Category Archives: Turkey

Turkey, Vegetable

Stuffed Zucchini with Ground Turkey

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Stuffed Zucchini with Ground Turkey

09.07.22-003

 ingredients:

1 zucchini about 12 inches long, or 6 medium ones
3 tablespoons olive oil
1/2 cup chopped onion
3 cloves garlic, minced
1/2 cup chopped mushrooms
2 tablespoons dry white wine (or chicken broth)
1 pound ground turkey
2 diced tomatoes
3 tablespoons chopped fresh basil
1 teaspoon chopped fresh rosemary
3/4 cup grated Parmesan cheese
1 egg, lightly beaten
2 teaspoons salt
1/2 teaspoon pepper

directions:

Cut zucchini in half lengthwise. Scoop out insides, leaving shells about 1/4 inch thick. Reserve about half of the insides.

Heat 2 Tbsp of olive oil in a skillet on medium high heat. Sauté onion and garlic until soft. Add mushrooms and reserved zucchini insides, and sauté another 2 minutes. Remove from skillet and set aside. In the same skillet heat a Tbsp of olive oil on medium high heat. Add the ground turkey. Lightly brown the turkey, stirring only occasionally. After the turkey browns on one side, stir it so that it has a chance to brown on other sides. Cook until the ground turkey is lightly browned, about 6 minutes. Stir in the reserved onion and mushroom mixture. Add the wine or chicken broth. Stir in tomato, basil and rosemary and cook 1 minute longer. Drain any excess fat. Remove mixture from heat and set it aside.

When mixture has cooled, add cheese, egg, salt and pepper. Fill zucchini shells with mixture. Fill a baking pan with 1/4 inch of water. Place filled zucchini halves in pan and bake at 375 degrees for 40 minutes, until golden brown. Remove zucchini from pan and serve while hot.

Serves 4.

 

Ref: Perry’s Plate

Soup, Trader Joe's, Turkey

Chipotle Chili

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Ingredients

  • 1 (1.3 lb) package of ground turkey or beef (I used 2 pounds of ground turkey. I like it meaty…hehe)
  • 1 medium onion chopped
  • 1 Tbsp of olive oil
  • 1 tsp ground cumin
  • 1 (28 oz) can diced tomatoes
  • 1 (15 oz) can of black beans (I used two cans. I like black beans)
  • 3/4 cup refried black or pinto beans (or use whole can for thicker chili, I did)
  • 1/2 cup Chipotle salsa (I added more salsa since I had more meat than originally called for)
  • 1/4 cup of BBQ sauce (I used Sweet Baby Rays and closer to 1/2 cup)
  • sour cream (optional) (duh)
  • shredded cheese (optional) (double duh)

Directions
1. Heat olive oil in medium saucepan over medium heat. Cook onions 5 min. Add ground turkey and cook until brown, breaking it up as it cooks. Add ground cumin and cook 1 min longer.

2. Add remaining ingredients. Stir in refried beans until broken up and dissolved

Ohhh Sweet Baby Ray’s! (Again note ridiculous amount of recipes I need to try marked by green tags)

3. When chili comes to a boil, lower heat and simmer for 10 min

4. Garnish with cheese and sour cream

Ref: Trader Joe’s Cooking Companion

Delicious, delicious, DELICIOUS. Chili always makes me nervous because everyone has that distinct memory of “mom style” home cooking chili that can never be replicated. Well. This will be mine. Minus the mom thing for now since the only kids I have are 4 legged furballs. 😀 Now here’s what I tweaked. I sauteed the onions with some chopped garlic because its only right and I used two packages of ground turkey instead of one. I knew Mike would prefer more meat in his chili. I added an additional can of black beans because it looked like it needed it. And I also decided it needed corn and l magically had a bag in the freezer. I love corn. I up’d the amount of salsa and BBQ sauce because of the amount of meat I put in. I’m always weirded out when there’s not any seasonings really. Cumin? Just cumin? Really? YES really. I forced myself to stick to the recipe in that regard and didn’t add salt and pepper and what ever else on my spice rack and I’m so proud of myself because it really is that delicious without it. I topped it off with cheese and a dollop of sour cream when served and it was uh-maze-ing. If I was scuba diving, there would be a fin high in order. I’m just saying.

Thanksgiving, Turkey

Roasted Herb Turkey

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Roasted Herb Turkey
Originally uploaded by jamileslie

Ingredients

1 16- to 18-pound turkey, neck and giblets reserved for gravy
Fresh rosemary sprigs (optional)
Fresh sage sprigs (optional)
6 tablespoons (3/4 stick) butter
3 tablespoons chopped fresh rosemary
3 tablespoons chopped fresh sage
1 1/2 tablespoons grated orange peel
1 tablespoon ground black pepper
4 teaspoons salt

Make turkey:
Preheat oven to 325°F. Rinse turkey inside and out; pat dry. Place on rack in roasting pan. Sprinkle cavities with salt and pepper. If not stuffing turkey, place rosemary and sage sprigs in main cavity. If stuffing turkey, spoon stuffing loosely into main cavity.

Melt butter in saucepan. Mix in chopped rosemary, sage, orange peel, pepper and salt. Brush herb butter over turkey. Tuck wing tips under turkey; tie legs together to hold shape. Roast turkey 1 hour. Baste with pan juices. Continue roasting turkey until thermometer inserted into thigh registers 180°F, basting every 20 minutes, about 2 3/4 hours longer if unstuffed or about 3 1/4 hours longer if stuffed.

Ref: Epicurious

Third year running using this recipe. Great flavor, meat was moist and tender (although I personally really hate both those words, they do describe this accurately) I don’t use stuffing in my turkey, I thinking it soaks out all the flavor. And while you’ll getting awesome stuffing that way, why take away from the main course? :) So I stuff the cavity with sprigs of rosemary and sage and a tad of the butter herb mixture. Side note, when basting a turkey, don’t leave the baster tip too long on the bottom of the hot pan trying to suck up the turkey drippings… or it might melt together and close off the tip of the baster… lol, Not that I would know from personal experience or anything………… 😀

Turkey

Mango Meatloaf

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Ingredients

  • 2 lbs ground beef or turkey
  • 2 t salt
  • 1 t ground black pepper
  • 2 t curry powder
  • 1 t chile powder
  • 1 clove garlic, finely minced
  • 2 eggs
  • 1 yellow onion, finely chopped
  • 1/4 c orange juice
  • 1 medium mango, peeled & diced

Preheat oven to 350.In a large bowl, mix all ingredients together thoroughly. Mold into a loaf pan, cover with plastic wrap, and chill for 1 hour. Remove plastic wrap and bake for 1 hour or until probe thermometer (a.k.a., meat thermometer) reads 160 degrees when slowly inserted into the loaf’s thick center. Remove from oven and rest for 5-10 minutes to finish cooking.

Ref: Fork Me, Spoon Me Cookbook

Everyone knows what meatloaf looks like and lets face it, it’s not pretty. So you get mango’s instead. HA. But if only the mouthwatering taste of this amazing hunk of meat could be accurately displayed in a picture! (I know, I know, “that’s what she said” hehe) I think it’s impossible. I really do. Anyways, I was never a meatloaf person. But the mango intrigued me and it’s not the mango flavor that makes this an amazing ingredient, (you actually can’t taste the mango), but the moisture the mango gives the meatloaf! And who’s had meatloaf seasoned with CURRY and CHILE powder??? One word. AMAZING. And mouthwatering. Oh wait that’s two, oh well. ENJOY!!