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Manitoba Agriculture, Food and Rural Initiatives

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"Ground All Around"

with Helga Wheddon Manitoba Turkey Producers And host Jim Ingebrigtsen
And beverage consultant: Al Bowness

Maple Blueberry Turkey Sausage Patties
1 ½ lbs ground turkey   ⅓ cup maple liqueur or maple syrup
2 tsp fresh lemon juice   ¼ tsp poultry seasoning
¼ tsp ground cinnamon   ⅛ tsp nutmeg
¼ tsp salt   ⅛ tsp pepper
½ cup frozen blueberries, well drained   ¼ cup fresh parsley, chopped


Place ground turkey in a large bowl. Add maple syrup, lemon juice, spices and herbs. Mix well. Fold in blueberries. Form into 12 patties. Grill patties on a preheated 325 F (160 C) grill until the internal temperature reaches 165 F (73 C). Serve hot on warm plates with a breakfast entrée. Garnish plate with chopped parsley.

Makes 12 patties

Oriental Turkey Salad
2 tbsp cornstarch   1 tsp sugar
1 ½ cups low sodium chicken bouillon   3 tbsp dry sherry
2 ½ tbsp reduced sodium soy sauce   2 tsp sesame oil
1 ½ tsp rice wine vinegar   dash cayenne pepper
1 lb ground turkey   1 cup onion, chopped
1 - 8 oz can water chestnuts, coarsely chopped   1 head lettuce, shredded
1 green onion, thinly sliced   ¼ cup chow mein noodles
3 medium carrots, shredded   ¼ lb fresh mushrooms, sliced
2 medium tomatoes, cut into wedges   ¼ lb fresh been sprouts


In medium bowl, combine cornstarch and sugar. Stir in bouillon, sherry, soy sauce, sesame oil, vinegar and cayenne pepper; set aside. In large non-stick skillet, over medium-high heat, sauté turkey and onion 5 to 6 minutes or until turkey is no longer pink. Drain liquid from skillet. Stir in cornstarch mixture and water chestnuts. Reduce heat to medium and cook until sauce thickens and mixture is heated through. On large serving platter, arrange lettuce. Top with turkey mixture, green onions and chow mein noodles. Arrange carrots, mushrooms, bean sprouts and tomatoes around turkey mixture.

Makes 6 Servings

Mexican Turkey Lasagna
1 lb ground turkey   1 cup onion, chopped
½ cup green pepper, shopped   2 cloves garlic, minced
1 - 14 oz can tomato sauce   1 cup salsa
1 tsp ground cumin   6 - 8" flour tortillas, two quartered
1 cup green onions, sliced   ½ cup black olives, sliced
1 cup Cheddar Cheese (or personal favorite)    


In large skillet, over medium-high heat, sauté turkey, onion, green pepper and garlic 5 minutes or until turkey is no longer pink. Add tomato sauce, salsa and cumin. Bring to boil. Reduce heat, cover and simmer 10 minutes. In 9x13-inch baking dish, lightly coated with vegetable cooking spray, spoon 1 cup sauce in bottom of dish. Arrange 2 whole tortillas over sauce. Place quartered tortillas in corners. Top with one half of sauce. Sprinkle one half of the green onions, olives and cheese over sauce. Top with remaining tortillas, sauce, onions and olives. Cover with foil and bake at 350 F (180 C) for 30 minutes. Remove foil and sprinkle remaining cheese over top and continue baking for 15 minutes or until lasagna is bubbly and cheese is melted.

Makes 8 servings
 


 


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

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