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Turkey recipes

Posted by on Nov. 16, 2009 at 10:08 AM
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Pampered Chef Turkey Recipes


TURKEY VEGTABLE COBBLER

Filling:
2 cups diced cooked turkey
1 cup sliced carrots
½ cup chopped onion
2 cups broccoli florets
1 can (10 3/4oz) fat-free reduced-sodium
condensed cream of chicken soup
½ cup fat-free chicken broth
½ cup reduced fat milk
1 garlic clove, pressed
¼ tsp. dried thyme leaves
1/8 tsp. ground black pepper

Biscuit Topping:
1 ¼ cups reduced-fat-all-purpose baking mix
½ cup reduced-fat milk
1 egg white

1. Preheat oven to 400 degrees. For turkey & vegetable filling, cut turkey into ½ inch cubes. Cut carrots into ¼ inch slices. Chop onion, combine carrots, onion & broccoli in microwave-safe bowl & microwave, covered, on High 2-3 minutes or until crisp-tender; drain.

2. Meanwhile, combine soup, broth, milk, garlic, thyme & black pepper in bowl; whisk until blended. Stir in turkey & vegetable mixture; mix well. Pour into baking dish.

3. For biscuit tipping, in small bowl combine baking mix, milk & egg white; stir just until dry ingredients are moistened & mixture forms a soft dough. Drop six scoops of dough over filling. Bake 30-35 minutes or until topping is golden brown.

Yield: 6 servings
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MONTE CRISTO SANDWICHES

2 eggs
¼ cup milk
8 slices (1/2 inch thick) Italian Bread
8 slices (1/2 oz. each) Swiss cheese
6 oz. Sliced Turkey
1 Tbsp. Butter or Margarine
Powdered sugar (optional)
½ cup of strawberry preserves

1. In small bowl, combine eggs & milk; whisk until smooth. Pour egg mixture into shallow bowl. Dip 1 side of 4 bread slices in egg mixture. Place bread, egg side down on cutting board.

2. For each sandwich, place 1 cheese slice on bread. Top with 1 ½ oz. Turkey & an additional cheese slice. Dip 1 side of remaining bread slices in egg mixture; top sandwiches, egg side up.

3. Melt butter in skillet over medium heat. Cook sandwiches about 2 minutes on each side or until golden brown. To serve, sprinkle sandwiches with powdered sugar, if desired. Serve with strawberry preserves for dipping.

Yield: 4 servings
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HOME-STYLE TURKEY HASH

2 cups cubed cooked turkey
4 slices bacon
3 cups frozen, seasoned, chunky-style hash
brown potatoes
¾ cup green or red bell pepper, or both,
chopped
¼ medium red onion, cut into thin wedges
Freshly ground black pepper to taste
1 cup of prepared turkey gravy

1. Cut bacon into 1 inch pieces. Place in skillet. Cook over medium heat until crisp. Remove pan from heat. Remove bacon to paper towels to drain. Pour bacon drippings into small bowl & set aside.

2. Return 2 tsp. Bacon drippings to pan. Add frozen potatoes, forming a single layer. Cook potatoes, without stirring over medium heat 8 ? 10 minutes or until potatoes are browned on 1 side.

3. Stir potatoes then continue cooking 3 minutes. Add bell pepper & onion; continue cooking 2-3 minutes, stirring frequently.

4. Stir in turkey & reserved bacon. Drizzle mixture with 1-2tsp. bacon drippings to moisten, if desired. Heat thoroughly. Season to taste with black pepper.

5. Heat gravy in saucepan over medium heat stirring frequently. Serve with hash.

Yield: 4 servings
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TROPICAL TURKEY & SPINACH SALSA

Dressing:
3 Tbsp. Apricot preserves
2 Tbsp. Apple Cider vinegar
2 tsp.Olive or Vegetable oil
2 Tbsp. sugar
¼ tsp. Salt
1/8 tsp. ground black pepper

Salad:
8 oz. roasted turkey breast, cubed
½ cup diced red bell pepper
1 mango, cut into ½ inch cubes (1 cup)
2 hard-cooked egg whites, coarsely chopped
¼ small red onion, sliced into thin wedges
1 pkg. (6oz.) fresh baby spinach leaves
¼ cup sliced almonds, toasted

1. For dressing, combine preserves, vinegar, oil, sugar, salt & pepper in small bowl; whisk until blended. Cover, refrigerate until ready to use.

2. Place spinach in large bowl; add turkey, bell pepper, mango, egg whites, & onion. Whisk dressing; pour over salad, gently tossing to coat. Sprinkle with almonds. Serve immediately.

Yield: 4 servings
TURKEY LASAGNA ALFREDO

10 uncooked lasagna noodles
1 jar(16oz.) white Alfredo pasta sauce
¼ cup milk
1 ½ tsp. Dried oregano leaves
3 cups coarsely chopped cooked turkey
1 can (14oz.) artichoke hearts in water, drained
& chopped
½ cup chopped red bell pepper
¼ cup finely chopped onion
1 garlic clove, pressed
3 cups(12oz.) shredded mozzarella cheese
1 package (4oz.) crumbled feta cheese
2 cups packed fresh baby spinach leaves (4oz.)

