GROUND TURKEY PASTA
This Ground Turkey Pasta is made with shell pasta, peppers, mushrooms, and onions smothered in a cream tomato sauce!
Provided by Tawnie Graham of Kroll's Korner
Categories Main Course
Time 30m
Number Of Ingredients 15
Steps:
- Boil water for pasta and follow directions on the shell pasta box. Typically 8-10 minutes to cook medium shells.
- In a dutch oven or wide stock pot, heat 2 Tbsp. of the olive oil over medium heat and cook the ground turkey. Season the ground turkey with salt and pepper. Once cooked, place ground turkey in a bowl and set aside.
- Then place remaining tablespoon olive oil in the same pan. Sauté the garlic, bell peppers, mushrooms and onions with salt, pepper and Italian seasoning until fragrant (about 5 minutes, stirring occasionally). Then whisk in the flour until combined. Pour in the beef broth and tomato sauce and let it come to a simmer. Then add in the cooked ground turkey.
- Pour in the cooked shells or pasta of choice, heavy cream and Parmesan. Stir to combine. Taste and adjust salt and pepper, as desired. If you would like it creamier, add more heavy cream.
- *Optional to make a pasta bake: place pasta in an oven safe dish (or leave in dutch oven) and bake at 350° F. for and additional 20 minutes. You can top with more Parmesan if desired. Enjoy.
- Other seasonings that make a great addition, but not necessary include garlic power, onion powder, red pepper chili flakes, dried oregano and cayenne.
Nutrition Facts : ServingSize 1.5 cup, Calories 605 kcal, Protein 27.5 g
TURKEY CROQUETTES
This is a great recipe to use up leftover turkey or chicken. It does not taste anything like leftovers. Makes about six 2-inch croquette balls. Definitely need to double or triple recipe for large groups as I can eat 2 croquettes easily.
Provided by DCHMKH
Categories Appetizers and Snacks Meat and Poultry Turkey
Time 3h50m
Yield 3
Number Of Ingredients 10
Steps:
- Place bread in a blender and blend until soft crumbs form. Place bread crumbs in a shallow bowl.
- Heat butter in a saucepan over medium heat until melted. Stir flour into melted butter until dissolved. Mix milk and broth into butter-flour mixture; cook and stir until mixture is thick, about 5 minutes. Remove saucepan from heat and cool mixture.
- Mix turkey, parsley, rosemary, salt, and pepper into cooled mixture. Form turkey mixture into balls. Place balls on a plate and refrigerate until chilled, at least 3 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Dip balls in the beaten egg, allowing excess to drip back into bowl. Press balls into bread crumbs until coated. Arrange balls on a baking sheet.
- Bake in the preheated oven until cooked through and browned, 25 to 30 minutes.
Nutrition Facts : Calories 346.4 calories, Carbohydrate 16.7 g, Cholesterol 157.4 mg, Fat 15.5 g, Fiber 0.7 g, Protein 33.2 g, SaturatedFat 7.6 g, Sodium 485.9 mg, Sugar 2.9 g
GROUND TURKEY AND MUSHROOM STROGANOFF
Steps:
- Heat 1 teaspoon of the olive oil in a large skillet over medium-high heat. When the oil is hot add in the sliced mushrooms and season with salt. Spread them out into a single layer and cook until the liquid has evaporated from them, about 5-6 minutes. Stir them a couple times during the cooking process.
- Remove the mushrooms from the skillet onto a plate then add the remaining 2 teaspoons of oil to the skillet. When the oil is hot add in the shallots, garlic, salt and pepper. Stir occasionally until the shallots soften, about 2-3 minutes.
- Add in the ground turkey and break it up with a spoon, season with salt and pepper. Cook until it is no longer pink, about 5-7 minutes. Sprinkle the flour (or arrowroot powder/cornstarch) over the turkey and stir until everything is coated and you can no longer see the flour. Stir in the wine and chicken broth and bring to a simmer, scraping up any brown bits from the bottom of the skillet.
