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Cooking, Recipe and Food Blog

Turkey Avocado and Cheese Sandwich

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Turkey avocado and cheese sandwich is a healthy recipe that is great for lunch or as an afternoon snack. Sweet potato fries is a yummy addition to this dish. I love chilled sandwiches so I decided to refrigerate it in a re-sealable container for 30 minutes before eating it.

 

Makes 1 serving

Ingredients:

2 slices wheat bread

1/2 tablespoon mayonnaise

1 tablespoon cranberry jelly

2 slices turkey breast ham

4 tomato slices

1 ripe avocado, sliced

1 slice Cheddar cheese, halved

1 slice Gouda cheese, halved

 

Get a slice of bread and spread mayonnaise over it. Next get the other slice and top it with cranberry jelly.

Place the turkey ham over the bread with cranberry jelly.  Layer it with the tomatoes, avocadoes, Cheddar cheese and Gouda cheese. Cover it with the bread with mayonnaise. Slice the sandwich in half and serve immediately.

 

Photo Courtesy Of:  bensonk42

Turkey with Cherry Stuffing

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Thinking of a recipe to prepare for Thanksgiving? Turkey with cherry stuffing is a fruity twist to the classic stuffed turkey recipe. The cherries make the meat more savory and aromatic. Enjoy it with potatoes or other sides.

 

Serves 10-12

Ingredients:

3/4 cup chopped celery

1/3 cup chopped onion

2 tablespoons butter

3/4 teaspoon dried thyme

1/4 teaspoon chicken powder

5 cups seasoned stuffing cubes or bread cubes

3/4 cup golden raisins

3/4 cup chicken broth

1 14.5 oz. can pitted tart cherries, drained

1 turkey (10 to 12 pounds)

2 tablespoons vegetable oil

 

Melt the butter in a medium sized saucepan over medium heat. Sauté the onion and celery for 2-3 minutes or until they are tender. Add the thyme and chicken powder. Mix well.

Place the onion and celery in a large bowl. Add the raisins, broth, cherries, stuffing cubes. Toss until well combined.

Loosely stuff the turkey with the cherry filling. Skewer the openings or sew them and then tie the drumsticks together.

Put the turkey breast side up on a rack in a roasting pan. Brush it with oil. Bake it at 325° for 4 to 4-1/2 hours or until a meat thermometer reads 180° for the turkey and 165° for the stuffing. Baste it occasionally with pan drippings. Cover the turkey loosely with foil if it browns easily and the stuffing is not heated through.

Let the roasted turkey stand for 20 minutes before removing the stuffing and carving the turkey.

While waiting for it to cool down, heat the drippings in a small saucepan and let it thicken to make gravy.

 

Photo Courtesy Of:  cnewtoncom

Stuffed Turkey

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Thanksgiving is a few days away and we all know that it will not be complete without a stuffed turkey. Here is a simple recipe that you can follow. Feel free to add more herbs to the turkey and gravy if desired.

 

Serves 16-18

Ingredients:

2 large onions, chopped

3 celery ribs, chopped

2 medium sized carrots, finely chopped

3/4 cup butter, divided

2 lbs. day old bread (2 loaves), cubed

1 cup chicken broth

1 cup minced fresh parsley

1 egg, beaten

1 16-18 lbs. whole turkey with neck and giblets

1/2 teaspoon garlic salt

1/2 teaspoon paprika

For the gravy:

4 1/2 cups water, divided

1 medium carrot, halved

1 celery rib, halved

1 small onion, quartered

1 bay leaf

6 whole peppercorns

6 tablespoons all-purpose flour

1/4 teaspoon salt

 

Place a large skillet over high heat. Melt half a cup of butter in the skillet and sauté the onions, celery and carrots for 4-6 minutes or until they are tender. Transfer it to a large mixing bowl.

To make the stuffing, put the bread cubes, chicken broth, parsley and beaten egg in the bowl with the onion mixture.

Cut off the giblets and neck of turkey. Place them in a covered container and refrigerate.

Loosely fill the turkey with the prepared stuffing mixture. Skewer or sew the turkey openings. After, tie the drumsticks with a kitchen string.

