Turkey

Turkey in Mushroom Sauce
Grilled Turkey and Broccoli
Turkey Marinara
Cashew Turkey Stir-Fry
Turkey pizza with white sauce
Grilled Turkey Caesar Salad
Turkey Breast a l'Orange Turkey Calypso
Turkey Breast Italiano
Avocado-Corn Salsa
Turkey Picatta
Pronto Turkey Fajitas
Turkey Vegetable Chowder
Turkey Burritos

Turkey in Mushroom Sauce

1 lb.turkey breast sliced
2 tbsp. butter
8 oz. package mushrooms, sliced
½ cup onion, diced
1 can cream of mushroom soup
½ cup milk
½ tsp. garlic salt
1 tbsp. Worcestershire sauce

Melt margarine in a large skillet. Sprinkle on meat the garlic salt.Quickly cook turkey, approximately 1 ½ minutes per side. Remove turkey from skilled. Sauté mushrooms and onions until tender (stirring often). Add the remaining ingredients. Bring to a simmer. Return turkey to the skillet and heat just until hot. Seve over rice mash potatoes or noodles.

Grilled Turkey and Broccoli

1 lb. turkey, chooped
1/3 cup Italian salad dressing
1 ½ cups of white sauce
2 cups of broccoli florets, cooked and drained
3/4 tsp. Italian seasoning
1 lb. thin spaguettis, cooked and drained
½ cup parmesan cheese

Combine turkey and dressing in a plastic bag and shake to coat the turkey. Marinate for 10 minutes. Grill or broil turkey for approximately 3 minutes per side. Remove from heat. While turkey is cooking, heat white sauce, broccoli, and Italian seasoning together, until mixture simmers. Pour the sauce and broccoli over the spaguettis. Finaly place the turkey over the spaguettis and sprinkle with the parmesan cheese.

Turkey Marinara

½ cup chopped onion 1 lb. fresh ground turkey
3 smashed garlic clove 1 cup zucchini, sliced
1 cup mushrooms, sliced
2 tbsp. basil
28 oz. jar spaghetti sauce
1 lb. spaghetti, cooked
½ cup shredded mozzarella cheese
½ salt

In skillet, cook turkey over medium heat until no longer pink. Breaking up any large chunks. Add onion, garlic, salt, zucchini, mushrooms and basil. Cook, stirring frequently until vegetables are tender. Add spaghetti sauce, stirring to combine, and heat sauce. Pour hot sauce over spaghetti. Sprinkle with mozzarella cheese.

Cashew Turkey Stir-Fry

1 lb. boneless turkey breast diced
3 tbsp. olive oil
1 lb stir-fry vegetables
1 cup bean sprouts
1 can water chestnuts, sliced
½ cup stir-fry sauce, bottled
1/3 cup cashews
4 cups rice, cooked

In large skillet or wok, heat oil and toss turkey to cook. Add vegetables, sprouts, and water chestnuts. Cook till tender -crisp. Add sauce and cashews. Stir to coat and heat sauce. Serve over rice

Turkey pizza with white sauce

8 oz.fresh ground turkey
½ cup mushrooms, sliced
½ cup onion, sliced
½ cup broccoli florets
1 prepared 12" pizza crust
3/4 cup white sauce [recipe below]
1 tsp. Italian seasoning
6oz mozzarella cheese, shredded
½ tsp. garlic salt

In skillet, cook turkey, breaking up any large chunks and sprinkle with garlic salt. Add mushrooms, onions, and broccoli. Cook for about 5 minutes just until vegetables are slightly softened. Spread pizza crust with white sauce, top with turkey and vegetable mixture.Sprinkle with Italian seasoning. Spread cheese over top. Bake in pre-heated 350º oven for 5-8 minutes or until hot.White Sauce:2 Tbsp. butter, 2 Tbsp. all-purpose flour, ¼ Tsp. salt, 1/8 Tsp. pepper, 1 Cup milk Heat buter in small skillet over low heat until melted. Stir in flour, salt and pepper.Cook over low heat, stirring constantly, until mixture is smoth and bubbly; remove from heat. Stir in milk. Heat to boil, stirring constantly for about 1 to 2 minutes.

