French Veggie Loaf

Ingredients

• Servings: 1
• 2 tablespoons olive oil
• 1 shallot, chopped
• 1 clove garlic, minced
• 1/2 green bell pepper, diced
• 1/2 eggplant, cubed
• 1 tomato, seeded and diced
• 1 small zucchini, diced
• salt and pepper to taste
• 1 1/4 cups self-rising flour
• 3 eggs
• 1/3 cup milk
• 1/3 cup olive oil
• 1 1/2 cups shredded swiss cheese

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 45 mins


• preheat oven to 375 degrees f (190 degrees c). grease and flour a 9x5-inch loaf pan.
• heat 2 tablespoons olive oil in a large skillet over medium heat and cook and stir shallot, garlic, green bell pepper, eggplant, tomato, and zucchini until soft, 10 to 15 minutes. season vegetables with a sprinkling of salt and black pepper as they cook.
• whisk self-rising flour with eggs and milk in a large mixing bowl until smoothly combined; whisk in olive oil. gently fold vegetables into flour mixture; stir in swiss cheese. pour batter into the prepared loaf pan.
• bake loaf in the preheated oven until a toothpick inserted in the middle comes out clean, about 45 minutes. let cool 10 minutes in the pan before removing to finish cooling on a wire rack; slice when cooled.

Chili Rellenos Casserole

Ingredients

• Servings: 6
• 2 (7 ounce) cans whole green chile peppers, drained
• 8 ounces monterey jack cheese, shredded
• 8 ounces longhorn or cheddar cheese, shredded
• 2 eggs, beaten
• 1 (5 ounce) can evaporated milk
• 2 tablespoons all-purpose flour
• 1/2 cup milk
• 1 (8 ounce) can tomato sauce

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch baking dish with cooking spray.
• lay half of the chilies evenly in bottom of baking dish. sprinkle with half of the jack and cheddar cheeses, and cover with remaining chilies. in a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
• bake in the preheated oven for 25 minutes. remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. sprinkle with remaining jack and cheddar cheeses, and serve.

Chicken Artichoke Bacon Dip

Ingredients

• Servings: 8
• 1 (14 ounce) can artichoke hearts, rinsed and drained
• 1 (3 ounce) package cooked chicken breast, cut into 1/2-inch pieces
• 1 1/2 cups fresh spinach, chopped
• 4 strips cooked bacon, coarsely chopped
• 1/2 cup mayonnaise
• 1/2 cup shredded mozzarella cheese
• 2 ounces neufchatel cheese, cut into cubes
• 2 tablespoons milk, or more to taste
• 1 clove garlic, minced
• 2 slices swiss cheese, cut into strips
• ground black pepper to taste
• 1 pinch cayenne pepper, or to taste (optional)

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• blend artichoke hearts, chicken breast, spinach, bacon, mayonnaise, mozzarella cheese, neufchatel cheese, milk, garlic, swiss cheese, black pepper, and cayenne pepper in a blender or food processor; spread into a baking dish.
• bake until browned and bubbling on top, 30 to 40 minutes.

chef john's meatless meatballs

Ingredients

• Servings: 16
• 1 tablespoon olive oil
• 1 pound fresh white mushrooms, finely chopped
• 1 pinch salt
• 1 tablespoon butter
• 1/2 cup finely chopped onion
• 4 cloves garlic, minced
• 1/2 cup quick-cooking oats
• 1 ounce very finely shredded parmigiano-reggiano cheese
• 1/2 cup bread crumbs
• 1/4 cup chopped flat-leaf (italian) parsley, packed
• 2 eggs, divided
• 1 teaspoon salt
• freshly ground black pepper to taste
• 1 pinch cayenne pepper, or to taste
• 1 pinch dried oregano
• 3 cups pasta sauce
• 1 tablespoon very finely shredded parmigiano-reggiano cheese, or to taste
• 1 tablespoon chopped flat-leaf (italian) parsley, or to taste

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 5 hrs 30 mins


• heat olive oil in a skillet over medium-high heat. add mushrooms to the hot oil, sprinkle with salt, and cook and stir until liquid from mushrooms has evaporated. stir butter into mushrooms, reduce heat to medium, and cook and stir mushrooms until golden brown, about 5 minutes.
• stir onion into mushrooms and cook, stirring often, until onion is translucent, 5 minutes. remove skillet from heat and stir garlic into mushroom mixture until fragrant, about 1 minute. transfer mixture to a mixing bowl.
• mix oats into mushroom mixture until thoroughly combined. gently stir 1 ounce parmigiano-reggiano cheese into mixture. add bread crumbs, 1/4 cup parsley, and 1 egg; season with salt, black pepper, cayenne pepper, and oregano. mix together with a fork until crumbly. stir in remaining 1 egg. mixture should hold together when pressed.
• cover bowl with plastic wrap and refrigerate at least 4 hours. for best flavor and texture, refrigerate overnight.
• preheat oven to 450 degrees f (230 degrees c). line a baking sheet with a silicone baking mat or parchment paper.
• form mixture into small meatballs using a 2-tablespoon scoop. roll meatballs lightly between your hands until smooth, if desired; arrange meatballs on prepared baking sheet.
• bake in the preheated oven until meatballs are lightly golden brown, 12 to 15 minutes.
• bring pasta sauce to a boil in a large saucepan; reduce heat to low. gently stir meatballs into sauce until coated. simmer meatballs in sauce until cooked through, 45 minutes to 1 hour. transfer to a serving bowl and garnish with 1 tablespoon parmigiano-reggiano cheese and 1 tablespoon parsley.

butternut squash bake

Ingredients

• Servings: 6
• 1 (4 pound) butternut squash - peeled, seeded, and cubed
• 1/3 yellow onion, minced
• 1/4 cup extra-virgin olive oil
• 1/2 cup italian bread crumbs
• 1 tablespoon minced fresh thyme
• 6 ounces crumbled blue cheese
• sea salt and ground black pepper to taste
• 1/4 cup italian bread crumbs

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• preheat an oven to 425 degrees f (220 degrees c).
• toss the squash, onion, olive oil, 1/2 cup italian bread crumbs, thyme, and blue cheese in a large mixing bowl. season with salt and pepper. pour the mixture into a large baking dish. sprinkle 1/4 cup bread crumbs over the squash.
• bake in the preheated oven until lightly browned on top, 35 to 40 minutes.

Quinoa And Black Beans

Ingredients

• Servings: 10
• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3/4 cup quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
• mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
• stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Pizza Casserole

Ingredients

• Servings: 6
• 2 cups uncooked egg noodles
• 1/2 pound lean ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 cup sliced pepperoni sausage
• 16 ounces pizza sauce
• 4 tablespoons milk
• 1 cup shredded mozzarella cheese

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• cook noodles according to package directions.
• preheat oven to 350 degrees f (175 degrees c).
• in a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. drain excess fat. stir in the noodles, pepperoni, pizza sauce and milk, and mix well. pour this mixture into a 2-quart casserole dish.
• bake at 350 degrees f (175 degrees c) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.

