Turkey 'N Noodles

We eat turkey breast meat a lot here. available at the market, packaged like chicken. I really like the Butterball brand ones. However there are many companies now packaging it. Use it as you would chicken. It is Leaner than chicken in some ways. Use it with out the skin and the fat is nearly zero. The only fat is that which is added in the cooking. The other day I made this Turkey N Noodles dish. I love mushrooms, however some times the fresh one aren't available at the time I need them. Finding a Mushroom Salt, at my favorite store, thought I would try it out this way. I add a can of sliced mushroom to the recipe.

Here is an easy recipe. cooks in less than 30 minutes.

Turkey 'N Noodles

You will need:

One package turkey tenders
one can cream of celery soup
one can Sliced mushroom and pieces
Extra Virgin Oil oil.
Wild Porcini Sea Salt( from spice collection of Williams and Sonamas, can be ordered one line)
1/8 tsp smoked paprika
a skillet with a top.
cooked wide egg noodles
steamed peas ( about 1 cup)

• slice tenders length wise into 1/8 inch pieces
• sprinkle with Porcini salt
• Put olive oil in skillet and heat on medium high heat until it just begins to smoke, it only take a couple minutes. So do not leave the stove!
• Add turkey slices and brown on both sides. (this will only take a couple minutes)
• Add soup and mushrooms, 1/8 teaspoon of Smoked Paprika. cook for about 5 minutes covered. stir and then cook for about 5 minutes more.

Serve with egg noodles and top with peas.

You will enjoy this recipe.

copyright 2011 by "Auntie E Cookbook/M Dubros"

Around theTable- Mixing it up

Well I love to mix it up. You know when you have a basic recipe and decide to change it a little. I do that often. The family is use to the experiments. So this is what I did....
Using My "Turkey Sausage Breakfast Casserole" basic recipe do this: Instead of using the Italian bread, use Cheese bread... Omit the Maple Syrup and use 2% milk instead of the half and half. follow the rest of the recipe instructions.
There you go we can call it "Turkey Sausage Cheese Bread Casserole" or for short "TSCB" casserole. Now keep it a secret and just serve it. It will be the bell of the Brunch dishes.

Turkey Merlot.

This is a good easy and fast recipe under 30 minutes meal. I like using Butterball products, they are already cut and ready to use. Turkey Merlot is a recipe I adapt to be a Healthier choice

Turkey Merlot

4- Butterball turkey cutlets
1/4 cup White whole wheat flour
1/2 tsp salt & 1/4 tsp pepper
2 tablespoon olive oil
1/2 cup Merlot Wine
1/2 cup vegetable stock
4 tablespoon-I can't believe it's not butter stick
6 oz sliced portabello mushrooms

1. Heat oil in large skillet
2. Mix flour , salt and pepper together, press cutlets into flour, both sides.
Cook on Medium high heat for 2 minutes per side. remove and set aside in warm place.
3. add butter and mushrooms, cook on medium heat for 4 minutes, stirring occasionally.
4. add Wine and Stock (you can use grape juice in place of wine) bring to a boil. stirring occasionally.
5. return cutlets to the pan continue to cook on medium low heat until sauce thickens, about 5 minutes.

Serve with whole grain spaghetti.

copyright 2010 by "Auntie E/M Dubros"

Photo courtesy of Butterball.com
Disclaimer: I received no compensation from any company mentioned in this recipe, it is only the products I use in everyday cooking and the ones I prefer.

Fall Foods-Cream of Turkey Soup

With the Fall comes home cooked soups.This is the easiest Cream soup I have made. Cooking time is approximately 30 minutes.
Sorry no photo, everyone just finished it off before I could get one. I will differently make it again and get a photo to post.





2 turkey cutlets, diced and cooked in a little olive oil- cover and set aside in warm place.(150 degree oven is ideal or a warming drawer set at Medium )
4 tablespoon Unsalted Butter
4 tablespoon Flour
3 cups turkey broth
2 cup skim milk
1/2 cup mash potatoes
1/8 teaspoon white pepper
1/4 teaspoon salt
1/4 tsp Sweet Hungarian Paprika

On top of stove on Medium high heat. melt butter in 10-1/2 cup(25litter) soup pot.
Add flour to melted butter, stir constantly until light golden in color. (this is a Rue)
slowly add Turkey Broth to Rue. Stirring til all is added and it is smooth.
Cook on Medium heat til thickened. about 10-15 minutes. stirring occasionally
Add 2 cups of Milk and salt and white pepper. stir and continue to cook when it just starts to boil reduce heat to low. Add Mashed potatoes stir til well blended.
Add Sweet Hungarian Paprika- stir well
Add diced turkey
Continue to cook on low, stirring occasionally- til just beginning to boil around edges. (this is called simmering).
simmer for about 10 minutes. then Serve.

