CROCKPOT TURKEY BREAST

CROCKPOT TURKEY BREAST ..another amazing turkey recipe to try ! Nice !

INGREDIENTS

• turkey breast
• 1 packet of onion soup mix
• 1 can of cranberry sauce
• salt and pepper to taste

INSTRUCTIONS
Sprinkle salt and pepper (to taste) and the packet of onion soup mix on the top and bottom of turkey breast.Add cranberry sauce to top of turkey breast and cook in crockpot on low overnight (8 hours) or for three to four hours on high. The turkey recipe crockpot is ready to serve...enjoy the feast !
turkey-tenderloins.

TURKEY TAMALE PIE (DAY AFTER XMAS DINNER)

TURKEY TAMALE PIE (DAY AFTER XMAS DINNER) ...a nice turkey recipe...try it !

INGREDIENTS

• 1 onion, chopped
• 1 green pepper, chopped
• 2 tbsp olive oil
• 3 cups cooked turkey, cubed
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1.5 tsp salt
• 1/2 cup frozen corn, thawed
• 14 oz can diced tomatoes
• 4.5 oz can chopped green chilies
• 3.5 cups mashed potatoes
• 1 cup cheddar cheese, shredded

INSTRUCTIONS
Heat oven to 375F. In a large skillet over medium high heat cook the onion and pepper in hot oil for 5 minutes, stirring frequently. Add turkey, chili powder, cumin, salt, and oregano. Cook, stirring, for 3 minutes. Stir in tomatoes, chilies, and corn. Bring to a boil. Reduce heat to low and simmer for 8 minutes. Meanwhile, combine potatoes and cheese until blended.

Spoon 1.5 cups into bottom of 11" by 7" baking dish, patting to form a bottom crust. Spoon in turkey mixture; top with remaining potatoes. Bake 25 minutes or until golden brown. The turkey recipe of pie is ready to serves 6-8 great persons....hmmm..delicious ! Bon apetit !
pumpkin-turkey-chili

TURKEY SALAD WITH CRANBERRY DRESSING

TURKEY SALAD WITH CRANBERRY DRESSING ...a great turkey recipe to try !

INGREDIENTS

• 1 bunch salad greens
• 1 med. potato, cooked, peeled & cut into chunks
• 1/2 c. mandarin orange sections
• Radish slices
• 2 c. cooked turkey or chicken
• 1 c. sliced cucumber
• 1 c. fresh mushrooms

CRANBERRY DRESSING:

• 3/4 c. whole cranberry sauce
• 1/8 tsp. ground cinnamon or nutmeg
• 3/4 c. mayonnaise

INSTRUCTIONS
Line a large serving platter or bowl with desired salad greens. Arrange turkey or chicken with potato pieces, mandarin oranges, cucumber and mushrooms over greens.
Garnish salad with radish slices. To prepare dressing, place the cranberry sauce, mayonnaise and cinnamon or nutmeg in a blender container or food processor bowl. Cover and blend until dressing is smooth. Pass dressing with salad. The turkey recipe is ready to serve....great one !
Pumpkin-turkey-chili.

CHESTNUT TURKEY STUFFING

CHESTNUT TURKEY STUFFING ...a great Turkey recipe to try...a nice one !

INGREDIENTS

• 2 lbs. chestnuts
• 1 c. chicken broth
• 2 tbsp. butter
• 1/4 teaspoon sugar
• Salt and pepper

INSTRUCTIONS
Slit the chestnuts and bake or roast them for 20 minutes. Remove both skins and place them in a pan with the broth, using only just enough to cover them. Continue cooking the chestnuts until tender and almost dry, shaking to prevent burning.

Rub through a fine sieve, and add butter, salt, sugar and pepper. Some recipes also advise the addition of half a cupful of fresh bread crumbs and 1 beaten egg to bind the mixture.

The addition of the truffle or truffle peelings is a fancy variation to dress up this sauce when company's coming. The Turkey recipe is ready to serve.....
pumpkin-turkey-chili.

ROAST TURKEY RUB

ROAST TURKEY RUB ...a nice Turkey recipe...try this one ! Great !

INGREDIENTS

• 1/2 lb lean salt pork
• 5 large cloves garlic
• 1/2 cup fresh parsley
• 2-3 tablespoons fresh celery leaves
• 1/2 teaspoon coarse kosher salt
• 1/4 teaspoon red hot pepper flakes
• 3-4 fresh sage leaves

INSTRUCTIONS
You will need a heavy cleaver and a large cutting board for this preparation. Alternatively, a meat chopper or food processor may also be used to mince all ingredients to a spreadable paste.

For ease of preparation, purchase salt pork which has already been sliced into strips. Otherwise, cut the salt pork into strips yourself. Next, cut across the strips and continue to cut into smaller cubes until salt pork pieces are about 1/8 inch.

Peel garlic cloves. Mash with the side of the cleaver and add to salt pork. Sprinkle salt pork with salt. Begin to chop with cleaver, scooping edges into the center and turning over the mass. Remove stems from parsley and sage; toss over top along with the celery leaves and hot pepper.