Perfect Pot Pie

Ingredients

• Servings: 1
• 1 pound cubed cooked turkey
• 3 cooked potatoes, cubed, or more to taste
• 1 1/2 cups frozen mixed vegetables
• 1 (10 ounce) can condensed cream of mushroom soup
• 1/4 cup milk
• salt and ground black pepper to taste
• 1 1/2 cups water
• 1/4 cup butter
• 1 (6 ounce) package dry bread stuffing mix

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• cook and stir turkey in a skillet over medium heat until browned, about 5 minutes. add potatoes, mixed vegetables, cream of mushroom soup, milk, salt, and pepper to turkey and mix well; pour into a 2-quart casserole dish.
• bring water and butter to a boil in a saucepan; stir in stuffing mix. cover saucepan and remove from heat; let stand until water is absorbed, about 5 minutes. fluff stuffing with a fork. spoon stuffing over turkey mixture and cover dish with a lid or aluminum foil.
• bake in the preheated oven until pot pie is bubbling, 20 to 25 minutes. remove lid and bake for a few minutes more for a browned topping, if desired.

bacon and feta stuffed chicken breast

Ingredients

• Servings: 8
• 8 slices bacon
• 1/2 cup crumbled feta
• 8 skinless, boneless chicken breast halves
• 4 (14.5 ounce) cans diced tomatoes
• 2 tablespoons chopped fresh basil

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs

Ready Time: 3 hrs 10 mins


• place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate. let cool, then crumble into small pieces.
• mix bacon and feta together in small bowl.
• cut a 2 to 3 inch slit lengthwise in the side of the chicken breast creating a pocket, and fill with mixture. secure shut with toothpicks.
• place chicken in slow cooker, then add tomatoes and basil.
• cook on high until chicken is no longer pink in the middle, about three hours.

Pizza Casserole

Ingredients

• Servings: 6
• 2 cups uncooked egg noodles
• 1/2 pound lean ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 cup sliced pepperoni sausage
• 16 ounces pizza sauce
• 4 tablespoons milk
• 1 cup shredded mozzarella cheese

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• cook noodles according to package directions.
• preheat oven to 350 degrees f (175 degrees c).
• in a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. drain excess fat. stir in the noodles, pepperoni, pizza sauce and milk, and mix well. pour this mixture into a 2-quart casserole dish.
• bake at 350 degrees f (175 degrees c) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.

turkey paupiettes with apple-maple stuffing

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil, divided
• 2 links apple maple chicken sausage, casings removed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup crusty bread cubes
• 4 teaspoons finely chopped fresh parsley
• 1/2 tablespoon finely chopped fresh sage
• 1 (1 1/2-pound) skinless, boneless turkey breast half, halved lengthwise and pounded to 1/2-inch thickness
• salt and ground black pepper to taste
• 1 cup turkey stock

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 50 mins


• heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat. cook and stir sausage in hot oil, breaking it up with a wooden spoon, until browned and crumbly, 5 to 10 minutes. transfer cooked sausage to a large bowl and return skillet to heat.
• cook and stir onion and garlic in hot skillet until softened and fragrant, 3 to 4 minutes; transfer to bowl with sausage.
• blend bread cubes in a food processor until finely ground. add bread crumbs, parsley, and sage to sausage mixture; stir until stuffing is completely combined.
• season turkey breasts with salt and pepper. place 1/2 the stuffing mixture each breast. roll turkey breasts around stuffing, tucking the sides in as you roll. tie twine around each rolled turkey breast to secure the roll. season each roll with salt and pepper.
• preheat oven to 350 degrees f (175 degrees c).
• heat remaining 1 tablespoon olive oil in a large oven-proof skillet over medium-high heat. place turkey rolls in hot oil and cook until golden brown on all sides, 3 to 5 minutes per side.
• pour turkey stock into the skillet and bring stock to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. transfer skillet to oven.
• cook in the preheated oven until turkey rolls are no longer pink in the center and the juices run clear, 10 to 12 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). remove rolls from the oven to rest for 5 minutes. cut into 1-inch slices.

gluten-free stuffing

Ingredients

• Servings: 16
• 1 cup butter, softened, divided
• 1 1/2 loaves gluten-free bread
• 1 pound ground turkey
• 3 tablespoons sage
• 1 tablespoon celery salt
• 1 teaspoon ground black pepper
• 1 onion, diced
• 1 apple, diced
• 3 stalks celery, diced
• 1/2 (8 ounce) package mushrooms, diced
• 1 cup chicken broth
• 3/4 cup heavy whipping cream

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). lightly butter a 9x13-inch baking dish.
• spread butter both sides of each bread slice; arrange on baking sheets.
• bake in the preheated oven until bread is toasted, 5 to 10 minutes.
• heat a large skillet over medium heat. cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• crumble bread into a large bowl; mix in sage, celery salt, and black pepper.
• heat remaining butter in a saucepan over medium heat. cook and stir onion, apple, celery, and mushrooms in the hot butter until tender, 5 to 10 minutes.
• stir onion mixture into bread mixture; add turkey, chicken broth, and cream. gently stir until mixture is evenly combined; spread into the prepared baking dish and cover with aluminum foil.
• bake in the preheated oven for 30 minutes. remove foil and cook until top is browned, about 20 minutes more.

colin's turkey casserole

Ingredients

• Servings: 6
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1 large onion, sliced
• 1/2 green bell pepper, cut into chunks
• 1/2 red bell pepper, cut into chunks
• 1 2/3 pounds turkey leg meat, cut into 1-inch cubes
• 8 large whole fresh mushrooms
• 1 apple, cored and sliced
• 2 cloves garlic, crushed
• 1 cup dry white
• 1 sprig fresh thyme
• 1 sprig fresh oregano
• 1 sprig fresh parsley
• 1 sprig fresh sage
• salt and ground black pepper to taste

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 50 mins

Ready Time: 2 hrs 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• heat the butter and vegetable oil in a large skillet, and cook the onion until translucent, stirring occasionally, about 5 minutes. stir in the green and red peppers, and cook for 5 more minutes, then transfer the vegetables with a slotted spoon into a 2-quart baking dish. stir the turkey meat into the hot oil left in the skillet, and cook until browned, about 8 to 10 minutes; place the turkey into the baking dish. mix the mushrooms, apple, and garlic into the turkey and vegetables. pour the white into the dish. with a small piece of kitchen twine, tie the sprigs of thyme, oregano, parsley, and sage into a little bundle, and drop it into the baking dish. sprinkle with salt and pepper.
• cook in the preheated oven until the turkey is tender, 1 1/2 to 2 hours; remove the herb bundle before serving.

chile basil sesame chicken

Ingredients

• Servings: 4
• 1/2 cup light soy sauce
• 1/2 cup low-sodium, low-fat chicken broth
• 1 tablespoon olive oil
• 1 teaspoon sesame oil
• 2 teaspoons toasted sesame seeds
• 2 whole dried chile peppers, cut in half
• 1/4 cup chopped fresh basil
• 1 pound skinless, boneless chicken breasts

Recipe

• to marinate: in a medium nonporous glass dish or bowl combine the soy sauce, chicken broth, olive oil, sesame oil, sesame seeds, chile peppers and basil. mix well and add chicken. turn to coat, cover dish or bowl and refrigerate to marinate for up to 24 hours.
• preheat grill to high heat with the grate set 6 inches from the heat source, and lightly oil grate.
• remove chicken from dish, discarding any leftover marinade. grill chicken over high heat for 7 minutes per side or until cooked through and no longer pink inside.

easy mock turkey pot pie

Ingredients

• Servings: 4
• 2 cups chopped cooked turkey
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of broccoli soup
• 10 3/4 ounces milk
• 1 (15 ounce) can sliced carrots, drained
• ground black pepper to taste
• 1 (16 ounce) can refrigerated jumbo biscuits

