Rigatoni with Mini Turkey Meatballs

I am welcoming Friday with open arms. And what better way than with arms full of cheesy pasta goodness? And I can't decide what's cuter; the mini meatballs, mini mozzarella, or the mini rigatoni? But there's nothing "mini" about the flavors of this dish. Creamy tomato sauce, al dente pasta, flavorful meatballs, and fresh crisp basil. That's just what the weekend ordered.

Rigatoni with Mini Turkey Meatballs

Ingredients:

• 1/2 cup panko bread crumbs
• 1/4 cup milk
• 1/2 lb. lean ground turkey
• 1 egg
• 2 tbsp. finely minced onion
• 1 tbsp. minced parsley
• 1 tbsp. plain yogurt
• 1 tbsp. freshly grated parmesan
• salt and pepper to taste
• 2 cups marinara sauce (I used my homemade)
• 1/2 cup heavy cream
• 1/2 cup mini mozzarella balls
• fresh basil leaves for garnish

Preheat broiler to high. Place a sheet of tin foil on a large baking sheet and spray with non-stick cooking spray. 

In a medium mixing bowl, mix together the bread crumbs and milk and allow if the bread crumbs to soak up some of the milk mixture; about 3 minutes. Then add in the turkey, egg, onion, parsley, yogurt, parmesan, salt & pepper. Mix well.

Using a small cookie scoop, form as many small meatballs as you can, placing them about 1/2-inch apart on the prepared baking sheet. Broil for 3-4 minutes, careful not to burn, until just cooked (they will finish cooking in the sauce).

Cook the pasta according to the package directions and save 1/3 cup of the pasta cooking water. 

In a large pot, or deep-sided skillet, heat the tomato sauce over medium heat. Once simmering, add in the cream and the meatballs. Add in the reserved pasta water and continue to simmer until thickened slightly. Allow to cook for 3 minutes before adding in the mozzarella balls. Stir once again. Garish with basil leaves and serve hot.

Thai Inspired Turkey Stir Fry

Thursday is usually about the time of the week where I'm feeling about as productive as possible, and I don't care what my bank account or the scale reads. All I want is to order take out and veg. But then I do think about said bank account and scale (damn scales), and I convert my local pad thai dreams into DIY homemade take-out. Ground beef, sautéed vegetables, fresh basil. What's there not to love? So go ahead, get "take-out" tonight!

Thai Inspired Turkey Stir Fry

Ingredients:

• 1 1/2 pounds ground turkey
• 1 1/2 tbsp. high heat oil (such as peanut or avocado)
• 2 garlic cloves, sliced
• 1 red bell pepper, seeded and cut into thin strips
• 1 small orange bell pepper, seeded and cut into thin strips
• 1 small onion, finely sliced
• 2 cups fresh basil leaves, chopped
• 1 cup jasmine rice, cooked

Sauce:

• 2 tbsp. freshly squeezed lime juice
• 1 tsp. sesame oil
• 1 tbsp. Sriracha
• 1 1/2 tbsp. soy sauce (or soy sauce alternative such as coconut aminos)
• 1 tbsp. honey or agave nectar

In a medium bowl, whisk together the sauce ingredients and set aside. 

Heat a wok or large frying pan over high heat for a minute before you add in 1 tbsp. of oil. Once the oil is hot, add in the garlic and cook until fragrant, about 1 minute. Remove the garlic before it burns. Lower the heat slightly (medium-high) and add in the peppers and onion. 

Cook for 4-5 minutes until softened and starting to brown, remove from the hot pan and set aside. Add in the remaining oil and add the ground turkey to the hot oiled pan. Break the turkey up with a spoon as it cooks, you want there to be no pink remaining and the turkey to be slightly browned. 

At this point, add the peppers and onions back in as well as 1 cup of the chopped basil, stir to combine, then add in the sauce that you prepared earlier. Cook for 1 more minute to incorporate the sauce. Serve hot over jasmine rice, and garnish with lots of fresh basil.

