Turkeyverde Recipes

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TURKEY EMPANADAS



Turkey Empanadas image

Provided by Maria Helm Sinskey

Categories     Egg     Potato     turkey     Appetizer     Bake     Thanksgiving     Kid-Friendly     Dinner     Lunch     Family Reunion     Phyllo/Puff Pastry Dough     Bon Appétit     Small Plates

Yield Makes 6

Number Of Ingredients 7

2 cups diced cooked turkey (white and dark meat)
1/2 cup chilled gravy
1 1/2 17.3-ounce packages frozen puff pastry (3 sheets), thawed
1 cup mashed potatoes, divided
1 cup stuffing, divided
1 egg white, beaten to blend with 1 teaspoon cold water (for glaze)
Cranberry sauce

Steps:

  • Mix turkey with chilled gravy in small bowl. Roll out 3 pastry sheets to 12-inch long rectangles on floured work surface. Cut out 2 six-inch rounds from each pastry sheet, using small plate as guide (6 rounds total). Place each round on one 8- to 9-inch parchment square.
  • Spoon 2 1/2 tablespoons mashed potatoes onto half of each pastry round; press lightly to flatten, leaving 1/2-inch border. Top with 2 to 3 tablespoons stuffing, then about 1/3 cup turkey mixture.
  • Brush glaze around filling on 1 pastry half. Fold plain pastry half over filling, stretching dough to cover. Seal edges with fork tines. Repeat to form 5 more empanadas. Transfer empanadas (still on parchment squares) to 2 rimmed baking sheets (3 on each sheet), spacing 2 inches apart. Chill empanadas 20 minutes.
  • Preheat oven to 425°F. Press edges of empanadas again with fork tines. Brush empanadas with egg-white glaze and cut small slits in top to allow steam to escape. Bake empanadas 10 minutes. Reduce heat to 350°F and bake empanadas until puffed and golden, 25 to 35 minutes longer. Serve empanadas, passing cranberry sauce alongside

INSTANT POT TURKEY CHILI VERDE



Instant Pot Turkey Chili Verde image

Check out this healthy chili recipe. It's a lean, green chili that still packs some spicy heat-made in the Instant Pot!

Provided by Coco Morante

Categories     Chili     turkey     Soup/Stew     Super Bowl     Instant Pot     Winter     Poultry     Chile Pepper     Hot Pepper     Bean     Dinner

Number Of Ingredients 16

2 tablespoons olive oil
1 pound ground turkey (93 percent lean)
1 yellow onion, diced
2 poblano or Anaheim chiles, diced
2 jalapeño chiles, diced
2 serrano chiles, diced
3 cloves garlic, chopped
1 teaspoon kosher salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 (15-ounce) cans pinto beans, rinsed and drained
1 (12-ounce) jar Mexican-style salsa verde (tomatillo based)
1/2 cup low-sodium chicken broth
1/4 cup chopped fresh cilantro
Grated Monterey Jack cheese, for serving

Steps:

  • Select the Sauté setting on the Instant Pot and heat the oil. Add the turkey and sauté, breaking it up with a wooden spoon or spatula as it cooks, for about 5 minutes, until cooked through and no traces of pink remain. Add the onion, chiles, garlic, salt, oregano, cumin, and cayenne and cook, stirring occasionally, for another 5 minutes, until the onion has softened and is translucent. Stir in the pinto beans, salsa verde, and broth.
  • Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Bean/Chili setting and set the cooking time for 20 minutes at high pressure.
  • Let the pressure release naturally for at least 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir in the chopped cilantro.
  • Ladle into bowls and serve hot, topped with the cheese.

CROCK POT TURKEY VERDE



Crock Pot Turkey Verde image

I do love green chilies. I was happy to find this simple recipe for green (verde) chile turkey. This is not too spicy and makes wonderful wrap sandwiches. I also use it for main dish servings with mashed potatoes.

Provided by Lorraine of AZ

Categories     Lunch/Snacks

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 8

1 (2 1/2 lb) turkey breast halves, thawed, skin removed
1 (16 ounce) jar mild green chili salsa
4 garlic cloves, minced
1 medium onion, chopped
1 medium potato, chopped
1/2 cup chicken broth
1 teaspoon cumin
6 flour tortillas, warmed (8 inches in diameter)

Steps:

  • Place the turkey breast half in a 3-1/2 quart crockpot.
  • Combine remaining ingredients, stirring, and pour over the turkey.
  • Cover crockpot and cook on LO heat for 8 to 10 hours.
  • To serve: cut the turkey into slices and wrap (with some sauce) in the warmed tortillas.

