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                                                                  No Perfect Matches exist, the closest matches I found are:
                                                                  Ingredients
                                                                  • Yes No vegetable oil
                                                                  • Yes No 1 boneless turkey breast
                                                                  • Yes No salt and pepper
                                                                  • Yes No cajun seasoning
                                                                  • Yes No 3 cup flour
                                                                  • Yes No 3 cup milk
                                                                  • Fill a large, deep pot halfway full with vegetable oil. Heat the oil over medium high heat to 350 degrees F.
                                                                  • Season turkey breast with salt and pepper and Cajun seasoning. Dredge the turkey in flour, then in milk, and back in the flour. Carefully lower the breast into the hot oil and fry until golden brown and cooked to 165 degrees F on an instant read thermometer.
                                                                  Yields: 8servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    thermometer

                                                                  These make a great little snack or appetizer.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup diced celery
                                                                  • Yes No 1/4 cup diced onion
                                                                  • Yes No 2 tsp margarine
                                                                  • Yes No 2 cup diced turkey
                                                                  • Yes No 1 cream of mushroom soup
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 8 oz refrigerated crescent dinner rolls
                                                                  • Yes No dill weed
                                                                  • In a large non-stick skillet, saute celery and onion in margarine for 3-4 minutes or until tender.
                                                                  • Add turkey, soup, salt and pepper to taste; stir to mix well and until heated through.
                                                                  • Take skillet off of heat and set aside.
                                                                  • Separate crescent dough into 24 triangles.
                                                                  • Spoon 1 tablspoon turkey mixture on the wide end of each triangle.
                                                                  • Roll up starting at the wide end.
                                                                  • Place rolls, point side down, on greased baking sheets.
                                                                  • Curve ends inward to form crescent shape.
                                                                  • Sprinkle lightly with dill or other topping of choice.
                                                                  • Bake at 350 degrees for 8-9 minutes or until golden brown.
                                                                  • Serve while warm.
                                                                  Yields: 24
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 9 minutes
                                                                  • Total Time: 29 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet
                                                                  Turkey Tonnato
                                                                   1 h 19 m
                                                                  Ingredients
                                                                  • Yes No 3 1/2 lb boneless turkey breast
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 3 stalk celery
                                                                  • Yes No 1/2 cup chicken stock
                                                                  • Yes No 1 7 oz canned tuna in olive oil
                                                                  • Yes No 5 anchovy fillets packed in olive oil
                                                                  • Yes No 2 tbsp minced flat leaf parsley
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 cup mayonnaise
                                                                  • Yes No 2 tbsp caper
                                                                  • Yes No 1/4 tsp white pepper
                                                                  • Yes No 1/2 cup cream
                                                                  • Yes No 2 cup arugula
                                                                  • Yes No 1 cup fennel
                                                                  • Yes No 1 cup corn kernel
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No squeeze lemon juice
                                                                  • Yes No 1/2 cup pitted nicoise olives
                                                                  • Yes No marinated roasted peppers, store bought
                                                                  • Yes No marinated mushroom
                                                                  • Preheat oven to 450 degrees F.
                                                                  • Place slivers of garlic on the inside of the turkey breast and roll into neat package, tie with kitchen twine. Rub olive oil all over the roast and season with salt and pepper. If turkey breast was purchased tied, make small slits on the outside of the roast and insert the slivered garlic into the slits.
                                                                  • Put the onion, celery, and chopped garlic in roasting pan with 1/2 cup of the stock. Lay seasoned turkey breast roll on top. Lightly tent pan with foil. Add more stock, as necessary, to keep vegetables from burning. Roast for about 45 minutes, until internal temperature registers 160 degrees F.
                                                                  • Remove and let cool in pan. When turkey is room temperature, wrap well in plastic wrap, and refrigerate at least 4 hours or up to 2 days. Discard the onion, celery, and garlic.
                                                                  • To make the sauce: Put the tuna, anchovies, 2 tablespoons of parsley, olive oil, and lemon juice in blender. Using short pulses, puree the mixture. Scrape the sides down frequently and stir to ensure even blending. When smooth, add the mayonnaise, capers, and white pepper and blend. Add the cream, a little at a time until you have desired texture and flavor. Additional white pepper, lemon, or anchovy may be added at this point, if desired. The sauce may be prepared up to 2 days in advance and refrigerated.
                                                                  • To serve, arrange the selection of greens, fennel, and corn on platter. Drizzle lightly with olive oil, season with salt, pepper, and a squeeze of lemon. Slice turkey thinly, about 1/8-inch thick, and arrange on top of the greens. Drizzle with the sauce. Garnish with minced parsley and olives.
                                                                  • Cook's note: For a buffet party presentation, you could surround the Tonnato with marinated roast red peppers and mushrooms
                                                                  Cuisine:YesNonicoise
                                                                  Yields: 9servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Inactive Time: 4 minutes
                                                                  • Total Time: 1 hour 19 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    marinate
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    kitchen
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    blender
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    plastic wrap
                                                                  Turkey Burrito
                                                                   1 h 15 m

                                                                  I've been making this for years, and use whatever I have left over from Thanksgiving dinner. No one cares about the turkey dinner. They make me do the turkey so I will make the burritos. This recipe calls for instant flour, formulated to dissolve easily in liquids, and primarily used as a thickener in gravy recipes. Chicken broth can be used in place of turkey broth.

                                                                  Ingredients
                                                                  • Yes No 3 cup turkey
                                                                  • Yes No 1 cup prepared stuffing
                                                                  • Yes No 1 cup mashed potato
                                                                  • Yes No 1 cup leftover gravy
                                                                  • Yes No 2 qt turkey broth
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1/4 cup self-rising flour
                                                                  • Yes No 10 10 inch flour tortilla
                                                                  • Yes No 1 8 oz cheddar cheese
                                                                  • Yes No 3 pickled jalapeño pepper
                                                                  • Yes No 3 tbsp pickled jalapeno pepper juice
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp dried parsley
                                                                  • In a large pot, combine turkey, stuffing, mashed potatoes, gravy, broth, and onion. Bring to a boil, and cook until onion is soft. Thicken with flour if needed.
                                                                  • Warm tortillas in a dry frying pan over medium heat. Spoon turkey mixture onto a warm tortilla, sprinkle with cheese, and roll into a burrito. Repeat with remaining ingredients.
                                                                  • Spread more cheese on top and add another spoonful of the turkey mixture over the cheese. Garnish with jalapeno slices, sprinkle with jalapeno juice, and season with salt, pepper, and parsley. Serve hot.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 10servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    frying pan

                                                                  This yields enough broth for the gravy and the stuffing. Use heavy large rimmed baking sheets; regular ones may buckle.

                                                                  Ingredients
                                                                  • Yes No 10 lb turkey and wings
                                                                  • Yes No 2 large carrot
                                                                  • Yes No 2 large onion
                                                                  • Yes No 2 celery
                                                                  • Yes No 20 cup water
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 tsp black peppercorn
                                                                  • Yes No 1/2 tsp salt
                                                                  • Position rack in center of oven and preheat to 450°F. Divide turkey necks and wings between 2 heavy large rimmed baking sheets, spreading in single layer. Roast 30 minutes. Using tongs, turn turkey parts over; scatter carrots, onions, and celery over, dividing equally. Roast until turkey parts are golden brown, about 1 hour longer.
                                                                  • Transfer turkey parts, vegetables, and any pan juices to heavy large pot. Place each baking sheet over 2 burners; add 1 cup water to each sheet and bring to boil, scraping up any browned bits. Pour mixture into pot with vegetables. Add bay leaves, peppercorns, salt, and remaining 18 cups water to pot; bring to boil. Reduce heat to medium-low, cover partially, and simmer gently for 2 1/2 hours. Strain broth and cool slightly. Do ahead: Can be made 2 days ahead. Refrigerate uncovered until cold, then cover and chill. Before using, scrape any fat from surface of broth; reserve fat for gravy.
                                                                  Yields: 14cups
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    pot
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                  Turkey Stock
                                                                   4 h 30 m
                                                                  Ingredients
                                                                  • Yes No 7 lb turkey parts
                                                                  • Yes No 4 qt water
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 large carrot
                                                                  • Yes No 1 large celery
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No black pepper
                                                                  • Preheat the oven to 400 °. In a large roasting pan, roast the turkey parts for 1 1/2 hours, or until well browned. Transfer the parts to a large stock pot.
                                                                  • Set the roasting pan over 2 burners. Add 1 quart of the water and bring to a boil, scraping up the browned bits from the bottom. Add the liquid to the pot.
                                                                  • Add the onion, carrot, celery, garlic, salt and several pinches of pepper to the pot with the remaining 3 quarts of water and bring to a boil. Reduce the heat to moderately low, cover partially and simmer the stock for about 2 1/2 hours. Strain the stock and skim off the fat before using or freezing.
                                                                  Yields: 3quarts
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 4 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    pot

                                                                  This twist on a dish normally made with veal may seem quirky (one chef friend laughed out loud when he read the part about roasting canned tuna with vegetables), but the result is incredible (yes, even my chef friend is a convert). Organic, free-range turkey is available from www.lobels.com, www.diamondorganics.com, and www.eberlypoultry.com. Wild turkeys and heritage turkeys are available from www.dartagnan.com.

