- 1 quart oil for frying, or as needed
- 2/3 cup water
- 1 egg
- 2/3 cup all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon salt
- 8 slices white bread
- 4 slices Swiss cheese
- 4 slices turkey
- 4 slices ham
- 1/8 teaspoon ground black pepper
- 1 tablespoon confectioners’ sugar for dusting
- Heat 5 inches of oil in a deep-fryer to 360F.
- While oil is heating, make the batter: In a medium bowl, whisk together the egg and water.
- Combine the flour, baking powder, salt and pepper; whisk into the egg mixture until smooth.
- Set aside in the refrigerator.
- Assemble sandwiches by placing one slice of turkey on one slice of bread, a slice of ham on another, then sandwich them with the Swiss cheese in the middle.
- Cut sandwiches into quarters, and secure with toothpicks.
- Dip each sandwich quarter in the batter so that all sides are coated.
- Deep fry in the hot oil until golden brown on all sides. Remove toothpicks and arrange on a serving tray.
- Dust with confectioners’ sugar just before serving.
- 2 pounds ground turkey
- 1 cup milk
- 1 cup Italian seasoned bread crumbs
- 2 eggs
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 pound Colby cheese, cut into 1/2-inch cubes
- Preheat oven to 400 degrees.
- In a bowl, mix the turkey, milk, bread crumbs, and eggs by hand.
- Season with salt and pepper.
- Fold the cheese cubes into the mixture.
- Transfer to a loaf pan.
- Bake 1 hour in the preheated oven, to an internal temperature of 180 degrees.
- 1 cup fresh mushrooms, sliced
- 2 tablespoons butter
- 1 cup fresh baby spinach
- 4 slices peppered bacon, cooked
- 4 ounces turkey breast, sliced (I like to use leftover roasted turkey!)
- 4 slices provolone cheese
- 4 slices buttermilk bread
- ½ teaspoon garlic powder
- butter for spreading on bread
- In a small skillet, melt 1 tablespoon butter over medium-low heat. Add mushrooms and saute until tender and slightly browned, about 5 minutes.
- Spread butter evenly on one side of each bread slice and sprinkle evenly with garlic powder.
- Layer one slice of cheese on the unbuttered side of 2 bread slices, then add the turkey, mushrooms, spinach, and bacon, dividing ingredients evenly between both sandwiches. Top each sandwich with remaining cheese slices and the bread, leaving buttered side out.
- Melt remaining 1 tablespoon butter in a large skillet and carefully transfer sandwiches to skillet. Grill sandwiches on both sides until cheese is melted, spinach is slightly wilted, and bread is toasted to golden-brown. Slice sandwich in half and serve immediately.
1 1/2 lb turkey breast chops, cut into 1/2 inch wide strips
2 tablespoons raspberry hot sauce
1 jalapeno, sliced
1 onion, halved and sliced
1/4 cup Old El Paso Hot Taco Sauce
2 tablespoons canola oil, divided use
1 eggplant, diced
2 zucchini, diced
6 oz crimini mushrooms, diced
1/2 teaspoon chili powder
3 tablespoons lime juice
2 14-oz Old El Paso Dinner Kit, Hard & Soft Taco kits
1 cup Old El Paso Refried Beans with Green Chiles
1/2 cup mixed shredded Mexican cheese
Place the turkey, hot sauce, jalapeno and onion in a resealable bag or marinating container. Refrigerate for at least 1 hour and up to overnight. Toss with taco sauce. Heat one tablespoon oil in a large skillet. Add the contents of the bag to the skillet. Saute until the turkey is cooked through.
In a separate large skillet, heat the remaining oil. Saute the eggplant, zucchini and mushrooms until soft. Sprinkle with chili powder and lime juice halfway through the cooking process.
Prepare the hard taco shells and soft tortillas according to package instructions.
Meanwhile, heat the beans in a small pan. Spread a thin layer of beans on each soft taco to the edges. Sprinkle with 2 tablespoons of cheese. Fold the soft tortillas over each hard taco shell, bean-side up. Add a couple of pieces of turkey to each taco and then top with vegetable mixture. Serve immediately.
2 pounds turkey breast, cut in chunks
1/2 cup beef broth
2 tablespoons balsamic vinegar
1 onion, thinly sliced
8 ounces sliced mushrooms
1 tablespoon dried parsley (unless you have fresh, then use about 1/4 cup at the very end)
1/2 cup half and half or heavy cream
1 cup frozen green beans (I like the long thin ones, not the thick weird ones they give you in the school cafeteria)
Use a 4 quart slow cooker. Put the turkey into the bottom of your cooker, and pour on the beef broth and balsamic vinegar. Add onion, mushrooms, and dried parsley. Stir a bit to combine. Cover and cook on low for 6-7 hours, or on high for about 4. If you only have a 6-quart slow cooker, this will cook much faster, unless you increase the quantities. Remember that slow cookers work the best when they’re at least 2/3 of the way full.
If you are going to use a 6-quart, check after 4-5 hours on low, or 2-3 on high.
If you’d like the turkey super tender and shreddy, cook for a longer period of time on low.
Stir in the heavy cream and green beans. Cover and cook on high for another 30 minutes, or until beans are thawed and heated through. Serve over cooked pasta.