Turkey Stew in a Bread Bowl
Preheat oven to 350ºF (175ºC)
Press 1 cup (250mL) each of moist stuffing onto the bottom and sides of 2 lightly greased oven proof soup bowls (stoneware). Brush the surface of each with 1 tablespoon (15ml) of melted butter or margarine. Bake for 20 minutes or until the surface has begun to form a golden crust. Remove from oven. Allow the dish to cool for at least 5 minutes.
In a pot, combine broth/gravy, potatoes, carrots and celery. Bring to a boil over medium high heat. Cover and reduce heat to medium low and cook covered for 20 minutes or until vegetables are tender. Add a small amount of water to thin gravy if necessary. Add the cubed turkey and cook covered for an additional 5 minutes or until heated through. Salt and Pepper to taste.
If broth has been used and a thicker stew is desired, melt 2 tablespoons (30mL) of butter or margarine in a small sauce pan over med heat; add 1 tablespoon of flour, stirring constantly to prevent lumps. Add some of the hot stew broth to the flour mixture then stir it all back into the stew, increasing the heat and stirring gently until the broth thickens to a gravy consistency.
Pour stew into prepared bread bowls.
Use caution and protect table surface as the bowls will be HOT.
Turkey Burgers with Caramelized Onions
1. For Red Wine Caramelized Onions, heat oil in a 10-inch skillet on medium-high heat. Add onion, salt and pepper. Cook and stir 12 to 15 minutes or until onion is golden brown. Stir in red wine, honey and Worcestershire. Bring mixture to a boil; reduce heat to medium-low. Simmer, uncovered, 5 minutes. Keep mixture warm while preparing burgers.
2. For Turkey Burgers, cook turkey burgers according to broiling package directions to an internal temperature of 165°F.
3. Butter cut surfaces of buns. Spread Dijonnaise over bottom half of buns. Top each with a tomato slice, turkey burger, 1 ounce of goat cheese and some of the onion mixture. Cover with top of bun and serve.
Turkey with Chorizo Cornbread Stuffing
1. Preheat oven to 325°F.
2. Crumble chorizo into large skillet. Cook on medium heat 5 minutes, or until cooked through, stirring occasionally. Drain; set aside. Wipe skillet with paper towels to remove grease.
3. Melt butter in same skillet on medium heat. Add onion, celery,
red pepper and jalapeno pepper. Cook and stir 7 minutes, or
until vegetables are tender. Stir in sage and thyme. Set aside.
4. Combine dry stuffing, chorizo and vegetable mixture in large bowl. Stir in broth.
5. Combine chili powder, garlic salt, oregano and black pepper.
6. Remove neck and giblets from body and neck cavities of turkey. Refrigerate for another use or discard.
7. Drain juices from turkey. Pat turkey dry with paper towels.
8. Fill neck cavity with part of the stuffing. Turn wings back to hold neck skin against back of turkey. Fill body cavity with stuffing.
9. Place turkey, breast up, on flat roasting rack in shallow roasting pan. Spray turkey with cooking spray. Sprinkle with seasoning mixture. Place small pieces of aluminum foil over
skin of neck cavity and over stuffing at body cavity opening to
prevent over browning during baking.
10. Bake 4 hours, or until meat thermometer reaches 165°F when
inserted in center of stuffing and 180°F when inserted in
thickest part of thigh. Cover breast and tops of drumsticks with aluminum foil after 2-1/2 hours to prevent over cooking of breast.