Juicy Champagne Turkey

 Champagne in your turkey? Yes, you heard that right! 

 Say goodbye to dry turkey and say HELLO to the hack that’ll leave your guests begging for the recipe! Continue reading or click the  in the @allrecipes bio for the full recipe. 

Ingredients:

2 tablespoons dried parsley

2 tablespoons ground dried rosemary

2 tablespoons rubbed dried sage

2 tablespoons dried thyme leaves

1 tablespoon lemon-pepper seasoning

1 tablespoon salt

1 (15 pound) whole turkey, neck and giblets removed

1 medium orange, cut into 8 wedges

1 medium onion, chopped into large pieces

1 medium carrot, cut into ½-inch slices

2 stalks celery, cut into ½-inch slices

1 (750 milliliter) bottle champagne

1 (14.5 ounce) can chicken broth

Directions:

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a roaster with sheets of aluminum foil long enough to wrap around turkey.

Stir parsley, rosemary, sage, thyme, lemon-pepper seasoning, and salt together in a small bowl.

Rub herb mixture into turkey cavity, then stuff with orange wedges, onion, carrot, and celery. Tie turkey legs together with kitchen string, then tuck the wings under the body.

Place turkey on the foil in the roasting pan. Pour champagne and chicken broth over turkey, making sure to get some liquid in the cavity.

Bring aluminum foil up and over the top of turkey and seal; try to keep the foil from touching the turkey.

Roast turkey in the preheated oven until juices run clear, 2 ½ to 3 hours. Uncover turkey and continue baking until the skin turns golden brown, 30 to 60 more minutes. An instant-read thermometer inserted into the thickest part of thigh, near the bone, should read 180 degrees F (80 degrees C).

Remove turkey from the oven, cover with two sheets of aluminum foil, and allow to rest in a warm area before slicing, 10 to 15 minutes.

Italian Ground Turkey Veggie Skillet

 -2.5 lbs ground turkey

-1 tsp salt

-1 tsp p-epper

-1 tsp chili powder

-1 tsp oregano

-1/2 tsp paprika

-1 tsp onion powder

Veggies:

-1/2 yellow onion

-2 tsp minced garlic

-2 medium zucchini, cut into quarters

-2 bell peppers color of choice, chopped

-1/2 tsp garlic salt

-1/2 tsp garlic powder

-1 tsp oregano

-1/2 tsp basil

-1/2 tsp chili powder

-1/4 tsp paprika

-6 oz tomato paste

-1 cup water

Brown turkey over medium.high heat and drain any excess water/fat.  Add turkey seasonings and stri to combine. Remove and set aside. Drizzle olive oil in pan and add onion and garlic. Cook until fragrant and then add in zucchini and peppers.  Add veggie seasonings.  Cook until desired tenderness.  Add ground turkey back in. Add tomato paste and water. Simmer for 5 minutes.  Serve over pasta or rice or with garlic bread.

Turkey Devonshire

BREAD - toasted, cut in half to fit baking dish  (I toast and let sit out to dry)

BACON - 1/2 slices fried, enough to put on each slice of bread

TURKEY or chicken pieces

STOUFFER's WELSH RAREBIT 2 pkg for one pan - defrosted and diluted with a little milk for easier spreading

Spray baking dish, bread, bacon, turkey and cover with cheese sauce.  

Bake 350 for approx. 30 minutes until hot.  

From the kitchen of Jan Segal.

Turkey Noodle Soup

-3-4 cups cooked turkey or chicken, roughly chopped ( I used my leftovers from Thanksgiving)
-1 cup celery, sliced
-1 clove garlic, minced
-1 large family size back of frozen mixed veggies (peas, carrots, green beans, corn)
-4 cans chicken broth
-2 cans waters
-1 can diced tomatoes
-1/2 cup chopped onion
-1/2 package egg noodles
-1/2 teaspoon chicken bouillon
-1/2 teaspoon dried marjoram
-1 bay leaf
-1/2 teaspoon dried parsley

In a large stock pot, saute onions, celery, and garlic in a little margarine.  Add all ingredients EXCEPT frozen veggies and noodles.  Simmer soup for 30-40 minutes.  Add in frozen veggies and noodles and simmer for an additional 10-15 minutes.

