Process into fine crumbs in a blender or food processor. My chopper attachment on the immersion blender works best. Freeze any excess crumbs in 2 cup portions for future use.
1 lb ground 99% lean turkey 2 cups bread crumbs (above) 1 medium onion, finely chopped 3 eggs 1/4 cup milk 2 tsp Provence herbs or Italian herbs 1/4 tsp black pepper
If the turkey is 97-99% lean, use 3 eggs. If the turkey is 93% lean, use 2 eggs. Mix all ingredients in a medium mixing bowl.
3 Tbsp Olive oil
Line a baking tray with parchment paper. Drizzle olive oil lightly over the paper. Scoop out the meatballs using a cookie scoop or form the meat into 1 1/2 inch balls. Bake at 325 F for 12 minutes; remove from the oven and turn over the meatballs with tongs. Bake an additional 10 minutes.
These scrumptious meatballs are a family favorite.
Process into fine crumbs in a blender or food processor. My chopper attachment on the immersion blender works best. Freeze any excess crumbs in 2 cup portions for future use.
1 lb ground 99% lean turkey 2 cups bread crumbs (above) 1 medium onion, finely chopped 3 eggs 1/2 cup milk 2 tsp Provence herbs or Italian herbs 1/4 tsp black pepper
If the turkey is 97-99% lean, use 3 eggs. If the turkey is 93% lean, use 2 eggs. Mix all ingredients in a medium mixing bowl.
3 Tbsp Olive oil
Drizzle the olive oil in the bottom and sides of a loaf pan, spoon in the turkey mixture and press firmly. If you don’t have a loaf pan, use a small baking dish. Spoon the turkey mixture into the center of the dish, and press into a firm loaf in the center of the pan. Cover with foil. Bake at 325 F for one hour.
Did you know that turkey is a Super Food? It is really good for you! If you have any leftovers, use like meatballs with spaghetti or try the Meatloaf Hash or Emma’s Goulash.
Trim any cartilage. Butterfly cut lengthwise to create 2 thin cutlets from each half-breast. Place the fillet between 2 sheets of parchment paper and pound lightly with a mallot or edge of a plate.
Place the chicken and salad dressing in a plastic bag to marinade. Mix to coat the chicken. Set aside for 30 minutes at room temperature or up to 8 hours in the fridge.
1 apple
2 cucumbers
1 orange bell pepper
Fresh spinach
Fresh arugula
Sliced almonds
Sunflower seeds
Dried cranberries
Cranberry Sauce
Wash and chop the vegetables. Arrange the ingredients in separate bowls.
2 T olive oil
You may grill the chicken over low fire or sauté as follows: Pour the oil in a large sauté pan. Add the chicken fillets and cook over low heat, turning after 5 minutes. Cook just until the inside is turning white. Remove from the pan and slice diagonally into ½” slices.
1 lb frozen shelled edamame
Add the edamame into the pan. Cook over medium heat until the beans are warm throughout.
Roast the turkey breast in a Dutch oven (or a heavy pan with a tight fitting lid.) Use the smallest pan fitting the turkey breast. You may roast the turkey a day ahead, remove from the bones and refrigerate. I use vinyl gloves and pull the meat off the bones as soon as it is cool enough to handle. It is much easier to slice when cold.
When ready to serve, slice across the grain. To reheat, place the slices in a sauté pan, cover and warm over low heat just until it is hot.
1 whole or half turkey breast with bone
2 Tbsp olive oil
1 Tbsp Provence or Italian herb mix
2 tsp ground sage
Drizzle oil in the bottom of the pan. Place the turkey breast in, drizzle with additional olive oil and sprinkle with herbs and sage. Cover.
Bake in a hot oven 425 F for 15 minutes, then turn down to 275 F and continue baking.
Roasting time:
Whole turkey breast – 2 ½ hours. Half breast – 2 hours.
Test for doneness with a meat thermometer – I prefer 180 F.
Remove from the oven and let stand covered for 15 minutes. Remove the turkey to a cutting board to cool while making the gravy from the pan drippings.
For the gravy:
Pan drippings from above
Swanson’s chicken broth
¼ cup flour
½ cup hot water
1 tsp salt
Pinch of pepper
If you have less than 2 cups of broth, add chicken broth.
