Posts Tagged ‘Turkey’

Grilled Cheesy Portabello Caps with Turkey & Sage

Looking to make something different and exciting? Well, these stuffed lactose free Portabello mushrooms are absolutely perfect for just about any family dinner—they call for ground turkey and Cabot White Oak Cheddar, so you know that no one is going to be left hungry after munching on one of these mushroom caps! This recipe will make four main-course servings—which may seem surprising since these are mushroom caps, but the ground turkey and cheddar really makes this a very satisfying and filling dish—and these caps can also be grilled too. So, please give this recipe a try and cook up something your family will definitely love.


4 large portabello mushroom caps
1 teaspoon extra-virgin olive oil
1 shallot, minced
2 tablespoons fine dry breadcrumbs
4 teaspoons minced fresh sage leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
12 ounces lean ground turkey or chicken
3 ounces Cabot White Oak Cheddar, Cabot Sharp Cheddar or Cabot New York Extra Sharp Cheddar, grated (about 3/4 cup)


Preheat grill to medium.

Remove stems from mushroom caps. With spoon, scrape out and discard gills. Brush tops lightly with oil and set aside.

In medium bowl, mix together shallots, breadcrumbs, sage, salt, pepper and nutmeg; add turkey and knead together just until seasonings are evenly distributed. Divide turkey mixture among mushroom caps.

Place turkey-side-up on grill. Close lid (or cover with tent of foil) and cook for 10 to 12 minutes or until turkey is cooked through to center.

Top with cheddar, cover again and cook until cheese is melted, about 2 minutes longer.

Blended Turkey Meatloaf

The secret ingredients to this classic meatloaf is the addition of finely chopped mushrooms; they make it more flavorful and moist.


1/2 lb. mushrooms, finely chopped
1 lb. lean ground turkey
1/2 small onion, finely diced
1/2 tsp garlic & herb seasoning
1 cup breadcrumbs
1 egg
3 tbsp mustard
3 tbsp brown sugar
1/3 cup ketchup


Preheat the oven to 350

In a large mixing bowl, combine mushrooms, turkey, onion, seasoning, breadcrumbs and egg; mix until evenly combined. Form into lightly greased loaf pan.

In a small bowl mix together mustard, sugar and ketchup.

Pour sauce over top of meatloaf, spreading until even. Cover with foil.

Bake for 60 minutes, or until cooked through.


Nutritional Information: Calories: 280, Total Fat: 12 g, Saturated Fat: 3 g, Cholesterol: 90 mg, Sodium: 410 mg, Total Carbohydrate: 26 g, Dietary Fiber: 2 g, Sugars: 12 g, Protein: 18 g

Blended Turkey with Avocado Mushroom Burger

Theses juicy turkey burger are extra satisfying when blended with 50% mushrooms and topped with fresh, creamy Avocados and Swiss cheese.


6 (1/4lb.) patties


1/3 lb. mushrooms, finely chopped (5-6 medium-sized creminis)
1 lb. lean ground turkey
1 tsp Mexican seasoning
1/2 small onion, finely diced
1 clove garlic, minced
1/2 cup breadcrumbs
1 egg
1 medium ripe avocado, peeled and sliced
1 cup baby spinach
1 medium tomato, sliced
1 small red onion, sliced
6 hamburger buns
Toppings: Swiss cheese, mayonnaise, ketchup, mustard, pickles


Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.

In a large bowl combine mushrooms, turkey, seasoning, onion, garlic, breadcrumbs and egg; mix all ingredients until incorporated. Form into 6 patties (1/4 lb.) and place onto a baking sheet. Refrigerate for one hour.

Cook patties either on the barbecue or on the stove-top until internal temperature reaches 160°F.

Place patty on warmed bun and top with sliced avocado, spinach, tomato and red onion.


Nutritional Information: Calories: 370, Total Fat: 16 g, Saturated Fat: 4 g, Cholesterol: 90 mg, Sodium: 380 mg,
Total Carbohydrate: 37 g, Dietary Fiber: 4 g, Sugars: 6 g, Protein: 22 g

Creamy Tetrazzini With Mushroom-Turkey Meatballs

Mushroom-turkey meatballs lend flavor and textural nuance to creamy tetrazzini.

Yield: Serves 4
Active Time: 20 minutes
Total Time: 45 minutes
Special Equipment: Food processor


For the Meatballs:
8 ounces white button or cremini mushrooms, cleaned, stems trimmed and roughly chopped
2 tablespoons olive oil, divided use
1 tablespoon unsalted butter
2 cloves garlic, minced
1 large egg
1 1/2 tablespoons low sodium chicken stock
1/4 teaspoon unflavored gelatin powder
1/2 pound ground turkey
11/2 teaspoons balsamic vinegar
1 teaspoon lemon zest
1 1/2 tablespoons finely ground breadcrumbs
2 tablespoons grated Parmesan, plus additional for garnish
Kosher salt and black pepper

For the Sauce:
1/2 cup dry sherry
1/3 cup all-purpose flour
1 cup low-sodium chicken stock
3 1/4 cups milk
1 cup heavy cream
1/8 teaspoon ground nutmeg
1 pound linguine, cooked al dente
1/4 cup torn fresh basil


Pulse mushrooms in a food processor until finely and evenly chopped.

