Speedy Spicy Turkey Rice Recipes

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SPICED TURKEY RICE



Spiced turkey rice image

Use your Christmas leftovers for this super-speedy spiced turkey rice, which uses ready-made rice to make extra-quick. Or, take a look at our great leftover turkey curry.

Provided by delicious. magazine

Categories     Christmas pie recipes

Time 15m

Yield Serves 4

Number Of Ingredients 10

1 tbsp olive oil
1 onion, finely chopped
1½ tbsp garam masala
2 garlic cloves,crushed
2 x 250g pouches Tilda brown ready-cooked rice
400g leftover roast turkey or cooked turkey breast, shredded
Juice 1 lemon, plus wedges to serve
200g baby leaf spinach
Large bunch fresh coriander,chopped
Natural yogurt to serve

Steps:

  • Heat the oil in a large frying pan and fry the onion for 5 minutes until starting to soften. Add the garam masala and garlic and fry for 1-2 minutes more.
  • Add the rice and turkey with a splash of water and warm for a couple of minutes, then squeeze in the lemon juice and stir in the spinach in 2 batches, letting the first wilt so you can fit it all in the pan. Add most of the coriander and stir in well.
  • Taste, season and sprinkle with the remaining coriander, then serve with the lemon wedges and yogurt.

Nutrition Facts : Calories 380kcals, Fat 10.7g (2.5g saturated), Protein 36.9g, Carbohydrate 32.3g (1.9g sugars), Fiber 3.5g

HEARTY TURKEY & RICE



Hearty Turkey & Rice image

We love this tasty dinner. It's quick to prepare, making it a great (and yummy!) meal when you're running late. You'll love the easy cleanup, too! -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1-1/2 cups instant brown rice
1 pound extra-lean ground turkey
1 medium onion, chopped
1-1/2 cups salsa
1 can (8 ounces) no-salt-added tomato sauce
1 teaspoon reduced-sodium chicken bouillon granules
1/4 teaspoon salt
1/4 cup shredded reduced-fat cheddar cheese
1/4 cup reduced-fat sour cream
Optional toppings: chopped tomatoes, baked tortilla chips and sliced ripe olives

Steps:

  • Cook rice according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook turkey and onion over medium heat 6-8 minutes or until turkey is no longer pink and onion is tender, breaking up turkey into crumbles. Add salsa, tomato sauce, bouillon and salt; heat through., Serve with rice, cheese, sour cream and, if desired, toppings of your choice. Freeze option: Freeze cooled turkey mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water or broth if necessary.

Nutrition Facts : Calories 354 calories, Fat 5g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 732mg sodium, Carbohydrate 40g carbohydrate (10g sugars, Fiber 3g fiber), Protein 34g protein. Diabetic Exchanges

SPEEDY SPICY TURKEY RICE



Speedy spicy turkey rice image

Put your leftover Christmas turkey and ham to good use with this super fast egg-fried rice

Provided by Good Food team

Categories     Dinner, Main course

Time 15m

Number Of Ingredients 9

2 tsp sesame oil
2 eggs , beaten
1 red chilli , sliced (optional)
small bunch spring onions , chopped
300g cold cooked rice (or use a pouch of straight-to-wok rice)
2 tbsp each soy sauce and sweet chilli sauce, plus extra to serve
85g frozen peas
2 thick slices ham , chopped
100g/4oz shredded leftover turkey

Steps:

  • Heat half the oil in a wok or frying pan. Add the eggs, swirl to coat the base of the pan and allow to set to an omelette, flip and cook for 1-2 mins. Once cooked, remove, shred and set aside. Add the remaining oil to the pan, then stir-fry the chilli, if using, and spring onions for 1 min.
  • Add the remaining ingredients and the egg, and heat through, stirring, until piping hot. Serve immediately with some extra soy and sweet chilli sauce, if you like.

