Turkey With Cabbage And Cream Cheese Food

TURKEY TETRAZZINI

Steps:

• Heat the oven to 400 degrees. Bring a large pot of well-salted water to a boil and cook the pasta until just shy of al dente, about 2 minutes less than the package directs. Drain and rinse with cold water.
• Meanwhile, in a large Dutch oven, melt 4 tablespoons of the butter over medium-high heat, and add the mushrooms. Season lightly with salt, and cook, stirring only occasionally, until the mushrooms have released their liquid and have started to brown deeply, 8 to 11 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the flour and curry powder, if using. Stir well, until the flour and the mushrooms are evenly combined and the flour is evenly moistened, about 1 minute. Whisk in the white wine, and let it come to a boil, whisking constantly. Let the wine bubble to reduce slightly, 2 minutes. Whisk in the chicken stock, and let it come to a boil. Cook until it thickens noticeably, about 5 minutes.
• Reduce the heat to low. Whisk in the chunks of cream cheese (don't worry if the cream cheese appears curdled), then fold in the turkey, peas and the cheeses. Season generously with black pepper. Add the drained pasta and toss with tongs to combine. Taste and add salt if necessary.
• Transfer to a 9-by-13-inch baking dish. Melt the remaining tablespoon of butter in a small bowl in the microwave, and toss it together with the panko and the almonds. Sprinkle the panko-almond mixture all over the top of the pasta, and bake until bubbly and browned on top, about 25 minutes. Let the casserole rest for 5 minutes before serving. It will be very creamy at first but will firm up as it cools.

TURKEY CABBAGE STEW

Steps:

• Cook the turkey, onion and garlic in a large saucepan over medium heat until meat is no longer pink; drain. Add the remaining ingredients. Bring to a boil; cover and simmer until the vegetables and meat are tender, 12-15 minutes.

TURKEY AND CABBAGE CASSEROLE

Steps:

• Preheat oven to 350°F.
• Grease covered casserole dish.
• Cut cabbage into large pieces and place in casserole dish.
• Brown turkey and onion.
• Add rice to turkey and stir.
• Salt and pepper to taste.
• Put turkey mixture over cabbage.
• Add tomato soup, water, and stewed tomatoes.
• Bake (covered) for 30 to 45 minutes until rice and cabbage are tender.

SPICY ASIAN GROUND TURKEY WITH CABBAGE

Steps:

• Heat 1 tablespoon vegetable oil in a wok or large pan. When hot add ground turkey and stir fry it for 5 minutes. Add Hoisin sauce, hot chili sauce and 1 tablespoon of soy sauce. Continue to stir fry until almost cooked through. (I use the pampered chef tool to break up the meat into small pieces).
• In a bowl, combine the scallions, half of the ginger, cabbage, half of the chili pepper, the garlic, the 3 tablespoons of soy sauce and the lime zest.
• Add vegetable bowl mixture to wok and continue to stir fry until cooked but still slightly crisp.
• While the turkey and vegetables cook, make the dipping sauce. In a bowl, combine the remaining ginger and chili pepper, the 1/3 cup of soy sauce, the lime juice, the sesame oil, the honey and a splash of water. Taste and adjust the seasoning; if it's too salty, add another drizzle of honey.
• Before serving the meat stir in the cilantro leaves.
• Garnish with extra cilantro leaves and serve with the spicy lime dipping sauce.
• Wrap in lettuce cups or serve over noodles or rice.

TURKEY WITH CABBAGE AND CREAM CHEESE

Steps:

• Heat butter in a wok. Add turkey and onion. Cook until turkey is no longer pink, breaking up.
• Add cabbage. Cover. Cook until tender (about 8 minutes).
• Stir in cheese, milk, seeds, herbs and salt and pepper. Heat through.
• Serve over rice if desired.