Leftover Turkey Chili in a Crockpot

Leftover Turkey Chili in a Crockpot from 101 Cooking for TwoHas it hit you yet? The “I don’t want to throw it away but what do I do with it” blues. The kids have eaten all the white meat and only a few people will nibble on the dark meat. What to do?  The age old answer is make soup or chili.

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Grilled Brown Sugar Rubbed Turkey Breast

Grilled Brown Sugar Rubbed Turkey Breast from 101 Cooking For TwoTurkey on the grill. This has been on my cooking “bucket list” for several years. But I’m “cooking for two” so a whole turkey is out of the question and even a frozen turkey breast is too big plus they are packed with salt water. So a smile came on my face when I found a half turkey breast at our local market that appeared to be fresh and even more of a smile when the butcher told me it was indeed a fresh breast that had not been injected with anything. It became mine…

Sausage-Bread Turkey Stuffing


The family staple at turkey times. Usually made in a double or even a triple batch.  For many years it went in the bird. Now it is baked in a pan for safety but still a great treat at holiday gatherings.

Rating

This is a 5 for the entire family. I’m not a dressing person so I will give a 4.5.

Notes: Add turkey broth or meat from the giblets if you want.

Start by ripping about 30 slices of bread into small pieces (about 2 loafs). Dice 4 stalks of celery to make about 2 cups and 1 large onion.

Prepare spices if using fresh. 1 1/2 teaspoon thyme leaves if dried or 3 times that if fresh. 1 1/2 teaspoon ground sage dried or double if fresh. And parsley 1/3 cup dry or 1 cup fresh.

In a Dutch oven over medium heat cook 2 lbs sausage (Bob Evans preferred) until brown. With a slotted spoon, remove the sausage to a medium bowl and set aside.

Pour all but 1/4 cup of the drippings from the dutch oven. Cook the onion and celery in the dutch over until tender (abt 10 mins) stirring occasionally.

In a separate bowl mix 4 eggs slightly beaten, 1/2 cup milk, the parsley, thyme and sage, 1 teaspoon salt, and 1/2 teaspoon pepper.

Mix all together in a large bowl but reserve about a 1/3 of the bread and add it in slowly at the end of mixing to get a completely covered but very dry mix. You may not need all the bread.

Place in a oven safe pan. You can refrigerate at this point. Bake at 350 for about 1 hour until well browned.

Sausage-Bread Turkey Stuffing

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 12 serving

Sausage-Bread Turkey Stuffing

The family staple at turkey times. Usually made in a double or even a triple batch. For many years it went in the bird. Now it is baked in a pan for safety but still a great treat at holiday gatherings.

Ingredients

  • 30 slices (about 2 loafs) bread
  • 4 stalks celery diced
  • 1 large onion
  • 1 1/2 t thyme
  • 1 1/2 t sage
  • 1/3 cup dry parsley
  • 2 lbs sausage (Bob Evans preferred)
  • 4 eggs slightly beaten
  • 1/2 c milk
  • 1 t salt
  • 1/2 t pepper

Instructions

  1. Start by ripping about 30 slices of bread into small pieces (about 2 loafs). Dice 4 stalks of celery to make about 2 cups and 1 large onion.
  2. Prepare spices: 1 1/2 teaspoon thyme leaves if dried or 3 times that if fresh. 1 1/2 teaspoon ground sage dried or double if fresh. And parsley 1/3 cup dry or 1 cup fresh.
  3. In a Dutch oven over medium heat cook 2 lbs sausage (Bob Evans preferred) until brown. With a slotted spoon, remove the sausage to a medium bowl and set aside.
  4. Pour all but 1/4 cup of the drippings from the dutch oven. Cook the onion and celery in the dutch over until tender (abt 10 mins) stirring occasionally.
  5. In a separate bowl mix 4 eggs slightly beaten, 1/2 cup milk, the parsley, thyme and sage, 1 teaspoon salt, and 1/2 teaspoon pepper.
  6. Mix all together in a large bowl but reserve about a 1/3 of the bread and add it in slowly at the end of mixing to get a completely covered but very dry mix. You may not need all the bread.
  7. Place in a oven safe pan. You can refrigerate at this point. Bake at 350 for about 1 hour until well browned.
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Updated

November 24 2013

Cider Brined, Herb Buttered Martha Roasted Turkey – The Full Monte

So you want the full Monte do you? This is it. My obsessive daughter (Christine at 15 Minute Beauty Fanatic) who we sometimes call Little Miss Martha has been doing turkeys for years. She has combined every method of turkey enhancement into one grand method. The Marthe Stewart recipes were The Perfect Turkey, Turkey 101 and the Herb Butter Turkey. The cider brine from epicurious.com and Martha combined.

Start with a supped up brine. Add herb butter under the skin. Add a butter rub, stuff with chopped apple and onions. Now baste with wine and butter and you have the full Monte.

Rating:

Melt in your mouth tender and moist. With a wonderful taste. You will love it.
Day 1 (the day before the feast)
Herb butter

Start with one pound unsalted butter at room temperature and 1/4 oz each of oregano, rosemary, sage and thyme

Prepare all the spices by chopping them.

Mix together with the butter.

