If you're a turkey burger fan, you'd actually be surprised at how much fat is in those restaurant "healthy" burgers! This recipe IS relatively low in fat, about 10g per patty... and super good! I like to serve it with acorn squash for an a healthy alternative to burger and fries. Enjoy!
Ingredients:
1 lb ground turkey (choose the lowest fat content when buying)
2 tsp paprika
1 T McCormick Montreal Steak Seasoning
About 1/4 C chopped parsley
About 1 C yellow onion, chopped
3-4 cloves garlic, finely chopped (about 1 T)
EVOO
Your favorite hamburger buns or bread, toasted
Your favorite burger toppings
1. In a mixing bowl, combine meat, paprika, steak seasoning, parsley, onion and garlic.
2. Heat about 2T EVOO in a non-stick skillet over med-high heat and make a small, quarter-sized patty. Cook it up and taste to check the seasonings. Adjust seasoning and/or heat if needed.
3. Divide meat into 5 large, thin patties. Cook about 5 minutes on each side.
4. Serve on toasted bread.
Showing posts with label turkey. Show all posts
Showing posts with label turkey. Show all posts
Saturday, July 5, 2008
Saturday, January 19, 2008
Tired of leftover turkey???
I recently bought a smoked turkey from the FFA kids at school. It was a great deal, but just a obout more than we could stand to eat. SO, I made a turkey noodle casserole for a change of pace. You could easily substitute regular roasted turkey or chicken if that's what you have on hand!
Ingredients:
About 8 oz. "No Yolks" dumplings or your favorite egg noodle
1 T extra virgin olive oil (EVOO - 1 turn of the pan)
3-4 slices bacon or turkey bacon, chopped
1 small onion, chopped
8 oz. white mushrooms, roughly chopped (I buy them pre-washed and sliced for efficiency!)
3 C smoked turkey, cubed
Black pepper
Crushed thyme
1/2 C dry white wine
1 C chicken stock
1/2 C heavy cream (3 turns of the pan)
2 C Gruyere cheese, shredded or grated (about an 8 oz brick) This cheese was hard to find. Kroger's had it in the deli case. It was kinda expensive but worth it. It has a great smoky flavor that went well with the turkey! But you could substitute something else...
1. Bring a large pot of water to a boil, salt the water and add your noodles. Cook to al dente.
2. Preheat a large, deep skillet over medium high heat and add EVOO. Brown bacon.
3. Add onion and mushroom to cook about 5 minutes.
4. Add turkey and season with pepper and thyme. (If you're using regular roasted turkey, season to your taste.)
5. Cook another 5 minutes then add wine and deglaze the pan, lifting up the pan drippings and bits.
6. Stir in stock and bring to a bubble then stir in cream and reduce heat to simmer.
7. Taste and adjust seasonings if needed.
8. When noodles are done, drain and set aside. When meat/sauce is ready, combine with noodles and transfer to a baking dish.
9. Top with the cheese (and bread crumbs if you wish). Bake in a 400 degree oven for about 10 minutes. Stir a bit so cheese will finish melting into the noodles.
10. Serve with a chunk of buttered French bread!
Ingredients:
About 8 oz. "No Yolks" dumplings or your favorite egg noodle
1 T extra virgin olive oil (EVOO - 1 turn of the pan)
3-4 slices bacon or turkey bacon, chopped
1 small onion, chopped
8 oz. white mushrooms, roughly chopped (I buy them pre-washed and sliced for efficiency!)
3 C smoked turkey, cubed
Black pepper
Crushed thyme
1/2 C dry white wine
1 C chicken stock
1/2 C heavy cream (3 turns of the pan)
2 C Gruyere cheese, shredded or grated (about an 8 oz brick) This cheese was hard to find. Kroger's had it in the deli case. It was kinda expensive but worth it. It has a great smoky flavor that went well with the turkey! But you could substitute something else...
1. Bring a large pot of water to a boil, salt the water and add your noodles. Cook to al dente.
2. Preheat a large, deep skillet over medium high heat and add EVOO. Brown bacon.
3. Add onion and mushroom to cook about 5 minutes.
4. Add turkey and season with pepper and thyme. (If you're using regular roasted turkey, season to your taste.)
5. Cook another 5 minutes then add wine and deglaze the pan, lifting up the pan drippings and bits.
6. Stir in stock and bring to a bubble then stir in cream and reduce heat to simmer.
7. Taste and adjust seasonings if needed.
8. When noodles are done, drain and set aside. When meat/sauce is ready, combine with noodles and transfer to a baking dish.
