Jennie – O Turkey Recipe of the Week – Turfuffle Turkey Burger

May 4, 2018 at 5:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is – Turfuffle Turkey Burger. Made using JENNIE-O® Extra Lean Ground Turkey Breast along with aged gruyere cheese, house-made teriyaki sauce, baby portabella mushrooms, iceberg lettuce, tomatoes and truffle aioli. You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O Turkey website. So Enjoy and Make the SWITCH IN 2018! https://www.jennieo.com/

 

Turfuffle Turkey Burger
This winning burger from My Burger features a griddle-seared, hand-packed JENNIE-O® turkey patty topped with aged gruyere cheese, house-made teriyaki sauce, baby portabella mushrooms, iceberg lettuce, tomatoes and truffle aioli.

INGREDIENTS
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
1 teaspoon seasoned salt
2 tablespoons butter, divided
4 hamburger buns, sliced
8 baby Portobello mushrooms, sliced
2 ounces truffle aioli
1 cup iceberg lettuce
1½ ounces teriyaki sauce
4 slices Gruyere cheese
1 large tomato, sliced

DIRECTIONS
1) Shape turkey into 4½-inch thick patties and sprinkle with seasoned salt. Spray non-stick skillet with cooking spray. Preheat skillet over medium-high heat. Add turkey patties to hot skillet. Cook approximately 14 to 16 minutes, turning 2 to 3 times. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Spread half of the butter on both sides of the buns. In skillet, toast until golden brown, remove from skillet. Place remaining butter in skillet and add Portobello mushrooms. Sauté until soft, about 2-3 minutes. Set aside.
3) Spread bottom bun with truffle aioli and layer with lettuce. Top with turkey burger, teriyaki sauce, cheese, tomato, and mushrooms.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 440
Protein 42g
Carbohydrates 30g
Fiber 6g
Sugars 10g
Fat 18g
Cholestero l105mg
Sodium 990mg
Saturated Fat 10g
https://www.jennieo.com/recipes/1096-turfuffle-turkey-burger

Jennie – O Turkey Recipe of the Week – Turkey Sausage and Cheese Crescent Rolls

December 8, 2017 at 6:36 AM | Posted in Jennie-O, Jennie-O Turkey Products | 2 Comments
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This week’s Jennie – O Turkey Recipe of the Week is – Turkey Sausage and Cheese Crescent Rolls. Kicked up Crescent Rolls for your Christmas Dinner table. Adding Crumbled JENNIE-O® All Natural Turkey Sausage and Gruyere Cheese will give your rolls an incredible taste. You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH! https://www.jennieo.com/

Turkey Sausage and Cheese Crescent Rolls
Add a little more substance to your crescent rolls for the holidays—like crumbled turkey sausage and gooey Gruyere cheese! Combine sausage and cheese together and spoon into premade, crescent dinner roll dough. Super simple, super delicious and super fast! These instant hits can be made quickly (under 20 minutes) and will likely disappear off your serving plate even quicker.

INGREDIENTS

6 ounces JENNIE-O® All Natural Turkey Sausage
1 cup shredded Gruyere cheese
1 (8-ounce) refrigerated crescent dinner rolls
1 egg, lightly beaten or ¼ cup egg substitute
1 tablespoon water
2 tablespoons poppy seeds
DIRECTIONS

1) Cook turkey sausage as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Let stand 10 minutes. In medium bowl, combine sausage and cheese.
2) Separate dough into 8 triangles.
3) Spoon 1 tablespoon sausage mixture onto each triangle. Roll up loosely as directed on package. Place on cookie sheet.
4) In small bowl, whisk together egg and water. Brush egg mixture over crescents. Sprinkle with poppy seeds.
5) Bake 14 to 16 minutes or until golden brown.
* Always cook to an internal temperature of 165°F

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 200
Protein 12g
Carbohydrates 13g
Fiber 0g
Sugars 2g
Fat 12g
Cholesterol 40mg
Sodium 500mg
Saturated Fat 5g
https://www.jennieo.com/recipes/1191-turkey-sausage-and-cheese-crescent-rolls

Jennie – O Turkey Recipe of the Week – Turfuffle Burger

March 10, 2017 at 6:30 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is a Turfuffle Burger. It’s made using JENNIE-O® Lean Ground Turkey along with topped with aged gruyere cheese, house-made teriyaki sauce, baby portabella mushrooms, iceberg lettuce, tomatoes and truffle aioli. You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website. Enjoy and Make The Switch! https://www.jennieo.com/

 

 

Turfuffle Burger

This winning burger from My Burger features a griddle-seared, hand-packed JENNIE-O® turkey patty topped with aged gruyere cheese, house-made teriyaki sauce, baby portabella mushrooms, iceberg lettuce, tomatoes and truffle aioli

INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
1 teaspoon seasoned salt
4 hamburger buns, sliced
2 tablespoons butter, divided
8 baby Portobello mushrooms, sliced
4 slices Gruyere cheese
2 ounces truffle aioli
1 ½ ounces teriyaki sauce
1 large tomato, sliced
1 cup iceberg lettuce

DIRECTIONS

1) Spread half of the whipped butter on both sides of the buns. Toast on a pan until golden brown, remove from pan. Place remaining butter in the pan and add Portobello mushrooms. Sauté until soft, about 2-3 minutes. Shape turkey into 4 ½” thick patties and sprinkle with seasoned salt. Spray nonstick skillet with cooking spray. Preheat skillet over medium-high heat. Add turkey patties to hot skillet. Cook approximately 14 to 16 minutes, turning 2 to 3 times. Always cook to well-done, 165°F as measured by a meat thermometer. Top with Gruyere cheese when the burgers are close to done. Spread bottom bun with truffle aioli. Top with turkey burger, teriyaki sauce, mushrooms, tomato, and lettuce.
https://www.jennieo.com/recipes/1096-turfuffle-burger

Kitchen Hint of the Day!

October 12, 2013 at 8:02 AM | Posted in Kitchen Hints | Leave a comment
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Before you store semi-hard cheeses like Cheddar, Swiss, or Gruyere, rub the cut edges with a little bit of butter. You’ll never notice the taste difference, and the cheese will be less likely to dry out or become moldy.

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