Western Style Turkey Cutlet

I Use Egg beaters for this one.It make it Lower in cholesterol.

1.19-lbs of Butterball Turkey Breast filets(about 4 filets)
1/4 cup Egg Beaters with yolk/Western style
1 cup Progresso Italian Bread Crumbs
4 to 5 Tablespoons Bertolli Extra virgin Olive Oil/ Rich Taste
Large Skillet
2 bowls/dishes with sides

1. Place Egg Beater in first bowl.
2. Place Bread crumb in Second bowl
3. dip turkey filet in egg then coat both sides in Bread crumb, set aside on clean plate. Continue until all filet are done .
4. heat empty skillet on Med high heat til hot but not smoking. Add Oil and coat bottom of pan. Add Turkey Filets. cook on first side(do not move) for 4 to 5 minutes, until light brown(check after 4 minutes). Turn filets over, turn heat down to medium continue to cook for 8 to 10 minutes, until light brown.

Serves 4 people
We serve it with Mashed Potatoes, Peas and Carrots
enjoy, come back and Let me know how you like it.

Oriental SesameTurkey with Rice

1-1/2 lbs Butterball Turkey cutlets, cut in Strips
1 teaspoon Auntie E Salt and Pepper mix
2 Tablespoon A1 Kobe Sesame Steak Sauce
2 Tablespoon Olive Oil, Mild flavor
1-24 oz frozen Package- Pictsweet Deluxe Oriental seasoned Chinese Style Vegetable

Put the cutlets on top of each other and cut in strips. Salt and Pepper them and add Steak sauce to them mix together.
Heat Large Skillet on Medium heat( I use #7 on my Stove). add Olive Oil
Add Turkey Strips cook for 3 to 4 minutes turning over meat when needed(these cook very fast) add Frozen bag of Vegetable cover cook for about 5 to 6 minutes. Stir and Serve with rice.
make 6 servings.

Red Pepper Turkey Alfredo

It's Monday , that's recipe time. I bring to you a dish my family likes. Hope you enjoy it.
Turkey Alfredo.
1 1/2 lbs Turkey Fillets
1 Tablespoon Butter
1 Tablespoon Olive Oil
AuntieE's Salt and Pepper mix.**
3/4 cup fresh mushrooms
3/4 cup Frozen peas.
1 Cup Roasted red Pepper Alfredo Sauce

Salt and Pepper Fillets and set aside. Put Butter and Olive oil in saute pan on Med heat. Once butter melts add Fillets. Cook 4 minutes on First side. Turn over. add mushrooms. cook for 3 minutes. Add Sauce and Frozen peas reduce to simmer for 10 minutes.
Can be served with Wide noodles or Mashed Potatoes

**Auntie E's Salt & Pepper Mix:White pepper ,Black pepper and Sea salt. Mix together- to your taste. Put it in a shaker

Turkey Schnitzel

Thought I would share a recipe today. My family Love Schnitzel, a German dish. I had to work on making it Healthier for us.

Turkey Schnitzel.
1 pkg of Butterball Turkey Cutlets
1/4 cup Egg beater with yolk
1/4 cup Flour
1 tsp My Salt and Pepper mix**
1/4 cup Progresso Bread Crumbs-Plain
Olive oil for Sauteing
You will need Three dishes for Flour, egg, and Bread crumb dipping ,a mallet or rolling pin, a cutting board and A large skillet and a couple wired cooling rack.

Remove the Cutlets ,place them on a board and hit them with the mallet til about 1/4 inch thick. set aside
Put Flour and Salt mixture in one Dish-Mix together
Put the egg beater in one dish or wide mouth bowl.
Put Bread crumbs in last dish
dredge the Cutlet in the Flour, then dip in egg beater, lastly put in crumbs and pat both sides.Put each cutlet on the Drying rack a let sit. Repeat til all cutlets are done(I find it easier to use a tong when dipping the Cutlets)

Heat pan on Med high heat. Once heated Add Olive oil. Start with about 3 Tablespoons (You can add more if needed). it is important that you not add the oil until the pan is heated, this prevents the Cutlets Sticking to the pan.
Add Cutlets, leave some space between them. the cooking time is only about 2 to 3 minutes per side,Until they are golden brown. lay them on a clean Wirer cooling rack when done ( you can put the rack in a cookie sheet and place in a 150 fh degree oven to keep warm.)

I usually serve it with Wide egg noodles(yolk free). Sometime I will make a mushroom sauce to top it with. Enjoy. Let me know how you liked it.

**Auntie E's Salt & Pepper Mix:White pepper ,Black pepper and Sea salt. Mix together- to your taste. Put it in a shaker