Roasted Turkey Gravy ... You Can Make it Ahead of Time!

I love to make my Roasted Turkey Gravy a day ahead of a holiday meal... it's one more thing out of the way.. it just reduces stress in the kitchen when preparing the final details of a meal.  I'm not big on making the gravy from giblets... and a few years ago came on a recipe that uses smoked turkey wings... we loved it and it now is a staple in our house when serving roast turkey.

This gravy recipe is also very doable anytime.. not just for holidays... even when making a dinner of hot turkey sandwiches... It's a perfect recipe when you don't have giblets available and want to make a gravy and not use one of those jarred or powdered gravies.

This recipe is very, very easy.... I promise you!  The recipe is slightly altered from Tyler Florence's recipe at the Food Network. 

His gravy is far too thin for our liking so I make mine thicker.  The method I use is a bit different also..  he thickens his gravy by adding the flour in with the vegetables... I thicken it traditionally by first making a roux of butter and flour and slowly adding hot liquid ...  it makes for a smooth gravy. The butter ... in my opinion.. also adds to the overall flavor of the gravy.

He roasts his vegetables with the smoked turkey wing... which I do also... he only uses 1 large or 2 small wings... I usually use about 3 good sized wings... I found the flavor is better with more. 

He uses far more oil than I do... I found it isn't necessary.

And finally... he removes the wings from the pot after roasting and simmers the broth with the vegetables only... I leave one wing in while simmering.. I know it adds a bit more of grease.. but .. again.. I found the flavor a bit bland when I followed his recipe completely.

TIPS

The original recipe uses fresh herbs... which honestly... is the way to go ... especially for a holiday meal... I do use dried herbs in its place if I have to.. and the gravy comes out fine.  Start with a teaspoon of thyme and 1 teaspoon of sage.. and add more to your taste.

If you do use dried herbs.... add them to the pot right after you add the vegetables... then add the turkey wings... I made the mistake once of adding them after the turkey wings... and not much got on the vegetables... you want the flavor of the herbs infused into the vegetables... since you will be removing most of the wings after you're done roasting them...

If you do think too much of the dried herbs are taken out when you take out the wings.. don't worry.. you can always add more.

Notice a salt quantity isn't listed... you really don't need much.. the smoked wings will add salt to your gravy..  do a taste test at the very end and adjust to your tastes.

When you cut the vegetables... it's a really rough chop... a 5 minute prep time is not an exaggeration.  When you cut your garlic... I just remove a few of the those loose paper thin layers around the garlic. 

I recently found turkey stock in the grocery store... what a great find... it was so difficult to find in previous years... so if you can find it.. (be warned .. it is more expensive than chicken stock)... but if you want to...by all means... use it!

Try this delicious recipe... it is so easy!

Recipe:  Roasted Turkey Gravy

All you need:

About 2-3 tablespoons olive oil (enough to coat the bottom of the pot)

3 good sized smoked turkey wings

1 large onion, peeled and quartered

2 carrots, chopped

1 large rib celery, chopped

1 head garlic, split through the equator

4 stems fresh sage

4 sprigs fresh thyme

6 parsley stems

6 cups chicken or turkey stock

4 tablespoons butter

1/4 cup flour

Salt and pepper to taste

All you need to do:

Preheat the oven to 400 degrees F.

In a large pot, heat the olive oil over medium high heat.  Add the vegetables and herbs.. then the turkey wings.  Cook for about 5 minutes.

Place the pot in the preheated oven and roast for 30 minutes.

Remove the pot from the oven and place on the stove.  Remove two turkey wings, leaving one.  Add the stock to the pot and bring it to a simmer.  Simmer for about 45 minutes or until it is reduced by 1/4.  Strain the gravy and return it to the pot.

In a small saucepan, melt the butter and then add the flour.  Stir until well mixed and cook over medium heat for about 3 minutes to cook off the flour taste. 

Slowly add some of the hot liquid from the cooked chicken stock... whisking vigorously to ensure it remains smooth.  Keep adding more stock until you have about 2 to 3 cups of very thick gravy. 

Add it to the remaining chicken stock and whisk to make sure it is smooth and no lumps.

Add salt and pepper and adjust seasonings to taste.

Some Things to Think About when Choosing a Turkey

With the holidays just right around the corner... you may want to start thinking about the kind of turkey you want to make.  A good place to start is deciding if you want a fresh or frozen turkey. 

Here are some things to think about...

Choosing a fresh or frozen turkey is a matter of preference. There are some things to think about when making the decision.

Thawing Time

The biggest thing to think about when choosing a fresh versus a frozen turkey is that a fresh turkey requires no thawing. A frozen turkey will require several days of thawing (I will post a thawing guide, as well, there are different methods of thawing, some take longer than others).  Generally you have to figure 1 day for every 4 pounds... and must be thawed in the fridge or cold water thawing... cold water thawing is quicker but you still need to figure on plenty of time.

