Showing posts with label turkey recipes. Show all posts
Showing posts with label turkey recipes. Show all posts

Friday, November 7, 2014

Open Faced Turkey Sandwiches


The best ever Open Faced Turkey Sandwiches starts with a crock pot!


2 pounds turkey breast tenderloins
1/2 teaspoon rubbed sage
2 (12 ounce) jars roasted turkey gravy
1 (28 ounce) package frozen home-style mashed potatoes
2/3 teaspoon poultry seasoning
1 teaspoon Worcestershire sauce
6 slices white bread, toasted
Sea Salt and Black Pepper to taste


Place turkey in 3- to 4-quart crock pot. 

Sprinkle with sage. 

Top with gravy.

Cover and cook on low heat setting 8 to 10 hours.

About 10 minutes before serving, cook mashed potatoes as directed on package.

Remove turkey from crock pot and shred with two forks. 

Stir poultry seasoning and Worcestershire sauce into gravy in cooker.

Place large spoonful of turkey on each toast slice. 

Top with 1/4 cup mashed potatoes. 

Spoon gravy over potatoes. 

Sprinkle with paprika.

Sea Salt and Black Pepper to taste.

Wednesday, November 5, 2014

Ancho Honey Citrus Brine

The use of the Ancho Chile from Mexico enhances the sweet, citrusy, gentle spicy blend
making it an excellent brine for turkey, chicken, fish, pork, seafood, or beef.


1/2 gallon of cold water
2 cup sea salt
1/2 tablespoon ground white pepper
1 1/2 tablespoons garlic powder
1 1/2 tablespoons dried ground Ancho Chile
1/2 cup white sugar
1/4 cup lime juice
1/4 tablespoon grated lemon peel
1 cup minced green onions
1 cup honey
1 cup, white wine vinegar
2 (32 oz.) Pacific Organic Chicken Broth


In a large pot combine vinegar, broth, sea salt, herbs, citrus and spices over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.
Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.

Tuesday, November 4, 2014

Bourbon Turkey

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


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


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.

Creamy Pasta with Leftover Turkey and Peas

Creamy Pasta with Leftover Turkey and Peas  transforms your leftover turkey into a juicier, more delicious meal everyone will enjoy.


8 ounce package fettuccine pasta or wide egg noodles
1 10-ounce package frozen baby peas
1 14½ ounce can Italian-Style stewed tomatoes
3 cups skinless, boneless leftover turkey, chuncked
1 small onion, cut into wedges
1/4 teaspoon ground black pepper
1 Tablespoon olive oil
1/2 cup chicken broth
1/2 cup heavy cream
1/4 cup white dry cooking wine
1/4 teaspoon sea salt
Shredded Parmesan cheese


Cook pasta according to package directions, adding peas to water with the pasta.
Drain pasta and peas, return to saucepan.
Meanwhile, pour  tomatoes (do not drain) in a food processor cover pureed. 
Set tomatoes aside.
Cut leftover turkey into bite-size chunks.
In a large skillet add olive oil and brown turkey lightly.
Add onion, and pepper in hot oil over medium-high heat for 3 to 4 minutes or until chicken is no longer pink.
Reduce heat, and pour blended tomatoes and turkey (or chicken) broth in the skillet. 
Simmer about 6 to 8 minutes or until liquid is reduced by half.
Stir in cream; simmer for 3 to 5 minutes more until sauce is desired consistency.
Pour sauce over pasta mixture and mix gently to coat. 
Dish servings into bowls and sprinkle with Parmesan cheese.

Mexican Leftover Turkey-n-Hominy Taco Soup

Chicken Taco Soup

This snappy "Mexican Leftover Turkey-n-Hominy Taco Soup" recipe is packed full of great spices that gives it a delicious flavor! Plus it is super easy to make.

2 lb shredded Leftover Turkey or ground chicken
1 (32 oz.) Pacific Organic Chicken or Turkey Broth
2 (14.5 oz.) cans petite diced tomatoes with green chilies
1 (15.8 oz.) can Great Northern beans, drained and rinsed
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can black beans, drained and rinsed
1 (15.25 oz.) can yellow hominy, drained
1 (15.25 oz.) can white hominy, drained
1 1/2  package taco seasoning mix

Optional Toppings

1 package Mexican Shredded cheddar cheese
1 large Avocado; diced 
1 6 oz. Sour cream
1 bag Tortilla Strips
2 Tablespoons olive oil
1 medium onion; diced


Place the shredded Leftover Turkey into the crock pot.

