Thanksgiving

Turkey

Cookbook

© Copyright 2020. Laura Sommers.

All rights reserved.

No part of this book may be reproduced in any form or by any electronic or mechanical means without written permission of the author. All text, illustrations and design are the exclusive property of

Laura Sommers

Introduction

Dry Brine Turkey

Juicy Thanksgiving Turkey

Deep-Fried Turkey

Smoked Turkey

Honey Smoked Turkey

Grilled Whole Turkey

Turkey Fajitas

Turkey Stew

Turkey Jambalaya

Turkey Soup

Turkey Bolognese

Turkey Nachos

Turkey Cheesecake

Turkey Hash

Turkey Quiche

Turkey Pasta Bake

Turkey Chowder

Tex-Mex Turkey Chilaquiles

Leftover Turkey Stroganoff

Turkey Puffs

Turkey a la King

Turkey and Rice Casserole

Turkey Tamales

Turkey Burritos

Turkey Cutlets

Turkey Taco Salad

Turkey Sweet Potato Gumbo

Turkey and Stuffing Black Friday Pie

Turkey Croquettes

Turkey Sloppy Joe

Turkey Panini

Tex Mex Turkey Soup

Turkey Fajitas

Leftover Turkey Stew

Turkey Jambalaya

Turkey Monte Cristo

Other Books by Laura Sommers

Cool Amazon Merch

Introduction

Thanksgiving is a time for family and friends to gather and give thanks. Nothing says Thanksgiving quite like having a turkey.

There are many ways to cook turkey and many dishes to be made with the leftover turkey.

This cookbook is full of delicious turkey recipes to make for a wonderful Thanksgiving experience.

Dry Brine Turkey

Ingredients:

1 (15 pound) whole turkey, neck and giblets removed

3 tbsps. kosher salt

black pepper to taste

1 onion, cut into wedges

4 stalks celery, halved

Directions:

1. Pat turkey dry with paper towels.

2. Season the inside and outside of turkey with kosher salt, focusing on the breast and thighs.

3. Place turkey, breast-side up, in the roasting pan and cover with plastic wrap.

4. Refrigerate turkey for about 2 days.

5. Flip turkey breast-side down, cover with plastic wrap, and refrigerate for about 1 more day.

6. Remove plastic wrap and place turkey on a rack over a baking sheet the night before you plan to roast.

7. Allow turkey to air-dry in the refrigerator for at least 8 hours.

8. Bring turkey to room temperature, 1 to 2 hours; pat dry with paper towels.

9. Season turkey with black pepper and place onion and celery in the cavity.

10. Preheat oven to 425 degrees F (220 degrees C).

11. Place turkey, breast-side down, in a roasting pan.

12. Roast in the preheated oven until skin is golden, about 30 minutes.

13. Remove turkey from oven and flip to breast-side up.

14. Reduce oven temperature to 325 degrees F (165 degrees C); continue roasting until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), about 2 hours.

15. Transfer turkey to a large platter and loosely tent with aluminum foil; allow turkey to rest about 30 minutes before carving.

Juicy Thanksgiving Turkey

Ingredients:

2 tbsps. dried parsley

2 tbsps. ground dried rosemary

2 tbsps. rubbed dried sage

2 tbsps. dried thyme leaves

1 tbsp. lemon pepper

1 tbsp. salt

1 (15 pound) whole turkey, neck and giblets removed

2 stalks celery, chopped

1 orange, cut into wedges

1 onion, chopped

1 carrot, chopped

1 (14.5 oz.) can chicken broth

1 (750 milliliter) bottle champagne

Directions:

1. Preheat an oven to 350 degrees F (175 degrees C).

2. Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.

3. Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl.

4. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot.

5. Truss if desired, and place the turkey into the roasting pan.

6. Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity.

7. Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.

8. Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear.

9. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer.

10. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).

11. Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

Deep-Fried Turkey

Ingredients:

3 gallons peanut oil for frying, or as needed

1 (12 pound) whole turkey, neck and giblets removed

1/4 cup Creole seasoning

1 white onion

Directions:

1. In a large stockpot or turkey fryer, heat oil to 400 degrees F (200 degrees C). Be sure to leave room for the turkey, or the oil will spill over. Layer a large platter with food-safe paper bags.

2. Rinse turkey, and thoroughly pat dry with paper towels.

3. Rub Creole seasoning over turkey inside and out.

4. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird.

5. Place the whole onion and turkey in drain basket.

6. The turkey should be placed in basket neck end first.

7. Slowly lower basket into hot oil to completely cover turkey.

8. Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 45 minutes.

9. Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C).

10. Finish draining turkey on the prepared platter.

Smoked Turkey

Ingredients:

1 (12 pound) whole turkey, neck and giblets removed

1 (20 pound) bag high quality charcoal briquettes

Hickory chips or chunks

Directions:

1. Place the charcoal into the bottom pan of the smoker. Light the coals and wait for the temperature of the smoker to come to 240 degrees F (115 degrees C).