Sausage and Vegetable Stew

Super easy and yummy! It's one of my new favorite crockpot recipes. I went back for a second helping and leftovers warmed up nicely the next day.

-2 cans black beans, drained and rinsed
-2 cans tomatoes diced tomatoes
-2 cans cream of mushroom soup, undiluted
-2 pounds smoked turkey sausage cut into 1/2 inch slices
-4 cups diced potato (I use about 4 small/medium potatoes...I leave the skins on)
-1 1/2 cups chopped onion
-2 cup chopped red bell pepper (or green, or yellow, or orange...whatever you have)
-1 cup water
-4 teaspoons extra-hot prepared horseradish (don't worry, this didn't make it spicy but added AMAZING flavor)
-4 teaspoons honey
-2 teaspoon dried basil (or mixed Italian herbs)

Combine all ingredients (except sausage) in your slow cooker and mix gently until combined. Cover and cook on LOW for 7-8 hours or until potatoes are tender. Just before you will serve the stew, place sliced sausage into a non-stick skillet and cook until browned, about 10-15 minutes. Stir sausage into stew and serve.  Serve with buttered bread for dipping.

This recipe is enough for two dinners.  I always make one for dinner that night and freeze the other half for another meal later in the month. 

From the kitchen of Jaime Crosby.

Bowtie Lasagna

Thanks to my friend Kate for passing on this simple recipe...

-1 pound Ground Chuck (I always use the extra lean beef or turkey for stuff like this)
-5 cups Bow Tie Noodles
-3 cups Spaghetti Sauce
-1 tablespoon Olive Oil
-1 teaspoon Salt
-½ teaspoons Garlic Powder
-1 teaspoon Italian Seasoning (or More, Make It To Your Taste)
-½ cups Mozzarella Cheese
-½ cups Sour Cream

Fry ground chuck in small pan. Meanwhile, cook noodles according to package directions.

After noodles are cooked, drain and drizzle with olive oil. Mix in your spaghetti sauce. Add your fried meat, seasonings, cheese, and sour cream. Fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted.

From the kitchen of Kate Van Yperen (courtesy of The Pioneer Woman).

Nanny's Kielbasa & Sauerkraut

Here's the recipes for my Grandma's AMAZING kielbasa and sauerkraut - a staple in our house. I serve this with creamy homemade mashed potatoes or pierogies.

-3/4 stick of margarine or butter
-1 small onion, chopped
-32 ounce jar of sauerkraut
-2-3 packages (14 ounces each) of polish kielbasa (I use the turkey kielbasa)
-1/4 cup pastina (Miniature star shaped pasta - find it in the pasta aisle. I put these in tomato soup too!)
-1-2 tablespoons caraway seeds (optional)

Melt butter in a pan and saute onion for a few minutes. Meanwhile, thoroughly rinse sauerkraut. (I dump the sauerkraut in a colander and rinse and squeeze it with my hands for about 5 minutes). Add sauerkraut to onion, add 1 cup of water, and lightly simmer uncovered for about 45 minutes. Check and stir often to make sure there is still some water on the bottom of the pan...just enough that the sauerkraut doesn't burn.

After 45 minutes, cut kielbasa into 1 inch pieces and add it to the pan. Add pastina and caraway seed, stir and cook until kielbasa is warmed through.

From the kitchen of Helen Midagliotti.

