New Age Chunky Turkey Salad

New Age Chunky Turkey Salad

8 servings

Ingredients

4 cups turkey, large diced                    

1 cups large red grapes, halved  
2 tablespoons dried cranberries                                                

1 large stalk celery, sliced

1 cup parsley, coarsely chopped                                              

1 cup pecans halves

                                                           

For the Dressing

½ cup mayonnaise

¼ cup extra virgin olive oil (XVO2)

1 tablespoon apple cider vinegar

1 tablespoon honey

1 teaspoon poppy seeds

½ teaspoon salt

¼ teaspoon crushed red chili pepper

½ teaspoon garlic powder

Instructions:

Mix turkey, grapes, celery, parsley and pecans in a large bowl and set aside.  Whisk together the dressing ingredients then pour over the turkey mixture, mix thoroughly and serve. 

It's Left Over Turkey Time

This Week's Menu

• New Age Chunky Turkey Salad
• Turkey Hash

Angelique

Ah, turkey left overs.  And what I love most is how Mom takes recipes that she's never tried before (because she's a vegetarian) and insists on experimenting on me.

Joyce

It's not an experiment, Angelique.  I'm a chef and a caterer.  I know food and I know what combinations of things work well together.  I had to beg you to taste try my turkey salad.

Angelique

It's got grapes in it, Ma.

Joyce

But is it good?

Angelique

Yes. It's delicious. In fact, I'm the one who reminded you about it and insisted we add it to this blog.

Joyce

So what are we arguing about again?

Angelique

Nothing, Ma.  Here are some great ideas of what to do with your left over turkey.  Remember, a recipe is just a guide.  Feel free to adjust the ingredients to suit your taste.

New Age Chunky Turkey Salad

8 servings

Ingredients

4 cups turkey, large diced                    

1 cups large red grapes, halved  
2 tablespoons dried cranberries                                                

1 large stalk celery, sliced

1 cup parsley, coarsely chopped                                              

1 cup pecans halves

                                                           

For the Dressing

½ cup mayonnaise

¼ cup extra virgin olive oil (XVO2)

1 tablespoon apple cider vinegar

1 tablespoon honey

1 teaspoon poppy seeds

½ teaspoon salt

¼ teaspoon crushed red chili pepper

½ teaspoon garlic powder

Instructions:

Mix turkey, grapes, celery, parsley and pecans in a large bowl and set aside.  Whisk together the dressing ingredients then pour over the turkey mixture, mix thoroughly and serve. 

Turkey Hash

8 servings

Ingredients

¼ cup olive oil

2 red onions, diced

1 red bell pepper, sliced thin

2 jalapenos, seeded and sliced thin

2 pounds red potatoes, sliced thin

½ cup tomatoes, sliced

½ lime

1 - 2 cups stuffing/dressing

4 cups turkey, shredded

½ teaspoon salt

½ teaspoon crushed red chili peppers

Instructions

In medium sauté pan, add olive oil, onions, peppers and sauté until translucent. Add potatoes and increase the heat to high.  Cook until potatoes have browned.  Add tomatoes, lime, stuffing/dressing, turkey salt and chili pepper and cook the hash until it's golden brown and delicious.

Turkey Hash

Turkey Hash

8 servings

Ingredients

¼ cup olive oil

2 red onions, diced

1 red bell pepper, sliced thin

2 jalapenos, seeded and sliced thin

2 pounds potatoes, diced, small

½ cup tomatoes, sliced

½ lime

1 - 2 cups stuffing/dressing

4 cups turkey, shredded

½ teaspoon salt

½ teaspoon crushed red chili peppers

Instructions

In medium sauté pan, add olive oil, onions, peppers and sauté until translucent. Add potatoes and increase the heat to high.  Cook until potatoes have browned.  Add tomatoes, lime, stuffing/dressing, turkey salt and chili pepper and cook the hash until it's golden brown and delicious.

