Easy Crockpot Recipes With Turkey Breast

Chicken stew recipes and beef casseroles are very nice to come home to at the end of a busy day, but what about the times when you fancy something a bit different? Turkey breast makes a welcome turn from the more base meats and it is very nutritious.

Unless you are cooking a thanksgiving evening meal for the whole house you will probably not want to buy a whole turkey, so select a turkey breast instead. Turkey breast can be fried, baked or poached, but crockpot cooking makes it categorically juicy and flavorful.

Meat Casseroles

Tips for production Slow Cooked Turkey

A small or medium sized breast is preferable to anyone too thick because it will cook better and more evenly. A frozen turkey breast can take four days to thaw so you might want to plan your easy crockpot recipes with turkey breast well in advance. The turkey needs to be defrosted before you start cooking it.

Sometimes when you buy turkey breast, there will be a package of gravy inside, which you will need to take off before adding the meat to the slow cooker. Rub butter all over the turkey breast before you add it to the crockpot, and then add vegetables and some kind of liquid. A can of chicken or turkey broth would work well, or some turkey stock with herbs.

Turkey takes about nine hours to cook in the crockpot so as well as planning some days for it to thaw out, you will need to plan a whole day to let it cook. The size and weight of the turkey breast affects the exact cooking time. Cooking turkey is similar to cooking chicken. When the turkey breast is white all the way straight through with no pink juices, it is done.

Other ingredients which go especially well with turkey contain cranberries, bacon, pineapple and all kinds of vegetables. You can use turkey in lots of distinct easy crockpot recipes, either you want to make something hot and satisfying, something exotic and international or a former house popular meal. Turkey is not high-priced and it is lean and healthy. Most population very much enjoy the flavor.

You can use leftover slow cooked turkey to make turkey salad recipes or turkey sandwiches. You can even make easy appetizer recipes with any leftovers you might have after the meal.

Other Turkey Crockpot Recipes

Instead of cooking a whole breast, you can make other easy crockpot recipes with it. Dice it into pieces and concentrate it with your popular sauce and vegetables. This cooks quicker than cooking a whole breast at once. If you have popular crockpot chicken recipes, you can commonly substitute the chicken for turkey in most of them, for a distinct flavor.

There are a lot of chicken recipes which you can make in a slow cooker so switching the chicken for turkey should not be a problem. If you have some to use up, why not find some tasty and easy crockpot recipes and draw some inspiration from them?

Easy Crockpot Recipes With Turkey Breast

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Meat Pie recipe - Easy Turkey Pot Pie recipe

Here's a great way to use up that leftover turkey.

2 (9-inch) unbaked pie shells

Meat Casseroles

1 (10.75 oz.) can condensed golden mushroom soup

1 cup turkey, cooked and chopped

1 (10 oz.) can mixed vegetables, drained

1/3 cup milk

Directions

Preheat oven to 400 degrees. Place one pie crust in an ungreased pie dish.

In a medium bowl, mix the mushroom soup and milk. Stir in the turkey and mixed vegetables. Pour the mixture into the pie crust in the dish. Top with the other pie crust; seal the crust edges by crimping with a wet fork.

Bake for 45 minutes, or until the crust is golden brown.

=> Meat Pie Recipe: Five Star Pork Pie Recipe

This is a hearty meat pie formula featuring ground pork, ground beef, mashed potatoes and spices.

2 (9-inch) unbaked pie shells

2 pounds lean ground pork

1 pound lean ground beef

1 1/2 cups mashed potatoes

Salt and pepper to taste

1 teaspoon ground nutmeg

1 egg white

Directions

Preheat oven to 375 degrees.

In a skillet, brown the ground beef and pork over medium high heat; cook until wholly brown. Drain on paper towels.

In a bowl, mix together the cooked meat, potatoes, salt, pepper and nutmeg.

Spoon the mixture into one of the pie shells. Cover with the second pie shell. Brush the top crust with egg white. Wrap aluminum foil around the edges to keep them from getting burnt.

Bake for 45 minutes. Take off the foil for the final 15 minutes of baking to brown edges.

=> Fish Pie Recipe: Swimmingly Good Salmon Fish Pie

A nice alternative to other meat pies, this fish pie formula features salmon, rice, mushroom soup and cheddar cheese.

2 (9-inch) unbaked pie crusts

2/3 cup white rice

1 1/3 cups water

2 onions, thinly sliced

1 tablespoon butter

1 (10.75 oz.) can condensed cream of mushroom soup

2 (6 oz.) cans red or pink salmon, drained and mashed

2/3 cup cheddar cheese, shredded

Directions

Preheat oven to 450 degrees.

In a medium saucepan, cook the rice in the water.

Line a pie plate with the pastry and set aside.

In a large saucepan, sauté the onions and mushrooms in the butter over medium heat.

In a bowl, join the cooked rice with the mushroom soup and spread half of the mixture over the bottom of the pie shell. Layer the mashed salmon over the rice mixture.

Layer the sautéed mushroom and onion mixture. Layer with remaining rice mixture. Sprinkle the grated cheese on top. Place the remaining pie crust on top and seal the edges. Pierce the top with a fork to vent.

Bake for 10 minutes. Sell out heat to 350 degrees and continue baking for an additional one 30 to 35 minutes.

Meat Pie recipe - Easy Turkey Pot Pie recipe

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Turkey Breast

Internal temperature is an important issue when preparing turkey breast. All the experienced chefs and informative cookbooks will give you their best guess for the perfect turkey breast cooking time. It all depends on the weight. One way to be certain that the roasting is done is a meat thermometer. Check the meat regularly to see if the internal temperature has reached 170 degrees Fahrenheit. Not only will you insure that your food is safe to eat, but it will be moist and tender.

Today there are so many innovative ways to prepare turkey breasts. Can you believe deep frying them in a specially designed cooker? The most common method though is to use a shallow roasting pan for the getting the best results every time. However, the turkey breast is usually served without stuffing, although some people will stuff larger portions. An 8-pound turkey is ideal for stuffing with your favorite recipe of herbs and spices. For a 2 or 3-pound turkey breast cook it for one to two hours at 325 degrees Fahrenheit. With a 4 to 6 pound turkey breast, cook 2 and 1/2 hours to 3. An eight pound turkey should be cooked for up to three and a half hours to four.

Turkey breast can become a healthful staple of your diet! Don't get bored; add a little zing to a recipe. For example, make a sandwich by taking some jalapeno paste, lime and orange juice, garlic and onion paste as a marinade. Roast your turkey breast, shred or slice it and add it to your favorite bread for a tasty and healthy lunch. If you really feel adventurous and want to feel like it is Thanksgiving again, make a sandwich with some cranberry sauce!

Cooking a turkey breast is actually pretty simple once you get all the tricks to it. Here are some practical tips that will insure your cooking session goes more smoothly.

