CAJUN SPICED TURKEY
Makes 10 to 12 servings
Number Of Ingredients 18
Steps:
- Line a large roasting pan with foil. Place a V-shaped roasting rack over foil, and spray with cooking spray. Place turkey, breast side up, on prepared rack, and pat dry with paper towels.
- In a medium bowl, stir together butter and 2 tablespoons Cajun Spice Mix. Gently loosen skin from turkey, keeping skin intact. Rub butter evenly mixture under skin on each breast. Pat turkey dry, and sprinkle all over with remaining 6 tablespoons Cajun Spice Mix, rubbing it into the skin. Tie legs with butcher's twine. Refrigerate, uncovered, for at least 12 hours or up to 24 hours.
- Let turkey stand at room temperature for 1 hour.
- Position oven rack to lowest level. Preheat oven to 375°.
- In a medium bowl, combine onion, celery, and bell pepper. Fill turkey cavity with vegetable mixture, scattering any remaining vegetables across bottom of roasting pan. Brush turkey with oil.
- Bake for 1 hour. Rotate pan, and bake until an instant-read thermometer inserted into thickest portion of thigh registers 165°, 1 to 1½ hours more, covering with foil to prevent excess browning, if necessary. Transfer turkey to platter, and let stand for at least 20 minutes before carving.
- In a medium bowl, stir together all ingredients. Store in an airtight container for up to 6 months.
SLOW COOKER TURKEY STUFFED PEPPERS
I created this as a healthier alternative to traditional stuffed peppers. I work 12-hour shifts as a nurse, so I often rely on the slow cooker for feeding my family. -Mandy Pemberton, Denham Springs, Louisiana
Provided by Taste of Home
Categories Dinner
Time 4h35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cut tops from peppers and remove seeds. Finely chop enough tops to measure 1 cup for filling., In a large skillet, cook turkey, onion and reserved chopped peppers over medium heat 6-8 minutes or until turkey is no longer pink and vegetables are tender, breaking up turkey into crumbles; drain., Stir in zucchini; cook and stir 2 minutes longer. Add rice, 2/3 cup spaghetti sauce, Creole seasoning and pepper., Spread 1/2 cup spaghetti sauce onto the bottom of a greased 6-qt. slow cooker. Fill peppers with turkey mixture; place over sauce. Pour remaining spaghetti sauce over peppers; sprinkle with cheese., Cook, covered, on low 4-5 hours or until peppers are tender and filling is heated through.
Nutrition Facts : Calories 290 calories, Fat 10g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 818mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 5g fiber), Protein 19g protein. Diabetic Exchanges
MEDITERRANEAN TURKEY-STUFFED PEPPERS
This low-calorie dinner from Joe Wicks is 3 of your 5-a-day, rich in vit C and folate too. Filling the peppers with low-fat turkey breast mince keeps it lean
Provided by Joe Wicks
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 13
Steps:
- Heat oven to 190C/170C fan/gas 5. Halve the peppers lengthways, then remove the seeds and core but keep the stalks on. Rub the peppers with a drizzle of olive oil and season well. Put on a baking tray and roast for 15 mins.
- Meanwhile, heat 1 tbsp olive oil in a large pan over a medium heat. Fry the mince for 2-3 mins, stirring to break up the chunks, then tip onto a plate.
- Wipe out your pan, then heat the rest of the oil over a medium-high heat. Add the onion and garlic, stir-fry for 2-3 mins, then add the cumin and mushrooms and cook for 2-3 mins more.
- Tip the mince back into the pan and add the chopped tomatoes and tomato purée. Crumble in the stock cube and cook for 3-4 mins, then add the oregano and season. Remove the peppers from the oven and fill them with as much of the mince as you can. (Don't worry if some spills out it - it will go satisfyingly crisp in the oven.) Top with the cheese and return to the oven for 10-15 mins until the cheese starts to turn golden.
- Carefully slide the peppers onto a plate and serve alongside a pile of your favourite greens blanched, boiled or steamed.
Nutrition Facts : Calories 403 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 1.9 milligram of sodium
LOUISIANA TURKEY PULL
Steps:
- Heat olive oil in a 10-inch nonstick Dutch oven over medium heat. Add onions, carrots and bell peppers and saute until soft, about 2 minutes. Add garlic and stir until well mixed. Add cayenne, cumin, paprika, chili powder, oregano, and white pepper; saute for 1 minute. Add the turkey legs and stir at least 30 seconds so that legs are completely coated in the spices. Cover with chicken broth and bring to a simmer. Reduce heat to low and cover. Cook for 4 hours or until meat is tender and separates easily from the bone. Shred the turkey drumsticks and toss the meat with the dipping sauce. Stuff the pitas with the turkey mixture. Serve immediately.
- In a medium bowl, mix all ingredients together. Cover and refrigerate for at least 1 hour so that flavors meld. Bring to room temperature before tossing the turkey in the sauce.
LOUISIANA TURKEY PEPPER LINKS
This colorful grilling sausage makes a nice change from pork sausages. For the best flavor and texture, we do not recommend freezing this sausage.
