Each month we send a packet of Poultry information to the 92 Purdue University County Extension Offices.  On this page, you will find supplemental information related to the materials in the packet.  Enjoy!

Materials provided by the ISPA are always FREE OF CHARGE for your Extension Office!  Need a variety of flyers for an upcoming event, call us at (765) 494-8517 or click here to request materials from our office. 


CLICK HERE to download the March 2017 Newsletter.

What happened to Winter?  We had a few days of snowball fights and snowmen, but we also had our fair share of 60 degree days.  Not as much fun sipping cocoa and enjoying those warm winter snacks when the sun is out and the dogs are running through the large mud puddles in the backyard.  Not that we have too much time to ponder the loss of Winter, with everything going on around here. Between getting ready for the 2017 Blood Testing School, baby chicks being spotted for sale in the local farm goods stores, 4-H poultry projects starting, County Ag Days and our ever watchful team keeping tabs on Avian Influenza throughout the world, we barely have time to sit down to a good meal.  O.k., so the meal thing may not be so true, we were able to dig up a number of great recipes that take less than 30 minutes from start to finish.  Enjoy the early Spring!

Every year, it’s easy for us to mark the start of Spring by the return of baby chicks to our local farm supply store.  This year we were as happy as always to see that the store had placed out our poultry health materials and had numerous signs up about proper Biosecurity.  One of our favorite signs reminds everyone to wash their hands after they are done touching their baby chicks.  In fact we liked this sign so much, we printed it in English and Spanish.  Such a simple yet important step to incorporate into your daily Biosecurity steps.

English Muffin Breakfast Sandwiches

We love a good Breakfast Sandwich, surprising simple to prep and easy to eat on the run.  The protein in the egg keeps us going all day long.


INGREDIENTS: 1 English Muffin (toasted); 1 TBSP Butter; 1 EGG; 1 Avocado (sliced); Sriracha

DIRECTIONS: In a small skillet over medium heat, melt butter and cook egg to your liking. Place cooked egg on toasted English muffin base.  Layer 2 –4 slices of the avocado and drizzle with as much Sriracha as you can handle.


INGREDIENTS: 1 English Muffin (toasted); 1/2 TBSP Extra Virgin Olive Oil; 1/4 Cup Spinach (chopped); 1 EGG; 2 Ounces Ham (thin-sliced); 1 Slice Swiss Cheese

DIRECTIONS: 1.) Heat oil in a small skillet over medium heat. Scramble spinach and eggs together until eggs are cooked through.  2.) Place ham on toasted English muffin base.  Layer scrambled egg and spinach on ham.  Place the swiss cheese on top of the scrambled eggs.  Enjoy.

Turkey Piccata

About 25 minutes is all it takes to make this classic Italian dish with turkey.  Go ahead treat yourself tonight.

INGREDIENTS: 1 Turkey Tenderloin (13 to 15 ounces); 2 TBSP Flour; 1/4 TSP Salt; 1/4 TSP Ground Black Pepper; 2 TSP Olive Oil; 1 Cup Reduced-sodum Chicken Broth; 2 TSP Lemon Peel (finely shredded); 2 TBSP Lemon Juice; 2 Cloves Garlic (minced); 1/2 TSP Dry Mustard; 1/4 Cup Green Onions (sliced)

DIRECTIONS: 1.)  Split the turkey tenderloin in half horizontally; cut each half in half crosswise to make 4 portions. Place one of the turkey portion between two pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound turkey to about 3/8-inch thickness. Remove plastic wrap. Repeat with remaining turkey portions.  2.) In a shallow dish, combine flour, 1/8 teaspoon of the salt, and the pepper. Coat each turkey portion with flour mixture, turning to coat evenly. Shake off excess flour mixture.  3.) In a large nonstick skillet, heat olive oil over medium-high heat. Add turkey portions; cook about 6 minutes or until browned, turning once to brown evenly. Add broth, 2 teaspoons lemon peel, lemon juice, garlic, dry mustard, and remaining 1/8 teaspoon salt to skillet. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until turkey is no longer pink and cooking liquid is slightly reduced. Add the 1/4 cup green onions. Cook for 2 minutes more. To serve, transfer turkey to serving plates. If desired, top with lemon peel strips, additional green onions, and lemon slices. Serve with some of the cooking liquid. Makes 4 servings.

TIP:  Kick up the flavor by adding a TBSP of Capers to this dish when you add the green onions at the end.  Their slighty briney flavor will enhance the tangy lemon flavor of the dish.  Thisdish goes great with a light dinner salad or a small serving of whole wheat pasta.                     

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CLICK HERE to download the February 2017 Newsletter.

This month we officially announced the dates for the 2017 NPIP Blood Testing School and opened registration for the class online through our website. The Blood Testing School will be held on the following dates in 2017:

  • Thursday, March 30th, 4:00 p.m.-7:30 p.m. at Purdue Research Farm (Dubois, IN)
  • Saturday, April 8th, 8:30 a.m.-Noon at Purdue University Lilly Hall (West Lafayette, IN)

You can register for the class online by CLICKING HERE.

You can download the Class Registration Form HERE.

