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Manitoba Agriculture, Food and Rural Initiatives

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December 2007

"Cook's Tour with Ground Turkey"

with Helga Wheddon, Manitoba Turkey Producers

Individual Turkey Meatloaves
1½ lb ground turkey   1 large egg
1 ⅔ cup canned diced tomatoes   1 tsp EACH salt and basil
¾ cup onion, finely chopped   ½ tsp pepper
1 tbsp Worcestershire sauce    
 
Sauce    
 1 tsp EACH dry mustard and Worcestershire sauce 2 tbsp white vinegar
1 tbsp onion, finely chopped   1 drop Tabasco sauce
1 tbsp packed brown sugar    


Strain tomatoes, set aside juice. In a bowl, mix tomatoes, turkey, onion, Worcestershire sauce, egg, salt, basil and pepper. Make 6 individual turkey meatloaves. Spray cooking oil into 6 muffin tins and put in loaves. Bake in oven at 425°F (220°C) for 20 minutes. Meanwhile, in a small saucepan, mix reserved tomato juice and other sauce ingredients. Bring to a boil; reduce heat and simmer for 15 minutes. Remove turkey loaves and cover with sauce.

Serve with The Crossings Sauvignon Blanc New Zealand White Wine or The Crossings Pinot Noir New Zealand Red Wine

Makes 6 servings
 

Mexican Turkey Rice Salad
1 pkg Mexican flavored rice, prepared according to package directions
1 lb ground turkey   1 cup salsa
1 cup reduced fat cheddar cheese, shredded 1 can (2¼ oz) black olives, sliced
1 pkg taco seasoning mix   ½ cup green onions, sliced
¾ cup guacamole   1 medium tomato, chopped
1 cup low fat sour cream    


In a large skillet, over medium-high heat, sauté ground turkey 5 to 6 minutes or until no longer pink. Stir in taco seasoning mix and cook one more minute. In an 11-inch (28 cm) pie plate, layer prepared rice, turkey mixture and guacamole (spreading over turkey mixture to within ¼ inch (.5 cm) of pie plate edges). Top guacamole with low fat sour cream, salsa, cheddar cheese, black olive, green onions and tomato. To serve, slice salad into eight wedges and carefully lift each portion to salad plates.

Tip: Recipe may be made the night before, covered and refrigerated.

Serve with Honey in a Pear Tree: Mix equal parts Absolute Pear Vodka and Old Krupnik Honey Liqueur into shaker and shake with ice. Strain into tall glass and top with Soda. Garnish with mint and a cherry.

Makes 6 servings

Nutty Pesto Personal Pizzas
4 tbsp olive oil, divided   1 tbsp coarse salt
½ cup red onions, thinly sliced   1 tbsp dried oregano
1 clove garlic, minced   6 tbsp pesto
1 lb ground turkey*   ¼ cup pine nuts
6 whole wheat pitas   1 cup Asiago cheese


Pre-heat oven to 400ºF (200ºC). In a large skillet on medium, heat 2 tbsp oil. Add onions and sauté for five minutes. Add garlic and sauté two minutes more. Add ground turkey and sauté until completely cooked and starting to brown. approx.10 minutes. Remove from heat and set aside. Brush each pita with remaining olive oil. Season each pita with salt and oregano. Spread each pita with 1 tbsp of pesto. Divide turkey mixture evenly between the six pitas. Repeat with pine nuts and cheese. Transfer pizzas to a baking sheet and bake for 10 minutes or until cheese is melted and golden.

*Tip: Use leftover cooked turkey instead of ground!

Serve with New Castle Brown Ale UK Beer or Birra Moretti Italian Beer

Makes 6 servings
 


 


For more taste-tempting Turkey recipes, contact Manitoba Turkey Producers

Recipe Line 204-934-1860
 www.turkey.mb.ca