Grilled Turkey Caesar Salad

2 cups turkey breast chops or cubed
1/3 cup Italian salad dressing, bottled
6 cups romaine lettuce, cleaned, cut
1½ cups croutons
½ cup Caesar salad dressing, bottled
3 tbsp. Parmesan cheese
1 Large ripe tomato, cut in size bite pieces

Combine turkey and Italian dressing in plastic bag; shake to coat turkey. Marinate for 10 minutes. Grill or broil turkey for approximately four minutes per side. Remove from heat and slice into thin strips. Combine lettuce, croutons, tomato, Caesar dressing and parmesan cheese in bowl. Toss to coat lettuce evenly. Place on plates, divide turkey over top of salad. Sprinkle with additional parmesan cheese if desired.

Turkey Breast a l'Orange

1 lb. Turkey Breast
1/3 cup orange juice
2 tbsp. chopped parsley
3 tbsp. honey
1 tsp. sage
2 tsp. vinegar
3 tsp. mustard
salt and pepper to taste
2 tbsp. olive oil

Sprinkle turkey with sage, salt, and pepper. Heat oil in skillet over medium-high heat until hot; add turkey. Cook 10 minutes, turning once, until turkey is golden brown. Remove turkey from skillet and add remaining ingredients. Bring to a boil, stirring . Simmer to reduce liquid. To serve, spoon sauce over turkey. Cooking time about 20 minutes.

Turkey Calypso

2 lbs.Turkey breast
1 cup brown sugar
1 tsp. ground ginger
2 tbsp. rum (Just tbsp. Ok!)
1 cup orange juice
Pineapple slices

Combine all ingredients; add turkey, marinate 30 minutes or overnight. Grill, brushing with aditional marinade. Last 5 minutes of grilling, top turkey breast with pineapple slices.

Turkey Breast Italiano

1 lb. turkey breast cut into strip
½ cup Italian salad dressing
½ cup Italian seasoned dry bread crumbs
1 tbsp. olive oil

Dip turkey in salad dressing to coat. Roll evenly in bread crumbs. Heat oil in large nonstick skillet over medium-high heat until hot; add turkey. Cook 10-15 minutes or until turkey is golden brown.

Avocado-Corn Salsa

2 to medium, ripe avocados, finely diced
1 cup cooked fresh corn or thawed frozen corn
2 medium tomatoes, seeded, finely diced
3 tbsp. lime juice
3 tbsp. chopped fresh cilantro
½ tsp. minced hot green chili pepper
½ tsp. salt

Gently stir together all ingredients in a medium bowl; adjust flavors to taste. Cover and refrigerate until ready to serve. Makes about 1 ½ cups.

Turkey Picatta

¼ cup lemon juice
¼ cup olive oil
2 tbsp. capers in liquid, chopped
3 cloves garlic, crushed
Black pepper to taste, optional
1 pound turkey breast slices
4 soft French rolls, cut lengthwise into halves
4 thin slices mozzarella or Swiss cheese
Lettuce
Red pepper slivers

Combine lemon juice, oil, 2 tablespoons capers with liquid, garlic, and pepper in a shallow glass dish. Add turkey. Cover dish. Marinate in refrigerator several hours or overnight. Remove turkey from marinade and discard marinade. Oil hot grid to help prevent sticking. Grill turkey, on an uncovered grill, over medium-hot briquets, 2 minutes until turkey is cooked through, turning once. Move cooked turkey slices to edge of grill to keep warm. Grill rolls, cut side down, until toasted. Fill rolls with hot turkey slices, dividing equally. Add mozzarella to sandwiches. Serve with lettuce, red pepper.Makes 4 servings.