Classroom participants will learn how to recognize Pullorum Typhoid through the plate test screening process. In addition, the course will provide an introduction to biosecurity, ways to prevent poultry disease, and provide better care for your birds.  Instructors for the course have included Purdue Avian Pathology professors, staff and residents; Board of Animal Health Veterinarians; the Indiana NPIP State Contact, and ISPA staff.  All participants will receive a binder of materials, NPIP Blood Tester Card, and a pad of VS Form 9-2 (Flock Selecting and Testing Reports).  Completion of a blood testing school is required every three (3) years to maintain NPIP Certification.  Registration, attendance, and successful completion of the test during school will ensure your certification for the next three years.  Registration for Blood Testing School costs $50.00.  An OPTIONAL Blood Testing Kit (includes one bleeder with loop and testing plate) can be purchased for $23.00.  Payment for the class can be made by check or credit card.  Checks can be mailed to our office, to pay by credit card, please call our office.

Chinese New Year Turkey Lettuce Wraps

Bring a little prosperity to your New Year’s Celebration with theses Lettuce Cups, the Chinese word for lettuce sounds like “rising fortune.”

INGREDIENTS: 1 LB Ground Turkey; 1 Head of Butter Lettuce; 2 Medium sized Zucchinis; 2 TBSP Sesame Oil; 1 TBSP Olive Oil; 1 TSP Garlic Powder; 1 TSP Chili Powder; 1 TBSP Hoisin Sauce; Salt, Pepper and Soy Sauce to taste.

DIRECTIONS: 1.) Rinse lettuce and pull off several whole leaves, preparing the lettuce cups.  2.) Heat large skillet over medium heat, add oil and sesame oil.  3.) Once heated, brown ground turkey, without cooking all the way through (about 4 minutes).  4.) Once turkey is slightly browned, add vegetables.  5.) Add garlic powder, chili powder and hoisin sauce, and stir occasionally until turkey and vegetables are cooked through.  6.) Add salt, pepper and soy sauce to taste.  7.) Spoon into lettuce cups.  Enjoy!

TIP: Try adding a chopped Bell Pepper with the Zucchini to add an extra crunch to the filling.  To kick up the Asian flavor omit the Olive Oil and increase the Sesame Oil to 3 TBSP’s.

Egg Drop Soup

The name “Egg Drop” comes from how the soup is made, dropping raw egg into hot soup.  The Chinese translation of this dish is “Egg Flower” because the egg creates large and small swirls in the soup that appear in a flower-like pattern.

INGREDIENTS: 4 Cups Chicken Stock; 1/2 TSP Sesame Oil; 1/2 TSP Salt; Pinch of Sugar; Pinch of White Pepper; Large Pinch of Turmeric Powder; 1/4 Cup Cornstarch (mixed with 1/2 Cup Water); 3 Eggs (slightly beaten); 1 Scallion (chopped); 1 TBSP Cilantro (chopped)

DIRECTIONS: 1.) Bring the chicken stock to a simmer in a medium-sized soup pot. Stir in the sesame oil, salt, sugar, and white pepper. Add the Turmeric Powder. Taste the soup, and adjust the seasoning if needed.  2.) Next add the cornstarch slurry; make sure the cornstarch and water is mixed well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the slurry, or you'll get unpleasant clumps of cooked starch in your soup. Use more or less starch if you like a thicker or thinner soup.  3.) Use a ladle to stir the soup in a circular motion, gently pour the slightly beaten egg into the soup. Eggs that are slightly beaten result in both white and yellow egg swirls. The speed at which you stir the soup when adding the egg also determines whether you get large “egg flowers” or small egg flowers (i.e. swirly bits of egg). This is more a matter of personal preference than correctness, so add the egg however it suits your preference.  4.) Once you have added all of the egg, ladle the soup in a bowl, top with scallion and cilantro, drizzle some sesame oil over the top, and serve!

TIP:  Instead of the turmeric powder, you can add 5 drops yellow food coloring to the soup. The yellow food coloring gives the soup that rich restaurant-style yellow color.                     

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In January we sent out the 2017 Poultry Information Booklet to each Purdue Extension Office.  The booklets are full of useful poultry information for your 4-H members who will be raising poultry this spring and summer.  In the booklet we included information on biosecurity, poultry breeds & proper handling techniques, and info on the required paperwork for showing at the county fair and exhibitions.  For PDF copies of the documents that were included in the booklet, click on each of the links below.  

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CLICK HERE to download the December 2016 Newsletter.

This month we sent each Extension Office two printed copies of the 2017 Purdue Extension Indiana County Fair Poultry PacketPlease give one of the copies to your County Poultry Superintendent.  The packet contains a number of documents key to running a successful poultry show at your county fair, included newly revised versions of the Poultry Superintendent Report and Address Form.  It also includes several fact sheets on common poultry diseases with a quick guide on Avian Influenza.

Mark your calendars, the ISPA Blood Testing School will be held on the following dates in 2017:

  • Thursday, March 30th, 4:00 p.m.-7:30 p.m. at Purdue Research Farm (Dubois, IN)
  • Saturday, April 8th, 8:30 a.m.-Noon at Purdue University Lilly Hall (West Lafayette, IN)

Check our website (www.inpoultry.com) for class registration information, full details should be posted in early January.

You can download a PDF copy of the 2017 Purdue Extension Indiana County Fair Poultry Packet by CLICKING HERE.  Please note that the digital copy does not include the list of Certified Blood Testers.  For a copy of that list, please call our office at (765) 494-8517.

