Recipe for Slow Cooker Turkey Burgers with a Faux Hollandaise Sauce

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Makes 7 patties

1 lb ground turkey

1 tsp Dijon mustard

1 tsp garlic

1 Tbsp ketchup

1 Tbsp Worcestershire sauce

1 tsp dried oregano leaves

1/2 tsp onion powder

1/2 tsp salt

1/4 tsp pepper

2 Tbsp bread crumbs

1 egg white

1.  In a bowl, combine all the ingredients.  Mix with hands and incorporate well.  Form into about 6-7 patties and place in the bottom of a large slow cooker, so that they don't overlap.

2.  Cover and cook on LOW for about 3-4 hours or on HIGH for 1 1/2-2 hours (depending on how fast your slow cooker cooks).

3.  Drain off grease and carefully scoop out the patties.  Serve on hamburger buns (or if you want you can make your own creation like I did.)

My creation:

1 toasted English muffin

1 turkey patty

1 fried egg

Smother with faux Hollandaise sauce or you can make the real thing

Review:

Bet you didn't think you could make turkey burgers in the slow cooker.  Well, I did.  And it worked fairly well.  They were just a bit crumbly.  I've been obsessed with Eggs Benedict since I got home from the cruise I went on.  So I bought some English muffins and made this little creation.  I liked it a lot.  Not as much as when someone else makes it for me and brings it to me in my stateroom.  But hey, you can't win 'em all. :)  3 1/2 stars

Recipe for Ground Turkey Taco Salad in the Slow Cooker

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Makes 4 servings


1 lb ground turkey
Taco seasoning packet or make your own (recipe below)
Salad greens and toppings of your choice (tomatoes, avocado, cheese, sour cream, salsa, black beans, corn...whatever)


Make your own taco seasoning:

• 1 1/2 tsp chili powder
• 1/8 teaspoon garlic powder
• 1/8 tsp onion powder
• 1/8 tsp ground red pepper
• 1/8 tsp dried oregano
• 1/4 tsp paprika
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp black pepper

1.  Place ground turkey in the bottom of your slow cooker.  (I put mine in totally frozen)

2.  Cover and cook on LOW for 2-5 hours (depending on if it's frozen, how big your slow cooker is, how fast your slow cooker cooks etc.)  

3.  Stir to break up meat and cook any extra time that is needed.  Drain off any grease.

4.  Stir in the taco seasoning ingredients or about half a packet (or more if you like it spicy).

5.  Let the seasonings cook with the meat for a a bit until it tastes incorporated and yummy.

6.  Serve meat over salad greens and add desired toppings.  (You could also serve this in regular tacos as well)

Review:

Well this may not seem like a "recipe" to many of you but I thought I would post it anyhow.  I have never really cooked ground meats raw in my slow cooker before.  A lady told me that when she didn't want to get a pan out she threw her ground beef in her slow cooker for a couple of hours, drained off the grease and used it with her spaghetti.  I thought I would try the ground turkey and see how it worked.  I liked not having to thaw the meat.  I threw it in frozen solid.  I also liked using my small slow cooker for this because it is easier to clean.  After the grease was drained off it tasted just as good as if it were browned on the stove.  I will definitely use this method again.  It's a great way to keep taco meat warm when you're serving in shifts (think cub scout day, soccer, ballet, working late, etc.)  

Also, I was happy to find this  recipe for making your own taco seasoning.  Saves money and I usually have all the ingredients on hand.  Perfect.  Make in a large batch and store in an air tight container...saves time when you're in a hurry.

Slow Cooker Turkey Pesto Meatballs

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Makes 12 meatballs

1 lb ground turkey (85% lean)

2/3 cup plain bread crumbs

2/3 cup fresh pesto

1/4 cup Parmesan cheese

1 egg yolk

1 (26 oz) jar of your favorite spaghetti sauce

Hot cooked noodles

Salt and pepper

1.  In a bowl combine the turkey, bread crumbs, pesto, Parmesan and egg yolk.  Use your hands to really mix the ingredients well.  Form into 1 1/2 inch balls and place one a large plate.  Place plate in the microwave and microwave on high for about 5-7 minutes.  Meatballs will get firm.  Drain grease off.
2.  Pour spaghetti sauce in bottom of slow cooker.  Gently place meatballs on top of sauce.
3.  Cover and cook on LOW for about 3-5 hours.  Serve meatballs and sauce over hot cooked noodles.  Salt and pepper to taste.

