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Archive for the ‘Turkey’ Category

 

What you need:

1 tin (14-1/2 oz)  chicken broth
3 tbsp butter
3 cups stuffing mix
3 cups cubed cooked turkey
2 cups fresh baby spinach
1/2 cup dried cranberries
3/4 cup grated cheddar cheese

What you do:

Preheat oven to 180 C  /350 F / gas mark 4

In a large saucepan, bring broth and butter to a boil. Remove from heat. Add stuffing mix; stir until moistened. Stir in turkey, spinach and cranberries.
Transfer to a greased 11 x 7-in. baking dish. Sprinkle with cheese. Bake, uncovered, 10-15 minutes or until cheese is melted.

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What you need:

1 tbsp vegetable oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
1 1/2 lb  ground turkey
1 tsp salt
1 tsp chilli powder
2 tsp packed light brown sugar
1 8-oz. tin tomato sauce
1/2 cup ketchup
1/2 tsp Tabasco
6  hamburger buns

What you do:

Warm oil in a large frying pan or skillet over medium heat. Add onion and garlic and sauté until softened, about 3 minutes. Turn heat up to medium-high, stir in turkey, salt and chilli powder and cook, stirring to break up meat, until turkey loses its pink color, about 5 minutes.

Transfer mixture to slow cooker. Stir in brown sugar, tomato sauce, ketchup, 1/4 cup water and Tabasco. Cover and cook on low until bubbling and flavors have developed, 3 to 4 hours. Serve on buns with pickles or pickle relish, if desired.

 

 
Read more: http://www.tasteofhome.com/recipes/slow-cooked-sloppy-joes#ixzz3GEY7kin3

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What you need:

250 g British turkey breast strips
1 red onion
1 red pepper
1 Tbsp oil
1½ teaspoons of fajita grill and sizzle seasoning
4 flour tortillas (ready made)

What you do:

Fry the red onion and the pepper in the oil for three minutes, add the turkey strips and the spice and stir fry for about 5 minutes until the turkey is cooked through.

Warm the tortillas and spread with the sour cream, salsa, cheese and guacamole and then spoon in the turkey mixture.

 

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What you need:

1 Tbs vegetable oil
1 large carrot, chopped
1 stalk celery, chopped
1 cup chopped  onion
2 cloves garlic, minced
3 cups chicken or turkey stock or broth
1 can diced green chilies, drained
2 cups milk
¼ cup plain flour
1 tsp salt
1 tsp chili powder
½ tsp ground cumin
2 cups shredded turkey
¾ cup sweetcorn, fresh or frozen
3 Tbs chopped fresh coriander (cilantro)
1 cup grated cheese

What you do:

In a large stockpot, heat oil over medium-high heat. Add vegetables and garlic and sauté for 5 minutes. Add broth and bring to a boil. Reduce heat to medium-low and simmer, covered, for about 10 minutes. Add chiles.

In a bowl, whisk together milk, flour, salt, chili powder and cumin. Increase heat to high and whisk milk mixture into soup. Stir until thick and bubbly, about five minutes. Reduce heat to low. Add turkey, corn, coriander and cheese; stir until cheese is melted and soup is hot, around 5 to 10 minutes.

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What you need:

2 turkey drumsticks
2 tsp. ground cumin
1 red chilli, deseeded and chopped or 1-2 tsp. chilli powder
1 tbsp. grated lime rind
75ml / 3floz lime juice
2 tbsp. olive oil
Salad, avocado salsa and tortilla crisps to serve

What you do:

Light the barbecue at least 20 minutes before barbecuing or according to the manufacturers instructions. With a small sharp knife make a few slashes across the drumsticks then place in a shallow dish.

Blend the ground cumin, chopped chilli or chilli powder with the lime rind and juice and the olive oil and pour over the drumsticks. Cover lightly and leave to marinate for at least 30 minutes. Spoon the marinade occasionally over the drumsticks.

When ready to barbecue, drain the drumsticks, reserving the marinade and place on the rack. Cook for 50-60 minutes, or until thoroughly cooked. Turn occasionally and brush with the reserved marinade during cooking. It helps to speed the cooking up if a covered barbecue is used.

Serve, sliced garnished with the salsa and crisps.

 

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What you need:

500g/1lb 2oz British Turkey breast strips
1tbsp olive oil
1 large onion, peeled and finely chopped
1 large carrot, grated or finely chopped
1 stick of celery, chopped
2tsp ground coriander
400g/14oz can chopped tomatoes
150ml/1/4pt orange juice
2tbsp tomato puree
Salt and black pepper

To garnish: 
2tbsp snipped chives

What you do:

Heat the oil in a large pan, add the onion, carrot and celery and fry gently, with the pan covered, for about 10 minutes or until the onion is soft.

Add the coriander and cook for 2 minutes. Stir in the tomatoes, orange juice and tomato puree, cover and simmer for 15 minutes.

Add the turkey strips, season to taste and cook for a further 10 minutes or until the turkey is done.

Serve with the chives sprinkled over and accompany with a green vegetable of your choice.

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What you need:

450g (1lb) diced turkey thigh
2 tbsp seasoned flour
1 tbsp oil
1 onion, peeled and cut into wedges
3 garlic cloves, peeled and crushed
1 tsp ground coriander
1 tsp ground cinnamon
100g (4oz) button mushrooms, wiped and sliced if large
400g (14oz) can chickpeas, drained
400g (14oz) can chopped tomatoes
450ml (3/4 pint) turkey or chicken stock
75g (3oz) ready-to-eat dried apricots
2 tbsp toasted flaked almonds
1 tbsp freshly chopped coriander

For the Couscous
225g (8oz) couscous
1 tsp ground cinnamon
1 tbsp toasted flaked almonds
1 tbsp freshly chopped coriander
Salt

What you do:

Toss the turkey in seasoned flour, reserve. Heat the oil in a large pan and gently sauté the onion, garlic and spices for 5 minutes. Add turkey to the pan and continue to cook, stirring for 3 minutes or until turkey is sealed.