Nutrition Facts : Calories 491 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 4.74 milligram of sodium

SPICY CHILI-TURKEY RICE



Spicy Chili-Turkey Rice image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 6 Servings

Number Of Ingredients 15

1 tablespoon butter
1 medium onion, chopped
1 fresh serrano chili pepper, seeded and finely chopped
3 cups cooked brown or white rice
1½ cups chopped cooked turkey breast
1 can (15.25 ounces) Del Monte® Fiesta® Corn or Del Monte® Southwest Corn with Poblano and Red Peppers, drained
2 cans (8 ounces each) Del Monte® Tomato Sauce
2 teaspoons chili powder
1/4 teaspoons cayenne pepper
1/2 cup shredded Monterey Jack or Cheddar cheese
6 cups shredded iceberg lettuce
1 medium green bell pepper, chopped
1 avocado, chopped
2/3 cup bite-sized strips jicama
Lime wedges, optional

Steps:

  • Preheat oven to 350°F. Melt butter in a large skillet over medium heat. Add onion and serrano pepper. Cook and stir 4 to 5 minutes or until tender. Combine onion mixture, rice, turkey, corn, tomato sauce, chili powder, and cayenne pepper in a large bowl. Transfer to a greased 2-quart casserole. Cover and bake 40 minutes. Sprinkle with cheese. Bake 5 more minutes or until cheese is melted. Let stand 10 minutes before serving. Serve rice mixture over lettuce with bell pepper, avocado, jicama and lime wedges, if desired.

SPICY TURKEY AND GREEN BEAN STIR-FRY



Spicy Turkey and Green Bean Stir-Fry image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 1/2 cups basmati rice
1 1/2 pounds green beans, trimmed
3 tablespoons vegetable oil
1/2 teaspoon sugar
3/4 pound 99 percent lean ground turkey
1 clove garlic, minced
1 small half-sour pickle, finely chopped
2 teaspoons Asian chile paste, such as sambal oelek
1 cup fat-free low-sodium chicken broth
2 tablespoons low-sodium soy sauce
1 tablespoon dry sherry or rice vinegar (not seasoned)
2 teaspoons cornstarch

Steps:

  • Bring a large pot of water to a boil. Stir in the rice, cover and boil until tender, about 18 minutes; drain well and keep warm.
  • Meanwhile, preheat the broiler. Toss the green beans, 1 1/2 tablespoons vegetable oil and the sugar on a rimmed baking sheet. Broil, stirring once, until the beans are tender and charred, about 8 minutes.
  • Heat the remaining 1 1/2 tablespoons vegetable oil in a large skillet over high heat. Add the turkey and cook, breaking it up with a wooden spoon, until browned, 3 minutes. Add the garlic, pickle and chile paste and cook until the garlic is slightly golden, about 3 minutes.
  • Whisk the chicken broth, soy sauce, sherry and cornstarch in a bowl. Add the green beans to the skillet with the turkey mixture and cook, stirring, 1 minute. Add the soy sauce mixture and cook, stirring occasionally, until the sauce thickens slightly, about 3 minutes. Serve with the rice.

SPICY TURKEY STIR-FRY WITH CRISP GARLIC AND GINGER



Spicy Turkey Stir-Fry With Crisp Garlic and Ginger image

This quick-cooking stir-fry is packed with umami from fish sauce and soy sauce, and heat from both red-pepper flakes and fresh chile. Pungent and herbal, it's a terrific weeknight dish that's fast but never bland. The key here is to let the turkey get deeply brown, so don't move it around in the pan too much. Serve it over rice for a substantial meal, or a bed of crisp lettuce if you want something lighter.

