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Turkey Recipes


turkey recipes

Turkey Rice Soup

1 cup chopped onion
4 cloves chopped garlic
2 Tablespoons olive oil
2 bay leaves
1 teaspoon dry thyme
1 1/2 cup celery, chopped
1 turkey carcass
1 cup turkey leftovers, cubed
Leftover pieces of turkey skin
Four carrots, cut in very small pieces
1 1/2 cups uncooked rice
Salt and pepper to taste

Put onion, garlic, celery, bay leaves, thyme and olive oil in your big soup pot. Sauté until onions are translucent. Add turkey carcass, cubed turkey and turkey skin. Turn heat to high. Add water to one inch of the top of your soup pot. Chop carrots and add to mixture. Boil for one hour until liquid is reduced, skimming pot as necessary. Lower temperature to keep pot at a simmering boil Add two cups of water. After water is boiling again, add rice. Cook one more hour. Skim any foam and extra olive oil off the top. Remove bay leaves, carcass and turkey skin and
discard. Salt and pepper to taste, and serve


turkey recipes

Hearty Turkey Bake

3 c mashed potatoes
1/2 c fat-free cheddar cheese -- grated
1 1/2 c turkey light meat, skinless -- cooked and chopped
1 1/2 c mixed vegetables -- thawed and drained
10 3/4 oz low-fat cream of mushroom soup
1/4 c skim milk
1/2 tsp dry mustard
1/4 tsp garlic powder
1/4 tsp black pepper
1/2 c fat-free cheddar cheese -- grated

Preheat oven to 375. Prepare a 1 1/2-quart casserole dish with cooking spray. In a mixing bowl, combine mashed potatoes and 1/2-cup cheese. Spoon potato mixture into prepared dish. Using back of spoon, spread potatoes
across bottom and up sides of dish to form a shell. In another mixing bowl, combine turkey, vegetables, soup, milk, mustard, garlic powder, and black pepper. Pour over potato shell. Bake for 30 minutes. Top with remaining
cheese and bake 3 minutes more or until cheese has melted.


turkey recipes

Turkey Enchiladas

2 cups diced cooked turkey
1/4 cup chopped onion
1 clove garlic, minced or pressed
1 Tbsp. butter or margarine
1 can (4oz) diced green chiles or 1/4 cup minced green peppers
1/2 tsp dried oregano leaves
2 Tbsp. butter or margarine
3 Tbsp all-purpose flour
2 cups chicken broth
1/2 cup sour cream
8 corn tortillas
1 1/2 cups grated Monterey Jack cheese
1 can (4oz) sliced black olives, drained

Sauté onion and garlic in butter. Stir turkey, chilies (reserving 1Tbsp for garnish) and oregano. Heat thoroughly. Set aside. In saucepan, melt the 2 tbsp butter. Stir in flour. Cook for one minute. Gradually stir in broth. Cook until slightly thickened. Add sour cream. Remove from heat; stir 1/2 cup of the sauce into turkey mixture. Spread each tortilla with sour cream sauce. Fill with 4 Tbsp turkey mixture and 2 Tbsp cheese. Roll up. Place in buttered baking dish. Pour remaining sauce over tortillas. Sprinkle with remaining cheese, chilies and olives. Bake at 375F for 20 minutes.


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