Online Turkey Recipes

(Depends upon Ingredients:)

Ingredients:

1/2 teaspoon thyme
3/4 cup celery, finely chopped
2 tablespoons onion, finely chopped
3 tablespoons parsley, chopped
3 tablespoons butter or margarine
4 cups cornbread crumbs
1/2 teaspoon salt
1/8 teaspoon pepper

Directions:

Cook thyme, celery, onion, and parsley in butter or margarine until tender. Mix lightly with other Ingredients:. Stuff inside turkey, or bake covered in a separate pan during last hour of roasting the turkey.

(12-16 pounds)

Ingredients:

1 cup butter or margarine
3/4 to 1 cup chopped onion
2 cups celery, finely chopped
3 to 4 quarts stale bread cubes
1 tablespoon salt
1/4 teaspoon pepper
1 1/2 teaspoons poultry seasoning

Directions:

Heat butter in large skillet; add onion and celery and cook until transparent but not brown (about 10 minutes). Add bread cubes (1/4 to 1/2-inch cubes) and seasonings. Heat until bread cubes are lightly browned and butter is absorbed, stirring constantly. This recipe makes a somewhat dry and crumbly stuffing. For a stuffing that is more moist, add 1/3 to 1 cup chicken or turkey stock or water. Taste to correct seasonings.

(Serves 6)

Ingredients:

1 lb ground turkey
1 egg
1/2 cup seasoned bread crumbs
1/4 cup water
1 Tbs dried onions
1 Tbs green peppers, chopped
dash pepper
2 Tbs catsup

Directions:

Combine all Ingredients: and mix thoroughly. Form about 1 Tbs of mixture into meatballs. Arrange meatballs on a lightly greased baking pan. Bake 15 to 20 minutes in a pre-heated 400°F oven, or until meatballs are no longer pink in the center.

(Serves 4-8)

Ingredients:

1 lb ground turkey
1/4 cup fresh cilantro, chopped
1/4 red bell pepper, chopped
1/2 tsp salt
1/4 tsp pepper
1/2 cup flour
2 eggs, beaten
1 cup dry bread crumbs
2 mangos, skinned and diced
1 small red onion, diced
1 tsp cilantro
2 tsp honey
1 tsp vinegar

Directions:

Mix turkey with 1/4 cup cilantro, red pepper, salt, and pepper. Form into one-inch balls. Cover and chill for about 30 minutes. Dip balls in flour, then in egg batter, then roll in bread crumbs. To prepare the mango salsa, toss the mango with the red onion, 1 tsp cilantro, honey, and vinegar. Cover and set aside. Deep fry croquettes until the inside is no longer pink and the outside is golden brown (internal temperature: 165 degrees F). Serve warm with mango salsa.

(Makes 36 meatballs)

Ingredients:

1 pound Norbest Ground Turkey
1 egg, beaten
2 garlic cloves, minced
1/4 cup finely chopped onion
1/4 cup dry bread crumbs
1 teaspoon chili powder
1/2 teaspoon cumin
4 ounces tortilla chips, finely crushed
Vegetable cooking spray
3/4 cup sour cream
1/2 cup salsa

Directions:

In medium bowl combine Norbest Ground Turkey, egg, garlic, onion, bread crumbs, chili powder and cumin; shape into approximately 36 3/4-inch balls. Place crushed chips on plate. Roll each meatball in chips, coating thoroughly. On 10 x 15 x 1-inch baking pan lightly coated with vegetable cooking spray, arrange meatballs. Bake at 350 degrees F. 20 minutes or until meat is no longer pink in center. In small bowl combine sour cream and salsa. Use as dip for meatballs.
(Serves 8-10)

Ingredients:

10 Norbest turkey breast slices or cutlets
1 egg
1-1/2 cups cold water
1 cup flour
1/2 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
additional flour for dipping
shortening for deep-fat frying
1 cup sugar
2 tablespoons cornstarch
1/2 cup vinegar
1/2 cup catsup
1 8-ounce can crushed pineapple and juice
1 cup pineapple juice

Directions:

Slice Norbest Turkey Cutlets into strips 1/2 inch wide. Make tempura batter by beating egg and water. Beat in flour, 1/2 cup cornstarch, baking powder, salt, and pepper. Dip turkey strips in flour, then in batter. Deep-fry for 2 to 3 minutes. Drain on paper towels. Make sauce by mixing sugar and 2 tablespoons cornstarch in saucepan; add remaining Ingredients:. Cook and stir till thickened. Serve as dip for turkey strips.

