November 28, 2008

Year-Round Turkey

By this time, everyone might be stuffed full of turkey and not want to think about it anymore. I couldn't let the opportunity slip by, however, without showing you two Turkey Store cookbooks which always remind me that turkey is available in several convenient forms all year round.

I'm not sure if The Turkey Store Cookbook (1983, 84 pages) is the same booklet that was in the 1983 mail-in offer on the brochure I posted about here, but it may be, despite the fact that I don't see anything inside this booklet that resembles the offer illustration in the earlier post.

The cookbook contains 122 recipes using Turkey Store brand turkey breast roasts, turkey breast slices, turkey breast tenderloins, turkey drumstick steaks and fresh ground turkey. There's also some turkeymeat educational information.

I like this visual presentation they provide to help you remember turkey-compatible seasonings:

They also tag each recipe with a barcode for the needed turkey cut. Again, aother quick and easy visual reference.

A later Turkey Store booklet, A Fresh Approach (1990, 82 pages) seems to highlight using more fresh fruits and vegetables in the recipes (hence the tagline "creative cooking that's lower in fat, sodium and calories" on the front cover.)

They've dropped the green barcode in this cookbook, but added nutritional information for each recipe. They've also increased the number of recipe to 135.

The following recipe calls for boneless turkey breast tenderloins but I don't see why you couldn't just as easily use some of your leftover turkey from yesterday.


1 pkg. (about 1-1/4 lb.) THE TURKEY STORE Boneless Fresh Turkey Breast Tenderloins
1/2 cup thinly sliced leeks or green onions
1 teaspoon dried dill weed
1/8 teaspoon pepper
2 tablespoons lemon juice
3 (14-1/2 oz.) cans (6 cups) chicken broth
1-1/2 cups uncooked egg noodles
4 oz. (1 cup) fresh mushrooms, sliced
9-oz. pkg. frrozen cut green beans
3 or 4 thin fresh lemon slices

Cut turkey breast tenderloins crosswise into 1/2-inch slices. In 6-quart saucepan or Dutch oven, combine turkey, leeks, dill weed, pepper, lemon juice, Worcestershire suace and chicken broth. Bring to a boil; reduce heat to medium. Cook 10 minutes, stirring occasionally. Add egg noodles, mushrooms and green beans. Cook an additional 10 to 15 minutes or until noodles are tender, stirring occasionally. Add lemon slices; cook 2 minutes.

Makes 6 (1 1-1/2 cup) servings


At 7:55 AM CST, Blogger T.W. Barritt at Culinary Types said...

I actually don't ever get tired of turkey for some reason. I really like the soup recipe - the lemon is a really nice touch. Belated Happy Thanksgiving, Kathy!

At 11:34 AM CST, Blogger ~~louise~~ said...

Hi Kathy,
I never saw either of these booklets. I'm really liking the useful chart and barcodes in the first one. The recipe in the second book seems convenient enough even without the leftover turkey!

At 12:55 AM CST, Blogger Christine said...

I have been looking for some more soup recipes for the winter months here...thanks for posting this...I will have to give it a try..sounds yummy! My daughter is home from college and so sick of dorm food and I think she would really enjoy this as well. =O)

At 10:12 AM CST, Blogger Kathy said...

Christine - Thanks for stopping in to visit! I haven't yet tried the soup recipe myself since we didn't have any turkey leftovers at Thanksgiving. If you do try it, let us know how it turned out.


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