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The LDSCN Weekly Recipe Archive Ground Turkey

These recipes are not original, but from the
listed sites. There are more recipes at each site. De

MMMMM----- Recipe via Meal-Master (tm) v8.02

Turkey Puffs

• 2 cups chopped or ground leftover turkey
• ½ cup mayonnaise
• 2 tbsp parsley, chopped
• ½ tsp salt
• 1/8 tsp pepper
• 8 slices bread
• 3 eggs, beaten
• 1½ cups milk
• ¼ tsp salt
• ¼ tsp poultry seasoning

Combine turkey, mayonnaise, parsley, ½ tsp (2 ml) salt and pepper. Place 4 slices of bread on a greased 9 inch (23 cm) square baking pan. Spread turkey mixture over bread and top with additional 4 slices of bread. Combine eggs, milk, ¼ tsp (1 ml) salt and poultry seasoning. Pour over sandwiches and let stand in refrigerator at least one hour. Bake at 350º F (180º C) for 45-50 minutes. Let stand for five minutes then slice into six servings.
Serves: 6
Calories: 323
Protein: 22 g
Carbohydrates: 25 g
Fat: 15 g

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Title: Turkey Sloppy Joes
Categories: Main dish, Poultry
Yield: 4 servings

• 1 1/2 lb Ground turkey
• 1/2 c Ketchup
• 1 medium Onion, diced
• 2 T Dijon mustard
• 1/2 t Seasoning salt
• 1/4 t Garlic powder
• Non stick spray
• 4 Hamburger buns, lightly toasted

Either use a non-stick skillet or spray a skillet with non-stick spray. Add ground turkey and onion, and cook until onion is translucent.

Add other ingredients, and simmer until thickened to your choosing.

Spoon mixture onto both sides of the hamburger bun and eat with a knife and fork (or eat it like a regular hamburger, just be sure you have LOTS of napkins handy :)

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----- Recipe via Meal-Master (tm) v8.02
Title: Turkey Meatballs with Honey Mustard Sauce
Categories: Appetizers, Poultry
Yield: 28 servings

• 1 lb Ground turkey
• 1/3 c Cracker meal
• 1/4 c Egg beaters
• 1/4 c Onion; chopped
• 2 1/4 t Dry mustard
• 1/2 t Tarragon
• 1 c Unsweetened pineapple juice
• 2 TB Honey
• 1 TB Cornstarch

In medium bowl, thoroughly mix turkey, cracker meal, egg beaters, onion, 1/4 tsp. dry mustard and tarragon.

Shape into 28 (1 1/4 inch) balls. Place on a greased rack on a 15 1/2 x 10 1/2 x 1 inch baking pan. Bake at 375 F for 30 minutes.

Serve immediately. In small saucepan, over medium-high heat, stir together remaining dry mustard and remaining ingredients until mixture thickens and boils. Serve as a dipping sauce with meatballs.

To freeze:
Prepare as above; cool. Wrap and freeze. To reheat, arrange frozen appetizers on baking sheet.

Bake at 350 F for l0 to l5 minutes.

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http://www.ont-turkey.on.ca/main.htm?http://www.ont-turkey.on.ca/recipes/recipefr.htm

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Home Page: http://waltonfeed.com/

All recipes compiled by Desi Ellis.

Revised: 31 Dec 01