Turkeyverde Recipes

CROCK POT TURKEY VERDE

Steps:

• Place the turkey breast half in a 3-1/2 quart crockpot.
• Combine remaining ingredients, stirring, and pour over the turkey.
• Cover crockpot and cook on LO heat for 8 to 10 hours.
• To serve: cut the turkey into slices and wrap (with some sauce) in the warmed tortillas.

EASY TURKEY TETRAZZINI

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 375 degrees F (190 degrees C).
• Melt butter in a large heavy skillet. Saute mushrooms for 1 minute. Season with salt and pepper, and stir in turkey, condensed soup, and sour cream. Place cooked noodles in a 9x13 inch baking dish. Pour sauce mixture evenly over the top. Sprinkle with Parmesan cheese.
• Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbling.

DENVER TURKEY CHILI VERDE

Steps:

• Place tomatillos, poblano peppers, and jalapenos cut side down on a baking sheet. Broil 3 inches from heat source for 3 to 5 minutes or until skins are charred.
• Place peppers in plastic zip-top bag and seal. Let stand 10 minutes. Remove and discard skins. Place tomatillos and peppers in food processor and process until smooth. Stir in salt.
• Heat oil over medium-high heat in a large Dutch oven. Add turkey and cook as specified on the package. Always cook to well done, 165 degrees F as measured by a meat thermometer.
• Add onion and garlic and cook 5 minutes or until tender. Add cumin and coriander. Stir in tomatillo mixture and broth. Bring mixture to a boil. Reduce heat to medium-low and simmer 20 minutes. Stir in cilantro leaves.

INSTANT POT TURKEY CHILI VERDE

Steps:

• Select the Sauté setting on the Instant Pot and heat the oil. Add the turkey and sauté, breaking it up with a wooden spoon or spatula as it cooks, for about 5 minutes, until cooked through and no traces of pink remain. Add the onion, chiles, garlic, salt, oregano, cumin, and cayenne and cook, stirring occasionally, for another 5 minutes, until the onion has softened and is translucent. Stir in the pinto beans, salsa verde, and broth.
• Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Bean/Chili setting and set the cooking time for 20 minutes at high pressure.
• Let the pressure release naturally for at least 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir in the chopped cilantro.
• Ladle into bowls and serve hot, topped with the cheese.

TURKEY CHILI VERDE

Steps:

• Heat oil in heavy medium saucepan over high heat. Add turkey; sauté until just golden, about 2 minutes. Reduce heat to medium. Sprinkle cornmeal and cumin over turkey and stir 1 minute. Add green onions and stir just until fragrant, about 30 seconds. Add 1 cup broth and chilis and simmer until chili thickens, about 5 minutes. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat, thinning with additional broth, if desired.) Mix in cilantro. Serve chili over rice.