Raising Foodies Cooking Group- Week 2

This week I decided to cook with another meat I have never cooked myself before: turkey. I found a recipe for Turkey Parmigiana that seemed simple enough and gave it a shot.

Adult Version:

Kid Version:


8 oz. spaghetti
4 turkey breast tenderloin steaks (about 1 pound total)
1 tbs margarine or butter
2 tbs grated Parmesan cheese
1 14-oz jar tomato and herb pasta sauce
3/4 cup shredded mozzarella cheese

1. Cook spaghetti according to package directions. Drain.
2. Meanwhile, in a large skillet cook turkey in margarine or butter for 10-12 minutes or until tender and no longer pink, turning once. Sprinkle turkey with Parmesan cheese. Spoon pasta sauce over turkey. Cover and cook for 1 to 2 minutes or until heated through.
3. Sprinkle turkey with mozzarella cheese. Cover and let stand for 1 to 2 minutes or until cheese is melted. Serve with hot cooked spaghetti.

This week's recipe was definitely not as successful as last week's. I did not like it at all. Something about the turkey really grossed me out and it didn't seem to go right with the spaghetti and sauce. I think I'll stick with turkey on Thanksgiving with stuffing, mashed potatoes and gravy thankyouverymuch. The other thing I didn't like is that the Parmesan had a hard time sticking to the turkey. It kept falling off and there didn't end up being much of a crust at the end. I thought it was strange that I didn't have to dip the turkey in egg beforehand. Perhaps it didn't stick because I used Kraft Parmesan from the plastic tube and not freshly grated?

My husband thought it was okay, but wasn't thrilled either. I think I freaked him out when I kept asking him "Does it look cooked all the way?"; "Are you sure?"; "Here have some of this piece, it was smaller and seems more cooked" I have a hard time with cooking cuts of meat properly. It always seems to take twice as long as they tell you in the recipe. Is it just me or does it happen to you guys too?

The girls ate mostly the spaghetti, but ate some pieces of the turkey and seemed to tolerate it okay.

Overall, I give this recipe a "C". I probably will not be cooking it again.

I finally picked up the book Deceptively Delicious the other day (I know it's been out forever) and plan to try a recipe from there next.


  1. Sure looks tasty! Unfortunately I didn't have a Raising Foodies "entry" this week. I'm a slacker!

  2. I'm the same way with cooking meat -- it always seems to take twice as long unless you're grilling. I am going to email you my fave chicken parmesan recipe. You bake it, so it's less messy and more healthy. And the chicken is so good that you don't even have to doll it up with marinara -- you can serve it on its own and it's great.

  3. I don't like white meat with red sauce, typically, so maybe that was your "this doesn't go" reaction. And it TOTALLY takes longer than they say. You should get an easy to read meat thermometer. I told Ryan we need to get one because I'm so paranoid about undercooking meat. And my opinion on the parm crust is that you need to dip it in something first. The dry stuff isn't going to stick to dry-ish poultry without some kind of sticky something.

  4. I think you're trying things which are too complicated. You need to find a casserole you can put in the oven - you can't go far wrong! Maybe I will send you some recipes. I am not a great cook but I've found some things which you can't go wrong with.

    But I'm impressed with your efforts!

    I don't like turkey breasts like this - I think it tends to be an American thing where you all want the lower fat alternative to chicken! But I think turkey is best left for Christmas!