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Poultry Recipes
| Balsamic Roasted Game Hens |
| Deep-Fried Turkey |
| Hearty Turkey Chili |
| Holiday Turkey |
| Turkey and Pasta Salad Vinagrette |
| Greek Turkey Burgers |
| Turkey in the Bundt |
| 4 Cornish hens |
| 2 teaspoons salt |
| 2 teaspoon finely chopped garlic |
| Anise, to taste |
| 2 teaspoons black pepper |
| 1 8.5-ounce bottle balsamic vinegar |
| 1/4 cup honey |
| 1/4 cup olive oil |
Remove giblets from hens, rinse and pat dry. Combine marinade ingredients in a bowl. Place hens in a large dish with marinade, cover and refrigerate 3 hours or overnight.
Remove hens and strain marinade into a small saucepan. Simmer until reduced to a glaze, skimming foam as necessary. Meanwhile, place hens in a medium, shallow roasting pan. Place in a 400-degree oven and roast 30 minutes. Brush hens with reserved glaze and roast 15 minutes more until glaze is set and hen juices flow clear when a paring knife is inserted between the thigh and leg. Serve on a bed of sauteed julienne root vegetables or nestle on sauteed fresh spinach scattered with toasted pine nuts or red pomegranate seeds.
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| 2 tablespoons House seasoning, recipe follows |
| 2 tablespoons of your favorite dry rub |
| 3 to 5 gallons peanut oil |
| House Seasoning: |
| 1 cup salt |
| 1/4 cup black pepper |
| 1/4 cup garlic powder |
Cooks Note: To measure the amount of oil needed to fry the turkey, place turkey in fryer, add water to top of turkey, remove the turkey and the water line will indicate how much oil will be needed to fry your turkey. Having too much oil can cause a fire. The pot should not be more than 3/4 full or the oil could overflow when the turkey is added.
Wash bird inside and out, and allow to drain. Rub turkey all over with House Seasoning. Coat turkey with dry rub. Allow the bird to sit until it reaches room temperature. Heat peanut oil in a turkey fryer or a very, very large stockpot to 350 degrees F. Lower turkey into hot oil, making sure it is fully submerged. Fry turkey for 3 minutes per pound plus 5 minutes per bird. Remove turkey from oil and drain on paper towels. Serve with favorite Thanksgiving sides and salads. House Seasoning:Mix ingredients together and store in an airtight container for up to 6 months. Thanks to Tracy.
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| 1 pound ground turkey |
| 1/2 ground chuck |
| 30 ounces tomato sauce |
| 24 ounces V-8 juice |
| 1/2 cup chopped onion |
| 1/2 cup chopped celery |
| 1 tbsp chili powder |
| 1 cup chopped green pepper |
| 1 cup chopped mushrooms |
| 1 small jalapeno pepper, chopped (optional) |
| 14 ounces stewed tomatoes |
| 1/2 cup uncooked wild rice |
| 2/3 cup brown sugar |
| 14 ounces chili beans |
| 1 ounce chili seasoning mix |
Brown ground turkey and ground beef. Drain well. Place all other ingredients in a slow cooker and add the meat. Cook on LOW for 6 to 9 hours. Serve with crackers or cornbread. Thanks to Sandy U.
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| 1 turkey |
| 1/4 cup butter or margarine softened |
| 1/4 cup dried basil |
| 1/4 cup dried oregano |
| 3 Tbsp. ground cinnamon |
| 3 Tbsp. dried rosemary or 1 sprig fresh rosemary |
| 2 Tbsp. ground cumin |
| 1 tsp. salt |
| 1 tsp. black pepper |
| 2 med. apples - peeled, cored, diced |
| 2 sm. orange - peeled, diced |
| 1 stalk celery - diced |
| 1 bay leaf - crushed |
Spray bottom of roasting pan with cooking spray. Remove turkey from bag, reserving the bag, and remove giblets, neck, and excess skin. Pierce the breasts and thighs with a fork several times. Rub butter over entire turkey; reserve remaining butter. Place turkey in a greased roasting pan; insert a meat thermometer in the thickest part of a thigh; set aside turkey.
Combine basil, oregano, cinnamon, rosemary, cumin, salt, and pepper; set aside.
Toss together apples, orange, celery, bay leaf, and 1/4 cup of the prepared seasoning blend.
Loosely stuff the turkey cavity with the fruit mixture; place any remaining mixture under bird in the pan.
Tie turkey legs together with string and tuck wings under breast.
Sprinkle remaining prepared seasoning blend over entire turkey and rub into skin.
Create a loose "tent" over the turkey using aluminum foil.
Roast turkey in a 325 degree oven according weight:
Bird Weight Approx. Cooking Time.