Taking Advantage of Sales

A frozen turkey will allow you to purchase it well in advance and take advantage of any sales that your area might have in early November. 

Storage

Storage is another consideration…. Do you have the freezer space to store the turkey? Take into account any other needs you might have for freezer space for the month.



Picture is from Williams Sonoma 2014 from their site... they currently have lots of turkeys and prepared foods, as well as, kitchen cookware and bakeware to make your Thanksgiving a success.... http://www.williams-sonoma.com/shop/thanksgiving/?cm_re=Holiday_D1-_-subhero2-_-Shop_Thanksgiving

Fresh or Frozen Turkey

With the holidays just right around the corner... you may want to start thinking about the kind of turkey you want to make.  A good place to start is deciding if you want a fresh or frozen turkey. 

Here are some things to think about...

Choosing a fresh or frozen turkey is a matter of preference. There are some things to think about when making the decision.

Thawing Time

The biggest thing to think about when choosing a fresh versus a frozen turkey is that a fresh turkey requires no thawing. A frozen turkey will require several days of thawing (I will post a thawing guide, as well, there are different methods of thawing, some take longer than others).  Generally you have to figure 1 day for every 4 pounds... and must be thawed in the fridge or cold water thawing... cold water thawing is quicker but you still need to figure on plenty of time.

Taking Advantage of Sales

A frozen turkey will allow you to purchase it well in advance and take advantage of any sales that your area might have in early November. 

Storage

Storage is another consideration…. Do you have the freezer space to store the turkey? Take into account any other needs you might have for freezer space for the month.



Picture is from Williams Sonoma 2014 from their site... they currently have lots of turkeys and prepared foods, as well as, kitchen cookware and bakeware to make your Thanksgiving a success.... http://www.williams-sonoma.com/shop/thanksgiving/?cm_re=Holiday_D1-_-subhero2-_-Shop_Thanksgiving

Turkey Shepherd’s Pie

 

Turkey Shepherd’s Pie is a wonderful alternative to the traditional recipe… and just as tasty… possibly even better!

TIPS

You can certainly do a shortcut here … without sacrificing flavor.  The first shortcut…. Either purchase ready-made mashed potatoes (Simply Potatoes brand is an example) or use leftover mashed potatoes from a previous night’s meal.

I gave you instructions for my Creamy Mashed Potatoes… however.. you can use your own favorite recipe if you desire.

I used a packet of Knorr Roasted Turkey Gravy.. before you turn your nose up at it…. Consider why I did it instead of making a “gravy”  from butter flour and chicken broth…. in one word… flavor… You certainly can make the gravy but be prepared to add some spices.. otherwise it will be bland.

If you want to make it without the Knorr Roasted Turkey Gravy packet… use 1 tablespoon flour… sprinkle it over the meat and vegetables (in place of the gravy packet in the recipe) and add ¾ cup chicken broth and sprinkle ¼ teaspoon dried thyme over it as well.  make sure the flour is well mixed into the mixture before slowly adding the chicken broth so you don’t have lumps. Stir well as you add the chicken broth.

If making the gravy, instead of plain chicken broth.. you could also use Turkey broth or Roasted Chicken broth… there are brands that have these varieties, although they can be difficult to find, depending on where you live.

Believe it or not, I had a hard time finding frozen carrots and peas (mixture)… so I used fresh carrots… I like to use those small Belgian carrots you find in the bags in the Produce section of the grocery store.  I just slice them up, they’re the perfect size.

When browning the meat and cooking the vegetables, they will draw a lot of moisture into your pan… that’s okay… it will cook down as it cooks in the skillet.

I used mushrooms in this recipe.. we like them… although not completely traditional.. it’s a great addition, feel free to leave them out if you prefer.

This recipe will serve 4.

I’d recommend a side salad to go with this to complete your meal.

I hope you try this .. it’s delicious!

Recipe:  Turkey Shepherd’s Pie

All you need:

1 pound ground turkey

1 tablespoon olive oil

1 medium onion, diced

2 garlic cloves, minced

½ cup sliced fresh carrots

1 pkg. (8 oz.) fresh mushrooms, sliced

1 packet Knorr’s Roasted Turkey Gravy *See TIPS for alternatives

¾ cup water

1 tablespoon Worcestershire sauce

2 tablespoon ketchup or tomato paste

1 cup frozen peas, partially thawed

Mashed Potatoes

1/3  cup plus a small amount to sprinkle shredded cheddar cheese

¼ cup sliced green onion

For the Mashed Potatoes:

4 large potatoes (Yukon Gold preferred), peeled and cubed

4-6 tablespoons butter

½ cup milk

¼ teaspoon pepper

3 tablespoons heavy cream

Salt to taste

All you need to do:

Preheat the oven to 350 degrees F.