                                                                  Ingredients
                                                                  • Yes No 2 cup coarsely chopped mixed vegetables
                                                                  • Yes No 1 cup olive oil
                                                                  • Yes No one 7 oz canned white (albacore) tuna in olive oil
                                                                  • Yes No 2 anchovy
                                                                  • Yes No 3 small tbsp caper
                                                                  • Yes No 1 lemon
                                                                  • Yes No ¾ cup mayonnaise
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 lb roasted turkey breast
                                                                  • Yes No gherkin
                                                                  • Yes No flat leaf parsley
                                                                  • Yes No lemon
                                                                  • Heat the oven to 400°F. In a roasting pan, combine the vegetables and ¼ cup of the olive oil. Roast until nicely caramelized on all sides, about 20 minutes. Add the tuna, anchovies, and capers; roast 10 minutes more.
                                                                  • Cool the roasted ingredients slightly; transfer to the bowl of a food processor. Add the remaining olive oil and the lemon juice. Puree to a smooth paste; add the mayonnaise and pulse to incorporate. The sauce should be creamy. Season with salt and pepper to taste.
                                                                  • Pool the tuna sauce onto individual serving plates. Arrange the turkey slices in a single layer on the sauce, leaving some sauce peeking out from the edges. Drizzle with additional sauce and garnish with the cornichons, parsley, and lemon wedges.
                                                                  Yields: 8as an appetizer, 4 as a main course
                                                                  • Total Time: 60 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    food processor
                                                                  Ingredients
                                                                  • Yes No skin from
                                                                  • Preheat the oven to 375° and line a baking sheet with parchment paper. Spread the turkey skin on the parchment and cover with another sheet of parchment and another baking sheet. Set a heavy ovenproof pot on top. Bake for about 30 minutes, until the skin is crisp and golden. Let cool slightly, then break into pieces.
                                                                  Yields: 6
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    pot
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                  • Yes No
                                                                    parchment paper

                                                                  This heart-healthy recipe for turkey meatloaf, courtesy of Dr. Brent Ridge, is used to make both Martha 's and Kathleen Turner's turkey meatloaf sandwiches.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup panko bread crumb
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 3 lb lean ground turkey
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/4 cup tomato ketchup
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1 tbsp coarse salt
                                                                  • Yes No 1 tsp sage
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Preheat oven to 350 degrees.
                                                                  • Place panko and milk in a large bowl; stir until well combined. Let stand 5 minutes.
                                                                  • Add turkey, onions, eggs, 1/4 cup ketchup, parsley, mustard, salt, sage, and pepper to breadcrumb mixture. Gently mix until well combined. Transfer mixture to a 9 3/4-inch-by-5 3/4-inch loaf pan. Brush top with remaining 2 tablespoons ketchup.
                                                                  • Transfer meatloaf to oven and bake, draining any accumulated juices as necessary, until it reaches 165 degrees on an instant-read thermometer, 1 1/2 to 1 3/4 hours. Serve immediately or use to prepare sandwiches.
                                                                  Cuisine:YesNojapanese
                                                                  Yields: 6
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    loaf pan
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    thermometer
                                                                  Ingredients
                                                                  • Yes No 4 whole drumsticks
                                                                  • Yes No wing tips and giblets from the turkey
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 large carrot
                                                                  • Yes No 1 large celery
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No black pepper
                                                                  • Preheat the oven to 400°. Put the whole turkey wings and the reserved wing tips in a flameproof roasting pan and roast for about 1 hour, turning occasionally, or until well browned. Transfer the turkey parts to a large pot.
                                                                  • Set the roasting pan over 2 burners. Add 1 cup of water and boil over moderately high heat, scraping up the browned bits from the bottom of the pan. Add the liquid to the pot.
                                                                  • Add the turkey neck, wing tips, gizzard and heart to the pot along with the onion, carrot, celery, garlic, salt, generous pinches of pepper and 8 cups of water. Bring to a boil over high heat. Reduce the heat to moderately low and simmer, partially covered, until the meat is falling off the bones and the gizzard is very tender, about 2 hours. Add the reserved liver and poach it in the stock until browned outside but still pink in the center, about 6 minutes.
                                                                  • Strain the stock. Reserve the liver, heart and gizzard for the gravy.
                                                                  Yields: 7cups
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    poach
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    flameproof roasting pan
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    pan
                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 3 18 to 20 lb lb turkey wings, heart and gizzard from 18 to 20 pound turkey
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 large carrot
                                                                  • Yes No 1 celery
                                                                  • Yes No 16 cup water
                                                                  • Yes No 2 parsley
                                                                  • Yes No 1/2 tsp dried thyme
                                                                  • Yes No 1/4 tsp black peppercorn
                                                                  • Heat vegetable oil in heavy large pot over medium-high heat. Working in batches, add turkey wings, neck, heart and gizzard to pot and sauté until brown, turning occasionally, about 10 minutes. Using tongs, transfer turkey parts to large bowl. Add onion, carrot and celery to same pot; sauté 2 minutes. Return turkey parts and any juices to pot. Add 16 cups water. Bring liquid to boil. Skim off foam. Add parsley, thyme and peppercorns. Reduce heat to medium-low. Simmer until liquid is reduced to 10 cups, about 2 hours 15 minutes.
                                                                  • Strain stock into bowl. Let stand 5 minutes; spoon off fat. (Can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.)
                                                                  Yields: 10cups
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    bowl
                                                                  Turkey Lasagna
                                                                   1 h 20 m
                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 cup chopped yellow onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 1/2 lb sweet italian turkey sausage
                                                                  • Yes No 1 28 oz crushed tomatoes in tomato puree
                                                                  • Yes No 1 6 oz tomato paste
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No 1/2 cup chopped basil
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 1/2 lb lasagna noodle
                                                                  • Yes No 15 oz ricotta cheese
                                                                  • Yes No 3 oz creamy goat cheese
                                                                  • Yes No 1 cup grated parmesan cheese
                                                                  • Yes No 1 extra large egg
                                                                  • Yes No 1 lb fresh mozzarella cheese
                                                                  • Preheat the oven to 400 degrees F.
                                                                  • Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
                                                                  • Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.
                                                                  • In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
                                                                  • Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings
                                                                  • Prep Time: 50 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    baking dish
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Turkey Potpie
                                                                   1 h 5 m

                                                                  The familiar blend of poultry, vegetables and pastry is a comforting part of American food culture, but traditional versions are not as nourishing as the cozy name implies. Our enlightened potpie uses reduced-fat sour cream to make a rich sauce and tops the filling with scrumptious whole-wheat buttermilk biscuits.

                                                                  Ingredients
                                                                  • Yes No 3 tsp canola oil
                                                                  • Yes No 1 small cup frozen onions
                                                                  • Yes No 1 cup baby carrot
                                                                  • Yes No 10 oz crimini mushroom
                                                                  • Yes No 2 1/2 cup reduced sodium chicken broth
                                                                  • Yes No 1/4 cup corn starch
                                                                  • Yes No 2 1/2 cup diced turkey
                                                                  • Yes No 1 cup frozen peas
                                                                  • Yes No 1/4 cup reduced fat sour cream
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No black pepper
                                                                  • Yes No 3/4 cup whole wheat pastry flour
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1 1/4 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tsp dried thyme
                                                                  • Yes No 1 1/2 tbsp butter
                                                                  • Yes No 1 cup buttermilk
                                                                  • Yes No 1 tbsp canola oil
                                                                  • To prepare filling: Heat 1 teaspoon oil in a large skillet or Dutch oven over medium-high heat. Add onions and carrots; cook, stirring, until golden brown and tender, about 7 minutes. Transfer to a bowl. Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Add mushrooms and cook, stirring often, until browned and their liquid has evaporated, 5 to 7 minutes. Return the onions and carrots to the pan. Add 2 cups broth and bring to a boil; reduce heat to a simmer. Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens. Stir in turkey (or chicken), peas, sour cream, salt and pepper. Transfer the filling to a 2-quart baking dish.
                                                                  • To prepare biscuit topping & bake potpie: Preheat oven to 400° F. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and thyme in a large bowl. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly. Add buttermilk and oil; stir until just combined. Drop the dough onto the filling in 5 or 6 even portions. Set the baking dish on a baking sheet.
                                                                  • Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes; serve.
                                                                  • Tip: To replace 1 cup fresh buttermilk in a recipe with powdered buttermilk, mix 4 tablespoons in with the dry ingredients and add 1 cup water to the wet ingredients.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    dutch oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    whisk
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP
                                                                  Turkey Hash
                                                                   60 m
                                                                  Ingredients
                                                                  • Yes No 1 1/2 medium lb yukon gold potato
                                                                  • Yes No 7 tbsp unsalted butter
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 cubanelle peppers
                                                                  • Yes No 1 cup shredded turkey
                                                                  • Yes No 4 large egg
                                                                  • Generously cover potatoes with cold water, then simmer, partially covered, until just tender, 20 to 25 minutes. Drain. Cool slightly, then peel and coarsely grate with a box grater.
                                                                  • While potatoes cool, melt 6 tablespoons butter in a 12-inch nonstick skillet over medium-high heat and cook onion and peppers, stirring occasionally, until golden brown, 8 to 10 minutes.
                                                                  • Add potatoes, turkey, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, turning occasionally, until browned in spots, 15 to 20 minutes. Transfer hash to plates.
                                                                  • Fry eggs in remaining Tbsp butter in skillet over medium heat. Serve on top of hash.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                  • Active Time: 25 minutes
                                                                  • Total Time: 60 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    nonstick pan
                                                                  • Yes No
                                                                    skillet

                                                                  The stock would also make a good base for turkey soup.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 4 lb turkey wings
                                                                  • Yes No heart, and gizzard from turkey
                                                                  • Yes No 2 carrot
                                                                  • Yes No 2 celery
                                                                  • Yes No 2 small onion
                                                                  • Heat oil in heavy large pot over high heat. Working in batches, add turkey parts and sauté until deep brown, about 15 minutes per batch. Return turkey parts to pot. Add vegetables and 18 cups water. Bring to boil. Reduce heat to medium-low. Simmer stock 3 hours. Strain into large bowl. If necessary, return stock to same pot and cook until reduced to 4 cups stock (not including layer of fat). Cool stock slightly. Chill uncovered until cold, then cover and keep chilled up to 4 days. Remove and reserve fat layer on top before using.
                                                                  Yields: 4cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    bowl
                                                                  Turkey Stock
                                                                   4 h 30 m

                                                                  Roasting the turkey and vegetables before simmering them results in a dark stock that takes you more than halfway to a rich brown gravy. The recipe yields enough for the gravy and then some, but you'll be happy to have the extra when it comes time to make soup.

