Turkey Fajitas
I knew a guy who, right after Thanksgiving dinner, would get up from the table and bring put 12 large paper plates. He would lay the paper plates out on the table and make 12 of the exact same Thanksgiving dinners and then wrap each one in plastic wrap. Stored in the fridge he would take one plate out each day, heat it up, and find a place in the house to relish his Thanksgiving dinner by himself for 12 days! He loved Thanksgiving dinner that much. Most of us have leftover turkey, but really don’t want to have two weeks of Thanksgiving dinner. Here is a good way to use up leftover turkey and also feel like you’re having a completely different meal.
INGREDIENTS
1 Tablespoon Olive Oil
1 Pound Turkey Cut Into Strips
1 Sliced Onion
1 Sliced Red Bell Pepper
1/2 Cup Water
1 Teaspoon Ground Cumin
1 Teaspoon Chili Powder
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Hot Pepper Sauce To Taste
2 Tablespoons Chopped Fresh Cilantro
Warmed Flour Tortillas
Toppings Of Your Choice
Heat olive oil in a large-size skillet over a medium-high heat. Add turkey (dark meat may be more moist) and brown for 2 minutes. Add onions and red peppers. Cook for 2 minutes. Stir occasionally until vegetables are tender. Stir in water, cumin, chili powder, kosher salt and pepper. Cook for 4 minutes. Stir frequently. Stir in hot pepper sauce and cilantro. Cook for 1 more minute. Remove from heat and transfer to serving bowl. Serve with warm tortillas and your favorite toppings. Serves 4
Asian Turkey Brine
To brine or not to brine that is the question. I go both ways on the issues. Some years I brine the turkey and some years I don’t. If you’re looking for a unique brine try my Asian Turkey Brine this year for either your holiday bird. You can also use this brine for chicken.
INGREDIENTS
2 Cups Soy Sauce
2 Gallons Water
1 1/2 Cups Kosher Salt
10 Cloves Minced Garlic
3 Tablespoon Whole Black Peppercorns
4 Dried Bay Leaves
1/4 Cup Worcestershire Sauce
3/4 Cup Brown Sugar
In large food safe container combine all of the ingredients. Whisk until salt and sugar are totally dissolved. Place turkey into brine. Leave in brine for 1 hour per pound of meat. Once done brining, remove from brine and pat meat dry before booking. Roast turkey and baste with extra soy sauce.
Saturday Night Turkey Burgers
Once in a while I get a real hankering for a turkey burger. The great thing about turkey burgers is that they are lean and flavorful. Almost guilt-free eating! Add your favorite burger toppings or just eat them naked…the burgers that is.
INGREDIENTS
2 Pounds Ground Turkey
1 Tablespoon Olive Oil
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1 Teaspoon Ground Garlic Powder
1 Teaspoon Ground Onion Powder
1/2 Teaspoon Ground Cayenne Powder
2 Tablespoons Dried Parsley
4 Brioche Buns
Preheat your oven to 350º F. In a large size bowl combine all of the ingredients (except the brioche buns) and mix until well blended. Line a large roasting pan with foil. Shape the turkey burgers into 4 large burgers and place onto the roasting pan. Bake for 30 to 40 minutes. How long you bake them depends on the size of the burgers. Remove from the oven and serve on brioche buns. Top with avocado slices, lettuce, tomato slices or your favorite toppings. Serve with oven fries and a garden salad. Serves 4
Chorizo & Turkey Chili
If you have plenty of leftover turkey and are tired of making turkey sandwiches make my Chorizo & Turkey Chili. My chunky chili is just the thing for cold weather comfort or watching the game.
INGREDIENTS
4 Chorizo Sausages
2 Cups Diced Cooked Turkey
4 Tablespoons Olive Oil
1 Large Chopped Onion
1/2 Cup Water
1 Cup Water
1 Chopped Red Bell Pepper
4 Large Chopped Garlic Cloves
2 Teaspoons Ground Cumin
2 Tablespoons Chili Powder
15 Ounces Diced Tomatoes
28 Ounces Crushed Tomatoes
15 Ounces Kidney Beans
1 Cup Chopped Cilantro
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
Heat olive oil in a large Dutch oven or pot over a medium high heat. Remove the casings of the sausages and break up the sausage into pieces. Add the onion and sausage pieces into the pot and cook for 10 minutes. Stir occasionally. Add water to deglaze the pan. Add the red bell pepper, chopped cilantro and garlic. Cook for 5 minutes. Add the cumin, chili powder, kosher salt, pepper, tomatoes and beans along with 1 cup of water. Bring to a boil. Reduce to a simmer. Cover and cook for 1 hour over a low heat. Stir occasionally. Remove from the heat and serve hot. Serves 4
Sausage & Kale Stuffing
This delicious stuffing is rich and rustic. You may use either whole wheat bread or white bread for this stuffing recipe. Either bread works quite well.
