Buffalo Turkey With Linguini Recipes

TURKEY LINGUINE WITH TOMATO CREAM SAUCE

Steps:

• In a Dutch oven, cook bacon over medium-high heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings., In same pan, cook and crumble turkey with onion and garlic over medium-high heat until no longer pink, 5-7 minutes. Stir in stock, tomatoes and salt; bring to a boil. Stir in linguine and half of the bacon; bring to a boil. Reduce heat; simmer, covered, until linguine is al dente, 9-10 minutes., Stir in cream cheese until melted; stir in parsley. Let stand 5 minutes. Sprinkle with remaining bacon.

INJECTED BUFFALO TURKEY

Steps:

• Melt the butter in the microwave with the lemon juice and olive oil.
• Add the dry spices, mix and pour into the injector.
• Inject the bird with as much as you can. If leftovers exist smear the top of the turkey with the rest.
• Bake as normal. Rest for ten minutes when done and enjoy.

BUFFALO-STYLE TURKEY TENDERLOIN

Steps:

• In 12-inch nonstick skillet, heat oil over medium-low heat. Add turkey; cover and cook 10 minutes, turning after 5 minutes. Add potatoes, onion and bell pepper; cook uncovered about 5 minutes longer, stirring occasionally and adding 1 to 2 tablespoons water if needed, until juice of turkey is clear when center of thickest part is cut (170°F) and potatoes are tender.
• Meanwhile, in small bowl, mix dressing and pepper sauce. Pour sauce over turkey mixture, stirring to coat. Reduce heat to low. Cook until sauce is heated through. Sprinkle with parsley.

ROASTED TURKEY BREAST TENDERLOINS & VEGGIES

Steps:

• In a small bowl, combine first six ingredients; combine 2 teaspoons of the seasoning mixture with butter then toss with vegetables.
• Transfer to a roasting pan and bake uncovered for 15 minutes at 425 degrees.
• Meanwhile, rub oil on turkey then sprinkle with remaining seasoning mixture.
• Move vegetables to edge of pan and place turkey in the center baking at 425 for 20 - 25 minutes or until a meat thermometer reads 170 degrees and the vegetables are tender.
• Save half of the turkey for Buffalo Turkey Linguini (if making) or for another use such as sliced cool on salad or in a cool rice salad.
• Remove remianing turkey and vegetables to a platter and keep warm; pour cooking juices into a small saucepan.
• Combine cornstarch and water until smooth then gradually stir into saucepan bringing to a boil then cooking for 2 minutes (or until thickened) stirring constantly.

BUFFALO TURKEY PASTA

Steps:

• Start a pot of water boiling for the pasta. In the meantime, melt the butter in a large skillet and saute the onion, celery, carrots and garlic until soft. Once the water is boiling, cook the pasta.
• Continue with the sauce by sprinkling the flour over the vegetables and stirring to mix. Gradually add the milk and simmer, stirring constantly until thickened.
• Add the cream cheese and stir until melted, then add the hot sauce and turkey and heat until warmed through.
• Serve over the cooked pasta.

BUFFALO TURKEY DIP

Steps:

• Preheat the oven to 350 degrees F. Mix together the cream cheese, hot sauce and sour cream in a large bowl until well combined. Fold in the turkey. Transfer the mixture to a 2-quart casserole dish.
• Bake until hot and bubbly, about 20 minutes. Sprinkle with the blue cheese and scallions. Serve with celery and carrot sticks, crackers and bread for dipping.