From: <NOBR>Genie·</NOBR>  (Original Message)

Sent: 6/23/2008 12:32 PM

Cranberry Turkey Stir-Fry 2 garlic cloves, minced 1 tablespoon canola oil 2 cups julienned carrots 2 cups uncooked turkey breast strips 2 cups julienned zucchini 1 cup canned bean sprouts 1 can (8 ounces) jellied cranberry sauce 1/3 cup apple juice 1/4 cup reduced-sodium soy sauce 1/4 cup cider vinegar 1 tablespoon cornstarch 1/4 cup cold water 4 cups hot cooked rice In a nonstick skillet or wok, stir-fry garlic in oil for 30 secs. Add carrots; stir-fry for 2 mins. Add turkey, zucchini and bean sprouts; stir-fry 3 mins longer. Combine cranberry sauce, apple juice, soy sauce and vinegar; stir into skillet. Bring to a boil. Combine cornstarch and cold water until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 1-2 mins or until thickened and bubbly and turkey juices run clear. Serve over rice. Yield: 4 Servings.

From: <NOBR>Genie·</NOBR>

Sent: 11/27/2003 4:58 PM

Ground Turkey Stir Fry        1   lb ground turkey meat      1     red bell pepper, cut in strips      1     green bell pepper, cut in strips      2     onions, sliced lengthwise      1    t garlic powder      1    T Worcestershire sauce      1    t Greek seasoning         salt &pepper to taste      3    c cooked rice      1   can mushrooms      1/2 can water    Brown ground turkey meat in a large skillet until done.  Add  remaining ingredients, cover &cook until vegetables are tender,  but not too done.  More water may be added if necessary.  Serve  over cooked rice and with crackers of your choice.

From: <NOBR>Genie·</NOBR>

Sent: 11/27/2003 5:00 PM

Stir Fry Turkey & Vegetables    2 cups thin strips roast turkey 1/2 stick (1/4 cup) butter 1/2 pound fresh mushrooms, thinly sliced 1 cup sliced celery, cut on an angle into 1/2 inch slices About 3/4 pound fresh spinach, washed and torn into large pieces* 1 large onion, sliced Soy sauce Cooked rice   Melt butter in wok pan or large skillet.  Stir in mushrooms and celery; cook about 2 minutes.  Push to side; add spinach and onion.  Stir to coat with butter.  Cover and steam 2 minutes.  Remove vegetables from pan to keep from overcooking.  Add turkey, cover and cook 3 minutes.  Return vegetables to wok or skillet, arranging attractively.  Sprinkle with soy sauce and toss just before serving with lightly seasoned cooked rice.   Makes 4 servings   *If fresh spinach is not available, use a 10 ounce package frozen leaf spinach, cooking and stirring only enough to heat through.

Matchstick Stir Fry ----Betty

1 package Butterball Fresh Boneless Turkey
Breast Strips
1 tablespoon cornstarch
1 cup orange juice
1 tablespoon reduced sodium soy sauce
1 clove garlic, mnced
2 teaspoons grated orange peel
2 teaspoons minced fresh ginger
1 teaspoon sugr
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1 tablespoon vegetable oil
1/4 pound snow peas, trimmed
2 small carrots, cut into thin strips
1 small red bell pepper, cut into thin strips
2 oranges, peeled and sectioned

Combine cornstrch, orange juice, soy sauce, garlic, orange peel, ginger,
sugar, salt and red pepper flakes in small bowl. Stir until mixture is
smooth; set aside. heat oil in large skillet or wok over high heat until
hot; add turkey. cook and stir 4-5 minutes or until turkey is no longer
pink; remove from skillet. Add snow peas, carrots, onion and bell pepper.
Cook and stir 1 minute; remove from skillet. Add cornstarch mixture to
skillet. Cook and stir until mixture thickens; add turkey and vegetables.
Reduce heat to low; simmer, covered, 1 minute. Add orange sections. Serve
with almond rice, if desired. Serves 6.

From: <NOBR>Genie·</NOBR>  (Original Message)

Sent: 8/31/2006 10:33 AM

Lemon Turkey Stir-Fry and Pasta 1 pound Linguine, Spaghetti or Thin Spaghetti -- uncooked 1 1/2 pounds turkey cutlets -- cut into 1/2-inch strips 1 tablespoon soy sauce 1 tablespoon white wine vinegar 2 teaspoons cornstarch 1 teaspoon lemon pepper 2 tablespoons olive oil OR 2 tablespoons vegetable oil 6 medium green onions -- sliced 1 medium fresh lemon -- cut into 10 thin slices and slivered 1 clove garlic -- finely minced 1 10-ounce bag fresh spinach -- washed, drained and chopped Prepare pasta according to package directions; drain.In self-closing plastic bag, combine turkey, soy sauce, vinegar, cornstarch and lemon pepper. Shake bag to coat turkey thoroughly. Refrigerate 30 min to allow flavors to blend.In large skillet, over medium heat, saute turkey and marinade in oil 2 to 3 mins, or until turkey is no longer pink. Add onions, lemon slivers and garlic; continue to cook until onions are translucent. Stir in spinach and cook until just wilted.Spoon over hot pasta and garnish with parsley and lemon slices, if desired.

