tatted_mom
...chili, burgers and meatloaf/meatballs? I want something new!
Answer
Turkey Marsala Casserole
â¢2 medium onions, chopped
â¢3 cloves garlic, minced
â¢20 ounce package of ground turkey breast
â¢1 T olive oil
â¢Salt and pepper (donât be shy here)
â¢16 ounce box elbow macaroni
â¢14 ounce can beef broth
â¢Â¾ cup Marsala wine
â¢Â½ cup flour
â¢Â½ cup water
â¢4 ounce jar of roasted red peppers, chopped
â¢2 cups shredded mozzarella cheese, divided
Preheat the oven to 375
Boil the macaroni in plenty of boiling water, to package instructions, but leaving a little on the âal denteâ firm side. Drain.
Meanwhile, brown the meat, onions and garlic in oil, with salt and pepper, until meat is cooked and onion is tender. Drain.
Bring beef broth and Marsala wine to a boil. Mix flour and water together and add slowly to liquid, whisking and returning to a boil after each time you add some. You want to thicken the mixture to a consistency of gravy.
Mix the meat mixture, the broth, the macaroni, the peppers, ½ cup of the cheese together. Load into a sprayed 9x13 baking dish, cover with aluminum foil, and put into the preheated oven for an hour.
Remove cover, sprinkle with remaining cheese, and heat for 5-10 minutes until cheese is melted. Let stand for 10 minutes before serving.
Turkey Noodle Casserole
Recipe courtesy Rachael Ray
1/2 pound extra wide egg noodles
Salt
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 slices bacon or turkey bacon, chopped
1 1/3 pound, the average weight of 1 package, ground turkey breast
1 medium onion, chopped
Black pepper
2 teaspoons dried thyme or poultry seasoning
1/2 cup dry white wine
1 cup chicken stock, available on soup aisle, eyeball it
1/2 cup heavy cream, 3 turns of the pan
1/4 teaspoon freshly grated nutmeg
2 tablespoons softened butter
2 cups grated Gruyere, about an 8-ounce brick
1 cup plain bread crumbs
2 to 3 tablespoons chopped parsley leaves
Bring a large pot of water to a boil for your egg noodles. When it boils, salt the water and cook noodles to al dente.
Preheat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan, and bacon or turkey bacon. Render the bacon fat 2 to 3 minutes, until bacon begins to brown at edges. Add meat and brown it, crumbling it with a wooden spoon. Move the meat over to 1 side of the pan and add mushrooms and onions to the opposite side. Cook mushrooms and onions 3 to 5 minutes, then combine the meat with veggies and season the mixture liberally with salt and pepper, then sprinkle in the ground thyme or poultry seasoning. Cook another 5 minutes then add wine. Deglaze the pan, lifting up pan drippings and bits. Stir in stock and bring to a bubble, then stir in cream and reduce the heat to low. Add nutmeg to sauce and stir. Taste to adjust seasonings.
Preheat broiler to high. Combine noodles with turkey and sauce. Grease a casserole dish with a little softened butter nested in a piece of paper towel then transfer the turkey noodle mixture to the dish. Top the casserole with Gruyere then bread crumbs. Place the casserole 8 to 10 inches from the broiler and brown 2 to 3 minutes until cheese is melted and the crumbs are brown. Remove from oven and garnish the casserole with parsley.
Turkey Marsala Casserole
â¢2 medium onions, chopped
â¢3 cloves garlic, minced
â¢20 ounce package of ground turkey breast
â¢1 T olive oil
â¢Salt and pepper (donât be shy here)
â¢16 ounce box elbow macaroni
â¢14 ounce can beef broth
â¢Â¾ cup Marsala wine
â¢Â½ cup flour
â¢Â½ cup water
â¢4 ounce jar of roasted red peppers, chopped
â¢2 cups shredded mozzarella cheese, divided
Preheat the oven to 375
Boil the macaroni in plenty of boiling water, to package instructions, but leaving a little on the âal denteâ firm side. Drain.
Meanwhile, brown the meat, onions and garlic in oil, with salt and pepper, until meat is cooked and onion is tender. Drain.
Bring beef broth and Marsala wine to a boil. Mix flour and water together and add slowly to liquid, whisking and returning to a boil after each time you add some. You want to thicken the mixture to a consistency of gravy.
