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Category Archives: Poultry

Stir-Fried Turkey in Lettuce Wraps

If you tried the Lettuce Wraps at PF Changs you know they are delicious… and 100% gluten-free! Enjoy this recipe, adapted from a Martha Stewart recipe, at home and save money too.

1/4 cup gluten-free soy sauce (Check label for allergens)
4 teaspoons sugar
2 tablespoons of canola or vegetable oil
3-4 scallions/ green onion stems, chopped
1 tablespoon minced peeled fresh ginger
3 garlic cloves, minced
1 small jalapeño or Serrano chili, seeded and finely chopped
1 pound ground turkey (93% lean)
2 large heads Bibb, Boston, or iceberg lettuce, leaves separated

In a small bowl, combine soy sauce and sugar and stir until sugar dissolves. Set sauce aside.
Heat a large skillet or wok over high heat until hot. Add oil and swirl to coat skillet. Add scallions, ginger, garlic, and chili and stir until fragrant, about 30 seconds. Add turkey and cook, breaking up meat with a wooden spoon, until almost cooked through or for about 5 minutes. Add half the sauce to skillet and stir until meat is cooked through, about 2 minutes. Serve in lettuce leaves with remaining sauce.
Serves 4.

Recipe credit


Turkey Mini Meatloaves

Turkey Mini Meatloaves

recipe credit

  • 1/2 cup onion, chopped
  • 3 tablespoons dry breadcrumbs
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon fresh ground black pepper
  • 8 ounces ground turkey breast
  • 1 large egg white
  • 3 tablespoons ketchup, divided
  • 1/4 teaspoon hot pepper sauce (I used Garlic Tabasco)

  • Preheat oven to 350 degrees.
    Heat a small skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; saute 5 minutes or until slightly browned. Remove from heat; cool slightly. Combine onion, breadcrumbs, and next 7 ingredients (through egg white) in a large bowl. Stir in 2 tablespoons of the ketchup. Spoon about 1/2 cup of the meat mixture into each of 3 muffin cups coated with cooking spray; place muffin tin on a baking sheet. (This is necessary to keep the oven clean, as the juices of the meatloaves tend to bubble up out of the muffin cups and can drip on the floor of the oven.). Combine remaining 1 tablespoon ketchup with hot pepper sauce in a small bowl. Brush ketchup mixture over meat loaf tops. Bake at 350 for 30 minutes or until a thermometer registers 165 degrees.

    Spicy Turkey Meatballs

    Spicy Turkey Meatballs
    source: Ina Garten, How Easy Is That?
    Printer-Friendly Recipe

    3 cups (1-inch diced) bread cubes from a round rustic bread, crusts removed
    2/3 cup whole milk
    2 lbs ground turkey (88% – 92% lean)
    1/2 lb sweet Italian pork sausage, casing removed
    4 oz thinly sliced prosciutto, finely chopped
    1 cup freshly grated Asiago cheese
    1/2 cup minced fresh parsley
    1 tsp dried oregano
    1 tsp crushed red pepper flakes
    Kosher salt and freshly ground black pepper
    3 tbsp good olive oil plus, extra for brushing meatballs
    2 extra large eggs, lightly beaten
    3 (24-oz) jars good marinara sauce, such as Rao’s
    2 lbs dried spaghetti, such as De Cecco
    Freshly grated Parmesan cheese, for serving

    Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper.

    Place the bread in the bowl of a food processor fitted with the steel blade. Process until the bread is in medium crumbs. Transfer the crumbs to a small bowl and add the milk. Set aside for 5 minutes.

    In a large mixing bowl, combine the turkey, sausage, prosciutto, bread mixture, Asiago, parsley, oregano, red pepper flakes, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Lightly combine the ingredients with your hands. Add the 3 tablespoons of olive oil and the eggs, and stir lightly with a fork to combine.

    With your hands, lightly roll the mixture into 2-inch-round meatballs and place them on the prepared sheet pans. Brush the meatballs with olive oil. Bake for 35-40 minutes until the tops are browned and the centers are completely cooked.

    Pour the marinara into a large, low pot, add the meatballs, and bring to a simmer.

    Meanwhile, cook the spaghetti in a large pot of boiling salted water according to the directions on the package. Drain and place the spaghetti in individual bowls, and top with 3 meatballs and lots of sauce. Serve with Parmesan cheese on the side.

