Turkey Chili Enchiladas

Makes 8

INGREDIENTS

• 1 pound ground turkey, cooked and crumbled
• 1 cup chili 
• ¼ cup shredded cheddar cheese
• 2 cups whipping cream
• 8 small flour tortillas
• 1 cup chicken broth
• 1 cup shredded Monterey jack cheese

DIRECTIONS

1. Mix first 3 ingredients in bowl, set aside
2. Pour 1/2 the whipping cream in the bottom of a 9x13-baking dish
3. Pour chicken broth in bowl and one by one submerge each tortilla
4. Place approximately 1/8 turkey mixture in the center of each moistened tortilla and roll up
5. Place all 8 side by side in dish seam down in baking dish, sprinkle with Monterey jack cheese and pour remaining whipping cream over top
6. Bake at 350 for 30 minutes or until bubbly and gorgeous

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WATCH ME MAKE IT, SEE THE TV EPSIODE

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Turkey: THAWING & BRINING

Thawing & Brining

Thawing

You have 2 choices:

Refrigerator Thawing - Keep the turkey in it’s wrapper (I like to put it in a large roasting etc in case it leaks) and thaw breast side up - it will take 1 day of thawing for every 4 pounds of turkey

Cold Water Thawing - Keep the turkey in it’s wrapper and thaw breast side down, in a bucket, cooler, sink with a stopper with enough cold water to cover the turkey completely. Remember to change the water every 30 minutes - it will take 30 minutes for every 1 pound of turkey

brining

A brined turkey is a juicy, more flavorful turkey. Ideally you want to brine for 24 hours before cooking - but if you don't have that much time try for at least an hour a pound. Here, you have 2 choices:

Wet Brine

1/2 gallon apple juice

1 gallon water

2 tablespoons each dried sage & rosemary

5 cloves garlic, minced

1.5 cups Kosher salt

1.5 cups brown sugar

2 yellow onions, peeled & cut in quarters

• Combine all ingredients in a large pot, bring to a boil, lower heat and simmer 15-20 minutes partly covered

• Allow brine to cool completely

• Put unwrapped, rinsed turkey (without the bag of giblets etc) into a brining bag (like a huuuuge zip lock) or non-reactive pot and add the cooled brine to cover

• (Or, buy a brining kit and follow directions)

• Seal bag or cover pot and refrigerate up to 24 hours

• Remove from fridge about 2 hours before cooking, rinse, pat dry and roast as usual

Dry Brine (this is preference btw)

Let me just say I’ve done both wet & dry brining, and dry is so much easier with almost no mess and the results are virtually the same.

• Unwrap turkey, remove bag of giblets, neck etc and pat dry

• Season with Kosher salt - using approximately 1 tablespoon of salt for every 4 pounds of turkey - being sure to cover the entire outside and and refrigerate uncovered 24 hours

• Remove from fridge about 2 hours before cooking, do not wipe off salt and roast as normal

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Herb Roasted Whole Turkey

One of the keys to a great, moist turkey is brining it first – and you can follow this link for a recipe. You’ll be glad you did. 

INGREDIENTS

• ½ cup butter, softened

• 2 tablespoons fresh rosemary, chopped fine

• 3 tablespoons fresh thyme, chopped fine

• 1 tablespoon garlic powder

• 3 tablespoons Kosher salt

• 16–18 pound turkey, preferably (think 1.5 pounds of turkey per person)

• 2 large onions, peeled and quartered

• 1 lemon, quartered

• 2 sprigs each rosemary & thyme

• 1 tablespoon fresh ground black pepper

• 2 cups chicken broth

DIRECTIONS

1. Preheat oven to 325 degrees

2. Combine butter, rosemary, thyme, garlic powder and 1/2 the salt – mix well to combine

3. Remove little bag of ‘parts’ from inside the turkey (save for another use) rinse turkey and dry really well with paper towels

4. Rub the outside of the turkey with the herb butter. But you also want to get some butter under the skin, so work your fingers carefully between the skin and breast to loosen and spread some of the butter. Continue until turkey is well buttered all over

5. Season cavity and outside of turkey well with remaining salt & fresh ground pepper

6. Put onions, lemons and sprigs of rosemary & thyme into the cavity of the turkey

7. Tie turkey together with cooking twine

8. Place turkey on a rack in a roasting pan (or on a bed of rough chopped onions, carrots and celery) and add broth to the bottom of the pan - roast approximately 13 minutes a pound

9. If the breast starts to brown too much, cover with foil

10. When a thermometer reads 155-157 in the breast remove from the oven, carefully reserve drippings from the pan and cavity, then place the turkey on a carving board and tent loosely with foil (the temperature will continue to rise) and let rest about 30 minutes before carving

11. While turkey rests, separate fat from drippings and make gravy

12. Remove twine, onions, lemons & sprigs from cavity – discard and carve

13. Have a happy & delicious Thanksgiving!

TURKEY ENCHILADAS WITH POBLANOS & PUMPKIN

Serves 4

Talk about a delicious remix – turkey, roasted poblanos and pumpkin puree in the sauce. #leftoversrule

INGREDIENTS

• 2 tablespoons olive oil
• 3 Poblano peppers
• 1/2 onion, diced
• 1 garlic clove, sliced
• 1 cooked turkey thigh, diced
• 1 cup heavy cream
• 1 cup pumpkin puree
• 1/4 cup chicken broth
• 6 white corn tortillas
• 1 cup Monterey Jack cheese, shredded

DIRECTIONS

1. Preheat hot grill, keep it on for later too
2. Blacken poblano skins under hot grill, wipe off skin with kitchen paper, de-seed and dice
3. Preheat oil large skillet to medium heat, cook onion for 2 minutes, add Poblano's and garlic cook for 2 more minutes
4. Add turkey to skillet, cook for 3 more minutes
5. Whisk cream and pumpkin, pour 1/2 of mixture into large oven proof dish
6. Soak tortillas for 30 seconds in broth
7. Divide mixture into 6 tortillas evenly and roll
8. Sprinkle over cheese and then evenly pour over the remaining sauce
9. Grill for 10 minutes, serve

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Late Night Grilled Turkey Sands

Ok - so you're not really 'making' anything with this recipe - you're just 'putting it together' - is that so bad? I don't think so because it's is so darn good. The important part here is the grilling of the turkey - the heat makes it a completely different animal.

