Turkey and Stuffing Casserole

I will never make a whole turkey ever again. This is perfection. The stuffing was the best I'd ever had. Add a few sides dishes and some gravy, and Thanksgiving/Christmas dinner is done. Perfection.

I used a turkey London broil (boneless skinless turkey breast), that I cut into two halves, and 3 turkey legs.  The breast pieces definitely needed to be taken out a little earlier than the legs, only by about 15 minutes or so. Next time, I'm going to brine the turkey pieces and use breasts with the skin on. I'm telling you, this is perfection.

Turkey and Stuffing Casserole
A variation on this recipe from Budget Bytes



6 ounces bacon, diced
1/2 bunch celery, diced
2 medium apples, diced
1 medium onion, diced
1/2 teaspoon garlic, minced
1 teaspoon dried sage
1 teaspoon dried thyme
Salt and pepper, to taste
1 loaf French bread, cubed
1 teaspoon chicken base
1/2 bunch parsley, chopped
2 tablespoons olive oil
6 pounds turkey pieces

Cook bacon in a large pot over medium heat until crispy. Add the onion, apples, celery, and garlic to the cooked bacon. Sauté just until slightly softened (about five minutes). Turn off the heat and add the thyme, sage, freshly cracked pepper, and salt to taste.

Preheat the oven to 350°F. If your bread is fresh, slice it and place it in the oven as it heats up to dry it out. Or, buy the bread a couple of days ahead of time and allow it to dry out or get stale on your countertop. Once the bread is dry, cut it into small cubes. Add the cubed bread and parsley to the cooked vegetables and bacon. Stir until everything is well mixed.

Mix one teaspoon of chicken base with one cup of hot water. Pour this over the bread mixture and stir until everything is well coated. Transfer the stuffing mixture to a large 9x13 inch glass casserole dish.

Unwrap the turkey pieces and rub the skin with olive oil. Sprinkle generously with salt and freshly cracked pepper. Arrange the turkey pieces over the stuffing in the casserole dish. Place the whole dish in the oven and let roast, uncovered, for one and a half hours. The turkey skin should be brown and crispy and the stuffing should be bubbling around the edges. Transfer turkey pieces to a plate and let rest under tin foil for about 10 minutes. During that time, return stuffing to oven and cook for an additional 5 minutes. Remove from oven and allow the stuffing to rest for about 5 minutes before serving.

Sweet and Sassy Turkey Burgers

These are named appropriately. And doing them on the grill added a bit more depth of flavor, which nicely cut the sweetness.

Sweet and Sassy Turkey Burgers
A variation on this recipe from Taste of Home

6 bacon strips, diced and cooked
1/4 cup dried cranberries 
1 tablespoon maple syrup 
1 teaspoon rubbed sage 
1/8 teaspoon pepper 
1-1/4 pounds extra-lean ground turkey 
1 Italian turkey sausage link (4 ounces), casing removed 
3 slices part-skim mozzarella cheese, cut in half 
6 onion rolls, split 
6 tablespoons jellied cranberry sauce 
6 tablespoons fat-free mayonnaise 
6 lettuce leaves
  
In a large bowl, combine the first five ingredients. Crumble turkey and sausage over mixture and mix well. Shape into six burgers. 

Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 165°F and juices run clear. Top with cheese; cook 1-2 minutes longer or until cheese is melted. 

Toast the rolls; spread warm rolls with cranberry sauce and mayonnaise. Serve burgers on rolls with lettuce.

Thanksgiving Dinner 2011

I decided to do the entire Thanksgiving dinner all on my own this year. My sister is getting married in a few months, so this was our last time having her and my mom all to ourselves. It was time to pull out all the stops. And I had to try to redeem the turkey that I attempted at Christmas last year and failed due to a power outage. So I got another fresh turkey from Wolff's, and I got myself organized. I put together a menu that I thought would flow well in terms of scheduling everything, that would satisfy everyone's tastes, etc.

And then...

Everything worked! The electricity stayed on. And I was able to get everything ready pretty much around the same time. It was a crazy few days of preparation, but I was proud of the work I'd done.

Although... I'm not sure I actually like roasted turkey anymore. It smelled fabulous while it was roasting, but after all that preparation, it just didn't taste that good to me. I brined it using Alton Brown's brine recipe, which had been good when I tried it before (though I also used his roasting recipe before, so that may have been the difference?). The injected sage butter seemed totally useless since it didn't really infuse the turkey but rather just kind of made pockets of oddly-colored turkey. I just don't think it was worth all that fuss. Especially since I ended up throwing away a lot of the turkey due to most of it being so fatty I could barely get to the meat from all the fat. Plus, really, I love the turkey leg meat more than pretty much anything else, so I'm thinking maybe next time I do Thanksgiving, I'll just get turkey legs and cook those in some kick-ass way.

Oh, and what magical spell am I missing that makes gravy thicken properly? Because I've never been able to do that. And it's annoying. The gravy tasted good though, even if I did forget to add the balsamic vinegar at the end.

As for the side dishes, everyone loved the Brussels sprouts. And the green bean casserole was lovely. The only thing I did differently with that is that I didn't steam the green beans during the preparation process. It made for some crunchy green beans, but I prefer them crunchy rather than mushy, so that's why I went that way.

The dressing (called that because I didn't stuff it into anything) was just okay. It tasted good, but it just wasn't that exciting. I didn't use sausage in the dressing because I wanted to use pancetta in the Brussels sprouts, but I think it really could have used it.

