Tag Archives: turkey

Sage and Rosemary Turkey Breakfast Sausage

The sage give these a delicious “breakfast sausage” flavor. Excellent served with Parsley, Cilantro and Tarragon Pesto.

turkey breakfast sausage with sage blog (2)turkey breakfast sausage with sage blog (1)

Ingredients

  • 1 1/2 lbs ground turkey
  • 2 Tbsp minced fresh sage
  • 1 Tbsp minced fresh rosemary
  • 1 Tbsp honey
  • 1 1/2 tsp sea salt
  • 1 tsp freshly ground black pepper
  • 1 Tbsp olive oil or coconut oil

Directions

  • Combine turkey, sage, rosemary, honey, salt and pepper and mix thoroughly
  • Using a 1/3 cup measuring cup, form the mixture into 8 patties
  • Heat oil in large skillet over medium low heat
  • Cook patties, turning them once and pressing down to flatten, approx. 5-8 mins per side or until golden and crispy (mine turned out more steamed then crispy, but were still good!)
  • Serve and enjoy!

Thanks for the inspiration Paleo Cooking from Elana’s Pantry.

dit-elle-Esther

Turkey and Potato Soup with Canadian Bacon and Sage

Still have turkey leftovers? This is a fabulous soup to use some of those leftovers. Canadian bacon or pancetta gives the soup a great well rounded flavor and the mashed potatoes and turkey gives it a sense of comfort and warmth. The sage just makes it additionally interesting. A great fall or winter soup!

turkey potato sage soup blog (2) turkey potato sage soup blog (1)

Ingredients

  • 1 Tbsp butter
  • 1 large onion, chopped
  • 1 cup celery, chopped
  • 1 large carrots, halved lengthwise and thinly sliced
  • 1 or more oz Canadian bacon, chopped
  • 3 cups chicken broth
  • 3 cups chopped cooked turkey (I cubed it, but think it would be good shaved as well)
  • 2 1/2 cups mashed cooked peeled baking potatoes
  • 1 Tbsp chopped fresh sage and additional fresh sage leaves for garnish
  • fresh ground pepper to taste

Directions

  • Heat butter in large pot, add onions and cook for a few minutes
  • Add celery, carrots, bacon and cook for another 5 minutes until onions are translucent
  • Add broth, turkey, potatoes and sage, stirring with whisk until blended
  • Bring to boil, reduce heat and simmer for 10 minutes
  • Garnish with fresh sage

This soup freezes very well!

dit-elle-Esther

Turkey Spinach Zucchini Casserole

This is similar to the South of the Boarder Turkey Loaf. Stuffed with veggies, this is a “one dish meal” and great for large groups! Anders (who just turned ONE!) has been eating so much, I can barely keep up with lunches and dinners for him (oh and not to mention the rest of us). Starting to realize why my Grandma was an expert at making casseroles.. she had a big family to cook for! 🙂

Blog turkeycasserole2

Blog turkeycasserole1

Ingredients

  • 2 lbs ground turkey
  • 1 egg, beaten
  • 1 onion, finely chopped
  • 2 zucchinis, finely sliced (use the slicer blade on your food processor)
  • 1 cup frozen chopped spinach (you can use fresh, but keep in mind that frozen spinach is denser)
  • 1 carrot, shredded (grater blade on your food processor)
  • Cheese, grated (Mexican blend works well) (omit for dairy free and paleo)
  • Salt & pepper to taste

Directions

  • Combine all ingredients (except cheese) and mix well
  • Fill large 9×13 greased casserole dish
  • Top with cheese
  • Bake at 350* for 1 hr or until center is hot and bubbling and cheese is melted and golden brown

Super Mom Tip: This casserole freezes well! Freeze in serving size portions for reheating when there’s no time to make dinner. 🙂

 

dit-elle-Esther

South of the border turkey loaf

I wanted a turkey loaf that was reminiscent of south of the border flavors – this turned out to be excellent, juicy and flavorful. It is delicious topped with sour cream and sliced avocado! This is another dish that you can easily double or triple and freeze in smaller portions. Minus the dairy, it’s a wonderful paleo dish.Meatloaf

Ingredients

  • 1 lb ground turkey
  • 1 red, orange or yellow bell pepper, chopped
  • 1 carrot, shredded
  • 1/2 onion, finely chopped
  • can of chopped mild (or hot) green chiles
  • 2 eggs, beaten
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/4 tsp garlic powder
  • salt & pepper
  • 1-2 cups shredded Mexican cheese
  • Garnish with: sour cream, sliced avocado, cilantro

Directions

  • Heat oven to 375*
  • Prepare all the veggies
  • Beat eggs, add spices and veggies and mix
  • Add ground turkey and mix well
  • Top with shredded cheese
  • Shape into greased loaf pan or 9×13 pyrex baking dish for double batches and bake for ~50 minutes

Super mom tip: run all your veggies through the food processor to quickly chop! Grater blade works great for carrots and use the chopper blade (pulse 10-12 times) for onion and peppers.dit-elle-Esther