Baked Turkey, Ham and Cheese Puff Pastry Tart

The rich flavors and layered textures of this simple tart are sure to impress.  Serve as an appetizer or main course.

INGREDIENTS: 2 Tbsp Whole Grain Mustard, 1 Tbsp Dijon Mustard,1 Tbsp Apricot Jam (or Fig Jam), 1 Package Frozen Puff Pastry (defrosted in fridge), 4 Oz Sliced Deli Black Forest Ham, 4 Oz Sliced Deli Smoked Turkey Breast, 6 Oz Cheddar Cheese (shredded), 1 Egg, 1 Tsp Water

DIRECTIONS: 1. Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.  2. In a small bowl, mix together the whole grain mustard, Dijon mustard and the jam.  3. Unfold/unroll one sheet of the puff pastry on a lightly floured surface.  4. Gently roll with a rolling pin if needed and place the puff pastry on the prepared baking sheet.  Brush the mustard/jam mixture over the puff pastry, leaving about an inch border around the edge of the puff pastry. 5. Place the turkey and ham slices evenly over the mustard and then sprinkle the grated cheese over the ham and turkey.  6. Unfold and roll out the second sheet of puff pastry and gently place it on top of the filling and fold the outer edges over and together with your fingers (creating a thick crust).  7. Use a fork to create lines around the edge.  8. In a small bow, beat egg and water together to create an egg wash. Lightly brush the egg wash over the top and edges of the pie.  9. Cut a few small slits into the top/center of the puff pastry tart and bake until cooked through and golden brown, and about 30 minutes.  10. Let cool for a few minutes before slicing and serving.

TIP: Try swapping the deli sliced turkey with precooked Turkey Bacon, for a bit of a crunch in the tart.  For a spicier version, swap the two mustards with 2 Tbsp Jalapeno Jam.

Apple Custard Pie

Simple, yet elegant, this layered apple custard pie offers a twist on the traditional.

INGREDIENTS: 1 Basic Nutty Egg & Lemon Juice Piecrust (9-inch; unbaked), APPLE LAYER: 1 Tbsp Sugar, 1/2 Tsp Ground Cinnamon, 1/4 Tsp Ground Nutmeg, 1 Cup Apples (peeled and thinly sliced), CUSTARD LAYER: 4 EGGS (beaten), 1/4 Cup Sugar, 1 Tsp Vanilla, 1/4 Tsp Salt, 2 Cups Milk (heated until very warm)

DIRECTIONS: 1. Heat oven to 400°F.  2. APPLE LAYER: Mix sugar, cinnamon and nutmeg. Sprinkle over apples in small bowl; Toss. Arrange apples evenly in bottom of piecrust.  3. CUSTARD LAYER: Beat eggs, sugar, vanilla and salt in medium bowl until blended. Beat in milk. Slowly pour over apples.  4. Place pie on rack in center of oven. Bake until knife inserted midway between center and edge of pie comes out clean, about 30 minutes.  5. Cool completely on wire rack. Refrigerate (loosely covered) until firm, several hours or overnight.

TIP:  For easier slicing, use a thin-bladed knife. Wipe knife with a clean damp towel, or rinse knife under warm water, after each cut.  Substitute Pears for apples for an even more elegant and decadent version, sure to impress friends and family.

Basic Nutty Egg & Lemon Juice Piecrust

INGREDIENTS: 1-1/2 Cups All-Purpose Flour, 1/4 Ground Pecans (or Almonds, Walnuts or Hazelnuts), 1/2 Tsp Salt, 1/2 Cup Vegetable Shortening (cold), 1 EGG YOLK, 3 to 4 Tbsp Ice Water (divided), 2 Tsp Fresh Lemon Juice

DIRECTIONS: 1. Mix flour, ground nuts and salt in large bowl. Cut in shortening with pastry blender until pieces are the size of small peas. Mix egg yolk, 3 Tbsp ice water and the lemon juice in small bowl. Add to flour mixture, 1 Tbsp at a time, stirring lightly and tossing with fork until moistened and dough just holds together. Add remaining ice water, if needed. Gather dough and shape into 1-inch thick disk. Refrigerate, wrapped in plastic wrap, 1 hour or overnight.  2. Roll out dough on lightly floured surface, rolling from center to edge to form a 12-inch circle. Fold into quarters; ease and unfold into 9-inch pie plate. Press pastry gently against bottom and sides of pie plate, easing out any air. Trim edge leaving 1/2-inch overhang. Fold overhang under; flute edge.

TIP:  How to bake Piecrust without filling: Line piecrust with parchment paper, fill with pie weights. Bake in 425°F oven until pastry is set (8 to 10 minutes. Remove parchment paper and weights. Bake until edge is golden brown (5 to 7 minutes) longer. Cool completely on wire rack.                                                              

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CLICK HERE to download the November 2016 Newsletter.

It’s official, we heard our first Christmas song at the Big Box Store the other day.  We love the holiday season, the snow, the warm glow of the fireplace, the peppermint mochas, and gathering with friends and family to share our latest holiday recipe obsession. This year, it’s all about elevating the humble Deviled Egg! We offer a number of suggestions on how to take the classic Deviled Egg to new culinary heights.  We are also stepping up our turkey game this year, with a new standard in roasting a whole turkey and a couple of recipes that will transform the leftover turkey into your family’s new favorite everyday turkey recipe.

