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Cookies ’n’ Cream Angel Cake from Betty Crocker The Big Book of Cakes (Betty Crocker Big Book)

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poultry, turkey

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groundturkey(1) | main(8) | sandwiches(1) | soup(1) | thanksgiving(1)

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Apple Turkey Picadillo

(EatingWell, September/October, 2007)

This twist on the Latin American staple is made healthier with lean ground turkey and crisp apples. It doubles well. Try tucking it into whole-wheat tortillas or serve over instant brown rice for a quick and healthy supper.
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Apple-Shallot Roasted Turkey

(EatingWell, November/December, 2007)

Roasting the herb-rubbed turkey with apples and shallots is the secret to flavorful meat. Extra shallots in the roasting pan give the gravy a rich, caramelized shallot flavor.
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Honey-Mustard Turkey Cutlets & Potatoes

(EatingWell, May/June, 2008)

Potatoes, leeks and turkey burst with intense flavor when roasted with honey, mustard and curry. Serve with: Steamed snow peas and carrots and a glass of white wine.
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Mozzarella-Stuffed Turkey Burgers

(EatingWell, May/June, 2008)

These tasty turkey burgers, served on toasted foccacia and dressed with marinara sauce, are reminiscent of a sausage pizza. Shredded mozzarella combined with fresh basil melts beautifully inside these gems.
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Pomegranate-Glazed Turkey with Roasted Fennel

(EatingWell, November/December, 2007)

Pair turkey cutlets with roasted fennel and a rich pomegranate pan sauce for a simple yet elegant dish. Garnish with jewel-like fresh pomegranate seeds if available—they are in season from September through January. Turkey scallopini (thinner and smaller than cutlets) will also work in this recipe, but will need to be cooked in batches. Make it a meal: Nutty-tasting bulgur is delicious with this.
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Roast Spatchcocked Turkey

(Martha Stewart Living, November, 2009)

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Southwestern Stuffed Acorn Squash

(EatingWell, September/October, 2007)

Sweet and creamy acorn squash balances the slightly spicy sausage filling.
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Comments:

On October 7, 2008, 12:26 pm Emily said:

Great with extra veggies such as celery and broccoli. We use 1 lb. of meat (either turkey sausage or Italian sausage) and use the leftover filling to make tacos.


Turkey Giblet Stock

(EatingWell, November/December, 2007)

This easy turkey stock adds great flavor to the gravy, but you can use chicken broth instead with good results.
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Turkey Tenderloin with Whiskey-Cherry Sauce

(EatingWell, May/June, 2007)

Simmer antioxidant-rich cherries in a quick pan sauce spiked with whiskey and cranberry juice; it’s luscious on turkey tenderloin (a lean but flavorful, quick-cooking cut you might have overlooked in the poultry case). Make it a meal: serve with egg noodles.
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