Turkey Recipes

Turkey or Chicken Pot Pie

1/3 cup butter
1/3 cup flour
1/3 cup onion, chopped
½ tsp. salt
¼ tsp. pepper
1 ¾ cup turkey or chicken broth
2/3 cup milk
2 cups turkey or chicken, cooked and cut-up
1 pkg. (10 oz.) frozen peas & carrots
Celery Seed Crust (see recipe below)


Heat butter over low heat until melted. Blend in flour, onion, salt and pepper. Cook over low heat, stirring constantly until mixture is smooth and bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and frozen vegetables; set aside.
Prepare Celery See Pastry. Roll out 2/3 of pastry into circle on lightly floured sheet of waxed paper. Ease pastry into deep dish pie dish. Pour chicken filling into pastry-lined dish. Roll remaining pastry dough into a circle; place over filling. Roll edges under; flute. Cut slits in center to allow steam to escape. Cook uncovered in 425° oven until crust is brown, 30 to 35 minutes.

Celery Seed Crust

2/3 cup plus 2 tbsp. Crisco (butter flavored)
2 cups flour
2 tsp. celery seed
1 tsp. salt
4-5 tbsp. water

Cut shortening into flour, celery seed and salt until particles are size of small peas. Sprinkle in water, 1 tbsp. at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 tsp. additional water can be added if necessary). Gather into a ball.

Chile Verde

1-2 lbs. turkey, chicken or pork, cooked
4-6 cloves garlic
1 lb. tomatillas, peeled and diced
14 oz chicken broth
4 oz green chiles
1 tsp. cumin
1 large onion, diced
1 can great northern beans, drained and rinsed

Mix all ingredients together and cook in crock-pot for 4 hours on high, 6 hours on low. 15-20 minutes before serving, shred meat and add ½ cup fresh cilantro, if desired. Serve in tortillas or over rice.


Asian Turkey Slaw

Slaw:

2 ½ cups turkey; cooked and shredded (about 1 pound)
¾ cup celery, finely chopped
½ cup sugar snap peas, chopped
½ cup red bell pepper, chopped
¼ cup onion, finely chopped
1 10-oz package angel hair slaw
1 8-oz can water chestnuts, sliced and drained


Dressing:

¼ cup cider vinegar
¼ cup rice wine vinegar
2 tbsp. sugar
1 tsp. salt
2 tsp. low-sodium soy sauce
¼ tsp. garlic powder
¼ tsp. freshly ground black pepper


Remaining Ingredients:

¼ cup slivered almonds, toasted
1 tsp. sesame seeds, toasted


To prepare slaw, combine first 7 ingredients in a large bowl. To prepare dressing, combine cider vinegar and next 6 ingredients (through black pepper) in a small bowl; stir with a whisk. Pour dressing over the slaw; toss to coat. Cover and chill 1 hour. Sprinkle with slivered almonds and sesame seeds before serving.

Turkey Spinach Toss


2 (8-oz) turkey breast tenderloins, halved horizontally
¼ tsp. coarsely ground black pepper
2 tbsp. butter
2 oz. thinly sliced deli ham, cut in bite-size pieces
½ cup orange juice
2 (9-10 oz) pkg. fresh spinach
1 orange, cut in wedges


Season turkey with pepper. In very large skillet heat butter over medium-high heat; add turkey. Cook 12 minutes or until no longer pink; turn once. Remove turkey from skillet. Slice into strips; cover and keep warm. Add ham to skillet; cook and stir 1 minute or until heated and starting to crisp. With slotted spoon remove from skillet. Add juice; bring to boiling. Add spinach, half at a time, to skillet; cook 1 minute or until just wilted. Add orange wedges with second batch of spinach. Using tongs, remove from skillet; divide among plates. Sprinkle with salt and pepper. Top with turkey and ham. Drizzle with remaining juices from skillet.

Turkey Curry

¼ cup vegetable oil
1 onion, sliced thin
1 tbsp. curry powder
Salt
4 garlic cloves, minced
1 tbsp. fresh ginger, grated
½ cup water
2 cups chicken, cooked and shredded
1 (15-oz) can chickpeas, rinsed
1 cup frozen peas
¼ cup raisins
½ cup plain whole-milk yogurt
¼ cup minced fresh cilantro

Heat oil in skillet over medium-high heat until shimmering. Add onion, curry powder, and ½ tsp. salt and cook until onion is browned, 5 to 7 minutes. Stir in garlic and ginger and cook until fragrant, about 30 seconds. Stir in water, meat, chickpeas, peas and raisins. Cook, stirring frequently, until heated through.. Off heat, stir in yogurt and cilantro and serve.