Turkey With Cabbage And Cream Cheese Recipes

TURKEY CABBAGE BAKE

Steps:

• Unroll one tube of crescent dough into one long rectangle; seal seams and perforations. Press onto the bottom of a greased 13x9-in. baking dish. Bake at 425° for 6-8 minutes or until golden brown. , Meanwhile, in a large skillet, cook the turkey, onion and carrot over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the cabbage, soup and thyme. Pour over crust; sprinkle with cheese. , On a lightly floured surface, press second tube of crescent dough into a 13x9-in. rectangle, sealing seams and perforations. Place over casserole. , Bake, uncovered, at 375° for 14-16 minutes or until crust is golden brown.

SOUTHWESTERN TURKEY CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, combine the chicken soup, mushroom soup, chile peppers and sour cream.
• Line the bottom of a 9x13 inch baking pan with corn tortillas. Follow with a layer of turkey. Pour soup mixture over turkey, sprinkle with 1/2 of the cheese. Repeat layers and top with cheddar cheese. Bake for 30 to 45 minutes or until cheese is browned and bubbly.

LOW CARB CHEESY CABBAGE CASSEROLE

Steps:

• In a medium size skillet brown your beef or turkey over medium heat, drain off any grease. Add the diced onion and sauté 3-5 minutes. Add the cabbage, tomatoes with green chili, tomato sauce, spices and stir well. Cover and reduce heat to medium cooking for 15-18 minutes stirring occasionally. Top with cheese!

CREAMY CABBAGE CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Spray a 9x9 baking dish.
• Bring a large pot of salted water to a boil. Add cabbage and cook until slightly tender, about 10 minutes. Drain cabbage completely. I like to let it sit in the colander for a few minutes to make sure cabbage is not watery. Add cabbage into baking dish.
• Melt butter in a medium-sized saucepan over medium high heat. Add onion and sauté until slightly browned, about 3 minutes. Add in flour and mix. Slowly pour in the milk, continuing to whisk to combine. Add salt and pepper, and continue mixing. Add in cheese, a little bit at a time, and continue whisking until sauce becomes thickened.
• Pour cheese sauce on top of cabbage and mix. Sprinkle bread crumbs on top. Bake for 30 minutes, or until the top is browned.

MARTHA STEWART'S HEALTHY TURKEY STUFFED CABBAGE ROLLS

Steps:

• Remove the center core of the cabbage. Boil 2 quarts of the water in a stockpot that is not made of aluminum (aluminum will react with the cabbage, or so says Martha). Add the cabbage and cook for 2-3 minutes until the outer leaves are tender. Remove the outer leaves and continue cooking the rest, removing outer leaves and cooking the interior until all the leaves are cooked and removed. Reserve two cups of the cooking water.
• Cut away the bottom of the center vein on each leaf. Place 4 large outer leaves at the bottom of the stockpot.
• Melt the butter in a pan and add the onion and garlic, cooking until it is golden.
• Mix onion/garlic mixture in a bowl with ground meat, rice, salt, pepper, parsley, green pepper, and celery.
• Place 1/4 to 1/3 cup of the rice mixture on each cabbage leaf. To roll the leaves up, fold in the sides, then begin rolling from the bottom of the leaf, tucking the edge of the leaf under the finished roll. Place the rolled leaves in the stockpot and place the chopped apple on top.
• Mix tomatoes and reserved cabbage water in a bowl. Pour enough into the stockpot to almost cover the cabbage. Bring to a boil, then reduce heat to low and cover and simmer for 1 hour until the cabbage is tender. Add more reserved tomato/water mix while cabbage cooks if the level drops too far.
• Optional garnish: Mix sour cream with ¾ cup of the sauce from the stockpot. Return it to the pot and stir, being careful not to disturb the cabbage rolls. I've also discovered this is quite good with Parmesan cheese sprinkled on it. It fools me into thinking I'm eating pasta.
• Substitution note: Feel free to swap out a jar of spaghetti sauce for the pureed tomatoes. Martha will never know, and you might enjoy having the additional herbs and spices in your dish. I've made it both ways.

TURKEY CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil; cook celery at a boil until tender, 5 to 10 minutes; drain.
• Heat butter in a skillet over medium heat; cook and stir onion and bell pepper in the melted butter until softened, 5 to 10 minutes. Whisk flour into onion mixture until the butter and flour form a paste. Add mushroom soup, milk, and mushrooms; cook, stirring occasionally, until mixture is smooth, 5 to 10 minutes.
• Mix turkey, celery, pimento peppers, almonds, and salt into mushroom soup mixture; cook and stir until heated through, about 5 minutes. Pour mixture into a 2-quart casserole dish; top with bread crumbs and Cheddar cheese.
• Bake in the preheated oven until casserole is bubbling and cheese is melted, 30 to 40 minutes.

ONE PAN CABBAGE CASSEROLE (LOW CARB)

Steps:

• In a medium size skillet brown your beef or turkey over medium heat, drain off any grease.
• Add the diced onion and sauté 3-5 minutes.
• Add the cabbage, tomatoes with green chilies, tomato sauce, spices and stir well.
• Cover and reduce heat to medium cooking for 15-18 minutes stirring occasionally.
• Top with cheese!

OLD-FASHIONED CABBAGE CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Lightly grease a 2-quart casserole dish.
• Coarsely chop the cabbage. Melt butter in a large nonstick pan. Add cabbage and onion and cook 8 to 10 minutes, stirring frequently, or until it is partially cooked down. Season to taste with salt and pepper.
• Transfer cabbage mixture to prepared baking dish.
• In a small bowl, stir together soup and mayonnaise. Spread mixture over cabbage.
• In a bowl, stir together melted butter, cheese, and cracker crumbs. Sprinkle over casserole.
• Bake for 30 minutes or until topping is browned.

CABBAGE BEEF BAKE

Steps:

• Preheat oven to 350. Lightly grease/spray a deep 13 x 9 baking dish.
• Place shredded cabbage in bottom of baking dish; set aside.
• Brown and crumble ground beef (or turkey) with the onion and red bell pepper; drain and return to the skillet.
• To the drained beef mixture, add the diced tomatoes (undrained), salt, pepper, sugar and caraway seeds. Stir together well and spread this mixture over the cabbage in the baking dish.
• In a small bowl, stir together the tomato sauce and sour cream, blending well. Spread this mixture over the beef mixture in the baking dish.
• Cover and bake for 1 hour.
• Uncover, evenly sprinkle with the 1 cup of shredded swiss cheese and bake (uncovered) for an additional 15-20 minutes.

TURKEY WITH CABBAGE AND CREAM CHEESE

Steps:

• Heat butter in a wok. Add turkey and onion. Cook until turkey is no longer pink, breaking up.
• Add cabbage. Cover. Cook until tender (about 8 minutes).
• Stir in cheese, milk, seeds, herbs and salt and pepper. Heat through.
• Serve over rice if desired.