Pork or Turkey Breakfast Sausage

Ingredients:

1 t Salt

1/2 t Dried Parsley

1/4 t Rubbed Sage

1/4 t Ground Black Pepper

1/4 t Dried Thyme

1/8-1/4 t Crushed Red Pepper Flakes

1/4 t Ground Coriander

1 lb Ground Pork or Ground Turkey

Directions:

In a small bowl, combine all herbs and spices. Stir well. 

Place ground meat in a large bowl. Pour spice mixture into meat and use a fork to stir and combine. 

Use immediately or cover and refrigerate up to overnight. 

Cook in skillet over medium heat or as you would any ground sausage. 

Note: For hot sausage, add 1/4-1/2 t Cayenne Pepper. 

* Adapted from http://www.geniuskitchen.com/recipe/tsr-version-of-jimmy-dean-pork-breakfast-sausage-by-todd-wilbur-250325

Nightshade Free Turkey Sausage Patties

Ingredients:

1 Pound Ground Turkey

1/2 t Dried Rubbed Sage

1/2 t Dried Marjoram

1/4- 1/2 t Ground Thyme

1/4 t Ground Allspice

1/4 t Black Pepper

3/4 t Kosher Salt

1 Garlic Clove, minced

1/2 T Maple Syrup

Olive Oil

Directions:

In a medium bowl, mix together all ingredients except olive oil. 

Form into patties and fry both sides on medium-low in olive oil.

* Adapted from http://www.macaroniandcheesecake.com/2010/04/breakfast-turkey-sausage.html

Creamy Gluten Free Turkey and Wild Rice Soup

Ingredients:

1 Large Onion, diced

4 Carrots, peeled and sliced

2 Celery Stalks, sliced

11 C Homemade Turkey Broth, divided (or quality chicken broth)

3/4 C Uncooked Wild Rice

5 C Cooked, Cubed Turkey

1 t Poultry Seasoning, plus more to taste

3 t Salt, plus more to taste

1/2 t Black Pepper, plus more to taste

4 T Butter

1/2 C All-Purpose Gluten-Free Flour

1 Pint Heavy Cream

 Directions:

In a large stock pot, combine onions, carrots, celery, 7 cups of broth and wild rice. 

Bring to a boil then reduce to a simmer until vegetables and rice are tender, about 35-40 minutes. 

Add turkey, poultry seasoning, salt and pepper. 

In a medium saucepan, melt butter over medium heat and whisk in flour. Slowly whisk in remaining broth. Continue stirring while mixture thickens. 

Stir in cream. 

Add cream mixture to pot of soup. 

Simmer for 10 minutes, adding more poultry seasoning, salt and pepper to taste. 

Turkey and Cranberry Quesadillas

Ingredients:

2 8-inch Tortillas

1/2 C Shredded cheese

1/2 Cooked turkey, shredded

1/2 Jalapeño, diced

2 T Cranberry sauce

1/4 C Onions, diced (or sliced green onions)

Cilantro

Directions:

Cook jalapeño and onions in a skillet in a little bit of vegetable oil. Layer all ingredients on one tortilla. Place another tortilla on top. Fry in light amount of oil. 

* Adapted from http://www.closetcooking.com/2008/12/turkey-and-cranberry-quesadillas.html

Autumn Harvest Soup

Ingredients:

2 t Olive oil

2 Small red onions, diced

1/2 C Green onion, chopped

2 Garlic cloves, minced

1 Jalapeño, seeded and sliced

1 Medium green bell pepper, chopped

1 1/2 C Zucchini, peeled and chopped

2 C Pumpkin purée (fresh or canned)

3 C Chicken broth

1 1/2 t Cumin

1 t Kosher salt

1/4 t Black pepper

1-15 oz Can Garbanzo (or other) beans

2 C Chopped turkey (or chicken), cooked

Directions:

Pour oil into a large pot. Add red onion, green onion, garlic, jalapeño, bell pepper, and zucchini. Cook on medium heat until red onions become tender and translucent. 

Stir in pumpkin, broth, cumin, salt, pepper, beans, and turkey. Cover and simmer for at least one hour.

 

* My recipe

Bop's Famous Giblet Stuffing

Ingredients:

16 oz Bagged cornbread stuffing, unprepared
2 1/2 C Chicken broth
1/2 C Butter
1/2 C Chopped celery
1/2 Chopped onion
1 T Poultry seasoning
2 Eggs, slightly beaten
Giblets from turkey
Turkey neck
5 C Water
2 Celery tops
1 Bay leaf
1 T Salt

Directions:

In saucepan, combine giblets, neck, water, celery tops, bay leaf, and salt. Bring to a boil; reduce heat; cover and simmer for 1 hour or until giblets are tender.

Remove giblets and neck. Chop meat fine.

Cook onion and celery in butter until tender.

In a separate pot, bring chicken broth and poultry seasoning to a boil. Remove from heat.

Add stuffing mix, giblets, onion mixture, and eggs to broth mixture. Fluff and mix with fork. Loosely spoon into turkey cavity. 

