Hearty Turkey Rice Food

TURKEY AND RICE CASSEROLE

Steps:

• Heat oven to 350°F. Spray 3-quart casserole dish with cooking spray.
• Heavily spray 10-inch skillet with cooking spray; heat over medium heat. Add onion; cook, stirring occasionally, until tender. Add broccoli; cook 3 to 4 minutes or until crisp-tender.
• In large bowl, mix broccoli and onion, turkey, cheese, mayonnaise, soup, rice and water chestnuts until blended. Gently stir in roasted peppers. Spoon mixture into casserole dish. Top with potato chips.
• Bake uncovered 25 to 30 minutes or until bubbly and light golden brown.

HEARTY TURKEY STEW WITH VEGETABLES

Steps:

• Melt the butter in a pot over medium heat. Place onions in the pot and cook until tender. Stir in celery and carrots, and cook until tender. Stir in the potatoes and flour. Pour in the chicken stock, and season soup with marjoram. Place turkey in the pot, and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
• Mix the green bell pepper into the soup, and continue cooking 10 minutes, until pepper is tender.

HEARTY TURKEY & RICE

Steps:

• Cook rice according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook turkey and onion over medium heat 6-8 minutes or until turkey is no longer pink and onion is tender, breaking up turkey into crumbles. Add salsa, tomato sauce, bouillon and salt; heat through., Serve with rice, cheese, sour cream and, if desired, toppings of your choice. Freeze option: Freeze cooled turkey mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water or broth if necessary.

HEARTY SLOW COOKER TURKEY WILD RICE SOUP

Steps:

• In a large stock pot, place two tablespoons of oil.
• Heat to medium heat.
• Add celery, carrots, onions and garlic.
• Cook down for 15 minutes.
• Add mushrooms and cook for 15 minutes more.
• Mix in thyme, oregano, and sage (rub between fingers first).
• Remove from heat.
• To the slow cooker, add sautéed vegetables with herbs, wild rice, cooked turkey and broth (reserving parsley for last 10 minutes of cooking).
• Season with salt, poultry seasoning and fresh cracked pepper.
• Cook on low in slow cooker for 4 hours.
• Stir in the dry parsley within the last ten minutes of cooking before serving.

HEARTY TURKEY AND MUSHROOM CASSEROLE

Steps:

• Heat oil in a medium saucepan over medium heat.
• Add onions and cook 5 minutes, until softened.
• Add garlic and cook 1 minute.
• Stir in rice.
• Slowly add chicken broth, water and sage.
• Bring mixture to a boil.
• Reduce heat to low; cover and simmer 40 minutes.
• Meanwhile, melt 1 tablespoon (3 tsp) of the butter in large nonstick skillet over medium-high heat.
• Add mushrooms and cook until tender and liquid has evaporated, 10 minutes.
• Stir in salt and pepper.
• Heat oven to 400 degree F.
• Grease bottom of shallow 2-quart baking dish with remaining 1 teaspoon butter.
• Spoon rice into dish and top evenly with turkey.
• Spoon mushrooms over turkey.
• Whisk together soup and wine in bowl; pour over top of mushrooms.
• Bake casserole until sauce is hot, 25 to 30 minutes.
• (If top becomes too dark, cover loosely with foil during last 15 minutes of baking.) Sprinkle top with parsley.
• Makes 6 servings.

GROUND TURKEY AND RICE SOUP

Steps:

• Heat 1 tsp. olive oil in a dutch oven over medium-high heat, and cook turkey until thoroughly done. Drain any excess fat. Remove from pan and set aside.
• Heat another 1 tsp. olive oil and cook vegetables, stirring occasionally, until vegetables are tender.
• Add broth, water, milk, green chiles and ground turkey to the cooked vegetables. Whisk in Knorr® Selects. Bring to a boil. Reduce heat and cook covered 10 minutes or until rice is tender.

HEARTY GROUND TURKEY CHILI

Steps:

• In a large saucepan, heat oil over medium heat. Add onions, garlic, paprika, chile flakes, cumin and coriander and saute 2 to 3 minutes.
• Add turkey and mushrooms, increase heat to high and saute until turkey is no longer pink, 7 to 10 minutes, stirring to break meat into rough chunks.
• Stir in remaining ingredients except masa and steamed rice.
• Bring to a boil, reduce heat slightly and simmer briskly, stirring occasionally, until mixture is fairly thick but still slightly liquid, about 1 1/4 hours.
• Sprinkle in masa, stir and simmer until thick, about 15 minutes more.
• Discard bay leaves.
• Serve over rice or robust boiled beans.