Place in 1 gallon zip lock, form into a log, seal and freeze overnight.
The Brine
Total 8 quarts (32 cups) liquid ( 2 qts apple cider or juice and rest water)
1 1/2 cups kosher salt
1/2 cup sugar
2 Tbsp peppercorns and 2 Tbsp allspice, combine and coarsely crush
6 slices ginger( or 2 tsps powdered)
8 whole cloves
Combine all of the above ingredients into a stockpot on the stove.  Let boil 10 minutes, then cool.  Clean and place turkey in brining container (I love big plastic bags, the Ziplocs are great)
Add 3 oranges, quartered and water/ice to cover the turkey.  Seal and store in a cold location for 12-24 hours.
Feast Day (day #2)

Preheat oven to 425. Remove turkey from brine and rinse under running water.

Remove the herb butter from the freezer and cut into 1/2 inch slices with a large chef knife.

Make large “pockets” over the breast of your bird.

Stuff the pockets with the herb butter. Use toothpicks to close the pockets.

Stuff the bird with two quartered apples and one large onion chopped into 1/8 chunks.

Tuck the tips of the wings under the bird.

Place a couple of cut carrots and a couple of celery stalks cut up around the bird. Add some sage and thyme around and into the bird.

Smear the bird with about one stick of butter.

Combine 3/4 pound of butter with 1 bottle of sweeter white wine in a pan. Heat until butter is melted.

Use a piece of cheesecloth that is big enough to cover the bird. Soak in the butter wine mixture.

Cover the bird with the cheesecloth.  Place bird in oven.

After 30 minutes. Baste the cheesecloth with more of the wine/butter solution. TURN OVEN DOWN TO 350.

Continue to baste every 30 minutes until internal temp of breast is 140 (about 2 1/2 hour depending on bird size). Remove cover and continue to cook (with basting every 30 minutes or so) until internal temp of at least 160 breast and 180 thigh. This was just over 3 hours for our 12 pounder here.

Remove from oven and place on cutting board and tent with foil for at least 30 minutes.

Cider Brined, Herb Buttered Martha Roasted Turkey – The Full Monte

Prep Time: 24 hours

Cook Time: 3 hours, 15 minutes

Total Time: 27 hours, 15 minutes

Yield: 1 great turkey

Cider Brined, Herb Buttered Martha Roasted Turkey – The Full Monte

So you want the full Monte do you? This is it. Start with a supped up brine. Add herb butter under the skin. Add a butter rub, stuff with chopped apple and onions. Now baste with wine and butter and you have the full Monte.

Ingredients

  • Herb butter
  • one pound unsalted butter
  • 1/4 oz oregano
  • 1/4 oz rosemary
  • 1/4 oz sage
  • 1/4 oz thyme
  • The Brine
  • 12-18 pound Turkey
  • 2 qts apple cider or juice
  • 6 qts water
  • 1 1/2 cups kosher salt
  • 1/2 cup sugar
  • 2 T peppercorns
  • 2 T allspice
  • 6 slices or 2 t powder ginger
  • 8 whole cloves
  • 3 quartered orange
  • Day #2
  • two quartered apples
  • one large onion cut into 1/8 chunks
  • 2 large carrots cut into sticks
  • 2 stalks celery cut into sticks
  • 10 to 20 pieces thyme
  • 10 to 20 pieces sage
  • 1 lb butter
  • 1 bottle white wine

Instructions

  1. Start with one pound unsalted butter at room temperature and 1/4 oz each of oregano, rosemary, sage and thyme
  2. Prepare all the spices by chopping them. Mix together with the butter.
  3. Place in 1 gallon zip lock, form into a log, seal and freeze overnight.
  4. Combine 2 T of peppercorns and allspice and crush coarsely.
  5. Combine 8 qts of liquid. 2 qts should be apple cider or juice along with 6 qts water, 1 1/2 cup kosher salt, 1/2 cup sugar, the crushed peppercorn and allspice, 6 slices (or 2 t ginger powder) and 8 whole cloves. Boil for 10 minutes.
  6. Allow liquid to cool completely
  7. Clean and place turkey in brining container (I love big plastic bags, the Ziplocs are great)
  8. Add 3 oranges, quartered and water/ice to cover the turkey. Seal and store in a cold location for 12-24 hours.
  9. Day #2 Feast Day. Start with preheating oven to 425. Remove turkey from brine and rinse under running water.
  10. Remove the herb butter from the freezer and cut into 1/2 inch slices with a large chef knife.
  11. Make large “pockets” over the breast of your bird. Stuff the pockets with the herb butter. Use toothpicks to close the pockets.
  12. Stuff the bird with two quartered apples and one large onion chopped into 1/8 chunks.
  13. Tuck the tips of the wings under the bird. Place a couple of cut carrots and a couple of celery stalks cut up around the bird. Add some sage and thyme around and into the bird.
  14. Smear the bird with about one stick of butter.
  15. Combine 3/4 pound of butter with 1 bottle of sweeter white wine in a pan. Heat until butter is melted.
  16. Use a piece of cheese cloth that is big enough to cover the bird. Soak in the butter wine mixture.
  17. Cover the bird with the cheesecloth. Place bird in oven.
  18. After 30 minutes. Baste the cheesecloth with more of the wine/butter solution. TURN OVEN DOWN TO 350.
  19. Continue to baste every 30 minutes until internal temp of breast is 140 (about 2 1/2 hour depending on bird size). Remove cover and continue to cook (with basting every 30 minutes or so) until internal temp of at least 160 breast and 180 thigh.
  20. Remove from oven and place on cutting board and tent with foil for at least 30 minutes.
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Updated

November 24 2013