Tag Archives: Smoked Turkey

12 Turkey Recipes from “Hot Eats and Cool Reads”

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!

Spaghetti Squash & Turkey with Thai Peanut Sauce

You don’t have to eat out to enjoy good Thai!  And you don’t have to ruin your diet, either!

This recipe is a unique spin on Thai food – turkey and spaghetti squash ramps up the nutrition without sacrificing flavor.


Spaghetti Squash with Thai Peanut Sauce

Spaghetti Squash with Turkey and Thai Peanut Sauce
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  1. 4 cups cooked spaghetti squash (about 1/2 a large squash)
  2. 1 (13.5 oz.) can light unsweetened coconut milk
  3. 1/2 cup crunchy peanut butter
  4. 1 tablespoon soy sauce
  5. 1 - 2 tablespoons Surichi (hot chili) sauce
  6. 2 teaspoons Sesame oil
  7. 1 teaspoon dry curry seasoning
  8. pinch of ground ginger
  9. pinch of ground cinnamon
  10. pinch of ground black pepper
  11. a few drops of honey to taste
  12. 1 cup chopped or shredded cooked turkey breast
  13. 1 cup finely chopped green cabbage
  14. 1/2 cup chopped green onion
  15. 1/2 cup salted peanuts
  16. 2 handful of chopped fresh cilantro
  1. Prepare Spaghetti Squash
  2. Bake: Preheat oven to 375 degrees F with the rack in the middle. Put whole squash in a baking dish and bake until you can easily insert a paring knife, about 40 minutes to one hour. Remove squash from oven and let cool about 10 minutes.
  3. Microwave: Pierce your squash about 6 times with a fork or knife (so the steam can release as it cooks) Microwave about 15 minutes, rotating every 5 minutes. Cook until you can easily cut into the squash.
  4. Cut it in half from tip to tip (long ways) and scoop out the seeds with a spoon. Scrape the sides of the squash with a fork until you have removed all the stringy spaghetti.
  5. Sauce
  6. Whisk together coconut milk, peanut butter, spices and honey in a large skillet. Combine with cooked squash. Toss with green onion and chopped peanuts.
  1. This is delicious served hot, chilled or at room temperature.
  2. If desired garnish with cilantro, peanuts, green onion and coconut flake.
Iowa Turkey Federation http://iowaturkey.org/

Check out these other healthy turkey meals:

Hawaiian Turkey Stir Fry

Turkey Wild Rice Salad

Florentine Turkey Meatballs


broccoli rice carrot casserole with turkey

Broccoli Rice Casserole with Turkey

 Casseroles = comfort food, and this broccoli rice casserole with turkey won’t disappoint.  

Cheesy and warm, it is good for the soul.  And the addition of veggies and turkey give it a boost of nutrition that’s good for your body, too.


broccoli rice carrot casserole with turkey


Broccoli Rice Casserole with Turkey
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  1. 2 cups chicken broth
  2. 1 cup long grain brown rice
  3. 1 bag (16 ounce) frozen California mix vegetables, broccoli, cauliflower and carrots
  4. 2 cups cooked turkey, chopped into bite-sized pieces
  5. 2 ½ teaspoons flour
  6. 1/4 teaspoon salt
  7. 1/4 teaspoon pepper
  8. 1/4 teaspoon garlic powder
  9. 1 cup milk, divided (I used skim)
  10. 1/3 cup light sour cream
  11. 8oz shredded cheddar cheese, divided
  1. Bring chicken broth to a boil in a large pot then add rice. Cover then turn heat down to medium-low. When rice is almost tender (about 5 minutes left to cook) add frozen vegetables on top to steam.
  2. In a small bowl whisk together flour, salt, pepper and garlic powder with 1/2 cup milk. Pour mixture into skillet then add remaining ½ cup milk. Cook mixture over medium heat, stirring constantly, until thickened, 7-10 minutes. Remove skillet from heat then add 3/4 of the shredded cheese and sour cream, and stir until smooth.
  3. Preheat broiler. Combine cooked rice and vegetable mixture with cheese sauce then scoop mixture into a nonstick sprayed baking dish and top with remaining cheese. Broil until cheese is melted then let casserole rest for 5 minutes before serving.
  1. Serves 4
Iowa Turkey Federation http://iowaturkey.org/

 More broccoli and turkey recipes:

Turkey Broccoli Brunch Bake

Smoked Turkey Primavera

Broccoli Chedder Turkey Egg Bowl


Smoked Turkey Primavera

 This smoked turkey primavera is a great way to get your veggies!  With 6 cups of your favorite winter vegetables like broccoli, cauliflower, carrots and mushrooms and a delicious sauce, this dish is good for you (and your tastebuds!)