I made the cranberry sauce that I made at Christmas last year, which is super good. I'm going to make biscuits tomorrow since we discovered last year that it works especially well as a kind of jam on a bread product.

As for dessert, I made the cinnamon-streusel pumpkin pie that I made back in September, which was yummy. But then I also made a chocolate-hazelnut tart, which was a giant hit with the whole crew. It was basically a hazelnut cookie topped with Nutella pudding. I'm not sure how that couldn't go over well.

So overall, the meal was pretty good. The turkey disappointment was a big one because it was the most labor-intensive part of the meal, but oh well. Everyone was here, seemed pleased, and went to bed tonight with full bellies. So I'm very thankful for that.

Roast Turkey with Garlic, Sage and Fennel
Courtesy of Food Network Magazine

1 20-pound turkey
Kosher salt and freshly ground pepper
2 heads garlic
1 small onion, cut into 6 wedges
2 cooking apples, quartered
1 large bunch fresh sage
1 small bulb fennel, cut into 6 wedges
1 small carrot, cut into 3-inch pieces
4 sticks unsalted butter
8 cups low-sodium chicken or turkey broth
4 bay leaves
1/4 cup instant flour (such as Wondra)
1 tablespoon balsamic vinegar

Bring the turkey to room temperature 1 hour before roasting. Place a rack in the lowest position of the oven and remove the other racks; preheat to 350°F. Remove the neck and giblets from the turkey; discard the liver and reserve the neck and the rest of the giblets. Dry the turkey inside and out with paper towels and season the cavity with salt and pepper. Halve 1 head garlic crosswise and stuff into the cavity along with 3 onion wedges, the apples and 1/2 bunch sage.

Place the remaining 3 onion wedges, the fennel and carrot in the center of a large roasting pan with 1 cup water. Set a rack above the vegetables and place the turkey breast-side up on the rack. Season all over with salt and pepper. Chop 3 tablespoons sage, then melt 3 sticks butter with the sage and salt and pepper to taste in a saucepan over medium heat. Fill a meat syringe with the sage butter and inject it into the breasts, legs and thighs; continue until you have used about half of the sage butter. Brush the bird with the rest of the butter and tie the legs together with twine.

Roast the turkey, uncovered, about 1 hour 30 minutes. Rotate the pan and continue roasting until a thermometer inserted into the thigh registers 165°F, 1 hour 30 minutes to 1 hour 45 minutes. Turn off the oven but leave the turkey inside until the thermometer registers 170°F, 15 to 20 more minutes.

While the turkey roasts, make the gravy: Melt the remaining 1 stick butter in a saucepan over medium heat. Add the reserved neck and giblets, season with salt and pepper and cook, stirring occasionally, until brown, about 10 minutes. Peel and smash the remaining head of garlic, add it to the pan and cook until golden, about 2 minutes. Add the broth and bay leaves, cover and simmer over medium-low heat, about 2 hours. Discard the bay leaves, neck and giblets.

Transfer the turkey to a cutting board and let rest 20 to 30 minutes before carving. Transfer the vegetables to a blender. Pour the drippings into a liquid measuring cup and skim off the fat. Add 1 cup drippings and the flour to the blender and puree until smooth. Whisk the remaining drippings and pureed vegetables into the broth mixture. Bring to a boil, then simmer until the gravy is smooth, about 10 minutes. Stir in the balsamic vinegar; season with salt and pepper.

Transfer the turkey to a platter and garnish with any remaining sage. Carve the turkey and serve with the gravy.

**********************************************************

Classic Dressing
A variation on this recipe from Food Network Magazine



16 cups white bread, cubed
1 stick unsalted butter
2 cups onions, diced
2 cups celery, diced
1 tablespoon sage, minced
1 tablespoon thyme, minced
Salt and pepper
3 cups turkey or chicken broth
1/4 cup parsley, chopped

Preheat oven to 350°F. Place bread cubes on cookie sheets and toast in oven for 15 minutes, tossing halfway through. Set aside.

Increase oven temperature to 375°F. Melt butter in a large skillet over medium heat. Add onions, celery, sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups broth and bring to a simmer. Put parsley in a large bowl; add toasted bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake for 30 minutes; uncover and bake until golden, 30 more minutes.

**********************************************************

Roasted Brussels Sprouts with Pancetta

2 1/2 pounds Brussels sprouts, trimmed and quartered
1 shallot, diced
2 ounces pancetta, chopped
Olive oil
Salt and pepper

Preheat oven to 450°F. Toss all ingredients together and place in a baking dish coated with cooking spray. Bake for 25-30 minutes, tossing every 10 minutes.

**********************************************************

Green Bean Casserole with Crispy Shallots
A variation on this recipe from Ellie Krieger



1/4 cup olive oil
6 medium shallots, sliced into rings (about 1 cup)
1 1/2 pounds thin fresh string beans or haricots verts, trimmed
1 pound button mushrooms, sliced
6 large cloves garlic, minced
1 tablespoon chopped fresh thyme
3 cups low-fat (1%) milk
3 tablespoons all-purpose flour
1/3 cup plus 2 tablespoons freshly grated Parmesan cheese
1/2 cup finely chopped fresh parsley
1/4 teaspoon ground nutmeg
Salt and freshly ground pepper
Olive oil cooking spray

Preheat the oven to 375°F. Heat the olive oil in a small skillet over medium-high heat until very hot but not smoking. Add 1/4 cup shallots and cook, stirring, until golden brown and crisp, about 2 minutes. Transfer with a slotted spoon to paper towels to drain. Repeat with the remaining shallots, cooking 1/4 cup at a time. Reserve the oil in the skillet.

