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Turkey recipes to welcome spring

Turkey recipes to welcome spring

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March 13, 2010

Weather's changing, which means time to think of spring cleaning -- including clearing out all those rich and heavy comfort foods. Start reaching for foods that'll put a spring in your step. We're talking turkey -- every cut of turkey is lean or extra lean (when you exclude the skin) and is an excellent source of protein that's low in sodium as well as a source of many other valuable ingredients.

Don't wait for Thanksgiving to enjoy turkey -- it's good anytime. Here's a selection of delicious dishes courtesy of Turkey Farmers of Canada(Turkeyfarmersofcanada.ca.)


1 1/2 Tbsp. (22 ml) olive oil

4 turkey breast cutlets (4 oz/125 g each)

12 oz (375g) sliced mushrooms

1/2 cup (125 ml) turkey or chicken stock

1/4 cup (50 ml) dry sherry

1/2 tsp (2 ml) dried thyme

1/2 tsp (2 ml) dried rosemary

1/2 tsp (2 ml) cornstarch

1 1/2 tsp (7 ml) water

Pound cutlets to 1/8th inch (3mm) thickness. In a large non-stick skillet heat half of olive oil over medium heat; brown cutlets about 2-3 minutes on each side (don't overcook); remove and cover to keep warm. In same skillet heat remaining olive oil and stir mushrooms 3-4 minutes. Add turkey or chicken stock, sherry and herbs; bring to a boil. Meanwhile mix cornstarch with water until smooth; stir into mushroom mixture. Boil 1 minute to thicken slightly. Spoon mushroom sauce over cutlets and garnish with parsley.

Serves 4.


½ lb (227g) cooked turkey, cut into cubes

1 medium green onion, finely sliced

2 Tbsp. (30 ml) lemon juice

1 Tbsp. (15 ml) curry powder, or to taste

1 medium apple, cored and diced

1/2 cup (125 ml) plain yoghurt

1/4 cup (50 ml) apple sauce

4 leaves Boston lettuce -- or your choice

Salt and pepper to taste

2 pita pockets, each cut in half to make 6 pita halves

¼ cup (50 ml) sliced almonds, toasted

In a medium bowl add turkey, green onion, lemon juice, curry powder, apple, yoghurt, apple sauce and gently fold together. Adjust seasoning. In each of pita halves place a leaf of lettuce. Divide turkey mixture in four and fill each pita half. Sprinkle with toasted almonds.

Serves 2-4.


6 medium sweet yellow peppers

1 Tbsp. (15 ml) olive oil

¼ cup (50 ml) EACH finely diced onion and celery

1 Tbsp. (15 ml) rosemary, chopped

1 clove garlic, finely minced

1 lb. (454g) fresh ground turkey

¾ cup (175 ml) prepared salsa

½ cup (125 ml) fresh or frozen peas

1 cup (250 ml) cooked rice

½ cup (125 ml) shredded Asiago cheese, divided

¼ cup (50 ml) parsley -- coarsely chopped, divided

Salt and pepper to taste

¼ cup (50 ml) breadcrumbs

1 cup (250 ml) chicken or vegetable broth

Salt and pepper to taste

Preheat oven to 350F (180C). To prepare peppers for stuffing, cut tops off and remove seeds and flesh from inside. Finely dice pepper tops for use in stuffing. Microwave peppers on high, inverted on a paper towel for four minutes. Let cool.

In a large saucepan add olive oil, onions, celery, rosemary, garlic, diced pepper from above and cook until onions are soft and translucent. Add ground turkey and continue cooking until turkey is cooked through. Add salsa, peas, rice, ¼ cup (50mL) of Asiago cheese and half of parsley. Fold together and adjust seasoning with salt and pepper.

Meanwhile, mix together breadcrumbs, remaining Asiago cheese and half of parsley; set to side for use as topping.

Stuff peppers with cooked turkey mixture. Get as much in as possible, pressing down occasionally. Place stuffed peppers in a baking dish. Pour broth into baking dish (about 1 cup (250mL) just to coverbottom of pan). Top peppers with Asiago, breadcrumb and parsley mixture. Bake for 35 minutes until peppers are soft and filling is hot.

Serves 6


Fire up the grill, or use your oven to prepare the turkey sausages and vegetables for this delicious dish.

1/3 cup (75 mL) extra-virgin olive oil

3 cloves garlic, finely diced

4 turkey sausages, grilled and thinly sliced

1 red onion, grilled and coarsely chopped

1 red red pepper, cored, grilled and coarsely chopped

6 stalks asparagus, grilled and cut into 1" pieces

½ cup (125 ml) cherry tomatoes, sliced in half

2 Tbsp (30ml) balsamic vinegar

¼ cup (50 ml) fresh basil, coarsely chopped

1 lb. (500g) cooked penne pasta

½ cup (125 ml) coarsely grated fresh Parmesan cheese

Salt and pepper to taste

In a large frypan (enough to hold all ingredients including pasta) heat olive oil and saute garlic until yellow and aromatic. Add turkey sausage, grilled onions, grilled peppers, grilled asparagus, cherry tomatoes, and simmter gently until mixture is heated through and flavours have melded thoroughly. Add balsamic vinegar and half of basil.

Add cooked pasta to hot mixture. Adjust seasoning. Place in a large serving dish. Top with grated Parmesan cheese and remainder of basil.

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