Turkey Stuffed Vegetables Recipes

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STUFFED PEPPERS WITH TURKEY AND VEGETABLES



Stuffed Peppers with Turkey and Vegetables image

This is a great alternative to the beef and rice stuffed peppers.

Provided by LSMITHNY21

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 50m

Yield 4

Number Of Ingredients 14

4 green bell peppers, tops removed, seeded
1 pound ground turkey
2 tablespoons olive oil
½ onion, chopped
1 cup sliced mushrooms
1 zucchini, chopped
½ red bell pepper, chopped
½ yellow bell pepper, chopped
1 cup fresh spinach
1 (14.5 ounce) can diced tomatoes, drained
1 tablespoon tomato paste
Italian seasoning to taste
garlic powder to taste
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Wrap the green bell peppers in aluminum foil, and place in a baking dish. Bake 15 minutes in the preheated oven. Remove from heat.
  • In a skillet over medium heat, cook the turkey until evenly brown. Set aside. Heat oil in the skillet, and cook onion, mushrooms, zucchini, red bell pepper, yellow bell pepper, and spinach until tender. Return turkey to the skillet. Mix in the tomatoes and tomato paste, and season with Italian seasoning, garlic powder, salt, and pepper. Stuff the green peppers with the skillet mixture.
  • Return peppers to the oven, and continue cooking 15 minutes.

Nutrition Facts : Calories 279.3 calories, Carbohydrate 10.2 g, Cholesterol 83.6 mg, Fat 15.6 g, Fiber 3.2 g, Protein 25.3 g, SaturatedFat 3.2 g, Sodium 471.9 mg, Sugar 5.6 g

CLASSIC STUFFED TURKEY



Classic Stuffed Turkey image

For years, my mother has made this moist stuffed turkey recipe. Now, I do the same thing. The turkey stuffing nicely compliments the tender, juicy slices of oven-roasted turkey. -Kathi Graham, Naperville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 4h5m

Yield 12 servings (10 cups stuffing).

Number Of Ingredients 14

2 large onions, chopped
2 celery ribs, chopped
1/2 pound fresh mushrooms, sliced
1/2 cup butter
1 can (14-1/2 ounces) chicken broth
1/3 cup minced fresh parsley
2 teaspoons rubbed sage
1 teaspoon salt
1 teaspoon poultry seasoning
1/2 teaspoon pepper
12 cups unseasoned stuffing cubes
Warm water
1 turkey (14 to 16 pounds)
Melted butter

Steps:

  • In a large skillet, saute the onions, celery and mushrooms in butter until tender. Add broth and seasonings; mix well. Place bread cubes in a large bowl; add mushroom mixture and toss to coat. Stir in enough warm water to reach desired moistness. , Just before baking, loosely stuff turkey. Place any remaining stuffing in a greased baking dish; cover and refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Brush with melted butter., Bake turkey, uncovered, at 325° for 3-3/4 to 4-1/2 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey with foil and let stand for 20 minutes before removing stuffing and carving. If desired, thicken pan drippings for gravy.

Nutrition Facts : Calories 571 calories, Fat 26g fat (11g saturated fat), Cholesterol 153mg cholesterol, Sodium 961mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 4g fiber), Protein 44g protein.

ROAST TURKEY WITH VEGETABLE STUFFING



Roast Turkey with Vegetable Stuffing image

This beautiful bird will satisfy both the meat lovers and vegetable lovers at your table.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 5h40m

Yield 24

Number Of Ingredients 13

2 tablespoons butter or margarine
2 medium celery stalks, sliced (1 cup)
1 medium onion, chopped (1/2 cup)
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh sage leaves or 1 teaspoon dried sage leaves
1 1/2 teaspoons chopped fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves
3/4 teaspoon chopped fresh tarragon leaves or 1/4 teaspoon dried tarragon leaves
1/2 teaspoon salt
7 cups soft bread cubes
2 medium carrots, shredded (1 1/2 cups)
1 medium zucchini, shredded (1 cup)
1 cup chopped fresh mushroom (4 ounces)
1 whole turkey, 12 pounds, thawed if frozen

Steps:

  • Heat oven to 325°F. Melt butter in 10-inch nonstick skillet over medium heat. Cook celery and onion in butter, stirring frequently, until onion is tender. Stir in parsley, sage, marjoram, tarragon and salt. Mix bread cubes, carrots, zucchini and mushrooms in large bowl. Add celery mixture; toss.
  • Fill wishbone area of turkey with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly with stuffing. (Place any remaining stuffing in small ungreased baking dish; cover and refrigerate. Place in oven with turkey the last 30 minutes of roasting.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.
  • Place turkey, breast side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
  • Roast uncovered 3 1/2 to 4 1/2 hours or until thermometer reads 165°F and drumsticks move easily when lifted or twisted. Thermometer inserted in center of stuffing should read 165°F.When two-thirds done, cut band of skin or string holding legs. Place a tent of aluminum foil loosely over turkey when it begins to turn golden brown. Let turkey stand 20 minutes before carving. Cover and refrigerate any remaining turkey and stuffing separately.