- Cook until the mixture has slightly thickened, about 3 minutes. Add in the dill and cooked mushroom and stir everything together. Off the heat, stir in the Greek yogurt until combined. Taste for seasoning then serve over cauliflower rice or egg noodles.
Nutrition Facts : Calories 274 calories, Cholesterol 84 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 27 grams protein, SaturatedFat 3 grams saturated fat, Sugar 4 grams sugar
TURKEY CROQUETTES
These croquettes are formed from turkey and mashed potatoes and served with cranberry sauce on the side. It's the perfect Thanksgiving appetizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 20
Number Of Ingredients 13
Steps:
- Melt butter in a large skillet over medium-high heat. Add onion, 1 teaspoons salt, and teaspoon pepper. Cook for 3 minutes. Stir in sage and savory or thyme, and cook for 1 minute. Stir in turkey and cream, and cook until liquid evaporates, about 1 minute. Transfer to a large bowl, and let cool for 15 minutes.
- Add potatoes, flour, and egg to turkey, and season with salt and pepper.
- Drop 2 tablespoons turkey mixture into a shallow bowl of breadcrumbs, turn to coat, and pat into 2-inch disks. Arrange in a single layer on a baking sheet, and refrigerate for 10 minutes.
- Heat 1/4 inch oil in a skillet over medium heat. Working in batches, cook croquettes in a single layer until golden brown, about 2 minutes per side. Transfer to paper towels to drain. Serve immediately with cranberry sauce.
MUSHROOM CROQUETTES
Provided by Food Network Kitchen
Categories side-dish
Time 3h15m
Yield about 24 croquettes
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large skillet over high heat. Add the mushrooms and cook until golden, about 4 minutes. Reduce the heat to medium; add 1/2 teaspoon salt, pepper to taste, the celery and shallot and cook until the vegetables are tender, about 4 minutes. Add 6 tablespoons flour, the butter and nutmeg and cook, stirring, until the flour is toasted, 1 to 2 minutes. Slowly whisk in the broth and cook, stirring, until the mixture is the consistency of gravy, about 4 minutes. Slowly stir in the milk and simmer, stirring, until very thick, 6 to 10 more minutes. Remove from the heat, transfer to a bowl and let cool to room temperature. Cover and refrigerate until firm, at least 2 hours.
- Line a baking sheet with parchment paper. Pulse the bread in a food processor to make fine crumbs; transfer to a shallow dish. Put the remaining 1 1/4 cups flour in another shallow dish; beat the eggs in a third dish. Drop tablespoonfuls of the chilled mushroom mixture into the flour and toss to coat, then shape into 1 1/4-inch-long croquettes. Dip in the eggs, then roll in the breadcrumbs and transfer to the prepared baking sheet. Cover with plastic wrap; refrigerate until firm, 30 minutes.
- Heat 1/2 inch vegetable oil in a deep saucepan until a deep-fry thermometer registers 360 degrees F. Working in batches, add the croquettes and fry until golden, 2 to 3 minutes per side. Remove with a slotted spoon and drain on paper towels; season with salt. Serve with mustard.
AMAZING GROUND TURKEY TOMATO SAUCE
This is my tried and true best pasta sauce that is both fresh and healthy!
Provided by dinkytink
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a large pot over medium-high heat. Saute onion, tomato, basil, and garlic in hot oil until the onion begins to soften, about 5 minutes.
- Break ground turkey into small pieces and add to pot; season with Italian seasoning and oregano. Cook and stir mixture until turkey is completely browned, 7 to 10 minutes.
- Stir tomato sauce into the turkey mixture; bring to a boil, reduce heat to low, and simmer until the sauce has thickened slightly, 20 to 25 minutes.
- Stir tomato paste into the turkey mixture until evenly colored; season with salt and pepper. Cook until the liquid is reheated, 1 to 2 minutes more.