2. Lightly oil grate.

3. Rinse turkey under cold water, and pat dry.

4. Place hickory chips into a pan with water to cover.

5. Place turkey onto the prepared grate.

6. Add 2 handfuls damp chips at start of cooking, then a handful every couple of hours during the cooking process. Leave the lid on - DO NOT keep looking at the turkey, or you will let the heat out! Continue smoking until the internal temperature of the turkey reaches 165 degrees F (74 degrees C), or keep going until the coals die out.

Honey Smoked Turkey

Ingredients:

1 (12 pound) whole turkey

2 tbsps. chopped fresh sage

2 tbsps. ground black pepper

2 tbsps. celery salt

2 tbsps. chopped fresh basil

2 tbsps. vegetable oil

1 (12 oz.) jar honey

1/2 pound mesquite wood chips

Directions:

1. Preheat grill for high heat. If you are using a charcoal grill, use about twice the normal amount of charcoal. Soak wood chips in a pan of water, and set next to the grill.

2. Remove neck and giblets from turkey. Rinse the bird and pat dry.

3. Place in a large disposable roasting pan.

4. In a medium bowl, mix together sage, ground black pepper, celery salt, basil, and vegetable oil.

5. Pour mixture evenly over the turkey. Turn the turkey breast side down in the pan, and tent loosely with aluminum foil.

6. Place the roasting pan on the preheated grill. Throw a handful of the wood chips onto the coals. Close the lid, and cook for 1 hour.

7. Throw about 2 more handfuls of soaked wood chips on the fire. Drizzle 1/2 the honey over the bird, and replace the foil. Close the lid of the grill, and continue cooking 1 1/2 to 2 hours, or until internal temperature reaches 180 degrees F (80 degrees C) in the thickest part of the thigh.

8. Uncover turkey, and carefully turn it breast side up in the roasting pan. Baste with remaining honey. Leave the turkey uncovered, and cook 15 minutes. The cooked honey will be very dark.

Grilled Whole Turkey

Ingredients:

12 pounds whole turkey

2 cups water

3 tbsps. chicken bouillon powder

2 tsps. garlic powder

2 tsps. onion powder

1 tsp. poultry seasoning

1/2 tsp. chopped parsley

1 tsp. paprika

Directions:

1. Prepare an outdoor grill for indirect medium heat, and lightly oil grate. Rinse turkey, and pat dry.

2. Place turkey breast side down on the prepared grill. Sear turkey on both sides until skin is golden to dark brown.

3. In a large roasting pan, mix together the water, bouillon powder, garlic powder, onion powder, poultry seasoning, parsley, and paprika.

4. Place turkey breast side down in the roasting pan. Scoop the pan mixture over the turkey.

5. Cover tightly with foil and place on grill.

6. Grill 3 to 4 hours, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C).

7. Remove turkey from grill and let stand 15 minutes before carving.

Turkey Fajitas

Ingredients:

2 jars (12 oz. each) turkey gravy

1 cup picante sauce

2 tbsps. vegetable oil

2 small green or red bell peppers, cut into 2-inch-long strips

2 medium onions, sliced

3 cups cooked turkey

12 flour tortillas, warmed

Directions:

1. Stir the gravy and picante sauce in a medium saucepan.

2. Heat the oil in a 10-inch skillet over medium heat.

3. Add the peppers and onions and cook until they're tender, stirring occasionally.

4. Stir in 2 cups gravy mixture and the turkey.

5. Reduce the heat to low.

6. Cook until the mixture is hot and bubbling.

7. Spoon 1/3 cup turkey mixture down the center of each tortilla.

8. Fold the tortillas around the filling.

9. Heat the remaining gravy mixture over medium heat until the mixture is hot and bubbling.

10. Serve with the filled tortillas.

11. Garnish sliced, pitted black olives, if desired.

Turkey Stew

Ingredients:

4 tbsp. olive oil

1 large onion, sliced, about 2 cups

2-4 bell peppers of various colors, sliced thinly

2 large cloves garlic, minced

A few dashes cayenne pepper

•1 tbsp. paprika

•2 pounds turkey thigh or breast, cut into large chunks

•4 oz. mushrooms, sliced

•1 14-oz. can of plum tomatoes with juice

•1 tbsp. Worcestershire sauce

•1 tbsp. lemon juice

•1 tsp. fresh rosemary, minced

•Freshly ground black pepper to taste

•Salt

•2 tsps. cornstarch

•3/4 cup plain full fat yogurt

Directions:

1. Sauté the onions, peppers, garlic with paprika: Heat 2 tbsps. of the olive oil on high heat in a large sauté pan.

2. Add the onions and peppers and sauté them until they begin to soften and lightly brown.

3. Add the sweet paprika, the hot paprika, and the garlic and cook for 30 seconds more, until the garlic is fragrant.

4. Remove the peppers, onions, and garlic from the pan and set aside.

5. Sauté mushrooms and turkey, return peppers and onions to pan: Heat the remaining 2 tbsps. of oil over high heat.

6. Add the mushrooms and the turkey to the pan. Sear the mushrooms and turkey over high heat, stirring often, for 3-4 minutes, until the turkey and mushrooms begin to brown.