                                                                  Ingredients
                                                                  • Yes No 6 lb turkey parts
                                                                  • Yes No 3 medium yellow onions, left unpeeled
                                                                  • Yes No 3 celery
                                                                  • Yes No 3 carrot
                                                                  • Yes No 5 qt water
                                                                  • Yes No 6 parsley
                                                                  • Yes No 1/2 turkish bay leaf
                                                                  • Yes No 10 black peppercorn
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • If using turkey wings, halve at joints with a cleaver or large knife, then crack wing bones in several places with back of cleaver or knife. (Do not crack bones if using other parts.) Pat turkey dry.
                                                                  • Put oven rack in lowest position of oven and preheat oven to 500°F. Roast turkey parts, skin sides down, in dry roasting pan, turning over once, until browned well, about 45 minutes. Transfer to an 8- to 10-quart stockpot with tongs, reserving fat in roasting pan.
                                                                  • Add onions (cut sides down), celery, and carrots to fat in pan and roast, stirring halfway through roasting, until golden, about 20 minutes total. Add vegetables to turkey in stockpot.
                                                                  • Straddle pan across 2 burners, then add 2 cups water and deglaze by boiling, stirring and scraping up brown bits, 1 minute. Add deglazing liquid to turkey and vegetables in stockpot, then add parsley, bay leaf, peppercorns, salt, and remaining 4 1/2 quarts water. Reduce heat and gently simmer, partially covered, 3 hours.
                                                                  • Pour stock through a large fine-mesh sieve into a large bowl, discarding solids. Measure stock: If there is more than 13 cups, boil in cleaned pot until reduced to 13 cups. If there is less, add enough water to bring total to 13 cups. If using immediately, let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat. If not, cool completely, uncovered, then chill, covered, before skimming fat (it will be easier to remove when cool or cold).
                                                                  • Cooks' note: Stock can be chilled in an airtight container 1 week or frozen 3 months.
                                                                  Yields: 13cups
                                                                  • Active Time: 20 minutes
                                                                  • Total Time: 4 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    special equipment:
                                                                  • Yes No
                                                                    flameproof roasting pan
                                                                  • Yes No
                                                                    large knife
                                                                  • Yes No
                                                                    knife
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    stockpot
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    pot
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 lb ground turkey
                                                                  • Yes No 1 egg
                                                                  • Yes No 1/2 cup seasoned bread crumb
                                                                  • Yes No 1 tsp chopped onion
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Preheat oven to 400 degrees. Combine all the ingredients and mix thoroughly. Form meatballs from 1 tbsp of mixture mold into the shape of a ball. Bake 15 to 20 minutes on a lightly oiled 10 x 15 x 1 inch pan, or until the meatballs are no longer pink in the center.
                                                                  • Note: This recipe yields more meatballs than just two, but it's so good you might want to share it with friends or save half of the meatballs in the freezer for another meal.
                                                                  Yields: 6
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    freezer

                                                                  These cornbread turkeys are a perfect side dish for Thanksgiving.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 2 cup corn kernel
                                                                  • Yes No 1/3 cup minced jalapeno, ribs
                                                                  • Yes No 2 shallot
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 2 1/4 cup yellow cornmeal
                                                                  • Yes No 1 tbsp coarse salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 3/4 tsp baking soda
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2 1/4 cup buttermilk
                                                                  • Yes No 1 1/2 cup grated cheddar cheese
                                                                  • Yes No honey butter
                                                                  • Preheat oven to 350 degrees. Spray a 9-cup turkey-shaped bundt pan with cooking spray; set aside. Melt 1/2 cup butter and let cool.
                                                                  • Heat remaining 2 tablespoons butter in a medium skillet over medium-high heat until melted. Add corn, jalapeno, and shallots and cook, stirring occasionally, until soft, 4 to 6 minutes; set aside.
                                                                  • Whisk together flour, cornmeal, salt, pepper, sugar, baking powder, and baking soda in a large bowl. Make a well in the center of the mixture and add eggs; whisk eggs into flour mixture.
                                                                  • Whisk together butter and buttermilk; stir into flour mixture, along with corn mixture and cheddar. Mix until well combined.
                                                                  • Divide the batter evenly between two turkey halves; smooth top. Transfer to oven and bake, rotating pan halfway through cooking, until a cake tester inserted into the middle comes out clean, 30 to 35 minutes. Let cool slightly before inverting onto a wire rack to cool completely. Serve with honey butter.
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    rack

                                                                  Serve this dish -- a lighter variation of the classic Cuban picadillo, made with beef -- over white rice.

                                                                  Ingredients
                                                                  • Yes No 4 tbsp olive oil
                                                                  • Yes No 2 medium onion
                                                                  • Yes No 6 clove garlic
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No 2 green bell pepper
                                                                  • Yes No 4 lb ground turkey
                                                                  • Yes No 2 1/2 tsp cumin powder
                                                                  • Yes No 1 tbsp oregano, ground
                                                                  • Yes No 2 tsp dried tarragon
                                                                  • Yes No 1 tsp coriander, ground
                                                                  • Yes No 5 bay leaf
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 cup dry white wine
                                                                  • Yes No 2 cup tomato purée
                                                                  • Yes No 1/2 cup homemade chicken stock
                                                                  • Yes No 3/4 cup raisin
                                                                  • Yes No 1 cup pimiento stuffed green olives
                                                                  • Yes No cuban black beans
                                                                  • Yes No 12 sunny side up eggs
                                                                  • Heat olive oil in a wide, shallow stockpot over medium heat. Add onions and garlic; cook, without browning, 4 minutes. Add red and green bell peppers; cook until onions are soft and translucent, about 10 minutes.
                                                                  • Raise heat to high; add turkey, cumin, oregano, tarragon, coriander, and bay leaves. Season with salt and pepper. Break meat up into small pieces; cook until opaque, about 7 minutes. Add wine; cook until most of the liquid has been absorbed, about 15 minutes.
                                                                  • Reduce heat to medium low. Add tomato puree and chicken stock; stir to combine. Simmer until most of liquid has been absorbed, about 20 minutes. Stir in raisins and olives; cook 2 minutes. Serve with Cuban black beans; top with fried eggs, if desired.
                                                                  Cuisine:YesNocuban
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    fry
                                                                    Equipment:
                                                                  • Yes No
                                                                    stockpot
                                                                  Turkey Chili
                                                                   1 h 20 m
                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 cup chopped sweet onion
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 1/4 cup chopped yellow bell pepper
                                                                  • Yes No 1 lb ground turkey
                                                                  • Yes No 1 28 oz crushed organic tomatoes
                                                                  • Yes No 1 16 oz red kidney beans
                                                                  • Yes No 1 tbsp chili powder
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 2 cup low-sodium chicken stock
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1 tsp hot sauce
                                                                  • Yes No 11/2 tsp sea salt
                                                                  • Yes No 1 tsp dried basil
                                                                  • Yes No 1/2 tsp dried oregano
                                                                  • In a large skillet, saute onions, garlic and bell peppers in olive oil over medium heat until onions are translucent. Add ground turkey and cook until browned.
                                                                  • Add remaining ingredients and stir well to combine. Reduce heat to low and simmer for 1 hour, stirring occasionally.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 5(1-cup) servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  Grilled Turkey
                                                                   1 h 35 m
                                                                  Ingredients
                                                                  • Yes No 1 tbsp dried basil
                                                                  • Yes No 1 tbsp oregano
                                                                  • Yes No 1 tbsp parsley
                                                                  • Yes No 2 tsp garlic powder
                                                                  • Yes No 1 tsp white pepper
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 1/2 tsp onion powder
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 1 3/4 lb each boneless, skinless turkey breast halves
                                                                  • Yes No salt
                                                                  • In a bowl, combine basil, oregano, parsley, garlic powder, white pepper, paprika, and onion powder. Rub mixture and olive oil over turkey breasts. Cover; refrigerate at least 1 hour.
                                                                  • Heat grill to high. Season turkey with salt. Grill until seared on first side, 5 to 8 minutes. Turn turkey; move to cooler part of grill. Cover grill; cook until turkey reaches an internal temperature of 160 degrees. 10 to 20 minutes. Remove from grill; let rest 10 minutes before carving.
                                                                  Yields: 8
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 1 hour 35 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cooler
                                                                  Turkey Potpie
                                                                   3 h 15 m

                                                                  We made our potpie in an oval baking dish, but you could also use a square or rectangular one.