First tip is always plan everything. It is important when cooking turkey breasts, especially if it is frozen, it can take up to three days to defrost, especially if is it a large one. Make sure you defrost it safely in a refrigerator, planning ahead for the meat to be be ready to prepare when you need it. In an emergency, you can defrost smaller turkey breasts in a microwave. If it is available outside of the holiday season, a fresh turkey can be prepared immediately. Don't hesitate to ask your butcher or grocer to order you one. If you don't have time on your side, buy an already smoked breast, it will be fully cooked when you purchase it. Simply heat it up and serve, how much easier can you get?

Second tip is to always check doneness with a meat thermometer. Different sized turkey breasts take different amounts of time to cook. The guidelines vary, just like everyone's oven. Your best insurance to be certain the meat is done is to use a meat thermometer. Even if it is equipped with the magic pop-up device. Do not remove from oven until the internal temperature is at least 165 degrees Fahrenheit, placing the thermometer in the thickest part of the breast.

Third tip, don't stuff it! The stuffing inside of a turkey tastes different because it gets saturated in the turkey fat. It is best to avoid this because it is very unhealthy with all the fat and the possible risk of bacterial contamination of the cooking inside the turkey. Instead of stuffing, try putting aromatic vegetables or some sliced oranges and lemons. Discard them after cooking and enjoy the flavor!

Fourth tip, Throw away that baster, place your turkey in a cooking bag! It will trap all juices and insure a moister turkey breast. It is easier and more efficient and clean up is a dream.

Final tip, Let it rest! When you bring your turkey breast out of the oven, let it sit for 20- 30 minutes. It will continue to cook, so letting it set will give it time to finish and it will settle and provide a moist, juicy meal.

Ian Pennington is an accomplished niche website developer and author.

To learn more about turkey breast [http://cookingaturkeymadeeasysite.info/turkey-breast], please visit Cooking a Turkey [http://cookingaturkeymadeeasysite.info] Made Easy Site for current articles and discussions.

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Turkey Breast

Internal climatic characteristic is an important issue when establishment turkey breast. All the experienced chefs and informative cookbooks will give you their best guess for the exquisite turkey breast cooking time. It all depends on the weight. One way to be determined that the roasting is done is a meat thermometer. Check the meat commonly to see if the internal climatic characteristic has reached 170 degrees Fahrenheit. Not only will you insure that your food is safe to eat, but it will be moist and tender.

Today there are so many innovative ways to prepare turkey breasts. Can you believe deep frying them in a specially designed cooker? The most base recipe though is to use a shallow roasting pan for the getting the best results every time. However, the turkey breast is commonly served without stuffing, although some citizen will stuff larger portions. An 8-pound turkey is ideal for stuffing with your favorite recipe of herbs and spices. For a 2 or 3-pound turkey breast cook it for one to two hours at 325 degrees Fahrenheit. With a 4 to 6 pound turkey breast, cook 2 and 1/2 hours to 3. An eight pound turkey should be cooked for up to three and a half hours to four.

Meat Casseroles

Turkey breast can become a medicinal staple of your diet! Don't get bored; add a exiguous zing to a recipe. For example, make a sandwich by taking some jalapeno paste, lime and orange juice, garlic and onion paste as a marinade. Roast your turkey breast, shred or slice it and add it to your favorite bread for a tasty and wholesome lunch. If you in fact feel adventurous and want to feel like it is Thanksgiving again, make a sandwich with some cranberry sauce!

Cooking a turkey breast is in fact pretty simple once you get all the tricks to it. Here are some practical tips that will insure your cooking session goes more smoothly.

First tip is always plan everything. It is important when cooking turkey breasts, especially if it is frozen, it can take up to three days to defrost, especially if is it a large one. Make sure you defrost it safely in a refrigerator, planning ahead for the meat to be be ready to prepare when you need it. In an emergency, you can defrost smaller turkey breasts in a microwave. If it is ready face of the holiday season, a fresh turkey can be prepared immediately. Don't hesitate to ask your butcher or grocer to order you one. If you don't have time on your side, buy an already smoked breast, it will be fully cooked when you purchase it. Simply heat it up and serve, how much easier can you get?

Second tip is to always check doneness with a meat thermometer. Separate sized turkey breasts take Separate amounts of time to cook. The guidelines vary, just like everyone's oven. Your best assurance to be determined the meat is done is to use a meat thermometer. Even if it is adequate with the magic pop-up device. Do not remove from oven until the internal climatic characteristic is at least 165 degrees Fahrenheit, placing the thermometer in the thickest part of the breast.

Third tip, don't stuff it! The stuffing inside of a turkey tastes Separate because it gets saturated in the turkey fat. It is best to avoid this because it is very unhealthy with all the fat and the possible risk of bacterial contamination of the cooking inside the turkey. Instead of stuffing, try putting aromatic vegetables or some sliced oranges and lemons. Discard them after cooking and enjoy the flavor!

Fourth tip, Throw away that baster, place your turkey in a cooking bag! It will trap all juices and insure a moister turkey breast. It is easier and more effective and clean up is a dream.

Final tip, Let it rest! When you bring your turkey breast out of the oven, let it sit for 20- 30 minutes. It will continue to cook, so letting it set will give it time to close and it will decide and contribute a moist, juicy meal.

Turkey Breast

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Yikes! The Turkey Is Done, But the Guests Are Delayed! How Do I Keep My Thanksgiving Dinner Warm?

The turkey is done, but where are the guests? Winter weather and too much traffic can slow down cars and planes. And then there are those who live around the corner from you but are chronically late for everything. Don't invite them next year. Find prompter friends. But that doesn't solve this year's problem: how to keep food at a safe and appetizing temperature while waiting for dilatory diners. This article will cover holding techniques used by experts.  But first, some basics about food safety and the definition of a cooked turkey.

ETHEL TIERSKY, the editor and frequent author for http://shelflifeadvice.com,has been a free-lance writer since 1963 and a food safety fanatic for even longer. She has published dozens of magazine articles and co-authored 14 grammar texts and readers for adults studying the English language. Developing http://shelflifeadvice.com has kept her busy since retiring from her teaching position as associate professor of English at Harry Truman College in Chicago. Some of her other writings for the site include "Don't Let Those Food Expiration Dates Scare You," product write-ups on mayonnaise and water, and "Pyrex Glassware: Is It Safe to Use?"

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Christmas Lamb supper & Capon method - Succulent & Tastier Than Traditionally Dry Turkey

Why is Christmas evening meal causing problems for you and your family if you don`t like turkey. Okay, and yes Turkey is a traditional meat eaten on Christmas day however, it does not mean you have to force feed yourself and others to eat something not pleasing to the palette. Christmas evening meal is about tasty food that is standard for those sat round the evening meal table. If peoples belly rumble due to emptiness then Christmas evening meal was not to their required taste, however if their bellies should bloat then this therefore proves that the sitting filled all - and it was all down to you.

Now established that Turkey will not grace the table this year, it is time to look at other succulent meats to take its place. Some habitancy although not a lover of eating turkey still buy poultry produce because they think the table looks odd without a roasted bird sitting in the centre.

