Turkey Recipe: July 2008

Turkey Cheese Recipe

Turkey Cheese Pinwheels

Yield: 36 Servings

Ingredients

8 oz Neufchatel cheese; room temp
1 tb chives; chopped
1 tb horseradish; prepared
2 tb Italian parsley; chopped
1/4 ts ground white pepper
1 md carrot; shredded
2 tb pimentos, canned; drained salt
8 oz turkey or ham cooked, sliced
1 sprig Italian parsley; optional

Instructions

Mis cheese, chives, horseradish, parsley, and pepper until smooth. Blend in carrot and chopped pimentos. Season to taste with salt. On each turkey slice, spread about 1 rounded tablespoon of the cheese mixture. Starting with a narrow end, roll each slice compactly to make a pinwheel. Place, seam sides down, in a single layer in a shallow pan. Cover and refrigerate for at least 3 hours or until next day. Cut into 1 inch slices. Arrange on a platter and garnish with parsley sprigs, if desired. Makes about 3 dozen appetizers.

Turkey Ham Recipe

Mashed Potatoes W/ Leftover Turkey & Ham (Turkey Mountain)
Yield: 4 Servings

Ingredients

4 russet potatoes; (8 oz.) peeled and cut
1/2 c lowfat buttermilk
1 ts nutmeg; freshly grated
1/4 ts white pepper; freshly ground
1/4 ts sea salt
4 sl cooked ham; (thin slices)
4 sl cooked turkey; (thin slices) brown onion

Instructions

Boil the potatoes for 30 minutes, drain, and return to the pot over low heat. Put a kitchen towel over the top of the pot and let them dry out. (This will prevent a watery consistency in your final product.)

In a medium bowl, mash together the boiled potatoes, buttermilk, and seasonings. Set aside and keep warm.

To assemble: Create an informal mold. Rub the ham around the inside of a soup bowl to lubricate the surface. Layer the ham and turkey to cover the inside of the bowl. Spoon in the hot potatoes, completely covering the meat to about 1/4 inch from the top of the rim, and smooth out the top. Invert the bowl over the middle of a plate, and give it a couple of sharp shakes. The potatoes should unmold in a meat-covered mound.

To serve: Make a depression in the center of each serving, pour on the warm Brown Onion Sauce (see recipe) and garnish with the parsley.

From: Ellen C.

Per serving: 559 Calories (kcal); 22g Total Fat; (36% calories from fat); 67g Protein; 19g Carbohydrate; 184mg Cholesterol; 2030mg Sodium Food Exchanges: 1 Grain (Starch); 9 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Serving Ideas : Serve with Brown Onion Sauce (see recipe)

NOTES : Yesterday PatH posted Graham Kerr's recipe for Brown Onion Sauce. Here is his recipe for "Turkey Mountain" that he recommends serving with the sauce. I think this would be also be good using a variety of vegetables instead of the cooked meats.

Turkey Roll Recipe

Thanksgiving Turkey Roll

Yield: 2 Servings

Ingredients

4 slices turkey breast meat *
1 stuffing
2 ts to 3 ts flour
1 tb butter
1/4 c dry madeira or marsala
3/4 c chicken broth

STUFFING:

1 tb butter
1 large shallot, minced
1 clove garlic, minced
1/4 lb mild pork sausage/grnd pork
1/4 ts crushed, dry sage
1/4 ts crushed, dry red pepper flks
1/4 ts crushed, dry thyme
2 slices day-old bread
1 salt, pepper to taste

Instructions

* about 1/3 to 1/2 inch thich (about 12 ounces)

Place turkey slices between 2 sheets wax paper and pound to 1/4 to 1/6-inch thickness. Working with 1 turkey slice at a time, mound 1/4 stuffing into center of each slice and roll up, or if not possible, bring ends of slice to center. Close turkey slices with wood picks.

Place flour on plate. Lightly dust turkey rolls with flour. Melt butter in large skillet. Add turkey rolls, open ends up and brown turkey on all sides, about 5 minutes (some stuffing may spill out).

Remove turkey from skillet. Add Madeira and cook over medium heat, scraping up browned pieces from skillet. Add chicken broth. Return turkey rolls to pan. Cover skillet and cook over low heat until turkey is cooked through, 7 to 10 minutes.

Serve turkey with gravy and any stuffing in skillet.

STUFFING: Heat butter in large skillet. Add shallot and garlic and saute over low heat until tender, about 5 minutes. Add sausage, breaking up with fork, and cook until browned. Do not drain fat.

Add sage, red pepper flakes, and thyme. Crumble bread and add to mixture. Cook over low heat 5 minutes to blend flavors. Season to taste with salt and pepper.

Turkey Spinach Recipe

Turkey Spinach Salad

Yield: 1 Servings

Ingredients

1/4 c honey
1/4 c cider vinegar
2 tb soy sauce
1 ts dijon mustard
1 lb boneless skinless turkey breast
3 egg whites; slightly beaten
2 c kellogg'sr low fat granolar cereal; any variety
2 tb margarine; melted
6 c spinach; torn and washed
1/2 c thinly sliced celery
2 c chopped cucumber
2 green onions; thinly sliced
1 cn (11 oz.) mandarin oranges; drained

Instructions

1.In small bowl, thoroughly combine honey, vinegar,soy sauce and mustard; cover and refrigerate.

2.Slice turkey into 4 pieces and pound to a 1/4-inch thickness. Dip in egg white and coat completely with Kellogg's r Low Fat Granolar cereal. Place on foil-lined shallow baking pan coated with vegetable cooking spray. Drizzle with margarine.

3.Bake at 350°F about 25 minutes or until tender and juices run clear. While turkey is baking, combine remaining ingredients and portion onto four dinner plates. Carefully slice hot turkey and place over salad. Drizzle dressing evenly over salad. Serve immediately.