Provided by Melissa Clark

Categories     dinner, quick, weekday, poultry, main course

Time 25m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons neutral oil, such as safflower or grapeseed
4 garlic cloves, thinly sliced
1 (2-inch) knob ginger, cut into matchsticks
Fine sea salt
2 tablespoons coconut oil or more neutral oil
3 scallions, white and green parts separated, thinly sliced
1/4 teaspoon red-pepper flakes, plus more to taste
1 pound ground turkey, preferably dark meat (or use ground pork)
2 tablespoons lime juice, plus more to taste
1 tablespoon fish sauce
1/2 teaspoon soy sauce, plus more to taste
1/2 teaspoon sugar or honey (optional)
Cooked sticky or white rice, for serving
2/3 cup cilantro leaves and tender stems, for serving
1/3 cup torn basil leaves (or use more cilantro), for serving
1 fresh bird's-eye or serrano chile, thinly sliced, for serving

Steps:

  • In a cold 12-inch skillet, combine oil, garlic and ginger. Place over medium heat until sizzling, then continue to cook, stirring frequently, until garlic and ginger are golden brown, 5 to 7 minutes. Transfer with a slotted spoon to a paper towel-lined plate and sprinkle lightly with salt.
  • Add coconut oil to pan, then stir in scallion whites and cook until starting to brown, about 2 minutes. Stir in red-pepper flakes and cook for 1 minute.
  • Stir in turkey, raise heat to medium-high, and cook, breaking up meat with a spoon, until golden and crisp, about 7 minutes. Don't stir the meat too much, so it can turn deep brown.
  • Remove pan from heat and stir in lime juice, fish sauce and soy sauce. Taste and add more lime juice, red-pepper flakes, soy sauce and sugar or honey if you like.
  • Gently mix about two-thirds of the fried garlic and ginger into the turkey. Serve turkey over rice, topped with cilantro, basil, scallion greens and fresh chile, and garnished with remaining fried ginger and garlic.

SPICY TURKEY CHILI



Spicy Turkey Chili image

This a very hearty and spicy chili, one I believe all will love! Serve topped with Cheddar cheese.

Provided by CORWYNN DARKHOLME

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Turkey Chili Recipes

Time 3h10m

Yield 8

Number Of Ingredients 8

2 (5 ounce) cans turkey meat, drained
2 (15 ounce) cans kidney beans
2 (14.5 ounce) cans Italian-style stewed tomatoes
2 (1.25 ounce) packages chili seasoning mix
1 (4 ounce) can green chile peppers
1 (8 ounce) can tomato sauce
1 onion, diced
1 cup water

Steps:

  • In a slow cooker, combine turkey, beans, tomatoes, chili seasoning, chile peppers, tomato sauce, onion and water. Cook on low 3 to 4 hours. Serve hot.

Nutrition Facts : Calories 213.4 calories, Carbohydrate 30.8 g, Cholesterol 23.4 mg, Fat 3.7 g, Fiber 9.2 g, Protein 17 g, SaturatedFat 0.7 g, Sodium 1750.9 mg, Sugar 9.5 g

SPICY ROAST TURKEY



Spicy Roast Turkey image

This is a moist and flavorful bird with a crispy, spicy skin. I developed this particular recipe myself. I just don't like a soggy-skinned bird and the spices really kick it up. The roasting technique is my adaptation of Alton Brown's Good Eats turkey. The photograph that I included is actually a deboned bird that made for Thanksgiving 2003. The turkey (especially the leftovers) loses much of the gamy flavor if it has been deboned prior to roasting and it is so much easier to slice!

Provided by Mercy

Categories     Whole Turkey

Time 3h20m

Yield 12 serving(s)

Number Of Ingredients 10

1 -1 1/2 cup mayonnaise
2 tablespoons paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
2 teaspoons salt
1 teaspoon onion powder
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon garlic powder
1 (14 lb) turkey

Steps:

  • Mix the spices into the mayonnaise until thoroughly blended.
  • Tuck back the wings and slather the spicy paste all over the turkey, massaging it into the bird.
  • (Rub inside the bird, outside the bird and make sure to spread it under the breast skin).
  • Roast on lowest rack of the oven at 500°F for 30 minutes.
  • Remove the turkey from the oven and cover the breast with a double layer of heavy duty aluminum foil folded into a triangle (leaving the legs and dark meat uncovered), insert a thermometer into thickest part of the breast and return it to oven.
  • Reduce the oven temperature to 350°F.
  • Roast until the turkey temperature reaches 161°F (14 to 16 pound bird only needs a total of 2 to 2 1/2 hours of roasting).
  • Remove the turkey from the oven and let it rest, loosely covered for at least 15 minutes before carving.

