Since tomorrow is Thanksgiving, I wanted to include these six yummy turkey recipes, including White Turkey Chili and Turkey Bolognese. Enjoy!
Note: I won't be posting here tomorrow, but will be back on Friday with some left-over recipes.
Also, if you'd like to check some Thanksgiving desserts, go to Just Desserts; you'll be able to find Thanksgiving desserts here and here, for starters. Enjoy!
QUICK TURKEY STIR-FRY
This comes from Campbell’s Kitchen, and begins, “Here's a tasty use for leftover turkey...this quick and easy stir-fry is seasoned with ginger and soy sauce, and on the table in a snap!”
Prep Time: 15 minutes; total time: 25 minutes; Serves: 4 (about 1 3/4 cups each)
To view this online, click here.
Ingredients
1 tablespoon vegetable oil
3 medium carrot, sliced (about 1 1/2 cups)
1/4 teaspoon ground ginger
1 can (10 1/2 ounces) Campbell's® Turkey Gravy
1 tablespoon soy sauce
2 green onion, sliced (about 1/4 cup)
1 1/2 cups cubed cooked turkey
2 cups instant white rice, prepared according to package directions
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the carrots and ginger and stir-fry until the carrots are tender-crisp.
Stir the gravy, soy sauce, onions and turkey in the skillet and cook until the mixture is hot and bubbling. Serve the turkey mixture over the rice.
TURKEY BURGER AND PEAR SLIDERS
This is from FamilyTime, and begins, “Indulge in your burger craving without feeling guilty! Grilled fresh sweet pear and creamy Chèvre goat cheese help satisfy the foodie in all of us. These mini gourmet turkey and pear burgers will soon become a grilling favorite.”
Source: USA Pears and Hearth, Patio & Barbecue Association
Serves: 6; Prep Time: 10 minutes; Cook Time: 10-15 minutes
To view this online, click here.
Ingredients
For Turkey Burgers
1 pound ground turkey
1/2 cup Italian-seasoned breadcrumbs
1 large egg, beaten
1 tablespoon minced dried onion
1 teaspoon worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1-2 Bartlett or Anjou pears sliced (or planked)
3/4 cup Chèvre goat cheese (or creamy goat cheese of your choice)
arugula lettuce
Directions
To make turkey burgers:
Combine all ingredients in large bowl.
Shape into 12 patties (to fit the buns you selected). Pan-fry, broil, or grill until turkey burgers lightly browned and cooked through, about 5 minutes per side.
To make pear slices:
Cut pears into 1/4-inch slices (or use a pear-planker)and spray lightly with nonstick spray.
Grill or broil pear slices until brown in spots, about 2 minutes per side.
To assemble: Separate 12 small slider rolls. Spread bottom half with 1-2 tablespoons of your favorite creamy goat cheese (we used Chèvre). Put cooked turkey burger and a pear slice on top of goat cheese. Top with fresh arugula leaves and serve.
MOM’S TURKEY MEATLOAF
This comes from Ellie Krieger of the Food Network’s Home Cooking.
Total: 1 hr 30 min; Prep: 15 min; Inactive: 15 min; Cook: 1 hr; Yield: 8 (1-inch thick) slices; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ellie-krieger/moms-turkey-meatloaf-recipe-1946007.
Ingredients
3/4 cup quick-cooking oats
1/2 cup skim milk
1 medium onion, peeled
2 pounds ground turkey breast
1/2 cup chopped red bell pepper
2 eggs, beaten
2 teaspoons Worcestershire sauce
1/4 cup ketchup
1/2 teaspoon salt
Freshly ground black pepper
1 (8-ounce) can tomato sauce
Directions
Preheat the oven to 350 degrees F.
In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.
Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.
Remove from the oven and let rest for 10 to15 minutes before slicing.
TURKEY BOLOGNESE
This comes from Giada De Laurentiis of the Food Network show Everyday Italian.
Total: 50 min; Prep: 20 min; Cook: 30 min; Yield: 6 servings; Level: Easy
To view this online, click here.
Ingredients
1/4 cup extra-virgin olive oil
1 onion, chopped
4 garlic cloves, minced
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
1 pound shredded cooked turkey (preferably dark meat)
3 cups marinara sauce
1/4 cup chopped fresh basil leaves
Salt and freshly ground black pepper
1 pound spaghetti
Freshly grated Parmesan
Directions
Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and saute 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.)
Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan.
WHITE TURKEY CHILI
This is from FamilyTime, and begins, “This chili is a wonderful way to use some of your Thanksgiving turkey leftovers.”
Serves: 4; Prep Time: 10 minutes; Cook Time: 30 minutes
To view this online, click here.
Ingredients
1 1/2 cups onions, coarsely chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 jalapeño pepper, minced
1 (four-ounce) can mild green chile, chopped
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 cup canned low sodium chicken broth
1 can cannellini (white kidney beans) or small white beans, (about 19-ounces), drained and rinsed
2 cups cooked turkey, cut into 1/2-inch cubes
1/4 cup cilantro, coarsely chopped
1/2 cup reduced fat Monterey jack cheese, grated
Directions
In 3-quart sauce pan, over medium-high heat, sauté onions and garlic in oil 5 minutes or until onion is tender. Add jalapeño pepper, chilies, cumin, oregano, cayenne pepper and salt Cook 1 minute. Stir in broth, beans and turkey. Bring to a boil; reduce heat and simmer, uncovered, 20 to 25 minutes or until slightly thickened. Stir in cilantro. To serve ladle into bowls and top with 2 tablespoons cheese.
EASY SLOW COOKER TURKEY BREAST
This comes from Diana Rattray on The Spruce Eats. Diana wrote, “Serve this easy slow cooker turkey breast with potatoes and dressing for a tasty family dinner. Use a fully thawed turkey breast for the recipe, unstuffed, and cook it on your slow cooker's high setting. A tip is to use poultry shears and cut the backbone out of the turkey, so it'll lay flatter in the slow cooker and cook more evenly. Also, after the turkey was cooked, separate the juices in a gravy separator and make a gravy with the liquids. Use the remaining fat left in the gravy separator to baste the turkey under the broiler.
“See the tips and variations for some alternative seasoning mixtures, including a lemon and herb rub.”
Total: 5 hrs 10 mins; Prep: 10 mins; Cook: 5 hrs; Yield: 6 servings (6 portions)
To view this online, click here.
Ingredients
2 ribs celery (cut into 3-inch lengths)
2 carrots (cut into 3-inch lengths)
1 (4 to 5 pound) turkey breast (fully thawed or split turkey breast)
1/2 cup/4 ounces butter (melted)
Kosher salt
Freshly ground black pepper
2 tablespoons cornstarch
2 tablespoons water
1/2 to 1 cup turkey stock (or chicken stock, as needed)
Directions
Spray the crockpot with nonstick cooking spray.
Place the chunks of celery and carrots in the slow cooker. The vegetables will act as a rack.
Sprinkle salt and pepper over the turkey breast and arrange in a large slow cooker. Pour melted butter over the turkey.
Cover and cook on HIGH for about 5 to 6 hours, or until turkey is done and juices run clear when pierced with a knife. A boneless turkey breast might take less time, so check for doneness earlier.
To be sure the turkey is fully cooked, check the temperature with a reliable food thermometer. The minimum safe temperature for turkey and other poultry is 165 F.
Pour the juices from the slow cooker into a saucepan. Bring to boil slowly.
Combine the cornstarch and water together and then add to the saucepan.
Add some turkey or chicken stock, about 1/2 to 1 cup, depending on the amount of liquid left in the crockpot. Whisk over medium-low heat until smooth and thickened.
Serve the sliced turkey breast on a plate topped with the turkey gravy.
Kitchen Notes
Strain the liquids and pour into a gravy separator. Pour the juices into a saucepan and leave the excess fat behind.
To brown the turkey skin after cooking, remove it from the slow cooker and place it in a foil-lined baking pan. Place it under the broiler and cook, turning the pan frequently, until the skin is lightly browned. Baste with the fat left from the gravy separator if desired.
Variations
Replace the salt and pepper with this a lemon-herb mixture. In a small bowl, combine 1/2 teaspoon of dried crumbled rosemary, 1/2 teaspoon of dried leaf thyme, 1 teaspoon of fresh lemon zest, 1 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and 1/2 teaspoon of garlic powder.
Sprinkle Cajun seasoning over the turkey breast. If the Cajun seasoning contains salt, omit additional salt.
Showing posts with label White Turkey Chili. Show all posts
Showing posts with label White Turkey Chili. Show all posts
Wednesday, November 23, 2022
Wednesday, November 18, 2020
Turkey Recipes
Can you believe we're more than half-way through November? While it seems like this year has gone slowly at times (probably due to the pandemic), it's also gone by quickly. I realize that might sound strange, but time seems to be like that at times.
But the punchline is that Thanksgiving (in the U.S.) is next week, so I wanted to include these six yummy turkey recipes, including White Turkey Chili and Turkey Bolognese. Enjoy!
QUICK TURKEY STIR-FRY
This comes from Campbell’s Kitchen, and begins, “Here's a tasty use for leftover turkey...this quick and easy stir-fry is seasoned with ginger and soy sauce, and on the table in a snap!”
Prep Time: 15 minutes; total time: 25 minutes; Serves: 4 (about 1 3/4 cups each)
To view this online, click here.
Ingredients
1 tablespoon vegetable oil
3 medium carrot, sliced (about 1 1/2 cups)
1/4 teaspoon ground ginger
1 can (10 1/2 ounces) Campbell's® Turkey Gravy
1 tablespoon soy sauce
2 green onion, sliced (about 1/4 cup)
1 1/2 cups cubed cooked turkey
2 cups instant white rice, prepared according to package directions
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the carrots and ginger and stir-fry until the carrots are tender-crisp.
Stir the gravy, soy sauce, onions and turkey in the skillet and cook until the mixture is hot and bubbling. Serve the turkey mixture over the rice.
TURKEY BURGER AND PEAR SLIDERS
This is from FamilyTime, and begins, “Indulge in your burger craving without feeling guilty! Grilled fresh sweet pear and creamy Chèvre goat cheese help satisfy the foodie in all of us. These mini gourmet turkey and pear burgers will soon become a grilling favorite.”
Source: USA Pears and Hearth, Patio & Barbecue Association
Serves: 6; Prep Time: 10 minutes; Cook Time: 10-15 minutes
To view this online, click here.
Ingredients
For Turkey Burgers
1 pound ground turkey
1/2 cup Italian-seasoned breadcrumbs
1 large egg, beaten
1 tablespoon minced dried onion
1 teaspoon worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1-2 Bartlett or Anjou pears sliced (or planked)
3/4 cup Chèvre goat cheese (or creamy goat cheese of your choice)
arugula lettuce
Directions
To make turkey burgers:
Combine all ingredients in large bowl.
Shape into 12 patties (to fit the buns you selected). Pan-fry, broil, or grill until turkey burgers lightly browned and cooked through, about 5 minutes per side.
To make pear slices:
Cut pears into 1/4-inch slices (or use a pear-planker)and spray lightly with nonstick spray.
Grill or broil pear slices until brown in spots, about 2 minutes per side.
To assemble: Separate 12 small slider rolls. Spread bottom half with 1-2 tablespoons of your favorite creamy goat cheese (we used Chèvre). Put cooked turkey burger and a pear slice on top of goat cheese. Top with fresh arugula leaves and serve.
MOM’S TURKEY MEATLOAF
This comes from Ellie Krieger of the Food Network’s Home Cooking.
Total: 1 hr 30 min; Prep: 15 min; Inactive: 15 min; Cook: 1 hr; Yield: 8 (1-inch thick) slices; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ellie-krieger/moms-turkey-meatloaf-recipe-1946007.
Ingredients
3/4 cup quick-cooking oats
1/2 cup skim milk
1 medium onion, peeled
2 pounds ground turkey breast
1/2 cup chopped red bell pepper
2 eggs, beaten
2 teaspoons Worcestershire sauce
1/4 cup ketchup
1/2 teaspoon salt
Freshly ground black pepper
1 (8-ounce) can tomato sauce
Directions
Preheat the oven to 350 degrees F.
In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.
Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.
Remove from the oven and let rest for 10 to15 minutes before slicing.
TURKEY BOLOGNESE
This comes from Giada De Laurentiis of the Food Network show Everyday Italian.
Total: 50 min; Prep: 20 min; Cook: 30 min; Yield: 6 servings; Level: Easy
To view this online, click here.
Ingredients
1/4 cup extra-virgin olive oil
1 onion, chopped
4 garlic cloves, minced
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
1 pound shredded cooked turkey (preferably dark meat)
3 cups marinara sauce
1/4 cup chopped fresh basil leaves
Salt and freshly ground black pepper
1 pound spaghetti
Freshly grated Parmesan
Directions
Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and saute 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.)
Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan.
WHITE TURKEY CHILI
This is from FamilyTime, and begins, “This chili is a wonderful way to use some of your Thanksgiving turkey leftovers.”
Serves: 4; Prep Time: 10 minutes; Cook Time: 30 minutes
To view this online, click here.
