Posts Tagged Turkey
And another Kraft recipe.
- 1 lb. ground turkey
- 1 Granny Smith apple, peeled, coarsely shredded
- 6 saltine crackers crushed (about 1/4 cup)
- 1 teaspoon dried thyme
- 1 teaspoon ground sage
- 6 hamburger buns
- 2 tablespoons mayonnaise (didn’t use)
- 3 Kraft Singles cheese slides, each cut into 4 triangles (we made regular burgers and not sliders, so these were cut in half)
1. (The original recipe was for the barbecue, but because it is the coldest February ever here, we made ours in a frying pan on the stove.)
2. Mix together turkey, apple, cracker crumbs, thyme and sage. Shape into 12 1/2 inch thick patties (we made 6 regular sized burgers).
3. Cook 3 min on each side or until done.
4. (If you are making sliders, use a 2 inch cookie cutter to cut each bun into 2 mini buns.)
5. Spread mayonnaise on one bun (we didn’t). Top burgers with cheese.
Verdict: I didn’t really enjoy these. They had an odd taste to the. We thought it was the sage and would probably should have used less than they recommended.
I am pretty sure I found this recipe on another food blog.
- 3 tablespoons extra virgin olive oil
- 1 1/2 cups white onions, finely chopped
- 1 cup finely chopped carrots
- 1 cup celery, chopped
- 1 cup peas
- 1 cups steamed broccoli
- 2 cups baby red potatoes (we used regular potatoes, chopped into smaller pieces)
- 1 tablespoon minced garlic (we used garlic powder, to taste)
- 2 cups cooked and shredded turkey breast
- 1/4 cup butter
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 1/2 cup of chicken broth (we used 3 cups, because that was what we had left)
- 1 1/2 cup shredded cheddar cheese
- 1 sheet of puff pastry
- (we added 1 egg for egg wash)
1. Preheat oven to 350.
2. Heat oil in a large skillet. When hot, sauté onions (we had cooked our onions a little before hand, with the turkey breast, so it was more like caramelizing them here), carrots and celery for 8-10 min, or until softened. Add in peas, broccoli and potatoes. Stir and cook for 5 min. Add in garlic and cook for 1 min. Add in turkey breast and reduce heat to low.
3. In a medium saucepan, melt butter over medium0high heat. Whisk in flour, salt and pepper. Whisk for 1 min before slowly whisking in chicken broth. Stir until thick and creamy, about 3 min. Stir in cheese until melted. Pour over turkey and vegetables and stir to mix.
4.Pour cheese-turkey-vegetable mixture into a 9×13 inch baking dish and cover with 1 sheet of puff pastry (thawed and rolled out; we also used an egg wash on top).
5. Bake 25-30 min or until golden.
Verdict: This was delicious! Other than for holidays, I don’t normally eat a lot of turkey, but this was a great way to have turkey outside of that. Not really a fan of celery but I found that I didn’t mind it here, as it added a nice crunch (I guess we didn’t cook them enough!).
I found this recipe online, though I can’t remember where. The one I found is the scaled down version before, but all I seem to be able to find now is the non-scaled down version online.
- 1 1/2 pounds ground turkey
- 2 tablespoons seasoned breadcrumbs (we used 5 to get a good consistency, maybe because we used the whole egg and not just the egg white)
- 2 tablespoons finely diced onion
- 1 egg white, lightly beaten (we used the whole egg as mentioned)
- 2 tablespoons parsley (we did not use)
- 1/2 clove garlic, peeled and minced (we used garlic powder, about 1 teaspoon worth)
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
1. In a large bowl, mix together turkey and all other ingredients. Form into 6 patties.
2. Cook patties in a skillet over medium heat, turning once, until turkey has cooked.
Verdict: These were very tasty. They weren’t dry and the onions – which were pretty much raw – didn’t overpower the taste.
This recipe is from Kraft (which I know because of the Kraft oriented ingredients and how the recipe is formatted) but I can’t seem to find it on their website to link to it.
- 1/2 lbs ground turkey
- 1 cup spaghetti (or tomato) sauce
- 1 1/2 cups cooked elbow macaroni
- 1 tablespoon Parmesan cheese
- 2 slices of Kraft Singles Mozzarella (we used 1/2 cup shredded mozzarella instead)
1. Preheat oven to 375F.
2. Cook turkey in a skillet (we added garlic powder to it).
3. In an oven dish, mix together turkey, sauce, elbow macaroni and Parmesan cheese.
4. Bake 10 min. Sprinkle with mozzarella cheese and bake 2-3 more minutes until the cheese melts.
Verdict: I forgot to take a picture of this meal! This recipe is incredibly similar to a dish my mom made when we were younger, only there was ground beef instead of turkey, no Parmesan cheese and a lot more mozzarella cheese on top. I was hoping to like this version of the dish, because turkey is healthier than ground beef, but it didn’t really work well in the dish for me. I also found that I couldn’t really taste the Parmesan cheese and that I wanted more mozzarella cheese on top. I may try this recipe again with ground chicken though.
Thanksgiving always means one thing: leftover turkey!
This year I was prepared with a recipe so it wouldn’t be another year of turkey casserole. I found this recipe online (it was either emailed to me by one of the many daily/weekly recipes sites I signed up to, or I found it randomly looking for recipes, I can’t remember). The recipe can be found on FoodChannel.com.
- 1 tablespoon butter
- 1/2 cup chopped onion (the recipe called for a yellow onion, but I have honestly never really paid attention to the types of onions in recipes. Spanish, yellow, white, I just kind of buy an onion that looks good and use that one. I am not sure the difference.)
- 1/2 cup chopped celery (omitted, because I do not like celery)
- 1 teaspoon sage (we didn’t have any, so we substituted thyme)
- Salt and pepper to taste
- 1 cup cooked turkey, chopped
- 3 eggs
- 1 tablespoon milk
- 1 cup plus 2 tablespoons flour
- 2 cups breadcrumbs (we needed less, even though we made more potatoes)
- 2 cups cold mashed potatoes (we used more, probably 1/4 to 1/2 cup more)
- Canola, vegetable or other oil for frying
1. In a pan over medium heat, melt the butter. Cook the onion (and celery), stirring occasionally, until soft and translucent, 3 to 4 minutes. Add the sage (or thyme) and season with salt and pepper. Remove from heat, stir in the turkey and let cool to room temperature.
2. In a shallow bowl, whisk 2 eggs with the milk. Place 1 cup of flour and the breadcrumbs in two other separate bowls.
(We kind of went a different route from the online recipe, which asks for the potatoes to be prepared on the side and then to top them with some turkey and roll into balls.)
3. When turkey has cooled, mix in the mashed potatoes, remaining egg and 2 tablespoons of flour. Form balls out of the mixture (we made 15 ice cream scoop sized balls). Roll ball in flour, then in egg, then in breadcrumbs. (We actually do a double-breaded croquette, and after the breadcrumb they go back in the flour-egg-breadcrumb for a second coat. And we still used less than 2 cups of breadcrumbs.)
4. In a pan, over medium heat, heat the oil. (The original says it should be 2 or 3 inches deep. We used a lot less than that, to fry them instead of deep-fry them).
5. Carefully place 3 or 4 croquettes in the pan (we did 4 at a time), turning as needed, until golden brown, 3 to 4 minutes. Repeat with other croquettes (we left the prepared ones warming in the oven as we finished cooking).
Verdict: A keeper! Can’t make this recipe all the time, but it’s a good one for the leftover turkey we end up with after the holidays.