SWEET AND SPICY GROUND TURKEY STIR-FRY



Sweet and Spicy Ground Turkey Stir-Fry image

I put this together for a light meal when I noticed that we had too big a collection of half-bags of frozen vegetables and little containers of leftover cooked veggies. The kind and quantity of the vegetables can vary according to what you have -- you just need to end up with between 2 and 3 lbs. Some people prefer a more generous amount of thickened sauce on their stir-fry dishes. With a diabetic in the house, I skip that part but I've included the directions if you want it.

Provided by 3KillerBs

Categories     Poultry

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 19

1 lb ground turkey
2 -3 garlic cloves
1 onion, cut into thin wedges
1 pinch coriander seed, crushed
1/3 cup soy sauce, divided (or to taste)
1 -2 tablespoon dark brown sugar
1 tablespoon sherry wine (optional)
1 pinch red pepper flakes (to taste)
oil
1/2 lb snap peas or 1/2 lb snow peas
1/2 lb broccoli floret
1/2 lb green beans
1 -2 cup spinach
1 -2 cup bok choy, chopped
1 -2 cup napa cabbage or 1 -2 cup Chinese cabbage, chopped
1 carrot, sliced
1 -2 zucchini or 1 -2 yellow squash, sliced
1/2 cup chicken stock (must be cold) (optional)
1 tablespoon cornstarch (optional)

Steps:

  • Brown ground turkey in a little oil over medium-high heat. Drain any excess grease leaving just enough to accomplish the stir-frying process.
  • Add garlic, onion, coriander, and a tbs of the soy sauce. Stir well.
  • Begin adding the vegetables starting with long-cooking veggies like carrots and broccoli (especially if broccoli is still frozen), and working towards the quick-cooking greens but not adding those just yet.
  • Just before adding the greens -- right after adding the beans or snap peas -- add the remaining soy sauce, the sugar, the sherry, and the red pepper flakes. Stir well so that sugar dissolves and pepper flakes are well distributed.
  • Add the greens and complete the cooking.
  • Make the optional sauce if desired by whisking the cornstarch into the chicken stock. Pour into pan just before the greens are done and cook, stirring constantly, until the sauce has simmered for about one minute.
  • Serve over rice, ramen noodle, or other preferred, Asian starch.

SPICY TURKEY STIR FRY WITH NOODLES



Spicy Turkey Stir Fry with Noodles image

I created this ground turkey stir-fry recipe when I began my journey to get fit. Healthy eating always sounds so bland and boring, so I wanted to bring life to the world of healthy eating. I think I did it with this spicy dish. -Jermell Clark, Desert Hot Springs, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 13

2 ounces thick rice noodles
1/2 pound lean ground turkey
1 small onion, chopped
1/2 cup shredded red cabbage
1/2 cup chopped fresh kale
1/4 cup packed fresh parsley sprigs, chopped
1 teaspoon coconut or olive oil
1/2 teaspoon pepper
1/4 teaspoon salt
3 green onions, thinly sliced
1 jalapeno pepper, sliced
2 teaspoons Sriracha chili sauce
Thai peanut sauce, optional

Steps:

  • Cook noodles according to package directions. Meanwhile, in a large skillet, cook turkey, onion, cabbage and kale over medium-high heat until turkey is no longer pink and vegetables are tender 8-10 minutes, breaking up turkey into crumbles., Drain noodles; add to skillet. Stir in parsley, coconut oil, pepper and salt. Serve with green onions, jalapeno, chili sauce and if desired, peanut sauce.

Nutrition Facts : Calories 332 calories, Fat 11g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 588mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

ZIPPY AND TANGY TURKEY RICE SOUP



Zippy and Tangy Turkey Rice Soup image

Great soup for using up leftover turkey. This soup has a little cayenne added to give it a kick.