Greek Spinach and Feta Turkey Meatloaf

If you asked my parents what dinner I hate the most, they would tell you that it's a tie between pork chops and meatloaf. True story. I hate them both with a vengeance. And while there honestly is no hope for the ole pork slab, I have recently been trying to come around to the idea of meatloaf. I mean, I like meatballs. I like hamburgers. So why not meatloaf? Plus, 99% of humanity loves meatloaf, so I figured I would try and fit in for once. I recently made this for dinner at a friends house, and served up with green beans, and salad, it was the perfect meal. And secretly healthy! That's what I love about the 21st century (don't worry, I just had to ask my husband what century we are in...it's been a long day), is that we can make healthy food that doesn't have to taste like rabbit food. Whole ingredients when seasoned and cooked right can taste just as good as grabbing that double double with animal fries...okay almost as good!

Greek Spinach and Feta Turkey Meatloaf

Ingredients:

• 1 lb. ground turkey
• 1 tbsp. extra virgin olive oil
• 1/2 red onion, chopped
• 2 garlic cloves, minced
• 3 cups freshly chopped spinach
• 1 egg, whisked
• 1/3 cup panko bread crumbs
• 1/3 cup crumbled feta cheese
• 1/4 cup tomato paste
• 1/2 tsp. dried oregano
• 1/2 tsp. dried parsley
• 1/2 tsp. dried thyme
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 tsp. Worcestershire sauce
• 1/4 cup sun-dried tomato ketchup for topping

Heat the olive oil over medium-high heat. Saute the onion and garlic until softened, about 8 minutes. Reduce the heat to low and add in the tomato paste and spinach, stir to mix and allow the spinach to wilt slightly. Remove from the heat and allow to cool to room temperature.

In a large mixing bowl add in the turkey, egg, bread crumbs, cheese, oregano, parsley, thyme, salt, pepper, and Worcestershire together. Mix lightly with your hands, then add in the sautéed veggies. Mix to combine, then pour into a loaf pan sprayed with non-stick cooking spray. Top with ketchup.

Bake for 50-55 minutes until cooked through. Allow to cool for 5-10 minutes before slicing and serving. 

Thank you Traina Foods for providing me with the perfect Sun-Dried Tomato Ketchup!

Thanksgiving Leftover Breakfast Burritos

We all know that secondary to giving thanks, Thanksgiving is all about them leftovers. Last year I made these EPIC cheddar mashed potato waffles leftover sandwiches, and this year? Well, this year I stuffed them into a breakfast burrito and called it a day. Serve it with a side of gravy and cranberry sauce to complete the dish. Hearty, warm, and full of everything we love. These burritos are sure to be a hit!

 Thanksgiving Leftover Breakfast Burritos

Ingredients:

• 2 tbsp. butter
• 1 cup leftover turkey, chopped
• 1 cup leftover stuffing, chopped
• 1/2 cup leftover vegetables (like green beens or brussels sprouts)
• 4 large eggs
• 4 spoonfuls of leftover mashed potatoes
• 4 large tortillas 
• 2 tbsp. fresh parsley, chopped
• leftover gravy and/or cranberry sauce for dipping

In a large saute pan, melt the butter over medium-heat. Add in the chopped turkey, stuffing, and vegetables. Cook until heated through. 

Crack the eggs into the pan and stir into the filling. Continue to cook until the eggs are cooked through. 

Meanwhile, heat up the mashed potatoes and tortillas. Spread a spoonful of mashed potato down the center of each tortilla, then top with the leftover/egg filling. Sprinkle with the fresh parsley and fold up like a burrito. I found it easier to eat by wrapping it with a piece of tin foil to keep the filling from falling out. 

Serve warm with leftover gravy and/or cranberry sauce.

My taste tester couldn't wait to get his hands on these. 

