ntil finely minced.
Saute vegetable combo in olive oil on
Mash beans in a large bowl. Stir in turkey, vegetable mash, onions and sauce. Season to taste.
Shape mixture into 8 even-sized patties. Dust in flour, shaking off excess. Dip into egg and toss in breadcrumbs to coat. Place on a tray and refrigerate for 10 mins.
Heat oil in a large skillet on medium heat. Cook patties for 3-4 mins each side, until golden. Drain on paper towels.
Fill rolls with arugula leaves, cheese, additional cranberry sauce and patties. Top with a dollop of mayonnaise.
il in skillet.
Add turkey. Saute over medium heat for
often.
Add the ground turkey and cook, breaking into small
Stir together cornstarch, ginger, broth and soy sauce until smooth; set aside.
In skillet in 2 tablespoons hot oil, stir-fry the turkey until browned.
Remove; set aside.
In skillet in 1 tablespoon hot oil, stir-fry vegetables with garlic until tender-crisp.
Reduce heat to medium; stir in the turkey and the broth mixture.
Cook until mixture boils and thickens, stirring constantly.
Serve over rice.
Makes 4 servings.
Warm the oil in a large soup pot over medium heat.
Add in the onion, celery, carrot, and bell pepper; stir/saute 3 minutes.
Add in the mushrooms and garlic; stir/saute about 5 minutes or until vegetables are tender.
Stir in rice; add in stock, salt, poultry seasoning, marjoram, and pepper; bring to a boil.
Lower heat to medium-low, cover, and simmer for about 20 minutes or until the rice is tender.
Add in turkey; simmer, uncovered, for about 10 minutes or until flavors are blended.
arge stock pot, bring the turkey stock to a boil.
Cut turkey into 8 slices.
Place turkey in large skillet; may need to overlap slices.
Combine frozen vegetables and salad dressing.
Pour over turkey.
Bring to a boil.
Cover and simmer for 15 minutes or until vegetables are tender.
Drain.
Makes 4 servings.
Bring hot water to boil in a large saucepot.
Heat oil in a large skillet over high heat.
Crumble in turkey and, stirring often to break up pieces, cook 5 minutes, until no longer pink. Meanwhile add noodles to water and boil 4 minutes until tender. Drain and spread on serving platter.
Cover and keep warm.
Stir together cornstarch, ginger, broth and soy sauce until smooth; set aside.
In skillet, in 2 tablespoons hot oil, stir-fry the turkey until browned.
Remove and set aside.
In a skillet, brown turkey, onion and garlic in oil.
Add remaining ingredients and simmer, uncovered, for 5 to 10 minutes or until the turkey is cooked and zucchini is tender.
Yields 6 servings.
ot, stir together the turkey drippings, water, turkey legs, garlic, bay leaf
br>Add the turkey and brown.
Put turkey aside and drain
eat. Cook and stir ground turkey in the hot skillet until
tock pot, place carrot chunks, turkey carcass, onion, celery, parsley sprigs
Preheat broiler.
In blender, combine garlic, mustard, lemon juice and oil.
Mix thoroughly.
Cut turkey into 1 1/2-inch cubes. Place in bowl with mustard mixture for about 10 minutes.
In a large pan sprayed with Pam, cook the turkey until broken apart and browned.
Add all other ingredients, including some fluid from the canned vegetables to make a sauce.
Cover and simmer just 10 minutes.
In large pan sprayed with Pam, cook turkey until broken apart and browned.
Add all other ingredients including liquid from canned vegetables.
Cover and simmer 20 minutes.
Coat a wok or large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add turkey; saute 5 minutes. Add mustard and next 5 ingredients; saute 30 seconds.
Add remaining ingredients; cook an additional minute, stirring constantly.
Serve warm.
Yield:
2 servings (serving size:
1 1/4 cups).
Calories 175.
Fat grams 2.3.
Melt shortening; stir in flour.
Add milk and cook over low heat until mixture thickens.
Stir in turkey, vegetable, salt and pepper and heat thoroughly.
Serve over biscuit or rice.
Yield: 6 servings.
Carbohydrate 23 g, protein 25 g, fat 15 g, calories 327.
One serving = 3 meat low-fat exchange, 1 fat exchange, 1 vegetable exchange.
Add a bread starch exchange for biscuit or rice.