Posts from the ‘Turkey’ Category

Sour Cream Noodle Bake


1 1/4 lb ground beef or turkey

1 (15 oz) can of tomato sauce

1/2 tsp salt

1/4 tsp pepper

1/4 tsp onion powder

8 oz egg noodles

3/4 cup sour cream

1 1/4 cup small curd cottage cheese

2 cups of shredded cheddar

~Preheat oven to 350 degrees.

1. Brown beef. Season with salt, pepper, and onion powder. Drain. Add in the tomato sauce and simmer on low for 10 minutes.

2. Cook the noodles until al dente, drain and set aside. In a medium sized mixing bowl, combine the sour cream and cottage cheese. Add noodles and stir to coat.

3. Grease a 9×13 inch pan and layer with half of the noodles, half of the meat sauce, and top with half of the cheese. Repeat the layers and end with the cheese.

4. Bake for 20 minutes or until heated through and cheese melted.


Parmesan Turkey (chicken) Noodle Casserole


8 oz egg noodles
2/3 cup plain bread crumbs
3/4 cup Parmesan cheese
6 Tbsp melted butter, divided
1 1/8 tsp salt
1 1/4 cup mushrooms
1 cup chopped onion
3/4 lb cooked turkey, or chicken
1 cup frozen peas
28 oz chicken broth
6 Tbsp flour
2 tsp lemon juice
1/2 tsp Thyme

~ Preheat oven to 425°.
Cook noodles according to package, drain and set aside.
In a bowl, mix bread crumbs, 1/4 cup Parmesan, 3 Tbsp melted butter, and 1/8 tsp salt. Set aside.
In a medium saucepan, combine 1 Tbsp butter, mushrooms, onion, and 1 tsp salt. Cover and cook over medium high heat for 3 minutes. Cover and cook, stirring occasionally, 3 more minutes. Move to a bowl and mix with turkey and peas. Set aside. 
For sauce, whisk broth, 2 Tbsp butter and flour in the saucepan and bring to a boil. Reduce heat and simmer, whisking constantly until thickened, 4-5 minutes. Remove from heat, stir in 1/2 cup Parmesan, lemon juice and Thyme. Season with salt and pepper.
In a 13×9 baking dish, mix the noodles, turkey mix, and sauce. Cover with bread crumb mixture.
Bake 13-15 minutes.

Turkey Biscuit Casserole


2 1/2 cups baby carrots (12oz)
2 cups fresh chopped broccoli
3 Tbsp butter
1/2 cup chopped onion
2 cups chicken broth
3 Tbsp flour
1 Tbsp fresh sage, or 1 tsp dry
2 cups cooked turkey
4 slices cooked bacon, crumbed (I used real bacon pieces)
1 cup Bisquick
1/2 cup milk
1/2 cup shredded cheddar

~Heat oven to 400°.
In a pan, heat 1 cup of water to boiling. Add carrots and broccoli, cook 4 minutes. Drain.
In another pan, melt butter over medium heat. Add onion, cook 2 minutes, stirring occasionally. Beat in flour with a whisk. Gradually beat in broth and sage. Reduce heat to medium low and cook 5 minutes until sauce thickens. Stir in carrots, broccoli, and turkey. Spoon into a 2 quart ungreased casserole.
In a bowl mix bacon, Bisquick, milk and cheese. Spoon batter around the edge of the turkey mixture.
Bake 25-30 minutes.

Mexican Black Bean Pie

*This was originally a vegetarian recipe.  So if you’d like a vegetarian meal, just remove the meat steps and keep all else the same.
1 lb ground turkey

1 onion, chopped

1 small green pepper, chopped

1 15 oz can of black beans, rinsed and drained

1/2 cup salsa

1 small can of corn, drained

1/2 red bell pepper, chopped

1/4 tsp chili pepper

1/4 tsp cayenne pepper

1/4 tsp black pepper

2 pie crusts

2 cups shredded cheddar cheese

~Preheat oven to 325.

In a medium sauce pan, brown turkey along with the onion and green pepper.

Stir in beans, corn, salsa, red bell pepper, chili powder, cayenne pepper and black pepper. Reduce heat and simmer for 15 minutes.

Lay one pie crust in the bottom of a pie dish.  Spoon half of the turkey and bean mixture into the crust.  Layer 1 cup of shredded cheddar on top.

Spoon the remaining turkey and bean mixture on top of the cheese.  Then add the remaining cup of cheese on top.

Place the 2nd pie crust on top and pinch sides together.  Make 5 small slits in the top of the pie.

Bake for 1 hour.

Let stand 10-15 minutes after removing from the oven, so sauce thickens.

Sweet and Sour Turkey Burgers

1 lb of ground turkey

1/2 cup of dry bread crumbs

1/2 an onion, chopped

1 egg, beaten

1/4 tsp salt

1/4 tsp pepper

1/2 cup maple syrup

1/2 cup ketchup

3 tbsp mustard

1/4 cup vinegar

1/2 cup vegetable oil


~ Preheat oven to 350 degrees.  Use cooking spray to grease a baking dish.

Mix turkey, onion, egg, bread crumbs, salt and pepper.  Shape into about 5 or 6 patties and place in the baking dish.

Place in oven and cook for 20 minutes.

Meanwhile, mix the maple syrup, ketchup, oil, vinegar, and mustard together well.

Remove the patties from the oven, and flip.  Pour the sauce mixture over the top of all the patties.

Bake another 45 minutes.

Serve alone,  or on hamburger buns.

Leftover Turkey Pot Pie


2 cups leftover turkey, chopped or shredded

1 cup cooked rice

2 cups turkey gravy

2 cups mixed vegetables

2 pie shells

2 tbsp cornstarch

1/4 cup cold water


~Preheat oven to 350 degrees.

Place one pie shell inside a deep pie dish.

Mix turkey, rice and vegetables together and place inside the pie dish.

Add cornstarch to the water and blend until smooth.  Add in turkey gravy and mix well.

Pour gravy mixture over turkey.

Cover the top with the remaining pie shell, and seal at the edges.  Cut slits in the top so steam can escape.

Place the pie dish on a cookie sheet to catch anything that might overflow.

Cook in the center of the oven for 1 hour.

Slow Cooker Turkey Chili

1 lb ground turkey

1/2 cup diced onion

1 garlic clove, minced

1/2 green pepper

1/2 red pepper

1 can (14.5 ounces) diced tomatoes, with juice

1 cup salsa

1 cup chipotle BBQ sauce (I used a sweeter hickory flavor.)

1 can green chilies

1 cup corn

15 ounce can of black beans, rinsed and drained

1 tbsp lime juice

1 tsp cumin

1 tbsp red pepper flakes

1 tsp chili powder

1 tbsp cilantro

1/2 tsp salt

* when I did this, it is VERY spicy. It was really good, but my kids had a hard time. If you are not into spices, I would cut all the spices back to 1/3 of the amount given.

~Brown turkey, onion, garlic and peppers in a skillet until no pink runs from the turkey.

Toss turkey mixture and all remaining ingredients into a slow cooker.

Cook on low at least 3 hours, but all day if you need to be out.  Flavor will set as it cooks.

Top with shredded cheddar and dollop of sour cream.