Meat Casseroles

Listen up if the right joint of meat lays claim to the middle of the Christmas evening meal table - Turkey will not be given a second thought. Although a dry meat it does not stop folk purchasing one because of tradition. Some habitancy still cook Turkey and after serving its purpose of looking Christmassy it is removed to make way for Lamb, Beef, Pork, or Chicken. The Turkey is never wasted and used to make tasty sandwiches fillings. Beat dry Turkey down with beetroot, pickles and flavoured sauces. Use it for casseroles and stews. It also makes tasty burgers and good in green salads; it can be used in stir fry dishes also. Turkey bits flavour omelettes.

Christmas Roast Leg of Lamb Dinner

Full leg of lamb, (5lbs, 2.25 kilos)
6 tablespoons extra virgin olive oil
Chopped thyme and Rosemary
Bottle of burgundy
8 oz carrots
8oz white turnips
2 lbs potatoes
1 lb parsnips
10 shallots
4 garlic cloves
Sprigs of rosemary and thyme
2 Bay leaves
1 tablespoon of redcurrant or apple jelly
Sea salt and black pepper
Parsley to adornment and add color

This is a busy time for the chef so allow time for ingredient preparation and other. Christmas Eve is a good time to sort things out so you are not rushed off your feet on the day.

Using a skewer pierce the leg of lamb some times. Insert sprigs of rosemary into piercings. Lightly dribble olive oil over the lamb, cover and leave to stand till on work top ready for cooking.

Cooking Instructions

Pre-heat the oven to Gas Mark 8 (450°F, 220 °C.) Pour olive oil into roasting tin then rest on top shelf to heat the oil - leave for 15 minutes. Wash and peel root vegetables and cut into quarters. Shallots can be peeled and left whole. Peel your garlic cloves if you prefer, but not necessary.
Dry vegetables with kitchen towel and add to hot oil in the roasting tin, turning the vegetables over to coat. Add whole garlic cloves. Put in the oven for 30 minutes turning once. Take off the vegetables and put aside.

Now rub sea salt and powdered black pepper into the leg of lamb and place in the roasting dish for 30 minutes. Then take out and place on top of the cooker on a medium heat. Now pour in the wine. Be true with spitting hot oil. Baste lamb while adding chopped thyme and rosemary. When the wine begins bubbling, - cover the tray with tin foil. Lower oven climatic characteristic to Gas Mark 3, (325 °F, 170 °C), Cook for 1 hour 30 minutes.

When cooked baste lamb joint with meat juice and return vegetables with two bay leaves added. Place back in stove for a further hour and a half. Don't forget to Take off the sprigs of Rosemary before serving. Leave roasted leg of lamb aside to cool for 30 minutes.

Still using juice from the lamb and vegetables add jelly and simmer to thicken. Squeeze cooked garlic cloves into the mixture. Dress vegetables with parsley and sit the leg of lamb on a serving dish..

Capon Dinner

Not quite as big but yet as tasty like the traditional bird is the Capon or as some folks say the "castrated rooster." The capon is a large poultry bird bigger than a chicken. Capon as the centerpiece for Christmas lunch is an ideal substitute.

Capon cooking and ingredients:

4 to 6-pound capon
1/2 cup melted butter
salt and black pepper
4 tbsps basil
4 tbsps thyme
4 tbsps tarragon
2 tbsps rosemary, finely chop as with the 3 above
3 tbsps minced garlic
2 medium onions, quartered
2 sticks of celery, sliced
Cube 2 red apples
Dice 2 green apples
1/2 cup white wine
3 cups chicken stock

Fresh is always best, however if your capon comes freezing thaw in refrigerator for 48 hours. Pre-heat oven to 400 degrees F. Swill capon wholly with cold water and kitchen towel dry. Place poultry in middle of a roasting dish and season with salt and pepper. Using a small basin mix melted butter with the chopped herbs and garlic to make a paste. Rub this under the breast skin and over outer skin. Circulate capon giblets along with diced vegetables and apples into the dish. Pack tightly over with tin foil and roast like this for 2 1/2 hours. Check for tenderness at 2 hours. Take off foil and allow skin to brown. When cooked Take off capon from roasting dish and keep warm. A tasty sauce is undoubtedly made from dish drippings.

Discard as much of the fat as possible from the dish without upsetting the natural drippings. Be true while in the process of making the sauce to avoid burns. Place dish over high heat to caramelize juice. Deglaze drippings with wine, scraping the dish with a spatula. Add chicken stock, and allow it to simmer. Do not boil and sell out to almost 1 cup. Strain and season - then serve the sauce with sliced capon.

I bet throughout the whole time while you followed both recipes given here not once did Turkey come into mind. Just proving a point that's all. Tradition or not, if it tastes as good as it looks then you are onto a winner

Christmas Lamb supper & Capon method - Succulent & Tastier Than Traditionally Dry Turkey

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Roasting a turkey

Roasting a turkey is essentially the same as roasting a chicken; prepare it in the same way, and should you don't use a bread, rice or cornbread stuffing, stuff the cavity with a bunch of fresh thyme, a halved lemon, a quartered onion and/or a head of garlic, separated into cloves. Should you're looking for something new to do with your turkey this year, check out these 25 ways to pimp up your bird. If you have a good quality turkey, all you need is to rub the skin with slightly softened butter or oil, and sprinkle it with salt and pepper.
Should you just need to know how long to cook a turkey, listed here are some turkey cooking occasions:
Roast the fowl at 325°F for 10-12 minutes a pound if it's not stuffed, 12-quarter-hour a pound if it is. If it browns too shortly, cowl it loosely with foil. If it has been brined, will probably be executed about 20-half-hour sooner than if it hasn't, because the additional moisture helps conduct warmth all through the meat. As soon as it's cooked, the drumstick ought to transfer simply in its socket and the juices from the thigh will run clear. When you've got a meat thermometer, the temperature within the thickest a part of the thigh ought to register one hundred seventy°F for an unstuffed turkey or one hundred eighty°F for a stuffed turkey. In case your turkey is completed before the stuffing inside is cooked via (it should read one hundred sixty five°F), pull the stuffing out and bake it longer in a casserole dish. Let the turkey rest, tented with foil, for 20 minutes before you carve it.
Roasting a turkey is actually the same as roasting a hen; prepare it in the same method, and when you don't use a bread, rice or cornbread stuffing, stuff the cavity with a bunch of recent thyme, a halved lemon, a quartered onion and/or a head of garlic, separated into cloves. When you're in search of something new to do together with your turkey this yr, take a look at these 25 ways to pimp up your bird. In case you have a great quality turkey, all you need is to rub the skin with somewhat softened butter or oil, and sprinkle it with salt and pepper.
When you simply must know the way lengthy to cook dinner a turkey, listed below are some turkey cooking instances:
Roast the hen at 325°F for 10-12 minutes a pound if it's not stuffed, 12-quarter-hour a pound if it is. If it browns too rapidly, cowl it loosely with foil. If it has been brined, will probably be finished about 20-half-hour sooner than if it hasn't, for the reason that further moisture helps conduct warmth all through the meat. As soon as it's cooked, the drumstick ought to transfer simply in its socket and the juices from the thigh will run clear. If in case you have a meat thermometer, the temperature within the thickest a part of the thigh ought to register a hundred and seventy°F for an unstuffed turkey or 180°F for a stuffed turkey. If your turkey is done before the stuffing inside is cooked through (it should read 165°F), pull the stuffing out and bake it longer in a casserole dish. Let the turkey rest, tented with foil, for 20 minutes before you carve it. Can't Get Health Insurance? We can help you.

