Indian Summer Turkey Chili

Cook Time: 25 min
Level: Easy
Yield: 8-10 servings


Ingredients

3 tablespoons extra-virgin olive oil, 2 turns of the pan
2 1/2 pounds ground turkey (85 percent lean) or ground turkey breast (99 percent lean), 2 packages
4 tablespoons dark chili powder, 2 palm fulls
2 tablespoons grill seasoning blend, any brand, 1 palm full
1 tablespoon cumin, 1/2 palm full
2 tablespoons Worcestershire sauce
1 to 3 tablespoons hot sauce, medium to extra-spicy
1 large onion, quartered
2 large peppers, any color combination, red, green, purple, yellow or orange, chopped
1/2 bottle beer (the alcohol cooks out), about 1 cup
1 (14-ounce) can tomato sauce
1/2 cup smoky barbecue sauce
2 cups corn kernels, optional


Directions

Heat a pot over medium to medium high heat. Add extra-virgin olive oil, 3 turns of the pan, and the turkey meat. Season the meat with: chili powder, grill seasoning, cumin, Worcestershire and hot sauce. Break up the meat with the back of a wooden spoon into small crumbles.


Chop the onion, reserving 1/4 of it for topping the chili. Brown meat 5 minutes, then add onions and chopped bell peppers and cook 10 minutes more. Add beer and deglaze the pan, scraping up the drippings and cooking off the alcohol. Add tomato sauce and barbecue sauce and bring to a bubble. It using corn kernels add them now. Let chili simmer 10 minutes. Adjust seasonings and heat level to your taste. Remove from heat and serve.


TIDBIT:

To make a double batch, heat 2 pots and make 1 batch in each pot, rather than using 1 massive pot that is hard to control.

Dippers:

Choose from any or all of the following for dipping and scooping into your chili:

Pretzel Rods
Yellow, Red or Blue Corn Tortilla Chips, any flavor
Black Bean Tortilla Chips
Polenta Chips, Plain or Guacamole flavor
Pita Chips, Plain or Spicy flavors
Yukon Gold, Red Bliss or Blue Potato Chips, any flavor

All of the above can be found on either snack aisle or natural foods snack section in your market.

Toppers:

Choose from any or all of the following for topping your chili:

Shredded Cheeses: smoked white sharp cheddar, such as Cabot brand, pepper jack, chipotle Cheddar, 5 peppercorn Cheddar, Monterey jack
Sliced canned jalapenos, drained
Salsas
Sour cream
Chopped raw onion
Chopped green olives and pimentos
Chopped cilantro leaves
Diced tomatoes

Defrosted frozen corn or leftover corn on the cob, scraped from cob

From: foodnetwork.com

Sloppy Buffalo Joes

Cook Time: 15 min
Level: Easy
Yield: 8 servings

Ingredients

2 tablespoons extra-virgin olive oil
2 pounds ground chicken or turkey breast
1 carrot, peeled and chopped or grated
2 stalks celery, chopped
1 yellow onion, finely chopped
2 to 3 cloves garlic, finely chopped or grated
Salt and freshly ground black pepper
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/4 to 1/3 cup hot sauce (recommended: Frank's Red Hot)
1 cup tomato sauce
1 cup chicken stock
8 good quality burger rolls, split and toasted
1 cup blue cheese crumbles
2 large dill pickles, chopped

Directions

Heat a large skillet with extra-virgin olive oil over medium-high heat. Add meat and break it up with wooden spoon, cook 5 to 6 minutes. Add in carrots, celery, onions and garlic, season with salt and freshly ground black pepper, cook 7 to 8 minutes more. In a bowl combine the vinegar, sugar, Worcestershire, hot sauce, tomato sauce and stock. Pour into the pan and stir to combine. Simmer a few minutes more. Pile sloppy Buffalo filling onto buns and top with blue cheese and chopped pickles.

From: foodnetwork.com

Herb Roasted Turkey Breast with Pan Gravy

Cook Time: 55 min
Level: Easy
Yield: 8 servings


Ingredients

* 1 small (golf-ball sized) onion, peeled and coarsely chopped
* 1 lemon, scrubbed clean
* 12 fresh sage leaves
* Large handful fresh flat-leaf parsley (about 1/2 cup, from 12 stems)
* 3 tablespoons extra-virgin olive oil, plus more for oiling pan
* 1 teaspoon salt, plus more as needed
* 6 fresh bay leaves
* 4 tablespoons butter
* 2 boneless turkey breast halves, skin on (about 2 to 2 1/2 pounds each)
* Freshly ground black pepper
* 3 tablespoons all-purpose flour
* 1/4 cup apple or regular brandy (recommended: Calvados)
* 2 to 3 cups apple cider
* Salt and pepper


Directions

Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside.


Put the onion into the bowl of a mini food processor. Using a vegetable peeler, peel the zest from the lemon in thin strips, being careful not to cut into the bitter white pith. Add the lemon zest to the food processor and reserve the whole lemon for another use. Chop the onion and lemon zest until fine. Add the sage, parsley, olive oil, and 1 teaspoon salt and pulse until it forms a coarse paste.


Put 2 of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat and set aside.


