Here is the 2nd installation of “Turkey 30 Ways.” These are all turkey recipes that my family enjoys and I hope you will too!

11th Way: Sweet Hawaiian Crockpot Turkey

Ingredients: 2 lb. turkey breast chunks, 1 Tblsp olive oil, 1 cup pineapple juice, 1/2 cup brown sugar, 1/3 cup soy sauce

Steps:

1. Mix pineapple juice, brown sugar, and soy sauce in a bowl.
2. Heat olive oil in a skillet. Lightly brown turkey in skillet before adding to crockpot.
3. Place turkey in crockpot and cover with pineapple juice mixture.
4. Cook on low for 6-8 hours. Serve with warmed rice.

***If the dish looks too soupy, fry turkey and sauce in skillet until sauce is at a light boil. Boil until it thickens.

12th Way: Crock Pot Sweet and Sour Turkey

Ingredients:
For the turkey: 2 lbs. turkey breast cut into chunks, sea salt and black pepper to taste, 1/2 cup cornstarch, 2 large eggs beaten, 1/4 cup olive oil

For the sauce: 1/2 cup brown sugar packed, 1/2 cup apple cider vinegar, 1/4 cup ketchup, 1/4 cup soy sauce, 1/2 cup water, 1 tsp garlic minced

Steps:

1. In a large bowl, whisk sauce ingredients until well blended.
2. In a separate bowl, season turkey with salt and pepper. Add cornstarch and eggs. Mix until turkey is coated with egg and cornstarch batter.
3. Heat olive oil in large skillet and cook turkey until it is golden brown, usually 4-5 minutes.
4. Put turkey in crockpot and cover with the sauce. Stir evenly until turkey is coated.
5. Cook 3 hours on high or 6 hours on low. Serve over warm rice or noodles.

13th Way: Cashew Turkey Stir-fry

Ingredients: 1 lb. turkey breast sliced into thin strips, 1 clove garlic minced, 1/2 lb. sliced mushrooms, 1 medium green pepper sliced, 1 cup carrots thinly sliced, 1/4 cup soy sauce, 1 tsp. granulated sugar, 1 Tblsp cornstarch, 1 cup chicken broth, 4 Tblsp vegetable oil, 3 scallions sliced, hot cooked rice, 3/4 cup cashew nuts

Steps:

1. In small bowl, mix soy sauce, sugar, cornstarch, and chicken broth. Set aside.
2. Heat oil in large skillet. Cook turkey in oil until done.
3. Add garlic, green peppers, mushrooms, carrots, and scallions and cook for 2 minutes. Stir frequently to keep from uneven cooking.
4. Lower heat and stir in sauce. Cook until sauce thickens.
5. Serve over hot cooked rice. Sprinkle with cashew nuts.

***I like to add my cashews before plating. Having a little extra sauce on the cashews is extra yummy.

14th Way: Apricot Turkey

Ingredients: 2 lb. turkey breast sliced 1 – 2 inches thick, 1 – 10 oz. jar of apricot preserves, 1 bottle Russian dressing, 1 package instant Onion Soup Mix, 1/4 cup flour

Steps:

1. Coat turkey breast with flour and place in 9×13 baking dish.
2. Mix preserves, dressing, and Onion Soup Mix in a small bowl.
3. Pour preserve mixture over turkey breasts.
4. Cover with aluminum foil and bake at 350 degrees for 45-55 minutes.
5. Serve alone or over warm rice.

Continue reading “Turkey 30 Ways – Part #2 (From the Farmer’s Table)” →