7. Reduce the heat to medium, return the peppers-and-onion mixture to the pan and mix well.

8. Add tomatoes, Worcestershire, lemon juice, rosemary, black pepper: Squeeze the tomatoes to break them up, and add them with their juices to the pan, along with the Worcestershire sauce, lemon juice, rosemary and black pepper.

9. Mix well, reduce the heat to medium-low, cover the pan and simmer for 15-20 minutes.

10. Add yogurt with cornstarch: Stir the cornstarch into the yogurt and add to stew.

11. Cook over low heat (do not let simmer or boil), stirring occasionally, until sauce thickens a little.

12. Serve with rice, polenta, or mashed potatoes.

Turkey Jambalaya

Ingredients:

1 tbsp. olive oil

1 1/2 cups chopped onion

1 tsp. bottled minced garlic

1 cup chopped green bell pepper

1 cup chopped red bell pepper

2 1/2 tsps.  paprika

1/2 tsp.  salt

1/2 tsp. dried oregano

1/2 tsp. ground red pepper

1/2 tsp. black pepper

1 cup uncooked long-grain rice

2 cups chicken broth

1   (14.5-oz.) can diced tomatoes, undrained

2 cups shredded cooked turkey

6 oz.  andouille sausage, chopped

2 tbsps.  sliced green onions

Directions:

1. Heat oil in a large Dutch oven over medium-high heat.

2. Add onion and garlic; sauté 6 minutes or until lightly browned.

3. Stir in bell peppers and next 5 ingredients (bell peppers through black pepper); sauté 1 minute.

4. Add rice; sauté 1 minute.

5. Stir in broth and tomatoes; bring to a boil.

6. Cover, reduce heat, and simmer 15 minutes.

7. Add turkey and sausage; cover and cook 5 minutes.

8. Sprinkle with green onions.

Turkey Soup

Ingredients:

1 leftover turkey carcass (from a 10- to 12-pound turkey)

2 quarts water

1 medium onion, cut into wedges

1/2 tsp. salt

2 bay leaves

1 cup chopped carrots

1 cup uncooked long grain rice

1/3 cup chopped celery

1/4 cup chopped onion

1 can (10-3/4 oz.) condensed cream of chicken or cream of mushroom soup, undiluted

Directions:

1. Place the turkey carcass in a stockpot; add the water, onion, salt and bay leaves. Slowly bring to a boil over low heat; cover and simmer for 2 hours.

2. Remove carcass; cool. Strain broth and skim fat. Discard onion and bay leaves.

3. Return broth to the pan.

4. Add the carrots, rice, celery and chopped onion; cover and simmer until rice and vegetables are tender.

5. Remove turkey from bones; discard bones and cut turkey into bite-size pieces.

6. Add turkey and cream soup to broth; heat through. Yield: 8-10 servings (about 2 quarts).

Turkey Bolognese

Ingredients:

1/4 cup extra-virgin olive oil

1 onion, chopped

4 garlic cloves, minced

1 carrot, peeled and finely chopped

1 celery stalk, finely chopped

1 pound shredded cooked turkey (preferably dark meat)

3 cups marinara sauce

1/4 cup chopped fresh basil leaves

Salt and freshly ground black pepper

1 pound spaghetti

Freshly grated Parmesan

Directions:

1. Heat the oil in a heavy large frying pan over medium heat.

2. Add the onion and garlic and saute until translucent, about 5 minutes.

3. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes.

4. Add the turkey and saute 1 minute.

5. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often.

6. Stir in the basil.

7. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use.

8. Bring the sauce to a simmer before using.)

9. Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes.

10. Drain, reserving 1 cup of the cooking liquid.

11. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan.

Turkey Nachos

Ingredients:

2 tbsps. butter

1/2 cup sliced shallots

10 slices jarred jalapeno peppers, chopped - or more to taste

1/2 cup cranberry jelly

2 cups shredded cooked turkey

1/2 cup shredded white Cheddar cheese

48 scoop-style tortilla chips

Directions:

1. Preheat oven to 400 degrees F (200 degrees C).

2. Line a baking sheet with aluminum foil.

3. Melt butter in a skillet over medium heat; cook and stir shallots in the hot butter until softened, about 2 minutes.

4. Stir jalapeno peppers into shallots and cook until fragrant, about 2 more minutes.

5. Stir cranberry jelly into the shallots and peppers until melted.

6. Mix shredded turkey with jalapeno-cranberry jelly mixture in a bowl until thoroughly combined.

7. Arrange tortilla chips on the prepared baking sheet and fill each chip with 1 tbsp. turkey mix.

8. Top each chip with 1/2 tsp. of white Cheddar cheese.

9. Bake in the preheated oven until the cheese topping is melted and the chips are golden, about 10 minutes.

Turkey Cheesecake

Ingredients:

1 cup stuffing

1 tbsp. turkey gravy

4 oz. cream cheese, softened

4 oz. ricotta cheese

2 eggs

3 tbsps. leftover turkey gravy

1 1/2 cups roast turkey, white and/or dark meat, diced

1 cup cranberry sauce.