Dressing or Stuffing Let's Settle that Dilemma

On the Menu

•       Angelique’s New Age Dressing
•   Joyce's Vegetarian Dressing

The truth is the only difference is in the preparation.  Stuffing is stuffed, crammed or shoved into the cavity of a bird or between the same piece of meat, vegetable or fruit.   We use stuffings all year long.

Dressing, on the other hand is usually reserved for the holidays and brings an air of sophistication to the table and meal.  Dressings are typically prepared in a pot on top of the stove or a pan in the oven.  It goes straight from the pan and onto the plate.  

Here are our two favorites recipes.

Soulful Eating!
Angelique and Joyce

Angelique's New Age Dressing

Ingredients:

1 tablespoon peanut oil

1 pound ground turkey

1 tablespoon poultry season

1 – 2 teaspoons sage

1 tablespoon onion powder

1 tablespoon garlic powder

1 teaspoon sea salt

1 large onion, diced

1 large bell pepper, diced

3 celery stalks, sliced

2 teaspoons garlic, minced

1 – 14 ounce bag Pepperidge Farm Cornbread Stuffing

1 – 14 ounce bag Pepperidge Farm Herb Seasoned Stuffing

48+ ounces vegetable broth

Heat the oil in a large sauce pan or wok over medium heat.  Add ground turkey and 1 teaspoon each of the following seasonings:  poultry, sage, onion powder and garlic powder.  Add 1/2 teaspoon salt, and mix thoroughly while mashing and separating the ground turkey.  Sautee for 5 minutes while stirring and mashing occasionally, do not let turkey brown. 

Add the diced onions, peppers, celery and minced garlic continue sautéing until onions are tender.

Add the stuffing packages, chicken broth and remaining salt, mix well then add all remaining seasonings and mix thoroughly.  If dressing is too dry, add more liquid, ½ cup at a time, taste for flavor.  You may have to add more poultry seasoning and sage.  Transfer dressing to a baking dish, cover with foil and bake in a 350 degree oven 30 minutes.

Dressing can be made a day ahead then baked or stuffed in the turkey the following day.

Joyce's Vegetarian Dressing

Ingredients:

¼ cup grape seed oil

1 jumbo onion, diced

2 large bell pepper, diced

3 celery stalks, sliced

1 tablespoon garlic, minced

1 can water chestnuts, drained, diced

1 teaspoon sea salt

1 tablespoon poultry season

1 – 2 teaspoons sage

1 tablespoon onion powder

1 tablespoon garlic powder

2 ounce package black walnuts, finely chopped

1 – 14 ounce bag Pepperidge Farm Cornbread Stuffing

1 – 14 ounce bag Pepperidge Farm Herb Seasoned Stuffing

6 cups vegetable broth

Preparation:

Heat the oil in a large sauce pan or wok over medium heat.  Add the vegetables and seasonings and sauté until onions wilt.

Add the walnuts, stuffing mixes and vegetable broth, mix thoroughly. If dressing is too dry, add more liquid, ½ cup at a time, then taste for flavor.  You may have to add more poultry seasoning and sage.  Transfer dressing to a baking dish, cover with foil and bake in a 350 degree oven 30 minutes.

Dressing can be made a day ahead then baked the following day.

Note:  To make an Oyster Dressing, just add one 8 ounce can of chopped oysters before you pour in the broth.

Soulful Eating

Angelique and Joyce

Joyce's Vegetarian Dressing

Joyce's Vegetarian Dressing

Ingredients

¼ cup grape seed oil

1 jumbo onion, diced

2 large bell pepper, diced

3 celery stalks, sliced

1 tablespoon garlic, minced

1 can water chestnuts, drained, diced

1 teaspoon sea salt

1 tablespoon poultry season

1 – 2 teaspoons sage

1 tablespoon onion powder

1 tablespoon garlic powder

2 ounce package black walnuts, finely chopped

1 – 14 ounce bag Pepperidge Farm Cornbread Stuffing

1 – 14 ounce bag Pepperidge Farm Herb Seasoned Stuffing

6 cups vegetable broth

Method

Heat the oil in a large sauce pan or wok over medium heat.  Add the vegetables and seasonings and sauté until onions wilt.

