Roasted Turkey With Smoked Paprika

 

Smoked Paprika adds sweet, smoky flavor and beautiful color to roasted turkey. Everyone will be thankful for this centerpiece of the holiday table.

Ingredients:

Serves: 15

• 2 tablespoons McCormick Gourmet™ Italian Seasoning
• 2 tablespoons McCormick Gourmet™ Sicilian Sea Salt
• 1 tablespoon McCormick Gourmet™ Black Pepper, Coarse Ground
• 1 tablespoon McCormick Gourmet™ Paprika, Smoked
• 2 teaspoons McCormick Gourmet™ Garlic Powder, California
• 2 teaspoons McCormick Gourmet™ Mustard, Ground
• 1 whole turkey, 12 to 14 pounds, fresh or frozen, thawed
• 2 ribs celery
• 1 onion, quartered
• 1 orange, quartered
• 2 McCormick Gourmet™ Bay Leaves, Turkish
• 1 tablespoon olive oil
• 1/2 cup Kitchen Basics® Original Chicken Stock

Directions:

20 mins Prep time 3 hrs 30 mins Cook time

• Place oven rack in lowest position. Preheat oven to 325°F. Place roasting rack in shallow roasting pan. Mix first 6 ingredients in small bowl
• Place turkey, breast-side up, in prepared pan. Sprinkle 1 tablespoon of the seasoning mixture inside turkey. Stuff with celery, onion, orange and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add stock to pan; cover loosely with heavy duty foil
• Roast 1 hour. Remove foil. Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165°F (175°F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board and slice. Reserve pan juices to make gravy or to serve with turkey

Cooking Tip:

Test Kitchen Tip: For easy cleanup, line roasting pan with heavy duty foil.

Source: McCormick.com

Coconut Turkey Spears

Skewered turkey tenderloin rubbed with five-spice powder is grilled to perfection and served with the coconut curry sauces in this outdoor cooking recipe.

Ingredients:

• 8  6  inches bamboo skewers
• 1/2  cup purchased unsweetened coconut milk
• 2   tablespoons toasted shredded coconut
• 1   teaspoon brown sugar
• 1   teaspoon purchased green curry paste
• 1   teaspoon purchased red curry paste
• 12   ounces turkey tenderloin, cut into 1-inch strips or 12 boneless chicken tenders
• 1   tablespoon five-spice powder
• 1/4  teaspoon salt
• 1   tablespoon roasted peanut oil, peanut oil, or cooking oil
• 2   Key limes, halved crosswise

Directions:

1. Soak skewers in water for 30 minutes.

2. Stir together coconut milk, toasted coconut, and brown sugar in a small bowl. Divide mixture in half. Stir green curry paste into one half of the mixture; cover and refrigerate until serving time. Stir red curry paste into remaining coconut mixture; cover and refrigerate until serving time.

3. Rub turkey or chicken strips with five-spice powder and salt. Place between 2 sheets of clear plastic wrap, if desired. Using the flat end of a mallet, gently pound strips to 1/4-inch thickness.

4. Thread pounded strips lengthwise onto soaked bamboo skewers. Keep strips straight; do not weave. Brush turkey with oil.

5. Place skewers on the rack of the grill directly over medium-high heat. Grill for 8 to 10 minutes or until juices just run clear, turning once. Serve with the coconut-curry sauces and lime halves. Makes 4 appetizer servings.

 

Tip:


To make your own five-spice powder: In a blender container combine 3 tablespoons ground cinnamon, 6 whole star anise, or 2 teaspoons anise seed, 1-1/2 teaspoons fennel seed, 1 to 2 whole dried chili peppers, and 3/4 teaspoon ground cloves. Cover and blend spices to a fine powder. Store in a tightly covered container for up to 2 months. Makes 1/4 cup.

Source: recipe.com

Wild Rice-Turkey Pot Pie

• Prep Time: 10 minutes
• Total Time: 45 minutes
• Servings: 6

Ingredients:

Filling:

1        can (15 oz) cooked wild rice, drained

2        cups cubed cooked turkey (about 1 lb)

1        bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed, drained

1        can (10 3/4 oz) condensed 98% fat-free cream of mushroom soup with 30% less sodium

1/4     cup milk

2        tablespoons dried minced onion

Topping:

1 1/2  cups Original Bisquick® mix

3/4     cup milk

1        egg 

 

Directions: 

• 1 Heat oven to 400°F. Reserve 1/2 cup of the wild rice in medium bowl. In ungreased 2-quart casserole, stir remaining wild rice and remaining filling ingredients until mixed.
• 2 Into reserved 1/2 cup wild rice, stir all topping ingredients with fork just until blended. Pour over turkey mixture.
• 3 Bake uncovered 25 to 35 minutes or until crust is golden brown.

Expert Tips:

You can use 2 cups of your own cooked wild rice in place of the canned.

Pair this turkey pot pie with a crisp green salad and a side of orange-spiked cranberry sauce.

