Taste of Home – Great Flavors Turkey Concentrate Recipes
Recipe # 195617
Easy Sausage Stuffing
I transformed stuffing mix by using pork sausage, mushrooms, celery and onion. It impressed my inlaws, and now my husband and children love it. —Jennifer Lynn Cullen, Taylor, Michigan
Prep/Total Time: 25 min.
1-1/2
1-1/2
1
1-1/4
1/2
1/2
1
1
1
cups hot water
teaspoons Taste of Home - Great Flavors Turkey Stock Concentrate
pound bulk pork sausage
cups chopped celery
cup chopped onion
cup sliced fresh mushrooms
large garlic clove, minced
teaspoon rubbed sage
package (6 ounces) stuffing mix
To make broth, in a 2-cup liquid measuring cup, whisk hot water and turkey stock concentrate until
blended. In a large skillet, cook the sausage, celery, onion and mushrooms over medium heat until meat
is no longer pink. Add garlic; cook 1 minute longer; drain. Stir in broth and sage.
Bring to a boil. Stir in stuffing mix. Cover and remove from the heat; let stand for 5 minutes. Fluff with
a fork. Yield: 8 servings.
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Recipe # 195620
Make-Ahead Turkey & Gravy
This do-ahead turkey is cooked, sliced and ready to serve when you are – and a great way to bring
turkey to a potluck. — Marie Parker, Milwaukee, Wiscons
Prep: 4-1/4 hours + freezing Bake: 50 min.
TURKEY:
1
turkey (14 to 16 pounds)
2
teaspoons poultry seasoning
1
teaspoon pepper
3
cups hot water
1/2
cup minced fresh parsley
1/4
cup lemon juice
1
tablespoon Taste of Home - Great Flavors Turkey Stock Concentrate
1
tablespoon minced fresh thyme or 1 teaspoon dried thyme
1
tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2
teaspoons grated lemon peel
2
garlic cloves, minced
FOR SERVING:
1-1/2 cups water
1-1/2 teaspoons Taste of Home – Great Flavors Turkey Stock Concentrate
1
tablespoon butter
1
tablespoon all-purpose flour
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Preheat oven to 325°. Sprinkle turkey with poultry seasoning and pepper. Tuck wings under turkey; tie
drumsticks together. Place on a rack in a shallow roasting pan, breast side up.
Roast, uncovered, 30 minutes. In a 4-cup measuring cup, mix remaining turkey ingredients; carefully
pour over turkey. Roast, uncovered, 3 to 3-1/2 hours longer or until a thermometer inserted in thigh
reads 180°, basting occasionally with broth mixture. Cover loosely with foil if turkey browns too quickly.
Remove turkey from pan; let stand at least 20 minutes before carving. Skim fat from cooking juices.
Carve turkey; place in shallow freezer containers. Pour strained juices over turkey; cool completely.
Freeze, covered, up to 3 months.
To serve: Partially thaw turkey in refrigerator overnight. Preheat oven to 350°. For broth, in a 2-cup
liquid measuring cup, whisk hot water and turkey stock concentrate until blended. Transfer turkey and
cooking juices to a baking dish; pour broth over turkey. Bake, covered, 50-60 minutes or until a
thermometer reads 165°.
Remove turkey from baking dish, reserving cooking liquid; keep warm. In a small saucepan, melt
butter; stir in flour until smooth. Gradually whisk in reserved cooking liquid. Bring to a boil, stirring
constantly; cook and stir 2 minutes or until thickened. Serve with turkey. Yield: 16 servings (2-1/2 cups
gravy).
Recipe # 195618
Quick Turkey Tortilla Soup
I'm always thankful when I can pull such a delicious soup together in under 30 minutes. -Amy McFadden,
Chelsea, Alabama
Prep/Total Time: 25 min.
7-1/4
2
3
1
1
cups hot water
tablespoons plus 2 teaspoons Taste of Home - Great Flavors Turkey Stock Concentrate
cups shredded cooked turkey or rotisserie chicken
can (15 ounces) black beans, rinsed and drained
can (15-1/4 ounces) whole kernel corn, drained
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1/2
cup medium salsa
5
corn tortillas (6 inches), cut into 1/4-inch strips
1/4
cup chopped fresh cilantro
Additional salsa, optional
In a Dutch oven, combine the first five ingredients; bring to a boil. Reduce heat; simmer for 10 minutes,
stirring occasionally.
Meanwhile, spread tortilla strips in a single layer on a baking sheet. Bake at 400° 4-6 minutes or until
golden brown and crisp.
Stir cilantro into soup. Top servings with tortilla strips. If desired, serve with additional salsa.
Freeze Option: Reserving tortillas for later, freeze cooled soup in freezer containers. To use, partially
thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth
or water if necessary. Meanwhile, bake tortillas as directed and sprinkle over each serving. Serve with
additional salsa if desired. Yield: 8 servings.