Nutrition Facts : Calories 449.6, Fat 15.7, SaturatedFat 4.2, Cholesterol 120.5, Sodium 864.7, Carbohydrate 29.5, Fiber 3.4, Sugar 4.3, Protein 45.8

LEFTOVER TURKEY FRICASSEE



Leftover turkey fricassee image

Make the most of leftover roast turkey with this creamy fricassee. It's delicious served with potatoes or pasta, and ideal for using up turkey from Christmas dinner

Provided by Barney Desmazery

Categories     Dinner, Main course, Supper

Time 20m

Number Of Ingredients 8

50g butter
100g chestnut or button mushrooms, quartered
1 tbsp plain flour
100ml white wine or dry sherry
200ml chicken or turkey stock
150ml double cream or crème fraîche
800g leftover boneless cooked turkey, chopped into chunks or shredded
small bunch of parsley, chopped (optional)

Steps:

  • Heat the butter in a deep frying or sauté pan until sizzling, then add the mushrooms and fry for 4-5 mins until softened. Sprinkle over the flour and stir until a paste forms. Cook for a few more minutes.
  • Splash in the wine or sherry and let it bubble for a minute, then stir in the stock and bring to the boil. Reduce the heat to a simmer and stir in the cream. Season, then stir in the turkey. Simmer until the turkey is heated through, then remove from the heat and stir in the parsley, if using. Serve with pasta, mash or rice.

Nutrition Facts : Calories 707 calories, Fat 45 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 65 grams protein, Sodium 1 milligram of sodium

DENVER TURKEY CHILI VERDE



Denver Turkey Chili Verde image

Denver's famous green chili gets a makeover in this delicious recipe featuring lean ground turkey. With under 300 calories per serving, this hearty chili is a must-try recipe.

Provided by JennieO

Categories     Trusted Brands: Recipes and Tips     JENNIE-O®

Time 50m

Yield 8

Number Of Ingredients 12

1 ½ pounds fresh tomatillos, husks removed, halved
2 poblano peppers, seeded and halved
2 jalapeno peppers, seeded, if desired
1 teaspoon kosher salt
2 tablespoons olive oil
1 large yellow onion, chopped
4 cloves garlic, chopped
1 (16 ounce) package JENNIE-O® Ground Turkey
2 teaspoons ground cumin
1 teaspoon ground coriander
4 cups low-sodium chicken broth
1 cup chopped fresh cilantro leaves

Steps:

  • Place tomatillos, poblano peppers, and jalapenos cut side down on a baking sheet. Broil 3 inches from heat source for 3 to 5 minutes or until skins are charred.
  • Place peppers in plastic zip-top bag and seal. Let stand 10 minutes. Remove and discard skins. Place tomatillos and peppers in food processor and process until smooth. Stir in salt.
  • Heat oil over medium-high heat in a large Dutch oven. Add turkey and cook as specified on the package. Always cook to well done, 165 degrees F as measured by a meat thermometer.
  • Add onion and garlic and cook 5 minutes or until tender. Add cumin and coriander. Stir in tomatillo mixture and broth. Bring mixture to a boil. Reduce heat to medium-low and simmer 20 minutes. Stir in cilantro leaves.

Nutrition Facts : Calories 168.7 calories, Carbohydrate 9.5 g, Cholesterol 42.6 mg, Fat 8.8 g, Fiber 3.1 g, Protein 15 g, SaturatedFat 2.1 g, Sodium 345.3 mg, Sugar 5.1 g

TURKEY VERDE LETTUCE WRAPS



Turkey Verde Lettuce Wraps image

I think this dish is a clever pairing of low-fat food with high-end flavor. It'll certainly satisfy your cravings for a spicy and fun dish. - Stephanie Barron, Lake Orion, Michigan

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 6

2 packages (17.6 ounces each) turkey breast cutlets, cut into 1-inch strips
4 teaspoons olive oil
1 teaspoon garlic salt
1/4 teaspoon pepper
1 cup salsa verde
12 romaine leaves

Steps:

  • In a large bowl, combine turkey, oil, garlic salt and pepper. Heat a large skillet over medium-high heat. Add turkey mixture in batches; cook and stir 2-4 minutes or until no longer pink. Return all turkey to pan. Stir in salsa; heat through. Serve in romaine.

Nutrition Facts : Calories 229 calories, Fat 4g fat (1g saturated fat), Cholesterol 103mg cholesterol, Sodium 617mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 42g protein. Diabetic Exchanges

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