Ingredients
1 1/2 cups onions, coarsely chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 jalapeño pepper, minced
1 (four-ounce) can mild green chile, chopped
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 cup canned low sodium chicken broth
1 can cannellini (white kidney beans) or small white beans, (about 19-ounces), drained and rinsed
2 cups cooked turkey, cut into 1/2-inch cubes
1/4 cup cilantro, coarsely chopped
1/2 cup reduced fat Monterey jack cheese, grated
Directions
In 3-quart sauce pan, over medium-high heat, sauté onions and garlic in oil 5 minutes or until onion is tender. Add jalapeño pepper, chilies, cumin, oregano, cayenne pepper and salt Cook 1 minute. Stir in broth, beans and turkey. Bring to a boil; reduce heat and simmer, uncovered, 20 to 25 minutes or until slightly thickened. Stir in cilantro. To serve ladle into bowls and top with 2 tablespoons cheese.
EASY SLOW COOKER TURKEY BREAST
This comes from Diana Rattray on The Spruce Eats. Diana wrote, “Serve this easy slow cooker turkey breast with potatoes and dressing for a tasty family dinner. Use a fully thawed turkey breast for the recipe, unstuffed, and cook it on your slow cooker's high setting. A tip is to use poultry shears and cut the backbone out of the turkey, so it'll lay flatter in the slow cooker and cook more evenly. Also, after the turkey was cooked, separate the juices in a gravy separator and make a gravy with the liquids. Use the remaining fat left in the gravy separator to baste the turkey under the broiler.
“See the tips and variations for some alternative seasoning mixtures, including a lemon and herb rub.”
Total: 5 hrs 10 mins; Prep: 10 mins; Cook: 5 hrs; Yield: 6 servings (6 portions)
To view this online, click here.
Ingredients
2 ribs celery (cut into 3-inch lengths)
2 carrots (cut into 3-inch lengths)
1 (4 to 5 pound) turkey breast (fully thawed or split turkey breast)
1/2 cup/4 ounces butter (melted)
Kosher salt
Freshly ground black pepper
2 tablespoons cornstarch
2 tablespoons water
1/2 to 1 cup turkey stock (or chicken stock, as needed)
Directions
Spray the crockpot with nonstick cooking spray.
Place the chunks of celery and carrots in the slow cooker. The vegetables will act as a rack.
Sprinkle salt and pepper over the turkey breast and arrange in a large slow cooker. Pour melted butter over the turkey.
Cover and cook on HIGH for about 5 to 6 hours, or until turkey is done and juices run clear when pierced with a knife. A boneless turkey breast might take less time, so check for doneness earlier.
To be sure the turkey is fully cooked, check the temperature with a reliable food thermometer. The minimum safe temperature for turkey and other poultry is 165 F.
Pour the juices from the slow cooker into a saucepan. Bring to boil slowly.
Combine the cornstarch and water together and then add to the saucepan.
Add some turkey or chicken stock, about 1/2 to 1 cup, depending on the amount of liquid left in the crockpot. Whisk over medium-low heat until smooth and thickened.
Serve the sliced turkey breast on a plate topped with the turkey gravy.
Kitchen Notes
Strain the liquids and pour into a gravy separator. Pour the juices into a saucepan and leave the excess fat behind.
To brown the turkey skin after cooking, remove it from the slow cooker and place it in a foil-lined baking pan. Place it under the broiler and cook, turning the pan frequently, until the skin is lightly browned. Baste with the fat left from the gravy separator if desired.
Variations
Replace the salt and pepper with this a lemon-herb mixture. In a small bowl, combine 1/2 teaspoon of dried crumbled rosemary, 1/2 teaspoon of dried leaf thyme, 1 teaspoon of fresh lemon zest, 1 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and 1/2 teaspoon of garlic powder.
Sprinkle Cajun seasoning over the turkey breast. If the Cajun seasoning contains salt, omit additional salt.
But the punchline is that Thanksgiving (in the U.S.) is next week, so I wanted to include these six yummy turkey recipes, including White Turkey Chili and Turkey Bolognese. Enjoy!
QUICK TURKEY STIR-FRY
This comes from Campbell’s Kitchen, and begins, “Here's a tasty use for leftover turkey...this quick and easy stir-fry is seasoned with ginger and soy sauce, and on the table in a snap!”
Prep Time: 15 minutes; total time: 25 minutes; Serves: 4 (about 1 3/4 cups each)
To view this online, click here.
Ingredients
1 tablespoon vegetable oil
3 medium carrot, sliced (about 1 1/2 cups)
1/4 teaspoon ground ginger
1 can (10 1/2 ounces) Campbell's® Turkey Gravy
1 tablespoon soy sauce
2 green onion, sliced (about 1/4 cup)
1 1/2 cups cubed cooked turkey
2 cups instant white rice, prepared according to package directions
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the carrots and ginger and stir-fry until the carrots are tender-crisp.
Stir the gravy, soy sauce, onions and turkey in the skillet and cook until the mixture is hot and bubbling. Serve the turkey mixture over the rice.
TURKEY BURGER AND PEAR SLIDERS
This is from FamilyTime, and begins, “Indulge in your burger craving without feeling guilty! Grilled fresh sweet pear and creamy Chèvre goat cheese help satisfy the foodie in all of us. These mini gourmet turkey and pear burgers will soon become a grilling favorite.”
Source: USA Pears and Hearth, Patio & Barbecue Association
Serves: 6; Prep Time: 10 minutes; Cook Time: 10-15 minutes
To view this online, click here.
Ingredients
For Turkey Burgers
1 pound ground turkey
1/2 cup Italian-seasoned breadcrumbs
1 large egg, beaten
1 tablespoon minced dried onion
1 teaspoon worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1-2 Bartlett or Anjou pears sliced (or planked)
3/4 cup Chèvre goat cheese (or creamy goat cheese of your choice)
arugula lettuce
Directions
To make turkey burgers:
Combine all ingredients in large bowl.
Shape into 12 patties (to fit the buns you selected). Pan-fry, broil, or grill until turkey burgers lightly browned and cooked through, about 5 minutes per side.
To make pear slices:
Cut pears into 1/4-inch slices (or use a pear-planker)and spray lightly with nonstick spray.
Grill or broil pear slices until brown in spots, about 2 minutes per side.
To assemble: Separate 12 small slider rolls. Spread bottom half with 1-2 tablespoons of your favorite creamy goat cheese (we used Chèvre). Put cooked turkey burger and a pear slice on top of goat cheese. Top with fresh arugula leaves and serve.
MOM’S TURKEY MEATLOAF
This comes from Ellie Krieger of the Food Network’s Home Cooking.
Total: 1 hr 30 min; Prep: 15 min; Inactive: 15 min; Cook: 1 hr; Yield: 8 (1-inch thick) slices; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ellie-krieger/moms-turkey-meatloaf-recipe-1946007.
Ingredients
3/4 cup quick-cooking oats
1/2 cup skim milk
1 medium onion, peeled
2 pounds ground turkey breast
1/2 cup chopped red bell pepper
2 eggs, beaten
2 teaspoons Worcestershire sauce
1/4 cup ketchup
1/2 teaspoon salt
Freshly ground black pepper
1 (8-ounce) can tomato sauce
Directions
Preheat the oven to 350 degrees F.
In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.
Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.
Remove from the oven and let rest for 10 to15 minutes before slicing.
TURKEY BOLOGNESE
This comes from Giada De Laurentiis of the Food Network show Everyday Italian.
Total: 50 min; Prep: 20 min; Cook: 30 min; Yield: 6 servings; Level: Easy
To view this online, click here.
Ingredients
1/4 cup extra-virgin olive oil
1 onion, chopped
4 garlic cloves, minced
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
1 pound shredded cooked turkey (preferably dark meat)
3 cups marinara sauce
1/4 cup chopped fresh basil leaves
Salt and freshly ground black pepper
1 pound spaghetti
Freshly grated Parmesan
Directions
Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and saute 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.)
Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan.
WHITE TURKEY CHILI
This is from FamilyTime, and begins, “This chili is a wonderful way to use some of your Thanksgiving turkey leftovers.”
Serves: 4; Prep Time: 10 minutes; Cook Time: 30 minutes
To view this online, click here.
Ingredients
1 1/2 cups onions, coarsely chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 jalapeño pepper, minced
1 (four-ounce) can mild green chile, chopped
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 cup canned low sodium chicken broth
1 can cannellini (white kidney beans) or small white beans, (about 19-ounces), drained and rinsed
2 cups cooked turkey, cut into 1/2-inch cubes
1/4 cup cilantro, coarsely chopped
1/2 cup reduced fat Monterey jack cheese, grated
Directions
In 3-quart sauce pan, over medium-high heat, sauté onions and garlic in oil 5 minutes or until onion is tender. Add jalapeño pepper, chilies, cumin, oregano, cayenne pepper and salt Cook 1 minute. Stir in broth, beans and turkey. Bring to a boil; reduce heat and simmer, uncovered, 20 to 25 minutes or until slightly thickened. Stir in cilantro. To serve ladle into bowls and top with 2 tablespoons cheese.
EASY SLOW COOKER TURKEY BREAST
This comes from Diana Rattray on The Spruce Eats. Diana wrote, “Serve this easy slow cooker turkey breast with potatoes and dressing for a tasty family dinner. Use a fully thawed turkey breast for the recipe, unstuffed, and cook it on your slow cooker's high setting. A tip is to use poultry shears and cut the backbone out of the turkey, so it'll lay flatter in the slow cooker and cook more evenly. Also, after the turkey was cooked, separate the juices in a gravy separator and make a gravy with the liquids. Use the remaining fat left in the gravy separator to baste the turkey under the broiler.
“See the tips and variations for some alternative seasoning mixtures, including a lemon and herb rub.”
Total: 5 hrs 10 mins; Prep: 10 mins; Cook: 5 hrs; Yield: 6 servings (6 portions)
To view this online, click here.
Ingredients
2 ribs celery (cut into 3-inch lengths)
2 carrots (cut into 3-inch lengths)
1 (4 to 5 pound) turkey breast (fully thawed or split turkey breast)
1/2 cup/4 ounces butter (melted)
Kosher salt
Freshly ground black pepper
2 tablespoons cornstarch
2 tablespoons water
1/2 to 1 cup turkey stock (or chicken stock, as needed)
Directions
Spray the crockpot with nonstick cooking spray.
Place the chunks of celery and carrots in the slow cooker. The vegetables will act as a rack.
Sprinkle salt and pepper over the turkey breast and arrange in a large slow cooker. Pour melted butter over the turkey.
Cover and cook on HIGH for about 5 to 6 hours, or until turkey is done and juices run clear when pierced with a knife. A boneless turkey breast might take less time, so check for doneness earlier.
To be sure the turkey is fully cooked, check the temperature with a reliable food thermometer. The minimum safe temperature for turkey and other poultry is 165 F.
Pour the juices from the slow cooker into a saucepan. Bring to boil slowly.
Combine the cornstarch and water together and then add to the saucepan.
Add some turkey or chicken stock, about 1/2 to 1 cup, depending on the amount of liquid left in the crockpot. Whisk over medium-low heat until smooth and thickened.
Serve the sliced turkey breast on a plate topped with the turkey gravy.
Kitchen Notes
Strain the liquids and pour into a gravy separator. Pour the juices into a saucepan and leave the excess fat behind.
To brown the turkey skin after cooking, remove it from the slow cooker and place it in a foil-lined baking pan. Place it under the broiler and cook, turning the pan frequently, until the skin is lightly browned. Baste with the fat left from the gravy separator if desired.
Variations
Replace the salt and pepper with this a lemon-herb mixture. In a small bowl, combine 1/2 teaspoon of dried crumbled rosemary, 1/2 teaspoon of dried leaf thyme, 1 teaspoon of fresh lemon zest, 1 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and 1/2 teaspoon of garlic powder.
Sprinkle Cajun seasoning over the turkey breast. If the Cajun seasoning contains salt, omit additional salt.
Saturday, November 23, 2019
Turkey Recipes
I usually don't post on weekends. But I did want to include these six yummy turkey recipes, including White Turkey Chili and Turkey Bolognese. Enjoy!
QUICK TURKEY STIR-FRY
This comes from Campbell’s Kitchen, and begins, “Here's a tasty use for leftover turkey...this quick and easy stir-fry is seasoned with ginger and soy sauce, and on the table in a snap!”
Prep Time: 15 minutes; total time: 25 minutes; Serves: 4 (about 1 3/4 cups each)
To view this online, click here.
Ingredients
1 tablespoon vegetable oil
3 medium carrot, sliced (about 1 1/2 cups)
1/4 teaspoon ground ginger
1 can (10 1/2 ounces) Campbell's® Turkey Gravy
1 tablespoon soy sauce
2 green onion, sliced (about 1/4 cup)
1 1/2 cups cubed cooked turkey
2 cups instant white rice, prepared according to package directions
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the carrots and ginger and stir-fry until the carrots are tender-crisp.
Stir the gravy, soy sauce, onions and turkey in the skillet and cook until the mixture is hot and bubbling. Serve the turkey mixture over the rice.
TURKEY BURGER AND PEAR SLIDERS
This is from FamilyTime, and begins, “Indulge in your burger craving without feeling guilty! Grilled fresh sweet pear and creamy Chèvre goat cheese help satisfy the foodie in all of us. These mini gourmet turkey and pear burgers will soon become a grilling favorite.”
Source: USA Pears and Hearth, Patio & Barbecue Association
Serves: 6; Prep Time: 10 minutes; Cook Time: 10-15 minutes
To view this online, click here.
