Mini Turkey Meatballs

Courtesy of Giada De Laurentiis

Mini Turkey Meatballs are delicious with this quick and easy recipe. Don't think I will make pork or beef meatballs again!

Bourbon Turkey

Bourbon Turkey is a tangy-sweet marinade flavors of turkey on the grill. 

Ingredients 1 skinless boneless turkey breasts; cubed                   1 teaspoon  ground ginger 2 ozs. soy sauce 2 Tablespoons minced onion 3/4 cup dark brown sugar (packed) 3/8 cup Wild Turkey Bourbon 1/2 teaspoon garlic powder Directions Place chicken breasts in a 9x13 inch baking dish.  In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder.  Mix together and pour mixture over chicken.  Cover dish and place in refrigerator.  Marinate overnight. Preheat oven to 325 degrees F. Remove dish from refrigerator and remove cover. Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.

Turkey and Sausage Jambalaya

Spicy Leftover Turkey and Sausage Jambalaya truly captures the flavors of New Orleans with this easy recipe. This stunning crock pot dish uses sausage to give the meal the perfect flavor. Tomatoes and shrimp are added for a real New Orleans touch—perfect for taking your taste buds on a trip to the Big Easy.

INGREDIENTS

1 medium yellow onion, chopped

1 large yellow pepper (can be replaced with green or red), chopped

3 cloves garlic, minced

1 package of spicy (Hot) Italian sausage

1 small package of raw shrimp

1 can (14.5 oz.) diced tomatoes with green chilies

1 can (14.5 oz.) stewed tomatoes

1 cup chicken broth

3 cups skinless, boneless leftover turkey, chuncked

¾ cup long grain white rice

1 teaspoon Creole seasoning

2 teaspoons Louisiana hot sauce

¼ teaspoon sea salt

½ cup frozen corn

1 can (8 oz.) black beans, rinsed

DIRECTIONS

In a small skillet brown Italian sausage,  drain off oil and set the oil aside.

Slice sausage 1/4 thick and set aside.

Using the same skillet lightly brown leftover turkey using the oil set aside from the sausage.

Remove leftover turkey and set aside.

Using the same skillet saute onion, green pepper and garlic until tender.

Add sausage, leftover turkey, onion, yellow pepper, garlic, broth, Creole seasoning, Louisiana hot sauce, salt, corn, beans, stewed tomatoes, and diced tomatoes to the crock pot; mix well.

Cook 6 to 8 hours on medium heat.

Add Minute Rice or per cooked rice.

Add shrimp.

Cook until the rice is tender and the shrimp turns pink.

Serve.

Turkey Enchiladas

I love this delicious "Turkey Enchiladas" recipe! Its a great way to use leftover turkey. No matter how many I make there is never any leftovers.

Ingredients:

 2 lbs. turkey, cooked and shredded

10 flour tortillas

1/2 cup enchilada sauce

2 cups sour cream

1 large jar Picante Sauce

3 cups Monterey Jack cheese

1 cup cheddar cheese

1 cup cream cheese

garlic powder

Directions:

Slice turkey and brown in a large skillet.

Let cool and shred by pulling it apart. 

Put shredded turkey back into the skillet, add picante sauce simmer chicken five to eight minutes.

Add one cup sour cream, cream cheese, one cup Monterey Jack cheese and stir until cheese is melted and all the ingredients are blended.

Lightly spread butter on one side of the flour tortillas and sprinkle with garlic powder.

Then turn over the tortillas and stuff tortillas with turkey mixture by spooning the mixture onto one end of the tortilla and then rolling.

Lay open side face down in casserole dish. 

Cut slices in top of tortillas and evenly spread the sour cream on top of the tortillas.

Pour enchilada sauce slowly on top of the sour cream and gently spread evenly with the back of a spoon.

Then top with the remainder of the Monterey Jack cheese and cheddar.

Bake at 350 degrees F about 20-30 minutes until cheese is melted.

Garnish with Picante Sauce  or dices green onions and serve.

Grilled Turkey Burrito

"Grilled Turkey Burrito" gives your meal a completely new life and packs a ton of wonderful flavor. Your whole family loved it even though it's healthy!

Ingredients

1 tablespoon ground cumin

1 tablespoon chili powder

1 1\2 teaspoons sea salt

2 pounds turkey tenderloins, cut into half-inch cubes

1 cup Avocado Corn Salsa

1 package flour tortillas

2 limes, cut into wedges

8 ounces sour cream

1/2 head of lettuce, shredded

1 cup Cheddar cheese, grated

1 8oz. can black beans 

Directions

Combine in a cup chili powder, ground cumin sea salt to make rub.

Place cubes in a plastic bag or large dish; poor dry rub over turkey cubes and coat turkey thoroughly.

Let turkey marinade 1 to 2 hours or until Avocado Corn Salsa is made.

Bread turkey on to bamboo or metal skewers. (If you are using bamboo skewers you must soak them at least 20 minutes in water to prevent burning.)

Grill turkey, on a cover the grill over medium heat about 6 minutes or until no longer pink and center, turning once.

Remove turkey from the grill, squeeze lime wedges over them.

Brush flour tortillas a very lightly with water and Grill 10 to 15 seconds per side.

Top with Avocado Corn Salsa, sour cream, cheese, black beans and lettuce, if desired.

Serve.