Thanksgiving Style Cranberry Turkey Meatloaf

DF

If you love thanksgiving, you probably also love the best sandwich ever, (according to my sister) which is the thanksgiving sandwich.  Roasted turkey, cranberry sauce, stuffing…all in one sandwich.  But have you ever tried the same flavors in a meatloaf? I’m guessing not, but now you have no reason not to.

Food 106

Thanksgiving Style Cranberry Turkey Meatloaf
2 celery stalks, chopped
1/2 c onion, chopped
3/4 c stuffing bread cubes (stove top is suggested)
1 egg
3/4 c whole berry cranberry sauce, divided
2 tbs chicken broth
1 lb ground turkey
salt

Preheat oven to 350 degrees.  In a small saute pan heat olive oil over medium heat.  Add celery and onion; season with salt. Saute until veggies soften, about 10 minutes, let cool.  In a large bowl add stuffing bread cubes, egg, 1/4 c cranberry sauce, chicken broth, ground turkey, cooled celery mixture, and salt.  Mix until just combined then arrange into a loaf shape on a prepared baking sheet.  Top with remaining 1/2 c cranberry sauce.  Bake for 1 hour or until cooked through.

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Rigatoni with Butternut Squash and Turkey

DF

I love to make pasta, it’s just so comforting.  Don’t you love asking what’s for dinner and hear “pasta”?  It makes me melt slightly on the inside.  Is that strange?  I like to think everyone feels the same way I do about pasta.  So every time I make a new pasta dish I just have to share it.  It would just be too selfish to keep this goodness to myself.  With that said, how does butternut squash and turkey sound?  It’s making your mouth water just a bit, isn’t it?

Food 069

Rigatoni with Butternut Squash and Turkey
6 oz baby bella mushrooms, sliced
1 lb butternut squash, peeled and chopped into 3/4-inch cubes
1 leek, chopped
6 sage leaves, chopped
2 tbs maple syrup
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
salt and pepper
1/2 lb ground turkey
2 garlic cloves, minced
1/4 tsp red pepper flakes
1/2 lb rigatoni pasta, cooked to package instructions reserving 1/2 c pasta water

Preheat oven to 400 degrees.  Coat a large baking sheet with non-stick spray then add mushrooms, squash, leek, sage, maple syrup, ground cinnamon, ground nutmeg, salt and pepper.  Add 2 tbs olive oil, toss everything to coat.  Roast for 20-25 minutes or until squash is tender.

In a large saute pan heat olive oil over medium high heat.  Add turkey, garlic, red pepper flakes, and salt to taste.  Once cooked through add roasted veggies, pasta, and reserved 1/2 c of pasta water.  Toss to combine then serve.

Turkey Burger with Roasted Red Peppers and Cilantro

DF, GF

Food 180

Sometimes writing a new recipe is easy, but coming up with the name is the hard part.  I wasn’t sure if I should call these turkey burgers, turkey burgers with roasted red peppers and cilantro, or what.  But then I thought…does it matter?  A good recipe is all you, the reader, is looking for, and that’s exactly what this is.

Turkey Burger with Roasted Red Peppers and Cilantro
1 lb ground turkey
7 oz roasted red peppers
1/4 c cilantro, chopped
salt
pepper
focaccia for 4 burgers
honey mustard, for serving
mayonnaise, for serving
butter lettuce, for serving
tomatoes, for serving

Preheat olive oil in a large skillet over medium high heat.  In a large bowl, mix ground turkey, roasted red peppers, cilantro, salt and pepper.  Form ground turkey mixture into four patties.  Place burgers in skillet and cook for 5-6 minutes per side.  Toast focaccia in toaster then spread honey mustard on the top and mayonnaise on the bottom, then place burger in between and top with butter lettuce and tomatoes.  If gluten free serve in butter lettuce leaves.