Ingredients
For Turkey Burgers
1 pound ground turkey
1/2 cup Italian-seasoned breadcrumbs
1 large egg, beaten
1 tablespoon minced dried onion
1 teaspoon worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1-2 Bartlett or Anjou pears sliced (or planked)
3/4 cup Chèvre goat cheese (or creamy goat cheese of your choice)
arugula lettuce
Directions
To make turkey burgers:
Combine all ingredients in large bowl.
Shape into 12 patties (to fit the buns you selected). Pan-fry, broil, or grill until turkey burgers lightly browned and cooked through, about 5 minutes per side.
To make pear slices:
Cut pears into 1/4-inch slices (or use a pear-planker)and spray lightly with nonstick spray.
Grill or broil pear slices until brown in spots, about 2 minutes per side.
To assemble: Separate 12 small slider rolls. Spread bottom half with 1-2 tablespoons of your favorite creamy goat cheese (we used Chèvre). Put cooked turkey burger and a pear slice on top of goat cheese. Top with fresh arugula leaves and serve.
MOM’S TURKEY MEATLOAF
This comes from Ellie Krieger of the Food Network’s Home Cooking.
Total: 1 hr 30 min; Prep: 15 min; Inactive: 15 min; Cook: 1 hr; Yield: 8 (1-inch thick) slices; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ellie-krieger/moms-turkey-meatloaf-recipe-1946007.
Ingredients
3/4 cup quick-cooking oats
1/2 cup skim milk
1 medium onion, peeled
2 pounds ground turkey breast
1/2 cup chopped red bell pepper
2 eggs, beaten
2 teaspoons Worcestershire sauce
1/4 cup ketchup
1/2 teaspoon salt
Freshly ground black pepper
1 (8-ounce) can tomato sauce
Directions
Preheat the oven to 350 degrees F.
In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.
Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.
Remove from the oven and let rest for 10 to15 minutes before slicing.
TURKEY BOLOGNESE
This comes from Giada De Laurentiis of the Food Network show Everyday Italian.
Total: 50 min; Prep: 20 min; Cook: 30 min; Yield: 6 servings; Level: Easy
To view this online, click here.
Ingredients
1/4 cup extra-virgin olive oil
1 onion, chopped
4 garlic cloves, minced
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
1 pound shredded cooked turkey (preferably dark meat)
3 cups marinara sauce
1/4 cup chopped fresh basil leaves
Salt and freshly ground black pepper
1 pound spaghetti
Freshly grated Parmesan
Directions
Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and saute 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.)
Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan.
WHITE TURKEY CHILI
This is from FamilyTime, and begins, “This chili is a wonderful way to use some of your Thanksgiving turkey leftovers.”
Serves: 4; Prep Time: 10 minutes; Cook Time: 30 minutes
To view this online, click here.
Ingredients
1 1/2 cups onions, coarsely chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 jalapeño pepper, minced
1 (four-ounce) can mild green chile, chopped
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 cup canned low sodium chicken broth
1 can cannellini (white kidney beans) or small white beans, (about 19-ounces), drained and rinsed
2 cups cooked turkey, cut into 1/2-inch cubes
1/4 cup cilantro, coarsely chopped
1/2 cup reduced fat Monterey jack cheese, grated
Directions
In 3-quart sauce pan, over medium-high heat, sauté onions and garlic in oil 5 minutes or until onion is tender. Add jalapeño pepper, chilies, cumin, oregano, cayenne pepper and salt Cook 1 minute. Stir in broth, beans and turkey. Bring to a boil; reduce heat and simmer, uncovered, 20 to 25 minutes or until slightly thickened. Stir in cilantro. To serve ladle into bowls and top with 2 tablespoons cheese.
EASY SLOW COOKER TURKEY BREAST
This comes from Diana Rattray on The Spruce Eats. Diana wrote, “Serve this easy slow cooker turkey breast with potatoes and dressing for a tasty family dinner. Use a fully thawed turkey breast for the recipe, unstuffed, and cook it on your slow cooker's high setting. A tip is to use poultry shears and cut the backbone out of the turkey, so it'll lay flatter in the slow cooker and cook more evenly. Also, after the turkey was cooked, separate the juices in a gravy separator and make a gravy with the liquids. Use the remaining fat left in the gravy separator to baste the turkey under the broiler.
“See the tips and variations for some alternative seasoning mixtures, including a lemon and herb rub.”
Total: 5 hrs 10 mins; Prep: 10 mins; Cook: 5 hrs; Yield: 6 servings (6 portions)
To view this online, click here.
Ingredients
2 ribs celery (cut into 3-inch lengths)
2 carrots (cut into 3-inch lengths)
1 (4 to 5 pound) turkey breast (fully thawed or split turkey breast)
1/2 cup/4 ounces butter (melted)
Kosher salt
Freshly ground black pepper
2 tablespoons cornstarch
2 tablespoons water
1/2 to 1 cup turkey stock (or chicken stock, as needed)
Directions
Spray the crockpot with nonstick cooking spray.
Place the chunks of celery and carrots in the slow cooker. The vegetables will act as a rack.
Sprinkle salt and pepper over the turkey breast and arrange in a large slow cooker. Pour melted butter over the turkey.
Cover and cook on HIGH for about 5 to 6 hours, or until turkey is done and juices run clear when pierced with a knife. A boneless turkey breast might take less time, so check for doneness earlier.
To be sure the turkey is fully cooked, check the temperature with a reliable food thermometer. The minimum safe temperature for turkey and other poultry is 165 F.
Pour the juices from the slow cooker into a saucepan. Bring to boil slowly.
Combine the cornstarch and water together and then add to the saucepan.
Add some turkey or chicken stock, about 1/2 to 1 cup, depending on the amount of liquid left in the crockpot. Whisk over medium-low heat until smooth and thickened.
Serve the sliced turkey breast on a plate topped with the turkey gravy.
Kitchen Notes
Strain the liquids and pour into a gravy separator. Pour the juices into a saucepan and leave the excess fat behind.
To brown the turkey skin after cooking, remove it from the slow cooker and place it in a foil-lined baking pan. Place it under the broiler and cook, turning the pan frequently, until the skin is lightly browned. Baste with the fat left from the gravy separator if desired.
Variations
Replace the salt and pepper with this a lemon-herb mixture. In a small bowl, combine 1/2 teaspoon of dried crumbled rosemary, 1/2 teaspoon of dried leaf thyme, 1 teaspoon of fresh lemon zest, 1 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and 1/2 teaspoon of garlic powder.
Sprinkle Cajun seasoning over the turkey breast. If the Cajun seasoning contains salt, omit additional salt.
QUICK TURKEY STIR-FRY
This comes from Campbell’s Kitchen, and begins, “Here's a tasty use for leftover turkey...this quick and easy stir-fry is seasoned with ginger and soy sauce, and on the table in a snap!”
Prep Time: 15 minutes; total time: 25 minutes; Serves: 4 (about 1 3/4 cups each)
To view this online, click here.
Ingredients
1 tablespoon vegetable oil
3 medium carrot, sliced (about 1 1/2 cups)
1/4 teaspoon ground ginger
1 can (10 1/2 ounces) Campbell's® Turkey Gravy
1 tablespoon soy sauce
2 green onion, sliced (about 1/4 cup)
1 1/2 cups cubed cooked turkey
2 cups instant white rice, prepared according to package directions
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the carrots and ginger and stir-fry until the carrots are tender-crisp.
Stir the gravy, soy sauce, onions and turkey in the skillet and cook until the mixture is hot and bubbling. Serve the turkey mixture over the rice.
TURKEY BURGER AND PEAR SLIDERS
This is from FamilyTime, and begins, “Indulge in your burger craving without feeling guilty! Grilled fresh sweet pear and creamy Chèvre goat cheese help satisfy the foodie in all of us. These mini gourmet turkey and pear burgers will soon become a grilling favorite.”
Source: USA Pears and Hearth, Patio & Barbecue Association
Serves: 6; Prep Time: 10 minutes; Cook Time: 10-15 minutes
To view this online, click here.
Ingredients
For Turkey Burgers
1 pound ground turkey
1/2 cup Italian-seasoned breadcrumbs
1 large egg, beaten
1 tablespoon minced dried onion
1 teaspoon worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1-2 Bartlett or Anjou pears sliced (or planked)
3/4 cup Chèvre goat cheese (or creamy goat cheese of your choice)
arugula lettuce
Directions
To make turkey burgers:
Combine all ingredients in large bowl.
Shape into 12 patties (to fit the buns you selected). Pan-fry, broil, or grill until turkey burgers lightly browned and cooked through, about 5 minutes per side.
To make pear slices:
Cut pears into 1/4-inch slices (or use a pear-planker)and spray lightly with nonstick spray.
Grill or broil pear slices until brown in spots, about 2 minutes per side.
To assemble: Separate 12 small slider rolls. Spread bottom half with 1-2 tablespoons of your favorite creamy goat cheese (we used Chèvre). Put cooked turkey burger and a pear slice on top of goat cheese. Top with fresh arugula leaves and serve.
MOM’S TURKEY MEATLOAF
This comes from Ellie Krieger of the Food Network’s Home Cooking.
Total: 1 hr 30 min; Prep: 15 min; Inactive: 15 min; Cook: 1 hr; Yield: 8 (1-inch thick) slices; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ellie-krieger/moms-turkey-meatloaf-recipe-1946007.
Ingredients
3/4 cup quick-cooking oats
1/2 cup skim milk
1 medium onion, peeled
2 pounds ground turkey breast
1/2 cup chopped red bell pepper
2 eggs, beaten
2 teaspoons Worcestershire sauce
1/4 cup ketchup
1/2 teaspoon salt
Freshly ground black pepper
1 (8-ounce) can tomato sauce
Directions
Preheat the oven to 350 degrees F.
In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.
Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.
Remove from the oven and let rest for 10 to15 minutes before slicing.
TURKEY BOLOGNESE
This comes from Giada De Laurentiis of the Food Network show Everyday Italian.
Total: 50 min; Prep: 20 min; Cook: 30 min; Yield: 6 servings; Level: Easy
To view this online, click here.
Ingredients
1/4 cup extra-virgin olive oil
1 onion, chopped
4 garlic cloves, minced
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
1 pound shredded cooked turkey (preferably dark meat)
3 cups marinara sauce
1/4 cup chopped fresh basil leaves
Salt and freshly ground black pepper
1 pound spaghetti
Freshly grated Parmesan
Directions
Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and saute 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.)
Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan.
WHITE TURKEY CHILI
This is from FamilyTime, and begins, “This chili is a wonderful way to use some of your Thanksgiving turkey leftovers.”
Serves: 4; Prep Time: 10 minutes; Cook Time: 30 minutes
To view this online, click here.
Ingredients
1 1/2 cups onions, coarsely chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 jalapeño pepper, minced
1 (four-ounce) can mild green chile, chopped
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 cup canned low sodium chicken broth
1 can cannellini (white kidney beans) or small white beans, (about 19-ounces), drained and rinsed
2 cups cooked turkey, cut into 1/2-inch cubes
1/4 cup cilantro, coarsely chopped
1/2 cup reduced fat Monterey jack cheese, grated
Directions
In 3-quart sauce pan, over medium-high heat, sauté onions and garlic in oil 5 minutes or until onion is tender. Add jalapeño pepper, chilies, cumin, oregano, cayenne pepper and salt Cook 1 minute. Stir in broth, beans and turkey. Bring to a boil; reduce heat and simmer, uncovered, 20 to 25 minutes or until slightly thickened. Stir in cilantro. To serve ladle into bowls and top with 2 tablespoons cheese.
EASY SLOW COOKER TURKEY BREAST
This comes from Diana Rattray on The Spruce Eats. Diana wrote, “Serve this easy slow cooker turkey breast with potatoes and dressing for a tasty family dinner. Use a fully thawed turkey breast for the recipe, unstuffed, and cook it on your slow cooker's high setting. A tip is to use poultry shears and cut the backbone out of the turkey, so it'll lay flatter in the slow cooker and cook more evenly. Also, after the turkey was cooked, separate the juices in a gravy separator and make a gravy with the liquids. Use the remaining fat left in the gravy separator to baste the turkey under the broiler.
“See the tips and variations for some alternative seasoning mixtures, including a lemon and herb rub.”
Total: 5 hrs 10 mins; Prep: 10 mins; Cook: 5 hrs; Yield: 6 servings (6 portions)
To view this online, click here.
Ingredients
2 ribs celery (cut into 3-inch lengths)
2 carrots (cut into 3-inch lengths)
1 (4 to 5 pound) turkey breast (fully thawed or split turkey breast)
1/2 cup/4 ounces butter (melted)
Kosher salt
Freshly ground black pepper
2 tablespoons cornstarch
2 tablespoons water
1/2 to 1 cup turkey stock (or chicken stock, as needed)
Directions
Spray the crockpot with nonstick cooking spray.
Place the chunks of celery and carrots in the slow cooker. The vegetables will act as a rack.
Sprinkle salt and pepper over the turkey breast and arrange in a large slow cooker. Pour melted butter over the turkey.
Cover and cook on HIGH for about 5 to 6 hours, or until turkey is done and juices run clear when pierced with a knife. A boneless turkey breast might take less time, so check for doneness earlier.
To be sure the turkey is fully cooked, check the temperature with a reliable food thermometer. The minimum safe temperature for turkey and other poultry is 165 F.
