teaspoons drippings.
Cook turkey in the drippings until no
In a 10 inch ovenproof skillet, saute onion in butter until tender. Stir in flour, salt and pepper until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the turkey, peas and carrots; heat through.
Separate biscuits and arrange over the stew. Bake, uncovered, at 375 degrees for 20-25 minutes or until biscuits are golden brown.
Melt margarine.
Blend in flour and salt.
Add turkey broth and milk; cook until thick.
Add turkey, onion, peas and carrots. Simmer until bubbly.
Place this mixture into a 9 x 13-inch pan and put biscuits on top.
Bake at 350\u00b0 for 30 minutes or until golden brown.
Can cut recipe in half, if desired.
This is good eating.
Heat oil in large pot. Saute onions 3 minutes. Add turkey and spices. Saute 3 minutes. Add remaining ingredients. Increase heat to high and bring to boil. Once it reaches boiling, reduce heat to medium-low, cover and simmer 15 minute Uncover and heat 5 min or until desired thickness is reached.
Season with salt and pepper.
*Note: original recipe does not call for garam masala, but rather pumpkin pie spice. I also dropped the oil from 6T to 1 1/2 T as that seemed sufficient.*.
o the broth. Add remaining stew ingredients and continue simmering the
In slow cooker, add rice, turkey/chicken, onion and celery. In a separate bowl, whisk together broth, flour, garlic, Italian seasoning and pepper; add to slow cooker.
Cover and cook on LOW for 5 hours or until turkey/chicken is cooked through and rice is open.
Serve turkey/chicken stew with fresh parsley.
edium heat, and cook the turkey until evenly browned. Season with
Combine all ingredients in large saucepan.
Heat to boiling. Reduce heat to simmer and cook until stew is quite thick, about 1 hour.
Stir occasionally.
Season to taste.
Heat the vegetable oil in a large stock pot over medium heat. Cook and stir the onion in the hot oil until softened and translucent, about 5 minutes. Add the turkey, tomatoes, potatoes, water, ketchup, barbecue sauce, vinegar, Worcestershire sauce, hot pepper sauce, salt, and pepper. Bring stew to a boil; reduce heat to low and simmer for 2 hours, stirring occasionally. Add corn and cook another 30 minutes.
ver low-medium heat until stew begins to bubble (about 20
Heat oil in a skillet over medium-high heat. Add turkey, onion, and red bell pepper. Saute until pepper is soft and turkey is no long pink, 6 to 8 minutes.
Combine water, diced tomatoes, tomato sauce, lentils, carrots, barley, bouillon, salt, Italian seasoning, black pepper, and cayenne pepper in a large pot over medium-high heat. Add the sauteed turkey mixture. Bring to a boil. Reduce heat and simmer, covered, until lentils are tender and flavors are blended, about 1 hour.
Place the turkey pieces in a large saucepan
In large bowl, combine turkey, bread crumbs and egg, mixing
Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
Combine browned turkey, enchilada sauce, black beans, quinoa, diced tomatoes and chiles, water, corn, salsa, onion, green bell pepper, chili powder, garlic, and cumin in a slow cooker.
Cook in the slow cooker on High until quinoa is tender and flavors are blended, about 4 hours. Stir in Cheddar cheese and cilantro.
ixture is hot.
Add turkey and saute, turning once, until
Place turkey in slow cooker. Sprinkle chili powder, cumin and salt over turkey; toss to coat.
Add beans, tomatoes, chilies, bell peppers, onion, salsa and garlic. Mix well.
Cover and cool on Low 5-8 hours or until turkey is no longer pink in center and vegetables are crisp-tender.
Ladle into bowls. Garnish with cilantro, if desired.
Makes 8 servings.
Combine in saucepan the broth, tomatoes with liquid, lima beans, corn, onion, ginger, bouillon cubes and pepper.
Heat to boiling; cover and simmer for 30 minutes, stirring as needed.
Add turkey and cook another half hour.
Cut off top of pumpkin to make a lid.
Clean out seeds and pulp.
Bake hollowed out pumpkin shell on oven rack at 300\u00b0 for approximately 1 1/2 hours.
Fill with hot beef stew; continue baking an additional hour (stew will pick up some flavor from pumpkin).
Remove from oven; serve, using the pumpkin as your serving dish.
Yummy and decorative on a cold fall night.
Combine first 10 ingredients, boil, uncovered, 30 minutes. Stir in turkey and peas.
Simmer 15 minutes.
f each bag.
For turkey tail feathers, decorate the top