chicken teriyaki with asparagus

Ingredients

• Servings: 4
• 3/4 cup honey teriyaki sauce
• 1/4 cup white
• 4 skinless, boneless chicken breast halves
• 16 spears fresh asparagus
• 4 slices swiss cheese

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 45 mins


• in a large bowl, mix the honey teriyaki sauce and . place chicken in the bowl, and coat with the marinade. cover, and marinate in the refrigerator at least 1 hour (it is best if you can marinate overnight).
• preheat oven to 375 degrees f (190 degrees c).
• discard marinade, and arrange chicken breasts in a baking dish. bake 15 minutes in the preheated oven, until almost done.
• place the asparagus in a pot fitted with a steamer basket over 1 inch of boiling water, and steam 5 minutes, until tender.
• place 4 asparagus spears on each chicken breast, and top each breast with a slice of swiss cheese. return to oven, and continue baking 10 minutes, or until cheese is melted and chicken juices run clear.

cranberry stuffed turkey breasts

Ingredients

• Servings: 10
• 1 (12 ounce) package herb-seasoned bread stuffing mix
• 2 skinless boneless turkey breasts
• 1 cup chopped pecans
• 2 (8 ounce) packages dried, sweetened cranberries
• 2 tablespoons olive oil
• 6 lettuce leaves
• 1/2 cup pecan halves

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 2 hrs


• preheat the oven to 350 degrees f (175 degrees c). prepare stuffing mix according to package directions. set aside to cool.
• with a sharp knife, butterfly breasts open to lay flat. place each breast between two sheets of waxed paper, and flatten with a mallet. spread the prepared stuffing to within 1/4 inch of the edge of each breast. sprinkle each one with chopped pecans and dried cranberries, reserving some of the cranberries for garnish. roll up tightly in a jellyroll style, starting with the long end. tuck in ends, and tie in sections with string, about 4 sections around the middle and one running the length of the roll to secure the ends.
• heat olive oil in a large cast iron skillet over medium-high heat. carefully brown rolls on all sides.
• place skillet in oven, uncovered. bake in a preheated 350 degrees f (175 degrees c) oven for 1 hour, or until the internal temperature is at 170 degrees f (78 degrees c) when taken with a meat thermometer. do not let these get overly dry.
• allow rolls to set for 15 minutes before removing string, and slicing into 1/2 to 3/4 inch circles. leave one roll whole, and slice the other for presentation. stuffing will be spiraled into meat. present on your prettiest platter on a bed of curly lettuce, and garnish by sprinkling with the remaining 1/2 cup pecan halves and the reserved dried cranberries.

turkey bake with whole wheat pasta

Ingredients

• Servings: 8
• 1 (16 ounce) container low-fat ricotta cheese
• 1 (8 ounce) package shredded low-fat mozzarella cheese
• 2 cloves garlic, minced, or more to taste
• salt and ground black pepper to taste
• 1 (1 pound) package whole-wheat penne pasta
• 1 pound ground turkey
• 1 (13.5 ounce) jar spaghetti sauce

Recipe

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


• preheat an oven to 300 degrees f (150 degrees c).
• stir the ricotta cheese, mozzarella cheese, garlic, salt, and pepper in a bowl; set aside on counter to allow to come to room temperature.
• bring a pot of water to a boil; cook the penne in the boiling water until cooked through yet firm to the bite, about 11 minutes. drain and transfer to a large mixing bowl.
• while the pasta cooks, place a skillet over medium heat. crumble the turkey into the skillet; cook and stir until the turkey is completely browned. drain and add to the pasta.
• spread 2 tablespoons of the spaghetti sauce into the bottom of a 13x9-inch baking dish; stir the rest of the spaghetti sauce into the pasta and turkey mixture. spoon about half of the pasta mixture into the baking dish; top with the cheese mixture and spread into an even layer. spread the remaining pasta mixture over the cheese layer. cover with aluminum foil if desired.
• bake in the preheated oven until slightly brown on top, about 30 minutes.

maple roast turkey and gravy

Ingredients

• Servings: 20
• 2 cups apple
• 1/3 cup real maple syrup
• 2 tablespoons chopped fresh thyme
• 2 teaspoons dried marjoram
• 2 1/2 teaspoons grated lemon zest
• 3/4 cup butter
• 14 pounds whole turkey, neck and giblets reserved
• 2 cups chopped onion
• 1 cup chopped celery
• 1 cup coarsely chopped carrots
• 2 cups chicken stock
• 3 cups chicken stock
• 3 tablespoons all-purpose flour
• 1 teaspoon chopped fresh thyme
• 1 bay leaf