9. Top with the cheese (and bread crumbs if you wish). Bake in a 400 degree oven for about 10 minutes. Stir a bit so cheese will finish melting into the noodles.
10. Serve with a chunk of buttered French bread!
Monday, September 17, 2007
What to do with that carcass!
Never throw away your roasted turkey or chicken carcass!!! It's super easy to make a delicious broth that can be used for soup or in other recipes in place of canned broth.
1. Place your carcass and whatever is left from the pan drippings, skin and all in a stock pot and add about 2 quarts of water (depending on the size of your carcass). I recently used a little over 2 qts for a 5 lb turkey breast carcass.
2. Add a couple celery stalks and carrots cut into large pieces and some fresh thyme if you have it on hand. A couple shakes of dried thyme would work fine, too.
3. Bring to a boil then reduce heat and simmer for about 3 hours. I usually just taste it occassionally to see if it's strong enough.
4. Let cool and strain broth into a lidded container. Refrigerate to let the fats solidify on top so you can skim them off.
5. Now, you know all those jars you keep "because you'll need them someday"?? Measure broth out in 1 or 2 C amounts, label your jars and freeze!
SO much better than the canned stuff!!
1. Place your carcass and whatever is left from the pan drippings, skin and all in a stock pot and add about 2 quarts of water (depending on the size of your carcass). I recently used a little over 2 qts for a 5 lb turkey breast carcass.
2. Add a couple celery stalks and carrots cut into large pieces and some fresh thyme if you have it on hand. A couple shakes of dried thyme would work fine, too.
3. Bring to a boil then reduce heat and simmer for about 3 hours. I usually just taste it occassionally to see if it's strong enough.
4. Let cool and strain broth into a lidded container. Refrigerate to let the fats solidify on top so you can skim them off.
5. Now, you know all those jars you keep "because you'll need them someday"?? Measure broth out in 1 or 2 C amounts, label your jars and freeze!
SO much better than the canned stuff!!
Brined Turkey Breast
With Thanksgiving right around the corner I decided to try this for the 1st time recently and it was the best turkey I've ever tasted! It takes a little planning and preparation but is well worth it! This recipe is the perfect size for a small family dinner or dinner for 2 + great sandwich or casserole makins with leftovers.
It could also be doubled for a full-size turkey if you have a pot big enough to hold it!
5-6 lb whole turkey breast
vegetable oil
Emeril's Turkey Rub (I used poultry seasoning and regular Emeril seasoning)
For the brine:
3/4 gal water
2 C white wine
1 1/2 C orange juice
1 C kosher salt
1 C light brown sugar
1 T black peppercorns
4 bay leaves
4 sprigs fresh thyme
1. Mix all brine ingredients together in a stock pot and stir until sugar is dissolved.
2. Wash turkey breast well and place into pot.
3. Cover and refrigerate for at least 12 hours, but no longer than 24.
4. Pre-heat oven to 375 degrees.
5. Remove turkey from brine and pat dry with paper towels.
6. Rub with vegetable oil and seasonings, then place in a roasting pan.
7. Cover and roast for 1 hr and 20-30 minutes or until internal temperature reaches 160 degrees.
8. Remove from oven and let rest 15 minutes before carving.
Serve with your favorite turkey sides!
NOTE: See "What to do with that carcass!" for a delicious broth made from turkey scraps.
It could also be doubled for a full-size turkey if you have a pot big enough to hold it!
5-6 lb whole turkey breast
vegetable oil
Emeril's Turkey Rub (I used poultry seasoning and regular Emeril seasoning)
For the brine:
3/4 gal water
2 C white wine
1 1/2 C orange juice
1 C kosher salt
1 C light brown sugar
1 T black peppercorns
4 bay leaves
4 sprigs fresh thyme
1. Mix all brine ingredients together in a stock pot and stir until sugar is dissolved.
2. Wash turkey breast well and place into pot.
3. Cover and refrigerate for at least 12 hours, but no longer than 24.
4. Pre-heat oven to 375 degrees.
5. Remove turkey from brine and pat dry with paper towels.
6. Rub with vegetable oil and seasonings, then place in a roasting pan.
7. Cover and roast for 1 hr and 20-30 minutes or until internal temperature reaches 160 degrees.
8. Remove from oven and let rest 15 minutes before carving.
Serve with your favorite turkey sides!
NOTE: See "What to do with that carcass!" for a delicious broth made from turkey scraps.
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