Tag Archives: turkey

Baja Style Turkey Tacos



1/4 cup cider vinegar
2 tablespoons olive oil
2 teaspoons honey
1/4 teaspoon cayenne pepper
1 cup shredded purple cabbage
1/2 cup shredded jicama

Turkey Filling:

1 (20-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
1 (1.35-ounce) package fajita seasoning
1 cup low-sodium chicken broth
1 teaspoon freshly ground black pepper
1/4 cup brown sugar
2 bay leaves
12 whole wheat tortilla, warmed
2 jalapeños, diced
sour cream, if desired
lime wedges, if desired
salsa, if desired


To make slaw, in large bowl, combine vinegar, olive oil, honey, cayenne pepper, cabbage and jicama. Cover and chill 3 to 4 hours, if time permits.

To make the turkey filling, in large skillet, cook the turkey as specified on the package. Always cook to well-done, 165F. as measured by a meat thermometer. Add fajita seasoning, broth, pepper, sugar and bay leaves. Bring to boil. Reduce heat to medium-low, simmer until all liquid is evaporated. Remove bay leaves.

Fill each tortilla with turkey mixture. Top with slaw, jalapeños and sour cream, if desired. Serve with lime wedges and salsa, if desired.


Spicy Meatballs


1 1/2 pounds lean ground turkey
1 cups uncooked quick oats
2 medium egg whites
1 large onion, finely chopped
1 medium garlic cloves, chopped
1/4 cups parsley, chopped
1 tsp dried oregano
1 1/2 tsp beef bouillon granules
1/2 tsp black pepper
1 1/4 cups barbecue sauce


Preheat oven to 350F. Combine all ingredients, except barbecue sauce, in a medium-size bowl; mix well.

Coat a baking sheet with cooking spray. Shape meatball mixture into sixty 1-inch balls; place on baking sheet.

Bake at 350F until cooked through, about 25 minutes. Transfer meatballs to a chafing dish or crockpot to keep warm.

Meanwhile, heat barbecue sauce over medium-high heat until hot. Pour sauce over cooked meatballs, toss gently and serve. Yields 2 meatballs per serving.

Roast Turkey Breast with Gravy

Yield: 6 servings


One 6-pound fresh turkey breast, on the bone, rinsed and patted dry
2 tablespoons unsalted butter, softened
Kosher salt and freshly ground black pepper
1 stalk celery, cut into 2 inch pieces
1 small carrot, peeled and cut into 2-inch pieces
2 small onions, peeled and quartered
1/4 cup unbleached all-purpose flour
3 cups turkey or chicken broth, homemade or low-sodium canned


Preheat the oven to 325 degrees F.

Rub the turkey all over with the butter, including the cavity of the breast. Season generously with salt and pepper. Scatter the vegetables on the bottom of a roasting pan just large enough to hold the turkey. Set the meat breast-side up in the pan. Roast for 2 to 2 1/2 hours or until an instant read thermometer inserted into the thickest part of the roast registers 160 degrees F. Transfer the turkey to a cutting board and tent loosely with foil for 30 minutes. (The breast temperature will continue to rise to 170 degrees as it rests.)

Pour any pan drippings into a degreasing cup or small bowl. Reserve 3 tablespoons of the fat discarding the rest and add the juices to the stock. Add the reserved fat to the roasting pan and place on a burner over medium high heat. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir in the flour and cook for 2 minutes, stirring constantly. Whisk in the stock and continue to stir. Bring to a boil and cook until thickened, about 3 minutes. Strain the gravy, discarding the vegetables, and season with salt and pepper to taste.

Carve the breast and serve with the gravy.

Oven Baked Chimichangas

Yields: 4 servings


1 pound Ground Turkey ( Or Chicken)
1 package Taco Seasoning (1.25 Oz)
1 cup Water
1 teaspoon Ground Cumin
2 teaspoons Chopped Fresh Oregano
2 Tablespoons Chopped Fresh Cilantro
1 can Fire-roasted Green Chiles (7 Oz.)
1/2 cup Diced Fresh Tomatoes
2 Chopped Green Onions
1/2 cup Low Fat Sour Cream
1/2 cup Shredded Cheddar Cheese
4 Tablespoons Melted Butter
4 Large Flour Tortillas (Burrito Sized)
1/2 cup Shredded Cheddar Cheese (to Melt On Top)
Garnish: Tomatoes, Lettuce, Cheese, Guacamole, Salsa, Sour Cream


Saute poultry until cooked through and starting to brown. Add taco seasoning and stir. Add water and stir. Over med – low heat cook until liquid has reduced 2/3.