                                                                  Ingredients
                                                                  • Yes No 1 medium leek
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 celery
                                                                  • Yes No 2 medium carrot
                                                                  • Yes No 1/2 turkish bay leaf
                                                                  • Yes No 1 1/4 lb dark turkey parts
                                                                  • Yes No 2/3 cup all purpose flour
                                                                  • Yes No 3 coarse tbsp yellow cornmeal
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3 tbsp ice water
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 medium carrot
                                                                  • Yes No 1 celery
                                                                  • Yes No 10 oz button mushroom
                                                                  • Yes No 8 oz potato
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 cup frozen peas
                                                                  • Yes No 1 tbsp diced thyme
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                    Cook turkey and make stock:
                                                                  • Wash chopped leek well in a bowl of cold water, agitating it, then lift out and drain well.
                                                                  • Bring all stock ingredients to a boil in a 4- to 5-quart saucepan, skimming froth, then reduce heat and gently simmer, partially covered, until reduced to about 4 cups, about 1 1/4 hours.
                                                                  • Pour stock through a large sieve into a bowl. Transfer turkey to a cutting board to cool. Discard remaining solids.
                                                                  • When meat is cool enough to handle, coarsely shred from bone, discarding skin, and set aside.
                                                                    Make pastry while stock simmers:
                                                                  • Blend together flour, cornmeal, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of the mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
                                                                  • Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork, or pastry will be tough.)
                                                                  • Turn out mixture onto a lightly floured surface and divide into 2 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and press into a ball, then flatten into a 3-inch disk. Chill dough, wrapped tightly in plastic wrap, until firm, at least 1 hour.
                                                                    Make filling while pastry chills:
                                                                  • Heat oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté onion, carrots, and celery, stirring occasionally, until golden, about 10 minutes. Add mushrooms, potatoes, and garlic and sauté, stirring, until vegetables are crisp-tender, about 10 minutes. Remove from heat and stir in turkey, peas, and thyme.
                                                                  • Transfer filling to a 3- to 31/2-quart glass or ceramic baking dish.
                                                                  • Reheat stock in a 2- to 3-quart saucepan over moderate heat.
                                                                  • Transfer about 1/2 cup hot stock to a small bowl and whisk in flour, salt, and pepper until smooth. Whisk flour mixture into remaining stock and boil until slightly thickened, about 5 minutes. Pour sauce over filling in dish.
                                                                  • Put oven rack in middle position and preheat oven to 425°F.
                                                                  • Roll out dough into a roughly 10- by 7-inch oval on a lightly floured surface with a lightly floured rolling pin, then place over filling and trim excess dough flush with edge of dish. Brush with egg white, then bake until filling bubbles and crust is golden, about 30 minutes.
                                                                  • Transfer to a rack and cool slightly, about 10 minutes.
                                                                  • Cooks' notes: Stock can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Dough can chill up to 1 day.
                                                                  Yields: 4servings
                                                                  • Active Time: 1 hour 15 minutes
                                                                  • Total Time: 3 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                    Equipment:
                                                                  • Yes No
                                                                    special equipment:
                                                                  • Yes No
                                                                    bench scraper
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    nonstick pan
                                                                  • Yes No
                                                                    glass
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    rolling pin
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                  Ingredients
                                                                  • Yes No 1 1/2 tbsp extra virgin olive oil
                                                                  • Yes No 1 3/4 cup small onion
                                                                  • Yes No 2 cup dry white bread
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 lb ground turkey meat
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 cup golden raisins, hydrated in water
                                                                  • Yes No 1/2 cup pine nut
                                                                  • Yes No flour
                                                                  • Yes No 1 cup vegetable oil
                                                                  • In a heated skillet add olive oil and onions. Slightly cook them for about 5 minutes (we want the onions softened not colored). Place into a bowl and let cool.
                                                                  • Take the 2 cups of broken up bread and place into a bowl with the milk. Let the bread soak for 5 minutes. Squeeze and drain the bread then place it into a large mixing bowl. Add the turkey meat, beaten eggs, chopped parsley, salt, black pepper, golden raisins and toasted pine nuts.
                                                                  • Fold all ingredients together. Do not over work the turkey meat.
                                                                  • Fill a Dutch oven with vegetable oil and place on low heat. Dust a baking sheet with about an inch of flour.
                                                                  • In your hands scoop up a two-finger portion of the turkey mixture and with the palm of your hands shape the balls a little larger than a golf ball. As you make the balls add them to the baking tray with the flour and roll them until evenly coated.
                                                                  • Carefully add the meatballs to the oil and brown for about 6 minutes. Transfer turkey meatballs to a plate and set aside for bean soup. Pour excess oil into a bowl.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 7servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 6 minutes
                                                                  • Total Time: 21 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    mixing bowl
                                                                  • Yes No
                                                                    dutch oven
                                                                  • Yes No
                                                                    baking tray
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  • Yes No
                                                                    baking sheet
                                                                  Turkey Confit
                                                                   20 h 15 m
                                                                  Ingredients
                                                                  • Yes No 3 cup salt
                                                                  • Yes No 1 fresh parsley, tarragon, sage, and chives
                                                                  • Yes No 2 whole turkey breast
                                                                  • Yes No 1 gallon duck fat
                                                                  • Place the salt and all the herbs into a food processor and process until the salt is pure green. Set aside.
                                                                  • Place the turkey breasts on a wire rack above a sheet pan and place in the refrigerator to dry for 3 hours. Take out and rub the salt all over the turkey breasts. Return to the refrigerator for another 2 hours. Take out and rinse all the salt off in cold running water. Place back on a clean rack on a sheet pan and let sit overnight in the refrigerator.
                                                                  • Preheat the oven to 250 degrees F.
                                                                  • Take the turkey out and place, skin side up, in a deep hotel pan. Cover the turkey completely in the duck fat. Roast in the oven for 3 hours. When it comes out, let it sit for 1 hour to cool off. Serve.
                                                                  Cuisine:YesNonew orleans
                                                                  Yields: 14servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 3 hours
                                                                  • Inactive Time: 17 hours
                                                                  • Total Time: 20 hours 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    oven

                                                                  This turkey tetrazzini is made with a combination of egg noodles, Parmesan cheese, and mushrooms. It's a great way to use leftover turkey, and it tastes wonderful. Feel free to use chicken in this recipe if that's what you have.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 8 oz mushroom
                                                                  • Yes No 2 tbsp non-fat powdered milk
                                                                  • Yes No 1 1/2 tbsp corn starch
                                                                  • Yes No 2 base
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 tsp onion powder
                                                                  • Yes No pinch nutmeg
                                                                  • Yes No 2 cup water
                                                                  • Yes No 3 cup turkey
                                                                  • Yes No 6 broad oz egg noodle
                                                                  • Yes No 2 tbsp grated parmesan cheese
                                                                  • Yes No paprika
                                                                  • Heat olive oil in skillet; saut´ mushrooms just until tender, Combine dry milk, cornstarch, chicken broth, salt, pepper, onion powder and nutmeg with cold water in a large saucepan. Cook over medium heat until mixture thickens and begins to bubble. Arrange noodles in a 2-quart shallow baking dish. Spread mushrooms in a layer over the noodles; top with a layer of chicken. Pour sauce over all then sprinkle with grated Parmesan cheese and paprika. paprika. Bake turkey tetrazzini at 350° for 30 minutes, or until hot bubbling. More Turkey Recipes Turkey Curry Turkey Supreme with Leftover Turkey Creamed Turkey Hot Turkey Casserole Turkey Casserole Delight Turkey a la King Pecan Turkey Turkey and Pasta Skillet Turkey Almond Casserole Turkey Tetrazzini Turkey Cutlets With Easy Boursin Sauce Turkey Salad Turkey and Mashed Potato Croquettes Turkey Empanadas Turkey Tenderloin Rice Casserole With Spinach Oven Fried Turkey Cutlets With Parmesan Cheese Turkey Piccata Hot Brown Recipe Panko and Parmesan Turkey Cutlets Thanksgiving Recipes Basic Turkey Rice Casserole Turkey and Wild Rice Casserole Turkey Casserole Recipes Turkey Pie Recipes Turkey Salads Leftover Turkey Recipes
                                                                  Cuisine:YesNoamerican
                                                                  • Prep Time: 12 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 42 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    fry
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    oven
                                                                    Brands:
                                                                  • Yes No
                                                                    Boursin

                                                                  Use leftover turkey in this tasty turkey and noodle recipe.

                                                                  Ingredients
                                                                  • Yes No 1 medium cup sliced onion, about 1 onion
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 2 tsp sweet paprika
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup chicken broth
                                                                  • Yes No 2 egg yolk
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 2 cup turkey
                                                                  • Yes No 1 4 oz can sliced mushroom
                                                                  • Yes No noodle
                                                                  • In a saucepan, cook onion in butter until softened. Blend in flour, paprika, and salt; stir until smooth and bubbly. Gradually stir in chicken broth. Continue to cook, stirring constantly, until mixture is thickened and bubbly; cook for 1 minute longer. Stir a small amount of the hot mixture into the egg yolks; return to hot mixture in saucepan and stir well. Cook over low heat for 1 minute longer. Sir in sour cream until well blended; add turkey and mushrooms. Heat slowly until hot; do not boil. Serve over hot buttered noodles or rice. Leftover turkey recipe serves 4 to 6. More Turkey Recipes Turkey Curry Turkey Supreme with Leftover Turkey Turkey Divan Turkey Casserole Delight Turkey a la King Easy Turkey Sandwich Melt Hot Brown Sandwiches After Holiday Creamed Turkey Turkey Pot Pie Louisville Creamed Turkey Turkey Casserole with Dressing Scalloped Turkey Turkey Sandwiches with Cheese Sauce Pecan Turkey Turkey and Pasta Skillet Turkey Almond Casserole Turkey Tetrazzini Turkey and Rice Casserole Turkey Rice Casserole II Basic Turkey Rice Casserole Turkey and Wild Rice Casserole Turkey Recipes Index Turkey Casserole Recipes Turkey Pie Recipes Turkey Salads Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    slow cooker
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Turkey Strata
                                                                   57 m

                                                                  Use turkey or chicken in this tasty egg and cheese casserole recipe.

