2 cups cooked Chicken or Turkey
1 10 oz can cream of mushroom soup
2 stalks celery, chopped
¼ - ½ cup onion
Butter
Crescent rolls
1. Sautee onion and celery with butter until onion starts to become clear.
2. Mix in meat and soup.
3. Spoon onto crescent roll wedge. And then roll up wedges
4. Bake at 350 degrees for 15-20 minutes.
Showing posts with label Turkey. Show all posts
Showing posts with label Turkey. Show all posts
Thursday, June 11, 2009
Wednesday, June 10, 2009
Sloppy Joes
1 lb ground turkey
¼ tsp ground black pepper
½ red onion, chopped
1 8oz can no-salt-added tomato sauce
½ C. ketchup
¼ C barbecue sauce
1 tsp chili powder
Dash of hot pepper sauce
1. In a large skillet, combine ground turkey, black pepper and onion. Cook over medium heat, stirring occasionally, until the turkey is no longer pink.
2. Stir in tomato sauce, ketchup, barbecue sauce, chili powder and hot pepper sauce.
3. Simmer for about 10 minutes over low heat, stirring occasionally, until mixture has thickened.
This is from the Cooking for Life cookbook. Supper yummy with a bit of a bite.
¼ tsp ground black pepper
½ red onion, chopped
1 8oz can no-salt-added tomato sauce
½ C. ketchup
¼ C barbecue sauce
1 tsp chili powder
Dash of hot pepper sauce
1. In a large skillet, combine ground turkey, black pepper and onion. Cook over medium heat, stirring occasionally, until the turkey is no longer pink.
2. Stir in tomato sauce, ketchup, barbecue sauce, chili powder and hot pepper sauce.
3. Simmer for about 10 minutes over low heat, stirring occasionally, until mixture has thickened.
This is from the Cooking for Life cookbook. Supper yummy with a bit of a bite.
Turkey Meatballs
1 lb ground turkey
2 egg whites
½ C dry breadcrumbs
¼ C water
½ onion, diced ( or about 1 tsp or so of onion powder)
2 cloves garlic, minced
¼ C fresh parsley, minced (1 Tbls dry parsley)
2 tsp dried basil
1 tsp ground lack pepper
1. Preheat oven broiler.
2. In large mixing bowl, combine turkey, egg whites, breadcrumbs, water, onion, garlic, parsley, basil and black pepper. Mix ingredients thoroughly and then shape into 1 inch meat balls.
3. Arrange meatballs on a baking sheet and place under broiler for 10-12 minutes, turning occasionally until they are browned on all sides.
I got this recipe out of the Cooking for Life recipe book. We LOVE these.
2 egg whites
½ C dry breadcrumbs
¼ C water
½ onion, diced ( or about 1 tsp or so of onion powder)
2 cloves garlic, minced
¼ C fresh parsley, minced (1 Tbls dry parsley)
2 tsp dried basil
1 tsp ground lack pepper
1. Preheat oven broiler.
2. In large mixing bowl, combine turkey, egg whites, breadcrumbs, water, onion, garlic, parsley, basil and black pepper. Mix ingredients thoroughly and then shape into 1 inch meat balls.
3. Arrange meatballs on a baking sheet and place under broiler for 10-12 minutes, turning occasionally until they are browned on all sides.
I got this recipe out of the Cooking for Life recipe book. We LOVE these.
Bisquick Turkey or Chicken Pot Pie
1 can Cream of Chicken Soup
1 cup chopped turkey or chicken
½ bag frozen veggies (carrots, peas, beans)
½ bag frozen diced potatoes
Salt and pepper
Combine and pour into pie plate.
Mix:
1/2 cup Bisquick
3/4 cup milk
1 egg
Pour bisquick mixture over meat. Bake for 30 minutes at 400 degrees.
1 cup chopped turkey or chicken
½ bag frozen veggies (carrots, peas, beans)
½ bag frozen diced potatoes
Salt and pepper
Combine and pour into pie plate.
Mix:
1/2 cup Bisquick
3/4 cup milk
1 egg
Pour bisquick mixture over meat. Bake for 30 minutes at 400 degrees.
