Turkey Cups Food

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CORONATION TURKEY CUPS



Coronation turkey cups image

A simple, speedy canapé that uses up leftovers and is ideal for a Boxing Day get-together

Provided by Good Food team

Time 20m

Number Of Ingredients 10

350g leftover turkey
150ml natural yogurt
2 tbsp mayonnaise
1 tbsp mango chutney
2 tsp mild curry powder
zest and juice 1/2 lemon
1 small diced mango
handful chopped coriander
3 Baby Gem lettuces
toasted flaked almonds

Steps:

  • Shred the turkey into small pieces. In a large bowl, combine the natural yogurt, mayonnaise, mango chutney, mild curry powder and the zest and juice of the lemon. Season well.
  • Add the turkey to the bowl along with the diced mango and chopped coriander, and mix well. Break the Baby Gem lettuces into leaves and serve the turkey on top, scattered with toasted flaked almonds.

Nutrition Facts : Calories 126 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.2 milligram of sodium

TURKEY CLUB CUPS



Turkey Club Cups image

The classic sandwich becomes an even easier-to-eat finger food.

Categories     appetizer     turkey club

Time 20m

Yield 12

Number Of Ingredients 8

12 slices roasted deli turkey
12 slices sharp cheddar
1/4 c. mayonnaise
2 tbsp. Dijon mustard
1/2 head iceberg lettuce, shredded
1 pt. cherry tomatoes, chopped
1 avocado, chopped
8 slices bacon, cooked and chopped

Steps:

  • Preheat oven to 400° and lightly grease muffin tin with cooking spray.
  • Place a slice of turkey into each muffin cup. Add a slice of cheddar, then bake until turkey is sturdy and cheese is melted, about 10 minutes. Let cool slightly.
  • Meanwhile, in a small bowl, mix together mayo and Dijon. Add a dollop to the bottom of each turkey cup and spread around. Fill with lettuce, cherry tomatoes, avocado, and bacon.
  • Repeat to fill cups.

SPICY TURKEY LETTUCE CUPS



Spicy Turkey Lettuce Cups image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 13

4 ounces thin rice noodles
2 tablespoons roasted peanut oil or vegetable oil
Juice of 3 limes, plus lime wedges for serving
4 teaspoons teriyaki sauce
1 small red or green jalapeno pepper
1 2-inch piece ginger, peeled
Finely grated zest of 1 lime
1 medium red onion, thinly sliced
2 medium bell peppers (1 red, 1 yellow), thinly sliced
1 pound ground turkey
1/4 cup roasted unsalted cashews, roughly chopped
1/2 cup roughly chopped fresh cilantro and/or mint
2 romaine lettuce hearts, leaves separated

Steps:

  • Cook the noodles as the label directs, then drain and toss with 1 tablespoon roasted peanut oil. Meanwhile, whisk the lime juice and 2 teaspoons teriyaki sauce in a small bowl. Combine the jalapeno (remove seeds for less heat), ginger and lime zest in a mini food processor and pulse until finely chopped, or finely chop with a knife.
  • Heat the remaining 1 tablespoon roasted peanut oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring, until soft, 5 minutes. Add the ginger mixture and cook, stirring, until toasted, 1 minute. Add the bell peppers and cook, stirring, 3 more minutes. Add the turkey and the remaining 2 teaspoons teriyaki sauce; cook, stirring, until the meat is cooked through, about 5 more minutes.
  • Remove from the heat and stir in the lime juice mixture, cashews and herbs. Pile the noodles and turkey mixture in the lettuce leaves. Serve with lime wedges.

Nutrition Facts : Calories 234 calorie, Fat 8.5 grams, SaturatedFat 2 grams, Cholesterol 49 milligrams, Sodium 2510 milligrams, Carbohydrate 21 grams, Fiber 3.5 grams, Protein 22 grams, Sugar 12 grams

TURKEY IN A CUP



Turkey in a Cup image

These cute turkey appetizers are sure to be a hit at Thanksgiving!

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 25m

Yield 5

Number Of Ingredients 4

1/2 cup spinach dip
4 oz cream cheese (from 8-oz package), softened
Large yellow, red, green and orange bell peppers
1/4 cup sweet peas

Steps:

  • In small bowl, beat spinach dip and cream cheese with electric mixer on high speed about 1 minute or until well mixed.
  • Cut turkey head from yellow bell pepper. Cut 1/2-inch triangle from red bell pepper for turkey wattle. Cut 1/2x1-inch strips from desired colors of bell peppers for feathers.
  • Spoon 2 tablespoons dip into each of 5 (2- to 3-oz) cups. Place turkey head in cup; attach peas for eyes using spinach dip. Insert pepper triangle for turkey wattle. Place colored pepper strips behind head for feathers.

