Turkey Pot Pie

Do you have left over turkey still?  This is a great and easy recipe!

HOMEMADE TURKEY POT PIE

2 cups frozen peas and carrots

2 cups frozen green beans

1 cup sliced celery

2/3 cup butter

2/3 cup chopped onion

2/3 cup all-purpose flour

1 teaspoon salt

1 teaspoon ground black pepper

1/2 teaspoon celery seed

1/2 teaspoon onion powder

1/2 teaspoon Italian seasoning

1 3/4 cups chicken broth

1 1/3 cups milk

4 cups cubed cooked turkey meat - light and dark meat mixed

4 (9 inch) unbaked pie crusts

Preheat an oven to 425 degrees F (220 degrees C).

Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside.

Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.

Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.

Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.

Biggest Loser... Herb Crusted Grilled Turkey

I don't know about you, but I have certainly enjoyed the holidays and my waistline is showing the love!  I love food!  But I also love to be inspired... 

Last night as my hubby was away for a much needed guys night out, I was settling in to watch for the first episode of the Bachelor with a big o'bowl of Peach Cobbler.  I know, I know, I know... yes I am a reality TV junkie at heart. I love the scandals and the cobbler!  But instead, I saw that the Biggest Loser, Where Are They Now show was on.... and thus bringing me to my 2 favorite things.  Eating and exercising. (oh ya and Bob is pretty cute too!) Everytime I watch this show, I cry, get inspired and want to do better.  These people are amazing! 

SO, for 2011, I will be posting healthy low fat, easy meals, in combination of the really good/ bad stuff that you just have to throw in there everyonce in awhile!  I will also be throwing in tips on how to stay fit and healthy for 2011.  Let's face it, we could all do just a little bit better.  Right?! I just know this is going to be a great year for everyone!

So, here is the recipe a Chef Curtis Stone served for dinner on the show.  It sounds wonderful!  Although, I always try a recipe before I post it, I'll be making this for dinner tonight! OH YA and Season 11 of Biggest Loser starts tonight!

HERB CRUSTED GRILLED TURKEY BREAST

1 - 4 1/2 lb turkey breast, skin off, trimmed of any excess fat

6-7 pieces butcher twine cut into 14 inch strips

2 tablespoons extra virgin olive oil

1 onion, cut into large pieces

2 celery stalks, cut into large pieces

1 carrot, cut into large pieces

1 head of garlic cut in half

6 sprigs fresh thyme

1/2 cup Dijon Mustard

1/2 cup finely chopped parsley

1/2 cup finely chopped chives

Preheat the oven to 350°F.

Arrange the onion, celery, carrot, garlic and thyme in a single layer in a roasting pan and set aside.

Lay 6 strands of kitchen twine horizontally across a large rimmed baking sheet spaced evenly apart, Place the turkey breast atop the twine, perpendicular to the twine.

Starting with the center twine and working toward the outer twines, tie the twine as tight as possible around the turkey ensuring it is uniform in width. to ensure even cooking.

Place a large, nonstick sauté pan over high heat and add 2 tablespoons oil.

When oil is hot, add turkey and brown well on all sides.

Remove the pan from the heat and transfer the turkey breast to the roasting tray, on top of the bed of vegetables.

Roast in oven for 45 minutes, and then check temp after every 15 minutes, until an instant-read meat thermometer inserted into the thickest part of the turkey reads 165°F.

Remove from oven, let sit approx 20 minutes to allow juices to redistribute.

After resting, coat turkey with thin layer of mustard and generously sprinkle with fresh chopped herbs.

Roasted Turkey Roulade

I found out yesterday that I will not be cooking for lots of people this Thanksgiving.... SADNESS.  However, it is still possible to have fabulous turkey without having to cook a ton of it!  This recipe is from one of my favorite chefs... Ina Garten, aka.. The Barefoot Contessa! This serves about 6-7 adults and is well worth the effort!

ROASTED TURKEY ROULADE

¾ cup large-diced dried figs, stems removed

¾ cup dried cranberries

½ cup Calvados or brandy

4 tablespoons (1/2 stick) unsalted butter
1½ cups diced onions (2 onions)
1 cup (½-inch-diced) celery (3 stalks)

¾ pound pork sausage, casings removed (sweet and hot mixed)

1½ tablespoons chopped fresh rosemary leaves

3 tablespoons pine nuts, toasted

3 cups Pepperidge Farm herb-seasoned stuffing mix

1½ cups chicken stock, preferably homemade

1 extra-large egg, beaten

Kosher salt and freshly ground black pepper

1 whole (2 halves) turkey breast, boned and butterflied (5 pounds)

3 tablespoons unsalted butter, melted

Place the dried figs and cranberries in a small saucepan and pour in the Calvados and ½ cup water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside.

Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and sauté until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and sauté, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon.

Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and ½ teaspoon pepper and stir well. (The stuffing may be prepared ahead and stored in the refrigerator overnight.)

Preheat the oven to 325 degrees. Place a baking rack on a sheet pan.  Lay the butterflied turkey breast skin side down on a cutting board. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. Spread the stuffing in a ½-inch-thick layer over the meat, leaving a half-inch border on all sides. Don’t mound the stuffing or the turkey will be difficult to roll. (Place the leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey.) Starting at one end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder.