In a large skillet, heat the olive oil and crumble the meat.  Brown the meat and diced onions and garlic over medium high heat.

When meat is fully cooked, drain off any excess fat.

Add the mushrooms and fresh carrots and continue cooking until mushrooms and carrots begin to soften.

Sprinkle the gravy packet over the meat mixture and stir.

Add the water and mix well.

TIP: If you’re not using the gravy packet and you’re making it with flour and chicken broth and you’re not the best at sprinkling the flour… you can add the flour to the chicken broth in a larger measuring cup or medium bowl… whisk vigorously until the flour is well incorporated into the chicken broth.

Add the Worcestershire Sauce and ketchup (or tomato paste), stir well to incorporate.

Cook until the carrots are fork tender but not mushy.

Add the peas, stir well.  Note:  I only partially thaw the frozen peas… they will cook when the pie is in the oven,  this way they don’t get mushy.

Salt and pepper to taste.

To Make the Mashed Potatoes:

Peel and dice the potatoes… making sure the pieces are the same size so they cook in the same amount of time.

Place in a large pot with 1 tablespoon salt and cover with water and bring to a boil.

Turn down the heat and simmer the potatoes about 20 minutes or until fork tender.

Drain and return to the pot or place into the bowl of an electric mixer.

Heat the milk and 4 tablespoons butter until butter is just melted.

Mash the potatoes until desired consistency.

Add the milk and butter mixture and stir.

Add the heavy cream and stir.

Add the ground black pepper and stir.

Salt to taste.

Stir in the shredded cheddar cheese and green onions.

Be sure to have a little shredded cheese left to sprinkle on top.

To assemble the pie:

Spread the meat mixture in a 9 inch pie dish or casserole or individual dishes.

Spread the mashed potatoes over the meat mixture.

Sprinkle some shredded cheddar cheese over the top of the potatoes.

Place dish on a foil lined cookie sheet so if the pie bubbles over it doesn’t make a mess in your oven (mine did not bubble over).

Bake at 350 degrees F for approximately 25 minutes or until potatoes begin to brown a bit and the pie is bubbly.

Turkey Chili

I love to make Chili and decided to try and lower the fat and not increase the carbs.  This recipe is as low fat and low carb as chili can … and all without sacrificing the flavor.  With lots of kidney beans, onions and peppers and canned tomatoes with green chilies you would never know it wasn’t made with beef.

TIPS

This recipe is almost identical to my beef Chili recipe.. I did add more chili powder in this recipe, it needs a bit more flavoring since turkey tends to be bland.

I also eliminated the cornstarch and instead used a small can of plain Hunts Tomato Sauce to thicken the chili up a bit.

I love to use Rotel Diced Tomatoes. They give the Chili some spark but the Chili isn’t too spicy.

If you like really mild Chili I would recommend substituting one of the diced tomato cans with Hunts Diced Tomatoes with Garlic and Onion or Diced Tomatoes with Green Pepper and Onion. The Rotel Diced Tomatoes and Mild Green Chilies are really not that spicy and the flavor it adds is especially good.

If you like really spicy Chili, I would up the amount of spices, particularly the red pepper flakes and the cayenne pepper. I have added a little Tabasco sauce for an extra kick as well.

I use 2 pounds of ground turkey because my family likes it meatier, but you can use 1 pound or even go meatless, it’s up to you.

I use both dark and light kidney beans, you can use either, I just like the variety. Can sizes vary, I’ve seen some brands 15.25 oz and some 15.5 oz… either one is fine, the difference is so small it doesn’t matter.

I use green, red and yellow peppers, again I like the variety and the look it gives the Chili. Yellow peppers tend to be expensive so if you want to substitute green or red for the yellow, you can. I would definitely recommend using red and green peppers, I think the flavors are distinctive.

I use my crock pot to make this, but you can make it in a large pot on the stove.  Make sure to stir it frequently and not let the bottom of the chili burn.

What I like about using a crock pot is that the long cooking seems to meld all the flavors together better and you also don’t have to worry about the beans sticking to the bottom of the pot.

With a crock pot you don’t have to stir it as frequently and don’t have to watch it, it allows you to do more important things… like reading my website!







Recipe:  Turkey Chili

All you need:

2 lbs. ground turkey

3 cans (10 oz. each) Rotel Diced Tomatoes and Green Chilies

1 can (8 oz,) Hunts Tomato Sauce

1 can (about 15 oz.) light red kidney beans, drained and rinsed

1 can (about 15 oz) dark kidney beans, drained and rinsed

3 medium onions, diced

1 green pepper, diced

1 red pepper, diced

1 yellow pepper, diced

4 cloves of garlic, minced

1/3 teaspoon red pepper flakes, or to taste

1 ½ tablespoons chili powder

2 teaspoon cumin

½ teaspoon cayenne, or to taste

2 tablespoons sweet paprika

1 teaspoon salt

Shredded Cheddar Cheese, for garnish

Sour Cream, for garnish

Finely chopped green onion, for garnish

All you have to do:

In a heavy skillet on medium high heat, brown the ground turkey. Drain off fat.