Add remaining flour and mushrooms and cook for a further 2 minutes. Then stir in the drained chickpeas, canned tomatoes with their juice and the stock. Bring to the boil, cover with a lid then reduce heat and simmer for 10 minutes.

Meanwhile cover the couscous with 450ml (3/4 pint) of boiling water. Leave for 10-15 minutes, stirring occasionally or until the water has been absorbed. Stir occasionally to separate the grains. Either place in a muslin-lined steamer over a pan of gently simmering water and simmer for 20 minutes, fluffing with a fork or reheat in microwave on full power for 2-4 minutes, according to your microwave wattage and then stand for 1 minute.Stir in salt and ground cinnamon to taste, the flaked almonds and chopped coriander.

Add the apricots and cook for a further 10-15 minutes or until turkey is tender. Spoon on top of the couscous, sprinkle with the toasted flaked almonds and chopped coriander and serve.

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What you need:

1 tbsp sunflower oil
1 onion, peeled and chopped
3-4 garlic cloves, peeled and chopped
2 celery sticks, trimmed and chopped
100g/4oz carrots, trimmed, peeled and diced finely
6 rashers back bacon, chopped
175g/6oz long grain rice
450g/1lb diced turkey breast
1 tsp chilli powder to taste
1 tsp ground ginger
2 tbsp tomato purée
450ml/ ¾ pint turkey or chicken stock, warmed
1 red pepper, deseeded and finely chopped
2 tbsp freshly chopped coriander
2 tbsp roughly chopped pistachio nuts

What you do:

Heat the oil in a large frying pan and sauté the onion, garlic, celery, carrots and bacon for 5 minutes, stirring frequently. Add the rice, diced turkey and spices and continue to sauté for a further 5 minutes.

Blend tomato purée with the 2 tbsp of the stock and add to the pan with 150ml/ ¼ pint of the stock. Bring to a gentle boil and simmer for 15 minutes, adding extra stock as it is absorbed.

Meanwhile, cover the red pepper with boiling water, leave for 5 minutes, drain and add to the pan. Continue to cook, adding more stock as necessary for a further 10 minutes or until rice and turkey are tender.

Sprinkle with chopped coriander and pistachio nuts and serve immediately.
(If liked, add a few peeled prawns, thawed if frozen for the last 5 minutes of cooking time).

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What you need:

2 tbsp olive oil
1 large onion peeled and sliced
2-4 garlic cloves, peeled and sliced
350g / 12oz potatoes peeled and diced
450g / 1lb fresh diced turkey
1 tbsp paprika
2 tbsp plain flour
450ml / ¾ pt turkey or chicken stock
1 tbsp tomato puree
salt and freshly ground black pepper
4 tomatoes, chopped
few drops of Tabasco sauce
1 green pepper, deseeded and chopped
soured cream and snipped chives to garnish
warm crusty bread to serve

What you do:

Heat 1 tbsp of the oil in a large frying pan and gently sauté the onion and garlic for 5 minutes or until softened. Add the potatoes and sauté for 2 more minutes. Remove from the pan with a slotted draining spoon and reserve.
Add the remaining oil to the pan and seal the diced turkey on all sides then return the vegetables to the pan and sprinkle in the paprika and flour. Cook for 2 mins stirring frequently, then gradually stir in stock, the tomato puree and seasoning to taste
Bring to the boil, stirring occasionally then lower the heat. Add the chopped tomatoes to the pan and Tabasco sauce to taste, then simmer for 20 minutes.
Blanch the green pepper in boiling water for 4 minutes, drain and add to the pan. Adjust seasoning, then cook for 5-10 minutes or until the turkey is tender. Turn into a warm serving dish, top with small spoonfuls of soured cream and sprinkle with the snipped chives. Serve immediately with warm crusty bread.

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What you need:

2tbsp sunflower oil
450g/1lb leftover cooked British Turkey thigh meat, diced
1 red pepper, deseeded and chopped
225g/8oz chestnut mushrooms, quartered
1tbsp cornflour
150ml/1/4pt chicken stock
250ml/9fl oz apple juice
2tbsp tomato puree
Salt and pepper
250g/9oz chilled puff pastry
Beaten egg, to glaze

What you do:

Preheat the oven to 200 C/400 F/ Gas 6.

Heat the oil in a large deep frying pan, add the pepper and mushrooms and fry for 5 minutes. Mix the cornflour with the stock until smooth and pour into the pan with the apple juice. Add the tomato puree and bring to the boil, stirring until thickened and smooth.

Stir the cooked turkey into the pan, season with salt and pepper, cover and .simmer gently for 10 minutes. Allow to cool.

Drain the turkey and vegetables from the pan, reserving the cooking sauce, and spoon into a 1.1 litre/2pt pie dish or individual pie dishes.

Roll out the pastry on a lightly floured surface and use to cover the pie. Cut any pastry trimmings into leaves, dampen and press on top. Chill for 30 minutes.

Brush the pastry with beaten egg to glaze and stand the pie on a baking sheet. Bake for 40-45 minutes or until the pastry is puffed and golden brown (25 minutes for individual pies).  Heat the remaining sauce.

 

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