If you have an abundance of turkey left from your Holiday meal, you’ll be looking for ways to continue enjoying your leftovers without getting “turkey fatigue”.  Besides soups and casseroles, I like to include a nice, cool salad to change things up a bit for my family.  A fresh pasta salad is a nice treat after days of heavy meals. 

4 cups cooked penne pasta
3 cups cooked turkey, cubed
1 carrot, peeled and grated
3 stalks celery, diced
3 green onions, cut up tops included
1/2 cup fresh parsley, chopped
1/2 cup radishes, sliced
1/2 cup green peppers, diced
1 cup thawed sweet green peas
1 1/2 cup cubed cheddar cheese

Dressing:
1 1/2 cups mayonnaise
2 lemons, juiced
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
Dash hot pepper sauce (optional)

In a large salad bowl, toss together the salad ingredients.  In a separate bowl, whisk together the dressing ingredients thoroughly.  Pour over salad and blend gently with big spoon.  Cover bowl with plastic wrap and chill for several hours before serving.  This should serve about 8 people.

Leftover turkey is both a joy and a challenge.  How do we continue to enjoy our bounty of turkey?  Soup is certainly one answer and this recipe is a warm, spicy choice that everyone will find rewarding, even the cook because it’s so easy.  After a hard day of cooking your Thanksgiving meal, soup is a great way to relax and unwind.

2 cloves garlic
2 tablespoons chili powder
1 teaspoon black pepper
1 teaspoon salt
1 1/2 cups chopped tomatoes, fresh or canned
1 tablespoon olive oil
1 pound of cut up and shredded leftover cooked turkey
1 onion, chopped
3 cups low-sodium chicken broth
1 (16 ounce) can kidney beans, drained

Place the olive oil in a soup kettle over medium high heat.  Add the onion and stir to combine.  Allow the mixture to cook 6 – 7 minutes. In a blender place the garlic, chili powder, pepper, salt and 1/2 cup of the tomatoes and blend together until mixture becomes juice consistency.  Pour into the kettle.  Continue cooking 6 – 7 minutes.  Pour in the 1 cup of tomatoes, the chicken broth, and the shredded leftover turkey.  Stir well to incorporate all the ingredients together.  Cover the kettle and simmer 30 minutes.  Add the beans and continue cooking 10 minutes longer.

You can also use ground turkey in this recipe.  Brown it in the kettle with the onion.

Young families who are starting their own traditions often like to experiment a bit with turkey recipes just a little different from what they had growing up.  This recipe is just different enough to please young people embarking on beginning their own traditions, but it’s enough like “home” to give them a sense of family.  The spices combine so well, and the resulting flavor is so spectacular, that I’m pretty sure you’ll be turning back to this recipe year after year.

1 (15 lb.) whole turkey, thawed
3 tbsp. canola oil
2 tbsp. honey
1 tsp. cold water
2 tsp. chili powder
1/4 tsp. ground red pepper
1/2 tsp. garlic powder
1/4 tsp. ground allspice
1/4 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. pepper

Clean the turkey well with cold water and pat dry.
Remove the neck and giblets and discard or save for another use.
Twist the wing tips to hold them back.
Brush the turkey with the canola oil being sure to cover the whole turkey.
Spray a rack with a non stick cooking spray and place it in a deep roasting pan.
Place the turkey, breast up, on the prepared rack.
Cover the breast and legs loosely with foil.
Bring the oven temperature up to 325 degrees F.
Roast the turkey 2 hours. 
Remove the foil and continue roasting 45 minutes.
In a small bowl, whisk together the honey and water.
Sprinkle in the chili powder, red pepper, garlic powder, allspice, cumin, salt and pepper.
Whisk the mixture until completely combined.
Brush the turkey with the glaze being sure to cover the whole turkey.
Continue roasting an additional 45 minutes basting every 15 minutes if necessary.
Remove the turkey and allow it to stand at least 20 minutes before carving.

Serves 15

When glazing a turkey never add the glaze until the turkey is almost done usually the last 30 to 45 minutes of roasting time.  If you glaze the turkey to soon any sugars in the glaze will caramelize and cause the skin to darken and become hard.