In a crock pot combine all ingredients, including browned beef, except for garnishes. Cook on low for 7-8 hours or or 4-5 hours on high or until done, stirring occasionally.

Serve with Cheddar Cheese, sour cream, chopped green onion.

Baked Italian Turkey Meatballs

These Turkey Meatballs are baked not fried… and every bit as good as the beef version.  We were pleasantly surprised when we tasted them.. they’re light and delicious and healthy too!

TIPS

These are easy to make.. the meat mix is a bit wetter than when you make it with beef… so they aren’t dry tasting at all after baking.

Don’t be afraid to be a bit heavy handed with the spices… turkey is blander than beef so it can take more spice. 

I listed 1- 1 ½ teaspoons garlic powder… a lot will depend on how fresh your garlic powder is … the longer on the shelf it is.. the less potent.  I used 1 teaspoon.. my garlic powder is about a month old.  The garlic taste was very light… we like garlic.. so next time I’ll add a bit more.

You can use fresh garlic.. just throw the peeled cloves (about 2) in your mini processor with the onion and pulse.. not only will it be well mixed with the onion, it will be minced very small.

I always use fresh parsley.. it has the best flavor…. Did you know you can freeze chopped parsley?  Just put it in an airtight container and freeze it.  It’s perfect for in recipes like this!

My meatballs were about an inch in size maybe a tad less.

After baking I simmer them for a bit in my tomato sauce so it absorbs even more flavor.

Use any tomato sauce you prefer, jarred or homemade.

Try these, the family won’t even realize they aren’t beef.. the taste is great!

Recipe:  Baked Italian Turkey Meatballs

All you need:

1 ½ pounds ground turkey

1 egg, slightly beaten

3 tablespoons milk

¾ cup Italian bread crumbs

¼ cup chopped fresh parsley

1 medium onion, finely chopped

1 tablespoon Italian seasoning

¼ cup grated Parmesan cheese

1-1 ½ teaspoons garlic powder *See TIPS

½ teaspoon salt

¼ teaspoon ground black pepper

Tomato Sauce

All you need to do:

Preheat the oven to 375 degrees F.

Line a baking pan with non-stick foil.

In a large bowl, mix all the ingredients except the tomato sauce.  Mix well.

Roll the meat mix into small balls about an inch in size.

Place on the prepared baking pan and bake at 375 degrees F for 30 minutes.

Remove from the oven and in a large pot simmer the meatballs in the tomato sauce for 30 minutes to an hour.

Italian Turkey Meatloaf

 

Italian Turkey Meatloaf… a truly yummy version of a meatloaf…. healthier too!  It’s delicious the first time you serve it.. but be prepared.. make sure you make enough for leftovers… it is outstanding cold.. it makes perfect meatloaf sandwiches.

TIPS

Turkey, as for most poultry, is bland by nature.. so be sure to up your herbs and spices.  Use fresh herbs wherever possible… fresh garlic cloves are always best also.

We like garlic so I use 2 large garlic cloves… if you’re iffy about garlic use only 1 clove.

I used my mini chopper to chop the parsley leaves… if you have some fresh basil… throw in about 3 or 4 basil leaves into the chopper with the parsley…

For the tomato sauce… you can use any Italian tomato sauce you prefer…. I made up a double batch of my Pizza Sauce using Hunt’s Roasted Garlic Tomato Sauce… I have 8 ounce cans in my pantry.. I use them for lots of things…. In any case.. make sure you have enough to serve with the meatloaf.

Many recipes use only a pound of ground turkey.. which you can certainly do.. but I recommend using 2 pounds… first.. so you can have leftovers… and secondly, unless you have really small eaters.. it’s just not quite enough for 4 servings… I’d say 3 servings at best per pound… that’s figuring 2 slices per person and the smaller ends for someone to have seconds.

I served this with garlic mashed potatoes…. and a salad… a truly great dinner… I hope you try it!

Recipe:  Italian Turkey Meatloaf

All you need:

2 pounds ground turkey

1 medium to large onion, diced

1-2 large garlic cloves, minced

3 tablespoons olive oil

½ cup grated Parmesan cheese

½ cup 6 Cheese Italian shredded cheese

½ cup fresh parsley, finely chopped

3-4 leaves fresh basil, chopped **Optional See TIPS

1 tablespoon Italian seasoning

2 eggs, lightly beaten

3 tablespoons milk

1 cup Italian bread crumbs

Sprinkling of salt and pepper

Tomato Sauce **See TIPS

All you need to do:

Preheat the oven to 350 degrees F

In a small skillet, heat the olive oil over medium high heat.  Sauté the onions and garlic until the onions are soft and translucent.  Do not let them brown, lower the heat if necessary.  Allow to cool.

