Turkey In A Cup Recipes

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ASIAN TURKEY LETTUCE CUPS



Asian Turkey Lettuce Cups image

Such a cool idea for a light lunch or even an appetizer simply served in small lettuce leaves. When I want to make it easier for my kids to eat, I mix it all up with shredded lettuce and serve in a bowl. -Diana Rios, Lytle, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

3 tablespoons reduced-sodium soy sauce
2 teaspoons sugar
2 teaspoons sesame oil
1 teaspoon Thai chili sauce, optional
1 pound lean ground turkey
1 celery rib, chopped
1 tablespoon minced fresh gingerroot
1 garlic clove, minced
1 can (8 ounces) water chestnuts, drained and chopped
1 medium carrot, shredded
2 cups cooked brown rice
8 Bibb or Boston lettuce leaves

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.

Nutrition Facts : Calories 353 calories, Fat 13g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 589mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

CREAMED TURKEY IN TOAST CUPS



Creamed Turkey in Toast Cups image

This is delicious as an appetizer or serve three as a light meal. The perfect solution for your leftover turkey!

Provided by LORRISMYTH

Categories     Meat and Poultry Recipes     Turkey

Time 40m

Yield 8

Number Of Ingredients 13

16 slices soft white bread, crusts removed
3 tablespoons butter, melted
1 tablespoon olive oil
1 tablespoon butter
1 small onion, diced
1 small green bell pepper, diced
1 (10.75 ounce) can reduced-fat condensed cream of mushroom soup
¾ cup skim milk
1 teaspoon Italian seasoning
1 teaspoon rubbed sage, or more to taste
salt and ground black pepper to taste
2 ½ cups cubed cooked turkey
1 tablespoon chopped fresh parsley, or as desired

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Roll bread slices flat on a work surface using a rolling pin. Brush 1 side of each flattened bread slice with melted butter. Fit bread slices into muffin cups, butter-side up.
  • Bake in the preheated oven until cups are lightly browned, 12 to 15 minutes. Cool completely.
  • Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat; cook and stir onion and green bell pepper until softened, 5 to 10 minutes.
  • Reduce heat to medium and gradually stir cream of mushroom soup and milk into onion mixture until smooth; add Italian seasoning, sage, salt, and pepper. Stir turkey into soup mixture; cook and stir until bubbling, about 5 minutes. Place 2 or 3 bread cups on each place. Ladle soup mixture into each cup; top with parsley.

Nutrition Facts : Calories 308.7 calories, Carbohydrate 31 g, Cholesterol 50.5 mg, Fat 12 g, Fiber 1.9 g, Protein 18.3 g, SaturatedFat 5.1 g, Sodium 586.5 mg, Sugar 4.5 g

TURKEY BACON EGG MUFFIN CUPS RECIPE



Turkey Bacon Egg Muffin Cups Recipe image

We love turkey bacon at our house and these Turkey Bacon Egg Muffin Cups are the best.

Provided by Contributor

Categories     Breakfast

Time 40m

Number Of Ingredients 6

12 strips turkey bacon
6 slices wheat bread
12 eggs
salt and pepper (to taste)
½ cup shredded cheddar cheese
4 green onions (sliced)

Steps:

  • Preheat oven to 375 degrees F.
  • Spray a muffin tin with nonstick cooking spray.
  • Place a piece of turkey bacon around the edge of each muffin cup.
  • Using a small circle cookie cutter, cut out 12 circles of bread and place in the bottom of each muffin cup.
  • Crack an egg in each muffin cup on top of the bread and inside the turkey bacon.
  • Top with salt and pepper, a sprinkle of cheddar cheese and garnish with sliced green onion.
  • Bake for 30 minutes, or until egg is set up in the middle.

Nutrition Facts : Calories 88 kcal, Carbohydrate 1 g, Protein 7 g, Fat 6 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 170 mg, Sodium 117 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

TURKEY SOUP



Turkey Soup image

My daughter got this recipe from her husband's mother. As in many households, our turkey gets picked over for a few days after the holidays. This soup is especially good on cold winter nights when it's snowing...which happens a lot where I live! -Carol Brethauer, Denver, Colorado

Provided by Taste of Home

Categories     Dinner     Lunch

Time 4h30m

Yield 12 servings (5 quarts).

