Welcome to EATTURKEY.COMEatturkey.com Turkey information for FoodserviceEatturkey.com ConsumerEatturkey.com NewsAbout NTF and Eatturkey.comMembers

Turkey TrendsettersPros Prep TurkeyChef Demo
800+ RecipesRecipe EmailsMenu CurriculaContact Us


Shopping List
Barbecue Turkey & Cheddar Biscuit with Apple Coleslaw
Dressing From The Heartland
King Ranch Turkey Breast with Tomatillo Sauce
Spinach Salad with Smoked Turkey and Green Apple Vinaigrette
checked recipe(s).

< Back to Recipe

AmountIngredient
1/2 Pound  aged Wisconsin cheddar cheese, shredded
2 Pounds  all purpose flour
1/4 Cup  apple juice
2 Ounces  baking powder
2 Tablespoons  balsamic vinegar
1/8 Teaspoon  black pepper
2 Tablespoons  brown sugar
1-1/2 Pounds  buttermilk
As needed  Cajun spice blend
1 Cup  carrots, julienned
2 Each  celery stalks, thinly sliced diagonally
1-1/2 Cups  celery, diced
2 Tablespoons  chili powder
2 Tablespoons  cider vinegar
12 Slices  dried bread, cubed
2 Each  eggs, beaten
10-Ounces  fresh baby spinach, washed, drained and chilled
2 Bunches  fresh cilantro, stems removed
1 Teaspoon  freshly ground pepper
1 Cup  garlic cloves, peeled
1 Large  Granny Smith apple, cored and cut into matchsticks
1/2 Large  Granny Smith apple, cored, coarsely chopped
2 Each  Granny Smith apples, peeled and shredded
1 Each  green bell pepper, coarsely chopped
2 Cups  green cabbage, finely shredded
1-1/2 Cups  green pepper, diced
3 Tablespoons  honey
5 Each  jalapeno peppers, coarsely chopped
1/4 Cup  ketchup
1/2 Cup  margarine
1/2 Cup  mayonnaise
3 Tablespoons  minced shallots
1/4 Cup  oil
1-1/2 Cups  onion, chopped
To Taste  pepper
To Taste  pepper
2 Each  plum tomatoes, seeded, finely diced
1 Teaspoon  poultry seasoning
1 Each  red bell pepper, coarsely chopped
1 Each  Red Delicious apple, cored and thinly sliced
1 Each  red onion, coarsely chopped
1/2 Small  red onion, very thinly sliced
1/4 Teaspoon  sage
1/2 Ounce  salt
2 Teaspoons  salt
1 Teaspoon  salt
To Taste  salt
To Taste  salt
To Taste  salt and freshly ground black pepper
To Taste  salt and pepper
1/3 Cup  sherry vinegar
1 Pound  shortening
1/2 Pound  smoked Gouda, cut into matchsticks
1-1/2 Pounds  SMOKED TURKEY, cut into matchsticks
24 Ounces  sour cream
1/4 Cup  strong coffee
2 Ounces  sugar
5 Pounds  tomatillos, peeled and coarsely chopped
12 (4 ounces each)  TURKEY BREAST CUTLETS
1/2 Cup  TURKEY BROTH, See Note
24 Each  TURKEY TENDERS, patted dry
3 Pounds  unsalted butter
2/3 Cup  vegetable oil
1-1/3 Cups  walnuts, toasted, coarsely chopped
1 Tablespoon  whole grain Dijon mustard
1 Each  yellow bell pepper, coarsely chopped




© 2004 National Turkey Federation
1225 New York Avenue NW • Suite 400 • Washington, D.C. 20005
EMAIL: info@turkeyfed.org • TEL: 202.898.0100 • FAX: 202.898.0203