Turkey Meatballs and Leek Sauce....

You can use any favored meatball recipe, or even meatloaf recipe with a little extra bread crumbs to make meatballs.

Here's how I made these:

2 lbs ground turkey

1 1/2 cups bread crumbs (I used homemade bread)

1/2 cup quick oats

2 T fish sauce (or Worcestershire)

2 eggs

1/4 cup ketchup

2 T dried onions

1 t salt

Mix well. Roll into walnut-sized balls and bake at 400 for approx 20 to 25 minutes.

Meanwhile, bring 2 quarts chicken broth to a simmer and add sliced and thoroughly cleaned leeks (3 medium).

In a separate pan, saute 2 medium chopped onions in 3 T butter and add to broth once cooked til clear.

Add to broth; 2 t rosemary, 1/2 t ground mustard, 2 t minced garlic, 1/4 t sage. 1/2 t thyme, 3 t pepper, and salt to taste.

Once leeks are cooked tender, blend 3 T cornstarch or arrowroot to 1/2 cup milk. Blend well and add to broth and cook until thickened. Remove from heat.

Serve over brown rice or egg noodles.

Place meatballs on cooked rice or noodles, then top with leek sauce.

I mixed all the leftovers for lunch the next day! ;-)

Turkey Breast Tenderloins on Homemade Buns....

These were sooo yummy! DH did ask me to cook the turkey at a lower temp next time so as to keep the fillets a little more tender and/or to make it with chicken- but he said he wanted them put on the 'rotation'! ;-)

(I used my homemade French Bread recipe to make the buns, leaving it more to the wet side. I buttered them halfway through baking time so as to keep the tops soft. I cut 12 equal pieces from the dough, then rolled them into 5 inch long ropes that were about 1/2 inch around and pressed them into oval shapes on a greased pan. I let them puff slightly, the scored them down the center and allowed them to double. Bake them at 400 for about 17 to 20 minutes until golden. Allow to cool and split for sandwiches.)

I cut the tenderloins into bun sized fillets, salted and peppered both sides, and cooked them on a greased griddle.

Stacked the buns with lettuce, tomatoes, onions, and a dressing of 3 heaping spoons of mayo, 1 T of mustard, and 2 t spicy mustard blended together. I topped the turkey with cheese just before removing it from the griddle, so as to melt it slightly.

**Served here with sauteed zucchini, onions, and peppers.

**These would be great with chicken!!

Turkey Taco Pita Pockets, from the Crocky!

I make a big batch of this, as there is a big crew here, but most would want to half this recipe.

2 lbs ground turkey

1 bundle green onions chopped (about 7 or 8)

1.5 cups chopped or shredded carrots

2 pks taco seasoning (or make you own)

1 bag pre-washed spinach (or grow and wash your own, you'll need 2 to 3 bundles), chopped

1/2 cup salsa or diced tomatoes or tomato sauce or 1 fresh finely diced tomato

Mix, crumbling the turkey (don't precook) into a crock-pot.

Cook on high for 2.5 hours or low for about 4.

(You don't need anymore liquid in this, the veggies will provide much moisture.)

Scoop into warmed *pita pockets and top with cheese.

**Served here with chips and salsa.

*You can heat in 350 oven for 10 minutes.

Turkey (or beef) Goo-losh

-1 lb ground turkey (or beef), browned with

-1 medium onion, chopped 
-1 bell pepper, chopped*opt

MIX IN:

-2 cans diced tomatoes or 2 to 3 whole tomatoes, chopped
(Or 1 quart of home canned)

-1 can (or 1 1/2 cups) tomato sauce

-1 box of cooked elbow macaroni (1lb)

and chili powder to taste
(*opt. 1 finely diced hot pepper)

Cook all until heated through.

Served here with a salad and Parmesan cheese.
Great with taco sauce too.

Turkey Hash

I love this recipe for a busy day.

1 bag of frozen (no added fat) shredded potatoes (or fresh) -thawed

1 lb ground turkey

1 medium onion, chopped

3/4 cup chopped bell pepper

1/2 t thyme

1 t marjoram

dash of cayenne

salt and pepper

Brown ground turkey with onions and peppers. Add other ingredients with the exception of the potatoes. Stir add potatoes and cover. Allow the potatoes to steam for a few minutes then stir and continue stirring until heated and soft.

*Served here with fried okra and steamed yellow squash.

Turkey hash...in a flash!

Turkey Patties..and ..One Special Little Girl

This little sweetie can sure keep her Mamma hoppin'!