Recipe # 195621
Savory Sausage & Pumpkin Pasta
My family really enjoys this meal. Cubed leftover turkey may be substituted for sausage. Just add to the
skillet with the cooked pasta for a fast meal. —Katie Wollgast, Florissant, Missouri
Prep: 20 min. Cook: 15 min.
2
1
1
1/2
cups uncooked multigrain bow tie pasta
cup water
teaspoon Taste of Home - Great Flavors Turkey Stock Concentrate
pound Italian turkey sausage links, casings removed
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1/2
1
4
1
1/2
1/2
1/4
1/4
1/4
1/4
1
pound sliced fresh mushrooms
medium onion, chopped
garlic cloves, minced
cup canned pumpkin
cup white wine or additional reduced-sodium chicken broth
teaspoon rubbed sage
teaspoon salt
teaspoon garlic powder
teaspoon pepper
cup grated Parmesan cheese
tablespoon dried parsley flakes
Cook pasta according to package directions. To make broth, in a 2-cup liquid measuring cup, whisk hot
water and turkey stock concentrate until blended.
Meanwhile, in a large nonstick skillet coated with cooking spray, cook the sausage, mushrooms and
onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth,
pumpkin, wine, sage, salt, garlic powder and pepper. Bring to a boil. Reduce heat; simmer, uncovered,
for 5-6 minutes or until slightly thickened.
Drain pasta; add to the skillet and heat through. Just before serving, sprinkle with cheese and parsley.
Yield: 4 servings.
Recipe # 195619
Tangy Buffalo Sloppy Joes
Lean ground turkey makes this a lighter sloppy joe than the standard ground beef version. A hefty splash
of hot sauce and optional blue cheese provide an authentic Buffalo-style flavor.—Maria Regakis,
Somerville, Massachusetts
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Prep/Total Time: 30 min.
2
pounds extra-lean ground turkey
2
celery ribs, chopped
1
medium onion, chopped
1
medium carrot, grated
3
garlic cloves, minced
1
can (8 ounces) tomato sauce
1/2
cup water
1/4
cup Louisiana-style hot sauce
2
tablespoons brown sugar
2
tablespoons red wine vinegar
1
tablespoon Worcestershire sauce
1/2
teaspoon Taste of Home - Great Flavors Turkey Stock Concentrate
1/4
teaspoon pepper
8
hamburger buns, split
Crumbled blue cheese, optional
Cook the first five ingredients in a Dutch oven over medium heat until turkey is no longer pink. Stir in the
tomato sauce, water, hot sauce, brown sugar, vinegar, Worcestershire sauce, turkey concentrate and
pepper; heat through.
Serve on buns; sprinkle with cheese if desired. Yield: 8 servings.
Recipe # 195622
Turkey Pockets with Cranberry Cabernet Sauce
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Caramelized onions and mushrooms revitalize leftover turkey, while sweet and savory cranberry sauce
balances the rich pastry and cream cheese. This is quick and easy way to end a day of Black Friday
shopping!—Suzanne Clark, Phoenix, Arizona
Prep: 40 min. Bake: 20 min.
1
1
1
1
2
1
1/4
1/4
1
8
1/2
1
SAUCE:
1
1
1/2
1
3/4
cup water
teaspoon Taste of Home - Great Flavors Turkey Stock Concentrate
cup dried wild mushrooms
medium onion, thinly sliced
tablespoons butter
teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
teaspoon salt
teaspoon pepper
package (17.3 ounces) frozen puff pastry, thawed
ounces thinly sliced cooked turkey
cup spreadable chive and onion cream cheese
large egg, beaten
cup water
cup dry red wine or additional turkey broth
cup balsamic vinegar
teaspoon Taste of Home – Great Flavors Chicken Stock Concentrate
cup jellied cranberry sauce
In a small saucepan, combine water and turkey concentrate; add mushrooms and bring to a boil.
Remove from the heat; let stand for 15-20 minutes or until mushrooms are softened. Using a slotted
spoon, remove mushrooms; coarsely chop. Strain remaining broth through a fine mesh strainer. Set
aside mushrooms and broth.
In a large skillet, saute onion in butter until softened. Reduce heat to medium-low; cook, stirring
occasionally, for 10 minutes or until golden brown. Add the tarragon, salt, pepper and reserved
mushrooms and broth. Bring to a boil; cook over medium heat until liquid is evaporated.
On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12x10-in. rectangle; cut each into
two pieces. Transfer to a greased baking sheet. Spoon mushroom mixture onto each pastry; top with
turkey and cream cheese.
Lightly brush pastry edges with water. Bring long sides over filling, pinching seams and ends to seal.
Turn pastries seam side down. Cut small slits into pastry. Brush tops with egg. Bake at 400° for 20-25
minutes or until golden brown.
Meanwhile, in a small saucepan, combine water, wine, vinegar and turkey concentrate. Bring to a boil;
cook until liquid is reduced by half. Stir in cranberry sauce until melted. Serve with pastries. Yield: 4
servings.
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