6-8 Lbs. 2 3/4 - 3 1/2 hours
8-12 Lbs. 3 1/4 - 4 hours
12-16 Lbs. 3 1/2 - 4 1/2 hours
16-20 Lbs. 4 - 6 hours
20-26 Lbs. 5 1/2 - 7 1/2 hours
Baste turkey with juices in pan every 30-45 minutes; if there's no juice in the pan, melt remaining butter and use that to baste.
Uncover turkey for the last hour and increase basting to every 15 minutes.
Before removing turkey from the oven, make sure the thermometer has reached 185 degrees.
Allow turkey to cool 15-20 minutes before carving.
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| 1/2 Cup vegetable oil |
| 1/4 Cup white wine vinegar |
| 1/2 Teaspoon garlic powder |
| Dash white pepper |
| 3/4 Cup chopped carrot |
| 3/4 Cup chopped celery |
| 1/4 Cup chopped onion |
| 2 Cups rotini pasta (or other small pasta), cooked and drained |
| 1 Cup sliced pitted black olives |
| 1 Package (8 ounces) frozen artichoke hearts thawed and well drained |
| 3 Cups cubed COOKED TURKEY |
| Leaf lettuce |
In small bowl, combine oil, vinegar, garlic powder and pepper.
In large bowl, combine carrot, celery, onion and rotini. Add oil mixture; toss to coat. Add olives, artichokes and turkey; toss gently. Cover and chill thoroughly. To serve, spoon each portion onto lettuce leaves.
Thanks to The National Turkey Federation and
Julie Morales.
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| 2 1/2 Cups tri-colored rotini pasta cooked and drained |
| 2 Cups COOKED TURKEY ( white meat preferred) cubed |
| 1/2 Cup scallions thinly sliced |
| 1/4 Cup celery chopped |
| 1/4 Cup fresh parsley chopped |
| 1 1/2 Teaspoons fresh tarragon chopped OR 1/2 Teaspoon dried |
| 1 Tablespoon canola or olive oil |
| 2 Tablespoons tarragon vinegar |
| 1 Tablespoon fresh lemon juice |
| 2 Tablespoons reduced-calorie mayonnaise |
In a large bowl, combine cooked pasta, turkey cubes, scallions, celery, parsley and tarragon. In a small bowl, mix together the oil, vinegar, lemon juice and mayonnaise. Add to turkey mixture. Mix well, coating all surfaces. Cover and refrigerate for 1 to 2 hours or until chilled throughout. Makes 4 main dish servings.
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| 1/4 cup plus 2 Tbsp onion, finely chopped, divided |
| 1 pd lean (93%) ground turkey |
| 1 container (8oz) nonfat plain yogurt, divided |
| 1/4 cup seasoned dry bread crumbs |
| 1 egg white |
| 1 garlic clove, pressed |
| 1 tsp dried oregano leaves, divided |
| 1/2 tsp salt |
| 1/8 tsp black pepper |
| 2 medium tomatoes, sliced |
| 2/3 cup cucumber, thinly sliced |
| 6 pita bread rounds |
| 6 lettuce leaves |
For burgers, finely chop onion using Food Chopper. In Classic Batter Bowl, combine ground turkey, 1/4 cup of the onion, 1/4 cup of the yogurt, bread crumbs, egg white, garlic, 3/4 tsp of the oregano, salt and pepper; mix lightly but thoroughly using Pastry blender. For sauce, stir in remaining 2 Tbsp onion and 1/4 tsp oregano into remaining yogurt; set aside. Form turkey mixture into 6 oval patties, 1/2 inch thick. Using Kitchen Spritzer, lightly spray Family Skillet with olive oil; heat over medium heat until hot. Cook patties 10-12 minutes or until meat is no longer pink in the center, turning once with Nylon Turner.
Meanwhile, use Ultimate Slice & Grate to slice tomatoes and cucumber. Cut one third off top of each pita bread to form a pocket. Fill each pita bread with lettuce, tomatoe, cucumber and turkey burger. Top with reserved yogurt sauce. Makes 6 sandwiches. Thanks to Pampered Chef from their Main Dishes Cookbook.
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| 3 boxes of Stove Top Turkey stuffing |
| 2 1/2 cups diced turkey |
| 2 1/2 cups shredded swiss cheese |
| 1 tbsp dry onion |
| 4 eggs |
| 3 cups milk |
| 1/4 tsp salt |
| 1/4 tsp white pepper |
| 1/8 tsp poultry seasoning |
Grease 12 cup bundt pan. Place turkey evenly over bread, spread cheese evenly over turkey. Sprinkle with dry onions. Combine beaten eggs with milk and seasoning, pour 1 cup over turkey. Top with remaining bread, pour remaining egg mixture over bread. Place pan in pan of water and bake at 350 degrees for 30 minutes, covered with foil and cook another 30 minutes, without the foil. Remove from water pan and bake an additional 10 minutes, or until knife comes out clean. Cool 10 minutes - remove from pan and serve.
Thanks to Doris Koester.
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