Looking for a traditional stuffing with a little kick to it?  This Thanksgiving Turkey Stuffing has all the favorites like sage, onion, and celery, but adds a little surprise of apples and raisins for a touch of something special.  Your family will appreciate the little extra you put into your new favorite stuffing this year.

3/4 C butter, cubed
1 1/2 C celery, chopped
3/4 C onion, chopped
9 C day old whole wheat bread, cubed
3 C apples, chopped fine
3/4 C raisins
1 1/2 tsp. salt
1 1/2 tsp. thyme
1/2 tsp. sage
1/4 tsp. pepper
1 (14 lb.) whole turkey, thawed
1 C butter, melted

Place the cubed butter in a Dutch oven pan over medium heat.
Once the butter has melted add the celery and onion.
Cook, stirring occasionally, 10 minutes or until the vegetables are tender.
Remove the pan from the heat and stir in the bread cubes.
Add the apples and raisins and continue stirring to incorporate.
Sprinkle in the salt, thyme, sage and pepper.
Clean and prepare the turkey being sure to remove the neck and giblets.
Stuff the turkey with 4 C of the prepared stuffing. 
Brush a rack with some of the melted butter and place it in a shallow roasting pan.
Place the turkey breast side up on the rack in the pan and tie the legs together with twine.
Use the remaining melted butter to brush the entire turkey.
Bring the oven temperature up to 325 degrees.
Bake the turkey, uncovered, 4 hours being sure to baste every 30 minutes with the pan drippings. 
If the turkey begins to over brown cover it loosely with a foil tent.
Remove the turkey from the oven and all it to rest 30 minutes before carving.

Serves 14

The stuffing may be baked outside of the turkey.  Place the stuffing in a 3 qt casserole dish and cover.  Place  it in a preheated 325 degree oven for 30 minutes remove the foil and continue baking 10 minutes or until lightly browned.

Now, this is just about the freshest idea for roasting a Thanksgiving Turkey that I’ve ever seen!  I love the idea of combining the tangy sweetness of citrus with all the traditional vegetables and herbs.  I can imagine your family will be wondering just what you did differently that made this turkey so tasty, moist, and such a surprise.

1 (12 lb.) whole turkey, thawed
6 tbsp. unsalted butter, softened
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. thyme
Juice from one fresh lemon
Juice from one fresh orange
1 onion, quartered
2 stalks of celery cut in large pieces
3 bay leaves
2 garlic cloves, unpeeled
2 C chicken broth

Clean the turkey by removing the giblets and neck and running the turkey under cool water both inside and out.
Pat the turkey dry with paper towel being sure to also dry the inside of the turkey well.
Set the oven temperature on 325 degrees and allow the oven to heat while preparing the turkey.
Place the butter in a small mixing dish and add the salt, pepper and thyme.
Pour the juice from the lemon and orange into the dish.
Stir until combined noting that not all of the juice will incorporate into the butter.
Spread the butter over the outside and inside of the turkey being sure to cover the whole turkey.
Place the prepared onion, celery, bay leaves and garlic into the cavity of the turkey.
Secure the skin to the back of the turkey, turn the wing tips in and tie the legs together with twine.
Fill a roasting pan with the broth, place a rack in the pan and place the turkey on the rack. 
Roast the turkey 45 minutes being sure not to open the oven during this time.
After 45 minutes, baste the turkey with the pan juices.
Continue roasting 2 hours basting every 20 minutes. 
The turkey is done when the internal temperature of the thigh reaches 180 degrees.  Serves 12

In my book, a turkey is not a turkey without herbs.  When I start planning my Thanksgiving Turkey, I automatically think about fresh sage and thyme.  The aroma of the herbs combined with garlic, onion, and apple just says “Thanksgiving Turkey” to me.  This recipe is a family pleaser and memory maker!