With the advent of the colder fall weather, many Hoosiers are anticipating the start of various hunting seasons, from deer to turkey to upland game bird. The AI incident this past January reminds us that we need to continue to be vigilant against Aviana Influenza, even while we are out hunting. Wild birds can carry the AI virus but usually do not show symptoms, however the virus which can transfer from the wild population to the domesticated population where it makes the domestic birds very sick and can cause death.

To reduce the risk of spreading the AI virus, hunters can add these few steps to their routine to protect their domesticated birds:

  • Dress game birds in the field whenever possible.  If you need to dress your birds at home, make sure it is an area where no other animals can access it.
  • Keep a dedicated pair of shoes in your game cleaning area. Or use rubber footwear that you can clean/disinfect before and after leaving the game cleaning area.
  • Use a separate sets of tools for cleaning game, whether in the field or at home.  Remember to clean and disinfect all the tools after each use.  Do not use or store these tools around your domestic birds.
  • Double bag the offal and feathers.  Tie the inner bag, and if using rubber gloves, leave them in the outer bag before tying it closed as well.  Make sure you throw the bag away in a trash can that animals will not be able to get into.
  • Wash your hands with soap and water immediately after handling game.

The always popular Backyard Biosecurity Calendars have arrived!  Get some for the Poultry Enthusiasts in your life. We can provide your Extension Office with a bundle of 25 calendars, upon request.  Fill out the order form located on PAGE 4 of the newsletter and scan/email it to ispa@purdue.edu or fax it to (765) 496-1600.  Additional Calendars may become available depending on supply and demand.

EASY CLASSIC DEVILED EGGS (American Egg Board Approved—An easy to master recipe that will impress any crowd)

INGREDIENTS: 6 HARD BOILED EGGS (peeled); 1/3 Cup Cheddar Cheese (shredded); 1/4 Cup Mayonnaise; 1/4 Cup Sour Cream; 3 Tbsp. Green Onions (minced)

DIRECTIONS: 1. Cut eggs lengthwise in half. Remove yolks to small bowl. Reserve.  2. Mash yolks with fork. Add cheese, mayonnaise, sour cream and green onions; mix well.  3. Spoon 1 heaping Tbsp yolk mixture into each egg white half. Refrigerate, covered, to blend flavors.

TIP: No-mess method: Combine the egg yolks, cheese, mayonnaise, sour cream and green onions in 1-quart plastic food-storage bag.  Press out air and seal bag.  Press and roll bag with hand until mixture is well blended.  Push filling toward bottom corner of bag.  Snip off about 1/2-inch of corner.  Squeeze yolk mixture from bag into egg whites.


INGREDIENTS: 6 HARD BOILED EGGS (peeled); 2 Tablespoons Mayonnaise, 2 Tablespoons Cream Cheese, 16 Oz. Canned Crab, 1/4 Cup Sliced Green Onions, Salt and Pepper to Taste, Sriracha to Taste, Squeeze of Lemon, Sliced Green Onions to Garnish

DIRECTIONS: 1. Remove the yolks from the egg halves into a small bowl. 2. Mash the yolks with a fork until fine and crumbly. Mix with mayonnaise, cream cheese, crab, and green onions. 3. Taste and season with salt, pepper, Sriracha, and a squeeze of lemon. 4. Fill the egg halves with the yolk mixture and top with sliced green onions to garnish.


There are two tried and true methods for thawing a whole turkey, they are the refrigerator method and the cold water method.

REFRIGERATOR METHOD: Thaw breast side up, in its unopened wrapper on a tray in the fridge. Allow at least 1 day of thawing for every 4 pounds of turkey.

COLD WATER METHOD: Thaw breast side down, in its unopened wrapper, with enough cold water to cover turkey completely. Change water every 30 minutes to keep turkey chilled. You will need about 30 minutes of thawing time per pound.


INGREDIENTS: 2 Cups of Leftover Turkey, 1 Cup Chilled Leftover Mashed Potatoes, 1 Cup Chilled Leftover Stuffing, 2 Eggs, 1 Tablespoon Oil, 1 Tablespoon Butter, 1/2 Cup Warmed Leftover Gravy, 1/4 Cup Cranberry Sauce

DIRECTIONS: 1. Combine cooked and shredded turkey with the mashed potatoes and stuffing. Stir in the eggs until well combined. Portion into      eight 3-inch patties. 2. Heat the oil and butter in a large nonstick skillet set over medium-high heat. Cook, in batches, for 2 to 3 minutes per side or   until golden and heated through. Place two patties on a plate. 3. Spoon warm gravy over each serving and top with a dollop of cranberry sauce.

TIP: You can prepare the patties and freeze them between layers of wax paper to enjoy later! Substitute for the gravy a dollop of apple sauce with the cranberry sauce.