Melt 1 tablespoon olive oil and butter in a large saute pan over medium-high heat. When the mixture begins to foam, add mushrooms and allow to cook, untouched in a single layer, for 4 minutes. Reduce heat to medium, stir and add garlic on top. Continue cooking for an additional 2 minutes. Stir again and saute for one minute more. Remove from heat, transfer mushrooms to a large bowl and let cool.

Whisk together egg and chicken stock in a small bowl. Sprinkle with gelatin and let rest for 5 minutes. Then, whisk to combine and add egg mixture to cooled mushrooms, along with turkey, balsamic vinegar, lemon zest, breadcrumbs, Parmesan, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Combine using hands, taking care not to over-mix. Form mixture into golf ball-sized balls.

Heat remaining tablespoon of olive oil in a large saute pan over medium-high heat. When oil shimmers, add meatballs. Brown on all sides, working in batches, if necessary, so you do not overcrowd, about 5 minutes total. Transfer meatballs to a platter.

Add sherry to the pan and scrape up the browned bits using a spoon.

Whisk together flour, chicken stock and milk in a large bowl, ensuring there are no lumps. Pour into the pan, along with heavy cream, nutmeg, 1 1/2 teaspoons salt and 3/4 teaspoon black pepper. Bring to a boil over medium heat and add meatballs so they can finish cooking in the simmering sauce.

When meatballs have finished cooking and the sauce has thickened, ladle atop linguine and garnish with basil and Parmesan.

Turkey Mushroom Feta and Olive Burger

This burger will turn out so moist and juicy, you will not need to add sauce, mayo or ketchup. A toasted ciabatta bun, tender baby lettuce and sliced green onion make this a perfect lunch.


1 pound ounces ground turkey
2 cups ground mushrooms
4 tablespoon sliced sun-dried tomatoes
4 tablespoon feta cheese, crumbled
4 tablespoon chopped black olives
4 tablespoon butter or olive oil
salt and pepper to taste
4 Ciabatta rolls toasted
baby lettuce
sliced green onions


Saute mushrooms in oil. Salt and pepper to taste.

Combine sauteed mushrooms with turkey, tomatoes, cheese and olives. Form into 4 patties.

Spray a skillet with cooking spray. Fry patties over medium heat until golden brown and reach an internal temperature of 165 degrees.

Serve on toasted buns with lettuce and onion.

Breakfast Mash Up (Breakfast Poutine)

Scrambled eggs atop French fries with sautéed mushrooms, cheese curds, and turkey sausage crumbles. Topped with pepper cream gravy.


2 tablespoons butter
1 pound sliced button mushrooms

Pepper Cream Gravy:

¼ cup butter or bacon drippings
¼ cup all-purpose flour
1 quart whole milk
¼ cup heavy cream
1 teaspoon kosher salt
1 ½ teaspoon freshly ground cracked pepper

18 ounces turkey sausage
3 ¾ pounds frozen French fried potatoes
18 ounces orange cheese curds

24 large eggs, beaten or 2 pounds 10 ounces frozen, thawed or refrigerated liquid whole eggs


Melt butter in large non-stick sauté pan over medium high heat. Add mushrooms and sauté until softened, about 4 minutes. Keep warm.

Pepper Cream Gravy:

In a large saucepan over medium heat, melt the butter or bacon drippings, then whisk in flour. Cook slowly until golden brown, then remove from heat. Whisk in milk and cream and return to medium heat. Stir constantly until thickened, season with salt and pepper. Cover and keep warm.

In a large sauté pan, cook turkey sausage until brown and crisp, breaking into small pieces as it cooks. Set aside and keep warm.

For each serving, scramble 2 eggs (or approximately ⅓ cup liquid whole eggs) in a spray-coated 8-inch non-stick sauté pan. Cook eggs until firm throughout, with no visible liquid egg remaining. Fry 5-ounces frozen French fries and drain well. Keep warm.

Mash Up Assembly:

Place hot French fries in shallow bowl. Distribute 1 ½ ounces sautéed mushrooms, 1 ½ ounce cheese curds and ¼ cup turkey sausage crumbles over the top. Bake in a hot oven for 1 minute to soften cheese. Remove from oven and top with two scrambled eggs and ⅓ cup pepper cream gravy.

