Turkeylasagnawithcranberrysauce Food

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CRANBERRY AND TURKEY SALAD



Cranberry and Turkey Salad image

This is great on a croissant, in a pita pocket, or on bread. It's a great use for leftover turkey.

Provided by Jodi

Categories     Salad

Time 10m

Yield 4

Number Of Ingredients 5

3 cups chopped cooked turkey
½ cup dried cranberries
½ cup sliced almonds
2 stalks celery, chopped
2 tablespoons mayonnaise

Steps:

  • Mix turkey, cranberries, almonds, celery, and mayonnaise in a bowl until well blended.

Nutrition Facts : Calories 347.2 calories, Carbohydrate 15.4 g, Cholesterol 82.4 mg, Fat 16.7 g, Fiber 2.2 g, Protein 33.4 g, SaturatedFat 3 g, Sodium 128.7 mg, Sugar 10.4 g

TURKEY LASAGNA



Turkey Lasagna image

Provided by Ina Garten

Categories     main-dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 16

2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves, minced
1 1/2 pounds sweet Italian turkey sausage, casings removed
One 28-ounce can crushed tomatoes in tomato puree
One 6-ounce can tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaves
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 pound lasagna noodles
15 ounces ricotta cheese
3 to 4 ounces creamy goat cheese, crumbled
1 cup grated Parmesan, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten
1 pound fresh mozzarella, thinly sliced

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
  • Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.
  • In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
  • Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.

TURKEY LASAGNA



Turkey Lasagna image

This recipe for a white-sauce based lasagna is a great way to use up leftover turkey. For a little added spice dry a half teaspoon of dried mustard in the white sauce. Oven ready lasagna noodles make this recipe quick to prepare.

Provided by Bonnie G

Categories     Main Dish Recipes     Pasta     Lasagna Recipes

Yield 4

Number Of Ingredients 13

1 onion, chopped
2 stalks celery, chopped
½ teaspoon minced garlic
1 tablespoon vegetable oil
2 cups cooked and chopped turkey
1 cup cooked chopped broccoli
2 tablespoons butter
¼ cup all-purpose flour
salt to taste
ground black pepper to taste
1 ½ cups milk
1 (16 ounce) package instant lasagna noodles
1 cup shredded mozzarella cheese

Steps:

  • In a medium skillet saute the chopped onions, celery and garlic in oil until soft and tender. Add chopped turkey and broccoli. Set aside.
  • To make white sauce: In a small saucepan over low heat melt butter or margarine. Remove from heat and add flour, salt, and pepper; and blend well. Return to low heat, whisk in milk and cook until thick.
  • To assemble, in the bottom of a casserole dish place a thin layer of white sauce, then a layer of noodles. Next, place a layer of the turkey mixture, followed by sauce, and then 1/2 cup of the shredded mozzarella cheese. Repeat layering process with turkey mixture and sauce. Top with the remaining 1/2 cup of mozzarella cheese.
  • Bake in a preheated 350 degree (175 degree C) oven for 45-60 minutes until bubbly and heated through. Let stand 10 to 15 minutes before serving.

Nutrition Facts : Calories 655.1 calories, Carbohydrate 62.2 g, Cholesterol 107.1 mg, Fat 27.3 g, Fiber 3.5 g, Protein 39.8 g, SaturatedFat 11.9 g, Sodium 341 mg, Sugar 7.4 g

TURKEY LASAGNA WITH CRANBERRY SAUCE



Turkey Lasagna With Cranberry Sauce image

Make and share this Turkey Lasagna With Cranberry Sauce recipe from Food.com.

Provided by Dancer

Categories     Poultry

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 15

1 1/2 cups fat-free chicken broth
1 (12 ounce) can evaporated skim milk
2 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt, omit if using salted stock
1/4 teaspoon fresh ground black pepper
3/4 teaspoon dried sage, crushed
1 1/2 teaspoons dried thyme, crushed
3 cups chopped cooked turkey or 3 cups ground turkey
1/2 cup finely chopped fresh parsley
1 (16 ounce) can whole berry cranberry sauce
1/2 lb lasagna noodle, cooked al dente
1 (15 ounce) carton fat-free ricotta cheese
8 ounces shredded part-skim mozzarella cheese
1/2 cup fresh whole wheat bread crumbs (1 slice ground)

Steps:

  • Preheat the oven to 350 degrees.
  • Spray a 9-by-13-inch baking dish with a non-stick cooking spray and set aside.
  • Combine the stock and milk and bring to the boiling point, either in a microwave oven or on top of the stove.
  • Melt the butter in a large saucepan over medium-low heat.
  • Add the flour and cook, stirring constantly for 2 minutes.
  • Add the hot stock-and-milk mixture, all at once, stirring constantly with a wire whisk.
  • Bring to a boil, reduce heat to low and simmer, stirring frequently, until the mixture starts to thicken, about 5 minutes.
  • Remove from the heat and add the salt, pepper, sage and thyme and mix well.
  • Stir in the turkey and parsley and set aside.
  • Spread half of the cranberry sauce evenly over the bottom of the prepared baking dish.
  • Cover the sauce with a layer of the cooked lasagna noodles.
  • Top the noodles with the ricotta cheese and a third of the turkey mixture.
  • Add a second layer of noodles.
  • Spread the remaining cranberry sauce over the noodles.
  • Cover the cranberries with half of the remaining turkey mixture.
  • Sprinkle half of the shredded mozzarella cheese evenly over the top.
  • Top with the remaining noodles, turkey mixture and shredded cheese.
  • Sprinkle the bread crumbs evenly over the top.
  • Bake, uncovered, in the preheated oven for 30 minutes, or until bubbling and lightly browned.
  • Allow to stand for 5 minutes before cutting into eight servings, approximately 3-by-4 inches each.

ROASTED TURKEY LASAGNA



Roasted Turkey Lasagna image

Made with leftover roasted turkey, this straightforward, easy-to-assemble big ol' pan of lasagna is exactly what we want to eat the day after Turkey Day. It's a comforting crowd pleaser that is just different enough from yesterday's feast.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h5m

Yield 8 to 10 servings

Number Of Ingredients 14

2 cloves garlic, sliced
3 tablespoons extra-virgin olive oil
One 28-ounce can whole plum tomatoes, crushed by hand
1/4 cup tomato paste
1/2 cup loosely-packed fresh basil leaves
Kosher salt
1/2 pound sweet Italian sausage, removed from the casings
2 cups whole milk ricotta cheese
1 cup loosely packed fresh parsley leaves, chopped
1 large egg
1 pound lasagna noodles (about 20)
3 cups leftover turkey meat, white and dark, chopped or shredded
2 cups shredded mozzarella
2/3 cup grated Parmesan

Steps:

  • Preheat the oven to 425 degrees F.
  • Heat the garlic and 2 tablespoons of the oil together in a large skillet over medium heat until the garlic begins to brown around the edges, 4 to 5 minutes. Add the crushed tomatoes, tomato paste, basil and 1 teaspoon salt. Fill the empty tomato can with 1 1/2 cups of water , swish it around and add it to the pan. Raise the heat to medium-high and bring to a simmer, stirring occasionally, until the sauce is thickened, 20 to 24 minutes. (You should have about 4 cups.) Allow the sauce to cool.
  • Meanwhile, bring a large pot of salted water to a boil.
  • Heat the remaining 1 tablespoon oil in a medium skillet over medium-high heat. Add the sausage and cook, breaking up with a slotted spoon into smaller pieces no more than 1 inch long. Cook until browned, about 7 minutes. Transfer the cooked sausage with the spoon to a paper-towel-lined plate to drain.
  • Add the lasagna noodles one at a time to the boiling water and cook until al dente, about 8 minutes. Stir very gently with a wooden spoon to prevent the noodles from sticking. Drain into a colander and rinse under cold water until they are cool enough to handle; drape over the side of the colander. (This will also help to separate the sheets so they do not stick together.)
  • Mix the ricotta, parsley and egg with 1/2 teaspoon salt in a medium bowl until well combined. Add the turkey and sausage and stir to combine. Set aside.
  • Spoon a very scant layer of sauce, about 1/4 cup, into a 9-by-13-inch baking dish and spread to coat the bottom. Line the bottom with one layer of lasagna noodles, slightly overlapping and cutting to fit if necessary. Spread half of the ricotta mixture over the noodles, then a third of the tomato sauce, followed by a third of the mozzarella and a third of the Parmesan. Cover with a third of the lasagna noodles, again arranged so they are overlapping slightly. Top with the other half of the ricotta mixture, then another third of the sauce. Add another third of the mozzarella and third of the Parmesan. Finish with the remaining lasagna sheets and top the lasagna with the remaining sauce, mozzarella and Parmesan.
  • Cover with foil and bake until hot throughout and the cheese is melted, about 30 minutes. Uncover and continue to bake until slightly golden brown, about 10 minutes more. Let rest for 10 minutes, cut into pieces and serve.

LASAGNA WITH TURKEY SAUSAGE



Lasagna with Turkey Sausage image

Provided by Ina Garten

Categories     main-dish

Time 1h55m

Yield 8 servings

Number Of Ingredients 16

2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves, minced
1 1/2 pounds sweet Italian turkey sausage, casings removed
1 (28-ounce) can crushed tomatoes in tomato puree
1 (6-ounce) can tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaves
Kosher salt
Freshly ground black pepper
1/2 pound lasagna noodles
15 ounces ricotta cheese
3 to 4 ounces creamy goat cheese, crumbled
1 cup grated Parmesan, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten
1 pound fresh mozzarella, thinly sliced

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
  • Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.
  • In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
  • Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one third of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.