INGREDIENTS: 2 Cups Leftover Turkey Breast (sliced), 8 Ounces Orecchiette Pasta, 2 Cloves of Whole and Peeled Garlic, 8 Ounces Green Beans (trimmed and Cut into 1-inch Pieces), 1½ lbs. Chopped Heirloom Tomatoes, 1/2 Cup Sliced Basil Leaves, 1 Zested and Juiced Lemon, 1/4 Cup Extra-Virgin Olive Oil, 1/2 Teaspoon Salt, 1/4 Teaspoon Black Pepper, 4 Ounces Fresh Mozzarella (cubed), 1/4 Cup Grated Parmesan Cheese, Olive Oil for Garnish

DIRECTIONS: 1. Bring a large pot of salted water to a boil, add the orecchiette and garlic cloves and cook until pasta is al dente, about 9 to 11 minutes. Add the green beans the last 7 minutes of cooking.  2. Drain the pasta, but do not rinse. Remove and reserve the garlic cloves for the dressing.  3. Place the hot pasta and green beans in a large bowl. Add the chopped tomatoes and basil. Toss to combine. 4. Reheat the leftover turkey breast in the microwave on high for about 2 minutes. Toss heated turkey breast into the pasta.  5. Whisk together the lemon juice, lemon zest, remaining salt and black pepper. Mash the cooked garlic cloves and add to the lemon juice. Whisk in the olive oil and pour over the orecchiette and turkey. Add the mozzarella cubes and toss to combine all the flavors. 5. Drizzle with extra olive oil and top with grated Parmesan if desired.

TIP: You can substitute asparagus, broccoli, or even spinach for green beans if desired!                                                                      

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CLICK HERE to download the October 2016 Newsletter.

As we begin to move into colder months, it is time to start thinking about how to prepare small flocks for winter. Poultry, in general, does a great job of surviving through the cold winter months but adjustments in the condition and insulation of the coop, food, water, and lighting will need to be made in order to help keep poultry comfortable through the chilly months.

It is natural to see a decrease in egg production, poultry have an internal clock inside them and tend to lay less eggs as the day grows shorter and the night grows longer.  If small flock owners desire the same egg production from their flock during the winter, then simple adjustments to light in the coop can be made.

Backyard hobbyists should be aware of Coccidiosis, a very common disease that all poultry are exposed at some point in their life, but are not always infected with the disease unless highly stressed or come in contact with oocysts shed from an infected bird.  It is important to keep the flock healthy from coccidiosis, as it can be the gateway for other diseases from the increased stress that the coccidian induces. Coccidia is not something to panic about and is usually pretty avoidable if the flock is kept on clean bedding, provided with plenty of proper food and water, and any stress on the birds is reduced. The use of proper biosecurity also helps the prevention and spread of the disease.

Could Fall be our favorite season?  It might just be, leaves changing colors all around, chilly mornings followed by perfect days, pumpkin spice lattes, tailgate parties.  Tailgate parties are the perfect time to introduce the family to turkey burgers.  You can make your favorite burger recipe, just substitute ground turkey for ground beef.  The best thing about ground turkey, is no matter the recipe, it will enhance any flavors combined with it.  Try the Melted Cheddar and Turkey Quinoa Meatloaf Bites at your next football party, they taste amazing and if you are really ambitious, you can shape them into mini footballs. 

Let’s talk Pumpkin Spice.  Yes—we know it’s everywhere this this of year, and yes—you either love that or dread this time of year.  Here in the office, we fully embrace pumpkin spice, but we know you might take some convincing.  Treat yourself to Pumpkin-Molasses Pancakes, we guarantee it’s like having everything great about the Fall season in one glorious dish.

Pumpkin-Molasses Pancakes

INGREDIENTS: 1½ cups pancake baking mix, 1 cup milk, 1 egg, 1 egg white, 1 teaspoon vanilla, 2 teaspoons pumpkin pie spice, 1 cup canned pumpkin, ⅓ cup molasses (may want to add more depending on taste)

DIRECTIONS: 1. Mix all ingredients together.  2. Heat a lightly oiled griddle or frying pan over medium heat.  3. Pour or scoop the batter on to the griddle, using about 1/4 cup for each pancake. Brown on both sides, before removing from pan.  3. To serve sprinkle with powdered sugar and your favorite maple syrup. 

Melted Cheddar & Turkey Quinoa Meatloaf Bites

INGREDIENTS: 1 package ground turkey (1 lb.), 1 cup cooked quinoa, ¼ cup bread and butter pickles chopped, 1 clove garlic crushed, 2 tbsp. ketchup, 2 tbsp. yellow mustard, 1 large egg slightly beaten, ½ tsp salt, ¼ tsp black pepper, 2½ sharp cheddar cheese cubed into 24 (½-inch) cubes, 1 cup store-bought crispy fried onions crushed

DIRECTIONS: 1. In a large bowl, combine the ground turkey, cooked quinoa, bread and butter pickles, garlic, ketchup, mustard, beaten egg, salt, and pepper. Mix well. 2. Spray a 24 cup mini muffin pan with cooking spray. Spoon 1 tablespoon of the turkey mixture into each cup. Press a cube of the sharp cheddar cheese into the center of the turkey mix. Spoon another tablespoon of turkey over the cheese and press to cover. 3. Sprinkle crushed fried onions over the tops of the turkey meatloaf cups. 4. Place the muffin tin into a pre-heated 350°F oven. Bake for 12-15 minutes, until turkey is cooked through and the fired onion topping is browned. Turkey is done when it feels firm to the touch and a reaches a temperature of 165°F, which can be read by a meat thermometer.

