Koch’s Turkey Tenderloins with Cucumber, Cilantro & Orange Salad

Serves 2 to 4
Prep time: 5 minutes; cooking time: 10-to-15 minutes

Ingredients

  • 1 pkg. Koch’s Turkey Tenderloins
  • ¼ cup favorite pepper jelly
  • 1 European cucumber
  • 1 cup cilantro
  • 1/2 cup parsley
  • 2 cups baby arugula
  • ¼ cup red onion, cut into ¼ -inch slices
  • 2 medium oranges, peeled, divided into segments
  • 1 Tbsp. orange zest
  • Juice from 1 orange
  • 1 Tbsp. maple vinegar (or to taste)
  • 2 Tbsps. canola oil (or to taste)
  • Salt & Pepper to taste

Directions

    1. Season turkey w/salt.
    2. In large skillet, heat oil over medium-high heat; add turkey; cook 2-to-3 minutes.
    3. Turn over turkey; add pepper jelly; cook-2-to-3 minutes or until meat is done, jelly melted; turn off heat.
    4. Cut cucumber in half lengthwise; spoon out seeds; discard seeds; slice cucumber halves into ¼ -inch slices.
    5. In large bowl, add cucumber slices, rest of ingredients except turkey; toss.
    6. Plate turkey, spoon pepper jelly sauce over meat; top w/cucumber salad.

Mussels Featuring Koch’s Smoked Turkey

Serves 6 to 8
Prep time: 10-to-15 minutes; cooking time: 5-to-10 minutes

Ingredients

  • 2 lbs. mussels
  • ½ cup onions, chopped
  • ½ lb. Koch’s smoked turkey breast, sliced
  • 1 Tbsp. canola oil
  • 2 ½ cups chicken stock
  • Salt & Pepper to taste
  • 5-to-6 Tbsps. butter, cold, cut into 1-inch pieces
  • Garnishes — chopped basil, parsley, favorite bread

Directions

  1. In large pot, heat oil over medium-high heat.
  2. Add onions, turkey, stock, Salt & Pepper; bring to a boil.
  3. Add mussels; cook a few minutes or until mussels are done (mussels will open when they are done).
  4. Carefully stir in butter until melted.
  5. Garnish w/basil, parsley.
  6. Spoon turkey/butter juice over mussels, serve w/bread.

Grilled Jerk Koch’s Turkey Thighs w/Peach Chutney

Serves 2 to 4
Prep time: 5 minutes; cooking time: 20 minutes

Ingredients

  • Koch’s Turkey thighs
  • ½ cup canola oil
  • 3 Tbsps. wet jerk seasoning
  • Juice from 2 limes
  • 2 Tbsps. ginger, roughly chopped
  • Peach Chutney (see recipe)
  • Rice & Kidney Beans (see recipe)

Directions

  1. Heat grill to medium.
  2. Remove bone from thigh; butterfly thigh by inserting knife into thickest part of meat; slice into thigh until knife reaches middle; remove knife; now open thigh like a book (if it doesn’t lay flat, cut inside of thigh slightly so it does).
  3. Repeat step 2 for other thigh.
  4. In medium bowl, add meat, oil, seasoning, juice, ginger; use hands to coat turkey; put turkey on grill; cook covered over medium heat until done (about 10 minutes per side).
  5. Rest meat for about 5-to-10 minutes.
  6. Serve w/Peach Chutney, Rice & Kidney Beans.

Note: Don’t discard lime halves after you juice them.  Put them peel side down on top of thighs during last few minutes of grilling.  Heat from meat will release peel oil which will drip down into meat, resulting in great flavor.

Koch’s Grilled Turkey Breast Strips w/Poblano Peppers & Squash

Serves 4 to 6
Prep time: 5-to-10 minutes; cooking time: 10-to-15 minutes

Ingredients

  • 1 (10 oz.) pkg. Koch’s Grilled Turkey Breast Strips w/Cilantro Lime Sauce, thinly sliced
  • 4 Tbsps. canola oil
  • 1 medium onion, chopped
  • 1 ½ cups delicata squash, cut into ½ -inch cubes (can substitute butternut squash)
  • 2 Tbsps. chili powder
  • 1 ½ Tbsps. garlic, diced
  • Salt to taste
  • 1 (14 to 16 oz.) can black beans
  • 1 Tbsp. cilantro, roughly chopped
  • 1 medium red pepper, diced
  • 4 roasted poblano peppers, thinly sliced
  • Juice from half lime
  • Garnish — lime wedges
  • 2 –to- 3 cups cooked long grain rice
  • Tortillas, toasted

Directions

    1. In large skillet, heat 2 Tbsps. oil over medium-high heat; add onion, cook a few minutes; add squash, garlic, chili powder, salt; cook a few minutes; add beans, cook until squash, onions tender (not mushy); remove from heat; fold in cilantro; set aside.
    2. In large skillet, heat 2 Tbsps. oil over medium-high heat; add red pepper, cook a few minutes; add poblano peppers, sauté a few minutes; add turkey, cook until turkey is heated through; remove from heat; stir in lemon juice, salt to taste.
    3. Plate tortilla; top w/a few tablespoons of rice, turkey/pepper mixture, squash/bean mixture.
    4. Enjoy!

