TURKEY WONTON CUPS
Convenient wonton wrappers make these cute hors d'oeuvres as fun to make as they are to eat. I sampled them at a party and couldn't believe how tasty they were. They disappeared quickly, and no one ever suspected that the crunchy cups were low in carbs. -Barbara Rafferty of Portsmouth, Rhode Island
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 4 dozen.
Number Of Ingredients 6
Steps:
- Press wonton wrappers into miniature muffin cups coated with cooking spray. (Keep wrappers covered with a damp paper towel until ready to bake.) Bake at 375° for 5 minutes or until lightly browned. Cool for 2 minutes before removing from pans to wire racks., In a large nonstick skillet coated with cooking spray, cook the turkey over medium heat until no longer pink; drain. In a large bowl, combine the turkey, cheese, ranch dressing, onions and olives. Spoon by rounded tablespoonfuls into wonton cups., Place on an ungreased baking sheet. Bake at 375° for 5-6 minutes or until heated through. Serve warm.
Nutrition Facts : Calories 154 calories, Fat 7g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 366mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 0 fiber), Protein 11g protein. Diabetic Exchanges
SPICY TURKEY LETTUCE CUPS WITH RED PEPPER JELLY
Provided by Trisha Yearwood
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat the sesame oil in a large nonstick skillet over medium heat. Add the scallion whites, ginger, garlic and jalapeno; cook, stirring, until golden, 1 to 2 minutes. Increase the heat to medium high and add the turkey and 1/2 teaspoon salt; cook, stirring and breaking up any clumps, until browned, about 4 minutes. Add the water chestnuts, carrots, red pepper jelly and soy sauce; cook, stirring, until the carrots are slightly wilted, about 2 minutes.
- Transfer the turkey mixture to a bowl, and top with the scallion greens and cilantro sprigs. Serve with lettuce leaves.
- Combine the preserves, bell peppers, red pepper flakes, vinegar and 1/4 teaspoon salt in a blender; puree until smooth. Transfer to a small saucepan and bring to a brisk simmer over medium heat. Cook, stirring often, until thickened and syrupy, about 10 minutes. Transfer to a jar and cool completely. Refrigerate for up to 1 week.
PERFECT TURKEY
A perfectly seasoned and juicy turkey. My friend from France taught me to cook turkey like this, but she never measures anything so use your own judgment for vegetable amounts, etc. I usually err on the side of 'more is better'!
Provided by Shelly White
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 17h
Yield 24
Number Of Ingredients 9
Steps:
- Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
- Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
- Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
- Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.
Nutrition Facts : Calories 593.8 calories, Carbohydrate 1.6 g, Cholesterol 241.9 mg, Fat 31.2 g, Fiber 0.3 g, Protein 69.8 g, SaturatedFat 10.1 g, Sodium 7846 mg, Sugar 0.7 g
TURKEY CUPS
These mini pot pies made from turkey leftovers are yummy. They are easy to make and a great way to use leftover turkey and gravy. The biscuit part bakes perfectly - crunchy on the outside and soft inside. The filling of these turkey cups has just the right amount of gravy, turkey, and veggies. Melting cheese on top is a delicious...
Provided by Nicole Szonye Rhodes
Categories Poultry Appetizers
Time 35m
Number Of Ingredients 6
Steps:
- 1. Spray three 6 cup muffin pans with cooking oil (or one 12 and one 6 cup pan). You'll make a total of 16 turkey cups.
- 2. Gently pull each biscuit to about double it's original size. Gently press each one into a cup being sure to completely fill the cup and the top edge is at or above the top of the cups.
- 3. Mix leftover turkey, gravy, and vegetables. Add seasoning if the gravy was not previously seasoned. A pinch of sage and marjoram can be used if you do not have poultry seasoning.
- 4. Put a heaping tablespoon of the mix into each cup until there is a small mound above the edge of the pastry.
- 5. Sprinkle a generous amount of cheese on top.
- 6. Bake in a 350-degree oven for 22 minutes or until the cups are golden brown.
- 7. If you prefer to make a small pot pie, split biscuit tops in half. Place one half in the muffin tin, add chicken mixture and top the muffin with the other half of the biscuit. Be sure to prick with a fork or toothpick.
ASIAN TURKEY LETTUCE CUPS
Such a cool idea for a light lunch or even an appetizer simply served in small lettuce leaves. When I want to make it easier for my kids to eat, I mix it all up with shredded lettuce and serve in a bowl. -Diana Rios, Lytle, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, whisk soy sauce, sugar, sesame oil and, if desired, chili sauce until blended. In a large skillet, cook turkey and celery 6-9 minutes or until turkey is no longer pink, breaking up turkey into crumbles; drain., Add ginger and garlic to turkey; cook 2 minutes. Stir in soy sauce mixture, water chestnuts and carrot; cook 2 minutes longer. Stir in rice; heat through. Serve in lettuce leaves.
Nutrition Facts : Calories 353 calories, Fat 13g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 589mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
FESTIVE TURKEY CUPS
Make and share this Festive Turkey Cups recipe from Food.com.
Provided by looneytunesfan
Categories Poultry
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375*. Press one biscuit onto bottom and up the sides of each cup of two 6 cup muffin pans (will fill 10 cups). Chill until ready to fill.
- Blend gravy mix and milk; set aside. Melt butter in large skillet over medium heat. Stir in peas, turkey and thyme; heat through. Add gravy mixture. Cook, stirring constantly, until gravy comes to a boil. Reduce heat and simmer, stirring constantly, 1 minute, or until thickened.
- Spoon turkey mixture into prepared biscuit cups. Bake 15 minutes.
Nutrition Facts : Calories 306.9, Fat 12.9, SaturatedFat 4.6, Cholesterol 29.8, Sodium 1105.5, Carbohydrate 34.5, Fiber 1.4, Sugar 5.2, Protein 13.3
TURKEY VEGGIE MEATLOAF CUPS
This super-delicious and incredibly easy recipe has become one of my absolute favorites. I pass it on to everyone I know, and they all rave about it too!
Provided by Amy Holmberg
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 50m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray 20 muffin cups with cooking spray.
- Place zucchini, onions, and red bell pepper into a food processor, and pulse several times until finely chopped but not liquefied. Place the vegetables into a bowl, and mix in ground turkey, couscous, egg, Worcestershire sauce, and Dijon mustard until thoroughly combined. Fill each prepared muffin cup about 3/4 full. Top each cup with about 1 teaspoon of barbecue sauce.
- Bake in the preheated oven until juices run clear, about 25 minutes. Internal temperature of a muffin measured by an instant-read meat thermometer should be at least 160 degrees F (70 degrees C). Let stand 5 minutes before serving.
Nutrition Facts : Calories 118.9 calories, Carbohydrate 13.6 g, Cholesterol 46.7 mg, Fat 1 g, Fiber 1.2 g, Protein 13.2 g, SaturatedFat 0.3 g, Sodium 244.4 mg, Sugar 5.3 g
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