turkey

Eating My Way Through the Alphabet; Letter T

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Timely Turkey Tetrazzini! Now here’s a great way to turn leftover turkey into a tantalizing meal. By adding a few ingredients, a magical transformation takes place. Simply add turkey to mixed vegetables for a creamy pasta dish with a buttery breadcrumb topping. Can anyone say YUM?!
TIMELY TURKEY TETRAZZINI 
Casserole Ingredients:

8 ounces spaghetti, cooked

4 ounces can mushroom caps, sliced

2 tablespoons butter

3 cups cooked turkey, cut up

1 can cream of chicken soup, undiluted 

1 cup Greek yogurt 

2 tablespoons sherry

1 teaspoon sriracha sauce

1/4 teaspoon celery seed

1/2 teaspoon sea salt

1/4 cup pimentos, diced

1 tablespoon diced onion
Topping Ingredients:

1/3 cup croutons, crushed*

1/3 cup Parmesan cheese, grated

2 tablespoons butter, melted 

*May be substituted for breadcrumbs. 
Instructions:

Preheat oven to. 325°. Grease a 9″x13″ casserole dish. Prepare spaghetti according to package directions. Drain. Sauté mushrooms in butter. Set aside. In a large bowl combine cream of chicken soup, yogurt, sherry, sriracha sauce, celery seed, and salt. Blend well. Fold in pimentos and onion. Add sautéed mushrooms and butter. Mix in spaghetti and turkey until completely combined. Spread evenly in the casserole dish. Top with crushed croutons and Parmesan cheese. Drizzle melted butter over all. Bake for 45 minutes. Serve immediately. 

Eating My Way Through the Alphabet; Letter R

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Roasted Turkey Breast! Life just got a little easier. Instead of cooking an entire holiday bird, it is just as rewarding to roast a turkey breast. You still get the herb seasonings and butter-basted juicy portions, along with drippings for a savory pan gravy, without all the time and effort. It’s simple, economical, and carves up nicely. One more reason to serve turkey for any occasion.  
ROASTED TURKEY BREAST 
Ingredients:

5-pound bone-in turkey breast, thawed

1/8 teaspoon parsley 

1/8 teaspoon thyme

1/8 teaspoon rosemary 

1/8 teaspoon sage 

1/8 teaspoon white pepper

1 teaspoon sea salt

2 tablespoons butter, softened
Instructions:

Preheat oven to 325°. Place turkey breast side up in a roaster. Insert meat thermometer so the tip is at the thickest part of the breast meat. Brush the bird with butter. Sprinkle seasonings over all. Add enough water to cover the bottom of the pan. Do not use a lid. Every hour, baste the breast with butter or pan drippings. Turkey is done when the thermometer reads 185°, approximately 2 1/2 hours. There is no substitute for a meat thermometer for determining the doneness of a turkey, in my opinion. Remove from oven and allow it to stand for 15-20 minutes before carving. The skin will be crisp and the breast meat will be moist.