Turkey and Mozzarella Meat Loaf - Slow Cooker

Yet another recipe that looked too good to be true. Really quick and easy to make and great hot or cold.

I cooked this one evening and then heated it in the microwave for dinner the next night.
It was really nice cold for lunch the next day too!

Not the best shot - the top was wonderfully cheesy and crispy!

SLOW COOKER Turkey and Mozzarella Meat Loaf 

INGREDIENTS

• 1 lb lean ground chicken, or turkey
• 1 onion, finely diced
• 2 large eggs
• ½ cup breadcrumbs, 
• 1 Tbsp dried Italian seasoning
• 1 Tbsp garlic powder
• 1 cup prepared pasta sauce, divided
• 2 cups shredded mozzarella cheese, divided

DIRECTIONS

1. Use a 6-quart slow cooker with an inserted 9 x 5 x 3-inch loaf pan. In a mixing bowl, combine the chicken, onion, eggs, breadcrumbs, Italian seasoning, garlic powder, 1⁄2 cup of the pasta sauce, and 1⁄2 cup of the cheese.
2. Mix well (I use my hands) and press the meat into the loaf pan. Smear the remaining pasta sauce on top, and top with the remaining cheese.
3. Lower the pan into the cooker insert (do not add water) and cover. Cook on low for 7 to 8 hours, or on high for 4 hours

Prawn and Turkey Dumplings - Potstickers

I'm not entirely sure what country or culture these come from and I'm sure I've had versions in a variety of asian restaurants.
This recipe is a Korean one and it seemed to easy to be true. After making a version of them I know this will become a regular for our family.

I used turkey mince and minced prawns, button mushrooms and sweet chilli sauce. I'm sure you could easily use a whole range of different fillings. I'm looking forward to experimenting in the future.

I cooked them fresh as per the instructions below. It was ok but the dumpling wrapper was a bit chewy.

We only used half the wrapper I had bought from a local asian supermarket and there was a lot of mixture so I made up more and froze them separately on baking paper (to be put in a bag together later). The frozen dumplings I cooked in a pan with water and oil - instructions are below.

I bought a dumpling dipping sauce from the local asian fruit and vege shop and we also used soy sauce as a dipping sauce. I'm sure a sauce of soy, sesame oil and chilli would be great too.

The picture is of the fried version, the dumplings cooked in oil and water were browed on one side and steamed on the other.

With some of the extra wrappers I made a mozzarella and basil wonton there recipe is here.

Turkey and Prawn Dumplings

INGREDIENTS

• 1 pound ground pork (or around 500 gms of turkey mince and minced prawns)
• 1 cup shredded green cabbage
• 3 ounces shiitake mushrooms, diced (finely chopped button mushrooms)
• 2 cloves garlic, pressed
• 2 green onions, thinly sliced
• 1 tablespoon hoisin
• 1 tablespoon freshly grated ginger
• 2 teaspoons sesame oil
• 1 teaspoon Sriracha*, or more, to taste (sweet chilli sauce)
• 1/4 teaspoon white pepper
• 36 2-inch won ton wrappers
• 2 tablespoons vegetable oil
• Soy sauce, for serving

INSTRUCTIONS

• In a large bowl, combine pork, cabbage, mushrooms, garlic, green onions, hoisin, ginger, sesame oil, chill sauce and white pepper.
• To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.
• Heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer and cook until golden and crisp, about 2-3 minutes per side.
• Serve immediately with soy sauce, if desired.

If cooking from frozen add half cup of water and a tablespoon of oil in a pan. Cook frozen dumplings in pan covered until the water has gone and the dumplings are browned on one side. This will take about 15 minutes.

NOTES

*Sriracha is an Asian-style hot chili sauce and can be found in the Asian section of your local grocery store.

Turkey Quinoa Loaf

My version

This recipe appealed because it had turkey and quinoa. Seemed like a healthy meatloaf alternative.
It had a pretty good flavour but I think it needs something like egg to bind it more.
I wouldn't call it a total success but I will certainly make it again with a few modifications.

Turkey Quinoa Meatloaf

From the recipe...oh well...