Koch’s Grilled Turkey Breast Strips Salad w/Toasted Sesame Seed Vinaigrette

Prep time: 5 minutes; no cooking time
Serves 4 to 6

Ingredients

  • 1 (10 oz.) pkg. Koch’s Grilled Turkey Breast Strips w/Honey Ginger Sauce
  • 4 cups mixed greens
  • 1 honey crisp apple, sliced
  • 1 D’Anjou pear, sliced
  • Just enough Toasted Sesame Seed Vinaigrette to coat (recipe below)
  • ½ cup goat cheese, crumbled

Directions

    1. In large bowl, add ingredient; toss until lightly coated.
    2. Enjoy.

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Brian’s Toasted Sesame Vinaigrette
Makes about 1 cup

Ingredients

  • ¼ cup cider vinegar
  • ½ cup toasted sesame seed oil
  • 1 tsp. toasted sesame seeds
  • 1 tsp. lemon juice
  • 1 tsp. lemon zest
  • 1 Tbsp. agave nectar
  • Salt & Pepper to taste

Directions

    1. In small bowl, whisk ingredients until well blended.

Baked Beans w/Grilled Koch’s Turkey Thighs & FLO Wine

Serves 6 to 8
Prep time: 5-to-10 minutes; cooking time: 15 to 20 minutes

Ingredients

  • 4 (15-ounce) cans traditional baked beans
  • 2  Koch’s Turkey thighs
  • 2 Tbsps. vegetable or canola oil
  • 1 medium onion, chopped
  • 1 Tbsp. apple cider vinegar
  • ¼ cup molasses
  • 1 Tbsp. smoked paprika
  • ¼ cup FLO Red Wine
  • ½ cup brown sugar
  • Salt & Pepper to taste
  • Garnish — chopped parsley

Directions 

  1. Season turkey w/Salt & Pepper; grill covered over medium heat until almost done (about 5 minutes per side); remove from heat.
  2. Remove skin, bone from meat; discard skin, bone; chop turkey into bite-size pieces; set aside.
  3.  In medium pot, heat oil over medium-high heat; add onion; sauté until translucent; add rest of ingredients except parsley; stir to combine; bring to a boil.
  4. Reduce heat to medium-low; add salt to taste; simmer until mixture thickens, reduces a bit.
  5. Plate beans; garnish w/parsley.

Koch’s Turkey Chili

Serves 4 to 6
Prep time: 5 minutes; cooking time: 30 minutes

Ingredients

  • 2 lbs. Koch’s ground dark turkey meat, crumbled
  • 1 medium onion, chopped
  • 2 garlic cloves, diced
  • 2 (14.5 ounces) cans diced tomatoes
  • 1 (14.5 ounces) can black beans
  • 1 (14.5 ounces) can black eyed peas
  • 1 (14.5 ounces) can dark red kidney beans
  • ½ Tbsp. (or to taste) chili powder
  • ¼ Tbsp. (or to taste) celery salt
  • ½ Tbsp. (or to taste) cumin
  • 1 Tbsp. (or to taste) smoked paprika
  • 1 chipotle pepper in adobo sauce, diced (can substitute 1 tsp. chipotle powder)
  • Salt to taste
  • 1 jalapeño pepper, diced and seeds removed (optional, add if want spicy)
  • 1/2 Tbsp. (or to taste) cayenne pepper (optional, add if want spicy)
  • Garnishes—cilantro, sour cream, Pavino or favorite shredded cheese, chopped onions
  • Cornbread

Directions

  1. Brown meat in large skillet over medium-high heat; remove meat from skillet; use colander or strainer to drain off fat; set aside.
  2. Discard most of meat oil/drippings, but keep about 2 Tbsps. in skillet.
  3. Add half chopped onions, garlic to skillet w/turkey drippings; add salt to taste; cook over medium-high heat until onions are soft (not mushy) and translucent.
  4. In large stock pot, add meat, onion/garlic mixture, beans, tomatoes, spices, peppers; bring to boil; lower heat to medium low; simmer for about 20 minutes.
  5. Garnish; serve w/cornbread.

