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- Dish type
- Breakfast breads and pastries
The patties for these turkey burgers are baked in the oven, a great healthy and tasty alternative to a beef burger. The patties are placed on toasted bagels with cranberry sauce and a handful of spinach.
4 people made this
- 500g turkey mince
- 2 cloves of garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon mixed herbs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon chilli powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 small apple
- cranberry Sauce
- 4 plain bagels
- spinach leaves
MethodPrep:10min ›Cook:25min ›Ready in:35min
- Preheat oven to 200 C / Gas 6.
- Place garlic into a large mixing bowl, combine with turkey mince and all the other spices, herbs, salt and pepper in a bowl. Make sure it is all mixed through with your hands.
- Peel the small apple, cast aside peel and then grate apple into the bowl.
- Divide the mixture into 4 balls and with your hands squish into a circular patty. These will be quite large, feel free to make them smaller.
- Place on a baking tray, and make a small dip into each of the patties. Season lightly with salt. Place in oven until browned and no longer pink inside, 25 to 30 minutes.
- Before taking the patties out, toast your bagels lightly in the oven.
- Remove patties and drain off and any excess fat. Spread the bagels with cranberry sauce, and top the patty with a handful of spinach leaves.
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I received samples from Unreal Deli to review. I am under no further obligation. All opinions are my own.
Roasted Turk’y with Jalapeño Slaw adds a touch of spice to delicious vegetable based lunch meat. Topped with avocado and spinach to balance out the flavor. Serve with a vegan bun if desired.
One of my first jobs was working in a New York style deli where I sliced and served hundreds of corned beef, pastrami, turkey and more meat sandwiches. At that time, there were no vegan options available for lunch except for salad. Vegetarians had egg salad for sandwiches.
Fast forward 30 years and several delis later, I’ve seen the increased demand for vegetable based meat options. Presently I work at a women’s college where we have a about a 20 percent vegan and vegetarian combined student base.
There are several vegetable and grain based luncheon meat alternatives on the market. I’ve tried a few but hadn’t found one that I truly enjoyed.
When I was approached by Unreal Deli, I was eager to give their versions a try.
From their website:
Unreal Deli Meats are complete proteins which means a range of vitamins & nutrients in each serving, featuring their own unique vegetables and proteins
Unreal Deli is always:
- Animal Free
- Cholesterol Free
- Nitrate Free
- Protein Packed
I found that Unreal Deli Roasted Turk’y has the taste of deli turkey in a light textured slice. Paired with my spicy slaw, spinach and avocado, it made a delicious sandwich. Of course a toasted brioche bun held it all together.
Here’s the recipe. I hope you agree!
Apple Sausage and Cranberry Stuffing
Yield: Makes enough stuffing to stuff a 16 to 18 pound turkey (which serves 10 to 12) plus plenty extra.
What makes our Five-Star Sausage Apple and Cranberry Stuffing wicked good? Quite simply, the fresh savory and tart-sweet flavors, as well as the beautiful festive colors, are so appealing and ideal for either Thanksgiving or Christmas. No other stuffing recipe we have tasted compares! And, if you prefer sweet cornbread in your stuffing, just try our recipe variation below for Sausage Apple and Cranberry with Sweet Cornbread Stuffing. It will rock your ever-loving turkey stuffing world.
- 5½ cups cubed white European style or sourdough bread, see Notes for Gluten Free Options
- 2½ cups cubed whole grain wheat bread, see Notes for Gluten Free Options
- 1½ pounds ground pork sausage, such as Bob Evans® brand
- 1½ cups chopped yellow onion
- 1½ cups grated carrot (2 to 3 large carrots)
- 1¼ cups chopped celery
- 3 tablespoons chopped fresh sage leaves
- 2 tablespoons chopped fresh rosemary leaves
- 2½ teaspoons fresh thyme leaves
- 1 large Golden Delicious apple, cored & coarsely chopped
- 1 large Granny Smith apple, cored & coarsely chopped
- 1¼ cups dried cranberries
- ½ cup minced fresh parsley
- ¾ cup Golden Tangerine Turkey Giblet Stock
- ¾ cup fine-quality Chardonnay or dry white wine
- 6 tablespoons unsalted butter, melted
If you will be ordering the bread from your local bakery, order the loaves unsliced. This way, you can slice the bread into thick slices for the ideal 1-inch cubes. For traditional bread (not gluten free), we prefer sourdough bread over other white breads (French, etc.) and prefer 7-Grain or Whole Grain Wheat bread from the bakery.
If desired, you can &ldquoplump&rdquo or rehydrate the dried cranberries by pouring boiling water over them, in a heatproof Pyrex® bowl or measuring cup, and allow them to stand for 10 to 15 minutes just like you would raisins. You can also &ldquoplump&rdquo them by using apple cider, apple juice, orange juice, brandy or wine, etc. (After &ldquoplumping&rdquo, drain well before using in recipes.) We just skip this step for the stuffing and like the texture as is when baked inside the bird, but everyone is different.