Provided by M Vidito

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 3h5m

Yield 10

Number Of Ingredients 18

1 leftover turkey carcass, broken into pieces
1 large onion, chopped
1 tablespoon chopped celery leaves, or to taste
2 bay leaves
1 tablespoon butter
28 baby carrots, quartered
3 stalks celery, chopped
2 (14.5 ounce) cans stewed tomatoes with juice
1 cup long-grain rice
10 green beans, cut into bite-size pieces
2 cubes chicken bouillon
1 tablespoon dried marjoram
1 teaspoon dried thyme
2 sprigs fresh rosemary
½ teaspoon ground ginger
½ teaspoon cayenne pepper
salt and ground black pepper to taste
1 (15.25 ounce) can whole kernel corn, drained

Steps:

  • Place turkey carcass pieces into a large soup pot and cover with cold water. Stir in onion, celery leaves, and bay leaves, bring to a boil, and reduce heat to medium-low. Simmer for 2 hours. Strain broth and pour back into soup pot. Pick turkey meat from the carcass and chop meat into bite-size pieces.
  • Heat butter in a skillet; cook and stir carrots and celery until tender, about 8 minutes. Stir carrots, celery, stewed tomatoes with juice, rice, green beans, chicken bouillon cubes, marjoram, thyme, rosemary, ginger, cayenne pepper, salt, and black pepper into broth. Mix in chopped turkey meat.
  • Bring soup back to a boil, reduce heat to low, and simmer until rice is tender, 30 to 35 minutes. Remove and discard rosemary sprigs; stir corn into soup. Adjust salt, cayenne pepper, and black pepper to taste. Lay a paper towel on top of soup to absorb excess oil, if desired.

Nutrition Facts : Calories 168.1 calories, Carbohydrate 32.9 g, Cholesterol 6.1 mg, Fat 3 g, Fiber 3.5 g, Protein 4.4 g, SaturatedFat 1.2 g, Sodium 580.9 mg, Sugar 6.4 g

TAIWANESE TURKEY RICE



Taiwanese Turkey Rice image

Poach turkey in an anise, ginger, and scallion broth, then shred the meat and toss with a savory, lard-enriched sauce for this traditional Taiwanese preparation.

Provided by Clarissa Wei

Categories     Thanksgiving     Dinner     turkey     Green Onion/Scallion     Ginger     Anise     Shallot     Garlic     Sake     Soy Sauce     Rice     Peanut Free     Tree Nut Free

Yield 6-8 servings

Number Of Ingredients 17

Turkey:
1 (4-lb.) skin-on, bone-in turkey breast or 3 lb. shredded leftover cooked turkey
1 Tbsp. plus 1½ tsp. kosher salt (optional)
5 scallions, trimmed, halved (optional)
1 (2") piece ginger, peeled, sliced ¼" thick (optional)
8 whole star anise (optional)
¼ cup turkey stock or low-sodium chicken broth (optional)
Sauce:
½ cup high-quality lard, turkey fat, duck fat, or goose fat
16 shallots (about 12 oz.), shaved on a mandoline or very thinly sliced
1 head of garlic, finely chopped
¼ cup michiu (Taiwanese rice wine) or sake
¼ cup light soy sauce
¼ cup sugar
2 tsp. freshly ground white pepper, plus more
3 cups low-sodium chicken broth (optional)
Cooked white rice (for serving)

Steps:

