Turkey Tetrazzini II

Ingredients

• 1 (16 ounce) package uncooked spaghetti
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 3 cups chicken broth
• 2 cups milk
• 1 2/3 cups grated Parmesan cheese
• 4 cups chopped cooked turkey

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
2. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes or until al dente. Drain, and place in the prepared baking dish.
3. Melt butter in a medium saucepan over medium heat. Stir in flour. Mix in chicken broth and milk. Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups Parmesan cheese, and remove from heat.
4. Mix chicken broth mixture and turkey with spaghetti. Top with remaining cheese. Bake 1 hour in the preheated oven, until surface is lightly browned.

Erick's Deep Fried Rosemary Turkey

Ingredients

• 1 (12 pound) whole turkey, neck and giblets removed
• 1/2 cup minced garlic
• salt and ground black pepper to taste
• 3 gallons peanut oil for frying
• 3 sprigs fresh rosemary
• 12 cloves garlic, peeled
• 1/2 cup chopped fresh ginger root

Directions

1. Fill an outdoor deep-fryer with the peanut oil (see tip below), and heat to 325 degrees F (160 degrees C). This will take about 30 minutes.
2. Rub the turkey with minced garlic, salt and pepper on the inside and outside. Fill the cavity with rosemary, garlic cloves and ginger. Refrigerate for 30 minutes to marinate.
3. Remove the herbs and garlic from the cavity of the bird, and discard. Make sure the opening at the neck of the turkey is at least 2 inches wide. Trim skin back if necessary. This will prevent pressure from building inside. If the turkey has a pop-up doneness indicator, it must be removed beforehand.
4. Place the turkey in the fryer basket, or hanging device, and slowly lower it into the hot oil. Be sure to maintain the temperature of the oil while it is frying. Cook for 3 1/2 minutes per pound, or until the internal temperature is at 180 degrees F (82 degrees C) when taken in the thickest part of the thigh.
5. Carefully remove the turkey from the hot oil, and turn off the deep-fryer. Let the bird cool for 5 minutes, then pat dry.

Source: http://allrecipes.com/

Grilled Turkey Reuben Sandwiches

Ingredients

• 1 cup sauerkraut, drained
• 10 ounces sliced deli turkey meat
• 2 tablespoons butter
• 4 slices marble rye bread
• 4 slices Swiss cheese
• 4 tablespoons thousand island salad dressing, or to taste

Directions

1. Warm the sauerkraut and turkey, separately, in a microwave-safe bowls for 30-seconds; set aside. Spread butter generously on one side of each slice of rye bread, then spread the thousand island dressing on the other side. Divide the sauerkraut, turkey, and Swiss cheese on two slice of bread with the butter-side down. Stack the remaining two slices of bread with the butter-side up on top.
2. Heat a large skillet over medium-low heat. Arrange the sandwiches on the skillet and grill until lightly browned and the cheese is melted, about 3 minutes on each side.

Source: http://allrecipes.com/

Turkey, Walnut & Mushroom Sausage Patties

INGREDIENTS

2 tablespoons olive oil
1 3/4 cup (4 ounces) finely chopped mushrooms, either all one kind or a combination
1 pound lean ground turkey
1 cup finely chopped California walnuts
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1/4 cup minced shallot OR green onion
1 teaspoon (1 large clove) garlic, minced
2 teaspoons dried sage OR 2 tablespoons chopped fresh sage
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground pepper

 DIRECTIONS

Heat 1 tablespoon of the oil in a skillet over moderate heat. Add the mushrooms and cook for about 5 minutes, stirring frequently, until the mushrooms soften. Set aside to cool.

In the meantime, in a large bowl combine the turkey, walnuts, mustard, Worcestershire sauce, shallot, garlic, sage, thyme, salt and pepper. Add the cooked mushrooms and the remaining 1 tablespoon of olive oil. Using your hands or a large spoon, mix vigorously until thoroughly combined. Cover and refrigerate for 30 minutes (or overnight if you wish).

With your hands, using about 1/2 cup turkey mixture for each sausage, shape and pat into 8 patties, or burgers, each about 4 inches across.

Coat a large skillet with nonstick cooking spray and place over medium-high heat. Cook about 4 minutes on each side, until well browned and fully cooked.

Source: http://www.walnuts.org/cooking-with-walnuts/recipes/turkey-walnut-mushroom-sausage-patties/