Place the hot water in a tall drinking glass or glass measuring cup. Add the flour and stir vigorously with a fork until smooth. Add more water if needed to the consistency of a milkshake.
Bring the broth to a full boil. Add the salt & pepper. Use a wire whisk to mix while slowly adding the flour paste. Keep mixing until the gravy comes to a boil, then turn off the heat.
1 or 2 packages of Uncle Ben’s Original Long Grain and Wild Rice
Prepare as directed. I use a little less water than directed for a firmer rice.
Cooked turkey
Chop the turkey into 1” cubes and set aside. I use 3-4 cups for six servings.
3 Tbsp soy sauce
1 tsp cornstarch
½tsp garlic powder
1 tsp ground ginger
1 tsp onion powder
¼ cup white wine or sherry
Mix the sauce with a fork and set aside.
4 stalks celery
1 medium sweet onion
¼ cup olive oil
About ¼ cup hot water (if needed)
Chop the celery and onion into ½” bits.
Heat the oil in a wok or large sauté pan. Add the celery and onion and stir-fry until tender with a wooden paddle or spoon. Add the turkey. Mix the sauce again with the fork and add to the pan. Quickly stir with the wooden paddle to mix in the sauce. After it thickens, add a little hot water to thin out the sauce.
Serve with rice.
This is a nice change of flavors after a few days of turkey dinner.
Optional- Any of the following that you may have on hand:
Leftover vegetables
Frozen corn
Mushrooms
Cayenne pepper
If you don’t have leftover potatoes, cut raw potatoes into bite size pieces, place in a glass bowl and drizzle with a bit of olive oil. Cover with a paper towel and microwave 4-6 minutes on high until softened.
Chop all leftovers into bite size pieces. Heat the oil and herbs in a sauté pan. Add the onions, stir and cook a few minutes until soft. Add the meat, stir and cook for a minute. Add the rest and heat through.
Grate the cheese and arrange all ingredients close to the stove. Heat a heavy skillet or griddle to medium high. Place a flour tortilla in the pan for 1-2 minutes. Flip and top with cheese and other ingredients as desired. Top with another flour tortilla. Cook 1-2 minutes until the bottom is crisp. Flip and cook until the second side is crisp. Slide out onto a cutting board and cut into wedges.
1 (6 oz) pkg Uncle Bens Original Long Grain & Wild Rice
Prepare as directed. Start the rice first and it will be ready when you need it.
4 large red bell peppers
3 Tbsp olive oil
Cut the peppers in half, cut through the stem, leaving the stem intact. Remove the seeds and membrane. Wash and drain on paper towels. Arrange the halves in a 9×13 baking dish. Drizzle with olive oil. Roll the peppers over in the oil to coat. Bake in the oven for about 10 minutes at 425 F. Cool slightly.
12 fresh mushrooms
1 large onion
4 stalks celery
2 cloves garlic
Wash and slice the mushrooms. Dice the onion and celery fine to ¼” bits. Mince or chop the garlic. Set aside.
½ cup pine nuts
Olive oil
Pour olive oil to cover a large sauté pan. Heat to medium high. Quickly fry the pine nuts, stirring constantly until golden brown. Remove with a slotted spoon to drain on paper towels. Set aside.
1 Tbsp dried herbs – Provence mix or Italian mix
Return the pan with oil to the stove. Add herbs, onions and celery. Cook until onions are translucent. Add mushrooms and garlic. Cook 2 minutes.
2 cups fresh chopped spinach or 1 small box frozen spinach, thawed
1 tsp Frank’s Red Hot sauce
Salt & pepper
If desired:
I-2 cups chopped cooked chicken or turkey
or
1-2 cups raw shrimp, cleaned and deveined
Add additional oil if needed. Add spinach, cooked rice, hot sauce, salt & pepper. Stir and add more hot sauce to taste. Mix in meat or shrimp or both if desired. (This is a great way to use left-over turkey!)
Stuff the peppers with the rice mixture. Cover loosely with foil. Return to the oven and bake 30 minutes at 400 F. When they come out of the oven, sprinkle the stuffed red peppers with the pine nuts.
I created (or I should say imitated) this dish after many samplings of the signature stuffed peppers at the Red Peppers Café in Esher, England.
