As I made my way through the recipe box, I wanted to share a variety of recipes that would appeal to diverse tastes and cooking abilities. These last 10 recipes range from appetizers to Thanksgiving centerpieces, but all are dishes that showcase turkey and its versatility.

21st Way: Turkey and Vegetable Tetrazzini

Ingredients: 16 oz. linguine pasta, 2 Tblsp vegetable oil, 1 lb. turkey breast cut into 1″ pieces or shredded, 2 cups broccoli chopped, 2 cups carrots sliced, 2 cups mushrooms sliced, 2/3 cup milk, 1 can cream of chicken soup, 1/3 cup parmesan cheese, salt and pepper to taste

Steps:

1. Cook linguine according to directions on package.
2. Heat oil and cook turkey until done.
3. Set turkey to side. Add broccoli, carrots, and mushrooms to pan and cook on medium for 3-5 minutes.
4. Add milk, cream of chicken soup, parmesan cheese, and turkey. Cook until heated through.
5. Stir in cooked linguine and cook till hot.

***Left-over baked turkey works great in this recipe.

22nd Way: Turkey Asparagus Risotto

Ingredients: 1 lb turkey shredded or cubed, 1 lb asparagus, 3 cups mushrooms sliced, 1 shallot, 4 cups chicken or turkey broth, 1 cup Arborio rice, 2 Tblsp olive oil, 2 Tblsp butter, 1 cup white wine, 1/2 tsp black pepper, 1/2 tsp Kosher salt

Steps:

1. Cut asparagus into 2 inch pieces.

2. Sauté the asparagus and mushrooms in non-skillet. Cook just until the vegetables are soft. About 7 minutes. Stir in salt and pepper. Cover and keep warm.

3. In a large pot, heat olive oil and butter over medium heat. Once butter melt adds shallots and cook just until softened.

4. Stir in the Arborio rice and mix until coated in butter. Toast slightly but do not brown.

5. Pour in wine and cook until wine absorbs.

6. Pour one cup of broth over the rice and stir consistently until the liquid is absorbed. Repeat process, one cup at a time, until all liquid is absorbed by the rice.

7. Add the shredded turkey and sautéed vegetables to the risotto, heat through. Mix well. Serve immediately.

***Left-over baked turkey works great in this recipe.

23rd Way: Turkey and Bisquick Dumplings

Ingredients: 2 cups turkey shredded, 2 1/2 cups Bisquick, 2/3 cups milk, flour to roll dough, 6 cups chicken or turkey broth, salt and pepper to taste

Steps:

1. Mix Bisquick and milk until in tight dough ball.
2. Coat rolling pin and rolling surface well with flour. Roll dough as thin as possible. Use butter knife or pizza cutter to cut 2 inch dough squares or strips. *Works best if you allow dough to dry out a bit before trying to pick up to place in broth.
3. Bring broth to boil in a large soup pan.
4. Add turkey and return broth to a boil.
5. Gradually add Bisquick dumplings to boiling broth with turkey.
6. Simmer for 7-10 minutes, stirring often to make sure dumplings are not sticking to bottom of pan.
7. Salt and pepper to taste. Serve in bowl.

***Left-over baked turkey works great in this recipe.

24th Way: Short Cut Turkey Pot Pie

Ingredients: For filling: 2 1/2 cups cooked turkey shredded or cubed, 2 Tblsp veg oil, 2 cups frozen mixed vegetables, 2 cups pre-made poultry gravy or poultry gravy mix, 1 15 oz can black beans, 1/2 tsp salt, 1 tsp pepper
For crust: 2 1/2 cups Bisquick mix, 2/3 cup milk, flour for rolling crust or use pre-made pie crust

Steps:

1. Preheat over 350 degrees.
2. In large skillet heat oil. Cook turkey until done.
3. Drain and rinse black beans.
4. Add frozen vegetables and black beans to turkey and set to side.
5. Heat gravy according to directions on package.
6. Mix gravy, salt, and pepper into turkey and vegetables.
7. Mix Bisquick and milk. Once dough is mixed, use rolling pin and flour to roll dough flat enough to cover 9×13 baking dish.
8. Pour gravy/vegetable/turkey mixture into 9×13 backing dish.
9. Cover dish with crust and tuck edges around inside lip of pan. Use knife to cut two or three slits in center of crust.
10. Bake at 350 degrees for 30 minutes or until crust is golden brown.

***Left-over baked turkey works great in this recipe.

25th Way: Fancy Turkey Pot Pie

Ingredients: 2 Tblsp butter, 1 onion chopped, 2 stalks celery chopped, 3 carrots chopped, 4 Tblsp flour, 4 cups chicken or turkey stock, 2 potatoes peeled and diced, 2 cups shredded turkey, 2 Tblsp chopped parsley, 1/2 cup frozen peas thawed, 1 prepared pie crust (*or use Bisquick trick from Shortcut Turkey Pot Pie Recipe), 1 egg lightly beaten

Steps:

1. Preheat over to 350 degrees.
2. Melt butter in sauce pan and cook chopped onion until tender.
3. Stir in celery and carrots and cook for 2 minutes.
4. Stir in flour and cook for 2 minutes.
5. Add chicken or turkey stock and bring to a simmer.
6. Add potatoes and simmer until tender.
7. Stir in turkey, parsley, and peas.
8. Pour mixture into 9×13 baking dish.
9. Top with pie crust and brush with egg.
10. Bake 30 minutes unit crust is golden.
11. Remove from over and let set for 5 minutes prior to serving.

Continue reading “Turkey 30 Ways – Part #3 (From the Farmer’s Table)” →