Add the mushrooms to the skillet and cook, stirring occasionally, until the mushroom liquid is evaporated and they begin to brown, about 12 minutes. Add the garlic and thyme and cook, stirring, 1 minute. Transfer the mushroom mixture to a bowl.

Whisk together the milk and flour until the flour is dissolved. Add the mixture to the skillet and, whisking constantly, bring to a simmer. Reduce the heat to medium low, whisking occasionally, until thickened, 10 to 15 minutes. Remove the pan from the heat and stir in the green beans, mushroom mixture, 1/3 cup Parmesan cheese, the parsley, nutmeg, 3/4 teaspoon salt and 1/2 teaspoon pepper.

Coat a 2-quart baking dish with cooking spray. Spoon the green bean mixture into the prepared dish and sprinkle the top with the crispy shallots and the remaining 2 tablespoons cheese. Bake until golden on top and bubbling, about 20 minutes.

**********************************************************

Chocolate-Hazelnut Tart
Courtesy of Food Network Magazine



For the Crust:
1/2 cup blanched hazelnuts
1 cup all-purpose flour, plus more for dusting
2 tablespoons sugar
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
1 large egg, beaten
1/2 teaspoon vanilla extract

For the Filling:
2 tablespoons cornstarch
2 cups heavy cream
3/4 cup chocolate-hazelnut spread
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Make the crust: Toast the hazelnuts in a skillet over medium heat until golden, about 8 minutes. Let cool. Transfer 1/3 cup nuts to a food processor. Add the flour, sugar and salt; pulse until the nuts are finely ground. Add the butter and pulse until the mixture looks like coarse meal. Drizzle in the egg and vanilla; pulse until the dough starts to come together.

Turn the dough out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, at least 1 hour. Coarsely chop the remaining hazelnuts and reserve.

Roll out the dough on a lightly floured surface into a 12-inch round. Press into the bottom and sides of a 9-inch tart pan with a removable bottom, then trim the excess dough. Prick the bottom all over with a fork. Refrigerate until firm, about 30 minutes.

Preheat the oven to 350°F. Line the crust with foil, then fill with pie weights or dried beans. Bake until the edges are golden, about 20 minutes. Remove the foil and weights and continue baking until golden brown all over, 15 to 20 minutes. Cool completely on a rack.

Meanwhile, make the filling: Whisk the cornstarch into 1/4 cup cream in a bowl. Combine the remaining 1 3/4 cups cream, the chocolate-hazelnut spread, vanilla and salt in a small saucepan. Whisk in the cornstarch mixture and bring to a boil over medium heat, stirring and scraping the sides of the pan with a rubber spatula. Once the mixture starts to boil, stir constantly until thickened, about 2 minutes. Pour into the crust and swirl the top. Refrigerate until set, about 1 hour. Top with the reserved hazelnuts.

Black Bean and Pumpkin Chili

Delicious. It made the house smell wonderful and then tasted great. It also goes particularly well with these cornbread muffins. I used cooked pork instead of cooked turkey, but I'm excited to try this again with some leftover turkey after Thanksgiving.

Black Bean and Pumpkin Chili
A variation on this recipe from Taste of Home



1 medium onion, chopped
1 medium green pepper, chopped
2 tablespoons olive oil
3 garlic cloves, minced
3 cups chicken broth
2 cans (15 ounces each) black beans, rinsed and drained
2 1/2 cups cubed cooked turkey or pork
1 can (15 ounces) solid-pack pumpkin
1 can (14-1/2 ounces) diced tomatoes, undrained
2 teaspoons dried parsley flakes
2 teaspoons chili powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1/2 teaspoon salt

In a large skillet, sauté the onion and pepper in oil until tender. Add garlic; cook 1 minute longer. Transfer to a 5-quart slow cooker; stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until heated through.

Pasta with Sautéed Brussels Sprouts in a Light Ragù

Yum. This is a pretty traditional dish that's given a bit of a twist with the Brussels sprouts. And I really like the flavor they give. It's exactly what I wanted on this chilly early Fall evening.

Pasta with Sautéed Brussels Sprouts in a Light Ragù
Courtesy of Gina's Skinny Recipes



1 sweet or hot pork sausage link, casing removed, crumbled
3/4 lb 93% lean ground turkey
4 teaspoons olive oil, divided
4 cloves garlic, sliced thin
10 ounces Brussels sprouts (weight after outer leaves and stems removed), cut into thin shreds
1 small onion, diced small
1 carrot, peeled and diced small
1 celery stalk, diced small
28 ounces crushed tomatoes
1 bay leaf
Pinch crushed red pepper
Kosher salt and fresh ground pepper to taste
1 pound pasta
Grated Pecorino Romano, if desired

In a large, wide skillet, add sausage and turkey over medium-high heat, breaking up the sausage and turkey as it cooks into small pieces. When completely cooked through; set aside in a bowl.

To the skillet, add 2 teaspoons of oil over medium heat. When hot, add the garlic and cook until golden (do not burn). Add shredded brussels sprouts, salt and pepper and sauté until tender crisp, about 4 to 5 minutes; set aside in another bowl.

To the same skillet, add remaining 2 tsp of oil over medium-high heat. Add onion, carrot and celery, stirring well to coat with oil. Cook, stirring occasionally, until the vegetables turn golden brown, about 10 to 12 minutes.

Add crushed tomatoes, sausage and turkey, bay leaf, crushed red pepper, salt and fresh pepper to taste. Reduce heat to low, cover and simmer about 30 - 40 minutes, or until sauce thickens.

