1 lb ground turkey 1 c apple chopped, unpeeled 1 c chopped onion 1 1/2 TB olive oil 2 TB all purpose flour 1 TB curry powder 1 TB beef bouillon granules 1/2 c nonfat dry milk 2 c milk Ina small saute pan, saute the turkey over Medium High heat, stirr

Heat oil in a medium skillet. Add turkey slices and brown on both sides, about 10 minutes. Drain fat from skillet and add chicken broth and onion. Reduce heat, cover and simmer for 10 minutes, or until turkey is fully cooked. Remove turkey from skillet. Add remaining ingredients

Prepare frozen vegetables according to package directions. Meanwhile, sprinkle turkey cutlets with salt and pepper. In 12" skillet over medium high heat, heat oil, add cutlets; cook 4 to 6 minutes until cooked through, turning once. Using tongs remove to serving platter; k

With Knife Blade in Processor, Add Bread Cubes. Process About 30 Sec. OR Until Crumbs Are Fine. Spread Crumbs On An Ungreased Baking Sheet. Bake At 350 For 7 Min. OR Until Crumbs Are Lightly Browned. Combine 1 C. Bread Crumbs & Parmesan Cheese in A Shallow Bowl; Reserving Re

About 40 minutes before serving. 1. Pound cutlets with amallet until ea is about 1/8 of an inch thick. If cutlets are large cut into desired serving pieces. 2. In pie plate, beat egg with milk until blended. On wax paper place bread crumbs. Dip cutlets in egg mixture, then in

Cook noodels (or fettucine) in boling salted water according to package directions until tender. Meanwhilte in a large nonstick skillet, over medium heat, melt 1 Tbs of butter. Add mushrooms, 1/4 tsp of salt and 1/8 tsp of pepper. Cover and cook until very soft, about 10 mi

Combine flour, 1 tsp salt, thyme, and pepper in a shallow dish; stir well. Dredge turkey cutlets in flour mixture. Heat oil in a large nonstick skillet over medium high heat. Add cutlets and cook 3 minutes on each side or until done. Remove cutlets to a serving platter; set

*Cut pears in 1/4" wedges. 1. Sprinkle pounded cutlets lightly on both sides with salt and pepper. In 12" nonstick skillet over medium high heat, heat 2 teaspoons oil; add cutlets; cook 2 to 3 minutes on each side until lightly browned and cooked through. Using sl

On a piece of wax paper, combine flour and pepper. Lightly dredge each cutlet in seasoned flour (dredge just before cooking or flour coating will become gummy). In a 12 inch skillet, heat oil over medium low heat. Add cutlets and saute until lightly golden, about 2 minutes on ea

BOUNTY MICROWAVE TIPS *** IN CUSTARD CUP, BLEND MUSTARD, PARMESAN CHEESE, POPPY SEED AND BASIL. SPREAD MUSTARD MIXTURE ON ONE SIDE OF EACH SLICE OF TOAST. TOP ONE SLICE TOAST WITH TURKEY, ONION AND TOMATO. COVER WITH REMAINING TOAST, MUSTARD SIDE DOWN. PLACE PAPER TOWEL ON COUNT

In small bowl, blend mustard, parmesan cheese, poppy seed and basil. Spread mustard mixture on one side of each slice of toast. Top one slice of toast with turkey, onion and tomato, cover with remaining toast, mustard side down. Place paper towel on counter with sandwich diagona

In a sauce pan, melt butter and gradually stir in flour to make a smooth paste. Slowly add cream and whisk until smooth. Place turkey in baking dish, alternating with layers of broccoli spears. Pour sauce over all and sprinkle on vegetable seasoning. Top with Parmesan cheese. Ba

Recipe by: St. Louis Post Dispatch 4/7/97 Preheat oven to 350 degrees. Toss stuffing mix with chicken broth, eggs and 1 1/2 cans of soup. Spread in two 9 by 13 inch pans. Top with turkey. Combine remaining 1 1/2 cans of soup with milk, pimento and parsley; pour over all, dividi

Combine salt, sage, thyme, baking powder, pepper, bread crumbs, and eggs. Melt butter with bacon fat in skillet on low heat; add onion, celery and parsley. Simmer for about 15 minutes. Mix together the butter and crumb mixtures. Soften to your taste with stock made from stewed g

Recipe by: TASTE OF HOME DEC/JAN 1996 In a large skillet, brown drumsticks in oil and butter. Place in a 3 qt Dutch oven. Top with onion slices. In the same skillet, heat tomatoes, bouillon and seasonings until bouillon is dissolved. Pour over the drumsticks. Cover and bake at 3

Mix together turkey, cheese and chilies; set aside. In a different bowl, mix together flour, cornmeal and salt. Cut in butter until particles are the size of small peas (a pastry blender makes this an easy job). Sprinkle with water and mix with pastry blender or fork until past

Mix together turkey, cheese and chilies; set aside. In a different bowl, mix together flour, cornmeal and salt. Cut in butter until particles are the size of small peas (a pastry blender makes this an easy job). Sprinkle with water and mix with pastry blender or fork until pastr

Recipe by: Kay Hinga <[email protected]> Preheat Oven to 350 F. In large skillet saute onion in butter until crispy tender. Stir turkey, corn, tomatoes, corn meal and seasonings. Simmer, uncovered, 15 minutes. Dip tortillas in hot oil. Spread about 1/4 cup filling on

Wrap tortillas in foil & place in a warm (225%) oven while making fajita filling.Wash & dry lettuce.Halve & thinly slice bell peppers.Mix chili powder & oregano on wax paper.Rub spice mixture into turkey cutlets.Heat 1 teaspoon of oil in a large skillet.Add bell

