Green Chile Turkey Quesadillas

I roasted a small turkey over the weekend. Winter's still clinging on here in Peoria so why not keep the oven going?

Now we have lots of leftover turkey. (Of course, you can easily sub leftover roasted chicken in this recipe.) I'll likely be making a batch of Cajun Turkey Jambalaya on Friday.

Last night, we had these quesadillas for dinner. I made them ahead and my boys warmed them up to eat while I headed out to a meeting. Nothing was left when I got home, so yay!

The recipe took about an hour from start to finish and made enough of two meals, so I froze 4 of the quesadillas. That's a win in my book.

Mangia! Mangia!
Andrea

Green Chile Turkey Quesadilla

2-3 cups chopped cooked turkey (or chicken)
1 10 ounce can green enchilada sauce
1 4 ounce can diced green chilies
8 large (10 inch) flour tortillas
3 to 4 cups shredded cheddar cheese
Salt and pepper
Cooking spray
For topping: salsa, sour cream, guacamole, sliced green onions

In a medium bowl, combine turkey, enchilada sauce and chilies. Season with salt and pepper.

Heat a large skillet over medium-high heat. Spread pan with cooking spray. Place one tortilla in pan. Sprinkle cheese (scant 1/4 cup) on one half of tortilla. Top cheese with about 1/3 cup turkey mixture. Sprinkle more cheese on top.

(Note: I just eye balled the amounts of cheese and turkey mixture when I made these, so use an amount that seems best to you.)

Fold other half of tortilla over mixture and press down with a large spatula. Cook until cheese begins to melt, about 1 minute. Then flip quesadilla over to brown the other side, cooking for another minute.

Place on plate and cover to keep warm, or place on a baking sheet and hold in an oven warmed to 250 degrees.

Repeat process with remaining ingredients. You may need to lower the heat on the pan. You may also need to wipe out the pan once or twice to remove any blackened bits.

Serve warm with sour cream, salsa, guacamole and/or sliced green onions.

Turkey & White Bean Chili

This soup is cozy, slightly spicy and easy enough to make on a weeknight.

Plus, it's got beans. My husband is on a mission to eat more legumes, much to the horror of my children.

One of my boys did taste this chili and said it was pretty good. But he still cooked himself mac & cheese instead.

Fine by me. The turkey and lime in this dish are super tasty, so I'm enjoying the leftovers.

Mangia! Mangia!
Andrea

Turkey & White Bean Chili

1 tablespoon vegetable oil
2 cups diced yellow onion
1 tablespoon minced garlic
1 1/2 tablespoons chili powder
1 1/2 teaspoons cumin
1 teaspoon dried oregano
3 cans cannellini beans, rinsed and drained
4 cups vegetable or chicken broth
1/3 cup fresh cilantro or flat leaf parsley, chopped
3 cups chopped cooked turkey
1 cup halved grape tomatoes
2 tablespoons fresh lime juice (juice from 1 medium/large lime)
Salt & pepper to taste

Heat oil in a Dutch oven on medium-high heat. Add onion and cook, stirring often, until translucent, 8-10 minutes.

Add garlic, chili powder, cumin, oregano. Stir and cook until fragrant (about 30 seconds.) Add beans and stir. Then add broth and bring to a simmer. Cook uncovered for 20 minutes

Remove 2 cups of the bean mixture and puree in a blender or food processor. Return bean soup to pot and add turkey. Cook until heated through.

Add tomato, lime juice, salt and pepper. Stir and cook 5 minutes more. Dish up into bowls and top with more cilantro and lime wedges, if desired.

Winter Chutney

I always think of Indian food when I think of chutney, especially mango chutney on salmon. When we took the kids to Disney's Animal Kingdom two years ago, my chutney world exploded.

We ate a meal at the Tusker House and my favorite items were all chutneys – so many different combinations of fruits and spices! I had forgotten about a note I wrote to myself so I could try recreating a mixed fruit compote at home until last week, when I switched purses.