Stuffing can be assembled, but not baked, one (1) day ahead. Once cool, keep covered and chilled in refrigerator. Bring to room temperature (about 1 hour) before stuffing turkey or baking in a separate casserole dish.
IMPORTANT: If baking stuffing inside the turkey, after roasting make certain that the temperature of the stuffing reads at least 165ºF.
Recipe Variation & Gluten Free Options:
Variation: For Sausage Apple and Cranberry with Sweet Cornbread Stuffing, use 4 cups white European style or sourdough bread, cubed, and 4 cups of your favorite sweet cornbread, cubed.
For the Homemade Gluten Free Crouton Options: Consider the following homemade gluten free bread recipe options below to make gluten free croutons for stuffing:
4 New Ideas for Thanksgiving Leftovers
Tired of serving holiday leftovers the same way time after time? Spruce them up!
Here are four suggestions for starting new post-Thanksgiving traditions.
Three new ideas for leftover cranberry sauce (either the whole-berry or jellied type):
1. Warmed and served as an ice topping.
2. Mixed with cream to make an eye-opening spread for bagels, muffins or toast.
3. Melted in a saucepan over low heat with a bit of butter and used as a chicken glaze.
One fantastic idea for everything else:
4. Cut leftover turkey into chunks and mix it with leftover gravy and veggies. Pour it into a pie plate, top it off with leftover mashed or stuffing, and heat it up for a new style of Shepherd's Pie.
Scroll down for more recipes
- Serves 61/4 cup thinly sliced scallions
- 1/2 cup finely chopped celery
- 3 Granny Smith apples , peeled and diced
- 1/8 cup canola oil
- 4 pounds ground turkey breast
- 2 Tbsp. salt
- 2 Tbsp. black pepper
- 2 tsp. Tabasco® chipotle pepper sauce
- 1 lemon , juiced and grated zest
- 1/2 bunch parsley , finely chopped
- 1/4 cup Major Grey's Chutney , pureed
Sauté the scallions, celery and apples in the canola oil until tender. Let cool.
Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.
Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes.
Serve with a side of Mar-a-Lago Pear Chutney and your favorite toasted bread, pita or hamburger roll.
This tasty tur key casserole recipe is made with leftover turkey, leftover stuffing and gravy, and a little cranberry sauce for topping.
· 4 cups prepared turkey stuffing
· 2 cups cooked cut up or sliced turkey
· 1¾ to 2 cups prepared turkey gravy
· 1/3 cup jellied or whole cranberry sauce, cubed
Butter bottom and sides of 2-quart baking dish. Arrange half of the stuffing in bottom of dish. Add half of the turkey then half of the gravy. Repeat layers. Top with cubes of cranberry sauce. Bake at 350 degrees for 30 minutes. Serves 4.
By Diana Rattray, About.com
IN 3 EASY STEPS
2¼ Cups cooked turkey, cubed
2 Cups Granny Smith apples, cored and diced
2 Tablespoons reduced-calorie mayonnaise
2 Tablespoons low-fat plain yogurt
¼ Teaspoon freshly grated nutmeg
1. In a large bowl combine turkey, celery, apples and raisins.
2. In a small bowl combine mayonnaise, yogurt, nutmeg & cinnamon fold into turkey mixture
3. Season to taste with salt and pepper.
Recipe Source: Recipe by The National Turkey Federation
½ oz dried mushroom pieces
2 Quarts turkey broth or low-sodium chicken broth
2 Medium carrots, peeled and finely chopped
2 Medium celery stalks, thinly sliced
2 Tablespoons shallots, thinly sliced
2 oz dry angel hair pasta
1 Cup cooked turkey, finely chopped
3 Tablespoons chopped fresh parsley
To Taste freshly ground black pepper
- Rehydrate dried mushrooms by covering with warm water. Let stand 15 minutes. Rinse under cold water.
- Place broth in a Dutch oven and bring to boil over high heat. Add carrots, celery, shallots and drained mushrooms. Return to a boil, immediately reduce heat and simmer, uncovered, 15-20 minutes or until vegetables are tender.
- Add pasta and continue cooking until it is al dente, about 4 to 5 minutes.
- Stir in the cooked turkey and parsley and cook 1 to 2 minutes or until thoroughly heated.
8 oz fat-free cream cheese
1 Can (4 ounces) chopped green chilies, with juice
¼ Cup finely chopped red onion
1 Tablespoon Dijon-style mustard
8 (8-inch) flour tortillas
3 Cups lettuce, shredded
1½ Pounds SMOKED TURKEY BREAST, shaved
½ Cup grated reduced-fat Cheddar cheese, divided
8 Thin slices sweet red onion
In small bowl combine cream cheese, chilies, onions and mustard.