In a large mixing bowl, combine all the ingredients, including the garlic and onions, except the tomato sauce. 

Line a baking sheet or pan with non-stick foil or spray the pan with olive oil cooking oil spray.

Divide the mixture in half and form 2 loaves.  Place on the prepared pan.  Make sure it is firmly formed.  Spoon some sauce over each loaf.

Bake at 350 degrees F. for 1 hour and 10-15 minutes or until the internal temperature is at 165 degrees F.

Serve hot, warm or cold with additional tomato sauce.

Turkey Club Salad

So you stepped on the scale this morning and went ...holy cow!.... and the holiday season just started!

This recipe for Turkey Club Salad was really a no-brainer for me… I wanted a salad… and all the flavors of a Turkey Club Sandwich without the bread… what could be simpler?

This quick and easy meal allows you to have the bacon… after all without the bacon a Turkey Club Sandwich would be just a Turkey Sandwich… and the same goes for the salad… and as long as you don’t go crazy with dressing… it drastically cuts the calories….

And for those of you like me that just love salads.. this is a great tasting salad…

TIPS

If you want to cut fat and calories… use a low calorie and/or low fat or non-fat dressing.

My picture shows the salad on a plate without dressing… dressing to be added… to use less dressing… instead of making the salad as pictured… put all the ingredients in a large bowl and add a small amount of dressing and toss it.. then put it on the plate… you tend to use a lot less dressing when you do it that way.

I left off quantities, use as little or as much of each ingredient that you like.

This is perfect for those turkey leftovers!

I use 2 strips of bacon per person…



This makes a great lunch or add a small bowl of soup and you have yourself a great supper.






Recipe: Turkey Club Salad

All you need:

Salad greens
Leftover turkey, chopped
Tomatoes, cut into chunks
Bacon, cooked and chopped
Croutons
Dressing of your choice

All you need to do:

Layer the ingredients on a large plate.

Recipe: Roasted Turkey Gravy

I love to make my Roasted Turkey Gravy a day ahead of a holiday meal... it's one more thing out of the way.. it just reduces stress in the kitchen when preparing the final details of a meal.  I'm not big on making the gravy from giblets... and a few years ago came on a recipe that uses smoked turkey wings... we loved it and it now is a staple in our house when serving roast turkey.

This gravy recipe is also very doable anytime.. not just for holidays... even when making a dinner of hot turkey sandwiches... It's a perfect recipe when you don't have giblets available and want to make a gravy and not use one of those jarred or powdered gravies.

This recipe is very, very easy.... I promise you!  The recipe is slightly altered from Tyler Florence's recipe at the Food Network. 

His gravy is far too thin for our liking so I make mine thicker.  The method I use is a bit different also..  he thickens his gravy by adding the flour in with the vegetables... I thicken it traditionally by first making a roux of butter and flour and slowly adding hot liquid ...  it makes for a smooth gravy. The butter ... in my opinion.. also adds to the overall flavor of the gravy.

He roasts his vegetables with the smoked turkey wing... which I do also... he only uses 1 large or 2 small wings... I usually use about 3 good sized wings... I found the flavor is better with more. 

He uses far more oil than I do... I found it isn't necessary.

And finally... he removes the wings from the pot after roasting and simmers the broth with the vegetables only... I leave one wing in while simmering.. I know it adds a bit more of grease.. but .. again.. I found the flavor a bit bland when I followed his recipe completely.

TIPS

The original recipe uses fresh herbs... which honestly... is the way to go ... especially for a holiday meal... I do use dried herbs in its place if I have to.. and the gravy comes out fine.  Start with a teaspoon of thyme and 1 teaspoon of sage.. and add more to your taste.

If you do use dried herbs.... add them to the pot right after you add the vegetables... then add the turkey wings... I made the mistake once of adding them after the turkey wings... and not much got on the vegetables... you want the flavor of the herbs infused into the vegetables... since you will be removing most of the wings after you're done roasting them...

If you do think too much of the dried herbs are taken out when you take out the wings.. don't worry.. you can always add more.

Notice a salt quantity isn't listed... you really don't need much.. the smoked wings will add salt to your gravy..  do a taste test at the very end and adjust to your tastes.

When you cut the vegetables... it's a really rough chop... a 5 minute prep time is not an exaggeration.  When you cut your garlic... I just remove a few of the those loose paper thin layers around the garlic. 

Update:  I recently found turkey stock in the grocery store... what a great find... it was so difficult to find in previous years... so if you can find it.. (be warned .. it is more expensive than chicken stock)... but if you want to...by all means... use it!