Review:
I was excited to eat these meatballs because I love pesto.  I was surprised that the flavor of the pesto was pretty subdued.  They were super yummy just not really pesto-y.  Because pesto is so expensive (almost $5.00 for a little container) I probably won't make this recipe again, as is.  I would just substitute tomato sauce (or something) for the pesto to bring down the price.  The microwave is worth using because if you don't you'll have a ground turkey spaghetti sauce instead of meatballs.  4 stars.

Turkey Meatloaf with Mushrooms and Spinach in the Slow Cooker

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Makes 6 servings

1.25 lbs (20 oz) lean ground turkey

2 eggs

6 oz white button mushrooms, chopped

6 oz frozen spinach, rinsed with hot water until thawed and then blotted with paper towels to get rid of excess water

1 tsp salt

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp black pepper

1 Tbsp tomato paste

1/4 cup bread crumbs

1/4 cup Parmesan cheese

1.  In a mixing bowl combine all ingredients.  Stir until all ingredients are well-incorporated.

2.  In a bread pan that fits inside your slow large slow cooker,  spoon meat mixture and pat to form a loaf.

3.  Place a small rack in the bottom of your slow cooker (if you don't have a rack, ball up pieces of foil).  Place pan on top of rack.  Cover slow cooker and cook on LOW for 4-6 hours.

4.  Remove pan and drain off any liquid that has formed on top.  Place pan in the oven and broil for about 5 minutes.  Slice and serve.

Review:

I loved the idea of adding veggies into a meatloaf.  This one turned out beautifully.  My husband and kids gobbled it until it was all gone.  I put ketchup on my kids plate with the meatloaf and they loved it...no complaints about the spinach or mushrooms either.  They were small enough that they couldn't tell they were in there.  Putting it under the broiler for a few minutes browned it up nicely as well.  I would definitely make this again.  4 stars.

Turkey Black Bean Soup in the Slow Cooker

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Makes 4 servings

1 (14 oz) can black beans, undrained

1 (14.5 oz) can stewed tomatoes or diced tomatoes

1 cup water

1/2 tsp chicken bouillon granules or 1/4 tsp Shirley J chicken bouillon

2 Tbsp taco seasoning

About 1/2 lb leftover fully cooked turkey

1 cup Picante sauce (I used mild)

Optional toppings:  sour cream, cilantro, sliced avocados, grated cheese

1.  Combine all ingredients in a 3-4 quart slow cooker.

2.  Cover and cook on LOW for 4-6 hours.

3.  Season to taste and serve with desired toppings.

Review:

A very easy recipe for a cold day.  I had been sick and really wanted to have soup for dinner but didn't want to expend a lot of energy so this was the perfect solution.  It took about 5-10 minutes tops.  It tasted good too and was totally gone with no leftovers.  3 1/2 stars.

Slow Cooker Perfect Turkey Breast

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 Makes 6 servings

1 (3 lb) boneless turkey breast (mostly thawed)
1 tsp onion powder
1 tsp garlic powder
1 tsp chicken bouillon granules
1 Tbsp soy sauce

1.  Cut off the netting or strings around the turkey, if it has them.  Place turkey in bottom of 3 quart slow cooker.
2.  Rub the turkey on all sides with onion powder, garlic powder and bouillon.
3.  Pour the soy sauce on top of turkey.
4.  Cover and cook on LOW for 6-8 hours.
5.  Use drippings to make gravy, if desired and serve.

Review:
This turkey was absolutely perfect.  Tender, moist and flavorful.  I was so excited and pleased with how it turned out.  Greg said that it was a 5 star recipe for sure.  He said that it was just as good as his brother's fried turkey that we had on Christmas.  Take that, Jeff!

Easy Pad Thai with Turkey (or beef, chicken or whatever you want)

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Makes 4 servings

1 lb ground turkey

2 garlic cloves, minced

2 Tbsp fresh lime juice

2 Tbsp fish sauce

2 Tbsp rice vinegar

2 tsp sugar

1 (14 oz) can bean sprouts, drained

2 packages of ramen noodles or rice noodles 

Extra lime slices, cilantro and peanuts

1.  Combine the turkey and garlic in a pan on the stove.  Heat on medium heat until browned.  Stir to break up the meat.  Drain off any excess grease.  Transfer to the slow cooker.