Mix the meat mixture, the broth, the macaroni, the peppers, ½ cup of the cheese together. Load into a sprayed 9x13 baking dish, cover with aluminum foil, and put into the preheated oven for an hour.
Remove cover, sprinkle with remaining cheese, and heat for 5-10 minutes until cheese is melted. Let stand for 10 minutes before serving.
Turkey Noodle Casserole
Recipe courtesy Rachael Ray
1/2 pound extra wide egg noodles
Salt
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 slices bacon or turkey bacon, chopped
1 1/3 pound, the average weight of 1 package, ground turkey breast
1 medium onion, chopped
Black pepper
2 teaspoons dried thyme or poultry seasoning
1/2 cup dry white wine
1 cup chicken stock, available on soup aisle, eyeball it
1/2 cup heavy cream, 3 turns of the pan
1/4 teaspoon freshly grated nutmeg
2 tablespoons softened butter
2 cups grated Gruyere, about an 8-ounce brick
1 cup plain bread crumbs
2 to 3 tablespoons chopped parsley leaves
Bring a large pot of water to a boil for your egg noodles. When it boils, salt the water and cook noodles to al dente.
Preheat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan, and bacon or turkey bacon. Render the bacon fat 2 to 3 minutes, until bacon begins to brown at edges. Add meat and brown it, crumbling it with a wooden spoon. Move the meat over to 1 side of the pan and add mushrooms and onions to the opposite side. Cook mushrooms and onions 3 to 5 minutes, then combine the meat with veggies and season the mixture liberally with salt and pepper, then sprinkle in the ground thyme or poultry seasoning. Cook another 5 minutes then add wine. Deglaze the pan, lifting up pan drippings and bits. Stir in stock and bring to a bubble, then stir in cream and reduce the heat to low. Add nutmeg to sauce and stir. Taste to adjust seasonings.
Preheat broiler to high. Combine noodles with turkey and sauce. Grease a casserole dish with a little softened butter nested in a piece of paper towel then transfer the turkey noodle mixture to the dish. Top the casserole with Gruyere then bread crumbs. Place the casserole 8 to 10 inches from the broiler and brown 2 to 3 minutes until cheese is melted and the crumbs are brown. Remove from oven and garnish the casserole with parsley.
What is the best stuffing recipe?
h T
In or out of the turkey? Is there a good veggie recipe? My Aunt thinks I am some kinda "answers expert" so I apologize she isn't on here asking herself she made me! LOL So any help you can give.
Answer
i like it out,....safer.. i just made this great vegatarian stuffing...I added all the 'optionals' and it was fantastic. I didnt shape it into a meatloaf like shape tho, just put it in a casserole dish
1 (1 pound) loaf day-old bread, torn into small pieces
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can vegetable broth
2 tablespoons water
1 teaspoon poultry seasoning
salt to taste
ground black pepper to taste
1/2 cup wild rice, cooked (optional)
1/4 cup dried cranberries (optional)
1/2 cup fresh mushrooms (optional)
1/2 cup chopped pecans (optional)
1/4 cup cubed apples (optional)
DIRECTIONS
Mix together the bread, cream of mushroom soup, vegetable broth, water, poultry seasoning, and salt and pepper to taste. Add any or all of the optional ingredients as desired. It will be sticky. Shape into a loaf and wrap in (nonstick, sprayed) foil to bake.
Bake for about an hour at 350 degrees F (175 degrees C). You can slice it like a meatloaf and serve.
i like it out,....safer.. i just made this great vegatarian stuffing...I added all the 'optionals' and it was fantastic. I didnt shape it into a meatloaf like shape tho, just put it in a casserole dish
1 (1 pound) loaf day-old bread, torn into small pieces
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can vegetable broth
2 tablespoons water
1 teaspoon poultry seasoning
salt to taste
ground black pepper to taste
1/2 cup wild rice, cooked (optional)
1/4 cup dried cranberries (optional)
1/2 cup fresh mushrooms (optional)
1/2 cup chopped pecans (optional)
1/4 cup cubed apples (optional)
DIRECTIONS
Mix together the bread, cream of mushroom soup, vegetable broth, water, poultry seasoning, and salt and pepper to taste. Add any or all of the optional ingredients as desired. It will be sticky. Shape into a loaf and wrap in (nonstick, sprayed) foil to bake.
Bake for about an hour at 350 degrees F (175 degrees C). You can slice it like a meatloaf and serve.
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