  • Turkey:
  • If using a raw turkey breast, sprinkle turkey all over with salt; place on a wire rack set inside a rimmed baking sheet and chill, uncovered, at least 6 hours and up to 1 day. (This will result in tender, flavorful meat.)
  • Place turkey, scallions, ginger, and star anise in a stockpot. Pour in water to cover turkey by 1". Bring to a boil, then reduce heat and simmer, skimming foam from surface as needed, until an instant-read thermometer inserted into thickest part of breast registers 150°F, about 75 minutes. Transfer turkey to a cutting board and let sit until cool enough to handle (internal temperature should rise to 165°F while the turkey cools).
  • Strain stock through a fine-mesh sieve into a large heatproof bowl; discard solids. Pour 3 cups stock into a large heatproof measuring glass and set aside for sauce; reserve remaining stock for another use.
  • Shred turkey with a fork or your hands, removing and discarding skin (or shred along with meat if you prefer).
  • If starting with leftover turkey: Preheat oven to 350°F. Spread turkey in an even layer on a rimmed baking sheet, drizzle stock over, and cover tightly with foil. Cook until warmed through, about 15 minutes.
  • Sauce:
  • Heat lard in a medium saucepan over medium-low. Add shallots (it will not look like enough fat at first) and cook, stirring often, until softened into a single layer, then continue to cook, stirring occasionally, until golden brown, 20-25 minutes total. (Shallots will crisp as they cool.)
  • Drain shallots in a fine-mesh sieve set over a heatproof bowl. Transfer shallots to paper towels to drain; set aside. (You don't need to salt them.) Heat shallot fat in a medium saucepan over medium. Add garlic and cook, stirring often, until fragrant and just starting to color, about 3 minutes. Add michiu, soy sauce, sugar, 2 tsp. white pepper, and reserved 3 cups stock (if you are using leftover turkey, use chicken broth instead). Bring to a boil, then reduce heat and simmer, stirring occasionally, until sauce is reduced by half and glossy, about 25 minutes. Taste and add up to 2½ tsp. more white pepper if desired.
  • To serve, divide rice among shallow bowls and pile shredded turkey over. Spoon 2-3 Tbsp. sauce over each bowl and top with reserved fried shallots.

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From yellowblissroad.com


TURKEY FRIED RICE RECIPE - PILLSBURY.COM
2008-09-24 Steps. 1. Cook rice in water as directed on package. 2. Meanwhile, spray wok or 12-inch nonstick skillet with cooking spray; heat over medium heat until hot. Add eggs to wok; cook 1 minute, stirring occasionally, until firm but still moist. Remove eggs from wok; place on plate. Cut egg into pieces; cover to keep warm. 3.
From pillsbury.com


SPEEDY SPICY TURKEY SANDWICH RECIPE | LAND O’LAKES
STEP 2. Layer 1 slice bread, buttered-side down, with 1/4 turkey, 1/4 olives, 1/4 chiles and 1 slice cheese. Top with remaining bread slices, buttered-side up. STEP 3. Place sandwiches into 10-inch skillet. Cook sandwiches over medium heat, turning once, 6-8 minutes or until golden brown. Nutrition (1 sandwich) Nutrition (1 sandwich) 810 Calories.
From landolakes.com


RECIPES | MINUTE® RICE
This recipe for Turkey Fried Rice is a quick and delicious way to reinvent leftover holiday turkey by combining it with jasmine rice and Asian-inspired… 6 servings 25 mins Squash, Zucchini and Rice Casserole. Enjoy the comforting flavor of this southern-inspired casserole combining fluffy Instant white rice, veggies and melted cheese all smothered in savory gravy. 4 servings 20 …
From minuterice.com


SOUTHWESTERN TURKEY RICE CASSEROLE - SPICY SOUTHERN KITCHEN
2019-11-25 Add onion and cook for 3 minutes. Add rice and cook for 2 more minutes. Add the seasoning pack from the rice, the water, the undrained can of Rotel and the chopped green chiles. Bring to a boil. Cover, reduce heat, and cook for 20 minutes. Preheat oven to 350 degrees and grease a 9x13-inch baking dish. Remove lid from saucepan, stir in sour ...
From spicysouthernkitchen.com


TURKEY AND RICE SOUP (30 MINUTES!)- PINCH AND SWIRL
2020-11-23 Step 1: In a 3-quart saucepan, sauté onion in butter over medium heat for 3-5 minutes, or until softened. Stir in celery, carrots, broth, and rice; bring to boil. Reduce heat and simmer until rice is nearly tender, 10 to 12 minutes. Step 2: While soup cooks, stir together lemon zest, parsley, and garlic in a small bowl.
From pinchandswirl.com