Roasted Poblano Gravy

Whenever I think of homemade gravy I think of the same childhood memory. My beautiful mother, standing over the stove, sprinkling the turkey drippings with a little bit of flour, and whisking feverishly until a beautifully silky gravy was made. We won't mention the year that she accidentally splattered me with the boiling gravy, burning my arm. No, we definitely won't mention that time. This gravy is not my mom's smooth gravy, and not in a bad way, but I just wanted to try something different this year, if you can't tell by my list of Southwestern themed recipes for this year's holiday dinner. This gravy has got texture, flavor, and a whole lot of warm spice to it. Serve it alongside my Southwestern Roasted Turkey and drizzle it over some Chipotle Corn Mashed Potatoes, and call it a party!

Roasted Poblano Gravy

Ingredients:

• 1 yellow onion, quartered
• 2 celery stalks, halved lengthwise
• turkey neck and giblets
• 2 tbsp. olive oil
• salt and pepper
• 1/4 cup reserved butter mixture from Southwestern Roast Turkey recipe
• 3 poblano peppers, roasted, peeled, seeded, and chopped*
• 1/4 cup all-purpose flour
• 3 cups chicken/vegetable broth

Preheat oven to 400 degrees F. Toss the onion, celery, neck, and giblets with olive oil, salt, and pepper. Bake for 40 minutes, tossing halfway through.

Meanwhile, melt the butter mixture in a medium to large saucepan. Add in the poblanos and cook for 1 minute. Whisk in the flour, cooking until well combined, creating a roux. 

Remove the pan from the oven and add 1 cup of the broth to the hot pan. Use a sturdy wooden spoon to scrape up any browned bits from the pan. Pour the pan contents through a fine mesh sieve into the saucepan with the roux. Discard the roasted vegetables, neck, and giblets.

Whisk well to combine, working out any lumps in the mixture. Once the mixture has thickened slightly, slowly whisk in the remaining 2 cups of broth. Simmer until thickened, about 45 minutes. Serve hot. 

Southwestern Roasted Turkey

It's time for the main event people. After teasing you with 3 different Southwestern side dishes last week, and even some tips for the perfect roasted turkey over at idieh design's blog, I had to give you something to serve those sides along with, and a turkey recipe to apply those tips to. And what is Thanksgiving without a big juicy turkey? This particular recipe includes crispy-buttery skin, and perfectly moist meat on the inside. Yes, I realize that this takes a minimum of 2 days to prepare, but the final product will have you and your guests salivating, and you will forget about all of the waiting. To tide myself over, I basically watched "turkey vision" through the glass of the oven door. I won't judge you if you do the same! 

Southwestern Roasted Turkey

Ingredients:

• 12-16-lb. whole turkey, neck and giblets removed
• 6 tbsp. unsalted butter, room temperature
• 2 tbsp. fresh oregano, chopped
• 2 garlic cloves, minced
• 1 tbsp. chili powder
• 1/2 tbsp. ground cumin
• salt and pepper to taste

In a small bowl, mix the butter, oregano, garlic, chili powder, and cumin into a paste. Reserve 1/4 cup to make the Roasted Poblano Gravy (recipe to come). 

Slide your hand underneath the skin to carefully pull it away from the breast and thigh meat. Now slather the butter mixture all over underneath the skin, covering as much area as you can, careful not to tear the skin. Season the outside and the inside of the turkey with salt and pepper.

Cover loosely with plastic wrap and place in the fridge for 1-2 days to dry out slightly.

Once you are ready to cook, remove the turkey and let sit at room temperature for 1 hour.

Place a rack in the bottom third of your oven and preheat to 350 degrees. Cook the turkey for 1 hour, undisturbed, then after the hour, rotate the pan.

Cook for another 2- 2-1/2 hours, until an instant read thermometer reads 165 degrees F. Remove from the oven and allow it to sit for a minimum of 30 minutes, up to 1 hour before carving. 