I made a batch last night and it was so good! The husband had seconds and my oldest boy downed a healthy serving.

I served this with pork chops. It would go well with many holidays meals — ham, turkey, chicken, even sweet potatoes.

This recipe makes a lot, so you can serve it at large festive gatherings, use it with those turkey leftovers in the freezer or package in pretty canning jars and give as homemade gifts.

Mangia! Mangia!
Andrea

Winter Chutney
Inspired by recipes from Disney and Spice Islands

1 bag fresh cranberries
3 medium apples, peeled, cord and diced
2/3 cup onion, finely chopped
2/3 cup golden raisins
2 teaspoons fresh ginger, minced
1 heaping teaspoon fresh garlic, minced
1/3 cup water
1 cup sugar
1 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
2/3 cup pecans, chopped
2/3 cup dark corn syrup
1/3 cup cider vinegar

Combine all ingredients up to and including nutmeg in a large saucepan.

Bring to a boil over medium-high heat. Once boiling, cover and reduce heat to medium-low. Cook for 15 minutes, stirring often.

Remove cover and add pecans, corn syrup and vinegar. Continue to cook for another 15 minutes, stirring every few minutes.

Remove from heat and let rest for 10 minutes or so. The chutney will thicken as it cools. Enjoy!

Turkey & Wild Rice Stew

Spring has definitely arrived in central Illinois, but we're still in that on-again, off-again pattern. Chilly, rainy days make me crave soup or stew, so I whipped this up for dinner using items already on hand.

I had turkey broth in the freezer, but you can easily substitute store bought or homemade chicken stock, chicken broth or vegetable broth.

The wild rice in this meal is special. Friends who traveled to Minnesota for a hunting trip brought it back for me. Minnesota Broken Rice grows naturally in fresh water. It's chewy with a nutty flavor. This rice is a bit tougher than brown rice and I've had trouble cooking it to the right consistency on its own. But it worked perfectly in this stew, staying al dente during the long simmering time. Rest assured, regular wild rice from the grocery store will work just as well in this main dish.

I'm calling this a stew because it was a bit thicker than I intended, but you can add more broth for a more soup-like consistency.

Mangia! Mangia!
Andrea

Turkey & Wild Rice Stew
2 tablespoons butter
2 tablespoons olive oil
5 to 7 carrots, peeled and sliced about 1/4 inch thick
4 ribs celery, sliced about 1/4 inch thick
1 large onion, diced
3 teaspoons minced garlic
1 teaspoon dried thyme leaves or 1 tablespoon chopped fresh thyme
4 tablespoons flour
4 to 6 cups (or more) turkey broth (or chicken or vegetable stock or broth)
1 1/2 tablespoons soy sauce
2 bay leaves
1/2 cup wild rice
2 1/2 cups chopped, cooked turkey or chicken
1/2 cup half & half or 1/2 cup milk combined with 1 tablespoon flour
Salt and pepper to taste
Fresh parsley or cilantro for garnish

In a stock pot or Dutch oven, heat 2 tablespoons oil with 2 tablespoons of butter over medium-high heat. Add carrots, celery and onion and cook about 10 minutes or until the onions are translucent.

Add the garlic and cook 3 to 5 more minutes, just until the garlic starts to brown.

Stir in thyme and cook until fragrant.

Add the flour and cook while stirring constantly, until the flour is browned and fully combined with the vegetables.

Pour in the turkey broth, bay leaves and soy sauce. Scrap up any browned bits on the bottom of the Dutch oven and stir to combine.

Bring to a boil and then lower heat and simmer for 30 minutes. Add wild rice, stir and then let simmer for another 25 to 30 minutes.

Add turkey, salt and pepper. Stir in half & half or milk and cook until slightly thickened. Add more broth if you want to thin out the liquid.

Serve garnished with fresh parsley or cilantro.

A note about leftovers: The stew may thicken even more in the fridge, but reheating it will return the dish to a more stew or soup-like meal. And you can always add a little more broth!

