Koch’s Lemon Pepper Turkey Fillets

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

Ingredients

  • Basmati rice (follow cooking instructions on package)
  • ¼ cup canola or vegetable oil
  • 1 cup flour
  • 1 pkg. Koch’s Lemon Pepper Turkey Fillets
  • ¼ cup white onions, chopped
  • 3 cloves garlic, diced
  • 1 cup chicken broth
  • 1 cup tomatoes, chopped
  • ½ cup green olives, cut in halves
  • ¼ cup green onions, chopped
  • 1 Tbsp. lemon zest
  • Salt & Pepper to taste
  • 2 Tbsps. butter (optional)
  • 1 Tbsp. basil, chopped

Directions

  1. In large skillet, heat oil over medium-high heat.
  2. In large shallow bowl, add flour; dredge fillets in flour then add to heated skillet (cook 2 fillets at a time, so don’t crowd pan).
  3. Brown turkey on both sides (about 3 to 4 minutes per side or until done, golden brown).
  4. Remove turkey from skillet; rest fillets on paper-towel lined plate.
  5. Add onions, garlic to pan drippings; cook a few minutes.
  6. Add broth, tomatoes, olives; simmer over medium heat for a few minutes.
  7. Add cooked turkey, green onions, zest; Salt & Pepper to taste; cook a few minutes.
  8. Add butter, basil; carefully stir to combine until butter melts.
  9. Serve over rice.

Sweet Potato Hash Featuring Koch’s Turkey Breast

Serves 4 to 6
Prep time: 1 hour; cooking time: 10-to-15 minutes

Ingredients

  • 1 ½ lbs. sweet potatoes, peeled, cut into 1/4-inch cubes
  • ¼ cup white onions, diced
  • 1 qt. salted water
  • ¼ cup vegetable oil
  • ½ cup Koch’s Smoked Turkey Breast, w/o skin, cut into ¼-inch cubes (can substitute favorite cooked turkey meat)
  • 1 Tbsp. green onion, chopped
  • Salt & Pepper to taste

Directions

  1. In medium pot, cook potatoes in boiling, salted water until al dente (about 3 minutes); drain; let sit at room temperature until cool (about 1 hour; can rest overnight in refrigerator).
  2. In large skillet, heat oil over medium-high heat; add potatoes; cook until potatoes start to brown, most of oil evaporates; add turkey, onions.
  3. Use rubber spatula to toss potato mixture every few minutes, so potatoes don’t stick together (may also need to add 1-to-2 Tbsps. oil to prevent sticking).
  4. Add green onions; season to taste with salt, pepper.
  5. Repeat step 3 as needed until potatoes are golden brown, tender (not mushy).

Grilled Turkey Burgers Featuring Koch’s Turkey Topped w/Cranberry & Horseradish Sauce

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

Ingredients

  • 2 lbs. Koch’s ground dark turkey meat
  • ½ medium onion, diced
  • 2 celery stalks, diced
  • 2 Tbsps. butter
  • Salt & Pepper to taste
  • 2 sage leaves, chopped
  • 2 Tbsps. parsley, chopped
  • 2 Tbsps. thyme
  • 1 egg
  • 2 Tbsps. -to- ¼ cup cornbread, crumbled
  • Cranberry & Horseradish Sauce (see recipe below)
  • Challah or your favorite buns
  • Optional condiments — Gordy’s Sweet Pepper Relish, Suzanne’s Pepper Jelly Heaven, Zadjiki (aka yogurt dip) or one of your favorites

Directions

    1. In large skillet, heat butter over medium-high heat; add onion, celery; add Salt & Pepper; cook until softened (about 5 minutes); remove from heat; cool.
    2. In large bowl, add cooled onions, celery, turkey, sage, parsley, thyme, Salt & Pepper (optional), egg; use hands to combine ingredients; add cornbread (just enough to bind together mixture, so it’s slightly sticky, not soupy).
    3. Use hands to form burgers (about 1/3 1b. per burger).
    4. Cook burgers on preheated 350° grill (4-to-5 minutes per side or until done; make sure grill lid is closed while cooking).
    5. Serve on buns w/Cranberry & Horseradish Sauce.

