Ranch Turkey Loaf

Ranch Turkey Loaf

Moist and Flavorful!
Difficulty: Easy
Prep Time: 35 minutes
Cooking Time: 1 hour 10 minutes

Ingredients
2 lbs ground Turkey/7% fat
1 cup onions, diced
3/4 cup roasted red pepper, diced
2 garlic cloves, minced
1/2 cup green pepper, diced
1/2 cup Ranch dressing
1/4 cup ketchup
3/4 cup Panko bread crumbs
1/4 cup olive oil
1/2 tsp onion powder
1 egg
salt
pepper

Ranch Sauce
Ingredients
1/2 cup Ranch dressing
1/2 cup heavy cream
1 tsp butter
2 tbsp cream cheese
salt
pepper 

Cooking Tool

Bread loaf

Large mixing bowl

Small saucepan

Directions
Preheat oven to 350 degrees F.  In a large mixing bowl, place all the ingredients for the meatloaf and mix very well.  Place meat mixture in a loaf pan and shape.  Bake in oven for 1 hour- 1 hour and 15 minutes.  In a small saucepan, heat all the ingredients for the Ranch Sauce until a simmer and bubbly.  Remove Turkey Meatloaf and cool slightly before removing from the loaf pan onto serving platter. Pour hot Ranch sauce on top before serving.
Serves 4-6
 

Turkey & Brie Puff Pastry

Turkey & Brie Puff Pastry
A Quick And Tasty Lunch!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 25 minutes

Ingredients
1 box puff pastry sheets, thawed in refrigerator
3/4 lb deli turkey, sliced thin
1 round Brie cheese, sliced
Dijon mustard
mayonnaise
1 egg, whisked

Cooking Tools
Parchment lined sheet pan
Small mixing bowl
Pastry brush

Directions
Preheat oven to 400 Degrees F.  Unwrap and unfold puff pastry.  Cut along the seams in the puff pastry dough ( you will have 6 long strips total)  Spread mayonnaise and mustard on half of the pastry sheet leaving 1/4 of inch from the edge. Lay turkey and Brie on top of the mustard and mayonnaise. Place a small amount of water, apply with finger around the perimeter of the pastry dough.  Fold over the other side to cover the filling and press down the edges to encase the ingredients in the pastry.  Use fork prongs to create a seal and a decorative edge. With a sharp knife, cut 2-3 slit in the center of the pastry.  In a mixing bowl, whisk egg.  Using a pastry brush, brush some egg onto the the top of each pastry (repeat process with the other strips) and place each bundle on a sheet pan and bake in oven for approximately 25 minutes or until puffed and golden.
Yields 6

 

Stuffed Turkey Breast With Wild Rice

Stuffed Turkey Breast With Wild Rice
Just Cooking The Breast, Cuts Down On Time!
Difficulty: Easy
Prep Time: 1 hour
Cooking Time: 1 hour 25 minutes

Ingredients
2 boneless turkey breast with skin on
1 cup wild rice mix
2 1/4 cup chicken broth
1 tsp butter
2 tbsp olive oil
1 cup onions, diced
1/2 cup Feta cheese
2 tbsp Herb De Provence
salt
pepper

Cooking Tools
Sheet pan
Small stock pot with lid 

Directions
Preheat oven to 375 Degrees F.  In a stock pot, add; rice, chicken broth, 1 tsp butter, diced onions.  Bring to a boil, reduce heat to low and place lid on pot and cook for 20-25 minutes, check to see if the rice is tender, let steam for 10 minutes.  Toss Feta cheese into the rice and season to taste and let come to room temperature before stuffing the turkey breast.  Insert knife to the side center of the turkey, cutting to create a pocket for the filling, making sure to not cut through the sides.  Once the rice has cooled, stuff each breast.  Drizzle olive oil on the breast of the turkey and coat the bird with the Herb De Provence, salt and pepper.  Place the breasts onto a sheet pan and bake in oven for 1 hour.  Make sure the juices from the turkey run clear.  Let turkey rest 10 minutes, before carving.
Serves 4

Mediterranean Turkey Roulade

Mediterranean Turkey Roulade 
Making Meatloaf Into Something Fantastic!
Difficulty: Moderate
Prep Time: 45 minutes
Cooking Time: 1 hour, 10 minutes

 

Ingredients
2 lbs. ground turkey
2 tbsp olive oil
1 cup onions, small dice
1 cup green peppers, small dice
1 cup panko bread crumbs
1 cup canned artichoke hearts, diced
1/2 cup black olives, sliced
1 tsp garlic powder
1 tsp onion powder
1 tbsp Herb De Provence + topping
1 tbsp sundried tomato pesto
1/2 cup sundried tomatoes in oil, sliced
3/4 cup feta cheese crumbles
1 tbsp Worchestershire sauce
1/4 tsp red pepper flakes
1/4 tsp pepper
1/2 tsp salt
1 egg
1/2 cup ketchup + 1/2 cup for glazing
10 slices of bacon

