Turkey in a Sweet and Tangy Sauce

This easy meal cooks all day in the crock pot. All you have to do is enjoy it.

Ingredients:
4 russet potatoes, peeled and quartered
1 onion, quartered
2 or 3 turkey legs
1/3 cup of Dijon style mustard
1/3 cup maple flavored syrup
1 tablespoon of tapioca (for thickening)
Lettuce, tomato, and cucumber for a salad
Salad dressing

Preparation:
Place the potatoes and onions in a slow cooker.
Lay the turnkey legs on top.
Mix the mustard, syrup, and tapioca together.
Cook on low for 7-8 hours or on high for 3 hours.
Serve with a tossed salad.

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Turkey Burgers with Oven Baked Yam Slices and Tossed Salad

Ingredients
1 pound ground turkey
¼ cup chopped green onions
½ bell pepper, chopped fine
½ cup Italian bread crumbs
1 egg
½ teaspoon thyme
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 medium sized yams
1 teaspoon olive oil
½ head of iceberg lettuce, cut into bite size pieces
½ bunch of baby spinach
4 medium sized radishes, sliced thinly
Salad dressing of your choice
Whole wheat buns or Kaiser rolls

Preparation
In a large bowl, mix together the first seven ingredients.
Divide into four large patties or six medium patties.
Place the yams in the microwave oven on high for 4 minutes
Let the yams cool slightly.
Peel the yams and slice them thinly.
Toss with one teaspoon of olive oil and some salt and pepper.
Place in one layer on a baking sheet.
Bake in a 400 degree oven for 25 minutes. The yams should be golden brown.
While the yams bake, toss the salad ingredients together.
Cook the turkey burgers in a skillet or on an indoor grill for 3 minutes on each side. The burgers are done when the juice from them runs clear.
Serve the burgers on the whole wheat rolls with garnishes such as catsup, mayonnaise, mustard, pickle relish, tomato slices, onion slices, or whatever you like.

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Photo/Chris and Yoon on Flickr

Turkey and Rice Soup

Simple and quick, and a revisit of the delicious roast turkey.

Ingredients
4-8 cups of turkey broth, made from bones
2 cups of cooked turkey
2 celery stalks, chopped, with leaves
2 carrots, chopped
1 onion, chopped
¼ cup chopped parsley
1 cup of rice
1 small package of frozen peas

Preparation
Simmer the broth with the vegetables for 10 minutes in a stock pot.
Add the rice to the broth and cook for another 20 minutes.
Add one package of frozen peas and cook for five more minutes.

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Photo/Suzanne Pitner

Pasta Primavera with Turkey

This pasta is so quick to fix, you'll be tempted to make it every week on pasta night.

Ingredients:
2 cups of turkey, cut into chunks
2 cups chopped broccoli florets
1/2 red bell pepper chopped fine
2 carrots, grated
½ cup of mozzarella
½ cup of parmesan
¼ cup of butter
1 Tbsp of flour
Salt and pepper
1 teaspoon crushed garlic, or one crushed garlic clove
1 can of skim evaporated milk
1 pound of fusilli pasta

Preparation:
Set the table with pasta bowls.
Put water on to boil for the pasta.
Make the cheese sauce by melting the butter in a pan.
Add the flour, and stir until it is mixed.
Gradually stir in the evaporated milk until the mixture reaches the creamy consistency of a sauce.
Add the garlic.
Stir in the cheeses to the white sauce until they melt and add a dash of salt and pepper.
Put the pasta in the pot to boil.
One minute before the pasta is done, throw the broccoli and carrots in with it.
Drain the pasta and vegetables. Return them to the pasta pot.
Pour the sauce over the top of the pasta.
Add the turkey chunks and stir until the pasta is well coated and the turkey is heated through.
Serve in bowls with extra cheese to garnish the top.

Photo/Lilhelen on Flickr

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Turkey Pizza on an Italian Herb Crust

The dough ingredients can be set in the bread machine in the morning before you leave for work. Put the bread machine on a delay cycle to have the dough ready to come out of the machine when you get home.

