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Italian Turkey Loaf
Maple Roasted Turkey Breast Flat Bread
Stuffed Turkey Breast with Pesto Sauce
Turkey and Wild Rice Creamy Dijonnaise Soup
checked recipe(s).

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AmountIngredient
1-3/4 Cup  all purpose flour
1/3 Cup  all-purpose flour
2 Each  bay leaves
1 Teaspoon  black pepper
As needed  blanched julienne carrots
3 Pounds  butternut squash, peeled
12 Ounces  canned sliced water chestnuts, well drained
1 Cup  chopped fresh parsley
1/3 Cup  chopped parsley
4 Cups  cooked wild rice
1 Cup  diced celery
3 Cups  diced onions
1 14-1/2 Can  diced tomatoes with dried herbs, undrained AND divided
1 Cup  Dijon mustard
1-1/4 Cups  dried cranberries
4 Teaspoons  dried tarragon
1 Large  egg
1/2 Cup  finely chopped onion
As needed  fresh parsley
As needed  fresh sage leaves, chopped
1 Tablespoon  fresh thyme leaves
4 Cloves  garlic, minced
1-1/4 Pounds  goat cheese
1/3 Cup  grated Parmesan cheese
1 Teaspoon  ground ginger
8 Ounces  GROUND TURKEY
12 Ounces  ITALIAN TURKEY SAUSAGE, removed from casings
To Taste  kosher salt and freshly ground black pepper
1 Quart  light or heavy cream
1 Cup  maple syrup
1 Tablespoon  margarine
1 Teaspoon  oil
1/4 Cup  orange marmalade
1 Recipe  Pesto sauce
2 Quarts  PULLED or COOKED TURKEY BREAST, medium dice
1/2 Cup  quick-cooking oats
Accompaniment  rosemary fries
1/2 Teaspoon  salt
1 Teaspoon  salt
As needed  salt and freshly ground black pepper
1/3 Cup  salted butter
3 Cups  sliced carrots
1 Recipe  Smoked Sausage Stuffing
1/3 Cup  spaghetti sauce
1/2 Teaspoon  sugar
1 4-6 pounds  TURKEY BREAST, boning instructions defined below
1 4-1/2 to 5 Pound  TURKEY BREAST, with skin
1 Gallon  TURKEY STOCK (well-flavored)
1/3 Cup  warm water
3/4 Cup  water
3 Sprigs  whole fresh sage
1 Teaspoon  Worcestershire sauce
1 (5/16-ounce) Packet  yeast




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