Best turkey meatballs and Sauce by Clinton Kelly

Ingredients:

1/4 pounds of ground turkey
2 eggs
About 3/4 cup bread crumbs
About 1 tablespoon rosemary (crushed)
6 to 8 big dashes of hot sauce
1/2 large onion (diced)
3 large cloves garlic (minced)
Salt and pepper

Instructions:
1. Preheat oven to 400 degrees Fahrenheit

2. For the meatballs, mix the ground turkey, eggs, bread crumbs, rosemary, hot sauce, and onion. The mixture is pretty mushy, unlike beef meatballs.

3. Form into 24 meatballs and place on a sheet pan coated with nonstick spray.

4. Bake for about 12 minutes. Reduce the heat to 350 degrees Fahrenheit for another 15 minutes or so.

Ingredients
Some olive oil
3 large cloves garlic (minced)
1/2 large onion (diced)
1 28-ounce can Muir Glen Organic Chunky Tomato Sauce
Some oregano (amount up to you)
Some rosemary (amount up to you)
About 1/2 cup romano cheese
About 8 fresh basil leaves
A dash of sweet vermouth

Instructions:
1. For the sauce, heat the oil in a large skillet over medium heat. Saute the garlic, mushrooms, and onions until translucent.

2. Add the tomato sauce and everything else. Let it simmer until the meatballs are done. Add the meatballs and let it simmer some more.

Review: We added mushrooms to the sauce. We also used ground beef once. The sauce is amazing as is the meatballs.

Duggar's Taco soup

Source: cookingmommy-cookingmommy.blogspot.com via Bernadete on Pinterest

Ingredients
1 lb ground turkey (I used ground meat)
4oz can green chilies, chopped
1.25oz packet of taco seasoning
1 package dry ranch dressing mix
15.5oz can hominy
3 - 14.5oz cans diced tomatoes, undrained
15oz can kidney beans, undrained
2 - 15oz cans pinto beans, undrained
grated cheddar cheese, sour cream, tortilla chips for serving

Directions
Brown the ground turkey, season as you like (salt, pepper, onion). Stir in the chilies, seasoning mix, ranch dressing mix, hominy, tomatoes, beans, and about 1 1/2 cups of water (I found it didn't really need this with all the other added liquid, so this is optional). Bring to a boil. Simmer for 5 minutes.
To serve, put crushed tortilla chips in bottom of bowl. Add soup, then top with grated cheddar cheese and sour cream. Your own tacos in a bowl!

Review: The soup was good, we still had plenty leftover over but I felt it needed more spice. I am going to try adding another can of chilies and some chile powder.

turkey meatball sandwich

Turkey Meatball Subs

Source: oneshetwoshe.com via Bernadete on Pinterest

1 Package (about 20oz) Italian flavored or plain ground turkey
1/2 cup ricotta cheese
3 tablespoons fresh parsley
2 tablespoons plain bread cumbs
2 tablespoons milk
1 large egg
1 tablespoon olive oil
2 cups jarred marinara
2 tablespoons olive oil
1 tablespoon garlic paste
5 hero rolls
5 slices provolone cheese

1. Heat oven to broil. Combine seasoned turkey (if using plain ground turkey, season with 1/2 teaspoon salt,1 teaspoon italian season, 1/8 teaspoon fresh ground pepper) Mix ricotta, parsley, bread crumbs, milk, and egg in large bowl mix gently to combine. Shape into 15 meatballs, 3 tablespoons of mixture for each.
2. Heat 1 tablepoon oil in large lidded non stick skillet over medium heat. Brown meatballs, 3 minutes per side. add sauce and reduce heat to low. Cover and simmer on low for 13 minutes until cooked through.
3. In small bowl blend 2 tablespoons olive oil and garlic paste and brush inside of rolls. Put rolls under broiler for 2 minutes to toast.
4. Once meatballs are cooked through, tuck 3 meatballs and a spoonful of sauce into each roll and top with a slice of cheese. Return to broiler until cheese is melted.

Review: The meatballs were a little dry, but had good flavor..adding an egg and some more breadcrumbs may help.

