Turkey Breakfast Sausage Patties
1 pound ground lean turkey breast or thigh
2 tablespoons fresh sage, chopped
1 1/2 tablespoons dark brown sugar
1 tablespoon oregano, chopped
3/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon grapeseed oil
In a large bowl, stir to combine all ingredients, except the oil. With your hands, divide mixture into 8 even patties.
In a large skillet, heat oil over medium to medium-high heat. Place patties in the pan and cook for 4 minutes on each side until golden and the meat is no longer pink. Serve.
— Recipe by Meredith Steele, In Sock Monkey Slippers
Quick and Easy Turkey Burgers
1/2 cup finely chopped onion
2 cloves garlic, chopped
1 tablespoon water
1/2 cup finely chopped celery
1 pound ground turkey breast meat
1 teaspoon onion powder
1 1/2 teaspoons prepared mustard, spicy
white pepper (optional)
1/2 cup fat-free cereal or crackers
2 tablespoons chopped fresh parsley
Using a food processor, process the crackers into fine crumbs.
Saute the onion and garlic with 1 Tablespoon water over medium-high heat for 3-5 minutes, until the aromatics soften and the water has evaporated. Add celery and saute, stirring, 3 minutes to soften. If vegetables begin to stick, deglaze with additional water as needed.
In large bowl, combine turkey meat, sauteed vegetables, onion powder, mustard, pepper, egg white, nutmeg, crumbs, and parsley. Mix well.
Form into patties and cook (turning once) in a saute pan over medium-high heat until the center temperature is 180 degrees Fahrenheit. Once cooked, add desired toppings and serve.
Buffalo Wing Turkey Lettuce Wraps
1 pound lean ground turkey
1/2 cup onion, finely diced
1 teaspoon minced garlic
3/4 cup carrot shavings (use a vegetable peeler to make shavings)
1 cup celery, sliced thinly
1 head iceberg lettuce, leaves removed to form cups
salt and pepper
1/2 cup Frank’s Red hot Buffalo wing sauce
blue cheese crumbles or blue cheese dressing to
drizzle over the top
In a large skillet, saute the onions over medium heat until soft (3-4 minutes). Add garlic and cook for 1 more minute. Add ground turkey, season with a dash of salt and pepper, brown meat and cook until cooked through. Drain any grease if necessary.
Return meat to pan and stir in the wing sauce. Reduce heat to low and simmer for a couple of minutes.
Prepare lettuce cups. Place spoonful of meat into lettuce cup, top with a few carrot shavings and chopped celery. Sprinkle with some blue cheese crumbles and/or dressing. Wrap up and start eating.
— Recipe by Christy Denney, The Girl Who Ate Everything
Turkey and Wild Rice Soup
6 tablespoons margarine
1/2 cup chopped onion
1 cup chopped celery
1/2 cup chopped carrots
1/2 cup sliced fresh mushrooms
6 tablespoons all-purpose flour
2 (10-ounce) cans chicken broth
4 cups milk
2 cups cooked wild rice
2 cups leftover cubed turkey
Melt the margarine in a large pan and saute the onion,
celery, carrots and mushrooms unti
tender-crisp. Stir in the flour, salt and pepper and mix well.
Add the chicken broth and milk and cook, stirring, until thickened. Add the wild rice and turkey. Adjust seasonings. Simmer until heated through.
— Recipe and photo by Kelley at Mountain Mama Cooks
All recipes courtesy of Relish cooking magazine. More recipes can be found at relish.com