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Cranberry & Horseradish Sauce
Makes about 2 cups
Prep time: 10 minutes; no cooking time

Ingredients

  • 1 (14 oz.) can cranberry sauce
  • Dash of cinnamon
  • Dash of ground cloves
  • Salt & Pepper to taste
  • Juice from ½ lemon
  • 1 tsp. horseradish or to taste

Directions

    1. In large bowl, mix ingredients; serve w/Brian’s Grilled Turkey Burgers.

Koch’s Ginger Teriyaki Turkey Fillets Topped with Apple Chutney & Smoked Turkey Cracklings

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

Ingredients

  • 1 pkg Koch’s Ginger Teriyaki Turkey Fillets
  • Salt & Pepper
  • ¼ cup vegetable oil
  • ½ cup chicken brot
  • 2 Tbsps. butter (optional)
  • 2 cups apple chutney
  • ¼ cup green onions, thinly sliced
  • ¼ cup Turkey Cracklings (recipe below)

Directions

    1. Season fillets with salt, pepper.
    2. In large skillet, heat oil over medium-high heat.
    3. Add fillets; brown on both sides until done (about 5 minutes per side).
    4. Add broth; cook until liquid reduces a bit (about 5 minutes); turn off heat.
    5. Stir in butter.
    6. Plate fillets; pour pan gravy on top.
    7. Garnish with apple chutney, green onions, Chef Tee’s Smoked Turkey Cracklings.

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Smoked Turkey Cracklings
Makes about ¼ cup

Ingredients

  • Skin from Koch’s Smoked Turkey Breast (reserve breast meat for another dish or refrigerate for later use)
  • Vegetable oil

Directions

  1. Thinly slice turkey skin.
  2. In medium pot, heat 2 cups oil over medium-hi heat.
  3. When oil is hot, add sliced skin; gently stir to prevent clumping.
  4. Fry until skin is golden brown, crisp (about 15 minutes).
  5. Use slotted spoon to remove cracklings; drain on plate lined w/paper towel.

Meatball Sub Sandwich Featuring Koch’s Turkey

Serves 4
Prep time: 10 minutes; cooking time: 15- to-20 minutes

Ingredients

  • 1 lb. Koch’s ground dark turkey meat
  • ¼ cup oats
  • ½ cup white onions, chopped
  • 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
  • 4 submarine buns
  • 1-to-2 cups Cucumber & Mint Salad (see recipe below)

Directions

  1. In large bowl, add turkey, oats, onions, ancho chili powder, Salt & Pepper, parsley; use hands to combine ingredients.
  2. Use hands to form 1-inch meatballs.
  3. In large skillet, heat oil over medium-high heat; add meatballs; brown about 3-to-4 minutes.
  4. Stir in flour; deglaze* pan with sherry.
  5. Add chicken stock; bring to a boil; cook until sauce thickens (about 2-to-3 minutes).
  6. Put ½ cup (or desired helping) of Cucumber & Mint Salad in submarine bun; spoon 3 or 4 meatballs on top of salad.
  7. Repeat step 6 for remaining salad, meatballs.
  8. Serve.

*Deglaze — adding stock, wine or another liquid to pan to loosen food particles that are stuck at bottom of pan.

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Cucumber & Mint Salad
Makes about 2 cups
Prep time: 5 minutes; no cooking time

Ingredients

  • 1 European cucumber
  • 1 cup cilantro, roughly chopped
  • 1 cup mint, roughly chopped
  • ¼ cup red onion, cut into ¼ -inch slices
  • 1 Tbsp. lemon zest
  • Juice from 1 lemon
  • 1 Tbsp. balsamic vinegar (or to taste)
  • 2 Tbsps. canola oil
  • Salt & Pepper to taste

Directions

  1. Cut cucumber in half lengthwise; spoon out seeds; discard seeds; slice cucumber halves into ¼ -inch slices; set aside.
  2. In large bowl, add cucumber slices, rest of ingredients; toss.