Baby Greens, Apple & Onion Salad

I'm a big fan of salads. My typical lunch is usually chicken and baby greens topped with dried cranberries, goat or feta cheese and balsamic vinaigrette. But things have changed.

Two weeks before Christmas, when I was stretched thin and looking for fast and easy foods to put on the dinner table, I found this salad. It quickly became my new favorite (I had it for lunch again yesterday) and I know I'll be eating this often as I try to detox after the holidays. I’ve already memorized the recipe.

The dressing whips up in 5 minutes. The taste is such a great combo of sweet and tart that I don't even miss the cranberries and cheese. 

This simple salad goes nicely with a festive meal, too. I made this for Christmas at my mother-in-law's house. To keep things stress-free and simple, she ordered a catered holiday turkey dinner from Kroger. Despite the pre-cooked bird needing more time in the oven than we anticipated, the food was delicious and we were able to spend more time with each other rather than in the kitchen.

When we got to dessert (my sister-in-law whipped up a lemon meringue pie and I baked a Brownie Pudding Cake) I was pretty glad we had added the salad! 

If you need something green to go along with a New Year’s meal or you are craving a healthy and light main dish, give this salad a try. Add some cooked chicken or turkey and dinner is served.

Happy New Year and Mangia! Mangia!

--Andrea

Baby Greens, Apple & Onion Salad

Inspired by Rachel Ray

¼ cup olive oil

2 tablespoons apple cider vinegar

1 teaspoon grain or brown mustard

1 tablespoon honey

16 ounces salad greens (baby spinach, spring greens or a mixture)

1 large apple, peeled, cored and thinly sliced (Golden Delicious or Fuji works well)

¼ red onion, thinly sliced

Ground pepper to taste

Place oil, vinegar, mustard and honey in a small jar or plastic container. Cover tightly with a lid and shake until well blended. 

Place greens, apple and onion in a large bowl. Pour dressing over greens and toss to coat. Serve immediately.

Here's the salad brightening up our Christmas dinner.

Slow Cooker Turkey Breast

You guys. Thanksgiving is less than three weeks away. I. Am. So. Excited.

Are you hosting this year? Going to your mom's house? Maybe heading to the neighbors' for Friendsgiving? And the most important question...what are you making for the big day?

This is the first year since 2006 that I'm not hosting Thanksgiving, and I'm pretty psyched to be taking a back seat. It'll be a nice change of pace, especially with the baby and all. Babies aren't conducive to cooking all of the things. I'll be putting all of my Thanksgiving culinary love into the cranberry sauce. And then I'll just enjoy the hard work of my sister-in-law and brother-in-law.

Today's Slow Cooker Turkey Breast is perfect if you're feeding a small group for Thanksgiving. Or if you're not hosting, but you'd still like some turkey to slice for sandwiches the next day. This is easy, set-it-and-forget-it cooking. Plus it frees up your oven for the stuffing, green bean casserole, rolls, apple pie...

Let's get cooking!
Erin

P.S. Like the idea of a turkey breast, but looking for a more traditionally cooked bird? Look no further! Check out this recipe for a brined and oven-roasted turkey breast.

Slow Cooker Turkey Breast

6-7 pound bone-in, skin-on turkey breast
1 teaspoon salt
2 teaspoons poultry seasoning
1 large onion, peeled and cut into 8 wedges
3 carrots, peeled and cut into big chunks
2 bay leaves
1 1/2 cups chicken broth

Sprinkle salt and poultry seasoning evenly over turkey breast. Place onion, carrots, and bay leaves on the bottom of the slow cooker and pour the broth on top of the vegetables. Top with turkey.

Cook on low for 4-6 hours, until turkey reaches an internal temperature of 165 degrees. Allow turkey to rest for 10 minutes. The skin gets a little soggy, so I recommend removing it before slicing and serving the turkey.