Spread 3 tablespoons cream cheese mixture over each tortilla. In center of each tortilla, top with 1/3 cup lettuce, 3 ounces of turkey, 1 tablespoon cheese and 2 onion slices. Fold up lower edge of tortilla over filling and fold in left and right sides.
*** Roll-ups may be made several hours before seving. Wrap tightly in plastic wrap and refrigerate.
Thought you might like like this great idea that I got from Good Housekeeping Home Cooking sent in by Liz Brown of Lincoln Mass.
TURKEY AND STUFFING BURGERS
1-1/2 cups (1 inch pieces) leftover roast turkey meat
4 cups leftover cooked stuffing
2 large eggs, lightly beaten
Sliced red onion, green salad, and cranberry sauce (optional)
1. Preheat oven to 450º Grease jelly roll pan.
2. In food processor with knife blade attached, pulse turkey until chopped. In large bowl, stir turkey, stuffing, and eggs until well mixed.
3. Scoop stuffing mixture by lightly packed 1/2 cups into 8 mounds, placing them 2 inches apart, in prepared jelly-roll pan. With hand, flatten each mound into 3 inch round . (If burgers fall apart, return to bowl and add water by tablespoons to stuffing mixture, stirring until moist enough to hold together.)
4. Roast burgers 20 minutes, without turning over, or until lightly browned on both sides and hot throughout (internal temperature should reach (165º) Serve burgers on onion slices with a green salad and top with cranberry sauce if you like.
(I would probably add some cranberry sauce to the mixture before cooking to moisten and sweeten the burgers.)
Mozzarella BBQ Turkey Burgers
There’s nothing that says summer like a burger, potato salad, and some fresh fruit (well, for me anyway).
Most of the animal products that Casey and I consume consist of poultry, fish, eggs, and dairy. Beef and pork aren’t eaten very often around our house, and I personally don’t care for either. For this reason, you probably won’t see a whole lot of recipes that use those meats on my blog. Occasionally, perhaps, but not often.
However, one thing I do enjoy every now and then is a good beef burger, and there was a time when I was skeptical about turkey burgers. I thought that a turkey burger simply couldn’t be as good as one containing beef.
Well, after testing this recipe the other week, I find that I will have to rescind that opinion, because these burgers turned out to be quite tasty. Even Casey, after admiting he was initially unenthused on seeing what I was fixing for dinner, announced that they were so good he could happily eat two.
I jazzed the burgers up with some mozzarella cheese, used rolled oats to help them hold together better, and added a little barbecue sauce and Worcestershire sauce.
Instead of grilling outdoors I decided to cook them inside, due to the mosquitoes being in such a murderous state. Seriously, folks, I can’t even open my front door right now without the bloodthirsty swarm attempting to invade my home. It’s like something from an Alfred Hitchcock movie.
Topped with some garden fresh tomatoes, that burger couldn’t get much tastier, and it’s healthy too! Two points for Katherine. Zero points for the mosquitoes.
Note: If you have an extreme dislike for turkey, you can always sub it out with beef. This recipe will work well for either.
Mozzarella BBQ Turkey Burgers
- 1 lb. ground turkey (or beef)
- 1/2 cup shredded mozzarella cheese
- 1/2 cup rolled oats
- 1/4 cup +1 Tablespoon barbecue sauce, divided
- 1 Tablespoon Worcestershire sauce
- 4 hamburger buns
- tomatoes, lettuce, and/or other desired toppings
Combine ground turkey, shredded cheese, oats, 2 Tablespoons of the barbecue sauce, and Worcestershire sauce in a large bowl and mix with spoon or with hands until well combined. Shape into 4 patties.
Place patties in saucepan over medium heat and cook about 4-5 minutes each side or until centers are no longer pink, OR place patties on grill and cook about 4-5 minutes each side or until cooked through. During last 1-2 minutes of cooking time, top burgers with remaining 3 Tablespoons barbecue sauce.
1 of 10
Fresh Cranberry Sauce
This is as easy as it gets. Put it all in a pot and simmer until you hear the cranberries pop, then keep cooking for a few more minutes until it's as thick as you like. When you chill it, the sauce will thicken up even more. "A great side dish for Thanksgiving dinner. It can be used as filling for cranberry/cream cheese tarts and also makes a great topping on bagels, corn bread, or cheesecake," says Josef Plavjak. "The pectin in the cranberries will make the cranberry sauce gel as it cools."
Meal Planning with Connie
Dough burgers are popular in our neck of the woods. Phillips Grocery in Oxford has received national acclaim for their top-secret-recipe dough burger. I ate two while I was staying at the hospital with my dad recently! It is the nearest restaurant!
