Online Turkey Recipes

1 lb ground turkey
1/2 cup chopped onion
1/4 cup ketchup
1 garlic clove, minced
1/8 tsp freshly-ground black pepper
4 kaiser rolls, sliced
4 lettuce leaves
4 slice tomato
4 slice onion
Directions
Preheat charcoal grill for direct-heat cooking.

In medium bowl combine turkey, onion, ketchup, garlic and pepper. Shape
turkey mixture into 4 burgers, approximately 3 1/2 inches in diameter.

Grill burgers 5 to 6 minutes per side until 165 degrees is reached on meat
thermometer and meat is no longer pink in center.

To serve, place each burger on bottom half of roll; top with lettuce,
tomato and onion and top half of roll.

This recipe yields 4 servings.

Exchanges Per Serving: 2 1/2 Starch, 3 Meat, 1 Fat.

Nutrition Facts: Calories 379; Calories from fat 30%; Total Fat 13g;
Saturated Fat 3g; Protein 26g; Carbohydrates 37g; Cholesterol 59mg;
Sodium 561mg; Dietary Fiber 3g.

Source:
Diabetic Cooking

Per Serving (excluding unknown items): 262 Calories; 10g Fat (33.9%
calories from fat); 23g Protein; 21g Carbohydrate; 4g Dietary Fiber; 90mg
Cholesterol; 300mg Sodium. Exchanges: 2 1/2 Lean Meat; 3 Vegetable; 0 Fat;
1/2 Other Carbohydrates.

Refrigerated butter-flavored cookin, as needed
12 oz penne pasta
2 cup cooked turkey meat, cut into 1″ cubes
2 cup coarsely-chopped drained no-salt-ad
canned Italian plum tomatoes
1 container nonfat cottage cheese - (
1/2 cup shredded reduced-fat sharp cheddar
4 scallions, including some green top, chopped
1 tsp crushed dried basil, [Italian]
= (or 1 tspn crushed dried oregano), [Mexican]
1/2 tsp crushed dried oregano, [Italian]
= (or 1/2 tspn ground cumin), [Mexican]
1/3 cup unseasoned dried bread crumbs
2 tbsp chopped flat-leaf parsley, [Italian]
= (or 2 tbspns chopped fresh cilant, [Mexican]
Directions
Preheat oven to 350 degrees. Lightly coat a 9- by 13-inch casserole with
cooking spray.

Cook pasta according to package directions to al dente, about 10 minutes.
Drain well and return to cooking pan. Stir in turkey and tomatoes. Spread
mixture in bottom of prepared casserole.

In a small bowl, combine cottage cheese, cheddar cheese, scallions, basil
(or oregano), and oregano (or ground cumin). Mix well. Spread mixture
over the turkey mixture, smoothing with the back of a spoon. Toss bread
crumbs with parsley (or cilantro) and sprinkle over the top.

Bake until casserole is hot and bubbly, about 30 minutes. Serve at once.

This recipe yields 6 servings.

Exchanges Per Serving: 3 Very Lean Protein, 3 1/2 Carbohydrate (3
Bread/Starch, 1 Vegetable).

Nutrition Facts: 387 calories (13% calories from fat), 31 g protein, 5 g
total fat (2.1 g saturated fat), 53 g carbohydrate, 3 g dietary fiber, 44
mg cholesterol, 248 mg sodium.

Source:
Diabetic Recipes
Per Serving (excluding unknown items): 202 Calories; 0g Fat (0.0% calories
from fat); 7g Protein; 42g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
0mg Sodium. Exchanges: 2 1/2 Grain(Starch).

(Serves 6)
Ingredients:

6 oz spaghetti, cooked and drained
1 egg, beaten
1/3 cup Parmesan cheese
3 Tbs butter or margarine, melted
1 cup chopped onion
1 clove garlic, minced
1 package (10 oz) frozen mixed vegetables, defrosted
2 Tbs flour
1/8 tsp pepper
1 1/2 cups milk
2 cups cooked Norbest turkey, cubed

Directions:

Preheat oven to 350 degrees F. In medium bowl combine cooked spaghetti, egg, cheese, and 1 Tbs butter. Press pasta mixture over bottom and up sides of well-greased 9-inch pie plate. Grease 10 x 12 inch piece of aluminum foil and press down over pasta shell. Bake 25 minutes or until pie shell is set. In medium saucepan over medium-high heat, saute onion and garlic in remaining butter 2-3 minutes. Fold in vegetables and cook for 1 minute. Sprinkle flour and pepper over mixture and stir to combine. Slowly pour milk over mixture and cook until thickened, stirring constantly. Add turkey, and simmer until heated through. Pour turkey mixture into cooked pasta shell. Cut into wedges to serve.

(Serves 4)

Ingredients:

4 thick slices of leftover turkey breast, reheated
1/2 cup orange marmalade
1 1/2 tsp horseradish

Directions:

In a small saucepan over medium-high heat melt marmalade. Stir in horseradish and heat until warm. Serve over turkey slices.

Ingredients:

8 boneless Norbest Turkey Steaks
8 slices bread, cubed
1/4 cup melted butter
1 teaspoon poultry seasoning
3 tablespoons minced onion
1 cup water
2 chicken bouillon cubes
salt and pepper to taste

Directions:

Boil water and add bouillon cubes to make broth. Combine bread cubes, butter, seasonings, minced onion and 1/2 cup broth and stir lightly. Spoon 1 to 2 tablespoons stuffing on each turkey steak. Roll meat around stuffing and secure with wooden toothpick. Saute rolls in hot fat until golden brown. Place in shallow pan, pour remaining 1/2 cup broth over top and cover with foil or lid. Bake in 375 degree F. oven for 1 hour. To serve, spoon broccoli sauce over top of each roll. Broccoli Sauce: Cook one package frozen chopped broccoli according to directions on package. Drain thoroughly. Add 1 can cream of chicken soup and 1/4 cup milk. Stir until sauce is hot.