Meanwhile, while sauce is simmering, put a large pot of salted water to boil for the pasta. Add the pasta to the water 10 minutes before the sauce is done and cook pasta al dente.

Drain and add the pasta to the skillet and toss with the sauce. Add cooked Brussels sprouts and toss. Serve and sprinkle with Pecorino Romano, if desired.

Asian Turkey Meatballs with Carrot Rice

This was totally delicious. I did end up overcooking the meatballs slightly because of some organization issues that led to putting the meatballs in really hot oil in a really hot pan. It didn't make a difference though. The flavors were wonderful. And I especially liked the added flavor squeezing the lime slices over both the meatballs and the rice gave the dish.

The kids weren't crazy about this dish since the meatballs had a bit of kick to them. But if you like more spice, I read in the reviews of this recipe that people had found that adding some ginger to the meatballs worked really well. I'll probably try it next time.

Asian Turkey Meatballs with Carrot Rice
Courtesy of Martha Stewart



Coarse salt
1 cup long-grain white rice
1 carrot, shredded
3/4 cup fresh breadcrumbs
1 1/2 pounds ground dark-meat turkey or ground pork
3 scallions, white and green parts separated and thinly sliced
1/3 cup chopped fresh cilantro leaves
4 teaspoons fish sauce
4 teaspoons hot-pepper sauce (preferably Sriracha)
4 teaspoons sugar
1 large garlic clove, minced
2 teaspoons vegetable oil
Lime wedges, for serving

Preheat oven to 450°F. In a medium saucepan, bring 1 1/2 cups salted water to a boil. Add rice, stir, and return to a boil. Cover, reduce to a simmer, and cook until rice is tender, about 15 minutes. Remove from heat and top with carrot. Let stand, covered, 5 minutes, then stir in carrot and fluff rice with a fork.

Meanwhile, in a medium bowl, combine breadcrumbs and 3 tablespoons water. Let stand 5 minutes. Add turkey, scallion whites, cilantro, fish sauce, hot-pepper sauce, sugar, garlic, and 1 1/2 teaspoons salt. Gently mix to combine and form into 12 meatballs.

In a large nonstick skillet, heat 1 teaspoon oil over medium-high. In batches, brown meatballs on all sides, 10 minutes total (add up to 1 teaspoon oil as needed). Transfer to a rimmed baking sheet and bake until cooked through, 10 minutes. Serve meatballs with rice, scallion greens, and lime wedges.

BLT Turkey Burgers

Another turkey burger recipe that I was able to use with my lovely grill. These were very tasty, but really, you add bacon and basil mayo as toppings, so how could they be bad, right?

My mom was over for dinner and helped me figure out why it was taking forever to cook anything on the grill. I'm apparently jumping the charcoal gun a bit. I don't really mind babysitting the grill because it produces such delicious food, but I'm happy to know that things will be a tiny bit speedier if I just let the charcoal heat up a bit more before putting the food on. I can't wait to try another grilling recipe soon!

Oh, the only thing I did different in this recipe was use turkey instead of chicken. And that was only because I couldn't find ground chicken at Target the day I went grocery shopping. I don't think it made a huge difference.

BLT Turkey Burgers
A variation on this recipe from Sunset



1 pound ground turkey
1/2 cup shredded sharp cheddar cheese
1/3 cup grated parmesan cheese
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup mayonnaise
1/4 cup finely chopped fresh basil
1 tablespoon each fresh lemon juice and finely shredded lemon zest
4 onion kaiser rolls, split
8 strips bacon (about 8 ounces), cooked until crisp
1 large tomato, thinly sliced
4 leaves romaine lettuce

Prepare a charcoal or gas grill for medium heat (350°F to 450°F; you can hold your hand 5 inches above cooking grate only 5 to 7 seconds).

Meanwhile, in a large bowl, gently mix turkey, cheeses, garlic, salt, and pepper. Form into 4 burgers about 3/4-inch thick, making a slight depression in center of each patty (this helps keep burgers flat as they cook). Put on a plate, cover, and refrigerate until ready to grill.

In a blender, whirl mayonnaise, basil, lemon juice, and lemon zest together and refrigerate until ready to use. With a silicone brush or oiled paper towels, lightly oil cooking grate.

Grill burgers, covered, turning once, until browned and no longer pink inside (cut to test), 8 to 10 minutes total. Transfer burgers to a clean plate and place buns, cut sides down, on grill until lightly browned, 30 seconds.

Spread toasted sides of buns with basil mayonnaise. Set a turkey patty on each bun bottom and top each with 2 strips bacon, a tomato slice, and a lettuce leaf. Cover with bun top.

Perfect Turkey Burger

A moist turkey burger! Charcoal grilling makes everything taste better, but I never thought I could also achieve a moist turkey burger. It really is the perfect turkey burger. I paired it with my first attempt at grilled corn and some greens, and the meal was a big big hit. Even Jillie had some. And liked it! Winning.

The only thing I did differently was use regular hamburger buns rather than English muffins. And, of course, I didn't get a picture because they were gone before I realized I should have taken one. I doubled the recipe though, so hopefully I will remember to take a picture of the ones in my freezer that I'll be making soon.