TURKEY LASAGNA



Turkey Lasagna image

This lasagna recipe skips the onerous step of boiling lasagna noodles. Layer uncooked ones in the hearty turkey ragu and they will emerge from the oven fork-tender under their bubbling blanket of cheese.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h40m

Yield 8 to 10 servings

Number Of Ingredients 15

1/4 cup olive oil
1 red onion, chopped
2 pounds ground turkey
3 cloves garlic, minced
1/4 cup tomato paste
One 28-ounce can crushed tomatoes
One 28-ounce can whole peeled tomatoes
1 tablespoon dried oregano
Kosher salt and freshly ground black pepper
1 pound mozzarella, grated (about 4 cups)
3/4 cup grated Parmesan
One 32-ounce container ricotta
1/2 bunch parsley, finely chopped
1 large egg, lightly beaten
12 lasagna noodles (not no-boil; about 12 ounces)

Steps:

  • Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened and beginning to become translucent, about 8 minutes. Add the turkey and garlic and continue to cook, breaking the meat up with a wooden spoon, until the turkey is cooked through, 6 to 8 minutes. Add the tomato paste, stir to combine and cook, stirring occasionally, about 5 minutes.
  • Add the crushed tomatoes to the saucepan. Add the whole peeled tomatoes, crushing them with you hand as you pour them in. Stir in the oregano. Add salt and pepper to taste, bring to a simmer and cook, stirring occasionally, until the sauce is slightly reduced and thickened, about 30 minutes; remove the lid for the last 5 minutes of cooking.
  • Meanwhile, set aside 1 cup of the mozzarella and 1/4 cup of the Parmesan in a small bowl. Mix together the ricotta, parsley, egg, the remaining mozzarella and Parmesan, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl.
  • Preheat the oven to 375 degrees F.
  • Spread about 2 cups of the sauce in the bottom of a deep 9-by-13-inch broiler-proof baking dish (see Cook's Note). Place 3 uncooked lasagna noodles across the bottom of the dish lengthwise, leaving about 1/2 inch between each. Place a fourth noddle across the short side of the dish, breaking to fit as needed. Spread about 1 1/2 cups sauce on the noodles. Using an ice-cream scoop or a large spoon, dollop one-third of the cheese mixture evenly on top of the sauce. Arrange another layer of noodles the same as the first, pressing down gently to spread the cheese mixture. Repeat layering the sauce, cheese mixture and noodles two more times, ending with the noodles. On top of the last layer, spread the remaining sauce.
  • Cover the baking dish tightly with foil and bake until the noodles are tender when you insert the tip of a paring knife, about 1 hour. Remove the foil from the baking dish and sprinkle with the reserved mozzarella and Parmesan. Increase the oven temperature to broil and broil the lasagna until the cheese is melted, golden and bubbling, 5 to 7 minutes. Let the lasagna sit for 30 minutes before serving.

TURKEY AND SPINACH LASAGNA



Turkey and Spinach Lasagna image

Provided by Emeril Lagasse

Categories     main-dish

Time 2h

Yield 12 servings

Number Of Ingredients 27

12 whole-wheat lasagna noodles
1 tablespoon olive oil
1/2 cup chopped onion
1 chopped red pepper
1 pound ground turkey breast, white meat only
1/2 pound hot Italian turkey sausage
1 teaspoon red pepper flakes
2 teaspoons chopped garlic
1 teaspoon Essence, recipe follows
3 1/2 cups prepared marinara sauce
3 cups shredded part-skim mozzarella cheese, divided
2 cups part skim ricotta
2 cups thawed and drained chopped frozen spinach
1/4 cup grated Romano
2 egg whites
1/2 cup chopped basil leaves
1/4 cup chopped fresh parsley leaves
1/4 teaspoon black pepper
1/4 teaspoon salt
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Preheat oven to 350 degrees F.
  • In a large pot, bring several quarts of salted water to a boil. Add noodles and cook until very al dente, 7 minutes. Remove from water and place on a towel lined baking sheet.
  • Place the olive oil, onion and red pepper in a large saute pan over medium-high heat. Saute until the vegetables begin to sweat, about 5 minutes. Add ground turkey, turkey sausage, garlic and Essence, stirring to combine until turkey cooks through, about 10 minutes. Add marinara sauce; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat.
  • In a large bowl, combine 1 1/2 cups mozzarella and remaining ingredients and set aside.
  • Spray a 13- by 9-inch baking dish with cooking spray. Spread 1 cup turkey mixture in bottom of the dish and arrange 4 noodles over turkey mixture; top with 1 1/2 cups turkey mixture. Spread half of cheese mixture over turkey mixture. Repeat layers, ending with the remaining turkey mixture.
  • Cover and bake for 45 minutes. Sprinkle with remaining 1 1/2 cups mozzarella cheese, and bake, uncovered, for 20 minutes.
  • Let lasagna stand 10 to 15 minutes before serving.
  • Combine all ingredients thoroughly.