Turkey Feta Spinach Burgers with Pepperoncini Sauce

These are my all-time favorite burgers because of the way the briny feta cheese, earthy spinach and mellow onions combine with the zing from the sauce. It's a pleasure party for the palate.

If you're looking for a different take on July 4 fare, give these a try.

Mixing the feta and spinach with the turkey keeps the burgers super moist and flavorful. The creamy and spicy pepperoncini sauce delivers a refreshingly cool topper for this casual dinner.

I used to only cook these on the stovetop with my grill pan, but I've been toying with variations to keep the burgers from falling apart on my outdoor grill. Thanks to some collaboration with my nutritionist sister-in-law Karen S., this recipe ensures success with either cooking method!

Mangia! Mangia!
Andrea

Turkey Feta Spinach Burgers with Pepperoncini Sauce
Inspired by chef Sara Moulton

For the burgers
2 tablespoons olive oil, divided
1/2 cup chopped white or yellow onion
5 oz baby spinach
Salt and pepper to taste
3 ounces feta cheese
2 tablespoons chopped fresh oregano
1 pound lean ground turkey
1 egg
1/4 cup or more of old fashioned oats, optional

For the sauce:
1/4 cup nonfat plain Greek yogurt
1/4 cup low fat mayo
2 tablespoons seeded and chopped pepperoncini peppers (from a jar)
1 tablespoon pepperoncini liquid from the jar
1 or 2 teaspoons lemon juice
1 teaspoon minced garlic
Salt and pepper to taste

Heat oil in a large skillet over medium-high heat. Add onion and cook until it begins to brown, about 5 or 6 minutes.  Add spinach and stir until wilted. Season with salt and pepper. Transfer to a colander and let spinach and onion drain off excess liquid.

As spinach cools, you can mix up the creamy pepperoncini burger topper. In a small bowl, combine all ingredients for the sauce. Stir well and set aside.

Now you are ready to form your burgers. Mix together ground turkey, egg, spinach and onion, feta cheese, oregano, salt and pepper. If mixture seems too moist and loose, add oats to help add form. Shape into patties. You'll get four large or six to eight slider-sized burgers. Use whatever size makes sense for your family.

Spray burgers with cooking spray and grill over medium heat for about six minutes on each side.

If using buns, spread some pepperoncini sauce on the bottom buns and add the burgers. Spoon more  sauce over the burgers and top with bun. Or go bun-less and just use the sauce.

Cajun Turkey Jambalaya

Tired of leftovers? Here's a great way to disguise last night's turkey or chicken in an entirely new dish. This quickly-prepped dinner is a delicious way to use what's left from a big holiday bird or the weekend's whole roasted chicken. In fact, I ordered an extra large smoked turkey from my butcher this Easter — just so I could stir this up later on.

Why do I love this recipe so much? It's a one-pot meal. It's easily varied. It has bacon in it! And it works equally well with freshly cooked, leftover or smoked turkey or chicken.

But I have to be honest with you. The real reason this is one of my go-to suppers is that the turkey and rice dish is a real crowd pleaser at my house. The jambalaya delivers enough kick to satisfy my husband and oldest son Max, who prefer spicy foods. Yet the heat is mild enough for me and Sam to enjoy, too.

A California Chopped Salad or green salad topped with Apple-Herb Vinaigrette would be a perfect way to round out this meal.

Mangia! Mangia!
Andrea

Cajun Turkey Jambalaya
Adapted from About.com Southern Food

4 ounces bacon, chopped
1 1/2 cups chopped onion
1 cup chopped celery
3/4 cup chopped green bell pepper (red, yellow or orange bell peppers work here, too)
3 garlic cloves, minced
3 cups leftover or cooked fresh turkey or chicken (white or dark meat or both), cut in cubes
4 cups chicken stock or broth
1 cup chopped cilantro (or parsley or both), divided
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried marjoram
1/2 teaspoon cayenne pepper
2 bay leaves
1 1/2 cups raw rice
1/2 cup sliced green onions

Preheat oven to 350 degrees.

