Turkey And Vegetable Sauté Recipes

TURKEY AND VEGETABLE SOUP

Steps:

• Place whole turkey in a large stockpot. Add 1/2 of the onions, carrots, and celery. Add bay leaves, salt and pepper. Cover the turkey with 3 quarts of water. Place over medium heat and bring to a boil. Reduce heat to medium low and simmer for 1 hour.
• Remove stock from heat and strain through a fine mesh sieve, saving the liquid (about 2 quarts) and turkey meat, discarding the vegetables.
• Saute remaining onions, carrots, and celery until wilted, about 4 minutes. Add to strained stock. Add the remaining vegetables, and garlic to the stock. Season with salt and pepper. Simmer for 10 minutes. Remove the meat from the turkey carcass and dice. Add the meat, herbs, and cooked macaroni to stock. Heat through.
• Ladle the soup into each serving bowl and serve with the crusty bread.

TURKEY-VEGETABLE CASSEROLE

Steps:

• Preheat oven to 450°F In a large microwave-safe bowl combine vegetables, gravy, and the 1 teaspoon sage. Cover with vented plastic wrap; microwave 4 to 6 minutes more or until stew is heated through and vegetables are tender, stirring occasionally. In a small bowl combine pepper and nutmeg; set aside.
• Spoon stew into four 14- to 16-ounce casserole. Top with apple and, if desired, fresh sage. Drizzle with melted butter and sprinkle with nutmeg mixture. Bake uncovered, for 10 minutes or until bubbly and apple slices begin to brown.

TURKEY AND VEGETABLE SAUTé

Steps:

• Heat oil in heavy large skillet over medium-high heat. Season turkey slices with salt and pepper. Add to skillet and sauté until cooked through, about 3 minutes per side. Transfer turkey to platter. Cover with foil and keep warm. Add remaining ingredients to skillet. Simmer until vegetables are tender, about 10 minutes. Season to taste with salt and pepper. Spoon vegetable mixture over turkey and serve.

SKINNY TURKEY-VEGETABLE SOUP

Steps:

• In a large saucepan, saute the onions, carrots, celery and red pepper in oil until tender. Add garlic; cook 2 minutes longer. Stir in the water, tomatoes, peas, bay leaf, bouillon, basil, thyme, cumin, pepper and, if desired, pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, cook orzo according to package directions; drain. Stir orzo and turkey into soup; heat through. Discard bay leaf. Sprinkle with cilantro. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth, water or milk if necessary.

TURKEY AND VEGETABLE BURGERS

Steps:

• Heat the olive oil over medium heat in a medium skillet and add the onion. Cook, stirring, until it begins to soften, about 3 minutes, and add the diced red pepper and a generous pinch of salt. Cook, stirring often, until the vegetables are tender, about 5 minutes. Stir in the garlic and the grated carrot and cook, stirring, for another minute or two, until the carrots have softened slightly and the mixture is fragrant. Remove from the heat.
• In a large bowl, mash the ground turkey with a fork. Add about ¾ teaspoon kosher salt if desired, and mix in the barbecue sauce, ketchup, and freshly ground pepper to taste. Add the sautéed vegetables and mix together well. Shape into 6 patties, about ¾-inch thick. Chill for 1 hour if possible to facilitate handling.
• Heat a nonstick griddle or a large nonstick frying pan over medium-high heat and brush with a small amount of canola oil, or prepare a medium-hot grill. When you can feel the heat when you hold your hand above it, cook the patties for 4 minutes on each side. Serve on whole grain buns, with the condiments of your choice.