Continue to chop until all of the pork is evenly chopped and has become a fine paste.Use this as a rub for roast turkey, placing small amounts under the skin of the breast for extra moistness. Pile a small amount over the top to melt down during the roasting, which will make for a self-basting turkey. Sprinkle the turkey lightly with garlic powder, onion powder, salt, pepper and paprika before roasting, if desired.
The drippings remaining at the bottom of the pan after the turkey is roasted will make for the most flavorful gravy ever!

This salt pork preparation can also be sautéed as a starter for side dishes, such as pan fried mushrooms, spinach, green beans, stock or soup. When using for dishes other than roast turkey, you may choose to omit the sage. The turkey recipe is ready....enjoy the feast !

TURKEY BRINE

TURKEY BRINE

INGREDIENTS

• 4 quarts water (24 cups)
• 3 1/2 cups kosher or sea salt
• 4 cups sugar
• 2 tablespoons cracked peppercorns
• 7-8 cloves garlic
• 5 bay leaves, crumbled coarsely

INSTRUCTIONS
Wash and dry a cooler which is large enough to hold the turkey you will be placing in the brine. (Or use a food grade plastic bag made for the purpose, available at your supermarket; this method will require only half the amount of brine.)

Prepare brine by combining ingredients in a stainless steel or enamel pan (do not use aluminum). Bring to a boil, stirring occasionally, until all of the sugar and salt are dissolved. Allow brine too cool. Pour into cooler (or bag, if using).

Add 2-3 quarts of ice; enough to bring the temperature of the brine to about 35F degrees. (Or, if using a plastic bag, add 1 1/2 quarts cold water and refrigerate the brine until it reaches this temperature.)Remove giblets, neck, etc. from inside turkey and refrigerate to use later on for making gravy, stuffing, or broth. Wash turkey well, inside and out. Rub inside of turkey liberally with additional kosher or sea salt.

Prepare sufficient brine to submerge turkey entirely. Recipe may be doubled, if required (or halved, if using a plastic bag for the brining).When the brine is cold, add the turkey to the cooler or plastic bag. Keep the turkey cold (35F or below). This can be accomplished by adding ice, or placing the cooler or plastic bag in a cold place. Check temperature to be sure it does not go above 40F. (Note: A frozen turkey can be brined until it has thawed).

When ready to roast the turkey, remove from brine and rinse thoroughly in cold water. Pat dry with a clean towel. Rub turkey skin with 2 tablespoons melted butter combined with 1 tablespoon olive oil and 1 teaspoon soy sauce. Bacon drippings can be added for extra flavor. Sprinkle turkey with garlic powder, salt, pepper, and paprika. The turkey recipe is ready...enjoy it !

TURKEY STUFFING

TURKEY STUFFING ..a great turkey recipe to try..nice one !

INGREDIENTS

• 1 pkg Pepperidge Farm Herb Seasoned Stuffing (cubed)
• 4 cloves garlic, minced
• 3/4 cup onions, chopped
• 1 cup butter (2 sticks)
• 1 tablespoon olive oil
• 2 cups chicken broth
• 3 eggs
• 1/2 cup fresh parsley, chopped
• 1 teaspoon paprika
• 1 lb turkey giblets, finely chopped
• 1/2 cup celery, chopped
• 1 cup chopped mushrooms
• 1/2-1 teaspoon Bell Seasoning (or rubbed sage)
• 1/4 teaspoon each: salt, pepper, onion and garlic powder
• a light sprinkling of cayenne pepper, if desired
• 1 teaspoon Knorr's powdered chicken bouillon or Minor's
• Chicken Soup Base
  

INSTRUCTIONS
In a large saucepan, sauté chopped giblets and (de-stringed) celery in 1 tablespoon butter and 1
tablespoon olive oil; adding onions and after 2-3 minutes and minced garlic and parsley and mushrooms after 5 minutes. sauté 1 minute more and add chicken broth.

Dissolve chicken bouillon in broth. Add paprika, Bell Seasoning, salt, pepper, onion and garlic powder and cayenne pepper. Add remaining butter and stir over low heat for 10 minutes.

Stir package of stuffing cubes into broth quickly. Liquid will be absorbed. Turn off heat but leave pan on stove.Allow to sit for 2-3 minutes, then stir in 1 egg at a time using a large wooden spoon, mixing quickly. Stir completely after adding each egg.

Stuffing should be somewhat sticky. If it's not holding together, add 1/4-1/2 cup more broth and mix in.Line the bottom of a bread loaf pan with aluminum foil, leaving enough along the sides to cover the top of the pan when folded over. Spray foil inside the pan with oil or non-stick spray. Pat mixture into pan evenly, spreading with spatula or the back of a spoon. Do not press heavily.
Shape into a bread loaf shape.
Bake in 350 degrees 45 minutes; uncover by removing foil from top and allow to bake another 10-15 minutes or until top is golden brown.

Cut into 2 inch slices for each serving. It's easier to remove from the pan if you use a pancake flipper to cut the slices.Baste top with turkey juices from cooked turkey or gravy before serving.
This amazing turkey recipe is ready to serve...enjoy the feasts....great taste !

maple-roast-turkey.