1. Preheat oven to 225~F. Wrap tortillas in foil and place in oven while making fajita filling. 2. Mix chili powder and oregano on waxed paper. Rub spice mixture into turkey cutlets. 3. In large skillet, heat 1 teaspoon of the oil. Add bell pepper stips and cook over medium

Defrost and squeeze spinach dry. Saute the onion, garlic and mushrooms in the oil for 5 minutes. Add the spinach, lemon juice and pepper. Cook over low heat for 3 min. Add the turkey and eggs to the spinach mixture. Pour into a greased 9 inch round baking dish. Bake in 350

Recipe by: TASTE OF HOME FEB/MARCH 1996 In a large bowl, combine mayonnaise, honey and ginger. Stir in turkey, oranges, apple, grapes and pineapple. Refrigerate for 1 hour. Sprinkle with pecans just before serving.     strongServings:8/strong

1. Pour off all turkey fat from roasting pan into a glass measuring cup. Measure and return 1/4 cup to pan. Sprinkle flour into fat; cook and stir 2 or 3 minutes over low heat. Add water and 2 cups of the reserved turkey stock. Cook, stirring and scraping up browned bits in pan

Preheat oven to gas mark 4, 180C, 350F. Heat oil in a pan. Add turkey meat and brown quickly to seal in flavour. Transfer meat to a casserole dish. Fry onion in pan add green pepper and garlic, and cook for 2 minutes. Stir in paprika and caraway seeds with chopped toma

Pat the turkey fillets dry with paper towels. Sprinkle with salt and pepper. You will probably need to sear the turkey in batches so that it will brown. Heat a large, nonstick skillet over medium high heat. Spray one side of the turkey fillets with Bakers Joy. Cook 1 2 min

Pat the turkey fillets dry with paper towels. Sprinkle with salt and pepper. You will probably need to sear the turkey in batches so that it will brown. Heat a large, nonstick skillet over medium high heat. Spray one side of the turkey fillets with Bakers Joy. Cook 1 2 min

1. Defat the pan drippings by placing them in a fat separator cup. (If you don t have a separator cup, pour the drippings into a bowl, add a few ice cubes, and skim off the fat once it rises and hardens. Combine the fat free drippings, pepper, poultry seasoning and bouillon gran

Turkey giblets and neck Celery leaves 4Tbs brandy Remove liver and set aside. In saucepan, cover giblets and meck with lightly salted cold water; add a few celery leaves and onion slices. Cover and simmer 1 hour; add liver and simmer 20 30 minutes. Remove and chop giblets.

Crack the turkey carcass into several pieces. Place the turkey carcass and legs in a soup kettle with 3 quarts of water and 1 teaspoon salt. Boil for 1 hour. Remove the carcass and legs and cool. Remove the meat from the bones and discard the bones. Reserve the stock and meat. I

In a large, 8 quart pot, mix oil and flour. Heat over a medium flame to make a roux. Tilt pot occasionally and stir continuously until mixture becomes light brown, about 4 minutes. Add onion, celery, and garlic. Lower heat slightly and saute about 10 minutes, until tender. Add 3

Skim off and discard fat. Pour liquid back into a 3 quart pot. Add turkey meat, rice, parsley, salt, and pepper. Cover and let simmer for 5 minutes. Serve about 1 1/2 cups hot Gumbo per person. Makes 4 servings, yields 6 cups. Variation: Instead of rice, use 4 ounces vermicelli.

Melt the margarine in a large skillet. Add the okra. Saute until the okra loses its shiny appearance, about 5 minutes. Remove the okra pieces to a bowl. Add the celery onion, green pepper, and garlic to the skillet. Cook over medium heat until the onion is transparent. Add

1. Saute onion in margarine in nonstick skillet until tender. 2. Add turkey, soup, potatoes and peas. 3. Place mixture in 1 quart nonstick casserole. 4. Top with shredded cheese and paprika. 5. Bake at 350 F for 30 minutes. 1/2 cup serving, 1 bread exchange, 1 medium fa

* See Sowest 2 for recipe. ** Turkey breasts should be boneless, skinless, (about 1 lb each) cut     strongServings:6/strong  

In a medium skillet place the bacon fat and heat it on medium until it is hot. Add the onions and garlic, and saut&130; them for 4 to 5 minutes, or until the onions are tender. Let the vegetables cool and then pur&130;e them. In a large bowl place the jalape¤o chile pepper

In a medium skillet place the bacon fat and heat it on medium until it is= hot. Saute the onions and garlic for 4 to 5 minutes, or until the onions= are tender. Let the vegetables cool (about 10 15 mins.) and then puree them In a LARGE BOWL place the jalapeno Chile peppers,

Combine seasonings in a small bowl. Preheat heavy 5 quart pot. Add 2 cups of the onion, 2 cups green pepper, the celery, bay leaves and 3 tablespoons of the seasoning mix. Add some of the chicken stock, or juice from the tomatoes if needed. Cook, scraping the pot frequently, un

* Make sure the Kabob swords fit your grill. Either they should fit entirely inside the grill or long enough to place across the lip of the cooker like a rotisserie. This way the meat and vegetables will cook evenly. * Make a moderate fire. Dice all of the turkey breast, on

1. Prepare Herb Butter: Combine wine and garlic in small saucepan. Bring to boiling; cook about 4 minutes or until almost evaporated. Scrape into bowl and cool. Stir in parsley, chives, dill, mint, salt, pepper and butter. Spread butter mixture into 6x2" rectangle on piece

In a large sauce pan combine chicken broth, rice and onions. Bring to a boil, reduce heat and simmer 40 minutes. In a medium sauce pan or skillet melt butter. Stir in the flour, salt and pepper, cook 1 minute stirring until smooth and bubbly. Slowly stir in the milk and coo