Category Archives: Turkey

Honey-Mustard Turkey Meatballs

1 lb. ground turkey breast

1 egg, lightly beaten

3/4 cup crushed butter flavored crackers

1/2 cup shredded mozzarella cheese

1/4 cup chopped onion

1/2 tsp ground ginger

6 T Dijon mustard, divided

1 1/4 cups unsweetened pineapple juice

1/4 cup chopped green pepper

2 T honey

1 T cornstarch

1/4 tsp onion powder

In a bowl, combine turkey, egg, cracker crumbs, cheese, onion, ginger and 3 T mustard. Form into 30 balls, 1″ each. Place in a greased 13 x 9″ baking dish. Bake, uncovered, at 350 for 20-25 minutes or until juices run clear. In a saucepan, combine pineapple juice, green pepper, honey, cornstarch and onion powder; bring to a boil, stirring constantly. Cook and stir 2 minutes more; reduce heat. Stir in remaining mustard until smooth. Brush meatballs with about 1/4 cup sauce and return to the oven for 10 minutes. Serve remaining sauce as a dip for meatballs.


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Filed under Appetizer, Christmas, Entertaining, Healthy, Thanksgiving, Turkey

Turkey Sausage Vegetable Soup

This happens to be what I’m cooking tonight, in fact.  Easy & yummy, any time of year.

14.5 oz can chicken broth

1 cup water

1/2 tsp dried Italian seasoning, crushed

1 cup dried rotini (corkscrew) pasta

2 cups loose-pack frozen zucchini, carrots, cauliflower, lima beans and Italian green beans

14.5 oz can diced tomatoes with basil, garlic, and oregano

8 oz cooked smoked turkey sausage, halved lengthwise and sliced

1/4 cup lemon juice

2 tsp sugar

Combine broth, water, and Italian seasoning in a large saucepan. Bring to a boil; add pasta.  Reduce heat; cover and simmer 8 minutes.

Stir in frozen vegetables, tomatoes with juice, sausage, lemon juice and sugar. Return to a boil. Reduce heat; cover and simmer 5 minutes longer or until vegetables and pasta are tender.

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Filed under Healthy, No oven necessary., Pasta, Soup, Turkey

Holiday Meal Schedule

I am a pretty unorganized person ( see my “about” page), so in my effort to throw out my messy cookbook I better not throw out this:

The Schedule (from Martha Stewart)

3 days ahead:

If making cranberry sauce, do so & refrigerate it.

If frozen, place turkey on a tray in refrigerator to thaw (allow 24 hours for every 4-5 lbs).

1 day ahead:

Set Thanksgiving table; choose serving dishes and utensils.

Assemble Sweet Potato Casserole except for marshmallows; refrigerate

Make green beans; refrigerate.

5 hours ahead:

Prepare dressing; stuff turkey, and roast. Transfer any extra dressing to baking dish; refrigerate.

Bring cranberry sauce to room temperature.

45 minutes to 1 hour ahead:

While turkey rests, make gravy. Bake extra dressing.

Top sweet potato casserole with marshmallows; bake.

Warm green beans.

Just before serving:

Transfer dressing to a serving dish. Carve turkey.

Warm gravy, if necessary; whisk until smooth.

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Filed under Basic Cooking, Christmas, Entertaining, Thanksgiving, Turkey

Bourbon Gravy

First see this recipe for roast turkey.   Another way to make turkey gravy, of course, is to call my mother-in-law on the phone and ask how she does it.  If you don’t have her number, this recipe by Martha Stewart sounds pretty good:

Roasting pan with turkey drippings, neck, and giblets

1 cup dry white wine, such as Sauvignon Blanc

1/2 cup all-purpose flour

2, 14.5 oz cans reduce-sodium chicken broth

1/4 cup bourbon

1/4 cup heavy cream

coarse s & p

1. Discard neck; coarsely chop giblets and return to roasting pan. Place pan on stove across two burners (if using a disposable roasting pan, scrape contents into a medium saucepan). Bring drippings to a boil over med-high; cook, scraping up browned bits, until liquid is brown and syrupy, 8 to 10 minutes (if bottom of pan is about to scorch, lower heat).

2. Add wine, and cook, stirring constantly, until very syrupy, 8-10 minutes. Add flour, and cook, stirring, until incorporated, about 1 minute. Gradually add broth, then 2 cups water. Bring to a simmer; cook, stirring occasionally, until gravy reaches desired thickness, about 5 minutes.