Try this delicious recipe... it is so easy!

Recipe:  Roasted Turkey Gravy

All you need:

About 2-3 tablespoons olive oil (enough to coat the bottom of the pot)

3 good sized smoked turkey wings

1 large onion, peeled and quartered

2 carrots, chopped

1 large rib celery, chopped

1 head garlic, split through the equator

4 stems fresh sage

4 sprigs fresh thyme

6 parsley stems

6 cups chicken or turkey stock

4 tablespoons butter

1/4 cup flour

Salt and pepper to taste

All you need to do:

Preheat the oven to 400 degrees F.

In a large pot, heat the olive oil over medium high heat.  Add the vegetables and herbs.. then the turkey wings.  Cook for about 5 minutes.

Place the pot in the preheated oven and roast for 30 minutes.

Remove the pot from the oven and place on the stove.  Remove two turkey wings, leaving one.  Add the stock to the pot and bring it to a simmer.  Simmer for about 45 minutes or until it is reduced by 1/4.  Strain the gravy and return it to the pot.

In a small saucepan, melt the butter and then add the flour.  Stir until well mixed and cook over medium heat for about 3 minutes to cook off the flour taste. 

Slowly add some of the hot liquid from the cooked chicken stock... whisking vigorously to ensure it remains smooth.  Keep adding more stock until you have about 2 to 3 cups of very thick gravy. 

Add it to the remaining chicken stock and whisk to make sure it is smooth and no lumps.

Add salt and pepper and adjust seasonings to taste.

Turkey Leftovers?

Well I hope you all had a wonderful holiday and you’re enjoying the start of this holiday weekend. Warren’s one request was to have leftovers… and leftovers he has. We probably will just have another reheat… but there are other things to do with those terrific leftovers.

First of all…. consider freezing some of them. Most things freeze well… turkey especially. Believe me they will come in handy when you want to do a quick dinner during this upcoming holiday season when the malls have sapped all your strength.

Consider the following recipe “remakes” using turkey instead of chicken:




Turkey Pot Pie with Puff Pastry










Turkey Salad with Cranberries Apples and Pecans









Turkey Tetrazzini








Bacon Ranch Turkey Salad





And these recipes too (no photos ...sorry!):

Creamed Turkey with Mushrooms

Cheesy Turkey and Rice Medley

Just substitute the cooked turkey for the chicken in these recipes… and remember … you can freeze the turkey and make these terrific meals when things get hectic.

Turkey Quick Fixes - #2

Cooking Tip of the Day

The big day has finally arrived… you have a house full of people… you start to carve your bird and the breast meat is on the dry side… Don’t panic…. you can fix this.

Carve the breast meat and lay it in a shallow dish…. ladle chicken or turkey broth over it… don’t drown it… but spoon a liberal amount over the meat. Cover with aluminum foil and place in the already heated oven for about 10 minutes. Remove from the oven and arrange the meat on a serving platter.

You can also arrange the meat on a platter and drizzle a liberal amount of gravy over the middle of the pieces… this not only makes a nice presentation, it also helps keep the meat moist.

Turkey Quick Fixes - #1

Cooking Tip of the Day

Quick little fixes that save the day…. we all have little things that… well… don’t go picture perfect when entertaining… whether it’s a holiday or party or evening dinner with special guests… and quick little tips help you through those “oh no!” moments.

If you’ve made a turkey and go to pull it out of the oven and it hasn’t browned to that even golden glow that you see in all those heart-warming pictures…. I’ve got a quick solution for you.

Just melt butter in a small saucepan on the stove… add a little orange liqueur or rum…. with a little orange marmalade… or you could use apple jelly and apple juice…. and baste the parts of your turkey that haven’t browned evenly… pop it back into the oven for about 10 minutes and your turkey should have nicely browned.

Recipe: Turkey Meatloaf

This recipe for Turkey Meatloaf was inspired by watching several TV food chefs make theirs. Most of my ingredients are original and unique to me… I just thought of ground turkey as bland and thought of flavors I would like to try…. I figured nothing ventured nothing gained.

The result is a terrific meatloaf…. I served it with cheesy mashed potatoes and a vegetable…. It was sooo good…. but frankly… I like it best on a sandwich …. with some lettuce and Roasted Garlic Mayonnaise…. Yummmm!

TIPS

I roasted my peppers in the oven…. most recipes that I see for roasting peppers do not use olive oil…. I did…. I really like flavored oils… and I have a garlic olive oil that I used to brush the inside (not the skin of the pepper)…. I think it just adds more flavor.

I like the onion and garlic very finely chopped…. I cut up the onion and garlic a bit and throw it into my mini processor so that it they get incorporated together.

I always use fresh parsley… personally… I use curly parsley, but Italian flat leaf parsley is good too. I try and stay away from dried parsley… it just doesn’t add much flavor.