Using a Dutch oven or large ovenproof pot with lid, cook bacon over medium heat until crisp. Remove bacon and set aside.

Add the onion, celery, bell pepper, garlic and turkey to the bacon drippings and saute for 20 minutes, stirring often.

Add the chicken stock or broth, 1/2 cup of the cilantro, salt, black pepper, marjoram, cayenne and bay leaves. Stir together and bring to a boil.

Add the rice and stir to combine. Cover and place pot in center of oven. Bake until liquid is absorbed and rice is tender, about 45 minutes.

Spoon servings onto plates or into bowls. Top with green onions, bacon and remaining cilantro.

Sloppy Joes with Crunchy Coleslaw

I was sitting at the dining room table yesterday and working on my grocery list for Thanksgiving: one bag of cranberries, five pounds of potatoes, three onions, eight ounces of sausage for stuffing... I checked my list against my menu several times, but I couldn't shake the feeling that something was missing. Then it struck me: I didn't have any groceries to make meals for Monday, Tuesday, and Wednesday. I mean, we all know I love cereal, but I don't think three days of it is going to fly.

With most of our food prep energy being channeled to turkey day, it's time for easy meals. Enter the homemade Sloppy Joe. Ground beef or turkey is coated with a sweet and tangy sauce that even the pickiest eaters will enjoy. Piled high on soft rolls and topped with crunchy coleslaw, it's filling and delicious comfort food. The best part? This recipe doubles beautifully so you can have dinner for Monday and Tuesday! 

And on Wednesday? Order pizza. 

Sloppy Joes

Adapted from Real Simple

Serves: 4

1 tablespoon olive oil

1 pound ground turkey, ground beef, or a combination

1 medium onion, peeled and chopped

1 clove garlic, peeled and minced

8 ounces tomato sauce

1/4 cup dark brown sugar (You could use a bit less brown sugar, if you want.)

1/4 cup barbecue sauce

1 tablespoon Worcestershire sauce

Salt and pepper

4 hamburger buns

Crunchy Coleslaw (recipe below)

Heat oil in a large skillet over medium high. Cook ground meat and onion until the meat is browned and cooked through, 5-8 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds. 

Stir in tomato sauce, dark brown sugar, barbecue sauce, and Worcestershire sauce. Bring to a boil, then reduce heat and simmer for 5-10 minutes, until sauce has thickened. Season to taste with salt and pepper. Serve on buns topped with coleslaw. 

Crunchy Coleslaw

Adapted from Foodie with Family

1/2 cup plain Greek yogurt

1 tablespoon mayonnaise

1 tablespoon agave (or substitute honey)

1 tablespoon apple cider vinegar

1 teaspoon poppy seeds

Salt and pepper to taste

1 (14 ounce) package coleslaw mix (or 7 cups of shredded carrots and cabbage)

Stir together Greek yogurt, mayonnaise, agave, vinegar, poppy seeds, and salt and pepper to taste. Stir in coleslaw mix. Refrigerate until ready to serve. 

Turkey Meatloaf Florentine

The word "meatloaf" makes me giggle. "Loaf." It just sounds so funny!

I went through a phase in high school when I was way too cool for meatloaf. (I can imagine my poor mother rolling her eyes as she reads this. For all the nights I poo-poo'ed this Midwestern delicacy, Mom, I apologize.) Once I got a bit older I realized something important about meatloaf: It is awesome. Who cares if it's trendy or cool or funny-sounding? Well, who except for high-schoolers, that is.

The other day I made one of my all-time favorite meals: Turkey Meatloaf Florentine. This kid-friendly meatloaf has a tangy-sweet glaze made with honey and mustard. But parents will be just as pleased because you sneak a bit of spinach into mix along with heart-healthy ground turkey.

Give this dinner a try on your pickiest eater, and let me know how it goes!

