BONAPPETITMOM TURKEY RECIPES

2 Comments | January 19, 2013

BONAPPETITMOM.COM  TURKEY RECIPES

RISA’S ZUCCHINI SPAGHETTI TURKEY CASSEROLE

INGREDIENTS

1 lb. ground turkey

2 onions chopped

3 garlic cloves minced

1 can Rotel tomato with chilies

1 tbsp. Italian seasoning

2 zucchinis made into spaghetti

½ lb. thin spaghetti

½ c. ricotta cheese

3 tbsp. pesto

1 package fat free shredded cheese

½ c. chicken stock low fat/low sodium

Salt and pepper

EVOO

DIRECTIONS

In a sauté pan, add about 2 tsps. of evoo. Saute the onions. Add the garlic. Then brown the ground turkey. Salt and pepper as you add the ingredients. Add the Rotel tomatoes. Add the pesto and stir. In a separate pot cook the spaghetti according to the package directions. When the spaghetti is almost done add the zucchini spaghetti to the pot and cook for an additional minute. Drain the spaghetti and the zucchini spaghetti. In a casserole dish, layer it starting with the zucchini spaghetti/spaghetti. Then add half of the ground turkey. Add half of the ricotta cheese. Repeat the process, add ½ c. of chicken broth. and top it with the shredded cheese. Bake in a preheated 350° F for 30 minutes till brown and bubbly. Enjoy with a salad. Bon Appetit

 

ROAST TURKEY

INGREDIENTS

1 turkey

2 onions

1 garlic head

1 lemon sliced and quarter

Salt

Pepper

Onion Powder

Garlic Powder

Paprika

2 tbsp. butter

DIRECTIONS

Follow the directions on the turkey wrapper for preparing the turkey for cooking. Pat dry the turkey. In the empty cavity of the turkey, salt and pepper it. Add the lemon wedges, garlic and one onion sliced in half. On the body of the turkey rub the inside of the breast with butter. Rub the outside of the turkey with the rest of the butter. Rub evoo over the rest of the bird. Sprinkle on the spices. Place the turkey in a shallow roasting pan. Cover with tin foil for ¾ of the cooking time. Remove the foil for the last ¼ cooking time. Turkey cooks for 20 minutes per pound. Bake the turkey in a 350° F preheated oven. Cooking tome depends on the size of your turkey. Enjoy with a roasted sweet potato. Bon Appetit.

 

TURKEY CHILI 2015

INGREDIENTS

1 ½ lb. ground turkey

½ c. chopped carrots

½ c. chopped celery

½ c. chopped onions

2 cans black beans drained

1 can white bean drained

1c. cherry tomato halved

2 garlic cloves minced

1 tbsp. paprika

1 tbsp. chili powder

1 tbsp. allspice

1 tsp. cayenne pepper

1 tbsp. brown sugar

1 tbsp. maple syrup

3 tbsp. red wine

EVOO

Salt and Pepper

3 c. low sodium low fat chicken stock

DIRECTIONS

In a large pot brown the ground turkey in evoo. Add the carrots, onion and celery. When turkey is brown add the spices. Cook for a minute or two and add the chicken stock. Add the beans and stir. Check for seasoning. Add seasoning as you like it. Serve with zucchini cous cous. Bon Appetit.

 

MINI BBQ TURKEY MEATBALLS

INGREDIENTS

1 1/3 lb. ground turkey

2 eggs

1 tsp. salt

1tsp. pepper

1tsp. cumin

1 tsp. apple cider vinegar

1 tsp. mustard

1 tsp. bbq sauce

1tsp. maple syrup

1 tsp. brown sugar

1 tsp. Worcestershire sauce

¼ tsp. liquid smoke

½ to ¾ c. breadcrumbs

DIRECTIONS

In a large mixing bowl mix all but the ground turkey till combined. Fold in the ground turkey. Make your meatballs into about 40 mini meatballs. Lay on a sheet tray lined with parchment paper. Bake 30 minutes in a 350° F oven. Enjoy with broccoli and a baked potato. Bon Appetit.