                                                                  Ingredients
                                                                  • Yes No 4 cup herb seasoned stuffing cubes
                                                                  • Yes No 2 cup frozen chopped broccoli
                                                                  • Yes No 1 cup diced turkey
                                                                  • Yes No 1/2 cup shredded cheddar cheese
                                                                  • Yes No 1/4 cup thinly sliced scallion
                                                                  • Yes No 6 egg
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 2 tbsp sliced almond
                                                                  • Yes No scallion
                                                                  • Sprinkle 2 cups of the stuffing cubes over bottom of greased 8-inch square baking dish or casserole. Sprinkle broccoli, turkey or chicken, cheese, and onions over cubes. Sprinkle with remaining stuffing cubes. Whisk together eggs and milk. Pour over stuffing mixture. Sprinkle with almonds; cover. Refrigerate several hours or overnight. Bake in a preheated 350° oven until golden brown, about 50 to 60 minutes. Garnish turkey casserole with additional green onions, if desired. Turkey or chicken strata recipe makes 6 servings. More Turkey Recipes Turkey Curry Turkey Supreme with Leftover Turkey Turkey Divan Turkey Casserole Delight Turkey a la King Easy Turkey Sandwich Melt Turkey Pot Pie Louisville Creamed Turkey Turkey Casserole with Dressing Scalloped Turkey Turkey Sandwiches with Cheese Sauce Pecan Turkey Turkey and Pasta Skillet Turkey Almond Casserole Turkey Tetrazzini Turkey and Rice Casserole Turkey Rice Casserole II Basic Turkey Rice Casserole Turkey and Wild Rice Casserole Turkey Recipes Index Turkey Casserole Recipes Turkey Pie Recipes Turkey Salads Chicken and Rice
                                                                  • Prep Time: 7 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 57 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    melt
                                                                    Equipment:
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    skillet
                                                                  Roast Turkey
                                                                   3 h 25 m
                                                                  Ingredients
                                                                  • Yes No 1 10 lb turkey
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 head garlic
                                                                  • Yes No several sage
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No serving suggestions, savory mushroom dressing
                                                                  • Adjust a rack to lowest position and remove other racks. Preheat oven to 325 degrees F. Dry bird well with paper towels, inside and out. Salt and pepper inside the breast cavity and stuff the onion, garlic, herbs, and bay leaves inside. Set the bird on a roasting rack in a roasting pan; breast side up and brush generously with 1/2 the butter and season again with salt and pepper. Tent the bird with foil.
                                                                  • Roast the turkey for 2 hours. Remove the foil and baste with the remaining butter and some of the pan drippings. Increase oven temperature to 425 degrees F and continue to roast until an instant read thermometer registers 165 in the thigh of the bird, about 45 minutes more. Remove turkey form the oven and set aside to rest for 15 minutes before carving. Carve and serve.
                                                                  • Copyright 2003 Television Food Network, G.P. All rights reserved
                                                                  • Nutrient Value for 6 ounces dark meat turkey with skin 395 calories, 22 grams fat (7 grams saturated), 47 grams protein
                                                                  Yields: 9servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 3 hours
                                                                  • Inactive Time: 15 minutes
                                                                  • Total Time: 3 hours 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    roasting rack
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    thermometer
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  The focaccia adds to the Italian flavor of these juicy burgers. However, bread selections are endless—toasted country bread, onion rolls, or whatever you like.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb ground turkey
                                                                  • Yes No 1/4 cup dry bread crumb
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 2 scallion
                                                                  • Yes No salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tbsp milk
                                                                  • Yes No 1 egg
                                                                  • Yes No 2 tbsp cooking oil
                                                                  • Yes No 1/4 lb provolone cheese
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 3 tbsp pesto
                                                                  • Yes No 1 10 inch beef round
                                                                  • Yes No 1/2 lb tomato
                                                                  • In a medium bowl, combine the ground turkey, bread crumbs, Parmesan cheese, parsley, scallions, 3/4 teaspoon salt, the pepper, milk, and egg. Form the mixture into four patties, each about 1-inch thick.
                                                                  • In a large nonstick frying pan, heat the oil over moderate heat. Add the turkey burgers and cook for 5 minutes. Turn and then top each burger with the provolone cheese. Cook until just done, about 6 minutes longer.
                                                                  • Meanwhile, in a small bowl, combine the mayonnaise and the pesto. Cut the focaccia into quarters. Cut each piece in half horizontally. Spread the cut surfaces of each piece with the pesto mayonnaise.
                                                                  • Top the bottoms of the focaccia with the turkey burgers and then the tomato slices. Sprinkle the tomato with a pinch of salt. Cover with the top piece of focaccia.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    frying pan
                                                                  Turkey Stock
                                                                   4 h 30 m
                                                                  Ingredients
                                                                  • Yes No 7 lb turkey parts
                                                                  • Yes No 4 qt water
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 large carrot
                                                                  • Yes No 1 large celery
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Preheat the oven to 400°. In a large roasting pan, roast the turkey parts for 1 1/2 hours, or until well browned; transfer to a large stockpot.
                                                                  • Set the roasting pan over 2 burners. Add 1 quart of the water and bring to a boil, scraping up the browned bits from the bottom. Add the liquid to the pot.
                                                                  • Add the onion, carrot, celery, garlic, salt and pepper to the pot along with the remaining 3 quarts of water and bring to a boil. Reduce the heat to moderately low, cover partially and simmer the stock for 2 1/2 hours. Strain the stock and skim the fat before using or freezing.
                                                                  Yields: 3quarts
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 4 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    large stockpot
                                                                  • Yes No
                                                                    pot

                                                                  This play on ossobuco forgoes veal for the dark meat of turkey legs. A vibrant gremolata made from lemon and orange zest and fresh parsley offsets the richness of the meat.

                                                                  Ingredients
                                                                  • Yes No 5 1/2 lb fresh turkey legs
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 6 tbsp olive oil
                                                                  • Yes No 1 large onion
                                                                  • Yes No 4 flat anchovy
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 2 cup reduced sodium chicken broth
                                                                  • Yes No 1 14 oz tomatoes in juice, reserving juice, and chopped
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tbsp diced flat leaf parsley
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 1 tsp finely grated orange zest
                                                                    Make ossobuco:
                                                                  • Put oven rack in middle position and preheat oven to 350°F.
                                                                  • Pat turkey legs dry. Stir together flour, salt, and pepper, then dredge 1 leg in flour mixture, knocking off excess. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown leg, turning occasionally, about 5 minutes, and transfer to a large (17- by 12-inch) roasting pan. Meanwhile, dredge another leg. Continue to prepare, brown, and transfer legs in same manner, adding up to 4 tablespoons oil to skillet as needed.
                                                                  • Add remaining 2 tablespoons oil to skillet, then add onion and anchovies and cook over moderate heat, stirring frequently, until onion is golden and anchovies are dissolved, 7 to 8 minutes. Add wine and boil until reduced by half, about 3 minutes, then stir in broth and tomatoes with their juice.
                                                                  • Pour liquid over turkey legs and cover surface with a sheet of parchment paper, then tightly cover pan with foil. Transfer to oven and braise until meat is very tender, 2 to 2 1/2 hours. Transfer legs to a cutting board and cut them into thigh and drumstick portions, then transfer to a deep platter. Skim off fat from sauce. If sauce measures more than 3 cups, boil until reduced. Season sauce with salt and pepper and pour over turkey.
                                                                    Make gremolata:
                                                                  • Stir together garlic, parsley, and zests and sprinkle over turkey just before serving.
                                                                  • Cooks' note: Turkey can be braised 2 days ahead and cooled in sauce, uncovered, then chilled, covered. Reheat in sauce, covered, in a 350°F oven.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings
                                                                  • Active Time: 40 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    special equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    pan
                                                                    Supplies:
                                                                  • Yes No
                                                                    parchment paper
                                                                  • Yes No
                                                                    foil