Number Of Ingredients 13

1 leftover turkey carcass (from a 14-pound turkey)
3 quarts water
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1/2 cup uncooked long grain rice
1 medium onion, finely chopped
4 celery ribs, finely chopped
2 medium carrots, grated
1 bay leaf
Dash poultry seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Salt, optional

Steps:

  • In a stockpot, place turkey carcass, water and broth. Bring to a boil. Reduce heat; cover and simmer 4-5 hours. , Remove carcass from stock. Remove any meat; dice. Return to stock along with rice, onion, celery, carrots, bay leaf and poultry seasoning. Add remaining seasonings to taste. Cover; simmer over medium-low heat until rice is cooked. Discard bay leaf.

Nutrition Facts : Calories 147 calories, Fat 2g fat (0 saturated fat), Cholesterol 28mg cholesterol, Sodium 412mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein. Diabetic Exchanges

TURKEY CLUB CUPS



Turkey Club Cups image

The classic sandwich becomes an even easier-to-eat finger food.

Categories     appetizer     turkey club

Time 20m

Yield 12

Number Of Ingredients 8

12 slices roasted deli turkey
12 slices sharp cheddar
1/4 c. mayonnaise
2 tbsp. Dijon mustard
1/2 head iceberg lettuce, shredded
1 pt. cherry tomatoes, chopped
1 avocado, chopped
8 slices bacon, cooked and chopped

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.

TANGY TURKEY TACO CUPS



Tangy Turkey Taco Cups image

Serve these hand-held biscuit cups as a snack for game day, or as an easy family main dish.

Provided by Bibi

Categories     Trusted Brands: Recipes and Tips     Borden Cheese

Time 14m

Yield 12

Number Of Ingredients 6

1 (16.3 ounce) can refrigerated flaky biscuit dough
2 teaspoons vegetable oil
1 pound ground turkey
1 (1.25 ounce) package taco seasoning mix
1 (15 ounce) can sloppy joe sauce
3 slices Borden® American Singles, cut into 4 small squares

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.

Nutrition Facts : Calories 227.5 calories, Carbohydrate 23.4 g, Cholesterol 30.8 mg, Fat 9.5 g, Fiber 0.7 g, Protein 11.5 g, SaturatedFat 2.7 g, Sodium 889.7 mg, Sugar 5.1 g

TURKEY IN A CUP



Turkey in a Cup image

These cute turkey appetizers are sure to be a hit at Thanksgiving!

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 25m

Yield 5

Number Of Ingredients 4

1/2 cup spinach dip
4 oz cream cheese (from 8-oz package), softened
Large yellow, red, green and orange bell peppers
1/4 cup sweet peas

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.

Nutrition Facts : Calories 180, Carbohydrate 12 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 8 g, TransFat 0 g

TURKEY CUPS



Turkey Cups image

These mini pot pies made from turkey leftovers are yummy. They are easy to make and a great way to use leftover turkey and gravy. The biscuit part bakes perfectly - crunchy on the outside and soft inside. The filling of these turkey cups has just the right amount of gravy, turkey, and veggies. Melting cheese on top is a delicious...

Provided by Nicole Szonye Rhodes

Categories     Poultry Appetizers

Time 35m

Number Of Ingredients 6

2 can(s) (8 ea) Flaky Grands biscuits
6 oz cooked turkey, diced small
3 1/2 c turkey gravy
2 c frozen mixed vegetables
1 dash(es) poultry seasoning, if needed
1 pkg shredded cheddar cheese, 8 oz.

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.