 

 

 

TURKEY MEATBALLS WITH THYME

INGREDIENTS

1 lb. ground turkey

2 tbsp. garlic minced

2 tbsp. brow sugar

2 tbsp. Dijon mustard

2 tbsp. Parmesan cheese grated

2 tbsp. panko breadcrumbs

1 tsp. salt

1 tsp. pepper

3 tbsp. fresh thyme

2 eggs beaten

DIRECTIONS

Preheat oven to 350° F. In a large bowl, combine all the ingredients and mixture is fully combined. With a small ice cream scoop or a by a tbsp., roll out meatballs and put them on a sheet tray lined with parchment paper. Bake for approximately 30 minutes. Serve with a tossed salad, or pasta. Bon Appetit.

TURKEY GOULASH with WHOLE WHEAT PASTA

INGREDIENTS

1½ lbs ground turkey

2 orange peppers chopped

1 large onion diced

1 large carrot diced large

1 c. chicken stock

½.c. sherry

¼ c. fat free sour cream

1 tsp. salt

½ tsp. pepper

1tsp. cumin

1 tsp. paprika

1tsp.granulated garlic

1tsp. fresh parsley

1 to 2 tbsp olive oil

2 cups Trader Joe’s stir fry vegetable mix

1/2 lb. whole wheat rotini pasta

DIRECTIONS

In a large skillet brown the ground turkey with about 1 0r 2 tablespoons of olive oil. Add the vegetable and spices and cook for about 7 to 8 minutes.  Add the chicken stock and spices and bring to a boil. Add the sherry and cook for another minute. Fold in the sour cream until combined. Serve with a tossed salad Bon Appetit.

 

 TURKEY MEATLOAF

INGREDIENTS

2lbs. ground turkey

1 med. onion chopped

1lg. carrot chopped

1 stalk celery

2 eggs beaten

½ c. Italian flavored bread crumbs

½ tsp. salt

½ tsp. pepper

1tsp.dried oregano

1TBSP. fresh basil

1TBSP. fresh thyme

1TBSP. barbeque sauce

1 TBSP. brown sugar

Olive Oil

Directions

Preheat oven to 350° F. In a 12” pan sauté onion, carrot and celery in about 2 to 3 tablespoons of olive oil for about 5 minutes. Then cool. In a large bowl add the ground turkey, and all the ingredients and mix until just combined. Add the cooled vegetables and blend. On a sheet pan lined with parchment paper or tin foil sprayed with nonstick spray place mixture and form to a loaf shape. Bake for 1hour and 15 minutes.BonAppetit.

 

TURKEY MEATBALLS

INGREDIENTS

2lbs. ground turkey

1 onion chopped

3 cloves of garlic finely minced

4 sprigs of fresh thyme

1tsp. fresh oregano

2 eggs

½ c. white bread that has been soaked in water

1 tsp. salt

1 tsp. pepper

DIRECTIONS

Preheat oven to 350° F.  In a very large bowl mix all of the above ingredients together. If the mixture feels dry add some water, stock or a little white wine. On a sheet pan lined with parchment paper or foil that has been sprayed with a non stick spray, roll the meat mixture into small balls the size of a walnut.  Bake for 30 to 40 minutes.  Bon Appetit.

 

TURKEY TACOS

INGREDIENTS

1 ½  lbs. ground turkey

1 to 2 tsps. olive oil

2c. iceberg lettuce shredded

2 tomatoes diced small

½ red onion diced small

½ lb grated cheddar cheese

½ c. salsa

½ c. guacamole

½ c. sour cream

Taco Shells (soft or hard)

Taco Seasoning Packet

DIRECTIONS

In a skillet brown the ground turkey. With a masher or fork make the turkey into the size of crumbles.  Add the taco spice packet. Assemble the other ingredients in small bowls.  Assemble individually. Bon Appetit.

 

TURKEY BOLOGNESE

INGREDIENTS

2 1/2 lbs Ground Turkey

1 large onion chopped

5 cloves garlic minced

1 carrot minced

1 28 oz can chopped or pureed tomatoes

1 c. red wine or mederia

1c. chicken stock

½ c. half and half

DIRECTIONS

In a large skillet brown the ground turkey.  Add the onion and carrot and sauté. Add the garlic. Add the wine and stock. Bring to a boil. Add the half and half. Cook for a few minutes until combined.  Serve over linguine or any long form of spaghetti. Bon Appetit.

