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Keystone Pork Dumplings

We have the perfect appetizer for your homemade stir fry ... Keystone Pork dumpling! Our pork dumplings are so easy to prepare - especially when you use our fully cooked Keystone Pork or Keystone Chicken - your dinner will wok and roll in no time!

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Keystone Pork dumplings
  • 1/2 can (28 oz) Keystone Pork, drained and shredded
  • 3 green onions, thinly sliced
  • 1/2 cup hoisin sauce
  • 1 tsp. soy sauce
  • 1 tsp. sesame oil
  • 1/4 cup sesame seeds
  • 25 wonton wrappers
  • For Dip: 1/2 cup each of soy sauce and red wine vinegar
  1. Mix together Keystone Pork, onions, hoisin, soy sauce, a sprinkle of sesame seeds, and sesame oil.
  2. Place a small spoonful of filling in the center of the wonton wrapper, and crimp edges up to make the dumpling and seal with water.
  3. Boil (or steam) 4-5 dumplings at a time, until the wonton wrapper is tender.
  4. For dipping sauce, mix soy sauce and red wine vinegar, and add a sprinkle of sesame seeds.
  5. Serve dumplings with dipping sauce.

Chicken and Sausage Hand Pies

Filled with recipe ready Keystone Chicken, cream cheese and savory sausage, our hand pies are a tasty appetizer for your next get together or tailgate. So easy to make, you'll always want to keep this pie recipe on hand.

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Keystone Meats Hand Pie
  • 1 can (14 oz) Keystone Chicken, drained
  • 8 oz Italian sausage
  • 6 oz cream cheese, room temperature
  • 1/2 cup Mozzarella
  • 2 (13.5 oz) packages of refrigerated pizza crust
  • All-purpose flour for rolling out pizza dough
  • 1 egg, beaten for egg wash
  • 1/2 cup Parmesan cheese for topping
  • 1 1/2 cups marinara sauce for dipping
  1. Preheat the oven to 400 degrees F. Heat the olive oil over medium-high heat in a medium-sized skillet. Add the sausage and cook until crumbled, about 5 minutes.
  2. Add Keystone Chicken and mix with the cooked sausage. Cook until warmed throughout, about 3 minutes.
  3. Turn off the heat and let cool for about 5 minutes. Add the cream cheese, mozzarella and stir to combine. Set aside.
  4. Roll out the pizza dough on a lightly floured surface to a thin 20x12 rectangle. Cut the rectangle in half lengthwise cutting into 8 equal rectangles. Spoon chicken/sausage mixture onto 1 side of each of the rectangles. Using a pastry brush, brush the edges of the rectangle with egg wash.
  5. Close the rectangle of pizza dough over the meat mixture. Use a fork to seal and crimp the edges. Place the hand pies onto a parchment paper-lined baking sheet. Brush the top of each hand pie with egg wash. Sprinkle with Parmesan cheese. Bake until golden, about 12 to 15 minutes.

Loaded Cheesy Fries

We've taken common French fries and loaded 'em with all natural Keystone Pork and cheesy goodness to turn a so-so appetizer into an ooh, la la meal! And remember, because Keystone Meats are fully cooked, you'll go from prep to table in less than 30 minutes.

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Loaded Cheesy Fries
  • 1/2 can (28 oz) Keystone Pork, drained and shredded
  • 28 ounces frozen steak fries
  • 2 cups shredded Monterey Jack cheese
  • 4 scallions, sliced
  • 3-4 jalapeños, sliced
  • 1/2 cup green pepper, diced
  • 1 roma tomato, diced
  • 1/4 cup ranch dressing
  1. Preheat oven and cook French fries according to package. With 7 minutes of cooking time left, remove from oven and top with Keystone Meats. Place back in oven.
  2. Once fries are thoroughly cooked, remove from oven and add all ingredients, top with cheese. Place in oven until cheese is melted - 3 - 5 minutes.
  3. Once cheese has melted, remove from oven and drizzle ranch dressing on top. Serve warm!

