Turkey & Broccoli Braid
2 pkg. (8 oz. each) Pillsbury crescent rolls
2 cups cooked turkey
1 cup broccoli
½ cup small red bell pepper
1 clove fresh garlic
1 egg white
2 tbsp. slivered almonds
2 tsp. Dill mix
4 oz. block cheddar cheese
½ cup mayonnaise
½ tsp. salt
Preheat oven to 375F. Chop turkey and broccoli using Food Chopper; place in Classic 2-Qt. Batter Bowl. Chop bell pepper using 5" Utility Knife; add to Batter Bowl. Press garlic over vegetable mixture using Garlic Press. Shred cheese using Rotary Grater and add to vegetable mixture; mix gently. Add mayonnaise, Dill Mix and salt; mix well using Mix ‘N Scraper. Unroll 1 pkg. of crescent dough; do not separate. Arrange longest sides of dough across width of Rectangle Baking Stone. Repeat with remaining package of dough. Using Baker’s Roller, roll dough to seal perforations. On longest sides of stone, cut dough into strips 1-1/2" apart, 3" deep using 3" Paring Knife. (There will be 6" in the center for the filling.) Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends up to seal at end of braid. Brush egg white over dough using Silicone Basting Brush. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown. Cut and serve using Slice ‘N Serve. Yield: 10 Servings
Creamy One-Pot Pasta
2-3 cups diced, cooked turkey
4 large garlic cloves
1 (7 oz.) jar sun-dried tomatoes in oil OR roasted red peppers OR 2 cups cherry tomatoes
3 cans (14.5 oz) chicken broth (5 ¼ cups)
1 lb uncooked penne pasta
1 head broccoli (2 cups florets)
2 medium carrots, peeled
8 oz reduced fat cream cheese (Neufchatel)
¼ r salt
½ t black pepper
1 wedge fresh Parmesan Cheese
Snipped fresh basil (optional)
Press garlic using Garlic Press into 8 qt. Stockpot. Add 1 T of oil from sun-dried tomatoes or peppers and cook over medium heat until garlic just started to turn golden brown. Remove from heat; add broth. Return to burner; increase heat to high. Cover and bring to a boil. Stir in pasta; cover and simmer vigorously 8-10 minutes or until pasta is almost cooked but still firm, stirring occasionally using Mega Scraper. Meanwhile, cut broccoli into small florets; place into Classic Batter Bowl. Cut carrots in half lengthwise; thinly slice crosswise on a bias using Santoku Knife. Drain sun-dried tomatoes; pat dry with a paper towel. Slice tomatoes into thin strips. Add carrots and tomatoes to Batter Bowl. Cut cream cheese into cubes. Add vegetables, cream cheese, turkey, salt and black pepper to pot. Stir until cream cheese is melted and fully incorporated. Reduce heat to medium; cover and cook an additional 2-4 minutes or until vegetables are tender. Serve immediately in Simple Additions Dots Large Round Bowl. If desired, top with grated fresh Parmesan cheese using the Rotary Grater and snipped fresh basil using the Professional Shears.
Turkey Enchilada Ring
2-3 cups cooked turkey
1 can ripe pitted black olives
1 - 8 oz. block Colby Jack cheese
1 - 4 oz. can chopped chilies, undrained
2 - 8 oz. pkgs. Pillsbury crescent rolls
1 jar salsa
1 tbsp. Southwestern Seasoning Mix (I’ll supply)
1/4 cup mayonnaise
2 Roma tomatoes
2 limes
2/3 cup finely crushed tortilla chips, divided
1 - 8 oz. container sour cream
1 green pepper that stands up straight
Preheat oven to 375F. Chop turkey and olives using Food Chopper, place in Classic Batter Bowl. Add cheese, green chilies, mayonnaise and Southwest Seasoning Mix. Seed and chop 1 tomato. Slice lime in half. Using juicer, juice one half of lime to measure 1 teaspoon juice. Reserve remaining lime for garnish. Add chopped tomato and lime juice to turkey mixture. Reserve 2 tablespoons crushed chips; add remaining chips to turkey mixture and mix well. Sprinkle reserved crushed chips over flat side of Large Grooved Cutting Board. Unroll crescent dough. Place dough, sticky side down, onto crushed chips; press down lightly so chips adhere to dough. Separate dough into triangles. Arrange triangles, chip side down, in a circle on Large Round Stone with Handles with wide ends overlapping in the center and point toward outside. (5" diameter opening in center) Using Medium Scoop, scoop turkey mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough at center or ring. Filling will not be completely covered. Bake 20 - 25 minutes or until golden brown. For garnish, cut remaining tomato into 8 wedges. Cut remaining half of lime into 4 slices; cut in half. Arrange between openings of ring. Cut using Slice ‘N Serve. Serve with salsa and sour cream in the Simple Additions Small Bowls and Caddy.