Keep in mind my recipe is a start… you can add or take-away any ingredients… I encourage you to experiment.

Enjoy!



Recipe: Turkey Meatloaf

All you need:

1 pound ground turkey
1 egg
½ cup grated Romano cheese
1 medium onion, finely chopped
2 cloves of garlic, finely chopped in a food processor or minced
2 tablespoons butter
¾ cup Italian bread crumbs
1 teaspoon Italian seasoning
½ green pepper, roasted and skin removed and chopped
½ red pepper, roasted and skin removed and chopped
Garlic olive oil
2 Plum (Roma) tomatoes, seeded and chopped
4 tablespoons fresh parsley, finely chopped
3 tablespoons grated Parmesan cheese

All you have to do:

Preheat oven to broil.

Line a baking pan with foil (for easier clean-up).

Remove the seeds of the red pepper and cut into large chunks.

Brush the inside of the peppers with garlic olive oil.

Place the peppers skin side up in the foil lined baking pan.

Broil for about 8 minutes or until the skin starts to blister and char.

Remove and allow to cool enough for handling.

In a small skillet, melt butter over medium heat.

Add the onions and garlic and sauté until the onions are translucent… if the garlic or onions start to brown, reduce the heat a bit. Allow to cool a bit for handling.
Peel off skins of the peppers and discard skins.

Chop the peppers and set aside.

Reduce the heat in the oven to Bake and at 375 degrees F.

In a large bowl, combine all ingredients (except for Parmesan cheese and garlic olive oil)….add the onions and garlic with any butter still in skillet... best to mix with clean hands.

Shape into a loaf and brush the top with garlic olive oil.

Sprinkle the top with grated parmesan cheese.

Bake for 45 minutes or until a meat thermometer inserted reads 165 degrees F.

Recipe: Chicken or Turkey Tetrazzini

Chicken or Turkey Tetrazzini is a delicious dish that is said to be named after famed opera singer Luisa Tetrazzini. It’s a wonderful casserole type dish, made popular in the golden age of casseroles of the 1950’s and 1960’s. Surely it is one of the best comfort foods that families have loved for generations.

The wonderful thing about Chicken or Turkey Tetrazzini is that it can make great use of leftover chicken or turkey. There are numerous recipes out there for it…. some use cream of mushroom or chicken soup as a shortcut for the sauce, while others make a sauce from scratch. Variations also include using different cheeses, such as Swiss cheese, cheddar cheese or Parmesan, some don’t use cheese at all.

I have several recipes for Tetrazzini and the one I’m posting today is one that makes the sauce from scratch and uses Swiss cheese. I like to use a ¼ cup sherry in the sauce, as well, however I didn’t use it this time because the person I made this for doesn’t care for alcohol or wine in most dishes, so I simply substituted some of the chicken broth I had from when I cooked the chicken breasts…. I don’t feel the dish suffered from the substitution.

I wanted to make the dish and didn’t have leftover chicken or turkey, so I prepared 3 rather large boneless chicken breast halves and diced them. While it added to the work… it was well worth it. I will include how I cooked the chicken in my directions. However, you can make your chicken or turkey any way you prefer.

You can prepare all or parts of this dish ahead, which can make the time to prepare the dish a bit more manageable. I made all the steps all at once.

Quick timesaving tip:

I boiled my spaghetti in a large pot, then after draining the spaghetti, I used the same pot to sauté the onions, garlic and mushrooms. After removing the onion mixture, I simply wiped out the pot and used it to make the sauce. This saved lots of clean-up time and made all the pots and pans manageable.

Quick Tips:

I used a very large bowl to “dump” my ingredients into so it was easier to toss the ingredients to combine them. After finishing the sauce in the large pot…. I simply dumped the bowl contents into the pot and mixed it…. it made it much easier to get the ingredients evenly distributed.

To make this efficiently, I put the chicken breasts on to cook first. I also boiled my spaghetti. While they were cooking, I set the milk and heavy cream out to come to room temperature and then sliced and chopped everything that needed to be and set them aside so they would be ready.

I used my mini chopper to chop the onions, garlic and parsley to save time. First I chopped the parsley and removed it… then I chopped the onions and garlic together.

I set up my large bowl, so as ingredients were finished I could simply dump them in.

I broke the spaghetti in half before I put it in to the water to cook…. it makes eating this dish easier.

I hope you try this wonderful recipe.