                                                                  If you need to cook two turkeys and have just one small oven, a grill offers another cooking site. This grilled turkey does not taste smoky or even lightly charred; it tastes like an oven-roasted bird.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup kosher salt
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No one 12 to 14 lb to 14 pound turkey, wing tips and giblets, cavity
                                                                  • Yes No 2 medium onion
                                                                  • Yes No 1 carrot
                                                                  • Yes No 1 celery
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • In a large stockpot or plastic tub, mix 1 1/2 gallons of water with the salt and sugar; stir to dissolve the salt and sugar. Add the turkey to the brine, breast side down and refrigerate for 10 to 12 hours.
                                                                  • Remove the turkey from the brine, rinse it in cold water and pat dry with paper towels. Discard the brine.
                                                                  • Light a charcoal grill using 5 pounds of charcoal briquettes. Rake the hot coals into 2 piles on opposite sides of the grill and replace the grill rack. Alternatively, turn the front and back burners of a gas grill to high and preheat to 400°; leave the center burner off. Turn the burners down to medium (350°) just before grilling the turkey.
                                                                  • Meanwhile, place half of the onions, carrot and celery in the turkey cavity. Using kitchen string, tie the turkey legs together, then bring the string around the turkey and tie the wings at the breast. Scatter the remaining onions, carrot and celery in a large, sturdy, disposable roasting pan. Brush the turkey with the melted butter and set it in the roasting pan, breast side down. Pour 2 cups of water into the pan.
                                                                  • Set the turkey on the grill. Cover and cook with the vents open for 1 hour; do not open the grill. (If using a charcoal grill, heat another 1 1/2 pounds of charcoal in a chimney starter after 45 minutes; then remove the pan and rack from the grill and stir the coals; add half of the new coals to each pile and replace the rack and pan.) Turn the turkey breast side up and baste with the pan juices. Continue to grill, covered, for about 1 1/2 hours longer; the turkey is done when an instant-read thermometer inserted in an inner thigh registers 170°.
                                                                  • Transfer the turkey to a carving board, cover loosely with foil and let rest for 20 to 30 minutes. Reserve the pan juices for making the gravy.
                                                                  Yields: 11
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    baste
                                                                    Equipment:
                                                                  • Yes No
                                                                    large stockpot
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    burner
                                                                  • Yes No
                                                                    kitchen
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    thermometer
                                                                  • Yes No
                                                                    carving board
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    charcoal
                                                                  • Yes No
                                                                    butcher's twine
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    foil
                                                                  Turkey Gravy
                                                                   3 h 20 m
                                                                  Ingredients
                                                                  • Yes No 2 lb turkey wings
                                                                  • Yes No 5 tbsp extra virgin olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 4 carrot
                                                                  • Yes No 1 head garlic
                                                                  • Yes No 1/2 fresh sage
                                                                  • Yes No 1/2 fresh thyme
                                                                  • Yes No 8 black peppercorn
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No salt and pepper
                                                                  • Heat the oven to 400 degrees F.
                                                                  • Put the turkey wings* into a small roasting pan and roast them until they are golden brown, about 30 minutes. Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the onion, carrots, garlic, herbs, and peppercorns and cook for 5 minutes. Add the turkey wings. Pour some water into the roasting pan and scrape up all the browned bits on the bottom; add this to the pot. Cover everything in the pot with cold
                                                                  • water by 1-inch and bring to the boil, skimming any foam that rises to the surface. Reduce the heat and simmer for about 1 1/2 to 2 hours. Strain out the solids and discard. Wipe out the pot and put it over medium heat. Melt the butter with the remaining 2 tablespoons olive oil and add the flour. Cook this roux, stirring frequently, until it is golden brown. Slowly whisk in the strained stock being careful to work out any lumps. Cook until the gravy has thickened, about 10 to 15 minutes.
                                                                  • *Cook's note: Also add the backbone and neck from the turkey you are grilling.
                                                                  Yields: 5 ½cups
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 3 hours
                                                                  • Total Time: 3 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    grill
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    whisk
                                                                  Fried Turkey
                                                                   1 h 25 m
                                                                  Ingredients
                                                                  • Yes No 4 qt peanut oil
                                                                  • Yes No 1 whole turkey
                                                                  • Yes No salt
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • In 10-gallon outdoor cooker pot with a basket insert, begin heating the oil over a very hot propane flame outdoors to 390 degrees F. Do not set the burner to its highest setting, as you may need to increase the heat after you have added the turkey. It will take about 20 minutes for the oil to heat.
                                                                  • Meanwhile, rinse the turkey well, pat it dry inside and out, and set it on end in a sink to drain.
                                                                  • When the oil reaches 350 degrees F, pat the turkey dry again, and sprinkle it with salt. Place the turkey in the basket and carefully and slowly lower the basket with the turkey into the oil. Immediately check the oil temperature and adjust the flame so that the temperature does not drop below 300 degrees F; maintain the temperature at 325 to 350 degrees F. As it cooks, occasionally move the bird around in the oil with tongs so that it does not scorch.
                                                                  • Whole turkeys take only 3 to 5 minutes per pound to fry to perfection. When it is done, the turkey will float to the surface with a perfectly crispy, browned skin. If you are unsure, you can test the meat for doneness by inserting an instant-read thermometer deep into the thigh meat or breast meat; it should register 180 degrees F.
                                                                  • Using the basket insert, carefully remove the turkey from the oil and hold it over the pot for a moment to allow any excess oil to drain back into the pot. Then lay the bird on the oven rack and allow it to rest for 20 minutes before carving.
                                                                  • Just before carving, melt butter in a small skillet over medium-low heat. Add parsley, stir to combine, and cook until just sizzling. Carve turkey as desired, drizzle slices with butter sauce, and serve immediately.
                                                                  Yields: 15servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Inactive Time: 20 minutes
                                                                  • Total Time: 1 hour 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    basket
                                                                  • Yes No
                                                                    burner
                                                                  • Yes No
                                                                    thermometer
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    skillet

                                                                  These turkey breast tenderloins are slow cooked with dried mushrooms, chicken broth, and a little Madeira wine.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb turkey breast tenders
                                                                  • Yes No 2 oz dried mushroom
                                                                  • Yes No 3/4 cup chicken broth
                                                                  • Yes No 3 tbsp madeira wine
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No salt and pepper
                                                                  • Cover and cook on low for 6 to 8 hours. Thicken juices with cornstarch if desired, and serve with rice. Serves 4. More Turkey Recipes Turkey Empanadas Turkey Curry Turkey Supreme with Leftover Turkey Creamed Turkey Hot Turkey Casserole Turkey Casserole Delight Turkey a la King Turkey Pot Pie Turkey Casserole with Dressing Turkey Cutlets With Easy Boursin Sauce Turkey Salad Turkey and Mashed Potato Croquettes Turkey Empanadas Turkey Tenderloin Rice Casserole With Spinach Oven Fried Turkey Cutlets With Parmesan Cheese Turkey Tetrazzini Turkey and Rice Casserole Turkey Rice Casserole II Turkey Recipes Index Leftover Turkey Recipes Thanksgiving Recipes Healthy Thanksgiving Menu Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNomadeira
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    slow cooker
                                                                    Brands:
                                                                  • Yes No
                                                                    Boursin
                                                                  Ingredients
                                                                  • Yes No 1/3 cup mayonnaise
                                                                  • Yes No 1 tbsp tomato ketchup
                                                                  • Yes No 1 tbsp sweet relish
                                                                  • Yes No 2 tsp apple cider vinegar
                                                                  • Yes No 4 slice rye bread
                                                                  • Yes No 6 oz turkey
                                                                  • Yes No 3/4 cup drained sauerkraut
                                                                  • Yes No 1/4 lb swiss cheese
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Whisk together mayonnaise, ketchup, relish, vinegar, and 1/8 teaspoon each of salt and pepper. Spread on bread and make sandwiches with turkey, sauerkraut, and cheese.
                                                                  • Melt butter in a 12-inch nonstick skillet over medium heat, then cook sandwiches, turning once, until bread is golden and cheese is melted, about 6 minutes total.
                                                                  Yields: 2sandwiches
                                                                  • Active Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    nonstick pan
                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 carrot
                                                                  • Yes No 1 celery
                                                                  • Yes No 1 lb turkey
                                                                  • Yes No 3 cup marinara sauce
                                                                  • Yes No 1/4 cup chopped basil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 lb spaghetti
                                                                  • Yes No parmesan cheese
                                                                  • Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and saute 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.)
                                                                  • Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    frying pan
                                                                  • Yes No
                                                                    pot
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 1/2 cup red onion
                                                                  • Yes No 1 4 oz green chilies in can
                                                                  • Yes No 1 10 oz diced tomato and green chilies in can
                                                                  • Yes No 3 cup leftover turkey
                                                                  • Yes No 1 16 oz chunky salsa
                                                                  • Yes No salt and pepper
                                                                  • Yes No 5 cup tortilla chip
                                                                  • Yes No 1 1/2 cup shredded mexican 4 cheese blend
                                                                  • Yes No 1/4 cup cilantro
                                                                  • Yes No 1/4 cup sour cream
                                                                  • Preheat oven to 400 degrees F.
                                                                  • Heat vegetable oil in a large oven-safe skillet, over medium-high heat. Add onions and saute until soft. Add green chiles, diced tomatoes, leftover turkey and salsa. Adjust seasoning with salt and pepper, to taste. Top with tortilla chips and then cheese. Place skillet in oven and bake for about 20 minutes.
                                                                  • Remove from oven. Garnish with cilantro and serve immediately with side of sour cream.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    skillet
                                                                    Brands:
                                                                  • Yes No
                                                                    Ortega
                                                                  • Yes No
                                                                    Pace
                                                                  Turkey Recipe
                                                                   3 h 30 m
                                                                  Ingredients
                                                                  • Yes No 1 14 lb turkey
                                                                  • Yes No 1 cup olive oil
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 aluminum foil
                                                                  • Yes No apple, sausage and herb dressing, recipe follows
                                                                  • Yes No 1 lb pork sausage
                                                                  • Yes No 1 lb granny smith apple
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 1/2 cup chopped onion
                                                                  • Yes No 1 1/2 cup chopped celery
                                                                  • Yes No 1 loaf herbed stuffing cubes
                                                                  • Yes No 1/2 cup chopped parsley
                                                                  • Yes No 1 tsp dried sage
                                                                  • Yes No 1 tsp dried marjoram
                                                                  • Yes No 1 tsp dried thyme
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 stick butter
                                                                  • Yes No 1 egg substitute
                                                                  • Yes No 1 cup chicken broth
                                                                  • Preheat oven to 325 degrees F.
                                                                  • Remove the wrapping, drain the turkey, and blot the exterior dry with paper towels. Then remove the neck and giblets from the two cavities. Place the turkey breast-side-up in a shallow pan 2 1/2 or 3 inches deep. Stuff turkey and brush or spritz the turkey with oil. Season with salt and pepper. Insert an oven-safe meat thermometer into the thickest part of the thigh. Place the turkey in the 325 degrees F oven. Do not baste or open the oven door for 2 hours, 10 minutes of the cooking time. After 2 hours, 10 minutes of the cooking time has passed, the turkey will be a light golden brown. Baste turkey with remaining oil and place a tent of lightweight aluminum foil over the breast and continue cooking. Continue to roast until the thigh reaches a temperature of 180 degrees F. Once done, let the turkey rest for 20 minutes before carving.
                                                                  • Preheat oven to 350 degrees F.
                                                                  • In a skillet, crumble the sausage and cook until no longer pink. Remove to a paper towel so the excess fat is absorbed. Drain the skillet, reserving 1 tablespoon of fat. Saute the apple in the fat. Set aside.
                                                                  • Melt the 2 tablespoons of butter and saute the onion and celery (about 5 minutes). Remove from heat. Place the dried bread cubes in a large bowl. Add the parsley, sage, marjoram, thyme, salt, pepper and the sauteed onion, celery and apple. Toss to mix. Add the melted butter and blend well. Add the egg and thoroughly work into the stuffing mixture. Add the broth to moisten and mix well. Don't be afraid to get your hands in the mixture to thoroughly mix and blend the ingredients.
                                                                  • Use the stuffing to either stuff a 12 pound turkey or as a side dish by greasing a 2 quart casserole and fill with dressing. Cover and bake in preheated oven for 45 minutes. If a crisp top crust is desired remove the cover for the last 5 minutes of baking.
                                                                  • Yield: 6 to 8 servings
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 7servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 3 hours 15 minutes
                                                                  • Total Time: 3 hours 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    shallow pan
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    thermometer
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    towel
                                                                  • Yes No
                                                                    bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    aluminium foil
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    paper towel
                                                                  Ingredients
                                                                  • Yes No 1 1 1/2 to 2 lb whole turkey breast
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 2 tbsp diced shallot
                                                                  • Yes No 1/2 cup white wine
                                                                  • Yes No 1/3 cup lemon juice
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Preheat oven to 200 degrees F.
                                                                  • Cut the turkey breast crosswise into 1/2-inch pieces. Place pieces of turkey, 1 at a time, between 2 pieces of plastic wrap. Squirt the meat lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8 inch thickness.
                                                                  • Season both sides of meat with salt and pepper and then dredge in flour. Shake off the excess flour. Set aside.
                                                                  • In a large saute pan over medium to medium high heat, heat olive oil and 4 tablespoons butter. Once hot, but not yet smoking, brown turkey scaloppine quickly, about 1 minute on each side, and remove to an ovenproof platter. Place in oven to keep warm.
                                                                  • Reduce the heat to low and add the shallots to the pan. Saute for 1 to 2 minutes or until they begin to turn translucent. Add wine and lemon juice to the pan and simmer until slightly reduced, about 2 minutes. Add remaining 2 tablespoons butter and whisk to combine. Season with salt and pepper, to taste, if necessary. Pour sauce over turkey, sprinkle with parsley, and serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                  • Prep Time: 35 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    saute pan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    whisk
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                    Brands:
                                                                  • Yes No
                                                                    Squirt
                                                                  • Yes No
                                                                    Minute
                                                                  Turkey Jook
                                                                   1 h 15 m