Nutrition Facts : Calories 413.5 calories, Carbohydrate 19.4 g, Cholesterol 104.5 mg, Fat 24.8 g, Fiber 4.8 g, Protein 32.5 g, SaturatedFat 4.7 g, Sodium 1351.5 mg, Sugar 12.5 g
TURKEY WITH MUSHROOM SAUCE
When we were first married, I didn't have an oven, so I made this tender turkey in the slow cooker. These days, I rely on this recipe because it frees up the oven to make other dishes for large get-togethers. -Myra Innes, Auburn, Kansas
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place turkey in a 5-qt. slow cooker. Brush with melted butter. Sprinkle with seasonings. Top with mushrooms. Pour wine over all. Cook, covered, on low 3-4 hours (a thermometer inserted in turkey should read at least 165°)., Remove turkey to a serving platter; tent with foil. Let stand 10 minutes before slicing., Transfer cooking juices to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir 2 minutes or until thickened. Serve turkey with sauce.
Nutrition Facts :
TURKEY IN CREAM SAUCE
I've been relying on this recipe for tender turkey since I first moved out on my own years ago. I serve it whenever I invite new guests to the house, and I'm constantly writing out the recipe. -Kathy-Jo Winterbottom, Pottstown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 7h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a 3-qt. slow cooker, combine the wine, onion, garlic and bay leaves. Combine rosemary and pepper; rub over turkey. Place in slow cooker. Cover and cook on low for 7-9 hours or until turkey is tender., Remove turkey to a serving platter; keep warm. Strain and skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine the cornstarch, cream and salt until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.
Nutrition Facts : Calories 205 calories, Fat 3g fat (1g saturated fat), Cholesterol 58mg cholesterol, Sodium 231mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges
GROUND TURKEY CROQUETTES IN A CREAMY MUSHROOM SAUCE
Succulent ground turkey croquettes, spiced just right, and served up with a creamy mushroom sauce. This is real comfort food and I know you'll enjoy it! Developed for the RSC 2004 contest.
Provided by evelynathens
Categories < 4 Hours
Time 1h5m
Yield 5-6 serving(s)
Number Of Ingredients 19
Steps:
- For croquettes: In a large bowl, add all of croquette ingredients and combine to distribute ingredients thoroughly; refrigerate for 30 minutes (or longer) before using.
- Heat 2 tblsps olive oil in a large non-stick skillet over medium heat.
- Using a tablespoon (dipped in water), scoop out rounded spoonfuls of the croquette mixture and, using another spoon, push the mixture into the hot skillet; continue until you have filled the skillet with turkey croquettes; fry croquettes 5-6 minutes per side, until dark golden-brown; you may need to reduce heat slightly; remove as they are done to a glass baking dish; you will need to fry up in about 2 batches (maybe just into a third, depending on how big your skillet is); keep croquettes warm in a preheated oven while you make up the sauce.
- For creamy-mushroom sauce: Increase heat under skillet used for cooking croquettes (do not clean it out in any way!) to medium-high and add the sliced mushrooms (do no add any more fat); allow the mushrooms to release some of their liquid and stir up tasty browned bits that are left in the pan from cooking the croquettes; add garlic and sauté mushrooms, stirring occasionally, until all the liquid they have let off has evaporated, about 9-10 minutes; add cream and cook until cream has thickened, about 10 minutes; pour sauce over turkey croquettes, sprinkle with minced fresh parsley and serve with hot buttered rice or noodles; this will make just enough sauce to coat croquettes; if you like loads of sauce, use more mushrooms and cream.
Nutrition Facts : Calories 404.5, Fat 22.2, SaturatedFat 8.2, Cholesterol 126.2, Sodium 632, Carbohydrate 25.9, Fiber 2.8, Sugar 5.5, Protein 27.3
CREAMY TURKEY CASSEROLE
Turkey Casserole is creamy, comforting, and quick to make!
Provided by Holly Nilsson
Categories Casserole Dinner Entree Main Course Turkey
Time 1h10m
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. Combine topping ingredients and set aside.
- Cook pasta al dente according to package directions.
- Cook onion, mushrooms, and garlic in butter until tender, about 5 minutes.
- In a large bowl combine soup, mushroom mixture, milk, seasonings, and ½ of the cheese. Fold in turkey and pasta.
