Crock Pot Turkey Enchiladas

Crock Pot Turkey Enchiladas

2 turkey thighs or drumsticks (about 2 lb.), skin removed

1 can (8 oz.) tomato sauce

1 can (4 oz.) chopped green chilies, undrained

1/3 cup chopped onion

2 TB Worcestershire sauce

1 TB chili powder, or to taste

1/4 tsp. garlic granules

8 (6 inch) flour tortillas, warmed *

Optional toppings:

Chopped green onions

Sliced ripe olives

Chopped fresh tomatoes

Shredded Cheddar cheese

Shredded lettuce

Sour cream

Remove skin from turkey. Place in a 5 quart crock pot/slow cooker. In a small bowl, combine the tomato sauce, chilies, onion, Worcestershire sauce, chili powder and garlic powder; pour over turkey. Cover and cook on LOW heat setting for 6 to 8 hours or until turkey is tender. Remove turkey; shred meat with a fork and return to the crock pot/slow cooker. Heat through. Spoon about 1/2 cup of turkey mixture down the center of each tortilla. Fold bottom of tortilla over filling and roll up. Add toppings of your choice.

Yield: 4 servings.

* Wrap tortillas in a double thickness of paper towels and microwave for 60 seconds.

Barbecued Spicy Turkey Burgers

Barbecued Spicy Turkey Burgers

Ingredients:
1 lb. lean ground turkey
1 cup chunky salsa
1 tsp. cumin
1/4 cup chipotlè sauce
6 slices pepper jack cheese
To taste - sliced avocado, sliced red onion, sliced tomato
Optoinal - bacon slices, cooked and drained
6 wheat hamburger buns

Directions:
Mix ground turkey with salsa, cumin, and chipotlè sauce. Form into 6 patties. Grill until well done. Top turkey patties with cheese slices, avocado, onion, tomato and bacon. Serve on buns with your favorite spread.

Mediterranean Turkey Noodle Casserole

Casserole Recipe - Mediterranean Turkey Noodle Casserole

1 pound medium egg noodles, uncooked

14 1/2 ounces can chicken broth

1 cup milk, skim

1 teaspoon salt

1/4 cup cornstartch

2 cups chopped cooked turkey

14 ounces can artichoke hearts, drain and quarter

1/2 cup white wine

17 1/2 ounces jar roasted red peppers, drain and sliced

9 ripe olives, pitted, sliced

1/2 cup Mozzarella cheese, grated

1 teaspoon lemon juice

1/2 teaspoon black pepper cooking spray

3 tablespoons Parmesan cheese, grated

Prepare noodles according to package directions. Drain. Stir broth, milk, salt and cornstartch together in large saucepan or Dutch oven until cornstarch is dissolved. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in noodles, turkey, artichoke hearts, red peppers, olives, mozzarella cheese, wine, lemon juice and black pepper. Spray a 3-quart baking dish with cooking spray. Spoon noodle mixture into dish. Sprinkle with Parmesan. Bake in 350 degree oven until bubbling around the edges, about 35 minutes. Let stand 5 minutes before serving.

Serves 8.

Herbed Lemon Turkey

Turkey Breast Recipe - Herbed Lemon Turkey

Ingredients:
1/2 cup dried cherries
2 Tbsp. olive oil
1-1/2 tsp. snipped fresh sage
1 4-1/2- to 5-lb. turkey breast with bone
1 lemon, quartered
1 medium onion, quartered
1/2 cup dried porcini, oyster, shiitake, and/or chanterelle mushrooms
1 cup boiling water
1/4 cup all-purpose flour
Chicken broth
2 Tbsp. dry sherry

Directions:
1. Preheat oven to 325 degrees F. In blender or food processor, combine
dried cherries, 1 tablespoon of the oil, and the sage. Cover and blend
or process just until cherries are finely chopped. Slip your fingers
between skin and meat of turkey breast to loosen skin. Lift skin; spread
cherry mixture over meat.
2. Place lemon and onion in shallow roasting pan. Place rack on top; set
turkey on rack. Brush turkey with remaining oil. Roast, uncovered, for
1-1/2 to 2 hours or until juices run clear (170 degrees F), covering
with foil during last 45 minutes. Let stand, covered, for 15 minutes
before slicing.
3. Meanwhile, in small bowl, pour boiling water over mushrooms; set
stand for 10 minutes. Drain, reserving liquid. Strain liquid through
sieve lined with 100-percent-cotton cheesecloth. Rinse and drain
mushrooms again; halve large mushrooms.
4. Pour pan drippings from turkey into large measuring cup. Skim and
reserve fat from drippings, Pour 1/4 cup of the fat (if necessary, add
butter) into saucepan. Stir in flour. Add enough mushroom liquid and
broth to remaining drippings to equal 2 cups; add to flour mixture. Cook
and stir until bubbly. Stir in mushrooms and sherry. Cook and stir for 1
minute more. Makes 6 to 8 servings.

Creamy Wild Rice and Turkey Soup

Soup Recipe - Creamy Wild Rice and Turkey Soup

1 tablespoon olive oil
2 cloves garlic, finely chopped
1 cup carrots, finely chopped
1/2 cup celery, finely chopped
1 cup onion, finely chopped
2 cans (14-1/2 ounces each) chicken broth 2 cups cooked wild rice
1/2 teaspoon ground black pepper
1-1/2 cups cooked turkey breast, chopped 1 cup whipping cream
2 tablespoons fresh parsley, chopped

In a saucepan at moderate heat, pour in olive oil and heat. Add the
garlic, carrots, celery, and onion. Sauté until onion is clear and
vegetables soft. Pour in chicken broth and add the wild rice, black
pepper, and turkey. Heat the soup for 10 minutes. Add the whipping
cream. Ladle into soup bowls and garnish with parsley.

Makes 4 to 6 servings.

Saucy Italian Turkey Sausage Sub

Sandwich Recipe - Saucy Italian Turkey Sausage Sub

Yield: 6

1 Pound HOT ITALIAN TURKEY SAUSAGE LINKS, cut into 1/2-3/4-inch thick rounds

12 Ounces pizza sauce

1/2 Cup green pepper, cut into 1/2-inch cubes

6 8-inch French-style rolls, split lengthwise

6 Tablespoons shredded Mozzarella cheese

In a medium skillet, over medium heat, cook turkey sausage 10-12 minutes or until the internal temperature registers 165 degrees F. Remove from heat. Stir in pizza sauce and peppers. Spoon 1/2 cup turkey mixture into bottom half of each roll and sprinkle with 1 tablespoon of cheese. Cover each roll with top half and wrap in foil. Bake in a preheated 375 degree F oven for 15 minutes or until the subs are hot.