Recipe: 14 Cooked Chicken and Turkey Recipes

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11-07-99 Chicken and Turkey Recipes: Cooked Chicken and Turkey

KellyWA (06:38:37) : Title: Spicy Rice Pilaf with Turkey
Yield: 4 servings

1 c Brown rice
1/2 ts Cumin seeds
1/4 ts Ground ginger
1/4 ts Ground cinnamon
4 Cardamom seeds
4 Whole cloves
1 tb Vegetable oil
2 c Turkey stock or water
1/4 c Dark or golden raisins
2 c Chopped cooked turkey
1/4 c Pine nuts or chopped cashews

Toast cashews if using. Saute the rice, cumin seeds, ginger, cinnamon, cardamom seeds and cloves in the oil in a saucepan until the rice is browned. Add the stock or water and bring the mixture to a boil.

Lower the heat and simmer for 45 to 50 minutes or until the rice is cooked.
Add the raisins, turkey, and nuts to the rice mixture.
Serve hot or cold.

KellyWA (06:35:31) : Turkey Empenadas

Yield: 4 servings

1 c cooked turkey, cubed
1 1/3 c cheddar cheese, grated
4 oz green chilies, drained
1 c flour whole wheat
1/4 c cornmeal
1/2 t salt
1/3 c butter
1/4 c water, cold
1 t milk
4 t cornmeal

Mix together turkey, cheese and chilies; set aside. In a different
bowl, mix together flour, cornmeal and salt. Cut in butter until particles are the size of small peas (a pastry blender makes this an easy job). Sprinkle with water and mix with pastry blender or fork until pastry can be formed into a ball. Add a little more water if necessary. Divide dough into balls, one ball for each two servings; divide turkey mixture into same number as dough.

Turn one dough ball onto floured board and roll into an 11" square. Place on oiled cookie sheet. Spoon one part of turkey mixture over 1/2 of pastry, coming to 1 1/2" of the edge.

Fold other half of pastry over it, and crimp edges to seal them.

Repeat this procedure with each ball of dough. Brush turnovers with milk. Sprinkle remaining corn meal on top. Bake at 400 degrees for 25 minutes or until golden brown.

Allow to cool slightly; slice into wedges to serve.

Serves 4.

KellyWA (06:32:56) : Turkey-Rice Soup

6 c turkey broth
1/2 c rice
1/2 c green onions chopped
1/2 c butter
3/4 c flour
1/2 t salt
1/4 t pepper
2 c half and half
1 1/2 c cooked chopped turkey
8 ea slices bacon cooked+crumbled
3 T dry sherry (optional)

In a large sauce pan combine chicken broth, rice and onions. Bring to a boil, reduce heat and simmer 40 minutes. In a medium sauce pan or skillet melt butter. Stir in the flour, salt and pepper, cook 1 minute stirring until smooth and bubbly. Slowly stir in the milk and cook until slightly thickened. Slowly stir the milk mixture into the rice mixture, add remaining ingredients and heat gently, do not boil.

KellyWA (06:31:35) : Chicken or Turkey Casserole

Cubed chicken or turkey
2 c Pepperidge Farm Snd Stuffing
1 pk String beans, french cut
2 1/2 T Blanched slivered almonds
1 cn Cream of mushroom soup
1/2 c Milk
2 T Butter, melted
1 1/2 c gravy or 1 can condensed cream of chicken soup

Use as much sliced or cubed chicken or turkey as desired.

Partially cook frozen green beans. Arrange 2/3 c Pepperidge
Farm Seasoned Stuffing, green beans, and almonds in layers in
greased, shallow casserole. Pour over all milk. Moisten
1 1/3 c Stuffing with 1/4 c hot water and 2 T melted butter.

Spread over casserole. Bake in hot (400 degree) oven for 30 minutes or until hot and bubbly.

KellyWA (06:28:32) : Turkey Loaf
Yield: 8 servings

2 lb Ground turkey
1 T Worcestershire sauce
2 T Hot ketchup
1 Medium onion, chopped
1 t Salt
1/2 t Pepper
1 Celery, finely chopped
1 t Rosemary
1 t Thyme
1 t Basil
1 T Chopped parsley
1/2 c Oatmeal

Mix all the ingredients together and form into a loaf. Place in a nonstick loaf pan, bake 350F for 2 hrs.

