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The LDSCN Weekly Recipe Archive Turkey

Chopped Turkey Salad

Decades old recipes for chopped salads are being dusted off and revamped with trendier ingredients to become all the rage-in restaurants from New York to Los Angeles. Here the concept is expanded to include the remains of the Thanksgiving turkey with a blend of diced prosciutto, tomatoes, olives, scallions, garbanzo beans and slivered iceberg lettuce and fresh basil. A flavorful Balsamic Vinaigrette adds a final glistening and harmonizing note.

• 3 cups 1/2 inch diced leftover roast turkey
• 1/3 pound thinly sliced prosciutto, cut into 1/2-inch pieces
• 1/2 pound thinly sliced Swiss cheese, cut into 1/2-inch pieces
• 1 cup sliced pitted black olives
• 1 can (15 ounces) rinsed and drained garbanzo beans
• 1 bunch trimmed and minced scallions
• 6 seeded and diced plum tomatoes
• 1/2 cup shredded fresh basil
• 6 cups shredded iceberg lettuce

To make the salad, combine and toss all of the ingredients in a large mixing bowl. Toss with enough of the Balsamic Vinaigrette to coat evenly. The salad may be served at once or it may be refrigerated and served within 24 hours of preparing.

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Turkey Cassoulet

A cassoulet is a hearty rich bean and meat stew that has its origins in the southwest of France. Leftover roast turkey and fat free turkey smoked sausage make for a lighter though no less tasty Americanized version. Canned rather than dried beans are used for timesaving convenience.

• 3 tablespoons olive oil, divided
• 2 large carrots, peeled and diced
• 3 ribs celery, thinly sliced
• 1 medium onion, minced
• 5 cloves garlic, minced, divided
• 3 cans (15 ounces each cannellini (white kidney) beans (or Great Northern beans), drained
• 1 can (8 ounces) tomato sauce
• 2 to 3 cups cooked turkey meat, cut into 1-1/2-inch pieces
• 3/4 pound Butterball® Fat Free Turkey Smoked Sausage, diagonally sliced
• 1/2-inch thick
• 1-1/2 cups canned or homemade chicken or turkey broth
• 1/2 teaspoon dried thyme leaves
• Pinch ground cloves (optional)
• Salt and freshly ground pepper to taste
• 1 cup fresh, coarse white bread crumbs
• 1/4 cup minced freshly parsley

1. 1. Preheat the oven to 350° F.

2. Heat 1-1/2 tablespoons of the olive oil in a Dutch oven or other ovenproof casserole over medium-high heat. Add the carrots, celery, onion, and 3 cloves of the minced garlic; sauté until softened, 5 to 7 minutes. Remove from heat and add the beans, tomato sauce, turkey, and smoked sausage. Pour in the broth and stir to combine all the ingredients thoroughly. Season with thyme, cloves, salt and pepper.

3. Cover the pot and bake the cassoulet for 45 minutes. Meanwhile mix together the bread crumbs, parsley, remaining garlic and 1-1/2 tablespoons olive oil. Uncover the cassoulet and sprinkle the bread crumb mixture evenly over the top. Continue baking, uncovered, until the crumbs are lightly browned and the cassoulet is bubbling, about 20 minutes more. Serve the cassoulet hot in wide soup bowls.

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Turkey Nachos

As beloved as the day-after Thanksgiving turkey sandwich is, it is often fun to try something new and different with the leftover turkey. These terrific tasting nachos tap into the Tex-Mex food craze and make for crowd-pleasing nibbling while watching the onslaught of Thanksgiving weekend football games.

• 3 tablespoons lime juice
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 2 cups coarsely chopped cooked turkey
• Salt and freshly ground pepper to taste
• bag (10 ounces) large-size white, yellow, or blue tortilla chips
• 1 can (16 ounces) refried beans
• 2 cups (8 ounces) shredded Monterey Jack or cheddar cheese
• 1 jar (16 ounces) prepared salsa
• Sour cream and fresh cilantro sprigs to garnish (optional)

1. Heat oven to 425°F.

2. Whisk together lime juice, olive oil, cumin and garlic powder; toss with turkey in a small bowl and season with salt and pepper.

3. Make a layer of tortilla chips to cover the bottom of a large 12 to 14-inch round or oval baking dish. Evenly spoon refried beans over chips (use the entire can of beans). Top with turkey and sprinkle with 1 cup shredded cheese.

4. Make another layer of tortilla chips. Spoon half the salsa evenly over chips. Top with remaining cup of cheese.

5. Bake nachos until heated through and cheese melts and begins to bubble, 15 to 20 minutes. Serve hot with remaining salsa, sour cream and cilantro, if desired.

Yield: Makes 8 to 10 servings

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Turkey and Vegetable Potpie

This hearty one-pot dish pairs a piecrust with a chunky stew of turkey and vegetables. Prepare the filling while the crust is baking, and dinner will be ready in just a half hour.

