turkey, apple, and brie sandwich with Maggiano's chopped salad copycat... 25 minutes

the goods:

sandwich:

sliced sourdough bread

3 granny smith apples, thinly sliced

1 package (8 ounces) brie cheese, sliced into thin strips

1/2 pound thick cut turkey breast (from the deli)

2 tablespoons apple cider vinegar

6 tablespoons mayonnaise

baby spinach

salad:

1 head iceberg lettuce, chopped

1 head romaine lettuce, chopped

1 pint cherry tomatoes, chopped

1 avocado, chopped

1/4 cup blue cheese crumbles

1/2 cup chopped pancetta, pan fried until crispy

dressing:

1/2 teaspoon dried mustard

2 tablespoons sugar

1/4 cup water

1 and 1/2 teaspoons minced garlic

2 tablespoons red wine vinegar

1/2 cup white wine vinegar

3/4 cup canola oil

1/2 cup olive oil

1/2 teaspoon red pepper flakes

1/2 teaspoon ground pepper

1/4 teaspoon oregano

1/4 cup grated parmesan

Make dressing: In a blender, combine dried mustard, sugar, water, garlic, red wine vinegar, and white wine vinegar. Blend until combined. With the blender running, slowly pour in the oils. Add red pepper flakes, pepper, oregano, and parmesan and blend to combine.
Make sandwiches: In a small bowl, stir together mayonnaise and apple cider vinegar. Lightly spread mayonnaise on inside of bread slices. Top with turkey, brie, apples, and spinach. Top with another slice of bread.
Make salad: In a large bowl combine iceberg and romaines lettuces. Drizzle with dressing and toss to combine. Add tomatoes, avocado, pancetta, and blue cheese crumbles. Gently stir to incorporate.
Serve sandwiches sliced alongside salad.

turkey enchilada nachos... 25 minutes

the goods:

multigrain, scoop tortilla chips

2 tablespoons olive oil

1 pound ground turkey

1 teaspoon dried oregano

1 can (10 ounce) enchilada sauce

a few dashes of hot sauce

3/4 cup grated sharp cheddar cheese

1/2 can (7 ounces) refried beans

1/2 can (7 ounces) corn, drained

1/2 avocado, cut into chunks

1 tomato, chopped

sliced pickled jalapenos

chopped cilantro

Heat olive oil in a skillet, add ground turkey and cook until no longer pink. Stir in enchilada sauce and oregano. Cook, covered, until sauce is reduced by third. Season with hot sauce. Remove from heat.
Pour refried beans into a small saucepan, and warm.
Turn the oven on broil. AT the bottom of a cast-iron skillet arrange a layer of tortilla chips. Top with half the turkey mixture, half the refried beans, and half the cheese. Arrange another layer of chips and top with remaining turkey, refried beans, and cheese.
Broil until cheese is melted, about 5 minutes (keep and eye on it).
Remove from oven and top with tomato, avocado, jalapeno, and cilantro. Throw some more hot sauce on as needed.

turkey cobb sandwich... 15 minutes

the goods (for 2 sandwiches):

6 slices of bacon

2 eggs

4 slices sourdough bread

2 tablespoons mayonnaise

4 leaves of lettuce

4 slices tomato

2 tablespoons blue cheese crumbles

1/2 an avocado, sliced

4 ounces sliced roast turkey

Cook the bacon, fry the eggs, toast the bread. Spread mayonnaise on bread slices, top with bacon, blue cheese, avocado, tomato, season tomatoes with salt and pepper. Continue layering turkey, egg, lettuce, and bread! Enjoy!

spaghetti with turkey meatballs... 1 hour

 

the goods:

 

3 tablespoons olive oil

1 medium onion, finely chopped

4 garlic cloves, minced

5 cups canned crushed tomatoes

1/2 teaspoon dried oregano

1/4 teaspoon dried thyme

1 large egg

1/3 cup milk

2/3 cup plain dried breadcrumbs

1/2 cup finely grated Parmesan, plus more for serving

1/2 cup chopped fresh flat-leaf parsley

1 pound ground turkey

1 pound spaghetti (I used whole wheat)

 

Make the sauce: In a large nonstick skillet, heat the oil over medium-high heat. Add the garlic and onion, and cook for 3 to 4 minutes. Stir in the tomatoes. oregano, and thyme, and season with salt and pepper. Bring to a boil, lower heat, and simmer, covered, for 20 to 25 minutes.

