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Boursin Mashed Potatoes
Chipotle Turkey Cutlets with Sweet Onion Charred Corn Salsa
Mediterranean Turkey Breast Pita
Mexican Guacamole Melt
Pumpkin Seed Crusted Turkey Medallions
Turkey Roulade with Roasted Red Pepper Sauce
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AmountIngredient
3-1/2 Pounds  all-purpose potatoes, peeled & cut into 2-inch chunks
7 Ounces  black olives, sliced
4 Pounds  BONELESS TURKEY BREAST, sliced into medallions
2 Packages (5 ounces)  Boursin cheese with garlic and herbs, softened
7 Ounces  butter substitute for broiling
4 Medium  celery roots, peeled, diced and blanched
1/2 Cup  celery, chopped
5 Cups  Cheddar cheese, shredded
2-1/2 Cups  cherry tomatoes, quartered
3 Medium  cucumber
1 Teaspoon  dried rosemary, crushed
2 Cups  dry plain bread crumbs
4 Cups  dry pumpkin seeds
3/4 Cup  dry white wine
1-1/2 Pounds  Feta cheese, crumbled
20 8 to 9 inch  flour tortillas, warm
1-1/2 Cups  fresh cilantro, cleaned, drained and chopped
As needed  fresh sage leaves
To Taste  freshly ground pepper
2 10-ounce Packages  frozen chopped spinach, thawed and well drained
1/4 Cup  green onion, chopped
1/4 Cup  green onion, chopped
7 Medium  green pepper
1/4 Teaspoon  ground allspice
5 Teaspoons  ground chipotle powder (OR 2-1/2 teaspoons each chili powder and mesquite grill seasoning)
2-1/2 Cups  guacamole, prepared
3 Medium  limes, juiced
13 Ounces  low-calorie Greek dressing, prepared
2-1/2 Pints  low-calorie Greek dressing, prepared
1-1/4 Cups  low-sodium poultry broth
As needed  mixed salad greens, well chilled
5 Cups  Monterey Jack cheese, shredded
As needed  olive oil
2 Tablespoons  olive oil
2-1/2 Cups  red onion, chopped
 Roasted Red Pepper Sauce
3 Heads  Romaine lettuce, washed and chilled
1/4 Teaspoon  rubbed sage
2-1/2 Cups  salsa, prepared medium/hot
1/2 Teaspoon  salt
To Taste  salt
To Taste  salt and freshly ground black pepper
1-1/4 Cups  sour cream
3-1/2 Cups  sweet corn kernels
4 Medium  sweet potatoes, peeled, diced and blanched
7 Medium  tomato
8 Slices  TURKEY BACON
1 Pound  TURKEY BREAKFAST SAUSAGE, squeezed from casings
25 4-Ounce  TURKEY BREAST CUTLETS
3 Pounds  TURKEY CUTLETS, 4-ounces each
2 Pounds  TURKEY CUTLETS, pounded to 1/4 -1/8-inch thick
20 Each (5 Pounds total)  TURKEY STEAKS, thawed
1/4 Teaspoon  white pepper
1/2 Cup  whole milk, or half-and-half, heated
25 Each  whole wheat pita bread




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