Divine Turkey Pork Burgers

By: Veronica Kavanagh 

Turkey burgers can get a bit rubbery and boring, at least a lot of the ones I've eaten. One taste of this mix of turkey, pork, and Herbes De Provence and you will never go back to plain old turkey burgers! I think these burgers are better without a bun, so the recipe is especially good for those watching their carbs, or who are on a gluten free diet. I have identified gluten free alternatives at the bottom of the recipe.

½ lb ground Turkey
½ lb lean ground pork
1 tbsp Herbes De Provence*
1 tsp kosher salt
½ tsp freshly ground black pepper
Sauce ¼ cup Dijon Mustard**
2 tbsp light brown sugar
2 tsp Worcestershire Sauce***
Combine mustard, sugar and Worcestershire sauce in a small bowl, mixing until smooth. In a large bowl combine the turkey, pork and spices, mixing thoroughly. You can make two large patties or four small ones, depending on your appetite.   Patties can be grilled on a barbeque for 6 to 7 minutes per side, or until they reach 170 degrees internal temperature. You can also cook on an indoor electric grill. When patties are almost done, with about 3 minutes to go, brush them with the sauce mixture. Reserve the remainder to put over your patties.
Notes:
*I use HDP by Morton & Bassett, which are organic and have no preservatives. (http://www.worldpantry.com/morton/home.html)
**Beaver mustard in the squeeze bottle is gluten free. Annie’s Naturals is also gluten free and can be bought at many local supermarkets, including Safeway and Whole Foods, and online at: http://www.consorzio.com/
Annie’s Naturals also makes gluten free ketchup in case you want fries with your burger
***Lea & Perrins™ identifies their Worcestershire sauce as gluten free but if you have any concerns use Wheat Fee Tamari sauce, which is widely available

Mediterranean Turkey Wraps

Serves 4 - this makes a great picnic sandwich

 4 large flat bread wraps or tortilla
1/4 cup mayo
2 cups shredded romaine lettuce
8 thin slices turkey
1/2 cup chopped black olives
1/2 chopped roasted red pepper
16 - 20 pepperoni slices
1/4 cup crumbled feta cheese

Spread 1 TBSP mayo over 1/2 of the wrap - top with shredded lettuce, then 2 slices of turkey

Next add olives and peppers, followed by pepperoni and feta cheese
Roll up tightly, cut on a diagonal before serving.

Turkey Pot Pie (Tastefully Simple)

* 2 medium potatoes, peeled and cut into 1-inch pieces
* 3 medium carrots, cut into 1-inch slices
* 1 medium onion, chopped
* 1 celery rib, diced
* 2 tablespoons butter
* 1 tablespoon olive oil
* 6 tablespoons all-purpose flour
* 3 cups chicken broth
* 4 cups cubed cooked turkey
* 2/3 cup frozen peas
* 1/2 cup plus 1 tablespoon heavy whipping cream, divided
* 1 tablespoon minced fresh parsley
* 1 teaspoon garlic salt
* 1/4 teaspoon pepper
* 1 package (15 ounces) refrigerated pie pastry
* 1 egg

* In a Dutch oven, saute the potatoes, carrots, onion and celery in butter and oil until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the turkey, peas, 1/2 cup cream, parsley, garlic salt and pepper.

* Spoon into two ungreased 9-in. pie plates. Roll out pastry to fit top of each pie; place over filling. Trim, seal and flute edges. Cut out a decorative center or cut slits in pastry. In a small bowl, whisk egg and remaining cream; brush over pastry.

* Cover and freeze one potpie for up to 3 months. Bake the remaining potpie at 375° for 40-45 minutes or until golden brown. Let stand for 10 minutes before cutting.

* To use frozen potpie: Remove from the freezer 30 minutes before baking. Cover edges of crust loosely with foil; place on a baking sheet. Bake at 425° for 30 minutes. Reduce heat to 350°; remove foil. Bake 55-60 minutes longer or until golden brown. Yield: 2 pies (6 servings each).

Savory Sandwich Ring from Pampered Chef

2 packages (11 ounces each) refrigerated French bread dough
3 garlic cloves, pressed
½ teaspoon each: dried oregano and dried basil
1 medium each: onion, green bell pepper, and tomato, all thinly sliced
½ cup pitted ripe olives, sliced
8 ounces thinly sliced deli meat, such as hard salami, turkey, ham or
bologna
4 ounces thinly sliced cheese, such as Swiss, American or Munster
6 tablespoons Italian dressing, divided

Preheat oven to 350*F. Place dough, seams side down, on 15” round baking
stone. Join ends of dough together to form 1 large ring. Cut 8 diagonal slashes (1/2 inch deep) on top of dough. Lightly spray dough with vegetable oil. Press garlic over dough; spread evenly. Sprinkle with oregano and basil. Bake 26-30 minutes or until deep golden brown. Immediately remove from baking stone to cooling rack; cool completely.

Chop lettuce into thin strands. Thinly slice onion, bell pepper and tomato. Slice olives. To assemble sandwich, cut bread in half horizontally . Arrange meat and cheese evenly over bottom half of bread. Top with lettuce. Drizzle 2 tablespoons dressing evenly over lettuce. Top with onion, bell pepper, tomato and olive slices. Brush cut side of bread top with remaining dressing; place
over bottom half. Cut into 8 wedges and serve.