Pronto Turkey Fajitas

3 tbsp. lime juice
½ tsp. ground cumin
½ tsp. chili powder
salt and pepper, if desired
1 green pepper, sliced
1 onion, sliced
1 lb. breast meat cut into stir fry strips
8 flour tortillas warmed according to pkg direction

In large bowl, combine lime juice, cumin, chili powder, salt and pepper. Add turkey, green pepper and onion. Heat oil over medium heat until hot. Add turkey mixture; cook and stir until turkey is no longer pink in the center. Divide mixture evenly between tortillas.

Turkey Vegetable Chowder

½ cup sliced celery
½ cup chopped onion
½ cup chopped green pepper
½ cup chopped red pepper
10 oz. can condensed cream of chicken soup
1½ cups milk
3 cups cubed cooked turkey or breast
10 oz. package frozen corn
1 tsp. dried basil leaves
½ tsp. dried thyme leaves
¼ tsp. pepper
2 tbsp. oil

Heat 2 tbsp. oil in skillet until hot. Add celery, onion, green and red pepper. Cook over medium high heat until tender. Add remaining ingredients. Cook over medium heat until chowder is hot.

Turkey Burritos

1tbsp. ground cumin
1 tbsp. chili powder
1½ tsp. salt
2 lb turkey tenderloin, cut into 1/2-inch cubes
Lime wedges
Flour tortillas
Avocado-Corn Salsa (recipe below)
Sour cream
Tomato slices for garnish

Combine cumin, chili powder, and salt in cup. Place turkey cubes in a shallow glass dish.Pour dry rub over turkey and thoroughly coat. Let turkey stand while preparing Avocado-Corn Salsa. Thread turkey on metal or bamboo skewers. (Soak bamboo skewers in water at least 20 minutes to prevent them from burning). Oil hot grid to help prevent sticking. Grill turkey, on a covered grill, over medium briquets, about 10 minutes until turkey is cooked through, turning once. Remove skewers from grill. Squeeze lime wedges on skewers. Warm flour tortillas in the microwave oven, or brush each tortilla very lightly with water and grill 10 to 15 seconds per side. Top with Avocado-Corn Salsa and sour cream, if desired. Garnish with tomato slices..