Mushroom Meatloaf with Mushroom Gravy

Yield: 1 loaf serves 8 portions


1 pound mushrooms, button finely chopped
1 pound ground meat (turkey, chicken, pork or beef)
1 teaspoon minced fresh thyme
1 tablespoon minced fresh Italian parsley
1 tablespoon Worcestershire sauce
1 teaspoon onion powder
1 tablespoon, fresh garlic minced fine
1 cup fresh bread crumbs
½ cup whole milk
2 eggs, lightly beaten
2 teaspoons kosher salt
½ teaspoon black pepper

Mushroom Sauce:
¼ cup milk
2 tablespoons cornstarch
3 tablespoons flour
3 tablespoons unsalted Butter
½ cup Beef stock
1.5 pounds crimini mushrooms, sliced
1/3 cup onion, diced
2 teaspoons Worcestershire sauce


Preheat oven to 350 degrees F.

In a large bowl, add the meat, mushroom, and the remaining 10 ingredients. Mix until well combined

Place mixture into 7 x 5-inch loaf baking pan or shape into a free form loaf and place on a parchment lined sheet pan. Place in preheated oven and Bake for 45 minutes.

Mushroom Gravy
In a small bowl, combine milk and cornstarch; set aside.

In a large skillet, melt butter over high heat. Add the mushrooms and onions; cook and stir over moderate heat until the mushrooms are golden, about 10 minutes.

Add the flour and stir to coat, cook for 5 minutes. Stir in beef broth and bring to a simmer and add Worcestershire sauce.

Cook over high heat, stirring constantly, until slightly thickened, about 1 minute.

Taste for seasoning and adjust to taste with salt and pepper.

To serve: Slice the meatloaf and top with mushroom sauce.

Spicy Moroccan Mushroom Meatballs with Harrisa Aioli


Yield: 4 – 6 Portions for Appetizers


1 pound mushroom, button finely minced, sautéed and cooled
1 pound ground meat (turkey, chicken, pork or beef)
½ cup bread crumbs
1 egg, large
1 teaspoon Kosher salt
½ teaspoon black pepper, freshly ground
1 teaspoon cumin, ground
1 teaspoon ground coriander
1 pinch red pepper flakes
2 teaspoons Harissa paste
2 teaspoons lemon zest
1 cup olive oil for frying
1 cup vegetable oil for frying


Place the mushroom and meat mixture in a large mixing bowl. Add the bread crumbs, egg, salt, pepper, spices and lemon zest. Mix gently to combine. Check to make sure the mixture will hold together. Take about ¼ cup of the mixture, and shape it into a pattie a little wider than it is thick. If it falls apart, add a tablespoon or two more of the bread crumbs. Shape the mixture into balls about the size of a walnut, and put them on a plate. Chill them at least for 30 minutes before frying.

When the meatballs are chilled, pour enough oil in a heavy frying pan to come to a depth of about ½ an inch. Heat the oil on low heat, until the surface begins to ripple and look hazy. The temperature of the oil should be 350 degrees.

Add the meatballs to the hot oil, leaving room around them so that they brown evenly. Cook on one side until golden brown, about 2 minutes. Turn them cover and cook on the second side about 2 – 3 more minutes until golden brown.

When finished, remove from the oil with a slotted spoon and drain on paper towels and serve with dipping sauce.

Spicy Harrisa Aioli

Yield:2 cups


4 egg yolks
3/4 cup vegetable oil
3/4 cup extra virgin olive oil
4 large cloves garlic peeled and pureed
1 Tablespoon Harrisa paste
Kosher salt to taste


In the bowl of a food processor add the egg yolks, pureed garlic, and Harrisa paste. Place the top on the bowl and turn on the machine and slowly drizzle in the oils. Once the oil is added stop the machine and check for consistence, if to thick you can whisk in a little water too thin as needed. Add the salt and taste for flavor.

Basic Mushroom Meat Blend

Yield: about 2lbs or 8-4 ounce ounce servings


3 Tablespoons vegetable oil
1 pound white button mushrooms, ground
1 pound ground beef, pork, turkey or chicken
1 tablespoon Kosher Salt


Place a 12 inch frying pan over medium heat, add oil, once the oil is warm add the mushrooms and stir to coat then add half of the salt to the mushrooms and cook stirring occasionally until most of the moisture has evaporated for 8 to 10 minutes.

Add the ground meat, and remaining salt. Stir well to break up the meat and sauté until the meat is cooked through, about another 10 minutes. Add water as needed if mixture is dry.

Use in recipes as you would use ground meat.