Ingredients
1 ½ Tbsp. safflower oil
½ cup white onion, finely diced (I also used 2 cloves of garlic)
½ cup carrots, finely diced ( I grated them)
½ cup celery, finely diced ( I missed this out)
½ cup red pepper, finely diced (I used a whole pepper)
½ cup yellow pepper, finely diced  (I used a whole pepper)
½ cup orange pepper, finely diced
1 cup kale, blanched, shocked and finely diced  (missed this out)
2 Tbsp. Italian parsley, finely chopped (I used basil and thyme)
1 pound white meat turkey, ground
2 cups quinoa, cooked (I cooked with chicken stock for flavour)
Sea salt and pepper, to taste
¾ cup barbeque sauce ( I used a mixture of tomato, teriyaki and plum sauce)

Directions
1. Preheat oven to 375 degrees.
2. In a large sauté pan, sweat onions in safflower oil, until translucent. Add carrots, celery and peppers and continue cooking until soft. Set aside and let cool.
3. In a large mixing bowl, combine turkey, quinoa, cooked vegetables, kale and parsley. Season with sea salt and pepper. Mix by hand until thoroughly combined.
4. Shape mixture into two loaves, 9 x 4 inches.
5. Place on a parchment lined baking sheet.
6. Brush with your favorite BBQ sauce and bake for 45 minutes.
7. Let cool. Slice and enjoy!

Turkey, Mushroom and Cashew Terrine

This recipe is an adaptation of a Chicken and Pistachio Terrine in Nici Wickes 'World Kitchen' recipe book. I had turkey mince, not chicken, cashews not pistachios and chopped mushrooms in the fridge left over from making pizzas in the weekend.

I made it in advance and cooked it with an Upside Down Potato and Onion Tart. I served it with green vegetables and a fruit chutney...although 'some' members of the household ate with with good old tomato sauce. An good meal to make in advance, then cook for an hour before it is needed.
I left it to rest for about 15 minutes. A lot of the juices got absorbed back into the terrine.


My hope is that there will be some left for another meal, but I suspect it won't last that long. It was really really nice. I can't wait to try it cold.

Turkey, Mushroom and Cashew Terrine


2 tbsp olive oil
1 onion finely chopped
3 cloves of garlic crushed
2 tsp of finely chopped rosemary
750 grams of turkey mince
1 cup breadcrumbs
1/2 cup of cashews
1/2 cup chopped mushrooms
2 eggs
1 tbsp whole grain mustard
1/4 cup chopped flat leaf parsley
1/2 tsp salt
freshly ground black pepper
8 slices of proscuitto or bacon

Preheat oven to 180 degrees C.
Heat olive oil in frying pan over med to low heat and cook the onion, garlic and rosemary for 5 mins until soft.
Place onion mixture in bowl with mince, breadcrumbs, nuts, eggs, mustard, parsley, salt and pepper and mix well.

Line medium sized loaf tin with bacon allowing enough overhand to fold over the top of the terrine mixture.

Spoon in the mince mixture. fold overlapping bacon over the top of the mixture. Cover with tinfoil.

Bake for 1 hour, removing the foil for the last 10 minutes of cooking to allow browning to occur on the top.

Coll before slicing to serve.

Slow Cooker Italian Turkey Meatballs

I love turkey mince as an alternative to our usual chicken mince. It is lower in fat and has more flavour. This recipe appealed because of how easy it was to make, and the potential to make part of it ahead of time.

I used a frozen cube of pesto as additional flavour. I'd use two next time.

Next time I make it I'm going to make a double batch of the meat balls and freeze half for another meal.

The cooking time for my slow cooker was about 4 hours on low.
I served the meatballs over pasta and with vegetables and lots of grated parmesan cheese.
It went down well with all of the family. this one is a make again and will probably become a regular in our home.



This recipe comes from a website called 'Skinny Taste'

Slow Cooker Italian Turkey Meatballs
Adapted from my stove top Skinny Italian Turkey Meatball recipe.

Ingredients:

• 20 oz (1.3 lb) ground turkey breast 93% lean (I used about 700g)
• 1/4 cup whole wheat seasoned breadcrumbs
• 1/4 cup Reggiano Parmigiano cheese, grated
• 1/4 cup parsley, finely chopped
• 1 egg
• 1 large clove garlic, crushed
• 1 tsp kosher salt + fresh pepper

For the sauce:

• 1 tsp olive oil
• 4 cloves garlic, smashed
• 28 oz cans crushed tomatoes (I like Tuttorosso)
• 1 bay leaf
• salt and fresh pepper to taste
• 1/4 cup fresh chopped basil or parsley

At the start of cooking.

Directions:

In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, garlic and cheese. Using clean hands, mix all the ingredients and form small meatballs, about 1/8th cup each.

In a small saute pan, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn. 

Pour crushed tomatoes into the crock pot with bay leaf. Add garlic and oil.

Drop meatballs into the sauce, cover and set crock pot to low, 4 to 6 hours. When meatballs are ready, adjust salt and pepper to taste and add fresh chopped basil or parsley.

Makes about 24 meatballs, 2 tbsp each.
Serve with ricotta, over pasta or enjoy with French bread.