Kickin’ Chicken Poppers

Why did the chicken cross the road? To pick up some more poppers for the party, of course! You better make plenty of these Kickin' Chicken Poppers, because once your guests try 'em, they're gonna go fast! Lucky for you, these poppers are made with fully cooked Keystone Chicken, so you'll have more in minutes ... well before the rooster crows.  

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Kickin' Chicken Poppers
  • 1 can (28 oz) Keystone Chicken, drained
  • 12 large jalapeno peppers
  • 4 ounces cotija cheese
  • 8 ounces cream cheese, at room temperature
  • 4 ounces shredded cheddar
  • 4 tbsp onion, diced
  • A small handful of fresh cilantro, finely chopped for garnish
  1. Preheat oven 425°F
  2. Add Cotija cheese, cream cheese, cheddar cheese, onion, and Keystone Chicken together and mix well.
  3. Slice each pepper in half long-wise and deseed.
  4. Stuff each pepper half with the chicken mixture and layout on a cookie sheet lined with foil.
  5. Bake for 15 minutes, or until the chicken/cheese mixture is brown. Garnish with cilantro and serve warm!

Poppin’ Poppy Seed Chicken Salad

Our Poppin' Poppy Seed Chicken Salad makes a wonderful side dish or a light meal. And because you use fully cooked Keystone Chicken, you'll not only cut prep time in half, you won't have to heat up the kitchen on a hot summer night.

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Keystone Meats Poppy Seed Chicken Salad
  • 1/2 can (28 oz) Keystone Chicken, drained
  • 2 1/2 cup cooked pasta
  • 1/4 cup onion, chopped
  • 1/2 cup dried cranberries
  • 1/2 cup celery, diced
  • 1 cup poppy seed salad dressing
  • 1/4 cup slivered almonds
  • 1/2 cup feta cheese
  1. Prepare pasta according to package directions. Rinse with cold water and drain.
  2. In a medium bowl combine Keystone Chicken, almonds, onions, cranberries and celery. Stir in the pasta. .
  3. Add salad dressing, feta cheese and mix well to coat. Chill before serving.

Avocado Chicken Boats

Everybody will love these tasty little green monsters ... especially when you add fully cooked Keystone Chicken to the mix! In just 20 minutes you'll have an appetizer (or a light meal) on the table for everyone to ooh and ahh. It's quick, easy and more importantly ... delicious!

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keystone chicken avocado boats
  • 1/2 can (28 oz) Keystone Chicken, drained
  • 1 cup black beans
  • 1 cup canned corn
  • 1 cup cheddar cheese, shredded
  • 1 package taco seasoning
  • 3 ripe avocados
  • 1 can (4 oz) green chiles, divided
  • 1 package taco seasoning
  • FOR THE DRESSING:
  • 1/4 cup lime juice
  • 1 cup ranch dressing
  • 1/4 cup lime juice
  • 1 tbsp. fresh cilantro (optional)
  1. Heat broiler. Making the filling: In a large bowl, combine black beans, corn, 1/2 can green chiles, Keystone Chicken, cheddar cheese and taco seasoning. Mix completely.
  2. Halve and separate three avocados, removing pit and hollowing out insides. Mash insides in a small bowl and set aside.
  3. Place avocado boats face up and fill each with 1/3 cup of filling. Sprinkle with cheddar cheese then broil until cheese is melted, about 2 minutes.
  4. Make dressing: In a medium bowl, combine ranch dressing, lime juice, remaining green chiles, salt, and pepper and mix well. Fold in mashed avocados and mix until smooth.
  5. Remove avocado boats from oven and transfer to serving dish. Drizzle with dressing and garnish cilantro (optional). Serve immediately.

Mac ‘n Cheese ‘n Chicken Bites

How do you dress up that no-name box of mac 'n cheese you just found in the back of the cupboard? Keystone Chicken to the rescue! Our Mac 'n Cheese 'n Chicken Bites recipe will have you going from basic to fantastic! It's quick, easy and the perfect appetizer for your next family get-together.