INGREDIENTS
1 Loaf Whole Wheat or White Bread
2 Tablespoons Olive Oil
1 Pound Sausage
1 Bunch Kale
1 Diced Red Onion
6 Chopped Garlic Cloves
3 Sliced Celery Stalks
6 Tablespoons Unsalted Butter
3 Diced Apples
2 1/2 Cups Chicken Broth
2 Tablespoons Chopped Fresh Thyme Leaves
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Black Pepper
Preheat your oven to 300° F. Cut the bread into 1/2 inch cubes which should make about 11 cups. Place the bread cubes onto a large baking sheet covered in parchment paper. Bake for 20 minutes. Stir once during the baking process. You will want the bread cubes to be dried but not browned. Remove from the oven and transfer to a large size bowl. Set aside. Remove the sausage from the casings. In a large size skillet heat the olive oil over a medium high heat. Add the sausage and cook for 7 minutes. Transfer the cooked sausage to a large size bowl. Remove the stems from the kale and slice the kale leaves into thin slices. Return the skillet back to the heat and the kale and ¼ cup of water. Cook over a medium heat for 10 minutes. Stir occasionally. Add the onion, garlic, celery and butter and cook for 8 minutes. Stir in the apples and cook for 4 minutes. Remove from the heat and transfer the vegetable mixture to the bowl with the bread. Add the cooked sausage to the bread and toss all of the ingredients into the bread. Add the chicken broth, thyme, salt & pepper and toss again. If you are using this stuffing to stuff a turkey then make sure you let cool completely before stuffing. If you are baking this stuffing separately then turn the heat to 350° F and bake in a buttered casserole dish for 60 minutes. You will want the stuffing to be lightly browned and crisp on the top. Makes about 12 cups.
Thanksgiving Turkey
Here is a simple recipe for roasted Thanksgiving turkey. There are so many ways that people are cooking their Thanksgiving turkey dinners these days from deep frying to slow cooking on the barbeque. For me the simple roasted turkey is my favorite. Remember that an unstuffed turkey will roast at approximately 15 minutes per pound in a 325° F oven.
INGREDIENTS
1 Turkey (12 to 15 Pounds)
4 Tablespoons Kosher Salt
2 Tablespoons Freshly Ground Black Pepper
8 Tablespoons Unsalted Butter
1 Tablespoon Fresh Rosemary
1 Tablespoon Fresh Sage
1 Tablespoon Fresh Thyme
1 Quartered Onion
2 Quartered Lemons
4 Cups Chicken Stock (More if Needed)
Preheat your oven to 450° F. In a large roasting pan place a rack for the turkey to sit on. Rinse the turkey and dry with paper towels. Rub the turkey inside and out with kosher salt and pepper. Mince the rosemary, sage leaves and thyme. Put the turkey on the rack. In a small bowl mix the butter, rosemary, sage and thyme. The butter should be at room temperature. Rub the butter mixture all over the top of the turkey and inside the cavity. Place the quartered onions and lemons inside the cavity. To prevent the wings from burning during the long cooking time make sure to tuck the tips of the wings under the turkey. Pour 4 cups of chicken broth into the pan. Roast the turkey, uncover, for 30 minutes. Turn the heat down to 325° F and baste the turkey with the pan juices. Add more chicken stock if you need to. You will want to have at least ¼ inch of liquid in the bottom of the roasting pan. Continue to roast the turkey, basting every 30 minutes. Tent with foil if the skin seems to be turning too dark. Cook for about 3 hours depending on the size of your turkey. The juices should run clear and the thermometer should read 165° F when inserted into the thick part of the thigh (make sure not to touch the bone). Transfer the turkey to a serving platter and let rest for 1 hour before carving. Make sure to tent with foil while the turkey is resting. Serves 8
Perfect Gravy
The holidays are upon us and everyone needs this perfect gravy recipe. Use the drippings from your roasted turkey and the gravy will be complete.
