Category Archives: Soups

12 turkey recipes

12 Turkey Recipes from “Hot Eats and Cool Reads”

Breakfast, Leftover Turkey, Main Dish, Recipe, Soups, , , , ,
12 turkey recipes
 
From time to time, we come across great food bloggers who cook with our favorite protein – turkey!  Sheena, from Hot Eats and Cool Reads, blogs from Minnesota, which happens to be the top turkey producing state in the US.  (Iowa ranks 9th for number of turkeys raised and 5th for the amount of turkey processed.)
 
Sheena specializes in recipes that are homemade, easy and affordable.  She loves using turkey because it’s versatile and easy on the budget.  “I also love using turkey to make recipes healthier, when we want something lighter on the menu!”
 
Here are a dozen turkey recipes from Sheena – one for every month of the year! Click on the recipe title or picture to see the recipe at Hot Eats and Cool Reads.
 
Slow Cooker smoked turkey red beans and rice
 
Slow Cooker Smoked Turkey Red Beans and Rice: Pure comfort food made in the slow cooker! Great smokey flavor and so hearty!
 
 
 
 
 
 
 
 
 
 
 
 
Turkey Burger Hobo Packs: Great for camping, or at home! The burger and veggies are so delicious and perfectly cooked!
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Farmhouse BBQ Muffins: 30 minute meal the whole family will love! Full of BBQ goodness!
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Bacon, Turkey and Broccoli Grilled Cheese: This is the ultimate grilled cheese! Tons of flavor and perfect served with a bowl of soup!
 
 
 
 
 
 
 
 
 
 
 
Cream Cheese Turkey and Vegetable Soup Recipe Cream Cheese Turkey and Vegetable Soup: Cream cheese goodness mixed with turkey and veggies! Perfect for a cold winter day! 

 
 
 
 

Turkey and Cranberry Thanksgiving Quesadillas

 
Turkey and Cranberry Thanksgiving Quesadillas: Fast and easy recipe that’s perfect for using Thanksgiving leftovers! Sweet and savory with cheesy goodness!
 
 
 
 
 
 
222382_421968577875413_274363288_n DSC_0023a DSC_0004a DSC_0001a Grilled Tomato and Basil Turkey Burger

 
Collard Greens with Smoked Turkey: This recipe is pure soul food! Great addition to any Sunday dinner!
 
 
 
 
 
 
The Ultimate McMuffin: The best breakfast sandwich ever! You won’t find this at any fast food restaurant!
 
 
 
 
 
 
Turkey, Barley and Vegetable Soup: Light, hearty and full of flavor! Great for meals any day of the week!
 
 
 
 
 
 

Linguine with Ground Turkey Meatballs and Marinara: Flavorful turkey meatballs served with pasta and marinara! The whole family will love this recipe!

 
 
 
 
Grilled Basil and Tomato Turkey Burgers: These burgers scream summer time! Full of basil and garlic, bursting with flavor!
 
 
 
 
 
turkey burger lemon dill sauceTurkey Burgers with Lemon Dill Yogurt Sauce: Healthy and delicious burger topped off with a delicious lemony yogurt sauce! Great for weeknights!
 
Orzo and Kale turkey soup (4)

Orzo & Kale Turkey Soup Recipe

Soups, , , , ,

 

This is a really hearty soup and a great way to use up Thanksgiving turkey leftovers. My five year old gobbled it up and asked for ‘more please’.

 

 Orzo and Kale turkey soup (4)

Orzo and Kale Turkey Soup
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Ingredients
  1. 2 Tbsp olive oil
  2. 2 celery stalks, chopped
  3. 2 carrots, sliced thin
  4. 1 onion, chopped
  5. 4 garlic cloves, minced
  6. 1 bunch kale, cut off stems, chopped fine
  7. 2 qt. homemade turkey stock or store bought
  8. 1 (14.5 oz) can diced tomatoes
  9. 1 tsp Italian herb seasoning
  10. 1/2 tsp pepper
  11. 1 tsp salt
  12. 2 cups Orzo pasta, uncooked
  13. 2-3 cups chopped cooked turkey
Instructions
  1. In a large soup pot, heat olive oil over medium heat and saute the carrots, celery, onions, garlic and kale. Stirring often, cook 15 minutes.
  2. Add turkey stock, tomatoes, seasonings.
  3. Bring to a boil and add uncooked orzo. Reduce to a simmer and cook 10 minutes. Add turkey and stir to combine.
  4. Serve with a salad and/or homemade applesauce and your favorite bread.
  5. The soup becomes very thick on the second day, but thins out when heated up or you could add some more stock to thin it even more.
Iowa Turkey Federation http://iowaturkey.org/
Turkey Wild Rice Soup (1)

Creamy Wild Rice Soup with Smoked Turkey

Recipe, Soups, ,

Nothing is better than a warm, creamy soup on a cold winter night, and this creamy wild rice soup with smoked turkey definitely fits the bill!   