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mac n cheese n chicken bites
  • 1 can (28 oz) Keystone Chicken
  • 3 cups mac ‘n cheese, homemade or store-bought
  • 1 1/2 cups Panko
  • 2 large eggs, beaten
  1. Cook macaroni and cheese to package directions. Add Keystone Chicken to macaroni and cheese and mix well. Place mixture in the refrigerator until firm, about 2 hours.
  2. Preheat oven to 400 degrees. Using an ice cream scooper or large spoon, scoop cooled mac ‘n cheese mixture into a 1-1/2 to 2-inch diameter balls.
  3. Take one ball at a time, dip into the egg mixture, then dredge in Panko breadcrumbs, pressing to coat fully.
  4. Place balls on a cookie sheet, cook until evenly golden and crispy, about 15 minutes.
  5. Serve immediately with your favorite dip!

Chicken & Spinach Artichoke Dip

This creamy spinach artichoke dip stands out from other me-too recipes, especially when you add fully cooked Keystone Chicken. The perfect dip for veggies, tortilla chips and pita bread, or dollop a spoonful over your baked potato!

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warm artichoke dip
  • 1 can (14.5 oz.) Keystone Chicken, drained
  • 4 ounces cream cheese
  • 1 can artichoke hearts, drained, and finely chopped
  • 1 10-ounce package frozen chopped spinach, thawed, drained, and finely chopped
  • 1/2 cup grated parmesan cheese
  • 1/2 cup shredded pepper jack cheese
  • 1/2 cup mayonnaise
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  1. Microwave cream cheese in a small mixing bowl on high for 1 minute, or until soft.
  2. Add the artichokes, spinach, parmesan and pepper jack cheeses, mayonnaise, garlic powder, Keystone chicken and salt, stirring to combine.
  3. Bake at 350 degrees in an oven safe dish for 10 minutes or until bubbly.
  4. Serve hot with crackers or crostini.

Jalapeño Popper Wonton Cups

This easy recipe comes together so quickly it'll become your go-to appetizer for parties, game days and family movie nights.  And because you use fully cooked Keystone Chicken, you'll be able to add more to the table if unexpected guests arrive.

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Keystone jalapeno popper cups
  • 1 can (14.5 oz.) Keystone Chicken, drained
  • 12 wonton wrappers
  • 4 oz. cream cheese softened
  • 1/2 cup sour cream
  • 1 c. shredded cheddar cheese reserve 2 Tbsp.
  • 3-4 jalapeños seeded and chopped (for more spice, do not remove all the seeds)
  1. Preheat oven to 350 degrees.
  2. Spray muffin pan with cooking spray.
  3. Place one wonton wrapper in each muffin cup; bake 8 minutes or until lightly browned.
  4. Remove from oven and cool slightly.
  5. In a medium-sized mixing bowl, stir together cream cheese, sour cream, chicken, cheddar cheese, and chopped jalapeños.
  6. Spoon filling into wonton cups, then sprinkle with reserved cheese.
  7. Return to oven and bake for an additional 8-10 minutes, until wontons are golden brown and cheese is melted.

BBQ On A Stick

With or without the lollipop stick, these kid-friendly bite-sized BBQ sandwich pockets are the perfect snack for your on-the-go family. Add your favorite BBQ sauce to recipe ready Keystone Beef, pork or chicken for a meal that tastes delicious hot or cold.

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BBQ on a Stick recipe from Keystone Meats
  • 1 can (14.5 oz.) Keystone Pork, drained
  • 1 can (8 oz.) refrigerated crescent rolls
  • ¾ cup barbecue sauce
  • 12 lollipop sticks
  1. Preheat oven to 375 degrees.
  2. In a medium bowl, mix the barbecue sauce and Keystone Pork together until combined. Set aside.
  3. Roll out the crescent roll dough on a cookie sheet, and pinch the seams back together.
  4. With a knife, cut the dough into three strips, lengthwise, and into 4 strips vertically, to make 12 squares. Spoon about a tablespoon of barbecue pork filling into each square. Pinch the edges of the dough square together, to enclose the pork filling.
  5. Place the ball seam side down. Bake for 11-13 minutes, or until golden brown.
  6. Allow to cool slightly, then insert a lollipop stick into the bottom of each.