Thai Turkey Meatballs over Creamy Cabbage Slaw

Obviously I love to cook (otherwise, you wouldn't be reading this here blog), but sometimes dinner can be a hassle. Just a straight pain in the ass. But I would pick cooking a homemade meal with my fiance any night over dining out. So to keep things fresh in the kitchen, I am constantly trying to re-create or add a little twist to some of my kitchen staples. Food blogging is hard these days when everywhere you turn someone has already one-upped your last idea. Like, "oh yeah, you made homemade pasta noodles? That's cute, but check out these homemade-hands-free-basil-diamond-encrusted noodles". It's exhausting. Like I said, just get creative. If your favorite meal is grilled chicken and kale, You go Glen Coco! Just mix it up once in awhile with a new seasoning or marinade. That's how these meatballs came along. When in doubt, we cook up some turkey meatballs with a chipotle honey glaze. 3 ingredients, no fuss. But that gets old for the 3rd time in a week, so I took everything from my fridge and turned it into a meatball. Super flavorful, no wasted groceries. All the wins for me!

Thai Turkey Meatballs over Creamy Cabbage Slaw

Meatballs:

• 1.5 lbs. ground turkey
• 5 green onions, sliced
• 1 cup freshly chopped cilantro leaves
• 4 garlic cloves, minced
• 2 tsp. fresh ginger, minced
• 2 tsp. freshly chopped jalapeno
• 1 cup shredded zucchini, excess water squeezed out
• 1/2 tsp. garlic powder
• pinch crushed red pepper
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 1/5 tbsp. tamari (or soy sauce)
• 2 tsp. sesame oil
• 1 egg
• 1 tbsp. high heat oil such as canola or avocado

Slaw:

• 1/2 head green cabbage, thinly sliced
• 1/4 cup plain Greek yogurt
• 1 lime, juiced
• 1 tbsp. rice wine vinegar
• 2 tsp. freshly chopped jalapeno
• 2 tbsp. freshly chopped cilantro
• salt and pepper to taste
• peanuts and green onion for garnish

To make the slaw, whisk together the yogurt, lime juice, and vinegar in a small bowl. In a large bowl, pour the yogurt mixture over the cabbage, then toss in the jalapeno, cilantro, salt, and pepper. Toss well to combine. Cover and keep in the fridge until ready to serve. 

To make the meatballs, add all of the listed ingredients (except for the high-heat oil) into a large mixing bowl. Use your hands to roughly combine the mixture. Cover the turkey and allow to rest in the fridge for 1 hour to marinate. 

Once the turkey has rested in the fridge, use your hands to form gold ball sized meatballs. Heat the oil over medium-high heat in a large skillet. Once the oil is hot, add the meatballs to the pan, one at a time. Occasionally turning them to brown them on all sides. Lower the heat to medium, cover with a sheet of tin foil and allow the meatballs to cook through, about 10-15 minutes, until no longer ink inside.

Serve the hot meatballs over the creamy cabbage slaw. Garnish with peanuts and sliced green onions.

Broccoli and Kale Quinoa Bowls

Remember when I bought kale larger than my head at the Uptown Farmer's Market last weekend? Well I also purchased a head of broccoli about the same size (it was an adventure trying to find room for both of these in my fridge), and when it came time for dinner, I wanted to use up some of the greens, as well as a little turkey sausage that we had left from pizza night. These quinoa bowls are the perfect answer to a healthy dinner, that can include any leftovers, veggies, or meat that you might have in your fridge. You can even make this vegetarian or vegan. The mustard and ginger in the dressing give this dish a perfect kick of flavor, so don't be surprised when you find yourself going back for seconds!

Broccoli Kale Quinoa Bowl

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 tbsp. oil
• 2 turkey sausage links, casings removed
• 1/2 red onion, chopped
• 2 garlic cloves, minced
• 1 head broccoli, stems removed
• 2-3 cups kale, stems discarded, leaves chopped
• 2 tbsp. water
• 2 tbsp. soy sauce or coconut aminos (soy & gluten-free)
• 1 lime, juiced
• 1/2 tbsp. dijon mustard
• 1/2 tsp. powdered ginger (or 1 tsp. fresh)
• pinch red pepper flakes

In a medium saucepan, add quinoa and water. Bring to a boil, lower to a simmer, cover, and cook until all of the water has been absorbed, about 15-20 minutes. 