Pour the juices from the slow cooker into a saucepan. Bring to boil slowly.
Combine the cornstarch and water together and then add to the saucepan.
Add some turkey or chicken stock, about 1/2 to 1 cup, depending on the amount of liquid left in the crockpot. Whisk over medium-low heat until smooth and thickened.
Serve the sliced turkey breast on a plate topped with the turkey gravy.
Kitchen Notes
Strain the liquids and pour into a gravy separator. Pour the juices into a saucepan and leave the excess fat behind.
To brown the turkey skin after cooking, remove it from the slow cooker and place it in a foil-lined baking pan. Place it under the broiler and cook, turning the pan frequently, until the skin is lightly browned. Baste with the fat left from the gravy separator if desired.
Variations
Replace the salt and pepper with this a lemon-herb mixture. In a small bowl, combine 1/2 teaspoon of dried crumbled rosemary, 1/2 teaspoon of dried leaf thyme, 1 teaspoon of fresh lemon zest, 1 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and 1/2 teaspoon of garlic powder.
Sprinkle Cajun seasoning over the turkey breast. If the Cajun seasoning contains salt, omit additional salt.
Monday, April 8, 2019
Turkey - Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Today's double post is dedicated to turkey, a meal frequently thought of as traditionally Thanksgiving fare, but which can be eaten any time. Today's offerings include two Turkey Meatloaf recipes, as well as Turkey Chili, and several other recipes. Enjoy!
TURKEY BOLOGNESE
This comes from Giada De Laurentiis of the Food Network show Everyday Italian.
Total: 50 min; Prep: 20 min; Cook: 30 min; Yield: 6 servings; Level: Easy
To view this online, click here.
Ingredients
1/4 cup extra-virgin olive oil
1 onion, chopped
4 garlic cloves, minced
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
1 pound shredded cooked turkey (preferably dark meat)
3 cups marinara sauce
1/4 cup chopped fresh basil leaves
Salt and freshly ground black pepper
1 pound spaghetti
Freshly grated Parmesan
Directions
Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and saute 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.)
Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan.
WHITE TURKEY CHILI
This is from FamilyTime, and begins, “This chili is a wonderful way to use some of your Thanksgiving turkey leftovers.”
Serves: 4; Prep Time: 10 minutes; Cook Time: 30 minutes
To view this online, click here.
Ingredients
1 1/2 cups onions, coarsely chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 jalapeño pepper, minced
1 (four-ounce) can mild green chile, chopped
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 cup canned low sodium chicken broth
1 can cannellini (white kidney beans) or small white beans, (about 19-ounces), drained and rinsed
2 cups cooked turkey, cut into 1/2-inch cubes
1/4 cup cilantro, coarsely chopped
1/2 cup reduced fat Monterey jack cheese, grated
Directions
In 3-quart sauce pan, over medium-high heat, sauté onions and garlic in oil 5 minutes or until onion is tender. Add jalapeño pepper, chilies, cumin, oregano, cayenne pepper and salt Cook 1 minute. Stir in broth, beans and turkey. Bring to a boil; reduce heat and simmer, uncovered, 20 to 25 minutes or until slightly thickened. Stir in cilantro. To serve ladle into bowls and top with 2 tablespoons cheese.
TURKEY CHILI
This comes from Pierre Franey in The New York Times cooking e-newsletter. The recipe begins, “You might not think of chili as an easy weeknight dish, but this turkey version from Pierre Franey will change your mind. It's fabulous, it's healthy and it can be ready in about a half hour. A combination of dark and white meat really adds depth and richness of flavor, so try to find a mix, but all white meat (or a mixture of ground beef and turkey) will yield a stellar batch too.”
Yield: 6 servings or more; Time: 35 minutes.
This was featured in “60-Minute Gourmet”, and can be viewed online at https://cooking.nytimes.com/recipes/7985-turkey-chili.
Ingredients
1 tablespoon olive oil
2 pounds ground turkey, white and dark combined
2 cups coarsely chopped onions
2 tablespoons chopped garlic
1 large sweet red pepper, cored, deveined and coarsely chopped
1 cup chopped celery
1 jalapeno pepper, cored, deveined and finely chopped
1 tablespoon fresh oregano, chopped, or 1 tablespoon, dried
2 bay leaves
3 tablespoons chili powder
2 teaspoons ground cumin
3 cups canned diced tomatoes
2 cups chicken broth, fresh or canned
Salt and freshly ground pepper to taste
2 15-ounce cans of red kidney beans, drained
2 cups shredded cheddar cheese
1 cup sour cream (optional)
Sliced lime for garnish (optional)
Preparation
Heat the oil over high heat in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.
Add the onions, garlic, sweet pepper, celery, jalapeno pepper, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes.
Add the tomatoes, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.
Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with cheddar cheese, and sour cream and lime wedges, if desired.
TURKEY BEAN SOUP
This comes from The Mayo Clinic Diet, and can be found online here.
I highly recommend checking out the site. Good food, tied in with the Mayo Clinic, so you can figure it’s not some fly-by-night junk food, but good tasting food that’s good for you.
Serves 4
Ingredients
1 pounds turkey, lean ground breast meat
2 medium onions, chopped
2 stalks celery, chopped
1 cloves garlic, minced
1/4 cup ketchup
1 can tomatoes (14.5 ounces), diced, no salt added
3 pieces bouillon, chicken, low-sodium
7 cups water
1 1/2 teaspoon basil, dried, crushed
1/4 teaspoon pepper, black ground
2 cups cabbage, shredded
1 cans cannellini beans (15 ounces), no-salt-added, drained
Directions
In a large saucepan, cook the ground turkey, onion, celery and garlic until the vegetables are softened and the turkey is cooked.
Drain off the fat and add the ketchup, tomatoes, bouillon, water, basil, pepper, cabbage and beans.
Bring to a boil and reduce heat. Cover and simmer for 30 minutes.
TURKEY MEATLOAF
This comes from Campbell's Soup, and begins, “This turkey meatloaf is so moist and flavorful it’s guaranteed to be a hit! It gets wonderful taste from the addition of tomato soup, onion, garlic and Italian seasoning. Try it tonight for dinner and watch how fast it disappears!”
Prep Time: 20 minutes; Total Time: 1 hr 40 minutes; Serves: 8
To view this online, click here.
Ingredients
2 pounds lean 99% fat free ground turkey
1 can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Tomato Soup
1 small onion, finely chopped (about 1/4 cup)
1 clove garlic, minced
1 teaspoon Italian seasoning, crushed
3/4 cup plain dry whole wheat bread crumbs
1/4 cup cholesterol-free egg substitute
Directions
Heat the oven to 350°F.
Thoroughly mix the turkey, 1/2 cup soup, onion, garlic, Italian seasoning, bread crumbs and egg substitute in a large bowl. Place the mixture into a 13x9x2-inch baking pan and firmly shape into an 8x4-inch loaf. Pour the remaining soup over the meatloaf.
Bake for 1 hour 10 minutes or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing.
TURKEY MEATLOAF
Yes, two turkey meatloaf recipes. This comes from Sam Sifton in The New York Times cooking email. Sam wrote, “This is a recipe that helps explain the Twitter-era term ‘humblebrag.’ I made it for the celebrated writer and filmmaker Nora Ephron after a different recipe resulted in a disaster and I had to discard the result with only a few hours before my dinner with -- did I mention? -- Nora Ephron. It derives from a meatball dish once cooked by the chef Mark Ladner at the restaurant Lupa in Manhattan, and published as a recipe in Details magazine in the early years of the century. I scaled it up over the years, increasing some spices here and there, lessening others, until I had what I thought to be a pretty terrific meatloaf. But don't take my word for it. ‘This is remarkable,’ Ms. Ephron told me. I'm bragging about it still.” Yield: 6 to 8 servings; Time: 1 hour 30 minutes.
This was featured in “Potlucky” and can be viewed online here.
Note: This recipe calls for 1 cup red wine. If, like me, you don’t keep wine or any alcohol around the house, I imagine you could replace this with 1 cup water. Yes, this will affect the taste a little, but it’s do-able.
Ingredients
8 cloves garlic, minced
1 tablespoon finely chopped fresh rosemary
1/4 teaspoon red pepper flakes
1 cup fresh bread crumbs of any provenance
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup whole milk
1 pound ground turkey
1 pound sweet Italian pork sausage, casing removed, crumbled
1/4 cup extra-virgin olive oil
4 ounces bacon, chopped
1 medium red onion, finely chopped
1 28-ounce can whole tomatoes, preferably San Marzano, seeds removed
1 cup red wine
1/4 bunch mint
Preparation
Preheat the oven to 450 degrees. Combine 2/3 of the garlic, the rosemary, pepper flakes, bread crumbs, salt and pepper. Add the milk and mix. Add the turkey and sausage and mix once more to combine; don’t overmix. Transfer onto a board and shape into a fine meatloaf, about 9 inches long and 4 inches wide.
Place in a baking pan with high sides (a 9 x12 pan with 2-inch sides works well), drizzle with about 2 tablespoons of olive oil and bake for 25 minutes, turning halfway through to brown evenly. Remove from the oven and reduce the heat to 325 degrees.
Meanwhile, in a medium saucepan over medium heat, fry the bacon in the remaining 2 tablespoons of oil until it starts to curl and its fat is rendered. Add the onions and remaining garlic, cooking until the onions are translucent, about 4 minutes. Add the tomatoes and wine and bring to a boil.
Pour the sauce over the meatloaf, cover tightly with foil and bake until a meat thermometer inserted at the center reads 150 degrees, 20 to 30 minutes.
Transfer the meatloaf to a platter and let stand, tented with foil, for 10 minutes. Cut into thick slices, spoon tomato sauce over the top and scatter with torn mint leaves.
TURKEY BOLOGNESE
This comes from Giada De Laurentiis of the Food Network show Everyday Italian.
Total: 50 min; Prep: 20 min; Cook: 30 min; Yield: 6 servings; Level: Easy
To view this online, click here.
Ingredients
1/4 cup extra-virgin olive oil
1 onion, chopped
4 garlic cloves, minced
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
1 pound shredded cooked turkey (preferably dark meat)
3 cups marinara sauce
1/4 cup chopped fresh basil leaves
Salt and freshly ground black pepper
1 pound spaghetti
Freshly grated Parmesan
Directions
Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and saute 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.)
Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan.
WHITE TURKEY CHILI
This is from FamilyTime, and begins, “This chili is a wonderful way to use some of your Thanksgiving turkey leftovers.”
Serves: 4; Prep Time: 10 minutes; Cook Time: 30 minutes
To view this online, click here.
Ingredients
1 1/2 cups onions, coarsely chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 jalapeño pepper, minced
1 (four-ounce) can mild green chile, chopped
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 cup canned low sodium chicken broth
1 can cannellini (white kidney beans) or small white beans, (about 19-ounces), drained and rinsed
2 cups cooked turkey, cut into 1/2-inch cubes
1/4 cup cilantro, coarsely chopped
1/2 cup reduced fat Monterey jack cheese, grated
Directions
In 3-quart sauce pan, over medium-high heat, sauté onions and garlic in oil 5 minutes or until onion is tender. Add jalapeño pepper, chilies, cumin, oregano, cayenne pepper and salt Cook 1 minute. Stir in broth, beans and turkey. Bring to a boil; reduce heat and simmer, uncovered, 20 to 25 minutes or until slightly thickened. Stir in cilantro. To serve ladle into bowls and top with 2 tablespoons cheese.
TURKEY CHILI
This comes from Pierre Franey in The New York Times cooking e-newsletter. The recipe begins, “You might not think of chili as an easy weeknight dish, but this turkey version from Pierre Franey will change your mind. It's fabulous, it's healthy and it can be ready in about a half hour. A combination of dark and white meat really adds depth and richness of flavor, so try to find a mix, but all white meat (or a mixture of ground beef and turkey) will yield a stellar batch too.”
Yield: 6 servings or more; Time: 35 minutes.
This was featured in “60-Minute Gourmet”, and can be viewed online at https://cooking.nytimes.com/recipes/7985-turkey-chili.
Ingredients
1 tablespoon olive oil
2 pounds ground turkey, white and dark combined
2 cups coarsely chopped onions
2 tablespoons chopped garlic
1 large sweet red pepper, cored, deveined and coarsely chopped
1 cup chopped celery
1 jalapeno pepper, cored, deveined and finely chopped
1 tablespoon fresh oregano, chopped, or 1 tablespoon, dried
2 bay leaves
3 tablespoons chili powder
2 teaspoons ground cumin
3 cups canned diced tomatoes
2 cups chicken broth, fresh or canned
Salt and freshly ground pepper to taste
2 15-ounce cans of red kidney beans, drained
2 cups shredded cheddar cheese
1 cup sour cream (optional)
Sliced lime for garnish (optional)
Preparation
Heat the oil over high heat in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.
Add the onions, garlic, sweet pepper, celery, jalapeno pepper, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes.
Add the tomatoes, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.
Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with cheddar cheese, and sour cream and lime wedges, if desired.
TURKEY BEAN SOUP
This comes from The Mayo Clinic Diet, and can be found online here.
I highly recommend checking out the site. Good food, tied in with the Mayo Clinic, so you can figure it’s not some fly-by-night junk food, but good tasting food that’s good for you.