Beef Pierogi

In the time it takes to heat up frozen pierogies, you can be serving your family fresh made pierogis just like grandma used to make! We've taken the Old World traditional flavors you love by using simple ingredients like wonton wrappers and fully cooked Keystone Beef to cut prep time in half.

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Easy beef pierogis
  • 1 can (28 oz) Keystone Beef, partially drained
  • 1 small onion, diced
  • Salt and Pepper to taste
  • 1 Tbsp olive oil
  • 1 package frozen wonton wrappers, thawed and covered with damp towel to keep from drying out
  • 2 large eggs
  • 1 Tbsp water
  1. Heat skillet over med-high heat. Add onion and cook until soft and golden, 3-4 minutes.
  2. Add Keystone Beef with about half of the broth from the can. Shred with a fork and cook until heated through. Salt and Pepper to taste.
  3. Allow mixture to cool to room temperature.
  4. Beat egg with water in a bowl for an egg wash and brush edges of wrapper. Place 2 Tbsp. of filling in the center, fold in half and press edges lightly to seal.
  5. Bring salted pot of water to boil and cook pierogi until they float, 2 to 3 minutes. Drain.
  6. Transfer pierogi to skillet heated with butter. Cook pierogi in batches on medium heat until lightly browned.

BBQ Pork Loaded Sweet Potato

Let's shake up the same old spud story and load up your recipe options with a sweet potato you turn into a hearty meal. Just five ingredients and one can of recipe ready Keystone Pork and you've got a sweet and tangy plateful of happiness!

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Loaded BBQ sweet potatoes
  • 1 can (28 oz) Keystone Pork, shredded
  • 4 large sweet potatoes
  • 1-1/2 cups BBQ sauce
  • 4 Tbsp. cilantro
  • 4 Tbsp. crispy onion strings
  • 1 cup cheddar cheese
  1. Preheat oven to 375 degrees.
  2. Cut sweet potatoes in half lengthwise, and place in a shallow microwave safe dish. Microwave in 5 minute intervals until the sweet potatoes are cooked through.
  3. Once cooled, scoop sweet potato into a bowl. In another bowl, combine shredded Keystone Pork and BBQ sauce. Mix the BBQ Keystone into the sweet potato mixture.
  4. Spoon the BBQ Pork mixture into the hollowed out sweet potatoes; top with shredded cheese. Place in the oven and bake until cheese is fully melted. Top with fresh cilantro and crispy onion straws.

Mexican-Style Buffalo Chicken Dip

It's a buffalo dip with a  twist! And because you use recipe ready tender chicken from Keystone Meats, your prep time is oh so easy. Whether you're tailgating or homegating your family will love this recipe!

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  • 1 can (28 oz) Keystone Chicken, drained
  • 1 can (16 oz) refried beans
  • 2 Tbsp taco seasoning mix
  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup celery, diced
  • 1/2 cup blue cheese dressing
  • 1/2 cup hot sauce
  1. Heat oven to 350°F. Spray 1 1/2-quart casserole dish with cooking spray.
  2. Combine refried beans and taco seasoning mix in small bowl and spread evenly on bottom of casserole dish. In medium bowl, mix cream cheese, celery, dressing and hot sauce. Fold in Keystone Chicken. Spoon chicken mixture over refried beans in casserole dish.
  3. Bake uncovered for 35 minutes. Let stand 12 minutes before serving. Serve with tortilla chips or celery sticks.

Cheesy Chicken Taquito Recipe

Crunchy, cheesy, chickeny ... the perfect finger food for children, big children, and husbands. Make a fun dip buffet and watch the whole pile of taquitos disappear. Double or triple batch and pop the extras in the freezer - they come back to crispy life after just a few minutes in a 325 degree oven.