 

TURKEY GOULASH

INGREDIENTS

1½ lbs ground turkey

2 orange peppers chopped

1 large onion diced

1 large carrot diced large

1 c. chicken stock

½.c. sherry

¼ c. sour cream

1 tsp. salt

½ tsp. pepper

1tsp. cumin

1 tsp. paprika

1tsp.granulated garlic

1tsp. fresh parsley

1 to 2 tbsp olive oil

DIRECTIONS

In a large skillet brown the ground turkey with about 1 0r 2 tablespoons of olive oil. Add the vegetable and spices and cook for about 7 to 8 minutes.  Add the chicken stock and spices and bring to a boil. Add the sherry and cook for another minute. Fold in the sour cream until combined. Serve over egg noodles or short pasta. Bon Appetit.

 

TURKEY SLOPPY JOES

INGREDIENTS

2lbs. ground turkey

1 28 oz. can chopped tomato

1 large yellow onion diced

2 carrots diced

3 celery stalks with tops diced

1 pepper any color diced

½ c. maderia wine

½ c. heavy cream

½ tsp. salt

½ tsp. pepper

½ tsp. Italian seasoning

DIRECTIONS

Brown ground turkey in a heavy duty skillet. Add vegetables and cook until slightly tender. Add wine, cream and spices. Cook to a boil.  Enjoy over pasta or on a roll. Bon Appetit.

 

TURKEY LASAGNA

INGREDIENTS

1 BOX LASAGNA NOODLES

lb. GROUND TURKEY

2 CANS WHOLE TOMOTOES

1 LARGE YELLOW ONION DICED

4 CLOVES GARLIC CHOPPED FINE

¾ c. FRESH BASIL JULIENNED

¾ c. PARSLEY CHOPPED FINE

1 16oz RICOTTA CHEESE

16 oz FRESH MOZZERELLA SLICED THIN

2 EGGS BEATEN

¾ C. PARMISEN CHEESE

2 -3 TBSP OLIVE OIL

1TBSP SALT AND MORE FOR LASGNA NOODLES

1 TBSP PEPPER

2 TSP DRIED OREGANO

DIRECTIONS

SAUCE

Sauté onions for 2 minutes then add the chopped garlic. Add ground turkey and brown with onions and garlic.  Add the crushed tomatoes, spices, and ½ c. basil and ½ c. parsley. Cook on medium heat for 20 minutes.

CHEESE MIXTURE

In a large bowl combine ricotta cheese, eggs, ½ c. Parmesan cheese, ¼ c. basil and ¼ c. parsley.  Mix well.

LASAGNA NOODLES

In a large pot but 4 quarts of water.  Bring to a boil.  Generously salt the water.  Place lasagna and cook the pasta as to the directions on the box for lasagna. Pasta should be al dente. Drain and put aside to cool.

Pre heat oven to 350° F.To assemble the lasagna place a ladle or two of sauce on the bottom.  Cover the pan with a layer of the lasagna noodle. Add a layer of sauce. Cover the noodles. Add a layer of cheese. Repeat the steps ending with a layer of sauce. Cover the sauce with slices of the fresh mozzarella and the remaining Parmesan cheese.  Bake for 1hour. Enjoy and Bon Appetit.

 

 

 

TURKEY BURGERS ALA CINDY

INGREDIENTS

1 ½ lb. ground turkey

1lb sliced mushrooms

1 lg white onion diced

3 cloves garlic minced fine

2 tbsp. fresh parsley chopped fine

3tbsp. olive oil

2 tbsp. unsalted butter

¼ lb. Land o Lakes 4 cheese sliced

½ tsp. salt

½ tsp. pepper

4 rolls

DIRECTIONS

Preheat oven to 350°.  Mix olive oil, butter garlic and parsley together. Spread on both sides of each roll.  Place rolls in oven for about 3 minutes or golden brown.

Sauté mushrooms and onion in 2 tbsp. olive oil and 1 tbsp. unsalted butter until tender add ¼ tsp. salt and ¼ tsp. pepper. Put aside. Add the rest of the salt and pepper to the ground turkey and form into 4 to 6 burgers.  Prepare burgers  either on a hot grill or stove top. Cook for 6 minutes on each side.  Put the mushroom and onion mix on each burger. Then place a slice of cheese on each burger. Cook until cheese melts. Approximately one minute. Place burgers on rolls. Enjoy.  Bon Appetit.

