Turkey tostada

Serves 8

4 cups cooked turkey, cut into 1/2-inch cubes
2 packages (1-1/2 oz. each) taco seasoning mix
Water amount called for in taco mix
8 6-inch corn tortillas
1/2 cup canned black beans
1 cup Pepper Jack cheese, shredded
1 cup seeded, chopped tomatoes
1 cup shredded lettuce
1/4 cup chopped onion
1 cup bottled taco sauce
2 cups sour cream
2 cups guacamole

Directions

  1. In a large skillet over medium heat, combine turkey and taco seasoning with measurement of water recommended on seasoning package. Bring mixture to a gentle boil; immediately reduce heat and simmer 5 minutes, stirring occasionally.
  2. Arrange tortillas on large cookie sheet. Bake in a preheated 375 degree F oven 5 to 7 minutes or until tortillas are crispy and lightly browned.
  3. Spread each tortilla with one tablespoon beans. Top with 1/4 turkey mixture and cheese. Return to oven 2 to 3 minutes or until cheese is melted.
  4. To serve, top with tomatoes, lettuce, onions and taco sauce. Serve with sour cream and guacamole.

Recipe adapted from and photo by the National Turkey Federation

 

Blackberry Rice Turkey Salad

Makes 8 servings

Rice salad
2 pkgs. (6 oz. each) blackberries
6 cups whole grain brown and wild rice, cooked
3 cups turkey, cooked and cubed
2 cups celery, thinly sliced
1 1/2 cups radish, thinly sliced
2/3 cup glazed walnuts, coarsely chopped

Vinaigrette
2/3 olive oil
2 tsp. Dijon mustard, coarse ground
1/4 cup lemon juice
2 tsp. fresh thyme leaves
1 tsp. salt
1/2 tsp. black pepper

  1. Mix blackberries, rice, turkey, celery, radishes and walnuts in medium bowl.
  2. Stir in just enough vinaigrette to moisten salad. Serve or refrigerate until serving. 
  3. To make the vinaigrette, whisk olive oil, mustard, lemon juice, thyme leaves, salt and pepper in a bowl until blended. Refrigerate any leftovers.

Recipe adapted from and photo by Driscoll's

Sliced turkey and avocado quesadillas with butternut squash Chutney

Makes 6 servings

6 flour tortillas
2 lbs. sliced turkey breast
1/2 lb. slices of provolone or swiss cheese
18 slices of fresh, ripe avocados, peeled and pitted
18 pieces of oven dried tomato

 

Directions

  1. Divide ingredients among the tortillas.
  2. Press the tortilla in half and press in a panini maker or grill in a nonstick pan.

Butternut squash chutney:
1 cup diced butternut squash
2 Tbs. olive oil
1/4 cup walnut pieces, lightly toasted
1/4 cup golden raisins
1/2 cup of apple cider or juice

Directions

  1. Bring 1/2 cup of cider to a boil and pour over the raisins, cover and allow to steep for 20 minutes.
  2. Saute the squash in a little olive oil until tender and mix in the walnuts.
  3. Puree half of the raisin mixture and combine with the squash and the remaining raisin mixture.

Recipe adapted from the Chilean Avocado Importers Association

Photo courtesy of divinedinnerparty.com