Add the walnuts, stuffing mixes and vegetable broth, mix thoroughly. If dressing is too dry, add more liquid, ½ cup at a time, then taste for flavor.  You may have to add more poultry seasoning and sage.  Transfer dressing to a baking dish, cover with foil and bake in a 350 degree oven 30 minutes.

Dressing can be made a day ahead then baked the following day.

Angelique's New Age Dressing

Angelique's New Age Dressing

Ingredients

1 tablespoon grapeseed oil

1 pound ground turkey

1 tablespoon poultry season, divided

1 – 2 teaspoons sage, divided

1 tablespoon onion powder, divided

1 tablespoon garlic powder, divided

1 teaspoon sea salt, divided

1 large onion, diced

1 large bell pepper, diced

3 celery stalks, sliced

1 tablespoon garlic, minced

1 – 14 ounce bag Pepperidge Farm Cornbread Stuffing

1 – 14 ounce bag Pepperidge Farm Herb Seasoned Stuffing

48+ ounces vegetable broth

Method

Heat the oil in a large sauce pan or wok over medium heat.  Add ground turkey and 1 teaspoon each of the following seasonings:  poultry, sage, onion powder and garlic powder.  Add 1/2 teaspoon salt, and mix thoroughly while mashing and separating the ground turkey.  Sautee for 5 minutes while stirring occasionally, do not let turkey brown. 

Add the diced onions, peppers, celery and minced garlic continue sautéing until onions are tender.

Add the stuffing packages, vegetable broth and remaining salt, mix well then add all remaining seasonings and mix thoroughly.  If dressing is too dry, add more liquid, ½ cup at a time, taste for flavor.  You may have to add more poultry seasoning or sage.  Transfer dressing to a baking dish, cover with foil and bake in a 350 degree oven 30 minutes.

Dressing can be made a day ahead then baked or stuffed in the turkey the following day.

For those of you who like to use sausage, never fear!  The sage is what gives sausage its taste.  So use it generously.  

You can also turn this into a vegetarian dressing simply by using vegetable crumbles.  Your guests will never know the difference.

If you like it sweeter, trade out the Pepperidge Farm Cornbread Stuffing for a box of Jiffy Cornbread mix.  

Just make sure you add a pinch of sage and a pinch of poultry seasoning to the mix before baking the cornbread.

Green Beans Almandine

Green Beans Almandine

4 – 6 Servings

Ingredients:

2 lbs. green beans

2 large bay leaves

¼ cup olive oil

½ cup raw slivered almonds

1 tablespoon garlic, minced

¼ - ½ teaspoon crushed red chili peppers

1 teaspoon salt

Preparation:

Cut tips off the beans, rinse and place beans and bay leaves in a large pot filled with water.  Bring water to a boil and boil the beans for 3 minutes.  Drain beans and set them aside.  In a large sauté pan, heat olive oil then add all ingredients.  Sauté until beans are done approximately 10 minutes.  Taste for salt and pepper and adjust seasoning accordingly.  Remove bay leaves before serving.

Oven Roasted Vegetables

Oven Roasted Vegetables

8 Servings

Ingredients:

¼ cup olive oil

½ teaspoon sea salt

¼ teaspoon crushed red peppers

½ teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon thyme, dried

1/4 cup fresh parsley, chopped

1 tablespoon garlic, minced

3 medium parsnips, peeled and quartered

3 medium carrots, peeled and quartered

8 small red potatoes, halved if large

3 small white turnips, quartered

3 small yellow turnips, quartered

3 small sweet potatoes, quartered

6 cloves garlic, peeled

8 Brussels sprouts, trimmed and halved


Method

Preheat oven to 350 degrees.