DELICIOUS SPINACH AND TURKEY LASAGNA



Delicious Spinach and Turkey Lasagna image

A delicious version of lasagna for those of us who are health conscious.

Provided by Chuck

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 55m

Yield 8

Number Of Ingredients 13

9 whole-wheat lasagna noodles
1 teaspoon olive oil
½ cup chopped onion
1 pound ground turkey breast
3 cups tomato sauce
½ cup sliced fresh mushrooms
3 tablespoons Italian seasoning
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
6 cups chopped fresh spinach
2 cups fat-free ricotta cheese
¼ teaspoon ground nutmeg
2 cups shredded mozzarella cheese

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.
  • Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 2 minutes. Add ground turkey and cook 5 to 7 minutes more, stirring to break up any large chunks of meat. Stir in tomato sauce, mushrooms, Italian seasoning, black pepper, and garlic powder. Simmer for 2 minutes and season to taste.
  • Combine spinach, ricotta, and nutmeg in a large bowl.
  • To assemble, arrange 3 noodles lengthwise in the bottom of a greased 9x13 inch baking dish. Spread with 1/3 the ricotta mixture, 1/3 of the turkey mixture, and 1/3 of the mozzarella. Repeat layers, ending with remaining mozzarella. Bake in preheated oven for 25 minutes. Cool for 5 minutes before serving.

Nutrition Facts : Calories 326.1 calories, Carbohydrate 34.2 g, Cholesterol 69 mg, Fat 6.3 g, Fiber 5 g, Protein 33 g, SaturatedFat 3.2 g, Sodium 767.9 mg, Sugar 6.7 g

TURKEY A LA KING



Turkey a la King image

Turkey, peas and mushrooms in a creamy sauce to serve over puff-pastry boats, biscuits, toast or rice.

Provided by KARIN

Categories     Meat and Poultry Recipes     Turkey

Time 25m

Yield 4

Number Of Ingredients 8

2 tablespoons butter
3 fresh mushrooms, sliced
1 tablespoon all-purpose flour
1 cup chicken broth
½ cup heavy cream
1 cup chopped cooked turkey
⅓ cup frozen peas, thawed
salt and pepper to taste

Steps:

  • In a large skillet over medium low heat, cook butter until golden brown. Saute mushrooms until tender. Stir in flour until smooth. Slowly whisk in chicken broth, and cook until slightly thickened. Stir in cream, turkey and peas. Reduce heat to low, and cook until thickened. Season with salt and pepper.

Nutrition Facts : Calories 232.8 calories, Carbohydrate 4.5 g, Cholesterol 82.6 mg, Fat 18.6 g, Fiber 0.7 g, Protein 12.2 g, SaturatedFat 11.1 g, Sodium 91.5 mg, Sugar 0.9 g

TURKEY CROQUETTES WITH CRANBERRY SALSA



Turkey Croquettes with Cranberry Salsa image

This recipe is a great way to use up leftover turkey after the holidays.-Jacque Capurro, Anchorage, Alaska

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 35m

Yield 16 croquettes (2 cups salsa).

Number Of Ingredients 24

2 tablespoons butter
1/3 cup chopped onion
1/4 cup all-purpose flour
1/4 cup 2% milk
1/4 cup chicken broth
2 cups finely chopped cooked turkey
1/2 cup mashed sweet potato
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
SALSA:
3/4 cup chopped tart apple
1 tablespoon lemon juice
1/2 cup chopped cranberries
2 jalapeno peppers, seeded and chopped
2 green onions, chopped
3 tablespoons golden raisins, chopped
1 tablespoon honey
CROQUETTES:
2 large eggs
1 tablespoon water
1/2 cup all-purpose flour
1/2 cup dry bread crumbs
Oil for deep-fat frying

Steps:

  • In a large saucepan, heat butter over medium heat. Add onion; cook and stir 3-4 minutes or until tender., Stir in flour until blended. Gradually add milk and broth. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in turkey, sweet potato, salt, pepper and cayenne. Refrigerate, covered, 2 hours or until firm., Meanwhile, in a small bowl, toss apple with lemon juice. Stir in remaining salsa ingredients. Refrigerate, covered, at least 1 hour., For croquettes, in a shallow bowl, beat eggs and water. Place flour and bread crumbs in separate shallow bowls. Shape turkey mixture into 1-1/2-in. balls. Roll in flour; shake off excess. Roll in egg mixture, then in crumbs, patting to help coating adhere., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry croquettes, a few at a time, 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve with cranberry salsa.

Nutrition Facts : Calories 317 calories, Fat 17g fat (4g saturated fat), Cholesterol 90mg cholesterol, Sodium 315mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 2g fiber), Protein 15g protein.

