turkey Archives - Dine and Dish

Leftover Turkey Stuffing Sandwiches

Kristen — Fri, 19 Dec 2014 11:00:50 +0000

Leftover Turkey Stuffing Sandwiches are our favorite way to serve leftover turkey, especially when served on King’s Hawaiian Rolls.

Am I late to the party on this one? We eat Turkey at Christmas and Thanksgiving, but I’m not sure everyone does that. Maybe you all are just strictly Thanksgiving Turkey eaters? Well, if so, I’m sorry to be sharing this Turkey Stuffing Sandwich recipe so late in the game, but bookmark it for next year.

I first had these Turkey Stuffing sandwiches when my mother-in-law made them for me after Jacob (my oldest) was born. He was born soon after Christmas and we had leftover turkey on hand. Those of you who have newborns know how famished you are that first week. Well, I was famished and my mother-in-law brought this delicious sandwich in on King’s Hawaiian rolls and I became the biggest fan, ever. …

The post Leftover Turkey Stuffing Sandwiches appeared first on Dine and Dish.

Simplify Mealtime {Recipe: Oven Roast Turkey Breast}

Kristen — Fri, 11 Jan 2013 01:00:51 +0000

This week started right on track, and I love it. I was able to sit down on Sunday afternoon and create a simple menu plan for our family meals. I made a list and went shopping and have truly appreciated how much time and money has been saved simply because I planned. I know that to keep my focus word for 2013 forefront, planning is going to be essential. Hopefully I can hold on to this feeling of “having my stuff together” so I can stay motivated to continue on the right track.

Over the weekend I read Amy Allen Clark’s new book “The Good Life for Less: Giving Your Family Great Meals, Good Times, and a Happy Home on a Budget“. Amy is one of those people I have always truly admired and I’m happy to call her a friend. Her book has some serious “ah-ha” moments for me… like the feature recipe for this post. Amy suggested buying a turkey breast and roasting it for lunch meat and meals instead of buying packaged lunch meat. It usually tastes better and it’s oh so easy! Why didn’t I think of this before?…

The post Simplify Mealtime {Recipe: Oven Roast Turkey Breast} appeared first on Dine and Dish.

Turkey Cutlets with Smokey Black Bean Sauce

Kristen — Wed, 14 Nov 2007 20:34:21 +0000

I am like a kid around the holidays, especially when it comes to the food. I look forward to the delicious feast of goodies that is usually bountiful this time of year. Pumpkin pie, frosted sugar cookies, delicious rolls, roasted turkey, etc. I love the hearty food of the season. The problem is, I look forward to this food so much that I just cannot take the anticipation. I typically end up making these things before the holidays even arrive and by the time we sit down for our holiday meal, I have already had my fill of it all in the weeks prior….

The post Turkey Cutlets with Smokey Black Bean Sauce appeared first on Dine and Dish.

Turkey and Artichoke Stuffed Pasta Shells

Kristen — Mon, 24 Sep 2007 09:09:08 +0000

Did I mention something last week about cool weather? Really? Because since that post, I think I have jinxed things. The temps were back up in the warmer ranges and the cool days we were were having are long gone for awhile again. Ahhhh…. you have to love Kansas. If you don’t like the weather one day, just wait. It is bound to change!

Kansas weather is not consistent at all. Giada’s recipes? Consistently good. So far, every recipe I have tried out of her cookbook, Everyday Pasta, has been great. Her recipe for Turkey and Artichoke Stuffed Pasta Shells was no exception. This recipe was simple and delicious! I felt miserable because of my allergies the night that I made this for dinner for my best friend and her husband. Even through the sniffling and watery eyes, the constant sneezing, and the allergy medicine drug induced coma I was about to be in, I managed to make this recipe and was still able to taste by the time it was ready. Everyone loved it, including myself.

If you are looking for consistency, do not move to Kansas. If you are looking for consistency, turn to Giada’s cookbooks. You will find consistently great recipes every time.

Turkey and Artichoke Stuffed Pasta Shells (from Everyday Pasta)

Turkey and Artichoke Stuffed Pasta Shells

Perfect home cooked meal for a group of six.

Course main dish

Keyword dinner, pasta

Prep Time 15

Cook Time 1

Total Time 1 15

Servings 6 people

Ingredients

1 12-ounce box jumbo pasta shells (recommended: Barilla)
3 tablespoons extra-virgin olive oil
1/2 large yellow onion chopped (about 1 cup)
3 cloves garlic chopped
1 pound ground turkey
1/2 teaspoon kosher salt plus 1/2 teaspoon
1/4 teaspoon freshly ground black pepper plus 1/4 teaspoon
1 8 to 10-ounce package frozen artichokes, thawed and coarsely (I used canned)
1 15-ounce container ricotta cheese
3/4 cup grated Parmesan
2 eggs lightly beaten
1/4 cup chopped fresh basil leaves
2 tablespoons chopped fresh flat-leaf parsley
5 cups Arrabbiata Sauce recipe follows
1 1/2 cups grated mozzarella about 5 ounces

Arrabbiata Sauce:

2 tablespoons extra-virgin olive oil
6 ounces sliced pancetta coarsely chopped
2 teaspoons crushed red pepper flakes
2 garlic cloves minced
5 cups jarred or fresh marinara sauce

Instructions

Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.
Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.
In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.
To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.
To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)
Sauce: Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.

Notes

Yield: approximately 6 cups

The post Turkey and Artichoke Stuffed Pasta Shells appeared first on Dine and Dish.