Archive for the ‘Turkey’ Category

Turkey Pot Stickers

July 15, 2008

One thing that I ALWAYS order when we go out for Asian food is pot stickers. I had never considered making them myself until I saw this easy looking recipe in a Cooking Light special edition magazine that I had in my archives. I was a little intimidated by them but they turned out to be way easier than expected and SO delicious. They tasted just like pot stickers you get at an Asian restaurant….maybe even better!

I found the wonton wrappers in my grocery store’s frozen food section and they worked AWESOME. I am looking forward to using them more often!

Turkey Pot Stickers

Source: Make It Simple: Best of Cooking Light

You can assemble these bite-sized dumplings ahead and cook them just before serving. The food processor quickly chops the filling ingredients. Wonton wrappers can be substituted for gyoza skins.

Dipping sauce:
2 tablespoons water
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1/2 teaspoon dark sesame oil
2 garlic cloves, minced

1 cup sliced shiitake mushroom caps
1/2 cup sliced green onions
1/4 cup sliced carrot
2 tablespoons minced peeled fresh ginger
2 tablespoons rice vinegar
3 large egg whites, lightly beaten (I just used one whole beaten egg)
2 cups chopped skinned cooked turkey (I used ground turkey that I browned off in a pan and it worked beautifully)
24 (4-inch) gyoza skins (I used wonton wrappers)
2 teaspoons vegetable oil, divided (I needed more oil than this)
1/2 cup water, divided

To prepare dipping sauce, combine first 5 ingredients, stirring well with a whisk.To prepare dumplings, place mushrooms, onions, carrot, ginger, and vinegar in a food processor; pulse until coarsely chopped, scraping sides. Combine mushroom mixture and egg whites in a large bowl; add turkey, stirring until combined.

Working with 1 gyoza skin at a time (cover remaining skins to keep from drying), spoon about 1 tablespoon turkey mixture into center of each skin. Moisten edges of skin with water. Fold in half, pinching edges together to seal. Place dumpling on a baking sheet (cover loosely with a towel to keep from drying). Repeat procedure with remaining skins and turkey mixture.

Heat 1 teaspoon vegetable oil in a large nonstick skillet over medium-high heat. Arrange half of dumplings in pan; cover and cook 5 minutes or until lightly browned. Turn dumplings; add 1/4 cup water. Cover and simmer 5 minutes. Remove from pan; keep warm.

Wipe pan dry with a paper towel. Repeat procedure with remaining vegetable oil, dumplings, and water. Serve warm with dipping sauce.

Yield: 8 servings (serving size: 3 pot stickers and about 2 teaspoons dipping sauce)

CALORIES 144 (16% from fat); FAT 2.5g (sat 0.5g,mono 0.5g,poly 1g); IRON 1.6mg; CHOLESTEROL 30mg; CALCIUM 25mg; CARBOHYDRATE 16.5g; SODIUM 332mg; PROTEIN 12.7g; FIBER 0.9g

Cooking Light, NOVEMBER 2002


Southwestern Turkey Burgers

June 3, 2008

YUM. YUM. YUM. These were the best turkey burgers I have had to date. Alex loved them so much he ate TWO last night! Once again, I can thank my friend Liz for blogging about this recipe which led to me trying it. She mentioned in her post that it has become a “classic” dish for her and her husband. Well, I think it’s quickly becoming one of our classics too!

Basically it’s just a grilled turkey burger served with avocado and salsa on top so I honestly didn’t expect that much out of it. I have a hard time liking turkey burgers and it didn’t seem like anything too crazy in the recipe. But wow, the flavors are just so good together!!

I totally misread the recipe and thought the pepper jack cheese was just for putting on top of the burgers so I bought sliced cheese. Well, turns out you put the cheese IN the burgers so I chopped up the cheese as fine as I could get it. I served these burgers with oven-baked steak fries seasoned with olive oil, salt, pepper, and paprika.

Southwestern Turkey Burgers

Seen on Graced by Food

Adapted from Everyday Food

1½ pounds ground dark meat turkey (93% lean)

½ cup pepper jack cheese, shredded

¼ cup plain dried breadcrumbs

2 tablespoons mayonnaise

1 teaspoon coarse salt

¼ teaspoon ground pepper

hamburger buns

fresh tomato salsa (listed below)

sliced avocado

Heat grill to medium-high. In a medium bowl, place turkey, cheese, breadcrumbs, mayonnaise, salt, and pepper. Mix very gently, being careful not to overwork meat (which makes burgers dense). Gently form meat into 4 equal-sized patties. Place on grill and cook for 5 to 8 minutes, per side, or until cooked throughout. Serve on buns and top with sliced avocado and fresh tomato salsa.

Fresh Tomato Salsa

Source: Everyday Food

1½ pounds plum tomatoes, cored, halved, and seeded

½ medium red onion, minced

1 jalapeño, minced

1 small garlic clove, minced

½ cup chopped fresh cilantro

2 tablespoons lime juice

coarse salt

Chop tomatoes into ¼-inch pieces and place in medium bowl. Add onion, jalapeño, garlic, cilantro, and lime juice; season generously with salt. Let stand 15 minutes to develop flavor. Salsa can last up to 3 days in airtight container.

Alex’s Turkey Burgers with Homemade Ketchup

April 6, 2008

Alex's Turkey Burgers

I used to think I didn’t like Turkey Burgers. I had tried making them for myself one time in college and they were NASTY. Luckily, I got married to The Turkey Burger Master and he has forever changed my opinion of Turkey Burgers. Almost every week I put Turkey Burgers on the menu because of two things: A) I know it means he will cook and I can be lazy and B) They are so darn delicious. He always experiments with the flavors a little bit and this week’s burgers were by far the tastiest yet. As a bonus, he even whipped up his own version of homemade ketchup because we didn’t have any on hand. Surprisingly, the homemade ketchup is what took these burgers over the top. What a stud!!

Alex’s Turkey Burgers with Homemade Ketchup

For the burger patties:

  • 1.25 pounds ground Turkey
  • 1/4 c. of Shredded Cheddar Cheese
  • 1/4 c. grated Parmesan Cheese
  • 1/2 a small Onion, chopped
  • 1 Egg, beaten
  • 1 tsp. Garlic Salt
  • 1/4 tsp. Lemon Pepper
  • 1/4 tsp. Black Pepper
  • 2 Tbsp. Worcestershire
  • 1/4 tsp. Liquid Smoke
  • 1/2 tsp. of Balsamic Vinegar

Mix the ingredients together with your hands and form into 4 equal size patties. Grill until done and then top with sliced cheese (we used Pepper Jack Cheese) and leave on grill until melted. Place burger patties on buns (we used Onion Buns from the Bakery section of grocery store) and top with red onion and Homemade Ketchup (see recipe below). Enjoy!

For the Homemade Ketchup:

  • 1 small can Tomato Paste
  • 1/4 c. Distilled White Vinegar
  • 1 tsp. Balsamic Vinegar
  • 1 tsp. Sugar
  • 1 tsp. Salt
  • A little bit of water for thinning (as much as you like)

Mix all together and use the water to get it to your desired thinness. Spread on hamburger buns and enjoy!