2.  Add in lime juice, fish sauce, rice vinegar, sugar and bean sprouts.  Stir to incorporate.

3.  Cover and cook on LOW for 3-4 hours.

4.  Cook desired noodles on the stove top, drain and then stir into the slow cooker.

5.  Serve in individual bowls and top with lime and cilantro and peanuts.

Review:

Totally delicious and an easy easy version of your Thai restaurant favorite.  I loved the interesting and flavor-bursting sauce of lime juice, fish sauce, rice vinegar and sugar.  You definitely could do this in a pan on the stove instead of the slow cooker.  I just like to have dinner ready early and I like that the flavors have time to marinate a bit.  You could also substitute beef or chicken for the turkey if you wanted (I just had a package of ground turkey that needed to be used up).  I'll be making this in the future for sure.  I think next time I'll experiment with some beef chuck steak.  4 stars.

Slow Cooker Turkey Lasagna

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Makes 6 servings

1 lb ground turkey sausage, brown and drained (if you like onions, saute some when you're cooking the meat)

1 (14 oz) can diced tomatoes

1 (26 oz) can spaghetti sauce, your choice

1 cup cottage cheese or ricotta cheese

1/2 cup (more or less) diced red bell pepper

1/2 cup Parmesan cheese

1/2 cup shredded mozzarella

1/2 cup - 1 cup sliced mushrooms (optional)

9 lasagna noodles (whole wheat work the best if you can find them, don't buy the oven ready kind...too mushy)

1.  In a large bowl combine the turkey sausage, diced tomatoes, spaghetti sauce, cottage cheese, bell pepper, Parmesan and mushrooms.  Stir to combine.

2.  Spoon some of the sauce mixture into the bottom of a greased slow cooker.  Top with 3 noodles.  Break the noodles in half if you need to.  Layer sauce and noodles until all are used.  Top with grated mozzarella.

3.  Cover and cook on LOW for 3-5 hours (depending on how quickly your slow cooker cooks).

Review:

I randomly saw turkey sausage at the grocery store.  It was on sale and I thought I would try it out.  I was happy with it and will definitely buy it again.  My husband and I were both pleased with the overall flavor of this lasagna.  Lasagna is one of his favorite foods.  I enjoyed the red bell pepper and the mushrooms to give it a little veggies and more flavor.  I love these lasagnas that are literally stir everything together and then just having to layer the noodles and the sauce.  4 stars.

March Madness Day 25: Saucy Turkey Thighs

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3 or 4 turkey thighs, skin removed, washed and patted dry
4 - 8 oz mushrooms, thinly sliced
1 cup Alfredo sauce
1 1/4 cup picante sauce, divided
2 garlic cloves, minced
1 Tbsp quick-cooking tapioca
1 Tbsp Italian garden salad dressing mix
1 (14 oz) can Great Northern beans

Add the mushrooms, Alfredo, picante sauce, garlic, tapioca and salad dressing mix to slow cooker.  Stir to combine.  Salt and pepper the turkey and nestle into the slow cooker.  Cover and cook on LOW for 4-6 hours.  Remove turkey thighs and tent loosely with foil.  Rinse and drain the beans and puree them in a blender or food processor.  Skim any fat off the top of the sauce in the slow cooker.  Stir in bean puree (as much as desired to thicken it up).  Add in additional picante sauce.  Serve sauce over turkey and noodles or rice.  Makes 4 servings.

Review:
I have never made turkey thighs before but I saw some at the grocery store on sale and thought it would be fun to try.  They were yummy.  But you could easily substitute chicken thighs if you can't find turkey thighs.  I think this flavor was good but cooking all day it got a little bland.  Next time I will add in a little red pepper flakes.  I liked using the beans to thicken it up and nobody even noticed.  If you don't have beans you can always use cornstarch or potato flakes.  3 1/2 stars.

Turkey and Cranberry Pot Pie

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Recipe courtesy of Art of the Slow Cooker by Andrew Schloss.  Check out his brand new iPhone app from Chronicle Books featuring 30 delicious, easy-to-follow slow cooker recipes.


Turkey and Cranberry Pot Pie

Pot pies are nothing more than stews topped with pastry. They tend toward the labor-intensive end of the convenience cooking spectrum, but the slow cooker (and the life-saving assistance of refrigerated piecrust) streamlines the problem areas dramatically. The real trick is the thermodynamic properties of slow cooker crockery. The crock of a slow cooker is designed to heat gradually and hold onto its heat for a long time. Because of that, you can top any stew made in a slow cooker with pastry, biscuit dough, or dumplings right in the crockery, and pop it in a hot oven to brown. The presentation is impressive, and the technique couldn't be easier.