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  • 1 can (28 oz) Keystone Chicken
  • 16 flour tortillas
  • 8 oz cream cheese
  • 4 oz shredded cheddar cheese
  • 4 oz Taco Bell salsa
  • 2 Tbsp. cooking oil of choice
  1. Combine Keystone Chicken, cream cheese, shredded cheese and salsa. Mix well.
  2. Spread the mixture on one end of a tortilla. Roll the tortilla around the mixture. Repeat until all chicken filling and tortillas are gone.
  3. Heat oil in a skillet over medium heat.
  4. Add taquitos to the skillet and brown on each side then serve. You can serve with salsa and sour cream if you like.

Easy Cheesy Chicken Quesadilla

You'll love how easy this chicken quesadilla recipe "can" be. Keep it simple or make it your own by adding any filling you may find in your fridge or pantry.

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  • 1 can (14.5 oz) Keystone Chicken
  • 1 bag of Cheddar Jack cheese, shredded
  • 1/4 cup Sour cream
  • Tortillas 6-8
  1. Place cheese on one tortilla and then layer with some Keystone Chicken and then cheese again. Place into a non-stick pan over medium heat.
  2. Place another tortilla over top. Wait till bottom gets browned then flip and heat until that side gets browned and cheese is melted throughout.
  3. Use a pizza cutter to cut into triangles. Serve with sour cream on the side.

Shredded Pork Tostadas

The secret to making authentic tostadas is using tender pork. It's why home chefs use our fully cooked, recipe ready pork in their recipes. Quick and easy meal prep makes any night a Mexican fiesta.    

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shredded-pork-tostadas
  • 1 can (28 oz) Keystone Pork
  • 4 prepared crispy tostadas
  • 1 cup red tomato, finely chopped
  • ½ cup sliced black olives
  • ½ cup sweet yellow onion, finely chopped
  • 2 cups iceberg lettuce, finely chopped
  • 1 cup shredded Mexican cheese
  • 3 Tbsp. taco sauce
  • Sour cream to taste
  • Juice of half a lime
  • Salt and pepper to taste
  1. In a medium bowl mix together the tomatoes, black olives, onion, lettuce, lime juice, shredded cheese, taco sauce, salt and pepper until completely combined. Set aside.
  2. In a medium microwave-safe bowl, microwave Keystone Pork roughly 2 minutes, stirring every 30 seconds until completely warm. Set aside.
  3. Scoop about a ½ cup of Keystone Pork onto each tostada, followed by the veggie mixture. Add sour cream to the top of each tostada and enjoy!

Chicken Lemon Orzo Soup

Our chicken soup recipe, with a hint of lemon, is a light and refreshing addition to any meal. Or if you prefer a more robust and hearty soup, use an additional can of Keystone Chicken.

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  • 1 can (28 oz) Keystone Chicken, undrained
  • ½ jar Keystone Chicken Soup Base
  • 5 quarts water
  • 1/2 cup each chopped carrots, celery, onion
  • 1 Tbsp. olive oil
  • 1/2 lb. orzo
  • 1 Tbsp. fresh chopped dill
  • Juice from half large lemon
  • Half bag fresh baby spinach
  1. Drizzle olive oil in large pot.
  2. Sautee carrots, celery and onion until onion is translucent.
  3. Add water and Keystone Chicken Soup Base, bring to a boil.
  4. Add Keystone Chicken, including broth from the can, as well as orzo.
  5. Cook until orzo is tender, about 9 minutes.
  6. Stir in dill, lemon juice and spinach and serve.

Chicken Nachos

Who has the time to prepare, cook and shred the chicken for your nacho topping? Make the perfect nachos every time with fully cooked Keystone Chicken. No fuss and more importantly, no mess!

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  • 1 can (28 oz) Keystone Chicken
  • 1 Pouch Taco Seasoning
  • Large Bag Tortilla Chips
  • 2 cups shredded cheese
  • 1 cup chopped tomato
  • 1/4 cup green olives, pitted and sliced
  • 1/4 cup sliced jalapeno
  • 1/4 cup onion, chopped
  • 1 can (14 oz) black beans, drained and rinsed
  • Sour cream (optional)
  • Chopped avocado (optional)
  1. Pour chicken with juices into medium skillet.
  2. Add seasoning and heat through.
  3. Pour chips onto cookie sheet, cover with cheese and heat in 350 degree oven until cheese is melted.
  4. Layer rest of ingredients over chips, including Keystone Chicken.

