Turkey Cups Recipes

SPICY TURKEY LETTUCE CUPS

Steps:

• Cook the noodles as the label directs, then drain and toss with 1 tablespoon roasted peanut oil. Meanwhile, whisk the lime juice and 2 teaspoons teriyaki sauce in a small bowl. Combine the jalapeno (remove seeds for less heat), ginger and lime zest in a mini food processor and pulse until finely chopped, or finely chop with a knife.
• Heat the remaining 1 tablespoon roasted peanut oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring, until soft, 5 minutes. Add the ginger mixture and cook, stirring, until toasted, 1 minute. Add the bell peppers and cook, stirring, 3 more minutes. Add the turkey and the remaining 2 teaspoons teriyaki sauce; cook, stirring, until the meat is cooked through, about 5 more minutes.
• Remove from the heat and stir in the lime juice mixture, cashews and herbs. Pile the noodles and turkey mixture in the lettuce leaves. Serve with lime wedges.

TURKEY VEGGIE MEATLOAF CUPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray 20 muffin cups with cooking spray.
• Place zucchini, onions, and red bell pepper into a food processor, and pulse several times until finely chopped but not liquefied. Place the vegetables into a bowl, and mix in ground turkey, couscous, egg, Worcestershire sauce, and Dijon mustard until thoroughly combined. Fill each prepared muffin cup about 3/4 full. Top each cup with about 1 teaspoon of barbecue sauce.
• Bake in the preheated oven until juices run clear, about 25 minutes. Internal temperature of a muffin measured by an instant-read meat thermometer should be at least 160 degrees F (70 degrees C). Let stand 5 minutes before serving.

ASIAN TURKEY LETTUCE CUPS

Steps:

• In a small bowl, whisk soy sauce, sugar, sesame oil and, if desired, chili sauce until blended. In a large skillet, cook turkey and celery 6-9 minutes or until turkey is no longer pink, breaking up turkey into crumbles; drain., Add ginger and garlic to turkey; cook 2 minutes. Stir in soy sauce mixture, water chestnuts and carrot; cook 2 minutes longer. Stir in rice; heat through. Serve in lettuce leaves.

TURKEY WONTON CUPS

Steps:

• Press wonton wrappers into miniature muffin cups coated with cooking spray. (Keep wrappers covered with a damp paper towel until ready to bake.) Bake at 375° for 5 minutes or until lightly browned. Cool for 2 minutes before removing from pans to wire racks., In a large nonstick skillet coated with cooking spray, cook the turkey over medium heat until no longer pink; drain. In a large bowl, combine the turkey, cheese, ranch dressing, onions and olives. Spoon by rounded tablespoonfuls into wonton cups., Place on an ungreased baking sheet. Bake at 375° for 5-6 minutes or until heated through. Serve warm.

TURKEY CLUB CUPS

Steps:

• Preheat oven to 400° and lightly grease muffin tin with cooking spray.
• Place a slice of turkey into each muffin cup. Add a slice of cheddar, then bake until turkey is sturdy and cheese is melted, about 10 minutes. Let cool slightly.
• Meanwhile, in a small bowl, mix together mayo and Dijon. Add a dollop to the bottom of each turkey cup and spread around. Fill with lettuce, cherry tomatoes, avocado, and bacon.
• Repeat to fill cups.

TURKEY IN A CUP

Steps:

• In small bowl, beat spinach dip and cream cheese with electric mixer on high speed about 1 minute or until well mixed.
• Cut turkey head from yellow bell pepper. Cut 1/2-inch triangle from red bell pepper for turkey wattle. Cut 1/2x1-inch strips from desired colors of bell peppers for feathers.
• Spoon 2 tablespoons dip into each of 5 (2- to 3-oz) cups. Place turkey head in cup; attach peas for eyes using spinach dip. Insert pepper triangle for turkey wattle. Place colored pepper strips behind head for feathers.

