Stuffed Ground Turkey Cabbage Rolls

 

About This Recipe

Servings 4 – 5 

This is adapted from a vintage Betty Crocker cookbook published in 1978. I love researching and testing recipes from old cookbooks. The recipe calls for ground beef or hamburger meat. I am using 97% lean ground turkey for my recipe. The cabbage leaves are prepared by separating the leaves from the cabbage head by removing the core and placing the cabbage in a large bowl of cold water. Let stand for about 10 minutes, then remove the leaves.

Ingredients

-1 medium head of cabbage that will yield about 12 leaves

-1 pound of 97% lead ground turkey

-1/2 cup uncooked instant rice 

-1 medium onion, chopped (about ½ cup)

-1/2 cup of fresh baby portabella mushrooms diced

-1/2 teaspoon of garlic powder

- 1 teaspoon of salt

-1/2 teaspoon of black pepper

-1 ½ cup jar (12 ounces) marinara sauce 

-1 teaspoon of fresh lemon juice

-1 tablespoon cornstarch

-1 tablespoon of chicken stock or broth

-2 tablespoons of fresh chopped parsley for garnish if desired

Equipment – 9” x 13” Baking Dish

Instructions

Step 1

Cover cabbage leaves with boiling water and let them stand until limp, about 10 minutes. Remove the leaves and drain.

Step 2

Mix ground turkey, rice, garlic powder, onions, mushrooms, salt, pepper, and ½ cup of marinara sauce in a large bowl. Place 1/3 cup of the mixture at the stem end of each cabbage leaf. Roll the leaf around the mixture, tucking in the sides.

Step 3

Mix the remaining cup of marinara sauce with sugar and lemon juice. Then, pour half of the sauce into the bottom of the baking dish, spreading it to cover the bottom. Place cabbage rolls seam-side down into the baking dish and pour the balance of the sauce over the cabbage rolls.

Step 4

Cover loosely with aluminum foil and bake in a preheated 350-degree oven for about 45 minutes.  Then remove cabbage rolls from the oven, drain the liquid from the baking dish, and add to a small saucepan.   Combine cornstarch and chicken stock in a saucepan—heat to boiling, stirring constantly for about one minute. Pour sauce over the rolls and garnish with fresh parsley.  

Spicy Pasta Stir-Fry with Turkey Kielbasa Sausage

Turkey Kielbasa Sausage with Angel Hair Pasta

Ingredients

• Hillshire Farm Smoke Turkey Kielbasa (1 link sliced )
• 4 ounces Angel Hair Pasta (cooked)
• Veggies
• 1 small Red Bell Pepper (Sliced)
• 1 small Yellow Bell Pepper (sliced)
• 1 cup julienne Carrots
• 1 cup Asparagus (sliced on the angle )
• 5 Garlic Cloves (minced)
• 1/2 onion (sliced)

 

Ingredients

Cooked Angel Hair Pasta

Combine all ingredients and toss well.

Steps 

1.   In a large non-stick skillet or wok, add 2 tbsp of Olive Oil, then your aromatics - garlic and onions.  Sauté until they are nice and translucent.

2.   Then add Kielbasa and toss together with onions and garlic.  Then add veggies - bell peppers, Asparagus, and carrots.  Toss and coat all ingredients, add angel hair pasta, and combine everything together.

3.   Serve immediately.  (Great for leftovers)

Turkey Dumpling Stew

How do you spell satisfaction?

  With a simmering pot of Turkey Stew!!

What a wonderful way to use leftover turkey from Thanksgiving.  This Turkey Dumpling Stew is loaded with flavor and jazzed up with star dumplings.  Big-bowl meals are the rage now, but the idea dates back to my Grandma’s kitchen.  It’s easy to see why robust one-dish recipes have withstood the test of time.

Prep Time: 15

Cooking Time: 1 hour

Servings: 6

Tools: Stock Pot and Star Cookie Cutter

Ingredients

Dumplings

• 2 cups Bisquick Mix
• 2/3 cup Milk

Turkey Stew 

• Leftover Turkey Parts ( including the bones)
• 1/2 onion chopped
• 4 whole garlic cloves
• 4 tablespoons unsalted butter
• 1 tablespoon dried sage
• 1 tablespoon dried rosemary
• 1 tablespoon dried thyme
• 1 teaspoon salt and pepper
• 1/2 cup fresh chopped celery
• 1 cup carrots sliced thin
• 1 cup frozen peas
• Fresh chopped parsley and chives for garnish

I love using Litehouse Instantly Fresh Freeze-Dried Herbs. 

Easy to Use

No refrigeration 

add water to rehydrate

no preservatives

1 tsp. = 1 tsp of fresh

Directions for Turkey Stew

• In a large stock pot, place leftover turkey breast, drumsticks, and wings including the bones.  Add water to cover the turkey and add onions, garlic, butter, sage thyme, salt, pepper, celery.  Cover and then bring to a boil, reduce heat and let simmer for about 30 to 45 minutes or until the broth is flavored with all the essences of the turkey and seasonings.

• Transfer turkey to a plate.  Strain broth through a strainer over a large bowl.  Discard bones, onions, garlic, and then return the broth to stock pot and add turkey back in.
• Add sliced carrots and frozen peas to stew and simmer uncovered for about five minutes.
• Raise the heat on the stew just a little and follow directions for dumplings.

Directions for Dumplings

• Combine Bisquick mix and milk together until soft and dough forms.
• Then flour your board and scrape dough on board and flour your hands.  Knead dough by hand until smooth.  Pat dough flat about ¼ inch and use your star cookie cutter or any type shape you have to cut out your dumpling shapes.
• Drop dumplings into stew and reduce heat. Cook uncovered for about 5 minutes, and then cover stew and let simmer for about 5 – 10 minutes.
• Garnish stew with fresh parsley, chives, and serve warm slice of French bread.

Smoked Turkey Sausage and Veggie Stir-Fry

Cooking from the Pantry - Smoked Turkey Sausage and Veggie Stir-Fry

 

Cooking from the Pantry - Turkey Mac

Ingredients from the pantry together with fresh veggies and lean ground turkey makes this Turkey Mac simple dish and a nourishing family meal.
 

Servings: 6 Prep Time: 10 Cook Time: 20

 

Ingredients

                  From the Pantry                                                                 From the Refrigerator 

8 ounces Elbow Macaroni - cooked	1 1/2 pounds Ground Turkey
1 1/2 cups Marinara Sauce	1 cup cheddar jack shredded cheese
14 ounce can low sodium Diced Tomatoes	1/2 white onion diced
3 tbsp Olive Oil	4 garlic cloves, diced
2 tbsp Italian Seasoning	(4) Mini and 1/2 green bell pepper
1 tsp Red Pepper Flakes (optional)	1 cup white mushrooms sliced
Salt and pepper to taste	1/4 cup fresh parsley, chopped

 

Step 1

Cook elbow macaroni according to package instructions, drained and set aside.  In a large skillet over medium heat add olive oil, onions, garlic and ground turkey.  Cook until light brown, stirring to break up turkey.  ( 3 - 5 ) minutes.

Step 2

Add mushrooms, diced tomatoes, marinara sauce, Italian seasoning and let simmer ( 3 - 5 minutes). Then add bell peppers, salt and pepper to taste.  Add cooked macaroni, shredded cheese and combine all ingredients well.  Sprinkle chopped parsley toss and serve with fresh grated Reggiano Parmesan cheese.