                                                                  Chinese Rice Porridge with Turkey and Ginger

                                                                  Ingredients
                                                                  • Yes No 1 cup long grain white rice, briefly
                                                                  • Yes No 6 scallion
                                                                  • Yes No 1 turkey carcass
                                                                  • Yes No 1 piece ginger
                                                                  • Yes No 10 cup water
                                                                  • Yes No soy sauce, asian sesame oil
                                                                  • Simmer rice, 3 scallions, turkey carcass (break into pieces if necessary), half of ginger, and water in a 6-to 8-quart heavy pot, covered, stirring occasionally, until soup has a creamy, porridge-like consistency, 50 minutes to 1 hour.
                                                                  • Meanwhile, thinly slice remaining 3 scallions and julienne remaining ginger.
                                                                  • Discard turkey bones. Serve jook sprinkled with scallions and ginger.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 6(main course) servings
                                                                  • Active Time: 15 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    julienne
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    pot
                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb ground turkey
                                                                  • Yes No 1 small sweet onion
                                                                  • Yes No 2 tsp chopped oregano
                                                                  • Yes No 2 tsp chopped basil
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No sea salt
                                                                  • Yes No black pepper
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 3/4 cup bread crumb
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Mix turkey meat, onion, fresh herbs, garlic, and salt and pepper. Add eggs, bread crumbs, and heavy cream. Roll meatballs to desired size. See Chef's Note 1.
                                                                  • Heat a large saute pan. Add oil and butter and cook over medium heat until the butter turns golden brown, about 5 minutes. Browning the butter adds great flavor.
                                                                  • See Chef's Note 2. Dust meatballs in a little flour and brown. The meatballs should be cooked on a medium-high heat. They can be finished in the oven by roasting or placed in pre-made tomato sauce. Remember this is only for browning the meatballs.
                                                                  • Chef's Note 1:
                                                                  • We recommend you taste and test as you go by make a small patty before you begin to assemble the meatballs.
                                                                  • Chef's Note 2:
                                                                  • Rub a little water in the palm of your hands. It makes the job easier.
                                                                  Yields: 4servings (9 to 11 meatballs)
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    rub
                                                                    Equipment:
                                                                  • Yes No
                                                                    saute pan
                                                                  • Yes No
                                                                    oven
                                                                  Ingredients
                                                                  • Yes No 1 oz citrus vodka
                                                                  • Yes No 1/2 oz raspberry liquor
                                                                  • Yes No 1/2 oz lemon juice
                                                                  • Yes No 1/2 equal amounts oz simple syrup
                                                                  • Yes No splash lemon-lime soda
                                                                  • Place ingredients in a shaker with ice. Shake and serve in ice filled glasses.
                                                                  Yields: 1serving
                                                                  • Prep Time: 1 minute
                                                                  • Total Time: 1 minute
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    shaker
                                                                  Turkey and Stuffing
                                                                   3 h 50 m
                                                                  Ingredients
                                                                  • Yes No 1 16 lb turkey
                                                                  • Yes No 1 large cheesecloth
                                                                  • Yes No 1/2 stick unsalted butter
                                                                  • Yes No salt and pepper
                                                                  • Yes No 6 stalk celery
                                                                  • Yes No 2 large onion
                                                                  • Yes No 1 head garlic
                                                                  • Yes No 2 sprig sage
                                                                  • Yes No 4 bay leaf
                                                                  • Yes No 2 tsp dried rosemary
                                                                  • Yes No 7 cup low-sodium chicken stock
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1/2 cup sherry
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 lb loose pork sausage
                                                                  • Yes No 6 1 inch cup sourdough bread, crusts and all
                                                                  • I generally follow the rule of 12 to 15 minutes per pound if the bird has stuffing in the cavity. A little less if no stuffing is involved. My recipe below makes enough stuffing for a 16 to 20-pound bird.
                                                                  • For the turkey: Preheat the oven to 350 degrees F. Transfer the turkey to a roasting pan, fitted with a roasting rack if desired, and soak the cheesecloth in the butter. Season the bird with salt and pepper. Brush any remaining butter on top of the bird and cover the breasts with the cheesecloth to prevent the top skin from burning before it is cooked. Place the celery, onions, garlic, sage, bay, and rosemary in and around the turkey in the roasting pan - these will be used to make the stuffing when everything is roasted.
                                                                  • Place the roasting pan in the center of the oven. Cook for about 12 minutes per pound. After about 2 hours of cooking, remove the cheesecloth from the top of the breasts and return the turkey to the oven to cook for 1 more hour. If the tips of the wings start to get too dark, cover with foil to prevent them from burning.
                                                                  • For the gravy: Place the neck and the chicken stock in a pot and simmer gently on top of the stove as the turkey finishes cooking. The stock should reduce by about half. Season with salt and pepper.
                                                                  • How do you know when the turkey is done? The temperature of the thigh meat (where the meat is thickest and takes the longest time to cook) should register 165 degrees F when tested with a thermometer. When done, remove the bird from the oven, transfer it to a flat surface (or serving platter), and allow it to rest for 20 to 30 minutes before removing the vegetables for stuffing and carving the meat.
                                                                  • For the stuffing: Heat a large skillet and add half a stick of butter. Add the sausage and cook until brown and crispy. Reserve any grease and set the sausage in a large bowl with the roasted vegetables from the turkey tray. Add the remaining butter to the pan. Add the cubed sourdough bread and cook, stirring, until they toast golden brown, 6 to 8 minutes. Toss and season with salt and pepper before adding to the bowl with the vegetables. Stir everything together and taste for seasoning, adjusting if necessary.
                                                                  • For the gravy: Unless the bottom of the roasting pan is burned, you can make delicious gravy. Place the roasting pan over the burners of the stove, add the mustard and marsala to the pan, and warm it over low heat. Scrape the bottom to get the drippings and tasty bits off of the pan as the marsala reduces. Strain the neck out from the stock and pour about 1/2 cup into a small bowl. Whisk the flour into the bowl, taking care there are no lumps. Reduce the marsala until there is almost no liquid. Add the remaining chicken stock and the flour mixture to the roasting pan. Whisk to blend. Taste for seasoning. Reduce until the mixture thickens. Transfer to a gravy boat.
                                                                  • Allow the turkey to rest for 15 to 20 minutes before carving. Serve sliced turkey with stuffing ( dressing ) on the side.
                                                                  Yields: 11servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 3 hours 30 minutes
                                                                  • Total Time: 3 hours 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    blend
                                                                    Equipment:
                                                                  • Yes No
                                                                    cheesecloth
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    roasting rack
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    stove
                                                                  • Yes No
                                                                    thermometer
                                                                  • Yes No
                                                                    serving platter
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    tray
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    whisk
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Turkey enchilada recipe, made with leftover turkey, cheese, sour cream, and tortillas. Serve turkey enchiladas with rice or a tossed salad.

