Category Archives: turkey

Thursday Things – HAPPY THANKSGIVING! – and what to do with your leftovers

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Happy Thanksgiving, everyone!

Today’s Thursday Things will be exactly what you’re looking for – How to use up those Thanksgiving leftovers.  After you emerge from your food coma, rub your eyes and say hello to Friday (or late Thursday night)… this post will be here for you.  To help get you through the large pile of food that remains from your Thanksgiving feast.

[ As always, click the picture to get the recipe ]

A simple sandwich is always the easiest answer to your Thanksgiving leftovers.  We usually make ours with leftover rolls (or whatever bread is around).  I’m currently crushing on this sandwich from Foodie Crush… so much so that I may even use it as my actual Thanksgiving dinner…


If you’re the “hair of the dog” type, maybe this hash will cure your Thanksgiving Hangover

If you’re feeling like you need some pasta in your life, try Brown Eyed Baker’s Turkey Tetrazzini

Or if you’re a southwest girl (as I am slowly mutating into) how about some Turkey Enchiladas?

If you’re feeling like an overstuffed turkey yourself, alleviate your guilt with A Periodic Table’s Chinatown Turkey Salad

And I’m no stranger to this whole rigged-soup idea from Serious Eats.  I used a similar recipe last year to turn our leftover turkey into turkey-and-dumplings soup!

If you’re still just too exhausted to even think about making an actual “meal”, you can always just make a sandwich, panini, or even a quesadilla, like this one from Momtastic…

5 chile turkey burgers

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Despite the hard time I have finding good produce in the desert, during this time of year I can always count on the famous Hatch green chiles. I think, technically, their season is about up, but for the last couple weeks they’ve been flooding our grocery stores. At 50 cents a piece, I don’t have the willpower to resist!

When I get my hands on these things, I just can’t wait to roast them. Like roasting any pepper it leaves you with a soft, slightly sweeter version of what it once was. No matter what pepper it is, or how much you love the pepper raw, the roasted version puts the original to shame. A roasted hatch chile brings a smoky sweetness that perfectly complements the slightly tangy and spicy green chile pepper.

Ok, so you’ve roasted it, now what can you do with it? Just about anything, really. Throw it in some tacos, or a quesadilla, if you want to stick with the “mexican” theme. You can mix it into your scrambled eggs for a little heat or spice up a nice chip dip. Today, though, we put them on our burger. Because we can. (I know you’re shocked)… And because we’ve been a little bad lately, let’s use turkey burgers instead of beef.

Although, if you follow me on Instagram, you probably already know these are equally as taste with beef. And infinitely more adorable as sliders. Just sayin…

So, while I call these 5 chile burgers, you’re not required to use all five. Let’s count them, shall we? Hatch, Chipotle, Pepperjack (I think there’s some jalapenos in there?), then the optional asian spice from the sriracha and/or chili-garlic paste. So maybe “5 chile” is a bit of a stretch, but it’s a nice stretch that I’m willing to make, maybe I should call them “3 to 5 chile burgers”?

Oh, and don’t hate on the “chile” vs “chili” use, I use them interchangeably. I know it’s a subject of debate for some of you.

5 Chile Turkey Burgers

[ Printable Recipe ]

  • 2 hatch chiles, roasted and diced
  • 1 lb ground turkey (or 1.25 lbs if that’s what size yours comes in, why do they do that, anyway?)
  • Salt & Pepper
  • Pepperjack Cheese
  • Toppings of your choice (tomato, onion, lettuce)
  • Buns of your choice

Chipotle Aioli

  • ½ c mayo
  • 1 – 2 chipotles in adobo, finely minced (depending on how spicy you want it)
  • 2 cloves garlic, minced
  • 2 Tbs olive oil, plus extra for misting
  • 1 tsp lemon (or lime) juice
  • Salt & Pepper
  1. Roast the chiles: Rub with oil and cook over a grill or under your broiler until black and bubbling on all sides. Remove from heat and place in a bowl covered with plastic wrap or in a plastic bag to steam. Once cooled, peel off the skin and finely dice. Can be made one day ahead. *See notes!
  2. Make the aioli: Mix all aioli ingredients together in a blender or small container. Cover and refrigerate until ready to use. Can be made one day ahead
  3. Make the patties: Gently mix ground turkey, some salt and pepper, a tablespoon or two of the aioli, and one of your diced hatch chiles together in a bowl. What’s that? You’re feeling spicy? A dash of sriracha or chili-garlic paste will help you to kick up the heat. These may also be made one day in advance, cover tightly and refrigerate until you’re ready to cook them. They will be very delicate (and probably pretty sticky). I also like to sprinkle them with salt and pepper on the outside of the patties as well, a drizzle of oil will help to prevent them from sticking to the grill. I make 5 ¼ lb patties.
  4. Cook patties until done, at the end of cooking top with green chiles and cheese and cover until melted.
  5. Toast buns: While not necessary, this will enhance your burger experience greatly. Rub some of the aioli on your buns and grill or broil until toasted. Top with burger and toppings as desired.