Cooking Tools
Large mixing bowl
Sheet tray
Plastic wrap

Directions
In a mixing bowl, add in all the ingredients except bacon.  Mix well and set aside.  Place plastic wrap and line sheet pan.  Place bacon on plastic wrap side by side, slightly overlapping and stretch bacon to elongate.  Place turkey mixture like a long in center of bacon.  Using the plastic wrap, roll bacon onto the turkey mixture until it reaches the other side of the bacon, creating a roll.  Remove plastic wrap and place Turkey Roulade into the refrigerator for 30 minutes to set up. Preheat oven to 375 Degrees F.  Take Turkey Roulade out of the refrigerator and spread 1/2 cup of ketchup over the top of bacon and top with some Herb De Provence and place in the oven to bake for 1 hour, 10 minutes.  Let rest for 20 minutes before slicing.
Serves 6

Serve With Buttery Mashed Potatoes!

Monte Cristo

Monte Cristo
A Great Sandwich With Leftover Turkey!
Difficulty: Easy

 

Ingredients
1 1/2 lbs. Roasted Turkey Breast, thick slices
8 thick slices of Farmer's Bread
8 slices of Swiss Cheese
*Cranberry Orange Compote
Mayo (optional)
2-3 tbsp butter
4 eggs
1 cup milk
1/4 tsp salt

Directions
Preheat oven to 350 Degrees F.  In a shallow mixing bowl, whisk eggs, milk, salt and set aside. Place turkey on a slice of bread, add Swiss cheese, mayo and *Cranberry Orange Compote ( Recipe is under Maple Chicken With Butternut Squash Mash), then place slice of bread on top.  Dip sandwich into the egg batter on all sides.  In a large nonstick skillet, melt butter and then place batter dipped sandwiches in the skillet and cook and brown both sides.  Place sandwiches on a baking sheet and bake for additional 15 minutes.  Serve hot! This sandwich is great with leftover turkey.
Serves 4

Smokey Collard Greens

Smokey Collard Greens
With Smoked Turkey Wing!
Difficulty: Easy

 

Ingredients
1 bag, cut collard greens
4-5 cups chicken stock
1 smoked turkey wing
pepper

Directions
In a large stock pot with lid on medium-low heat; add all ingredients.  Cook with lid on for 1 1/2- 2 hours until collards are nice and tender.
Serves 4

Mediterranean Turkey Meatloaf

Mediterranean Turkey Meatloaf
A Healthy And Delicious Recipe!
Difficulty: Easy

Serve With Your Favorite Vegetable.

Ingredients

1 1/2 lbs. ground turkey, preferably dark meat

1/2 cup panko bread crumbs

1/4 cup fresh flat-leaf parsley minced (optional)

1/2 cup oil and herb-marinated sun-dried tomatoes, chopped

2 cloves garlic, minced

1/2 cup onions diced

2 eggs, lightly beaten

3 tbsp whole milk

1/2 cup crumbled feta cheese

1/2 cup drained and sliced black olives

1/2 tsp dried oregano

1 1/2 tbsp ketchup

1 tbsp olive oil

salt

pepper

Directions
Preheat oven to 350 degrees F.  In a mixing bowl, place all the ingredients and mix thoroughly.  Place in a greased loaf pan or the way I always make my meatloaf
is to free form a elongated half dome on a greased baking sheet or lined with parchment paper. Evenly coat the top of the loaf with Balsamic Ketchup Glaze  (recipe below) Cook for 45 minutes to and hour, depending on the thickness of your loaf.
Cook until the juices run clear. The internal temperature registers 165 degrees F on an instant-read thermometer.
Let rest for 5-10 minutes before slicing.
Serves 6

Balsamic Ketchup Glaze
Ingredients
1/2 cup ketchup
1 tbsp balsamic vinegar
1 tbsp brown sugar
Directions
In a small mixing bowl, whisk all ingredients.

 

Roast Turkey Breast With Creamy Polenta

Roast Turkey Breast With Creamy Polenta
Difficulty: Easy

Serve With Your Favorite Vegetable.

Ingredients
1 3 to 4 lb.  whole turkey breast
3 cups chicken broth
1 tbsp. Herb de Provence
1 box quick cook polenta
1 tsp garlic powder
2 tbsp butter softened
1 tsp salt
1 tsp pepper

Directions
Preheat oven to 350 degree F,  In a large baking pan with a rack to keep breast upright, place turkey breast.  Rub turkey breast with softened butter and apply all the seasonings evenly over the turkey.  Add the chicken broth to the bottom of the pan.  Cook according to the directions by weight of the turkey, approx. 2 to 2 1/2 hours or until turkey breast is done!  In a seperate pot, cook polenta according to the directions when the turkey is done.  Use the pan dripping at the bottom of the pan for the sauce for the top of turkey breast and polenta.
Serves 4