Slow-Cooker Turkey with Gravy

It's the middle of summer and I get a craving for a turkey dinner.  When the summer season starts, you can't wait for that first grilled hamburger or hot dog!  When November comes, you can't wait for that Turkey!  Never a happy medium!  You can make a delicious turkey dinner in your slow cooker without much work at all and without turning on your oven!  We can never get enough gravy - and this recipe makes a full quart!  Plenty for leftovers and sandwiches.

You can make as many sides as you like or just use for some hot turkey sandwiches!  I made a small batch of homemade stuffing, some creamy mashed sweet potatoes and of course some cranberry sauce.  It really hit the spot!
Ingredients:

• 2 Tbsp. unsalted butter
• 1 medium onion, coarsely chopped (you could also add some celery, carrot or garlic)
• 1/3 cup all-purpose flour
• 2-1/2 cups low-sodium chicken stock
• 1/2 cup water
• 3 springs fresh thyme
• 4-7 pound bone-in turkey breast, trimmed(remove backbone and extra skin or fat)
• Salt, pepper and paprika

Directions:

Pat turkey breast dry with paper towels and season with salt, pepper and paprika.  Melt butter in slow-cooker pot over medium heat.  (If you slow-cooker does not have a browning setting, you can do this on your stove top.)  Brown turkey breast, skin side down, about 5 minutes, transfer to plate.

Add onion to fat left in the pan and cook over medium heat until softened, about 5 minutes.  Stir in flour and cook for 1 minutes.  Stir in broth and water and whisk to smooth out any lumps.  Using a wooden spoon, scrape up all browned bits stuck on bottom of pot.  Add thyme.  Place turkey, breast side down in with with any accumulated juices.  Cover pot and cook on LOW setting for 5-6 hours or until the internal temperature of the turkey breast reaches 165 degrees F.

Carefully transfer the turkey breast to a cutting board, tent with foil and let rest while preparing gravy.  

Strain the liquid in the slow cooker into a saucepan.  Let settle for about 5 minutes and them skim off fat from the surface.  Bring the gravy to a simmer and cook for 15 minutes.  If you would like your gravy a little thicker, whisk together a slurry of flour and cold water (about 1 Tbsp. water with 2 Tbsp. water), and simmer an additional 2-3 minutes.  Season the salt and pepper as desired.

Carve the turkey and serve with hot gravy.  This is a great recipe for a Sunday dinner, or for a small family gathering at Thanksgiving.  It couldn't be easier!

Mexican Club Sandwich

Most of a classic club sandwich ingredients are here; bacon, turkey or chicken, cheese, lettuce and tomatoes.  Instead of three layers of toast there are three crispy tortillas, and guacamole in place of mayonnaise.

3 slices of bacon 3 flour tortillas (8-inch) 1 cup shredded iceberg lettuce 4 oz. sliced roast turkey or chicken 3 slices pepper Jack Cheese 4 slices tomato 2 Tbsp. salsa 1 Tbsp. sour cream
Quick Guacamole
1 avocado 2 Tbsp. minced red onion 1 Tbsp. fresh lemon juice 1/4 tsp. garlic powder Salt, black pepper or cayenne pepper to taste
Preheat broiler.
Cook bacon in a skillet until crisp.  Transfer to a paper-towel lined plate; reserve drippings.  Brush both sides of tortillas with drippings, transfer to a baking sheet, and broil until beginning to brown, 2-3 minutes.  Flip and broil until crisp, 1-2 minutes

To assemble, spread guacamole on 2 tortillas and top both with lettuce.

Place turkey and cheese on one of these tortillas, then stack the other one on top of the cheese, lettuce side up.

Layer bacon and tomato on top of lettuce.

Top with salsa, sour cream and the remaining plain tortilla.

Poke 4 sandwich picks into the sandwich, and cut the club into quarters between the picks.

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Turkey TV Dinner & Potato Croquettes

Familiar dishes always return.  If you have had your fill of turkey (for now), freeze a few TV dinners for a busy night or for just when you get that "craving" again!  Old fashioned croquettes go great with steak or any meal.  Of course you can add the traditional turkey to the croquettes as well and serve with cranberry.

