Brown ground turkey and drain grease if needed, add McCormick seasoning and add 1/2 cup water and let simmer.
Mold biscuits into muffin pans, bake for 8 minutes.
Add can of Rotel and cheese to ground turkey mix.
Add a heaping large spoon of ground turkey mix to the middle of each biscuit, bake another 10 minutes or until golden brown.
Serve hot and enjoy!
Makes 16 Jennie-O Ground Turkey Biscuit Cups.
Preheat oven to 400 degrees F. Coat a shallow baking pan with cooking spray.
Season the turkey with salt and pepper all over.
Brush the honey mustard over the turkey, then coat with the zest, rosemary and oregano. (I combine the zest and spices first.).
Bake in oven until thermometer reads 160 or about 35-40 minutes.
Let rest about 10 minutes before slicing. Enjoy :).
Blend all ingredients except turkey together in shallow pan. Add turkey, turning to coat; both sides.
Cover and marinate in refrigerator for several hours, turning occasionally.
Grill tenderloins over hot coals 8 to 10 minutes per side, depending on thickness.
Tenderloin is done when there is no pink in center of meat.
Do not overcook.
Serves 3 or 4.
Marinate turkey several hours in ingredients listed.
Grill turkey 8 to 10 minutes per side.
In a shallow pan, blend all marinade ingredients together. Add turkey, turning to coat both sides. Cover. Marinate in the refrigerator several hours or overnight, turning occasionally. Grill the tenderloins over hot coals 8 to 10 minutes per side, depending on the thickness. Tenderloins are done when there is no pink in the center. Do not overcook. Serve in 1/4-inch thick slices in toasted buns. Yields 4 servings.
Cook turkey as specified on the package. Always cook to well done, 165 degrees F as measured by a meat thermometer.
Combine cabbage, mango, red bell pepper, cilantro, lime juice, olive oil and salt in a medium bowl.
Spoon ground turkey mixture into taco shells. Top with slaw mixture.
Heat grill to 400 degrees F.
Gently combine ground turkey, salt and pepper. Shape into 4 patties.
Cook turkey patties as specified on the package. Always cook to well done, 165 degrees F as measured by a meat thermometer.
Serve burgers topped with cheese, arugula, tomato and avocado.
eppers, green chiles, and ground turkey and stir continuously so that
In medium bowl, combine lime juice, honey, garlic and chili powder.
Cut turkey into strips. Add lime mixture. Toss to coat.
In large skillet, heat oil over medium-high. Add peppers and onion. Cook 5 minutes. Add turkey mixture. Stir until hot. Add turkey mixture to each tortilla. Serve with salsa and sour cream or plain Greek yogurt, if desired.
ver high heat, stir turkey until turkey is crumbly and no longer
rom heat.
To butterfly turkey tenderloin, starting at long side, cut
Cook turkey as specified on the package. Always cook to well done, 165 degrees F as measured by a meat thermometer.
Add garlic, ginger, soy sauce, brown sugar, green onions and red bell pepper. Cook 7 minutes or until garlic is soft.
Stir in mint leaves. Immediately transfer meat to a shallow dish and chill 1 hour.
Remove core from head of lettuce; separate, wash and dry leaves.
Spoon chilled turkey mixture in lettuce cups.
Heat oven to 400 degrees F.
Combine turkey, garlic, basil, oregano, lemon rind, egg and bread crumbs in a large bowl. Shape into 1 1/2-inch balls. Place on a lightly greased baking sheet.
Bake 25 minutes. Always cook turkey to well-done, 165 degrees F as measured by a meat thermometer. Let meatballs stand 10 minutes.
Toss meatballs and heated pasta sauce in a large bowl. Serve over pasta. Sprinkle with Parmesan cheese, if desired.
ixture.
4. Place ground turkey mixture into 5 small loaf
ver medium-high heat. Add turkey sausage. Saute, breaking up into
large Dutch oven. Add turkey and cook as specified on
br>In medium skillet, brown turkey until no longer pink. Add
In a dutch oven, on medium heat, saute the garlic and onion in oil until tender.
Add broth, rice, celery and carrot; Cover and simmer 15 minute.
Add peas, nutmeg, sage and salt & pepper to taste; simmer on low 10 minutes.
Add the turkey and heat through.
Cook the rotini according to package directions; drain in cold water.
Chop up the turkey in small cubes.
Do not defrost the peas or corn--I put them in the salad frozen.
Make sure the onion is chopped very fine.
Chop the eggs and mix this all together in a large bowl.
Mix all the dressing ingredients together; add the salt and pepper.
Add the dresssing to the rotini mixture and chill. I never get to chill this much, as DH loves it.
he oil.
Add the turkey ham and saute for about