Ingredients

• Deli turkey, thinly sliced
• Muenster, provolone or whatever cheese you like, thinly sliced
• Bagel, toasted
• Mayo, mixed with honey mustard or horseradish or whatever you like
• Tomato slices

Directions

1. Heat a non-stick pan over medium heat
2. Take a big handful of turkey and put it in the pan
3. While this is grilling, toast bagel
4. Mix mayo with mustard or horseradish
5. When turkey is lightly browned place cheese on top and allow to melt - you might need to cover the pan for this
6. You want it gooey - so don't skimp on the cheese or the mayo mustard/horseradish stuffli>
7. Remove turkey, place on mayo'd bagel, top with tomato and away you go

Turkey Pie

Serves 6

My favorite - sage scented turkey with mushrooms, onions and bacon all under a golden crust, and all steamy and warm when you bust it open. Yahoooo.

Ingredients

• 1 ready to bake refrigerated pie crust
• 2 cups diced cooked turkey
• 8 ounces mushrooms, sliced
• 8 slices cooked bacon, diced
• 1 small onion, diced
• 1 tablespoon sage
• 3 tablespoons flour
• 4 tablespoons butter
• 2 cups chicken broth
• 1 tablespoon Worcestershire sauce

Directions

1. Preheat oven to 450
2. Saute onions, mushrooms, sage and bacon in 1 tablespoon of the butter until softened
3. Add turkey to mixture and put into pie plate
4. In same pan, melt remaining butter while stirring in flour - it will make a gritty paste
5. Stir in broth slowly to make a thick sauce and add Worcestershire
6. Pour over turkey mixture
7. Top with crust and brush top with milk
8. Bake until top is golden brown - about 20 minutes - and serve

Turkey Tacos

Makes 6

I mean really - there are only so many turkey sandwiches or pot pies you can eat with leftover turkey before you want to poke your eyes out. Try these, ok?

Ingredients

• 1/2 medium yellow onion, diced
• 1/2 tablespoon olive oil
• 2 cups leftover turkey
• 1/2 teaspoon cumin
• 2 carrots, shredded
• 1 cup leftover mashed potatoes, warmed
• 6 corn tortillas, warmedsour cream

Directions

1. Cook onion in oil over medium heat until softened
2. Add turkey and cumin and stir well until heated through
3. Add carrots, stir and remove from heat
4. To a heated tortilla add some sour cream, mashed potato and then top with turkey mixture
5. Eat away...

Grilled Turkey & Stuffing Sandwich

Makes 1

Think 'grilled cheese with turkey' but with the addition of stuffing. The amazing, wonderful addition of stuffing.

Ingredients

• 3 or 4 slices turkey
• 2 slices good bread, whole wheat, sourdough or even a mini baguette would be good
• 2 slices Muenster cheese
• about 1/3 cup stuffing, heated
• Mayonnaise
• Fresh ground pepper
• Softened butter

Directions

1. Preheat grill pan or non-stick pan
2. Heat turkey (in a non-stick pan or quickly in a microwave) and put on top of one slice of bread then add the cheese and the warmed stuffing
3. Add a few grinds of pepper
4. Add mayo to 2nd slice of bread and put on top
5. Spread one slice of bread lightly with butter and put butter-side down in the pan
6. Cook until golden brown, add butter to top and flip over
7. Cook until 2nd side is beautiful - eat

Turkey & Stuffing Benedict

Makes 1

I love traditional Eggs Benedict, but this made such a hit in our house it'll now be a regular breakfast item.

Ingredients

• 1/3-1/2 cup stuffing (cooked)
• 1 tablespoon butter
• Few slices cooked turkey
• One egg
• Turkey gravy

Directions

1. Shape stuffing into a 1/2 thick patty - about the size and shape of an English muffin - compact it well
2. Melt butter in a non-stick pan over medium heat and cook patty until crispy on both sides - about 2 minutes a side - just be gentle cuz it'll try to break apart on you
3. While it cooks, poach the egg and heat the turkey and gravy
4. Plate with stuffing patty on the bottom, the turkey, the poached egg and finally gravy over the top

Roast Turkey Breast

Serves 4-6

Much less fuss than all the fanfare required for a whole turkey - but still super delicious.

Ingredients

• One fresh turkey breast with bone
• 2 tablespoons softened butter
• Kosher salt and fresh ground black pepper
• 2 celery stalks, cut into 2 inch pieces
• 2 small carrot, cut into 2-inch pieces
• 2 small onions, peeled and quartered

Directions

1. Preheat oven to 375
2. Rub turkey with the butter, inside & out
3. Season well with salt and pepper
4. Put vegetables on the bottom of a roasting pan and set turkey on top
5. Turn heat down to 325 and roast until an instant read thermometer inserted into the thickest part of the roast reads 160 degrees
6. Transfer turkey to a cutting board, tent loosely with foil for about 20 minutes
7. While turkey rests, make pan gravy
8. Carve the breast and serve with the gravy :)