Hawaiian Turkey Burgers
1. Prepare grill according to package directions for turkey burgers.
2. Cook burgers according to package grilling directions to an internal temperature of 165°F. Place 2 slices of cheese on each burger during last minute of cooking. Remove burgers from grill; keep warm.
3. Spray pineapple slices with cooking spray. Grill 1 minute per side. Remove from grill.
4. Place rolls, cut side down on grill. Toast 30 to 60 seconds or until light golden brown. Remove from grill.
5. For each burger, spread 1 tablespoon Dijonnaise on each cut surface of roll. Place 1/4 cup lettuce on bottom half of roll. Top with 2 tablespoons onion, 1 cooked burger, 1 pineapple slice, and 3/4 ounces of the shaved ham. Drizzle ham with 1 tablespoon barbecue sauce. Cover with top of roll. Repeat with reaminig ingredients.
Tex Mex Turkey Skillet
1. Heat 15 ml (1 tbsp) of the oil in large skillet over medium heat. Add rice; cook and stir until rice turns light golden brown, about 3 minutes. Add salsa and broth; stir to mix. Cover skillet, reduce heat to low and simmer 15 minutes or until rice is tender.
2. In a second skillet, heat the remaining 15 ml (1 tbsp) oil over medium-high heat. Add zucchini and onion. Cook and stir 5 minutes or until vegetables just start to brown on edges, adding corn after 3 minutes. Add turkey to vegetables and set aside until rice is done.
3. Stir vegetables and turkey into rice mixture. Continue heating 2 minutes or until turkey is hot. Sprinkle with cheese, cover, remove from heat and let stand 5 minutes.
4. If desired, sprinkle with cilantro.
Turkey with Chorizo Cornbread Stuffing
1. Preheat oven to 325°F.
2. Crumble chorizo into large skillet. Cook on medium heat 5 minutes, or until cooked through, stirring occasionally. Drain; set aside. Wipe skillet with paper towels to remove grease.
3. Melt butter in same skillet on medium heat. Add onion, celery,
red pepper and jalapeno pepper. Cook and stir 7 minutes, or
until vegetables are tender. Stir in sage and thyme. Set aside.
4. Combine dry stuffing, chorizo and vegetable mixture in large bowl. Stir in broth.
5. Combine chili powder, garlic salt, oregano and black pepper.
6. Remove neck and giblets from body and neck cavities of turkey. Refrigerate for another use or discard.
7. Drain juices from turkey. Pat turkey dry with paper towels.
8. Fill neck cavity with part of the stuffing. Turn wings back to hold neck skin against back of turkey. Fill body cavity with stuffing.
9. Place turkey, breast up, on flat roasting rack in shallow roasting pan. Spray turkey with cooking spray. Sprinkle with seasoning mixture. Place small pieces of aluminum foil over
skin of neck cavity and over stuffing at body cavity opening to
prevent over browning during baking.
10. Bake 4 hours, or until meat thermometer reaches 165°F when
inserted in center of stuffing and 180°F when inserted in
thickest part of thigh. Cover breast and tops of drumsticks with aluminum foil after 2-1/2 hours to prevent over cooking of breast.