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Combine stuffing and 1 tbsp. gravy in a bowl.

3. Press the stuffing into the bottom of a 9-inch pie pan.

4. Beat the cream cheese, ricotta cheese, eggs, and 3 tbsps. gravy with an electric mixer in a large bowl until smooth.

5. Fold in the diced turkey.

6. Spoon the filling into the pie pan.

7. Bake in a preheated oven for 35 minutes.

8. Remove from oven and cover the top of the cheesecake with the cranberry sauce.

Turkey Hash

Ingredients:

1 lb. red potatoes

11/2 tsp. salt

3 tbsp. olive oil

4 tsp. olive oil

1 small yellow onion

3 clove garlic

1 red bell pepper

11/2 tbsp. chopped fresh thyme

1/2 tsp. freshly ground pepper

3 cup diced white and dark meat roast turkey

8 large eggs

Directions:

1. In a medium pot of cold water over high heat, bring potatoes and 1 tsp. salt to a boil.

2. Cook for 3 minutes, drain potatoes, and set aside.

3. Meanwhile, in a large skillet, heat 2 tbsps. oil over medium-low heat.

4. Sauté onion and garlic, stirring occasionally, until soft, about 5 minutes.

5. Add red bell pepper, 1 tbsp. thyme, pepper, and remaining salt, and sauté for 3 minutes more.

6. Increase heat to medium-high, add 1 tbsp. more oil, reserved potatoes, and turkey and cook, stirring occasionally, for 5 minutes.

7. Add 1/4 cup water and stir to mix.

8. Cover, reduce heat to low, and cook for 10 minutes more.

9. Remove hash from heat and cover loosely with foil.

10. In two large nonstick skillets over medium heat, heat 2 tsps. oil in each.

11. Add 4 eggs to each pan and fry until whites are cooked, about 4 minutes.

12. Divide hash among serving plates and top each with a fried egg, taking care not to break yolks.

13. Garnish with remaining thyme.

Turkey Quiche

Ingredients:

1 tbsp. butter

1 small red bell pepper or poblano, seeds removed, diced

6 green onions, thinly sliced

1 tbsp. chopped fresh cilantro

3 large eggs

1 cup milk

1/3 cup all-purpose flour

1/4 tsp. baking powder

dash salt

1 cup diced roasted turkey

1 cup shredded Cheddar Jack or Pepper Jack cheese, divided

1 medium tomato, thinly sliced

Salt and pepper

Directions:

1. Spray a deep dish pie plate or quiche pan with nonstick cooking spray. Heat oven to 350 degrees F.

2. In a large skillet over medium heat, melt the butter.

3. Saute the bell pepper or poblano and the green onions for about 3 minutes, until tender.

4. Stir in the cilantro, if using; set aside.

5. In a medium bowl, whisk together the eggs and milk; add flour, baking powder, and a dash of salt and continue whisking until smooth.

6. Stir in the cooked vegetables, the turkey, and about 2/3 cup of the cheese.

7. Pour into the prepared pie plate.

8. Top with tomato slices, sprinkle lightly with salt and pepper, then top with the remaining shredded cheese.

9. Bake for 30 to 35 minutes, until set.

Turkey Pasta Bake

Ingredients:

Butter

8 oz. penne

2 tbsp. olive oil

1 package cremini mushrooms

kosher salt

Pepper

1 medium onion

2 stalk celery

1 tbsp. all-purpose flour

1/2 cup dry white wine

1 cup chicken broth

1 cup grated Parmesan cheese

4 oz. cream cheese

11/2 tsp. grated lemon zest

2 tbsp. fresh lemon juice

3 cup shredded turkey

1 cup frozen peas

1/2 cup fresh flat-leaf parsley

Directions:

1. Heat oven to 375 degrees F.

2. Lightly butter a shallow broiler-proof 2-quart casserole dish.

3. Cook the pasta according to package directions.

4. Drain the pasta and return it to the pot.

5. Meanwhile, heat 1 tbsp. oil in a large skillet over medium-high heat.

6. Add the mushrooms and 1/4 tsp. salt and cook, tossing occasionally, until golden brown, 4 to 5 minutes; transfer to a plate.

