Anytime Turkey And Stuffing

By Julie

Time: 90 min

Serves:  6-8 (Or 2 with lots of leftovers)

I love turkey and stuffing so much that sometimes I can’t wait until a major holiday to eat it… but sadly, let’s face it, it’s a lot of work.  Until now.  After a big holiday you will notice all those leftover turkeys will appear in the poultry section, already butchered for you in lovely portions at a reduced price.   I usually grab a couple of breasts, and some drumsticks (that I use for turkey wraps).  You can roast a turkey breast in about an hour, depending on size, and it will taste no different than the one you made a few weeks earlier that was attached to the rest of the bird.

Stuffing can be as easy or as complicated as you want. This one uses day old irish soda bread, but you can use whatever you have, as long as it’s dry. Save the many-ingredient-lots-of-chopping version for your special occasions and make this one anytime.

You Will Need 

For The Turkey

  • 1 turkey breast, about 2 lbs
  • 1 tbsp butter
  • 1 tbsp fresh thyme or 1/2 tsp of dried thyme
  • 1/4 tsp of poultry seasoning
  • salt and pepper

For The Stuffing

  • 2 small or 1 large sweet potato, cubed in 1/2 inch pieces
  • 6 cups of day old bread, cubed
  • 1-2 cups of reduced sodium chicken broth, depending on what kind of bread you are using
  • 1 tbsp of butter
  • 1 tbsp plus 2 tsp of olive oil
  • 1/2 tsp of salt
  • 1/2 tsp of pepper
  • 1/2 tsp dried sage
  • 1/2 tsp poultry seasoning

 

Prepare The Turkey

Preheat the oven to 350F. The turkey breast should be removed from the fridge 30 min before cooking if you have the chance.  If not, it may take longer to cook the center and the breast might be dry.  Pat the skin dry, and rub it with the butter and seasonings.  Place in a roasting pan on a rack and pop it in the oven.  Roast for an hour and check the temperature.  It should read 178 in thickest part of the breast meat (make sure you are not touching a bone).  Normally for a full sized turkey I would remove it at 170 and let it rest because it will continue cooking, bringing it up a further 10 degrees to the desired 180.  A single breast will not continue to cook very much so it needs to be close to temp before you let it rest.  Let it rest for at least 10 minutes before carving.

Prepare The Stuffing

Heat 2 tsp of olive oil in a dutch oven over medium high heat.  Add the sweet potatoes and cook until they are softened and browned.  Remove from pan.  Add remaining olive oil and butter and reduce heat to medium.  Add onions and celery and cook, stirring often, until softened and onion is translucent.  You may be tempted to do the sweet potatoes and the onions together, but I find that the sweet potato soaks up all the oil and the onions burn.  Add the sweet potatoes back in, the broth, and the spices.  Stir until combined and add the bread, mixing well until you see no dry spots.  I used Irish Soda Bread for my stuffing and it’s very dense.  Because of this I needed more liquid.  If you are using a lighter bread like french bread, you will need less broth or you will end up with soggy stuffing.  There should be a small amount of liquid left in the bottom of the pot after you have stirred the bread in.  If it’s dry, add some more. If there is a quarter inch or more, crank up the heat and evaporate it off on the stove top before putting it in the oven.  Bake covered for 40 min.  If your turkey is taking a little longer than expected, just pull it out of the oven and leave it covered.  Fluff with a fork before serving.

I serve this with a simple salad and cranberry sauce.  This will easily get you to your next big holiday meal without all the fuss and minimal effort.  Who doesn’t love that?

 

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Butternut Squash Soup with Turkey Meatballs

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By Corinne

I tend not to eat a lot of soup in the summer, with the exception of a fresh dilly bean soup that is my go to summer soup fix. But all it takes is the first rainy September day to rekindle my love of soup in preparation for the cold, snowy months ahead. Today wasn’t really a soup day, it was a glorious fall day, one where if you close your eyes and feel the sun on your face you might imagine that summer is still here for a few moments more. But still, I love soup and this is a good one for the fall as the squashes are coming in 🙂

This soup is inspired by Deb Perlman’s Carrot Soup with Turkey Meatballs.

Like most soups, this one freezes well.

