Tag Archives: 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/

Kevin Rathbun’s Smoked Turkey

Kevin Rathbun's Smoked Turkey
Serves 8
Once you try this brined turkey, you’ll agree that nothing does a better job of roasting meats than the EGG. The turkey has a subtle smoky flavor and is moist and succulent, but if you prefer a bolder smoky flavor, add more chips in increments during cooking. This turkey would be great for holidays, and you can use the leftovers to make wonderful sandwiches.
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Prep Time
13 hr 30 min
Cook Time
2 hr 30 min
Total Time
16 hr
Prep Time
13 hr 30 min
Cook Time
2 hr 30 min
Total Time
16 hr
Ingredients
  1. 16 cups (1 gallon) water
  2. ½ cup firmly packed brown sugar
  3. Rind of 1 navel orange
  4. 3 sprigs rosemary
  5. 1 cup kosher salt
  6. 3 yellow onions, quartered
  7. 2 heads garlic, halved
  8. 1 (12-pound) turkey
  9. 2 lemons, quartered
  10. 10 sprigs thyme
  11. 10 sprigs sage
  12. 1 cup chopped potatoes
  13. ¼ cup olive oil
  14. Freshly ground black pepper
  15. Garlic powder
Instructions
  1. Preheat the EGG to 350ºF / 177ºC without the Plate Setter.
  2. Pour the water into a large bowl. Add the brown sugar, orange rind, rosemary, salt, two-thirds of the quartered onions, and 1 halved garlic head. Mix until the sugar and salt dissolve. Remove the giblets from inside the turkey and reserve for another use. Rinse the turkey well. Place the turkey in a 2
  3. ½ gallon resealable plastic bag or any container that is large enough to hold the turkey and the liquid. Pour the brine over the turkey, making sure it’s completely covered. Refrigerate for 12 hours, turning occasionally.
  4. Soak 4 cups of hickory chips in water in a medium bowl for 1 hour.
  5. Remove the turkey from the brine, rinse well to remove the brining liquid, and pat dry with paper towels. Discard the brining liquid and solids. Stuff the turkey with the lemon quarters, the remaining halved garlic head and onion, thyme, sage, and potatoes. Brush the turkey with olive oil and season with pepper and garlic powder.
  6. Scatter 1 cup of the hickory chips over the hot coals and, using barbecue mitts, place the Plate Setter, legs up, in the EGG. Place the turkey on the V-Rack and put the V-Rack in the Drip Pan. Place the Drip Pan on the Plate Setter and close the lid of the EGG. Cook for 2½ hours, adding more chips every 30 minutes. If the turkey starts to brown too quickly, carefully tent the turkey with aluminum foil. Continue cooking until the instant read thermometer registers 165ºF / 74ºC.
  7. Remove the turkey from the EGG and let rest for 15 to 20 minutes. Carve and serve immediately.
Notes
  1. Equipment: Plate Setter, hickory chips, V-Rack, 9 by 13-inch Drip Pan lined with aluminum foil, instant read thermometer
  2. Recipe Courtesy of Kevin Rathbun and Big Green Egg
Cooks Recipes http://recipe.cookswarehouse.com/

Turkey Chili

Quick and Easy Turkey Chili from Lighten Up Y'all
Serves 6
Indulging in a comforting bowl of chili sounds like a great idea, doesn't it? Go ahead! A "lightened up" recipe from Chef Virginia Willis, this turkey chili is not overly indulgent - although you won't know from the hearty, satisfying flavor. And it's quick and easy enough for a weeknight dinner. What's not to love about that?
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Prep Time
5 min
Cook Time
50 min
Total Time
55 min
Prep Time
5 min
Cook Time
50 min
Total Time
55 min
Ingredients
  1. 1 tablespoon pure olive oil
  2. 1 sweet onion, chopped
  3. 3 large garlic cloves, chopped
  4. 1 (28-ounce) can no-salt-added whole tomatoes
  5. 2 (14.5-ounce) cans of low-sodium pinto beans, rinsed and drained
  6. 1 pound ground turkey
  7. 1 carrot, grated
  8. 3 cups low-sodium tomato juice
  9. 2 bay leaves, preferably fresh
  10. ¼ cup ground dried red chiles
  11. 1 teaspoon ground cumin
  12. 1 teaspoon ground coriander
  13. ½ teaspoon cayenne pepper, or to taste
  14. Coarse kosher salt and freshly ground black pepper
Instructions
  1. Heat the oil in a large heavy-bottomed pot over medium heat.
  2. Add the onion and cook until soft and translucent, 3 to 5 minutes.
 Add the garlic and cook until fragrant, 45 to 60 seconds. Add the tomatoes, beans, turkey, and carrot. Using a wooden spoon, break up the turkey, then add the tomato juice.
  3. Bring to a boil over high heat. Decrease the heat to simmer and add the bay leaves, ground chiles, cumin, coriander, and cayenne pepper. Season with salt and pepper.
  4. Simmer, uncovered, stirring occasionally, until the turkey is tender and the flavors have married, about 30 minutes. Taste and adjust for seasoning with salt and pepper.
  5. Ladle into warmed bowls and serve immediately.
Notes
  1. Calories 330 Fat 13 g Carbs 33 g Fiber 11 g Protein 20 g
  2. Reprinted with permission from Lighten Up, Y’all by Virginia Willis, copyright (c) 2015. Published by Ten Speed Press, a division of Penguin Random House, Inc. Photography © 2015 by Angie Mosier. For more information, visit www.virginiawillis.com
Adapted from Reprinted with permission from Lighten Up, Y’all
Cooks Recipes http://recipe.cookswarehouse.com/