September 11, 2017
Turkey Meatballs
Florence
- 1/2 pound uncooked dark turkey meat cubed, well-chilled
- 1/4 onion peeled, chopped
- 2 garlic cloves peeled, minced
- 2 tablespoons chopped Italian parsley leaves
- 1/4 cup grated Parmesan cheese
- 2 tablespoons bread crumbs
- 1 egg beaten
- Salt and pepper to taste
- Cooking spray
- 2 cups marinara sauce
Place cubed turkey into the 40-ounce Blend & Prep Bowl. PULSE until finely chopped. Do not overprocess.
Transfer turkey to a mixing bowl and add remaining ingredients, except cooking spray and marinara sauce. Mix to combine. Form mixture into 15 mini meatballs.
Lightly coat a large skillet with cooking spray. Over medium-high heat, sauté meatballs until browned on all sides, about 5 minutes. Add marinara sauce and simmer until sauce is thickened and meatballs are cooked through completely, about 15 to 20 minutes.
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July 7, 2014
Hot Brown Casserole
Florence
Course Main
Cuisine American
- 1 pound ham -- thin sliced
- 1 pound turkey breast -- thinly sliced
- 3 cans cream of mushroom soup
- 1 large can asparagus pieces
- 3/4 pound Velveeta
- 6 slices bacon -- cooked crumbled
- 1 tomato -- sliced
In large casserole dish, layer ingredients as follows: 1/3 lb ham, 1/3 lb turkey, 1 can mushroom soup, 1/3 can asparagus pieces and 1/4 lb cheese.
Repeat until all three layers are complete.
Top tomatoes slices and crumbled bacon
Bake at 350°F about 45 minutes or until bubbly.
Server over toasted bread.
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July 3, 2014
Creamy Turkey Rice Soup
Florence
Course Soup
Cuisine American
- 1 small onion diced
- 1/2 cup butter
- 1/2 cup flour
- 4 cups chicken broth
- 2 cups cooked rice
- 1 cup cooked turkey diced
- 1/2 tsp salt
- 1 cup half and half
In stockpot, put the onion and butter over medium-low heat and stir until onion softens
Add flour slowly, stirring until flour turns golden yellow in color.
Continue stirring and slowly add in the chicken broth, cooking until broth thickens.
Add the remaining ingredients and cook an additional 5 minutes so all ingredients are warm.
Server Warm & Enjoy !
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May 27, 2014
Turkey Quesadillas
Florence
Course Main
Cuisine Mexican
- 1 pound ground turkey
- 1 - 1.27 oz. package Fajita Seasoning
- 1 tablespoon vegetable oil
- 2 green bell peppers chopped
- 2 Red Bell Peppers - chopped
- 1 onion - chopped
- 10 - 10 inch Flour Tortillas
- 1 - 8 oz. package shredded Cheddar cheese
- 1 tablespoon bacon bits
- 1 - 8 oz. package shredded Monterey Jack cheese
Preheat oven to 350 degrees F (175 degrees C).
Cook ground turkey until completely done.
Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, and onion. Cook and stir until the vegetables have softened, about 10 minutes.
Layer half of each tortilla with the turkey and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.
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April 15, 2014
Marinated Turkey Breast
Florence
Course Meats
Cuisine American
- 1 turkey breast 7 lbs
- 1 cup apple cider vinegar
- 1/4 cup vegetable oil
- 2 tablespoons salt
- 2 tablespoons course-ground black pepper
- 1 tablespoon fine-ground black pepper
Combined all ingredients, except turkey.
Place turkey in a roasting bag and place in a roaster pan.
Pour mixture over turkey.
Seal bag and Bake at 300F for 4-5 hours
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March 5, 2014
How To Make Simple and Delicious Turkey
Florence
A 12-15 lb turkey will feed approximately 10-12 people. If you like to cook a larger turkey, adjust the ingredients accordingly.
Course Entree
Cuisine American
- 12 lb Turkey will feed something like 10 people
- A roasting bag
- 1/2 tsp coarse sea salty
- 1/2 tsp fresh ground scatter
- 1/4 cup organic shallots lightly chopped
- 1/4 cup organic carrots lightly chopped
- 1/4 cup organic celery lightly chopped
- 3 greater cloves garlic lightly chopped
- 2 tsp of honey
Preheat the oven to 325°.
In a large bowl mix your chopped shallots, carrots, celery, and garlic.
Rub the Turkey inside and out cold with salted and infuse.
Tuck the wings under the turkey and place the turkey in the oven roasting bag. Place your vegetable mixture around the turkey and add two teaspoons of honey into the mix.
Fold the top of the bag around the turkey, place breast up, into your roasting pan.
Bake turkey for 3 to 3 1/2 hours hours.
Use a meat thermometer to check the temperature by placing it in the thickest part of the strut (but not stirring the bone). The temperature should be 165° to 170°.
After it has reached the desired temperture, carefully remove the turkey from the bag.
Raise the oven to 450° and bake the turkey for 30 minutes longer.
This will make the turkey a golden brown color.
If it's not, leave it on for another 10-15 minutes.
Carefully remove the Turkey from the oven and cut and serve.
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