Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Tag: turkey

Cornbread Dressing

Recipe Source: mom


6 cups crumbled cornbread
4 cups crumbled light bread
1 teaspoon poultry seasoning
1 teaspoon salt
1 teaspoon sage
1/2 teaspoon pepper
1/2 teaspoon celery salt
1/2 teaspoon thyme
1/2 cup bell pepper
1/2 cup chopped onion
3 hard-cooked eggs, chipped
2 to 2 1/2 cups chicken or turkey broth


Sautee onion, bell pepper, celery in 2 Tbsp. butter while preparing the ingredients. Them mix all ingredients and pour broth of chicken or turkey giblets and add cooked meat pieces that have been boiled. Stuff turkey or place in a greased roaster pan. Bake at 350° F. for 45 minutes or until done.

Cheesy Tomato Penne Bake

Recipe Source:

Prep/Cooking Time: Prep Time: 20 / Cooking Time: 20-30 minutes


12 ounces dry penne pasta, (3 cups), uncooked
1 pound lean ground beef (or ground turkey)
2 cans (14.5 ounce each) Hunt’s® Diced Tomatoes with Basil, Garlic and Oregano, undrained
1 can (15 ounces) Hunt’s® Tomato Sauce
2 packages (8 ounces each) Sargento® Chef Style Shredded Mozzarella Cheese, divided
PAM® Olive Oil No-Stick Cooking Spray


Preheat oven to 350°F. Cook pasta according to package directions.

Meanwhile, brown meat in large skillet or saucepan over medium-high heat; drain. Stir in tomatoes with their liquid and tomato sauce; bring to a boil. Reduce heat; simmer, uncovered, about 8 minutes.

Drain pasta; return to same pot. Add meat mixture; toss well. Add 3 cups of the cheese; toss again. Spray 13 x 9-inch baking dish with cooking spray. Pour pasta mixture into dish; top with remaining 1 cup cheese.

Bake 20 minutes or until bubbly and cheese is melted.

Makes 8 servings (about 1-1/2 cups each).

Cheesy Oven-Fried Chicken

Recipe Source:


Vegetable oil spray
2 cups bite-size, low-fat cheddar-cheese-flavored crackers
1/2 to 3/4 teaspoon dried basil
1/8 teaspoon black pepper
1 pound boneless, skinless chicken breasts or turkey breast tenderloins, all visible fat removed
2 tablespoons skim milk


Preheat oven to 400: F. Spray a shallow baking pan with vegetable oil.

Place crackers, basil and pepper in a large plastic bag with a tight-fitting seal (leave end open so air can escape) and use a rolling pin to crush the crackers. Or place crackers, basil and pepper in the work bowl of a food processor fitted with a metal blade and process until finely crushed; transfer to large plastic bag. Set aside.

Rinse chicken or turkey and pat dry. Cut into 16 strips, about 1×3-inches each. Dip chicken or turkey in milk. Add chicken or turkey strips, a few pieces at a time, to bag with cracker mixture. Seal bag and shake until chicken or turkey is coated. Place coated chicken or turkey in a single layer on prepared baking pan.

Bake, uncovered, 5 to 7 minutes, or until chicken or turkey is tender and no longer pink.
Cheesy Chicken Nuggets: Prepare recipe as above except cut chicken or turkey into bite-size pieces. Bake, uncovered, in a preheated 400:F oven about 5 minutes, or until tender and no longer pink.

Serves 4; 4 chicken strips per serving.

Spicy Quick Turkey Casserole

Recipe Source:


3 cups diced cooked turkey
1 large onion — chopped
2 cups shredded Cheddar cheese
1/2 cup sliced ripe olives
2 cups coarsely broken tortilla chips
1 can condensed cream of chicken soup
1 can condensed nacho cheese soup
1 10 oz. can diced tomatoes with green chiles (Rotel)


Preheat oven to 325 degrees. Layer turkey into the bottom of a 9×13-inch greased casserole dish. Layer onion, cheese, olives, and tortilla chips over turkey. (Do not add chips until ready to bake.) Combine soups and tomatoes. Pour over turkey and bake 30 to 40 minutes until hot and bubbly. Garnish with ripe olives, if desired.

Nicki’s Notes:

Great for using up some of that leftover Thanksgiving turkey! 🙂

Cranberry Chutney

Historical background: years ago (like in the late 70s-early 80s) I had a subscription to Sunset Magazine. One month there was an article about a lady who lived near the ocean in SoCal, and her love of canning all the wonderful produce available from the farmers’ markets. One of the recipes that was included was for the most yummy-sounding Cranberry Chutney – it was just mouth-watering thinking about it, seemed as if it would be better than any cranberry relish dish ever invented for Thanksgiving. So I cooked up a batch.

I WAS better than any relish dish ever. For the next umpty years I made at least one batch a year. Then somehow I lost the recipe, and for the last almost 10 years, I’ve been chutney-less. Since the advent of the ‘net and search engines, I’ve searched for it desultorily with no results; I even at one point called Sunset – but they couldn’t find it either.

Well, a couple of weeks back, I was doing my once or twice a year search for it – AND I FOUND IT! Bless Google…. so now I’m one happy camper – I made a batch of my chutney just the other day, and it tastes just as good as I remember.

I’d printed the recipe…. and it’s a good thing I did, because since then my boot drive crashed resoundingly, and anything in my documents newer than June is gone (because my last archive CD has disappeared as well, and I really can’t blame the cat….)