Serves 4
Ingredients
1 pounds turkey, lean ground breast meat
2 medium onions, chopped
2 stalks celery, chopped
1 cloves garlic, minced
1/4 cup ketchup
1 can tomatoes (14.5 ounces), diced, no salt added
3 pieces bouillon, chicken, low-sodium
7 cups water
1 1/2 teaspoon basil, dried, crushed
1/4 teaspoon pepper, black ground
2 cups cabbage, shredded
1 cans cannellini beans (15 ounces), no-salt-added, drained
Directions
In a large saucepan, cook the ground turkey, onion, celery and garlic until the vegetables are softened and the turkey is cooked.
Drain off the fat and add the ketchup, tomatoes, bouillon, water, basil, pepper, cabbage and beans.
Bring to a boil and reduce heat. Cover and simmer for 30 minutes.
TURKEY MEATLOAF
This comes from Campbell's Soup, and begins, “This turkey meatloaf is so moist and flavorful it’s guaranteed to be a hit! It gets wonderful taste from the addition of tomato soup, onion, garlic and Italian seasoning. Try it tonight for dinner and watch how fast it disappears!”
Prep Time: 20 minutes; Total Time: 1 hr 40 minutes; Serves: 8
To view this online, click here.
Ingredients
2 pounds lean 99% fat free ground turkey
1 can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Tomato Soup
1 small onion, finely chopped (about 1/4 cup)
1 clove garlic, minced
1 teaspoon Italian seasoning, crushed
3/4 cup plain dry whole wheat bread crumbs
1/4 cup cholesterol-free egg substitute
Directions
Heat the oven to 350°F.
Thoroughly mix the turkey, 1/2 cup soup, onion, garlic, Italian seasoning, bread crumbs and egg substitute in a large bowl. Place the mixture into a 13x9x2-inch baking pan and firmly shape into an 8x4-inch loaf. Pour the remaining soup over the meatloaf.
Bake for 1 hour 10 minutes or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing.
TURKEY MEATLOAF
Yes, two turkey meatloaf recipes. This comes from Sam Sifton in The New York Times cooking email. Sam wrote, “This is a recipe that helps explain the Twitter-era term ‘humblebrag.’ I made it for the celebrated writer and filmmaker Nora Ephron after a different recipe resulted in a disaster and I had to discard the result with only a few hours before my dinner with -- did I mention? -- Nora Ephron. It derives from a meatball dish once cooked by the chef Mark Ladner at the restaurant Lupa in Manhattan, and published as a recipe in Details magazine in the early years of the century. I scaled it up over the years, increasing some spices here and there, lessening others, until I had what I thought to be a pretty terrific meatloaf. But don't take my word for it. ‘This is remarkable,’ Ms. Ephron told me. I'm bragging about it still.” Yield: 6 to 8 servings; Time: 1 hour 30 minutes.
This was featured in “Potlucky” and can be viewed online here.
Note: This recipe calls for 1 cup red wine. If, like me, you don’t keep wine or any alcohol around the house, I imagine you could replace this with 1 cup water. Yes, this will affect the taste a little, but it’s do-able.
Ingredients
8 cloves garlic, minced
1 tablespoon finely chopped fresh rosemary
1/4 teaspoon red pepper flakes
1 cup fresh bread crumbs of any provenance
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup whole milk
1 pound ground turkey
1 pound sweet Italian pork sausage, casing removed, crumbled
1/4 cup extra-virgin olive oil
4 ounces bacon, chopped
1 medium red onion, finely chopped
1 28-ounce can whole tomatoes, preferably San Marzano, seeds removed
1 cup red wine
1/4 bunch mint
Preparation
Preheat the oven to 450 degrees. Combine 2/3 of the garlic, the rosemary, pepper flakes, bread crumbs, salt and pepper. Add the milk and mix. Add the turkey and sausage and mix once more to combine; don’t overmix. Transfer onto a board and shape into a fine meatloaf, about 9 inches long and 4 inches wide.
Place in a baking pan with high sides (a 9 x12 pan with 2-inch sides works well), drizzle with about 2 tablespoons of olive oil and bake for 25 minutes, turning halfway through to brown evenly. Remove from the oven and reduce the heat to 325 degrees.
Meanwhile, in a medium saucepan over medium heat, fry the bacon in the remaining 2 tablespoons of oil until it starts to curl and its fat is rendered. Add the onions and remaining garlic, cooking until the onions are translucent, about 4 minutes. Add the tomatoes and wine and bring to a boil.
Pour the sauce over the meatloaf, cover tightly with foil and bake until a meat thermometer inserted at the center reads 150 degrees, 20 to 30 minutes.
Transfer the meatloaf to a platter and let stand, tented with foil, for 10 minutes. Cut into thick slices, spoon tomato sauce over the top and scatter with torn mint leaves.
Friday, January 4, 2019
Friday Recipes
It's the first Friday of 2019. The winter holidays are over, and time to get on with the new year.
Today's recipes include White Turkey Chili and Pumpkin Flan with Maple Caramel to help you through the weekend. Enjoy!
SWEET POTATO SOUFFLE IN ORANGE CUPS
This comes from Daniel Breaker on The TODAY Show site, and begins, “Hollowed out orange cups are great for serving individual soufflés — and you don't have to purchase additional ramekins!
“Technique tip: Some preparation can be done up to two days in advance. You can hollow out the orange cups and keep them in a zip-top bag in the refrigerator. The sweet potatoes can be roasted and combined with the spices and sugar, sealed and refrigerated. Be sure to bring the mixture to room temperature before combining the eggs.”
Servings: 8
To view this online, click here.
Ingredients
2 pounds medium to large sweet potatoes or yams
4 large navel oranges, cut in half crosswise and hollowed out
1/4 cup brown sugar
2 teaspoons cinnamon powder
1/2 teaspoon allspice powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ginger powder
1/2 teaspoon sea salt
2 egg yolks
5 egg whites
6 candy canes or 12 peppermint hard candies
Directions
Preheat oven at 425°F.
With a sharp paring knife, poke several holes in the sweet potatoes and bake, rotating once, for 1 hour, or until potatoes are very soft. Remove from oven. When cool enough to handle, cut in half and scoop out flesh. Using a blender or food processor, purée sweet potatoes until smooth. Measure out 2 cups of sweet potato, save any extra for another use.
Unwrap candy canes and place in a zip-top bag and seal. Whack the candy canes with a rolling pin or small frying pan until crushed.
Reduce oven temperature to 400°F.
In a medium size bowl, add sweet potato purée, brown sugar, cinnamon, allspice, nutmeg, ginger and sea salt. Mix thoroughly. Add egg yolks and mix to combine.
In a stand mixer, whisk egg whites just until stiff peaks form. Add about half of the egg whites to the sweet potato mixture and mike to combine. Gently fold in the rest of the egg whites until just incorporated. Be sure not to overmix.
Place orange cups on top of a muffin pan (a muffin pan keeps the cups from tipping over, but a regular baking sheet works as well). Spoon sweet potato mixture in the cups just to the top.
Bake for 12-16 minutes until puffy and lightly browned. Remove from oven and immediately top with crushed candy canes.
ONE-POT CHICKEN LO MEIN
This is from tbsp. (tablespoon.com), and begins, “Just when you thought chicken lo mein couldn’t get any better, we went and figured out a way to make it easier using just one pot. Now there’s basically no excuse not to make it at home whenever the mood strikes.”
Prep Time: 60 minutes; Total Time: 60 minutes; Servings: 6To view this online, click here.
Ingredients
1/4 cup vegetable oil
1 package (20 oz) boneless skinless chicken thighs, cut in 1-inch cubes
1/4 teaspoon salt
8 oz white mushrooms, thinly sliced
6 green onions, thinly sliced on the bias, whites and greens separated
1 carton (32 oz) Progresso™ reduced sodium chicken broth
1 cup coarsely shredded carrots
1 cup shredded red cabbage
1/4 cup oyster sauce
2 tablespoons soy sauce
1 teaspoon ground ginger
8 oz uncooked spaghetti (from 16-oz package), broken in half
Directions
In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add chicken and salt; cook 5 to 7 minutes without moving, until browned on first side. Stir; cook 2 to 4 minutes longer, stirring frequently, until chicken is no longer pink in center. Using slotted spoon, transfer to medium bowl; set aside.
Add remaining 2 tablespoons oil to skillet, then stir in mushrooms and green onion whites. Cook over medium-high heat 5 to 7 minutes, stirring frequently, until softened. Stir in broth, carrots, cabbage, oyster sauce, soy sauce and ginger. Heat to boiling over high heat. Stir in chicken and spaghetti; return to simmering, then reduce heat and simmer uncovered 14 to 16 minutes, stirring frequently, until spaghetti is cooked through and sauce is thickened.
Top with green onion greens.
WHITE TURKEY CHILI
This is from FamilyTime, and begins, “This chili is a wonderful way to use some of your Thanksgiving turkey leftovers.”
Serves: 4; Prep Time: 10 minutes; Cook Time: 30 minutes
To view this online, click here.
Ingredients
1 1/2 cups onions, coarsely chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 jalapeño pepper, minced
1 (four-ounce) can mild green chile, chopped
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 cup canned low sodium chicken broth
1 can cannellini (white kidney beans) or small white beans, (about 19-ounces), drained and rinsed
2 cups cooked turkey, cut into 1/2-inch cubes
1/4 cup cilantro, coarsely chopped
1/2 cup reduced fat Monterey jack cheese, grated
Directions
In 3-quart sauce pan, over medium-high heat, sauté onions and garlic in oil 5 minutes or until onion is tender. Add jalapeño pepper, chilies, cumin, oregano, cayenne pepper and salt Cook 1 minute. Stir in broth, beans and turkey. Bring to a boil; reduce heat and simmer, uncovered, 20 to 25 minutes or until slightly thickened. Stir in cilantro. To serve ladle into bowls and top with 2 tablespoons cheese.
MAC AND CHEESE
This comes from Ina Garten of the Food Network show Barefoot Contessa.
Yield: 6 to 8 servings; Level: Easy
To view this online, click here.
Ingredients
Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Directions
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
VEGAN VANILLA MAPLE BANANA BREAD
This is by Girl Versus Dough on tbsp. (tablespoon.com), and begins, “A delicious, healthy (and dairy-free and egg-free!) take on a quick bread favorite.”
Prep Time: 20 minutes; Total Time: 1 hour 20 minutes; Servings: 1 loaf
To view this online, click here.
Ingredients
1 cup unbleached all-purpose flour
3/4 cup whole wheat flour
1 cup brown sugar, packed
2 1/2 tablespoons sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
1/2teaspoon cinnamon
1/2 teaspoon nutmeg
3 very ripe bananas, peeled and smashed
1/2 cup oil (I prefer vegetable)
2 1/2 tablespoons maple syrup
2 1/2 tablespoons water
Directions
Preheat oven to 350°F.
In the bowl of a stand mixer, combine flours, brown sugar, sugar, baking soda, baking powder, salt, cinnamon and nutmeg.
In a separate medium bowl, combine vanilla, bananas, oil, maple syrup and water.
Pour wet ingredients into dry ingredients and mix until well combined.
Pour batter into a lightly greased 8 x 4-inch loaf pan. Bake for about 1 hour, or until a toothpick inserted in the center comes out clean.
Wait at least 15 minutes to remove bread from loaf pan. Allow to cool completely on a cooling rack before slicing or serving.
PUMPKIN FLAN WITH MAPLE CARAMEL
This yumminess comes from The Barefoot Contessa (otherwise known as Ina Garten). Serves 8 - 10; level: beginner
To view this online, click here.
Ingredients
for the caramel:
3/4 cup sugar
1/3 cup pure Grade A maple syrup
1/2 teaspoon fleur de sel
for the pumpkin flan:
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 cup canned pumpkin puree (not pie filling)
1/2 cup (4 ounces) Italian mascarpone
4 extra-large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure maple extract, such as Boyajian
2 teaspoons grated orange zest (2 oranges)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
Directions
Preheat the oven to 350 degrees.
For the caramel, combine the sugar, maple syrup, and 1/3 cup water in a small, deep, heavy-bottomed saucepan. Bring to a boil, swirling the pan (don’t stir!) to dissolve the sugar. Cook at a low boil without stirring for 5 to 10 minutes, until the mixture turns a golden brown and registers 230 degrees on a candy thermometer. Watch it carefully so it doesn’t burn! Off the heat, swirl in the fleur de sel, and immediately pour into an 8 × 2-inch round cake pan (not a springform!). Set aside to cool for 30 minutes.
Meanwhile, place the sweetened condensed milk, evaporated milk, canned pumpkin, and mascarpone in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-low speed until smooth. Whisk in the eggs, vanilla, maple extract, orange zest, cinnamon, and nutmeg. Gently pour the pumpkin mixture into the pan with the caramel so they don’t combine.
Place the pan in a roasting pan large enough to hold the cake pan flat and fill the roasting pan with enough of the hottest tap water to come halfway up the sides of the cake pan. Bake in the center of the oven for 70 to 75 minutes, until the custard is just set. It will be firm but still jiggle slightly in the middle; a knife inserted into the center of the flan will come out clean. Remove the flan from the water bath, place on a cooling rack, and cool completely. Cover with plastic wrap and refrigerate for at least 3 hours. Don’t tilt the pan or the caramel will run out!
Run a small knife around the edge of the flan. Turn a flat serving plate with a slight lip over the cake pan and flip them, turning the flan out onto the plate. The caramel should run out over the flan. Cut into wedges and serve with the caramel spooned over each slice.