Timing
Precook: 15 to 20 minutes
Slow cook: 3 to 4 hours on high, or 6 to 8 hours on low in a 5- to 6-quart cooker
At the end: 25 minutes

Makes 6 servings

Ingredients:
1/3 cup flour
1 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
2 teaspoons poultry seasoning
2 1/2 pounds boneless, skinless turkey thighs, cut into 1-inch pieces
2 to 3 tablespoons vegetable oil, divided
2 onions, chopped
2 carrots, peeled and thinly sliced
2 celery ribs, thinly sliced
8 medium mushrooms, sliced
2 red-skin or golden potatoes, peeled and cut into 1/2-inch dice
1 1/2 cups chicken broth
1/3 cup dried cranberries
Pie dough for a 9-inch piecrust, prepared refrigerated or homemade

Directions:

Mix the flour, salt, pepper, and poultry seasoning in a medium-large mixing bowl. Add the turkey meat and toss until the pieces are thoroughly coated; pat off the excess flour and reserve.

Heat 1 tablespoon oil in a large deep skillet over medium-high heat. Brown the turkey pieces in batches, about 2 minutes per side; do not crowd the pan, and add more oil if the pan should become dry. Transfer the browned turkey to a 5- to 6-quart slow cooker as it is browned.

Add more oil to the skillet, if needed, and heat over medium heat. Add the onion, carrot, celery, mushrooms, and potatoes and saut‚ until the vegetables lose their raw look, stirring often, about 4 minutes.

Add the reserved seasoned flour mixture and stir until the vegetables are well coated. Add the chicken broth and heat to boiling, stirring constantly, until the sauce is slightly thickened. Transfer to the slow cooker, add the dried cranberries, and stir so that everything is well mixed. Cover the cooker and cook for 3 to 4 hours on high, or 6 to 8 hours on low.

Preheat an oven to 375øF. Roll the dough out on a lightly floured work surface. Remove the lid from the cooker and dry with a paper towel. Lay the lid on the dough and use it as a template to cut the dough in the shape of the lid. Roll up the edges of the dough all the way around so that the dough will fit neatly over the turkey stew. Remove the crock from the slow cooker and lay the dough on top of the stew. Cut several slits in the middle of the crust and bake until browned, about 25 minutes. Serve immediately.

What Else...

Make a homier version of pot pie using biscuit dough rather than pastry. Just make up a batch of your favorite biscuit recipe (it's fine to use a mix). Roll out and cut to the shape of the crock or as individual biscuits and place on top. Bake as you would a piecrust.

You can also go opulent by replacing the piecrust with frozen puff pastry; bake according to the package directions.

Thanks!  This seriously sounds and looks so good.  Make sure to check out Art of the Slow Cooker and the new iphone app!

Turkey Lettuce Wraps

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1 lb ground turkey
2 tsp Shirley J Onion Seasoning
1/2 tsp Shirley J Chicken Bouillon dissolved in 1/3 cup hot water
2 garlic cloves, minced
1 tsp freshly grated ginger
1 1/2 tsp Worcestershire sauce
1 1/2 tsp soy sauce
3 T peanut butter
1 tsp sugar
dash of pepper
1 1/2 T lime juice
1/4 cup freeze dried red peppers (from homestoragebasics.org)
1/2 cup chopped peanuts
1/2 cup shredded carrots
6 large lettuce leaves

Brown the turkey in a skillet. Season with the onion seasoning. Drain any grease and place in slow cooker. Add garlic, ginger, chicken broth, Worcestershire sauce, soy sauce, peanut butter, sugar, and pepper. Stir. Cover and cook on low for 4 hours. Add lime juice and red peppers into slow cooker. Cover and cook on high for 20-25 minutes. To serve, set out filling, shredded carrots, peanuts, and lettuce leaves to use for wraps.

Review:
I went to Pei Wei the other day and ordered their lettuce wraps. I was inspired to make an equally delicious dish at home. The flavor was very good but I couldn't get past the texture of the turkey. It was too soft. It helped eating it with the crispy lettuce and carrots but I still didn't love it. I enjoyed the use of the Shirley J bouillon. It is extra concentrated, so you only need to use half the amount of regular bouillon. It also is extra fine and dissolves very easily. I also decided to try out the freeze dried red peppers. They worked great and are actually a lot cheaper than fresh red bell pepper. They reconstitute very quickly (that's why I added them in at the end). 3 stars.

Day 294: Slow Cooker Turkey Breast

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Neighbor, friend, domestic diva, patient momma Korrin did this guest post for me...it looks awesome! Thanks!