 

TURKEY HASH

INGREDIENTS

2 lbs. GROUND TURKEY

1 lg. SPANISH ONION CHOPPED

2 GREEN BELL PEPPER CHOPPED

2 STALKS CLERY CHOPPPED

4 YUKON GOLD POTATO CHOPPED

3 SLICES TURKEY BACON

4 TBSP OLIVE OIL

¼ C. FRESH PARSLEY

1 TSP. SALT

½ TSP PEPPER

DIRECTIONS

In a large skillet cook turkey bacon in 2 tbsp. olive oil. Crisp up and place in a separate bowl.  In the same oil brown up the ground turkey.  Place the ground turkey with the turkey bacon.  Add the remaining olive oil and sauté all the chopped vegetables.  Add salt and pepper. When potatoes turn golden and the turkeys back to the skillet.  Cover and simmer for 20 minutes.  Serve with a green salad. Bon Appetit.

 

TURKEY MAC AND CHEESE

INGREDIENTS

1 lb. GROUND TURKEY

1 BOX ELBOW MACARONI

1 LB. CHEDDAR CHEESE SHREDDED

1 c. MILK

1 c. SOUR CREAM

4 TBSP UNSALTED BUTTER +2 FOR TOP

4 TBSP ALL PURPOSE FLOUR

2 TSP SALT

1 TSP PEPPER

½ TSP NUTMEG

2 TBSP BREAD CRUMBS

2 TSP OLIVE OIL

DIRECTIONS

In a non stick pan brown turkey, drain any oil and put aside.  In a small pot melt 4 tbsp. of butter.  Add the flour and cook for a minute. Add the milk and cook until thick.  Add the shredded cheddar cheese and stir. Add salt, pepper and nutmeg.  In a large pot boil water for the macaroni. Add salt and then the elbow macaroni. Cook the macaroni by the directions on the box. Drain and put aside.  Combine the macaroni, cheese sauce, ground turkey and sour cream together.  In a 13×9 greased dish place the mixture. Top with bread crumbs and extra butter. Bake  the macaroni and cheese in a preheated 350° degree oven for 1 hr. Bon Appetit.

 

TURKEY SHEEPARD PIE

INGREDIENTS

1 LB. GROUND TURKEY

1 B. YUKON GOLD POTATOES

1 LB. PEAS

I C. CARROTS DICED

1 C. ONIONS DICED

1 C. CELERY WITH TOPS DICED

1 C. FRESH PARSLEY CHOPPED FINE

1 C. CHICKEN STOCK LOW FAT/SALT

½. C. MILK

1 TBSP SALT

1 TBSP PEPPER

½. C. WHITE WINE

½. C. OLIVE OIL

PAPRIKA

DIRECTIONS

In a large pot place the potatoes. Add enough cold water to cover. Bring to a boil and cook until fork tender. Drain and place back into the same hot pot. Add ½ the salt and pepper. Add the milk and i/2 the olive oil and the chicken stock.  Mash the potatoes and put aside.  In a non stick skillet brown the ground turkey onion, carrot and celery  in the rest of the olive oil. Add the chicken stock and white wine. Add the remaining salt and pepper. Add the peas, parsley and the wine. In a 13×9 dish place the turkey mixture.  Spread the mashed potatoes over the top of the turkey mixture. Sprinkle  the top with paprika. Bake in a 350°F oven for 1hr and 15 minutes.  Bon appetite.

 

TURKEY SAUSAGE W/ PEPPER AND ONION

INGREDIENTS

2 LB. TURKEY SAUSAGE LINKS

2 LARGE YELLOW ONIONS

1 LARGE YELLOW OR ORANGE PEPPER

1 LARGE GREEN PEPPER

4 CLOVES GARLIC FINELY MINCED

¼ C. FRESH PARSLEY  CHOPPED FINE

1C. WHITE WINE

2 TBSP OLIVE OIL

DIRECTIONS

Preheat oven to 375°F. Prick the turkey sausages with a fork.  Slice onions into thin slices. Your choice of rings or halfs.  Slice peppers into thin strips. Place all the ingredients into a dutch oven.  Cook for 1hr. Broil on high for 10 minutes. Serve on Italian or French bread. Serve with a nice green salad. Bon Appetit.

