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Albondigas de Pavo (Spanish Style Turkey Meatballs)
California Turkey Trio
Peppered Turkey Medallions with Chutney Sauce
Turkey on Bagel with Sprouts
Turkey Vegetable Soup
checked recipe(s).

AmountIngredient
1 Cup  alfalfa sprouts
4  Bagels, sliced
1 Each  bay leaf
1  Bay leaf
5  Black peppercorns
1 Cup  braising turkey stock
2 Tablespoons  brandy
1 Cup  broccoli flowerettes
2 Tablespoons  butter
2 Tablespoons  butter
1 Teaspoon  butter
32 Ounces  canned plum tomatoes
1  Carrot, cut in chunks
1  Carrot, peeled and cut into 1/2-inch slices
2 Each  carrots, large dice
1 Stalk  celery, cut into 1/2-inch slices
2 Stalks  celery, large dice
As needed  chiffonade parsley
As needed  cold water
5 Cups  cold water
1 Ear  corn, cut into 1/2-inch slices
3 Cups  day old bread, cubed
3 Tablespoons  diced fresh parsley
1/4 Cup  diced garlic
1/2 Cup  diced roasted red peppers, preferably piquillos
1/2 Cup  dried Italian bread crumbs
1 Teaspoon  dried oregano
1 Teaspoon  dried oregano
2 Tablespoons  dried thyme
1 Teaspoon  dried thyme
3 Large  eggs, beaten
3 Tablespoons  fresh Italian parsley, fine diced
1/2 Cup  fresh or frozen peas
1-1/2 Teaspoons  fresh oregano, chopped; or 1/2 teaspoon dry
3 Tablespoons  fresh parsley, chopped; or 1 tablespoon dry
1 Teaspoon  fresh sage leaves, chopped
3/4 Teaspoon  freshly ground black pepper
6 Cloves  garlic, fine dice
1 Clove  garlic, mashed with 1/4 teaspoon salt
2 Pounds  GROUND TURKEY
To taste  kosher salt and white pepper
To taste  kosher salt and white pepper
1 Medium  leek, well rinsed and thinly sliced
1/2 Cup  lima beans
2 Cubes  low-sodium chicken bouillon, or TURKEY BROTH
1/4 Cup  minced celery
2 Tablespoons  minced green onion
1 Tablespoon  mixed peppercorns
2 Teaspoons  Nyora chilis, finely ground
2 Tablespoons  olive oil
2 Tablespoons  olive oil
2 Teaspoons  olive oil, divided
1  onion, large dice
1 Medium  onion, medium dice
2  Onions, quartered
4 Slices (1 ounce each)  part-skim Monterey Jack cheese
3 Tablespoons  pearl barley
1/4 Cup  prepared chutney
As needed  red pepper brunoise
1/4 Cup  reduced-calorie Ranch dressing
To Taste  salt and freshly ground black pepper
2  shallots, fine dice
1 Package (8 ounces)  SMOKED TURKEY BREAST SLICES
3 Tablespoons  smokey Spanish paprika
1 Each  Spanish onion, diced
1 Cup  sugar-snap peas or green beans
4 Medium  tomatoes, peeled and cut into quarters
1  TURKEY BREAST, seasoned with butter, salt and freshly ground pepper
2 Cups  TURKEY BROTH
1/4 Cup  TURKEY BROTH
2 Medium  TURKEY LEGS
1 Pound  TURKEY TENDERLOINS, cut into 3/4-inch medallions
2  TURKEY THIGHS, boned
2-1/2 Pounds  TURKEY WINGS
1 Large  whole egg, beaten
1 Medium  zucchini, cut into 1/2 to 3/4-inch slices




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