Ingredients for the pizza dough
1 cup and 2 tablespoons of water
2 tablespoons olive oil
3 cups of flour
1 teaspoon sugar
1 teaspoon salt
2 teaspoons Italian herbs (oregano, thyme, rosemary, sage)
1 package or 2 ½ teaspoons of yeast

Preparation
Place the dough ingredients in the bread machine.
Set the machine to the cycle for dough.

Ingredients for the pizza toppings
1 cup of turkey
½ cup of artichoke hearts
1 small can sliced black olives
1 jar of pizza sauce
2 cups of mozzarella cheese
Other toppings you might like

Preparation
When the dough is ready, form it into a ball and roll it out to a large circle.
Lay on the pizza pan or pizza stone and let it rest for 20 minutes.
Spread the pizza sauce on the dough.
Place ½ the cheese on the sauce.
Cover with toppings.
Put the rest of the cheese over the toppings.
Bake at 400 degrees for 18-22 minutes. The crust should be lightly browned and the cheese bubbly.

Photo/Dana McIsaac

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Turkey Taco Salad

This taco salad is lower in fat and calories than traditional taco salad made with ground beef, making it a healthier alternative.

Ingredients for Turkey Taco Salad

• 1 head of iceberg lettuce, chopped
• 1 bag of baked tortilla chips
• 1 can of refried black beans or whole black beans
• 1 pound of sliced turkey breast (Jenni-O has presliced turkey breast)
• 1 package of fajita seasoning mix
• 1 cup of Pico de Gallo (chopped tomatoes, onion, and cilantro)
• 1 can sliced black olives
• 1 cup of shredded mozzarella cheese
• Salsa
• Optional: Sour cream or low fat sour cream

How to make Turkey Taco Salad
Spray a pan with cooking spray and preheat.
Sprinkle the fajita mix on the turkey slices and cook until well done.
Cut the turkey slices into bite sized pieces.
Place a layer of tortilla chips in four deep bowls.
Top with lettuce.
Place a layer of beans over the lettuce.
Add a layer of cooked turkey.
Top the turkey with mozzarella cheese.
Top with Pico de Gallo, black olives.
Place tortilla chips around the outside of the bowl.
Serve salsa and sour cream on the side.

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Find more recipes and menus with the Sacramento Easy Meals Examiner.

Turkey and Ham Monte Cristo Sandwiches

This delicious Monte Cristo will use up leftover cranberry sauce, turkey, and ham. It can be served any time of day or night, breakfast, lunch, or dinner. It’s perfect for using up leftovers from Thanksgiving dinner.

Ingredients:
Sliced Texas toast or firm homemade white bread
Sliced turkey breast
Sliced ham
Cranberry sauce
Provolone cheese
Dijon mustard
Maple syrup
Butter
1 egg, ¼ cup of milk, and ¼ tsp cinnamon for each sandwich

Preparation:
Whip the egg and milk together with the cinnamon.
Dip each slice of bread in the egg mixture and grill on one side in butter.
Flip the bread, then while it is still in the pan:
Spread Dijon mustard on the cooked side.
Add the meat and cheese.
Top with a spoonful of cranberry sauce.
Place the second slice of bread on top of the sandwich and continue cooking.
Flip the sandwich once, and cook until the cheese melts.
Warm the maple syrup in the microwave.
Serve the sandwich with the maple syrup.

Turkey Pot Pie

Make this dinner with Thanksgiving turkey leftovers. This is the dinner to make when all you have left are bits and pieces of turkey and the best pieces are all gone.

Ingredients:
1 lb turkey meat, cut into small pieces
1 jar of turkey gravy, or 2 cups of gravy if you still have some leftover
1 package of frozen mixed vegetables
1 cup of chopped celery, onion, and carrots, mixed
2 frozen pie crusts
2 Tbsp olive oil
Tossed salad ingredients:
½ head of iceberg lettuce, chopped
1 stalk of celery, chopped
Dried cranberries
¼ cup of chopped pecans
White wine viniagrette salad dressing

Preparation:
Set the pie crusts on the counter to thaw out.
Cook the celery, onion, and carrots in hot oil until tender.
Remove the vegetables and drain the oil from the pan.
Mix the turkey, celery, onion, carrots, mixed vegetables, and gravy in the pan and warm through.
Pour the mixture into the bottom pie crust.
Remove the top pie crust from the pan and lay over the top of the other crust.
Crimp the edges together with finger and thumb.
Cut slats into the top crust.
Bake at 375 degrees for 45 minutes.
While the pot pie bakes, toss the salad ingredients together with ¼ cup of salad dressing.

