This Quick Fix oven roasted turkey recipe is made with the all white meat turkey breast. Chopped into chunks and marinated, the succulent meat is then baked in it, filling the house with its appetizing aroma. Sweet apricots are then added, giving this quick easy recipe a truly unforgettable flash of flavor.
We’ve all seen it a thousand times in our favorite movies and sitcoms: a housewife pulls out a charred turkey from the oven exclaiming her distress at the ruined meal. Makes you think twice about trying to roast a turkey for dinner, doesn’t it? Well, don’t worry. Roasting a whole turkey in the oven isn’t difficult, but it does take some patience.
For best results use a low heat setting (no higher than 350 degrees). But you may ask, how long to cook a whole turkey in the oven without ending up with your own charred dinner? Most cooks agree that a 3-5 pound hen will generally take about two hours. The key here is to keep a close watch on it the last half an hour or so, since some turkeys may cook faster than others depending on their overall size and whether or not they are stuffed.
Cook Time: 30 mins
Servings: 6
Main Ingredient: Turkey Breast
Difficulty Level: 2
1/2 c Brown rice vinegar
2 tsp Molasses
2 tbs Onion, grated
4 To 6 lb. turkey breast, cut into 1-inch cubes
1 tbs Vegetable oil
2 Garlic cloves, minced
1 c White grape juice
1/2 c Water
1 tbs Lemon juice
1 ts Freshly grated ginger
8 oz Dried apricots, slivered
2 tbs Minced fresh cilantro
Step 1: Combine brown rice vinegar, molasses, and grated onion. Add turkey cubes; toss to coat turkey with marinade. Refrigerate for several hours or overnight.
Step 2: Drain turkey, reserving marinade. Add oil to heavy nonstick skillet, set on medium heat, and brown a few turkey cubes and the garlic at a time (if you crowd the pan, the meat will steam, not brown). Put the browned turkey in a large casserole.
Step 3: Combine reserved marinade, white grape juice, water, lemon juice, and grated ginger; pour over turkey. Stir in apricot slivers and cover. Bake at 325 F. for 30 minutes.
Step 4: Turkey should be tender. Stir in cilantro. Serve over steamed rice.
This traditional, old-fashioned, recipe for terrific turkey stuffing comes right from Grandma. A savory combination of bread and biscuits, make up the heart of this stuffing, seasoned just right with sage, and celery and onion then added for flavor and texture. This quick, easy recipe, is also a large size recipe, so it’s perfect for Thanksgiving and Christmas dinners!
Servings: 10
Main Ingredient: Bread, Spice
Difficulty Level: 2
1 qt Day-old bread crumbs
1 qt Day-old crumbled corn bread
1 qt Day-old biscuits
1 c Chopped onion
1 c Chopped celery
1/4 c Chopped gr onion with tops
1/4 c Chopped parsley
1 1/2 ts Sage
1 tsp Salt
1/4 ts Pepper
2 c Turkey Broth defatted
1/2 c Melted butter
2 Slightly beaten eggs
Step 1: In a large mixing bowl, combine crumbs, cornbread, crumbled biscuits, onion, celery, parsley, sage, salt, and pepper. Toss well. Add broth, butter, and eggs. Mix well, but lightly. (You may add extra broth) The mixture should be extra moist.
Step 2: Loosely stuff neck and body cavities of turkey, or for ease in preparation and serving, cook separately in a well-greased baking dish or casserole during the last 45 minutes of turkey roasting time.
Step 3: Before serving, blend stuffing from turkey with that baked separately.
This super simple, creamy, cheesy recipe for turkey casserole is exactly what you need after the holidays, you use up some of that leftover turkey! A classic combination of hearty pasta, healthy vegetables, and 2 different, yet complimentary cheeses; cottage cheese and cheddar cheese, this quick easy casserole recipe can even be made ahead, making it ideal for brunches or buffets!
Prep Time: 10 mins
Cook Time: 30 mins
Servings: 6
Main Ingredient: Turkey
Difficulty Level: 1
1 lb Pasta, tubular ie macaroni, cooked
2 c Turkey, 1-inch cubes, cooked
1 cn 28 oz Tomatoes, drained, chopped
500 ml Cottage cheese, low fat
1 c Cheddar cheese, shredded
4 Green onions, chopped
1 ts Marjoram, dried
1/2 ts Pepper, freshly ground
1/2 c Bread crumbs, fresh
1 tbs Butter, cut into tiny cubes
Step 1: In lightly buttered 9x13 inch baking dish, toss together cooked pasta, turkey, tomatoes, cottage cheese, cheddar, green onions, marjoram, and pepper. Sprinkle crumbs on top, dot with butter. (Casserole may be prepared up to this point, covered and refrigerated for up to 4 hours.)
