ITALIAN-ISH GROUND TURKEY WITH RICE
I found a recipe on here and by the time I got through all my changes I realized I had a new recipe. The family loved it and told me I should post, so here it is. The seasoning gives the turkey a sausage flavor. My husband thought I could have added more rice to stretch it even more but I think the 4 cups was pleanty. Add less if you want it more meaty. Don't be afraid to try brown rice or some other favorite. Also, I think this would be GREAT with broccoli rabe in stead of escarole but I'm the only one in the house who likes it. If you like a little spice add some red pepper flakes when you add the other herbs. This is a quick and easy meal. I figured 30 min. from start to finnish but that depends on how fast you chop. I have a rice cooker so I don't have to babysit the rice and usually chop as I go, so my times may be off.
Provided by Ilysse
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook the ground turkey and onion in a large skillet until the turkey is cooked through. If your turkey is on the fatty side than you may not need the oil but if not, use it.
- Add the herbs including the garlic and cook for an other minute and stir to combine all the flavors. Drain off the fat if necessary.
- Add the bell pepper. Let cook for a few minutes than add the escarole and pour the chicken broth over the top.
- Cook and stir to wilt the escarole and get the pepper to your desired level of doneness (I like it to have a little bite to it). The broth will evaporate quickly but if it doesn't don't worry, the rice will soak it up.
- Add the cooked rice and stir to combine.
- Serve hot.
Nutrition Facts : Calories 963.2, Fat 17.9, SaturatedFat 3.9, Cholesterol 89.7, Sodium 340.5, Carbohydrate 159.8, Fiber 10.3, Sugar 2.5, Protein 35.8
ITALIAN ROAST TURKEY AND GRAVY
I posted this recipe before I made it and this is what can happen - I DO NOT RECOMMEND THIS RECIPE/ It is labor intensive. Expensive because of the prosciutto and the prosiutto really does nothing for the flavor. So beware! I Like to Brine the bird for 6 hours and use recipe#9954 by Gay Gilmore - It does give you a lovely moist bird
Provided by Bergy
Categories Poultry
Time 28m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Pat the turkey dry inside and out.
- Run your hands under the skin separating it from the breast & thighs.
- Rub 3 tbsp of rosemary and 3 tablespoons of garlic under the skin over the breast & thighs.
- Arrange half of the prosciutto under the skin over the breast & thigh.
- Rub 1 tbsp rosemary & 1 tbsp garlic inside the cavity of the turkey.
- Place 3 oz of prosciutto inside the cavity.
- Cover the bird and refridgerate over night.
- Preheat oven to 450°F.
- Rub the outside of the bird with oil.
- Place remaining garlic inside the bird , tie the legs together.
- Roast turkey for 30 minutes, reduce temp to 325F continue roastiang until thermometer reads 180 inserted into the thickest part of the thigh Apprx 3hours).
- Baste throughout the roasting time with the chicken broth, pouring a bit over at a time.
- Remove bird to a platter & tent it with foil.
- Pour the pan juices into a measuring cup, skim off the fat reserving 3 tbsps.
- Set roasting pan over medium heat, add wine, bring to a boil scraping up the brown bits , pour wine into the measuring cup with the defatted pan juices.
- In a sauce pan add the flour to the 3 tbsp of heated fat, stir until it has browned about 2 minutes.
- Whisk in the pan juices, add 1/2 tsp rosemary.
- Cook until thickened apprx 5 minutes.
- Add the reserved 1 oz of Prosciutto.
- Garnish Turkey with rosemary sprigs.
Nutrition Facts : Calories 1536, Fat 78.4, SaturatedFat 21.1, Cholesterol 602, Sodium 832.8, Carbohydrate 7.3, Fiber 0.5, Sugar 0.5, Protein 183.5
GROUND TURKEY SOUP WITH WHITE RICE
This is a robust, quick, and easy soup loaded with flavor. It's great made ahead of time, freezes well, and reheats perfectly.
Provided by lutzflcat
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Combine ground turkey, onion, celery, and garlic in a large saucepan over medium heat. Saute until turkey is cooked through and browned, 5 to 7 minutes. Drain fat from the saucepan.
- Add chicken broth, fire-roasted tomatoes, tomato paste, Worcestershire sauce, thyme, oregano, bay leaf, salt, and pepper. Reduce heat to medium-low, cover, and cook for about 10 minutes.
- Stir in frozen vegetables and rice and simmer until vegetables are tender, about 10 minutes. Remove bay leaf and serve.
Nutrition Facts : Calories 192.8 calories, Carbohydrate 22.3 g, Cholesterol 44.1 mg, Fat 4.9 g, Fiber 3.6 g, Protein 15.2 g, SaturatedFat 1.2 g, Sodium 895.1 mg, Sugar 5.5 g
ITALIAN RICE
Bring a bit of Italy to the table without the usual pasta and sauce. This colorful side dish blends fluffy rice, fresh spinach and roasted red peppers." The amount of garlic can be adjust to fit your personal taste," suggests Michelle Armistead of Marlboro, New Jersey. "For me, the more garlic, the better!"
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, saute garlic in oil for 1 minute. Stir in spinach. Cover and cook for 3-4 minutes or until tender; drain well. Add the vinegar, salt and pepper. Stir in the rice and red peppers until combined. Cook and stir until heated through.
Nutrition Facts : Calories 151 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 398mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
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