Turkey Burgers

Parmesan Oven Fries
Broccoli



These thick, juicy patties will make you want to always stay home for burgers and fries. Shown here in the pan, they only get better when you add all your favorite toppings.

Ingredients:
1 lb ground turkey
1 small onion, chopped
1 clove of garlic, minced
1 egg
1 tbsp barbeque sauce or ketchup
½ cup of crushed saltine cracker crumbs
1 tsp salt
½ tsp black pepper
4 potatoes, cut into wedges
¼ cup of fresh grated parmesan
Cooking spray
4 cups broccoli florets
4 burger buns

Preparation:
Preheat the oven to 400 degrees.
Spray a baking pan with cooking spray and lay the potato wedges on it.
Sprinkle the parmesan cheese over the potato wedges.
Bake in the oven, turning once, until they are crispy brown and tender.
While the potatoes bake, stir the turkey burger ingredients together.
Form into patties. Cook on the indoor grill, or fry in a pan sprayed with cooking spray.
Cook the broccoli until crispy tender.

Serve the turkey burgers with sliced tomato, lettuce, pickles, and all the burger toppings your family enjoys.

Speedy Taco Dinner in a Dish

Speedy Taco Dinner in a Dish

Ingredients:
1 lb ground turkey (You may also use ground beef if you prefer.)
1 yellow onion, chopped
1 envelope taco seasoning mix
1 can tomato sauce (15 ounces)
1 can whole kernel corn, drained (15 ounces)
1 can sliced black olives
1 can chopped green chilis
2 cups shredded Cheddar
2 cups Bisquick or baking mix
1 cup milk
2 eggs
2 cups shredded lettuce
1 tomato, chopped
Sour cream
Salsa

Preparation:
Heat the oven to 375 degrees.
Brown the turkey in a pan with the onion until well done.
Stir in the taco seasoning mix, the tomato sauce, corn, black olives, and green chilis.
Pour into a 13x9 baking dish.
Cover with the cheese.
Mix the baking mix, milk, and eggs. Pour over the meat and cheese.
Bake for 30 minutes or until the topping turns golden brown.
Serve with lettuce, tomato, sour cream, and salsa as condiments.

Turkey Mole

The picture doesn't do this dish justice. It tastes wonderful, and it's so easy to put together.

Turkey Mole (pronounced moh-lay)
Spanish Rice
Warm Flour Tortillas
Side Salad

Ingredients:
Two turkey drumsticks
Salt and pepper
2 cups of rice
1 can of Ro-tel tomatoes (If Ro-tel isn’t available, use 1 can tomatoes, and 1 can green chilis.)
1 jar of prepared mole sauce
1 dozen flour snack size tortillas

In the morning:
Sprinkle salt and pepper on the turkey drumsticks.
Place the drumsticks in the crock pot and cook on low 8 hours.

In the afternoon:
Boil 2 1/2 cups of water for the rice.
Pour in the rice and the Ro-tel tomatoes. Cover and cook on low for 20 minutes.
Prepare a side salad with greens you have in the refrigerator.
Prepare the mole sauce according to directions.
Shred the turkey. Pour a small amount of mole sauce over the top. Serve the rest on the side.
Warm the tortillas for 20 seconds in the microwave.
Set the table and serve dinner.

Turkey Meatloaf Gyros

Turkey Meatloaf Gyros
Cucumbers in Yogurt

This light, quick dinner will use up the rest of your meatloaf.

Leftover Turkey Meatloaf, sliced
1 ½ cucumbers chopped
1 cup plain yogurt or Greek style yogurt
1 tsp mint
1 cup chopped romaine
1 can sliced black olives
1 lime, cut into wedges
Whole wheat flat bread gordito style tortillas

Preparation:

Slice the meatloaf and reheat in the microwave.
Mix the cucumber, yogurt, and mint.
Warm the flat bread or tortillas
Place the turkey on the flat bread.
Top with a spoonful of the yogurt and cucumber mix.
Add lettuce and olives.
Optional: Squeeze a few drops of lime juice on top.