So without further ado, here’s the recipe for the best Cranberry ANYTHING you’ll ever have with turkey!

Recipe Source: Sunset Magazine (date unknown)

Prep/Cooking Time: about 1 hour, plus boiling water bath canning time at your altitude


4 c fresh or frozen cranberries, picked over and stemmed
2 c sugar
1 c water
1 tsp whole cloves
2 3 inch pieces cinnamon stick
1 tsp whole allspice
1/4 tsp ground cardamom
1 tsp salt
2 Granny Smith apples (about 6 oz each), cored, chopped
2 firm pears (any variety, about 6 oz each), cored, chopped
1 small red onion (about 5 oz), chopped
1 c golden raisins
1 c diced celery
1 c pecans, rough chopped


In a large stockpot, combine cranberries, sugar, water, spices, and salt. Bring to a boil over medium heat, stirring frequently to dissolve the sugar. Cook until the cranberries begin to pop, about 10 to 12 minutes. Adjust the heat so the mixture simmers.

Stir in apples, pears, onion, raisins, and celery. Continue to cook, stirring frequently, until thick, 15 to 20 minutes longer, remove from heat, and stir in pecans. Remove the cinnamon sticks and any of the cloves or allspice easily found.

Pack into sterilized half-pint jars, and follow your favorite directions to process in boiling water bath canner. Makes 11-12 half pints.


Jenny’s Jambalaya

Recipe Source:

Prep/Cooking Time: Prep Time: 25 Minutes / Cook Time: 25 Minutes


1 tablespoon olive oil
2 large onions, chopped
2 (14.5 ounce) cans stewed tomatoes, drained
2 boneless chicken breast halves, cooked and shredded
1 pound turkey sausage links, without casings, cooked and chopped
1/4 teaspoon garlic powder
1 tablespoon hot sauce
salt and pepper to taste
1 1/2 cups uncooked long-grain rice
3 cups chicken broth
1 pound large shrimp, peeled and deveined


Select a medium-high setting for an electric skillet; heat oil in hot skillet. Cook onion in oil until soft. Stir in tomatoes, chicken, and sausage. Season with garlic powder, hot sauce, salt, and pepper. Stir in rice, pour in broth, and add shrimp.

Cover electric skillet. Cook at 300 degrees F (150 degrees C) for about 20 to 25 minutes, or until rice is tender.

Ranch Potato-Topped Chicken Bake

Recipe Source:

Prep/Cooking Time: 50 minutes / 20 mins prep


2 cups cubed cooked chicken or turkey
2 cups frozen mixed vegetables, thawed
2 (10 3/4 ounce) cans condensed cream of chicken soup
1/2 cup chicken broth

1 3/4 cups water
1 cup milk
2 1/4 cups plain instant mashed potatoes (dry)
1 (1 ounce) package dry ranch dip mix
1 egg, slightly beaten


Heat oven to 375.

In large saucepan, combine all filling ingredients; mix well. Cook over medium heat until mixture is bubbly and thoroughly heated, stirring occasionally. Spoon into ungreased 13×9-inch (3 quart) baking dish.

In medium saucepan, bring water to a boil. Remove from heat. Add milk. Stir in plain mashed potato mix and ranch dip; mix with fork until moistened. Let stand 1 minute. Add egg; blend well. Cool 5 minutes. Spoon or pipe potato mixture around edge of hot chicken mixture.

Bake 25 to 30 minutes or until potatoes are set and light golden brown.


You can substitute onion or vegetable dip instead of the ranch dip.

Scalloped Potatoes

Recipe Source: Mom

Prep/Cooking Time: cooking: 15-20 mins


potatoes, boiled and sliced
shredded cheddar cheese
butter or margarine
cream or milk


Sorry, I don’t have measurements for this one, this is one I “eyeball.”

When cooking the potatoes, make sure they’re done, but not so overdone that they fall apart when you fork or knife them. It helps if you slice them before boiling, usually 1/4 inch thick.

In a small casserole dish, layer flour, salt and pepper (to taste), cheese, small “dallops” of butter, and potatoes — in that order. You’ll want each to form a layer, repeating until you either fill the dish or run out of potatoes. Top dish with extra cheese and butter.

Bake at 350 degrees F for 15 to 20 minutes.

When removed from oven, pour cream or milk into dish to create a “sauce” from the cooked ingredients.

Alternatives: This is a great dish for adding left-over ham or turkey for a “potluck” dish. I also enjoy a clove of garlic in mine as well — it would help to roast it first! Or use the bottled/pre-cooked kind from the supermarket.

Turkey Quesadillas with Chili-Lime Sauce

Recipe Source: Oscar Mayer website


4 10-Inch flour tortillas
1 cup grated Monterey Jack
8 each slices OSCAR MAYER smoked turkey cutlets
2 Tbsp butter
1 cup sour cream
1 Tbsp chill powder
Juice of 1 lime


Evenly sprinkle each tortilla with 1/4 cup of cheese, and place 2 slices of smoked turkey cutlets over one side of the tortilla.

Place a 12-inch nonstick sauté pan over medium heat and place about 1 and 1/2 teaspoons of butter in the pan. Once the butter is melted, place a tortilla in the pan and cook until golden brown, about 2 or 3 minutes, flip and cook the second side in the same manner. Cut the quesadillas into wedges.

Repeat this process with the remaining quesadillas, and serve immediately with the dipping sauce.

To make the sauce, place sour cream, chili powder and lime juice in a small bowl. Mix well until smooth, and serve with the quesadillas.

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