TURKEY CUPS

Steps:

• 1. Spray three 6 cup muffin pans with cooking oil (or one 12 and one 6 cup pan). You'll make a total of 16 turkey cups.
• 2. Gently pull each biscuit to about double it's original size. Gently press each one into a cup being sure to completely fill the cup and the top edge is at or above the top of the cups.
• 3. Mix leftover turkey, gravy, and vegetables. Add seasoning if the gravy was not previously seasoned. A pinch of sage and marjoram can be used if you do not have poultry seasoning.
• 4. Put a heaping tablespoon of the mix into each cup until there is a small mound above the edge of the pastry.
• 5. Sprinkle a generous amount of cheese on top.
• 6. Bake in a 350-degree oven for 22 minutes or until the cups are golden brown.
• 7. If you prefer to make a small pot pie, split biscuit tops in half. Place one half in the muffin tin, add chicken mixture and top the muffin with the other half of the biscuit. Be sure to prick with a fork or toothpick.

TURKEY MEATLOAF MUFFINS

Steps:

• Preheat oven to 375°F. Line a rimmed baking sheet with foil. Spray a six-cup muffin tin with nonstick cooking spray and set on top of the baking sheet.
• In a large bowl, combine ground turkey, olive oil, quick oats, garlic powder, and freshly ground black pepper.
• In a 1-cup measuring cup, measure out barbecue sauce, ketchup, and Worcestershire sauce; stir well. Pour half of the barbecue sauce mixture into the ground turkey mixture and mix to combine.
• Evenly divide the meat mixture between the six muffin cups, smoothing the tops of the mounds. Carefully spoon the remaining barbecue sauce mixture over the meatloaf muffins. Bake for 30 to 45 minutes, until the center of a meatloaf muffin reaches 165°F on an instant read thermometer. Use a spoon to help lift the muffins out of the pan and drain on a paper towel-lined plate.

MINI FLORENTINE CUPS

Steps:

• Heat oven to 350°F.
• Combine all ingredients except turkey.
• Unfold turkey slices; use to line insides of 24 miniature muffin pan cups. Fill with spinach mixture.
• Bake 15 min. or until heated through. Cool 5 min. before removing from pan to serve.

TANGY TURKEY TACO CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Separate 6 biscuits into 2 rounds each. Gently stretch each round into a 5-inch circle. Press into cups of a non-stick muffin tin.
• Lightly oil a skillet and place over medium-high heat. Cook turkey in skillet, separating into small pieces as it browns. When turkey is no longer pink, turn heat down to medium-low. Add taco seasoning, stirring to combine. Stir in Sloppy Joe sauce; continue cooking until heat through, about 5 minutes.
• Fill biscuit-lined muffin cups with turkey mixture.
• Bake in preheated oven until browned and hot, about 13 minutes.
• Divide each slice of cheese into quarters, and place one-quarter slice on top of each filled cup.
• Bake 3 minutes more, or until cheese is melted.
• Allow to cool in the pan 5 minutes, then place on a rack until cool enough to eat.

EGG & TURKEY CUPS

Steps:

• Preheat oven to 400°F. Cut parchment paper into 12 4-inch squares. Arrange 1 piece of parchment in each of 12 muffin cups. Place 1 slice of turkey breast over of parchment in each cup, using fingers to line cups with turkey. Divide cheese and onion evenly among cups, then break 1 egg into each. Sprinkle evenly with pepper. Bake on middle rack of oven for 18 to 20 minutes, depending on desired firmness of yolk.

FESTIVE TURKEY CUPS

Steps:

• Preheat oven to 375*. Press one biscuit onto bottom and up the sides of each cup of two 6 cup muffin pans (will fill 10 cups). Chill until ready to fill.
• Blend gravy mix and milk; set aside. Melt butter in large skillet over medium heat. Stir in peas, turkey and thyme; heat through. Add gravy mixture. Cook, stirring constantly, until gravy comes to a boil. Reduce heat and simmer, stirring constantly, 1 minute, or until thickened.
• Spoon turkey mixture into prepared biscuit cups. Bake 15 minutes.