When Larry and I were newlyweds and living in New Albany, we loved going to Latham’s for their yummy version of this delicious sandwich. Several other area cities also offer well-known versions of this unique burger. Tupelo’s Johnny’s Drive-In has the "Johnnieburger," and Corinth even has a festival named in honor of their dough burger, affectionately known as “The Slugburger.” Here in our own dear Pontotoc, we love the "Wonderburger" at Butcher Block!
Dough burgers supposedly originated during the Great Depression. Adding flour was a great way to stretch hamburger meat. While possibly born out of necessity, it has remained a part of the Southern diet due to its delectable taste. I’ve eaten my share of these burgers through the years. The best ones, of course, were the ones my momma made!
When I opened the fridge this morning, the pound of hamburger left from the 3-pound value pack of meat I bought for the meatloaf on Tuesday was staring me in the face. I knew I had to cook it, or freeze it. Then, as I opened the pantry for my morning cereal, I noticed a package of hamburger buns on the shelf, which were nearing their use by date. Inspiration struck! I ditched the planned meal and made dough burgers!
The key is to handle the meat gently.
This is plain and simple good eatin'!
1 pound ground beef
½ cup self-rising flour
1 teaspoon Lawry’s season salt
¼ teaspoon onion powder
dash of pepper
Gently crumble the ground beef into a bowl.
Add the flour and mix gently.
Add three tablespoons milk and mix gently. The mixture should be moist, but not gooey. You can add a bit more flour, if needed.
Form the meat into 4 patties and place on waxed paper. Cover with another piece of waxed paper.
Using a cutting board, press down on the patties gently and flatten them. The finished patties should
be thin and about the diameter of a saucer. They will shrink!
Fry in a bit of oil until brown and crispy, turning only once, if possible. Don't press them with the spatula. I cook mine in an electric skillet, as its size accommodates all 4 patties.
Remove from pan and top with cheese.
Pour grease from skillet, but don’t wipe.
Place buns in skillet, return to stove top and "toast" over medium heat.
Place burgers on buns add toppings and condiments of choice.
Classic Turkey Salad Sandwich
Turn leftover turkey into a creamy sandwich filling with this classic turkey salad sandwich. Lemon juice and a little chopped red onion add zest, while parsley gives it color and some herbal flare. Serve it on white bread, crusty rolls, or even over a bed of lettuce if you prefer fewer carbs. A side of chips turns it into the kind of lunch that will take you right back to childhood.
These are based on the Crispy Cajun Chickpea Patties from Vegan Dad. If you don't have all the spices, you can leave some out, or substitute something similar, such as basil for oregano.
1 tablespoon oil
1/4 cup diced red onion
1/4 cup diced green pepper
1/4 cup diced celery
3 cloves garlic, minced
15 ounce can chickpeas, drained
1 cup bread crumbs
¾ cup wheat gluten
3 tablespoons mayo
1 tablespoons Dijon mustard
1 tablespoons lemon juice
1 teaspoon paprika (I used Spanish smoked)
1/2 teaspoon salt
1/2 teaspoon thyme
½ teaspoon oregano
¼ teaspoon cumin
¼ teaspoon cayenne pepper
¼ teaspoon black pepper
water as needed
oil for brushing
Heat oil and sauté onion, pepper, celery and garlic until tender. Pulse chickpeas briefly in a food processor, leaving mixture a little bit chunky (just make sure there are no whole chickpeas, as these will make the burgers fall apart.) Transfer to a bowl and add sautéed vegetables and remaining ingredients. Stir well to combine and add water 1 tablespoon at a time as needed. (I used two tablespoons.)
Heat oven to 375. Form burger mixture into 6 patties and brush both sides with oil. Bake for 12 minutes a side.
Consuming a healthy and well-balanced lunch is an important aspect of overall good health and fitness for several reasons. First, eating a healthy, nutritional lunch provides the body and mind with the nutrients it requires to perform optimally and efficiently.
Clinical studies have shown that individuals that regularly skip lunch show decreases in cognitive function, physical and mental energy, attention span, and attention to detail. Second, clinical studies have also shown that individuals that consume a healthy lunch tend to minimize the number of snacks that they eat during the day, both prior to lunch (they know they are going to eat lunch) and after lunch (their appetite is suppressed through their lunch meal).
Finally, many individuals have found that it easier to loss weight when they make their lunch meal their largest meal of the day. By doing so, their body has a longer time to assimilate and burn the calories consumed from the meal.
Below you will find an extensive catalog of healthy, nutritious, and calorie conscience lunch meals. Simply click on the lunch meal of interest and you will be taken to a detailed description of the meal. Each description includes a list of ingredients necessary to prepare the meal, instructions on how to prepare the meal, the required preparation and cooking times, and a complete list of nutritional facts associated with the meal.