TURKEY QUESADILLAS WITH CRANBERRY SALSA



Turkey Quesadillas with Cranberry Salsa image

A sweet-tart cranberry salsa is the ideal accompaniment to leftover turkey in this breezy quesadilla. With a hint of lemon and pear, the salsa is also good with chicken or pork. -Jodi Kristensen, Macomb, Michigan

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 13

3/4 cup fresh or frozen cranberries
2 tablespoons sugar
1/4 cup water
1 small pear, chopped
1/4 cup chopped red onion
1 jalapeno pepper, seeded and chopped
3 tablespoons chopped celery
2 teaspoons grated lemon zest
1 tablespoon lemon juice
1/2 teaspoon ground cumin
4 flour tortillas (6 inches)
2 cups cubed cooked turkey breast
1 cup shredded reduced-fat white or yellow cheddar cheese

Steps:

  • For salsa, in a small saucepan, combine cranberries, sugar and water; bring to a boil. Reduce heat to medium; cook, uncovered, until berries pop, about 10 minutes, stirring occasionally. Remove from heat; cool slightly. Stir in pear, onion, jalapeno, celery, lemon zest and juice, and cumin., Preheat griddle over medium heat. Top one half of each tortilla with 1/2 cup turkey; sprinkle with 1/4 cup cheese. Fold tortilla to close. Cook on griddle until golden brown and cheese is melted, 1-2 minutes per side. Serve with salsa.

Nutrition Facts : Calories 321 calories, Fat 10g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 449mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges

LASAGNA WITH TURKEY SAUSAGE BOLOGNESE



Lasagna with Turkey Sausage Bolognese image

Provided by Rozanne Gold

Categories     Pasta     Tomato     High Fiber     Dinner     Casserole/Gratin     Mozzarella     Ricotta     Poultry Sausage     Winter     Family Reunion     Party     Potluck     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 14

2 tablespoons olive oil
2 cups chopped onions
1/2 cup diced carrot
1 tablespoon fennel seeds, crushed in spice mill or in mortar with pestle
1 pound spicy Italian turkey sausages, casings removed
3 large garlic cloves, pressed
1/2 cup dry white wine
5 cups crushed tomatoes with added puree (from two 28-ounce cans)
1 cup chopped fresh basil, divided
2 tablespoons chopped fresh oregano
1 15-ounce container whole-milk ricotta cheese
3 cups (packed) coarsely grated whole- milk mozzarella cheese (12 ounces)
1 1/4 cups freshly grated Parmesan cheese, divided
16 6 1/2 x 3 1/4-inch no-boil lasagna noodles

Steps:

  • Heat oil in large nonstick skillet over medium-high heat. Add onions, carrot, and fennel seeds; sauté 5 minutes. Add sausage and garlic; sauté until sausage is cooked through, breaking into pieces, 8 to 10 minutes. Add wine; boil 1 minute. Add tomatoes, 1/2 cup basil, and oregano. Bring to boil. Reduce heat; simmer until sauce thickens, about 10 minutes. Season with salt and pepper.
  • Combine ricotta, mozzarella, 1 cup Parmesan, and 1/2 cup basil in medium bowl; stir to blend. Season with pepper. DO AHEAD: Sauce and cheese mixture can be made 1 day ahead. Cover separately; chill.
  • Place noodles in large bowl; cover with hot water. Soak until pliable, separating occasionally, about 30 minutes. Drain well.
  • Preheat oven to 375°F. Spread 1 cup sauce over bottom of 13 x 9 x 2-inch glass baking dish. Cover with 4 noodles, arranging crosswise. Drop 1/4 of cheese mixture over by tablespoonfuls; spread out. Top with 1 cup sauce, then 4 noodles and 1/3 of remaining cheese mixture. Repeat 2 more times with 1 cup sauce, 4 noodles, and 1/2 of cheese mixture. Spread any remaining sauce over. Sprinkle with 1/4 cup Parmesan.
  • Bake lasagna uncovered until heated through and puffed, about 50 minutes. Let stand 10 to 15 minutes and serve.

TURKEY SANDWICHES WITH CRANBERRY SAUCE



Turkey Sandwiches with Cranberry Sauce image

This recipe makes a hot, delicious sandwich with a Thanksgiving taste!

Provided by SHOCKLEY1

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 17m

Yield 4

Number Of Ingredients 9

1 loaf French bread
4 tablespoons margarine
8 ounces sliced deli turkey meat
8 slices provolone cheese
8 slices precooked bacon
4 tablespoons mayonnaise
4 tablespoons jellied cranberry sauce
8 slices fresh tomatoes
4 lettuce leaves

Steps:

  • Preheat the oven broiler.
  • Cut the bread into four pieces, and split lengthwise almost all the way through for four sandwiches. Spread margarine on the inside of each piece. Place on a baking sheet, cut side up.
  • Toast bread under preheated broiler until lightly browned, 1 to 2 minutes. Remove pan from the oven.
  • Layer 4 pieces of bread with 2 slices each of the turkey, cheese, and bacon. Remove the remaining 4 slices of bread from the baking sheet and reserve for sandwich tops. Cool bread slightly, and spread mayonnaise onto the cut side of each of the 4 top slices.
  • Place the bread with turkey and cheese under the broiler just until the cheese melts, about 1 minute. Remove from the broiler, and spread 1 tablespoon cranberry sauce over each sandwich. Layer with the tomatoes and lettuce. Place a top bread slice over each half, and serve.