UPDATED Ranch turkey Burgers

Ranch turkey Burgers adapted fromallrecipes

Ingredients
1 pound ground turkey
1 (1 ounce) package ranch dressing mix
1/4 c. bread crumbs
1 4 oz. can of diced green chiles
1 egg
3 cloves garlic, minced
1/4 cup Worcestershire sauce
seasoned salt and pepper to taste

Directions
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Knead together the turkey,bread crumbs, ranch mix, egg,chile peppers garlic, Worcestershire sauce, seasoned salt, and pepper in a bowl until evenly combined; divide into 4 equal portions and form into patties.
Cook on the preheated grill about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).

Review: I love the kick that the can of fire roasted peppers gave to the burgers. The bread crumbs also do their job by holding the patties together! YUM!

Enchilada Meatballs

Enchilada Meatbals from here
Yields: 6 servings

Ingredients
2 cups crumbled cornbread
1 (10 ounce) can enchilada sauce, divided
½ teaspoon salt
1½ pounds ground Turkey
1 (10 ounce) can tomato sauce
1 cup shredded Mexican cheese blend, divided


Directions
Preheat the oven to 350 degrees F (175 degrees C).

In a large bowl, combine the cornbread, half of the enchilada sauce, half of the cheese, and the salt. Crumble the ground turkey into the mixture, and blend well using your hands. Shape meat into 1 inch balls, and place on a 10×15 inch jellyroll pan, or any cookie sheet with sides to catch the grease.

Bake for 18 to 22 minutes in the preheated oven, until the meat is cooked through.

While the meatballs are cooking, warm the tomato sauce and remaining enchilada sauce in a saucepan. Remove the meatballs from the pan using a slotted spoon, and place in a serving dish. Pour the heated sauce over them, and sprinkle the rest of the cheese on top

Review: Supper easy and yummy!

Turkey Enchilada casserole

Turkey Enchilada casserole from here

Ingredients
1 (20-ounce) package JENNIE-O TURKEY STORE® Ground Turkey
1 cup chopped onions
1 (2-ounce) can chopped black olives
18 corn tortillas
1 (32-ounce) can enchilada sauce
4 cups (16-ounces) shredded Cheddar and/or Monterey Jack cheese

Directions
1.Heat oven to 350F.
2. Sauté ground turkey with onions until cooked. (We added garlic and mushrooms)
3. Stir in olives.
4. Heat 1/2of enchilada sauce in small saucepan.
5. Heat 6 tortillas on stovetop or microwave.
6. Dip tortillas in sauce and line bottom of casserole dish.
7. Smooth 1/2 of meat mixture on tops of tortillas. Sprinkle with 1/3 of grated cheese.
8. Repeat second layer. End with remaining 6 tortillas and top with remaining sauce and cheese. Bake uncovered 30 minutes or until hot.

Here is another turkey Enchilda Casserole recipe.. or if your looking for beef click here

Review: simple and delicious! As mentioned above we added garlic and mushrooms.

Mushroom Blue Cheese Turkey Burgers

Mushroom Blue Cheese Turkey Burgers from Allrecipes

1 pound ground turkey
8 ounces fresh mushrooms, finely chopped
1 onion, finely chopped
2 tablespoons soy sauce
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup crumbled blue cheese (I used sharp cheddar)




Directions
1. Preheat grill for high heat.
2. In a medium bowl, mix together the ground turkey, mushrooms, onion, and soy sauce. Season with kosher salt and pepper. Form into 4 burger patties.
3. Lightly oil the grill grate. Place patties on the prepared grill, and cook for 10 minutes per side, or until well done. Top with blue cheese during the last few minutes.

Review: These where great very flavorful! I did not use blue cheese because of the fact that nobody in my family, except for me cares for it, but even with the cheddar it was great!

Spaghetti Casserole

Spaghetti Casserole adapated from Full Bellies, Happy Kids


1 pkg (16 ounces) angel hair pasta
1 1/2 pounds ground turkey or beef
1 jar (26 ounces) spaghetti sauce
4 oz can of mushrooms
1/2 cup chopped onion
1 tablespoon minced garlic
2 cans (8 ounces each) tomato sauce
1 can cream of mushroom soup
16 ounces sour cream
4 cups shredded Colby-Monterey Jack cheese



Cook pasta for a slightly shorter time than directed on pkg, until just done.

Meanwhile, in a large skillet, brown onion, garlic, mushrooms, and turkey/beef and drain. Stir in spaghetti sauce and tomato sauce. (I added in some fresh basil)

Remove from heat.

Stir together cream of mushroom soup and sour cream.