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• in a large, deep skillet over medium heat, mix together the cooked turkey meat, cream of chicken soup, cream of broccoli soup, milk, and carrots; season with black pepper. bring the mixture to a simmer.
• preheat oven to 350 degrees f (175 degrees c).
• place biscuits 1 to 2 inches apart on an ungreased baking sheet. bake in the preheated oven until biscuits are golden brown, 13 to 17 minutes.
• to serve, split the biscuits horizontally, and place serving plates; ladle the turkey and sauce over the biscuits.

turkey drumsticks paprika

Ingredients

• Servings: 4
• 1/4 cup hungarian smoked paprika
• 1/4 cup olive oil
• 1 onion, chopped
• 1 pinch ground black pepper
• 4 turkey drumsticks
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup white (optional)

Recipe

Preparation Time: 10 mins Cook Time: 4 hrs 20 mins

Ready Time: 4 hrs 30 mins


• preheat oven to 325 degrees f (165 degrees c). mix olive oil and paprika in a roasting pan to form a paste. place lid on roasting pan or cover with aluminum foil.
• bake paprika paste in preheated oven until fragrant, about 15 minutes. stir onion and pepper into paprika mixture; add turkey drumsticks, turning to coat. cover roasting pan with a lid or aluminum foil and return to oven.
• continue baking until turkey is very tender and meat falls away from the bone, 4 to 5 hours. remove bones, leaving meat in pan, and stir in cream of mushroom soup and white . simmer mixture over medium heat until hot, about 5 minutes.

Slow Cooker Chicken And Sausage Gumbo

Ingredients

• Servings: 6
• 1/3 cup vegetable oil
• 1/3 cup all-purpose flour
• 3 cups water
• 3/4 pound smoked sausage, quartered lengthwise and sliced
• 1 1/2 cups cubed cooked chicken
• 2 cups sliced okra
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped celery
• 4 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper

Recipe

Preparation Time: 20 mins Cook Time: 6 hrs 20 mins

Ready Time: 6 hrs 40 mins


• heat the vegetable oil in a saucepan over medium-high heat. whisk in the flour to form a thick paste until smooth, about 3 minutes.
• reduce heat to medium and continue cooking, whisking constantly, until the flour turns a dark reddish-brown roux, about 15 minutes. set aside to cool.
• pour water into a slow cooker.
• stir in the roux, sausage, chicken, okra, onion, bell pepper, celery, garlic, salt, black pepper, and cayenne pepper.
• cover and cook on low for 6 to 7 hours.
• skim off fat with a spoon.

quick caribbean quesadillas

Ingredients

• Servings: 8
• 1/4 cup honey mustard
• 2 tablespoons pineapple preserves
• 8 (10 inch) flour tortillas
• 1 1/2 cups shredded swiss cheese
• 2 tablespoons butter
• 2 cups chopped cooked chicken
• 1/2 cup cooked crumbled bacon
• 1 1/2 cups unsweetened pineapple tidbits, drained

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 22 mins


• in a small bowl, stir together the honey mustard and pineapple preserves. divide the mixture evenly between 4 of the tortillas. spread evenly to within 1 inch of the edges. distribute the swiss cheese, chicken, bacon evenly over the pineapple mixture; top with remaining tortillas to make quesadillas.
• preheat the oven to 250 degrees f (120 degrees c).
• heat a large skillet over medium heat. melt a small amount of the butter in the skillet, tilting the pan to cover the surface with butter. place one of the quesadillas into the skillet, and fry on each side until lightly browned and the cheese has melted, about 1 1/2 minutes per side. keep cooked quesadillas in a warm oven while you fry the remaining.
• to serve, cut each quesadilla into 6 wedges and arrange on a platter with pineapple tidbits in the center.

Pizza Casserole

Ingredients

• Servings: 6
• 2 cups uncooked egg noodles
• 1/2 pound lean ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 cup sliced pepperoni sausage
• 16 ounces pizza sauce
• 4 tablespoons milk
• 1 cup shredded mozzarella cheese

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• cook noodles according to package directions.
• preheat oven to 350 degrees f (175 degrees c).
• in a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. drain excess fat. stir in the noodles, pepperoni, pizza sauce and milk, and mix well. pour this mixture into a 2-quart casserole dish.
• bake at 350 degrees f (175 degrees c) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.

tasty turkey tetrazzini

Ingredients

• Servings: 10
• for topping:
• 3 sister schubert's dinner yeast rolls, defrosted and coarsely crumbled
• 1/2 cup grated or shaved parmesan cheese
• 2 tablespoons parsley
• 3 tablespoons olive oil
• 1 teaspoon italian herb blend
• for filling:
• 1 (16 ounce) package reames noodles, cooked, drained and rinsed
• 2 teaspoons vegetable oil
• 1 cup chopped onion
• 1 cup diced yellow squash
• 1 cup peas, defrosted
• 3 cups diced cooked turkey meat
• 2 cups prepared alfredo sauce
• 1/2 cup grated parmesan cheese

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f. butter a 9 x 13-inch dish.
• for topping, combine all ingredients and set aside.
• for filling, heat oil in a saute pan, add onions and cook for 3 to 4 minutes or until they are soft. add yellow squash and saute for 3 to 4 minutes. transfer to large bowl and add remaining ingredients and toss gently. place mixture into prepared pan. cover with topping and bake 30 to 35 minutes or until thoroughly heated. serve.

lighter meatloaf

Ingredients

• Servings: 1
• cooking spray
• 1 pound ground sirloin
• 1 pound ground turkey
• 1 cup quick-cooking oats
• 1 small onion, chopped
• 2 large eggs
• 2 large egg whites
• 7 tablespoons chili sauce, divided
• 1 tablespoon dried basil
• 1 teaspoon minced garlic from a jar
• 1/2 teaspoon salt
• 1/2 teaspoon coarsely ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 35 mins


• preheat oven to 375 degrees f (190 degrees c). prepare a glass or stoneware 13x9-inch baking dish with cooking spray.
• mix sirloin, turkey, oats, onion, eggs, egg whites, 3 tablespoons chili sauce, basil, garlic, salt, and pepper together in a bowl; shape into a 9x5-inch loaf and put into the prepared baking dish.
• bake in the preheated oven for 50 minutes. spoon remaining chili sauce over the top of the meatloaf and continue baking until no longer pink in the center, about 20 minutes more. an instant-read thermometer inserted into the center should read at least 160 degrees f (70 degrees c). rest meatloaf for 10 minutes before slicing.

Alfredo Skillet Lasagna

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 pound sweet italian turkey sausage, casings removed
• 2 cloves garlic, minced
• 8 ounces baby bell or regular bell peppers, sliced
• 3 cups water
• 1 (16 ounce) jar ragu® classic alfredo sauce
• 12 uncooked lasagna noodles, broken into 2-inch pieces
• 2 cups baby spinach
• 3/4 cup part-skim ricotta cheese
• 3/4 cup shredded mozzarella cheese

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• heat olive oil in a cast iron skillet over medium heat. add sausage; cook and stir, breaking up the sausage until no longer pink. use a slotted spoon to transfer sausage to a dish.
• cook garlic in the skillet for 30 seconds; add mushrooms and saute until tender. transfer to the dish with the sausage.
• pour water and ragu® classic alfredo sauce into the skillet; whisk to blend. bring to a boil.
• add broken lasagna noodles to the skillet; reduce heat to medium. simmer until the noodles are tender, about 12 to 15 minutes, stirring regularly to prevent pasta from sticking to bottom of the pan.
• return sausage and mushrooms to the pan; reduce heat to low. stir in spinach; cook until just wilted. add ricotta and mozzarella cheeses, stirring until the mozzarella is melted and the ricotta is well combined.