Perfect Turkey Burger
Courtesy of Food Network Magazine

1 large portobello mushroom cap
1 tablespoon coarsely chopped shallot
3 tablespoons lightly packed fresh parsley
1 1/4 pounds 85% to 93% lean ground turkey
2 tablespoons extra-virgin olive oil, plus more for brushing
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground pepper
8 thin slices manchego or white cheddar cheese
4 English muffins, split
Dijon mustard, mayonnaise and sliced avocado, for topping

Use a spoon to scrape out the gills from the underside of the mushroom cap. Cut the cap into 1-inch pieces and transfer to a food processor. Add the shallot and parsley and pulse until chopped.

Transfer the mushroom mixture to a large bowl. Add the turkey, olive oil, Worcestershire sauce, 1 teaspoon salt, and pepper to taste; gently mix with your hands until just combined. Divide into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Put on a large plate, cover and refrigerate until firm, about 30 minutes.

Preheat a grill to medium. Brush the grates with olive oil. Grill the patties, undisturbed, until marked on the bottom, 4 to 5 minutes. Give the patties a quarter turn and cook until marked again, 4 to 5 more minutes. Flip the patties and grill until cooked through, 6 to 7 more minutes; top each with 2 slices cheese during the last 3 minutes of cooking and cover with a disposable aluminum pan to melt.

Toast the English muffins on the grill, then spread with mustard and mayonnaise. Serve the patties on the English muffins; top with avocado.

Grilled Turkey Burgers with Monterey Jack and Smoky Aioli

This was an interesting adventure in grilling. I thought I had started the grill with enough time to finish cooking everything before having to go get Jonathan at the train station, but as the time got closer, it became obvious that the burgers were nowhere near done. So I had to leave, and I decided to leave them on the grill in the hopes that if I left the vent in the cover open, I would come home to relatively well-cooked turkey burgers.

Jonathan's train was late, which made for a stressful ride home. But in the end, it worked! They were a little more done than I probably would have had them be if I hadn't had to leave, but they tasted great. The smokiness of the aioli paired so beautifully with the charcoal flavor of the grill. I'm looking forward to doing this again... with a little less stress next time.

I didn't toast the seeds for the aioli because I didn't have cumin seeds on hand, so I just used the ground version of each spice. I also didn't feel like having chunks of garlic in the aioli, so I used garlic powder instead.

Grilled Turkey Burgers with Cheddar and Smoky Aioli
Courtesy of Bon Appétit



1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 cup mayonnaise
2 tablespoons extra-virgin olive oil plus additional for brushing
2 teaspoons fresh lemon juice
1 1/2 teaspoons smoked paprika
1 garlic clove, pressed
1 pound ground dark-meat turkey
4 1/3 -inch-thick red onion slices
1 large or 2 small red bell peppers, quartered
4 slices white cheddar cheese or Monterey Jack cheese
4 sesame-seed hamburger buns
Arugula
Pickle wedges
Corn chips

Toast cumin seeds and coriander seeds in small skillet over medium-high heat until aromatic and slightly darker in color, shaking skillet often, about 1 1/2 minutes. Cool. Finely grind toasted seeds in spice grinder or in mortar with pestle. Whisk mayonnaise, 2 tablespoons extra-virgin olive oil, fresh lemon juice, smoked paprika, garlic, and ground spices in small bowl. Season aioli to taste with salt and pepper. DO AHEAD: Aioli can be made 1 day ahead. Cover and refrigerate.

Place turkey in medium bowl. Add 2 tablespoons aioli; mix gently. Using damp hands, divide turkey mixture into 4 equal portions, then form each into scant 3/4-inch thick patty, about 3 1/2 inches in diameter. Using thumb, make small indentation in center of each burger. DO AHEAD: Can be made 4 hours ahead. Cover and chill.

Prepare barbecue (medium-high heat). Sprinkle burgers with salt and pepper. Brush onion slices and bell pepper pieces with oil; sprinkle with salt and pepper. Grill onions and bell peppers until soft and charred, about 4 minutes per side.

Grill turkey burgers 5 minutes. Turn over; grill until almost cooked through, about 4 minutes. Top each burger with 1 cheese slice and grill until meat is cooked through and cheese melts, about 1 minute longer. Place 1 turkey burger on each of 4 bun bottoms. Arrange grilled red pepper pieces, then grilled red onion slices over. Top each with dollop of aioli and some arugula. Cover burgers with bun tops and serve with pickle wedges and corn chips.

Bobby's Goulash

Yum. I loved goulash when I was little, and now I've passed that love on to my boy. He was already asking for seconds two bites into the bowl I fixed for him. And he told me that Daddy had to make sure to bring some to work for lunch tomorrow. Score.

What I changed from the original recipe was to use all ground turkey. And I did kind of fudge the House Seasoning mixture they have in the original recipe instead of make the whole lot of it. My end result needed a little extra salt. I've adjusted everything accordingly below.

Bobby's Goulash
A variation on this recipe from Paula Deen



2 (20-ounce) packages ground turkey
2 large onions, chopped
3 cups water
1 (29-ounce) can tomato sauce
2 (15-ounce) cans diced tomatoes
3 cloves garlic, minced
2 tablespoons Italian seasoning
3 bay leaves
3 tablespoons soy sauce
2 teaspoons salt
3/4 teaspoon black pepper
3/4 garlic powder
1 tablespoon seasoned salt
2 cups dried elbow macaroni

In a Dutch oven, sauté the ground turkey over medium-high heat, until no pink remains. Break up meat while sautéing; spoon off any grease. Add the onions to the pot and saute until they are tender about 5 minutes. Add 3 cups water, along with the tomato sauce, tomatoes, garlic, Italian seasoning, bay leaves, soy sauce, salt, pepper, garlic powder, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 20 to 25 minutes.

Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 20 minutes. Turn off the heat, remove the bay leaves and allow the mixture to sit about 30 minutes more before serving.

Turkey Noodle Soup

I did not prepare a turkey this year for Thanksgiving, but my mom gave me her turkey carcass so that I could make stock. So because I had a ton of stock in my freezer, and it's going to be raining to beat the band over the next couple of days, I thought I would turn this chicken noodle soup recipe into turkey noodle soup.

The recipe doesn't call for meat, but I'm sure it would be a wonderful addition for any of you with leftover turkey meat from Thanksgiving. And I did add some carrots for color and flavor. I also substituted some thyme for the tarragon that's called for in the original recipe since that's what I had in the garden. If you have a cold or want to take advantage of your Thanksgiving leftovers, this is a very simple and tasty option.

Turkey Noodle Soup
A variation on this recipe by Alton Brown

4 cups chicken stock, home made or store bought
3/4 cup diced onion
3/4 cup diced celery
3/4 cup diced carrots
1 tablespoon minced garlic
2 ounces dried egg noodles, cooked to al dente
1/2 teaspoon finely chopped fresh tarragon leaves
2 teaspoons finely chopped fresh parsley leaves

Bring stock to boil for 2 minutes in a large, non-reactive stockpot with lid on, over high heat. Add onion, celery, and garlic. Lower heat and simmer for 2 minutes. Add noodles and cook 5 more minutes. Remove from heat and add herbs and salt and pepper, to taste.

Escarole and Orzo Soup with Turkey Parmesan Meatballs

Eh. This wasn't terribly exciting. It's not bad, but it just didn't have a lot of oomph. And it definitely needed some additional salt and pepper. If you have people who like blander soups, this is for them.

Escarole and Orzo Soup with Turkey Parmesan Meatballs
Courtesy of Bon Appétit

1 large egg
2 tablespoons water
1/4 cup plain dried breadcrumbs
12 ounces lean ground turkey
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh Italian parsley
2 garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon ground black pepper
8 cups (or more) low-salt chicken broth
1 cup chopped peeled carrots
3/4 cup orzo (rice-shaped pasta)
4 cups coarsely chopped escarole (about 1/2 medium head)

Whisk egg and 2 tablespoons water in medium bowl to blend. Mix in breadcrumbs; let stand 5 minutes. Add turkey, Parmesan cheese, parsley, garlic, salt, and pepper; gently stir to blend. Using wet hands, shape turkey mixture into 1 1/4-inch-diameter meatballs. Place on baking sheet; cover and chill 30 minutes.

Bring 8 cups chicken broth to boil in large pot. Add carrots and orzo; reduce heat to medium and simmer uncovered 8 minutes. Add turkey meatballs and simmer 10 minutes. Stir in chopped escarole and simmer until turkey meatballs, orzo, and escarole are tender, about 5 minutes longer. Season soup to taste with salt and pepper. (Can be made 2 hours ahead. Rewarm over medium heat, thinning with more broth if desired.)

Ladle soup into bowls and serve.

Southwestern Shepherd's Pie

A fun twist on a classic. The only change I made to the recipe was that I used ground turkey instead of ground beef.

Southwestern Shepherd's Pie
A variation on this recipe from PARADE



2 tablespoons olive oil
1 medium onion, diced
1 small green bell pepper, diced
1 tablespoon minced garlic
1 tablespoon chopped green jalapeño
1 pound ground turkey
1 tablespoon tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Salt and pepper, to taste
2 cups tomatoes, chopped
1/2 cup cooked corn
1/2 cup black beans, rinsed
1/4 cup chopped cilantro
1 1/2 pounds sweet potatoes, peeled and cut in chunks
2 tablespoons butter
1/2 cup milk

Heat oil in a large pot over medium heat. Add onion and bell pepper; cook, stirring, for 10 minutes. Add garlic and jalapeño; cook for 2 minutes. Raise heat to medium-high; add beef and brown for 5 minutes.

Add tomato paste and spices; cook, stirring, for 2 minutes. Add tomatoes; simmer until liquid reduces, 15 minutes. Add corn, beans, and 4 tablespoons cilantro. Spoon into a 9x9-inch baking dish.

Place sweet potatoes in a saucepan with water to cover. Bring to a boil, reduce heat, and simmer for 30 minutes. Drain; mash with butter and milk. Spread mash over the meat mixture. Bake in a 400°F oven until brown, 30 minutes. Garnish with more cilantro.

Black-Bean Salsa Chili

This was a wonderful thing to have on a chilly night. The garnish really does give it a whole other dimension. And it went very well with the Honey Cornbread Muffins I'd made before.

My only modifications were that I used olive oil rather than cooking spray, and I used 1 tablespoon of chili powder rather than the 1 1/2 that's called for in the original recipe. I don't think the additional 1/2 tablespoon would have made it too spicy, so I may have been unnecessarily cautious.

Black-Bean Salsa Chili
Courtesy of Cooking Light



2 (15-ounce) cans black beans, rinsed, drained, and divided
2/3 cup water
1 tablespoon dark brown sugar
Cooking spray
1/2 pound ground turkey
1 cup chopped sweet onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
3 sweet hickory-smoked bacon slices, chopped
1 1/2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1/8 teaspoon crushed red pepper
1 1/2 cups mild salsa
3 tablespoons tomato paste
1 (14-ounce) can fat-free, less-sodium beef broth
1/2 cup reduced-fat sour cream
1/4 cup chopped fresh cilantro
1 teaspoon fresh lime juice

Combine 1 1/2 cups beans, 2/3 cup water, and sugar in a food processor; process until smooth. Combine bean puree and remaining beans in a bowl.

Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add turkey; cook 3 minutes or until browned, stirring to crumble. Remove turkey from pan.

Add onion, bell peppers, and bacon to pan; cook 5 minutes or until bacon and onion are lightly browned. Return turkey to pan. Add chili powder, cumin, oregano, and crushed red pepper to pan; stir well to coat. Stir in bean mixture, salsa, tomato paste, and broth; bring to a boil. Reduce heat, and simmer for 30 minutes, stirring occasionally.

Combine sour cream, cilantro, and juice in a small bowl. Serve chili with sour cream mixture.

Crunchy Turkey Salad Sandwich

So I've only had a small bite of this to taste-test it, but even that was enough to be able to tell that this is delicious. I'm actually more of a chicken/turkey salad purist and don't really enjoy it as much on bread, but I think this would be a good one on bread, if that's your preference. Definitely a good summer meal with the whole no cooking thing...

Edited to add: I found the turkey and cheese chunks to be a little overwhelming at the size I had cut them, so I'm going to make sure to cut them much smaller next time. This is also definitely better after it's sat a bit and the flavors were allowed to blend a little more.

Crunchy Turkey Salad Sandwich
Courtesy of Pat and Gina Neely

1 1/4 pounds smoked turkey breast, diced
Kosher salt and freshly ground pepper
1 cup chopped scallions
3/4 cup chopped celery
1/3 cup mayonnaise
2 tablespoons dijon mustard
1 cup seedless red grapes, cut in half
8 ounces provolone cheese, cut into 1/2 inch cubes
1/2 cup sliced almonds, toasted and coarsely chopped (optional)
3 tablespoons chopped fresh parsley
2 tablespoons snipped fresh chives
Soft whole-grain sandwich bread, for serving

Place the turkey in a medium mixing bowl and season with salt and pepper. Add the remaining ingredients (except the bread) and combine. Serve on sandwich bread.

Turkey Corn Chili

This is one of those post-Thanksgiving recipes where you're supposed to use leftover turkey and crudite vegetables. I've actually never made it as a post-Thanksgiving recipe, but I have made it before and really like it. It's simple and tasty. And since it's almost Easter, and some people make turkeys for Easter, I thought it may be handy to post this recipe now.

But if you aren't going to be enjoying an entire turkey any time soon... Since it does call for cooked turkey, I've used turkey cutlets that I've sautéed, diced, and then added to the recipe. It never fails to make for some tough and dry turkey. So this time, I got what was called a "turkey London broil" from the grocery store (it was just a whole boneless turkey breast), and I roasted it. BIG difference. The meat was moist and more flavorful (well, as flavorful as unbrined turkey gets). Here's what I did with the turkey first. You won't regret taking this extra step.

Simple Roasted Turkey Breast
1 1/2 pounds boneless turkey breast (or "London broil", if your grocery store carries them)
Olive oil
Salt
Freshly ground black pepper

Preheat oven to 325ºF. Place turkey in baking dish, rub with olive oil, and sprinkle with salt and pepper. Roast for 1 hour and 15 minutes, or until internal temperature is 170ºF. Let cool for at least 10 minutes before cutting.

Turkey Corn Chili
A variation on this recipe by Rachael Ray

1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1 large bell pepper, red or green, chopped
1 jalapeño pepper, seeded and chopped
1 bay leaf, fresh or dried
1 1/2 pounds cooked turkey meat, diced
1 1/2 to 2 tablespoons (a palm full) chili powder
1 1/2 to 2 tablespoons (a palm full) ground cumin
1 teaspoon to 2 teaspoons (several drops) cayenne pepper sauce
Coarse salt
2 cups frozen corn kernels or leftover prepared corn
1 28-ounce can crushed tomatoes
2 cups prepared chicken stock or broth
2 scallions, white and greens, chopped

Heat oil in a deep pot over medium high heat. Add bay leaf and cook vegetables for 5 minutes, stirring frequently, reducing heat if veggies start to stick. Stir in diced turkey meat and season with chili powder, cumin, and cayenne sauce. Season with a little salt, to taste. Add corn, tomatoes, and broth. Combine your chili well, adjust seasonings, reduce heat to medium low, and simmer for 7 to 10 minutes. Garnish chili with chopped scallions.

Big Bird Burger

Yes, that's right. I made Big Bird Burgers this week... No, they're not really made from Big Bird. If I was going to eat any children's show character, it would probably be Barney. Not because I think he'd be particularly tasty, but because I think he's incredibly annoying.

These burgers are easy to make and easy to freeze for later use. Rachael Ray is a little on the crazy side in terms of portion sizes. So while she claims this recipe makes 4 burgers, I've found the couple of times I've made it that it really makes 8.

I imagine this recipe could be a good way to try to sneak vegetables into your children... Unless your children are like my children in that they won't eat anything that looks even slightly different than a chicken nugget or a sandwich that includes cheese, peanut butter, or jelly. Maybe some day they'll enjoy my cooking...

Edited to add (1/16/12):
Dear self from almost 3 years ago,
Both of your kids ate this tonight. And one of them snuggled up to you afterward and told you how much he loves your cooking. Woooooooooo!