In two 8x11 freezer pans, layer half the meat sauce, pasta, sour cream mix and cheese.


Repeat layers. Cover tightly with foil and freeze up to 3 months.


To use frozen casserole: Thaw in refrigerator. Bake at 350 degrees for 1 hour.

Turkey Parmigiana Sliders

Turkey Parmigiana Sliders
Credit: What's Cookin, Chicago

1 pound ground turkey
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons grated Parmesan cheese
salt & pepper to taste
4 slices mozzarella cheese, each slice cut into quarters
1/4 cup pasta sauce - homemade or store bought
1/2 cup shredded romaine lettuce
12 dinner rolls, split and toasted (I used Whole Wheat Hawaiian rolls, nice and sweet)

Preheat oven to 350 degrees.

In a bowl combine the ground turkey, all the spices, cheese and salt & pepper. Form large meatballs and flatten to create small patties.


Brown each patty on both sides in a skillet with a little oil and transfer the patties to a baking sheet.


Top all browned patties with a teaspoon of pasta sauce and a couple slices of cheese.

Bake in the preheated oven for a few minutes until cheese begins to melt.

While the patties are baking, spread a teaspoon of pasta sauce on the bottoms of the split dinner rolls.


Transfer each patty onto the bottoms of the rolls and top the burgers with shredded lettuce and the tops of the dinner rolls. Serve immediately

Review: We loved these. They where very flavorful! The meat patties tended to want to fall apart, but overall a good, quick easy meal!

Potato Topped Mini Meatloaves

Potato topped Min meatloaves

Ingredients:
lb. ground turkey (you can use ground beef)
1 pkg. (6 oz.) STOVE TOP Stuffing Mix
1 cup water
2 Tbsp. A.1. Original Steak Sauce
3 cups hot mashed potatoes

HEAT oven to 375ºF.

MIX meat, stuffing mix, water and steak sauce; press into 12 muffin cups sprayed with cooking spray.

BAKE 20 to 25 min. or until done (160°F).

Scoop mashed potatoes over meatloaves. (You can also serve with brown gravy and parsley)

Review: I added about 3 slices of cooked bacon to the meat, this was quick easy and delicious!

Mozzarella Stuffed Meatballs

Mozzarella Stuffed Meatballs from here
For this recipe you will need one adorable little helper :)


Ingredients
1 lb. ground beef/turkey
3/4 cup seasoned dry breadcrumbs
1/2 cup finely chopped onion
1/4 cup each: milk and marinara sauce
1 1/2 tsp. dried Italian seasoning
1 tsp. garlic salt
1 egg, lightly beaten
16 small mozzarella cheese balls


Directions
Preheat oven to 350°F. Mix all ingredients except ketchup and cheese in a large bowl until well combined. Shape mixture into 3-inch flat patties and place a small fresh mozzarella ball into the center of each. Press mixture around cheese to completely enclose. Place on a baking sheet and cook for 30 minutes. Serve over pasta with your favorite marinara

Mexican Turkey

Mexican Turkey from here

1 pound shredded leftover turkey
1 can of corn
1 small onion chopped
1 tsp garlic minced
1 tbs. of olive oil
1 box of Spanish rice prepared
1 can of rotel
1/4 c. of broth

Saute onion and garlic in olive oil. Add to crockpot.

Add shredded turkey, broth, corn and rotel to slow cooker and mix. Placs crockpot on low and cook for 2 hours.

At 1.5 hours prepare rice and mix in to crockpot. Enjoy with sour cream, cheese, etc. The filling can also be used for burritos.

Review: This was easy to prepare and tasted good. Great use of leftovers.

Fiesta Meatloaf

Check out the recipe for Fiesta Meatloaf was that it was easy to prepare and tasted great!

Turkey, Spinach and Pasta soup

Turkey, Spinach and Pasta soup a Life is good creation

1 lb ground turkey

1 small onion chopped

2 cloves minced garlic

1 4oz can of fresh mushrooms

1 cup fresh spinach

(6 ounce) can tomato paste

2 (14 1/2 ounce) cans Italian tomatoes

4 cups fat free chicken broth

2 cups water

1 teaspoon dried oregano

1 teaspoon dried basil

2 tablespoons dried parsley

2 ounces pasta


6 ounces fresh spinach

1. Bring a pot of water with a tsp of salt and a tablespoon of olive oil to a boil. Cook noodles to the time recommend on the package.