In a large bowl, add the olive oil, dry seasonings, fresh parsley and garlic and whisk until ingredients are combined.  Toss all vegetables in oil mixture until each piece is well coated.  Place vegetable on 2 sheet pans wiped lightly with oil and roast in oven 45 minutes.

Note:  If you want your vegetables browned, do not crowd them on the pan.  Leave space between them in order to allow browning. 

Basic Rub - Seasoning

 Basic Rub - Seasoning
Yields approximately 1/2 Cup

1 tablespoon dried parsley flakes

1 teaspoon crushed red pepper flakes

2 tablespoons garlic, granulated

2 tablespoons onion, granulated

1 tablespoon paprika

Mix all ingredients together in a small bowl.  Store in an airtight container.

This rub can go on/in anything including rice, potatoes, beans and vegetables.

Angelique

If you want to kick the heat up a little, you can always add black, cayenne or chipotle pepper  instead of crushed red pepper flakes.

Cranberries my Sweet

This Week Recipes

• Cranberry Sauce 
• Orange Cranberry Relish

Joyce

Two years ago, I decided to forgo the Ocean Spray cranberry sauce and try my hand at making my own.  I discovered that I never really had good cranberry sauce, the difference between homemade and canned is like day and night.

So guys you owe it to yourself to give it a try.  Once you do, you’ll never go can again.  The recipes are quick and simple and you can make it 2 - 3 days ahead.

Just remember that a recipe is nothing but a list of ingredients.  Be creative.  If you do not care for a certain taste then change it to one that is more suitable to you.

I am going to dedicate this recipe to my friend Dina who can't boil water, but I bet you she can make this cranberry sauce.  So Dina, here is your first homemade dish that will please all of your friends.

Soulful Eating
Angelique and Joyce

And Good Bye to That

Say Hello to This

Cranberry Sauce 

8 – 10 Servings

12 ounce bag of cranberries 

1½ cups sugar

1 cup water

1 whole orange, peeled, seeds removed and chopped 

½ teaspoon ground allspice

1 cup of crushed pineapples, juice included

½ teaspoon ground cinnamon

Note:  Fresh cranberries can be found in the produce section

Preparation:

Sort through cranberries and remove stems or bad berries rinse, then set aside.

Mix sugar and water together and bring to a boil.  Add cranberries, oranges, allspice and cinnamon.  Cook over a medium flame, uncovered until berries pop open stirring frequently.  Add pineapples, reduce heat to a simmer and cook 45 minutes - 1 hour or until desired thickness is reached stirring occasionally.

Sauce can be served hot or cold.

 Orange Cranberry Relish

8 - 10 Servings

12 oz bag Cranberries                 

2 medium oranges + the *zest of 1 orange          

1 cup water                                           

½ teaspoon apple cider vinegar                

1  small stick cinnamon, whole                          

1½ cups sugar                                     

2 tablespoons raisins                              

1/4  teaspoon ginger, ground 

¼ teaspoon garlic, minced, fine

1/8 teaspoon chili powder                        

¼ teaspoon cloves, ground

½ teaspoon salt                                     

Pinch cayenne pepper

*Zest is the skin of the orange grated without the white part.  

Preparation:

Sort through cranberries and remove stems or bad berries rinse, then set aside.  Wash oranges, zest 1 of the oranges then juice both.  Pour the orange juice, orange zest, water, vinegar and cinnamon stick in a sauce pan and bring to a boil.  Reduce the heat to medium then add the sugar and stir until sugar dissolves.  Add all remaining ingredients and cook over medium heat until all cranberries pop open and mixture reaches the thickness you desire approximately 45 minutes to 1 hour.

Coming next the Stuffing or is it Dressing?

                           

Cranberry Sauce

Cranberry Sauce

8 – 10 Servings

12 ounce bag of cranberries 

1½ cups sugar

1 cup water

1 whole orange, peeled, seeds removed and chopped 

½ teaspoon ground allspice

1 cup of crushed pineapples, juice included

½ teaspoon ground cinnamon

Note:  Fresh cranberries can be found in the produce section

Preparation:

Sort through cranberries and remove stems or bad berries rinse, then set aside.