Put the turkey breasts on a work surface. Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket. Season the turkey breasts generously with salt and pepper. Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin. Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one. (The heat of the pan will release the bay leaf oils and flavor the breast.) Using a pastry brush, baste the breasts with half of the bay butter. Place the turkey in the oven and immediately decrease the temperature to 400 degrees F. After 20 minutes, baste the turkey breasts with the remaining butter, and roast for an additional 20 to 25 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 170 degrees F.


Remove from the oven, transfer to a platter, cover, and let rest for 10 minutes before carving while you make the gravy.


Put the roasting pan over the burner on medium heat. Sprinkle the flour over the pan juices, and cook, stirring, for a few minutes. Add the apple brandy, and scrape the pan to lift the bits that are stuck to the bottom. Cook for a minute to burn off the alcohol, then, while stirring, pour in the apple cider. Bring to a simmer, and stir until thickened. Season with salt and pepper.


Slice the turkey breast on the diagonal, and serve with warm gravy.

From: foodnetwork.com

Curry Turkey Burgers

Cook Time: 12 min

Level: Intermediate

Yield: 5 servings

Ingredients

1 1/3 pounds ground turkey breast, the average weight of 1 package

2 scallions, thinly sliced

A handful cilantro, chopped very fine, about 2 tablespoons, optional

1 inch piece fresh ginger, grated or minced

2 cloves garlic, minced

1/2 red bell pepper, finely chopped

Coarse salt

2 tablespoons mild curry paste or a handful of curry powder (Preferred brand: Patak's Mild Curry Paste)

Drizzle extra-virgin olive oil

5 crusty rolls, split

Toppings:

Bib or leaf lettuce

Sliced vine-ripe tomatoes

Mango chutney (preferred brands: Major Grey's or Patak's Mango Chutney)

Serving Suggestions: Thai Slaw Salad, recipe follows and root vegetable chips (preferred brands: Terra Chips)

Directions

Combine first 8 ingredients and form into 5 patties.

Brush or drizzle patties with extra-virgin olive oil. Grill patties 6 minutes on each side on indoor electric grill or pan fry for same amount of time in a large nonstick skillet over medium high heat.

Pile patties on split crusty rolls with lettuce, tomato, and chutney spread liberally on roll tops as a condiment. Serve curry turkey burgers with Thai Slaw and root vegetable chips.

Thai Slaw Salad:

1 (16 ounces) prepared shredded cabbage (coleslaw mix) from produce department

1/4 European seedless cucumber, sliced into thin sticks

1 small red bell pepper, seeded and thinly sliced

3 scallions, thinly sliced on bias

20 leaves fresh basil, shredded

Dressing:

1/2 teaspoon crushed red pepper flakes

1 clove garlic, minced

1/4 cup white distilled or rice wine vinegar

2 teaspoons sugar or 2 tablespoons honey

1 tablespoon soy sauce

2 tablespoons vegetable or canola oil

1 teaspoon toasted sesame oil

Garnish:

Toasted sesame seeds

Combine vegetables in a bowl. Combine dressing ingredients in a small plastic container and shake vigorously for 1 minute. Drizzle sauce over vegetables and toss to coat evenly. Let stand 10 minutes and re-toss before serving and garnish with toasted sesame seeds.

Yield: 5 to 6 servings

From: foodnetwork.com

Southwest Turkey Burgers

Cook Time: 15 min
Level: Easy
Yield: 4 servings


Ingredients

8 slices turkey bacon or turkey bacon with black pepper or applewood smoked bacon
1 1/3 pounds ground turkey breast, the average weight of 1 package
2 cloves garlic, finely chopped
1 large shallot or 1/4 red onion, finely chopped
2 tablespoons chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
2 tablespoons chopped fresh cilantro leaves, optional - parsley may be substituted
1/2 small bell pepper, green, red or yellow, seeded and finely chopped
1 serrano or jalapeno pepper, seeded and finely chopped
2 teaspoons, 2/3 palm full, ground cumin
1 to 2 teaspoons cayenne hot sauce, several drops (recommended: Tabasco)
2 teaspoons grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
Vegetable oil or olive oil, for drizzling
1/2 pound deli sliced pepper jack cheese
4 crusty kaiser rolls, split
1 cup sweet red pepper relish, found on condiment aisle - pepper jelly may be substituted
Red leaf lettuce



Directions

Chop your garlic and veggies.


Cook bacon in a large nonstick skillet over medium high heat until crisp. Wipe excess grease from pan and return skillet to heat.


While bacon cooks, combine turkey meat, garlic, shallot or onion, thyme, cilantro or parsley, bell pepper, serrano or jalapeno pepper, cumin, hot pepper sauce, grill seasoning or salt and pepper. Divide mixture into 4 equal mounds then form meat into patties. Drizzle patties with vegetable oil to coat. Cook in skillet over medium high heat for 5 to 6 minutes on each side. Place sliced cheese over the patties in the last 2 minutes of cooking, use 1 or 2 slices for each patty, as you like.


Pile cooked cheeseburgers into buns. Spread sweet relish or jelly on bun tops and set red leaf lettuce into place, using the relish or jelly as glue. Top cheeseburgers with 2 slices of cooked, crisp bacon or turkey bacon and lettluce. Then serve with tortilla chips, tossed salad and/or spicy o-nuts.

From: foodnetwork.com