Pizza Casserole

Ingredients

• Servings: 6
• 2 cups uncooked egg noodles
• 1/2 pound lean ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 cup sliced pepperoni sausage
• 16 ounces pizza sauce
• 4 tablespoons milk
• 1 cup shredded mozzarella cheese

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• cook noodles according to package directions.
• preheat oven to 350 degrees f (175 degrees c).
• in a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. drain excess fat. stir in the noodles, pepperoni, pizza sauce and milk, and mix well. pour this mixture into a 2-quart casserole dish.
• bake at 350 degrees f (175 degrees c) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.

Yellow Chicken

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 teaspoon worcestershire sauce
• 1 teaspoon ground turmeric
• 1 teaspoon dry mustard powder
• 1 clove garlic, minced
• 4 skinless, bone-in chicken breast halves
• 4 slices bacon, cut in half

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a bowl, mix the olive oil, worcestershire sauce, turmeric, mustard, and garlic.
• arrange the chicken breast halves in a medium baking dish, and top each with 2 halves bacon. brush with the glaze.
• cover, and bake 45 minutes in the preheated oven. remove cover, and continue baking 15 minutes, or until chicken juices run clear.

smoky penne and cheese with ham and kale

Ingredients

• Servings: 8
• 1 pound penne pasta
• 1/4 cup canola oil, divided
• 2 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 3 cups whole milk
• 4 ounces shredded smoked gouda cheese
• 4 ounces shredded gruyere cheese
• 1 cup finely grated pecorino romano cheese
• 1 tablespoon freshly ground black pepper
• 1 clove garlic, crushed, or more to taste
• salt and ground black pepper to taste
• 8 ounces kale, stemmed and coarsely chopped
• 8 ounces turkey ham, diced, or more to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x12-inch baking dish.
• bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. drain and return pasta to pot.
• melt 2 tablespoons oil and butter together in a saucepan over medium heat. whisk flour into hot oil-butter mixture until mixture has a paste-like consistency. cook, whisking constantly, until flour mixture is light golden, about 5 minutes.
• pour milk into flour mixture, 1 cup at a time, whisking thoroughly until mixture is smooth between additions. cook, stirring constantly, until mixture thickens and coats the back of a spoon, about 15 minutes. reduce heat to low.
• mix gouda cheese and gruyere cheese into milk mixture until completely melted; add pecorino romano cheese and stir until melted. stir 1 tablespoon pepper into cheese mixture. remove from heat.
• heat remaining oil in a large skillet over medium-high heat. saute garlic, pinch of salt, and a pinch of pepper in hot oil until fragrant, about 30 seconds. add kale; saute until tender, about 15 minutes.
• stir cheese sauce, kale, and turkey ham into penne; mix thoroughly. pour into the prepared baking dish.
• bake in the preheated oven until sauce is bubbling, 20 to 25 minutes.

thanksgiving leftovers monkey bread

Ingredients

• Servings: 8
• 2 pounds frozen bread dough, thawed
• 1 cup chopped cooked turkey
• 1 cup prepared stuffing
• 1 cup prepared mashed potatoes
• 1/2 cup mixed vegetables
• 1/2 cup shredded cheddar cheese

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• break off 2-inch pieces of dough and flatten each piece as thin as possible without breaking using a rolling pin. spoon about 1 teaspoon turkey, 1 teaspoon stuffing, 1 teaspoon mashed potatoes, and 1 teaspoon vegetables each piece of flattened dough. gently close dough around filling, sealing edges together and forming a ball. arrange filled dough balls in the prepared baking dish; sprinkle with cheddar cheese.
• bake in the preheated oven until dough balls are cooked through, 30 to 40 minutes. invert monkey bread a serving dish.

flannery's bacon avocado burritos

Ingredients

• Servings: 8
• 1 tablespoon butter, divided
• 1 cup diced red potatoes
• 1 1/2 cups chopped onion
• 6 eggs, beaten
• salt and ground black pepper to taste
• 8 (7 inch) whole wheat tortillas
• 1 pound cooked and crumbled turkey bacon
• 1 1/2 cups shredded low-fat cheddar cheese
• 1 large avocado, thinly sliced
• 1/2 cup salsa, or as needed
• 1/2 cup reduced-fat sour cream, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• melt 1 1/2 teaspoons butter in a skillet over medium heat. cook and stir potatoes in hot butter until tender, 10 to 15 minutes. transfer potatoes to a bowl.
• melt remaining butter in the same skillet over medium-high heat. saute onion in hot butter until onion is soft and translucent, 5 to 10 minutes. transfer onion to a bowl.
• beat eggs, salt, and pepper together in a bowl. reduce heat under skillet to medium. cook and stir eggs in hot skillet until set, 3 to 5 minutes; transfer to a plate.
• spread tortillas out a work surface. spoon potatoes, onion, eggs, bacon, cheddar cheese, avocado, salsa, and sour cream in a line across the middle of a tortilla. fold opposing edges of each tortilla to overlap the filling. roll 1 of the opposing edges around the filling into a burrito.

Fresh Corn And Tomato Casserole

Ingredients

• Servings: 6
• 4 slices bacon
• 8 ears fresh corn
• 1/4 cup butter
• 1 teaspoon salt
• 2 large tomatoes, sliced

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). place bacon in a large, deep skillet. cook over medium-high heat until crisp and evenly brown; drain. chop bacon, and set aside.
• cut corn from cobs. there should be about 4 or 5 cups of corn kernels. melt butter in a large skillet over medium heat. add the corn, and cook for about 5 minutes, stirring constantly. stir in the bacon and salt, and remove from heat.
• spread a layer of the corn mixture into the bottom of a 2-quart casserole dish, then layer with tomatoes. repeat layers twice, ending with tomatoes on the top.
• bake uncovered in preheated oven for 30 minutes, or until corn is tender.

Quinoa With Chicken, Asparagus And Red Peppers

Ingredients

• Servings: 4
• 1 cup quinoa
• 2 cups chicken broth
• 1 tablespoon vegetable oil
• 3 skinless, boneless chicken breast halves, cut into 1-inch pieces
• 8 spears fresh asparagus, trimmed and cut into 1-inch pieces
• 1/2 red bell pepper, chopped

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• stir quinoa and chicken broth together in a saucepan and bring to a boil. reduce heat to medium-low and simmer until the quinoa has absorbed the chicken broth, about 15 minutes.
• heat vegetable oil in a large skillet over medium heat and cook and stir the chicken breast pieces in the hot oil until no longer pink inside, about 5 minutes. stir asparagus and red bell pepper into the skillet and cook and stir until barely tender, about 3 more minutes.
• lightly mix cooked quinoa into the chicken and vegetables until thoroughly combined, heat for 1 to 2 minutes, and serve.

Glazed Brats And Sauerkraut

Ingredients

• Servings: 6
• 1/8 teaspoon celery seeds
• 1/8 teaspoon caraway seeds
• 1 pound fresh bratwurst sausages
• 1 (12 fluid ounce) can or bottle
• 1 tablespoon light brown sugar
• 2 teaspoons dry mustard powder
• 1 teaspoon onion powder
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon dried dill weed
• 1 pound sauerkraut (preferably barrel-aged), drained

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• crush celery seeds and caraway seeds in a mortar and pestle until ground; set aside.
• place bratwursts into a large nonstick skillet over medium heat. mix , brown sugar, dry mustard, onion powder, black pepper, dill weed, and crushed celery and caraway seeds in a bowl, stirring to dissolve brown sugar; pour over the brats. bring to a boil and reduce heat to low; cover and simmer for 10 minutes.
• uncover and raise heat to medium; boil the sauce until it reduces to a thick, syrupy liquid, about 20 minutes. tilt skillet to roll brats in the sticky sauce until thoroughly coated. transfer sausage to a platter and keep warm. cook and stir sauerkraut in the same skillet to mix in any leftover sauce, 5 to 8 minutes. transfer sauerkraut to a serving platter and top with cooked bratwurst.