2. Cook onion, garlic, and mushrooms in a pot until all veggies are tender add turkey.

3.Thoroughly cook the ground turkey in a large skillet. Add the, garlic, spices, salt and pepper.

4. Add pasta, chicken broth, tomatoes, water and seasonings, stir well.

5. Bring to a boil, reduce heat and simmer about 20 minutes

Yet again this is something I whipped up without a recipe to use ingredients that I had on hand, it was hearty and delicious!

Turkey and Lasagna Roll ups

Turkey and Lasagna Roll ups a Life is good creation

1 lb ground turkey

1 small onion chopped

2 cloves minced garlic

1 4oz can of fresh mushrooms

1 cup frozen spinach, thawed and well drained

1/2 tsp salt

1 1/2 tsp Italian Seasoning

1/2 tsp cracked pepper

1 jar of spaghetti sauce, divided

8 lasagna noodles,


1. Bring a pot of water with a tsp of salt and a tablespoon of olive oil to a boil. Cook noodles to 1/3 the time recommend on the pacakge. Once cooled drain and rinse and then drape over the side of the pot so they do not stick together.

2. Cook onion, garlic, and mushrooms until all veggies are tender add turkey.

3.Thoroughly cook the ground turkey in a large skillet. Add the, sauce, garlic, spices, salt and pepper and spinach. Mix well. Cover and simmer for 10-15 minutes


4. Spread about a cup of sauce on the bottom of a casserole dish. Lay out one lasagna noodle, smear with meat mixture and top with mozerrela cheese .

5. Top the lasagna roll-ups with the remaining sauce, remaining 1oz of mozzarella and a bit of dried parsley.

6. Bake uncovered for 20 minute if you like the crispy noodle bits like I do. Cover with aluminum foil if you don’t. :)

Review: This recipe actually occcured because I had extra meat mixture from the lasagna cupcakes, but it tasted great. Just remember that you can fill your pasta with just about anything, the key is to cook the pasta a little less then normaal.

Turkey and Spinach Lasagna Cakes.

Turkey and Spinach Lasagna Cakes with inspiration from here

1 lb ground turkey

1 small onion chopped

2 cloves minced garlic

1 4oz can of fresh mushrooms

1 cup frozen spinach, thawed and well drained

1/2 tsp salt

1 1/2 tsp Italian Seasoning

1/2 tsp cracked pepper

1 jar of spaghetti sauce

8 lasagna noodles, cooked al dente

1 beaten egg

2 cups ricotta cheese

1/2 cup shredded Parmesan cheese



2 cups shredded mozzarella

1 tbsp dried parsley

1/4 cup shredded or grated Parmesan

Cook onion, garlic, and mushrooms until all veggies are tender add turkey.

Thoroughly cook the ground turkey in a large skillet. Add the, sauce, garlic, spices, salt and pepper and spinach. Mix well. Cover and simmer for 10-15 minutes.

Combine the egg, ricotta, and Parmesan.

Using a glass or cookie cutter that is close to the size of the muffin cups, cut 3 circles out of each noodle for a total of 24 circles.

Place 1 noodle circle in each muffin cup. Layer meat sauce, ricotta mixture, and shredded mozzarella. Repeat. Top with a bit of parsley and grated Parmesan.

Cover loosely with a piece of foil that has been sprayed with oil and bake at 400 degrees for 25-30 minutes. Remove foil and bake for another 5 minutes to brown on top.

Let the “cupcakes” sit for at least 10 minutes for easier removal.

This was a great way to dress up dinner and make it fun for the kids. My 4 year old was excited to eat "food cakes." These tasted great too!

Best of 2010 Turkey Edition!

1. Turkey Meatballs




2. Garlic and Ranch Burgers



3. Zesty Turkey Sloppy Joe



4. Spinach and Turkey Lasagna



5. Turkey Meatloaf

Mushroom Melt Skillet

Mushroom Melt Skillet - Finding Jot in my Kitchen

1/2 lb. ground turkey
1 T minced onion
2-3 garlic cloves, minced
8 oz. fresh mushrooms, sliced
3/4-1 C mozzarella cheese, grated
2 C brown rice

Prepare rice using a rice cooker, or according to package directions. Make as much/little rice as you desire -- we like ~2-3 C prepared for this dish.