1 (6 pound) bone-in turkey breast
1 (1 ounce) envelope dry onion soup mix
3 T. Butter

Rinse the turkey breast and pat dry. Cut off any excess skin, but leave the skin covering the breast. Rub onion soup mix all over outside of the turkey and under the skin. Place butter in bottom of slow cooker and let it melt for a couple of minutes. Then place turkey breast in slow cooker. Cover, and cook on High for 1 hour, then set to Low, and cook for 7 hours or until turkey breast comes to a temperature of 165 degrees. When turkey is done take it out and let it sit for 10-15 minutes. While it is sitting use the drippings in the slow-cooker to make gravy.

Review:
This was the best turkey I can remember having. It was moist and very flavorful. The best part was that it was super easy to prepare and cook. It was also nice that I had leftover cooked turkey to use in 2-3 additional recipes for dinner that week. I loved it and will make this again. 4 stars

Recipe Source: Korrin Dickson

Day 181: Garlic Pepper Sauce

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2 large onions, coarsley chopped
2 green bell peppers, ribs and seeds removed, coarsely chopped
2 red bell peppers, ribs and seeds removed, coarsely chopped
5 garlic cloves minced
1 tsp dried oregano
1 tsp ground cumin
1 large tomato, cored and coarsely chopped (or 1 can tomatoes)
1/2 lb ground turkey, browned and drained
1/2 lb italian sausage, browned and drained
3 cups mixed cilatro leaves and stems

Combine onions, peppers, garlic, oregano, cumin, tomato, turkey, and sausage in slow cooker. Cook for 5 hours on low. Mix in cilantro. Serve over pasta or rice. If not using immediately, transfer sauce in 1 cup quantities to airtight containers. Freeze until ready to use, up to 3 months.

Review:
I adapted this from a traditional recipe. My mom made it for me last year when I had Skyler and put it in my freezer. I loved it and I thought it could work in the crockpot. Originally it was a meatless sauce. I decided to add the turkey and sausage for Greg. If you want, you could leave it out or put hamburger meat in, or whatever you like. It got runny in the crockpot, so I just used a slotted spoon to serve it over my noodles. I think that this would taste really good over spaghetti squash or served with french bread. 4 stars.

Day 132: King Size Drumsticks

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Photo by Katie Dudley Photography

Serves 6

10 oz enchilada sauce (I used the green, mild kind)

4 oz chopped green chilies, drained

1 tsp dried oregano

1/2 tsp garlic salt

1/2 tsp ground cumin

6 chicken drumsticks, skin removed

3 tbsp cornstarch

3 tbsp cold water

1. In a bowl, combine enchilada sauce, chilies, oregano, garlic salt, and cumin. Place drumsticks in a 5 quart slow cooker; top with sauce. Cover and cok on low for 8-10 hours or until a meat thermometer reads 180 degrees.

2. Remove chicken and keep warm. Strain sauce into a saucepan. Combine the cornstarch and water until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

Review:

I really enjoyed the flavor of this dish. The chicken was so tender it just fell off the bone. We served the sauce over rice. I would probably give this dish 3 1/2 stars.

Day 113: Herbed Turkey and Wild Rice Casserole

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Serves 6

6 slices bacon, cut into 1/2 inch pieces

1 lb turkey breast tenderloins, cut into 3/4 inch pieces (I couldn't find these at the grocery store so I ended up using chicken instead)

1 medium, onion, chopped

1 medium carrot, sliced

1 medium stalk celery sliced

2 cans (14 1/2 oz each) ready to serve chicken broth

1 can (10 3/4 oz) cream of chicken soup

1/4 tsp dried marjoram leaves

1/8 tsp pepper

1 1/4 cups uncooked wild rice, rinsed and drained

1. Cook bacon in 10 inch skillet over medium heat, stirring occassionally, until crisp. Stir in turkey. Cook 3 to 5 minutes, stirring occassionally, until turkey is brown. Stir in onion, carrot and celery. Cook 2 minutes, stirring occassionally; drain.

2. Beat 1 can of broth and the soup in slow cooker, using wire whisk until smooth. Stir in remaining can of broth, the marjoram and pepper. Stir in turkey mixture and wild rice.

3. Cover and cook on high for 30 minutes. Reduce heat to low setting and cook 6 hours or until rice is tender and liquid is absorbed.

Review:

This dish turned out AWESOME. I thought it would be a so-so dish but it tasted great. I will definitely be making this again for my family because they loved it. It was so easy too. This just goes to show that you can't tell by reading a recipe how good or how bad it will taste. Aren't you so glad that I'm taking the guesswork out of it for you? Aren't I so nice? Okay I won't adulate myself any further. 4 stars.