(Serves 6)

Ingredients:

6 turkey steaks or cutlets
1 envelope onion soup mix
2 Tbs dry bread crumbs
4 Tbs melted butter or margarine
1 lemon, cut in 6 wedges

Directions:

Combine soup mix with bread crumbs in a flat dish. Coat both sides of turkey with melted butter. Coat one side only with crumb mixture. Arrange in a single layer in a greased baking pan, crumb side up. Sprinkle with any remaining crumbs and butter. Bake on top rack in preheated 400°F oven about 15 minutes or just until thickest part of steaks is no longer pink. Garnish with lemon wedges and serve hot.

(Serves 4)

Ingredients:

2-3 cups cooked Norbest Turkey, cubed
3 tablespoons butter
1 small onion
1 package dry turkey gravy mix
1 cup sour cream
11 oz package wide egg noodles, cooked according to package directions

Directions:

Saute onion in butter, then stir in turkey. Prepare gravy according to packet directions. Stir gravy and sour cream into turkey mixture and heat until warm. Serve over cooked noodles.
(Serves 6)

Ingredients:

One half turkey breast, boned and skinned
3 Tbs butter or margarine, divided
1 tsp thyme
2 cloves garlic, sliced
1 cup chopped onion
1 cup chopped celery
1 1/2 cup chopped spinach leaves
3/4 cup turkey broth or water
3 slices wheat bread, cubed
1/2 cup walnuts
1/2 cup chopped apple
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp pepper

Directions:

Rub turkey breast with 1 Tbs butter and thyme and garlic. In large skillet over medium-high heat, saute onion and celery in 2 Tbs butter 4-5 minutes until soft. Fold in remaining Ingredients: and mix well. Spoon dressing into mound in center of 9 X 13 roasting pan. Place turkey, breast side up over dressing. Bake at 350 degrees F for 1 1/2 to 2 hours or until center of meat is no longer pink. A meat thermometer in the thickest part of the breast should register 170 degrees F.

(Serves 6)

Ingredients:

Turkey:
1 regular size oven roasting bag
1 Tbs flour
3 tomatoes, chopped
1 medium onion, chopped
1 tsp minced garlic
1/2 tsp cumin
1/2 tsp salt
2 to 2 1/2 lbs turkey thighs, skin removed

Black beans:
1 can (16 oz) black beans
2 tsp olive oil
1 Tbs chopped fresh cilantro
1/2 tsp garlic powder
1/4 tsp cumin
1 tsp onion powder

Combine beans, olive oil, cilantro, garlic powder, cumin, and onion powder in small saucepan and cook over medium heat until heated through.

Rice:
3 cups instant rice
1 Tbs olive oil
1 tsp salt
3 cups water

In medium saucepan over medium-high heat, saute rice in oil 3 minutes or until golden brown, stirring constantly. Slowly add water and salt, cover, and bring to boil. Remove from heat and allow to stand 5 minutes or until all liquid is absorbed and rice is fluffy.

Plantains:
2 ripe plantains, peeled
2 Tbs olive oil

Cut plantains in half crosswise, then lengthwise into thin slices. Fry in hot olive oil over medium heat until lightly browned and crisp on the outside.

Directions:

In regular size oven roasting bag coated with flour, add tomatoes, onion, garlic, cumin, and salt. Squeeze mixture to combine. Add turkey, turn and squeeze to coat. Using plastic twist tie close bag securely and place in 2-quart microwave-safe dish. Cut 6 1/2-inch slits in top of bag. Cook in microwave oven at medium-high (70% power) 25 to 30 minutes or until meat thermometer reaches 180 degrees F when inserted into thighs. Turn dish halfway through cooking time. Allow to stand 10 minutes after cooking to allow heat to equalize. Transfer mixture to large bowl and shred meat from

(Serves 4)

Ingredients:

1 pound Norbest Ground Turkey, defrosted
1 egg
1/2 cup seasoned bread crumbs
1/4 cup water
1 tablespoon dried onions
1 tablespoon green peppers, chopped
1/8 teaspoon pepper
2 tablespoons catsup
1 teaspoon prepared horseradish
1/2 teaspoon prepared mustard
Stuffing
1 tablespoon margarine
1/4 cup chopped onions
1/4 pound sliced mushrooms
2 slices whole wheat bread, torn into cubes
1 teaspoon dried parsley
1/4 teaspoon dried thyme
Dash salt
Dash pepper

Directions:

In a small skillet, melt margarine over medium heat. Add chopped onions and sliced mushrooms; saute for 2 minutes. Toss in bread, parsley, thyme, and a dash of salt and pepper. Stirring constantly, cook until bread is lightly browned. Set aside. Preheat oven to 350 degrees F. Combine all Ingredients: of meat loaf mixture. Press half of mixture into lightly greased loaf pan. Top with 2 cups mushroom stuffing and spread remaining meat mixture over stuffing. Bake for 45-60 minutes, or until neat is no longer pink in center of loaf.

(Serves 6-8)

Ingredients:

Giblets (liver, heart, gizzard) from one Norbest turkey
1 lb bacon
1 lb sausage or ground pork
1 cup diced mushrooms
6 cups cooked white rice

Directions:

Poach giblets in small sauce pan in lightly salted water until tender, about 45 minutes. Remove and chop. Fry bacon in a large frypan until crisp. Remove and chop. Drain bacon fat. Add sausage or ground pork and mushrooms; fry until cooked through, stirring to break the sausage into small pieces. Add cooked rice, bacon, and giblets and blend well before serving.