Turkey

Turkey Burger
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Turkey Burger

I can’t believe I had not posted this before, I thought I did so I never thought to look. This is a pretty standard for us a good red meat alternative. I never make the same but similar so when I had all these left over roasted vegetables the other day I quickly threw them in.

Ingredients

  • 1 Lbs. ground white turkey meat
  • 1-2 Tbsp. Dijon mustard
  • ¼ roasted sweet or red onion minced
  • ¼ roasted red bell pepper minced
  • ¼ roasted potatoes minced
  • Pinch of red pepper flakes
  • Pinch of fresh cilantro minced

How

Combine all ingredients, form patties and pan fry or grill until done.

Real hard huh? Usually we just do the mustard.

Grilling is tricky since the patties can tend to be very loose just be patient and let set before you flip them. I suppose you could add some bread crumbs to bind not sure if that would do the trick or not any suggestions out there?

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Grilled Turkey Salisbury Steaks with Tomatoes and Cheddar Sauce
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Grilled Turkey Salisbury Steaks with Tomatoes and Cheddar Sauce

For a long time we made turkey or chicken burgers but they always came out too dry and bland.

I came up with the idea of adding some Dijon mustard to spice it up and we have been doing that forever. Then Lyn found this and we tried our twist to it. It got the two chewing heads bobbing approval!

Classic Salisbury steak is a patty made of ground beef and seasonings that is fried in butter or oil and smothered in a brown sauce. Although it was once considered health food by its inventor–a 19th century English-American physician named James Salisbury–it’s really not. This grilled version, made with ground turkey breast and fresh vegetables and smothered in a low-fat cheese sauce, makes the grade.

Adapted from Now Eat This … Cookstr

Ingredients

  • 1 pound ground turkey breast
  • 1-2 Tbsp Dijon mustard (We like trader Joe’s it is spicy as heck)
  • 2 Tbsp chopped fresh rosemary
  • Salt and freshly ground black pepper
  • Nonstick olive oil cooking spray
  • 2 medium heirloom tomatoes, cut into ½-inch-thick slices
  • 1  medium red onion, cut into ½-inch-thick slices
  • 1 cup evaporated skim milk
  • 1 Tbsp cornstarch
  • ½ cup shredded low-fat cheddar cheese

How

1. Preheat Panini grill pan to sear or grill.

2. In a medium bowl, combine the turkey and rosemary until well combined. Divide the mixture into 4 equal portions. Form each portion into an oval patty about 3 inches wide, 5 inches long, and 1 inch thick. Season the turkey “steaks” with salt and pepper to taste, and spray them lightly with olive oil spray. Place them on the hot grill.

3. Spray the tomato and onion slices with olive oil spray, and season them with salt and pepper to taste. Place them on the Panini grill next to the turkey steaks. Grill the turkey steaks and onions for 3 to 6 minutes. Grill the tomato until charred and warmed through, about 2 minutes.

If you are using as a flat grill then 3-4 minutes per side for onion and burger and 2 minutes for tomatoes.

4. Meanwhile, whisk the evaporated milk into the cornstarch in a small bowl. Pour the mixture into a small saucepan, and bring it to a boil over high heat, whisking constantly. Reduce the heat to low and continue to cook until the sauce has thickened, about 1 minute. Whisk the cheese into the sauce until melted. Season the sauce with salt and pepper to taste.

5. Pile the tomato and onion slices on top of the turkey steaks. Spoon the cheese sauce on top, and serve.

Turkey Salisbury Steak                                   Turkey Salisbury Steak

Turkey Salisbury Steak

 

Chipotle Mango Pulled Turkey Breast
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Chipotle Mango Pulled Turkey Breast

I thought it would be too dry, I thought I rather use pork, I thought I would go along with her. I think she was right.  The Mangos gave you sweetness and the chipotle gave it that little heat. There were leftovers galore and my lunch salads taste mighty fine these last two days. The rest into the freezer for a quick defrost and eat meal at a later date.

Ingredients

  • 3 pounds boneless, skinless boneless turkey breast
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon vegetable oil
  • 1/4 cup tomato paste
  • 1/4 cup packed light-brown sugar
  • 2 cups low-sodium chicken broth
  • 2 sweet onions (such as Vidalia), thinly sliced
  • 3 cloves garlic, minced
  • 2 chipotles in adobo, seeds removed, and chopped, plus 1 tablespoon sauce
  • 2 mangoes, diced, or 2 cups frozen mango chunks, thawed set aside
  • 1/4 cup chopped cilantro set aside

How

Season turkey with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.

Heat vegetable oil in a large skillet on medium-high heat. Brown all sides of turkey, about 6 to 8 minutes. Set aside.

In the crock pot, stir tomato paste, brown sugar, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper into chicken broth. Add onions, garlic and chipotles. Place browned turkey on top. Cover and cook on LOW for 8 hours.

With 30 minutes remaining, add mango and re-cover.

Remove turkey, stir in cilantro.

When turkey is cool enough to handle using two forks pull /shred the turkey and return to crock pot, stir to mix and serve.

Chipotle Mango Pulled Turkey

White Turkey Chili
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White Turkey Chili

After a week of temps in the 80’s, spring decided to return with temps in the 40s and with the chill in the air something that warms the belly was called for. So we decided that the Sunday which according to our new menu plan was special meal day and what better than a steaming hot bowl of chili.

 Ingredients

  • 2 Tbsp. olive oil, divided
  • 2 pounds ground turkey breast
  • 1 green bell pepper, cored, seeded and diced
  • 1 medium yellow onion, chopped
  • 1 tsp. ground coriander
  • 2 Tbsp. ground cumin
  • 1 tsp. dried oregano
  • 1/2 tsp. salt
  • 1 bay leaf
  • 2 (16 oz) jars of Salsa Verde medium heat
  • 1 (4 oz) can diced green chiles, drained
  • 1 small jalapeño, seeded and finely sliced
  • 2 cups low-sodium chicken broth
  • 2 (15.5 oz) cooked Great Northern small white beans, drained
  • Chopped cilantro, for garnish
  • 7 tsp. grated Monterey Jack cheese, for garnish (optional)
  • 7 tsp. sour cream, for garnish (optional)

White Chili ingredients

How

Heat ½ of the oil in a large pot over medium high heat.

Add turkey and cook, stirring often, until browned. Transfer to a bowl and return pot to heat.

Add remaining oil, bell pepper and onion and cook until softened and not brown.

Return turkey to pot and add coriander, cumin, oregano and salt. Stir well to combine.

Add bay leaf, salsa verde, chiles, jalapeños and broth, reduce heat and simmer, uncovered, 45 to 50 minutes.

Gently stir in beans and cook for 35 minutes more.

Ladle chili into bowls and garnish with cilantro, cheese and sour cream, if you like.

Yesterday I added a small amount of red bell pepper for a little color