Notes: 

*For some reason I always forget that I actually want to dice my chile, I know it seems weird, but just do it that way. Patty/Dice chile/ Then cheese (to hold it all together).

*Use your leftover chipotle aioli to dip your french fries in … trust me. And opt for the Ore-Ida Fast Fries, boyfriend got me hooked on those things.

*On extra lazy days, I’ve been known to use ONLY the chipotles and the mayo, and BF has never once complained.

* If you’re worried about your mouth being on fire, go ahead and use Monterey Jack or Cheddar cheese. 

*Use your leftover chipotle aioli to dip your french fries in … trust me. And opt for the Ore-Ida Fast Fries, boyfriend got me hooked on those things.

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wee makes taco seasoning

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Taco seasoning isn’t good for you, there’s really no way around that. Chock-full of mystery “seasonings”, various starchy binders, 20% your daily value of sodium, and lord knows what else (caramel color? really??)…

So what’s a taco-loving girl like me to do? Make her own, of course! Continue reading →

Favorite Turkey Burgers

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I can’t believe that just a few short weeks ago, there was snow-topped mountain in the view of my kitchen window… For those of you who think all mountains are snow-capped, those surrounding the Phoenix valley are (almost) never graced with snow….

… Past few days, on the other hand, have been in the 80s and 90s! On the up side? Our plum tree is blossoming! Time to think of some tasty plum dishes for the not-so-distant future….

On the down side, apparently I’m allergic to plum blossoms… also, on the down side / summer might as well be here. I’m sure we won’t see the lower half of 70 until November, and the 90s/100s are fast approaching… at least I just fixed the A/C in my car (Happy Birthday to me…)

Onto the recipe- Given the warm weather, grilling season is upon us; and these turkey burgers have become somewhat of a regular at our dinner table.

This recipe uses a secret weapon to take your turkey burger from despicable to delectable. Can you guess what it is? Chipotle aioli! The chipotles add a deep, smokey flavor while the aioli keeps the burgers nice and moist.

I prefer to top these with cheddar cheese, arugula, red onion, and a bit of the leftover chipotle aioli. I recommend grilling your red onions and toasting the buns. Smearing the buns with some leftover aioli before toasting them creates a great flavor that removes any need for ketchup or mustard.

Turkey Burgers

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Makes 4 burgers (just under 1/3-lb each) or 5 ¼-lb burgers

  • 1 package lean or extra lean ground turkey (ours comes in a 1.25 lb package)
  • ½ c mayo
  • 1 chipotle in adobo, finely minced
  • 2 cloves garlic, minced
  • 2 Tbs olive oil, plus extra for misting
  • 1 tsp lemon (or lime) juice
  • Salt & Pepper
  • Burger toppings (Recommended: arugula, cheddar, roasted red peppers, and red onion)
  • Burger buns

1. Make the “aioli”: Mix mayo, chipotle(s), garlic, 2 Tbs oil, lemon juice, and a dash of salt and pepper in a small bowl, set aside. (It’s best to do this at least an hour or two (up to a day) before, to give the flavors time to mingle)

2. Make the patties: Add appx 3 Tbsp of the mayo mixture to the ground turkey, and mix gently. You want the mayo to be evenly distributed, but don’t want to overwork the meat. It may seem like there is a lot of aioli in there, don’t worry about it. (Again, good to do this at least an hour-or up to a day-ahead of time, to allow the flavors to mingle) Shape into desired number of patties.

3. When ready to grill, lightly spray or drizzle each side with olive oil, then sprinkle salt and pepper on each side of the patty. (*See tips below)

4. Cook patties thoroughly (About 5 min per side). Add cheddar on towards the end, giving it enough time to melt.

5. Assemble burgers, eat, enjoy.

Tips!

*If you want a smoother texture to your aioli, feel free to use a food processor to mix the ingredients. It’s also a good idea to make extra- it’s not only good as a sandwich spread, but also as a dip for your fries (Try: Ore-Ida Extra-Crispy Fast Fries)!

