ADVERTISEMENT
- Real Recipes from Real People -

Re: REQUEST: quick ideas for ground turkey

Misc.


Hi Pat here is another ground turkey recipe. I call it Sandy's no name Special.

1 lb ground turkey
1 15 oz can diced tomatoes
1 or 2 cups of canned or frozen peas (depends on your family)
1- 15 oz can of white potatoes or 2-3 cut up small potatoes
1 -8oz can of tomatoe sauce.
1- 1/2 chopped onion.

Brown 1 lb ground turkey with onion in oil (prefer olive) in large skillet. Add Italian seasoning to liking. Drain turkey. Add diced tomatoes, peas, white potatoes and tomato sauce to the turkey and onion mixture. (Don't drain the canned food can use the liquid in the canned peas and potatoes for thickening agent. Bring to a boil and then reduce heat a little to simmer. Simmer until it reaches the consistency of a thick chili. Then serve. I have served it over rice or noodles. Parmesan Cheese is the topping my family enjoys on this dish.

* If you prefer not to use the canned food items. Remember to add enough water to compensate. I use cornstarch to thicken when using fresh veges
and water. Follow your brand of cornstarch' s directions.

  • Read Replies (11)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Cup Cakes In Ice Cream Cones
  • I love making these cupcakes. I either use box cake mix or make my own cake batter. Follow instructions as you would if making cupcakes. Take your ice cream cones fill half with batter. I then add a candy srprise and...
  • Baking Pan Prep Mixture
  • The recipe I use is called Dobie Mix: 1 cup flour 1 cup Crisco shortening 1 cup vegetable oil (I use canola; just preference) Mix together till blended with electric mixer. Chill; store in airtight container in the fri...
  • Jennifer Blakeman's Dark Fudge (Kentucky State Fair)
  • JENNIFER BLAKEMAN'S DARK FUDGE 3 tablespoons butter 2/3 cup evaporated milk 1 1/2 cups sugar 1/3 cup light corn syrup 8 ounces semisweet chocolate 2 cups miniature marshmallows 1/2 cup chopped nuts 1 teaspoon...
  • Pineapple-Cherry Squares (1960's)
  • These are so delicious!! My mom made these squares every Easter and Christmas. The recipe came from a church cookbook in the 1960's. My mom passed away in 2003. I have a sister-in-law who make these squares, but they are...
  • Black Pepper Shrimp
  • BLACK PEPPER SHRIMP 3 pounds shrimp, with shells on 1/2 cup (1 stick) butter 3 tablespoons chopped garlic 4 tablespoons freshly ground black pepper Preheat oven to 450 degrees F. Rinse and drain shrimp, then arrange...
ADVERTISEMENT
  • Modern Sauerbraten (using pot roast, 1950's)
  • MODERN SAUERBRATEN 1 (3 to 4 pound) arm or blade pot roast 3 tablespoons flour 3 teaspoons salt 1/4 teaspoon ground black pepper 3 tablespoons lard or drippings 1/4 cup vinegar 1/4 cup water 1 cup onion, sliced...
  • Peshtigo Cheesecake (No bake)
  • Dear Irasema Biggs, this recipe isn't exactly like you described, but I'm sure if you mixed the pie filling into the batter it would turn out just fine. PESHTIGO CHEESECAKE FOR THE CRUST: 1 1/2 to 2...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!