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Albuquerque Smokehouse Turkey Sandwich
Black Bean Soup with Turkey
Sage Roasted Turkey Cutlets in Sweet & Sour Cranberry Sauce
Sausage Tortilla Soup
Sauteed Turkey Tenderloins with Fruit Salsas
Turkey and Pastry Soup
Turkey Pastrami Sandwich on Irish Soda Bread
Turkey Sausage Pan Stew
Turkey Spaghetti Sauce
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AmountIngredient
1/8 Teaspoon  bay leaf, ground
18 Ounces  black beans, dry
1-1/2 Teaspoons  black pepper
1 Teaspoon  black pepper
1/2 Teaspoon  black pepper, ground
3 Tablespoons  brown sugar
4 Ounces  butter
5 Cups  canned diced tomatoes
1-1/2 Cups  canola oil
1/8 to 1/4 Teaspoon  cayenne pepper
7 Ounces  celery, diced
1 Tablespoon  chili powder
2 Cups  chopped onion
4  cinnamon sticks
6 Cups  cold water
6-1/3 Pounds  COOKED or PULLED TURKEY, coarse chop
12 Cups  cooked wild rice
1 Tablespoon  cornmeal
1 #10 Can  crushed tomatoes
1 Tablespoon  cumin
1/2 Teaspoon  cumin, ground
1 Cup  dried blueberries
1 Cup  dried cranberries
4 Teaspoons  dried oregano
1/2 Teaspoon  dried oregano leaves
1/2 Teaspoon  dried thyme leaves
1/2 Cup  dry sherry
As needed  fennel fronds for garnish
1/4 Cup  flour
4 Cups  flour
4 Ounces  flour
4 Sprigs  fresh basil, for garnish
2 Tablespoons  fresh cilantro, chopped
As needed  fresh cilantro, fine chop
2 Cups  fresh cranberries, washed and picked over
6 Cups  fresh cranberries, washed and picked over
2 Pounds  fresh fennel bulbs, sliced thin
2 Tablespoons  fresh lime juice
2 Tablespoons  fresh orange juice
72 Whole  fresh sage leaves
As needed  fresh sage sprigs
1 Teaspoon  freshly ground black pepper
As needed  freshly ground white pepper
2-1/2 Pounds  frozen flat dumplings - home style
1-1/2 Teaspoons  gingerroot, peeled and freshly grated
1-1/4 Cups  green onion, chopped
2  green onions, thinly sliced
2 Teaspoons  ground cumin
1 Pound  GROUND TURKEY
1 Teaspoon  honey
3 Pounds  HOT ITALIAN TURKEY SAUSAGE, medium dice
1 Cup  hot salsa
1 Loaf (8-inch)  Irish soda bread
1 Teaspoon  Italian seasoning
1 Tablespoon  jalapeno pepper, seeded and minced
As needed  kosher salt
3 Cups  leeks, washed and finely sliced
As needed  lemon slices
3 Tablespoons  lemon zest
1 Medium  mango, peeled, seed removed & diced
1 Tablespoon  minced fresh mint
1 Teaspoon  minced garlic
1 Tablespoon  minced garlic
3 Tablespoons  minced onion
1 Medium  nectarine, pitted and diced
1 Tablespoon  olive oil
8  onion buns, sliced and grilled
7 Ounces  onion, diced
1 Large  orange
1 Medium  papaya, seeded and diced
1/2 Cup  parsley flakes
3 Cups  prepared chunky vegetable spaghetti sauce
4 Cups  prepared deli coleslaw, divided
2-1/2 Pounds  PULLED TURKEY, 3/4-inch pieces
1-1/2 Quarts  reconstituted nonfat dry milk
1/2 Cup  red bell pepper, seeded and diced
2 Medium  red peppers
2 Medium  red sweet onions, sliced into eight, 1/4-inch thick rounds
3 Cups  ripe olive halves, well drained
As needed  roasted corn tortillas, crushed
1 Teaspoon  salt
1/4 Teaspoon  salt
1 Teaspoon  salt
1/2 Teaspoon  salt
4 Cups  shiitake or crimini mushrooms, cleaned and sliced
1-1/2 Pounds  small pasta (stars, orzo, pastina)
2 Pounds  SMOKED TURKEY BREAST, sliced
6 Pounds  SMOKED TURKEY SAUSAGE, cut into 1/8-inch slices
6 Ounces  smoky barbecue sauce, commercial
As needed  sour cream
1-1/4 Cups  sour cream
8 Ounces  spaghetti, cooked and drained according to package directions
1  starfruit (carambola), diced
1-1/2 Cups  sugar
3 Cups  sugar
8 Ounces  sweet onion, small dice
2-1/4 Cups  sweet onions, small chop
1 Bottle (8 ounces)  Thousand Island dressing
1-2/3 Cups  tomato paste
1 Medium  tomato, seeded and diced
2 Ounces  TURKEY BACON, cooked and crumbled
24  TURKEY BREAST CUTLETS
4-1/4 Quarts  TURKEY BROTH
1 Quart  TURKEY BROTH
12 Ounces  TURKEY PASTRAMI, thinly sliced
1 Quart  TURKEY STOCK
2 Gallons  TURKEY STOCK
2 10-Ounce  TURKEY TENDERLOINS
1 Pound  unsalted butter
1/3 Cup  vegetable oil
1/4 Cup  whole black peppercorns
12  whole cloves
2 Tablespoons  yellow bell pepper, seeded and diced




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