Layered Meatball Bake

Ingredients

• Servings: 6
• 1 1/2 cups water
• 2 tablespoons margarine
• 1 (16 ounce) package chicken-flavored stuffing mix (such as stovetop® stuffing mix for chicken)
• 1 (10.75 ounce) can reduced-fat, reduced-sodium condensed cream of mushroom soup
• 1/4 cup milk
• 1 (1 pound) package frozen turkey meatballs
• 2 cups frozen peas
• 1 cup shredded 2% milk cheddar cheese (such as kraft®)

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat oven to 400 degrees f (200 degrees c).
• combine water and margarine in a saucepan; bring to a boil. stir stuffing mix into margarine mixture. cover saucepan and remove from heat. let stand for 5 minutes; fluff stuffing with a fork.
• stir cream of mushroom soup and milk together in a 9x13-inch baking dish; fold in meatballs and peas. sprinkle cheddar cheese over meatball mixture. layer stuffing over cheese layer.
• bake in the preheated oven until cooked through and cheese is melted, 20 to 25 minutes.

easy smoked turkey

Ingredients

• Servings: 1
• 1 (12 pound) thawed whole turkey, neck and giblets removed
• 1 tablespoon chopped fresh savory
• 1 tablespoon chopped fresh sage
• 1 tablespoon salt (optional)
• 1 tablespoon ground black pepper
• 1/8 cup olive oil
• 1/2 cup water

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs

Ready Time: 4 hrs 20 mins


• rinse the turkey and pat dry with paper towels. combine savory, sage, salt, and black pepper in a bowl; rub half the herb mix inside the turkey's cavity and inside the neck cavity. loosen turkey skin over breast and legs; rub remaining half of the herb mixture underneath the loosened skin. rub olive oil over the entire turkey.
• light 20 charcoal briquettes and place half of them on each side on the lower grate of a kettle charcoal grill. place a drip pan or disposable aluminum baking pan in the middle of the lower grate and pour in water. when the coals are gray with ash, place a 2-inch square piece of hickory or other hardwood each bank of coals.
• place turkey on the cooking grate and cover the grill. monitor the heat with a grill thermometer to maintain temperature between 150 and 250 degrees f (65 to 120 degrees c); add 3 to 5 coals to each side about every 1 1/2 hours. if pieces of hardwood burn away, add more to keep a steady stream of smoke rising from the wood. if open flames erupt when you open the lid, douse them with a drizzle of water or .
• smoke the turkey for 20 minutes per pound, about 4 hours; let the heat increase to 250 degrees f (120 degrees c) during the last hour of smoking. an instant-read meat thermometer inserted into the thickest part of a thigh, not touching a bone, should reach 165 degrees f (75 degrees c).

Honey Brined Smoked Turkey

Ingredients

• Servings: 12
• 1 gallon hot water
• 1 pound kosher salt
• 2 quarts vegetable broth
• 1 pound honey
• 1 (7 pound) bag of ice cubes
• 1 (15 to 20) pound turkey, giblets removed
• 1/4 cup vegetable oil, or as needed
• 1 cup wood chips

Recipe

Preparation Time: 10 mins Cook Time: 4 hrs

Ready Time: 17 hrs 10 mins


• combine hot water and salt in a 54-quart cooler; stir until salt dissolves. stir vegetable broth and honey into the water. add ice and stir. place the turkey in the brine with the breast facing up; cover with cooler lid. brine overnight to 12 hours.
• remove the turkey from the brine and pat dry with paper towel; rub vegetable oil over turkey to coat. discard brine.
• put 1 cup wood chips in the center of each of two large sheets of aluminum foil. wrap edges around wood chips to form small pouches, leaving small openings at the top.
• preheat an outdoor grill to 400 degrees f (200 degrees c) and lightly oil the grate. place 1 pouch of wood chips directly over the flame beneath the grate.
• set the turkey over indirect heat, insert a probe thermometer into the thickest part of the breast, and set the alarm for 160 degrees f (70 degrees c). close the lid and cook until the turkey's skin is golden brown, about 1 hour. remove and discard first pouch of wood chips; replace with remaining pouch.
• cover turkey with aluminum foil, return cover to grill and continue cooking until the turkey is no longer pink at the bone and the juices run clear, about 3 hours more. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees f (82 degrees c).
• remove the turkey from the grill, cover with aluminum foil, and allow to rest in a warm area for 1 hour before carving to serve.

carrot, tomato, and spinach quinoa pilaf with ground turkey

Ingredients

• Servings: 2
• 2 teaspoons olive oil
• 1 cup quinoa
• 1/2 onion, chopped
• 2 cups water
• 2 tablespoons chicken-flavored vegetable bouillon
• 1 teaspoon ground black pepper
• 1 teaspoon ground thyme
• 1 carrot, chopped
• 1 tomato, chopped
• 1 cup baby spinach
• 2 tablespoons olive oil
• 1 pound ground turkey, or more to taste (optional)
• 1 (14.5 ounce) can black beans, rinsed and drained

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• heat 2 teaspoons olive oil in a saucepan over medium heat; cook and stir onion in hot oil until translucent, about 5 minutes. reduce heat to medium-low, stir quinoa with the onion, and cook, stirring constantly, until the quinoa is lightly toasted, about 2 minutes.
• pour water into the saucepan; add bouillon granules, black pepper, and thyme. bring the liquid to a boil, place a cover on the saucepan, reduce heat to low, and cook at a simmer until the quinoa softens, about 5 minutes.
• stir carrot into the quinoa mixture, replace cover, and continue to cook at a simmer until water is completely absorbed, about 10 minutes more.
• remove saucepan from heat. stir tomato and baby spinach into the quinoa mixture until the spinach wilts, about 2 minutes.
• heat 2 tablespoons olive oil in large skillet over medium-high heat. cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. reduce heat to medium-low. stir black beans with the turkey; cook and stir until the beans are hot, 2 to 3 minutes; add the quinoa mixture, stir, and cook until heated through, about 5 minutes more.

Pizza Casserole

Ingredients

• Servings: 6
• 2 cups uncooked egg noodles
• 1/2 pound lean ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 cup sliced pepperoni sausage
• 16 ounces pizza sauce
• 4 tablespoons milk
• 1 cup shredded mozzarella cheese

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• cook noodles according to package directions.
• preheat oven to 350 degrees f (175 degrees c).
• in a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. drain excess fat. stir in the noodles, pepperoni, pizza sauce and milk, and mix well. pour this mixture into a 2-quart casserole dish.
• bake at 350 degrees f (175 degrees c) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.

gluten-free casserole

Ingredients

• Servings: 8
• 8 cups water
• 2 cups green beans, chopped
• 1 teaspoon extra-virgin olive oil
• 1 small onion, chopped fine
• 1 1/2 pounds ground turkey
• salt and ground black pepper to taste
• 5 cloves garlic, minced
• 2 tablespoons chopped fresh basil
• 2 teaspoons chopped fresh thyme
• 1 cup frozen peas
• 1 cup mushrooms, chopped
• 2 zucchini, chopped
• 2 cups crushed tomatoes
• 1 cup shredded mozzarella cheese
• 2 tablespoons freshly grated parmesan cheese