 

Koch’s Turkey Meatballs with Apple Chutney Sauce

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

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 apple chutney
  • 2 Tbsps. butter (optional)

Directions

    1. In large bowl, add Koch’s Turkey, oats, ancho chili powder, salt, pepper; use hands to combine ingredients.
    2. Use hands to form 1-inch meatballs.
    3. In large skillet, heat oil over medium-high heat; add meatballs; brown about 3-to-4 minutes.
    4. Stir in flour; deglaze* pan with sherry.
    5. Add chicken stock; bring to a boil; cook until sauce thickens (about 2 to 3 minutes).
    6. Stir in apple chutney, butter, parsley.
    7. Serve as hors d’oeuvres or with rice, favorite vegetables.

*Deglaze — adding stock, wine or another liquid to pan to loosen food particles that are stuck at bottom of pan.

 

New England Clam Chowder Featuring Koch’s Smoked Turkey Leg

Serves 2 to 4
Prep time: 10 minutes; cooking time: 20-to-25 minutes

Ingredients

  • ½ cup Little Neck Clams, cooked, diced (can use frozen and follow directions on pkg. or cook fresh w/recipe below)
  • ¼ cup vegetable oil
  • ¼ cup white onions, diced
  • ¼ cup celery, diced
  • ¼ cup Koch’s Smoked Turkey Leg meat, chopped
  • 2 Tbsps. flour
  • 1 cup clam juice (use store bought or recipe below)
  • 3 cups chicken broth
  • ¼ cup potatoes, peeled, diced
  • Salt & Pepper to taste

Directions

  1. In large skillet, heat oil over medium-high heat.
  2. Add onions, turkey, celery; cook until vegetables are tender (about 5 minutes).
  3. Dust onion mixture w/flour; stir until flour is incorporated; cook 3-to-4 minutes.
  4. Stir or whisk in clam juice (stir in slowly so no excess grit or sand gets in onion mixture).
  5. Add chicken broth; bring to boil; reduce heat to simmer; cook for about 10 minutes.
  6. While simmering, use spoon to skim scum off top (discard scum).
  7. Add potatoes; simmer 5 more minutes
  8. Salt & Pepper to taste.
  9. Stir in ¼ cup cream; stir in clams.
  10. Garnish w/parsley; serve.

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Clams & Juice
Makes about 1 cup
Prep time: 10 minutes; cooking time: 10 minutes

Ingredients

  • 50 Little Neck Clams
  • 1 cup chicken broth

Directions

    1. Scrub clam shells with vegetable brush to remove sand, grit.
    2. In large pot, add clams, broth; cover, steam over high heat until shells open (about 5 minutes); discard shells that don’t open.
    3. Remove clam meat from shell; discard shells or save for garnish.
    4. Reserve liquid clams steamed in (this is clam juice).

 

Koch’s Turkey Nugget Parmesan

Serves 4 to 6
Prep time: 10 minutes; cooking time: 40- to-50 minutes

Ingredients

  • 1 pkg. Koch’s Turkey nuggets
  • 1 cup mozzarella cheese (or to taste)
  • 1 cup tomatoes, diced
  • ¼ cup favorite stock (can substitute water)
  • 1 Tbsp. parsley, chopped
  • 1 Tbsp. basil, chopped
  • Salt & Pepper to taste

Directions

  1. Preheat oven to 400° F.
  2. Spread out nuggets in baking dish (make sure edges are touching); bake uncovered 12-to-14 minutes or until golden brown; remove from oven.
  3. Top cooked nuggets w/tomatoes, parsley, basil; pour in stock; season w/Salt & Pepper; top w/cheese.
  4. Bake uncovered until cheese melts (about 5 minutes).

 

Grilled Koch’s Turkey Tenderloin & Sour Cherry Spread Gyro

Serves 2 to 4
Prep time: 5 minutes; cooking time: 8-to-10 minutes

Ingredients

  • 2 (1 lb.) Koch’s Turkey Tenderloins
  • ¼ cup canola oil
  • 1 Tbsp. smoked paprika
  • ½ Tbsp. dried chipotle chili powder
  • Salt to taste
  • ¼ cup Dalmatia Sour Cherry Spread (available at Whole Foods Market®)
  • 1 Tbsp. agave nectar or honey (optional)
  • Medium tomato, cut into ¼-inch slices
  • Baby Arugula Salad (see recipe below)
  • ½ -to- 1 cup tzatziki
  • 3 naan