Step 2: Bake at 350F till casserole is bubbling and the top is lightly browned about 30 minutes.
This rustic, homestyle, baked turkey pasta recipe is very, very creamy. Canned cream soup and a full cup of milk partner up to create that succulently creamy texture, with a little cheddar cheese as well. As simple as mixing things together, and an ideal way to use up leftover Christmas or Thanksgiving turkey. It’s even “kid approved”.
Prep Time: 5 mins
Cook Time: 60 mins
Servings: 4-6
Main Ingredient: Macaroni, Turkey
Difficulty Level: 1
1 1/2 c Macaroni, uncooked
1 c Cheddar cheese, shredded
1 1/2 c Turkey, cooked
4 oz Mushrooms, drained
1 c Cream of mushroom soup
1 c Milk
1/2 ts Salt
1/2 ts Curry powder
1 c Peas, frozen
Step 1: Heat oven to 350F. Stir together all ingredients; pour into an ungreased 1 1/2 Qt. casserole dish. Cover; bake 1 hour.
An outstanding turkey recipe with a little Mexican flare! The salsa and Jack cheese give it extra flavor and the slightest amount of heat. Cooks in the microwave. so it’s perfect for those days when there just aren’t enough hours!
Prep Time: 15 mins
Cook Time: 12-15 mins
Main Ingredient: Turkey
Difficulty Level: 2
2 cups cooked turkey, cubed
1 can cream of celery soup
1 cup sour cream
1/2 cup milk
6 corn tortillas, torn in small pieces
1 onion, chopped
1 cup Monterey jack cheese, grated
1 cup Cheddar cheese, grated
Paprika
Step 1: Blend soup, sour cream, milk, and salsa.
Step 2: Place half of the tortilla pieces over bottom of 1-1/2-quart microwave-safe casserole. Layer w/ half of chicken, onions, cheeses, and sauce. Repeat. Cover. Refrigerate several hours or overnight.
Step 3: Microwave, covered, 12-14 minutes, or until bubbly. Remove from microwave, uncover, and sprinkle lightly with paprika. Allow to stand 5 minutes.Original link
We’ve all seen it a thousand times in our favorite movies and sitcoms: a housewife pulls out a charred turkey from the oven exclaiming her distress at the ruined meal. Makes you think twice about trying to roast a turkey for dinner, doesn’t it? Well, don’t worry. Roasting a whole turkey in the oven isn’t difficult, but it does take some patience.
For best results use a low heat setting (no higher than 350 degrees). But you may ask, how long to cook a whole turkey in the oven without ending up with your own charred dinner? Most cooks agree that a 3-5 pound hen will generally take about two hours. The key here is to keep a close watch on it the last half an hour or so, since some turkeys may cook faster than others depending on their overall size and whether or not they are stuffed.
Cook Time: 30 mins
Servings: 6
Main Ingredient: Turkey Breast
Difficulty Level: 2
Ingredients to make Baked Turkey Breast with Apricots
1/2 c Brown rice vinegar
2 tsp Molasses
2 tbs Onion, grated
4 To 6 lb. turkey breast, cut into 1-inch cubes
1 tbs Vegetable oil
2 Garlic cloves, minced
1 c White grape juice
1/2 c Water
1 tbs Lemon juice
1 ts Freshly grated ginger
8 oz Dried apricots, slivered
2 tbs Minced fresh cilantro
Directions to make Baked Turkey Breast with Apricots
Step 1: Combine brown rice vinegar, molasses, and grated onion. Add turkey cubes; toss to coat turkey with marinade. Refrigerate for several hours or overnight.
Step 2: Drain turkey, reserving marinade. Add oil to heavy nonstick skillet, set on medium heat, and brown a few turkey cubes and the garlic at a time (if you crowd the pan, the meat will steam, not brown). Put the browned turkey in a large casserole.
Step 3: Combine reserved marinade, white grape juice, water, lemon juice, and grated ginger; pour over turkey. Stir in apricot slivers and cover. Bake at 325 F. for 30 minutes.
Step 4: Turkey should be tender. Stir in cilantro. Serve over steamed rice.
This traditional, old-fashioned, recipe for terrific turkey stuffing comes right from Grandma. A savory combination of bread and biscuits, make up the heart of this stuffing, seasoned just right with sage, and celery and onion then added for flavor and texture. This quick, easy recipe, is also a large size recipe, so it’s perfect for Thanksgiving and Christmas dinners!