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 20 mins


• bring water to a boil in a large pot. cook green beans at a boil until just softened, about 3 minutes; drain.
• preheat oven to 350 degrees f (175 degrees c).
• heat olive oil in a large skillet over medium-low heat. cook and stir onion in hot oil until translucent, 3 to 5 minutes.
• crumble ground turkey into the skillet and increase heat to medium-high. season turkey generously with salt and pepper; cook and stir until the turkey is completely browned, 7 to 10 minutes. reduce heat to medium. stir garlic, basil, and thyme through the turkey mixture; cook, stirring occasionally, another 3 minutes.
• remove turkey mixture from skillet with a slotted spoon and transfer to a 9x13-inch casserole dish. reserve 2 tablespoons of the pan drippings for later use and discard remainder.
• heat the reserved pan drippings in the skillet over medium heat. stir green beans, peas, mushrooms, and zucchini into the hot pan drippings; season with salt and black pepper. cook and stir vegetable mixture until hot, about 5 minutes; add to casserole dish and stir to combine. pour crushed tomatoes over the turkey and vegetable mixture. top with a layer of mozzarella cheese. sprinkle parmesan cheese over the mozzarella cheese.
• bake in preheated oven until the cheese is melted and vegetables are tender, about 20 minutes. rest dish 10 minutes before serving.

Poppin' Turkey Salad

Ingredients

• Servings: 4
• 2 cups cubed cooked turkey
• 3/4 cup diced onion
• 3/4 cup diced celery
• 2 hard-boiled eggs, chopped
• 2 tablespoons finely chopped zesty pickles
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 2 tablespoons dijon mustard
• 2 tablespoons prepared horseradish
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• combine turkey, onion, celery, eggs, and pickles in a large bowl.
• mix sour cream, mayonnaise, dijon mustard, horseradish, cumin, paprika, and black pepper together in a separate bowl until smooth. stir sour cream mixture into turkey mixture until evenly coated.

Turkey Nuggets (or Chicken)

Ingredients

• Servings: 4
• 1/4 cup water
• 1 1/2 teaspoons baking powder
• 2 cups shredded cooked turkey
• 1/2 cup all-purpose flour
• 1 egg
• 1 pinch salt and ground black pepper to taste
• 1 tablespoon vegetable oil, or as needed

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• stir water and baking powder together in a bowl (mixture should foam). mix turkey, flour, egg, salt, and black pepper into water and baking powder. form mixture into bite-size nuggets.
• heat vegetable oil in a skillet over medium heat. fry the nuggets in the hot vegetable oil until golden brown, 5 to 8 minutes per side.

Simple Chicken Slop

Ingredients

• Servings: 6
• 4 skinless, boneless chicken breast halves - cooked and shredded
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 2 cups shredded cheddar cheese
• 1/2 cup milk
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon melted butter

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat oven to 400 degrees f (200 degrees c).
• in a large mixing bowl, combine the chicken, soup, cheese, milk, salt, pepper and butter. mix together and pour mixture into a 9x13 inch baking dish.
• bake at 400 degrees f (200 degrees c) for 5 to 10 minutes or until cheese is melted and bubbly, and casserole is hot in the center.

Brined Thanksgiving Turkey

Ingredients

• Servings: 1
• 4 (32 ounce) containers chicken broth
• 1 cup apple juice (optional)
• 1 cup light brown sugar
• 1 cup kosher salt
• 2 tablespoons dried sage
• 4 peppercorns
• 4 red apples, halved
• 5 cloves garlic, crushed
• 10 pounds ice cubes, or as needed
• 1 (20 pound) turkey whole turkey - thawed, neck and giblets removed
• 3 apples, cored and quartered
• 1 onion, cut into 8 wedges
• 3 cloves garlic
• 6 fresh sage leaves
• 3 tablespoons olive oil, or as needed

Recipe

Preparation Time: 30 mins Cook Time: 6 hrs 30 mins

Ready Time: 7 hrs


• stir chicken broth, apple juice, brown sugar, salt, dried sage, and peppercorns together in a large stock pot; add apple halves and crushed garlic cloves. bring the mixture just to a boil, stirring to dissolve sugar and salt. remove from heat immediately.
• pour enough ice into a large food-safe container to be about half full. pour chicken broth mixture over the ice; stir to cool liquid completely and evenly.
• gently lower turkey into the liquid with the breast facing down.
• brine turkey 24 to 36 hours, adding ice as needed to keep the brine and turkey cold.
• preheat oven to 500 degrees f (260 degrees c).
• remove turkey from the brine and rinse well with cold water. pat turkey dry with paper towels.
• mix apple quarters, onion wedges, whole garlic cloves, and fresh sage leaves in a bowl; loosely stuff into cavity of turkey. move the turkey to a shallow roasting pan. lightly coat the turkey's skin with olive oil.
• bake the turkey in the preheated oven until the skin on the breast of the turkey is golden brown, about 30 minutes.
• reduce heat to 350 degrees f (175 degrees c), cover turkey with aluminum foil, and continue roasting the turkey until no longer pink at the bone and the juices run clear, about 6 hours. an instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees f (85 degrees c). remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

turkey stir fry with lychees

Ingredients

• Servings: 4
• 1 pound turkey meat, diced
• 2 tablespoons oyster sauce, divided
• 1 (1 inch) piece fresh ginger root, finely chopped, divided
• 2 tablespoons chinese cooking , divided
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (11 ounce) can lychees, drained
• 2 red chile peppers, seeded and sliced into strips
• 1 tablespoon soy sauce, or to taste
• 1 dash ground black pepper
• 1 bunch fresh cilantro, chopped
• 1 bunch green onions, chopped

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 40 mins


• place with 1 tablespoon oyster sauce, 1/2 the ginger, and 1 tablespoon chinese cooking . marinate 20 minutes.
• heat the oil and garlic in a wok over high heat. when garlic begins to brown, discard marinade from bowl and mix turkey into wok. stir in remaining ginger and . mix in remaining oyster sauce, lychees, chile peppers, and soy sauce. reduce heat to low, cover, and continue cooking 5 minutes, or until turkey is done. season with pepper, and garnish with cilantro and green onions to serve.

super-easy drumstick casserole

Ingredients

• Servings: 2
• 1 turkey drumstick, skin removed
• 1 cup celeriac (celery root), chopped
• 1 cup diced rutabaga
• 1 cup brussels sprouts
• 1 sweet potato, chopped
• 2 1/4 cups chicken stock

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs

Ready Time: 8 hrs 20 mins


• combine turkey, celeriac, rutabaga, brussels sprouts, sweet potato, and chicken stock in a slow cooker. set slow cooker to medium. cook for 8 hours.

turkey cranberry wreath bake

Ingredients

• Servings: 8
• 2 (8 ounce) packages refrigerated crescent rolls
• 1/2 cup mayonnaise
• 2 tablespoons dijon mustard
• 1/2 teaspoon ground black pepper
• 2 cups chopped cooked turkey
• 1/2 cup sliced celery
• 3 tablespoons chopped fresh parsley
• 1/2 cup dried cranberries
• 4 ounces shredded swiss cheese
• 1 egg, beaten

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• preheat oven to 375 degrees f (190 degrees c).
• separate crescent roll dough into 16 triangles.
• place 8 dough triangles a large baking pan, arranging them in a circle with the wide ends together in the center. pinch the corners of the wide ends together to join the circle.
• place a new dough triangle down next to an existing one with the pointed end towards the center. pinch the two triangles together to make a rectangular-shaped petal. repeat with remaining 7 triangles to make 8 rectangular dough petals in a circle.
• mix mayonnaise, dijon mustard, and black pepper together in a bowl.
• lightly toss together cooked turkey, celery, parsley, cranberries, and swiss cheese in a separate bowl. stir the mayonnaise mixture into the turkey mixture until well combined.
• scoop up about 1/2 cup of turkey mixture and place at the bottom of a dough rectangle towards the center.
• fold the dough rectangle over the filling from the top towards the center, and pinch the top end down to enclose the filling in a ring-shaped piece of dough. repeat with remaining filling.
• brush the wreath with beaten egg.
• bake in the preheated oven until the filling is hot and the crescent roll dough is golden brown, 25 to 30 minutes.

