Posts Tagged ‘turkey’

Turkey Meatloaf “Muffins”

2 lbs of ground turkey
2 eggs, whisked
2 tablespoons of wheat-free tamari
2 cloves fresh garlic, crushed
1 tsp each of salt and pepper
1/2 cup each of chopped onion, red pepper and green olives
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The Bird of a Thousand Dishes

by Amy Leithliter, Winter Ridge staff
One of my favorite things about this time of year has to be the availability of turkeys for roasting. They are high in protein, low in fat and have enough meat for a variety of meals (depending on the size of your family). I also don’t mind that each time I roast a turkey up it feels like a mini-Thanksgiving feast. And right now Winter Ridge has them on sale at only $1.99/lb. Come get yours before they’re gone!
In my hunt for a perfectly roasted bird that is flavorful and juicy, my favorite recipe so far comes from Alton Brown. You brine the bird overnight and stuff the cavity with apple, onion, a cinnamon stick and fresh herbs. Roast it at 500°F for 30 minutes then turn it down to 350°F, add a tinfoil breastplate (see Alton Brown’s video tutorial, linked below), and roast until the turkey’s internal breast temperature is 161°F (about 2 to 2.5 hours for a 14-16 lb bird). Serve with gravy, mashed potatoes or yams, a salad and cranberry sauce and you have a hearty, healthy meal on a low budget.
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Leftover Turkey & Vegetable Frittata

A perfect use for leftover turkey!
This recipe is gluten-free and Paleo diet friendly.
1 medium onion, chopped
1 medium red pepper, chopped
1 tsp garlic, minced
2 tsp olive oil
1 cup mushrooms, thinly sliced
½ tsp pepper
¼ tsp salt
1 cup cooked asparagus, chopped
2 cups leftover turkey, shredded
4 eggs
½ cup fresh Parmesan cheese, grated
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Vicki’s Go-To Stuffing

Adapted from The New Basics Cookbook by Julee Rosso and Sheila Luikens.
Makes enough for a 18-20 lb turkey.

2 T. butter
2 c. each – diced celery & onion
1 c. diced carrots
1 lb Italian sausage
2 c. chopped apples
1 c. toasted and skinned hazelnuts, chopped
1 c. dried cranberries
6 c. stale bread, cubed
1 t salt
1 T. fresh thyme, chopped
1 T. fresh sage, chopped
Salt and pepper to taste
1 c. Port wine
1 c. chicken broth

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Stir-Fried Turkey, Cabbage and Peppers


  • 1 pound skinless boneless turkey breast meat, cut into 1/2 inch diameter strips
  • 1 egg white
  • 2 teaspoons soy sauce
  • 2 teaspoons plus 1 tablespoon rice wine or dry Sherry
  • 1 1/2 teaspoons cornstarch
  • 1/4 teaspoon ground white pepper
  • 3 teaspoons sesame oil, divided
  • 1/2 cabbage, shredded
  • 1 teaspoon sugar
  • 2 tablespoons vegetable oil, divided
  • 1 medium-size red bell pepper, cut into matchstick-size strips
  • 1 medium-size green bell pepper, cut into matchstick-size strips
  • 1/4 teaspoon salt

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Stuffed Squash

Preheat oven to 350oF
2 acorn or delicata squash, each about 1 lb.
1/2 c. chopped onion
1 tbsp. olive oil
1 lb. ground turkey
1 c. finely chopped apple
1/2 c. dry bread crumbs
1 egg, lightly beaten
1/4 tsp. fresh ground pepper
1/2 tsp. dried sage
1/4 c. seedless raisins
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