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Meat Pie formula - Easy Turkey Pot Pie formula

Here's a great way to use up that leftover turkey.

2 (9-inch) unbaked pie shells

Meat Casseroles

1 (10.75 oz.) can condensed golden mushroom soup

1 cup turkey, cooked and chopped

1 (10 oz.) can mixed vegetables, drained

1/3 cup milk

Directions

Preheat oven to 400 degrees. Place one pie crust in an ungreased pie dish.

In a medium bowl, mix the mushroom soup and milk. Stir in the turkey and mixed vegetables. Pour the composition into the pie crust in the dish. Top with the other pie crust; seal the crust edges by crimping with a wet fork.

Bake for 45 minutes, or until the crust is golden brown.

=> Meat Pie Recipe: Five Star Pork Pie Recipe

This is a hearty meat pie method featuring ground pork, ground beef, mashed potatoes and spices.

2 (9-inch) unbaked pie shells

2 pounds lean ground pork

1 pound lean ground beef

1 1/2 cups mashed potatoes

Salt and pepper to taste

1 teaspoon ground nutmeg

1 egg white

Directions

Preheat oven to 375 degrees.

In a skillet, brown the ground beef and pork over medium high heat; cook until wholly brown. Drain on paper towels.

In a bowl, mix together the cooked meat, potatoes, salt, pepper and nutmeg.

Spoon the composition into one of the pie shells. Cover with the second pie shell. Brush the top crust with egg white. Wrap aluminum foil nearby the edges to keep them from getting burnt.

Bake for 45 minutes. Remove the foil for the final 15 minutes of baking to brown edges.

=> Fish Pie Recipe: Swimmingly Good Salmon Fish Pie

A nice alternative to other meat pies, this fish pie method features salmon, rice, mushroom soup and cheddar cheese.

2 (9-inch) unbaked pie crusts

2/3 cup white rice

1 1/3 cups water

2 onions, thinly sliced

1 tablespoon butter

1 (10.75 oz.) can condensed cream of mushroom soup

2 (6 oz.) cans red or pink salmon, drained and mashed

2/3 cup cheddar cheese, shredded

Directions

Preheat oven to 450 degrees.

In a medium saucepan, cook the rice in the water.

Line a pie plate with the pastry and set aside.

In a large saucepan, sauté the onions and mushrooms in the butter over medium heat.

In a bowl, merge the cooked rice with the mushroom soup and spread half of the composition over the lowest of the pie shell. Layer the mashed salmon over the rice mixture.

Layer the sautéed mushroom and onion mixture. Layer with remaining rice mixture. Sprinkle the grated cheese on top. Place the remaining pie crust on top and seal the edges. Pierce the top with a fork to vent.

Bake for 10 minutes. Sell out heat to 350 degrees and continue baking for another 30 to 35 minutes.

Meat Pie formula - Easy Turkey Pot Pie formula

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Great Kebap Adventures on Turkey Tours!

When it comes to discovering a country's culture, eating is perhaps one of the most complete experiences you can have. It engages all your senses: sight, smell, taste, touch, and even sound! And on Turkey tours, one thing's for sure - this kind of experience can be had practically every day!

Through a wide range of tempting dishes with endless variations from the country's different regions, the food choices available on Turkey tours may be overwhelming. There are a great many you can try on your fabulous food adventure, but there's nothing like the standard kebap (kebab) to get you started.

Meat Casseroles

The Kebap (Kebab)

Chances are you've already had kebabs back home. One thing is for sure, however, they are nothing like the kind of kebaps you will find on Turkey tours! Turkish kebaps are distinct in the way they are cooked, the spices used, and how they are presented - distinctions that vary depending on the region. Lamb and veal are the most common meats used in kebaps, but you can find them made of beef as well.

Popular Kebaps
The Adana kebap is perhaps the one you will encounter first, and most often, on your Turkey tours. Made with hand-minced (zırh), meat mixed with chilli on a flat wide metal skewer, it has its roots in the Adana region, but is popular all over the country.

Another common kebap you will find is the Iskender kebab - slices of meat piled on a rotating skewer and grilled vertically, served with yoghurt, tomato sauce and butter, which, while originally coming from Bursa, can pop up anywhere on your Turkey tours!

The Beyti kebap is made of ground beef or lamb that is seasoned and then formed into patties that are grilled on a skewer, then wrapped in lavash and served with toppings of tomato sauce and yoghurt. It began as a specialty of the famous Beyti kebap house in Istabul, and is now available in many large cities of Turkey.

Other Kinds of Kebaps

Among the other different types you may wish to try on Turkey tours are the Ali Pasha kebap- cubed lamb served with tomato, onion and parsley then wrapped in philo, Hünkâri kebabı; 'Sultan's kebab' -lamb slices mixed with patlıcan beÄŸendi or eggplant puree, basil, thyme and bay leaf; and Beykoz kebabı - Tomato and onion flavoured lamb mixed with lamb brains and then wrapped in eggplant slices.

Non-Grilled Kebaps

While you may have thought that kebap is merely the generic term for skewered and grilled meats, you'll soon find out on Turkey tours that this term encompasses meats cooked in stews, casseroles and more! Great examples of these are the Alinazik kebab, which is ground meat kebab sautéed with garlic, yogurt and eggplants in a saucepan; Tas kebab, or 'bowl kebab' which is a slow stewed kebab in a bowl; and Çömlek kebab, a meat and vegetable casserole with eggplant, carrots, shallots, beans, tomatoes and green pepper cooked in an earthenware bowl called a güveç in Turkish.

Great Kebap Adventures on Turkey Tours!

Gordon Trevennan works for Peter Sommer Travels, a company specialising in cultural, educational, and historical Turkey tours as well as gulet cruises and charters in Turkey, Greece, and Italy. Our experienced guides bring the past to life on all of the Turkey tours that we offer.

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Economical Meal of Turkey & Rice Casserole and Make Ahead Frozen Salad

If you are trying to cut back on spending and are trying to feed your family for less, casseroles are one of the best ways to go. They are almost always inexpensive and combine several of the food groups into one dish. This Turkey-Rice Casserole is a perfect example. You have meat in the turkey (or chicken which works just as well), grain in the rice, a vegetable in the broccoli, and dairy in the cheese. For a combination salad and dessert, serve Make Way Ahead Frozen Salad. This will combine cream cheese and several fruits to add more dairy and fruit to your mix. Since it must be made ahead and will keep frozen for a long time, this makes a quick and convenient meal. The casserole is quick to assemble and bake and the frozen salad can just be pulled from the freezer. This is a very friendly busy family meal.