2 tbsp. butter, softened
1 tbsp fresh sage, chopped
1 tbsp. fresh thyme, chopped
1 tbsp. garlic, minced
1 apple, peeled, cored and cut into wedges
1 onion, cut into wedges
1 (12 lb.) whole turkey, thawed
2 (14 oz.) cans chicken broth, divided

Place the softened butter into a mixing bowl.
Add the sage, thyme and garlic and mix until all the ingredients are incorporated together well.
Prepare the turkey by removing the neck and giblets and rinsing under cold water.
Drain any excess water from the turkey cavity and pat the outside dry with paper towel.
Rub the butter mixture over the entire turkey.
Fill the turkey cavity with the onion and apple wedges.
Spray a rack with a non stick cooking spray and place it in a shallow roasting pan.
Place the prepared turkey on the rack in the roasting pan.
Set the oven temperature on 350 and allow the oven to preheat.
Loosely tent foil over the turkey breast.
Pour 1 C of the broth into the bottom of the pan and if there are any apple and onion wedges left over place them in the pan also.
Bake 1 hour and then remove the foil.
Add the remaining chicken broth to the pan and return the turkey to the oven.
Continue roasting for 2 hours or until the internal temperature of the breast reaches 170 degrees.
Remove from the oven and allow standing 20 minutes before carving. 

Serves 12

Use a roasting pan that fits the turkey size.  The pan should be 3 to 4 inches deep with 2 inches open on each side the turkey.  If it’s too wide the juices will evaporate too quickly.  Also be careful with the weight of the pan.  Make sure you can safely lift the pan with the bird in and out of the oven. 

Planning the stuffing for your Thanksgiving Turkey can be a bit stressful.  Everyone in your family has their own idea about what stuffing should be like, don’t they.  Why don’t you try something a bit different this year?  Once they try this stuffing with the generous amount of nuts added, I think they may all have a new favorite.

2 tablespoons unsalted butter
2 medium onions, finely chopped
1 cup dried apricots, diced
2 cups celery, chopped
1 pound turkey sausage, crumbled
3 cups cornbread, crumbled
4 teaspoons fresh thyme, chopped
1/2 cup parsley, chopped
1/4 teaspoon pepper
1/2 cup chicken broth
1 cup pecans, hazelnuts or slivered almonds, chopped and lightly toasted

Place 1 tablespoon of the butter in a large saucepan over medium heat.  Add the onions.  Cook the onions in the butter 5 minutes or until tender.  Place the apricots and the celery into the pan.  Continue cooking 8 minutes or until the celery is fork tender.  Remove from the pan and place in a mixing bowl.  Add the remaining butter into the saucepan and allow melting. Add the sausage.  Cook 8 minutes or until the sausage is browned.  Place the sausage into the apricot mixture.  Place the cornbread into the mixture.  Sprinkle in the thyme, parsley and pepper.  Pour in the chicken broth and stir until the cornbread is completely moistened.  Fold in the nuts.  Heat the oven temperature to 350 degrees.  Spray a baking dish with a non stick cooking spray.  Spread the mixture into the baking dish evenly.  Cover the baking dish tightly with aluminum foil.  Bake 35 minutes or until heated through.

Number of Servings: 10
Serving Size: 1/2 cup

If you like a simple Sweet Potato dish with just a touch of Holiday flair, this may be what you’re looking for.  The butter-roasted pecans add just enough salty crunchy flavor to offset the brown sugar sweetness of the sweet potatoes.  I wouldn’t be opposed to serving these sweet potatoes as an everyday side dish as well as during the Holidays. 

3 large sweet potatoes, peeled and cut in cubes
4 tablespoons pecans (or more to taste)
2 tablespoons unsalted butter
1 tablespoon brown sugar
1 teaspoon ground cinnamon

Place the cubed sweet potatoes in a large saucepan.  Fill the pan with cold water just high enough to cover the potatoes.  Place over medium high heat.  Bring the potatoes to a quick boil.  Continue boiling 15 – 20 minutes or until the potatoes is fork tender.  Drain the potatoes thoroughly.  Place a skillet over low heat.  Add the butter and allow it to melt completely. Add the pecans and toast for 3 minutes turning a couple of times during cooking.  Be careful not to over cook the pecans they can burn easily.  Remove the pecans to a paper towel.  Place the potatoes in a large bowl.  Add the brown sugar.  Mash the potatoes and sugar together with a potato masher.  Sprinkle in the cinnamon.  Stir to combine the flavors. Cover the top with the toasted pecans before serving. 