Bacon Cheeseburger Dip

Bored with the typical Queso Dip? Then it's time you stepped it up with a creamy dip that has the perfect amount of bacon and beef. What makes our Cheeseburger Dip so good? The secret is the cream cheese!

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  • 1 can (28 oz) Keystone Ground Beef
  • 1 package (8 oz) cream cheese
  • 1 cup sour cream
  • 2 cups cheddar cheese, shredded
  • 1 can (10 oz) diced tomatoes with green chilies
  • 2/3 cup crumbled bacon
  1. Preheat oven to 350º F.
  2. In a skillet heat ground beef, breaking apart until heated all the way through.
  3. In a large bowl add cream cheese, sour cream, cheddar cheese, diced tomatoes, ground beef and bacon. Mix until well combined.
  4. Pour into a baking dish. Bake for 20-25 minutes until bubbly and hot. Serve hot with corn chips for dipping.

Kitchen Sink Dip & Pinwheels

Made as a dip or pinwheel roll-up, this easy kid-friendly recipe is a perfect after school snack, light lunch or winner at your next tailgate party. A special thank you to The Food Hussy for this tasty recipe!

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  • 1 can (28 oz) Keystone Chicken
  • 8-12 oz cream cheese 
  • 1 cup shredded colby jack cheese
  • 1 Tbsp. ranch seasoning mix
  • 1/4 cup bacon bits 
  • 1/3 cup bell pepper diced
  • 1/4 cup pickle diced 
  1. Mix all ingredients together and refrigerate. Spread 1/3 cup dip on a tortilla, roll and slice for Kitchen Sink Pinwheels.

Turkey Taco Soup

It's a classic taco soup with a turkey twist! One of the easiest recipes to prepare because it uses ingredients you already have on hand. Ran out of turkey? Try substituting Keystone Chicken!  

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turkey taco soup
  • 1 can (28 oz) Keystone Turkey
  • 4 oz Keystone Beef Soup Base in 5 qts. of water
  • 1 green pepper, diced
  • 16 oz corn and black bean salsa
  • 1/2 yellow onion, diced
  • 15 oz can corn, drained
  • 15 oz can creamed corn
  • 1 package (1/2 oz) taco seasoning
  • 2 tsp. cumin
  • 1 1/2 cup heavy cream
  1. In a large pot, combine all ingredients except heavy cream. Cook on low heat for 25 minutes, just enough to soften the vegetables.
  2. Stir in the heavy cream right before serving.
  3. Serve with shredded cheddar cheese, tortilla strips and guacamole. Enjoy!

Turkey Bacon Ranch Sliders

These simple little sliders pack a big taste punch. These sliders are perfect for appetizers or a fun kid's meal - either way, they'll "gooble" them up!

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turkey bacon slider
  • 1 can (28 oz) Keystone Turkey, drained and diced
  • 1/2 cup ranch dressing
  • 1 pound bacon, cooked
  • 8 dinner rolls, cut in half
  • 1 cup shredded mozzarella cheese
  • 2 Tbsp. unsalted butter, melted
  1. Preheat your oven to 350º F. Grease a 9" x 13" inch glass baking dish.
  2. Put the bottoms of 8 dinner rolls in the pan. Evenly distribute the ranch dressing over the rolls.
  3. Add the bacon to the rolls, then top with the Keystone Turkey, and finally the shredded cheese. Add the tops of the rolls. Brush them with the melted butter.
  4. Cover the pan with aluminum foil and bake for 20 minutes or until the cheese is gooey and melted.

Cheesy Turkey and Mashed Potato Balls

Our Turkey and Mashed Potato Balls are perfect as a hearty appetizer or a light meal. A great use for your leftover mashed potatoes!

