Category: Turkey


Spicy Baked Turkey Tenders

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9 large turkey tenders

1/2 c. balsamic vinaigrette

1/2 c. creamy dressing of choice

1/2 c. spicy bread crumbs

4 Tbsp. butter, cut into small cubes.

1/2 c. shredded cheese

Cut turkey tenders in half and marinate in combined dressings overnight.

Place in baking dish, drizzling marinade over tenders.

Sprinkle with bread crumbs.

Dot with butter.

Bake at 325 for 35 minutes (internal temperature 165)

Sprinkle with cheese and bake until melted.

I served this with Rice A Roni Broccoli Au Gratin Rice that I combined with 4 c. cooked chopped broccoli.

SAM_1185

2 packs (2 1/2 lb total) Butterball Mesquite Griller Chops

1 package fresh bowtie pasta (we tried out a handmade pasta I found at the closeout discount store)

Torina Pasta Trio

1/4 c. Lawry’s sun dried Tuscan marinade (spicy – use less if you’re not into heat)

1/4 c. butter

1/4 c. Parmesan cheese

3 Tbsp. pesto

1 Tbsp. minced garlic

4 Tbsp. olive oil

 

Heat water for noodles.

Place two skillets over medium high heat and coat with a little olive oil.  Place turkey chops in skillets and pour marinade over.

Turn chops regularly while pasta cooks (about 10 minutes).

Drain pasta and add in butter, pesto, garlic, Parmesan cheese and olive oil .  Mix and serve with chops!

Turkey Ricotta Meatloaf/Meal One - Spaghetti and Meatballs/Meal Two

Ever since trying Lidia Bastianich’s meatloaf recipe using ricotta, I won’t make burgers, meatballs or meatloaf without ricotta. I like to experiment with different mixes of meats, different add ins, and the kids have voted this their favorite so far!!

This recipe made one large meatloaf and a lasagne pan of large meatballs.

6 lb. ground turkey
1 c. oatmeal
1 egg
1/4 c. sweet pickle relish
1/2 large sweet onion, finely diced and cooked until translucent
1 large container ricotta cheese
1 packet from a Rice A Roni ** when I make multiple packs of Rice A Roni, I use less of the seasoning packs to reduce the sodium content. I use the seasoning packs from time to time to spice up my meat mixtures.

Combine everything except the meat and oats in a very large oversized bowl. Add in meat and blend well with hands to evenly distribute the cheese mixture. Sprinkle with half the oats and blend in. Sprinkle with remaining oats and blend in.

Make large meatloaf. Glaze with sauce of your choice. This time I used leftover mustard mixture from a batch of Grace’s sandwich recipe, and added to it some ketchup, balsamic vinegar and sugar,

I have frozen my meatloaf raw and then thawed in the fridge from the day before I want to serve it. The meatballs are best cooked first and frozen cooked.

Cook covered 350 F for one hour and 15 minutes. Remove foil and bake another 20 to 30 minutes until internal temperature exceeds 165 F.

You can bake the meatballs (I use a jelly roll pan) in the same oven. They take about 40 minutes, depending on the size. Pull them out when they look golden.

Immediately remove meatloaf and meatballs from liquid that accumulates in the bottom of the pans.

The meatloaf makes killer patty melts, if you ever have any left over!!

The meatballs can be frozen for future use. I put mine directly into the lasagne pan, topped them with sliced black olives and carmelized onions, and then poured sauce over them. I kept them in the fridge for two days and baked them for dinner tonight. 350 F for 45 minutes uncovered, topping with cheese during the last 10 minutes or so.

I found a bargain on Gia Russa sauce (Traditional style) and didn’t even doctor it up. I figured that if they sell it on their website for $8.00 a jar, it wouldn’t need doctoring. I paid $2.00 at a overstock store. It was as delicious as something I slaved over all day. Their website says “Made in small batches and produced from only real Italian plum tomatoes from Italy, our sauces epitomize pasta-sauce-making as a true culinary art form: all fresh produce, fresh herbs & spices, make for producing a very balanced, light tasting sauce. All natural, no preservatives, no added sugar, no paste or puree.” I believe it! I had a little Magic Hat Pale Ale with it too! YUM.
SAM_1092

Mediterranean Meatballs

1 lb. ground pork
1 lb. ground turkey
1 egg
2 Tbsp. sweet pickle relish
1 Tbsp. Worcestershire sauce
2 Tbsp. olive tapenade
1/2 c. finely ground oats
1 tsp. smoked paprika
1 tsp. minced garlic

Mix wet ingredients and add into meat. Combine dry ingredients and incorporate into each other.

Form small meatballs using mini scoop. Bake 350 F for 35 minutes or until golden.

I made the meatballs ahead and froze them. I put them in the crock pot frozen with a jar of tomato and basil sauce and cooked on low for 6 hours. Some of them fell apart, but no one complained!

I served them with a side of tortellini tossed with butter, pesto, minced garlic and Parmesan cheese.

Gluten Free Turkey Quesadillas

1 package Gluten free tortillas

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2 c. shredded leftover turkey mixed with leftover turkey chili
1-2 c. shredded Mexican cheese
Sour cream and salsa for garnish/dipping

Heat turkey/chili mixture.

Place tortilla in heated pan. Warm through and flip.

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Top with cheese, then chili, then cheese. You may have to remove it from the heat while layering so the bottom tortilla doesn’t over cook.

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Top with another tortilla and carefully flip over to cook the other side.

Cut using a pizza cutter and top with sour cream and salsa to taste.

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A little chopped fresh cilantro would have made it prettier. (which I should’ve bought when it was on sale the other day!)

As turkey leftover use goes, this was one of our favorites 🙂

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