Source: bettycrocker.com

Cobb-Style Turkey Salad

Use up your leftover turkey in this big, hearty salad.

Ingredients:

3 cups (750 mL) shredded romaine lettuce
1 cup (250 mL) torn watercress leaves or arugula leaves, (optional)
1 large tomato, cubed
1 small sweet red pepper, thinly sliced
2 cups (500 mL) cubed cooked turkey
1 avocado, peeled, pitted and cubed
1/4 cup (60 mL) crumbled blue cheese
2 hard-cooked eggs, sliced
2 tbsp (30 mL) chopped fresh chives or green onions
Dressing:
2 tbsp (30 mL) red wine vinegar
1/2 tsp (2 mL) Dijon mustard
1 clove garlic, minced
1 pinch salt
1 pinch pepper
1 pinch granulated sugar
3 tbsp (45 mL) extra-virgin olive oil

Direction:

Dressing: In small bowl, whisk together vinegar, mustard, garlic, salt, pepper and sugar; whisk in oil in thin steady stream.
Arrange romaine on large platter; top with watercress (if using). Arrange tomato, red pepper, turkey, avocado, cheese and eggs in piles on top. Sprinkle with chives. To serve, drizzle with dressing and toss.

Servings: 4

Source:  cbc.ca/bestrecipes

Oreo Turkey Bites

Ingredients:

◾Double Stuff Oreo Cookies
◾Candy Corn
◾Whoppers
◾Peanut butter cups
◾Chocolate frosting
◾Yellow Frosting
◾Optional: Red frosting
◾Optional: black sprinkles for eyes

Directions:

1) Grab a cookie and put a tiny bit of frosting inside, this will help hold the candy corn a bit better!

2) Insert your candy corn. It seems that 5 candy corns, smaller tips inserted into the cream center works best.

3) Put a dab of frosting on the opposite end of the cookie from where you just inserted the candy corn, and then secure the cookie to the “base” cookie. Placing the cookies against the wall while they dry may help them keep their shape better!

4) While your cookies are drying open a peanut butter cup (have a parent do this part kids!) – and cut a sliver off of one end.
 
5) Once your cups are ready, flip your cookies over, but still keep them next to the wall in case the frosting is not completely dry yet. Place a dab of frosting on peanut butter cup and place it on the cookie as shown below.
 
6) For the heads you will put a dab of frosting on a whopper and attach it to the top of the peanut butter cup.

7) Use a dab of frosting and flue on a white tip of a candy corn for a beak, put 2 yellow dots for eyes and if you would like a smaller black dot for the center of the eye. (You can use frosting, a sprinkle, a mini chocolate chip for the black part of the eye).
 
Once the beak stays put and everything seems to be sturdy, you can stand these cute little guys up and draw on some little feet if you would like. You can even add a little goggler under the neck!

To be extra creative and use them as place card holders, create your place card, adhere it to a toothpick and you can insert that into the center of the cookie!

Source: Our Best Bites

Mini Cheese-Stuffed Turkey Meatloaves

These were great! I didn't have any string cheese so I used shredded cheese in the middle and they came out just as well.

Ingredients: 

20    oz.  ground turkey

1      pkg.  (6 oz.) STOVE TOP Stuffing Mix

1      cup  water

4      sticks  KRAFT or POLLY-O Jalapeno String Cheese, cut crosswise into thirds

2/3   cup  salsa

Directions: 

HEAT oven to 375°F.

MIX turkey, stuffing mix and water until blended; press into 12 muffin cups sprayed with cooking spray.
 
POKE hole in center of each with end of wooden spoon; fill with cheese. Top with salsa.
 
BAKE 30 min. or until meatloaves are done (165ºF).

Kraft Kitchens Tips

Serving Suggestion

Serve with a hot baked potato and steamed seasonal fresh vegetables.

Make Ahead

Bake meatloaves as directed. Remove from muffin cups; cool completely. Place in single layer on baking sheet; freeze 1 hour. Transfer to airtight container. Store in freezer up to 1 month. When ready to serve, thaw overnight in refrigerator, then reheat in 375°F oven 20 min. or until heated through.

Variation 

Give the meatloaf an Italian flair by adding 1 tsp. Italian seasoning to the turkey mixture before pressing it into the muffin cups. In addition, use KRAFT Mozzarella Original String Cheese and substitute spaghetti sauce for the salsa.

Source: Kraft Foods

Turkey Lasagna Cups

Ingredients:

6 egg roll wrappers
12 tablespoons canned Muir Glen® organic fire roasted crushed tomatoes or tomato puree
6 tablespoons chopped cooked turkey
12 tablespoons shredded mozzarella cheese (3 oz)

Directions:

Heat oven to 350°F. Spray 6 regular-size muffin cups with cooking spray.

Line each muffin cup with 1 egg roll wrapper. In each wrapper, place 1 tablespoon each tomatoes, turkey and cheese. Fold excess egg roll wrapper over (like you would wrap a package). Top each with 1 tablespoon tomatoes and 1 tablespoon cheese.