Turkey

Thanksgiving Leftovers Quesadillas

Thanksgiving Leftovers Quesadillas
Think about a quesadilla as a sandwich using a tortilla instead of bread. Once you consider it that way, the sky is the limit on what you can make. In order to have a quesadilla all you need is cheese and a tortilla. Utilize all of your Thanksgiving leftover in a non-traditional quesadilla or you can follow the more traditional recipe below.
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Non-traditional versions
  1. Turkey, dressing, cranberry sauce, provolone cheese
  2. Turkey, green bean casserole, onions, mozzarella cheese
  3. Turkey, Brussel sprouts, potato gratin, parmesan cheese
Traditional version
  1. 1 lb leftover turkey meat, diced
  2. Olive oil
  3. 1 green bell pepper
  4. 1 red bell pepper
  5. 1 onion
  6. 10 (10 inch) flour tortillas
  7. 1 (8oz) package shredded cheddar cheese
  8. 1 (8oz) package shredded Monterey Jack cheese
  9. Unsalted butter
Non-traditional versions
  1. Place on half of a tortilla, fold it over, pan griddle until hot in the middle and the cheese has melted. Cut and serve immediately.
Traditional version
  1. Heat the oil in a large frypan over medium heat. Stir in the green bell peppers, red bell peppers, and onion. Cook and stir until the vegetables have softened, about 10 minutes.
  2. Layer half of each tortilla with the turkey and vegetable mixture, then sprinkle with the cheeses. Fold the tortillas in half and place onto a baking sheet.
  3. Heat enough butter in the same large frypan to coat the bottom. When the butter is bubbly, add two quesadillas and cook on each side until heated through, and cheese is melted.
Notes
  1. As shared on Fox5/Good Day Atlanta
Cooks Recipes http://recipe.cookswarehouse.com/

White Oak Pastures Burgers

White Oak Pastures Burgers
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White Oak Pastures 5-Bird Blend Burgers
  1. Equal parts ground chicken, guinea, duck, goose & turkey (this blend is available through the White Oak Pastures online store)
Sriracha Mayo
  1. Take some mayo squeeze in some sriracha to your liking
  2. Add a touch of sesame oil and soy sauce.
Asian Slaw
  1. 1 small head each Green and Red Cabbage (shredded)
  2. 1/4cup Sesame Oil
  3. 1/2 cup Soy Sauce
  4. 2TBL Ginger
  5. 2tsp Garlic
  6. 2 bunches Green Onion (chopped)
  7. 1 cup Shredded Carrot
  8. 1 Red Onion thinly sliced
  9. 2TBL Honey
  10. 2TBL Rice Wine Vinegar
White Oak Pastures Farmer John Burger
  1. WOP grass-fed beef
  2. Pastured bacon
  3. Pastured Egg
  4. Onions
  5. Greens
  6. American Cheese
  7. Rosemary Garlic Aioli
  8. Fresh Made Bun
Rosemary Garlic Aioli
  1. 3 Egg Yolks
  2. 2TBL water
  3. 1.5tsp white wine vinegar
  4. 1TBL Kosher salt
  5. 1.5TBL lemon juice
  6. 2TBL Roasted Garlic
  7. 2.5TBL chopped rosemary
  8. 3cups Extra Virgin Olive Oil
White Oak Pastures 5-Bird Blend Burgers
  1. Season the mixture to taste with salt and pepper.
  2. Form into patties and grill to an internal temp of 165F
Asian Slaw
  1. Combine all the vegetables (cabbage, onions & carrot) in a bowl
  2. Mix remaining ingredients together in a mixing bowl until well combined
  3. Toss the vegetables in the "dressing" until well mixed
  4. Allow to marinate for 2 hours or overnight
White Oak Pastures Farmer John Burger - This is a mega burger
  1. Use WOP grass-fed beef and lightly season with salt and pepper
  2. then grill to juicy perfection
  3. top with Pastured Bacon, Fried Pastured Egg, Grilled Onions, your favorites Greens, American Cheese and a Rosemary Garlic Aioli
  4. Served a fresh made bun
Rosemary Garlic Aioli
  1. All ingredients together in a food processor EXCEPT the oil
  2. With the food processor running slowly add the oil starting a few drops at a time in order to allow the oil to emulsify with the yolks
  3. Once it has bonded begin to add the oil in a smooth steady stream
  4. If it looks like it is starting to break, stop adding oil and add a splash or two of water until it comes back together
  5. Resume adding oil until it is all blended into a smooth mayonnaise like consistency
Notes
  1. Chef Reid Harrison likes to dress it up with different toppings and sauces to add a little extra flair...
Cooks Recipes http://recipe.cookswarehouse.com/

Black Eyed Peas and Collard Greens

Black Eyed Peas and Collard Greens
Serves 4
Using a smoked turkey wing or neck for the broth in this recipe produces a complex smoky flavor without all the fat of the more usual ham hock. If you can’t find smoked turkey parts or prefer using pork, follow the directions as written, but you’ll probably need to strain the fat before proceeding with step 3. We use the chopped collard greens in a bag to save prep time; if you buy a whole bunch, trim off the thick stems and slice the greens into 1-inch ribbons.
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Prep Time
20 hr 20 min
Cook Time
1 hr 5 min
Total Time
21 hr 5 min
Prep Time
20 hr 20 min
Cook Time
1 hr 5 min
Total Time
21 hr 5 min
Ingredients
  1. 1/2 pound dried black eyed peas
  2. Kosher salt
  3. 1 smoked turkey wing or neck
  4. 1 small onion, peeled, cut in half with root end intact
  5. 1/2 teaspoon ground black pepper
  6. 1/4 teaspoon red pepper flakes
  7. 1 bay leaf
  8. 1/2 teaspoon dried thyme
  9. 8 cups chopped collard greens
  10. 1 tablespoon red wine vinegar
Instructions
  1. In a large bowl, dissolve 1 tablespoon kosher salt in 1 quart of water. Add the black eyed peas and soak at room temperature for 8 to 24 hours. Drain and rinse.
  2. Place the turkey wing or neck in the pressure cooker and cover with 4 cups water. Lock the lid into place and bring to high pressure. Cook for 40 minutes, then release the pressure using the quick method. Remove the wing from the pressure cooker and let cool. Reserve the cooking liquid. Shred the meat and set aside.
  3. Add the black eyed peas to the pressure cooker along with the onion halves, pepper, red pepper flakes, bay leaf and dried thyme. Place the greens on top of the beans and add the reserved cooking liquid from the wing.
  4. Lock the lid in place and bring the pressure cooker to high pressure. Maintain the pressure for 18 minutes. After cooking, let the pressure reduce naturally for 5 minutes, then release the rest of the pressure using the quick method.
  5. Unlock and remove the lid. Remove the bay leaf and the onion halves, stir in the vinegar and add the meat back in. Taste and adjust seasoning. If you would like the peas or greens more done, simmer for a few minutes.
  6. To serve, ladle into bowls. Top with chopped scallions or parsley, if desired.
Notes
  1. Courtesy of He Cooks - She Cooks used with permission © 2015
Cooks Recipes http://recipe.cookswarehouse.com/