Turkey Receipes
Turkey OR Chicken Hash
Ingredients:
1/2 cup onion, chopped
1/2 cup green pepper, chopped
3 tbsp. butter, melted
2 cups turkey or chicken, cut up
3 cups cooked potatoes, cut up
1/4 cup parsley or celery, chopped
1 1/2 tsp. poultry seasoning
1 tbsp. flour
1/2 cup broth
1 1/2 tsp. salt
Pepper as desired
Instructions:
Cook onion and green pepper in butter until tender. Stir in flour, then turkey or chicken and broth. Mix all ingredients. Pour in a greased baking pan or dish. Bake at 350 degrees F. (moderate oven) for 30-35 minutes.
Turkey Salad With Cranberry Dressing
Ingredients:
1 bunch salad greens
1 med. potato, cooked, peeled & cut into chunks
1/2 c. mandarin orange sections
Radish slices
2 c. cooked turkey or chicken
1 c. sliced cucumber
1 c. fresh mushrooms
Cranderry Dressing:
3/4 c. whole cranberry sauce
1/8 tsp. ground cinnamon or nutmeg
3/4 c. mayonnaise
Instructions:
Line a large serving platter or bowl with desired salad greens. Arrange turkey or chicken with potato pieces, mandarin oranges, cucumber and mushrooms over greens. Garnish salad with radish slices. To prepare dressing, place the cranberry sauce, mayonnaise and cinnamon or nutmeg in a blender container or food processor bowl. Cover and blend until dressing is smooth. Pass dressing with salad.
Holiday Stuffed Turkey
Ingredients:
1/2 c. butter
1 (14 oz.) pkg. Pepperidge Farm Herb Seasoned cube stuffing
1 c. chopped onion
1 c. cooked wild rice
1/2 tsp. dried savory leaves, crushed
1 1/2 c. sliced mushrooms
1 (14 1/2 oz. can) chicken broth
1/2 tsp. ground nutmeg
2 c. cooked, chopped celery
14-16 lb. ready-to-stuff turkey, washed
Instructions:
Wash turkey under cold running water; remove giblets, neck, etc from inside and save for making broth for giblet gravy.
Stuffing:
In a large saucepan over medium heat, sauté mushrooms, celery and onion in butter with savory and nutmeg until tender. Remove from heat. Add stuffing, rice and broth. Mix well. Spoon stuffing mixture into neck and body cavities lightly; do not compress. Skewer or sew opening closed with butcher's string. Tie legs together.Place turkey breast side up on a rack in a roasting pan deep enough to allow up to 1 inch of juices to collect. Insert meat thermometer into thickest part of meat between breast and thigh, being careful not to touch bone (or use an instant thermometer).
Roast, uncovered, at 325°F for 4 hours or until internal temperature reaches 180°F and drumstick offers little resistance when moved. Baste turkey occasionally with pan drippings or butter. When skin turns golden, cover loosely with tent of aluminum foil, if desired. Makes 8-10 servings.
Ingredients:
1/2 cup onion, chopped
1/2 cup green pepper, chopped
3 tbsp. butter, melted
2 cups turkey or chicken, cut up
3 cups cooked potatoes, cut up
1/4 cup parsley or celery, chopped
1 1/2 tsp. poultry seasoning
1 tbsp. flour
1/2 cup broth
1 1/2 tsp. salt
Pepper as desired
Instructions:
Cook onion and green pepper in butter until tender. Stir in flour, then turkey or chicken and broth. Mix all ingredients. Pour in a greased baking pan or dish. Bake at 350 degrees F. (moderate oven) for 30-35 minutes.
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Turkey Salad With Cranberry Dressing
Ingredients:
1 bunch salad greens
1 med. potato, cooked, peeled & cut into chunks
1/2 c. mandarin orange sections
Radish slices
2 c. cooked turkey or chicken
1 c. sliced cucumber
1 c. fresh mushrooms
Cranderry Dressing:
3/4 c. whole cranberry sauce
1/8 tsp. ground cinnamon or nutmeg
3/4 c. mayonnaise
Instructions:
Line a large serving platter or bowl with desired salad greens. Arrange turkey or chicken with potato pieces, mandarin oranges, cucumber and mushrooms over greens. Garnish salad with radish slices. To prepare dressing, place the cranberry sauce, mayonnaise and cinnamon or nutmeg in a blender container or food processor bowl. Cover and blend until dressing is smooth. Pass dressing with salad.
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Holiday Stuffed Turkey
Ingredients:
1/2 c. butter
1 (14 oz.) pkg. Pepperidge Farm Herb Seasoned cube stuffing
1 c. chopped onion
1 c. cooked wild rice
1/2 tsp. dried savory leaves, crushed
1 1/2 c. sliced mushrooms
1 (14 1/2 oz. can) chicken broth
1/2 tsp. ground nutmeg
2 c. cooked, chopped celery
14-16 lb. ready-to-stuff turkey, washed
Instructions:
Wash turkey under cold running water; remove giblets, neck, etc from inside and save for making broth for giblet gravy.
Stuffing:
In a large saucepan over medium heat, sauté mushrooms, celery and onion in butter with savory and nutmeg until tender. Remove from heat. Add stuffing, rice and broth. Mix well. Spoon stuffing mixture into neck and body cavities lightly; do not compress. Skewer or sew opening closed with butcher's string. Tie legs together.Place turkey breast side up on a rack in a roasting pan deep enough to allow up to 1 inch of juices to collect. Insert meat thermometer into thickest part of meat between breast and thigh, being careful not to touch bone (or use an instant thermometer).
Roast, uncovered, at 325°F for 4 hours or until internal temperature reaches 180°F and drumstick offers little resistance when moved. Baste turkey occasionally with pan drippings or butter. When skin turns golden, cover loosely with tent of aluminum foil, if desired. Makes 8-10 servings.
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