Next, put the rest of the stuffing in a greased 2 quart baking dish and refrigerate.

Melt the remaining butter and put it in a small bowl. Place the turkey breast side up on a rack in a shallow roasting pan. Brush it with melted butter and season it with garlic salt and paprika.

Bake the chicken at 325F. After one hour, baste it every 30 minutes. Cook it for 4-4 1/2 hours or until a meat thermometer reads 180F for the turkey and 165F for the stuffing. Cover it loosely with foil if it browns too fast.

While baking the turkey, start preparing the gravy by combining 4 cups of water, carrots, celery, onion, bay leaf, peppercorns, giblets and neck in a large saucepan over high heat. Bring it to a boil. Reduce the heat to low and simmer it for an hour or until the giblets are tender. Strain the broth and set aside.

Loosely cover the baking dish with the extra stuffing with foil. Bake it simultaneously with the turkey for 25-30 minutes. Remove the foil and bake it for another 10 minutes. Remove from oven and keep warm.

Take the turkey from the oven. Cover it loosely with foil and let it stand for 20 minutes before you begin carving it.

Place the turkey drippings and browned bits into a measuring cup or small bowl. Skim off the fat.

Heat a small saucepan over medium heat.  Pour in the remaining water. Add the flour and salt. Stir until well combined. Mix in he reserved broth and drippings. Bring it to a boil. Cook it for 2-3 minutes or until it becomes thick. Transfer it to a jug and serve it with the turkey and baked stuffing.

 

Photo Courtesy Of:   fletcherjcm

Italian Turkey Soup

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The rainy weather has made me crave for soup again, which is why I decided to look for new recipes that I can try. This yummy recipe uses turkey. If you do not have any, feel free to use chicken. Ravioli is another ingredient that made this dish delicious. You may make your own or use pre-made ones that you can find in the supermarket.

The soup has a clear broth, with a mix of vegetable tastes. You can also thicken it by adding some tomato sauce or tomato paste. The crushed chili makes the soup spicy to ensure that you feel warm, but do away with it if you are not fond of spicy food.

There are so many things that can be done to give this recipe more variation. Simply mix and match ingredients and add others that you like. Enjoy!

 

Serves 4

Ingredients:

1 tablespoon olive oil

1 green bell pepper, diced

1 onion, chopped

4 large garlic cloves, chopped

2 large tomatoes, seeded and coarsely chopped

1 tablespoon dried basil

2 teaspoons fennel seeds

1/4 teaspoon crushed red pepper

6 cups chicken broth

2 zucchinis, diced

1 carrot, peeled and diced

1 1/2 cup cooked turkey, diced

9 oz. ravioli

Grated Parmesan cheese, for serving

 

Heat the oil in a large saucepan over medium heat. Sauté the garlic and onions for 2-3 minutes until it becomes fragrant. Add the basil, fennel seeds and crushed chili. Cook it for another 1 minute. Add the bell peppers and tomatoes. Fry it for another 5 minutes or until soft.

Pour the broth into the pan and increase the heat to high. Bring it to a boil. Reduce the heat to low and ad the zucchinis and carrots. Let it simmer for another 5 minutes or until the carrots are tender.

Place the ravioli in the pan and cook it for 5 minutes or until it is soft. Stir in the chopped turkey. Let it simmer for another 2 minutes. Season it with salt and pepper.

Ladle the soup into individual bowls and serve immediately with Parmesan cheese.

 

Photo Courtesy Of:  EraPhernalia Vintage . . . (playin’ hooky ;o)

Turkey and Avocado Crepes

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Turkey and avocado crepes are healthy snacks that are just extremely delicious. Since the turkey is lean, the avocado gives the dish good fat. Each bite is creamy from the cottage cheese and crunchy from the lettuce too.

Moreover, you may add some hot sauce if you like it spicy or dip it in sour cream the way I like it. I personally think that the filling will work well with pita or tacos. Salsa is also a perfect complement to this dish.

I know that making the perfect crepe can be quite challenging at the beginning, but all you have to do is make sure that you lightly grease the pan and keep it under moderate heat. Try to practice by making small crepes before you proceed to making pan sized ones for this recipe. Once you have perfected making crepes, you can use this skill in preparing fruit or vegetable filled crepes.