Nutrition Facts : Calories 180, Carbohydrate 12 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 8 g, TransFat 0 g

TURKEY POTPIE CUPS



Turkey Potpie Cups image

My children always look forward to turkey or chicken leftovers since I created this recipe. Refrigerated flaky biscuits make perfect individual potpie crusts. -Karen Woodard, Mustang, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 10

1 tube (16.3 ounces) large refrigerated flaky biscuits
3 cups cubed cooked turkey
3 cups turkey gravy
2-1/4 cups frozen mixed vegetables
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup french-fried onions
2-1/4 cups mashed potatoes
1/3 cup 2% milk
1/2 cup shredded cheddar cheese

Steps:

  • On a lightly floured surface, roll each biscuit into an 8-in. circle. Press onto the bottoms and up the sides of eight greased 8-oz. ramekins., In a large saucepan, combine the turkey, gravy, vegetables, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Sprinkle onions into ramekins; top with turkey mixture. In a small bowl, combine potatoes and milk; spread over tops. Sprinkle with cheese., Bake at 375° for 18-22 minutes or until golden brown.

Nutrition Facts : Calories 471 calories, Fat 19g fat (6g saturated fat), Cholesterol 57mg cholesterol, Sodium 1492mg sodium, Carbohydrate 50g carbohydrate (7g sugars, Fiber 3g fiber), Protein 26g protein.

TURKEY VEGGIE MEATLOAF CUPS



Turkey Veggie Meatloaf Cups image

This super-delicious and incredibly easy recipe has become one of my absolute favorites. I pass it on to everyone I know, and they all rave about it too!

Provided by Amy Holmberg

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 50m

Yield 10

Number Of Ingredients 9

2 cups coarsely chopped zucchini
1 ½ cups coarsely chopped onions
1 red bell pepper, coarsely chopped
1 pound extra lean ground turkey
½ cup uncooked couscous
1 egg
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
½ cup barbecue sauce, or as needed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray 20 muffin cups with cooking spray.
  • Place zucchini, onions, and red bell pepper into a food processor, and pulse several times until finely chopped but not liquefied. Place the vegetables into a bowl, and mix in ground turkey, couscous, egg, Worcestershire sauce, and Dijon mustard until thoroughly combined. Fill each prepared muffin cup about 3/4 full. Top each cup with about 1 teaspoon of barbecue sauce.
  • Bake in the preheated oven until juices run clear, about 25 minutes. Internal temperature of a muffin measured by an instant-read meat thermometer should be at least 160 degrees F (70 degrees C). Let stand 5 minutes before serving.

Nutrition Facts : Calories 118.9 calories, Carbohydrate 13.6 g, Cholesterol 46.7 mg, Fat 1 g, Fiber 1.2 g, Protein 13.2 g, SaturatedFat 0.3 g, Sodium 244.4 mg, Sugar 5.3 g

ASIAN TURKEY LETTUCE CUPS



Asian Turkey Lettuce Cups image

Such a cool idea for a light lunch or even an appetizer simply served in small lettuce leaves. When I want to make it easier for my kids to eat, I mix it all up with shredded lettuce and serve in a bowl. -Diana Rios, Lytle, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

3 tablespoons reduced-sodium soy sauce
2 teaspoons sugar
2 teaspoons sesame oil
1 teaspoon Thai chili sauce, optional
1 pound lean ground turkey
1 celery rib, chopped
1 tablespoon minced fresh gingerroot
1 garlic clove, minced
1 can (8 ounces) water chestnuts, drained and chopped
1 medium carrot, shredded
2 cups cooked brown rice
8 Bibb or Boston lettuce leaves

Steps:

  • In a small bowl, whisk soy sauce, sugar, sesame oil and, if desired, chili sauce until blended. In a large skillet, cook turkey and celery 6-9 minutes or until turkey is no longer pink, breaking up turkey into crumbles; drain., Add ginger and garlic to turkey; cook 2 minutes. Stir in soy sauce mixture, water chestnuts and carrot; cook 2 minutes longer. Stir in rice; heat through. Serve in lettuce leaves.

Nutrition Facts : Calories 353 calories, Fat 13g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 589mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

FESTIVE TURKEY CUPS



Festive Turkey Cups image

Make and share this Festive Turkey Cups recipe from Food.com.