Serves: 6

Time: 1 hour

You will need:

  • 2 tbsp butter
  • 1 large onion chopped
  • 1-2 stalks of celery chopped
  • 1 carrot, peeled if you like, chopped
  • 2 large clove minced
  • 3 generous cups of butternut squash, peeled and cubed
  • 7 cups water 3-4 tbsp veggie bouillon or equal amount of chicken stock
  • a generous handful of fresh spinach for each bowl of soup

For the meatballs:

  • 1 lb ground turkey
  • 2 tbsp chopped fresh parsley
  • 1/4 cup fresh breadcrumbs (to make this GF, leave out the breadcrumbs, the meatballs will still stick together fine, I find the bread crumbs just gives them a smidge of extra tenderness)
  • 2 tbsp milk
  • 1/2 cup grated asiago cheese
  • 1 minced clove of garlic
  • salt and pepper

In a large pot over medium heat, add the butter, chopped onion, celery and carrot. Cook, stirring occasionally while you prep the butternut squash. Cut off ends, and peel and cube. I usually peel with a vegetable peeler, but a sharp knife also works. I love toasting my squash seeds the same way you can do pumpkin seeds. I usually mean to use them as a garnish, but sometimes we eat them before the soup is done 🙂

Add the squash and the water and bring to a gentle boil. While the squash is cooking, prep the meatballs. Add the 2 tbsp of milk to the bread crumbs, then add all ingredients together and mix.  Cook until squash is tender, and then using an immersion blender, blend until smooth and return to a boil.

After the soup is blended, form the meatballs, rolling into about one inch balls and dropping into the soup. I find this easier with wet hands as generally ground turkey and chicken is more ‘sticky’ than ground beef. Once all meatballs have been added, simmer for ten to fifteen minutes to ensure all are cooked through.

Shred or cut a generous handful of spinach into each serving bowl. Ladle hot soup over shredded spinach. Garnish with asiago if desired.

When I freeze this soup, I do so without the spinach. I like adding the spinach to the bowl rather than directly to the pot as it wilts but still retains a nice texture.

Juiciest Turkey Burgers

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By Corinne

The original inspiration for these burgers came from a recipe that was to go with a riesling. Feel free to serve them with said wine. Or beer. Or whatever it is you like to drink. The first time I made them I was very much expecting them to taste like apples? I was somehow simultaneous disappointed and happy that they don’t in fact taste apple-y at all really, but instead the grated apple just makes them delightfully juicy and ever so subtly apple-ish!

Speaking of flavours, one of the advantages, and occasional disadvantages of using fresh ingredients is that there is some variation in flavour. I’ve had jalapeños so mild they taste more like green peppers, and I’ve also had ones so hot that I’ve desperately wished I had used less and ended up picking pepper out of what I’ve made. Please taste your pepper. I find for a ‘regular’ hotness jalapeño, using half is a good amount to add flavour but not much heat. If you like things hot, add more! However, if you’ve struck upon one of the random crazy hot ones, and then you add half and it’s far too hot, it’s really hard to take it back once it’s mixed in!

Time: 15 min prep, 1 hour freeze, 20 minutes cook

Serves: 8 – one burger each

You will need:

  • 2 lbs (907g) ground turkey
  • 1/2 cup (50 g) finely minced red onion
  • 1 cup (225 g) grated apple (I used granny smith, but have used others in the past, whatever you have on hand will be fine)
  • 2 cloves garlic minced
  • 1/2 tsp salt and freshly ground pepper
  • 1/2 (20 g) jalapeño pepper finely minced – taste your pepper!

Mix together all ingredients and divide and shape into 8 patties about 3/4 inch (2 cm) thick. You can easily half this recipe, however I find it’s really no more trouble to make 8 than 4, and then I have them ready to go for the next time I need them with zero prep.

Place patties on a parchment covered cookie sheet, and place in freezer for at least an hour. If you are freezing some of them, ensure they are well frozen before putting into a plastic freezer baggie.

Cook on pre heated medium hot BBQ. Cook from frozen for about 10 minutes on each side with the lid closed. Do not get crazy with flipping them, flip them once as they are a bit delicate and may fall apart a bit.

Serve on your favourite bun with your favourite toppings, I love my homemade tomato jam on this, a bit of mayo, slice of tomato and some romaine. But they are equally delightful and completely different if you happen to have sprouts, avocado and a couple of slices of bacon.

** these are gluten free as long as you use a gluten free bun