Nutrition Facts : Calories 1068.1 calories, Carbohydrate 70.1 g, Cholesterol 128.1 mg, Fat 65.8 g, Fiber 3.7 g, Protein 49.5 g, SaturatedFat 22.6 g, Sodium 3321.8 mg, Sugar 13.5 g

TURKEY WITH CRANBERRY SAUCE



Turkey with Cranberry Sauce image

You'll hear rave reviews when fantastic fowl stars as the flavorful fare on your weekday menu. Sauteing the turkey in butter an oil locks in the succulent juices. And what's turkey without cranberries? This tangy sauce is served right on top!

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 8

2 turkey breast tenderloins (1 to 1-1/2 pounds)
1/2 teaspoon poultry seasoning
1 tablespoon vegetable oil
1 tablespoon butter
1 cup whole-berry cranberry sauce
3 tablespoons apple jelly
3/4 teaspoon Dijon mustard
1/4 teaspoon ground allspice

Steps:

  • Cut tenderloins widthwise in half. Slice each half lengthwise in half, but do not cut all the way through. Open and flatten each piece. Sprinkle both sides with poultry seasoning. In a large skillet over medium-high heat, cook turkey in oil and butter for 3-4 minutes on each side. Reduce heat to medium-low; cover and cook for 12-15 minutes or until juices run clear. Remove turkey to platter and keep warm. Add cranberry sauce, jelly, mustard and allspice to skillet; simmer for 2-3 minutes. Spoon over turkey.

Nutrition Facts :

GROUND TURKEY LASAGNA



Ground Turkey Lasagna image

A recipe from before I became kosher. I decided to make a lasagna using only ingredients that I could find at my local Trader Joe's (Trader Joe's has terrific fresh, no-boil lasagna noodles for an affordable price in their refrigerator section). I reduced the fat by using ground turkey, low fat milk, and part-skim mozzarella, and leaving out the egg that is usually added to the ricotta mixture. The result is a tasty, easy to make lasagna with tender meat and just the right amount of moisture.

Provided by Whats Cooking

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 17

1 1/2 tablespoons olive oil
1 cup yellow onion, diced
6 garlic cloves, minced
1/2 cup low-fat milk
1 (22 ounce) package lean ground turkey
1 teaspoon salt
1 2/3 cups shredded parmesan cheese
10 ounces low-moisture part-skim mozzarella cheese
1 (15 ounce) package fresh ricotta
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon fresh rosemary, minced
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 tablespoon ground black pepper
3 1/2 cups marinara sauce, bottled
1 (13 ounce) package trader joe's fresh no-boil lasagna noodles or 1 (13 ounce) package boiled regular lasagna noodles

Steps:

  • Preheat oven to 350°F.
  • If no-bake or no-boil fresh noodles are used, no preparation of noodles is required. If you use standard dry lasagna noodles, boil and drain, then rinse with cold water.
  • Heat olive oil in large skillet over medium-high heat.
  • Add onions, saute until onions are opaque and starting to brown. Add freshly minced garlic and 1 tsp fresh minced rosemary. Also add 1/2 of each portion of herbs and spices (1/2 tsp oregano, 1/2 tsp parsley, 1/4 tsp garlic powder, 1/2 tbsp or ground black pepper, 1/2 tsp salt). Saute for 2 minutes.
  • Add ground turkey to pan, mashing and pushing apart meat with the edge of your spatula. Cook until meat has begun to brown.
  • Add 1/2 cup of milk, and simmer on medium-low heat for 5 minutes or until meat is entirely cooked. Mix in 2.5 cups of marinara sauce, reserving 1 cup. Turn off heat.
  • In a medium sized bowl, combine ricotta cheese, 1 cup of shredded parmesan (reserving 2/3 cup), remainder of all herbs and spices (including salt and pepper). Mix with hands or spoon.
  • In the bottom of a standard lasagna pan, spread reserved cup of marinara sauce in a thin, even layer. Place a layer of lasagna noodles lengthwise in pan, slightly overlapping.
  • Spread 1/2 of ricotta mixture in a thin, even layer over noodles. Spoon 1/3 of meat sauce over ricotta mixture.
  • Add another layer of lasagna noodles, and repeat previous step.
  • Add 3rd layer of lasagna noodles, and spread remaining sauce over noodles evenly. Mix remaining mozzarella and parmesan, and spread in a thin layer, completely covering the top of the lasagna.
  • Cover in tin foil, making sure the foil is not touching the cheese (you can use toothpicks to ensure that no cheese sticks to the foil, if you like). Bake for 20 minutes.
  • Remove foil, and bake for another 20 minutes or until the cheese is bubbling and is starting to brown around the edges. Remove from oven and allow to cool for 10-15 minutes before slicing into 8 pieces.