- Spread into a 9x13 casserole dish, top with remaining cheese, and sprinkle with topping.
- Bake 30-35 minutes or until hot and bubbly.
Nutrition Facts : Calories 393 kcal, Carbohydrate 13 g, Protein 26 g, Fat 27 g, SaturatedFat 15 g, Cholesterol 102 mg, Sodium 1080 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
DINER STYLE TURKEY CROQUETTES
Growing up in New Jersey I learned to love "Diner Food" and I could always count on Turkey Croquettes to be on the menu. This is my recreation of that classic diner dish.
Provided by Chef Dennis Littley
Categories Entree
Time 50m
Number Of Ingredients 15
Steps:
- In your food processor add celery, carrots and onion and pulse till finely minced
- In the food processor add your turkey and pulse until finely chopped. (use a mix of dark and white meat)
- In a saute pan melt butter and add finely minced celery, carrots, and onion. Saute until softened (3-5 minutes) Allow to cool.
- In a large mixing bowl, add turkey, stuffing cubes, sauteed celery, onions, carrots, and poultry seasoning. Mix all the ingredients together.
- Add 1 cup of chicken stock and two lightly beaten eggs and mix together. Gradually add more chicken stock as needed. You want the mixture to resemble stuffing consistency. **Don't let it get too wet. It will continue to absorb the liquid as it sits in your refrigerator setting up but it still needs to be shaped so it needs to have a formable consistency.
- Season to taste with sea salt and black pepper.
- After mixing all ingredients together fully, refrigerate for 2-3 hours to allow mix to set up .
- After the mix has set up form into cone-shaped croquettes
- Dredge the croquettes in flour seasoned with salt and pepper. Dip the floured croquette into the egg wash (2 eggs, ½ cup of milk).Coat the egged croquette with seasoned bread crumbs.
- Saute croquettes in olive oil, turning until all sides have been lightly browned.
- Place croquettes you are going to serve into a 350-degree oven for 15-20 minutes until fully heated. (minimum 165 degrees internal temperature)
- Freeze the remainder to use another day!
- Serve Croquettes with sides of your choice and your favorite turkey gravy and enjoy!
Nutrition Facts : Calories 537 kcal, Carbohydrate 38 g, Protein 15 g, Fat 35 g, SaturatedFat 11 g, Cholesterol 133 mg, Sodium 704 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
TURKEY CROQUETTES WITH CREAM SAUCE
This is basically my dad's recipe, which I quantified with exact measurements, and the addition of a few seasonings that I like. It's a great way to use up turkey leftovers in a more sophisticated dish. I mince the turkey meat in my food processor first, then measure out the amount required.
Provided by PainterCook
Categories Poultry
Time 1h10m
Yield 12 croquettes
Number Of Ingredients 16
Steps:
- In large saucepan,melt butter. Whisk in flour; add milk and broth slowly and whisk to avoid lumps. Add nutmeg, black pepper, sea salt, and lemon juice. Thicken this cream sauce over low heat, then remove from heat to cool.
- In a large bowl, combine the minced turkey with 1 cup of the cooled cream sauce, grated onion, poultry seasoning, italian seasoning, and hot sauce. The mixture should just hold together. Add salt and pepper to taste and chill 15 minutes.
- While turkey is chilling, add thawed package of peas to the rest of the cream sauce. Cover and simmer on very low heat.
- Preheat oven to 350 degrees.
- With wet hands form the individual croquettes. I use a 1/4 cup scoop per croquette. Form a ballish shape; roll lightly in flour, then in beaten egg (with just a little water) and roll in breadcrumbs. Form the shape of a large gumdrop or "haystack" and place on a cookie sheet coated with non-stick spray.
- Bake croquettes in middle rack of the oven approximately 25 minutes. Serve hot with cream sauce on top (about 2-3 per person) and a dash of paprika.
- NOTE: Extra peas and cream sauce can be used as an elegant vegetable dish the next day by adding cooked baby carrots and pearl onions.