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Recipe: Chicken or Turkey Tetrazzini

All you need:

To Prepare the Chicken:

3-4 boneless, skinless chicken breast halves
3 ½ cups chicken broth
1 carrot, peeled and cut into three pieces
½ medium onion, cut into wedges
1 celery stalk including the leaves, if available, cut into 3-4 pieces
4 peppercorns
½ teaspoon salt
1 teaspoon dried thyme
1-2 sprigs of parsley

The rest of the ingredients:

12 ounces spaghetti, broken in half and cooked according to pkg. directions
7 tablespoons butter, divided
1 tablespoon olive oil
16 ounces fresh mushrooms, sliced
1 medium onion, finely diced
3 garlic cloves, finely diced
¼ cup sherry (optional) can substitute chicken broth instead of sherry
1 cup frozen peas
1/3 cup flour
¼ cup fresh parsley, finely chopped
4 cups whole milk, at room temperature
1 cup heavy cream, at room temperature
1 cup chicken broth
1 ¾ teaspoons salt
¾ teaspoon pepper
½ cup shredded Sargento Artisan Blend Swiss and Gruyere Cheese
1/8 teaspoon nutmeg
1 cup grated Parmesan cheese
½ cup Progressive Italian style bread crumbs

All you need to do:

Preheat oven to 400 degrees F.

Spray a 9 x 13 baking dish with cooking oil (butter flavored preferred).

Cook spaghetti according to package instructions… make sure you make it “al dente”… it should still be a bit chewy,otherwise it will be too soft after the casserole bakes.

Drain the spaghetti in a colander and run cold water over it to cook it down quickly. When completely drained put in a large bowl.

Cook the chicken by your preferred method….

If using my method… place all the ingredients listed above under “To Prepare the Chicken” in a medium sauce pan. Bring to a simmer over medium high heat. Simmer about 10 minutes or until chicken is cooked.

Remove the chicken to a plate to cool enough to handle.

Dice the chicken.

Put the chicken in the large bowl.

Put the peas in the large bowl.

In the pot you cooked the spaghetti in, melt 1 tablespoon butter and 1 tablespoon olive oil.

Add the garlic and onions. Cook until the onions are almost translucent.

Add the sliced mushrooms and cook until the mushrooms are cooked and most of the waster from the mushrooms is evaporated.

Add the ¼ cup sherry or ¼ cup chicken broth (if using the chicken broth, I use the strained broth from what I cooked the chicken in…. you can also use just plain chicken broth if you prefer).

Simmer until the sherry evaporates (about 2 minutes)…. If using the chicken broth it won’t evaporate as easily… you will need to remove the mushrooms and onion mixture with a slotted spoon.

Add the mushroom mixture to the large bowl.

Wipe out the pot and use it to make the sauce. Melt 3 tablespoons butter over medium low heat.

Add 1/3 cup flour and whisk for about 2 minutes to incorporate, it will be paste-like. This will remove any “floury” taste.

Whisk in the milk, whisking vigorously until all the lumps are gone and it is smooth.

Whisk in the cream, 1 cup chicken broth, nutmeg, salt and pepper.

Turn the heat to high.

Add the Swiss cheese and stir until melted, whisking constantly.

Allow sauce to come to an almost boil, turn down heat to medium high and simmer, whisking constantly until thickened.

Remove from heat.

Gently toss the contents of the large bowl to completely mix ingredients.

Carefully dump the bowl contents into the sauce pot.

Gently stir to incorporate the sauce completely.

Pour into the prepared 9 x 13 baking dish.

Melt the remaining 3 tablespoons of butter ( I use a glass measuring cup covered with waxed paper and melt in the microwave on high for a 30 seconds).

In a small bowl combine the Parmesan cheese, Italian bread crumbs and melted butter.

Sprinkle topping over the casserole.

Bake at 400 degrees for 20 minutes or until topping is toasted and casserole is bubbly.

Recipe: Turkey Salad With Honey Almonds

With New Year’s comes resolutions… and inevitably they include a vow to eat healthier… with the holidays over… it just seems we want to go back to basics… eat lighter… but with food prices what they are… it’s a challenge to use up leftover odds and ends and make them into something healthy and something everyone in the family will want….

So…. have left over chicken or turkey?... maybe some cubed Swiss or Provolone cheese?... some celery from a vegetable tray?.... how about a couple of apples?....
This recipe calls for thinly sliced turkey or chicken… cubed will work just as well.
Here is an absolutely delicious salad that is sure to be a hit… and prepared in minutes!

Turkey Salad with Honey Almonds Recipe

All you need:

Creamy Honey Dressing (see recipe)
8 ounces thinly sliced cooked turkey or chicken breasts
4 ounces provolone or Swiss cheese, cubed
2 medium stalks celery, sliced (about 1 cup)
2 unpeeled tart red apples, cut into cubes
½ cup honey roasted almonds
Salad greens

All you need to do:

Prepare the Creamy Honey Dressing in a large bowl.

Add the remaining ingredients (except for the salad greens) and toss to coat evenly.

Arrange the salad greens on plates and spoon the mixture onto them.

Sprinkle with additional honey roasted almonds, if desired.

Makes 4 servings.