Nutrition Facts : Calories 548.6, Fat 31.8, SaturatedFat 14.8, Cholesterol 121.9, Sodium 1401, Carbohydrate 23.7, Fiber 3.7, Sugar 12.2, Protein 41.7

TURKEY LASAGNA



Turkey Lasagna image

This is my own recipe. Instead of ricotta cheese I make white sauce from cream of chicken soup. It takes only 10 minutes to put together. What I like about this dish is that you can make it ahead a time, keep it in fridge and bake it latter.

Provided by Hanka

Categories     One Dish Meal

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 10

500 g ground turkey
2 (295 g) cans Campbell's Cream of Chicken Soup
1 cup water
530 g your favorite tomato sauce
8 lasagna noodles, uncooked
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 tablespoon oil
1/2 teaspoon salt
fresh ground pepper

Steps:

  • Preheat oven to 375°F.
  • Heat the oil in large heavy pan add ground turkey, salt, pepper and and cook on high heat until no longer pink.
  • Add tomato sauce, stir well and let it simmer for 5 minutes.
  • In a medium bowl empty cans cream of chicken soup add water and stir.
  • In 9x13x2-inch baking pan, spread 1/3 of tomato sauce on top 1/3 white sauce and 4 sheets uncooked lasagna noodles. Then alternate layers of tomato sauce, white sauce, lasagna ending with tomato and white sauce.
  • Sprinkle cheese on top.
  • Cover with aluminum foil and bake 30 minutes than uncover and bake 15 minutes until lightly browned and bubbling.
  • Allow to stand for 20 minutes before cutting.
  • If you like your lasagna more firm serve it next day. Tastes even better.

Nutrition Facts : Calories 514.5, Fat 26.6, SaturatedFat 10.3, Cholesterol 107.2, Sodium 1746.3, Carbohydrate 37.4, Fiber 2.3, Sugar 4.6, Protein 30.9

SPICY TURKEY LASAGNA



Spicy Turkey Lasagna image

I got this recipe from my aunt. It is a little time consuming, but we just love it! I hope you do, as well!

Provided by Mellisa

Categories     One Dish Meal

Time 2h45m

Yield 9-12 serving(s)

Number Of Ingredients 15

3/4 lb turkey sausage
1 tablespoon olive oil
1 garlic clove (minced)
1 cup onion (chopped)
1/2 lb fresh mushrooms (thinly sliced)
1/2 teaspoon dried oregano flakes
1 pinch fennel seed
1/2 teaspoon dried red pepper flakes
1/4 cup fresh Italian parsley (coarsely chopped)
4 ounces tomato paste
2 (14 ounce) cans Italian-style diced tomatoes (drained)
1 lb lasagna noodle
1/2 lb fresh shredded parmesan cheese
1/2 lb shredded mozzarella cheese
1 lb small curd cottage cheese

Steps:

  • Put olive oil and sausage in large pot and brown the meat.
  • Add garlic, onion, dried seasonings, and mushrooms. Simmer until onions are softened, about 4 minutes.
  • Add tomato paste, diced tomatoes, and parsley. Simmer, uncovered, for about 1 1/2 hours.
  • While sauce is simmering, cook lasagna noodles according to package directions. Rinse with cold water.
  • Preheat oven to 350°F.
  • Spread thin layer of sauce on the bottom of a 13x9-inch non-stick baking dish.
  • Lay 3 noodles evenly over the sauce.
  • Spread about half of the cottage cheese onto the noodles.
  • Sprinkle about 1/3 of the mozzarella and parmesan evenly into the pan.
  • Spread another thin layer of sauce.
  • Repeat steps 8-11.
  • Lay 3 more noodles evenly over the sauce.
  • Spread out the rest of the remaining sauce.
  • Sprinkle the rest of the parmesan and mozzarella.
  • Bake, covered with aluminum foil, for about 45 minutes.
  • Uncover, and continue to bake for 15 more minutes.
  • Allow to cool for 10 minutes before cutting into squares.

Nutrition Facts : Calories 572.6, Fat 24.4, SaturatedFat 12.5, Cholesterol 72, Sodium 1262.2, Carbohydrate 52.2, Fiber 4, Sugar 7.6, Protein 36.2

COMPANY TURKEY LASAGNA



Company Turkey Lasagna image

Posted in response to a "Lasagna" Talk Thread. This recipe is from my friend's mother in law. This recipe is perfect for using up leftover turkey after Thanksgiving or Christmas.