In a large skillet, brown the ground turkey with onions and garlic until cooked. Season with salt and pepper, if desired. {I used ground turkey from the freezer that was already browned!}

Then, add the mushrooms to the skillet and saute until softened.



Sprinkle cheese over the top, and cover to allow cheese to melt.



Serve over brown rice.



YUM!

Review: This was quick and easy and of course super yummy!

Thanksgiving Meal

Candied Sweet Potatoes

Ingredients
2 large sweet potatoes
1/4 cup butter
1/2 cup packed brown sugar
1/4 cup orange juice

Directions
Boil cut-up sweet potatoes or bake at 350 degrees F (175 degrees C) whole sweet potatoes until tender.
In a frying pan, melt the butter and brown sugar together until bubbly. Add the orange juice and stir until smooth. Add the cut-up sweet potatoes and cook slowly, turning occasionally until the sweet potatoes are caramelized, about 20 minutes. If syrup is too thin, add a bit more brown sugar.

Ultra Creamy Mashed Potatoes
Ingredients
3 1/2 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
5 large potatoes, cut into 1-inch pieces
1/2 cup light cream 2 tablespoons butter Generous dash ground black pepper

Directions
Heat broth and potatoes in 3-quart saucepan over high heat to a boil.
Reduce heat to medium. Cover and cook for 10 minutes or until potatoes are tender. Drain, reserving broth.
Mash potatoes with 1/4 cup broth, cream, butter and black pepper. Add additional broth, if needed, until desired consistency.

Slow cooked Ham

7-8 pound bone-in spiral-cut ham

1 cup dark brown sugar

1/2 cup all natural maple syrup

2 cups pineapple juice



The Directions.


Use a 6-7 quart slow cooker. Unwrap the ham, and discard flavor packet. Place it into your stoneware, flat-side down. Rub brown sugar on all sides. Pour on maple syrup and pineapple juice. Cover and cook on low for 6-8 hours. If possible, baste ham with collected juice from the bottom of the crock an hour or so before serving. When cooking is done, remove carefully and let it rest on a cutting board for 15-20 minutes before carving.

Shredded Brussels Sprouts

Ingredients
1/2 pound sliced bacon
1/4 cup butter
2/3 cup almonds
2 pounds Brussels sprouts, cored and quarterd
3 green onions, minced
1/2 teaspoon seasoning salt pepper to taste

Directions
Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, reserving 2 tablespoons grease, crumble and set aside.
In the same skillet, melt butter in with reserved bacon grease over medium heat. Add pine nuts, and cook, stirring until browned. Add Brussels sprouts and green onions to the pan, and season with seasoning salt and pepper. Cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes. Stir in crumbled bacon just before serving.

Shrimp Scampi

Ingredients
1/4 cup olive oil
1/4 cup lemon juice
3 tablespoons chopped fresh parsley
1 tablespoon minced garlic ground black pepper to taste
crushed red pepper flakes to taste (optional)
1 1/2 pounds medium shrimp, peeled and deveined

Directions
In a large, non-reactive bowl, stir together the olive oil, lemon juice, parsley, garlic, and black pepper. Season with crushed red pepper, if desired. Add shrimp, and toss to coat. Marinate in the refrigerator for 30 minutes.

Pumpkin Roll

Ingredients
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt 3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin

1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)

Directions
PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Turkey in a bag and mom's stuffing~

Slow Cooker Lasagna

Slow Cooker Lasagna from here

1 box uncooked lasagna noodles
1 1/2 lb ground turkey, cooked and drained
4 cups pasta sauce
1 1/2 cups water
15 oz ricotta cheese
3 cups mozzarella
1/2 cup Parmesan, grated
salt & pepper to taste
{Directions}

Grease the inside of your slow cooker's crock.
Combine cooked beef and pasta sauce. Separately, combine ricotta, 2 cups of mozzarella, and the Parmesan cheese. Salt and pepper this mixture to taste.
Layer in the crock in this order:
First, lay down a small amount of meat & sauce.
Break two noodles in half and press them into the meat sauce.
Dot with some cheese mixture.
Repeat until you run out of something or your crock is full.
Sprinkle with the remaining mozzarella.
Pour two cups of water over the top.
Cover and cook on HIGH one hour, then LOW six hours or until dinner, whichever is later.

Review:This was easy to prepare, I loved that I did not have to cook the noodles, yet I did not like that we could not identity the cheese layer, I think I would rather prepare the lasagna as usually and not in the slow cooker.