Recipe

• boil apple and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. add the butter or margarine and whisk until melted. add salt and ground pepper to taste. cover and refrigerate until cold (syrup can be made up to 2 days ahead).
• preheat oven to 375 degrees f (190 degrees c). place oven rack in the lowest third of oven.
• wash and dry turkey. place turkey in a large roasting pan. slide hand under skin of the breast to loosen breast skin. rub 1/2 cup of the maple butter mix under the skin of the breast. if planning on stuffing turkey do so now. rub 1/4 cup of the maple butter mixture over the outside of the turkey. with kitchen string tie legs of turkey together loosely.
• arrange the chopped onion, chopped celery and chopped carrot around the turkey in the roasting pan. if desired the neck and giblets may be added to the vegetables. sprinkle the remaining thyme and marjoram over the vegetables and pour the chicken stock into the pan.
• roast turkey at 375 degrees f (190 degrees c) for 30 minutes. reduce oven temperature to 350 degrees f (175 degrees c), and cover turkey loosely with foil (shiny side towards turkey). continue to roast until very tender, basting occasionally with pan juices. about 3 to 4 hours unstuffed, 4 to 5 hours stuffed. pierce the leg joint with a fork, if the juices run clear or faintly pink then the turkey is done. transfer turkey to a platter and cove with foil. reserve pan mixture for gravy.
• to make gravy: strain pan juices into a measuring cup. spoon fat from juices. add enough chicken stock to make 3 cups. transfer liquid to a heavy saucepan and bring to a boil.
• mix 3 tablespoons of the reserved maple butter mixture with the flour in a small bowl to form a paste. whisk baste into broth mixture. add the chopped fresh thyme and bay leaf. boil until reduced and thickened slightly, whisking occasionally. add apple if desired and season with salt and ground pepper to taste.

Turkey Pot Pie Iii

Ingredients

• Servings: 6
• 2 (9 inch) unbaked pie shells
• 1 (10.75 ounce) can condensed golden mushroom soup
• 1 cup cooked, chopped turkey meat
• 1 (10 ounce) can mixed vegetables, drained
• 1/3 cup milk

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). place one pie crust in an ungreased pie dish.
• in a medium bowl, mix the mushroom soup and milk. stir in the turkey meat and mixed vegetables. pour the mixture into the pie crust in the dish. top with the other pie crust, and seal the crust edges by crimping with a wet fork.
• bake in the preheated oven 45 minutes, or until the crust is golden brown

turkey mercedes

Ingredients

• Servings: 1
• 3 heads garlic, peeled
• 1 tablespoon black pepper
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 2 tablespoons salt (or to taste)
• 2 cups fresh lemon juice
• 1 cup dry white
• 1/2 (12 fluid ounce) can frozen orange juice concentrate, thawed
• 1 (16 pound) turkey

Recipe

Preparation Time: 40 mins Cook Time: 5 hrs

Ready Time: 13 hrs 40 mins


• crush the peeled garlic cloves, and place into a large bowl. season with pepper, cumin, oregano, and salt. pour in lemon juice, , and orange juice concentrate; whisk together until well mixed.
• using a sharp paring knife, pierce the turkey breast, thighs, and legs; creating holes for the marinade to penetrate. pour the marinade over turkey, and into the holes. finally, stuff garlic pieces into the holes. cover the turkey well, and refrigerate overnight to marinate.
• preheat oven to 325 degrees f (165 degrees c).
• roast turkey in the preheated oven until the internal temperature of the thickest part of the thigh measures 180 degrees f (80 degrees c), about 5 hours. baste the turkey every 30 to 45 minutes. once the breast has browned, cover loosely with aluminum foil to prevent it from becoming burnt.

Turkey Shepherd's Pie

Ingredients

• Servings: 1
• 3 large potatoes, peeled
• 2 tablespoons butter
• 1/4 cup milk
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 pound ground turkey
• 1 large carrot, shredded
• 1 (4.5 ounce) can sliced mushrooms
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon dried thyme
• 1 clove garlic, minced
• 1 teaspoon chicken bouillon powder
• 1 tablespoon all-purpose flour
• salt to taste
• ground black pepper to taste

Recipe

• boil potatoes until tender.
• mash potatoes with butter or margarine and milk. season with salt and pepper to taste. set aside.
• saute onion in olive oil until soft. stir in ground turkey, carrot, mushrooms, parsley, thyme, garlic, and chicken bouillon. salt and pepper to taste. cook and stir until meat is broken up and cooked through. drain. stir in flour.
• transfer meat mixture to a deep dish pie pan or casserole. spread potatoes over meat, and swirl with a fork.
• bake at 375 degrees f (190 degrees c) for 30 minutes, or until potatoes are lightly browned.