    Golden Gate Grilled Cheese

    Golden Gate Grilled Cheese
    From Sunset

    2 Tablespoons softened butter
    1 teaspoon minced garlic
    1/2 teaspoon red chili flakes
    1 large egg, lightly beaten
    1/4 cup milk
    1 cup coarsely grated Parmesan cheese
    4 slices good quality sourdough bread
    6 ounces thinly sliced turkey
    1 avocado thinly sliced
    1 Tablespoon chopped cilantro
    2 slices Muenster cheese

    In a small bowl, combine butter, garlic and chile flakes. In a medium bowl, whisk egg and milk. Spread Parmesan on a plate.

    In a large frying pan, melt half the seasoned butter over medium heat. Dip 1 bread slice in egg mixture, coating one side only. Dip coated side into Parmesan. Place to one side in frying pan, cheese side down. Repeat with 1 of remaining bread slices. Arrange turkey, avocado, cilantro and muenster on slices, dividing evenly.

    Dip remaining bread into egg and then Parmesan. Arrange on sandwiches cheese side up, and cook over medium heat until undersides are crunchy-golden brown, 3 to 4 minutes. Lift sandwiches and add remaining butter to pan; flip and cook until second side is golden brown, 3 to 4 minutes more.

    PW’s Leftover Turkey Pot Pie

    Leftover Turkey Pot Pie

    1 pie crust (1/2 of Perfect Pie Crust recipe)
    1/2 stick butter
    1/2 cup finely diced onion
    1/2 cup finely diced carrot
    1/2 cup finely diced celery
    2 cups leftover turkey, light and dark, diced or shredded (or both!)
    1/4 cup flour
    2 cups low-sodium chicken or turkey broth
    splash of white wine (optional)
    1 cup heavy cream
    Frozen peas (optional)
    Fresh thyme, chopped
    salt and pepper to taste

    Preheat oven to 400 degrees.

    Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent (a couple of minutes.)
    Add turkey and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.
    Pour in chicken or turkey broth, stirring constantly. Splash in wine (you can leave this out if you’d like.) Pour in cream. (May add frozen peas at this point if you’d like.)
    Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not underseason), and fresh or dried thyme to taste. Do one final taste at the end and add what it needs.
    Pour mixture into a casserole dish or deep pie pan.
    Roll out crust so that it’s about 1 inch larger than the pan you’re using.
    Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.
    Bake for 30 minutes or until very golden and bubbly.
    Allow to cool for a little bit before serving.

    Serve with a large spoon.


    Tortellini with Sausage, Tomatoes and Spinach

    * 1 pound fresh cheese tortellini
    * 5 turkey Italian sausage links
    * 2 tablespoons olive oil
    * ½ red onion sliced
    * 2 cloves garlic, minced
    * 1 cup halved cherry tomatoes
    * 3 cups baby spinach leaves
    * ½ teaspoon kosher salt
    * ¼ teaspoon fresh cracked black pepper
    * 3 – 4 fresh basil leaves, chopped

    1. Bring the water to a boil. Cook tortellini according to package directions. Drain.
    2. While you are waiting for your water to boil and your pasta to cook, cook sausage until cooked through, about 10 minutes. Transfer to a cutting surface, slice and set aside.
    3. In a large skillet, heat olive oil over medium heat. Add onions and garlic. Cook just until softened, about 3 minutes. Stir in sliced sausage, cooked pasta, cherry tomatoes, spinach leaves, kosher salt and black pepper. Cook just until spinach wilts, about 2 minutes.
    4. Transfer to a serving bowl, sprinkle with chopped basil and serve.

    Recipe Credit

    Krista’s Homemade Chili

    Krista’s Homemade Chili

    recipe credit: Krista Farr

    1 lb ground beef or ground turkey
    1 medium onion, chopped
    1 clove garlic, finely chopped (I like a lot of garlic, so I always do like 5)
    1 can (14 1/2 oz) diced tomatoes, undrained
    1 can (8 oz) tomato sauce
    1 Tbsp chili powder
    3/4 tsp ground cumin
    1/4 tsp salt
    1/4 tsp pepper
    1 can (15 or 16 oz) kidney or pinto beans, rinsed and drained

    Cook beef until no longer pink. Combine all ingredients except beans into slow cooker. Cook on low 4-6 hours. Add beans in the last 30-45 minutes of cooking.

    (For variety, I sometimes add a can of corn or a 1/2 cup of uncooked long grain rice.)