Makes 6

Ingredients:

For the batter:

1/4 cup plain flour

1/2 cup whole meal flour

1 egg lightly beaten

1 cup low fat milk

For the filling:

6 slices lean cooked turkey, sliced into strips

1 small avocado, pitted, peeled and thinly sliced

1 cup low fat cottage cheese

1 cup shredded lettuce

 

Sift the flour and whole meal flour in a large mixing bowl. Make a well at the center and then gradually add the egg and milk. Stir the mixture using a wooden spoon until all the ingredients are well combined and the batter is free of lumps. Cover the bowl for 5 minutes.

Heat a medium sized non-stick pan over medium heat. Place 3 tablespoons of batter on the lightly greased pan and swirl it so that it covers the base. Cook it for around 2-3 minutes on both sides until it sets and becomes golden brown. Transfer it to a plate and keep warm. Do the same for the remaining batter. Grease the pan if needed.

Assemble the crepes by placing some turkey on half of the crepe. Top it with cottage cheese and lettuce. Fold the other end of the crepe over the filling or roll it up. Serve cold or warm.

 

Photo Courtesy Of:   knittymarie

 

Turkey Pita Pizza

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Pizzas are extremely delicious. I must say that it is my ultimate favorite. Since I’m trying to go on a diet and eat healthier, I decided to go for a lighter alternative. Pita pizzas are easier to prepare and they are less fattening (I hope), once you use the right ingredients.

 

Serves 1

Ingredients:

1 small whole meal pita bead

1 tablespoon low-salt tomato paste

2 slices low fat skinless turkey or turkey breast, chopped

1 medium sized tomato, sliced

1 spring onion, chopped

2 tablespoons grated low-fat cheddar cheese

Dried oregano

Paprika

Garlic powder

 

Preheat the oven to 180C.

Place the pita bread on a baking tray. Spread the tomato paste over the bread and then add the turkey, tomato slices and the onions. Sprinkle it with garlic powder, oregano and paprika. After, top it with grated cheese. Bake it in the oven for 12-15 minutes, depending on how you want the crust. Remove from the oven, quarter it and serve immediately.

 

Photo Courtesy Of:  Geoff Peters 604

 

Turkey Soup

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Served with Peas and Leeks, this dish is very healthy, very tasty, and takes just ten minutes to prepare – and is also a great winter warmer. If you’re not a big fan of Turkey, you can always make this dish with Chicken – it’ll require a bit more time in step one, but not massively.

Leeks

You could even prepare this dish the day before you want it, then heat it up when needed – that’s how easy and fast it is to make!

To Serve 4
300ml Turkey or Chicken Stock
4 Skinless Turkey Breasts, cut into 2cm strips
1 Large Leek, rinsed and finely chopped
300ml Double Cream
1tbsp Wholegrain Mustard
1tbsp Fresh Parsley, chopped
225g frozen Peas, cooked

1. Pour the Stock into a large Saucepan, then bring to the boil. Add the Turkey Strips, before turning the heat down and simmer for five minutes.
2. Using a Slotted Spoon, lift the Turkey Strips out of the Stock, and keep warm. Bring the Stock to a rapid boil, until reduced by two thirds.
3. Lightly steam or boil the Leek for two or three minutes, until just tender. Drain well, then keep warm with the Turkey
4. Add the Cream, Mustard and Parsley to the Reduced Stock, stir well, and begin to add the Peas slowly, until everything is cooked through and warm.
5. Season well, stir, before removing from the heat. Add the Turkey and the Leeks to the pan, stir again, and serve in bowls, with pieces of Crusty bread to soak up the Juices.

Photo Courtesy of: Tracy Hunter

Pan Fried Turkey with Lemon and Hazelnuts

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Using Turkey Escalope’s is best for this dish, and they should be available in larger supermarkets. If you can’t find any, replace with thin slices of Breast meat.
Pan Fried Turkey with Lemon and Hazelnuts
Serve this dish fresh from the pan, along with some Seasonal Vegetables – Boiled Baby Carrots, New Potatoes and Peas go very well with it.

