Ranch Burgers
- 1 pound ground turkey
- 1/2 cup milk
- 3/4 cup cracker crumbs (such as crushed saltine crackers)
- 2 eggs
Mix well. Form into patties. Roll patties in flour and brown. Layer in roast pan.
For sauce:
- 1 tablespoon chopped onion
- 1 tablespoon chopped celery
- 1 tablespoon butter
- 1/2 cup ketchup
- 1/2 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1/2 tablespoon mustard
- 3/4 cup water
- 1 tablespoon Worcestershire sauce
- 1/4 cup brown sugar
- 1/2 teaspoon salt
Combine sauce ingredients. Simmer 10 minutes. Pour over burgers and bake 1 hour at 300 F.
Recipe by the Hoovers, Annville, Pennsylvania
‘Turkey-etti’
- 1 pound spaghetti, broken into 2-inch pieces
- 3 to 4 cups turkey meat, cooked and diced
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 2 cups cooked peas
- 2-1/2 cups chicken broth
- 1/4 teaspoon celery salt
- 1/4 teaspoon pepper
- 1 onion, grated (or less)
- 3/4 to 1 pound Velveeta cheese
Cook spaghetti until tender; drain. While spaghetti is cooking, combine cooked meat and vegetables. Stir into spaghetti. Bake at 350 F for 3/4 to 1 hour.
Note: Chicken can be used instead of turkey.
Recipe by the Hoovers, Annville, Pennsylvania
Sweet and Smoky Turkey Bites
- 2 pounds turkey tenderloin
- Barbecue seasoning (store-bought or homemade)
- 1 cup barbecue sauce
- 1/4 cup honey
- 1/4 cup brown sugar
Prepare the grill or smoker to cook indirect at 350 F with apple wood added for flavor. With a sharp knife, split the turkey tenders in half lengthwise. Season the strips liberally with barbecue seasoning.
Cook on the grill for 20 minutes to add smoke flavor. The turkey will be underdone, but it’s going to cook more in the sauce. Move to a cutting board, and cut the turkey into bite-sized pieces. Add them to a grill-friendly pan (a disposable foil pan works great for this recipe).
In a medium bowl, combine the barbecue sauce, honey and brown sugar and mix well. Pour the sauce over the turkey bites, and toss until they are all well-coated. Return to the grill/smoker and cook for 20 to 30 minutes until hot and bubbling.
Remove and serve immediately with traditional barbecue sides and some bread for sopping up that sauce.
Source: National Turkey Federation
Buffalo Turkey Sliders
- 1 package King’s Hawaiian rolls
- 3 cups smoked pulled turkey
- 1-1/2 cups Buffalo sauce
- 8 slices Mozzarella cheese
- 1 stick butter, melted
- 1 package ranch seasoning
- 1 cup shredded Mozzarella cheese
- 2 ounces blue cheese crumbles
- 1 cup blue cheese or ranch dressing, for dipping
Preheat grill or smoker to 350 F. Remove the rolls from the package, keeping the loaf intact. Using a long bread knife, carefully slice the entire loaf open to create a large top and bottom set of connected rolls.
In a small bowl, combine melted butter and ranch seasoning. Using a basting brush, spread half of the butter mixture on the bottom set of the rolls. In another bowl, combine the pulled turkey and Buffalo sauce and mix until thoroughly coated. Layer sliced Mozzarella cheese across the bottom set of rolls and then add the sauced turkey and blue cheese crumbles, spreading evenly across the rolls. Top with shredded cheese.
Place the other set of rolls on top. Finish by basting the tops of the rolls with the remaining ranch butter mixture.
Smoke or grill using indirect heat and uncovered for 30 minutes. Pull once the cheese has fully melted and the tops of the buns are browned. Serve Buffalo Turkey Sliders with blue cheese or ranch dressing for dipping.