KellyWA (06:24:43) : Turkey Patties Oriental
Yield: 4 servings

1 1/4 lb Ground Turkey
1/3 c Dry bread crumbs
1 ea Egg
3/4 t Garlic salt
1 T Cooking oil
2 Stalks celery, cut diagonal
1 Onion, cut in thin rings
1 Green pepper, cut 3/4"pieces
2 Tomatoes, med., cut in 1/8's
Oriental Sauce
1 c Chicken broth
1 T Soy sauce
2 t Cornstarch
1 t Sugar
1 t Vinegar
Dash, white pepper

Mix first 4 ingredients. Form into 4-6 patties, each about 3/4-thick.

Heat oil in large skillet over medium-high heat. Saute burgers 3 minutes each side, until browned.

Mix Oriental Sauce and pour over burgers; bring to a boil, stirring occasionaly. Reduce heat; add celery, onion and pepper. Simmer, covered, 6 minutes. Salt and pepper to taste.

Add tomato; simmer 2 to 3 minutes, until meat is no longer pink.KellyWA (06:22:48) : TURKEY STEW ISLAND STYLE
Yield: 4 servings

1 1/2 lb Turkey parts, skinned
1 ts Papkrika
1 ea Onion, coursely chopped
1 ea Green pepper, coarsely chop
2 ea Garlic, finely chopped
1 c Coarsely chopped celery
19 oz Tomatoes
1/2 c Sliced mushrooms
1 c Chicken stock
1 c Peeled chopped potatoes
1 c Frozen green peas
1 tb Dried parsley
1/4 ts Ground pepper
1/4 ts Dried oregano
1/4 ts Thyme

Cut turkey parts into bite sized pieces. In a large skillet or saucepan, combine turkey paprika. cook over medium heat, stirring constantly, about 5 minutes and meat is browned. Remove turkey and set aside. Place onions, green pepper, garlic, celery and mushrooms in skillet. Cook, stirring constantly about 4 minutes and vegetables are tender. Add tomatoes, chicken stock, potatoes, peas, parsley, pepper, oregano and thyme; mix well. Add reserved turkey, cooked covered over low heat about 40 minutes or until meat is fork tender. Serve on hot rice.

KellyWA (06:21:54) : Hearty Turkey Stew
6 servings

1 pound 7% fat ground turkey
cup chopped onions
1 16 oz. can red kidney beans
1 14 oz. can canned tomatoes,
diced, undrained
1 8 oz. can no-salt-added canned
tomato sauce
1 cup elbow macaroni, uncooked
1 cup water
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon pepper
6 tablespoons lowfat cheddar cheese

Coat a non-stick Dutch oven with vegetable cooking spray; place over medium-high heat until hot. Add ground turkey and onion; cook until meat is browned. Drain meat mixture in a collander; pat dry with paper towels. Wipe pan drippings from Dutch oven with a paper towel.

Return meat mixture to Dutch oven. Add kidney beans and next 8 ingredients, stirring well. Bring to a boil; cover, reduce heat, and simmer 30 minutes, stirring occasionally. Ladle stew into individual bowls; sprinkle each serving with 1 tablespoon cheese. Serve immediately.

KellyWA (06:17:25) : TURKEY HASH
Yield: 6 servings

1/4 c Chopped onion
2 ts Reduced-cal margarine
1 c Diced cooked turkey (no skin
10 3/4 oz Can cream celery soup
1 1/2 c Cooked diced potato
2/3 c Cooked green peas
1/4 c Shred.low-fat proc.Am.cheese
Paprika

1. Saute onion in margarine in nonstick skillet until tender.
2. Add turkey, soup, potatoes and peas.
3. Place mixture in 1-quart nonstick casserole.
4. Top with shredded cheese and paprika. 5. Bake at 350 F for 30 minutes.

KellyWA (06:14:13) : Baked Turkey Hash

2 cups chopped turkey
2 boiled potatoes, peeled & diced
1 cup chopped celery
6 slices turkey bacon, cooked & crumbled
1 chopped onions
2 cans mushrooms
1/2 tsp. garlic powder
1/2 cup chopped bell pepper
1/2 tsp. black pepper
1/2 tsp. salt
1/2 cup fat-free cheese

Fry bacon crisp, drain & crumble. Saut celery, onion, & bell pepper in bacon drippings. Add crumbled bacon, mushrooms, turkey, potatoes, garlic powder, salt, & pepper. Add a little skim milk if needed. Place in a casserole dish & bake at 350 for 15 minutes. Sprinkle with cheese &
bake until cheese is melted.