Place the stuffed turkey breast seam side down on the rack on the sheet pan. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1¾ to 2 hours, until a thermometer reads 150 degrees in the center. (I test in a few places.) Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. Carve ½-inch-thick slices and serve warm with the extra stuffing.

Grilled Turkey Pitas- Great alternative to a Memorial Day Burger!

1 medium tomato, sliced
1/2 medium cucumber, thinly sliced
1/4 cup purchased balsamic vinaigrette
1lb. lean ground turkey
11/2 tsp. dried Italian seasoning
1/2 tsp. garlic-pepper blend
1/2 tsp.salt
4 (1-oz.) thin slices Havarti cheese
2 (8-inch) whole wheat pita (pocket) breads, halved

Heat gas or charcoal grill. In shallow bowl, mix tomato, cucumber and vinaigrette. Let stand while preparing patties.

In medium bowl, combine ground beef, onion, Italian seasoning, garlic-pepper blend and salt; mix well. Shape mixture into 4 oblong patties, about 1/2 inch thick.

When grill is heated, place patties on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cover grill; cook 11 to 13 minutes, turning once. During last 1 to 2 minutes of cooking time, place cheese on patties; cook until melted. Place cheese-topped patties in pita bread halves. Spoon tomato-cucumber mixture into bread halves with patties.

Slow Cooker Turkey, Bacon and Avacodo Wraps

4 slices turkey bacon, cut into 1/2-inch pieces
2 lb turkey breast tenderloins, cut crosswise into 1-inch slices
3/4 cup barbecue sauce
2 TBS. taco seasoning mix
1 medium ripe avocado, pitted, peeled and mashed
2 cups shredded lettuce
1/2 cup drained roasted red or yellow bell peppers, large pieces cut up
8 tortillas (6 or 8 inch), heated

In 12-inch nonstick skillet, cook bacon over medium heat 4 to 6 minutes, stirring occasionally, until almost crisp. Add turkey slices to skillet; cook 4 to 6 minutes, stirring occasionally, until turkey is brown on all sides.

Spray 3- to 4-quart slow cooker with cooking spray. Place turkey mixture in cooker. Top with barbecue sauce and taco seasoning mix; stir to mix well. Cover; cook on Low heat setting 5 to 6 hours.

Remove turkey from cooker; place on cutting board. Use 2 forks to break up turkey; return turkey to cooker. Layer avocado, lettuce, turkey mixture and bell peppers on tortillas; roll up.

Grilled Parmesan Turkey Burgers

1 lb ground turkey
1/3 cup grated Parmesan cheese
1 tablespoon chopped fresh basil
1/4 teaspoon pepper
1/8 teaspoon salt
1 TBS. balsamic vinegar
4 humburger buns, split
Red onion rings, if desired

Heat gas or charcoal grill. In medium bowl, mix all ingredients except buns and onions. Shape mixture into 4 patties, about 1/2 inch thick. Carefully brush vegetable oil on grill rack. Place patties on grill rack over medium heat. Cover grill; cook patties 12 to 15 minutes, turning once. Add buns, cut sides down, to side of grill for last 4 minutes of grilling. Serve patties on buns with grilled or raw onion rings.
(Recipe and picture from bettycrocker.com) Recipe has been enhanced.

Mini Turkey Meatloaves

1 TBS. Olive oil
1 carrot, finely chopped
1 red bell pepper, finely chopped and seeds removed
1 slice white or wheat bread
3/4 cup milk
1/4 cup PLUS 2 TBS tomato sauce
1 1/4 lbs. ground turkey, lean, but not 100 percent. Loaves wont be as juicy. Use 7 percent fat.
1 large egg
1 tsp. dried sage
salt and pepper to taste

Preheat oven to 350. In a large skillet, heat oil over low. Add carrot and bell pepper; cook, stirring frequently, until veggies are tender. About 10 minutes. Transfer veggies to a large bowl. Crumble bread; add milk and 2 TBS. tomato sauce and stir to combine. Let it cool completely.

Add turkey, egg and sage; season with salt and pepper. Using your hands, gently mix to combine. Divide meat mixture into four equal parts. Gently shape each into a 3 by 4 by 2 loaf on a rimmed baking sheet, leaving ample space in between.

Rub remaining 1/4 cup tomato sauce evenly over top of loaves. Bake until for about 35- 40 minutes.

Turkey Tetrazzini- My kids love this one!

1 lb. uncooked spaghetti
1/2 lb. sliced fresh mushrooms
1/2 tsp. minced garlic
2 TBS. olive oil
3 10oz. cans of condensed cream of mushroom soup
3 cups cubed cooked turkey (Great for leftover turkey meat)
1 1/3 cups chicken broth
1 tsp. Italian Seasoning
3/4 tsp. pepper
Shredded Parmesan Cheese

Cook Spaghetti. Meanwhile, in a Dutch oven or large cooking pot, saute mushrooms and garlic in olive oil until tender. Stir in soup, turkey, broth, Italian seasoning, pepper and 1 cup of Parmesan cheese. Drain spaghetti; stir into turkey mixture.

Transfer to 2 greased greased 8x8 baking dishes (great for freezing for upto 3 months!) or one 9x13. Sprinkle a little more Parmesan cheese on top. Cover and bake for 30-45 minutes at 350 or until heated through.

FOR FROZEN CASSEROLE:
Thaw in the refigerator overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 for 45 minutes. Cook uncovered for 5-10 minutes longer or until bubbly.