Mushroom Chipotle Chili

Yield: 6×8 ounce servings


4 pounds mushroom and meat base
3 tablespoons Vegetable oil
2 cups Yellow onion, diced
1 tablespoon Garlic, minced
2 each Poblano Green chilies, seeded and diced
2 tablespoons Jalapeños, seeded and minced
1/3 cup Chili powder
1 tablespoon chipotle chilies in adobo, minced
2 tablespoons ground Cumin
2 tablespoons Oregano, dried
1×16 oz can crushed Tomato with liquid
1x 12 ounce bottle lager beer
Kosher salt to taste
Black pepper, freshly ground to taste


Season the mushroom and meat mixture with salt and pepper as needed.

Heat the oil in a pan over medium to high heat. Add the onions, garlic and chilies to the pan and cook over medium heat, stirring from time to time, until the mixture is tender, about 12 – 15 minutes. Add the herbs chipotle, and spices and sauté for 5 minutes then add the mushroom meat blend and stir to mix well. Add the beer and tomatoes to the pan and bring to a slow simmer. Cover the pot and cook over very low heat or in a 325 degree oven for 1 hour. Check the chili periodically, stirring as needed.

Taste for seasoning and adjust as needed with more chili powder, salt and pepper.The chili should be very flavorful and the liquid should be greatly reduced and thickened. Serve the chili.

“The Big Easy” Mushroom Muffaletta Burger

Serving Size: 5 burgers


2 Tablespoons vegetable oil
12 ounces white button mushrooms
2 large garlic cloves, minced
½ teaspoon fresh thyme
2/3 cup black olives
2/3 cup garlic stuffed green olives
1 Tablespoon capers
2/3 cup spicy Giardiniera (pickled vegetable mix)
2 Tablespoons plus 1 ½ teaspoons bottled olive oil vinaigrette dressing
1 Tablespoon Worcestershire sauce
1 ½ teaspoon creole seasoning
1 1/2 pounds lean ground turkey
5 slices smoked provolone cheese
3 Tablespoons olive oil mayonnaise
1 Tablespoon hot sauce
5 whole wheat bakery buns


  1. Heat 1 Tablespoon oil in a large nonstick skillet over medium high heat. Roughly chop mushrooms and add them to the hot oil. Cook for 10 minutes or until mushrooms have browned and softened. Add the garlic and thyme and sauté for 2-4 more minutes. Place sautéed mushrooms in a large mixing bowl and set aside to allow them to cool.
  2. While the mushrooms are cooling make the olive salad mix. Roughly chop the black olives, green olives, capers and Giardiniera and mix together in a medium mixing bowl. Add two Tablespoons of the olive oil vinaigrette and mix to combine. Set aside for later use.
  3. To the large mixing bowl with the chopped sautéed mushrooms, add the Worcestershire sauce, creole seasoning and ground turkey. Mix thoroughly to combine and shape the meat mixture into 5 patties. Heat the remaining Tablespoon of oil in the pan. Once oil is hot add patties to pan and cook 5-7 minutes or until a brown crust has formed on the underside of the patty. Flip burgers over and cook another 3 minutes. Place cheese slices on each burger and continue to cook, until melted, for 2-4 minutes.
  4. While burger patties are cooking make the spicy mayo. In a small mixing bowl add the mayonnaise, hot sauce and remaining 1 ½ teaspoons of the olive oil vinaigrette dressing. Whisk together to combine.
  5. Toast the buns.
  6. To assemble the burgers spread a thin layer of spicy mayo on the top and bottom of each toasted bun half. Evenly distribute the olive salad mix between each bun bottom and top with a burger patty. Place the bun tops on each and serve immediately.

Take 5 Burger

Serving Size: 4


1 pound lean ground turkey
1/2 teaspoon kosher salt
1 cup slightly packed baby spinach, divided
1/4 cup fresh basil leaves
1/2 pound button mushrooms
1 cup sliced onion, 1/8 inch slice
1 red pepper, remove top, bottom and seeds, slice in 1/8 inch slices
1/4 cup tomato basil feta cheese
4 good quality 100% whole wheat hamburger buns, split in half
2 roma tomatoes, sliced


  1. In a large bowl crumble the turkey, sprinkle with the salt. In a food processor bowl add 1/2 the spinach, basil, and mushrooms, process until the mixture is the size of the turkey. Add to turkey mix well. Form into 4 patties.
  2. Spray a medium saucepan with pan spray. Heat over medium low heat add the onions and peppers, cook until soft about 7 minutes.
  3. Heat a grill pan over medium heat. Add the patties; cook until done and has nice grill marks about 5 minutes per side. Add 1 tablespoon cheese to the top of each patty, place lid on top to slightly melt the cheese. Remove the patties. Place buns cut side down in grill pan; cook 1-2 minutes to heat buns.
  4. On the bottom bun add equal parts spinach, 3 slices tomato, patty, equal parts onion and pepper mix, then the top bun.