Zesty Turkey With Artichokes Recipes

TURKEY AND ARTICHOKE STUFFED SHELLS WITH ARRABBIATA SAUCE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.
• Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.
• In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.
• To stuff the shells, cover the bottom of a 9-by-13-by-2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.
• To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)
• 2 tablespoons extra-virgin olive oil
• 6 ounces sliced pancetta, coarsely chopped
• 2 teaspoons crushed red pepper flakes
• 2 garlic cloves, minced
• 5 cups jarred or fresh marinara sauce
• Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.

SAVORY TURKEY & ARTICHOKE SANDWICH

Steps:

• Heat broiler.
• Combine first 5 ingredients.
• Place bottom halves of buns in shallow pan; cover with turkey and artichoke mixture.
• Broil 5 min. or until heated through; cover with bacon and tops of buns.

ARTICHOKE-TURKEY CASSEROLE

Steps:

• Heat oven to 350°F.
• Melt butter in large skillet on medium heat. Add carrots, peppers and onions; cook and stir 4 to 5 min. or until carrots are crisp-tender. Remove from heat. Stir in all remaining ingredients except Parmesan.
• Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with Parmesan. Cover.
• Bake 40 min. or until rice is tender and casserole is heated through, uncovering after 20 min.

TURKEY CUTLETS WITH ARTICHOKES AND TOMATOES

Steps:

• Season Cutlets with your favorite rub or spice mix and allow cutlets to set for 20 minutes at room temperature.
• Heat a heavy skillet over high heat.
• Add olive oil and reduce heat to medium high. Add butter and swirl pan to mix and melt butter.
• When butter has melted add cutlets to pan and brown 2 minutes per side. Remove cutlets from skillet to a plate to rest.
• Carefully pour artichokes and marinade into the skillet and deglaze.
• Add onions and stir.
• Add cutlets back into skillet on top of artichokes and onions.
• Reduce heat to low and cover skillet.
• Simmer for 10 minutes.
• Just before serving add tomatoes on top of cutlets and cover for 3 minutes or so to warm but not cook the tomatoes.
• To serve drizzle lemon juice over dish while in the skillet.
• Serve 2 cutlets and vegetables to each diner.
• Garnish with Olive Tapenade.

TURKEY, ARTICHOKE AND PARMESAN PANINI

Steps:

• Heat closed contact grill 5 minutes.
• In small bowl, mix artichoke hearts, mayonnaise, cheese and black pepper.
• Cut rolls in half horizontally. Brush outside of each half with oil. Spread 1/4 cup of the artichoke mixture on bottom half of each roll. Place 3 oz of the turkey on artichoke mixture; top with bell pepper. Cover with remaining half of roll.
• When grill is heated, place sandwiches on grill. Close grill; grill 4 minutes or until bread is toasted and cheese is melted. Slice diagonally; serve warm.

ZESTY CHICKEN WITH ARTICHOKES

Steps:

• Combine the thyme, lemon zest, salt and pepper; rub over chicken. In a large nonstick skillet, brown chicken in 2 teaspoons oil; remove and set aside. , In the same skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the artichokes, wine and olives. Return chicken to the pan. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until a thermometer reads 170°., Remove chicken and keep warm. Simmer artichoke mixture, uncovered, for 2-3 minutes or until liquid has evaporated; serve with chicken.