Provided by looneytunesfan

Categories     Poultry

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

1 (12 ounce) can refrigerated biscuit dough
1 (2 ounce) package turkey gravy mix
1 cup milk
1 tablespoon butter
1/2 cup frozen peas, thawed
1 cup cubed cooked turkey or 1 cup cooked chicken
1/4 teaspoon thyme

Steps:

  • Preheat oven to 375*. Press one biscuit onto bottom and up the sides of each cup of two 6 cup muffin pans (will fill 10 cups). Chill until ready to fill.
  • Blend gravy mix and milk; set aside. Melt butter in large skillet over medium heat. Stir in peas, turkey and thyme; heat through. Add gravy mixture. Cook, stirring constantly, until gravy comes to a boil. Reduce heat and simmer, stirring constantly, 1 minute, or until thickened.
  • Spoon turkey mixture into prepared biscuit cups. Bake 15 minutes.

Nutrition Facts : Calories 306.9, Fat 12.9, SaturatedFat 4.6, Cholesterol 29.8, Sodium 1105.5, Carbohydrate 34.5, Fiber 1.4, Sugar 5.2, Protein 13.3

TANGY TURKEY TACO CUPS



Tangy Turkey Taco Cups image

Serve these hand-held biscuit cups as a snack for game day, or as an easy family main dish.

Provided by Bibi

Categories     Trusted Brands: Recipes and Tips     Borden Cheese

Time 14m

Yield 12

Number Of Ingredients 6

1 (16.3 ounce) can refrigerated flaky biscuit dough
2 teaspoons vegetable oil
1 pound ground turkey
1 (1.25 ounce) package taco seasoning mix
1 (15 ounce) can sloppy joe sauce
3 slices Borden® American Singles, cut into 4 small squares

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Separate 6 biscuits into 2 rounds each. Gently stretch each round into a 5-inch circle. Press into cups of a non-stick muffin tin.
  • Lightly oil a skillet and place over medium-high heat. Cook turkey in skillet, separating into small pieces as it browns. When turkey is no longer pink, turn heat down to medium-low. Add taco seasoning, stirring to combine. Stir in Sloppy Joe sauce; continue cooking until heat through, about 5 minutes.
  • Fill biscuit-lined muffin cups with turkey mixture.
  • Bake in preheated oven until browned and hot, about 13 minutes.
  • Divide each slice of cheese into quarters, and place one-quarter slice on top of each filled cup.
  • Bake 3 minutes more, or until cheese is melted.
  • Allow to cool in the pan 5 minutes, then place on a rack until cool enough to eat.

Nutrition Facts : Calories 227.5 calories, Carbohydrate 23.4 g, Cholesterol 30.8 mg, Fat 9.5 g, Fiber 0.7 g, Protein 11.5 g, SaturatedFat 2.7 g, Sodium 889.7 mg, Sugar 5.1 g

CHICKEN (TURKEY) A LA KING IN TOAST CUPS



Chicken (Turkey) a La King in Toast Cups image

Make and share this Chicken (Turkey) a La King in Toast Cups recipe from Food.com.

Provided by Derf2440

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

8 slices whole wheat bread
2 tablespoons butter
1 onion, chopped
1/2 cup carrot, diced
1/2 cup celery, diced
1/2 cup sweet red pepper, diced
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/4 cup all-purpose flour
1 1/2 cups chicken stock or 1 1/2 cups turkey broth
1 cup milk (I use 2%)
1 tablespoon wine vinegar
2 cups cooked chicken, cubed or 2 cups cooked turkey
1 cup frozen peas

Steps:

  • Cut crusts off bread.
  • Using a rolling pin, roll each slice to 1/4 inch thickness.
  • Fit each into lightly greased 6 oz custard cup or jumbo muffin pan.
  • Bake in centre of 375 degree Fahrenheit oven until golden brown, about 8 minutes.
  • Meanwhile, in a large saucepan, melt butter over medium heat; cook onion, carrot, celery, red pepper, salt, pepper, and thyme, stirring occasionally, until onion is softened, about 2 minutes.
  • Add flour; cook, stirring constantly, for 1 minute.
  • Whisk in stock, milk and vinegar; cook, whisking often, until thick enough to coat back of spoon, about 10 minutes.
  • Add chicken and peas; cook until bubbly and peas are tender, about 3 minutes.
  • Spoon into toast cups just before serving.

Nutrition Facts : Calories 458.1, Fat 16.4, SaturatedFat 7.2, Cholesterol 79, Sodium 1190, Carbohydrate 48.6, Fiber 7.1, Sugar 9.3, Protein 30.6

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