Nutrition Facts : Calories 320, Carbohydrate 7 g, Cholesterol 105 mg, Fiber 1 g, Protein 34 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 220 mg

THANKSGIVING STUFFED TURKEY



Thanksgiving Stuffed Turkey image

I've tried fancy stuffing recipes for our holiday bird, but none hits the spot like my mother's simple mixture of bread, eggs and caramelized vegetables. Have it on any holiday. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Dinner

Time 4h50m

Yield 24 servings (3 cups gravy, 16 cups stuffing).

Number Of Ingredients 20

1 turkey (16 to 18 pounds) with giblets and neck
3/4 cup butter, divided
1/2 teaspoon garlic salt
1/2 teaspoon paprika
2 large onions, chopped
3 celery ribs, chopped
2 medium carrots, finely chopped
2 loaves (1 pound each) day-old egg bread, cubed
1 cup chopped fresh parsley
1 cup chicken broth
1/4 cup egg substitute
GRAVY:
1 medium carrot, halved
1 celery rib, halved
1 small onion, quartered
1 bay leaf
6 whole peppercorns
1/4 teaspoon salt
4-1/2 cups water, divided
6 tablespoons all-purpose flour

Steps:

  • Preheat oven to 325°. Reserve turkey giblets and neck; cover and refrigerate. Tuck wings under turkey; tie drumsticks together. Place turkey on a rack in a roasting pan, breast side up. Melt 1/4 cup butter; brush over turkey. Sprinkle with seasonings., Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 4 to 4-1/2 hours, basting every 30 minutes after the first hour. (Cover loosely with foil if turkey browns too quickly.), In a large skillet, heat remaining butter over medium heat; saute vegetables until tender. In a large bowl, combine bread cubes, parsley and onion mixture; stir in broth and egg substitute. Divide mixture between two greased 2-qt. baking dishes. Bake, covered, until a thermometer reads 165°, about 30 minutes. Uncover; bake 10 minutes., For gravy, place vegetables, seasonings, 4 cups water and reserved giblets and neck in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until giblets are tender, about 1 hour. Strain stock; return to pan., Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. Skim fat from pan drippings; add remaining drippings and loosened browned bits from roasting pan to stock., Mix flour and remaining water until smooth; stir into stock mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with turkey and stuffing.

Nutrition Facts : Calories 534 calories, Fat 24g fat (9g saturated fat), Cholesterol 199mg cholesterol, Sodium 408mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 53g protein.

TURKEY-STUFFED VEGETABLES



Turkey-Stuffed Vegetables image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 21

Vegetable oil cooking spray
Two 3/4-inch slices country style white bread, crusts removed, torn into 1/2-inch pieces
1/2 cup whole milk, at room temperature
3 large zucchini, trimmed, halved lengthwise
1 orange bell pepper, halved lengthwise and seeded
1 red bell pepper, halved lengthwise and seeded
1 yellow bell pepper, halved lengthwise and seeded
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, smashed and peeled
1 carrot, peeled and coarsely chopped
1 stalk celery, coarsely chopped
1 large shallot, peeled and coarsely chopped
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus more for drizzling
1/3 cup white wine, such as pinot grigio
1 pound ground turkey or ground beef
1 large egg, beaten, at room temperature
1 1/2 cups grated Parmesan

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray 2 heavy baking sheets with vegetable oil cooking spray.
  • In a small bowl, combine the bread and milk. Set aside to allow the bread to absorb the milk, about 15 minutes.
  • For the vegetables: Using a melon baller, remove the flesh from the zucchini, leaving a 1/2-inch border around the edges. Reserve the flesh. Place the zucchini and peppers, hollowed-out sides up, on the prepared baking sheets. Season with the salt and pepper.
  • For the filling: Place the zucchini flesh in a food processor. Add the garlic, carrot, celery, shallot, oregano, salt and pepper. Blend until all the vegetables are finely chopped.
  • In a medium nonstick skillet, heat the oil over high heat. Add the blended vegetable mixture and cook, stirring occasionally, for 5 minutes. Add the wine and cook until all the liquid has evaporated, about 5 minutes. Set aside to cool.
  • In a medium bowl, combine the cooked vegetables, turkey, egg, 1 cup Parmesan and the bread mixture. Using a wooden spoon, mix the ingredients until well combined. Spoon the filling into the hollowed-out vegetables. Sprinkle the remaining 1/2 cup Parmesan on top of the filling. Drizzle with olive oil and bake until the vegetables are tender and the tops are golden brown, 45 to 50 minutes. Transfer the vegetables to a platter and serve.

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