Meanwhile, make the meatballs: In a large bowl, whisk together the egg, milk, 1 and 1/4 teaspoons salt, and 1/4 teaspoon pepper with a fork. Stir in the breadcrumbs, cheese, and parsley. Add the turkey, and mix until combined. Form the mixture into 1 and 1/2-inch balls. Add the meatballs to the skillet, and spoon the sauce over to coat. Simmer over medium heat until the meatballs are just cooked through, about 8 minutes.

While the meatballs simmer, cook the spaghetti in a large pot of boiling salted water according to package instructions. Drain the pasta, transfer to a bowl and top with meatballs and sauce. Serve with more cheese. 

California BLT

 

the goods:

 

sliced sourdough bread, lightly toasted

1/2 pound sliced deli turkey

1 pound bacon, cooked and drained

romaine lettuce, washed and torn into large sections

2 beefsteak tomatoes, sliced

1 avocado, peeled, pitted, and sliced

1/3 cup mayonnaise

1 chipotle chile, diced small

1 tablespoons adobo sauce (from chipotle chile)

2 tablespoons ranch dressing

 

Combine the mayonnaise, chipotle, adobo, and ranch in a small bowl. Season with salt and pepper.

Assemble sandwiches, by spreading chipotle mayo on lightly toasted bread slices. Top with turkey, avocado, bacon, tomato, season with salt and pepper, then finish with lettuce and top bread slice. 

favorite turkey burger... 35 minutes

 

the goods:

 

1 and 1/2 pounds ground turkey

1/2 cup finely grated Gruyere cheese

4 scallions, thinly sliced

1/4 cup dried breadcrumbs

1/4 cup Dijon mustard

1 garlic clove, minced

4 English muffins, split and toasted

mayonnaise, sliced tomatoes, and lettuce, for serving

 

Heat the grill to high. In a medium bowl, use a fork to gently combine the turkey with the Gruyere, scallions, breadcrumbs, Dijon mustard, and garlic; season generously with salt and pepper. Dividing the mixture evenly, gently form into four 1-inch-thick patties.

 

Lightly oil the grill. Place the patties on the hottest part of the grill; sear until browned, 1 to 2 minutes per side. Move the patties to a cooler part of the grill; continue grilling until cooked through, 5 to 10 minutes per side.

 

Build burgers as desired.

turkey cobb salad... 20 minutes

 

the goods:

 

4 slices bacon

3 tablespoons red-wine vinegar

2 tablespoons olive oil

1 teaspoon Dijon mustard

1 large head romaine lettuce, shredded

8 ounces roasted turkey breast, cut into 3/4-inch dice (2 cups)

1/2 rip avocado, pitted, peeled, and cut into 1/2-inch dice

3 ounces blue cheese, crumbled (3/4 cup)

2 plum tomatoes, cut into 1/2-inch dice

2 hard-cooked eggs, cut into 1/2-inch dice (optional)

 

In a 10-inch skillet, cook the bacon over medium heat until crisp on both sides, 3 to 5 minutes. Transfer to a paper-towel-lined plate to drain. Let cool, then crumble the bacon.

In a small bowl, whisk together the vinegar, oil, and mustard. Place lettuce on a serving platter, and toss with the dressing. Arrange the remaining ingredients on the lettuce as desired, and season with salt and pepper.

turkey-and-onion paprikash... 25 minutes

 

the goods:

 

1 pound turkey cutlets, halved horizontally

3 tablespoons unsalted butter, divided

1 medium yellow onion, thinly sliced

4 plum tomatoes, diced small

2 tablespoons paprika

3/4 cup chicken broth

1/3 cup sour cream

cooked egg noodles, for serving

1/4 cup fresh dill, chopped

 

Pat turkey dry with paper towels and season with salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high. In batches, cook turkey until cooked through, about 2 minutes per side. Transfer to a plate and tent loosely with foil. Reduce heat to medium, then add onion, tomatoes, and remaining 2 tablespoons butter; cook until onion has softened and tomatoes have broken down, 6 minutes. Add paprika and cook 1 minute. Add broth and cook, stirring, until slightly thickened, 2 minutes. Remove from heat and stir in sour cream. Return turkey to pan along with any accumulated juices. Sprinkle with dill and serve over noodles.

turkey sliders with potato wedges... 40 minutes

 

the goods:

 

3 large Yukon Gold potatoes, cut into 1/2-inch wedges

4 teaspoons olive oil

1 pound ground turkey

1 and 1/2 teaspoons chili powder

3/4 cup shredded cheddar

8 brioche slider or dinner rolls

lettuce, tomato, ketchup, and mustard, for serving

 

 

Preheat oven to 425 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, toss potatoes with oil and arrange in a single layer. Bake on top rack until tender, 30 minutes, flipping halfway through. Season with salt.