 

 

 TURKEY STUFFED PEPPERS

INGREDIENTS

4 large peppers

1 lb. chopped turkey

1 large onion chopped

4 cloves garlic finely minced

½ tsp salt

½ tsp pepper

½ tsp dried oregano

1tsp fresh basil chopped

1 tsp fresh parsley chopped

1 jar marinara sauce (good quality)

2 tbsp olive oil

DIRECTIONS

Preheat oven to 350°F. Cut the tops off the peppers, seed them and set aside. In a large skillet  sauté the ground turkey in 2 tbsp of olive oil. Add the onion and the garlic. Add the spices. Cool and set aside.Add ¼  of the marinara sauce. In a 13×9 pan place ¼ of the marinara sauce on the bottom of the pan. Fill the peppers into the peppers. Pack the mixture in tightly. Pour the remainder of the sauce over the peppers. Wrap the pan with tin foil and bake for 1 hour. Serve with rice or noodles.  Bon Appetit.

TURKEY STUFFED CABBAGE

INGREDIENTS

1 Whole cabbage cored

1LB lean ground turkey

½ c. uncooked rice

8 carrots peeled and sliced thin

4 8oz cans tomato sauce

½ c golden raisins

½ c sugar

¼ c white vinegar

salt

pepper

DIRECTIONS

In a large pot filled with water boil the cabbage. Drain the cabbage and set aside. In a large dutch oven pour the tomato sauce, rinse each can with water and pour into the tomato sauce.  Add 2 tsp  of salt and 1 tsp pepper.  Add the carrots.  Cook the sauce till boiled. In a separate bowl mix the turkey, rice and water to make pliable. You should start with a few tablespoons of water at a time. When the cabbage is cooled enough to handle, remove each leaf one layer at a time. Place in a pile. Take one leaf at a time and cut out the rib in the middle. Place a small handful of meat. Place it in the cabbage and roll it like a burrito. Make cabbage rolls until you run out of meat and cabbage.  Add the cabbage rolls to the sauce, seam side down. Add the raisins, sugar, and vinegar.  Add salt and pepper to taste. Cook on the stovetop for 45 minutes. Stir the cabbage to avoid sticking.  Serve with mashed potatoes or rice. Bon Appetit.

BBQ TURKEY MEATLOAF

INGREDIENTS

1lb ground turkey

1 onion chopped

3 cloves garlic minced

2 tbsp. Dijon mustard

2 tbsp. prepared bbq sauce +2tsp

2 eggs

¼ c. Italian breadcrumbs

¼ c. panko bread crumbs

¼ c. bbq potato chips ground up

2 tsp. dried oregano

2 tsp. dried parsley

2 tsp. brown sugar

2 tsp. olive oiL

DIRECTIONS

In a large non stick skillet brown the onion in the olive oil. Add salt and pepper. Add garlic after 2 minutes of cooking. Cook for 3 more minutes. Set aside and let cool.  In a large bowl add all the other ingredients. Mix to combine.  Add the cooled onion and garlic. On a sheet pan lined with parchment paper, form the meat mixture into a loaf. Spread extra bbq sauce on the top of the loaf. Bake for 1 hour and 10 minutes. Serve with baked sweet potato and brussel spouts.  Bon Appetit.

TURKEY MEATBALLS FLORINTINE

 INGREDIENTS

2lbs. ground turkey

1 onion chopped

3 cloves of garlic finely minced

4 sprigs of fresh thyme

1tsp. fresh oregano

2 eggs

½ c. Italian style bread crumbs

1 tsp. salt

1 tsp. pepper

¼ c. sherry wine

½ c. chopped spinach

DIRECTIONS

Preheat oven to 350° F.  In a very large bowl mix all of the above ingredients together. If the mixture feels dry add some water, stock or a little more  sherry wine. Add the spinach to the mixture and combine. On a sheet pan lined with parchment paper or foil that has been sprayed with a non stick spray, roll the meat mixture into small balls the size of a walnut.  Bake for 30 to 40 minutes.  Bon Appetit.

