Preheat oven to 350°. Spray a loaf pan with cooking spray and place on a rimmed baking sheet.
In a bowl, toss bread with broth and let sit until bread absorbs broth, about 10 minutes.
Add shallots, parsley, thyme, sage, chiles, cheese, salt, pepper, and eggs.
Add turkey and mix just until blended. Transfer to pan, mounding in center. Bake until instant-read thermometer registers 167°, about 1 hour 30 minutes. Let rest 15 minutes before serving.
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In a large frying pan or Dutch oven over medium-high heat, add oil. When oil shimmers, add onions, mushrooms, and salt. Cook, stirring often, for 2 minutes. Add squash and cook, stirring often, for another 3 minutes. Add turkey, garlic powder, and black pepper. Cook and stir, breaking turkey into pieces, until no longer pink, about 5 minutes. Stir in chili powder, chipotle chile powder, cumin, and oregano. Transfer to a large slow cooker.
Add quinoa, tomatoes, beans, beer, and chicken broth. Cover and cook on high for 3-4 hours or low for 5-6 hours, until squash is tender. Stir in additional chicken broth if chili is thicker than desired. Serve warm with desired toppings.
Nutrition per serving: 410 calories; 6g total fat (1g saturated); 700mg sodium; 55g carbohydrates; 13g dietary fiber; 4g sugar (0g added sugar); 31g protein
You can find this healthy recipe, and many more to help keep your new year’s resolutions, in the 2021 Healthy Living edition of our Food for Thought guide, here.
To make the soup, in a wide, heavy pot with a lid over medium-high heat, add oil.
Place seasoned flour in a shallow bowl. Dredge turkey pieces in flour and add to oil and brown, about 2 minutes per side. Transfer to a plate and repeat with remaining pieces.
Add onion to pot and cook for 2 minutes. Add carrots, celery, garlic, bay leaf, thyme, turmeric, salt, and pepper and cook for 1 minute more. Stir in broth. Return turkey to pot, cover, and simmer for 15 minutes.
Meanwhile, to make the dumplings, in a bowl, combine flour, baking powder, cornmeal, sugar and salt. Add cream and mix until just combined.
Drop teaspoonfuls of dumpling mixture onto soup. Cover and simmer for 12 minutes. Test turkey for doneness with an instant-read thermometer that registers 165°.
To serve, scoop dumplings and turkey into bowls, then cover with broth. Garnish with parsley.
To learn how to make the stock, click here:
To make the soup, in a large pot over medium-high heat, add olive oil. Add carrots, celery, and onion and cook until vegetables are softened and onions are translucent, about 7 minutes. Add garlic and cook until fragrant, about 30 seconds. Add thyme, oregano, and bay leaf.
Add turkey stock, increase the heat to high, and bring to a boil. Add pasta, reduce heat to medium, and cook, stirring occasionally, until pasta is al dente. Add turkey and season with salt and pepper.
To make the turkey stock, in a large pot over medium-high heat, add canola oil. Add onion, carrot, and celery and cook until softened, about 5 minutes. Add turkey carcass, bay leaf, peppercorns, parsley, thyme, and add enough cold water to cover carcass. Increase heat to high. When water boils, reduce heat to medium-low and simmer for 1 hour, occasionally removing scum that forms on top of water. Strain stock through a fine-mesh sieve or chinois and discard solids. Use stock immediately or let cool and refrigerate or freeze.
In a small bowl, combine soy sauce, vinegar, chili sauce and sesame oil. Whisk in cornstarch and set aside.
In a frying pan over medium heat, warm oil. Add onion and bell pepper and cook until soft, about 5 minutes. Add garlic and ginger and cook until fragrant, about 1 minute. Add turkey and cook until browned, breaking up with a spoon, about 7 minutes. Add the soy-vinegar mixture to turkey and stir to combine. Add green onions, carrots and snap peas. Serve mixture in lettuce leaves, sprinkle with peanuts, if using.
In a shallow casserole dish, combine honey, shallot, lemon juice and zest, pomegranate molasses, Worcestershire sauce, hot sauce and garlic. Add turkey, coat liberally, cover in plastic wrap and let marinate in refrigerator, turning occasionally, 1 hour up to 2 hours.
Preheat oven to 425°. Prepare a rimmed baking sheet covered with aluminum foil. Remove turkey from dish, discarding marinade, and transfer to prepared baking sheet. Season with salt and pepper. Bake until an instant-read thermometer reads 165°, about 30 minutes. Serve with wild rice pilaf.
Preheat oven to 350°. Prepare a 9″x13″ baking dish.
In a large frying pan over medium heat, add turkey and cook until opaque, about 3 minutes. Add bell pepper, poblano, onion and olive oil and continue to cook until meat is cooked through and vegetables are tender, about 5 minutes. Add tomato puree, stirring to combine. Reduce heat to low and cook, 3-5 minutes.
In a small bowl, combine cumin, chili powder, smoked paprika, garlic powder, onion powder, salt and pepper. Add to turkey-vegetable mixture and continue to cook, about 5 minutes.
Spoon 1/3 of turkey-vegetable mixture evenly onto bottom of baking dish. Layer 6 tortillas over turkey mixture. Spoon another 1/3 of turkey mixture over tortillas. Sprinkle 1/2 of corn, 1/2 of beans and 1/2 of cheese over turkey. Layer remaining 6 tortillas over cheese. Repeat with remaining turkey, corn, beans and cheese. Bake in oven until cheese is melted, 25-30 minutes. Garnish with fresh cilantro.
Preheat oven to 400°. Pat turkey dry with paper towels. Spread butter over skin and liberally season turkey with salt and pepper. Tuck wing tips under, truss legs, and place turkey on a V-shaped rack in a roasting pan.
Cook turkey, rotating roasting pan 180° every 1 hour. After 1 hour, baste turkey with broth. Continue to roast, basting every 30 minutes. If turkey begins to get too brown, cover loosely with foil.
To check internal temperature, insert an instant-read thermometer into inner meatiest part of thigh, not touching bone. Roast until internal temperature reaches 165°, 1 3/4-2 hours. Let turkey rest, loosely tented with foil, 30-45 minutes before carving.
14-16-pound turkey: Roast at 350°. Total roasting time: 2-2 3/4 hours
16-18 pound turkey: Roast at 350°. Total roasting time: 2 3/4-3 hours
18 or more pounds: Roast at 350°. Total roasting time: 3-4 hours
Defrosting a Frozen Turkey in the Refrigerator
12-14 pounds: 2-3 days
14-16 pounds: 3-4 days
16-18 pounds: 4-5 days
18-20 pounds: 5-6 days
In bowl of a pressure cooker on Saute setting, add enough oil to coat bottom of pan. Season turkey with salt and pepper. Add turkey and sear on all sides until browned, about 5 minutes. Transfer turkey to a plate. To bowl add salsa, barbecue sauce, chicken broth, cumin, and 1 tablespoon salt, and stir to combine.
Add turkey back to bowl. Cover and select High Pressure cooking for 30 minutes. Once finished, quick release remaining pressure.
Uncover, transfer turkey to a plate and shred. If sauce is runny, select Saute setting and reduce sauce until desired thickness. Place bread on plate and spread a spoonful of sauce. Place a mound of shredded turkey on bread. Top with iceberg lettuce, tomatoes, cilantro, and cotija cheese.
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