7. Reduce heat to medium, and add the remaining tbsp. oil along with the onion, celery, and 1/2 tsp. each salt and pepper and cook, covered, stirring occasionally, until the vegetables are tender, 6 to 8 minutes.

8. Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.

9. Stir in the wine and then the broth and bring to a boil.

10. Reduce heat and simmer, stirring occasionally, until slightly thickened, 3 to 4 minutes.

11. Remove from heat.

12. Add the cream cheese, lemon zest and juice, and 3/4 cup Parmesan and stir until the cream cheese melts.

13. Add the sauce to the pasta along with the turkey and toss to coat, then fold in the mushrooms, peas, and parsley.

Turkey Chowder

Ingredients:

2 tsp. olive oil

1 medium green pepper

1 medium onion

1 tsp. Cajun seasoning

1 can diced tomatoes with green chiles

1 can chicken broth

1 cup water

1 can whole-kernel corn

2 cup chopped cooked turkey

1/4 cup heavy or whipping cream

Directions:

1. In 4-quart saucepan, heat oil over medium heat.

2. Add pepper and onion and cook, covered, 4 to 5 minutes or until tender, stirring occasionally.

3. Add Cajun seasoning; cook 30 seconds, stirring.

4. Add tomatoes with their juice, broth, and water; cover and heat to boiling over high heat.

5. Stir corn, turkey, and cream into broth mixture.

6. Heat through. Spoon chowder into 4 shallow soup bowls to serve.

Tex-Mex Turkey Chilaquiles

Ingredients:

3 cup green salsa

3 cup cooked turkey

4 oz. tortilla chips

1 cup sour cream

2 cup jalapeño Monterey Jack cheese

2 tbsp. chopped fresh cilantro

Directions:

1. Heat oven to 425 degrees F.

2. In a saucepan, heat 1 tbsp. canola oil over medium heat.

3. Add salsa and heat to simmering.

4. Spray a large, deep ovenproof skillet with cooking spray.

5. Spread 1 cup of the salsa on bottom of skillet.

6. Add 1 cup of the shredded turkey, 1/3 of the chips, 1/3 cup of the sour cream, and 2/3 cup of the cheese.

7. Repeat with the remaining salsa, turkey, chips, sour cream, and cheese to make two more layers.

8. Bake for 10 minutes, or until hot and cheese has melted.

9. Top with fresh cilantro.

Leftover Turkey Stroganoff

Ingredients:

1 clove minced garlic

3 tbsp olive oil

1 cup sliced mushrooms

3 cups turkey gravy

1 tbsp dry summer savory

1 tsp freshly ground black pepper

1/2 cup sour cream

4 cups diced or shredded roasted turkey

Directions:

1. Begin by sauteing the garlic and mushrooms in the olive oil for several minutes until the mushrooms begin to get some good color.

2. Add the other ingredients except the turkey and simmer for only about 5 minutes before adding the leftover turkey and continuing to simmer until the turkey is well heated.

3. Serve over egg noodles.

Turkey Puffs

Ingredients:

1 pkg. (17.3 oz.) Puff pastry sheets, thawed

4 slices bacon

One 8-oz. package sliced mushrooms, roughly chopped

3 green onions, sliced

1/2 cup heavy whipping cream

1 1/2 tsps. Dijon mustard

salt and pepper, to taste

1 1/2 cups chopped or shredded cooked turkey

1 cup shredded Swiss cheese

1 large egg, whisked with 1 tbsp. water

Directions:

1. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or a silpat mat.

2. In a medium skillet, cook the bacon until crispy.

3. Remove to paper towels to drain, then crumble.

4. Remove all of the bacon fat from the skillet except for 1 tbsp..

5. Add the mushrooms and onions to the skillet and saute over medium heat until softened.

6. Stir in cream, Dijon and salt/pepper.

7. Cook until reduced slightly and thickened. Set aside to cool a bit.

8. Assemble the pastries.

9. Cut each sheet of Puff Pastry into 4 equal squares. Divide the mushroom mixture between 4 squares. Top with turkey, bacon and Swiss cheese.

10. Roll out each of the remaining Puff Pastry squares so they're a little bit larger (or just use your fingers to press and stretch them).