From: <NOBR>Genie·</NOBR>  (Original Message)

Sent: 2/2/2007 3:28 PM

Turkey Teriyaki Stir-fry Ingredients 1 cup           chicken broth 2 tbsp.        cornstarch 1/4 cup       teriyaki sauce 1 tbsp.   sesame seeds, toasted* enough        Pam® Spray 1 pkg.          (10 oz.) turkey breast strips 1 pkg.          (16 oz.) frozen stir-fry vegetables 2 cups   hot cooked rice Directions        Mix together broth and cornstarch in small bowl until blended. Stir in teriyaki sauce and sesame seeds; set aside.  Spray large nonstick skillet with cooking spray.  Heat over medium-high heat 1 minute, or until hot.  Add turkey strips and frozen vegetables.  Cook and stir 6 minutes, or until vegetables are hot and crisp-tender. Stir in teriyaki sauce mixture.  Cook and stir until sauce is thickened and bubbly.  Serve over rice. *  To toast sesame seeds, place in nonstick skillet and heat on medium-high heat.  Cook and stir 2 - 3 minutes, or until lightly toasted.

From: <NOBR>Genie·</NOBR>  (Original Message)

Sent: 8/3/2008 12:40 PM

Ground Turkey with Fried Rice 1/2 lb ground breast turkey 1/2 cup sliced mushrooms (or small can) 1/2 cup chopped onion 2 cups chicken broth 3 cups cooked white rice 4 tbsp soy sauce (optional) 4 cups shredded cabbage or slaw mix Spray pan or lightly grease with canola oil. Brown turkey, onions and mushrooms. If using cabbage, add now and stir fry on medium heat until lightly braised. Add broth, reduce heat, cover, simmer 5 minutues. Add cooked rice to turkey mixture and fry until all liquid is absorbed. Add soy sauce just before serving. Mix well and enjoy.

From: <NOBR>Shirley©1</NOBR>  (Original Message)

Sent: 8/6/2008 11:49 PM

Ginger Turkey Stir Fry 1/3 cup water 2 tablespoons lemon juice 2 tablespoons honey 1 tablespoons soy sauce 1 teaspoon grated fresh ginger root or 1/2 teaspoon ground ginger 1 clove garlic, minced 2 tablespoons cornstarch 2 cups diagonally sliced carrots 2 cups broccoli florets 2 cups sliced mushrooms 8 ounce can water chestnuts 2 cups chopped cooked turkey Combine water, lemon juice, honey, soy sauce, chestnuts and garlic. Dissolve cornstarch in mixture, set aside. Heat oil in wok or large skillet. Add carrots; stir fry 3 to 4 minutes, add broccoli, mushrooms, water chestnuts and turkey. Stir fry 2 to 3 minutes. Add sauce and cook, stirring constantly until sauce has thickened and vegetables are tender crisp. Makes 6 servings.

From: <NOBR>Kitabel</NOBR>

Sent: 8/7/2008 5:11 AM

Garden Fresh Turkey Stir-Fry (4 servings) I N G R E D I E N T S 1 lb turkey steaks, cutlets, or slices, cut into 1/2" strips 1/2 tsp each: pepper, salt, garlic powder, paprika 3 Tbs margarine, divided 1 medium yellow squash, thinly sliced 1 green bell pepper, cubed 1/4 lb snow peas 1/2 tsp salt 1/2 tsp Italian seasoning 8 cherry tomatoes D I R E C T I O N S Toss turkey strips with pepper, salt, garlic powder, and paprika. Over medium-high heat, melt 2 Tbs margarine in a large skillet or wok. Stir-fry turkey strips about 2-3 minutes until center is no longer pink. Do not overcook! Remove from pan or wok. Melt remaining Tbs of margarine in pan or wok. Add all vegetables except tomatoes. Stir-fry about 1 minute. Sprinkle with salt and Italian seasoning. Lower heat and cook until vegetables are tender-crisp. Stir in turkey strips and tomatoes. Heat until warm.

From: <NOBR>Jolene·</NOBR>  (Original Message)

Sent: 8/27/2008 8:28 PM

Turkey And Broccoli Stir-Fry 1 lb. turkey breast cutlets, cut into 1/2" strips 1 Tbsp. dry white wine or sherry 2 Tbsps. Low sodium soy sauce 1 cup reduced sodium chicken bouillon 1 Tbsp. cornstarch 3 Tbsps. vegetable oil 6 Tbsps. slivered almonds 1/3 cup green onions, thinly sliced 2 cloves garlic. minced 1 lb. fresh broccoli, cut into 1" pieces  1/2 pound fresh mushrooms, sliced In a medium bowl, combine turkey wine and 1 Tablespoon soy sauce. Set aside. In a small bowl, combine bouillon, remaining soy sauce and cornstarch. Set aside. In a wok or a large skillet over medium high heat, stir fry almonds, stirring to coat in 2 Tablespoons oil. Add turkey and stir fry until turkey loses pink color and almonds are lightly browned. Remove from pan. Add remaining oil and stir fry onions. garlic and broccoli until vegetables are tender crisp. Add mushrooms and stir fry for an additional minute. Fold in turkey and almonds. Add bouillon mixture, cook and stir until thickened. Serve over rice, if desired. Serves 6