TURKEY-RICE CASSEROLE
This recipe is from an old Southern Indiana Electric Co-op Newsletter.

Meat Casseroles

2 cans cream of mushroom soup
1 can evaporated milk
2 cups diced or shredded turkey (or chicken would be fine)
1 cup processed, pasteurized cheese, cubed
2 cups frozen broccoli
4 cups cooked rice (any style)
Season to taste with the following spices:
salt
pepper
garlic powder
onion powder or dried onion flakes

Preheat oven to 350 degrees. In a medium saucepan, heat soups, milk, turkey, cheese, and broccoli. Stir often. Add seasonings. Butter a baking dish and spoon rice into the prepared dish. Pour the sauce over the rice and gently mix together. Bake 20 minutes or until bubbly.

MAKE WAY AHEAD FROZEN SALAD
This salad recipe is from an old rural farm newsletter. It is a perfect "make ahead" salad for holidays and other busy times as it requires freezing and can be kept for weeks in the freezer. That makes it a great dish to keep in the freezer to pull out when a dish is needed unexpectedly.

2 (8 oz. each) pkgs cream cheese
1 cup sugar
Mix together well.

In another bowl, mix together the following ingredients:
1 cup drained crushed pineapple
1 cup maraschino cherries
1 cup chopped pecans
1 cup drained fruit cocktail
1 cup miniature marshmallows
Mix well. Add to the first mixture. Fold in one large container frozen whipped topping, thawed. Pour into a large freezer-safe dish, cover tightly and freeze. Set out of freezer a few minutes before serving. Keeps a long time in the freezer.

Yield: 12-14 servings

Enjoy!

Economical Meal of Turkey & Rice Casserole and Make Ahead Frozen Salad

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Great Things to do With Your Leftover Thanksgiving Turkey

If you've slaved away for hours on a huge bird for Thanksgiving, there's no reason that the extra meat has to go to waste. It's inevitable-99% of the time, you'll have leftover turkey after everyone's had their fill. Although you can simply heat up the meat in the microwave, that isn't very interesting or tasty. You've spent a lot of time and money cooking the perfect Thanksgiving turkey. Don't let the leftovers go to waste!

One of the tastiest things you can do with your leftover turkey is make turkey salad. This is a great way to stretch the leftover meat as well. You can use the recipe for any turkey or chicken salad recipe, with isn't much more than mayonnaise and a few extra additives (it depends on your specific recipe). You can than use the turkey salad in sandwiches, or on top of toast. Add some cheese, and you'll have a wonderful lunch!

Meat Casseroles

Another great use for leftover turkey is potpie. You can make pot pie with whatever vegetables you have leftover from Thanksgiving as well. Although most people like to use chicken or beef, turkey holds up well in a potpie and can be delicious with the same recipe you use for chicken potpie. In fact, turkey works well in place of chicken in most recipes. You can try turkey a la king, turkey casserole, turkey and rice, and any of your other family chicken recipes.

Don't forget that you don't have to eat all of your leftovers right after thanksgiving. If you have a tone of leftovers, you can get sick of turkey rather quickly, and the heavy, rich foods associated with Thanksgiving are not always very healthy for your body. Why not spread out the leftovers all year? Thanksgiving turkey and other leftovers can be frozen in convenient packs, meaning that all you have to do when you want a taste of November is heat up the meal. Instead of freezing all of the turkey together, all of the corn together, etc, make up plates with single meals. These are great to take with you to work as lunch or to heat up for a child who doesn't like what you're making for dinner. Use your frozen meals in about six month if you choose this option.

And hey, no one's saying that you can't cook a larger Thanksgiving turkey on purpose! If you like the leftovers that you can make from turkey or if you want to freeze a number of extra Thanksgiving meals, try cooking a bird twice the size than you'll actually need for Thanksgiving while you're already taking the time to prepare the large meal.

At the very least, don't throw your leftover turkey away! Regulations prevent you from donating the meat to the food bank, but if you know of a need family in your area, you can offer the leftovers to them, mentioning that you have more than you can use before it spoils. Thanksgiving is a time of sharing the food you have with others, after all, so you can help keep in the spirit with your leftover Thanksgiving turkey.

Great Things to do With Your Leftover Thanksgiving Turkey

Colin Joss is the owner of [http://www.thanksgivingthanksgivingonline.com] - a site dedicated to hints and tips for family fun at Thanksgiving.

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Meat Pie Recipe - Easy Turkey Pot Pie Recipe

Here's a great way to use up that leftover turkey.

2 (9-inch) unbaked pie shells

Meat Casseroles

1 (10.75 oz.) can condensed golden mushroom soup

1 cup turkey, cooked and chopped

1 (10 oz.) can mixed vegetables, drained

1/3 cup milk

Directions

Preheat oven to 400 degrees. Place one pie crust in an ungreased pie dish.

In a medium bowl, mix the mushroom soup and milk. Stir in the turkey and mixed vegetables. Pour the mixture into the pie crust in the dish. Top with the other pie crust; seal the crust edges by crimping with a wet fork.

Bake for 45 minutes, or until the crust is golden brown.

=> Meat Pie Recipe: Five Star Pork Pie Recipe

This is a hearty meat pie recipe featuring ground pork, ground beef, mashed potatoes and spices.

2 (9-inch) unbaked pie shells

2 pounds lean ground pork

1 pound lean ground beef

1 1/2 cups mashed potatoes

Salt and pepper to taste

1 teaspoon ground nutmeg

1 egg white

Directions

Preheat oven to 375 degrees.

In a skillet, brown the ground beef and pork over medium high heat; cook until thoroughly brown. Drain on paper towels.

In a bowl, mix together the cooked meat, potatoes, salt, pepper and nutmeg.

Spoon the mixture into one of the pie shells. Cover with the second pie shell. Brush the top crust with egg white. Wrap aluminum foil around the edges to keep them from getting burnt.

Bake for 45 minutes. Remove the foil for the final 15 minutes of baking to brown edges.

=> Fish Pie Recipe: Swimmingly Good Salmon Fish Pie

A nice alternative to other meat pies, this fish pie recipe features salmon, rice, mushroom soup and cheddar cheese.

2 (9-inch) unbaked pie crusts

2/3 cup white rice

1 1/3 cups water

2 onions, thinly sliced

1 tablespoon butter

1 (10.75 oz.) can condensed cream of mushroom soup

2 (6 oz.) cans red or pink salmon, drained and mashed

2/3 cup cheddar cheese, shredded

Directions

Preheat oven to 450 degrees.

In a medium saucepan, cook the rice in the water.

Line a pie plate with the pastry and set aside.

In a large saucepan, sauté the onions and mushrooms in the butter over medium heat.

