Slow-Cooker Red Beans & Rice

1 lb. dried red beans

7 c. water

3/4 lb. smoked turkey sausage, thinly sliced

3 celery ribs, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1 sweet onion, chopped

3 cloves garlic, minced

1 T. Creole seasoning

Hot cooked long-grain rice

Hot sauce

Garnishes: finely chopped green onions, finely chopped red onion

Combine beans, water, sausage, celery, green pepper, red pepper, onion, garlic, and seasoning in a 4-qt. slow cooker. Cover and cook on HIGH for 7 hours or until beans are tender.

Serve red beans with rice and hot sauce. Garnish with green onions and red onion.

Serves 10.

Adapted from Southern Living Dinner in a Dish, p. 237. 

Creamy Turkey Pasta Bake

6 c. sliced collard greens

3 c. sliced mushrooms

2 T. oil

1 lb. cooked pasta (shells, twists, or penne)

3 c. cooked turkey

2-1/2 c. cream

1-1/4 c. Parmesan cheese

2 t. kosher salt

3/4 t. black pepper

1-1/2 c. shredded mozzarella cheese

Saute collard greens and mushrooms with oil in a skillet over medium heat until tender. Stir in pasta, turkey, cream, Parmesan cheese, salt, and pepper. Transfer to a 13 x 9" baking dish. Top with mozzarella cheese. Bake at 375 degrees for 15 minutes.

Serves 8.

Adapted from Southern Living magazine, Nov. 2023, p. 110.  

Turkey Chili with Quinoa

2 lb. lean ground turkey 

2 T. olive oil

2-4 jalapeno peppers

2 large poblano peppers

1 48-oz. container reduced-sodium chicken broth

2 15-oz. cans Great Northern beans, drained and rinsed

1 15-oz. cans navy beans, drained and rinsed

1 12-oz. bottle of beer

1 c. uncooked quinoa

2 medium yellow onions, diced

5 garlic cloves, minced

3 t. kosher salt

3 t. ground cumin

2 t. dried oregano

Cilantro "Pesto"

Toppings: shredded cheddar cheese, sour cream, lime wedges, sliced avocado, diced red bell peppers, cilantro

Cook turkey in hot oil in a large skillet over high heat, stirring often, 10 minutes or until meat crumbles. Transfer to a 6-qt. slow cooker.

Chop peppers, removing the seeds and membranes. Add to slow cooker. Stir in broth, beans, beer, quinoa, onions, garlic, salt, cumin, and oregano. Cover and cook on LOW for 5-7 hours or until chili thickens. 

Serve with Cilantro "Pesto" and desired toppings.

Serves 8-10. 

Adapted from a Southern Living magazine recipe.

Turkey Pumpkin Chili

 2 T. extra-virgin olive oil

1 yellow onion, chopped

1 orange bell pepper, chopped

2 cloves garlic, minced

1 lb. lean ground turkey

2 c. chicken broth

1 14-oz. can fire-roasted diced tomatoes

1 15-oz. can pumpkin puree

1 4.5-oz. can chopped green chiles

1-1/2 T. chili powder

1 t. cumin

1 t. smoked paprika

1/2 t. kosher salt

1/8 t. cinnamon

1 15-oz. can black beans, drained and rinsed

Salt and freshly ground black pepper

Shredded sharp cheddar cheese, for serving

Sour cream, for serving

Crumbled tortilla chips, for serving

Heat the oil in a large pot over medium heat. Add the onion, bell pepper, and garlic; cook, stirring frequently, until tender, about 5 minutes.

Add the turkey and cook until browned, breaking up pieces. Add chicken broth, tomatoes, pumpkin puree, green chiles, chili powder, cumin, smoked paprika, salt, and cinnamon, and bring to a boil.

Reduce heat to low and add beans. Cover and simmer, stirring occasionally, until fully flavored, about 25 minutes. Season to taste with salt and pepper.

Serve in bowls, topped with cheese, sour cream, and crumbled tortilla chips.

Serves 6-8.

Adapted from Gannett Media Fall Cookbook, Sept. 2020, p. 42. 

Thai Turkey Lettuce Cups

2 chopped jalapeno peppers (seeded, if desired), divided
4 T. fresh lime juice, divided
1/2 c. plain yogurt
1 c. fresh cilantro
1/2 t. ground cumin
1 T. canola oil
1-1/2 lbs. ground turkey
2 cloves garlic, minced
1 T. freshly grated ginger
1 T. low-sodium soy sauce
1/4 c. water (or less)
2 scallions, thinly sliced
8 butter lettuce leaves
Sliced radishes, if desired

In a blender, puree 1 chopped jalapeno, 2 T. of the lime juice, yogurt, cilantro, and cumin until very smooth. Set aside to chill.

Heat canola oil in a large cast-iron skillet over medium-high heat. Add turkey and cook, breaking it up with a spoon, until golden brown and crispy, 6-8 minutes. Add garlic, remaining jalapeno pepper, and ginger; cook, tossing, 1 minute. Remove from heat and add soy sauce, remaining lime juice, and up to 1/4 c. water if it seems dry. Sprinkle with scallions.

Spoon into lettuce leaves and serve with cilantro sauce and sliced radishes.

Serves 4.

Adapted from Woman's Day magazine, April 2018, p. 86.

Turkey Tortellini Soup with Greens

1 T. olive oil
1 sweet onion, chopped
2 stalks celery, thinly sliced
2 carrots, thinly sliced
2 t. minced garlic
6 c. turkey stock
3 c. shredded roasted turkey
1 9-oz. package refrigerated 3-cheese tortellini
1 5-oz. package fresh spinach
1/2 t. kosher salt
1/2 t. black pepper
Shaved Parmesan cheese

Heat oil in a Dutch oven over medium-high heat. Add onion, celery, and carrots; cook and stir until vegetables begin to soften, 8-10 minutes. Add garlic; cook 1 minute more. Add turkey stock and roasted turkey, and bring to a boil. Reduce heat to low and simmer 10 minutes. Add tortellini and simmer until tortellini are cooked, about 6 minutes. Stir in spinach, salt, and pepper. Remove from heat. Top each serving with Parmesan cheese.

Serves 6.

Adapted from Southern Living magazine, Nov. 2016, p. 164. 

Leftover Turkey Casserole

1 cup turkey "bits"
10 ounces cheddar cheese soup
10 ounces green beans, cut into 1-inch pieces
3 cups stuffing (prepared)
1/3 cup shredded cheddar cheese

Preheat oven to 350 degrees F.

Combine turkey, soup and beans in 8-inch baking pan. Add stuffing on top. Top with cheddar cheese. Bakes for 40 minutes or until bubbly.

Serves 6 to 8.

From Hobby Farms magazine, Nov./Dec. 2010, p. 75.