Turkey Italiano Bake Recipes

Steps:

• Cook noodles according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms, onion, celery and green pepper; cook and stir until tender. Stir in turkey, tomatoes, soup and seasonings; heat through., Drain noodles; add to turkey mixture and toss to combine. If desired, sprinkle with cheese and let stand, covered, until cheese is melted.

Steps:

• Place turkey breast in a greased 5-qt. slow cooker. Add onion and green pepper. , Combine the chili sauce, vinegar, oregano and bouillon; pour over turkey and vegetables. Cover and cook on low for 5-6 hours or until turkey is tender., Shred turkey with 2 forks and return to the slow cooker; heat through. Spoon 1/2 cup onto each roll. Freeze option: Place cooled meat and its juices in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.

Steps:

• Heat oven to 350ºF.
• Cook pasta in large saucepan as directed on package, omitting salt and adding vegetables to the boiling water for the last minute; drain. Return to pan.
• Add all remaining ingredients except shredded cheese; mix lightly. Stir in 1/2 cup shredded cheese; spoon into 8-inch square baking dish sprayed with cooking spray. Top with remaining shredded cheese; cover.
• Bake 30 min. or until heated through, uncovering for the last 10 min.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place onion, celery, and carrot in a large, shallow roasting pan.
• Place turkey, breast side up, on top of the vegetables in the roasting pan. Pat the outside and inside of the turkey dry with paper towels.
• Combine salt, black pepper and cayenne pepper in a small bowl. Season the inside of the turkey with about 1/3 of the salt mixture. Fold wing tips under the bird.
• Melt butter in small saucepan over medium heat until the edges begin to turn golden, about 2 minutes. Cook and stir rosemary and sage for 1 minute.
• Place rosemary and sage inside the cavity of the turkey; reserve melted butter. Tie the legs together with twine.
• Brush outside of the turkey completely with the melted butter. Season with remaining 2/3 of the salt mixture.
• Bake turkey, uncovered, in the preheated oven until no longer pink at the bone and the juices run clear, about 3 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven and allow to rest in a warm area 10 to 15 minutes before slicing.