In a bowl, combine the cooked rice with the mushroom soup and spread half of the mixture over the bottom of the pie shell. Layer the mashed salmon over the rice mixture.

Layer the sautéed mushroom and onion mixture. Layer with remaining rice mixture. Sprinkle the grated cheese on top. Place the remaining pie crust on top and seal the edges. Pierce the top with a fork to vent.

Bake for 10 minutes. Reduce heat to 350 degrees and continue baking for another 30 to 35 minutes.

Meat Pie Recipe - Easy Turkey Pot Pie Recipe

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Great Main Course Meat Alternatives to a Thanksgiving Turkey

It's almost time to celebrate Thanksgiving Day again. Most of us will sit down and enjoy the traditional turkey dinner with all the trimmings. There are a lot of people who might want to try something a little bit different this year. Here's a couple ideas for your Thanksgiving meal.

Standing Rib Roast

Meat Casseroles

A standing rib roast is a cut of beef from the rib section where rib-eye steaks are generally cut from. A lot of my customers know this particular cut as "Prime Rib". It's called a "Standing Rib Roast" because it includes up to seven rib bones and is most commonly cooked in a "standing" position. To ensure you have enough to go around, I recommend a serving size of two people per rib, with a minimum size of three ribs. Anything less than that is basically a nice thick steak.

Thanksgiving Ham

Some of my customers love having ham for the holidays. You can buy hams either boneless or with the bone-in. As third a generation butcher, I always recommend bone-in hams because they provide more flavor and the bone can be used to make soup or even ham and beans. You'll want to have about one pound of boneless ham per every three to four people or one pound of bone-in ham for every two to three people or at your Thanksgiving meal.

Crown Roast of Pork

A crown roast of pork can capture the spirit of any holiday since it can be decorated to match any occasion. A crown roast comes from the rib section of the pork loin. It is called a crown roast because a butcher will take two rib racks and bend them into a circle. The sections are tied together to create a crown effect. Bones are left in this roast to add to the flavor and moistness of the roast. Plus, it adds to the presentation.

I suggest 1 rib bone per person or about ¾ of a pound per person. Most Crown Pork Roasts roast will serve about eight to ten people. Ask us to tie a smaller roast if you are serving fewer people.

Boneless Beef Rump Roast

A boneless beef rump roast is cut from above the back end of the hipbone. Generally this boneless roast is rolled and tied. A rump roast that contains the bone is known as a standing rump roast. I recommend a boneless rump roast since it is easier to carve. This is important when hosting a lot of guests at a Thanksgiving Feast. Rump roasts are very flavorful and are always a hit. Generally you want to about one pound of boneless roast per every two to three people at your meal.

Duck

Roasting a duck for a Thanksgiving feast is an excellent alternative to turkey. Duck meat is darker and usually more moist than meat from a turkey. Just remember, ducks are also a lot smaller. I tell my customers to roast one duck for every 2-3 people. This ensures that everyone has enough to eat.

Italian Thanksgiving

How about an Italian Thanksgiving? Columbus did discover (or re-discovered to be politically correct) the Americas. For those who want an Italian theme to their Thanksgiving feast you can add an Italian Roll. Italian Rolls are made from a thin cut round steak. Add a layer of mild or spicy Italian sausage to the round steak and roll it. This makes for a very flavorful addition to your Thanksgiving feast.

Steaks

Who doesn't love a great steak? There's rib-eye's, t-bones, porterhouses, and of course filet mignons. Everyone has their favorite cut steak and any of these steaks are the perfect addition to a Thanksgiving meal. As your local butcher to custom cut your Thanksgiving steaks to your specification.

Many people will stay with the traditional turkey for Thanksgiving meal while others will skip turkey altogether. Not sure if you're ready to skip out on Turkey this Thanksgiving? Stick with tradition, but serve an alternative with your turkey. It may be the start of a new Thanksgiving Tradition. Whatever your choice, enjoy the holiday.

Happy Thanksgiving!

Great Main Course Meat Alternatives to a Thanksgiving Turkey

John Brooks is a 3rd generation butcher for B&B Grocery, Meat & Deli. A neighborhood grocery store that has been family owned and operated since 1922.

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Turkey and Rice Casserole With Fresh Mushrooms, Broccoli and Cheese

What to do with the leftover turkey at Christmas and Thanksgiving? Why not use it to make a healthy and delicious turkey casserole? Winter is just the right time for home-made, slow baked, old-style cottage comfort food. Even after stuffing ourselves we still yearn for hearty, earthy food made from fresh ingredients, like turkey, wild rice and harvest vegetables. This is a delicious casserole that can be put together any time of year. Whole turkeys are generally inexpensive and roasting one during the summer can mean putting together a number of different dishes, everything from sandwiches, to salads, soups to this casserole which is enough to make a meal or be an excellent side dish.

This delicious casserole combines turkey with two types of rice, sauteed mushrooms, broccoli, carrots and celery. Well seasoned, the meat and vegetables are combined with a wine and cheese sauce, and baked to a golden brown finish. Cooking the rice takes about a half hour, and could be done in advance, even the night before. The casserole can be finished under the broiler for a minute or two, if desired.

Meat Casseroles

Turkey and Rice Casserole with Fresh Mushrooms, Broccoli and Cheese

Ingredients:

1/4 cup Wild Rice, cooked tender in chicken stock
1-3/4 cups Long Grain Rice, cooked tender in chicken stock
2 tablespoons Extra Virgin Olive Oil
2 cups sliced Fresh Cremini or Button Mushrooms
1/2 cup Fresh Broccoli Florets
1 small White or Yellow Onion, chopped
1/4 cup grated Carrot
1/4 cup sliced Celery
4-5 cups Turkey, cooked and diced
1 (2 ounces) jar Diced Pimientos, drained
1 teaspoon Coarse Salt
1/2 teaspoon Fresh Ground Black Pepper
1/2 teaspoon Dried Oregano
5 tablespoons All-Purpose Flour
3 cups Whole Milk
1/4 cup White Wine or Chicken Stock
2 cups Shredded Swiss Cheese
2 cups Shredded Cheddar Cheese, divided

Preparation:

1. Preheat oven to 350 F.
2. Add extra virgin olive oil to large skillet.
3. Saute sliced mushrooms, broccoli florets, chopped onion, grated carrot and sliced celery over medium heat until tender.
4. Stir in the cooked turkey, cooked rice, pimientos, coarse salt, fresh ground black pepper and dried oregano.
5. Add flour, whole milk, wine or stock, to large saucepan. Stir to combine.
6. Bring to a boil over high heat, reduce to medium and while constantly stirring, cook 2 minutes, or until thickened.
7. Stir in the Swiss cheese and 1 cup of the cheddar cheese. Continue stirring until melted.
8. Add the wine and cheese sauce to the turkey mixture. Stir to combine.
9. Transfer to a greased 13" x 9" x 2" casserole dish.
10. Sprinkle remaining cheddar cheese over the top.
11. Bake, uncovered, at 350 degrees F., for 25-30 minutes or until heated through and cheese is golden brown.