Turkey Club Ring
2 pkg. Pillsbury Crescent Rolls
2-3 cups cooked turkey
4 slices bacon, crisply cooked and drained
4 oz block Swiss cheese
1/3 cup mayo
1 tsp Dijon mustard
2 tbs fresh, snipped parsley
1 fresh garlic clove
2 plum tomatoes
1 egg white
Preheat oven to 375°F. In Classic Batter bowl, combine turkey, bacon, 3/4 cup cheese, grated with Rotary Grater, mayo, mustard, parsley, and garlic pressed with Garlic Press; mix well. Unroll crescent rolls and separate into 16 triangles. Arrange triangles, slightly overlapping, in a circle on the Large Round Stone with wide ends 4 inches from the edge of baking stone. Points will extend off the edge of the baking stone. Roll wide ends of dough toward the center of create a 5 inch opening. Using Large Scoop, scoop filling evenly over dough in a continuous circle; slice tomatoes using the Ultimate Mandoline; top filling with slices. Bring points of triangles up over filling and tuck under dough at center to form a ring; filling will show. Brush with lightly beaten egg white and sprinkle with remaining cheese. Bake 25-30 minutes.
Florentine Turkey Ring
2-3 cups cooked turkey
1 red bell pepper
10 oz. Pkg. Frozen chopped spinach, thawed
4 oz. Block cheddar cheese
1/3 cup mayonnaise
1 tsp. Lemon zest
½ tsp. salt
1/8 tsp. nutmeg
2 pkg. (8 oz. Each) Pillsbury crescent rolls
Preheat oven to 375°F. Using Food Chopper, chop chicken and place in Classic 2-qt. Batter Bowl. Dice bell pepper using Utility Knife. Add to turkey along with spinach, cheese, mayonnaise, lemon zest, salt and nutmeg; mix well. Unroll crescent dough, separate into 16 triangles. Arrange triangles in circle on Large Round Baking Stone with wide ends of triangles overlapping in the center and points toward the outside. There should be a 5" diameter opening in the center of the stone. Using medium Stainless Steel Scoop, scoop turkey mixture evenly onto widest end of each triangle. Bring outside points of triangles up over filling and tuck under wide ends of dough at center of ring. Filling will not be completely covered. Bake 20-25 minutes or until golden brown. To serve, cut with Slice “N Serve.
Tasty Turkey Tetrazzini
8 oz uncooked spaghetti noodles
1 (14.5 oz) can chicken broth
1 can condensed cream of mushroom soup
1/2 c sour cream
1 ½ oz Parmesan cheese, grated (1/3 cup)
1/2 c milk
1/3 c finely chopped onion
2 garlic cloves, pressed
1/2 t pepper
8 oz left over turkey
1 (8 oz ) pkg sliced mushrooms
1 c frozen cut green beans, thawed
Break noodles in half. Combine noodles and broth in Deep Covered Baker. Microwave, covered, on HIGH 10-13 minutes or until noodles are tender, stirring halfway through cooking. Meanwhile, combine soup, sour cream, 1/4 c of the Parmesan cheese, milk, onion, pressed garlic and black pepper in Classic Batter Bowl; mix well. Add soup mixture, turkey, mushrooms and beans to baker; mix well. Microwave, covered, on HIGH 6-8 minutes or until heated through, stirring halfway through cooking. Top with remaining cheese.
Microwave White Turkey Chili
3 whole heads garlic (about 48 cloves), unpeeled
¾ tsp salt, divided
3 tbsp olive oil, divided
2 poblano peppers
1 medium onion
2-3 cups cooked turkey
2 tbsp Southwestern Seasoning Mix
2 cans (15.5 oz each) Great Northern beans, drained
1 jar (16 oz) salsa verde
Using (5-in.) Santoku Knife, slice about 1/4 in. off the pointed top of garlic heads to expose cloves. Place garlic cut side up in Classic Batter Bowl. Sprinkle garlic with 1/4 tsp of the salt and drizzle with 2 tbsp of the oil. Cover batter bowl with lid; microwave on HIGH 3 minutes or until garlic is soft. Set aside to cool. Meanwhile, finely dice peppers using Santoku Knife. Chop onion using Food Chopper. Combine peppers and onion in Deep Covered Baker. Trim and finely dice turkey using Boning Knife. Add turkey, seasoning mix, remaining 1 tbsp oil and remaining 1/2 tsp salt to baker; mix well using Master Scraper. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Cover; microwave an additional 4-6 minutes or until chicken is cooked through. Meanwhile, gently squeeze cooled garlic from heads into batter bowl (discard skins); mash using Mix 'N Masher. Add beans and salsa to batter bowl. Transfer bean mixture to baker; mix well. Microwave, covered, on HIGH 5-7 minutes or until chili is heated through.
