Fat Cream of Mushroom Soup
  • 0.75 cup chicken broth
  • 3 cups Turkey cooked and shredded
  • 0.5 cup Corn
  • 0.5 cup Peas
  • 1 sheet Pre-rolled Puff Pastry thawed (about 10-inch/25 cm square)

Turkey Pot Pie Recipe

Directions

  1. Preheat oven to 400°F (200°C). Melt butter in a large skillet set over medium-high heat. Add onion, celery, carrot, parsnips, sage and pepper. Cook, stirring occasionally, for 5 minutes or until vegetables are softened.
  2. Reduce heat to low. Add soup and broth. Cook, stirring constantly, for 5 minutes or until simmering. Continue to cook, covered and stirring occasionally, for 5 to 8 minutes or until vegetables are partly cooked. Stir in turkey, corn and peas. Scrape into an 8-inch (2 L) square-baking dish.
  3. Drape puff pastry over the dish and press gently to adhere. Cut small slits in the center of the pastry to allow steam to escape during baking. Bake for 30 to 35 minutes or until filling is bubbling
    and pastry is golden brown.

Rolled Herb-Roasted Turkey Breast Recipe

Ingredients

  • 1.75 lbs Turkey breast boneless and skinless
  • 2 Clove Garlic thinly sliced
  • 2 tbsp Fresh sage leaves chopped
  • 2 Fresh rosemary leaves
  • 1 tbsp margarine
  • 6 sml Carrot cut into 1 inch (2,5 cm) pieces
  • 0.5 med Red Onion thinly sliced
  • 1 cup Reduced sodium chicken broth

Rolled Herb-Roasted Turkey Breast Recipe

Directions

  1. Preheat oven to 325° F (160° C).
  2. Slice horizontally through turkey breast with knife parallel to cutting board, stopping 1 inch (2,5 cm) from opposite edge; open breast.
  3. Cut small slits evenly across inside turkey breast and insert garlic. Sprinkle inside of breast with 1/2 of the herbs. Roll up jelly-roll style starting from narrow end; secure with wooden toothpicks or kitchen string.
  4. Brush turkey with Becel® Buttery Taste margarine, then sprinkle with remaining herbs. Arrange turkey in roasting pan. Add carrots and onion.
  5. Roast 60 minutes or until meat thermometer inserted in thickest part of turkey reaches 165° F to 170° F (73° C to 77° C). Remove turkey and vegetables to platter. Cover with aluminum foil and let stand 15 minutes.
  6. Place roasting pan over 2 burners and add chicken broth to pan juices. Bring to a boil over high heat, scraping brown bits from bottom of pan. Reduce heat to low and simmer, stirring occasionally, 10 minutes or until reduced by half. Slice the turkey and serve with roasted vegetables and pan juices.