Lemon-Basil Turkey with Roasted Vegetables
Vegetable cooking spray
2 medium lemons
8-lb. turkey breast
1 tbsp. butter OR margarine, melted
24 baby Yukon gold potatoes
1 lb. butternut squash, peeled and cut into 1″ cubes (about 3 cups)
8 medium beets, peeled and cut into 1″ cubes (3 3/4 cups)
12 small white onions, peeled OR 1 cup frozen small whole onions
1 tbsp. dried basil leaves, crushed
1 cup Swanson® Chicken Broth (regular, Natural Goodness™ or Certified
SPRAY 17″ x 11″ roasting pan with vegetable cooking spray.
CUT 1 lemon into thin slices. Squeeze 2 tbsp. juice from remaining
lemon. Loosen skin on turkey breast and place lemon slices under skin.
Brush turkey with butter. Place turkey and vegetables in prepared pan.
Sprinkle with basil. Mix broth and lemon juice. Pour half of broth
mixture over all. ROAST at 375°F. for 1 hr. STIR vegetables. Add remaining broth mixture to pan. Roast 30 min. or until done. Serves 8.
1 can cream of chicken soup
2 cups cubed cooked turkey
1 can (8 oz) whole kernel corn, drained
1 can refrigerated cornbread twists
Preheat oven to 425 º Mix soup, turkey and corn in saucepan and heat
through. Pour into 9″ pie plate. Separate cornbread into 8 pieces along
perforations. Top hot turkey mixture. Bake 15 minutes or until cornbread
Slow Cooker South Of The Border Lasagna
3/4 pound turkey sausage
2 tomatoes — seeded and chopped
3 fresh tomatillos — husked and chopped
19 ounces green enchilada sauce
1 garlic clove — crushed
1/4 teaspoon salt
1/8 teaspoon freshly-ground black pepper
8 ounces lasagna noodles
1 cup ricotta cheese
1 cup shredded jalapeño jack cheese
Chopped fresh cilantro — for garnish
Crumble sausage into a slow cooker. Stir in tomatoes, tomatillos, enchilada sauce, garlic, salt and pepper. Cover and cook on LOW for 5 1/2 to 6 hours. Preheat oven to 350 degrees. Grease a 13- by 9-inch dish.
Cook lasagna noodles according to package directions and drain. Spread about 1/2 cup turkey mixture in bottom of prepared pan; arrange alternate layers of noodles, ricotta cheese and hot turkey mix. Top with jack cheese. Bake 25 to 30 minutes or until bubbly around edges. Sprinkle with cilantro.
This recipe for Slow Cooker South Of The Border Lasagna serves/makes 4.
Turkey Stuffed Peppers
2 each large red peppers, large green peppers
1 tbsp. olive oil
1 large onion, chopped
1 clove garlic, minced
1 tbsp. fresh thyme or 3/4 tsp. dried
1 tbsp. fresh sage or 3/4 tsp. dried
1 lb. ground turkey
1/4 cup fresh parsley, chopped
1/2 cup dry bread crumbs
1 cup barbecue sauce
Halve peppers lengthwise; remove seeds and blanch in boiling
water for 5 minutes. Drain. Heat oil and saute onion and garlic for
5 minutes over low heat. Stir in seasonings. Cook for 30 seconds.
Combine all in a bowl. Arrange peppers and stuff with seasoned
turkey. Spoon barbecue sauce over peppers and bake, uncovered, for 30
minutes at 350º F. preheated.
Makes 4 servings.
Have a Delicious and Safe Thanksgiving Turkey
According to the Centers for Disease Control, one in four Americans will experience foodborne illness each year. Shelley Feist, the executive director of the Partnership for Food Safety says there are a few things to remember when preparing your Thanksgiving feast.
ANCHOR LEAD: For many, Thanksgiving means family, friends – and, of course, the centerpiece – the turkey. Sometimes the biggest part of preparing the meal is thawing the bird. But, improper handling can put you and your guests at risk for illness. One food expert shares some important safety tips and information. Bobbi Owens has more. (:59)
SCRIPT: Lifestyles, I’m Bobbi Owens. According to the Centers for Disease Control, 1 in 4 Americans will experience foodborne illness each year. Shelley Feist, the Executive Director of the Partnership for Food Safety says there are a few things to remember when preparing your Thanksgiving feast.
CUT: (Feist) Clean – wash hands and surfaces often, Separate – don’t cross contaminate, don’t mix raw foods with other ready to eat foods, Cook – to the proper internal temperature, and Chill – refrigerate food promptly and in a refrigerator that’s at 40 degrees or below. All your fruits and vegetables should be rinsed under running tap water and thick skinned or thick rind fruits and vegetables should be scrubbed with a brush.
SCRIPT: How do you make sure your bird is properly cooked?
CUT: (Feist) Turkey should be cooked to a minimum of 165 degrees. Use a food thermometer to make sure it’s done and not overdone.
SCRIPT: For more tips, visit fightbac.org, that’s fight b-a-c-dot-org. From The Partnership for Food Safety Education, I’m Bobbi Owens.
Produced for Partnership for Food Safety Education