Big Bird Burger
A variation on this recipe by Rachael Ray



1 10-ounce box frozen chopped spinach, defrosted and wrung dry
2 pounds ground turkey
1 shallot, finely chopped
2 tablespoons Dijon mustard, plus some for slathering on the rolls
10 leaves of fresh basil, shredded or torn
3 tablespoons fresh flat-leaf parsley (a handful), chopped
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
20 white button mushrooms, thinly sliced
2 garlic cloves, chopped
1/2 cup chicken broth
Sliced cheese (whichever kind strikes your fancy, I've used Provolone and American)
Kaiser rolls or sandwich-size sourdough English muffins, split and toasted
Any other topping of your choice (i.e. lettuce, tomatoes, etc.)

Preheat a large nonstick skillet over medium-high heat.

Put the spinach in a mixing bowl and combine with the turkey, shallots, 2 tablespoons of Dijon mustard, basil, parsley, salt, and pepper. Make 8 patties of equal size. Drizzle the patties with oil and place them in the hot skillet. Cook for 6 to 7 minutes on each side, until the turkey is cooked through.

Preheat a second medium-sized skillet over medium-high heat with 2 tablespoons of oil. Add the sliced mushrooms and garlic and cook, stirring occasionally, for 4 to 5 minutes, or until the mushrooms are nice and brown. Season the mushrooms with salt and pepper. Add the broth and cook until the pan is almost dry, about 2 minutes.

Top the burgers with the mushroom topping and the cheese. Cover loosely with aluminum foil. Turn off the pan and let the cheese melt, about 2 minutes.

Slather the tops of the buns or English muffins with a little mustard. Place the burgers on the bun bottoms and top with any other toppings. Put the bun or muffin tops in place.

Layered Enchilada Bake

We have a few very busy weekends coming up, so I'm cooking during the week. *GASP!* It's a bit harder since the kids are running around while I'm trying to do something productive (a near-impossible feat, indeed), so I'm going with easier meals... Such as this really yummy one.

I've made this several times before and am switching things up a bit. I've always substituted ground turkey for the ground beef since we're not big beef-eaters. I tried it before with homemade Italian dressing, and it was good (I'm using store-bought this time). And I used to put the sour cream in, like the original recipe calls for, but it made it kind of goopy. So, upon my husband's request, I'm just going to use the sour cream as garnish.

This is also really good to make ahead of time. Once assembled, you can freeze it for up to 3 months. When you're ready to eat it, you just bake it at 400ºF, covered, for 1 hour. Then, remove foil, and bake for an additional 15 to 20 minutes, or until heated through and cheese is melted.

Layered Enchilada Bake
A variation on this recipe from Kraft Foods

1 lb. lean ground beef
1 large onion, chopped
2 cups salsa
1 can (15 ounces) black beans, drained, rinsed
1/4 cup Zesty Italian Dressing
2 tablespoons taco seasoning mix
6 flour tortillas (8-inch)
1 cup sour cream
1 package (8 ounces) Mexican-style finely shredded cheese

Heat oven to 400ºF. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and seasoning mix; mix well.

Arrange 3 tortillas in single layer on bottom of 13x9-inch baking dish; cover with layers of 1/2 each of the meat mixture and cheese. Repeat all layers. Cover with foil.

Bake, covered, 30 minutes. Remove foil. Bake an additional 10 minutes or until casserole is heated through and cheese is melted. Let stand 5 minutes before cutting to serve.

Smoky Turkey Shepherd's Pie

Comfort food. No doubt about it.

Edited to add: Make sure that you bring the turkey mixture to a boil before you set it to simmer. The picture I've added was when I didn't do that, and you can see that the result is very soupy. I've done it before when I let the mixture thicken a bit, and it's much more solid and, in my opinion, pleasant to eat.

Smoky Turkey Shepherd's Pie
Courtesy of Rachael Ray



3 large Idaho potatoes, peeled and cubed
Coarse salt
2 tablespoons extra-virgin olive oil
1/4 pound smoky bacon or turkey bacon, chopped
1 1/3 pounds ground turkey breast
1 tablespoon smoked paprika, available in small cans on spice aisle of market (You may substitute 1 1/2 teaspoons each sweet paprika and cumin combined)
Coarse black pepper
2 tablespoons, 5 or 6 sprigs, fresh thyme leaves
1 medium onion, chopped
2 carrots, peeled and diced
3 ribs celery from the heart, chopped
1 small red bell pepper, seeded and chopped
2 cups frozen peas
2 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream, divided
3 tablespoons butter
1 large egg, beaten
10 to 12 blades fresh chives, chopped or snipped

Bring a medium pot of water to a boil, salt it, and cook the potatoes until tender, 12 to 15 minutes.

Heat a deep, large skillet over medium-high heat. Add oil to the skillet. Add bacon and brown it up, then add ground turkey to the pan and break it up. Season the turkey with smoked paprika, salt and pepper, and thyme. When turkey browns up, add onions, carrots, celery. Season the veggies with salt and pepper. Cook 5 minutes, then add red pepper and peas; cook another 2 minutes. Stir in flour and cook for 2 minutes. Whisk in broth and combine. Add 1/2 cup of sour cream and combine. Simmer mixture over low heat.

Preheat your broiler to high.

When potatoes are tender, add a ladle of cooking water to the egg. Drain potatoes and return to the warm pot to dry them out a little. Add remaining 1/2 cup sour cream, butter, half of the chives, and salt and pepper. Smash and mash the potatoes, mashing in the beaten, tempered egg. If the potatoes are too tight, mix in a splash of milk.

Pour turkey mixture into a medium casserole dish. Top turkey with an even layer of smashed potatoes and place casserole 5 inches from hot broiler. Broil the potatoes until golden at edges and remove the casserole from the oven. Garnish the casserole with the remaining chives and a sprinkle of smoked paprika.