P
Today's recipes include White Turkey Chili and Pumpkin Flan with Maple Caramel to help you through the weekend. Enjoy!
SWEET POTATO SOUFFLE IN ORANGE CUPS
This comes from Daniel Breaker on The TODAY Show site, and begins, “Hollowed out orange cups are great for serving individual soufflés — and you don't have to purchase additional ramekins!
“Technique tip: Some preparation can be done up to two days in advance. You can hollow out the orange cups and keep them in a zip-top bag in the refrigerator. The sweet potatoes can be roasted and combined with the spices and sugar, sealed and refrigerated. Be sure to bring the mixture to room temperature before combining the eggs.”
Servings: 8
To view this online, click here.
Ingredients
2 pounds medium to large sweet potatoes or yams
4 large navel oranges, cut in half crosswise and hollowed out
1/4 cup brown sugar
2 teaspoons cinnamon powder
1/2 teaspoon allspice powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ginger powder
1/2 teaspoon sea salt
2 egg yolks
5 egg whites
6 candy canes or 12 peppermint hard candies
Directions
Preheat oven at 425°F.
With a sharp paring knife, poke several holes in the sweet potatoes and bake, rotating once, for 1 hour, or until potatoes are very soft. Remove from oven. When cool enough to handle, cut in half and scoop out flesh. Using a blender or food processor, purée sweet potatoes until smooth. Measure out 2 cups of sweet potato, save any extra for another use.
Unwrap candy canes and place in a zip-top bag and seal. Whack the candy canes with a rolling pin or small frying pan until crushed.
Reduce oven temperature to 400°F.
In a medium size bowl, add sweet potato purée, brown sugar, cinnamon, allspice, nutmeg, ginger and sea salt. Mix thoroughly. Add egg yolks and mix to combine.
In a stand mixer, whisk egg whites just until stiff peaks form. Add about half of the egg whites to the sweet potato mixture and mike to combine. Gently fold in the rest of the egg whites until just incorporated. Be sure not to overmix.
Place orange cups on top of a muffin pan (a muffin pan keeps the cups from tipping over, but a regular baking sheet works as well). Spoon sweet potato mixture in the cups just to the top.
Bake for 12-16 minutes until puffy and lightly browned. Remove from oven and immediately top with crushed candy canes.
ONE-POT CHICKEN LO MEIN
This is from tbsp. (tablespoon.com), and begins, “Just when you thought chicken lo mein couldn’t get any better, we went and figured out a way to make it easier using just one pot. Now there’s basically no excuse not to make it at home whenever the mood strikes.”
Prep Time: 60 minutes; Total Time: 60 minutes; Servings: 6To view this online, click here.
Ingredients
1/4 cup vegetable oil
1 package (20 oz) boneless skinless chicken thighs, cut in 1-inch cubes
1/4 teaspoon salt
8 oz white mushrooms, thinly sliced
6 green onions, thinly sliced on the bias, whites and greens separated
1 carton (32 oz) Progresso™ reduced sodium chicken broth
1 cup coarsely shredded carrots
1 cup shredded red cabbage
1/4 cup oyster sauce
2 tablespoons soy sauce
1 teaspoon ground ginger
8 oz uncooked spaghetti (from 16-oz package), broken in half
Directions
In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add chicken and salt; cook 5 to 7 minutes without moving, until browned on first side. Stir; cook 2 to 4 minutes longer, stirring frequently, until chicken is no longer pink in center. Using slotted spoon, transfer to medium bowl; set aside.
Add remaining 2 tablespoons oil to skillet, then stir in mushrooms and green onion whites. Cook over medium-high heat 5 to 7 minutes, stirring frequently, until softened. Stir in broth, carrots, cabbage, oyster sauce, soy sauce and ginger. Heat to boiling over high heat. Stir in chicken and spaghetti; return to simmering, then reduce heat and simmer uncovered 14 to 16 minutes, stirring frequently, until spaghetti is cooked through and sauce is thickened.
Top with green onion greens.
WHITE TURKEY CHILI
This is from FamilyTime, and begins, “This chili is a wonderful way to use some of your Thanksgiving turkey leftovers.”
Serves: 4; Prep Time: 10 minutes; Cook Time: 30 minutes
To view this online, click here.
Ingredients
1 1/2 cups onions, coarsely chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 jalapeño pepper, minced
1 (four-ounce) can mild green chile, chopped
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 cup canned low sodium chicken broth
1 can cannellini (white kidney beans) or small white beans, (about 19-ounces), drained and rinsed
2 cups cooked turkey, cut into 1/2-inch cubes
1/4 cup cilantro, coarsely chopped
1/2 cup reduced fat Monterey jack cheese, grated
Directions
In 3-quart sauce pan, over medium-high heat, sauté onions and garlic in oil 5 minutes or until onion is tender. Add jalapeño pepper, chilies, cumin, oregano, cayenne pepper and salt Cook 1 minute. Stir in broth, beans and turkey. Bring to a boil; reduce heat and simmer, uncovered, 20 to 25 minutes or until slightly thickened. Stir in cilantro. To serve ladle into bowls and top with 2 tablespoons cheese.
MAC AND CHEESE
This comes from Ina Garten of the Food Network show Barefoot Contessa.
Yield: 6 to 8 servings; Level: Easy
To view this online, click here.
Ingredients
Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Directions
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
VEGAN VANILLA MAPLE BANANA BREAD
This is by Girl Versus Dough on tbsp. (tablespoon.com), and begins, “A delicious, healthy (and dairy-free and egg-free!) take on a quick bread favorite.”
Prep Time: 20 minutes; Total Time: 1 hour 20 minutes; Servings: 1 loaf
To view this online, click here.
Ingredients
1 cup unbleached all-purpose flour
3/4 cup whole wheat flour
1 cup brown sugar, packed
2 1/2 tablespoons sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
1/2teaspoon cinnamon
1/2 teaspoon nutmeg
3 very ripe bananas, peeled and smashed
1/2 cup oil (I prefer vegetable)
2 1/2 tablespoons maple syrup
2 1/2 tablespoons water
Directions
Preheat oven to 350°F.
In the bowl of a stand mixer, combine flours, brown sugar, sugar, baking soda, baking powder, salt, cinnamon and nutmeg.
In a separate medium bowl, combine vanilla, bananas, oil, maple syrup and water.
Pour wet ingredients into dry ingredients and mix until well combined.
Pour batter into a lightly greased 8 x 4-inch loaf pan. Bake for about 1 hour, or until a toothpick inserted in the center comes out clean.
Wait at least 15 minutes to remove bread from loaf pan. Allow to cool completely on a cooling rack before slicing or serving.
PUMPKIN FLAN WITH MAPLE CARAMEL
This yumminess comes from The Barefoot Contessa (otherwise known as Ina Garten). Serves 8 - 10; level: beginner
To view this online, click here.
Ingredients
for the caramel:
3/4 cup sugar
1/3 cup pure Grade A maple syrup
1/2 teaspoon fleur de sel
for the pumpkin flan:
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 cup canned pumpkin puree (not pie filling)
1/2 cup (4 ounces) Italian mascarpone
4 extra-large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure maple extract, such as Boyajian
2 teaspoons grated orange zest (2 oranges)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
Directions
Preheat the oven to 350 degrees.
For the caramel, combine the sugar, maple syrup, and 1/3 cup water in a small, deep, heavy-bottomed saucepan. Bring to a boil, swirling the pan (don’t stir!) to dissolve the sugar. Cook at a low boil without stirring for 5 to 10 minutes, until the mixture turns a golden brown and registers 230 degrees on a candy thermometer. Watch it carefully so it doesn’t burn! Off the heat, swirl in the fleur de sel, and immediately pour into an 8 × 2-inch round cake pan (not a springform!). Set aside to cool for 30 minutes.
Meanwhile, place the sweetened condensed milk, evaporated milk, canned pumpkin, and mascarpone in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-low speed until smooth. Whisk in the eggs, vanilla, maple extract, orange zest, cinnamon, and nutmeg. Gently pour the pumpkin mixture into the pan with the caramel so they don’t combine.
Place the pan in a roasting pan large enough to hold the cake pan flat and fill the roasting pan with enough of the hottest tap water to come halfway up the sides of the cake pan. Bake in the center of the oven for 70 to 75 minutes, until the custard is just set. It will be firm but still jiggle slightly in the middle; a knife inserted into the center of the flan will come out clean. Remove the flan from the water bath, place on a cooling rack, and cool completely. Cover with plastic wrap and refrigerate for at least 3 hours. Don’t tilt the pan or the caramel will run out!
Run a small knife around the edge of the flan. Turn a flat serving plate with a slight lip over the cake pan and flip them, turning the flan out onto the plate. The caramel should run out over the flan. Cut into wedges and serve with the caramel spooned over each slice.
P
Wednesday, January 2, 2019
Wednesday Recipes
If you were lucky enough to have yesterday off from work, fantastic. Otherwise, we're half-way through the work week. Today's offerings include Quick and Easy Beef Stroganoff With Noodles and White Turkey Chili. Enjoy!
ORANGE RICOTTA BARS
This is from Michelle Stark, food editor for the Tampa Bay Times. She also has her own site, Stark From Scratch.
Makes about 12 bars.
To view this online, click here.
5 tablespoons unsalted butter
8 ounces ricotta cheese
1/2 cup granulated sugar
Zest from 1 orange (save a pinch for the glaze)
Juice from half of that orange
2 large eggs
1 teaspoon vanilla or almond extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
For the glaze:
2 tablespoons milk
Pinch of orange zest
1 cup confectioners' sugar, more if needed
1 teaspoon vanilla extract
Pinch of salt
Fresh mint, for garnish
Orange slices, for garnish
Preheat oven to 350 degrees. Spray a square baking pan (I used a 9- by 9-inch pan) with cooking spray.
Melt the butter in a microwave-safe bowl; should take between 20 and 30 seconds. Add to a large mixing bowl. Add the sugar, orange zest and juice, and mix. Add the eggs and vanilla extract, and whisk until the batter is smooth.
Add in the flour, baking powder and salt, and gently mix until everything is incorporated. Pour batter into the pan and bake for 40 minutes. You can start checking after 30-35 minutes, but mine took the full 40. The bars will be slightly brown around the edges, but don't let them get too brown. Make sure a toothpick or knife inserted into the center of the bars comes out clean.
Remove from oven and let cool in the pan for 15 minutes. After 15 minutes, gently run a knife or spatula around the edge of the pan to loosen bars, then flip pan over carefully so the bars wiggle out. Let bars cool on a baking rack for another 15 to 30 minutes, or until cool to the touch.
Meanwhile, make the glaze: Mix all glaze ingredients in a small bowl, whisking to thoroughly combine. If very thin, add more confectioners' sugar. You want it somewhat runny; it won't be thick like frosting.
When the bars are cool, cut into 10 to 12 squares. Gently spread about 1 tablespoon of glaze on each square (it will be drippy; that's okay). Top each one with a fresh mint sprig and orange slice. Serve immediately, or refrigerate but let come to room temperature before serving.
PUMPKIN MOUSSE
This comes from Lena Abraham, assistant food editor for Delish.com. This recipe begins, “Love the flavor but missing some crunch? Add a couple crushed graham crackers to the bottom of each serving dish for a makeshift crust.”
Yields: 4 servings; Prep Time: 10 minutes; Total Time: 10 minutes
To view this online, click here.
Ingredients
1 (3.4-oz.) package instant vanilla pudding
1 tsp. pumpkin spice
1/2 tsp. cinnamon, plus more for garnish
1/2 tsp. kosher salt
1 (15-oz.) can pumpkin purée
2 tbsp. maple syrup
1/2 tsp. pure vanilla extract
1 c. whole milk
1 1/2 c. heavy cream
Directions
In a large bowl, whisk together pudding mix, spices, and salt. Add pumpkin, maple syrup, vanilla, and whole milk and beat with a hand mixer until smooth.
In another large bowl, whip heavy cream until stiff peaks form, 3 to 4 minutes. Fold two-thirds of the whipped cream into pumpkin mixture until smooth. Spoon or pipe into serving dishes and top with remaining whipped cream. Garnish with a sprinkle of cinnamon and serve.
QUICK AND EASY BEEF STROGANOFF WITH NOODLES
This yummy recipe is from Diana Rattray on The Spruce Eats. Diana wrote, “This beef stroganoff is an easy variation on the famous dish. Condensed soup is mixed with sour cream and a little ketchup to make the easy, flavorful sauce for this beef Stroganoff.
“Lean strips of steak are served with the delicious sauce over hot cooked noodles. Add a salad and crusty bread for a satisfying, tasty family meal.
“Beef Stroganoff is a Russian dish which was originally made with some sour cream but no mushrooms or onions. As with many popular dishes, different cooks and cultures add their own variations. The most common US version is made with strips of tender beef, sour cream, onions, and mushrooms, served over noodles or rice.”
Total: 30 mins; Prep: 15 mins; Cook: 15 mins; Yield: 4 Servings
To view this online, click here.
Ingredients
8 ounces egg noodles
1 pound lean thin steak, cut in thin strips
1 tablespoon
1 medium onion, sliced
1 clove garlic, minced
1 can (10 3/4 ounces) cream of mushroom soup
1 cup sour cream
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 can (4 ounces) mushrooms, undrained
1 tablespoon butter
Directions
Bring a large pot of salted water to a boil. Add the egg noodles and cook following the package directions. Drain well.