• 1 piecrust
• 1 1/2 teaspoons olive oil
• 1 medium-size onion, cut into large chunks
• 1 14 1/2-ounce can reduced-sodium chicken broth
• 3 medium-size (1/2 pound) carrots, peeled and cut crosswise into 1-inch
• pieces
• 2 large (1 pound) red potatoes, cut into 1/2-inch cubes
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon rubbed sage
• 1 cup frozen green peas
• 1 tablespoon cornstarch dissolved in 1 tablespoon water
• 2 cups shredded cooked turkey

1. Heat oven to 425 degrees F. prepare picrust and place on ungreased rimless baking sheet; with rolling pin, roll briefly to flatten any creases. With fork, generously pierce crust. Bake 12 to 15 minutes or until crust is golden brown. Set aside on baking sheet to cool.

2. Meanwhile, prepare filling: In 12-inch skillet, heat oil over medium heat. Add onion and sauté 5 minutes. Add broth, carrots, potatoes, pepper, and sage; heat to boiling over medium-high heat. Cover and cook 15 minutes. Uncover and cook 5 minutes. Stir in peas and cornstarch mixture and cook, stirring constantly, until mixture thickens. Reduce heat to low and stir in turkey; cook just until mixture is heated through.

3. Carefully slide crust into skillet to cover filling. Let stand 5 minutes; serve.

Serves: 6

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Farmer's Breakfast

• 1 small onion, chopped
• 1/3 cup chopped green pepper
• 1 cup chopped Honeysuckle White turkey ham or Honeysuckle White Estate
• Recipe Mesquite Smoked Turkey Breast
• 2 Tablespoons butter
• 6 eggs slightly beaten
• 1/2 cup milk
• 1/4 tsp. salt
• 1/4 tsp. coarsely ground pepper
• Tabasco sauce to taste

Melt butter in a large skillet. saute onion, green pepper, and Honeysuckle White deli meat in butter over medium high heat for 3-5 minutes until vegetables are tender. Mix eggs, milk and seasonings and pour into skillet. Turn heat to low and scramble eggs until set.
Yield: 4 servings.

Optional: Top with grated cheese and sprinkle with additional Tabascor sauce. Good with biscuits.

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Turkey Breakfast Frittata

• 1/2 pkg. (1/2 lb.) Honeysuckle Whiter Ground Turkey
• 10 eggs, well beaten; or 16 oz. (2 cups ) egg substitute
• 1/2 tsp. each, black pepper and ground sage
• 1/2 cup each, chopped green pepper and onion
• 1 tsp. seasoned salt with red pepper
• 1/2 tsp. garlic salt
• 1/2 cup low-fat milk
• 1 tsp. dried Italian blend seasoning
• 2 tomatoes, thinly sliced
• 2 Tbsp. grated Parmesan cheese

In a large nonstick skillet, cook ground turkey with seasonings and vegetables until turkey is well-browned and vegetables are soft. In a large bowl, combine eggs, milk, and garlic salt, beating with a fork to blend. Pour egg mixture over turkey mixture in skillet. Cook over low heat. As edges of egg become set, run spatula around edge of skillet, lifting to allow uncooked egg to flow to bottom of skillet. Cover, cook until top is almost set; about 5 minutes. Arrange tomato slices around outer edge of skillet. Sprinkle tomatoes with cheese. Cover, cook an additional 5 minutes or until cheese has melted. Makes 8 wedges. Ready in 25 Minutes!

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Turkey Vegetable Chowder

• 1/2 cup sliced celery
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1/2 cup chopped red pepper
• 1 (10 3/4 oz.) can condensed cream of chicken soup
• 1 1/2 cups milk
• 3 cups cubed cooked Honeysuckle White turkey or smoked Honeysuckle White
• turkey breast
• 1 (10 oz.) package frozen corn
• 1 tsp. dried basil leaves
• 1/2 tsp. dried thyme leaves
• 1/4 tsp. pepper

Heat 1 tbsp. oil in large saucepan until hot. Add celery, onion, green and red pepper. Cook over medium-high heat until tender. Add remaining ingredients. Cook over medium heat until chowder is hot. Do not boil.

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Turkey Picatta on Grilled Rolls

• 1/4 cup lemon juice
• 1/4 cup olive oil
• 2 cloves garlic, crushed
• Black pepper to taste
• 1 pound turkey breast slices
• 4 soft French rolls, cut lengthwise into halves
• 4 thin slices mozzarella or Swiss cheese (optional)
• Lettuce (optional)
• Red pepper slivers (optional)

Combine lemon juice, oil, garlic, and pepper in a shallow glass dish or large heavy plastic bag. Add turkey. Cover dish or close bag. Marinate in refrigerator several hours or overnight. Remove turkey from marinade and discard marinade.

Oil hot grid to help prevent sticking. Grill turkey, on an uncovered grill, over medium-hot Kingsford briquets, 2 minutes until turkey is cooked through, turning once. Move cooked turkey slices to edge of grill to keep warm. Grill rolls, cut side down, until toasted. Fill rolls with hot turkey slices, dividing equally. Add mozzarella to sandwiches, if desired. Serve with lettuce, red pepper, and capers, if desired. Makes 4 servings.

Recipe courtesy of Kingsford Charcoal.

Home Page: http://waltonfeed.com/

All recipes compiled by Desi Ellis.

Revised: 21 Nov 00