KellyWA (06:01:06) : CURRIED TURKEY ON RICE
Yield: 4 Servings

1 Apple, chopped
1 Onion, chopped
3 tb Margarine
1/4 c Flour
1/2 ts Salt
2 ts Curry powder (2-3 tsp taste)
1 c Lowfat milk
2 c Diced cooked turkey
Cooked brown rice

Saute the apple and onion in the margarine until the onion is tender. Stir in the flour, salt, and curry powder. Slowly add the milk.

Cook, stirring constantly, until thickened. Stir in the turkey. Simmer, stirring occasionally, until hot and bubbly. Serve on the rice. (My note: quantity of rice is not stated. Assume it is not included in the nutritional values.)

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 Shared but not tested by Elizabeth Rodier, Nov 93

KellyWA (05:59:33) : Turkey Chili with Cornmeal Dumplings
Recipe By : Cooking Light Sept/Oct 1992
Serving Size :

vegetable cooking spray
1 pound ground turkey breast
3 cups water
1 cup chopped onion
1 cup chopped green bell pepper
2 tablespoons chili powder
1 teaspoon dried whole oregano
1/4 teaspoon salt
1/4 teaspoon ground pepper
2 cans (14- 1/2 oz) whole tomatoes -- undrained
1 can (19 oz.) red kidney beans -- rinsed and drained
1 package (10 oz.) frozen whole kernal corn
1 can (6 oz.) tomato paste
2/3 cup all-purpose flour
2/3 cup stone-ground yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons butter, cut into small pieces -- chilled
2 tablespoons fresh parsley -- minced
2/3 cup skim milk

Coat a Dutch oven with cooking spray; place over medium heat until hot. Add turkey, and cook until browned, stirring to crumble. Drain.

Add water and next 10 ingredients; bring to a boil. reduce heat, and simmer, uncovered, 30 minutes, stirring occasionally.

Combine flour and next 3 ingredients; cut in butter with a pastry blender until mixture resembles coarse meal. Stir in parsley. Add milk; stir just until dry ingredients are moistened. Drop batter by tablespoonfuls into hot chili; simmer, uncovered, 10 minutes. Cover and cook an additional 10 minutes or until done.

KellyWA (05:07:10) : Impossible Chicken 'n Broccoli Pie
Yield: 6 to 8 Servings
The pie that does the "impossible" by making its own crust.

1 pkg (10 oz.) frozen chopped broccoli
3 cups (12 oz.) shredded Cheddar cheese
1-1/2 cups cut-up cooked chicken
2/3 cup chopped onion
1-1/3 cups milk
3 eggs
3/4 cup Bisquick baking mix
1/4 tsp. salt, if desired
1/4 tsp. pepper

Heat oven to 400 degrees F. Grease pie plate, 10 x 1-1/2 inches.

Rinse broccoli under running cold water to thaw; drain thoroughly. Mix broccoli, 2 cups cheese, chicken and onion in plate. Beat milk, eggs, baking mix, salt and pepper until smooth, 15 seconds in blender on high or 1 minute with hand beater.

Pour into plate.
Bake for 25 to 35, or until knife inserted in center comes out clean. Top with remaining cheese.
Bake 1 to 2 minutes, just until cheese is melted. Remove from oven.
Cool 5 minutes.
VARATION:
Impossible Broccoli 'n Cheddar Pie: Use 2 packages (10 oz.) frozen chopped broccoli. Omit chicken.
High Altitude Directions (3500 to 6500 feet): Bake 35 to 45 minutes.

Val,.CA (12:37:30) : Turkey Tortilla Casserole

4-5 c. cooked poultry, cut up
1 can cream of mushroom soup
1 4 0z. can diced green chiles
3/4 c. green chile salsa
1/2 c. sliced or diced ripe olives
1/3 c diced onion
3/4 tsp. ground cumin (opt)

Combine
8 corn tortillas cut in strips
2 c. shredded jack cheese
2 c. shredded cheddar cheese

Layer 1/2 of the tortilla strips, 1/2 turnkey mixture, & all jack cheese
Layer remaining tortillas, turkey mixture & all cheddar cheese.

Bake at 350 for 45 min.