Nutrition Facts : Calories 231.4, Fat 13.6, SaturatedFat 8.1, Cholesterol 51, Sodium 529.6, Carbohydrate 21.1, Fiber 2.3, Sugar 2.9, Protein 6.4
TURKEY AND MUSHROOM CASSEROLE
Perfect for leftover turkey or rotisserie chicken, this creamy, cheesy and slightly tangy turkey and mushroom casserole is sure to be a crowd-pleaser.
Provided by Liz DellaCroce
Categories Main Course Main Dish
Time 1h5m
Number Of Ingredients 13
Steps:
- Pre-heat oven to 350 degrees and spray a 9 x 13 baking pan with cooking spray.
- Cook pasta according to package directions and set aside.
- Heat butter in a large skillet over medium heat until melted. Stir in onion and 1 teaspoon of the salt. Cook until softened, 3-4 minutes before adding mushrooms. Continue cooking until mushrooms are soft, 3-4 additional minutes.
- Sprinkle flour into the pan and stir for 30-60 seconds or until flour is absorbed into the pan. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer until sauce thickens, 7-9 minutes.
- In a large bowl, toss together cooked pasta with diced turkey, plain yogurt, remaining 1 teaspoon salt, half of the cheese (1 cup), lemon juice, Worcestershire sauce and pepper. Add in reduced mushroom sauce to the bowl and stir again.
- Pour pasta mixture into the prepared baking dish and spread in an even layer. Sprinkle remaining cheese on top and bake until golden brown and bubbly, about 45-50 minutes. Let rest 5-10 minutes before serving to let the casserole settle.
Nutrition Facts : Calories 660 kcal, Carbohydrate 50 g, Protein 80 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 191 mg, Sodium 1639 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
TURKEY CROQUETTES
Provided by Ruth Hawley
Categories Poultry turkey Fry Winter Poker/Game Night
Yield Serves 6 to 8 as a main course
Number Of Ingredients 12
Steps:
- In a medium-size saucepan, melt butter. Blend in flour and add milk and chicken broth. Cook and stir until mixture thickens and bubbles, and continue cooking for 1 minute more.
- Add lemon juice, snipped parsley, and onion. Stir in celery salt and a dash each of pepper, paprika, and nutmeg. Cool.
- In a large mixing bowl, combine sauce with the ground turkey. Chill thoroughly.
- With wet hands, shape mixture into balls. Roll balls one at a time in bread crumbs. Lightly shape balls into cones. For each croquette, dip it into the mixture of egg and water, then roll in bread crumbs. Again, dip croquette in egg/water mixture and roll in bread crumbs. Fry croquettes in deep-fat fryer for approximately 3 minutes or until brown. Drain. Serve with turkey gravy.
TURKEY AND MUSHROOM CREAMY TOMATO "GRAVY" WITH GNOCCHI
Provided by Rachael Ray : Food Network
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Cook's Note: Stir in any leftover mushrooms from the roasted mushroom meal mid-week.
- In a Dutch oven, heat the extra-virgin olive oil and 2 tablespoons of butter over medium heat. Add the mushrooms, rosemary, thyme and bay leaf and cook until the mushrooms are lightly brown, about 7 to 8 minutes. Stir in the onions and garlic and season with salt and pepper, to taste. Raise the heat a bit and cook 5 minutes more. Stir in the tomato paste, Worcestershire sauce and stock. Bring to a boil then reduce heat to a simmer. Add the turkey and heat until the mixture bubbles, then turn off heat and cool. Store in the refrigerator for a make-ahead meal.
- Reheat the sauce, in a covered pot, over medium heat, then uncover the pot and stir in the cream. Simmer over low heat.
- Bring a large pot of water to a boil over medium heat. Salt the water and add the gnocchi. Cook until they float, about 1 to 2 minutes.
- Drain the gnocchi and them to the pot. Stir in the remaining 1 tablespoon of butter and season with a hint of freshly grated nutmeg. Serve in shallow bowls topped with lots of chunky, creamy sauce and some cheese.
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