Koch’s Grilled Honey Ginger Turkey Fillets w/Cucumber, Cilantro & Orange Salad

Serves 2 to 4
Prep time: 5 minutes; cooking time: 10-to-15 minutes

Ingredients

  • 1 pkg. Koch’s Honey Ginger Turkey Fillets
  • ¼ cup Suzanne’s Pepper Jelly Heaven (optional)
  • 1 European cucumber
  • 1 cup cilantro, roughly chopped
  • 2 cups baby arugula
  • ¼ cup red onion, cut into ¼ -inch slices
  • 2 medium oranges, peeled, divided into segments
  • 1 Tbsp. orange zest
  • Juice from 1 orange
  • 1 Tbsp. maple vinegar (or to taste)
  • 2 Tbsps. canola oil (or to taste)
  • Salt & Pepper to taste

Directions

  1. Put turkey fillets on hot grill; cook 2-to-3 minutes per side or until done (make sure grill lid is closed while cooking).
  2. Remove fillets; spread about 1 Tbsp. pepper jelly on top of each fillet; set aside.
  3. Cut cucumber in half lengthwise; spoon out seeds; discard seeds; slice cucumber halves into ¼ -inch slices; set aside.
  4. In large bowl, add cucumber slices, rest of ingredients; toss; serve on top turkey fillets.

Koch’s Honey Ginger Turkey and Cucumber, Baby Arugula & Orange Salad Wrap

Serves 4
Prep time: 10 minutes; cooking time: 10 minutes

Ingredients

  • 1 pkg. Koch’s Honey Ginger Turkey Fillets
  • ¼ cup canola oil
  • ¼ cup pepper jelly
  • 1 European cucumber
  • 1 cup cilantro, roughly chopped
  • 2 cups baby arugula
  • ¼ cup red onion, cut into ¼ -inch slices
  • 2 medium oranges, peeled, divided into segments
  • 1 Tbsp. orange zest
  • Juice from 1 orange
  • 1 Tbsp. apple cider vinegar (or to taste)
  • Salt & Pepper to taste
  • ½  -to- 1 cup tzatziki (optional)
  • 4 whole wheat flour tortillas (can substitute naan)

Directions

  1. Season turkey w/Salt & Pepper.
  2. In large non-stick skillet, heat 2 Tbsps. oil over medium-high heat; put turkey in skillet (may need to cook fillets in batches, so don’t crowd pan).
  3. Cook turkey 3-to-4 minutes per side or until done.
  4. Remove turkey; spread thin layer of pepper jelly over meat; rest for a few minutes; slice into ¼ -inch strips; set aside.
  5. Cut cucumber in half lengthwise; spoon out seeds; discard seeds; slice cucumber halves into ¼ -inch slices; set aside.
  6. In large bowl, add cucumber slices, cilantro, arugula, onion, oranges, OJ, zest, vinegar, 2 Tbsps. oil, Salt & Pepper; toss.
  7. Assemble wrap w/tortilla, 1 Tbsp. tzatziki, a few turkey strips, ¼ cup cucumber salad (add more or less wrap filling to taste).
  8. Repeat step 7 for rest of tortillas.
  9. Enjoy!

Koch’s Stuffed Boneless Turkey Breast

Serves 4 to 6
Prep timez; 15 minutes; cooking time: 1 hour

Ingredients

  • 1 (2 ½ -to-3 lbs.) whole Koch’s Turkey Breast
  • Salt & Pepper
  • 1 Tbsp. vegetable oil
  • Koch’s Turkey Stuffing (see recipe below)
  • Brown gravy (optional)

Directions

  1. Preheat oven 400° F.
  2. Butterfly turkey breast; lay open like book skin side down.
  3. Put Koch’s Turkey Stuffing ball in center of breast.
  4. Roll up turkey breast with stuffing in center so looks whole turkey breast before butterflied; use thick cotton string (aka kitchen twine) to tie around turkey tightly to help hold shape.
  5. Use brush or hands to rub down breast w/oil; season top w/salt and pepper.
  6. Place turkey in roasting pan; bake uncovered about 1 hour or until internal temperature reaches 160° F, turkey is browned.
  7. Remove from oven; Cut string, discard; let turkey sit for about 15 to 20 minutes.
  8. Serve with serve w/brown gravy.

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Koch’s Turkey Stuffing
Prep time: 10 minutes; no cooking time

Ingredients

  • 1 lb. Koch’s Ground Turkey Meat
  • ¼ cup oats
  • 2 tsps. Ancho chili powder
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 Tbsp. parsley, chopped
  • 1 Tbsp. flour
  • ¼ cup sherry
  • ½ cup chicken stock
  • 1 cup craisins

Directions — In large bowl, add ingredients; use hands to form large meatball.