Meanwhile, heat the oil in a skillet or saute pan over medium heat. Add the steak and cook, stirring, until the meat is browned. Add onion and cook just until the onion is tender. Add the garlic and cook, stirring, for 1 minute longer.
Combine soup, sour cream, ketchup, Worcestershire sauce, and mushrooms with liquid; stir to blend. Pour over the meat and heat through. Do not boil.
Toss the hot cooked noodles with the butter.
Arrange the noodles on plates; top with some of the steak and sauce, or serve the noodles family-style in a large bowl with the steak and sauce in a serving bowl or chafing dish.
SAVORY MEATLOAF
This is from FamilyTime, and starts off, “Meatloaf is the definition of comfort food and this saucy version shines when the family gathers for a good meal.”
Serves: 6 servings; Prep Time: 15 minutes; Cook Time: 65 minutes
View this online at http://www.familytime.com/recipe/showrecipe.aspx?recipeid=67215.
Ingredients
1 1/2 pounds ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
1/2 cup dry bread crumbs
1 egg, beaten
1 small onion, finely chopped (about 1/4 cup)
1 tablespoon Worcestershire sauce
1/8 teaspoon ground black pepper
1/4 cup water
Directions
Thoroughly mix the beef, 1/2 cup soup, bread crumbs, egg, onion, Worcestershire sauce and black pepper in a large bowl. Place the beef mixture into a shallow 3-quart baking pan and shape firmly into an 8 x 4-inch loaf.
Bake at 350°F. for 1 hour or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing.
Heat 2 tablespoons pan drippings, remaining soup and water in a 1-quart saucepan over medium-high heat until the mixture is hot and bubbling. Serve the soup mixture with the meatloaf.
WHITE TURKEY CHILI
This is from FamilyTime, and begins, “This chili is a wonderful way to use some of your Thanksgiving turkey leftovers.”
Serves: 4; Prep Time: 10 minutes; Cook Time: 30 minutes
To view this online, click here.
Ingredients
1 1/2 cups onions, coarsely chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 jalapeño pepper, minced
1 (four-ounce) can mild green chile, chopped
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 cup canned low sodium chicken broth
1 can cannellini (white kidney beans) or small white beans, (about 19-ounces), drained and rinsed
2 cups cooked turkey, cut into 1/2-inch cubes
1/4 cup cilantro, coarsely chopped
1/2 cup reduced fat Monterey jack cheese, grated
Directions
In 3-quart sauce pan, over medium-high heat, sauté onions and garlic in oil 5 minutes or until onion is tender. Add jalapeño pepper, chilies, cumin, oregano, cayenne pepper and salt Cook 1 minute. Stir in broth, beans and turkey. Bring to a boil; reduce heat and simmer, uncovered, 20 to 25 minutes or until slightly thickened. Stir in cilantro. To serve ladle into bowls and top with 2 tablespoons cheese.
MAC AND CHEESE
This comes from Ina Garten of the Food Network show Barefoot Contessa.
Yield: 6 to 8 servings; Level: Easy
To view this online, click here.
Ingredients
Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Directions
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
ORANGE RICOTTA BARS
This is from Michelle Stark, food editor for the Tampa Bay Times. She also has her own site, Stark From Scratch.
Makes about 12 bars.
To view this online, click here.
5 tablespoons unsalted butter
8 ounces ricotta cheese
1/2 cup granulated sugar
Zest from 1 orange (save a pinch for the glaze)
Juice from half of that orange
2 large eggs
1 teaspoon vanilla or almond extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
For the glaze:
2 tablespoons milk
Pinch of orange zest
1 cup confectioners' sugar, more if needed
1 teaspoon vanilla extract
Pinch of salt
Fresh mint, for garnish
Orange slices, for garnish
Preheat oven to 350 degrees. Spray a square baking pan (I used a 9- by 9-inch pan) with cooking spray.
Melt the butter in a microwave-safe bowl; should take between 20 and 30 seconds. Add to a large mixing bowl. Add the sugar, orange zest and juice, and mix. Add the eggs and vanilla extract, and whisk until the batter is smooth.
Add in the flour, baking powder and salt, and gently mix until everything is incorporated. Pour batter into the pan and bake for 40 minutes. You can start checking after 30-35 minutes, but mine took the full 40. The bars will be slightly brown around the edges, but don't let them get too brown. Make sure a toothpick or knife inserted into the center of the bars comes out clean.
Remove from oven and let cool in the pan for 15 minutes. After 15 minutes, gently run a knife or spatula around the edge of the pan to loosen bars, then flip pan over carefully so the bars wiggle out. Let bars cool on a baking rack for another 15 to 30 minutes, or until cool to the touch.
Meanwhile, make the glaze: Mix all glaze ingredients in a small bowl, whisking to thoroughly combine. If very thin, add more confectioners' sugar. You want it somewhat runny; it won't be thick like frosting.
When the bars are cool, cut into 10 to 12 squares. Gently spread about 1 tablespoon of glaze on each square (it will be drippy; that's okay). Top each one with a fresh mint sprig and orange slice. Serve immediately, or refrigerate but let come to room temperature before serving.
PUMPKIN MOUSSE
This comes from Lena Abraham, assistant food editor for Delish.com. This recipe begins, “Love the flavor but missing some crunch? Add a couple crushed graham crackers to the bottom of each serving dish for a makeshift crust.”
Yields: 4 servings; Prep Time: 10 minutes; Total Time: 10 minutes
To view this online, click here.
Ingredients
1 (3.4-oz.) package instant vanilla pudding
1 tsp. pumpkin spice
1/2 tsp. cinnamon, plus more for garnish
1/2 tsp. kosher salt
1 (15-oz.) can pumpkin purée
2 tbsp. maple syrup
1/2 tsp. pure vanilla extract
1 c. whole milk
1 1/2 c. heavy cream
Directions
In a large bowl, whisk together pudding mix, spices, and salt. Add pumpkin, maple syrup, vanilla, and whole milk and beat with a hand mixer until smooth.
In another large bowl, whip heavy cream until stiff peaks form, 3 to 4 minutes. Fold two-thirds of the whipped cream into pumpkin mixture until smooth. Spoon or pipe into serving dishes and top with remaining whipped cream. Garnish with a sprinkle of cinnamon and serve.
QUICK AND EASY BEEF STROGANOFF WITH NOODLES
This yummy recipe is from Diana Rattray on The Spruce Eats. Diana wrote, “This beef stroganoff is an easy variation on the famous dish. Condensed soup is mixed with sour cream and a little ketchup to make the easy, flavorful sauce for this beef Stroganoff.
“Lean strips of steak are served with the delicious sauce over hot cooked noodles. Add a salad and crusty bread for a satisfying, tasty family meal.
“Beef Stroganoff is a Russian dish which was originally made with some sour cream but no mushrooms or onions. As with many popular dishes, different cooks and cultures add their own variations. The most common US version is made with strips of tender beef, sour cream, onions, and mushrooms, served over noodles or rice.”
Total: 30 mins; Prep: 15 mins; Cook: 15 mins; Yield: 4 Servings
To view this online, click here.
Ingredients
8 ounces egg noodles
1 pound lean thin steak, cut in thin strips
1 tablespoon
1 medium onion, sliced
1 clove garlic, minced
1 can (10 3/4 ounces) cream of mushroom soup
1 cup sour cream
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 can (4 ounces) mushrooms, undrained
1 tablespoon butter
Directions
Bring a large pot of salted water to a boil. Add the egg noodles and cook following the package directions. Drain well.
Meanwhile, heat the oil in a skillet or saute pan over medium heat. Add the steak and cook, stirring, until the meat is browned. Add onion and cook just until the onion is tender. Add the garlic and cook, stirring, for 1 minute longer.
Combine soup, sour cream, ketchup, Worcestershire sauce, and mushrooms with liquid; stir to blend. Pour over the meat and heat through. Do not boil.
Toss the hot cooked noodles with the butter.
Arrange the noodles on plates; top with some of the steak and sauce, or serve the noodles family-style in a large bowl with the steak and sauce in a serving bowl or chafing dish.
SAVORY MEATLOAF
This is from FamilyTime, and starts off, “Meatloaf is the definition of comfort food and this saucy version shines when the family gathers for a good meal.”
Serves: 6 servings; Prep Time: 15 minutes; Cook Time: 65 minutes
View this online at http://www.familytime.com/recipe/showrecipe.aspx?recipeid=67215.
Ingredients
1 1/2 pounds ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
1/2 cup dry bread crumbs
1 egg, beaten
1 small onion, finely chopped (about 1/4 cup)
1 tablespoon Worcestershire sauce
1/8 teaspoon ground black pepper
1/4 cup water
Directions
Thoroughly mix the beef, 1/2 cup soup, bread crumbs, egg, onion, Worcestershire sauce and black pepper in a large bowl. Place the beef mixture into a shallow 3-quart baking pan and shape firmly into an 8 x 4-inch loaf.
Bake at 350°F. for 1 hour or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing.
Heat 2 tablespoons pan drippings, remaining soup and water in a 1-quart saucepan over medium-high heat until the mixture is hot and bubbling. Serve the soup mixture with the meatloaf.
WHITE TURKEY CHILI
This is from FamilyTime, and begins, “This chili is a wonderful way to use some of your Thanksgiving turkey leftovers.”
Serves: 4; Prep Time: 10 minutes; Cook Time: 30 minutes
To view this online, click here.
Ingredients
1 1/2 cups onions, coarsely chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 jalapeño pepper, minced
1 (four-ounce) can mild green chile, chopped
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 cup canned low sodium chicken broth
1 can cannellini (white kidney beans) or small white beans, (about 19-ounces), drained and rinsed
2 cups cooked turkey, cut into 1/2-inch cubes
1/4 cup cilantro, coarsely chopped
1/2 cup reduced fat Monterey jack cheese, grated
Directions
In 3-quart sauce pan, over medium-high heat, sauté onions and garlic in oil 5 minutes or until onion is tender. Add jalapeño pepper, chilies, cumin, oregano, cayenne pepper and salt Cook 1 minute. Stir in broth, beans and turkey. Bring to a boil; reduce heat and simmer, uncovered, 20 to 25 minutes or until slightly thickened. Stir in cilantro. To serve ladle into bowls and top with 2 tablespoons cheese.
MAC AND CHEESE
This comes from Ina Garten of the Food Network show Barefoot Contessa.
Yield: 6 to 8 servings; Level: Easy
To view this online, click here.
Ingredients
Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Directions
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Saturday, November 17, 2018
Turkey
I usually don't post on weekends. But I did want to include these six yummy turkey recipes, including White Turkey Chili and Turkey Bolognese. Enjoy!
QUICK TURKEY STIR-FRY
This comes from Campbell’s Kitchen, and begins, “Here's a tasty use for leftover turkey...this quick and easy stir-fry is seasoned with ginger and soy sauce, and on the table in a snap!”
Prep Time: 15 minutes; total time: 25 minutes; Serves: 4 (about 1 3/4 cups each)
To view this online, click here.
Ingredients
1 tablespoon vegetable oil
3 medium carrot, sliced (about 1 1/2 cups)
1/4 teaspoon ground ginger
1 can (10 1/2 ounces) Campbell's® Turkey Gravy
1 tablespoon soy sauce
2 green onion, sliced (about 1/4 cup)
1 1/2 cups cubed cooked turkey
2 cups instant white rice, prepared according to package directions
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the carrots and ginger and stir-fry until the carrots are tender-crisp.
Stir the gravy, soy sauce, onions and turkey in the skillet and cook until the mixture is hot and bubbling. Serve the turkey mixture over the rice.
TURKEY BURGER AND PEAR SLIDERS
This is from FamilyTime, and begins, “Indulge in your burger craving without feeling guilty! Grilled fresh sweet pear and creamy Chèvre goat cheese help satisfy the foodie in all of us. These mini gourmet turkey and pear burgers will soon become a grilling favorite.”
Source: USA Pears and Hearth, Patio & Barbecue Association
Serves: 6; Prep Time: 10 minutes; Cook Time: 10-15 minutes
To view this online, click here.
Ingredients
For Turkey Burgers
1 pound ground turkey
1/2 cup Italian-seasoned breadcrumbs
1 large egg, beaten
1 tablespoon minced dried onion
1 teaspoon worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1-2 Bartlett or Anjou pears sliced (or planked)
3/4 cup Chèvre goat cheese (or creamy goat cheese of your choice)
arugula lettuce
Directions
To make turkey burgers:
Combine all ingredients in large bowl.
Shape into 12 patties (to fit the buns you selected). Pan-fry, broil, or grill until turkey burgers lightly browned and cooked through, about 5 minutes per side.
To make pear slices:
Cut pears into 1/4-inch slices (or use a pear-planker)and spray lightly with nonstick spray.
Grill or broil pear slices until brown in spots, about 2 minutes per side.
To assemble: Separate 12 small slider rolls. Spread bottom half with 1-2 tablespoons of your favorite creamy goat cheese (we used Chèvre). Put cooked turkey burger and a pear slice on top of goat cheese. Top with fresh arugula leaves and serve.
MOM’S TURKEY MEATLOAF
This comes from Ellie Krieger of the Food Network’s Home Cooking.