Provided by Morton Design Graph
Categories Poultry
Yield 10 pounds (4.5 kg)
Number Of Ingredients 12
Steps:
- Have the meat, fat, cream, and milk chilled to near the freezing point, 32 F (0 C). Grind the turkey meat and fat through a 3/16 in.
- (0.5 cm) plate. Add the salt, pepper, Cajun spices, bread crumbs, and Prague powder # l to the force-meat and mix lightly by hand.
- Using a vertical cutting machine, mix and finely cut the forcemeat for 4 minutes Alter- natively process by batches in a food processor.Turn the forcemeat into a tub or mixing machine. Mix in the milk, cream, and stock.
- Fold in the diced bell peppers and mix until the ingredients are uniformly blended.
- Pack into shallow pans, cover, and refrigerate for at least 1 1/2 hours.
- Stuff the prepared casings but not too tightly.
- Tie into 4 in.
- (10 cm) links.
- SMOKING Preheat the smoker to 110 F (43 C). Hang the sausages on sticks to dry in the smoker with the dampers wide open for I hour.
- When the sausages are uniformly dry, increase the temperature every 15 minutes until it reaches 160 F (71 C).
Nutrition Facts : Calories 896.1, Fat 49.2, SaturatedFat 16.4, Cholesterol 322.2, Sodium 581.7, Carbohydrate 22.1, Fiber 1.7, Sugar 4, Protein 85.5
TURKEY SAUSAGE AND PEPPERS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Pierce the sausages all over with a fork, arrange on a baking sheet and broil, turning halfway through, until golden brown, about 8 minutes (they will not be fully cooked). Transfer to a cutting board and cut in half on the diagonal.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the bell peppers, fennel and onion and cook, stirring, until they soften slightly, 3 minutes. Add 1/2 teaspoon salt, the garlic, rosemary, red pepper flakes and fennel seeds. Cook, stirring, 1 more minute.
- Stir in 1/2 cup water, the tomatoes and basil. Reduce the heat to medium; cover and cook until the vegetables are tender, 5 minutes. Uncover; add the sausages and cook through, 3 to 4 minutes. (Add a splash of water if the sauce gets too thick.) Top with more basil.
ROASTED PEPPER TURKEY WITH ORANGE LIQUEUR
Steps:
- Preheat oven to 350 degrees F. Remove the neck and other organs from the turkey cavity and reserve to make stock at a later time. Rinse the turkey in the sink and let the water gush inside the cavity
- Mix all ingredients for the rub together with the Grand Marnier. Spread it over the outside of the turkey, reserving 1 tablespoon. Spoon the 1 tablespoon into the cavity of the turkey. Stuff the cavity with all of the seasoning ingredients.
- Set the turkey in a roasting pan and pour in the wine. Cover the turkey with foil and roast. After 2 hours, uncover turkey and baste with the cooking juices. Continue to baste turkey with the juices every 20 minutes for the next 1 1⁄2 hours, until it is done. Total roasting time should be 3 1⁄2 hours.
- Let the turkey cool for at least 15 minutes before carving.
TURKEY TENDERLOINS AND MIXED SWEET PEPPERS
Bell peppers and herbs add fresh flavor to this easy turkey dish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat 10-inch nonstick skillet over medium heat. Cook turkey in skillet about 5 minutes, turning once, until brown. Remove turkey from skillet.
- Add bell peppers to skillet. Cook over medium heat about 3 minutes, stirring frequently, until crisp-tender. Stir in broth, basil, salt and red pepper. Heat to boiling; reduce heat. Return turkey to skillet. Cover and simmer about 10 minutes, stirring occasionally, until juice of turkey is no longer pink when centers of thickest pieces are cut.
- Remove turkey from skillet; keep warm. Push bell peppers from center of skillet. In small bowl, mix vinegar and cornstarch; stir into liquid in skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir peppers into sauce to coat. Cut turkey into thin slices. Serve turkey with sauce.
Nutrition Facts : Calories 160, Carbohydrate 9 g, Cholesterol 75 mg, Fiber 1 g, Protein 28 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 4 g, TransFat 0 g
PEPPER TURKEY MEAT LOAF
I added red peppers, garlic salt, and a sweet-and-sour sauce to my Mom's basic ground-beef recipe. This turkey loaf is now a favorite at church potlucks. John Cotti-Diaz - Del Rio, Texas
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the egg, 1/2 cup tomato sauce, bread crumbs, onion, peppers, garlic powder, salt and pepper. Crumble turkey over mixture and mix well., In an 11x7-in. baking dish coated with cooking spray, pat turkey mixture into a 9x4-in. loaf. Bake, uncovered, at 350° for 30 minutes; drain if necessary. , Meanwhile, combine the soup, brown sugar, vinegar, ketchup, mustard and remaining tomato sauce. Pour 1/2 cup over meat loaf. Bake 20-30 minutes longer or until a thermometer reads 165° and juices run clear. Warm remaining sauce; serve with meat loaf. Freeze option: Cover and freeze unbaked meat loaf and remaining sauce in separate freezer containers for up to 3 months. Thaw in the refrigerator overnight. Bake as directed.
Nutrition Facts : Calories 282 calories, Fat 11g fat (3g saturated fat), Cholesterol 125mg cholesterol, Sodium 736mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 2g fiber), Protein 23g protein.
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