11. Place the second piece over the top of each with filling. Use a fork to seal the edges to form "pockets."

12. Brush each square with egg wash and use a knife to poke a few slits in the top for steam to escape while baking.

13. Bake for 20 minutes, or until golden brown.

Turkey a la King

Ingredients:

•1/4 cup butter

•1/2 cup chopped green bell pepper

•4 to 6 oz. sliced mushrooms

•1/4 cup all-purpose flour

•1 1/2 cups half-and-half or milk

•1 can (10 3/4 oz.) condensed cream of mushroom soup

•1 jar (2 oz.) pimiento, strips or chopped

•2 1/2 cups cooked cubed turkey breast

•dash onion powder

•kosher salt and freshly ground black pepper, to taste

Directions:

1. Melt the butter in a saute pan or medium saucepan over medium heat; add green pepper and mushrooms.

2. Saute, stirring, for about 4 to 5 minutes, or until the mushrooms are tender.

3. Remove the vegetables to a bowl with slotted spoon and set aside.

4. Add flour to butter, cooking and stirring for 1 to 2 minutes.

5. Add half-and-half and cream of mushroom soup, stirring until smooth and thickened.

6. Add turkey, pimiento, mushrooms, green pepper, and seasonings.

Turkey and Rice Casserole

Ingredients:

2 cups cooked turkey, diced

2 cups cooked rice

1/4 cup finely chopped green pepper

1/2 cup finely chopped onion

1 can (3 to 4 oz.) sliced mushrooms, drained

1 can (10 3/4 oz.) condensed cream of mushroom soup

1/4 tsp. garlic powder, or to taste

Salt and freshly ground black pepper, to taste

Directions:

1. Preheat oven to 350 degrees F.

2. Combine all ingredients in a large bowl.

3. Spoon the mixture into a greased 1 1/2-quart casserole dish; cover and bake 30 to 40 minutes, until bubbly.

Turkey Tamales

Ingredients:

3 cups masa harina

1 tbsp. paprika

1 tbsp. chili powder

1 tbsp. garlic powder

1 tsp. ground cumin

1 tsp. salt

1 cup corn oil

1 quart turkey broth, divided

Turkey Filling Ingredients:

1 tbsp. olive oil

1 onion, finely chopped

2 cloves garlic, minced

3 1/2 cups finely chopped cooked turkey

1 tsp. paprika 1 tsp. dried oregano

1 tsp. ground cumin

1 tsp. chili powder

1 tsp. salt

1/4 tsp. ground black pepper

1/4 tsp. cayenne pepper, or to taste

Directions:

1. Soak corn husks in a bowl of warm water until softened, about 1 hour; drain.

2. Mix masa, 1 tbsp. paprika, 1 tbsp. chili powder, garlic powder, 1 tsp. cumin, and 1 tsp. salt together in a bowl.

3. Stir corn oil into masa mixture. Measure 1/2 cup turkey broth and set aside.

4. Add remaining broth, 1 cup at a time, to masa mixture until dough is smooth and the consistency of thick peanut butter.

5. Heat olive oil in a skillet over medium heat; saute onion and garlic until softened and translucent, 5 to 10 minutes.

6. Remove skillet from heat and add turkey, 1 tsp. paprika, oregano, 1 tsp. cumin, 1 tsp. chili powder, 1 tsp. salt, black pepper, and cayenne pepper.

7. Stir reserved 1/2 cup turkey broth into filling until moistened.

8. Spoon 1 heaping tbsp. dough in the center of each corn husk.

9. Top filling with 1 heaping tbsp. filling.

10. Roll husk around dough and filling, tucking bottom of husk into tamale. Tie a corn husk strip or string around each tamale to secure.

11. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer.

12. Bring water to a boil. Stand tamales upright in steamer, cover, and steam until cooked through, about 1 hour.

13. Add more water as needed.

Turkey Burritos

Ingredients:

1 lb. chopped turkey

2 (7 oz.) cans hot tomato sauce

1 (15.25 oz.) can whole kernel corn, drained

1/2 small onion, diced

1 (16 oz.) can refried beans

1 (16 oz.) container sour cream

3/4 cup shredded Cheddar cheese

6 (10 inch) flour tortillas

Directions:

1. In a large skillet over medium high heat, heat the turkey.

2. Stir in tomato sauce, corn and onion.

3. Reduce heat to medium and let simmer, stirring occasionally, until liquids reduce (about 20 minutes).

4. In a separate medium skillet, heat beans over medium-low heat.

5. Prepare sour cream and cheese for sprinkling into burritos.

6. One by one, heat tortillas over stove burner for 1 to 2 minutes, flipping a few times. Top with beans, then meat mixture, then sour cream and cheese.

7. Fold over and serve while still warm.

Turkey Cutlets

Ingredients:

1 cup Italian seasoned dry bread crumbs

1/4 cup grated Parmesan cheese

4 turkey breast cutlets, 1/4 inch thick

1/2 cup sour cream

1 tbsp. extra virgin olive oil

Directions:

1. Mix the bread crumbs and cheese in a shallow dish.

2. Spread both sides of turkey with sour cream and press into the bread crumb mixture to coat.

3. Heat the oil in a skillet over medium heat.

4. Place turkey in the skillet and cook 5 to 7 minutes on each side, until lightly browned and cooked through.

Turkey Taco Salad

Ingredients:

1 pound turkey, cut into chunks

1 head iceberg lettuce, rinsed, dried, and chopped

6 green onions, chopped

1 (15 oz.) can kidney beans, drained and rinsed

2 cups shredded Cheddar cheese

1/2 cup diced dill pickles

1/2 cup sliced black olives

2 cups mayonnaise

1 tsp. lemon juice

1 tsp. white wine vinegar

3/4 cup taco sauce

1 (14.5 oz.) package tortilla chips

Directions:

1. Place turkey in a large deep skillet, season with garlic salt and cook over medium high heat until fully cooked. Crumble and set aside to cool.