Fill up your container with whatever you want for your dinner

Be sure to include gravy to keep the meat and stuffing moist.

Add frozen veggies with a pat of butter.

Close container and wrap in plastic wrap and then in foil.

Label and freeze up to 4 months.

Defrost in microwave for 7 to 8 minutes.

Cook on HIGH 3 to 4 minutes or until heated through.

Potato Croquettes with Parmesan

2 cup mashed potatoes

2 Tbsp. minced onion

1 egg, slightly beaten

3 Tbsp. grated parmesan cheese

3/4 cup Italian Style Panko breadcrumbs

2 Tbsp. vegetable oil

Combine potato, onion, egg, and cheese in a medium bowl; blend thoroughly

Shape into 8 patties.  Refrigerate at least 30 minutes.

Spread bread crumbs onto plate.  Dip croquettes in crumbs, turning to coat evenly; set aside.

Heat vegetable oil in a large skillet on medium heat.  Cook croquettes in hot oil about 4 minutes per side until brown and crispy.  Serve hot.

Turkey Croquettes

2 cups finely chopped turkey
1 cup mashed potatoes
1/4 cup heavy cream
1/4 cup flour
1 egg, slightly beaten
Combine all ingredients and fry as for Potato Croquettes.

Thanksgiving Leftovers #SundaySupper - Turkey & Mushroom Risotto

I think most of us will agree that LEFTOVERS are the best part of Thanksgiving Dinner.  After all the hustle and bustle and preparation of  the feast, we can all sit back now and enjoy all the delicious sides, sandwiches and gravy that are a cinch to put together.

 This week Isabel of Family Foodie and #SundaySupper have all the recipes you need to use leftovers!   Nicole from Daily Dish Recipes has pitched in this week as hostess and has put together our great line-up for this week!

Breakfast & Brunch

Sweet Potato Cinnamon Rolls by Juanita’s Cocina

Turkey Cranberry Muffins by In the Kitchen with Audrey

Sweet Potato Biscuits by Home Cooking Memories

Main Course

• Turkey Enchiladas by Webicurean
• Thanksgiving Leftover Casserole by FamilyFoodie
• Turkey and Cranberry Monte Cristo by Supper for a Steal
• Thanksgiving hangover sandwich by Crispy Bits & Burt Ends
• Turkey Tamale Pie by Dinners, Dishes, and Desserts
• Thanksgiving Leftovers Pot Pie by I Run For Wine
• Turkey and Stuffing Pasty by Small Wallet Big Appetite
• The Ultimate Thanksgiving Leftovers Sandwich by Daily Dish Recipes
• Turkey Vegetable Hash by Generation Y Foodie
• Turkey Tetrazzini by That Skinny Chick Can Bake
• Thanksgiving Leftovers: Turkey and Andouille Gumbo for #SundaySupper by Catholic Foodie
• Red Potato Turkey Cutlets with Ginger & Fresh Herbs by Sue’s Nutrition Buzz
• Thanksgiving Turkey Banh Mi Sandwich by 30AEats
• Leftover Turkey and Sausage Gumbo by My Catholic Kitchen
• Turkey Mornay Open-Face Sandwiches by The Weekend Gourmet
• Leftover Mashed Potatoes and Beef Croquettes by Pippis in the Kitchen Again
• Simple and easy! Turkey a la king, fit for a queen! by Midlife Road Trip
• Turkey and Mushroom Risotto by Comfy Cuisine
• Vegetarian Shepherd’s Pie by The Wimpy Vegetarian
• Kartoffelpuffer – German Potato Pancakes by MrsMamaHen
• Skillet Turkey Reuben by Cindy’s Recipes and Writings
• # glutenfree Turkey Shepard’s Cake by Cooking Underwriter
• Hawaiian BBQ Turkey Flatbread Pizza by Damn Delicious
• Turkey shepards pie! by The Realistic Nutritionist
• Turkey & Cranberry Panini with Tarragon Aioli by The Messy Baker Blog

