Jennie - O Recipe of the Week - Stuffed Turkey Mushrooms

This week's Jennie - O Recipe of the Week is - Stuffed Turkey Mushrooms. I have a Appetizer recipe to pass along to everyone from the Jennie - O Turkey website. It's a recipe for Stuffed Turkey Mushrooms. This one is made using 2 Jennie - O Turkey Products,  JENNIE-O® All Natural* Turkey Breast and JENNIE-O® Turkey Bacon. Bite sized BBQ Mushrooms, the perfect Appetizer for the upcoming Christmas and New Year Holidays! You can find this recipe at the Jennie - O Turkey website. So Enjoy and Make the SWITCH in 2018!  https://www.jennieo.com/

Stuffed Turkey Mushrooms
Kansas City might be known for its barbeque, but it turns out they know mushrooms too. These loaded appetizers will make a half rack jealous. They’re bite size but they pack a savory punch.

INGREDIENTS
2 tablespoons brown sugar

2 tablespoons ground paprika
1 tablespoon white sugar
1 tablespoon garlic salt
2 teaspoons freshly ground black pepper
1 teaspoon ground cayenne pepper
3 pounds JENNIE-O® All Natural* Turkey Breast
4 green onions, chopped
1½ cups prepared mustard barbeque sauce
4 slices JENNIE-O® Turkey Bacon
32 large fresh mushrooms, cleaned and stems trimmed
¼ cup olive oil
½ cup Colby cheese, shredded

DIRECTIONS
1) In small bowl, combine rub ingredients: brown sugar, paprika, sugar, garlic salt, black pepper and cayenne pepper. With mixture, rub entire surface of turkey. Preheat oven to 350°F. Always cook to well-done, 165°F as measured by a meat thermometer.
2) While turkey is cooking, to make mustard sauce add onions and barbeque sauce into a sauté pan and simmer over low heat for 30 minutes. Let cool.
3) Cook turkey bacon as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Cut into small pieces

4) Heat broiler. Line broiler pan with aluminum foil. Place rack in broiler pan.
5) Brush mushroom caps lightly on all sides with olive oil; place turkey, turkey bacon and cheese into each mushroom cap. Place stuffed mushrooms on rack in broiler pan. Broil 4 to 5 inches from heat source 5 to 6 minutes or until hot. Drizzle with mustard sauce.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 120

Protein 8g
Carbohydrates 7g
Fiber 0g
Sugars 6g
Fat 7g
Cholesterol 30mg
Sodium 460mg
Saturated Fat 1.5g
https://www.jennieo.com/recipes/1136-stuffed-turkey-mushrooms

Fresh Citrus and Mint Smoked Turkey

From the Jennie - O Turkey website its a recipe for Fresh Citrus and Mint Smoked Turkey. This is one kicked up Turkey Recipe! Using JENNIE-O® All Natural* Turkey Breast. Topped with a combination of Oranges, Peanuts, Herbs, and Spices! Just looking at the Photo of this makes your mouth water! You can find this recipe at the Jennie - O Turkey website along with all the other delicious and healthy recipes. So Enjoy and Make the SWITCH in 2018!  https://www.jennieo.com/

Fresh Citrus and Mint Smoked Turkey
These herbs might sound fit for a cocktail, but they can add a bright, refreshing flavor to your turkey as well. Go from mixologist to chef and spritz up your next meal! This turkey tonic will be gobbled right up.

INGREDIENTS
⅓ cup paprika

¼ cup sugar
2 tablespoons cayenne
2 tablespoons salt, if desired
4 teaspoons black pepper
3 pounds JENNIE-O® All Natural* Turkey Breast
1½ cups packed fresh mint leaves
¼ cup olive oil
2 cloves garlic
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
1 teaspoon lemon zest
3 oranges, segmented
peanuts, chopped and toasted, if desired

DIRECTIONS
1) In large bowl, mix rub ingredients: paprika, sugar, cayenne, salt and pepper. Coat turkey breast evenly with rub. Cover with plastic wrap and let marinate in the refrigerator, 8 hours to overnight. Preheat smoker to 300°F. Smoke until well-done, 165°F as measured by a meat thermometer. Slice turkey breast
2) To make mint pesto: Combine mint, olive oil, garlic, balsamic vinegar and lemon juice and zest in food processor and pulse until smooth.
3) Peel orange and cut into segments. Heat large skillet on medium-high heat. When pan is hot, add a single layer of nuts. Do not add any oil or cooking spray – the nuts have enough oils on their own to cook. Stir frequently until nuts turn golden brown. Remove from pan. To assemble, top turkey with orange segments, a drizzle of mint pesto, and toasted peanuts.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 360
Protein 32g
Carbohydrates 18g
Fiber 3g
Sugars 12g
Fat 17g
Cholesterol 100mg
Sodium 650mg
Saturated Fat 4g
https://www.jennieo.com/recipes/1140-fresh-citrus-and-mint-smoked-turkey