Turkey and Rice Casserole With Fresh Mushrooms, Broccoli and Cheese

The ultimate comfort food, casseroles are a part of nearly every cuisine around the world. For the best, taste-tested casserole recipes representing the best the culinary world has to offer, head to http://www.CasseroleRecipes.net.

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Dry Turkey - Salvage Your Overcooked Bird

Have you ever eaten dry turkey or chicken? Don't even answer that. I know already. The problem with roasting whole turkeys and chickens is that the various parts aren't ready to take out of the oven at the same time. By the time the dark meat of the bird is beautifully cooked, the breast is overcooked and dried out.

There are a number of ways to avoid this unfortunate culinary result. However, this article assumes that you have already overcooked your bird. Of course, you can't uncook it. What are your options? You can serve the bird, smile sweetly and let everyone choke it down. I have done this on a number of occasions, but I don't recommend it. You can make extra gravy. This is certainly helpful. However, there is another option that will improve your meal much more.

Meat Casseroles

Carve the overdone turkey or chicken into slices as you would for serving. Place them in a casserole dish. In a sauce pan, combine the pan drippings with one to two cans of chicken broth. Bring the mixture to a boil and pour over the sliced poultry in the casserole. Cover the casserole with foil and heat in the oven for about five minutes. This will moisten the meat significantly. At this point, you can place the slices on a serving platter and pretend you roasted it perfectly in the first place.

You can try this technique on a beef roast as well. Use beef broth instead of chicken broth. The result is not as dramatic with beef as it is with turkey or chicken, but it can improve the meat.

For pork, I use chicken broth, but that is a matter of taste. Try different broths; even vegetable broth.

Dry Turkey - Salvage Your Overcooked Bird

Barbara O'Brien is an author, cook and mother of two young chefs. She enjoys helping other people make the most of their time in the kitchen. For more information and great recipes, visit Incredibly Good Recipes and Secrets of Soup

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Dry Turkey - Salvage Your Overcooked Bird

Have you ever eaten dry turkey or chicken? Don't even answer that. I know already. The problem with roasting whole turkeys and chickens is that the various parts aren't ready to take out of the oven at the same time. By the time the dark meat of the bird is beautifully cooked, the breast is overcooked and dried out.

There are a number of ways to avoid this unfortunate culinary result. However, this article assumes that you have already overcooked your bird. Of course, you can't uncook it. What are your options? You can serve the bird, smile sweetly and let everyone choke it down. I have done this on a number of occasions, but I don't recommend it. You can make extra gravy. This is certainly helpful. However, there is another option that will improve your meal much more.

Carve the overdone turkey or chicken into slices as you would for serving. Place them in a casserole dish. In a sauce pan, combine the pan drippings with one to two cans of chicken broth. Bring the mixture to a boil and pour over the sliced poultry in the casserole. Cover the casserole with foil and heat in the oven for about five minutes. This will moisten the meat significantly. At this point, you can place the slices on a serving platter and pretend you roasted it perfectly in the first place.

You can try this technique on a beef roast as well. Use beef broth instead of chicken broth. The result is not as dramatic with beef as it is with turkey or chicken, but it can improve the meat.

For pork, I use chicken broth, but that is a matter of taste. Try different broths; even vegetable broth.

Barbara O'Brien is an author, cook and mother of two young chefs. She enjoys helping other people make the most of their time in the kitchen. For more information and great recipes, visit Incredibly Good Recipes and Secrets of Soup

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Great Main Course Meat Alternatives to a Thanksgiving Turkey

It's almost time to celebrate Thanksgiving Day again. Most of us will sit down and enjoy the traditional turkey dinner with all the trimmings. There are a lot of people who might want to try something a little bit different this year. Here's a couple ideas for your Thanksgiving meal.

Standing Rib Roast

A standing rib roast is a cut of beef from the rib section where rib-eye steaks are generally cut from. A lot of my customers know this particular cut as "Prime Rib". It's called a "Standing Rib Roast" because it includes up to seven rib bones and is most commonly cooked in a "standing" position. To ensure you have enough to go around, I recommend a serving size of two people per rib, with a minimum size of three ribs. Anything less than that is basically a nice thick steak.

Thanksgiving Ham

Some of my customers love having ham for the holidays. You can buy hams either boneless or with the bone-in. As third a generation butcher, I always recommend bone-in hams because they provide more flavor and the bone can be used to make soup or even ham and beans. You'll want to have about one pound of boneless ham per every three to four people or one pound of bone-in ham for every two to three people or at your Thanksgiving meal.

Crown Roast of Pork

A crown roast of pork can capture the spirit of any holiday since it can be decorated to match any occasion. A crown roast comes from the rib section of the pork loin. It is called a crown roast because a butcher will take two rib racks and bend them into a circle. The sections are tied together to create a crown effect. Bones are left in this roast to add to the flavor and moistness of the roast. Plus, it adds to the presentation.

I suggest 1 rib bone per person or about ¾ of a pound per person. Most Crown Pork Roasts roast will serve about eight to ten people. Ask us to tie a smaller roast if you are serving fewer people.

Boneless Beef Rump Roast

A boneless beef rump roast is cut from above the back end of the hipbone. Generally this boneless roast is rolled and tied. A rump roast that contains the bone is known as a standing rump roast. I recommend a boneless rump roast since it is easier to carve. This is important when hosting a lot of guests at a Thanksgiving Feast. Rump roasts are very flavorful and are always a hit. Generally you want to about one pound of boneless roast per every two to three people at your meal.

Duck

Roasting a duck for a Thanksgiving feast is an excellent alternative to turkey. Duck meat is darker and usually more moist than meat from a turkey. Just remember, ducks are also a lot smaller. I tell my customers to roast one duck for every 2-3 people. This ensures that everyone has enough to eat.

Italian Thanksgiving

How about an Italian Thanksgiving? Columbus did discover (or re-discovered to be politically correct) the Americas. For those who want an Italian theme to their Thanksgiving feast you can add an Italian Roll. Italian Rolls are made from a thin cut round steak. Add a layer of mild or spicy Italian sausage to the round steak and roll it. This makes for a very flavorful addition to your Thanksgiving feast.

Steaks

Who doesn't love a great steak? There's rib-eye's, t-bones, porterhouses, and of course filet mignons. Everyone has their favorite cut steak and any of these steaks are the perfect addition to a Thanksgiving meal. As your local butcher to custom cut your Thanksgiving steaks to your specification.

Many people will stay with the traditional turkey for Thanksgiving meal while others will skip turkey altogether. Not sure if you're ready to skip out on Turkey this Thanksgiving? Stick with tradition, but serve an alternative with your turkey. It may be the start of a new Thanksgiving Tradition. Whatever your choice, enjoy the holiday.

Happy Thanksgiving!

John Brooks is a 3rd generation butcher for B&B Grocery, Meat & Deli. A neighborhood grocery store that has been family owned and operated since 1922.

