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

High protein recipesMore recipesTurkey basicsTurkey nutrition
Healthy eating trendsRecipe E-mailPros prep turkeyContact Us


Shopping List
Hearty Turkey Ham Breakfast Pizza
Mayan Turkey Salad
Southern Cornbread Dressing
checked recipe(s).

AmountIngredient
1 Large  avocado, peeled, seeded and diced
1 Can (15 ounces)  black beans, rinsed and well drained
1 Can (4 ounces) sliced  black olives, well drained
1 Teaspoon  black pepper
1 Tablespoon  butter
10 1/4-Ounce Slices  CANADIAN STYLE TURKEY HAM, cut in half
1 Tablespoon  canola oil
1 Cup  celery, chopped
6 Ounces  Cheddar cheese, shredded
1 Tablespoon  chili powder
As needed  cilantro, washed, dried and chopped
1/4 Cup  cold water
1 Can (11 ounces)  corn with red and green peppers, well drained
4 Cups  cornbread, crumbled
1 Teaspoon  cumin
8 Slices  dried bread, cubed
1/2 Teaspoon  dried oregano
1 Large  egg, slightly beaten
1 Tablespoon  fresh lemon juice
1/2 Teaspoon  garlic salt
1 Ounce  green pepper, seeded and chopped fine
1 Medium  jalapeno pepper, seeded and diced
7  large eggs, Or substitute 14 oz. processed egg product
6 Cups  leaf lettuce, washed, dried and chilled
1/8 Teaspoon  lemon rind, grated
1/2 Teaspoon  lemon-pepper seasoning
1/4 Cup  margarine
1/2 Cup  olive oil
3/4 Cup  onion, chopped
1 Small  onion, diced fine
1 Medium  papaya, seeded, chopped and diced
1/4 Teaspoon  pepper
1/2 Teaspoon  poultry seasoning
As needed  prepared salsa
1 12-inch  prepared thin pizza crust
1 Medium  red onion, sliced
1 Ounce  red pepper, seeded and chopped fine
2 Tablespoons  red wine vinegar
3/4 Teaspoon  salt
1/2 Teaspoon  salt
1 Pound  TURKEY BREAST CUTLETS, cut into 1/4-inch x 1-inch strips
1-3/4 Cups  TURKEY BROTH
1 Cup  TURKEY GIBLETS, cooked and chopped
4 Cups  white corn chips




© 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