(Serves 12)

Ingredients:

3 cups cooked turkey, chopped
2 cups cottage cheese
1 cup sour cream
2 eggs, lightly beaten
1/4 cup powdered sugar
2 tsp cinnamon
1/2 tsp nutmeg
3 cans grand crescent roll dough

Directions:

In a large bowl combine turkey, cottage cheese, sour cream, eggs, powdered sugar, cinnamon, and nutmeg. Mix well. Roll out each can of crescent roll dough into a single sheet, and lightly pinch perforations to seal. Cut each sheet of dough into 12 equal rectangles, for a total of 36 puffs. Place about 1/4 cup of turkey mixture in center of each square, roll up sides and pinch seam and ends closed. Bake on greased cookie sheet in a preheated 350°F oven 15-20 minutes or until golden brown. Serve with warm Berry Orange Sauce.

Berry Orange Sauce:
1 can (16 oz) whole cranberry sauce
1 Tbs orange juice concentrate
3 Tbs brown sugar
2 Tbs water
1 cup raspberries (optional)

Combine and heat sauce Ingredients: in a small saucepan over medium heat until warm. Serve over turkey puffs.

(Serves 8-10)

Ingredients:

2 lbs Norbest ground turkey
8 oz dry bread crumbs
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 celery stalk, diced fine
1 onion, finely diced
1/2 cup grape seed or olive oil
1 Tbs ground garlic
2 eggs
2 Tbs oyster sauce
salt to taste
barbecue sauce

Directions:

Combine all Ingredients: except salt and barbecue sauce and mix well. Shape into 1-inch diameter meatballs. Spread on a cookie sheet lined with parchment paper or aluminum foil. Bake at 400 degrees F for approximately 30 minutes, or until no longer pink inside. Heat barbecue sauce and pour over meatballs. Salt to taste. Serve immediately or hold in chafing dish or low-temperature crock pot.

(Serves 4)

Ingredients:

vegetable spray
1 10-oz package frozen black-eyed peas
1/2 cup long grain rice
4 sliced green onions, white and green parts
1 tsp minced garlic
1/2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp red pepper flakes
1 can (15 oz) stewed tomatoes, undrained
1/3 cup water
4 Norbest turkey drumsticks, skin removed
1/2 tsp salt
1/4 tsp black pepper
1 Tbs butter, melted
3 Tbs Dijon mustard
1/2 cup grated Parmesan cheese

Directions:

Preheat oven to 375 degrees F. In 9 x 13 x 2 inch baking pan sprayed with vegetable spray, combine first 9 Ingredients:. Arrange drumsticks on top of mixture. Sprinkle drums with remaining salt and black pepper. In small bowl mix butter and mustard. Spread about 1 Tbs over each drum. Cut a piece of aluminum foil large enough to cover pan. Spray with vegetable spray, place over pan, and seal. Place in lower third of oven. Bake about 90 minutes, or until drums register 180 degrees on meat thermometer. Remove from oven and remove foil. Sprinkle Parmesan cheese over top of drums. Return to oven and bake for an additional 5-10 minutes until cheese is lightly browned.

(For one whole turkey)

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 fry pan 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. Blend well. Stuff loosely in the body and neck cavities of the turkey immediately before roasting.

(Serves 4)

Ingredients:

4 Norbest Turkey Steaks or Cutlets
1 tablespoon oil
10-14 mushrooms, sliced or halved
6 green onions, chopped
1 package turkey gravy mix
2 tablespoons lemon juice

Directions:

Heat 1 tablespoon oil in a medium skillet and brown the turkey steaks or cutlets. Remove from pan and keep warm. Do not overcook! Saute the mushrooms and onions in the turkey drippings. In a medium saucepan, mix the gravy according to the package directions and add the lemon juice. Pour the gravy mixture over the mushrooms and onions in the skillet and heat together. Arrange the cutlets on a serving platter and pour the mushroom sauce over them.