Turkey Meatloaf Florentine
Serves: 6

½ cup breadcrumbs

2 eggs, beaten

½ cup ketchup

2 cloves garlic, minced

1 teaspoon dried basil

10 ounces frozen chopped spinach, thawed and drained

¼ cup chopped onion (this is about ¼ of a large onion)

1 ½ pounds ground turkey

1 tablespoon Dijon mustard

1 tablespoon honey

Preheat oven to 350 degrees. Mix together breadcrumbs, eggs, ketchup, garlic, basil, spinach, and onion. Gently fold in the turkey until just combined. (You don't want to overmix once you add the turkey because it will make your meatloaf dense.)

In a 9” x 13” baking dish, shape mixture into a 9” x 4” loaf*. Bake at 350 for 45 minutes. 

Meanwhile, mix together mustard and honey; brush on meatloaf after the initial 45 minutes of cook time. 

Bake an additional 25-25 minutes, or until meatloaf has reached an internal temperature of 165 degrees. Let meatloaf rest 10 minutes before slicing. 

*If you're having a hard time forming your meatloaf into a 9" x 4" shape, try this handy-dandy trick. Draw a 9" x 4" rectangle on a piece of parchment paper. Place it on your baking dish, pencil side down. Now use this guide to make sure your meatloaf is the perfect size! 

Blackberry Turkey Sandwich

Soooo, did you all have an extra delicious lunch yesterday?  Maybe you discovered a new condiment that took your tuna melt from blah to beautiful.  Or something special to replace the kleenex-y white bread on your ham sandwich.  If so, do tell me about it.  I'm always looking for inspiration.

Also, pretty please e-mail me pictures of the lunch bags your kids decorated to hotdinnerhappyhome@gmail.com.  I'll post them here at Hot Dinner Happy Home, and we'll all enjoy them.  It will be like a virtual refrigerator.

The following is a sandwich I've had nearly everyday recently.  Excessive?  Maybe.  But give it a whirl, and you'll be eating it everyday, too.  It's easy, delicious, and travels well.  Feel free to adjust amounts based on your preference.  

Blackberry Turkey Sandwich
Serves: 1

1 whole wheat bagel, halved, or your favorite bread or roll
1 tablespoon cream cheese
1 tablespoon blackberry jam
3-4 slices turkey

Spread cream cheese on one cut side of your bagel and jam on the other cut side.  Pile the turkey onto the bagel, and close it up.  Slice in half, and stuff your face!  Then thank me for such a fast and delicious sandwich idea.

Since lunchtime will come around again tomorrow, you might want to check out these simple sandwiches, too:
Chicken and Salsa Wrap
Cuban Sandwich
French Dip Sandwich
Goat Cheese and Tomato Sandwich
Pear and Brie Panini
Turkey Sandwich with Cream Cheese and Cranberry Sauce

Brown Bag Bonanza

I do love a good turkey sandwich.  Truth be told, I love a mediocre turkey sandwich, too, but for your sake, I'll try to focus on the good ones as much as possible.

This lunchbox staple often gets a bad rap because it can get a bit monotonous day in and day out.  Sort-of-stale wheat bread.  Schmear of mayo.  Three translucent slices of turkey.  Sounds sub-par even to this sandwich-obsessed gal.

So, let's mix it up, folks!  Check out these tips for adding some flair to the noon hour:

1. Do you have kiddos?  Keep 'em busy while you're making lunches for the next day.  Enlist their help to decorate a plain paper bag for mom's or dad's midday meal.  No one will try to steal your egg salad from the lunchroom fridge when it's in a bag covered with unicorn stickers and sequins.  
2. Make a simple swap to revitalize your sandwich.  Sick of Kraft Singles?  Tickle your tastebuds with pepperjack cheese.  Deli meat just not cutting it any more?  Slice up leftover roast beef from dinner.  Is your lettuce looking lackluster?  Try replacing it with cucumber slices for a satisfying crunch.
3. Bread is not just a vehicle.  Step away from the Wonder Bread and see what else your local bakery has to offer.  Dinner rolls, bagels, tortillas, baguette, kimmelweck...the possibilities are endless.  And have you tried a pretzel roll?  Well.  Get yourself to the store ASAP and buy one*.  Life changing.  
4. Get crazy with condiments.  Mayo and mustard are good and all, but you have a fridge full of possibilities.  Make a Tex-Mex wrap with some salsa, cheese, and leftover chicken.  
5. When all else fails, try an old favorite.  You know that half-full vat of marshmallow fluff leftover from your holiday fudge?  Well, flashback to your childhood and make a Fluffernutter Sandwich with peanut butter.  I won't tell.      

