Turkey Asparagus Melt With Pesto Mayonnaise Recipes

TURKEY ASPARAGUS STIR-FRY

Steps:

• In a large skillet or wok, heat oil over medium-high heat. Add turkey; stir-fry until no longer pink, about 5 minutes. Remove and keep warm., Add the next 6 ingredients to pan; stir-fry until vegetables are crisp-tender, about 5 minutes. Combine water, soy sauce and cornstarch; add to skillet with water chestnuts. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return turkey to skillet and heat through. Serve with rice and tomato wedges.

TURKEY ASPARAGUS STIR-FRY

Steps:

• Lightly coat wok or large skillet with cooking spray.
• Over medium high heat, cook turkey for 5 minutes, or until no longer pink.
• Remove turkey from pan, and then add asparagus, carrots, onions, mushrooms, garlic, and ginger.
• Cook vegetables for 5 minutes, or until crisp-tender.
• In bowl, combine water, cornstarch and soy sauce, then add to skillet.
• Add water chestnuts, cook sauce until thickened, and then return turkey to skillet to heat through.
• Check for seasoning, adding salt and/or pepper to taste.
• Serve over steamed rice.

ASPARAGUS TURKEY STIR-FRY

Steps:

• In a small bowl, combine the cornstarch, broth, lemon juice and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry turkey and garlic in 1 tablespoon oil until meat is no longer pink; remove and keep warm., Stir-fry asparagus in remaining oil until crisp-tender. Add pimientos. Stir broth mixture and add to the pan; cook and stir for 1 minute or until thickened. Return turkey to the pan; heat through.

ROAST TURKEY, ASPARAGUS AND WILD RICE CASSEROLE

Steps:

• Rice -- Prepare the wild rice accordingly to directions and set to the side. You can make the quick cooking, original anything you want, even white and wild rice mix. I just like the wild rice flavor for this. But please you can use what you enjoy best.
• Asparagus -- Roast the asparagus (broccoli or green beans if you are not using asparagus), as the rice cooks. On a cookie sheet covered with foil or parchment or even on a grill or grill pan, drizzle the asparagus with olive oil, salt and pepper and roast at 400 for about 7-10 minutes or grill for 5 just until 1/2 way done. Remove and cool.
• The Main Part -- In a medium pot, melt the butter on medium heat and stir in the flour to make a roux. Slowly add in the milk and bring to a medium low boil until the sauce thickens. Then stir in the turkey and sherry and mix until combined and heated through. Add a little salt and pepper to your taste and the fresh parsley.
• In a large casserole dished sprayed with pam or greased add the rice, then top with the turkey and cream sauce, asparagus (or other vegetable), positioned through the dish and top with bread crumbs and almonds. Cover with foil and bake at 375 for about 25 minutes until bubbly. The last 10 minutes I remove the foil so the bread crumbs can brown. You can also put under the broiler to get it nice and brown the last few minutes if you prefer that.
• As I mentioned, individual serving dishes make a great presentation but it can just as easily be done in a large casserole dish as well. ENJOY!

EASY TURKEY AND PESTO RISOTTO

Steps:

• Bring the broth to the boil in a large saucepan. Add the turkey strips and simmer for 8-10 minutes, or until the meat is thoroughly cooked, there is no pink meat and the juices run clear.
• Set the turkey strips aside and keep warm. Leave the broth to simmer.
• Meanwhile, melt the butter in a large, heavy-based pan over a medium heat and add the onion. Cook for 2-3 minutes until soft.
• Add the rice and stir until coated in the butter. Pour in the wine and cook until almost all the liquid has been absorbed.
• Add a ladleful of hot broth to the pan, stir and simmer gently until all the liquid has been absorbed. Continue adding the broth until it has all been used, or until the rice is plump and tender.
• Stir in the reserved turkey and the pesto. Heat through until piping hot. Season with pepper, scatter with freshly torn basil leaves and the pine nuts. Serve.

TURKEY ASPARAGUS MELT

Steps:

• Toast bread and spread slices with 1000 Island dressing.
• Place a slice of cheese on each slice of bread.
• Trim asparagus to width of turkey slices.
• Roll each asparagus spear in a turkey slice.
• Line one slice of bread with the asparagus/turkey rolls.
• Top with alfalfa sprouts& the 2nd slice of bread.
• Put sandwich on a lightly greased griddle and heat until cheese melts.
• Slice on the diagonal (just my preference).