TIP:  Individual servings can be easily frozen in the muffin tin to help maintain the shape.  Once frozen, remove from the muffin tin then wrap each individual serving in plastic wrap and store in 1-quart plastic containers or freezer bags (this helps against freezer burn).  You can defrost and cook individual servings as needed.

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CLICK HERE to download the September 2016 Newsletter.

Earlier this year we told you about how the American Egg Board had created lesson plans (which align with the National Education Standards) to help teachers show where eggs come from, how eggs move from the farm to the table and the benefits of a healthy diet and exercise.  These Lesson Plans are now available for children from Kindergarten through High School. 

You can find the lesson plans at: www.aeb.org/educators/lesson-plans-and-materials

Now the American Egg Board has created a new website for School Nutrition Professionals which compiles all of the information they need to include eggs in school meals. Content includes ready-to-use school recipes, creative menu ideas, success stories, nutrition information, and much more. Eggs serve as an affordable protein, supplying six grams of high-quality protein for a low cost. Eggs can play a role in nutritious meals that help schools control expenses to stay within federal reimbursement rates. Visit www.aeb.org/schools or watch for pinnable ideas and shared tweets using the hashtag #eggsinschools. 

As September rolls forward, we say “Good Bye” to Summer and “Hello” to the controlled chaos that is getting the family ready and out the door in the morning for school.  To give you a few more precious minutes in the morning, this month we offer up two recipes that are kid friendly, can be prepared ahead of time and are easy to customize to your tastes.  We love a good Turkey Salad Sandwich and this one does not disappoint.  The filling can be prepped the night before and stored in the fridge, for sandwich assembly in the morning.  For Breakfast, the Turkey Bacon Breakfast Burritos can be made ahead of time and frozen individually, easy to reheat in the morning for a quick nutritious breakfast.  It may still be a chaotic morning, but now you will have a few extra minutes to enjoy that fresh brewed cup of coffee.

Apple Cranberry Turkey Salad in Pita Bread

INGREDIENTS: 2 Cups Cooked TURKEY (finely chopped); 1/2 Cup Mayonnaise; 1 1/2 Tablespoons Honey Mustard; 1 Cup Tart Apples (diced); 1 Cup Celery (diced); 1/2 Cup Dried Cranberries; 6 Pita Pocket Halves; Leaf Lettuce (optional)

DIRECTIONS: 1. In a medium bowl. Mix mayonnaise and mustard. Add turkey, apples, celery and cranberries and toss until completely coated.  2. Line inside of pita bread with lettuce if desired, fill with turkey salad. 

TIP:  For a bit more crunch in the salad try adding sliced almonds.  Make a spicy version by omitting the cranberries and replacing the Honey Mustard with your favorite buffalo style sauce or other hot sauce.     

Turkey Bacon Breakfast Burritos

INGREDIENTS: 10 Slices TURKEY BACON (cut into 1/4 inch pieces); 1/2 Cup chopped Green Bell Pepper; 1/2 Cup Chopped Onion; 5 EGGS; 1/2 Cup Skim Milk; 1/4 Teaspoon Black Pepper; 1 Cup Cheddar Cheese (Shredded); 10 (8-inch) Flour Tortillas; Your Favorite Salsa

DIRECTIONS: 1. In a large nonstick skillet over medium heat, cook bacon, green pepper and onion 12 to 15 minutes or until bacon is lightly browned, stirring frequently. Remove skillet from heat.  2. In a small bowl combine eggs, milk and pepper. Pour egg mixture over bacon mixture. Return skillet to low heat for 2 to 3 minutes or until edges are almost done; stirring frequently. Remove skillet from heat and stir in cheese.  3. Place 1/4 Cup egg mixture on lower 1/3 of each tortilla. Roll tortilla and place in microwave safe dish; cover loosely with damp paper towel. Cook in microwave oven on high for 2 to 3 minutes or until burritos are hot.  4. Serve with your favorite Salsa drizzled over the burrito or on the side.

TIP:  TURKEY BACON is smoked and fully cooked. It is made with a combination of white and dark turkey meat.  Try chopping bacon slices in advance and freeze them for use in quiches, omelets, and salads.

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CLICK HERE to download the August 2016 Newsletter.

The State Fair is August 5-21st this year.  Poultry will be back at the State Fair this year!  4-H Poultry will in the Poultry barn from Tuesday, August 9 through Friday, August 12th.  Open Show Poultry will be displayed from Sunday, August 14 though Wednesday, August 17th.  ISPA staff will be there for Poultry Check In on August 9th and the 14th, we will be checking to make sure that all participants have the proper testing paperwork (either a VS Form 9-2 or the Indiana Poultry Exhibitor Form).  Come on out to support the poultry enthusiast in your life. 

For 15 glorious days in August, we come together to celebrate the magic that is State Fair Food: Elephant Ears, Corn-on-the-Cob (dipped in butter), Deep Fried Oreo’s, Walking Taco’s and our personal favorite, the Donut Bun Cheeseburger.  So yummy, but not so easy to justify when we are trying to eat healthy.  Well, now we don’t have to miss out, here are a couple of recipes for Fair Style Food on the lighter side.  Enjoy!


