Charlotte's Kitchen » Turkey

Turkey Bacon Quiche

Char — Fri, 04 Mar 2011 14:00:00 +0000

This healthy quiche recipe makes a great breakfast or dinner. Unlike most quiche recipes, which are heavy on the fat ingredients, this one uses low and reduced fat ingredients to make a delicious meal.

Ingredients
6 strips lean turkey bacon
3 eight-inch whole wheat tortillas
3 whole eggs
8 egg whites (or 1 c egg substitute)
½ c skim milk
½ c low-fat sour cream
¾ reduced-fat shredded cheddar cheese
1 c broccoli florets

Directions
1. Preheat oven to 350 degrees
2. Cook turkey bacon according to package directions. Set aside to cool.
3. Lightly coat a 9-inch pie plate with cooking spray. Overlap 2 tortillas and cut the third one in half to form a crust
4. In a large mixing bowl, beat whole eggs and egg whites with a fork or whisk until well blended. Mix skim milk and sour cream into the eggs.
5. Chop cooked turkey bacon into bite size pieces
6. Add turkey, bacon, cheese, and broccoli to blended egg mixture, combine thoroughly
7. Pour egg mixture into tortilla-lined pie plate and bake for about 50 minutes. Tap the edge of the pie plate. When the filling is set and moist but not liquid, it is done.
8. Cool for 10 minutes before slicing into portions.

Turkey Noodle Stew

Char — Wed, 14 Apr 2010 02:22:05 +0000

Spring has finally arrived and the weather lately has been beautiful. Just because it’s warmer out, doesn’t mean you can quit cooking and shift everything to the grill. Here’s a delicious easy to make turkey noodle stew recipe that’s easy to make and tastes great.

Ingredients

2 turkey breast tenderloins – cut into 1/4″ slices
1 medium onion chopped
1 Tablespoon canola oil
14 1/2 oz chicken broth
1 can condensed cream celery soup (undiluted)
2 cups frozen mixed vegetables
1/2 teaspoon lemon-pepper seasoning
3 cups uncooked wide egg noodles

Directions

Cook the turkey and onion in oil for 5 to 6 minutes in a dutch oven. Turkey should no longer be pink.
Drain and return to pan.
In a large bowl combine the broth, soup, vegetables and lemon-pepper seasoning.
Add to dutch oven and bring to a boil.
Stir in the noodles.
Reduce heat, cover and simmer for 10 minutes or until noodles and vegetables are tender.

Enjoy!

Turkey Tetrazzini

Char — Wed, 28 Jan 2009 11:35:50 +0000

Ingredients:

8 ounces thin spaghetti, broken in thirds, cooked, rinsed and drained

1 1/2 c shredded Cheddar cheese, divided

1/4 c Parmesan Cheese, divided

2 to 3 c diced cooked turkey

2 T grated carrots, if desired

1 T butter

4 ounces sliced mushrooms

1/4 c chopped onion

1 can cream of mushroom/chicken soup

1/2 c chicken broth

1/4 c dry sherry/chicken broth

salt and pepper to taste

Directions:

Combine spaghetti with 1 cup Cheddar cheese and half of the Parmesan cheese. Add turkey and carrots. In a skillet, melt butter and saute mushrooms and onions just until tender; add to the turkey mixture along with remaining ingredients. Gently stir to combine ingredients; place ina greased casserole and spinkle with remaining cheeses. Cover with lid or foil and bake at 350 degrees for about 45 minutes, or until hot and bubbly.

Serves 6 to 8.

Layered Turkey Enchiladas

Char — Fri, 28 Nov 2008 11:00:59 +0000

Ingredients:

1 pound turkey breast tenderloin, cut in bite-size strips

1 pound package frozen sweet peppers and onions stir-fry vegetables

1 10-ounce can enchilada sauce

1/2 cup whole berry cranberry sauce

9 6-inch corn tortillas, halved

1 8 ounce package Mexican blend shredded cheese (2 cups)

Lime wedges (optional)

Cilantro springs (optional)

Directions:

Position oven rack toward top of oven. Preheat oven to 450 degrees. In extra large sillet cook turkey in 1 tablespoon hot cooking oil over medium heat 4 minutes or until no longer pink. Add frozen vegetables, enchilada sauce and cranberry sauce. Bring to boiling. Sprinkle salt and pepper.