 

Meanwhile, form turkey into 8 small patties and place on a parchment-lined baking sheet. Sprinkle with chili powder and season with salt and pepper.

turkey-cheddar burgers... 20 minutes

the goods:

1 medium sweet onion, such as Vidalia, diced small

2 cloves garlic, minced

2 pounds ground dark turkey meat

3 tablespoons plain dried breadcrumbs

2 tablespoons grainy mustard

1/4 cup chopped fresh parsley

8 slices sharp cheddar cheese

8 hamburger buns

toppings, such as mayonnaise, mustard, tomato, and lettuce

In a large skillet, heat oil over medium-high. Add onion and saute until translucent, 6 to 7 minutes. Add garlic and cook until fragrant, 1 minute. Transfer to a medium bowl and add turkey, breadcrumbs, mustard, and parsley. Gently mix until combined and form into 8 thin patties.

Heat a grill pan to medium-high. Lightly spray pan with oil. Season patties with salt and pepper, then grill until cooked through, about 4 minutes per side; during last minute of cooking, top each burger with cheese and tent skillet with foil. Serve burgers on buns with desired toppings.

spicy turkey thighs and bacon stir-fry... 30 minutes

the goods:

1 cup long-grain white rice
1 large egg white
1 tablespoon cornstarch
1 and 1/2 pounds boneless, skinless turkey thighs, or turkey tenders, thinly sliced
1/2 cup soy sauce
2 tablespoons packed light-brown sugar
1 tablespoon chili sauce
5 slices thick-cut bacon, cut into 1 and 1/2-inch pieces
1-inch piece fresh ginger, peeled and cut into matchsticks
2 bell peppers (any color), stemmed, seeded, and cut into 1-inch pieces
1 bunch scallions, trimmed and cut into 1 and 1/2-inch pieces
 

Cook rice according to package instructions. In a large bowl, whisk together egg white and cornstarch until combined. Add turkey and toss to coat. In a small bowl, whisk together soy sauce, brown sugar, and chili sauce.

Heat a wok over high. Add bacon and cook, stirring, until browned and crisp, about 7 minutes. Add turkey mixture and ginger and stir until turkey begins to brown at edges, about 3 minutes. Add bell peppers and scallions and stir until crisp-tender, about 3 minutes.

Add soy sauce mixture and cook, stirring, until sauce is thick enough to coat turkey and vegetables, about 2 minutes. Serve over rice.

leftover turkey pot pie... 1 hour

Thanksgiving leftover solution!

the goods:

6 slices bacon, cut crosswise into 1-inch pieces

3 leeks (white and light-green parts only), halved lengthwise, rinsed well, and sliced

1 tablespoon chopped fresh thyme leaves

3 tablespoons all-purpose flour

1 and 3/4 cups low-sodium chicken broth

3/4 pound leftover turkey meat, skin removed, cut into bite-sized pieces (3 cups)

1 cup frozen peas

4 cups leftover mashed potatoes

Preheat oven to 400 degrees, with rack in upper third. In a large skillet, cook bacon over medium, stirring occasionally, until crisp, 8 to 10 minutes; with a slotted spoon, transfer to paper towels to drain. Add leeks and thyme to skillet and season with salt and pepper. Cook, stirring often, until leeks are golden brown and softened, about 10 minutes. Sprinkle flour over leeks and cook, stirring, until flour is pale golden, about 2 minutes. Stir in broth and simmer until thickened, 4 minutes. Stir in turkey, peas, and bacon. Season with salt and pepper.

Transfer turkey mixture to six broiler-proof 8-ounce ramekins or a 2-quart baking dish; set on a rimmed baking sheet. Spread potatoes over turkey mixture. Bake until filling is bubbling and potatoes are golden in spots, 20 minutes. Heat broiler, with rack in top position. Broil until potatoes are evenly golden, 2 to 3 minutes. Let cool 10 minutes.

turkey cutlets with balsamic pears

This may not look like much (I never claimed to be a photographer...), but the flavor is phenomenal!

the goods:

4 turkey cutlets, patted dry

3 tablespoons unsalted butter

3 large shallots, thinly sliced

3 garlic cloves, minced

2 teaspoons chopped fresh thyme leaves. plus more for serving

3/4 cup low-sodium chicken broth

2 tablespoons balsamic vinegar

2 teaspoons grainy mustard

2 Bosc pears, cored and sliced into thin wedges

Season turkey with salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high. Add turkey and cook until cooked through, about 2 minutes per side, flipping once. Transfer to a plate and tent loosely with foil.

