Turkey Tenders Over Linguine Food

TURKEY LINGUINE WITH TOMATO CREAM SAUCE

Steps:

• In a Dutch oven, cook bacon over medium-high heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings., In same pan, cook and crumble turkey with onion and garlic over medium-high heat until no longer pink, 5-7 minutes. Stir in stock, tomatoes and salt; bring to a boil. Stir in linguine and half of the bacon; bring to a boil. Reduce heat; simmer, covered, until linguine is al dente, 9-10 minutes., Stir in cream cheese until melted; stir in parsley. Let stand 5 minutes. Sprinkle with remaining bacon.

TURKEY MEATBALLS WITH LINGUINE & FRESH TOMATO SAUCE

Steps:

• Preheat oven to 400 degrees F. Line a shallow baking pan with foil; coat the foil with cooking spray.
• Heat oil in a medium skillet over medium heat. Add mushrooms; cook, stirring occasionally, until tender and all of the liquid has evaporated, 8 to 10 minutes. Transfer the mushrooms to a food processor; process until finely chopped.
• Combine egg, oats, Parmesan, garlic, Italian seasoning, salt and pepper in a large bowl. Add the mushrooms and turkey; mix well. On a cutting board, pat the meat mixture into a rectangle and cut into 30 squares. Roll each square into a ball and place the balls 1/2 inch apart in the prepared pan. Bake until the meatballs are no longer pink and their internal temperature reaches 165 degrees F, 12 to 15 minutes.
• Divide the linguine and sauce between 4 plates or shallow bowls. Top each serving with 6 meatballs. (Reserve the remaining meatballs for another meal; see Note.)

SPICY TURKEY TENDERS WITH BLUE CHEESE PENNE PASTA

Steps:

• For the dry rub: In a small bowl, mix together the dry spices and season turkey tenders. Cover with plastic wrap and place into refrigerator for 1 hour.
• For the bechamel: In a large saute pot over medium heat, add butter and oil. Warm until the butter melts then whisk in flour, until mixture is smooth. Slowly add skim milk with whisk, breaking down solids. When all the milk is added, slightly simmer for 10 minutes and then whisk in 3/4 cup blue cheese and nutmeg. Hold warm.
• Preheat grill or cast iron skillet to high.
• Add turkey tender pieces and cook until the internal temperature reaches 165 degrees F, or juice runs clear. Remove from grill, toss in warmed hot sauce, and hold warm.
• In a large pot heat 2 gallons of water to boil, and add 2 tablespoons kosher salt. Add pasta, and cook 8 to 10 minutes or until al dente.
• Toss drained pasta with blue cheese bechamel sauce, next remove turkey tenders from hot sauce, and toss in pasta and bechamel. Garnish with Roma tomatoes and remaining blue cheese.

TURKEY TENDERS OVER LINGUINE

Steps:

• Dredge turkey strips in flour.
• Saute in oil and butter about 4 minutes, turning often, and adding a little broth if necessary.
• Add broth and next 5 ingredients.
• Simmer 8 to 10 minutes, stirring occasionally.
• Serve over linguine.

ALWAYS-TENDER ROASTED TURKEY

Steps:

• In a small bowl, combine butter and garlic. Pat turkey dry. Carefully loosen skin of turkey; rub butter mixture under the skin. Sprinkle salt and pepper over skin of turkey and inside cavity. Skewer turkey openings; tie drumsticks together., Place flour in oven bag and shake to coat. Place oven bag in a roasting pan; add celery and onions. Place turkey, breast side up, over vegetables. Cut six 1/2-in. slits in top of bag; close bag with tie provided., Bake at 350° for 3 to 3-1/2 hours or until a thermometer reads 180°. Let stand for 15 minutes before carving. Skim fat and thicken drippings if desired., If preparing turkey the day before, pour drippings into a measuring cup; skim fat. Arrange slices in an ungreased shallow roasting pan; pour drippings over turkey. Cool completely. Cover and refrigerate overnight., The next day, bake at 350° for 45-65 minutes or until heated through.

TURKEY TENDERS ON THE GRILL

Steps:

• In a large resealable plastic bag set into a shallow bowl, combine rice vinegar, soy sauce, brown sugar, and grated ginger.
• Slice tenderloins lengthwise about 1 inch thick and place in zip lock bag. Seal bag and turn to coat the turkey. Marinate in refrigerator 2 to 4 hours, turning bag occasionally.
• Drain turkey, discarding marinade.
• For grilling, place tenders on the grill rack directly over medium heat or coals. Grill for 5 to 7 minutes or until turkey is no longer pink, turning occasionally to brown evenly.

ROASTED TURKEY BREAST TENDERLOINS & VEGETABLES

Steps:

• Preheat oven to 425°. In a small bowl, mix the first six ingredients. Combine 2 teaspoons of the seasoning mixture with butter; toss with vegetables. Transfer to a roasting pan. Bake, uncovered, 15 minutes., Meanwhile, rub oil over turkey; sprinkle with remaining seasoning mixture. Move vegetables to edges of pan; place turkey in the center. Bake, uncovered, 20-25 minutes or until a thermometer inserted in turkey reads 165° and vegetables are tender., Save half of turkey for Buffalo Turkey with Linguine (recipe also in Recipe Finder) or save for another use. Remove remaining turkey and vegetables to a serving platter and keep warm., Pour cooking juices into a small saucepan. Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey and vegetables.

LINGUINE WITH TURKEY MEATBALLS AND QUICK SAUCE

Steps:

• To make the meatballs, preheat the oven to 450°F.
• Heat the olive oil in a medium, heavy skillet over medium heat. Add the pancetta and cook for 2 minutes. Add the onion and continue to cook until the pancetta is crisp and the onion is tender, about 4 minutes more. Remove from the heat and let cool.
• In a large bowl, combine the pancetta-and-onion mixture with the remaining meatball ingredients and stir to combine. Form the turkey mixture into balls about 2 inches in diameter, using about 2 tablespoons for each, and place on a foil-lined and greased baking sheet. Bake for 20 minutes.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain, reserving 1 cup of the pasta water.
• Meanwhile, in a medium saucepan, warm the 1/4 cup of olive oil over medium heat. Add the tomatoes, garlic cloves, parsley, salt, and pepper and cook for 10 minutes. Discard the garlic cloves. Add the cooked meatballs and the cooked pasta and toss to coat. Add the reserved pasta water, about 1/4 cup at a time, if the pasta needs moistening. Arrange on a serving platter and top with the basil.

TURKEY LINGUINE

Steps:

• In a large skillet or wok, stir-fry turkey in oil for 2 minutes. Add onion and garlic; cook and stir for 1 minute. Add broccoli, carrots, basil, tarragon, thyme and pepper; stir-fry for 3-4 minutes or until vegetables are crisp-tender. , Combine cornstarch and broth until smooth; add to the turkey mixture. Cook and stir until the mixture comes to a boil; cook 2 minutes longer. Serve over linguine; sprinkle with Parmesan cheese.

ITALIAN TURKEY TENDERS

Steps:

• In a shallow bowl, whisk egg and salad dressing. Place flour in another shallow bowl. In a third shallow bowl, combine bread crumbs and seasonings. Coat turkey with flour, then dip in egg mixture and coat with bread crumb mixture., Place on baking sheets coated with cooking spray. Spritz turkey with cooking spray. Bake at 375° until no longer pink, 20-25 minutes, turning once.