Soups, Salads, Sides & Starters

Gluten Free Turkey and Dumplings by The Meltaways

Shaved Brussels Sprouts Salad with Shallots and Pancetta by Girl in the Little Red Kitchen

Curried Turkey Salad  by Kimchi Mom

Potato Patties w/ Tomato Salsa by La Cocina De Leslie

Spicy Coconut Turkey Soup by Diabetic Foodie

Mashed Potatoes Twice Baked by Hezzi-D’s Books & Cooks

Moroccan Chicken Salad with Rice by My Trial’s in the Kitchen

Cranberry Barbecue Stuffed Sweet Potatoes by Cupcakes and Kale Chips

Olive Tapenade by Fast Food to Fresh Food

Leftover Turkey Soup by Bobbi’s Kozy Kitchen

Sweet Potato Bread Pudding by MarocMama 

Sweets & Desserts

Cranberry Sauce Crumb Bars by girlichef

Pumpkin Gingersnap Truffles by Chocolate Moosey

Sweet Potato Spice Cake with Pecan Streusel Topping by Shockingly Delicious

Chocolate Peanut Butter Potato Frosting by Yummy Smells

Wine Pairings for the Recipes Featured

Wine Pairings for Thanksgiving Leftovers #SundaySupper by ENOFYLZ Wine Blog

Turkey & Mushroom Risotto

8 cups Day-After Turkey Stock (see recipe below)

4 Tbsp. unsalted butter, divided

2 Tbsp. olive oil

2 cups chopped onion

2 garlic cloves, minced

10 ounces white mushrooms, thinly sliced

1-1/2 cups Arborio rice

2/3 cup dry white wine

1 cup frozen peas, thawed

1 cup shredded leftover turkey meat

2/3 cup grated Parmesan

2 Tbsp. flat-leaf parsley, chopped

Salt and freshly ground pepper to taste

For Day-After Turkey Stock combine 3 chopped celery stalks, 1 chopped onion and turkey carcass broken into pieces.  Cover with 12 cups water.  Bring to a boil.  Reduce heat and simmer until broth is reduced by 1/3, about 3 hours.  Strain; discard solids and continue with risotto.
Keep broth warm over low heat.
Melt 2 Tbsp. butter in a heavy large saucepan over medium heat.  Add olive oil.  Add the onions and saute until tender, about 8 minutes.  Add the mushrooms and garlic and saute until mushrooms are tender and the juices evaporate, about 5 minutes.  Stir in the rice and let it toast for a few minutes.  Add the wine; cook until liquid is absorbed, stirring often, about 2 minutes.  Add one cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes.  Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes.  Stir in the peas and leftover turkey.  Stir in remaining 2 Tbsp. of butter and Parmesan.  Season to taste with salt and pepper.  Garnish with chopped parsley and top with addition Parmesan and a drizzle of olive oil.

My best leftover dish is the first turkey sandwich warmed up with stuffing and gravy and cold cranberry sauce. Can't wait!

Please join on us on Twitter throughout the day during #SundaySupper on November 18.  In the evening we will meet at 7pm EST for our weekly #SundaySupper live chat.

All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

We’d also love to feature your recipe for Thanksgiving Leftovers on our #SundaySupper Pinterest board to share them with all of our followers, too.

Make-Ahead Golden Turkey Stock

Great gravy begins with this make-ahead turkey stock.  You can make this stock anytime since turkey wings are available all year long.  The turkey and dressing may get all the attention, but it's gravy that make the meal.  This do-ahead version helps everything taste better.  This is a classic gravy.

• 3 lbs. turkey wings (available all year) cut in half (about 6)
• 1 large onion, chopped
• 1 large carrot, roughly chopped
• 1 celery stalk, roughly chopped
• 4 sprig parsley
• 4 sprig thyme
• 12 whole peppercorns

Preheat oven to 425 degrees F.  Arrange wings on a rimmed baking sheet.  Season with salt and pepper and paprika.  Roast, turning halfway through until golden brown, about 45 minutes.

