Turkey – Not Just For
Thanksgiving Anymore

I was surprised to receive promotional information related to June as National Turkey Lover’s Month - whatever happened to November? I love turkey all the time, but it’s never as good in the summer as it is in the late fall, smothered with gravy and stuffing. When I learned of my intolerance to beef and pork, turkey became a mainstay in my fridge – sliced for sandwiches, diced for salads, roasted for dinner – the list goes on . . . not to mention turkey dogs, turkey sausages, etc. Get the message? I have learned to enjoy turkey prepared in a variety of ways, knowing of its health benefits. Hopefully, you too, will begin to see turkey in a brand new way as we celebrate Turkey Lover’s Month. Who comes up with this stuff??

According to the National Turkey Federation, turkey is healthier than any other protein source. It has less fat, calories and sodium per serving than beef, veal, pork and lamb. A three-ounce serving of cooked skinless turkey has fewer calories from fat, zero saturated fat and 8 percent more protein than chicken.

Grilled Turkey Salad with Dijon Mustard Dressing

1 lb. turkey breast tenderloins or cutlets, grilled
12 to 16 cherry tomatoes, cut in half
12 to 16 small mushrooms, cut in half
1 small red onion, peeled, thinly sliced, separated into rings
1 med. sweet red pepper, cut into long thin strips
½ cup parsley, coarsely chopped
1/3 to ½ cup Dijon mustard dressing
4 cups torn mixed salad greens, chilled and divided
Coarsely ground black pepper

With a sharp knife, cut grilled turkey across the grain into thin strips. In a large bowl, combine turkey, tomatoes, mushrooms, onion, sweet red pepper strips and parsley. Add Dijon dressing, tossing lightly to coat turkey and vegetables thoroughly. Arrange about 1 cup crisp torn mixed salad greens on each of 4 small dinner plates. Spoon turkey mixture onto lettuce-lined plates, dividing evenly. Sprinkle each salad lightly with coarsely ground black pepper.

 

Turkey Potato Salad

3/4 pound smoked turkey breast, cut into ½ -inch cubes
1 lb. red potatoes, cooked, cut into1/2-inch cubes
1 cup chopped mild onion
1 cup chopped celery
1 cup chopped red bell pepper
½ cup plain non-fat yogurt
¼ cup low-fat mayonnaise
¼ cup chopped cilantro
1 Tbsp Dijon-style mustard
½ teaspoon salt
Pepper to taste
Fresh cilantro, for garnish

In medium bowl combine turkey, potatoes, onion, celery and bell pepper.
In small bowl combine yogurt, mayonnaise, cilantro, mustard, salt and pepper. Gently fold into turkey and vegetable mixture. Serve immediately or cover and chill 1 to 2 hours.
To serve, garnish with fresh cilantro sprigs.

Turkey Burgers

1 lb. ground turkey
1 tsp. poultry seasoning
1 small apple, chopped
1 small onion, chopped
1 stalk celery chopped
¼ cup mayonnaise
½ cup cranberry sauce
Lettuce
English Muffins or buns

Mix ground turkey, poultry seasoning, apple, onion, and celery together. Form four( 4-oz.) burgers or eight (2-oz.) burgers (the smaller size fits better on the English muffins). Grill burgers until internal temperature reaches 165 degrees, about 4-5 minutes on each size. In small bowl mix mayonnaise and cranberry sauce together. To serve, place burgers on English muffins or buns; top with cranberry mixture and leaf of lettuce.

Turkey Salad Pitas

1 cup chopped cooked turkey
1 cup chopped apples (skins left on)
½ cup sliced celery
1/3 cup salted sunflower seeds
1/3 cup bacon bits
1 small can water chestnuts, drained
½ cup French fried onions
½ cup alfalfa sprouts
1 cup frozen whipped topping, thawed or homemade whipped cream

Mix all together thoroughly and stuff into halves of pita bread.

 

Don’t forget your copy of “Lovin’ Spoonful . . . Cooking With Family and Friends,” a compilation of nearly 400 mouth-watering recipes by Sherrie Norris. It is available at all locations of High Country Media – Boone, Banner Elk, West Jefferson, and at The Avery Journal in Newland, all Boone Drugs, Black Bear Books, Trailway Laundry, Wilcox Emporium,( top level, booth 312-W,) and beginning June 15 at Mast Store locations.