Roasted Turkey with Orange and Rosemary
Ingredients:
1 (10-pound) turkey
4-5 sprigs fresh rosemary
4-6 tablespoons butter, cut into pats
2 Whole orange, cut in half
Salt and pepper to taste
Basting Liquid:
8 tablespoons melted butter
1 cup orange juice (from remaining oranges)
1 cup white wine or apple or white grape juice
Special Equipment:
2 pieces cheesecloth, large enough to cover entire turkey breast
1 large roasting pan
1 rack that fits inside roasting pan
Instructions:
1. Preheat oven to 325 degrees. Read all turkey instructions thoroughly.
2. Generously spray a large roasting pan with nonstick cooking spray.
3. Remove neck and giblet packets from front and back cavities of bird. Place neck and giblets in the bottom of roasting pan.
4. Rinse turkey cavities and pat skin dry with paper towels. Place on a rack inside roasting pan.
5. Lift breast skin away from the meat. Slide pats of butter evenly over each breast. Strip the leaves off the rosemary twigs and arrange under the skin. If stuffing the turkey, do so now.
6. Take one orange half and squeeze the juice and rub it all over the bird. Place the used orange half in the bottom of the roasting pan. Season outside of bird liberally with salt and pepper.
7. In saucepan combine, melted butter, orange juice and white wine. Keep warm on top of the stove.
8. Stack two pieces of cheesecloth on top of each other. Spray the turkey skin and one side of the cheesecloth generously with non-stick cooking spray to prevent sticking. Place cheesecloth (sprayed side down) over turkey breast. Brush cheesecloth with basting liquid until it is soaked. Place turkey in oven. Baste turkey and cheesecloth every 20 minutes during roasting period. Occasionally add water to the bottom of the pan.
9. After 2 hours and 15 minutes, gently remove the cheesecloth so the breast skin can brown. Using a meat thermometer, check the internal temperature of the inside of the thigh, being careful not to touch bone. When it registers 170 degrees, remove turkey from oven. Cover loosely with foil and let rest at least 20 minutes or as long as an hour. Carve.
*I found this recipe in the Salt Lake Tribune a few years back. It is the most moist and flavorful turkey I have ever had.
1 (10-pound) turkey
4-5 sprigs fresh rosemary
4-6 tablespoons butter, cut into pats
2 Whole orange, cut in half
Salt and pepper to taste
Basting Liquid:
8 tablespoons melted butter
1 cup orange juice (from remaining oranges)
1 cup white wine or apple or white grape juice
Special Equipment:
2 pieces cheesecloth, large enough to cover entire turkey breast
1 large roasting pan
1 rack that fits inside roasting pan
Instructions:
1. Preheat oven to 325 degrees. Read all turkey instructions thoroughly.
2. Generously spray a large roasting pan with nonstick cooking spray.
3. Remove neck and giblet packets from front and back cavities of bird. Place neck and giblets in the bottom of roasting pan.
4. Rinse turkey cavities and pat skin dry with paper towels. Place on a rack inside roasting pan.
5. Lift breast skin away from the meat. Slide pats of butter evenly over each breast. Strip the leaves off the rosemary twigs and arrange under the skin. If stuffing the turkey, do so now.
6. Take one orange half and squeeze the juice and rub it all over the bird. Place the used orange half in the bottom of the roasting pan. Season outside of bird liberally with salt and pepper.
7. In saucepan combine, melted butter, orange juice and white wine. Keep warm on top of the stove.
8. Stack two pieces of cheesecloth on top of each other. Spray the turkey skin and one side of the cheesecloth generously with non-stick cooking spray to prevent sticking. Place cheesecloth (sprayed side down) over turkey breast. Brush cheesecloth with basting liquid until it is soaked. Place turkey in oven. Baste turkey and cheesecloth every 20 minutes during roasting period. Occasionally add water to the bottom of the pan.
9. After 2 hours and 15 minutes, gently remove the cheesecloth so the breast skin can brown. Using a meat thermometer, check the internal temperature of the inside of the thigh, being careful not to touch bone. When it registers 170 degrees, remove turkey from oven. Cover loosely with foil and let rest at least 20 minutes or as long as an hour. Carve.
*I found this recipe in the Salt Lake Tribune a few years back. It is the most moist and flavorful turkey I have ever had.
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