JENNA’S TURKEY MEATBALLS

INGREDIENTS

1lb. ground turkey

1 small onion grated

2 cloves garlic grated

1 tsp. oregano

1 ½ tsp. salt

1 tsp. pepper

2 eggs

¼ c. Italian flavored bread crumb

¼ tsp. nutmeg

DIRECTIONS

Preheat oven to 350° F. Line a sheet pan with parchment paper. In a mixing bowl combine all the ingredients. Roll into small balls and place on the baking sheet. Bake for 35 minutes. Serve with a pasta dish and a green vegetable. Bon Appetit.

TURKEY TRUFFLE AND MAC

INGREDIENTS

1 lb. ground turkey

1 onion chopped

3 cloves garlic minced

1c. white wine

1c. cooking liquid from pasta

2 tbsp. fresh thyme chopped

3 tbsp. evoo

1 tsp. salt

1 tsp. pepper

Parmesan cheese to taste

Drizzle of white truffle oil

DIRECTIONS

In a large skillet sauté the onion in evoo. Add the ground turkey and cook till brown. Add the garlic and thyme. Add the wine. In a separate pot, cook pasta according to directions. Add the pasta to the turkey mix along with one cup of the cooking liquid from the pasta. Drizzle on the truffle oil and add parmesan cheese to taste. Enjoy with a green salad. Bon Appetit.

FRIDAY SLOPPY JOE’S

INGREDIENTS

1lb. ground turkey

3 to 4 tbsp. evoo

1 onion chopped

2 garlic cloves minced

2 tbsp. cumin

2 tbsp. paprika

2 tsp. cinnamon

1 tsp. allspice

½ c.  bottled vodka sauce

2 tbsp. madeira wine

Parmesan cheese (optional)

Salt and Pepper

DIRECTIONS

In a large non stick skillet sauté the onion in evoo. Add the ground turkey and brown it in the same skillet.  Add the garlic and cook for a minute. Sprinkle with a tsp. of salt and pepper. Add the remaining seasonings. Cook until brown. Add the bottled vodka sauce and wine. Simmer for 10 to 15 minutes. Serve with pasta and a salad. Bon Appetit.

SPEEDY TURKEY SPINACH SKILLET DINNER

INGREDIENTS

1 lb. ground turkey

1 box copped frozen spinach

1 large onion chopped

2 cloves garlic minced

2tsp. olive oil

2 tsp. ginger

2tsp. salt

2 tsp. pepper

2 tsp. cumin

1/4c. fresh basil chopped

2 tbsp. half and half

2 tbsp. wine

1tsp. white truffle oil

DIRECTIONS

In a skillet brown the ground turkey in about a tbsp. of olive oil. Add the onion and garlic till translucent. Next add the frozen spinach.  Add your spices and liquids  except the truffle oil until turkey is cooked through. It will take about 10 minutes. Add the truffle oil at the end. It was great alone, but would be delicious over pasta. Bon Appetit.

SKILLET GROUND TURKEY WITH  MASALA WINE

INGREIDENTS

1 lb. ground turkey

1 box chopped spinach

1 carrot diced

2 onions chopped

2 tbsp. olive oil

1 tsp. salt

1 tsp. pepper

1tsp. pumpkin pie spice

2 cloves garlic minced

¼ c. ginger minced

¼ c. basil chopped

2 tbsp. masala wine

2 tbsp. fat-free half and half

2 tbsp. craisins

DIRECTIONS

Sauté the onions and carrot in  olive oil. Add the ground turkey and cook until it browns. Add the spices and adjust to your taste for seasoning. Add the masala wine and half and half. Add the craisins and let it simmer for another 10 minutes. Serve with cous cous, rice or pasta. Bon appetit.

TURKEY MEATBALLS WITH PESTO

INGREDIENTS

1lb. Ground Turkey

1 egg beaten

1 tsp. kosher salt

1 tsp. pepper

1tbsp. garlic powder

1 tbsp. grated onion

1 tbsp. Dijon mustard

2 tbsp. pesto

½ c. Italian seasoned bread crumbs

¼ c. parmesan cheese grated

DIRECTIONS

Mix all the ingredients together. Shape the meatballs into the shape of a golf ball. Place on a sheet pan lined with parchment paper. Place in a 350° F preheated oven for 30 minutes. Serve with pasta or garlic smashed potatoes. Bon Appetit.