Number of Servings: 6
Serving Size: 1/2 cup

Looking forward to the Holidays, I’m stocking the kitchen with snacks for our visiting family.  Breakfast time can be a bit hectic when you’re trying to enjoy your family and get a big Holiday dinner prepared at the same time.  Having a few “fit for company” breakfast bars on hand is the answer.  An ordinary breakfast bar won’t do for your guests and these fruit and nut bars are above and beyond the usual fare.  Problem is… now my own family wants them in the house all the time!

1/3 cup dates, pitted and chopped
1/3 cup dried apricots, chopped
1/3 cup golden raisins
1 cup almond slivers
3/4 cup flour + 1 tablespoon flour
3 eggs
1 1/2 cups brown sugar substitute
3/4 teaspoon baking powder

Place the dates, apricots, raisins and almond slivers into a large mixing bowl.  Add the 1 tablespoon of flour and toss to coat the other ingredients well.  In a different mixing bowl break the eggs.  Using an electric mixer on low beat the eggs until they become foamy.  Carefully add the brown sugar substitute being sure to continue mixing while adding. Continue mixing 4 minutes or until the mixture become thick.  In another bowl sift together the remaining flour and baking powder.  Add the egg mixture to the dry ingredients and continue mixing until completely moistened.  Fold in the date mixture being sure to incorporate into the batter well.  Heat the oven temperature to 350 degrees.  Spray the bottom and sides of a baking pan with a non stick cooking spray.  Using a rubber spatula spread the mixture evenly into the baking pan.  Bake 18 minutes or until when touched slightly with a fingertip the bars bounce back easily.  Remove from the oven and allow to cool completely at room temperature.  Cut into 16 bars and store in an air tight container for up to 7 days.

If you’re planning ahead and want to surprise your family with some really fantastic dinner rolls, you’ve found the right recipe.  It’s all about the food in my house at Thanksgiving Time, so we pull out all the stops.  Preparing wonderfully warm and tasty Pumpkin Rolls will certainly earn you a standing ovation this year! 

1 (1/4oz.) pkg. active dry yeast
1/3 C sugar, divided
3/4 C milk, lukewarm
7 C all-purpose flour
1 tsp. fresh nutmeg, grated
1 tsp. salt
1 1/2 sticks unsalted butter, cold and cut into small pieces
1 lg. egg, slightly beaten
2 C pumpkin puree
1 lg. egg yolk only
1 TBSP water

Pour the yeast and 1 tsp. of sugar into the lukewarm milk.
Cover and allow to rest 5 minutes or until the mixture becomes foamy.
Place the flour in a large mixing bowl and add the remaining sugar, nutmeg and salt.
Add the butter pieces and mix with an electric mixer on low speed until the mixture becomes coarse.
Break the egg into the mixture and fold in the pumpkin puree.
Add the yeast mixture and work with your hands until a soft dough forms.
Place the dough on a flat and lightly floured surface.
Knead the dough for 8 minutes or until it has an elastic but smooth texture.
Add flour a little at a time if necessary to keep the dough from sticking to the surface.
Butter a large bowl on the bottom and up the sides.
Form the dough into a ball and place in the bowl and coat dough completely with butter.
Cover the bowl and allow the dough to rise to twice its size, about 1 hour.
Divide the dough into 12 pieces.
Butter a spring form pan well.
Place the dough pieces in the pan, cover and place in a warm area and allow them to rise for 45 minutes.
Heat the oven temperature to 350 degrees.
Place the egg yolk in a bowl and add the water and whisk until combined.
Brush the dough pieces all over with the egg wash.
Bake the rolls 35 minutes or until a light golden brown.

12 Servings

These can be made a week ahead of time, wrapped well and frozen until ready to use.  To reheat, wrap in foil and place in a 325 degree oven for 20 minutes.