Meanwhile, heat the oil in a large saute pan over medium-high heat. Add in the sausage and cook, breaking it up with a wooden spoon until no more pink remains. Once the sausage is cooked, add in the onion, cook for 3 minutes, stirring occasionally. 

Add in the garlic, broccoli florets, and kale. Cook, allowing the broccoli to soften and the kale to wilt, about 6-8 minutes. Add the water as needed if the pan gets too dry.

Whisk together the soy sauce, lime juice, mustard, ginger, and red pepper in a small bowl. Pour over the cooked greens and cook 1-2 minutes more, stirring to coat.

Serve the turkey veggie mixture over cooked quinoa. 

Italian "Drunken" Pappardelle Pasta with Spicy Italian Sausage

Remember yesterday when I taught you all how to make homemade pappardelle? Well today I teach you how to make the most sinfully delicious, oh and drunken, sauce to go along with that fresh handmade pasta. While there's a bit of dicing, chopping, and mincing for prep, throwing this sauce together is actually quite simple. It also makes a perfectly sized meal for 4 people. Or, if you're like me, dinner for 2 one night, and then lunch for those same 2 people the next day. Andrew actually told me this meal was in the top 5 meals that I have ever made. I'm not sure if it because he had 50% claim in making it with me, or if he's just biased towards anything that includes pasta, meat, or wine. But either way, I can't argue with him.

Italian "Drunken" Pappardelle Pasta with Spicy Italian Sausage

Ingredients:

• olive oil
• 4 spicy Italian sausages, casings removed (I used turkey)
• 1 small onion, quartered and thinly sliced
• 1 tsp. Italian seasoning
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 red bell pepper, cored then thinly sliced
• 1 orange bell pepper, cored then thinly sliced
• 1 yellow bell pepper, cored then thinly sliced
• 4 garlic cloves, minced
• 1/2 cup dry white wine
• 1-28 oz. can San Marzano fire roasted tomatoes (I used whole, then cut them up with kitchen shears)
• 2 tbsp. freshly chopped parsley, extra for garnish
• 1 tbsp. freshly julienned basil, extra for garnish
• 10 oz. uncooked pappardelle pasta noodles

In a large cast iron skillet, pour in about 2 tbsp. olive oil over medium-high heat. Add the crumbled sausage to the hot oil and cook until browned throughout, until no pink remains. Remove the sausage to a plate and set aside. 

If needed, add about 1 more tbsp. of olive oil to the hot pan and add in the onions, tossing often as not to burn them. Cook the onions for 5 minutes until soft. Add in the Italian seasoning, salt, pepper, and sliced bell peppers. Cook for another 3-4 minutes, tossing occasionally, allowing the peppers to soften slightly.

Add in the minced garlic. Once the garlic becomes fragrant, pour in the wine. Simmer, until the wine absorbs into the vegetables and barely any remains. Now add in the tomatoes, parsley, and basil. Toss, then add back in the cooked sausage. Allow the mixture to cook for another 3-4 minutes. Turn off the heat, but leave the pan over the hot stove.

Meanwhile, cook the fresh pappardelle in a pot of boiling water until al dente. Add the cooked pasta to the sauce, toss to coat the noodles in the sauce and serve, garnishing with extra parsley and basil. 

Taco Turkey Burgers

There are so many things that I love about having a grill. For one, I don't have to heat up my house whenever I want to cook something. All of our food gets that great "grill taste", you know the kind. And my fiance looks super handsome manning the grill. Our go-to when we aren't feeling creative for dinner is definitely turkey burgers, but we always try to mix them up somehow or another. These ended up being extra creative with minimal effort, using the pico de gallo to make the guacamole, and they were only a little bit messy to eat. We like our food extra spicy here in AZ, so feel free to go as mild or as spicy as you like with the jalapeno. And don't forget the secret tip to amazing burgers. Toast those buns!

