The clock is ticking, but technically it’s still Tuesday in these parts so I’m safe in posting a new turkey recipe. Yes! I hate missing a week – I know you all are depending on me to share a new turkey recipe every week. 😉
After a day of meetings, lunch out, and getting some background information ready for another meeting later this week, I arrived home and went immediately to work on this recipe.
I feel like I’m always on a bit of a schedule on weeknights. We need to eat, preferably before 6 pm, so that we can commence with homework supervision as needed, piano and band practice, other family and home responsibilities that come up, and still get a work-out in for me.
This is why easy and fairly quick recipes are key for supper. However, I’m picky, too, and I want something that has good flavor, is relatively healthy and well-rounded on the nutrition scale, and bonus points if we all actually like it.
After a slight diversion to 1) feed the dog who’s biological clock tells him – and subsequently me – when it is 5 p.m. and time for for supper, 2) install Adobe Flash Player on our laptop so Joe could finish his English homework, and 3) let the dog out, I did get this meal on the table within about 50 minutes – or 25 minutes for prep time and 25 minutes for baking.
Not bad!
And here’s the cool factor of this recipe – it came from one of the turkey farm families I work for at the Minnesota Turkey Growers Association. (Thanks, Kay, for sharing!) It’s definitely a perk of my job – I can request favorite turkey recipes from the folks who know turkey best. I’ll be sharing more recipes from these families in future Turkey Tuesday posts!
Now the music practice is in the books, the workout is done, the blog post is almost ready, and I’m chilling out in front of my guilty pleasure – the Real Housewives of Beverly Hills on BRAVO! It’s the season finale, so I hope you don’t if I’m a little distracted. There is melodrama and fighting amongst friends to behold.
Happy Turkey Tuesday, friends!
Lara
Note: I am part of Jennie-O’s Switch Circle of bloggers, but I do not get paid for my posts. I do receive some complimentary turkey products to try upon occasion. Opinions and topics are entirely my own.
Cheesy Turkey Pull-Apart Sliders
Ingredients
Sliders
- 1 16-ounce package JENNIE-O® Lean Ground Turkey
- 1 teaspoon salt
- 2 cups onions diced
- 3 cloves garlic minced
- 1 teaspoon mustard powder
- 1/2 teaspoon paprika
- 1 can Rotel drained
- 12 slices cheddar cheese
- 1 dozen dinner rolls
Glaze
- 1/2 cup butter melted
- 1 tablespoon Worcestershire sauce
- 1 tablespoon sesame seeds
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
Instructions
For the sliders
- Brown ground turkey (season with salt and pepper) with onion and garlic until turkey is no longer pink.
- Season with mustard powder and paprika.
- Stir in can of Rotel.
- Stir and cook until combined.
- Slice dinner rolls in half and place bottom halves in 9x13 pan.
- Top with ground turkey mixture and sliced cheese.
- Top with top halves of buns.
For the Glaze
- Stir together melted butter, Worcestershire sauce, sesame seeds, brown sugar, and mustard.
- Pour evenly over buns.
- Bake at 350 degrees for 25 minutes.