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Home-Made Pasta With Tomato Sauce and Turkey Meat Balls

Preparing dinner should not be a moment of crisis in the kitchen. Making pasta is a very simple way to put a delicious meal on the table. You can make your own pasta dough but to make it even easier just buy a pre-made box of pasta. Go buy some ingredients, get your very best attitude, and let's start cooking.

You may want to know what ingredients you should buy to make a fabulous "Pasta with Tomato Sauce and Turkey Meat Balls", so here they are: a box of raw pasta, salt, water, oil, tomato sauce, garlic, onions, celery, bell peppers, fresh tomatoes basil, paprika, dill weed, thyme, black pepper, and raw turkey meat. You will also need: a wooden spoon, a bowl, a skillet, a pot, and a cooking sheet.

So why don't we start by making some meatballs? In a bowl add raw turkey meat (previously grounded), salt, pepper, paprika, basil, thyme, and dill weed. With a wooden spoon break up the meat a little bit. Now, for the fun part: wash your hands, dry them and massage the meat with your hands (you don't have to be gentle) until all the spices are well mixed into with the meat. Make round balls and place them on the cooking sheet and set them aside.

The sauce is very simple but takes time before it's perfect. On the skillet put some oil (about two tablespoons) and let it get hot, but not burn. Add the garlic and onions (should be diced) and cook until the onions get transparent. Now add the meat balls and vegetables and cook until the sauce starts boiling and then turn the temperature to low and let it cook until thickens.

The pasta is so simple to prepare that it will make you laugh. Just put enough water to cover your pasta in a pot, let it boil, add the pasta and a bunch of salt, let it cook for twelve minutes and drain and... Voila! Everything's ready. To serve just grab a plate, put some pasta on it, some sauce with meat balls and some Parmesan cheese to give it a sophisticated look. Now it's time to enjoy! Yum!

Isn't it wonderful? You cooked a delicious meal, you didn't spend much, and over all it's healthy! This is just the beginning, you can make your own variations like vegetarian-balls instead of meatballs or make a cheese sauce, your imagination is your GPS when cooking. Let it guide you and create awesome meals!

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Healthier Turkey Tetrazzini - A Scrumptious Way to Use the Last of the Bird

Turkey Tetrazzini, a marvelous combination of meat, mushrooms, spaghetti, cream sauce, and Parmesan cheese, is a classic dish. It was popular for decades and then fell out of favor, perhaps due to the chicken fat and heavy cream. (The original "Joy of Cooking" book has the classic recipe.)

Today, many of us are eating healthier and "The Healthy Cook" book has an updated version of Turkey Tetrazzini. The sauce is made with garlic, buttermilk, and cornstarch. Hmmm. Is there a happy medium between the classic version and the cornstarch version? Yes, and this is it. Healthier Turkey Tetrazzini uses Smart Taste (name trademarked) spaghetti, a new pasta product enhanced with six grams of fiber and calcium equal to eight ounces of milk.

The sauce is made with skim milk. Chicken bullion is added to the sauce to bring out the flavor of the meat. Frozen asparagus has been added for additional vitamins and fiber. You may substitute a box of frozen tiny peas for the asparagus. Kids love this casserole because they love spaghetti. Serve the casserole with Italian bread sticks and a green salad or mixed fresh fruit -- sliced oranges, grapefruit, red grapes, honeydew melon balls.

If the casserole has been refrigerated for several hours, take it out of the refrigerator, uncover it, and set it on the counter for 20 minutes before baking. Healthier Turkey Tetrazzini also makes a great lunch.

INGREDIENTS

3 tablespoons margarine

1 tablespoon butter (for flavor)

4 tablespoons granular flour (also called gravy flour)

2 cups skim milk

3 packets of sodium-free chicken bullion

1/8 teaspoon freshly-ground pepper

1 tablespoon extra light olive oil

8-ounce box fresh mushrooms, cleaned and quartered

10-ounce box of cut asparagus, defrosted

3 cups cooked Smart Taste spaghetti (break spaghetti in half before cooking)

3 cups cooked turkey (or chicken), cut into 1-inch cubes

2-ounce jar diced pimientos, drained

1 1/2 cups freshly grated Parmesan cheese

METHOD

Melt margarine and butter in medium saucepan over low heat. Whisk in flour, then milk, stirring constantly until sauce starts to thicken. Add chicken bullion and pepper. Set aside.

Pour 1 tablespoon olive oil into a cast iron or nonstick skillet. Cook mushrooms until they start to brown. In a large bowl combine sauce, turkey, mushrooms, asparagus, spaghetti, and pimientos.

Coat a 9" x 13" glass dish with baking spray. Spread casserole mixture in pan and sprinkle with Parmesan cheese. Bake, uncovered, in a 350 degree oven for a half hour, or until the sauce bubbles at the edges and the cheese starts to brown. Makes 12 generous servings.

http://www.harriethodgson.com

Harriet Hodgson has been a freelance nonfiction writer for 29 years. She is a member of the Association of Health Care Journalists and the Association for Death Education and Counseling. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD, is available from http://www.amazon.com

A five-star review of the book is posted on Amazon. You will find more reviews on the American Hospice Foundation Web site ("School Corner" heading) and the Health Ministries Association Web site.

Please visit Harriet Hodgson's Web site and learn more about this busy author.

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How to Cook Turkey, the ideal way

You do not know the mind of a Master Cook-cook a turkey just as tasty and a professional Cook.

I'll share with you some tips, before presenting some of the steps on how to cook a turkey.

Need to find better stuff special Turkey.

If the turkey is completely thawed before cooking will taste better. Most people are Turkey, it is still frozen in the oven.

You can thaw the fall of Turkeyin hot water.

Not only for the time of the proposal to cook. Check Turkey, if it has already taken place.

The turkey is cooked, as if his temperature is 180 degrees. You can use a meat thermometer. Or you can cut and look. If the rose, then it is not.

There are other things you need to know, but time will tell ..

OK, lets go.

One of the steps on how to cook a turkey is roasting ..

AfterTurkey has made your Braining

Preheat oven to 325 degrees.

After that, you put your page on rank-st. Then make a few holes in the sheet designed to circulate the heat.

Carrots, onions and celery to cut, and more roasted thyme. This helps bread cups bacon flavor.

Add water or chicken broth in bottom of pan. Then put the V-rack in pan.

Once dry blend, Turkey, 6 tablespoons exploitedButter and brush all over their skin.

Place within the V-rack, and roast in oven and bake for 40 - 45min.

Remove pan from oven and brush with cooking legs and back, then pan to cook for 45 minutes.

The brush on the surface of the roast bird.

On the pan to ensure the closing of the oven door when it can be closed.

Rocker aside until turkey breast ()brush and kitchen on the front of Turkey, then boil until the last thighs and breast temperature reaches 175-180 degrees (thigh) and 165-170 (chest) and

Put the turkey stand on a cutting board and let rest 25 minutes before cutting to launch it.

So enjoy your turkey delicious ....

I'd just show you one .. many ways to cook a turkey

Read more?

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