Add 2 tablespoons butter to skillet and reduce heat to medium. Add shallots, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, 6 minutes.

Meanwhile, in a small bowl, whisk together broth, vinegar, and mustard.

Add pears to skillet and cook, stirring occasionally, until beginning to soften, 4 minutes.

Add broth mixture; cover and cook 5 minutes.

Uncover, increase heat to high, and cook, stirring occasionally, until pears are tender and liquid is almost evaporated, 3 to 5 minutes.

Return turkey to skillet, along with any juices. Add thyme, toss to combine, and serve.

turkey chili with cornbread... 55 minutes

the goods:

chili:

4 slices thick-cut bacon, diced small

2 medium yellow onions, diced small

1 large red bell pepper, stemmed, seeded, and diced small

1 and 1/2 pounds ground turkey

3 tablespoons chili powder

2 teaspoons ground cumin

1 tablespoon chopped garlic

2 teaspoon dried oregano

1 can (14.5 ounces) diced tomatoes

2 cans (15.5 ounces each) pinto beans, rinsed and drained

cornbread:

1/2 cup butter

2/3 cup sugar

2 large eggs

1 cup buttermilk

1/2 teaspoon baking soda

1 cup cornmeal

1 cup flour

1/2 teaspoon salt

In a large Dutch oven or other heavy pot, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is crisp, about 8 minutes. Add onions and bell pepper and cook, stirring occasionally, until vegetables soften, 3 minutes. Add turkey, chili powder, cumin, garlic, and oregano and cook, breaking up meat with a wooden spoon, until cooked through and lightly browned, 6 to 8 minutes. Season with salt and pepper.

Add tomatoes and juice, beans, and 2 cups water. Bring to a boil. Reduce to a rapid simmer, partially cover, and cook, stirring occasionally, until sauce thickens, 20 minutes.

Meanwhile, make the cornbread: Preheat oven to 375 degrees. Grease and 8-inch square pan. Melt butter in a large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir mixture into pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into prepared pan. Bake  for 30 to 40 minutes, or until a toothpick inserted in center comes out clean.

Serve chili with warm cornbread and don't forget the butter and honey!

toasted turkey sandwich with quick cucumber pickles... 35 minutes

the goods:

1 country-style round bread loaf, sliced horizontally, insides scooped out

1/3 cup tapenade

1/2 pound deli turkey, thinly sliced

1 small zucchini, thinly sliced

1 large tomato, thinly sliced

4 ounces provolone, thinly sliced

1 medium cucumber, cut lengthwise into thin wedges

1/4 cup rice vinegar

2 tablespoons sugar

Preheat oven to 350 degrees. Cover inside of both bread halves with an even layer of tapenade. Arrange turkey on bottom half of bread. Top with zucchini, tomato, and cheese. Sandwich with top half of bread and wrap tightly in foil. Place on a rimmed baking sheet and bake until bread is toasted and cheese is melted, 25 to 30 minutes.

Meanwhile, in a large bowl, toss cucumber with vinegar and sugar; season with salt and pepper. Let sit at room temperature, 20 minutes.

Unwrap sandwich and cut into 4 wedges with a serrated knife. Serve with pickled cucumbers.

asian turkey meatballs with carrot rice... 30 minutes

the goods:

1 cup long-grain white rice

1 carrot, shredded

3/4 cup fresh breadcrumbs

1 and 1/2 pounds ground dark-meat turkey

3 scallions, white and green parts separated and thinly sliced

1/3 cup chopped fresh cilantro leaves

4 teaspoons fish sauce

4 teaspoons hot-pepper sauce (preferably Sriracha)

4 teaspoons sugar

1 large garlic clove, minced

2 teaspoons vegetable oil

Preheat oven to 450 degrees. In a medium saucepan, bring 1 and 1/2 cups water to a boil. Add rice, stir, and return to a boil. Cover, reduce to a simmer, and cook until rice is tender, about 15 minutes. Remove from heat and top with carrot. Let stand, covered, 5 minutes, then stir in carrot and fluff rice with a fork.

Meanwhile, in a medium bowl, combine breadcrumbs and 3 tablespoons water. Let stand 5 minutes. Add turkey, scallion whites, cilantro, fish sauce, hot-pepper sauce, sugar, garlic, and 1/2 teaspoon salt. Gently mix to combine and form into meatballs. In a large nonstick skillet, heat 1 teaspoon oil over medium-high. In batches, brown meatballs on all sides, 10 minutes total.

Transfer to a rimmed baking sheet and bake until cooked through, 10 minutes. Serve meatballs with rice and scallion greens.