Bistro Turkey Twist
2 cups cooked turkey
1 red pepper
1 small bunch fresh basil
3 oz. fresh Parmesan cheese, divided
4 oz. Mozzarella cheese
½ cup mayonnaise
2 cloves fresh garlic
2-11 oz. pkgs. Refrigerated French Bread dough
2 tsp. Pantry Italian Seasoning (I’ll supply)
Preheat oven to 375°F. Chop turkey using Food Chopper. Dice Bell pepper using Chef’s Knife. Snip basil using Kitchen Shears. In Classic Batter Bowl, combine turkey, bell pepper, basil, 1/4 cup of the Parmesan cheese, mozzarella cheese, mayonnaise and garlic pressed with Garlic Press; mix well. Place bread dough, seam side up, on smooth side of Large Grooved Cutting Board. Using Serrated Bread Knife, slice each loaf lengthwise, end to end, cutting halfway through to center of loaf; spread open flat. Lightly sprinkle flour evenly over dough. Using Baker’s Roller, roll dough crosswise to a 4" width, creating a well down center of each loaf. Spoon half of the turkey mixture down center of each loaf. Gather up edges over filling, pinching firmly to seal. Place loaves, seam sides down, in an “X” pattern on Rectangle Stone. Crisscross ends of dough to form a large figure “8", keeping ends of dough 1" from edge of stone and leaving two 1-1/2" openings in center of twist. Combine egg white & seasoning mix; lightly brush over dough. Cut a 3" slit in each of the top sections of the twist to reveal filling. Sprinkle remaining 2 tablespoons Parmesan cheese over loaf. Bake 30-32 minutes or until deep golden brown. Remove from oven; cool 10 minutes.
Turkey and Cranberry Wreath
2 pkg. ( 8 oz. each) Pillsbury crescent rolls 3 tablespoons snipped fresh parsley
½ cup mayonnaise 2 cups chopped cooked turkey
1 ¼ cups ( 5 oz) shredded Swiss cheese 2 tablespoons honey Dijon mustard
½ teaspoon coarsely ground pepper 1 pkg. sweetened dried cranberries
Preheat oven 375 degrees. In Classic Batter Bowl combine turkey, 1 cup of the cheese, celery, cranberries, parsley, mayonnaise, mustard and black pepper; mix well.
Unroll 2 pkgs. of refrigerated crescent rolls; separate into 16 triangles. Arrange eight triangles in a circle on Large Round Stone with wide ends 3 inches from edge of baking stone and points towards the outside. Points will extend off the edge of the baking stone. Arrange remaining triangles in center of baking stone, matching wide ends with triangles already in place. Points will overlap in center. Using Baker’s Roller, roll over seams of triangles where wide ends meet creating a smooth surface.
Using the Large Scoop, scoop the filling evenly over dough. Beginning with last triangle placed in center of baking stone, bring point of triangle straight across filling. Next bring point of opposite outside triangle diagonally across filling, covering point of previous triangle. Filling will show. Repeat, overlapping points of inside and outside triangles to form a wreath. Tuck last end under first. Sprinkle with remaining cheese and bake 30 minutes or until golden brown.
Mediterranean Café Salad
Dressing:
1/4 cup olive oil
3 tbsp red or white wine vinegar
1 fresh garlic clove
1 pkt. Lipton’s Savory Herb with Garlic soup mix
Salad:
1 medium cucumber
½ cup Kalamata pitted olives
1 small red pepper
1 small red onion
1 carrot
2 cups cooked turkey
1 (10 oz.) Pkg. hearts of romaine lettuce
1 can (15.5 oz) Great White Northern Beans
2 oz. crumbled Feta cheese
For dressing: In Small Batter Bowl, combine oil, vinegar, soup mix and garlic pressed with Garlic Press and whisk until blended, set aside. For salad, score cucumber lengthwise using Zester/Scorer; remove seeds using the Corer. Using the Ultimate Mandoline fitted with the v-shaped blade, slice cucumber, cut slices in half. Slice pitted olives using the Egg Slicer Plus. Dice bell pepper using Chef’s Knife. Slice onion using Ultimate Mandoline. Grate carrot using Rotary Grater. Place vegetables, turkey and beans into Dots Serving Bowl, pour dressing over salad and toss to coat.
Jerk Turkey Nachos
1 bag tortilla chips
3 cups diced cooked turkey
8 oz. Monterey Jack Cheese
2 T Jamaican Jerk Rub (I’ll supply)
1 small red bell pepper
1 lime
2 T snipped fresh cilantro
¼ C sour cream and 1 t additional Jamaican Jerk Rub
Preheat oven to 425°F. Arrange tortilla chips in a slightly overlapping layer on Large Round Stone. In Classic Batter Bowl, combine turkey, cheese and 1 T of the Jamaican Jerk Rub; mix gently using small Mix ‘N Scraper. Sprinkle turkey mixture evenly over tortilla chips. Bake 5 – 7 minutes or until cheese is melted; remove from oven to Stackable Cooling Rack. Meanwhile, dice bell pepper with Santoku Knife. Cut lime in half crosswise. Juice half of the lime using Citrus Press into Small Batter Bowl; add remaining jerk rub and bell pepper and mix well. Snip cilantro in mincing cup of Herb Keeper using Professional Shears. Slice the remaining lime half in half and then into slices. Spoon bell pepper mixture over nachos; sprinkle evenly with cilantro. If desired, combine sour cream and additional jerk rub in resealable plastic bag; trim corner to allow sour cream to flow through. Pipe sour cream mixture over nachos; garnish with lime slices.
~Gail Collins ~
Director and Trainer
719-573-7540
gailscoookingbiz@gmail.com www.pamperedchef.biz/gailscookingbiz
Look for more Recipes at whatsfordinnergail.blogspot.com
