Breakfast sausage patties are easy to make and much better when done yourself. Learn how to make your own in less than 10 minutes and then you control what is in it, store bought sausage contains lots of “stuff”….
Turkey Apple and St Andre Wraps
Created by: Chef Keith Snow
Active Time: 5 minutes
Total Time: 5 minutes
Servings: 1
Recommended Beverage: Fruit juice
Description:
Make this healthy quick lunch, with wholesome turkey, farm fresh apples and baby celery spouts and luscious St. Andre triple cream cheese from France.
Ingredients:
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1 whole whole wheat tortilla
3-4 ounces quality turkey sliced
2 ounce St. Andre Cheese
5-6 slices Granny Smith apples
1 large leaf Romaine lettuce
a few twists black pepper
Directions:
1. Lay out the wrap or tortilla cover with leaf lettuce.
2. Put on turkey, brie and apples.
3. Season with black pepper.
4. Roll up the sandwich, cut in half, enjoy!!!
Chef’s Note: Any good sliced deli turkey can be used, look for Boars Head or Dietz & Watson brand. Dijon mustard is the logical condiment. [/private]
Creamed Turkey on Toast
Created by: Chef Keith Snow
Active Time: 30 minutes
Total Time: 30 minutes
Servings: 6
Recommended Beverage: Pinot Gris
Description:
Try this tasty low fat version of an American classic. We use lean ground turkey instead of the dried beef of more traditional recipes. Fresh herbs and a hearth baked bread make it irresistible.
Ingredients:
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2 lbs lean ground turkey
3 tbs olive oil
1 pint heavy cream
3 tbs worchestershire sauce
1 medium onion chopped
1 tsp fresh sage chopped
1 tsp fresh thyme chopped
1/4 cup Italian parsley chopped
1 tbs hot sauce
3 cloves garlic chopped
6 slices thick hearth baked bread
salt and pepper to taste
Directions:
1. In a large pan heat olive oil to medium. Evenly brown the ground turkey.
2. Add the onion and garlic and cook until soft about 5 minutes.
3. Add white wine, Worcestershire sauce and salt and pepper to taste. Allow to cook until reduced by 1/2.
4. Now add cream and reduce again by 1/2 . Season with hot sauce, sage, thyme and Italian parsley.
5. Toast bread and top with creamed turkey. Serve.
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Turkey Burritos
Burritos are a great quick dinner and making them with lean ground turkey gives you the advantage of being low fat. Topped with your choice of salsa and condiments these burritos will soon become a family favorite….
Turkey Cannelloni
Active Time: 30 minutes
Total Time: 1 hour
Servings: 8
Recommended Beverage: Chianti
Created by: Chef Keith Snow
Description:
This dish is sure to become a favorite with family and friends. You can make them ahead of time and freeze them for that quick “fancy” dinner. Top them with your own sauce and make them unique. However you want, try this dish today.
Ingredients:
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2 lbs lean ground turkey
1/2 cup white onion chopped
2 cloves garlic chopped
1 cup chopped tomato
1 cup fresh breadcrumb
1/2 cup Parmesan cheese
1 medium bay leaf
1 tsp black pepper freshly ground
1 tbs basil chopped
1 tsp fresh oregano chopped
6 ounces fresh Mozzarella sliced
1 recipe mushroom pink sauce
1 recipe spinach pasta rolled thin cut 4×4 inch squares
Directions:
1. In a large pan, brown the ground turkey over medium low heat and then add the onions, garlic and bay leaf.
2. Allow the onions to cook until soft. Now add the oregano, basil, pepper, Parmesan cheese, and tomato. Adding the bread crumb a small amount at a time to form a loose filling.
3. set this aside to cool.
4. To assemble; roll three tablespoons of the filling in 4×4 squares of spinach pasta and brush with olive oil. place the rolled pasta in a stove top steamer and steam them for ten minutes. (optionally add bay leaf and whole allspice to the steaming water)
5. Place the pasta rolls in a baking dish. Spoon the sauce over the top and cover with the cheese.
6. Bake covered in a preheated 450 degree oven for 15 minutes.
7. As an option, brown the cheese under the broiler for an additional 5 five minutes. Allow the dish to rest for five to ten minutes.
Chef’s Notes: A substitute for the spinach pasta would be no-boil lasagna sheets, look for Barilla, they are quite good.[/private]
Turkey Meatloaf
Created by: Chef Keith Snow
Active Time: 30 minutes
Total Time: 1 hr 15 minutes
Servings: 6
Recommended Beverage: Pinot Noir
Description:
Bring meatloaf to a new level and have your family asking for more of it. Tastes wonderful but uses lean ground turkey as the base. Using fresh herbs and freshly ground spices is the trick. Only you need know that it’s good for you.!