2. Mix together the turkey, lettuce, green onions, kidney beans, cheese, pickles and olives.

3. Whisk together the mayonnaise, lemon juice, vinegar and taco sauce.

4. Pour dressing over salad and refrigerate. Before serving, mix in 2 cups broken tortilla chips. Garnish with whole chips and serve.

Turkey Sweet Potato Gumbo

Ingredients:

1 1/8 cups vegetable oil

1 1/4 cups all-purpose flour

1 1/2 cups chopped onion

1 cup chopped celery

1 cup chopped green bell pepper

1/2 tsp. salt

1/4 tsp. cayenne pepper, or to taste

1 pound smoked sausage, cut into

1/2-inch slices

3 bay leaves 6 cups turkey stock

3 1/2 cups coarsely chopped turkey

1 tbsp. file powder

1 cup uncooked white rice

2 cups water

2 tbsps. chopped fresh parsley

1/2 cup chopped green onions

Directions:

1. Heat vegetable oil in a large pot over medium heat, and cook and stir the turkey thigh pieces until browned and no longer pink in the middle, about 10 minutes. Set the turkey aside. In the same pot, place the sausage, and break into chunks with a spatula.

2. Cook and stir the sausage until browned and crumbly, about 10 minutes.

3. Stir the onion, celery, and green pepper into the pot. Continue to cook and stir until the onions are translucent, about 5 more minutes.

4. Mix in the garlic and cook until fragrant, about 1 minute; then stir in the flour.

5. Cook and stir the mixture until the flour forms a coating on the sausage and vegetables and begins to brown, 5 to 8 more minutes.

6. Mix in the sweet potato, thyme, oregano, chicken broth, tomatoes, and bay leaf, and bring the gumbo to a boil.

7. Reduce heat to medium-low, and simmer, stirring often, until thickened and the sweet potatoes are tender, about 15 minutes.

8. Stir in the cooked turkey and hot sauce, and simmer until the turkey is heated through. Discard the bay leaf before serving.

Turkey and Stuffing Black Friday Pie

Ingredients:

1 cup mashed potatoes

1/2 cup cubed cooked turkey

1/2 cup cooked cut green beans

1/2 cup turkey gravy

1 cup prepared stuffing

2 tbsps. butter, melted

Directions:

1. Preheat an oven to 375 degrees F (190 degrees C). Thoroughly grease a 9-inch glass pie plate.

2. Spread mashed potatoes onto the bottom and up the sides of the greased pie plate. Fill potato crust with the turkey, green beans, and gravy. Smooth stuffing on top of the turkey and gravy to create a top crust.

3. Brush top of pie with melted butter.

4. Bake pie until stuffing is golden and crispy, about 40 minutes. Let stand 5 minutes before serving.

Turkey Croquettes

Ingredients:

2 slices bread, or more as needed

2 tbsps. butter

3 tbsps. all-purpose flour

1/2 cup milk

1/2 cup chicken broth

2 cups diced cooked turkey

1 tbsp. chopped fresh parsley

1/4 tsp. dried rosemary

Salt and ground black pepper to taste

1 egg, beaten

Directions:

1. Place bread in a blender and blend until soft crumbs form.

2. Place bread crumbs in a shallow bowl.

3. Heat butter in a saucepan over medium heat until melted.

4. Stir flour into melted butter until dissolved.

5. Mix milk and broth into butter-flour mixture; cook and stir until mixture is thick, about 5 minutes.

6. Remove saucepan from heat and cool mixture.

7. Mix turkey, parsley, rosemary, salt, and pepper into cooled mixture. Form turkey mixture into balls.

8. Place balls on a plate and refrigerate until chilled, at least 3 hours.

9. Preheat oven to 350 degrees F (175 degrees C).

10. Dip balls in the beaten egg, allowing excess to drip back into bowl. Press balls into bread crumbs until coated.

11. Arrange balls on a baking sheet.

12. Bake in the preheated oven until cooked through and browned, 25 to 30 minutes.

Turkey Sloppy Joe

Ingredients:

2 1/2 pounds ground turkey

1/2 cup chopped onion

1/2 cup chopped green bell pepper

1/2 cup chopped tomato

1 cup ketchup

7 tbsps. barbeque sauce

2 tbsps. prepared yellow mustard

1 tbsp. vinegar

1/2 tsp. celery seed

1/2 tsp. ground black pepper

1/2 tsp. red pepper flakes, or to taste

8 hamburger buns, split and toasted

Directions:

1. Heat a nonstick skillet over medium heat; cook and stir turkey, onion, bell pepper, and tomato until turkey is crumbly and no longer pink, about 5 minutes.

