Turkey

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Spaghetti Squash with Turkey Meatballs

Published April 28, 2012 by jenmatteson

Spaghetti squash is so yummy and is a wonderful substitute for pasta.  I’m sure there are many other uses for spaghetti squash, but I pretty much always use it in the place of pasta.  For this recipe, I used my leftover turkey meatballs from my Turkey Meatball Hoagie.  Of course you could do either one first, and maybe you’ll love that so much, you’ll want to use the leftovers for seconds.  But if you’re like me and like to change up leftovers, these two recipes are perfect for doing so.

Spaghetti Squash with Turkey Meatballs

Source: Pigzilla Original
Servings: 6

Ingredients:

1/2 lb extra lean ground turkey
1/2 lb spicy italian seasoned turkey sausage (if your store doesn’t have this, add your own seasonings), removed from casing
1/2 medium onion, chopped
1/4 cup cilantro, chopped fine
1/4 cup egg substitute or 1 egg
1/3 cup bread crumbs
olive oil
32 oz. marinara sauce
1 medium spaghetti squash
salt and pepper
parmesan cheese

Directions:

1. Preheat oven to 425 degrees.  Slice squash in half and scoop out seeds.  Drizzle squash with olive oil, salt and pepper.  Place insides facing down on a baking sheet.  Add water to the bottom of the baking sheet and bake until outside is soft to the touch, about 45 minutes.

2. While squash is cooking, in a large bowl, add ground turkey, sausage, onion, cilantro, egg substitute, and bread crumbs.  Mix lightly with hands until the ingredients are just combined.  Form mixture into meatballs about 1 1/2-inches in diameter and place on a large plate.

3.  In a deep skillet, heat olive oil over a medium high heat.  Add meatballs and brown, turning frequently, about 5 minutes.  Add marinara sauce to pan, reduce heat to a simmer, and cover.  Let meatballs simmer in the marinara sauce until meatballs are cooked through, about 35-40 minutes.

4.  Once squash is cooked, remove from oven, flip over so insides are facing up.  Let cool until you’re able to handle it, about 10 minutes.  Once squash is cooled, scoop insides into a large bowl with a fork.  Squash should come out in strings, resembling spaghetti.

5. Once meatballs are done, place on a mound of the spaghetti squash and top with parmesan cheese.

 

Everyone knows what a Rachel is, or do they?

Published March 19, 2012 by jenmatteson

A few years back while I was in Denver for a week-long work trip, it was brought to my attention that not everyone knows what a Rachel is.  Thinking maybe it was a Minnesota thing, I asked my co-workers for back up.  They had no idea what I was talking about.  After returning home, I had to prove to myself that I wasn’t crazy, and to my newly made friends that the Rachel exists (and that I wasn’t crazy).  My best girlfriend had my back, so I knew I was right!

There seem to be a few variations of the Rachel; some are made with pastrami, and some with turkey (the right way in my opinion!).  In case you are one of the uninformed people who have no idea what I am talking about, a Rachel is basically a Reuben sandwich made with turkey (or as previously mentioned, pastrami).

I decided to make one of each for St. Patrick’s day.  The best part about this sandwich was the Russian dressing.  Instead of using the classic ketchup and mayo combination, I spiced it up with chili sauce and Miracle Whip along with a few other ingredients.  I found my inspiration for the sauce here.

Reuben/Rachel

Ingredients:

4 slices marble rye bread
1/2 lb corned beef or turkey
1/4 cup Russian dressing (recipe follows)
1/2 cup sauerkraut
4 slices swiss cheese

Directions:
1. Heat panini grill or press to medium heat.  You could also use a frying pan.
2. Spread each slice of bread with Russian Dressing.  Pile 1/2 of the meat on two slices of the bread.  Top each with sauerkraut, swiss cheese, and the bread.
3.  Grill the sandwiches 3-5 minutes over medium heat on each side.  Serve with extra Russian dressing if desired.

Russian Dressing

Ingredients:

1 cup Miracle Whip
1/4 cup chili sauce
1/4 cup plain non-fat Greek yogurt
2 tbsp cilantro
1/4 cup onion, finely chopped
1/4 cup dill pickle, finely chopped
2 tsp lemon juice
1 tbsp grated horseradish
1 tsp Worcestershire sauce

Directions:
1. In a small bowl, combine Miracle Whip, chili sauce, yogurt, cilantro, onion, dill pickle, lemon juice, horseradish, and Worcestershire sauce.

The closest I’ll come to eating a cheeseburger

Published March 3, 2012 by jenmatteson

One of my best girl friends is currently living in Duluth for school.  While we were up visiting (oh and running a half marathon) for the weekend, we took a trip over the bridge to Superior, Wi for a “must try” burger at the Anchor Bar.  I must say, I was skeptical, but who was I to turn down a great burger?  I had a burger topped with cream cheese and jalapenos.  

This gave me a wonderful idea to try at home!  I love experimenting with turkey burgers, and everyone seems to love stuffing burgers with cheese, so why not cream cheese and jalapenos?  The first time I made these burgers over the summer, it was a bit of a fail.  I didn’t season the turkey well enough, but this time they turned out perfectly!  The warm cream cheese oozes out when you bite into it making it super juicy and ultra flavorful, and the jalapenos are a wonderful spicy surprise.  Don’t worry if you’re heat sensitive though, the cream cheese cools it down, and you could even saute them a bit to take some of the heat out.  Ground beef could be substituted for turkey.  You could also grill these burgers, which we would have done had we not been on the verge of a snow storm.  This will be on the burger list this summer!  Who’s coming over?

Cream Cheese and Jalapeno Stuffed Turkey Burgers

Source: Pigzilla Original (insprired by the Anchor Bar)
Servings: Makes 4 large burgers

Ingredients:

8 oz. light cream cheese
1 jalapeno
4 tbsp worcestershire sauce
1 tbsp ground black pepper
salt
1 lb extra lean ground turkey
1 tbsp olive oil
4 whole wheat hamburger buns

Directions:

1. In a small bowl, mix cream cheese and jalapeno together. Set aside.

2. In a medium bowl, mix worcestershire sauce, pepper, salt, and ground turkey.  Be cautious not to over work the turkey; this will make it dry.

3. Divide the mixture into 8 equal parts and make each into a large flat patty, again being cautious not to over work the turkey.  Add a small spoonful of the cream cheese mixture to 4 patties.  Take the remaining 4 patties and sandwich the others with the filling, tightly pinching the edges to seal in the cream cheese mixture.

4. Add olive oil to a skillet over medium heat.  Cook burgers 8-10 minutes on each side, or until cooked through.

5. Garnish with red onion, Romain lettuce, and a touch of the remaining cream cheese jalapeno mixture.

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