In a small skillet on medium heat add oil and add onion to the skillet and cook for 2-3 minutes.

Add taco seasoning mix, stir until the seasoning absorbs the juices from the onion.

Pour one cup of chicken broth into the pan; stir until seasoning and broth is well blended.

Remove from heat and pour into the crock pot.
Add remaining ingredients, except toppings to slow cooker; combine. Cover and cook on LOW for 4 - 5 hours.
To serve, top with chips, sour cream, avocado, and/or shredded cheese (if desired).

Bacon Wrapped Cheesy Hot Dogs

Bring the flavor to your next cookout with these Bacon Wrapped (chicken, beef, or turkey) Hot Dogs.


Kraft Thick'n Spicy BBQ sauce or replace with a BBQ sauce your family enjoys.
Hot Dogs (Chicken, Beef, or Turkey):
8 good quality hot dogs (I used Ball Park Angus Beef Bun Sized Franks)
2 oz sharp cheddar cheese sliced and then cut into thin strips
16 slices of precooked bacon (I used Jimmy Dean fully cooked hickory smoke bacon)
¼ cup butter melted
8 hot dog buns


Pour Kraft Thick'n Spicy BBQ sauce into a small bowl.

Cut a pocket lengthwise in each hot dog.

Fill the pockets of each hot dog with a couple of the strips of cheese.

Wrap each hot dog with 2 slice of the bacon, using toothpicks to secure the bacon on the hot dogs.

Place on the grill cheese side up and cook over medium low heat until the cheese in is nice and melted.

While the hot dogs cook, brush inside of the buns with melted butter and place butter side down on the grill. 

Grill until toasted and golden brown.

When hot dogs are fully cooked remove from the grill and remove the toothpick. Serve on the toasted buns along the the sauce you prepared earlier.

Saturday, November 1, 2014

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.


 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


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!


1 tablespoon ground cumin
1 tablespoon chili powder
1 1\2 teaspoons sea salt
2 pounds turkey tenderloins, cut into half-inch cubes
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 


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.


Thursday, October 30, 2014

Aussie Hot Dogs (Sausage Sizzle)

Sausage Sizzles are some of the best comfort foods you can have down under! Its so easy to make thus perfect for game day parties.


6 crusty white bread rolls
6 beef sausages
1 large red onion, sliced
1 tablespoon balsamic vinegar


Serve with mustard and Tomato Sauce.

Tuesday, October 28, 2014

Creamy Avocado Sauce

This "Creamy Avocado Sauce" recipe is awesome on a turkey, chicken or salmon burgers or Mexican foods seasoned with chilies-lime.


3 large ripe avocados, peeled and pitted
2 green onions, finely chopped
1/4  teaspoon coriander powder
1/4  teaspoon sea salt
1 tablespoon olive oil
2-3  tablespoons lime juice
1/4  teaspoon garlic powder
3 tablespoons plain Greek Yogurt or sour cream


Put water in a blender first. 

Add remaining ingredients and blend until smooth and creamy. 

Refrigerate until ready to serve.

White Cranberry-n-Pear Brine

The "Balsamic Pear Vinegar" mingles wonderfully with the white cranberry juice, herbs and honey. It’s a great refreshing change of pace for the holiday turkey. Can be used for chicken, pork, seafood and fish.


1/2 gallon of cold water
1 cup sea salt
4 cups Balsamic Pear Vinegar
2 (64 oz.) Ocean Spray White Cranberry Juice
2 sprigs fresh sage or 1 tablespoon dried
2 sprigs fresh thyme or 1 tablespoon dried
4 cloves garlic, minced or 1 1/2 tablespoons dried
1 teaspoon black pepper
1 cup honey


In a large pot combine juices, sea salt, garlic, pepper, herbs and sugar over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.

Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.

Poultry Brines

Poultry brine's are used for any domestic, free range or organic fowls, such as turkeys, chickens, geese, or ducks that are raised for meat or eggs. Brine's are used to add moisture and flavor to the meat and leads to a the poultry being more flavorful and tender meal. These brine recipes great, simple, moist, and will turn any poultry into a delicious meal the whole family will love it! These brine's can also be used for pork, fish and seafood.