First she wanted me to take her picture with her baby, in their matching aprons that I had made them. She also wanted her hair pulled up in the scrunchy that matched! -sigh- Then she invited me to a 'tea party' with her doll, Elizabeth. She invited her brothers to one later and I insisted that they come...but that did not last long. It seems that the hostess wanted to insist on serving her guests and her guests insisted on serving themselves! 'magine that?!?!
Then she demanded me to sit by her as she ate her beef stew and crackers.

Later she helped me with this meal by buttering the homemade bread! Her very smart brother said that homemade bread was a lot better than store-bought bread!

These yummy Turkey Patties are a cinch!

1 lb lean ground turkey

1 egg, beaten

1/2 cup chopped bell peppers

1/2 cup chopped onions

3/4 cup of quick oats

1 1/2 T prepared mustard

salt and pepper
*opt. 1T fish sauce

Makes about 8 patties. *Served here with cheese melted on them.

TURKEY BURGERS WITH MUSHROOMS

WE LOVE TURKEY BURGERS AND THESE ARE ONE GREAT WAY TO HAVE ONE!

2lbs lean ground turkey

1 t garlic powder

2 1/2 t paprika

1 t black pepper

-Combine and blend evenly. Shape into 8 patties.

2T light butter

160z sliced button mushrooms

Saute mushrooms in butter until tender.

Light mayo

Romaine lettuce leaves

8 toasted whole grain buns

Lightly spray pan or griddle and cook until no longer pink.

Spread mayo on top bun, place lettuce. On lower bun, place patty and top with sauteed mushrooms.

Ground Turkey Patties

1 lb ground turkey

1 small onion chopped

3/4 cup of bread crumbs

1T Worcestershire sauce

1 egg, beaten

about 1/4 cup ketchup

Spray fry pan with non-stick and pan fry patties on medium-low heat. Turning when underside has browned.

*** Always check to be sure patties are done, they are different than ground beef!;-)

********These are excellent with a slice of Swiss cheese melted on them on a bun with a little spicy mustard.

***Served here with broccoli salad and baked, seasoned potato slices.

Tarragon Turkey Loaf with Mushroom Sauce

Yummy! Turkey Loaf with Mushroom gravy, served up with peas and carrots, brussel sprouts, and 8-grain muffins. This meal is past great!

TURKEY TARROGON LOAF

2teaspoons margarine

1 medium-size yellow onion, chopped

1 large stalk celery, chopped fine

1 pound ground turkey

1/3 cup of chopped parsley (or 1 1/2 T dried)

1/4 cup fine bread crumbs

1/4 cup skim milk

1 large egg white

1/2 Teaspoon dried tarragon

1/4 teaspoon each of black pepper and nutmeg (yes!)

***FOR THE MUSHROOM SAUCE***

2 teaspoons margarine

1 cup chopped mushrooms

2 tablespoons flour

1 cup chicken broth

1/8 teaspoon each ground nutmeg, salt, black pepper, and dried tarragon

INSTRUCTIONS

1. Preheat the oven to 350. In a heavy nonstick skillet or saucepan, melt the margarine over moderate heat; add the onion and celery, and cook, uncovered, until the onion is soft--about 5 minutes.

2. Meanwhile, in a large bowl, combine the turkey, parsley, bread crumbs, milk, egg white, tarragon, pepper, and nutmeg. Add the onion and celery and mix well.

3. Lightly coat a loaf pan with cooking spray. Press the turkey mixture into the pan and bake for 40 to 45 minutes or until lightly browned and firm to the touch. Cool in the pan for 15 minutes. Using 2 spatulas, transfer loaf to a heated platter. (I ladled the mushroom sauce over individual servings.)

4. Meanwhile, prepare the sauce. In the same skillet or a saucepan, melt the margarine over moderate heat. Add the mushrooms and cook for 3 to 5 minutes, stirring occasionally.

5. Remove from the heat and blend in the flour, chicken broth, nutmeg, salt, pepper, and tarragon; return to the heat and cook about 5 minutes, stirring, until thick.

6. Ladle some sauce over the loaf and serve the rest at the table if you like. ( I ladled over each serving.) SERVES 4.

NOTES: I double the recipe and cook in a bigger dish or 2 loaf pans.

TIPS: I have come to love this sauce so much that I have used it in other recipes, without the tarragon usually. I made a chicken and noodle dish with this sauce that was delicious. And yes, my kids even like it!