Turkey in Mushroom Sauce
	1 lb.turkey breast sliced 2 tbsp. butter 8 oz. package mushrooms, sliced ½ cup onion, diced 1 can cream of mushroom soup ½ cup milk ½ tsp. garlic salt 1 tbsp. Worcestershire sauce
Melt margarine in a large skillet. Sprinkle on meat the garlic salt.Quickly cook turkey, approximately 1 ½ minutes per side. Remove turkey from skilled. Sauté mushrooms and onions until tender (stirring often). Add the remaining ingredients. Bring to a simmer. Return turkey to the skillet and heat just until hot. Seve over rice mash potatoes or noodles.
Grilled Turkey and Broccoli
	1 lb. turkey, chooped 1/3 cup Italian salad dressing 1 ½ cups of white sauce 2 cups of broccoli florets, cooked and drained 3/4 tsp. Italian seasoning 1 lb. thin spaguettis, cooked and drained ½ cup parmesan cheese
Combine turkey and dressing in a plastic bag and shake to coat the turkey. Marinate for 10 minutes. Grill or broil turkey for approximately 3 minutes per side. Remove from heat. While turkey is cooking, heat white sauce, broccoli, and Italian seasoning together, until mixture simmers. Pour the sauce and broccoli over the spaguettis. Finaly place the turkey over the spaguettis and sprinkle with the parmesan cheese.
Turkey Marinara
	½ cup chopped onion 1 lb. fresh ground turkey 3 smashed garlic clove 1 cup zucchini, sliced 1 cup mushrooms, sliced 2 tbsp. basil 28 oz. jar spaghetti sauce 1 lb. spaghetti, cooked ½ cup shredded mozzarella cheese ½ salt
In skillet, cook turkey over medium heat until no longer pink. Breaking up any large chunks. Add onion, garlic, salt, zucchini, mushrooms and basil. Cook, stirring frequently until vegetables are tender. Add spaghetti sauce, stirring to combine, and heat sauce. Pour hot sauce over spaghetti. Sprinkle with mozzarella cheese.
Cashew Turkey Stir-Fry
	1 lb. boneless turkey breast diced 3 tbsp. olive oil 1 lb stir-fry vegetables 1 cup bean sprouts 1 can water chestnuts, sliced ½ cup stir-fry sauce, bottled 1/3 cup cashews 4 cups rice, cooked
In large skillet or wok, heat oil and toss turkey to cook. Add vegetables, sprouts, and water chestnuts. Cook till tender -crisp. Add sauce and cashews. Stir to coat and heat sauce. Serve over rice
Turkey pizza with white sauce
	8 oz.fresh ground turkey ½ cup mushrooms, sliced ½ cup onion, sliced ½ cup broccoli florets 1 prepared 12" pizza crust 3/4 cup white sauce [recipe below] 1 tsp. Italian seasoning 6oz mozzarella cheese, shredded ½ tsp. garlic salt
In skillet, cook turkey, breaking up any large chunks and sprinkle with garlic salt. Add mushrooms, onions, and broccoli. Cook for about 5 minutes just until vegetables are slightly softened. Spread pizza crust with white sauce, top with turkey and vegetable mixture.Sprinkle with Italian seasoning. Spread cheese over top. Bake in pre-heated 350º oven for 5-8 minutes or until hot.White Sauce:2 Tbsp. butter, 2 Tbsp. all-purpose flour, ¼ Tsp. salt, 1/8 Tsp. pepper, 1 Cup milk Heat buter in small skillet over low heat until melted. Stir in flour, salt and pepper.Cook over low heat, stirring constantly, until mixture is smoth and bubbly; remove from heat. Stir in milk. Heat to boil, stirring constantly for about 1 to 2 minutes.
Grilled Turkey Caesar Salad
	2 cups turkey breast chops or cubed 1/3 cup Italian salad dressing, bottled 6 cups romaine lettuce, cleaned, cut 1½ cups croutons ½ cup Caesar salad dressing, bottled 3 tbsp. Parmesan cheese 1 Large ripe tomato, cut in size bite pieces
Combine turkey and Italian dressing in plastic bag; shake to coat turkey. Marinate for 10 minutes. Grill or broil turkey for approximately four minutes per side. Remove from heat and slice into thin strips. Combine lettuce, croutons, tomato, Caesar dressing and parmesan cheese in bowl. Toss to coat lettuce evenly. Place on plates, divide turkey over top of salad. Sprinkle with additional parmesan cheese if desired.
Turkey Breast a l'Orange
	1 lb. Turkey Breast 1/3 cup orange juice 2 tbsp. chopped parsley 3 tbsp. honey 1 tsp. sage 2 tsp. vinegar 3 tsp. mustard salt and pepper to taste 2 tbsp. olive oil