Directions

  1. Heat grill to medium high.
  2. Butterfly turkey tenderloin by inserting knife into thickest part of tenderloin; slice into tenderloin until knife reaches middle; remove knife; now open tenderloin like a book (if tenderloin doesn’t lay flat, cut inside of tenderloin slightly so it does).
  3. Repeat step 2 for other tenderloin.
  4. In medium bowl, add meat, oil, spices; use hands to coat turkey w/oil, spices; put turkey on grill; cook covered over medium high heat until almost done (about 2 minutes per side).
  5. Put turkey in medium bowl; add cherry spread; coat turkey w/spread; let meat sit for 2 minutes; remove turkey from bowl, cut into strips; put strips back in same medium bowl; mix in agave nectar.
  6. Make gyros and enjoy!
    1st layer – naan
    2nd layer – 1-to-2 Tbsps. tzatziki
    3rd layer – a few turkey strips
    4th layer – a few tomato slices
    5th layer – some salad

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Baby Arugula Salad
Makes 3-to-4 cups
Prep time: 5 minutes; no cooking time

Ingredients

  • 3-to-4 cups baby arugula
  • ½ cup red onion, sliced
  • Juice from ½ orange
  • 1 tsp. orange zest
  • ½ cup apple cider vinegar (can substitute your favorite vinegar)
  • ¼ cup olive oil
  • Salt & Pepper to taste

Directions

    1. In large bowl, add all ingredients except baby arugula; whisk together.
    2. Add baby arugula; toss until leaves are lightly coated w/vinaigrette.

Koch’s Grilled Turkey Tenderloins w/Zucchini Vegetable Medley & Baby Arugula Salad

Serves 2 to 4
Prep time: 5 minutes; cooking time: 8-to-10 minutes

Ingredients

  • 2-to-3 Koch’s Turkey Tenderloins
  • 1 Tbsp. honey
  • 1 tsp. smoked paprika
  • 1 tsp. salt
  • 1 tsp. curry
  • Grilled Zucchini Vegetable Medley (see recipe below)
  • Baby Arugula Salad (see recipe below)

Directions

    1. Heat grill to medium high.
    2. Butterfly turkey tenderloin by inserting knife into thickest part of tenderloin. Slice into tenderloin until knife reaches middle; remove knife; now open tenderloin like a book (if tenderloin doesn’t lay flat, cut inside of tenderloin slightly so it does).
    3. In medium bowl, add turkey; use hands to rub honey, spices over turkey until well coated.
    4. Put meat on hot grill; cook 3-to-4 minutes per side or until done (make sure grill lid is closed while cooking).
    5. Remove turkey; serve w/Zucchini Vegetable Medley & Baby Arugula Salad.

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Chef Tee’s Grilled Zucchini Vegetable Medley
Serves 4 to 6
Prep time: 5 minutes; cooking time: 5-to-10 minutes

Ingredients

  • 2 red bell peppers, cut in half, seeds removed
  • 2 zucchini, cut in half lengthwise
  • 2 yellow squash, cut in half lengthwise
  • 1 lb. red bliss potatoes
  • ¼ cup olive oil
  • Salt & Pepper to taste

Directions

    1. Heat grill to medium high.
    2. In medium pot, boil potatoes in salted water for 5 minutes until partially done; drain; cool slightly; cut in halves.
    3. In large bowl, add partially cooked potatoes, rest of ingredients; toss until vegetables are coated w/oil.
    4. Put vegetables on grill; cook until tender; remove; roughly chop; serve.

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Chef Tee’s Baby Arugula Salad
Makes 3-to-4 cups
Prep time: 5 minutes; no cooking time

Ingredients

  • 3-to-4 cups baby arugula
  • ½ cup red onion, sliced
  • Juice from ½ orange
  • 1 tsp. orange zest
  • ½ cup apple cider vinegar (can substitute your favorite vinegar)
  • ¼ cup olive oil
  • Salt & Pepper to taste

Directions

    1. In large bowl, add all ingredients except baby arugula; whisk together.
    2. Add baby arugula; toss until leaves are lightly coated w/vinaigrette.