Transfer wings to a stockpot.  Pour 2 cups water onto baking sheet and scrape up any browned bits with a wooden spoon.  

Pour liquid from pan into pot with turkey.

Add remaining ingredients and 10 cups water.

I don't peel the onions or the carrots.

Bring to a simmer; reduce heat to low and simmer gently about 2 hours.

Strain stock through a sieve.

Stock can be made 3 days ahead or frozen for up to 3 months.

Use some of the stock for your stuffing and add the rest to your roast turkey drippings for your gravy.

Season with salt and pepper to taste.  

~Adapted from bon appetit

Caramelized Onion-Challah Stuffing Muffins

Definition:  Comfort Food – Noun:    “Food that is simply prepared and associated with a sense of home or contentment”.  Psychological Studies:  Comfort foods may be consumed to positively pique emotions, to relieve negative psychological affects or to increase positive feelings.

Comfort food favorite family recipes are filled with delicious flavors that say home as nothing else does.  But re-creating those dishes isn't always easy.  Maybe it's a unique technique, a subtle variation from the printed recipe or simply Mom's loving touch.  Spend some time with Mom capturing Mom's tricks and tips, and you'll have treasured recipes and memories to last a lifetime - and to pass on from generation to generation.

I'm happy to share one of my family favorites at Thanksgiving. Nothing fancy about this stuffing, just plain good!  My mom cooked very plain with not a lot of spice, but its our comfort food.  The Challah bread is a slightly sweet, egg bread which I think gives richness to this stuffing.

Our last event had me craving this stuffing.  Too early for Thanksgiving?  Heck No!  The stuffing is great with roast chicken or any meal.  Have some Spicy Cranberry Relish on hand, sliced deli Turkey, add the stuffing and some gravy and you have the best sandwich!

Caramelized Onion Challah Stuffing

Ingredients:

1 lb. plain challah cut into l/2" cubes

6 Tablespoons butter

2 large yellow onions, chopped

3 celery stalks, chopped

1 tsp. ground thyme (or to taste.  I have used fresh thyme and dried thyme leaves, but it never tasted the same.  Use sparingly as it is a strong flavor)

l/2 c. chopped fresh parsely

3-4 cups chicken stock

Salt and freshly ground black pepper

1 egg, beaten until blended.

I usually cut up my Challah bread 3 or 4 days in advance, spread out on a baking sheet and let dry.  If you don't have the time, you can easily toast the bread in the oven.

Preheat oven to 400.

Spread challah cubes in single layer in a large baking pan.  Bake, stirring occasionally, until golden brown, about 10 minutes.  Transfer to a large bowl.  In a large, heavy frying pan over medium high heat, melt butter.  When hot, add the onion and celery and cook, stirring occasionally until golden brown, about 20-25 minutes.  Transfer onion and celery to bread cubes.  Add stock( my mom always added warm stock), a little at a time until the bread is completely moistened, but not mushy.  Add ground thyme, parsley and salt and pepper.  I do not add the egg until I have the seasonings just right.  Mix in egg and stir to combine.

Fill the cavities of the turkey with stuffing and truss.

This is a basic bread stuffing.  Variations could include dried cranberries, chopped walnuts or pecans, granny smith apples - whatever your family enjoys!  I did add some dried cranberries to two of the muffins to try.  If I changed this recipe I would be shot!

Holiday Hint:  Instead of baking remaining stuffing in a baking dish, try making "Stuffing Muffins"!

Butter 6 large or 12 standard muffin tins.  Use an ice cream scoop to fill and mound up the stuffing in the muffin tins.   Bake until set and crisp on top; 15-20 mins.  Everyone gets their own individual crispy Stuffing Muffin!

• Have a Blessed Thanksgiving!