Carolyn's Easy Shepherd's Pie

I usually like my Shepherd's Pie made with peas, but this one is super tasty (and easy). I couldn't stop with one helping.  I love to double this and make a second "pie" to freeze.
-1 pound of ground beef or turkey
-1 packet of meat loaf seasoning (I used McCormick's)
-1 small onion, chopped
-1 clove of garlic, chopped
-1/2 teaspoon salt
-1 can of diced tomatoes
-1 can cream of mushroom soup
-2 cans of green beans, well-drained
-2 pounds of potatoes, peeled and cubed
-2 tablespoons butter or margarine
-2 tablespoons cream cheese or 1/3 cup sour cream (I used sour cream - isn't everything better with sour cream?)
-2/3 cup warmed milk (more or less as needed)
-Chopped chives (optional)
-2 cups shredded cheese (I used co-jack)

Brown the ground beef in a large skillet and drain fat. Add in meat loaf seasoning, onion, garlic and salt. Simmer for 15 minutes. Stir in tomatoes and soup. Simmer 15 minutes longer. Pour this mixture into a greased 9X13 inch baking dish. Cover the meat mixture with the drained green beans.

Meanwhile, boil potatoes until fork tender (usually about 10 minutes). Drain well. While hot, mix (I use an electric mixer or an old fashioned potato smasher depending on my mood!) the potatoes with the butter, cream cheese or sour cream, chopped chives, and salt and pepper to taste. Add about 2/3 cup of warm milk (more or less as needed) and mix until you get a spreadable consistency. Spread the mashed potatoes over the green bean layer. Dish may be covered and refrigerated overnight at this point if wanted.

Bake, uncovered, at 350 degrees for about 30 minutes (longer if it has been refrigerated) until heated through. Remove from oven and cover with 2 cups of shredded cheese. Return to oven just until cheese is melted (5 minutes) and serve hot. 

From the kitchen of Carolyn Hill.

Crockpot Enchiladas

Super simple and tasty. Scott downed 3 servings tonight. This recipe is a keeper!

-1 pound ground beef (I used ground turkey)
-1 small onion, chopped
-1 clove garlic, minced
-1 can cream of mushroom soup
-1 (4 ounce) can of chopped green chiles
-1 (10 ounce) can enchilada sauce
-10 corn tortillas
-3 cups shredded Monterey Jack cheese
-paprika
-chopped fresh cilantro

In a large skillet, cook beef, onion, and garlic until browned. Stir in soup and chiles. Spray 4 quart crockpot with nonstick spray. Spread about 1/4 cup of the enchilada sauce in bottom of slow cooker. Place 3 tortillas over sauce, overlapping, and breaking in half to make an even layer. Top with 1/3 of the beef mixture, spreading evenly. Drizzle about 1/4 cup enchilada sauce over beef mixture. Sprinkle with 1 cup of cheese. Repeat layering twice, using 3 tortillas and half of the remaining beef mixture, enchilada sauce, and cheese in each layer. End by layer 3 more tortillas over your creation. And pour remaining enchilada sauce on top. Sprinkle with just a little cheese and paprika over top. Cover and cook on low for 4 1/2 - 5 1/2 hours. Spoon our helpings with a spatula and sprinkle individual servings with cilantro.

From the kitchen of Steffanee Masten (p. 110 in the Bolar Cookbook)

Asian Lettuce Wraps

I am not a big Asian food lover. However, I do love me some P.F. Changs!!! Is anyone else obsessed with the lettuce wraps there? I was completely craving lettuce wraps last night and decided to try and make them with what I had in the fridge. Here's what I came up with. Scott is asking for them again so I guess that's a good sign!

-3 pounds ground turkey
-12 green onions with tops, chopped
-1 T garlic, chopped
-2 cups of carrot (chopped or shredded)
-1/2 cup + 1 T hoison sauce (you find it in the Asian food aisle)
-6 T soy sauce
-1/2 T Sirachi hot sauce (you find it in the Asian food aisle)
-2 cups of jasmine rice
-2 1/2 cups of water
-1 head of iceberg lettuce

Put the jasmine rice and water in the rice cooker and hit start. We love our rice cooker! Before starting on the meat, prep your iceberg lettuce. Remove the core and then slice the head in half. Carefully peel off layers of lettuce - you are going for as many solid pieces of lettuce as you can...they should resemble a taco shell. Rinse each piece of lettuce and drain on paper towels.

Meanwhile, add about 2 tablespoons of olive oil (or sesame oil) to a wok or skillet. Add turkey and brown.  Add in onions, carrots, and garlic and cook until carrots are tender (about 5 minutes). Add hoison, soy and sirachi sauces - simmer for 5-10 more minutes.