*Make a double-batch of aioli! Using the leftover “aioli”, smear the top and bottom buns, and grill or toast them as well. Alternatively, you can just use the leftover aioli as a spread in place of ketchup and mustard.

*If cooking the patties in a pan, just lightly oil the pan, and salt & pepper the patties.

*If you have the time to grill/saute the red onions, it make a world of difference adding the sweet, slightly charred onions to the burger

*When cooking for just 1 or 2 people, follow the recipe through shaping the patties, wrap the extra patties individually in plastic wrap and freeze. Thaw them overnight in the fridge before cooking.

[ Loosely adapted from Bon Appetit, Aug 2009 ]

Healthy(er) Bolognese

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Bolognese is one of my favorite pasta sauces. The best bolognese I’ve had comes from one of my favorite restaurants—Café Bink! One thing that always puzzled me was just how they achieved such a fine texture with their sauce, I just assumed it came from grinding their own meat. Then BF had a great idea- why not try my shiny, new immersion blender to grind my chunky meat sauce into something finer! (duh) It worked like a charm! I’m sure it’s much healthier for me than Bink’s, anyway, using turkey sausage and extra lean ground beef as its main components.

That’s my Penzey’s ”Sandwich Sprinkle” in the background, I used it to help season my toasty garlic bread. I used Farfalle for this particular occasion, because it’s cute. See how cute the little bow-ties are? I should’ve bought the mini farfalle, everything is even cuter when it’s mini… maybe next time…

So here’s a relatively quick & easy Bolognese, make sure to read all the way to the end for helpful tips!

Pasta Bolognese

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  • 1/2 pkg sweet or spicy Italian sausage (I use turkey), casings removed
  • 1 lb ground beef (I use 97% lean)
  • 1 medium onion, finely diced
  • 1 medium carrot, finely diced
  • 1 stalk celery, finely diced
  • 3-4 cloves garlic, minced
  • 1 c red wine (or 1 c beef stock, or ½ c each)
  • 1 tsp Italian seasoning (or 1/2 tsp each dried oregano, basil, and parsley)
  • ½ – 1 tsp red pepper flakes (optional)
  • 1 28 oz can whole or crushed tomatoes
  • Splash of heavy cream & very small dash of ground nutmeg (optional, but strongly recommended)
  • 1 box pasta (or desired amount), cooked in salted water
  • Salt & Pepper
  • Olive Oil (or other neutral oil)

1. In a large sauté pan or dutch oven heat oil over medium/med-high heat. Add both meats and cook until well-browned, breaking up into small pieces. If necessary, drain excess fat.

2. Add onion, carrot, celery, and a dash of salt and pepper. Cook until soft, but not quite browned. Add garlic & red pepper flakes and cook until fragrant (just about a minute).

3. Add red wine and/or beef stock and deglaze pan, scraping up all the brown bits and mixing well. Simmer until wine is reduced by half.

4. Reduce heat to low and add tomatoes, breaking up with spatula or spoon if necessary (be careful- they squirt!) Allow to simmer, covered, for 30 minutes or several hours, checking occasionally to stir and add broth or water if it’s drying out (it shouldn’t be). It should be simmering, not boiling, so be sure the heat is low.

5. About 10 minutes before serving, add a splash of heavy cream, stir to incorporate. Adjust seasonings as necessary (sometimes, a splash of balsamic vinegar can brighten the sauce if it’s tasting a bit flat). Cover with lid slightly ajar and allow to simmer 10 minutes longer.

6. Toss with cooked pasta, top with fresh basil and fresh-grated parmigiano-reggiano cheese.

Tips

* Using an immersion blender, slightly puree the sauce to an even consistency—be careful not to go too far, or the sauce will resemble baby food and be much less appealing

-A food processor is a messier, less-safe way to accomplish the same task

*You can substitute 1 Tb ea fresh basil and parsley in place of the dried Italian seasoning or 1/2 tsp ea parsley, basil, and oregano.

*I recommend an enameled pan since stainless steel can sometimes make the sauce taste “tinny”- I will admit I made this batch in my AC Stainless Steel Saute and it was delish though :)

*As always, feel free to add more veggies if you like to stretch the sauce, though you may need to add more canned tomatoes (or a small can of ‘tomato sauce’ or ‘crushed tomatoes’)

*If the sauce tastes a little “flat”, try adding a teaspoon of sugar or a dash of balsamic vinegar to brighten the flavor.

*Since I’m usually only cooking for two, and this makes a lot of sauce, I usually freeze the extras in 2-person portions in Ziploc bags, which makes it easy to take out and re-heat on those nights when I just don’t have the time or energy to cook.