 

Turkey Wild Rice Soup (1)

 

Creamy Wild Rice Soup with Smoked Turkey
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Ingredients
  1. 2 Teaspoons butter or stick margarine
  2. 1 Cup chopped carrot
  3. 1 Cup chopped onion
  4. 1 Cup chopped green onions
  5. 1 Teaspoon chopped fresh rosemary, OR 1/4 teaspoon dried rosemary
  6. 1/4 Teaspoon black pepper
  7. 3 Cloves garlic, minced
  8. 2 16-Ounce cans fat-free, less-sodium chicken broth, OR 32-Ounces TURKEY BROTH
  9. 1-1/2 Cups SMOKED DARK TURKEY, chopped
  10. 1 Cup uncooked wild rice
  11. 1/3 Cup flour
  12. 2-3/4 Cups 2% reduced fat milk
  13. 2 Tablespoons dry sherry
  14. 1/2 Teaspoon salt
Instructions
  1. Melt the butter in a Dutch oven over medium-high heat. Add carrot, onions, rosemary, pepper
  2. and garlic. Saute 8 minutes or until browned. Stir in broth, scraping pan to loosen browned bits.
  3. Stir in turkey and rice; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes or
  4. until rice is tender.
  5. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in
  6. a small bowl, stirring with a whisk. Add to pan. Cook over medium heat until thick (about 8
  7. minutes), stirring frequently. Stir in sherry and salt.
Notes
  1. Serves 8
Iowa Turkey Federation http://iowaturkey.org/
white turkey chili

White Turkey Chili

Leftover Turkey, Main Dish, Recipe, Soups, ,

Speed Herrig from Cookies shares a favorite turkey chili recipe.  It’s ready to eat in under thirty minutes.

white turkey chili thanksgiving leftovers

 

White Turkey Chili
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Ingredients
  1. 2 tablespoons vegetable oil
  2. 1 medium onion, chopped
  3. 2 tablespoons minced garlic
  4. 6 cups turkey OR chicken broth
  5. 1 teaspoon dried oregano leaves
  6. 1 tablespoon Cookies Flavor Enhancer
  7. 1 (4 ounce) can chopped green chilies
  8. 1 (15 ounce) can cannellini beans (white Italian kidney beans)
  9. 1 cup (4 ounces) shredded Monterrey Jack cheese
  10. 1/4 cup Cookies Premium Salsa
  11. 4 cups diced cooked turkey
  12. Fresh cilantro, optional
  13. 1/2 cup (2 ounces) shredded Monterrey Jack cheese, optional
Instructions
  1. 1. Wash hands.
  2. 2. In a Dutch oven cook and stir oil, onion and garlic for about 3 minutes or until tender. Add broth, oregano and Flavor Enhancer. Simmer for 5 minutes.
  3. 3. Add green chilies, beans, 1 cup cheese, salsa and diced turkey. Cook for about 10 minutes more.
  4. 4. Garnish with cilantro and additional cheese, if desired.
Notes
  1. Makes 8 servings.
  2. 1 serving: calories 300, protein 29.3 g, fat 11.9 g (saturated 4.4 g), cholesterol 67.6 mg, sodium 951.6 mg, carbohydrate 18.3 g, fiber 3.6 g
Iowa Turkey Federation http://iowaturkey.org/
southwestern turkey chili using thanksgiving leftovers

Southwestern Turkey Chili

Leftover Turkey, Main Dish, Recipe, Soups, ,

Enjoy the popular southwestern flavors of this chili from the National Turkey Federation.  If you prefer, substitute turkey broth for the red wine.

 

southwestern turkey chili using thanksgiving leftovers

 

 

Southwestern Turkey Chili
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Ingredients
  1. 1 cup coarsely chopped green bell pepper
  2. 1 cup coarsely chopped onions
  3. 2 cloves garlic, minced
  4. 2 tablespoons vegetable oil
  5. 2 (15 1/2 ounce) cans dark kidney beans, rinsed and drained
  6. 1 (28 ounce) can crushed tomatoes
  7. 1 cup dry red wine
  8. 3 cups cubed cooked turkey
  9. 1 tablespoon chili powder
  10. 2 tablespoons coarsely chopped fresh cilantro OR 2 teaspoons dried cilantro
  11. 1 teaspoon crushed red pepper flakes
  12. 1/2 teaspoon salt
  13. Fresh cilantro
Instructions
  1. 1. Wash hands.
  2. 2. In a Dutch oven over medium-high heat, cook and stir green pepper, onion and garlic in oil for about 5 minutes or until tender.
  3. 3. Add beans, tomatoes, wine, turkey, chili powder, cilantro, red pepper and salt. Bring mixture to a boil. Reduce heat and simmer, uncovered, 40 minutes.
  4. 4. Ladle into bowls and garnish with additional fresh cilantro.
Notes
  1. Makes 8 servings.
  2. Serve with cornbread.
  3. 1 Serving: calories 295, protein 25.1 g, fat 7 g (saturated 1.2 g), cholesterol 39.9 mg, sodium 778 mg, carbohydrates 29.6 g, fiber 7.4 g
Iowa Turkey Federation http://iowaturkey.org/