Smoked Turkey Primavera (2)


Smoked Turkey Primavera
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  1. Smoked Turkey Primavera
  2. 6 Cups fresh winter vegetables, i.e. broccoli, cauliflower, carrots, mushrooms
  3. 2 Tablespoons margarine
  4. 1/2 Cup reduced-sodium chicken bouillon
  5. 1/2 Cup skim milk
  6. 1/2 Cup plus 2 tablespoons Parmesan cheese, grated
  7. 10 Ounces spaghetti or linguini, cooked
  8. 1 Pound SMOKED TURKEY, (white or dark) cut into 1/2-inch cubes
  9. freshly ground black pepper, to taste
  1. Cut broccoli and cauliflower into florets. Slice carrots and stemmed mushrooms into medium
  2. slices.
  3. In large skillet, over medium-high heat, saute vegetables in margarine until crisp-tender. Add
  4. bouillon and milk. Cook 1 to 2 minutes or until bubbly. Fold in 1/2 cup cheese, cooked pasta
  5. and turkey. Cook 1 to 2 minutes or until mixture is heated throughout.
  6. Serve on large platter, topped with remaining cheese and pepper to taste.
Iowa Turkey Federation http://iowaturkey.org/

Creamy Wild Rice Soup with Smoked Turkey

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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  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
  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.
  1. Serves 8
Iowa Turkey Federation http://iowaturkey.org/

Turkey Pumpernickel Strata

This isn’t your typical egg bake.  Pumpernickel bread has such a wonderful, nutty taste to it.  And the saltiness of the pimientos combined with the smoky flavor of the turkey will keep you coming back for more.

Turkey Pumpernickel Strata (1)


Turkey Pumpernickel Strata
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  1. Turkey Pumpernickel Strata
  2. 4 Slices pumpernickel bread, cut into 1/2-inch cubes
  3. vegetable cooking spray
  4. 1 Cup SMOKED DARK TURKEY, cubed
  5. 1 Can (4 ounces) mushrooms, drained
  6. 1 Jar (2 ounces) pimientos, drained
  7. 1 Tablespoon dried onion
  8. 1 Tablespoon dried chives
  9. 1 Teaspoon garlic powder
  10. 1/2 Teaspoon salt
  11. 1/4 Teaspoon pepper
  12. 1 Cup Cheddar cheese, grated
  13. 1-1/2 Cups milk 4 eggs, beaten
  1. On 10-X 15-X 2-inch jellyroll pan, arrange bread cubes. Bake 5 to 10 minutes in 400 degree F
  2. oven or until cubes are dry. Reserve 1/2 cup of bread cubes for topping.
  3. In bottom of lightly oiled 9-inch square baking dish layer bread cubes.
  4. In medium-size bowl combine smoked turkey, mushrooms, pimiento, onion, chives, garlic
  5. powder, salt and pepper. Spread turkey mixture over bread cube layer and top with cheese.
  6. Sprinkle reserved bread cubes over cheese.
  7. In same bowl combine milk and eggs; pour over top of bread layer. Cover dish and refrigerate
  8. overnight.
  9. In preheated 325 degrees F oven, bake strata 50 to 60 minutes or until knife inserted in center
  10. of strata comes out clean. Allow strata to stand 10 to 15 minutes before serving.
Iowa Turkey Federation http://iowaturkey.org/
turkey quesadillas

Turkey Quesadillas

turkey quesadillasAdd your favorite toppings to customize this quick and easy quesadilla.







Turkey Quesadillas
Serves 48
Add your favorite toppings to customize this quick and easy quesadilla.
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  1. 2 cups (8 ounces) shredded cheddar cheese OR Colby-Jack cheese
  2. 12 (8 inch) flour tortillas
  3. 1 1/2 pounds smoked OR cooked turkey breast, shredded
  4. 3/4 cup diced mild green chilies
  5. 2 teaspoons vegetable oil
  1. 1. Wash hands.
  2. 2. Sprinkle cheese on half the tortillas. Top with turkey meat and chilies. Cover with remaining tortillas.
  3. 3. Heat a lightly oiled skillet over medium-high heat. Cook each quesadilla until golden brown and crisp, about 2 to 3 minutes per side. (Or, place on a baking sheet and bake in a preheated 400 degree oven for 10 to 12 minutes.)
  4. 4. Cut into wedges.
  1. Serve with: Guacamole, sour cream, lettuce, tomato, salsa and/or olives
  2. Photo from: Ontario Turkey Producers Marketing Board
  3. 1 serving: Calories 71, Protein 5.1 g, Fat 2.5 g (Saturated 1.1 g), Cholesterol 11.3 mg, Sodium 287.5 mg, Carbohydrate 6.8 g, Fiber .1 g
Iowa Turkey Federation http://iowaturkey.org/