Buffalo Jack Chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 1 1/2 cups hot chicken wing sauce
• 1 red bell pepper, seeded and sliced into strips
• 1 yellow bell pepper, seeded and sliced into strips
• 4 slices pepperjack cheese

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• preheat the oven to 350 degrees f (175 degrees c). while the oven is preheating, place the chicken breasts in a shallow baking dish. cover with hot wing sauce, and allow to marinate at room temperature until the oven is hot.
• bake the chicken in the sauce for 20 minutes. open the oven, and place the red and yellow bell pepper strips on top of the chicken. place slices of cheese over the peppers and chicken. bake for an additional 15 minutes. the chicken juices should run clear, and the center no longer pink.

Light Turkey Salad

Ingredients

• Servings: 6
• 2 cups sliced cooked turkey
• 4 radishes, thinly sliced
• 1 carrot, shredded
• 1 zucchini, sliced and julienned
• 1 small onion, chopped
• 2 tablespoons plain yogurt
• 1 teaspoon dijon-style prepared mustard
• 1 teaspoon soy sauce
• 1/2 teaspoon white sugar
• 1 small head iceberg lettuce, shredded
• 1 tablespoon toasted sesame seeds

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a large bowl, combine the turkey, radishes, carrots, zucchini and onion.
• in a small bowl, whisk together the yogurt, mustard, soy sauce and sugar. pour dressing over turkey mixture and toss to coat.
• divide shredded lettuce among 6 plates, spoon on turkey salad and sprinkle with sesame seeds.

Turkey And Stuffing

Ingredients

• Servings: 18
• 1 (12 ounce) package dry bread stuffing mix
• 5 cups water
• 1 large onion, chopped
• 4 celery, chopped
• 4 tablespoons dried sage
• 12 pounds whole turkey, neck and giblets removed

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs 30 mins

Ready Time: 4 hrs


• prepare stuffing according to package directions, and set aside in a large bowl.
• preheat oven to 350 degrees f (175 degrees c).
• bring water to boil in a medium saucepan over medium heat, and stir in the onion, celery and sage. boil 10 minutes, or until the onion is soft. stir into the prepared stuffing.
• rinse turkey, and pat dry. loosely fill the body and neck cavities with the stuffing mixture.
• place turkey in a large roasting pan and cook 3 to 3 1/2 hours in the preheated oven, or until the internal temperature of the thigh meat is 180 degrees f (80 degrees c) and the stuffing is at least 165 degrees f (75 degrees c).

Pizza Casserole

Ingredients

• Servings: 6
• 2 cups uncooked egg noodles
• 1/2 pound lean ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 cup sliced pepperoni sausage
• 16 ounces pizza sauce
• 4 tablespoons milk
• 1 cup shredded mozzarella cheese

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• cook noodles according to package directions.
• preheat oven to 350 degrees f (175 degrees c).
• in a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. drain excess fat. stir in the noodles, pepperoni, pizza sauce and milk, and mix well. pour this mixture into a 2-quart casserole dish.
• bake at 350 degrees f (175 degrees c) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.

Patricia's Parsnips

Ingredients

• Servings: 6
• 1/4 cup olive oil
• 1/2 pound low-sodium turkey bacon, chopped
• 1 pound parsnips, peeled and sliced
• 1 small onion, chopped
• 1/2 cup chopped pecans
• 1 tablespoon raw sugar
• 2 tablespoons distilled white vinegar

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• heat the olive oil in a large skillet over medium heat. cook and stir the turkey bacon in the hot oil until almost crisp. add the parsnips, onion, and chopped pecans. cook and stir until the parsnips are almost tender, about 10 minutes. stir in the sugar and vinegar; continue to cook until the parsnips are tender, 3 to 4 minutes more.

grilled turkey breast with fresh sage leaves

Ingredients

• Servings: 8
• 3 tablespoons freshly squeezed lemon juice
• 3 tablespoons extra-virgin olive oil
• 28 leaves fresh sage
• 4 skinless, boneless turkey breast halves
• sea salt and freshly ground black pepper to taste
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons unsalted butter
• 2 lemons, halved

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 20 mins


• mix lemon juice, 3 tablespoons olive oil, and sage leaves in a large container and place turkey breast halves into the marinade. allow meat to marinate for 30 minutes at room temperature, turning turkey breasts over occasionally.
• preheat grill for medium heat and lightly oil the grate.
• remove turkey breasts from marinade and reserve the marinade and sage leaves. sprinkle turkey on both sides with sea salt and black pepper.
• grill turkey breasts on the preheated grill until they show grill marks, the meat is no longer pink inside, and an instant-read meat thermometer inserted into the thickest part of the breast reads at least 160 degrees f (70 degrees c), about 30 minutes. turn turkey pieces over after 15 minutes.
• while turkey is grilling, heat 2 tablespoons olive oil with unsalted butter in a large skillet over medium-high heat until hot and bubbling. pour reserved marinade, including sage leaves, into the oil and butter and cook, stirring often, until the marinade has evaporated and the sage leaves are crisply fried, 10 to 15 minutes.
• transfer grilled turkey breasts to a cutting board and season again with salt and black pepper if desired; thickly slice the turkey on the diagonal and arrange on a platter, topped by fried sage leaves and garnished with lemon halves.

cheater's thanksgiving turkey

Ingredients

• Servings: 4
• 2 cups dry bread stuffing mix
• 2 teaspoons garlic powder
• 2 teaspoons onion salt
• 1/4 cup all-purpose flour
• 1 egg
• 1/2 cup milk
• 4 (6 ounce) turkey breast cutlets
• 2 (.87 ounce) packages turkey gravy mix
• 2 cups cold water

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat oven to 375 degrees f (190 degrees c).
• crush the stuffing mix into crumbs in a bowl; stir garlic powder and onion salt into crumbs. place flour in a shallow bowl. beat egg and milk together in a separate shallow bowl.
• dip turkey cutlets in flour, then in egg mixture; gently press into crumbs to coat. place the breaded cutlets into a 9x13-inch baking dish.
• bake in the preheated oven until the juices run clear and the cutlets are no longer pink inside, about 20 minutes.
• whisk dry gravy mix with water in a saucepan until smooth, place over medium heat, and bring to a boil, whisking constantly. reduce heat and simmer 1 minute. pour gravy over cutlets to serve.