Preheat oven to 450 degrees.

Add cumin, oregano, cilantro, chiles, tomatoes and green onions. Simmer until the rest of the liquid has evaporated. Remove from heat and let cool 5 minutes. Stir in sour cream and 1/2 cup Cheddar cheese.

Lay tortillas on wax paper and brush both sides with the melted butter. Spoon 1/4 of filling into center of tortilla and fold like and envelope. (use a slotted spoon to get rid of any excess liquid)

Put tortillas, seam-side down on a non-stick sheet pan. Spaced so they DO NOT touch. Bake 20 -25 minutes or until golden and crisp (Mine only took 15 minutes so keep an eye on them or they’ll burn!).

Sprinkle with cheese and return to oven to melt.

Serve with the garnishes.

Slow Cooker Tex-Mex Chipotle Sloppy Joes


1 1/2 pounds uncooked ground chicken or turkey
1 1/2 pounds ground pork
2 cups chopped onions (2 large)
4 cups bottled salsa (medium hotness)
1 1/2 cups chopped green sweet peppers (2 medium)
1 1/2 cups fresh corn or frozen whole kernel corn
2 tablespoons chopped canned chipotle pepper in adobo sauce*
1 tablespoon chili powder
1 1/2 teaspoons ground coriander
1 1/2 teaspoons garlic salt
16 – 20 6-inch flour tortillas or hoagie rolls, split and toasted
Vegetable oil

Assorted toppers, such as chopped cilantro, diced avocado, chopped tomato, and/or crumbled Cotija cheese (optional)


In a very large skillet cook ground chicken, ground pork, and onions until meat is brown and onions are tender, using a wooden spoon to break up meat as it cooks. Drain off fat.

In a 4- to 5-quart slow cooker combine meat mixture, salsa, sweet peppers, corn, chipotle pepper, chili powder, coriander, and garlic salt.

Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

Meanwhile, add tortillas, one at a time, to hot oil; cook for about 2 to 3 minutes or just until golden. Using tongs, remove tortillas from hot oil. Fold fried tortillas over a paper-towel-wrapped rolling pin or a wire tortilla rack placed over a paper-towel-lined pan. Let cool until firm.

To serve, use a slotted spoon to spoon meat mixture into fried tortilla shells. If desired, add toppers.

Roast Turkey With Apple-Pecan Stuffing


a 10- to 14-pound turkey
1/2 cup soft butter
salt and pepper, to taste


Remove giblets from the turkey. Massage well with the butter, then salt and pepper the turkey. Prepare stuffing as directed below.



1/2 cup butter
3 stalks celery, diced
2 large onions, diced
2 large cooking apples, peeled and diced
10 to 12 cups cubed bread
1 cup water
2 tablespoons finely chopped fresh parsley
1 teaspoon dried basil
1/8 teaspoon nutmeg
1/2 teaspoon paprika
1/2 teaspoon pepper
1-1/2 cups chopped pecans
uncooked strips of salt pork or bacon


In a large pan, melt the butter and cook celery and onions until tender, stirring occasionally. Add the apples and cook for 5 minutes longer.

Remove from the heat; stir in bread cubes, water, seasonings, and pecans. Mix well.

Stuff the turkey and sew cavity shut with needle and cotton thread.

Line the bottom of a roasting pan with half of the strips of salt pork, then place the turkey breast side up in the pan. Place the remaining salt pork over the breast.

Place in 450F oven and cook for 30 minutes, then reduce the heat to 350F and continue roasting until the turkey is done (juices run clear and legs move easily).

Baste frequently with the liquid in the pan; add additional melted butter if necessary.

Juicy Thanksgiving Turkey


2 tablespoons dried parsley
2 tablespoons ground dried rosemary
2 tablespoons rubbed dried sage
2 tablespoons dried thyme leaves
1 tablespoon lemon pepper
1 tablespoon salt
1 (15 pound) whole turkey, neck and giblets removed
2 stalks celery, chopped
1 orange, cut into wedges
1 onion, chopped
1 carrot, chopped
1 (14.5 ounce) can chicken broth
1 (750 milliliter) bottle champagne


Preheat an oven to 350 degrees F (175 degrees C). Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.

Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot. Truss if desired, and place the turkey into the roasting pan. Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.

Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.