Author: FederalAdmin

Apple Turkey Pita Pockets

Posted on by FederalAdmin

INGREDIENTS:

  • 2 cups cooked turkey breast, cut into 1/2-inch cubes
  • 2 red tart and juicy apples, cored & chopped
  • 1/2 cup celery, chopped
  • 1 can (8 ounces) crushed pineapple, drained well
  • 1/3 cup lemon yogurt
  • 1/4 cup non-fat mayonnaise
  • 1/2 teaspoon Dijon-style mustard
  • 1/4 teaspoon celery seeds, crushed
  • 4 5-inch pitas, tops cut
  • 4 lettuce leaves

INSTRUCTIONS:

  1. In medium bowl combine turkey, apples, celery and pineapple.
  2. In small bowl combine yogurt, mayonnaise, mustard and celery seeds. Fold dressing into turkey mixture.
  3. To serve, line each pita with lettuce leaf and spoon 1 cup turkey mixture into each pita.Recipe Source: National Turkey Federation

Number of servings (yield): 4

Turkey Noodle Soup

Turkey Noodle Soup

Posted on by FederalAdmin

INGREDIENTS:

  • 2 quart turkey broth
  • 1 teaspoon marjoram
  • 1/4 cup chopped parsley
  • 1 teaspoon thyme
  • 1 bay leaf
  • 1/2 teaspoon pepper
  • 1/4 cup butter
  • 1 cup diced carrots
  • 1 cup chopped onion
  • 4 ounce uncooked spaetzle or noodles1
  • 1/2 pounds cubed cooked turkey

INSTRUCTIONS:

  1. Add seasonings to broth; heat to boiling.
  2. Sauté vegetables in butter until tender; add to broth. Simmer 1/2 hour.
  3. Add noodles and cook 15 minutes.
  4. Add turkey and heat 5 minutes.

Number of servings (yield): 8

Recipe Source: National Turkey Federation

Home-Style Turkey Pot Pie

Home-Style Turkey Pot Pie

Posted on by FederalAdmin

INGREDIENTS:

  • 1 tablespoon butter
  • 1 small sweet onion, chopped
  • 1/2 cup carrots, peeled and chopped
  • 1/2 cup potatoes, peeled and chopped
  • 1/2 cup celery, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • pinch black pepper
  • 1 bay leaf
  • 2 cups turkey broth
  • 1/3 cup flour
  • 1 cup frozen peas
  • 2 cups cooked Plainville Farms turkey, chopped
  • 2 9-inch pie crusts
  • 2 tablespoons milk

INSTRUCTIONS:

  1. In a saucepan, melt butter over medium heat. Add onion, carrots, potatoes and celery. Cook until softened, about 5-7 minutes. Add seasonings, herbs and 1-1/2 cups stock. Blend flour into remaining stock; stir into hot vegetable mixture. Bring to a boil and simmer 8-10 minutes, stirring until thickened. Remove bay leaf. Stir in peas and turkey. Spoon into 9-inch pie crust. Fit second pie crust over the top and seal edges. Cut vents in center for steam to escape. Brush top pastry with milk. Bake in a preheated 400 degree F oven for 10 minutes. Immediately reduce oven temperature to 350 degrees F and bake for 20-25 minutes or until the pastry is golden brown and filling is bubbly.

Recipe Source: National Turkey Federation