Source: National Turkey Federation
Leftover Turkey Hash
- 2 cups diced potatoes
- 3 tablespoons olive or vegetable oil
- 1/2 cup chopped onion
- 1/2 cup diced celery
- 1/4 cup chopped bell pepper
- 1 tablespoon minced garlic
- Kosher salt and freshly ground pepper, to taste
- 3 cups diced cooked turkey
- 1/4 cup chopped fresh flat-leaf parsley, plus more for sprinkling
- 3 tablespoons heavy cream (optional)
- 2 teaspoons Worcestershire sauce
- Hot sauce, to serve
Preheat the oven to 450 F. Bring a medium pot of salted water to a boil. Add the potatoes and cook for about 8 to 10 minutes, until the potatoes are just tender. Drain and let cool in the colander.
Heat the oil in a large skillet, over medium heat. Add the onions, celery, bell peppers and garlic. Season with salt and pepper, and cook, stirring occasionally, for 8 minutes until the vegetables start to lightly brown. Add turkey, parsley, cream (if using) and Worcestershire sauce. Stir until everything is well blended. Let cook, without stirring, for about 4 minutes until the bottom is starting to brown up nicely. Transfer the pan, uncovered, to the oven and bake for 7 to 9 minutes until the top is crispy. If the top isn’t getting as browned as you like, slide the pan under the broiler for a minute or two to crisp up even more.
Sprinkle with a bit more chopped parsley, and serve hot from the pan, with a fried egg or two and some hot sauce, if desired.
Source: National Turkey Federation
Turkey Pot Pie
- 1 sheet (half of a 17.3-ounce package) frozen puff pastry, defrosted in the refrigerator
- 1/4 cup (1/2 stick) unsalted butter
- 1 cup roughly chopped mushrooms
- 1/2 cup chopped onion
- 1/2 cup chopped carrots
- 1/3 cup flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 2 cups turkey or chicken broth
- 1/2 cup heavy cream, half-and-half or whole milk
- 3 cups shredded cooked turkey
- 1/2 cup corn (fresh, canned or frozen; they don’t have to be thawed)
- 1 cup peas (fresh, canned or frozen; they don’t have to be thawed)
Preheat the oven to 425 F.
In a large saucepan, melt the butter over medium heat. Add the mushrooms, onion and carrots and cook for 7 minutes, stirring occasionally, until the mushrooms have released their liquid, and that liquid has evaporated. The vegetables should be just starting to turn golden. Stir in the flour, salt and pepper and continue to stir until the vegetables are well-coated with the flour and everything turns a blond color. Gradually add in the broth and cream, stirring the whole time until the mixture is thick and bubbly, about 5 minutes.
Add the cooked turkey, corn and peas and stir to combine. Fill a 9-inch pie pan with the pot pie mixture.
Roll out the puff pastry dough slightly on a lightly floured surface. If you have a small cookie cutter, you can cut 4 to 6 shapes from the crust. If you like, use a brush of cream or milk to adhere the shapes to the top of the crust for decoration (for example, a little leaf cookie cutter).
Place the puff pastry over the filling, and trim off the corners if they hang below the bottom of the pan. If you didn’t cut out shapes from the crust, use a sharp knife to make several slits in the crust so steam can escape.
Bake for 20 to 30 minutes until the crust is golden brown and everything is bubbly. Let the pie sit for about 10 minutes before slicing and serving, or you can serve with a large serving spoon instead (the pie won’t cut neatly; that’s part of the charm).
Source: National Turkey Federation
Maple Blueberry Turkey Sausage Patties
- 1-1/2 pounds ground turkey
- 1/3 cup maple syrup
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon poultry seasoning
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg, freshly grated
- 1/4 teaspoon salt
- 1/8 teaspoon pepper, freshly ground
- 1/2 cup frozen blueberries, drained
Place ground turkey in a mixing bowl. Add maple syrup, lemon juice, spices and herbs. Mix well.
Fold in blueberries.
Scale out and form into 2-ounce patties.
Cook patties on a preheated 325-F griddle until the internal temperature reaches 165 F.
Serve alongside your breakfast entrée or add a patty to your breakfast sandwich. The patties may also be frozen in an air-tight container and reheated for serving.
Source: National Turkey Federation