To Serve 4
8 Turkey Escalope’s
2 Eggs, beaten
175g Hazelnuts, finely chopped
75g Butter
125ml Dry White Wine
2tbsp Lemon Juice
1tbsp Fresh Tarragon or Parsley, chopped
Salt and Pepper
75g Butter, diced

1. Place the Escalope’s between two sheets of Greaseproof Paper, and beat with a rolling pin until half the original thickness
2. Dip the Beaten Escalope’s into the Beaten Egg, and then press into the Hazelnuts, making sure they are completely covered.
3. Heat the Un-Diced Butter in a frying pan, until foaming, before adding the Coated Escalope’s, and fry for about a minute and a half on each side, until Golden Brown. Remove from the pan and keep warm.
4. Make the Lemon Sauce. To do this, add the White Wine to the Pan that’s just held the Escalope’s, and boil rapidly until halved in quantity. Add the Lemon Juice, Tarragon and Season to taste with Salt and Pepper. Remove from the heat, and slowly add the Diced Butter until it’s thickened up. Adjust the seasoning, and then Pour over the Turkey.

Serve immediately, along with some Wedges of Lemon.

Photo Courtesy of: Like_the_Grand_Canyon

Traditional Roast Turkey

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Granted, the quantities seem a bit extreme, but it’s a big treat! It’ll make enough to provide you with Turkey and Stuffing Sandwiches for a while!

Roast Turkey

To serve 6

6.5kg Turkey

75g Softened Butter

225g Very Fat Streaky Bacon

900g Stuffing

1.       Heat the oven to 220C

2.       Loosely stuff the Turkey with the stuffing, pushing it up between the flesh and skin, towards the breast.

3.       Cover a large baking tray with 2 sheets of foil, one going each way (width-ways and lengthways), and lay the turkey on its back in the centre. Cover in butter, and cover with bacon, making sure that the bowl is completely covered (even if some is overlapping it would be okay.)

4.       Wrap the Turkey in foil loosely, sealed firmly but leaving enough space for air to help the Turkey and Stuffing cook through.

5.       Place in the oven for forty minutes, and then carry on preparing other sides.

6.       After the forty minutes, reduce the heat to 170C.

7.       After three and a half hours, turn the heat back up to 200C, remove the Turkey from the oven (you may need some help with this!), take the foil and take off the bacon slices. Baste thoroughly, and return for another thirty to forty five minutes, basting it on a regular basis.

8.       To make sure that the Turkey is cooked through, pierce in several places with a skewer and make sure that the juices that come out are golden and clear, with no trace of pinkness.

Serve with Roast Potatoes, Parsnips, Cranberry Sauce, Roast Parsnips and a range of vegetables (Carrots, Brussel Sprouts, etc.)

Roast Vegetable and Shredded Meat Salad

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Making an easy, proper meal doesn’t get any simpler or less-time consuming than this. No matter what meat you’ve had, this dish works superbly well – the same goes with vegetables. Try to use some which will provide a variety textures and tastes.

To make more, simply increase the amount of ingredients you use. You can easily roast one or two kilograms at once, and store for use whenever you want a quick and easy meal. Try using different meats and vegetables to keep this meal fresh, and also very cheap – Seasonal Vegetables work excellently well.

To serve 1

250g Peeled and Cubed Vegetables (Leeks, Pumpkin, Carrots, Parsnips, Courgettes, Beetroot or Sweet Potato are all great)

6tbsp Olive Oil

1 Handful Shredded Meat or Fish

Parsley

Basil

1 tbsp Balsamic Vinegar

Salt

Pepper

1tsp Dijon Mustard (or Horseradish)

1.       Heat the oven to 200 C or Gas Mark 6.

2.       Put the Cubed Vegetables into a roasting tray, and toss in two tablespoons of Oil, and roast until tender and golden.

3.       Remove from the oven, and mix with Salad leaves. Top with the Shredded Meat or Fish, and add some chopped Parsley and shredded Basil.

4.       To make a dressing, add the remaining Oil, Vinegar, Salt, Pepper and Mustard (or Horseradish), and mix well. Pour over the top of the salad, and toss to ensure it’s well mixed.

Photo Courtesy of FotoosVanRobin