Louisiana Red Beans and Rice

This recipe is dedicated to a dear friend who we lost recently.  Michelle of La Belle Cuisine  lived in the heart of Cajun Country.  These are recipes that she has collected from some of the best restaurants and chefs in the South, and I am happy to introduce you to her and her amazing website.!  Filled with beautiful art, clever quotes, you are sure to spend quite a bit of time browsing through her collections of Fine Cuisine with Art Infusion.

Louisiana Red Beans and Rice

1 lb dried red beans

10 cups water (I added one chicken bouillon)

1 ham bone or ham hock*

1 lb. smoked sausage cut into 1-inch pieces

3 garlic cloves, crushed

1-1/2 cups chopped yellow onion

1 green pepper, diced

1 cup chopped scallions

2 bay leaves

1 tsp. Worcestershire Sauce

1/4 cup chopped fresh parsley or 1 Tbsp. dried parsley flakes

1 tsp. dried thyme

1/4 tsp. dried basil

1 tsp. Creole/Cajun Seasoning**

Crushed red pepper to taste

1/4 cup ketchup (my addition)

Lemon juice, just a splash

Tabasco sauce to taste

4 cups hot cooked rice

Rinse beans well and drain them in a colander.  If you remember to cover them with water and let them soak overnight, great.  Otherwise, place beans in a large pot, cover them with water and "fast soak" by bringing to a boil and letting them stand off of the heat, covered, for 1 hour.

La Belle Cuisine - Party Central!

Drain beans, return to the stove and add 10 cups fresh water.  Add ham bone, garlic, onions, bell pepper and seasonings.  Bring mixture to a boil and reduce heat to simmer.  Cook very slowly, partially covered, for 1-1/2 hours.  Stir the entire mixture just once about every half hour.  Add the smoked sausage and cook another hour, partially covered. 

 

The Garlic Bread - Man, dat's good yeah! 

Beans are ready to serve when a rich natural "gravy" is formed.  Serve over rice with garlic bread and a fresh salad.  How many hungry people will this recipe feed?  Are they Cajuns?

~ Adapted from La Belle Cuisine

*I used a smoked Turkey Leg

** Chef Paul Prudhomme's Cajun Magic Seasoning

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Confetti Turkey Meatballs

Down the Produce Aisle near the bagged lettuce, you will find Mann's Broccoli Cole Slaw.  It consists of hearts of broccoli, carrots and a small amount of red cabbage.  This recipe was on the back of the bag.  I've been meaning to make something with ground turkey in it...and voila!  I thought the veg in the turkey meatballs would keep the meat moist.  This is an inexpensive, healthy meal.  Lean turkey and veggies all in one! The Broccoli Cole Slaw was $2.49 and the turkey was $3.21 - that's only $5.70 and can feed a family of four.

• 1 (12 oz) pkg. Mann's Broccoli Cole Slaw
• 1-1/4 lbs. lean ground turkey
• 1/2 cup finely chopped fresh parsley
• 5 tsp. grated Parmesan cheese
• 1 tsp. finely chopped garlic
• 1-1/2 tsp. oregano
• 2 eggs, beaten
• Salt and freshly ground pepper to taste

Preheat oven to 350 degrees F.  Place bag of Broccoli Cole Slaw in microwave.  Microwave on high for 4 minutes.  Let cool before adding to the other ingredients.  In a large bowl, add all of the above ingredients and mix until well combined.  Spray baking sheet with cooking spray.  Use about 1/4 cup of mixture for each meatball.  The mixture will be very soft.  Bake on prepared baking sheet for 30 minutes.

I made a quick marinara and simmered the meatballs in the sauce for an additional 20 minutes.

Quick Marinara:  Take one 35 oz. can of whole peeled Italian tomatoes and process in blender.  In about 2 Tablespoons olive oil, saute 3 smashed garlic cloves and a pinch of red pepper flakes.  Saute until garlic starts to turn golden.  Add tomatoes and simmer 20 minutes.  Add salt and pepper to taste and fresh basil.

These meatballs are great served plain, with marinara sauce or as a hot sandwich.  Makes about 20 meatballs.  These meatballs were very juicy and moist and really delicious!  Something different!