Turkey Ham Balls

2 lbs. Pounds' Hamloaf Mix, Thawed
1 c. Brown Sugar
3 tsp. Vinegar
1 tsp. Prepared Mustard

Preheat oven to 350 degrees. Form Hamloaf mixture into 24 balls and place in baking dish in single layer. Combine remaining ingredients and bring to a boil. Pour over ham balls. Bake for 50 minutes, turning after 1/2 hour. To serve as an appetizer, make smaller meatballs, shorten cooking time, and keep warm in sauce.

Turkey Scallopini

1/4 c. margaine
1/2 lb. thinly sliced mushrooms
1/4 c. flour
1/8 tsp. ground pepper
1 lb. turkey breast steaks or cutlets
1/4 c. dry sherry or red cooking wine
1 tbsp. water
chopped parsley

Melt 2 tbsp. margarine in large skillet over medium heat. Add mushrooms and saute until tender. Remove from pan.
Coat turkey with combined flour and pepper. Melt remaining margarine in skillet over medium heat and brown turkey on both sides (a few pieces at a time, about 1-3 minutes per side) then remove from pan. Slowly add sherry and water to skillet, stirring until thickened. Return turkey and mushrooms to pan until heated through. Garnish with parsley.

Turkey Sausage & Tortellini Soup – makes 6-8 servings
(adapted from: “Gooseberry Patch’s Classic Pasta Recipes”)
1lb Pounds’ loose Italian turkey sausage
1 cup chopped onion
2 cloves
6 cups beef or turkey broth
10 oz. chopped tomatoes, drained
1 zucchini, peeled and sliced
1 carrot, peeled and sliced
1green pepper, diced (optional)
½ cup dry red wine (optional)
1 tsp. dried basil
2 tsp. dried oregano
8 oz. cheese tortellini
grated parmesan cheese for garnish
Brown sausage in skillet, add onion and garlic. Saute 5 minutes. Transfer to stock pot and combine with broth, wine, veggies and seasonings. Simmer for 1 ½ hours until vegetables are tender. Add tortellini, simmer until tender. Garnish with grated cheese upon serving
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Pounds’ Turkey Chili – Serves 6
1 lb Pounds’ Hot or Sweet Turkey Sausage or Ground Turkey
1 med. Onion, chopped
1-2 garlic cloves, minced
¾ cup green pepper, chopped
1 16oz can stewed tomatoes
1 8oz can tomato sauce
1 15oz can kidney beans
chili powder to taste
1 tsp. salt (optional)
dash of pepper
In dutch oven or large skillet, brown meat, onion, garlic, and peppers. (to prevent sticking, use a small amount of water, cooking spray or margarine) Stir in spices, then remaining ingredients, except beans. Simmer 45-60 minutes, until flavors are blended. Stir in beans; heat thoroughly.

For a sweet and tangy chili, try this variation: Sweet Sausage with Calico Beans
1 lb Pounds Sweet Sausage, loose
1 med. Onion, chopped
5 strips Turkey bacon (bite size pieces)
1 16oz can baked beans
1 16oz can kidney beans, undrained
1 16oz can butter beans, drained
1 cup ketchup
1/3-1/2 cup brown sugar
1 Tbsp.  vinegar
¼ tsp. salt, optional
dash pepper to taste
Brown sausage in dutch oven with a small amount of oil or water to prevent sticking. Add onion and bacon, stir in remaining ingredients. Simmer for 45-60 minutes for optimal flavor.
For soup do not drain beans and add ½-1 cup of water. Also works well in a crock pot.

Berry-Glazed Turkey Loaves
Combine 1 beaten egg, 1/3 cup milk, ½ cup quick-cooking rolled oats, 2 tbsp. finely chopped onion, ½ tsp. salt, and dash of pepper. Add 1 lb ground turkey; mix thoroughly. Shape into 4 individual loaves. Place in a lightly greased 13x9x2 inch baking dish. Combine one 8 oz can whole cranberry sauce, 3 Tbsp. brown sugar and 2 tsp. lemon juice; set aside.
Back at 350 for 30 minutes. Spoon on sauce; bake 15 minutes more.
To make 1 loaf bake for 40 minutes, top with sauce; bake additional 15 minutes.

Orange Fillets

2 lbs. Turkey Breast Fillets - Whole of Butterflied
2 Slightly beaten eggs
1/3 c. Orange juice
1c. Fine bread or cracker crumbs
1 tsp. Salt
1 tsp. Paprika
1 tsp. Shredded orange peel (optional)
6 Tbsp. Butter/margarine - regular or low fat

Cut fillets into serving size pieces if desired. Dip each into mixture of eggs and orange juice, then into mixture of crumbs, salt, paprika and shredded peel. Melt margarine or butter in large shallow baking pan in 400 degree oven. Turn pieces to coat. Bake at 400 degrees for 15 minutes for split fillets or 25-30 minutes for whole fillets. Turn. Bake 15 to 30 minutes more (until no pink remains). If necessary, cover with foil the last 10 minutes. Serves 4.

Mile High BBQ Beef

3 lbs. Chuck Roast or Round Steak
2 c. Beef Broth/Bouillon
1 c. chopped Onion
1/2 c. chopped celery

Brown beef in oil on both sides, add onion & celery. Add broth & simmer in covered Dutch oven with vegetables, reserve broth. Cool & shred beef, place into Dutch oven with vegetables & 1 1/2 c. broth. Add following ingredients and simmer until heated through.
1 Garlic Clove, minced                                1 tsp. Salt
3/4 c. catsup                                              4 Tbsp. Brown Sugar
2 Tbsp. Vinegar                                          1 tsp. Dry Mustard
1/2 tsp. Chili powder                                   3 Drops Tabasco (optional)
1 Bay Leaf (remove before serving)               1/4 tsp. Paprika
1/4 tsp. Garlic powder                                 1 tsp. Worcestershire Sauce

Delicious served on sandwich buns & wraps.