Mix sugar and water together and bring to a boil.  Add cranberries, oranges, allspice and cinnamon.  Cook over a medium flame, uncovered until berries pop open stirring frequently.  Add pineapples, reduce heat to a simmer and cook 45 minutes - 1 hour or until desired thickness is reached stirring occasionally.

Sauce can be served hot or cold.

Orange Cranberry Relish

Orange Cranberry Relish

8 - 10 Servings

Ingredients

12 oz bag Cranberries                 

2 medium oranges + the zest of 1 orange          

1 cup water                                           

½ teaspoon apple cider vinegar                

1 small stick cinnamon, whole                          

1½ cups sugar                                     

2 tablespoons raisins                              

¼ teaspoon ginger, ground 

¼ teaspoon garlic, minced, fine

⅛ teaspoon chili powder                        

¼ teaspoon cloves, ground

½ teaspoon salt                                     

Pinch cayenne pepper  

Method

Sort through cranberries and remove stems or bad berries rinse, then set aside.  Wash oranges, zest 1 of the oranges then juice both.  Pour the orange juice, orange zest, water, vinegar and cinnamon stick in a sauce pan and bring to a boil.  Reduce the heat to medium then add the sugar and stir until sugar dissolves.  Add all remaining ingredients and cook over medium heat until all cranberries pop open and mixture reaches the thickness you desire approximately 45 minutes to 1 hour.  . 

Roasted Brown Bag Turkey

Ingredients

1 – 12 lb turkey

1+ tablespoon coarse sea salt
1 tablespoon black pepper

1+ tablespoon garlic powder

1+ tablespoon onion powder

1 cup peanut oil (use peanut oil only.  Other oils will set the bag on fire)

2+ teaspoons poultry seasoning (recipe to follow)

1 tablespoon paprika

1 large brown paper bag

Note:  Turkey should be seasoned 1 day prior to cooking.  If turkey is frozen allow 3 day for it to thaw in the refrigerator.

Method:

Remove giblet bag from turkey clean it inside and outside thoroughly.  Pat it dry with paper towels then generously sprinkle the inside and outside with salt, pepper, garlic powder, onion powder and poultry seasoning.  (It is best to purchase new poultry seasoning or make it fresh.)  Wrap the bird in foil and let it sit over night.

 Poultry Seasoning

Ingredients

2 tablespoon sage, rubbed

1 tablespoon thyme, dried

1 tablespoon rosemary, dried

1 tablespoon marjoram, dried

¼ teaspoon cayenne pepper

Method 

Combine all ingredients.

Try and purchase all ingredients from a specialty store that sells herbs and spices in bulk.  This way you can purchase only the amount that is needed.  

24 Hours Later

Preheat oven to 350 degrees

In a small bowl, mix together the peanut oil with 1 tablespoon each of the following:  garlic powder, onion powder and paprika and 1 teaspoon salt and 2 teaspoons poultry seasoning.

Remove the turkey from the refrigerator and unwrap.  Drain turkey of any excess liquid that may have accumulated then rest it on the foil.  Massage the oil mixture over the turkey making sure you coat it inside and out thoroughly.

Coat the paper bag thoroughly with the remaining oil mixture. Add more peanut oil if needed to coat the bag. To ensure that the bag does not catch fire, you must use peanut oil.

Place the paper bag in a roasting pan, insert a roasting rack (if you have) in the bag and place the turkey on the rack then staple the bag shut.

Put pan in the oven and bake undisturbed 10 minutes per pound (a 12 pound turkey will cook in 2 hours).

After the cooking time has elapsed, remove turkey from oven and let it sit  in  the unopened bag 1 hour before serving.

Note: Even after the turkey is removed from the oven it will continue to cook.  Just know, that if you followed the instructions your turkey will be done, juicy and golden brown.

Do not over crowd your oven.  The more food you have in it, the longer it will take your food to cook.