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Sauteed Turkey Tenderloins with Fruit Salsas
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checked recipe(s).

AmountIngredient
2 Pounds  artichokes, cooked
2 Pounds  black ripe olives, sliced
1 Tablespoon  capers, drained
1-3/4 Pounds  carrots, 1/4-inch dice
1/8 to 1/4 Teaspoon  cayenne pepper
2-1/4 Pounds  celery, 1/4-inch dice
1 Tablespoon  chopped fresh rosemary or 1-1/2 teaspoons crushed dried rosemary
1 Tablespoon  cornmeal
1 Package (6 ounces)  crumbled Feta cheese
4 Teaspoons  dried basil
1 Teaspoon  dried oregano leaves
1/4 Cup  flour
2 Tablespoons  fresh cilantro, chopped
12 Cloves  fresh garlic, peeled
2 Tablespoons  fresh lime juice
2 Tablespoons  fresh orange juice
1/4 Cup chopped  fresh parsley
2 Cups  fresh parsley, tightly packed
12 Ounces  fresh white mushrooms, cleaned
2 Cloves  garlic
1/4 Cup  garlic powder
1-1/2 Teaspoons  gingerroot, peeled and freshly grated
2  green onions, thinly sliced
1/2 Teaspoon  ground black pepper
2 Teaspoons  ground cumin
1 Teaspoon  honey
1  Italian bread shell, thin crust (12-inch diameter)
1 Tablespoon  jalapeno pepper, seeded and minced
12  Kalamata olives, pitted and slivered
5 Bunches  leaf lettuce, washed and dried
1 Teaspoon  lemon-pepper seasoning
1 Medium  mango, peeled, seed removed & diced
1 Teaspoon  minced fresh garlic
1 Tablespoon  minced fresh mint
3 Tablespoons  minced onion
1 Medium  nectarine, pitted and diced
1 Tablespoon  olive oil
2 Teaspoons  olive oil
2/3 Cup  olive oil
1/4 Cup  olive oil, DIVIDED
2 Medium  onions (about 8 ounces)
12 Ounces  onions, 1/4-inch dice
1 Medium  papaya, seeded and diced
1/2 Cup  Parmesan cheese, grated
1 Bunch  parsley, washed and dried
1/8 Teaspoon  pepper
1/2 Cup  red bell pepper, seeded and diced
1 Pound  rotini, raw
1 Teaspoon  salt
1/4 Teaspoon  salt
1 Teaspoon  salt
1/2 Teaspoon  salt
4 Ounces  shiitake mushrooms, cleaned
1  starfruit (carambola), diced
5 Medium  sweet potatoes, peeled (about 2 pounds)
2 Cups  thinly sliced red onion
1 Medium  tomato, seeded and diced
1 Cup chopped  tomatoes, drained
1 Pound  TURKEY CUTLETS, cut in thin strips
4 Pounds, 11 Ounces  TURKEY SALAMI
2 10-Ounce  TURKEY TENDERLOINS
1 Pint  vegetable oil
1 Tablespoon  white pepper, ground
8 Ounces  white wine vinegar
2 Tablespoons  yellow bell pepper, seeded and diced




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