Servings: 10
Main Ingredient: Bread, Spice
Difficulty Level: 2
Ingredients to make Grandma’s Turkey Stuffing
1 qt Day-old bread crumbs
1 qt Day-old crumbled corn bread
1 qt Day-old biscuits
1 c Chopped onion
1 c Chopped celery
1/4 c Chopped gr onion with tops
1/4 c Chopped parsley
1 1/2 ts Sage
1 tsp Salt
1/4 ts Pepper
2 c Turkey Broth defatted
1/2 c Melted butter
2 Slightly beaten eggs
Directions to make Grandma’s Turkey Stuffing
Step 1: In a large mixing bowl, combine crumbs, cornbread, crumbled biscuits, onion, celery, parsley, sage, salt, and pepper. Toss well. Add broth, butter, and eggs. Mix well, but lightly. (You may add extra broth) The mixture should be extra moist.
Step 2: Loosely stuff neck and body cavities of turkey, or for ease in preparation and serving, cook separately in a well-greased baking dish or casserole during the last 45 minutes of turkey roasting time.
Step 3: Before serving, blend stuffing from turkey with that baked separately.
This super simple, creamy, cheesy recipe for turkey casserole is exactly what you need after the holidays, you use up some of that leftover turkey! A classic combination of hearty pasta, healthy vegetables, and 2 different, yet complimentary cheeses; cottage cheese and cheddar cheese, this quick easy casserole recipe can even be made ahead, making it ideal for brunches or buffets!
Prep Time: 10 mins
Cook Time: 30 mins
Servings: 6
Main Ingredient: Turkey
Difficulty Level: 1
Ingredients to make Use Up The Turkey Casserole
1 lb Pasta, tubular ie macaroni, cooked
2 c Turkey, 1-inch cubes, cooked
1 cn 28 oz Tomatoes, drained, chopped
500 ml Cottage cheese, low fat
1 c Cheddar cheese, shredded
4 Green onions, chopped
1 ts Marjoram, dried
1/2 ts Pepper, freshly ground
1/2 c Bread crumbs, fresh
1 tbs Butter, cut into tiny cubes
Directions to make Use Of The Turkey Casserole
Step 1: In lightly buttered 9x13 inch baking dish, toss together cooked pasta, turkey, tomatoes, cottage cheese, cheddar, green onions, marjoram, and pepper. Sprinkle crumbs on top, dot with butter. (Casserole may be prepared up to this point, covered and refrigerated for up to 4 hours.)
Step 2: Bake at 350F till casserole is bubbling and the top is lightly browned about 30 minutes.
This rustic, homestyle, baked turkey pasta recipe is very, very creamy. Canned cream soup and a full cup of milk partner up to create that succulently creamy texture, with a little cheddar cheese as well. As simple as mixing things together, and an ideal way to use up leftover Christmas or Thanksgiving turkey. It’s even “kid approved”.
Prep Time: 5 mins
Cook Time: 60 mins
Servings: 4-6
Main Ingredient: Macaroni, Turkey
Difficulty Level: 1
Ingredients to make Cheesy Turkey Macaroni
1 1/2 c Macaroni, uncooked
1 c Cheddar cheese, shredded
1 1/2 c Turkey, cooked
4 oz Mushrooms, drained
1 c Cream of mushroom soup
1 c Milk
1/2 ts Salt
1/2 ts Curry powder
1 c Peas, frozen
Directions to make Cheesy Turkey Macaroni
Step 1: Heat oven to 350F. Stir together all ingredients; pour into an ungreased 1 1/2 Qt. casserole dish. Cover; bake 1 hour.
An outstanding turkey recipe with a little Mexican flare! The salsa and Jack cheese give it extra flavor and the slightest amount of heat. Cooks in the microwave. so it’s perfect for those days when there just aren’t enough hours!
Prep Time: 15 mins
Cook Time: 12-15 mins
Main Ingredient: Turkey
Difficulty Level: 2
Ingredients to make Turkey Ole
2 cups cooked turkey, cubed
1 can cream of celery soup
1 cup sour cream
1/2 cup milk
6 corn tortillas, torn in small pieces
1 onion, chopped
1 cup Monterey jack cheese, grated
1 cup Cheddar cheese, grated
Paprika
Directions to make Turkey Ole
Step 1: Blend soup, sour cream, milk, and salsa.
Step 2: Place half of the tortilla pieces over bottom of 1-1/2-quart microwave-safe casserole. Layer w/ half of chicken, onions, cheeses, and sauce. Repeat. Cover. Refrigerate several hours or overnight.
Step 3: Microwave, covered, 12-14 minutes, or until bubbly. Remove from microwave, uncover, and sprinkle lightly with paprika. Allow to stand 5 minutes.Original link
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