Turkey Recipe: May 2008

Recipe For Turkey Meatballs

Turkey Meatballs

Yield: 4 1/2 Dozen Servings

Ingredients

1 lb ground turkey
1/4 c oat bran cereal
1 14-ounce bottl e ketchup
1 c grape jelly
4 tb lemon juice

Instructions

In a bowl, combine turkey and cereal; mix well. Shape into 1-inch balls. In a Dutch oven, combine ketchup, jelly, and lemon juice; bring to a boil. Add meatballs. Reduce heat; simmer, uncovered, for 30 to 35 minutes, or until meat is no longer pink, stirring several times.

Turkey Bread Recipe

Turkey Stuffing Bread

Yield: 1 Loaf

Ingredients

SMALL:

2/3 c water
1 egg
2 tb butter or margerine
1/4 c onion diced
1 1/2 ts brown sugar or
1 1/2 ts white sugar
1/3 ts salt
1/4 ts black pepper
2/3 ts dry sage
2/3 ts celery seeds
1/2 ts poultry seasoning
1/2 c cornmeal
1 2/3 c bread flour
1 ts yeast

MED:

1 c water
1 egg
3 tb butter or margerine
1/3 c diced onion
2 1/4 ts brown or white sugar
1/2 ts salt
1/3 ts black pepper
1 ts dry sage
1 ts celery seeds
3/4 ts poultry seasoning
2/3 c cornmeal
2 1/2 c bread flour
1 1/2 ts yeast

LARGE:

1 1/3 c water
2 egg
4 tb butter
1/2 c diced onion
1 tb brown or white sugar
2/3 ts salt
1/2 ts black pepper
1 1/3 ts dry sage
1 1/3 ts celery seeds
1 ts poultry seasoning
1 c cornmeal
3 1/3 c bread flour
2 ts yeast

STUFFING:

1/2 c chopped celery
1/4 c chopped onion
3 tb butter or margerine
3 1/2 c cubed or crumbed bread
1 medium or large loaf
3/4 c chicken or turkey broth
1/4 c walnuts
1 salt and pepper to taste

Instructions

Bread: Use light to medium crust setting on a white, sweet cycle. No timer. Stuffing: Saute the celery and onion in the butter until soft. Toss with bread in a bowl. Add warmed broth and season and mix until well blended. Stuff bird or bake in a covered casserole at 350 for 20 minutes.

Turkey Enchilada Recipe

Turkey Enchiladas With Sour Cream

Yield: 6 Servings

Ingredients

8 oz whole green chiles
1 lg clove garlic, minced
2 tb oil
1 1/2 lb fresh tomatoes, peeled,
1 seeded, and chopped
2 c coarsely chopped onions
2 ts salt
1/2 ts dried oregano
1/2 c water
3 c shredded cooked turkey
1 or chicken
2 c sour cream
1 c grated cheddar cheese
1/3 c oil
12 corn tortillas

Instructions

Remove and discard the seeds from the chiles and chop the chiles finely. In a 10-12-inch skillet saute' the chiles with the garlic in 2 tablespoons oil over medium-high heat, stirring often. Add the tomatoes, onions, 1 teaspoon salt, oregano and water. Simmer uncovered until thick, stirring often, for about 30 minutes. Remove from heat and set aside.

In a large mixing bowl combine the turkey, sour cream, grated cheese, and remaining 1 teaspoon salt, mixing well. Heat the 1/3 cup oil in a heavy 8-10-inch skillet. Cook each tortilla briefly in oil, turning once. Place each tortilla between paper towels in a stack to remove excess oil. Fill each tortilla with 4 tablespoons of the turkey filling, roll up, and place side by side, seam side down, in a shallow 8 x 12-inch baking dish. This may require 2 baking dishes. Pour the sauce over the top of the enchiladas and bake in a preheated 350 degree oven until heated through, about 20 minutes. If the dish is prepared ahead and held in the refrigerator, the baking time will be 25-30 minutes. Reserve the sauce in a separate container and do not pour over the enchiladas until they are to be baked. Serve with re fried beans and beer.