Jennie - O Turkey Recipe of the Week - Turkey and Napa Cabbage Street Tacos

This week's Jennie - O Turkey Recipe of the Week is - Turkey and Napa Cabbage Street Tacos. You'll be using JENNIE-O® All Natural* Turkey Breast along with Shredded Cabbage, and Diced Vegetables with an Asian Sesame Dressing. You can find this recipe at the Jennie - O Turkey website. Enjoy and Make the SWITCH in 2018!  https://www.jennieo.com/

 Turkey and Napa Cabbage Street Tacos
Make delicious street tacos from the comfort of your home! Layer pulled turkey, shredded cabbage, and diced veggies in a Wasabi-ginger dressing for a spicy kick. Did somebody say taco night?

INGREDIENTS

2 tablespoons brown sugar
2 tablespoons ground paprika
1 tablespoon white sugar
1 tablespoon garlic salt
2 teaspoons freshlhy ground black pepper
1 teaspoon cayenne pepper
2-pounds JENNIE-O® All Natural* Turkey Breast
3 cups Napa Cabbage, shredded
2 sliced green onion
½ red pepper, diced
2 tablespoons prepared Asian sesame dressing
8 (6-inch) tortillas, warmed

DIRECTIONS
1) In small bowl, combine brown sugar, paprika, sugar, garlic salt, black pepper and cayenne. Coat turkey breast with rub. Place in slow cooker on HIGH setting. Cook until internal temperature reaches well-done, 165° as measured by a meat thermometer. Let stand 15-20 minutes then shred turkey.
2) In medium bowl, combine cabbage, green onion and red pepper. Add dressing toss to coat. Place turkey breast and slaw in tacos and serve.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 300
Protein 24g
Carbohydrates 24g
Fiber 2g
Sugars 6g
Fat 12g
Cholesterol 65mg
Sodium 940mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/1138-turkey-and-napa-cabbage-street-tacos

Jennie - O Turkey Recipe of the Week - Smoked Thai Turkey Sandwiches

This week's Jennie - O Turkey Recipe of the Week is - Smoked Thai Turkey Sandwiches. Made using JENNIE-O® All Natural* Turkey Breast along with Sugar, Spice, Carrots, Fish Sauce, and more! Try a Sandwich with a Thai taste. You can find this recipe at the Jennie - O Turkey website. Enjoy and Make the SWITCH in 2018!  https://www.jennieo.com/


Smoked Thai Turkey Sandwiches
Break out of your sandwich shell with this appe-Thai-zing creation! It’s got sugar, spice and everything nice. Like pickled carrots and pulled turkey in a zesty fish sauce? You’ll never be bored with bread again.

INGREDIENTS
2 tablespoons brown sugar
2 tablespoons ground paprika
4 tablespoons white sugar, divided
1 tablespoon garlic salt
2 teaspoons fresh ground black pepper
1 teaspoon ground cayenne pepper
1 package JENNIE-O® All Natural* Turkey Breast
3¼ cups warm water, divided
½ cup matchstick carrots
3 tablespoons rice vinegar
3 tablespoons chopped fresh cilantro
2 teaspoons salt, if desired
¼ cup honey
2 tablespoons soy sauce
1 tablespoon fresh lime juice
1 teaspoon Thai fish sauce (add while mixing, do not heat)
8 hamburger rolls

DIRECTIONS
1) Mix together rub seasonings: brown sugar, paprkia, 2 tablespoons white sugar, garlic salt, black pepper and cayenne pepper; cover turkey breast completely. Preheat grill to medium-high heat. Place turkey on hot grill and cook until internal temperature reaches well-done, 165°F as measured by a meat thermometer.
2) While turkey is cooking, prepare the pickled carrots by mixing: water, carrots, rice vinegar 2 tablespoons sugar, cilantro and salt, if desired in small bowl. Cover and let sit until ready to use.
3) When turkey is done cooking, remove from grill and set aside to cool about 10 minutes; shred and mix in chopped cilantro.
4) Mix sauce ingredients: honey, soysauce and lime juice in a small sauce pan over medium-high heat.
5) Once it comes to a boil, reduce to a simmer. Allow to gently bubble for 2 minutes, then shut off and pour over the pulled turkey. Mix. Add fish sauce and mix again.
6) Place some of the pickled matchstick carrots on the bottom half of each bun. Top with a generous helping of the Thai pulled turkey and cover with the top of the bun.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 280
Protein 30g
Carbohydrates 41g
Fiber 3g
Sugars 21g
Fat 11g
Cholesterol 80mg
Sodium 980mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/1142-smoked-thai-turkey-sandwiches