Total: 1 hr 30 min; Prep: 15 min; Inactive: 15 min; Cook: 1 hr; Yield: 8 (1-inch thick) slices; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ellie-krieger/moms-turkey-meatloaf-recipe-1946007.
Ingredients
3/4 cup quick-cooking oats
1/2 cup skim milk
1 medium onion, peeled
2 pounds ground turkey breast
1/2 cup chopped red bell pepper
2 eggs, beaten
2 teaspoons Worcestershire sauce
1/4 cup ketchup
1/2 teaspoon salt
Freshly ground black pepper
1 (8-ounce) can tomato sauce
Directions
Preheat the oven to 350 degrees F.
In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.
Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.
Remove from the oven and let rest for 10 to15 minutes before slicing.
TURKEY BOLOGNESE
This comes from Giada De Laurentiis of the Food Network show Everyday Italian.
Total: 50 min; Prep: 20 min; Cook: 30 min; Yield: 6 servings; Level: Easy
To view this online, click here.
Ingredients
1/4 cup extra-virgin olive oil
1 onion, chopped
4 garlic cloves, minced
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
1 pound shredded cooked turkey (preferably dark meat)
3 cups marinara sauce
1/4 cup chopped fresh basil leaves
Salt and freshly ground black pepper
1 pound spaghetti
Freshly grated Parmesan
Directions
Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and saute 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.)
Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan.
WHITE TURKEY CHILI
This is from FamilyTime, and begins, “This chili is a wonderful way to use some of your Thanksgiving turkey leftovers.”
Serves: 4; Prep Time: 10 minutes; Cook Time: 30 minutes
To view this online, click here.
Ingredients
1 1/2 cups onions, coarsely chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 jalapeño pepper, minced
1 (four-ounce) can mild green chile, chopped
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 cup canned low sodium chicken broth
1 can cannellini (white kidney beans) or small white beans, (about 19-ounces), drained and rinsed
2 cups cooked turkey, cut into 1/2-inch cubes
1/4 cup cilantro, coarsely chopped
1/2 cup reduced fat Monterey jack cheese, grated
Directions
In 3-quart sauce pan, over medium-high heat, sauté onions and garlic in oil 5 minutes or until onion is tender. Add jalapeño pepper, chilies, cumin, oregano, cayenne pepper and salt Cook 1 minute. Stir in broth, beans and turkey. Bring to a boil; reduce heat and simmer, uncovered, 20 to 25 minutes or until slightly thickened. Stir in cilantro. To serve ladle into bowls and top with 2 tablespoons cheese.
EASY SLOW COOKER TURKEY BREAST
This comes from Diana Rattray on The Spruce Eats. Diana wrote, “Serve this easy slow cooker turkey breast with potatoes and dressing for a tasty family dinner. Use a fully thawed turkey breast for the recipe, unstuffed, and cook it on your slow cooker's high setting. A tip is to use poultry shears and cut the backbone out of the turkey, so it'll lay flatter in the slow cooker and cook more evenly. Also, after the turkey was cooked, separate the juices in a gravy separator and make a gravy with the liquids. Use the remaining fat left in the gravy separator to baste the turkey under the broiler.
“See the tips and variations for some alternative seasoning mixtures, including a lemon and herb rub.”
Total: 5 hrs 10 mins; Prep: 10 mins; Cook: 5 hrs; Yield: 6 servings (6 portions)
To view this online, click here.
Ingredients
2 ribs celery (cut into 3-inch lengths)
2 carrots (cut into 3-inch lengths)
1 (4 to 5 pound) turkey breast (fully thawed or split turkey breast)
1/2 cup/4 ounces butter (melted)
Kosher salt
Freshly ground black pepper
2 tablespoons cornstarch
2 tablespoons water
1/2 to 1 cup turkey stock (or chicken stock, as needed)
Directions
Spray the crockpot with nonstick cooking spray.
Place the chunks of celery and carrots in the slow cooker. The vegetables will act as a rack.
Sprinkle salt and pepper over the turkey breast and arrange in a large slow cooker. Pour melted butter over the turkey.
Cover and cook on HIGH for about 5 to 6 hours, or until turkey is done and juices run clear when pierced with a knife. A boneless turkey breast might take less time, so check for doneness earlier.
To be sure the turkey is fully cooked, check the temperature with a reliable food thermometer. The minimum safe temperature for turkey and other poultry is 165 F.
Pour the juices from the slow cooker into a saucepan. Bring to boil slowly.
Combine the cornstarch and water together and then add to the saucepan.
Add some turkey or chicken stock, about 1/2 to 1 cup, depending on the amount of liquid left in the crockpot. Whisk over medium-low heat until smooth and thickened.
Serve the sliced turkey breast on a plate topped with the turkey gravy.
Kitchen Notes
Strain the liquids and pour into a gravy separator. Pour the juices into a saucepan and leave the excess fat behind.
To brown the turkey skin after cooking, remove it from the slow cooker and place it in a foil-lined baking pan. Place it under the broiler and cook, turning the pan frequently, until the skin is lightly browned. Baste with the fat left from the gravy separator if desired.
Variations
Replace the salt and pepper with this a lemon-herb mixture. In a small bowl, combine 1/2 teaspoon of dried crumbled rosemary, 1/2 teaspoon of dried leaf thyme, 1 teaspoon of fresh lemon zest, 1 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and 1/2 teaspoon of garlic powder.
Sprinkle Cajun seasoning over the turkey breast. If the Cajun seasoning contains salt, omit additional salt.
QUICK TURKEY STIR-FRY
This comes from Campbell’s Kitchen, and begins, “Here's a tasty use for leftover turkey...this quick and easy stir-fry is seasoned with ginger and soy sauce, and on the table in a snap!”
Prep Time: 15 minutes; total time: 25 minutes; Serves: 4 (about 1 3/4 cups each)
To view this online, click here.
Ingredients
1 tablespoon vegetable oil
3 medium carrot, sliced (about 1 1/2 cups)
1/4 teaspoon ground ginger
1 can (10 1/2 ounces) Campbell's® Turkey Gravy
1 tablespoon soy sauce
2 green onion, sliced (about 1/4 cup)
1 1/2 cups cubed cooked turkey
2 cups instant white rice, prepared according to package directions
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the carrots and ginger and stir-fry until the carrots are tender-crisp.
Stir the gravy, soy sauce, onions and turkey in the skillet and cook until the mixture is hot and bubbling. Serve the turkey mixture over the rice.
TURKEY BURGER AND PEAR SLIDERS
This is from FamilyTime, and begins, “Indulge in your burger craving without feeling guilty! Grilled fresh sweet pear and creamy Chèvre goat cheese help satisfy the foodie in all of us. These mini gourmet turkey and pear burgers will soon become a grilling favorite.”
Source: USA Pears and Hearth, Patio & Barbecue Association
Serves: 6; Prep Time: 10 minutes; Cook Time: 10-15 minutes
To view this online, click here.
Ingredients
For Turkey Burgers
1 pound ground turkey
1/2 cup Italian-seasoned breadcrumbs
1 large egg, beaten
1 tablespoon minced dried onion
1 teaspoon worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1-2 Bartlett or Anjou pears sliced (or planked)
3/4 cup Chèvre goat cheese (or creamy goat cheese of your choice)
arugula lettuce
Directions
To make turkey burgers:
Combine all ingredients in large bowl.
Shape into 12 patties (to fit the buns you selected). Pan-fry, broil, or grill until turkey burgers lightly browned and cooked through, about 5 minutes per side.
To make pear slices:
Cut pears into 1/4-inch slices (or use a pear-planker)and spray lightly with nonstick spray.
Grill or broil pear slices until brown in spots, about 2 minutes per side.
To assemble: Separate 12 small slider rolls. Spread bottom half with 1-2 tablespoons of your favorite creamy goat cheese (we used Chèvre). Put cooked turkey burger and a pear slice on top of goat cheese. Top with fresh arugula leaves and serve.
MOM’S TURKEY MEATLOAF
This comes from Ellie Krieger of the Food Network’s Home Cooking.
Total: 1 hr 30 min; Prep: 15 min; Inactive: 15 min; Cook: 1 hr; Yield: 8 (1-inch thick) slices; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ellie-krieger/moms-turkey-meatloaf-recipe-1946007.
Ingredients
3/4 cup quick-cooking oats
1/2 cup skim milk
1 medium onion, peeled
2 pounds ground turkey breast
1/2 cup chopped red bell pepper
2 eggs, beaten
2 teaspoons Worcestershire sauce
1/4 cup ketchup
1/2 teaspoon salt
Freshly ground black pepper
1 (8-ounce) can tomato sauce
Directions
Preheat the oven to 350 degrees F.
In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.
Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.
Remove from the oven and let rest for 10 to15 minutes before slicing.
TURKEY BOLOGNESE
This comes from Giada De Laurentiis of the Food Network show Everyday Italian.
Total: 50 min; Prep: 20 min; Cook: 30 min; Yield: 6 servings; Level: Easy
To view this online, click here.
Ingredients
1/4 cup extra-virgin olive oil
1 onion, chopped
4 garlic cloves, minced
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
1 pound shredded cooked turkey (preferably dark meat)
3 cups marinara sauce
1/4 cup chopped fresh basil leaves
Salt and freshly ground black pepper
1 pound spaghetti
Freshly grated Parmesan
Directions
Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and saute 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.)
Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan.
WHITE TURKEY CHILI
This is from FamilyTime, and begins, “This chili is a wonderful way to use some of your Thanksgiving turkey leftovers.”
Serves: 4; Prep Time: 10 minutes; Cook Time: 30 minutes
To view this online, click here.
Ingredients
1 1/2 cups onions, coarsely chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 jalapeño pepper, minced
1 (four-ounce) can mild green chile, chopped
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 cup canned low sodium chicken broth
1 can cannellini (white kidney beans) or small white beans, (about 19-ounces), drained and rinsed
2 cups cooked turkey, cut into 1/2-inch cubes
1/4 cup cilantro, coarsely chopped
1/2 cup reduced fat Monterey jack cheese, grated
Directions
In 3-quart sauce pan, over medium-high heat, sauté onions and garlic in oil 5 minutes or until onion is tender. Add jalapeño pepper, chilies, cumin, oregano, cayenne pepper and salt Cook 1 minute. Stir in broth, beans and turkey. Bring to a boil; reduce heat and simmer, uncovered, 20 to 25 minutes or until slightly thickened. Stir in cilantro. To serve ladle into bowls and top with 2 tablespoons cheese.
EASY SLOW COOKER TURKEY BREAST
This comes from Diana Rattray on The Spruce Eats. Diana wrote, “Serve this easy slow cooker turkey breast with potatoes and dressing for a tasty family dinner. Use a fully thawed turkey breast for the recipe, unstuffed, and cook it on your slow cooker's high setting. A tip is to use poultry shears and cut the backbone out of the turkey, so it'll lay flatter in the slow cooker and cook more evenly. Also, after the turkey was cooked, separate the juices in a gravy separator and make a gravy with the liquids. Use the remaining fat left in the gravy separator to baste the turkey under the broiler.
“See the tips and variations for some alternative seasoning mixtures, including a lemon and herb rub.”
Total: 5 hrs 10 mins; Prep: 10 mins; Cook: 5 hrs; Yield: 6 servings (6 portions)
To view this online, click here.
Ingredients
2 ribs celery (cut into 3-inch lengths)
2 carrots (cut into 3-inch lengths)
1 (4 to 5 pound) turkey breast (fully thawed or split turkey breast)
1/2 cup/4 ounces butter (melted)
Kosher salt
Freshly ground black pepper
2 tablespoons cornstarch
2 tablespoons water
1/2 to 1 cup turkey stock (or chicken stock, as needed)
Directions
Spray the crockpot with nonstick cooking spray.
Place the chunks of celery and carrots in the slow cooker. The vegetables will act as a rack.
Sprinkle salt and pepper over the turkey breast and arrange in a large slow cooker. Pour melted butter over the turkey.
Cover and cook on HIGH for about 5 to 6 hours, or until turkey is done and juices run clear when pierced with a knife. A boneless turkey breast might take less time, so check for doneness earlier.
To be sure the turkey is fully cooked, check the temperature with a reliable food thermometer. The minimum safe temperature for turkey and other poultry is 165 F.
Pour the juices from the slow cooker into a saucepan. Bring to boil slowly.
Combine the cornstarch and water together and then add to the saucepan.
Add some turkey or chicken stock, about 1/2 to 1 cup, depending on the amount of liquid left in the crockpot. Whisk over medium-low heat until smooth and thickened.
Serve the sliced turkey breast on a plate topped with the turkey gravy.
Kitchen Notes
Strain the liquids and pour into a gravy separator. Pour the juices into a saucepan and leave the excess fat behind.
To brown the turkey skin after cooking, remove it from the slow cooker and place it in a foil-lined baking pan. Place it under the broiler and cook, turning the pan frequently, until the skin is lightly browned. Baste with the fat left from the gravy separator if desired.
Variations
Replace the salt and pepper with this a lemon-herb mixture. In a small bowl, combine 1/2 teaspoon of dried crumbled rosemary, 1/2 teaspoon of dried leaf thyme, 1 teaspoon of fresh lemon zest, 1 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and 1/2 teaspoon of garlic powder.
Sprinkle Cajun seasoning over the turkey breast. If the Cajun seasoning contains salt, omit additional salt.
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