Provided by Pamela

Categories     One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 21

9 lasagna noodles, cooked
2 cups mozzarella cheese, grated
1/4 cup butter
2 cups sliced mushrooms
1 onion, diced
4 cups tomato sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon italian seasoning
1 teaspoon basil
1 teaspoon oregano
1 teaspoon garlic powder
1/3 cup butter
1 cup chicken broth
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups milk
2 cups cooked turkey
2 cups chopped fresh broccoli
1/2 cup parmesan cheese

Steps:

  • Place 1/2 Tomato sauce mixture on the bottom of a 9x13 inch pan.
  • Top with 3 noodles.
  • Then 1/2 of the broccoli sauce.
  • Followed by 3 more noodles.
  • Add rest of the broccoli sauce, add the last 3 noodles.
  • Top with the last of the tomato sauce and finish with the mozzarella cheese.
  • Bake at 350 degrees for 30 to 40 minutes.

TURKEY LASAGNA SKILLET



Turkey Lasagna Skillet image

Ready, set, go! Lasagna flavors wrapped up in a skillet meal in less than 40 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 5

Number Of Ingredients 10

1 lb lean (at least 93%) ground turkey
1/2 cup chopped onion
2 cloves garlic, chopped
1 1/2 cups milk
1 cup hot water
1 box Hamburger Helper™ four cheese lasagna
1 cup matchstick-cut carrots
1 teaspoon Italian seasoning
1 can (14.5 oz) diced tomatoes, drained
1 cup shredded Italian cheese blend (4 oz)

Steps:

  • In 12-inch nonstick skillet, cook turkey, onion and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until turkey is no longer pink. Add milk, hot water and sauce mix (from Hamburger Helper™ box); stir to combine. Stir in uncooked pasta (from Hamburger Helper™ box), carrots and Italian seasoning. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 9 to 11 minutes, stirring occasionally, until pasta is tender and sauce is thick. Stir in tomatoes; cook 1 to 2 minutes or until heated through. Remove from heat.
  • Top with cheese; cover and let stand 2 to 3 minutes or until cheese is melted.

Nutrition Facts : Calories 390, Carbohydrate 33 g, Cholesterol 95 mg, Fat 2, Fiber 3 g, Protein 29 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 10 g, TransFat 0 g

ROAST TURKEY WITH SAVORY CRANBERRY SAUCE FROM THE TITANIC



Roast Turkey with Savory Cranberry Sauce From the Titanic image

By the turn of the century, the North American turkey had become familiar British fare, replacing the traditional goose at many an English Christmas table. Here it is presented in classic American style with bread stuffing and accompanied by cranberry sauce, which at this period was more like a sauce than a preserve.

Provided by Rick Archbold

Categories     Herb     turkey     Roast     Thanksgiving     Dinner     Cranberry     Sage     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 21

1 10 lb turkey
2 tablespoons butter, softened
1 teaspoon crumbled sage leaves
1/2 teaspoon each salt and pepper
Stuffing:
2 tablespoons butter
2 onions, chopped
1 cup finely chopped celery
1 teaspoon each crumbled sage, thyme, and marjoram leaves
3/4 teaspoon each salt and pepper
1/2 cup sherry
10 cups cubed bread, lightly toasted
1/2 cup chopped fresh parsley
1/4 cup chicken stock
Gravy:
3 cups chicken stock
1 onion, chopped
1 bay leaf
2 tablespoons all-purpose flour
Salt and pepper
Savory Cranberry Sauce

Steps:

  • Stuffing:
  • In skillet, melt butter over medium heat. Stir in onions, celery, sage, thyme, marjoram, salt and pepper; cook, stirring occasionally, for 10 minutes or until browned. Stir in sherry; bring to boil. Boil for 5 minutes or until liquid is almost completely evaporated. Cool slightly. Gently stir in bread and parsley; drizzle over chicken stock, stirring to combine. Reserve.
  • Remove giblets and neck from the turkey cavity; reserve for gravy. Rinse turkey inside and out with running water. Pat dry. Stir together butter, sage, salt and pepper; rub over turkey, inside and out. Loosely pack stuffing into neck and body cavities, fold over and skewer neck flap closed over stuffing. Tie legs together. Bend wing tips underneath bird.
  • Place turkey, breast side up, on rack in roasting pan. Tent with foil and roast in 325°F oven for about 1 1/2 hours, basting with pan juices every 30 minutes. Remove foil and continue to roast or 1 3/4 hours, basting every half hour, or until instant-read meat thermometer inserted into thickest part of thigh reads 185°F. Let rest for 2 minutes before carving.
  • Gravy:
  • Meanwhile, in saucepan, bring chicken stock turkey neck, giblets, onion and bay leaf to boil, reduce heat and simmer, covered, for 1 hour; strain, reserving liquid. While cooked turkey rests, skim excess fat from roasting pan. Set pan over high hear; whisk in flour until well combined. Gradually whisk in reserved giblet stock; Bring to boil and cook, stirring constantly, for 2 minutes or until thickened. Season to taste with salt and pepper. Strain and serve alongside turkey.

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