Turkey Loaf


Oven 350 F

Serves 6

White bakery bread

(no preservatives)

Allow the bread to dry out on the counter for a few hours. Process into fine crumbs in a blender or food processor. My chopper attachment on the stick blender works best. Freeze any excess crumbs in 1 ½ cup portions for future use.

1 lb ground extra-lean turkey

1 ½ cups bread crumbs (above)

1 medium onion, chopped

2-3 eggs

½   cup milk

2 tsp Provence mix herbs or Italian mix

¼ tsp black pepper

If the turkey is extra lean (97%-99%) use 3 eggs. If the turkey is lean (~93%), 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 350 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.

Turkey Guac




Serves 4

3 cups diced cooked turkey

2 ripe avocados


Cut the avocados in half, and scoop out with a spoon. Chop into 1” pieces and combine with turkey.


1 lime

¼  tsp garlic powder





Diced Anaheim chili or Jalepeno



Squeeze juice from lime over the turkey, season to taste.


Warm slightly in the microwave.

Corn tortillas or tortilla chips


Serve in warm corn tortillas or with tortilla chips.

Left-over turkey, anyone?

Leftover Turkey Stir-fry


Serves 6

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

½  tsp 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.

Turkey Breast with Gravy



Oven 325 F

1 whole or half turkey breast with bone

2 Tbsp olive oil

1 Tbsp Provence or Italian herb mix

Rinse the turkey breast with cold water. Place in the center of a large piece of aluminum foil.  Drizzle with olive oil and sprinkle with herbs.


Fold up the foil over the turkey and seal tightly all around. Place in a shallow baking pan. Bake a whole turkey breast at 325 F for 2 ½ hours. Bake a half breast for about 2 hours. Insert a meat thermometer directly through the foil to test for doneness.


Remove from the oven and let stand without opening the foil for 15 minutes.


For the gravy:

Swanson’s chicken broth (if needed)

¼ cup flour

½ cup hot water

1 tsp salt

Pinch of pepper

Open one end of the foil and pour the broth into a medium saucepan. If you have less than 3 cups of broth, add chicken broth.


Place the hot water in a tall drinking glass. 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 quickly mix the gravy while slowly adding the flour paste. Keep mixing fast until the gravy comes to a boil, then turn off the heat.


Meatloaf or Turkey Loaf Hash



Serves 2

1 Tbsp olive oil

1 tsp Italian or province herbs

½ sweet yellow onion

2-3 slices of leftover meatloaf or turkey loaf

2 leftover boiled potatoes or raw potatoes


Optional- Any of the following that you may have on hand:


Leftover vegetables

Frozen corn



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.


Spice it up with a sprinkle of cayenne pepper.




Flour tortillas

Monterey Jack cheese or mild Cheddar cheese

1 (4 oz) can chopped green chilies

 If desired:

Cooked chicken or turkey, shredded

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.


Sour cream



Serve with sour cream, guacamole and salsa.

Red Peppers!

Red Peppers  Red Peppers with Spicy Shrimp 


Serves 8

Oven 400 F

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


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.