Crunchy Turkey Salad

Add a fun twist to a traditional salad! Cut prep time in half by using all natural fully cooked Keystone Turkey. No preservatives and only two ingredients, this healthy salad recipe will be sure to please.

Turkey crunch salad from Keystone Meats
  • 1/2 can (28 oz) Keystone Turkey
  • 1 cup carrots, julienne cut
  • 1-1/2 cups cucumber, julienne cut
  • 2/3 cup green onion strips
  • 1 cup fresh bean sprouts
  • Dressing:
  • 2 Tbsp peanut or olive oil
  • 2 Tbsp lemon juice
  • 1 1/2 tsp soy sauce
  • 1/2 tsp salt, optional
  • (may substitute Italian Dressing)
  1. Cut turkey into bite-sized pieces.
  2. In a large salad bowl, toss the turkey, carrots, cucumber, green onion and bean sprouts. Refrigerate.
  3. In a small bowl, combine dressing ingredients. Refrigerate for 20 minutes.
  4. Add dressing before serving.

Garden Turkey Tart

Wow and impress your family and friends with this creative and tasty dish. This meal incorporates healthy vegetables, gooey cheese, all natural turkey and rich spices all into a savory pie. Chop, mix and bake and dinner will be ready with little effort but a whole bunch of flavor.

turkey garden tart
  • 1 can (14.5 oz) Keystone Turkey, drained and diced
  • 1 frozen deep dish pie crust, thawed
  • 1 1/2 cups mozzarella cheese
  • 3 Tbsp. goat cheese, crumbled
  • 1/2 cup parmesan cheese
  • 1/2 cup sun-dried tomatoes, chopped (optional)
  • 1/4 cup thinly sliced fresh basil
  • 1/4 cup chopped green onions
  • 1/2 Tbsp. fresh oregano
  • 1 small zucchini, sliced
  • 2 eggs
  • 1 cup half & half
  • Salt & pepper, to taste
  1. Preheat oven to 400 degrees.
  2. Par-bake the crust for 5-8 minutes, or until lightly golden.
  3. Sprinkle mozzarella over bottom of crust. Top with 1/4 cup Parmesan, goat cheese, tomatoes, basil, green onions, and oregano.
  4. Arrange zucchini rounds to cover top of tart.
  5. Whisk eggs, half and half, salt, and pepper in medium bowl. Pour mixture into pie crust. Add diced Keystone Turkey. Sprinkle with remaining 1/4 cup Parmesan.
  6. Bake tart until custard is set and crust is golden brown, about 35 minutes.
  7. Serve warm or at room temperature.

Turkey Bake

Warm and filling, the Turkey Bake is a great recipe for Moms and Dads looking for a simple, easy and fast dish to feed your hungry family. Kids will be asking for seconds, even the picky ones! And when you use Keystone Turkey, you’ll cut the prep time in half.

turkey bake
  • 1 can (28 oz) Keystone Turkey
  • 1/2 tsp. Keystone Chicken Soup Base, or bouillon granules
  • 1 cup rice, uncooked
  • 1/2 cup peppers, sliced
  • 1/2 cup carrots, diced
  • 1/2 cup celery, diced
  • 1 medium onion, diced
  • 1 can (15 oz) corn, drained
  • 2 tsp. dried thyme
  • 2 tsp. poultry seasoning
  • Salt & pepper to taste
  • Hot sauce (optional)
  • Parmesan cheese (optional)
  1. Preheat oven to 375 degrees.
  2. Mix rice, Keystone Soup Base, and 1 cup of water to a deep casserole dish.
  3. Add undrained Keystone Turkey, and all other ingredients, mix well. Cover and bake at 375 degrees for approximately 45 minutes, or until rice is tender.
  4. Let stand for 10 minutes. Garnish with hot sauce, cheese, or green onions.

Turkey Pot Pie

We all know that traditionally turkey pot pies are made from Thanksgiving leftovers, but why should you only enjoy this delicious recipe once a year? It's so easy to make, especially when you use a can of our recipe ready all white meat turkey. Nothing fancy, just a flavorful recipe your family will "gobble" up.

turkey pot pie
  • 1 can (28 oz) Keystone Turkey
  • 2 8" pie shells with top crust
  • 2 cups turkey gravy or chicken gravy
  • 2 packages frozen (13-16 oz) or 1 can mixed vegetables
  1. Add turkey evenly to each pie shell.
  2. Add one cup of gravy to each pie shell, as well as mixed vegetables, spread evenly. Season with salt and pepper (optional).
  3. Cover with top crust. Make 4 small fork holes in top crust of pie.
  4. Bake for 40 minutes at 350º, or until gravy bubbles slightly out of the top of pie.