Sprinkle turkey with sage, salt, and pepper. Heat oil in skillet over medium-high heat until hot; add turkey. Cook 10 minutes, turning once, until turkey is golden brown. Remove turkey from skillet and add remaining ingredients. Bring to a boil, stirring . Simmer to reduce liquid. To serve, spoon sauce over turkey. Cooking time about 20 minutes.
Turkey Calypso
	2 lbs.Turkey breast 1 cup brown sugar 1 tsp. ground ginger 2 tbsp. rum (Just tbsp. Ok!) 1 cup orange juice Pineapple slices
Combine all ingredients; add turkey, marinate 30 minutes or overnight. Grill, brushing with aditional marinade. Last 5 minutes of grilling, top turkey breast with pineapple slices.
Turkey Breast Italiano
	1 lb. turkey breast cut into strip ½ cup Italian salad dressing ½ cup Italian seasoned dry bread crumbs 1 tbsp. olive oil
Dip turkey in salad dressing to coat. Roll evenly in bread crumbs. Heat oil in large nonstick skillet over medium-high heat until hot; add turkey. Cook 10-15 minutes or until turkey is golden brown.
Avocado-Corn Salsa
	2 to medium, ripe avocados, finely diced 1 cup cooked fresh corn or thawed frozen corn 2 medium tomatoes, seeded, finely diced 3 tbsp. lime juice 3 tbsp. chopped fresh cilantro ½ tsp. minced hot green chili pepper ½ tsp. salt
Gently stir together all ingredients in a medium bowl; adjust flavors to taste. Cover and refrigerate until ready to serve. Makes about 1 ½ cups.
Turkey Picatta
	¼ cup lemon juice ¼ cup olive oil 2 tbsp. capers in liquid, chopped 3 cloves garlic, crushed Black pepper to taste, optional 1 pound turkey breast slices 4 soft French rolls, cut lengthwise into halves 4 thin slices mozzarella or Swiss cheese Lettuce Red pepper slivers
Combine lemon juice, oil, 2 tablespoons capers with liquid, garlic, and pepper in a shallow glass dish. Add turkey. Cover dish. Marinate in refrigerator several hours or overnight. Remove turkey from marinade and discard marinade. Oil hot grid to help prevent sticking. Grill turkey, on an uncovered grill, over medium-hot briquets, 2 minutes until turkey is cooked through, turning once. Move cooked turkey slices to edge of grill to keep warm. Grill rolls, cut side down, until toasted. Fill rolls with hot turkey slices, dividing equally. Add mozzarella to sandwiches. Serve with lettuce, red pepper.Makes 4 servings.
Pronto Turkey Fajitas
	3 tbsp. lime juice ½ tsp. ground cumin ½ tsp. chili powder salt and pepper, if desired 1 green pepper, sliced 1 onion, sliced 1 lb. breast meat cut into stir fry strips 8 flour tortillas warmed according to pkg direction
In large bowl, combine lime juice, cumin, chili powder, salt and pepper. Add turkey, green pepper and onion. Heat oil over medium heat until hot. Add turkey mixture; cook and stir until turkey is no longer pink in the center. Divide mixture evenly between tortillas.
Turkey Vegetable Chowder
	½ cup sliced celery ½ cup chopped onion ½ cup chopped green pepper ½ cup chopped red pepper 10 oz. can condensed cream of chicken soup 1½ cups milk 3 cups cubed cooked turkey or breast 10 oz. package frozen corn 1 tsp. dried basil leaves ½ tsp. dried thyme leaves ¼ tsp. pepper 2 tbsp. oil
Heat 2 tbsp. oil in skillet until hot. Add celery, onion, green and red pepper. Cook over medium high heat until tender. Add remaining ingredients. Cook over medium heat until chowder is hot.
Turkey Burritos
	1tbsp. ground cumin 1 tbsp. chili powder 1½ tsp. salt 2 lb turkey tenderloin, cut into 1/2-inch cubes Lime wedges Flour tortillas Avocado-Corn Salsa (recipe below) Sour cream Tomato slices for garnish
Combine cumin, chili powder, and salt in cup. Place turkey cubes in a shallow glass dish.Pour dry rub over turkey and thoroughly coat. Let turkey stand while preparing Avocado-Corn Salsa. Thread turkey on metal or bamboo skewers. (Soak bamboo skewers in water at least 20 minutes to prevent them from burning). Oil hot grid to help prevent sticking. Grill turkey, on a covered grill, over medium briquets, about 10 minutes until turkey is cooked through, turning once. Remove skewers from grill. Squeeze lime wedges on skewers. Warm flour tortillas in the microwave oven, or brush each tortilla very lightly with water and grill 10 to 15 seconds per side. Top with Avocado-Corn Salsa and sour cream, if desired. Garnish with tomato slices..