1. Preheat oven to 375 degrees. Cook noodles according to package directions using shortest cook time, drain. In small bowl, combine Alfredo sauce, milk & oregano. Whisk until blended; set aside

2. Coarsely chop turkey. Chop artichokes, bell pepper & onion; place in large bowl. Press garlic over bowl. Add mozzarella & feta cheese; mix well.

3. To assemble lasagna, spread 2/3 cup of the Alfredo sauce mixture over bottom of baking pan. Top with half of the noodles, overlapping to fit. Layer half of the spinach leaves over noodles; top with half of the turkey mixture. Repeat layers, starting with half of the remaining sauce. After layering, pour remaining sauce over top of lasagna.

4. Cover pan with aluminum foil. Bake 45 minutes. Carefully remove foil. Continue baking 10-15 minutes or until bubbly. Remove from oven; let stand 15 minutes for easier serving. Cut into squares.

Yield: 12 serving
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TURKEY CRANBERRY WREATH

2 pkg. (235g each) refrigerated crescent rolls
1/2 C. mayonnaise
2 T. honey Dijon mustard
1/2 tsp. coarsely ground pepper
2 C. cooked turkey, chopped
1/2 C. celery, sliced
3 T. fresh parsley, snipped
1/2 C. dried cranberries
4 oz. Swiss cheese, shredded (1cup)
1/4 C. walnuts, chopped (optional)
1 egg, separated

1. Preheat oven to 375°F.

2. Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle on Large Round Stone. Corners of wide ends will touch and points will extend 1 inch beyond of Baking Stone. Arrange remaining 8 triangles in center, matching ends. Seal seams using Dough and Pizza Roller. (Points will overlap in center; do not seal.)

3. Measure mayonnaise, mustard and black pepper into Classic Batter Bowl. Grate cheese into Batter Bowl using Deluxe Cheese Grater. Mix filling using Min 'N Scraper. Using Medium Scoop, scoop filling over seams of dough forming a circle.

4. Coarsely chop walnuts using Food Chopper; sprinkle over filling. Beginning in center, lift one dough triangle across mixture. Continue alternating with outer triangle, slightly overlapping to form wreath. Tuck last end under first.

5. Separate egg over Small Batter Bowl using Egg Separator. Beat egg white lightly; brush over dough using Pastry Brush. Bake 25-30 minutes or until golden brown. Cut and serve using Slice 'N Serve. Yields 10 servings.
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TURKEY CLUB PIZZA

1 Pkg Refrigerated Pizza Dough
2 Tsp Sesame seeds
1/4 C Mayonnaise
1 Tsp Lemon zest
1 C Shredded Jack cheese
1/2 Tbsp Basil
4 Oz Deli Sliced Turkey Meat
6 Slices Bacon -- Cooked And Drained
1 Sm Tomato -- Thinly Sliced
1/2 C Swiss Cheese -- Shredded

1. Unroll pizza crust on pizza or cookie sheet. Sprinkle with sesame seeds. Bake for 10 minutes at 425F degrees.

Mix mayo and lemon zest. Spread over crust. Top with remaining
ingredients in order listed and bake 425F degrees for 7-9 minutes.
HIDE THE TURKEY!!

3 cups finely chopped cooked turkey
1-1/2 cups (6 oz.) shredded sharp cheddar
cheese
1 can (4 oz.) chopped green chilies
½ cup finely chopped green onions
1 small garlic clove, pressed with Garlic Press
1 tsp. hot pepper sauce
½ tsp. salt
¼ tsp. pepper
¼ tsp. ground cumin
¼ tsp. paprika
1 package (17-1/4 oz.) frozen puff pastry sheet,
thawed
guacamole, salsa and/or sour cream for garnish

Chop chilies and onions with Food Chopper. In a bowl, combine turkey, cheese, chopped chilies, and onions, garlic pressed with garlic press and seasonings. Mix well; chill until ready to use. Remove puff pastry from the refrigerator. On a lightly floured surface, roll to a 12"x9" rectangle. Cut into nine small rectangles with Pizza Cutter. Place about 2 Tbs. of filling down the center of each rectangle. Wet edges of pastry with water and roll pastry around filling. Crimp ends with a fork to seal. Repeat with remaining pastry and filling. Place seam side down on your favorite Pampered Chef stoneware.

Bake at 425 for 25-30 minutes (stoneware baking time, 20-25 minutes for metal pans) or until golden brown. Serve warm on Simple Additions with guacamole, salsa and/or sour cream.

 

The Pampered Chef will be offering our discontinued products at a huge discount. These items will change every two weeks and are sold on a first come basis. To view the outlet or place your order, select "Order Products" from the home page, next select "Place an Order" and then select "Outlet"

 

by on Nov. 16, 2009 at 10:08 AM
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