Tomorrow I'll share with you one of my current lunchtime favorites.  Until then!

*If you're in Milwaukee, Miller Bakery is a local business that makes fantastic pretzel rolls.    

Turkey Sandwich with Cream Cheese and Cranberry Sauce

Leftovers.

I remember when I was a wee little lass, leftovers were about the worst thing that could happen to me.  I mean, seriously, I had a grueling day of electronic talking Battleship, "Hey Dude" on TV, and kick-the-can.  How dare my mother deign to offer me the same dinner two nights in a row?!  It was as if her incredibly busy schedule and sense of frugality trumped my ridiculously picky palate.  The nerve.

Mom, for all of those whiny evenings, I apologize.

Now that I'm an adult and the primary bringer of dinner in our home, leftovers are manna from heaven.  Not only do they taste delicious (sometimes better than the the original meal), but they also save time and money.  I LOVE LEFTOVERS!!

Before the stash of Thanksgiving leftovers dwindles too low, I must share with you this delicious sandwich.  It is so good I can't even handle it.  Make it for your lunch today.  If you don't love leftovers yet, you'll be converted by this sandwich.  The measurements aren't precise, so feel free to use as much of each component as you'd like.  

Turkey Sandwich with Cream Cheese and Cranberry Sauce
Serves: 1

2 slices bread
1 ounce cream cheese, preferably softened so it spreads more easily
3 ounces turkey, thinly sliced
Salt and pepper
3-4 tablespoons cranberry sauce

Schmear one side of each slice of bread with cream cheese.  Pile the turkey on one slice of bread, and sprinkle with salt and pepper.  Spread the cranberry sauce on top of the turkey.  Top with the second slice of bread.

The Bird

For the past few years, the husband has been in charge of deep-frying the turkey on Thanksgiving.  He gets a kick out of doing it and, bonus, it's delicious.  Last year, however, our trusty turkey fryer sprung a leak.  So, for Thanksgiving 2010, I'll be roasting my bird in the oven.

Since I have a small kitchen, the oven gets pretty darn crowded on Thanksgiving.  In attempts to move the turkey along more quickly, I'm going to roast a turkey breast instead of the whole darn thing.  So, below you'll find my recipe for roast turkey breast.  But it all starts with the brine.

Let's be honest, turkey tends to be dry.  In order to add moisture, try brining it first.  For me, turkey is just a vehicle for cranberry sauce, so I was dubious that a brine would really help.  Well, you can call me a monkey's uncle, 'cause this brine was the business.  It will turn your turkey into juicy, delcious awesomeness.  Trust me.  And you can use the Turkey Brine recipe wether you're roasting the whole bird or just the breast.  (One additional note about brining: according to the good folks at America's Test Kitchen, "Do not brine kosher poultry, frozen injected turkeys (such as Butterball), or enhanced pork."  These are already treated with salt, so brining will make them taste nasty.)

After you roast your turkey, it's gravy time.  I must admit, I was terrified to make my own gravy.  I'm not sure why it scared me so much, I knew the husband wouldn't leave me if there was a lump or two in my sauce, but I did NOT want to try it.  Well, again, I was pleasantly surprised.  First of all, it wasn't hard!  Second of all, it tasted delicious!  I'm still going to keep a packet of Knorr gravy mix on hand this Thanksgiving, but it will only be in case I run out of the real stuff.

Without further ado...