In 2-quart baking dish layer one-third of the tortillas, then one-third of the cheese. Use a slotted spoon to layer half the turkey-vegetable mixture. Layer one-third tortillas, one-third cheese, remaining turkey-vegetables (with slotted spoon) and remaining tortillas. Spoon on remaining sauce from skillet; sprinkle remeainng cheese. Bake 5 minutes or until cheese is melted. Cut in squares. Serve with lime and cilantro.

Serves 4.

Currant Glaze for Turkey

Char — Mon, 24 Nov 2008 11:00:43 +0000

Ingredients:

1/2 cup red currant or plum jelly

1 T lemon juice

1 t Watkins Dry Mustard

1 t Worcestershire sauce

1/4 t Watkins Pepper

Directions:

In small saucepan combine red currant jelly, lemon juice, dry mustard, Worcestershire sauce and pepper. Cook and stir over low heat until jelly is melted and dry mustard is incorporated.

About 15 minutes before turkey is scheduled to be done brush turkey twice with the glaze about 5 minutes apart.

Makes 1/2 cup glaze.

Turkey Roasting Guide

Char — Tue, 18 Nov 2008 11:17:14 +0000

Fresh or Frozen?

This is a personal preference since some like the flavor of fresh turkey vs. frozen and some don’t notice a difference. It will cost more to purchase a fresh turkey but you will not have to thaw it.

Thawing the turkey

The safest way to thaw your turkey is in the refrigerator. Allow 24 hours thawing time for every 4 pounds of bird. Therefore a 12 pound turkey would require 3 days to that but I allow an extra day to make sure it thaws completely. If the turkey is still frozen on Thanksgiving morning place it in a clean sink filled with cold water and change the water every 30 minutes until thawed. Do not thaw the bird at room temperature or in warm water.

In Advance?

Yes. I have done my turkey a couple days ahead of time. Just carve, pour turkey or chicken broth over slices, cover and refrigerate. Reheat covered in the microwave

Leftovers

Turkey should be refrigerated within 2 hours of cooking and eaten within 2 days. It may be frozen for up to 6 months.

Prep and Roast

Allow 1 to 1 1/2 punds of turkey per person. That amount will leave enough for leftovers, too. Be sure to allow plenty of time–and space–to thaw a frozen turkey in the refrigerator.

Once the turkey is thawed it is time to find the giblets–heart, liver, gizzard–tucked inside the neck or body cavity and remove. If not using them discard or cook and add to stuffing or gravy (adds a lot of flavor). For stuffing, plan about 3/4 cup stuffing per pound of poultry. Do Not Stuff until just before roasting. Spoon the stuffing loosely into the neck and body cavities allowing room for expansion. If stuffing is packed in it will not reach a safe eating temeperture by time turkey is done. After pulling neck skin over stuffing use a long skewer to hold it in place. Tuck drumsticks under band of skin near tail, reset leg clamp, or ties legs together with kitchen string. Twist wind tips up and under the bird’s back. If not stuffing bird, bake stuffing in casserole

Below is a roasting chart to determine cooking times. While you are waiting for oven to preheat to 325 degrees, place turkey, breast side up, on a rack in a shallow roasting pan. Pans with sides higher than 2 inches will act as a heat shield and prevent turkey thighs from cooking evenly. Brush bird with cooking oil. I cover the bird loosely with foil to prevent skin from getting too brown and brittle. After two-thirds of cooking time, cut string between drumsticks. Remove foil during the last 30 to 45 minutes of cooking to create crisp, golden skin. Turkey is done when a meat thermometer reaches 165 degrees, but for best flavor and ease in carving, thigh meat should be cooked to 180 degrees. Be sure thermometer does not touch bone when inserted in meat for the most accurate reading.

Roasting times at 325 degrees:

Turkey Unstuffed Stuffed

8 to 12 pounds 2 3/4 to 3 hours 3 to 3 1/2 hours

12 to 14 pounds 3 to 3 3/4 hours 3 1/2 to 4 hours

14 to 18 pounds 3 3/4 to 4 1/4 hours 4 to 4 1/4 hours

18 to 20 pounds 4 1/4 to 4 1/2 hours 4 1/4 to 4 3/4 hours

20 to 24 pounds 4 1/2 to 5 hours 4 3/4 to 5 1/4 hours