To serve, scoop a little rice into a piece of lettuce. On top of the rice, add some of the meat mixture, wrap the piece of lettuce closed like a burrito and enjoy!

**Mushrooms and peanuts would also be great in this recipe but I didn't have any at home to try it.
**I only used 1/4 t sirachi because I made this for the kids. I'd probably add more if it were for me...I love it spicy!

Mexican Lasagna

-1 pound lean ground beef (or turkey)
-1 (1 ounce) package taco seasoning mix
-1 (14 ounce) can peeled and diced tomatoes with juice
-1 small can of corn
-6 (10 inch) whole wheat tortillas
-1 1/2 cups prepared salsa
-1 cup shredded Mexican mix or Cojack cheese, divided

Brown the ground beef and drain fat. Stir in the taco seasoning and tomatoes. Line a greased 9x13-inch baking dish with half the tortillas. I cute the tortillas in half and line the straight edges around the edges of the casserole dish then fill in the rest randomly. Spoon the beef mixture into the dish, sprinkle with 1/2 cup cheese, then top with the remaining tortillas. Spread salsa over the tortillas (make sure they are all coated with salsa) and sprinkle with the rest of the cheese. Bake at 350 degrees F for 20 to 30 minutes, or until cheese is melted and bubbly. Cut in pieces and serve just like you would a regular lasagna. 

*I use the kind of salsa with black beans in it. If you use plain salsa, you could also throw in half a can of drained black beans into this casserole as well.

Tamale Casserole

This is like a super easy, mexican pot pie. I usually make it with ground turkey and serve with a dollop of sour cream (and jalepenos for me) on top.

-1 pound ground beef or turkey, browned and drained
-1 can kidney or black beans
-1 small can chipotle peppers in adobo sauce, sliced (I omit this ingredient...too spicy for my kids and it's just as yummy without it)
-1 green pepper, sliced
-1 small yellow onion, diced
-1 can enchilada sauce
-Fresh or canned mushrooms
-2 garlic cloves
-Salt and pepper to taste
-1 pkg. cornbread (or muffin) mix (and ingredients need to prepare it)

Brown the meat and put it in the slow cooker. Stir in everything except the cornbread. Mix cornbread according to package. Pour cornbread mixture over ingredients in slow cooker. Cook on low, 5 hours.

**I mix all the ingredients together in the crockpot except for the corn bread mix. I set the crock pot on low. Five hours prior to dinner time, I prepare the corn bread mixture, layered it on top of the mixture already in the crockpot and kept the crockpot on low for another 5 hours.

Turkey Enchiladas

-12 ounces turkey from the deli, chopped
-1 can (8.75 ounce) corn, drained
-1 container (8 ounce) reduced-fat sour cream
-1 1/2 cups shredded reduced-fat Mexican cheese
-2 T. chopped fresh cilantro
-10 (6 inch) corn tortillas (I used 6 large whole wheat tortillas instead)
-1 can (10 ounce) enchilada sauce
-1 cup mild salsa
**We must just love black beans around here! I also added in 1 can of black beans, drained and rinsed.

Preheat oven to 400 degrees. Spray 9"X13" baking dish with nonstick cooking spray.

In a large bowl, combine turkey, corn, sour cream, half the cheese, and half the cilantro (and beans if you want them). Microwave tortillas on a microwave-safe dish for about 30 seconds to soften them.

Place about 1/3 cup (more if you are using the large tortillas) turkey mixture on each tortilla and roll up tightly. Arrange in prepared baking dish, seam side down. Repeat with remaining tortillas and filling. In a bowl, stir enchilada sauce with salsa; pour over tortillas to cover. Top with remaining cheese and bake 15-20 minutes or until cheese melts and enchiladas are heated through. Sprinkle with remaining cilantro.

Per serving:
-445 calories
-34 g protein
-42 g carbs
-16 g total fat (7 g saturated)
-6 g fiber
-98 mg cholesterol
-725 mg sodium