* From my Grandma's recipe

Sweet Potato Shepherd’s Pie

Ingredients:

For the potatoes:

1-1/2 Pounds Sweet potatoes, peeled, diced
3 Garlic cloves
1/2 C Milk
1/4 C Chicken Broth
2 T Sour Cream
Salt and pepper to taste

For the filling:

1 lb Lean Ground beef (or turkey)
1 t Olive oil
1 Medium onion, diced
1 Celery stalk, chopped
1 Parsnip, diced
2 Cloves garlic, diced
8 oz Mushrooms, diced
10 oz Frozen mixed vegetables
2 T Flour
1 C Chicken broth
2 t Tomato paste
1 t Worcestershire sauce
1 t Freshly chopped rosemary
Salt and pepper, to taste
Paprika, to sprinkle

Directions:

Boil sweet potatoes and garlic in a pot of salted water until cooked and soft. Drain and mash with chicken broth, sour cream, salt and pepper. 

Preheat oven to 400°F.

In a large saute pan brown meat; season with salt and pepper. When cooked, set aside. Add olive oil to the pan, then add the onion and sauté one minute. Add the celery, parsnip, salt and pepper to taste; cook about 12 minutes, until celery is soft.

Add garlic and mushrooms; sauté another 3-4 minutes. Add flour, salt and pepper and mix well. Add frozen vegetables, chicken broth, tomato paste, Worcestershire sauce, rosemary, cooked meat, and mix well. Simmer on low about 5-10 minutes.

Spread meat mixture in a casserole dish. Top with mashed sweet potatoes. Use a fork to scrape the top of the potatoes to make ridges; sprinkle with paprika. Bake 20-30 minutes or until potatoes turn golden. Remove from oven and let it cool 10 minutes before serving.

*Adapted from http://www.skinnytaste.com/2012/11/sweet-potato-turkey-shepards-pie.html

Southwestern Turkey Stuffed Peppers

Ingredients:

For the filling:

1/2 lb. lean ground turkey
3/4 cups canned black beans, rinsed and drained
3/4 cups frozen corn
1 small jalapeño, seeded and de-veined
1 large diced tomato
1 cloves garlic, minced
3 tbsp chopped red onion
2 tbsp chopped cilantro
1 tsp cumin
kosher salt to taste

For the peppers:

3 bell peppers, cut in half lengthwise
1/3 C chicken broth
Shredded cheese of choice
1 tbsp chopped scallions, for garnish

Directions:

In a large skillet brown the turkey and season with salt. When the turkey is browned, add onion, garlic, black beans, cilantro, jalapeño pepper, diced tomatoes, and cumin. Mix well and simmer on low, covered for 20 minutes. Remove lid, add corn and simmer an additional 5 minutes or until all the liquid reduces.

Preheat oven to 350°. Cut peppers in half lengthwise, removing seeds and stem.

Place peppers, cut side up in an oven-proof dish. Fill each pepper with 1/2 cup turkey mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 45-50 minutes, or until the peppers become soft.

Remove foil, top each with 1 1/2 tbsp of cheese and bake uncovered an additional 5 minutes. Top with scallions and serve with sour cream if desired.

Makes 3-4 servings.

* Adapted from http://www.skinnytaste.com/2012/09/santa-fe-turkey-stuffed-peppers.html?m=1

Holiday Turkey

Ingredients:

Turkey oven bag
1 T Flour
2 Stalks celery, sliced
1 Medium onion, sliced
12 to 24 Pound turkey, thawed
Vegetable oil

Directions:

Preheat oven to 350 degrees.

Shake flour in oven bag; place in roasting pan at least two inches deep.

Add vegetables to oven bag. Remove neck and giblets from turkey. Rinse turkey; pat dry. Lightly stuff with your favorite stuffing recipe, if desired. Brush turkey with oil. Place turkey in oven bag on top of vegetables.

Close oven bag with nylon tie; cut six 1/2-inch slit in top. Insert meat thermometer through slit in bag into the thickest part of inner thigh, not touching bone.

Bake until meat thermometer reads 180 degrees, 2 to 2 1/2 hours for a 12 to 16 pound turkey, 2 1/2 to 3 hours for a 16 to 20 pound turkey, and 3 to 3 1/2 hours for a 20 to 24 pound turkey. Add 1/2 hour for stuffed turkey.

Let stand in bag 15 minutes. If turkey sticks to oven bag, gently loosen bag from turkey before opening oven bag.

* From my mom's recipe box

Turkey Pot Pie

Ingredients:

Filling:

• 4 cups frozen peas, carrots, cut green beans, and corn
• 1 cup sliced celery
• 2/3 cup butter
• 2/3 cup chopped onion
• 2/3 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon celery seed
• 1/2 teaspoon onion powder
• 1/2 teaspoon Italian seasoning
• 1 3/4 cups chicken broth
• 1 1/3 cups milk
• 4 cups cubed cooked turkey meat - light and dark meat mixed

Pie Crusts:

• 4 C Flour
• 2 C Crisco
• 1/2 Teaspoon Salt
• 10-14 Tablespoons cold water

Directions:

Preheat an oven to 425 degrees.

Place the peas, carrots, green beans, corn, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside.

Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.

Cut Crisco into flour and salt and add water until at desired consistency. Roll out pie crust dough into four pieces.

Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.

Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.

 

* Adapted from http://allrecipes.com/recipe/dads-leftover-turkey-pot-pie/detail.aspx and my grandma's crust recipe.