Turkey Meatloaf

Turkey Meatloaf
Potatoes Au Gratin in a Crock Pot
Dinner Salad

1 ½ lbs ground turkey
2/3 cup bread crumbs
½ chopped bell pepper
1 onion, chopped fine
2 eggs
1 small can tomato paste
2 tsp thyme
1 tsp sage
1 tsp oregano
2 tsp salt
½ tsp pepper
4 potatoes, sliced
1 onion, sliced
1 can cheese soup
3 cups of romaine
1 sliced tomato
Croutons
Salad dressing

In the morning:
Spray the crock pot with cooking spray.
Mix the sliced potatoes and the sliced onion with the can of cheese soup.
Place the sliced potato mixture in the crock pot.
Cook on low 8 hours.

In the afternoon:
Mix the meatloaf ingredients together. Spray a loaf pan with cooking spray and place the meatloaf mixture in it.
Bake the meatloaf 55 to 65 minutes at 350 degrees.
While the meatloaf is cooking, prepare the salad.

Turkey Pot Pies

Turkey Pot Pies
Fresh Fruit and Yogurt Salad

For these pot pies, I like to make homemade pie crust. I use the Betty Crocker recipe which has served me well for many years. However, I realize not everyone wants to bother with homemade pie crust, especially on a busy night. This recipe can be made with frozen pie crusts, which makes it quick and simple.

Consider this recipe a trial run for the leftover Thanksgiving turkey you’ll be sure to have.

Ingredients:
2 frozen pie crusts (Or homemade, if you prefer)
2 cups of leftover turkey from the Spicy Turkey Roast, cut into small pieces
Leftover peas and carrots
2 Tbsp butter
2 Tbsp flour
Salt and pepper
1 to 2 cups of chicken broth
½ tsp thyme
½ tsp sage
2 apples, cut into small pieces
2 cups of grapes
1 cup of yogurt
¼ cup of sugar

Preparation:
Let the pie crusts thaw per the package directions.
Preheat the oven to 375 degrees.
Melt the butter in a pan and whisk in the flour.
Add a sprinkle of salt and a dash of pepper.
Slowly stir in the chicken broth, stirring constantly, until a creamy gravy forms.
Stir in the thyme, sage, and more salt and pepper to taste.
Add the turkey and the peas and carrots.
Stir together and put into the pie crust.
Add a top crust and seal. Cut a hole in the center to let steam out.
Place the pie pan on a cookie sheet covered in tin foil. (This is for easy clean up of any gravy spills.)
Bake at 375 degrees for 30 minutes until the crust is brown.
Place the sugar in a bowl.
Dip the rims of custard cups in water, then dip in sugar. Place in the freezer for ten minutes.
Mix the cut up apples with the grapes. Stir in one cup of vanilla yogurt.
Take the custard cups out of the freezer, and put the fruit salad into the cups.
Serve the fruit salad as a cooling dessert after the hot turkey pot pie.

Spicy Turkey Roast

I didn't take a picture of this one, because I didn't do a nice job carving the roast. It was so tasty, that my family tells me I must cook all turkey roasts this way from now on!

Spicy Turkey Roast
Peas and Carrots
Tossed Salad with Black Beans

Ingredients:
Small turkey breast
Buffalo wing seasoning mix packet (Or use ½ tsp cayenne, ½ tsp garlic powder, 1 tsp chili powder, and 1 tsp salt, mixed)
1 package of frozen peas and carrots
¼ head of iceberg lettuce, chopped
½ head of romaine lettuce, chopped
1 tomato, chopped
½ can of black beans, drained and rinsed
Fresh parsley sprigs
Ranch style dressing

In the morning:
Wash the turkey and coat with the seasoning mix.
Spray the crock pot with cooking spray.
Place the turkey breast in the crockpot and cook on LOW for 8 hours.

In the afternoon:
Remove the turkey from the crockpot and let it rest 5 minutes before slicing.
Cook the peas and carrots according to the package directions.
Garnish with parsley.
Mix the lettuce, tomato, and black beans, and toss gently.
This meal can be served with homemade bread leftover from last night’s Craisin Pork Cutlet Meal.

Note: You'll be using leftover turkey and vegetables from this meal to create the turkey pot pies for tomorrow's dinner.