INGREDIENTS: 2 Boxes Corn Muffin mix (8.5 ounces each); 1 Cup Flour; 2 EGGS; 3/4 Cup Milk; 1/2 Stick Butter (melted); 2-3 Tablespoons Honey; 6 TURKEY Hot Dogs

DIRECTIONS: 1. Preheat oven to 425 degrees.  2. In a shallow dish, combine muffin mix with flour, stir in EGGS, milk, melted butter and honey. The batter will be a thick, sticky biscuit like dough.  3.  Skewer a TURKEY Hot Dog on a fork and swirl it around in the batter to coat it.  Put the coated hot dog on a nonstick cookie sheet.  Use a spoon to push the hot dog off of the fork.  You can also spoon some extra batter over the hotdog to cover any exposed spots.  Try to aim for around a 1/2 of coating around the hot dog, much more than that and it will run off the hot dog when baking.  Repeat this step with the remainder of the hot dogs.  4. Bake them for 12 to 15 minutes or until evenly golden brown all over.   

TIP:  For a more complex corn dog flavor, try adding a tablespoon or two of garlic, onion, paprika, or cumin to the batter.  Those who like things spicy can even add their favorite hot sauce to the batter for an extra burst of flavor.  Experiment and have fun, it’s Fair Food season! 


INGREDIENTS:  1 Cup Water; 1/2 Cup Butter; 1/8 teaspoon Salt; 1 Cup Flour; 4 EGGS; and 2 Tablespoons Powdered Sugar

DIRECTIONS: 1. Preheat the Oven to 400 degrees.  2. Combine water, butter, and salt in a large pot.  Heat on medium high, stirring occasionally until it comes to a rolling boil.  3.  Turn down to medium heat, while boiling add the flour all at once.  Stir vigorously until the mixture forms a ball.  Take off the heat and let rest for 10 minutes.  4.  Transfer the batter to a large bowl and add one EGG at a time.  Using a wooden spoon, beat each egg until well incorporated.  5. Place the funnel cake batter into a pastry bag.  Cut the tip off of the filled pastry bag.  6.  Make a robust circle of batter on a greased cookie sheet.  Then make a zig-zag pattern within the circle, make sure the zig zag pattern touches the circle edge.  7.  Bake them in the oven for 20 minutes or until golden brown.  Dust them with powdered sugar and serve warm. 

TIP:  When filling a pastry bag, put the pastry bag in a tall glass. Fold down the edges of the bag around the glass, it holds the bag in place and reduces the risk of spillage when filling the pastry bag.

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CLICK HERE to Download the July 2016 Newsletter.

All across Indiana, 4-H members are counting down the days till they get to show off all the hard work they put into their livestock and poultry at their local County Fair and at the Indiana State Fair.  It’s the perfect time to remind them of the six basic (and essential) Biosecurity steps.  We hae several posters in stock that are perfect for reminding everyone that handles poultry on how to maintain a biosecure premise.  Poultry kept by someone practicing great biosecurity is less likely to spread disease and/or catch a disease when they come home from the County Fair.

Celebrate the Fourth of July with these Classic Summer Recipes:

BBQ Turkey Pizza

INGREDIENTS: 1 Boneless TURKEY BREAST; 2 Tablespoons Olive Oil; 1/2 teaspoon Salt; 1/8 teaspoon pepper; 1 Cup Barbecue sauce (your favorite brand); 1 Pound Refridgerated Pizza Dough; 1 Red Onion (thinly sliced); 1 Cup Mozzarella Cheese (finely shredded); 2 Tablespoons Green Onions (chopped)

DIRECTIONS: 1. GRILL TURKEY BREAST: Preheat the grill for medium heat and lightly oil the grate. Grill turkey breast for about 15 minutes, then flip to other side. Continue to grill until an instant-read meat thermometerreads at least 160 degrees F (total time on grill around 30 minutes), turkey breast will have defined grill marks and the meat will not be pink inside. Remove turkey breast from grill and let rest until cool enough to handle.  2. SHRED THE TURKEY BREAST into bite size pieces. Toss with the barbecue sauce and set aside.  3. ROLL THE PIZZA DOUGH into a 12 inch round or rectangle (depending of your grill shape) onto a lightly floured countertop.  4. GRILL THE PIZZA: Heat the grill or grill pan to medium heat. Lightly bruch one side of the pizza dough with a 1/2 tablespoon of olive oil. Place the dough (oil side down) on the grill and grill until the bottom is nicely browned and firm to the touch, about 3 to 5 minutes. Brush the top side of the pizza dough with olive oil and flip over.  Top the pizza with shredded TURKEY BREAST, the red onions and mozzarella cheese. Close the lid and let cook until cheese has melted (about 2 to 3 minutes).  5. ENJOY THE PIZZA: Remove pizza from the grill onto a cutting board. Sprinkle with chopped green onion and cut into serving size pieces.

TIP: Turkey shreds easiest when cooled but still slightly warm.  Shredding with your hands gives you chunkier pieces of turkey breast.  Shredding with two forks gives longer, thinner, fluffy pieces of turkey.

Classic Egg Salad

INGREDIENTS: 6 HARD COOKED EGGS (sliced); 1/4 Cup Mayonnaise; 2 teaspoons Fresh Lemon Juice; 1 Tablespoon Onion (minced); 1/4 teaspoon Pepper; 1/2 Cup Finely Chopped Celery; Lettuce Leaves

DIRECTIONS: 1. RESERVE and refridgerate 4 center egg slices for garnish. Chop remaining eggs.  2. MIX mayonnaise, lemon juice, onion, salt and pepper in medium bowl. ADD chopped eggs and celery, mix well. REFRIDGERATE, covered, to blend flavors.  3. SERVE on lettuce leaves, garnished with reserved egg slices.