Turkey Brine
Adapted from epicurious.com

1/4 cup salt
1/4 cup honey
2 bay leaves
2 teaspoons peppercorns
2 teaspoons allspice berries
1 head garlic, halved (don't worry about removing the paper)
3 quarts water (approximately)

In a very large bowl or pot, combine salt, honey, bay leaves, peppercorns, allspice berries, and garlic.  Add a few cups of water and stir the brine to start dissolving the salt and honey.  (You want to stir the brine now because it will be difficult to stir once you add the turkey.)

Add the turkey and then add water to cover.  Cover the bowl with plastic wrap and refrigerate for 4-6 hours.  

Once the turkey has been in it's brine for 4-6 hours, remove it from the liquid and rinse it well under running water.  Then, dry your turkey thoroughly with paper towels.  Now you're ready for the roasting steps!



Roast Turkey Breast
Adapted from The America's Test Kitchen Family Cookbook
Serves: 8-10

1 whole turkey breast, about 5-6 pounds, preferably brined
4 tablespoons butter, softened
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons poultry seasoning (I use Penzeys Poultry Seasoning), plus extra for sprinkling
1 onion, peeled and cut into 1" chunks
1 carrot, peeled and cut into 1" chunks
1 rib celery, peeled and cut into 1" chunks
1 cup white wine

Preheat the oven to 425 degrees.  Set a roasting rack inside a large roasting pan.

Mix 3 tablespoons softened butter with salt, pepper, and poultry seasoning.  Using your fingers, separate the skin from the turkey breast, creating a sort of pocket between the skin and the breast.  (I know this sounds gross, but it will help flavor your bird and crisp up the skin.)  Rub the butter-seasoning mix all over the meat under the skin.  Melt the remaining 1 tablespoon butter and brush it over the breast.  Sprinkle with additional salt, pepper, and poultry seasoning.

Place the turkey on the roasting rack in the prepared pan.  Place onion, carrot and celery in the bottom of the roasting pan.  Pour 1/2 cup of the wine in the bottom of the pan as well.  (This will help prevent the vegetables and turkey drippings from burning.)  Place the pan in the oven and roast for 30 minutes.

Lower the heat to 325 degrees.  Continue to roast the turkey until it registers 160 to 165 degrees on an instant-read thermometer, about 1 to 1 1/2 hours longer.  ***Keep an eye on the turkey while it is roasting.  If the vegetables on the bottom of the pan look like they're burning, add the extra 1/2 cup wine.  If they STILL look like they're burning, add water, 1/4 cup at a time as needed, to prevent burning.  Also, if the breast looks like it's getting too brown, tent it with aluminum foil.***

Transfer the turkey to a carving board and let rest for 15 minutes before carving.  While the turkey is resting, move on to the gravy!

Quick Turkey Gravy
Adapted from Joy of Cooking
Serves: 8-10

1/2 cup white wine
4 cups chicken broth
1/4 cup water
3 tablespoons cornstarch
Salt and pepper to taste

Remove the onion, carrot, and celery from the roasting pan.  Using a spoon, skim any fat from the pan drippings and discard it.  Place the roasting pan over two burners turned to medium heat.

Add 1/2 cup wine to the pan and whisk about 1 minute to begin scraping up the browned bits from the bottom of the pan.  Whisk in 4 cups chicken broth and bring to a simmer.  Continue whisking until all the browned bits are incorporated into your gravy.  Reduce heat and simmer slowly for about 5 minutes.

Meanwhile, whisk together 1/4 cup water and 3 tablespoons cornstarch to form a smooth paste.  Whisking constantly, gradually pour the cornstarch mixture into the simmering broth.  Cook for 1 more minute and season to taste with salt and pepper.  Strain the gravy (if you're feeling ambitions), and serve along side the turkey, and the potatoes, and the stuffing, and the...well, you get my drift.

***Have a turkey conundrum?  Leave a comment or e-mail me at hotdinnerhappyhome [at] gmail [dot] com.  Even if I don't know the answer, I'll make up something that sounds good.