3. Stir in bourbon; cook 2 minutes. Remove pan from heat; stir in cream. (If gravy is too thick, as water as necessary.) Pour gravy through a fine mesh sieve into a medium saucepan; discard solids. Season with s & p, and keep warm whisk before serving.

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Filed under Basic Cooking, Christmas, Thanksgiving, Turkey

Roast Turkey with Brown-Sugar and Mustard Glaze

We made this turkey a couple years ago and it turned out really well.  (Martha Stewart)  Before cooking turkey be sure to check out Turkey 101.  Also see this entry on stuffing.  For other holiday recipes on this site, click the tags below that say “Thanksgiving” or “Christmas.”

Time: 4.5 hours plus resting                        Serves 10

1 whole turkey (about 12 lbs), thawed if frozen, rinsed and patted dry (neck and giblets reserved, liver discarded)

coarse s & p

4 cups dressing (they recommend Pecan Cornbread Dressing, found here)

2 T butter, room temperature

1/2 cup packed light-brown sugar

1/4 cup spicy brown mustard

1. Heat oven to 350 with rack in lowest position. Place turkey on a roasting rack set in a large roasting pan. Season inside of turkey with s & p. Loosely fill neck and large cavity with dressing; fold skin over, and secure with skewers or trussing needles, if necessary. Bend wing tips forward, and tuck under neck cavity. Using kitchen twine, tie legs together securely. Rub turkey all over with butter; season with s & p.

2. Add neck, giblets, and 3 cups water to roasting pan. Cover turkey loosely with foil. Roast 1 hour, then baste with pan juices every 30 minutes, until an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 125, 1-2 hours more.

3. Remove foil; increase heat to 400. In a small bowl, stir together sugar and mustard; brush turkey with glaze. Rotate pan, and continue to roast turkey, brushing with glaze 2-3 more times, until thermometer registers 165, 45 minutes to 1 hour more (tent with buttered foil if browning too quickly; add more water if pan becomes dry).

4. Transfer turkey to a platter; reserve pan with drippings for gravy. Cover turkey loosely with foil, and let rest at least 30 minutes (or up to 1 hour). Before serving, remove dressing, and carve.

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Filed under Basic Cooking, Christmas, Comfort Food, Entertaining, Thanksgiving, Turkey

Doctor Your Stuffing

I pulled this info out of a magazine and you’ll see it refers to Simple Stuffing as a base.  That recipe can be found here.  The article is by Emma Feigenbaum.

Dressing Up a Holiday Essential

Start out with a basic recipe, such as Simple Stuffing, and tailor it to your taste by stirring in your choice of accents:

Crumble a couple of cooked sausage links or crispy bacon.

Cube an apple or a pear.

Chop some dried fruit.

Add a small amount of fresh herbs like sage or thyme.

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Filed under Basic Cooking, Bread, Christmas, Comfort Food, Side Dish, Thanksgiving, Turkey, Vegetarian Main Dish

Turkey 101

For starters, don't do this.

Four helpful bits of information when preparing for Turkey Day, taken (pretty much) word-for-word from Martha Stewart.


Place the turkey (in its original packaging), breast side up, on a rimmed baking sheet; refrigerate. Plan ahead to allow one full day of thawing for every 4-5 lbs of turkey.


Set the turkey on a clean work surface kept clear of other foods. Remove the neck, liver, and giblets from the cavity, and rinse the inside and outside of the turkey with cold water; pat dry with paper towels.  Naturally, wash hands and work surfaces well afterwards.


If stuffing the turkey, do so just before roasting to prevent unwanted bacterial growth.  Because the stuffing will expand as it bakes, fill the turkey’s cavities loosely; this also allows the stuffing to cook more evenly and keeps it from becoming too dense. To test doneness before serving, insert an instant-read thermometer in the center of the stuffing to make sure it reaches 165. Cook any extra in a baking dish at 375 for 30-45 minutes, depending on the ingredients and amount.


Always roast the bird on a rack set in a shallow roasting pan so the oven heat circulates and helps the turkey to brown. After the first hour, baste the turkey often with pan drippings to keep the meat moist and give the skin an even color. Roast until an instant-read thermometer inserted in the thickest part of the thigh, avoiding the bone, registers 165. Let the turkey rest, loosely tented with foil, for at least 30 minutes before carving so the juices can reabsorb. If the turkey is stuffed, remove the stuffing before carving.

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Filed under Basic Cooking, Christmas, Thanksgiving, Turkey