Taco Turkey Burgers

Ingredients:

• 1 lb. ground turkey
• 1 egg, beaten
• 3/4 cup crushed tortilla chips
• 1 tbsp. taco seasoning
• 1/2 jalapeno, minced
• 2 tbsp. minced onion
• salt and pepper to taste
• 1/2 cup plain greek yogurt
• 4 lettuce leaves
• 4 hamburger buns

Pico de Gallo:

• 3 tomatoes, chopped
• 1/2 cup chopped onion
• 1/2 jalapeno, minced
• 1 tbsp. chopped fresh cilantro
• 1 clove garlic, minced
• salt and pepper to taste

Guacamole:

• 1 large avocado, mashed
• 2 tbsp. pico de gallo
• salt and pepper to taste

Preheat grill over high heat. Meanwhile, in a large bowl, mix together the turkey, egg, tortilla chips, taco seasoning, jalapeno, salt, and pepper. Form into 4 burger patties. Lower the heat on the grill to medium and place the patties on the grill. 

Meanwhile, in a medium bowl, mix together the chopped tomatoes, onion, jalapeno, cilantro, garlic, salt, and pepper. Place in the fridge until ready to serve.

In another medium bowl, mash together the avocado and the pico de gallo. Place in the fridge until ready to serve.

Cook the turkey burgers for 5 minutes on each side, until cooked through. During the last minute fo grilling, add the buns to the grill to get toasty. Remove from the grill, place the burgers on the buns, and top with a dollop of the guacamole, pico de gallo, greek yogurt, and the lettuce. 

Greek Turkey Sliders with Dill Yogurt Sauce

December has been and will continue to be a crazy month of travel and crazy travel diets. We just got back from Hawaii, and next week we are heading to the opposite side of the country to visit Andrew's parent's home in Connecticut for Christmas. In between work, travel, the immense amount of holiday cookies that keep appearing in my office, I needed some dinner stability in my life. These mini greek burgers are the perfect solution to the continuous sugar high I have been on. Plus, so much flavor that you don't need a bun, or many toppings. A simple dill yogurt sauce, some onion and cucumber is all you need. To directly quote Andrew, "these can stay". 

Greek Turkey Sliders with Dill Yogurt Sauce

Ingredients:

• 1/2 cup greek yogurt
• 1 clove + 1/4 tsp. minced garlic
• 1/2 lemon, juiced
• 1/4 tsp. dried dill
• 1 lb. ground turkey
• 1/4 cup diced red onion
• handful fresh spinach, chopped
• 1/4 cup sun dried tomatoes, chopped
• 1 egg
• 1/3 cup bread crumbs
• 1/4 tsp. oregano
• salt and pepper to taste
• 1/2 cucumber, thinly sliced
• 4 thins slices red onion, separated
• lettuce leaves (optional for slider buns)

Whisk together the yogurt, 1/4 tsp. garlic, lemon juice, and dill. Place in the fridge until ready to serve your sliders.

In a large mixing bowl add the turkey, diced onion, spinach, tomatoes, egg, bread crumbs, oregano, salt, and pepper. Mix with your hands until well combined and form into 8 slider sized patties.

Preheat your grill or stove top griddle. Cook until no longer pink in the center, about 7 minutes. Allow to rest on a plate for 3 minutes before serving.

To serve place the sliders upon lettuce leaves (optional). Top with the dill yogurt sauce, sliced cucumbers, and some red onion slices.

Plus, you're going to be famished after hitting the mall after work. Make these. Thank me later. 

Cheddar Mashed Potato Waffle Thanksgiving Leftover Sandwiches

This is the Thanksgiving leftover sandwich to end all leftover sandwiches. If there was anything that I was most excited about this holiday season, it was to make Thanksgiving dinner, specifically for the leftovers. And then this sandwich came along. Not only was is absolutely incredible to shoot on my new camera, so much that I might make it my desktop photo on my computer, but it was a thousand more times incredible to eat. Sure you can use your standard bread as the vehicle for your delicious leftovers, but why do that when you can make cheesy waffles out of your mashed potatoes?! Seriously, need I say more?!