                                                                  Ingredients
                                                                  • Yes No 3 cup turkey
                                                                  • Yes No 2 cup sour cream
                                                                  • Yes No 2 cup shredded cheddar cheese
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 12 10 inch corn tortilla
                                                                  • Yes No 1/3 cup corn oil
                                                                  • Yes No 2 4 oz each mild green chile peppers
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp oregano
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 1/2 lb stewed tomatoes
                                                                  • Combine turkey with sour cream, cheese and 1 teaspoon salt. Heat 1/3 cup of oil and dip tortillas in until soft and drain. Stuff with turkey mixture and roll up. Arrange, seam side down, side-by-side in shallow baking pan. Prepare sauce. Sauté chiles with garlic in oil. Add stewed tomatoes, onions, 1 teaspoon salt, oregano and water. Simmer uncovered until thick, about 1/2 hour. Pour the chile sauce over enchiladas and bake at 350° for about 30 minutes, or until hot and bubbly. Let set 5-10 minutes before serving. Related Recipes Turkey Rice Bake with Mushrooms Turkey Casserole with Almonds Basic Turkey Rice Casserole Sue's Turkey Enchiladas Turkey Tetrazzini Turkey and Wild Rice Casserole Turkey Casserole with Noodles Scalloped Turkey Creamed Turkey Turkey Casserole Turkey Cutlets & Legs Turkey Pie Recipes Turkey Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNomexican
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    baking pan
                                                                  • Yes No
                                                                    slow cooker
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  Turkey enchiladas, or use chicken in this recipe. Scroll down for related recipes.

                                                                  Ingredients
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1/2 reduced fat cream cheese
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 3/4 tsp cumin powder
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 cup turkey
                                                                  • Yes No 1/4 cup chopped pecan
                                                                  • Yes No 12 6 inch flour tortilla
                                                                  • Yes No 1 10 3/4 oz reduced sodium codensed cream of chicken soup
                                                                  • Yes No 1 cup reduced fat sour cream
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 2 pickled jalapeño pepper
                                                                  • Yes No 1/2 cup shredded cheddar cheese
                                                                  • Yes No cilantro
                                                                  • Yes No chopped tomato and green sweet bell pepper
                                                                  • In a little water in a skillet, cook the chopped onion until tender. For enchiladas, spray a 13x9x2-inch baking dish with nonstick coating. In a small mixing bowl combine cream cheese, water, cumin, and salt and pepper to taste. Stir in the cooked onion, turkey or chicken, and toasted pecans*. Heat tortilla in microwave or skillet just until soft. Spoon about 1/4 cup turkey mixture onto each tortilla, roll up. Place seam side down, in the baking dish. For sauce, in a medium mixing bowl combine soup, sour cream, milk and chile peppers; pour over enchiladas. Bake casserole, covered, in a 350° oven about 40 minutes or until heated through. Sprinkle enchiladas with cheddar cheese. Bake uncovered for about 4 to 5 minutes longer, or until cheese is melted. Topped with minced cilantro or parsley, chopped tomatoes, and chopped green pepper. Serves 6 to 8. *To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic. Related Recipes Chile Rellenos Casserole with Beef Beef and Bean Burritos Cheese Enchilada Casserole Judy's Chicken Enchilada Casserole New Mexican Stacked Enchiladas Beef Enchilada Casserole Beef Enchilada Casserole II Enchilada Sauce Crockpot Beef Enchilada Casserole Sue's Turkey Enchiladas Sour Cream Chicken Enchiladas Sharon's Chicken Enchiladas Chicken Enchiladas II Chicken Enchiladas III Taco Beef Casserole Chiles Rellenos Casserole Chile Corn Custard Chile con Queso Dip Green Chile Burgers Enchilada Sauce Taco Salad Taco Salad II Hamburg Casseroles Beef Casseroles and Pies Ground Beef Recipes Index Beef Recipe Index Ground Beef Recipes Main Dish Casseroles Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNomexican
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    mixing bowl
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    slow cooker
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet

                                                                  A turkey casserole recipe with rich white sauce and slivered almonds, along with peas and Parmesan bread crumb topping.

                                                                  Ingredients
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tbsp dry white wine
                                                                  • Yes No 2 egg yolk
                                                                  • Yes No 2 cup turkey
                                                                  • Yes No 1 cup frozen english peas
                                                                  • Yes No 1/4 cup slivered almond
                                                                  • Yes No 2 tbsp chopped pimiento
                                                                  • Yes No 3 tbsp bread crumb
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 2 tbsp parmesan cheese
                                                                  • In a 2-quart saucepan over medium-low heat, melt butter; add flour and stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce is thickened and smooth. Add salt, pepper, and wine or sherry, if used. In a medium bowl, whisk egg yolks together; add a little of the hot sauce to the yolks. Stirring constantly, add the yolk mixture back into the hot sauce mixture. Stir in turkey, peas, and half of the slivered almonds. Pour into a 2-quart baking dish. Sprinkle with remaining almonds and crumbs; dot with butter and sprinkle with cheese. Brown under the broiler until cheese is melted. Serves 4. More Turkey Recipes Turkey Curry Turkey Supreme with Leftover Turkey Turkey Divan Turkey Casserole Delight Turkey a la King Easy Turkey Sandwich Melt Hot Brown Sandwiches After Holiday Creamed Turkey Turkey Pot Pie Louisville Creamed Turkey Turkey Casserole with Dressing Scalloped or Turkey Turkey Sandwiches with Cheese Sauce Pecan Turkey Turkey and Pasta Skillet Turkey Tetrazzini Turkey and Rice Casserole Turkey Rice Casserole II Basic Turkey Rice Casserole Turkey and Wild Rice Casserole More Turkey Casseroles Turkey Recipes Index Chicken Recipe Index Chicken Breast Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNoenglish
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    broiler
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    slow cooker
                                                                  BBQ Turkey
                                                                   4 h 34 m
                                                                  Ingredients
                                                                  • Yes No 1 12 lb turkey
                                                                  • Yes No 1/2 cup chopped garlic
                                                                  • Yes No lemon
                                                                  • Yes No 1 cup barbecue sauce
                                                                  • Season turkey with chopped garlic and allow to stand, refrigerated, for 24 hours. Place lemon in the cavity of the turkey.
                                                                  • Preheat oven to 350 degrees F.
                                                                  • Place turkey in a large roasting pan. Baste the turkey every 15 minutes with BBQ sauce. Be careful to cover turkey with foil to prevent burning. Turkey will make its own juice to keep it moist. Roast turkey for approximately 20 minutes per pound, approximately 4 hours.
                                                                  Yields: 6servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 4 hours
                                                                  • Inactive Time: 24 minutes
                                                                  • Total Time: 4 hours 34 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    roast
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    roasting pan
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Hoisin sauce lends a sweet and spicy flavor to the marinade in this roast turkey recipe. Do not stuff the turkey. More Turkey Recipes Roast Turkey With Oyster Sauce

                                                                  Ingredients
                                                                  • Yes No 1 16 lb, 7.5 kg turkey
                                                                  • Yes No 4 tbsp hoisin sauce
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 2 tbsp oyster sauce
                                                                  • Yes No 4 tbsp honey
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 6 garlic clove
                                                                  • Mix the marinade ingredients and rub over the turkey. Do not stuff. Place in the oven with a tray filled with water underneath. Cook at 375 degrees F. for approximately 3 hours or according to directions.
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    tray
                                                                  Turkey Stock
                                                                   3 h 15 m
                                                                  Ingredients
                                                                  • Yes No 6 lb turkey wings
                                                                  • Yes No 6 qt water
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 celery
                                                                  • Yes No 1 carrot
                                                                  • Yes No 1 onion
                                                                  • Yes No 1/4 tsp black peppercorn
                                                                  • Yes No 2 parsley springs
                                                                  • Yes No 2 thyme
                                                                  • Yes No 1 bay leaf
                                                                  • Combine all of the ingredients in a large stock pot and bring to a boil. Reduce the heat to moderately low and simmer, skimming as necessary, until the stock is flavorful and reduced to 12 cups, about 3 hours. Strain the stock and skim off the fat.
                                                                  Yields: 12cups
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 3 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    pot

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