Turkey Burger

This is by far my favorite go to meal this winter!  

Wegmans started making family packs of ground turkey meat, so I purchased one and made a big batch of turkey burgers and froze individual patties.  The pack made 10 good size turkey burgers.  YUM!  

Turkey Burgers:

3-4 lbs ground turkey meat

1 1/2 cups shredded Gruyere cheese

1-2 TB Worcestershire sauce

1-2 TB Dijon mustard

1 bunch chopped scallions

5 minced garlic cloves

3 eggs

2-3 cups bread crumbs

On a grilling pan, heat with olive oil or spray.  When hot grill up the burgers.  You do NOT want under cooked turkey burgers....I always go by how "squishy" the center of the burger is.  When it is more dense it is done!  approx 10 minutes on each side.  I always use fresh kammelweck rolls, spread garlic hummus and top with avocado!  Enjoy!

Pesto Turkey Burger

This turkey burger is so tasty, moist and juicy you almost forget you're eating a healthy burger option!

1lb of ground turkey (94% lean)
fresh provolone cheese
lettuce (topping)
tomato (topping)
2 burger rolls


Pesto:
spinach and arugula mix (2 cups)
1/2 cup roasted garlic cloves (two heads of garlic; roasted)
1/4 cup pine nuts
1/4 cup extra virgin olive oil; may need more depending on consistency
salt and pepper


Mix all ingredients in food processor, until smooth.
Preheat grill.

Mix about 2-3 tablespoons of pesto into ground turkey.  Add freshly ground salt and pepper, if desired. Form into 4 patties.  Grill until fully cooked through (NO PINK!)  Melt provolone cheese on top.  

Assemble turkey burger.  Enjoy with lettuce and tomato, no sauce needed!  

Southwestern Turkey Burger

 

• 1 lb ground turkey breast (1 package)
• 2 cloves garlic, finely chopped
• 1 large shallot, finely chopped
• 2 tablespoons chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
• 2 tablespoons chopped fresh cilantro leaves
• 2 teaspoons, 2/3 palm full, ground cumin
• 1 to 2 teaspoons cayenne hot sauce, several drops (I used Franks)
• 2 teaspoons grill seasoning blend 
• olive oil, for drizzling
• sliced pepper jack cheese
• fresh wheat rolls
• lettuce

Preheat grill or grill pan.  Mix first 9 ingredients together.  Form patties, but don't mix the meat too much or will get tough.  Heat through, make sure it is not pink in the center.  Melt pepper jack cheese on top.

Top with lettuce.

Enjoy :)

Simple Thanksgiving Turkey

Who says you can't have a Thanksgiving feast in the middle of March?  Jason LOVES a good Thanksgiving garbage plate and think its a good way to put a smile on his face this tax season.  I also need to practice cooking this big meal if I ever want to host Thanksgiving!

I wanted to stay as close to a traditional simple turkey as possible.  Of course I  turned to my mom and food network for some guidance, but so far it smells delish!

For the Bird:  

Turkey

Butter

Salt and Pepper

Poultry Seasoning

Thyme

Preheat the oven to 325 degrees F. 

Pull the neck and giblets out of the cavity; ditch the liver and save the rest of the giblets for gravy. Dry the turkey with paper towels, then season inside and out with salt and pepper. Fill the turkey with aromatics like chopped onions,carrots, apples and/or herbs, then place breast-side up in a roasting pan and brush with melted butter. Tent with foil and roast for 2 hours (for a 10- to 12-pound turkey; add an extra 15 minutes per pound for larger birds). Remove the foil, baste with more melted butter and crank the oven to 425 degrees F. Roast for another hour or until the meat at the thigh registers 165 degrees F. 

For the broth:

• 2 tablespoons unsalted butter
• 1 medium onion or leek, or 2 shallots, sliced
• Neck and giblets from your turkey (discard the liver)
• 8 cups low-sodium chicken broth
• 3 sprigs thyme, parsley, rosemary and/or sage
• 1 bay leaf

For the gravy:

• Turkey drippings from your roasting pan
• 1/2 cup all-purpose flour
• Kosher salt and freshly ground pepper
• 

Directions

When your turkey goes into the oven, start the broth: Melt the butter in a large saucepan over medium-low heat. Add the onion and turkey neck and giblets; cook, stirring, until the giblets are browned, about 15 minutes. Add the chicken broth, herb sprigs and bay leaf; cover and simmer while the turkey roasts, about 2 hours. Strain the broth and keep warm; reserve the neck and giblets, if desired.

When your turkey is done, transfer it to a cutting board and pour all the pan drippings into a degreasing cup. Add 1/2 cup of the prepared broth to the roasting pan and scrape up the browned bits with a spoon. (If the bits are stuck, put the pan over a low burner to loosen them.) Add the bits and liquid to the degreasing cup.

Let the fat rise to the top of the degreasing cup, then spoon off 1/2 cup fat and transfer to a large saucepan over medium heat. Make a roux: Sprinkle the flour into the pan and cook, stirring constantly with a wooden spoon, until the flour browns slightly, about 4 minutes.

Gradually add the hot broth to the roux, whisking constantly to prevent lumps. Bring to a boil, then reduce the heat to medium low. Pour the dark roasting juices from the degreasing cup into the gravy, discarding any remaining fat. If desired, chop the giblets and shred the neck meat; add to the gravy. Simmer, whisking occasionally, until the gravy thickens, about 10 minutes.  Season with salt and pepper. 

Here is Jason's Thanksgiving garbage plate!

I have completed my very first Thanksgiving meal...I now feel I can someday host Thanksgiving!  My freezer is now stocked with a few Thanksgiving meals to pull out for a quick and easy meal!

Mexican Enchilada Casserole

Thanks for the recipe, Sue!  This was so easy and yummy for sure! 

Ingredients:

• 
  
  1 lb of ground turkey
  1/2 C. chopped onion

  1 can (15oz) tomato sauce

  1 can 15 oz black beans drained; rinse

  1 can whole corn undrained

  1 can (4 1/2 oz) chopped green chiles undrained

  6 flour tortilla (8in) Cut in half to fit large rectangular dish

  2 C. shredded cheese (1 bag of mexican cheese)

  2 tsp chili powder

  1 tsp cumin

  1 tsp minced garlic

  1/2 tsp oregano

  1/2 tsp crusched red pepper (optional)

  
  

  
  

  

  Brown meat and onion.  Add tomato sauce,beans,corn and green chiles. Mix well. Stir in all the spices except the red pepper. Bring to a boil. Reduce heat to low and simmer for 5 min.

  
  

  
  

  

  Spread 1/3 meat mixture. Top w/ 4 halves of tortilla shells...over lapping. Layer w/ 1/3 of meat mixture, 1/2 of cheese, the rest of the tortilla shells and repeat!

  
  

  Bake @ 350 for 15 mintues!!!
  
  

  ENJOY THE YUMMINESS!