TURKEY BOLOGNESE WITH TRUFFLE OIL

INGREDIENTS

1 lb ground turkey

2 tsp. evoo

1 large onion chopped

3 cloves garlic minced

5 sprigs thyme leaves minced

2 sprigs rosemary minced

11/2 c. chicken stock

1 c. white wine

1 can tomato sauce

½ c. half and half

1 tsp. salt

1 tsp. pepper

2 tbsp. apple cider vinegar

2 tbsp. white truffle oil

DIRECTIONS

In a large skillet brown the ground turkey. Add the onion and sauté for 2-3 minutes . Add the garlic and cook for another minute. Add your spices and liquid. Let it cook down and reduce.  Add the half and half. Check for seasoning. Add the apple cider vinegar. Add the truffle oil at the end. Serve with pasta or cous cous. Bon Appetit.

2 BEAN TURKEY CHILI

INGREDIENTS

3tbsp. evoo

1 lb. ground turkey

1 large onion chopped

3 cloves of garlic minced

1tsp. fresh thyme

1 tsp. fresh rosemary

2 carrots chopped small

2 celery stalks chopped small

1 cup frozen vegetables

1 can black beans drained

1 can small white beans drained

½ c. bottled tomato sauce

½ c. white wine

½ c. sherry

1-2 tbsp. chili

1 tsp. ground oregano

2 tbsp. paprika

1 tbsp. cinnamon

¼ c. chocolate chips

1 capful liquid smoke

½ tsp. cayenne

2 tbsp. brown sugar

salt and pepper to taste

DIRECTIONS

Sauté onion in evoo for 5 minutes. Add the ground turkey and cook till brown. Add the carrot and celery. Cook for a few minutes. Add the garlic and frozen vegetables.  Add the beans, wine, tomato sauce, and sherry. Stir and add the spices. Add the liquid smoke and simmer for 30 minutes. Serve over rice or pasta. Bon Appetit.

JANE’S WACKY TURKEY MEATBALLS

INGREDIENTS

1 lb. ground turkey

2 eggs

¼ c. Italian breadcrumbs

¼ c. panko breadcrumbs

1 clove garlic grated

3 tbsp. milk

½ c. leftover roasted vegetables chopped

2 tbsp. pesto

1-2 tsp. salt

1 tsp. pepper

1 tsp. cumin

DIRECTIONS

Preheat oven to 350°F.  Mix all ingredients in a big mixing bowl. Make meatballs measuring by a small ice cream scoop. Place on a sheet tray lined in parchment paper Bake for 30 minutes. Enjoy on a sandwich with fresh pesto mayonnaise on fresh baked pita bread. Add a small salad for a nice side dish. Bon Appetit.

ITALIAN TURKEY MEATBALLS
INGREDIENTS
1LB GROUND TURKEY
2 EGGS BEATEN
1/2 C BREAD CRUMBS
1ONION CHOPPED
1 CLOVE GARLIC MINCED
2TBLS ITALIAN DRESSING
1TSP SALT
1TSP PEPPER
1TBLS OLIVE OIL

DIRECTIONS
Saute chopped onion and garlic until tender. Let cool. In a mixing bowl add all the   other ingredients. Form meatballs the size of walnuts.  On a sheet tray lined with parchment paper place the meatballs. Makes approximately 12 meatballs. Bake in a 350 oven for 40 minutes.Bon Appetit

TURKEY BOLOGNESE WITH TRUFFLE OIL

INGREDIENTS

1 lb ground turkey

2 tsp. evoo

1 large onion chopped

3 cloves garlic minced

5 sprigs thyme leaves minced

2 sprigs rosemary minced

11/2 c. chicken stock

1 c. white wine

1 can tomato sauce

½ c. half and half

1 tsp. salt

1 tsp. pepper

2 tbsp. apple cider vinegar

2 tbsp. white truffle oil

DIRECTIONS

In a large skillet brown the ground turkey. Add the onion and sauté for 2-3 minutes . Add the garlic and cook for another minute. Add your spices and liquid. Let it cook down and reduce.  Add the half and half. Check for seasoning. Add the apple cider vinegar. Add the truffle oil at the end. Serve with pasta or cous cous. Bon Appetit.