Cheddar Mashed Potato Waffle Thanksgiving Leftover Sandwiches

Ingredients:

• 1 1/2 cups leftover mashed potatoes
• 1 cup buttermilk or whole milk
• 2 eggs
• 2 tbsp. chopped herbs (rosemary, thyme, sage)
• 1 cup all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1/4 cup freshly grated parmesan
• 1/4 cup freshly grated white cheddar
• your Thanksgiving leftovers, reheated if needed

In a large mixing bowl, mix together the mashed potatoes and milk until smooth. Add in the eggs, 1 at a time, mixing well in between additions. Fold in the chopped herbs.

In a medium bowl, whisk together the flour, baking soda, baking powder, and add into the mashed potato mixture. Mix well until combined. Fold in the cheeses and mix well once more.

Preheat your waffle maker and spray with non-stick cooking spray. Cook about 1/4-1/2 cup of batter at a time, depending on how big your waffle maker is, until nice and golden brown.

Place the reheated leftovers between two waffle slices and enjoy.

Anise & Orange Dry-Rubbed Spatchcock Turkey Breast

And now. For the main event. The star of the show ladies and gentlemen. But first can we just take a minute to talk about the word: spatchcock. It's odd. It's dirty. It makes me giggle like a 7th grader. But nevertheless, it makes for a perfectly cooked turkey where all of the skin gets nice and crispy. Last year I made a liquid brine turkey, but this year (courtesy of Bon Appetit mag) I made my version of their dry brine bird. I also ripped the spine out of a turkey for the first time. It's a little creepy, but also makes you feel powerful at the same time. When you conquer it you'll understand. If you've missed any of my side dishes recipes leading up to today, check them out below!

Sea Salt & Cracked Pepper Biscuits
Perfect Mashed Potatoes
Cranberry Cabernet Sauce
Rye, Kale, Mushroom, Chorizo Stuffing
Brussels Sprout Leaves with Hazelnuts & Bacon
Broccolini Au Gratin
Pumpkin Apple Cider Bourbon Cocktails
Orange Scented Goat Cheese Cheesecake

Anise & Orange Dry-Rubbed Spatchcock Turkey Breast

Ingredients:

• 4 tsp. aniseed
• 1/3 cup kosher salt
• 3 tbsp. freshly grated orange zest
• 4 strips orange peel
• 1 1/2 tbsp. brown sugar
• 1/2 tbsp. freshly chopped rosemary + 1 sprig
• 1/2 tbsp. freshly chopped thyme + 1 sprig
• 1 tsp. freshly ground black pepper
• 1 5-10-lb. turkey breast (backbone removed)**
• 1-2 large onions, quartered
• 3 carrots, peeled and halved
• 3 celery stalks, halved
• 1 head garlic, halved lenghtwise
• 1/3 cup olive oil

In a food processor or spice grinder chop 3 tsp. of the aniseed, salt, zest, brown sugar, rosemary, thyme, and pepper until fine.

Place turkey on a cutting board, skin side down and score with a knife along the bone in the center of the breast. Flip over to have it skin side up and press down firmly to flatten the bird. You may hear some cracks, that's okay. Just a few bones breaking, allowing the bird to lay flat. 

Place the bird onto a baking sheet with a wire rack set inside and rub the turkey all over with the spice mixture. Chill uncovered in the fridge for 6-18 hours (the longer the better).

Prepare your roasting pan by layering the onions, carrots, celery, garlic, and rosemary and thyme sprigs. Rinse the turkey clean of the dry rub in the skin and pat dry. Place on top of the vegetables in the roasting pan and allow to sit at room temperature for 30 minutes. Meanwhile, preheat oven to 450 degrees F and prepare the basting oil.