    Top with:
    sour cream
    shredded cheese
    tortilla chips

    Orecchiette with Mini Chicken Meatballs

    Orecchiette with Mini Chicken Meatballs

    recipe credit: Giada’s Kitchen Cookbook

    serves 4-6 nicely


    • 1 pound orecchiette pasta
    • 1/4 cup plain bread crumbs
    • 1/4 cup chopped fresh flat-leaf parsley
    • 2 large eggs, lightly beaten
    • 1 tablespoon whole milk
    • 1 tablespoon ketchup
    • 3/4 cup grated Romano
    • 3/4 teaspoon salt
    • 3/4 teaspoon freshly ground black pepper
    • 1 pound ground chicken
    • 1/4 cup olive oil
    • 1 1/2 cups low-sodium chicken stock, hot
    • 4 cups cherry tomatoes, halved
    • 1/2 cup freshly grated Parmesan
    • 8 ounces bocconcini mozzarella, halved
    • 1/2 cup chopped fresh basil leaves


    Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

    In a medium bowl, stir together the bread crumbs, parsley, eggs, milk, ketchup, Romano cheese, and the salt and pepper. Add the chicken and gently stir to combine.

    Using a melon baller (or a teaspoon measure), form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs.

    In a large (14-inch) skillet, heat the oil over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs over and brown the other side, about 2 minutes longer. Add the chicken stock and tomatoes. Bring to a boil. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Reduce heat to low and simmer until tomatoes are soft and meatballs are cooked through, about 5 minutes. Drain the pasta, reserving about 1 cup of the pasta water. Transfer pasta to a large serving bowl and add the Parmesan. Toss to lightly coat orecchiette, adding reserved pasta water, if needed, to loosen the pasta. Add the meatball mixture, mozzarella cheese, and 1/2 cup of the basil. Gently toss to combine. Garnish with the chopped basil.

    *heather’s note: you could also substitute ground turkey for the ground chicken.

    Turkey Meatballs

    Turkey Meatballs – adapted from everyday food blog

    • Coarse salt and ground pepper
    • 3/4 pound ground turkey (93 percent lean, dark* meat)
    • 1/4 cup plain dry breadcrumbs
    • 2 garlic cloves, minced
    • 1 large egg, lightly beaten
    • 2 T. grated Parmesan cheese
    • 1/4 cup chopped fresh parsley
    • 1 tablespoon butter
    1. In a large bowl, combine turkey, breadcrumbs, garlic, egg, 2 tablespoons Parmesan, 1/4 cup parsley, 1 teaspoon salt, and 1/4 teaspoon pepper; mix to combine. Using a level 1-tablespoon measure for each, form mixture into meatballs (you should have about 24).
    2. In a large skillet, heat butter over medium-high. Add meatballs, and cook, turning occasionally, until browned all over, 5 to 7 minutes. Serve with spaghetti.

    *note: Dark-meat turkey yields more tender meatballs than turkey breast. So when buying the ground turkey, look for the package that says ‘Ground Turkey’ not ‘Turkey Breast’. There is a difference!

    Goes perfect with this sauce!

    Turkey and Wild Mushroom Meatloaf Patties with Pan Gravy

    Recipe courtesy of Rachael Ray


    * Note: clean mushrooms with a damp cloth. Do not run directly under water.
    * 3 tablespoons extra-virgin olive oil, 2 turns of the pan for the mushrooms, 1 turn for the patties
    * 8 cremini mushrooms, (baby portobellos), chopped
    * 8 shiitake mushrooms, chopped
    * 1 shallot, chopped
    * Salt and pepper
    * 1 1/3 pounds ground turkey, the average weight of 1 package
    * 3 or 4 sprigs fresh sage, leaves chopped, about 2 tablespoons
    * 1 tablespoon Worcestershire sauce, eyeball it
    * 1/2 cup Italian bread crumbs
    * 1 egg, beaten
    * 2 tablespoons butter
    * 2 tablespoons all-purpose flour
    * 2 cups chicken stock
    * 1 teaspoon poultry seasoning


    Heat a nonstick skillet over medium high heat. Add oil, 2 turns of the pan. Add chopped mushrooms and shallots and season with salt and pepper. Saute mushrooms 5 or 6 minutes until dark and tender. Remove from heat. Transfer mushrooms to a bowl and return pan to stove top to preheat to cook patties.

    Add turkey to the mushroom mixture. Make a well in the center of the meat. Add sage, Worcestershire sauce, bread crumbs and beaten egg and season with salt and pepper. Mix turkey meat loaf and make a small 1-inch patty. Place meat in the hot pan and cook 1 minute on each side. Taste the mini patty to help you adjust seasonings. Divide meat loaf mixture into 4 equal parts by scoring the meat before you form patties. Form 4 equal oval patties 1 inch thick. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and arrange patties in the skillet. Cook 6 minutes on each side and transfer to a serving plate or individual dinner plates. Return pan to heat and add butter. When butter melts, whisk in flour and cook 1 to 2 minutes. Whisk in stock and season gravy with poultry seasoning, salt and pepper, to taste. Simmer gravy until it reaches desired thickness, and pour over patties, reserving a little to pass at the table.