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cheese and turkey mashed potato balls
  • 1 can (28 oz.) Keystone Turkey, shredded
  • 3 cups mashed potatoes
  • 1/3 cup chopped scallions
  • 2/3 cup shredded cheddar cheese
  • 2 large eggs
  • 2 cups seasoned breadcrumbs
  • Vegetable oil, for frying
  • Gravy or ranch dressing, for serving
  1. In a large bowl, stir together the mashed potatoes, Keystone Turkey, scallions, cheese and eggs until well combined. Place the breadcrumbs in a separate large bowl.
  2. Using a small ice cream scoop or spoon, scoop out about 3 tablespoons of the mashed potato mixture and roll it into a ball. Roll the ball in the breadcrumbs, shaking off any excess. Repeat the scooping, rolling and breading process with the remaining mashed potato mixture.
  3. Line a baking sheet with paper towels. Add the vegetable oil to a large heavy-bottomed stockpot and attach the deep-fry thermometer to the side. Heat the oil until it reaches 360°F. Carefully add a few of the mashed potato balls to the oil and cook them, turning occasionally, until they’re golden brown.
  4. Using a slotted spoon or colander, transfer the mashed potato bites to the paper towel-lined plate and immediately season them with salt. Add the remaining mashed potato balls to the oil, returning the oil to 360°F between each batch.
  5. Serve the mashed potato bites with gravy or ranch dressing for dipping.

Turkey Corn Chowder

This recipe is a much lighter chowder than the typical creamy New England-style chowder, but don't worry, our version still has the same hearty flavors. From prep to table in less than 30 minutes makes this an easy and quick meal that's perfect any time of the year.

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turkey corn chowder
  • 1 can (28 oz.) Keystone Turkey
  • 1 1/2 tsp. Keystone Chicken Soup Base in 2 cups of water
  • 1 yellow onion, diced
  • 1 large carrot, thinly sliced
  • pinch of salt
  • 2 Tbsp. butter
  • 3 russet potatoes, peeled and cut into 1-inch cubes
  • 1 tsp dried thyme
  • 1/4 tsp fresh ground pepper
  • 1 can cream style sweet corn
  • 1 can sweet corn, rinsed
  • 1/2 Tbsp. olive oil
  • 3 cups 2% milk
  • chopped fresh parsley, for garnish
  1. Heat butter and olive oil in a large soup pot over medium-high heat. Add onions, sliced carrots, and pinch of salt; cook for 3 minutes, stirring occasionally.
  2. Stir in the Keystone Turkey and potatoes; season with thyme, salt and pepper.
  3. Add cream style corn, sweet corn, Keystone Chicken Soup Base mix and milk; bring mixture to a boil over high heat. Reduce heat to low and cover the pot; simmer for 20 minutes, stirring occasionally.
  4. Remove from heat and let stand several minutes. Garnish with chopped parsley.

Chicken (or Turkey) Salad

This fresh recipe is perfect for picnics or a light meal. Change it up and use any can of Keystone Turkey in place of chicken.

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chicken-salad
  • 1 can (28 oz) Keystone Chicken or Keystone Turkey, diced
  • 3/4 cup cranberries chopped
  • 1 heaping Tbsp. dill relish
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. rosemary leaves
  • 1/2 tsp. culinary lavender leaves
  • 1 cup low fat sour cream
  • dash of parsley
  • 1 small onion, diced
  • crackers, bread of choice or lettuce
  1. Slowly add each ingredient, mixing well. Chill in refrigerator for 20 minutes, serve with crackers, bread or on a bed of lettuce.

Buffalo Chicken Dip

This tangy, creamy dip tastes just like Buffalo chicken wings! Great dip for your next tailgate or family gathering ... your "fans" won't be disappointed! It's best served hot with tortilla chips and celery sticks.

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Keystone Buffalo Chicken Dip
  • 1 can (28 oz) Keystone Chicken, shredded
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup hot sauce
  • 1/2 cup blue cheese or ranch dressing
  • 1/2 cup shredded cheese
  1. Preheat oven to 350°F.
  2. Combine all ingredients, mixing well. Spoon into shallow 1-quart baking dish.
  3. Bake 20 minutes or until mixture is heated through; stir. Serve warm with tortilla chips or veggies.