INGREDIENTS
Drippings From Roasted Turkey
3/4 Cup Turkey or Chicken Broth
1/4 Cup Unbleached Flour
1/2 Cup Milk
1 Teaspoon Chicken Bouillon Granules
1/4 Teaspoon Poultry Seasoning
1/8Teaspoon White Pepper
Pour the drippings into a 2 cup measuring cup. Skim off the excess fat and throw it away. Add just enough broth to the dripping to fill to 2 cups. Pour into a small saucepan and bring to a boil. In a small size bowl combine the flour and milk. Beat until smooth and then gradually pour the flour mixture into the drippings mixture. Stir in the bouillon granules, poultry seasoning and pepper. Bring back up to a boil and stir for 4 minutes. You will want the gravy to be quite thickened. If you need to thin it out a bit just add a small amount of water. Makes about 2 cups.
Turkey Burgers
At this time of the year most of us are looking for healthier food options. Turkey is a great substitute for ground beef. Here is a good recipe for Turkey Burgers that I think you and your waistline will enjoy.
INGREDIENTS
3 Tablespoon Olive Oil
¼ Cup Chopped Onion
5 Minced Garlic Cloves
2 Pounds Ground Turkey
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Black Pepper
1 Tablespoon Thyme
1 Tablespoon Minced Sage
1 Tablespoon Minced Rosemary
¼ Cup Chopped Parsley
Heat 2 tablespoons of olive oil in a large skillet over a medium heat. Add the onion and garlic and sauté for 4 minutes. Remove from the heat and place in a large mixing bowl. Add the ground turkey, 1 tablespoon olive oil, salt, pepper, thyme, sage, rosemary and parsley. Mix well. Form 8 equal sized patties. Cook under the broiler for 6 minutes per side (or you can grill these) until evenly browned and cooked through. Serve on toasted buns with lettuce, tomatoes and your favorite condiments. Makes 8 Turkey Burgers.
Turkey Soup
Such a great way to use those turkey left-overs! This soup is simple to make and friendly to the tummy!
INGREDIENTS
2 Cups Diced Cooked Turkey
1 Chopped Yellow Onion
1 Cup Diced Celery
1 Cup Diced Carrots
1 Cup Sliced Mushrooms (Optional)
1 Teaspoon Basil
½ Teaspoon Rosemary
2 Diced Garlic Cloves
3 Teaspoons Butter
3 Cups Chicken Broth or Stock
2 Cups Diced Potatoes
1 Cup Whole Milk
½ Cup Sour Cream
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Pepper
In a large soup pot sauté the onions, celery, carrots, mushrooms, basil, garlic and rosemary in the butter for 6 minutes over a medium heat. Add the potatoes, turkey and broth. Stir. Turn the heat down to medium low and simmer for 20 minutes. Add the milk, salt and pepper. Simmer for another 30 minutes. Remove from the heat and serve hot with a dot of sour cream. Serves 8
Stuffing A Turkey
Whole birds don’t have to be stuffed. You can place a quartered onion or lemon inside the cavity or spread fragrant herbs or peppery spices under the skin. However, a traditional stuffing, deliciously flavored with sautéed vegetables, sausage or other savory ingredients, will accent the flavor of the meat. Here are some rules for stuffing a turkey.
1. Before stuffing, rinse the bird inside and out and pat dry.
2. Cool any cooked stuffing (unless roasting immediately) before filling the bird.
3. Stuff the bird just before roasting. Never stuff in advance. It is fine to prepare a stuffing recipe ahead, but remember to refrigerate it separately and then add it just before roasting.
4. Lightly stuff the body and neck cavities. Do not pack tight.
5. Bake extra stuffing in a covered casserole with the bird for the last 30 minutes of roasting. Since this stuffing won’t be as moist you may want to drizzle the top with some broth or melted butter before heating.
6. Stand the bird, neck end up, in a bowl just big enough to hold it upright. Lightly spoon stuffing into the neck cavity.
7. Secure the neck flap over the opening with skewers. Tuck the wing tips under the back of the bird. Loosely stuff the body cavity. Fold the skin over the opening.
8. Tie the legs and tail together with string to enclose the stuffing.