Pull Apart Turkey Noodle Soup

Do you know why we call this recipe "pull apart soup?" Because when your family tastes this flavorful soup, you won't be able to pull them apart from the dinner table! And you'll love making it for them because dinner will be on the table in less than 30 minutes when you use all white meat Keystone Turkey.

pull-apart-noodle-soup
  • 4 oz. Keystone Chicken Soup Base in 5 qtz. of water
  • 1 can (28 oz) Keystone Turkey
  • 1 chopped onion
  • 2 celery stalks cleaned and diced
  • 1 can (15 oz) green beans
  • 2 cups frozen broccoli
  • Cooked rice (4 servings)
  • Cooked pasta (4 servings)
  • 4 carrots cleaned and diced
  1. Throw the first seven ingredients together and bring to a boil until vegetables are well cooked.
  2. Season to taste with salt and pepper.
  3. Prepare individual bowls with desired amount of rice, pasta and turkey.
  4. Cover with broth and vegetables and serve.

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!  

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!

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!

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.

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.

Turkey with Cream Mushroom Sauce

Don't be fooled by the simple ingredients of this recipe, our Turkey with Cream Mushroom Sauce is rich and flavorful. Spoon over mashed potatoes or egg noodles for a little extra punch.

turkey cream mushroom soup
  • 1 can (28 oz) Keystone Turkey
  • 1 lb. mushrooms, sliced
  • 1 small onion, finely chopped
  • 4 Tbsp. unsalted butter
  • 3 Tbsp. all-purpose flour
  • 1 1/2 tsp Keystone Chicken Soup Base in 2 cups water
  • Salt and pepper, to taste
  • 2 Tbsp. olive oil
  • Parsley to garnish, optional
  1. Heat a large non-stick pan over medium heat. Add 2 Tbsp. olive oil and diced onions and sauté until soft and golden.
  2. Add mushrooms to the pan and sauté until soft and golden. Remove mushrooms and onions from pan.
  3. In the same hot pan, add 4 Tbsp. unsalted butter. Once melted, whisk in 3 Tbsp. flour. Cook, whisking continually until roux is a golden brown then whisk in 2 cups of Keystone Chicken Soup Base mix.
  4. Bring to a simmer and season to taste.
  5. Add mushrooms/onions back to the pan. Stir in Keystone Turkey and heat until turkey is just heated through. Garnish with finely chopped parsley if desired.

Turkey Tetrazzini

Why use leftovers for your Turkey Tetrazzini when you can use our fully cooked all white meat turkey? This classic recipe is perfect for the neighborhood potluck.

turkey-tetrazzini
  • 1 can (28 oz) Keystone Turkey, shredded
  • 1 1/2 tsp Keystone Chicken Soup Base in 2 cups water
  • 2 Tbsp. flour
  • 1/4 cup butter
  • 3/4 cup half and half
  • 3 Tbsp. Sherry, optional
  • 1 Tbsp. chopped fresh parsley
  • 1/2 tsp. salt
  • 1/8 tsp. nutmeg
  • Dash black pepper
  • 8 oz. penne pasta
  • 4 1/2 oz. sliced mushrooms
  • 1/2 cup of grated Romano
  • Extra chopped parsley for garnish
  1. Preheat your oven to 350º F
  2. Cook the pasta as per the package directions. Drain and set aside.
  3. In a Dutch oven, melt your butter. Stir in the flour to make a roux and then add Keystone Chicken Soup Base mix, stirring constantly until the sauce has thickened.
  4. Remove it from the heat and stir in the half and half, sherry (optional), parsley, salt, nutmeg, and pepper.
  5. Toss the pasta, Keystone Turkey and mushrooms with sauce until everything is well coated.
  6. Turn the mixture onto a 9" x 13" pan and sprinkle with the Romano cheese.
  7. Bake for around 40 minutes or until bubbly and thoroughly heated. Sprinkle with parsley and enjoy!

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.

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.