TIP: Layer the egg salad with crunchy lettuce on whole wheat toast for a simple sandwich, or stuff into a cherry tomatoes for an elegant appetizer.

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The ISPA has a number of Turkey Recipe flyers that you can request for your next event.  Here are the flyers that were featured in this months mailing:

June is Turkey Lovers Month

Summer Grilling Season with Turkey

Pack a Punch with Turkey Protein at Lunch

Turkey Wraps and Pockets: Easy to Eat on the Run

We also have an excellent flyer which talks about how Turkeys are raised in Indiana:

Growing Up Turkey

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Wake Up to Eggs and Bacon(s)

Kevin Bacon (with his brother) is back with the American Egg Board to serenade us on the power of eggs in the morning.  To view the new videos visit: www.incredibleegg.org/kevin-bacon-and-eggs


The ISPA continues to be your resource for the ever popular American Egg Board "Egg Reader" for students in elementary school.  But if you are looking for additional egg based eggucational materials American Egg Board has developed Lesson Plans for every student from Pre-K through High School.  All of the lesson plans can be viewed/downloaded for free at www.aeb.org/educators/lesson-plans-and-materials

Egg Nutrition Resource - www.eggnutritioncenter.org/egg-101

This may be one of the best resources on the web for egg nutrition information.  Interested in which vitamins are contained in an egg?  Looking for the right diet to support your exercise routine?  There is so much great content on this page, you may just lose track of time.

EGGS BENEDICT (Yes, you can do this!)

 Think it's hard to make such a sophisticated dish for breakfast, think again.  The key is making the eggs in the microwave.

INGREDIENTS: 2 EGGS (cold), 1 English Muffin (split and toasted), 2 Slices Canadian-style bacon (warmed), 1/4 Cup Hollandaise Sauce, Salt and Pepper to taste.

DIRECTIONS: 1. Place the English Muffins in the toaster and set to your preferred temperature. 2. Warm the Canadian-style bacon in a skillet on low heat for 2 to 3 minutes. 3. Place the hollandaise sauce is a small bowl and warm in microwave for 30 to 45 seconds. 4. Make each POACHED EGG one at a time in the microwave. Fill a coffee cup about half way with water. Gently crack one egg into the coffee cup, make sure the water completely covers the EGG. Cover with a small plate or saucer and microwave on High for about 1 minute. Look for the EGG to have a set white and runny yolk. You may need to microwave it for up to an additional 30 seconds. The longer you microwave it, the more set the yolk will become. Remove the EGG with a slotted spoon. 5. Assemble the Eggs Benedict, place a slice of Canadian-style bacon on one half of the English muffin.  Place the POACHED EGG on the Canadian-style bacon, then top with a spoonful of hollandaise sauce.

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APRIL 2016

Spring is finally here and all over the state families are getting ready for their local County Fairs.  The ISPA has a number of resources to help with your Poultry Shows.  Here are two documents that highlight poultry testing requirements at Indiana County Fairs and Shows.

Do you need to renew your Blood Tester Certification this year?  Start the process at www.inpoultry.com/online-blood-testing-manual/

Sneak Peak: May is National Egg Month

May is the perfect time to spread the good word on EGGS.  Need help on "EGGucating" the public, the American Egg Board has a large amount of FREE digital content at www.aeb.org/educators/educator-overview and www.eggnutritioncenter.org.  Here are a couple of great examples of the materials you can get from them.

Bacon and Egg Breakfast Grilled Cheese

April is Grilled Cheese Month!  Celebrate with this tasty breakfast sandwich (adapted from an AEB recipe)

INGREDIENTS: 2 EGGS, 2 Tbsp milk, 3 Tsp butter, 4 Slices bread (your pick), 2 Slices colby-jack cheese (or your favorite cheese), 4 Slices fully cooked TURKEY BACON, Salt and pepper to taste


  1. Beat EGGS, milk, salt and pepper in small bowl until blended.  
  2. Heat 1 tsp. butter in large nonstick skillet over medium heat until hot.  Pour in egg mixture.  As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large soft curds.  Continue cooking, pulling, lifting and folding eggs, until thickened and no visible liquid egg remains.  Do not stir constantly.  Remove the pan.  Clean the skillet.  
  3. Spread remaining 2 tsp. butter evenly on one side of each bread slice.  Place 2 slices in skillet, buttered side down.  Top evenly with scrambled eggs, cheese and TURKEY BACON.  Cover with remaining bread, buttered side up.  
  4. Cook sandwiches over medium heat, turning once, until bread is toasted and cheese is melted, 2 to 4 minutes.

TIPS: Avoid cast iron skillets, eggs scrambled in them can turn a greenish shade.  This harmless color change is a chemical reaction between the iron in the pan and the sulfur in the egg whites.

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Materials provided by the ISPA are always FREE OF CHARGE for your Extension Office!  Need a variety of flyers for an upcoming event, call us at (765) 494-8517 or click here to request materials from our office.