STIR-FRIED TURKEY IN LETTUCE WRAPS



Stir-Fried Turkey in Lettuce Wraps image

Who doesn't love taking a bite out of lettuce wraps? Whether you serve them as a starter or the main course, this Asian-inspired recipe is absolutely delicious. Our version is made with ground turkey, soy sauce, fish sauce, finger ginger, and serrano chile peppers.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 20m

Number Of Ingredients 10

1/4 cup soy sauce
4 teaspoons fish sauce
4 teaspoons sugar
1 tablespoon vegetable oil
1 large shallot, finely chopped
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
1 small jalapeno or serrano chile, seeded and finely chopped
1 pound ground turkey (93% lean)
2 large heads Bibb, Boston, or iceberg lettuce, leaves separated

Steps:

  • In a small bowl, combine soy sauce, fish sauce, and sugar and stir until sugar dissolves. Set sauce aside.
  • Heat a large skillet or wok over high until hot. Add oil and swirl to coat skillet. Add shallot, ginger, garlic, and chile and stir until fragrant, about 30 seconds. Add turkey and cook, breaking up meat with a wooden spoon, until almost cooked through, 5 minutes. Add half the sauce to skillet and stir until meat is cooked through, about 2 minutes. Serve in lettuce leaves with remaining sauce.

TURKEY CHILI IN TORTILLA CUPS



Turkey Chili in Tortilla Cups image

Serve up this lower-calorie version of turkey chili in baked corn tortilla cups for a fun presentation. Top with a dollop of low-fat Greek yogurt instead of sour cream.

Provided by Martha Stewart

Categories     Turkey Recipes

Time 1h30m

Number Of Ingredients 13

2 teaspoons vegetable oil
1 pound boneless, skinless turkey thighs, cut into 1/2-inch pieces
1/2 large white onion, diced small
2 garlic cloves, diced small
1 teaspoon ground cumin
1 1/2 teaspoons dried oregano
2 tablespoons ancho chile powder or regular chili powder
1 bottle (12 ounces) amber lager beer, such as Dos Equis Amber, or 1 1/2 cups low-sodium chicken broth
1 can (28 ounces) whole peeled tomatoes, pureed
1 can (15.5 ounces) pinto beans, rinsed and drained
Coarse salt and ground pepper
Tortilla Cups
Low-fat plain Greek yogurt, thinly sliced jalapeno, and diced white onion (optional), for serving

Steps:

  • In a large heavy pot, heat 1 teaspoon oil over medium-high. Add turkey and cook, stirring occasionally, until cooked through, about 8 minutes. With a slotted spoon, transfer turkey to a bowl and pour off juices from pot.
  • Add 1 teaspoon oil to pot. Add onion and cook until translucent, 4 minutes. Add garlic, cumin, oregano, and chile powder and cook until fragrant, 1 minute. Add beer and cook, scraping up browned bits with a wooden spoon, until liquid thickens, about 5 minutes.
  • Add tomatoes, turkey, beans, and 1/2 cup water. Bring to a boil. Reduce heat to medium-low, partially cover, and simmer until chili is dark and thick, 45 minutes. Season to taste with salt and pepper. Ladle 1/2 cup chili into each Tortilla Cup and serve with desired toppings.

Nutrition Facts : Calories 171 g, Fat 4 g, Fiber 5 g, Protein 16 g

EGG & TURKEY CUPS



Egg & Turkey Cups image

Our reader's convenient turkey cups are full of protein to fuel you for the day, whether you eat them as a snack on Saturday morning or serve the pretty packages atop half an English muffin for brunch.

Provided by Susan Bentley

Categories     Breakfast, Dinner Tonight

Time 33m

Yield 12

Number Of Ingredients 5

12 1-oz slices deli-fresh, all-natural, low-sodium turkey breast
1/2 cup shredded low-fat old cheddar cheese, divided
1/4 cup finely chopped green onion
12 eggs
Fresh ground pepper to taste (TRY: Simply Organic Ground Black Pepper)

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.

Nutrition Facts : Calories 105 calories

FESTIVE TURKEY CUPS



Festive Turkey Cups image

Make and share this Festive Turkey Cups recipe from Food.com.

Provided by looneytunesfan

Categories     Poultry

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

1 (12 ounce) can refrigerated biscuit dough
1 (2 ounce) package turkey gravy mix
1 cup milk
1 tablespoon butter
1/2 cup frozen peas, thawed
1 cup cubed cooked turkey or 1 cup cooked chicken
1/4 teaspoon thyme

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.

Nutrition Facts : Calories 306.9, Fat 12.9, SaturatedFat 4.6, Cholesterol 29.8, Sodium 1105.5, Carbohydrate 34.5, Fiber 1.4, Sugar 5.2, Protein 13.3

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