Great Kitchen

Turkey Parmesan Meatballs ingredients: For the meatballs: 1 pound lean ground turkey 2 tsp onion powder 1 tsp garlic powder 2 tsp dried oregano 1/2 tsp red pepper flakes 1 tsp salt 1 medium free range egg 1 slice of stale rustic white bread 2 TBS milk 1 TBS minced fresh parsley 1 TBS freshly grated Parmesan Cheese You will also need 1 jar of your favourite marinara sauce (about 1 1/2 cups) 120g grated four cheese blend (1 cup) 45g freshly grated Parmesan cheese (1/4 cup) instructions: Preheat the oven to 200*C/400*F gas mark 6.  Lightly butter a shallow baking dish large enough to hold all of the meatballs in one layer. Tear bread and put it into a bowl with the milk. Let set for a few minutes, then squeeze out all of the milk. Put it into a bowl along with the remaining meatball ingredients.  Mix well to combine and then shape ino 20 walnut sized meatballs.  Place into the prepared baking dish. Roast in the preheated oven for about 15 minutes until golden brown.  Re...

Green Chili Turkey Enchiladas ingredients: For the Filling: 250g cooked turkey meat, shredded (2 cups) 1 tsp Mexican seasoning blend 1 TBS garlic powder salt and black pepper to taste 1/2 tsp paprika 1/2 tsp chili powder 1/2 tsp ground cumin 2 TBS butter 1 large onion, peeled and minced 2 jalapeno peppers, trimmed, deseeded and minced 230g cream cheese, cut into bits (8 ounces) You will also need: 8 (6-inch) soft flour tortillas 2 (380g) jar of green enchilada sauce (4cups) 230g grated Jack cheese (8 ounces) divided instructions: Preheat the oven to 180*C/350*F/ gas mark 4. Butter a rectangular baking dish large enough to hold all of your enchiladas. Set aside. Heat the butter in a skillet. Add the onion and jalapeno peppers. Cook and stir over medium heat until the onion has turned translucent. Add the shredded turkey, garlic powder, Mexican seasoning blend, paprika, chili powder, ground cumin and salt and black pepper to taste. Heat through, stirring occasionally. Add the cream chees...

Herb Roasted Turkey Breast ingredients: 1 (3 KG/6 pound) skin on Turkey breast on the bone 3 TBS butter at room temperature 2 TBS chopped fresh herbs (I used rosemary, sage and thyme) fine sea salt and black pepper to taste 2 stalks celery, trimmed and chopped 2 small carrots, peeled and chopped 1 medium onion, peeled and chopped fresh springs of herbs (rosemary, thyme, lemon balm) For the gravy: juices from the pan plus water to equal 500ml (2 1/2 cups) 1 chicken bouillon cube 3 TBS flour 120ml cold water (1/2 cup) salt and black pepper to taste instructions: Preheat the oven to 180*C/350*F/gas mark 4.   Place the chopped vegetables and a few sprigs of thyme, rosemary and lemon balm in the bottom of a large deep roasting tin. Remove your turkey from the packaging and place it, top side up, on top of the vegetables in the pan.  Rub all over with the soft butter. Sprinkle generously with salt and pepper.  Sprinkle the chopped herbs over all.  Cover lightly with a...