Ingredients:
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2 lbs lean ground turkey
1 medium onion chopped
2 clove garlic chopped
2 tbs Worchestershire sauce
2 tbs olive oil
1/2 cup chicken broth
1/4 cup tomato paste
1 tbs black pepper fresh ground
1 tsp fresh thyme chopped
1 tsp fresh sage chopped
1/4 cup milk
6 slices white bread crusts removed
1 tbs salt
1 tsp ground fennel seed
2 large eggs
3/4 cup ketchup
Directions:
1. In a pan combine olive oil, onions and garlic and cook over medium heat until soft.
2. Add Worcestershire sauce, chicken stock, spices and tomato paste.
3. Cook for 1 – 2 minutes over medium heat or until thickened. Set aside to cool.
4. In a small bowl combine milk, eggs and bread. Stir into a thick paste.
5. Now, in a large bowl combine ground turkey, egg / milk mixture and tomato paste / spice mixture. Mix well.
6. Form ground meat mixture into a rectangular shape about 9 inches in length.
7. Top with ketchup.
8. Place in a bread loaf pan and bake on a sheet pan in a 350 degree preheated oven for about 1 hour.
9. Check the temperature using a meat thermometer. Thermometer should read 160 degrees.
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Turkey Ravioli
[private]Created by: Chef Keith Snow
Active Time: 45 minutes
Total Time: 1 hour
Servings: 6
Recommended Beverage: Merlot
Description:
Lean ground Turkey is a very versatile ingredient and this recipe is just one example. In Italy ground veal is used to make the ravioli. We use lean turkey and the outcome is spectacular. Share the preparing of the ravioli with friends and family and don’t forget to make extra and freeze them.
Ingredients:
2 lbs lean ground turkey
1/2 cup white onions chopped
2 cloves garlic chopped
1 cup fresh tomato chopped
1 cup fresh breadcrumbs
1/2 cup Parmesan cheese grated
1 medium bay leaf
1 tsp fresh ground black pepper
1 tbs fresh basil chopped
1 tsp fresh oregano chopped
1/4 cup olive oil
Directions:
1. In a large pan, Heat the olive oil and brown the ground turkey over medium low heat and then add the onions, garlic and bay leaf.
2. Allow the onions to cook until soft. Add the remaining ingredients adding the bread crumb a small amount at a time to form a loose filling.
3. Set this aside to cool.
4. To assemble: Place one tablespoons of the filling in a 3×3 inch square piece of spinach pasta and brush edges with egg-wash and top with another 3×3 inch square of pasta. Make sure to purge the ravioli of air by placing it between your hands and gently compress the air out.
5. Now the ravels are ready to cook. Place a few of the ravels in a large pot of boiling salted water. Cook for about three minutes and remove and place them in a bowl of ice water. Repeat this process. Tip: Do not place too many ravioli in the water at one time. The water should never stop boiling.
6. Top with tomato sauce and serve.
Chef’s Notes: If you are making some to freeze, omit step #5 and place them on a parchment lined sheet pan in a single layer. Place the pan in the freezer until they are solid. Remove them from the pan and place in airtight freezer bags and cook as in step #5 when ever you like.[/private]
Turkey Shepards Pie
[private]Created by: Chef Keith Snow
Active Time: 30 minutes
Total Time: 1 hour
Servings: 6-8
Recommended Beverage: California Chardonnay
Description:
Try this dish which is an interesting take on classic Shepards pie which has lamb or beef. This one uses lean ground turkey.
Ingredients:
1 1/2 lbs all white meat ground turkey
2 tbs olive oil
2 tsp Harvest Eating Seasoning optional
1 lb kale chopped and steamed
1 cup butternut squash diced
2 cups grits cooked in milk
1 cup sharp cheddar shredded
Directions:
1. In a large pot over medium heat cook the turkey in the olive oil for about ten minutes drain and set aside.
2. In a two quart casserole pan place the cooked turkey in an even layer and season with Harvest Eating seasoning then place the chopped cooked kale on top of the turkey.
3. Then sprinkle the butternut squash on top. then with the back of a spoon spread the cooked grits to cover the turkey and vegetables sprinkle the top with cheddar cheese and bake in a 350 degree oven for 40 minutes or until cheese is browned slightly.
Chef’s Notes: This dish is totally different than shepards pie but I think you will like it, especially if you are looking for a lower fat dish.[/private]