thanksgiving leftover stuffed shells

Ingredients

• Servings: 6
• 18 jumbo pasta shells
• 1 1/2 tablespoons all-purpose flour
• 3 tablespoons turkey broth
• 2 cups turkey gravy
• 1/4 cup dry
• 1/2 cup turkey broth
• 1 1/2 cups shredded cooked turkey
• 1 cup prepared stuffing
• 1 cup ricotta cheese
• 1/2 cup finely shredded swiss cheese
• 1/4 cup grated parmesan cheese
• 1 1/2 cups shredded mozzarella cheese, divided
• 1 extra large egg, beaten
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c).
• bring a large pot of salted water to a boil. cook shell pasta in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. drain.
• whisk flour into 3 tablespoons of turkey broth in a bowl until the mixture is smooth and free of lumps; transfer to a saucepan. whisk turkey gravy, , and 1/2 cup turkey broth into the flour mixture and bring to a boil; reduce heat to medium and cook until thick, about 5 minutes, whisking constantly. remove from heat.
• process turkey and stuffing in a food processor until finely ground, about 1 minute. add ricotta cheese, swiss cheese, parmesan cheese, and 1/2 cup mozzarella cheese to the food processor and blend until filling is thoroughly combined, about 1 more minute. add egg and pulse 1 or 2 times to combine. transfer turkey and cheese filling to a bowl and gently stir in 1/2 cup more mozzarella cheese and chopped parsley.
• pour about 1/4 of the turkey gravy mixture into the bottom of a 9x13-inch baking dish and swirl to coat the bottom. stuff shells with about 1 1/2 tablespoons of the turkey filling and arrange in the baking dish. pour remaining turkey gravy over the shells and sprinkle remaining 1/2 cup mozzarella cheese over the gravy. cover the baking dish tightly with aluminum foil.
• bake in the preheated oven until the filling is set, the casserole is bubbling, and the cheese topping has melted, about 45 minutes.

Creamed Chicken And Biscuits!

Ingredients

• Servings: 6
• 1 1/2 teaspoons butter
• 1/2 large onion, chopped
• 4 cups chopped cooked chicken
• 1 (10.75 ounce) can cream of chicken soup
• 1 cup sour cream
• 1/2 cup milk
• 1/2 cup chopped pimento
• 1 cup shredded mild cheddar cheese, divided
• 6 frozen biscuits, thawed

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 7x11-inch baking dish.
• melt butter in a skillet over medium heat; cook and stir onion until translucent, about 5 minutes. transfer onion to a bow; stir chicken, chicken soup, sour cream, milk, and pimentos with the onion. pour mixture into the prepared baking dish.
• bake in the preheated oven until chicken and sauce are hot, about 15 minutes. sprinkle top with 3/4 cup shredded cheddar cheese; arrange biscuits in a single layer over chicken mixture. top with remaining 1/4 cup cheddar cheese.
• return to oven and bake until sauce is bubbling and the biscuits are golden brown, 20 more minutes.

Tongue Tacos

Ingredients

• Servings: 6
• 1 beef tongue
• 2 tomatoes, diced
• 1 onion, diced
• 1 bunch fresh cilantro, chopped
• 1 tablespoon vegetable oil
• salt and pepper to taste
• 6 (6 inch) corn tortillas
• 3 tablespoons lemon juice

Recipe

Preparation Time: 20 mins Cook Time: 11 mins Ready Time: 3 hrs


• simmer the tongue in water to cover until no longer pink, about 50 minutes per pound of tongue. remove from water and let rest until cool enough to handle. peel the skin off the tongue, trim the gristle, and cut into bite-size pieces.
• while the tongue is cooling, combine tomatoes, onion and cilantro in a medium bowl. mix well and set aside.
• in large skillet, heat oil over medium heat. cook tongue with salt and pepper until heated through and slightly colored, 5 to 10 minutes. drain.
• in a small skillet, heat tortillas 1 minute on each side. to assemble tacos, layer tongue and tomato mixture inside a folded tortilla and sprinkle with lemon juice. serve immediately.

Swedish Klimp

Ingredients

• Servings: 20
• 1 egg, lightly beaten
• 1 1/2 cups milk
• 1 1/2 teaspoons salt
• 1/2 teaspoon sugar
• 1 3/4 cups all-purpose flour

Recipe

Preparation Time: 3 mins Cook Time: 5 mins Ready Time: 8 mins


• in a medium bowl, whisk together egg, milk, salt and sugar. gradually add flour, mixing until smooth.
• drop flour mixture by tablespoonfuls into boiling soup or stew. when they float to the surface, they are done.

Pizza Casserole

Ingredients

• Servings: 6
• 2 cups uncooked egg noodles
• 1/2 pound lean ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 cup sliced pepperoni sausage
• 16 ounces pizza sauce
• 4 tablespoons milk
• 1 cup shredded mozzarella cheese

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• cook noodles according to package directions.
• preheat oven to 350 degrees f (175 degrees c).
• in a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. drain excess fat. stir in the noodles, pepperoni, pizza sauce and milk, and mix well. pour this mixture into a 2-quart casserole dish.
• bake at 350 degrees f (175 degrees c) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.

Slow Cooker Turkey And Vegetables

Ingredients

• Servings: 6
• 2 pounds skinless turkey thighs, cubed
• salt and ground black pepper to taste
• 1 (14.5 ounce) can diced tomatoes with juice
• 1 (6.5 ounce) jar artichoke hearts, drained
• 3 parsnips, peeled and cubed
• 1/2 pound baby carrots
• 1 yellow squash, cubed
• 1 green bell pepper, cut into chunks
• 4 cups chicken broth, or as needed to cover
• 2 cubes chicken bouillon
• 1 (15 ounce) can garbanzo beans, drained
• 1 teaspoon chopped fresh dill, or to taste (optional)

Recipe

Preparation Time: 25 mins Cook Time: 8 hrs

Ready Time: 8 hrs 25 mins


• sprinkle the turkey thigh cubes with salt and black pepper, and place into a slow cooker. pour the diced tomatoes over the turkey, and follow with the artichoke hearts in a layer. place the parsnips, baby carrots, yellow squash, and green bell pepper into the cooker, and pour in the chicken broth to cover. place the bouillon cubes into the broth. cover, and cook on low for 8 to 10 hours. pour in the garbanzo beans in the last hour. garnish with fresh dill.

turkey drumsticks perfecto

Ingredients

• Servings: 3
• 3 small turkey drumsticks
• 1/4 cup salt
• water to cover
• 2 tablespoons butter, melted
• 1/4 teaspoon ground black pepper, or to taste
• 1 cup chicken broth

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 45 mins

Ready Time: 3 hrs 55 mins


• put turkey drumsticks in a large bowl with enough water to cover. stir salt into water to dissolve.
• brine drumsticks in refrigerator for 2 hours; drain. rinse drumsticks with clean water and pat dry.
• preheat oven to 350 degrees f (175 degrees c).
• brush butter over drumsticks to coat; season with black pepper.
• pour chicken broth into a roasting pan. lay turkey legs into the broth. place a lid on the roasting pan.
• bake in the preheated oven until no longer pink at the bone and the juices run clear, 1 hour 45 minutes to 2 hours. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees f (74 degrees c).

Swiss Steak

Ingredients

• Servings: 6
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 (2 pound) beef round steak, 1 inch thick
• 2 tablespoons vegetable shortening
• 1/4 cup water, or as needed
• 1 (8 ounce) can diced tomatoes
• 1 onion, minced
• 1/2 green bell pepper, chopped
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 45 mins

Ready Time: 2 hrs


• mix flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a bowl. sprinkle half the flour mixture on one side of round steak pieces; pound steak until coating is absorbed. flip steak and coat with remaining flour mixture; pound steak until coating is absorbed. cut steak into 6 pieces.
• melt shortening in a large skillet over medium heat; place steak pieces in the hot shortening. cook until browned, 7 to 10 minutes per side. cover and simmer until tender, about 1 hour, adding water as needed.
• turn steak pieces over and add tomatoes, onion, and green bell pepper to the skillet. season with salt and black pepper. simmer until vegetables are tender, about 30 more minutes.