Heat the olive oil over medium high heat with the remaining aniseed and the orange strips until sizzling, about 2 minutes. Brush the turkey with the oil and add 1/2 cup of water to the bottom of the roasting pan. Add the turkey to the oven and roast for 30 minutes. After 30 minutes lower the heat to 350 degrees F, brush the turkey with some more of the oil and roast for another 20 minutes. Brush the turkey again and roast another 20 minutes. Repeat one more time (for a total of 1 hour at 350 degrees). 

Once the center of the breast reads 165 degrees F on a instant thermometer, remove the turkey, cover with foil, and let rest for 30 minutes. 

While the turkey rests, prepare the gravy. After the turkey rests and the gravy is made, slice the turkey breast and serve hot along your favorite side dishes. But don't forget to leave room for dessert!

Ingredients:

• pan drippings
• 3 1/2 cups homemade stock (chicken/veggie)
• 1/2 cup all-purpose flour
• 1 tsp. apple cider vinegar
• 1 tbsp. brown ale
• salt and pepper to taste

Strain the drippings into a soup pot with 3 cups of the broth. Heat the broth and drippings over medium heat until hot. You may toss the vegetables in the bottom of the pan. Add 1/2 cup broth to the roasting pan and cook on the stove top over medium-high heat, scraping them up with a wooden spoon. Add in the flour and whisk constantly, cooking out the flour taste and creating a roux. After about 5 minutes, lower the heat to a simmer and add the broth/drippings mixture to the rough 1 cup at a time as you whisk constantly, creating a thick gravy. Once all of the broth and drippings has been added, pour in the vinegar and ale. Season with salt and pepper. Whisk until combined and serve hot.

**Note: feel free to use a larger/whole bird. I am a breast girl, so I did not bother with a whole bird with legs and wings. Just increase the spice rub to 4 tsp. aniseed, 1/2 cup salt, 1/4 cup orange zest, 2 tbsp. sugar, and 2 tsp. black pepper. 

Green Chile Turkey Stew

I've been hoping that the weather would be colder here in AZ by now. High of 85 doesn't exactly scream fall. But I just try and pretend like it's in the 50's in my little food blogger world. Stew is the answer to this problem. We like to pretend it's cold by turning on all the fans and then cuddling up under a blanket on the couch, eating stew. Then it feels like it's fall. This dinner isn't for the faint of heart though. It's damn spicy actually. Not intentionally. I just started throwing things together in the crock pot, and then I was like, oh, that's a lot of spice. But I wasn't about to start over. And if you've known me for all of 3 seconds, you know I like things spicy. Like, let's order this amazing salad with jalapeños and serrano dressing, I promise it's not that hot, and then my boyfriend has immediate hiccups at the dinner table. Sorry babe! So serve this with a nice cold beer, crushed tortilla chips, and some cold sour cream to cool your palate. This stew also doubles as a way to clear up any sign of the sniffles if you're feeling under the weather!

Green Chile Turkey Stew

Ingredients:

• 1 lb. ground turkey
• 1/2 onion, chopped
• 3 garlic cloves, minced
• 1 tbsp. chili powder
• 1/2 tbsp. ground cumin
• 1 tsp. oregano
• 1 tsp. cayenne pepper
• 2 roasted hatch green chiles, chopped (or 4-oz. can)
• 1 chipotle is adobo, minced + 1 tsp. sauce
• 1 can Rotel diced tomatoes in sauce
• 1 14.5-oz. can pinto beans, rinsed and drained
• 1 12-oz. can beer (I used Four Peaks Kiltlifter)

In a large skillet cook the turkey over medium-high heat, breaking it up with a wooden spoon until browned. Add in the onion, garlic, chili powder, cumin, oregano, and cayenne. Mix well and cook for another 5 minutes, allowing the onions and garlic to cook.

Add the turkey mixture to your crock pot, tossing in the green chiles, chipotle, tomatoes, pinto beans, and beer. Mix well and cook on low for 8 hours, allowing the flavors to merry and your house to become deliciously fragrant. 

Serve with shredded cheddar, cilantro, sour cream, tortilla chips, whatever you desire!