TURKEY STIR-FRY SUPPER

Recipes for Turkey

2-1/4 pounds turkey breast, boneless skinless   
2 tablespoons vegetable oil   
3/4 cup uncooked long grain rice   
2 cans chicken broth, (14-1/2 ounces each) divided   
5 tablespoons soy sauce   
2 cloves garlic, minced   
1/2 teaspoon ground ginger   
1/4 teaspoon Pepper   
1 package frozen broccoli spears, (10 ounces) thawed   
1 pound carrots, thinly sliced   
3 bunches green onions, sliced   
3 tablespoons cornstarch   
1 can bean sprouts, (14 ounces) drained
	
Cut turkey into 2-in. strips. In a Dutch oven or wok, stir-fry turkey 
in batches in oil for 5-7 minutes or until juices run clear. Set 
turkey aside. Add rice, 3-1/2 cups broth, soy sauce, garlic, ginger 
and pepper to pan; bring to a boil. Reduce heat; cover and simmer for 
15 minutes or until rice is tender. Cut broccoli into 3-in. pieces. 
Add broccoli, carrots and onions to rice mixture; simmer for 3-5 
minutes. Combine cornstarch and remaining broth; add to pan. Bring to 
a boil; cook and stir for 2 minutes. Stir in turkey and bean sprouts; 
heat through.

Turkey Rosemary Conventional Cooking Method

Servings: 8
  


Amount Measure Ingredients Preparation 
1/2   BONE-IN TURKEY BREAST (3 to 3-1/2 pounds)   
1/4 Teaspoon salt optional 
1/8 Teaspoon black pepper   
1/4 Teaspoon paprika   
2 Tablespoons margarine divided 
1/2 Pound fresh mushrooms sliced or quartered 
2 Tablespoons flour   
1 Cup chicken broth   
1/4 Cup sherry   
1/4 Teaspoon dried rosemary crumbled
	
Sprinkle turkey breast with salt, pepper and paprika. Over medium 
heat, melt 1 tablespoon margarine in dutch oven large enough to hold 
breast. Brown breast on both sides. Remove from pan. 
Heat remaining margarine in pan and saute mushrooms 1 minute. 
Sprinkle flour over mushrooms, stirring constantly. Remove from heat 
and stir in broth, sherry and crumbled rosemary. Return to medium-
high heat and cook until thickened. 
Return turkey breast to pan, spoon sauce over and cover. Cook on low 
heat for 35 to 45 minutes or until juices run clear when pierced to 
the bone with a fork. Remove turkey to platter and slice. To serve, 
adjust seasonings in sauce to taste, and serve over turkey. * Your 
meat clerk can cut a fresh or frozen breast in half upon your 
request.

Turkey Breast with Southwestern Cornbread Dressing

Servings: 12	

In large bowl combine cornbread, muffins, chilies, red pepper, pine 
nuts, cilantro, parsley, basil, thyme, and oregano; set aside. 
In large skillet over medium-high heat, saute turkey sausage, celery 
and onion 8 to 10 minutes or until sausage is no longer pink and 
vegetables are tender. Combine turkey mixture with cornbread mixture. 
Add broth or water if mixture is too dry; set aside. 
Loosen skin on both sides of turkey breast, being careful not to tear 
skin, leaving it connected at breast bone. Spread 1 tablespoon garlic 
under loosened skin over each breast half. Repeat procedure, 
spreading 1/4 cup cilantro over each breast half. 
Place turkey in 13-X 9-X 2-inch roasting pan, lightly coated with 
vegetable cooking spray. Spoon half of stuffing mixture under breast 
cavity. Spoon remaining stuffing into 2-quart casserole, lightly 
coated with vegetable cooking spray; set aside. Roast turkey breast, 
uncovered, at 325 degrees F. 2 to 2-1/2 hours or until meat 
thermometer registers 170 degrees F. in deepest portion of breast. 
Bake remaining stuffing uncovered along with turkey breast during 
last 45 minutes.

