Mediterranean Turkey Recipes

Steps:

• In a large skillet, heat oil over medium-high heat. Add turkey, zucchini, onion, peppers, garlic and oregano; cook 10-12 minutes or until turkey is no longer pink and vegetables are tender, breaking up turkey into crumbles; drain. Stir in remaining ingredients; heat through, stirring occasionally.

Steps:

• Combine the yogurt, feta, cucumber, mint, half of the garlic, 1 tablespoon water, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Refrigerate until ready to serve.
• Combine the turkey, the remaining garlic, 1 teaspoon salt and a few grinds of pepper in a medium bowl. Form into four 1/2-inch-thick patties. Heat a large nonstick skillet over medium-high heat. Add the olive oil, then add the patties and cook until browned and cooked through, 4 to 5 minutes per side. Transfer to a plate.
• Spread the yogurt sauce on the buns. Sandwich with the burgers; top with lettuce and tomato. Serve with potato chips.

Steps:

• Spread each ciabatta bottom with 2 tablespoons marinara sauce. Top with half the cheese, artichokes, tomato, turkey and remaining cheese. Spread each ciabatta top with 2 tablespoons marinara sauce; place over turkey., Cook on a panini maker or indoor grill until cheese is melted, 4-5 minutes. Place remaining marinara sauce in a small microwave-safe bowl; cover and microwave on high until heated through. Serve with sandwiches.

Steps:

• Place turkey breast, 1/4 cup chicken broth, lemon juice, onion, kalamata olives, sun-dried tomatoes, Greek seasoning, salt, and pepper in the crock of a slow cooker. Cover; cook on Low for 7 hours.
• Combine the remaining 1/4 cup chicken broth and the flour in a small bowl; whisk until smooth. Stir into slow cooker. Cover and cook on Low for an additional 30 minutes.

Steps:

• In a shallow glass dish, mix together yogurt, oregano, lemon juice, pepper and garlic.
• Add turkey, turn once to coat and refrigerate at least 8 hours; turning occassionaly during 8 hours.
• Do not refrigerate more than 24 hours.
• Spray grill rack with nonstick cooking spray or brush with olive oil.
• Grill turkey 5 inches from medium heat for 12 to 15 minutes, brushing with marinade frequently.
• Flip and grill another 12 to 15 minutes.
• Let turkey stand 8 to 10 minutes before slicing.

Steps:

• In a Dutch oven, saute onions in oil until tender. Add garlic; cook 2 minutes longer. In a small bowl, whisk flour and broth until smooth; gradually stir into onion mixture. Stir in tomatoes. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove from the heat. Add the turkey, artichokes, olives, pepperoncini, oregano and pepper; stir gently. Divide turkey mixture among six 10-oz. ramekins., Roll out 2 ounces dough to fit each ramekin (reserve remaining dough for another use). Cut slits in dough; place over filling. Press to seal edges. Combine egg white and oregano; brush over dough., Place ramekins on a baking sheet. Bake at 425° for 18-22 minutes or until crusts are golden brown.

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, gently mix all ingredients.
• Shape mixture into a loaf pan.
• Bake 45-55 minutes (until 170 degrees internally).
• Let stand 10 minutes before slicing.