My great-grandmother started the Italian meatball tradition in our family. We use ground beef and turkey, and the flavor’s so good, you won’t miss the extra calories. —Audrey Colantino, Winchester, Massachusetts
“This is a recipe that I adapted to our low-fat lifestyle, with ingredients my family prefers” writes Sue Ann O'Buck of Sinking Spring, Pennsylvania. She adds, “It is just wonderful and has been a big hit with my family and all who have tried it.”
This utilizes turkey breast slices and really turns it into something special. With garlic, thyme and lots of fresh mushrooms, this dish from Amy Wenger of Severance, Colorado really packs the flavor. But the really special aspect of it is the use of Marsala wine. Marsala is an rich Italian dessert wine used often in cooking. Most of the alcohol is cooked out, leaving a delicious sauce behind, but if you don't want to use the wine, feel free to substitute chicken broth.
Complementing your golden bird, the well-seasoned bread stuffing is sparked by a festive sweetness from apples and raisins. It's a staple on our holiday menu. —Nancy Zimmerman, Cape May Court House, New Jersey
Crisp breading surrounds tender turkey cutlets in this refreshing recipe from Jeannie Klugh of Lancaster, Pennsylvania. Topped with a sour-cream sauce with lively jalapeno and lemon, it has just the right kick!
Bursting with flavor, these tender meatballs are worth any extra time they take. Alison Hyde of St. Louis, Missouri lends an elegant touch with porcini mushrooms and balsamic vinegar, while extra-lean ground turkey keeps the medley light. “My husband loves meatballs, but I don’t like all the fat they typically have,” writes Alison. “One day, I fooled him by making this recipe with ground turkey, and he loved it! Served with pasta, the meatballs and sauce are a real treat!”