10 BEST SPICY GROUND TURKEY RECIPES | YUMMLY
2022-06-08 Ground Turkey Meatballs with Pasta and Parmesan Pepper Sauce Shady Brook Farms. pepper, ricotta cheese, salt, pasta, pepper, bell pepper, shredded Parmesan and 10 more.
From yummly.com


SPEEDY CHILLI TURKEY STIR-FRY RECIPE | DELICIOUS. MAGAZINE
Method. Heat a splash of oil in a large frying pan or wok over a high heat. Add 500g British free-range turkey thigh mince and cook, stirring, for 4-5 minutes until beginning to brown.
From deliciousmagazine.co.uk


MEXICAN TURKEY RICE CASSEROLE - EVERYDAY HEALTHY RECIPES
2020-12-26 Add the rice and red pepper, stir and cook for another minute or so. 3. Add ⅔ of the stock, tomatoes, tomato puree, spices, sweet chili sauce, stir, cover and bring to the boil then simmer for 6 minutes stirring occasionally. 4. Remove from the heat, add the turkey, beans, corn, cilantro, the rest of the stock and stir.
From everydayhealthyrecipes.com


NANDO'S SPICY RICE - PINCH OF NOM
Add the chopped onion, peppers, cumin, chilli powder, turmeric and paprika. Cook until they start to brown slightly. While waiting for them to brown, dissolve the chicken stock cube in the boiling water. Add the rice to the onions and peppers and stir to mix well.
From pinchofnom.com


ASIAN GROUND TURKEY RICE BOWL | HEALTHY MEAL PREP RECIPE
2019-09-09 Steps 1 & 2 - In a small bowl, mix together soy sauce, rice wine, and fish sauce. Steps 3 & 4 - Stir in ½ tablespoon of cornstarch and whisk well to avoid clumps from forming. Step 5 - Have all your ingredients prepped before you start. Step 6 - Heat olive oil in a non-stick skillet over medium-high heat.
From notenoughcinnamon.com


SPICY-SWEET TURKEY STIR-FRY RICE BOWLS RECIPE | HELLOFRESH
Cook, stirring, until sauce has thickened and turkey is cooked through, 1-2 minutes more. • Fluff rice with a fork. Stir in ponzu and 1 TBSP butter (2 TBSP for 4 servings); season with salt and pepper. • Divide rice, stir-fry, and pickled cabbage (draining first) between bowls. Sprinkle with sesame seeds and serve.
From hellofresh.com


SPICY SAUSAGE RICE RECIPE - GORDON RAMSAY | A GLUG OF OIL
2020-01-30 Turn the heat to high (otherwise, the sausage will steam rather than brown). Cook while moving it about a bit in the pan for about 4–5 minutes until coloured. Add the smoked paprika and mix and season to taste. Add the rice and stir …
From aglugofoil.com


FRIED TURKEY TENDERLOINS RECIPE - THE SPRUCE EATS
2021-11-23 Cut the turkey tenderloins into 1- to 1 1/2-inch pieces. In a large food storage bag, combine the turkey tenderloins, half-and-half, garlic, and Creole or Cajun seasoning. Let the tenderloins marinate in the refrigerator for about 2 hours. Dredge the turkey pieces in the flour, coating well. Shake off excess flour.
From thespruceeats.com


TURKEY RICE CASSEROLE - NEILS HEALTHY MEALS
2019-05-09 Pre-heat oven to 180c Fan. Heat a large non-stick pan over a medium heat and brown the turkey mince for about 5 minutes, stirring frequently. Remove with a slotted spoon and set aside leaving the turkey juices in the pan. Add the onion, garlic and green pepper and sauté in the turkey juices together until soft, about 5 minutes.
From neilshealthymeals.com


SWEET-AND-SPICY ROAST TURKEY RECIPE | SOUTHERN LIVING
Directions. Step 1. Stir together salt, brown sugar, onion powder, paprika, ginger, dry mustard, and cayenne pepper in a small bowl. Reserve 2 tablespoons of salt mixture. Advertisement. Step 2. Remove giblets and neck from turkey; reserve …
From southernliving.com


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