African Style Turkey on Couscous

From: Edith N Frazee

Ingredients:
2 lbs boneless, skinless turkey breast, cut into 2 x 1/2-inch slices
1 onion, chopped
4 cloves garlic, minced
1/2 tsp crushed red pepper flakes
1 tsp minced fresh ginger
1 tsp salt
1/4 tsp black pepper
1 Tbs lemon juice juice
Hot, cooked couscous

Directions:
Combine all ingredients except couscous in stoneware. Cover cook on Low 6 to
8 hours or on High 3 to 4 hours. Serve over couscous.

Turkey and Dressing

1  turkey 1  large pan cooked cornbread 
2  cups fine white bread crumbs 2  cups diced celery 
3  cups diced onion Canola oil 
6  raw eggs 3  cans cream of chicken soup 
2  cans cream of mushroom soup 6  boiled eggs 
1  can cream of celery soup 1  tbs. garlic powder 
1 tbs. Greek seasoning (or your favorite) 1-2  tbs. sugar 
1  tsp. salt 1  tsp. black pepper 
Turkey or chicken broth
	
You can either smoke the turkey or bake in the oven. To bake turkey 
(about 15 pounds). Bake according to size of turkey.  Instructions 
are normally on the turkey. Thaw turkey, remove giblets, & wash well. 
Line large pan with foil. Salt and pepper inside of turkey. Grease 
outside of turkey with Canola oil. Sprinkle outside of turkey with 
salt, pepper & garlic powder.  Wrap tightly in foil. for baking turkey, 
Bake in preheated  375° oven for about 3 to 4   hours. Baste every 45 
minutes.  For dressing, cook a large pan of cornbread.  Chop celery & 
onions & sauté in a small amount of Canola oil until tender.  You 
can  decrease the amount of celery & onions according to your taste.  
We like a lot of celery & onion. Boil 6 eggs, cool, peel & chop. 
Crumble the cooked cornbread in an extra large pan. Add sautéed 
vegetables, raw eggs, & chopped boiled eggs, white bread crumbs, 
soups, garlic powder, Greek seasoning, salt, pepper, & sugar. If you 
like sage, add some. Add broth to make the dressing to desired 
consistency.   I like mine a little thicker than cornbread batter 
mixture. Pour into a 4 or 5 in. deep baking pan & bake in preheated 
350° oven until dressing is firm & lightly browned (approximately 1 
hour).  Baking the dressing in a deeper pan keeps the dressing from 
becoming too dry while baking.

Turkey Giblet Gravy Recipe

Giblets from turkey 4 boiled eggs 
2-3 drops of yellow food coloring, optional 2 cans cream of chicken 
soup 
3 cups chicken broth 1 can cream of mushroom soup 
1/4 cup cornstarch 1 cup chicken broth 
1 cup unbaked dressing mixture 1 tsp. salt 
1/2 tsp. black pepper  

In saucepan, cover giblets with water & boil  until well done (about 
1 hour).  You can purchase extra giblets if desired.  Remove giblets, 
cool  & chop. Boil eggs & chop.  Add 2-3 drops yellow food coloring 
to broth.  Add soups, salt and pepper. Bring to a boil. Combine  
cornstarch to about 1 cup of  broth & mix until smooth.  Slowly add 
to boiling   broth, stirring constantly until smooth. Add chopped 
eggs, chopped giblets, & 1 cup of dressing mixture.   Simmer until 
gravy is desired thickness. More broth may be added if needed.  Serve 
over cooked dressing.

Thanksgiving recipes for Turkey Marinade

2 cloves garlic, cut up
1/2 tsp. pepper
1/2 tsp. oregano
1/2 tsp. seasoned salt
1 lemon (juice of)
1 Tbsp. salt
1/2 c. oil

Combine all ingredients and rub over the entire defrosted turkey night 
before. Cover turkey; refrigerate and next day, cook.