2. Stir in ketchup, barbeque sauce, mustard, vinegar, celery seed, black pepper, and red pepper flakes.

3. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Serve turkey mixture on toasted hamburger buns.

Turkey Panini

Ingredients:

2 tbsp. turkey gravy

1 tbsp. mayonnaise

2 slices rustic white bread

3 oz. roasted turkey, sliced

1/4 cup turkey stuffing

2 tbsp. cranberry sauce

1 tbsp. butter, softened

Directions:

1. Heat panini grill.

2. Mix gravy and mayo; spread onto bread slices. Fill with turkey, stuffing and cranberry sauce.

3. Spread outside of sandwich with butter.

4. Grill 3 to 4 min. or until golden brown.

Tex Mex Turkey Soup

Ingredients:

1 tbsp. olive oil

1/2 cup minced onion

3 garlic cloves, minced

2 tsps. chili powder

1/2 tsp. cumin

1/2 tsp. oregano

4 cups water

1 (14 1/2 oz.) can condensed tomato soup

1 (28 oz.) can diced tomatoes

1 cup salsa

4 cups shredded cooked turkey

1 tbsp. dried parsley

3 chicken bouillon cubes

1 (14 oz.) can black beans, rinsed and drained

1 (14 1/2 oz.) can condensed tomato soup

1 (28 oz.) can diced tomatoes

1 cup salsa

4 cups shredded cooked turkey

1 tbsp. dried parsley

3 chicken bouillon cubes

1 (14 oz.) can black beans, rinsed and drained

Toppings:

tortilla chips

chopped green onion

shredded cheese

fresh cilantro

sour cream

Directions:

1. Heat olive oil in a large saucepan over medium heat.

2. Add minced onions and cook until onions begin to soften, about 4 minutes.

3. Add garlic, chili powder, cumin and oregano and cook, stirring, for 1 minute.

4. Stir in water, tomato soup, diced tomatoes, salsa, shredded turkey, parsley and bouillon cubes.

5. Bring to a boil, then reduce heat, and simmer 5 minutes or until bouillon cubes dissolve.

6. Add black beans, corn, sour cream and cilantro. Simmer for 20 to 30 minutes.

7. Serve soup with crushed tortilla chips, chopped green onion, shredded cheese and additional cilantro and sour cream.

Turkey Fajitas

Ingredients:

2 jars (12 oz. each ) turkey gravy

1 cup picante sauce

2 tbsps. vegetable oil

2 small green peppers  or red bell peppers, cut into 2-inch-long strips (about 2 cups)

2 medium onions, sliced (about 2 cups)

3 cups cooked turkey  or chicken strips

12 flour tortillas, warmed

Directions:

1. Stir the gravy and picante sauce in a 2-quart saucepaInn.

2. 2 Heat the oil in a 10-inch skillet over medium heat.

3. Add the peppers and onions and cook until they're tender-crisp, stirring occasionally.

4. Stir in 2 cups gravy mixture and the turkey.  Reduce the heat to low.

5. Cook until the mixture is hot and bubbling.

6. 3 Spoon 1/3 cup turkey mixture down the center of each tortilla. Fold the tortillas around the filling. Heat the remaining gravy mixture over medium heat until the mixture is hot and bubbling.  Serve with the filled tortillas. Garnish sliced, pitted black olives, if desired.

Leftover Turkey Stew

Ingredients:

1/2 to 3/4 pounds of turkey, torn into bite sized pieces.

2 carrots, cut in 1/2-inch pieces.

3 celery stalks, cut in 1/2-inch pieces

1 onion, chopped.

3 cloves garlic, minced.

4 potatoes, cubed in bite-sized pieces.

32 oz. chicken or turkey stock.

1 tsp. dried sage.

1 tsp. curry powder.

2 tbsp. extra virgin olive oil.

Salt and pepper to taste.

Directions:

1. Heat olive oil in a soup pan over medium heat.

2. Add garlic and cook for approximately 1 minute or until just browned.

3. Add onions and cook until just translucent.

4. Add celery, carrots potatoes and stock.

5. Bring to a boil, reduce heat to low and simmer, covered for approximately 15 minutes, or until potatoes are nearly frork tender.

6. Add sage and curry powder, stir to combine, cover and cook an additional 5 to 10 minutes.

7. Add turkey, stir to combine and cook just until turkey is heated through.

8. Season to taste, remove from heat and serve immediately.

Turkey Jambalaya

ingredients:

1 tbsp. olive oil

1 1/2 cups chopped onion

1 tsp. bottled minced garlic

1 cup chopped green bell pepper

1 cup chopped red bell pepper

2 1/2 tsps. paprika

1/2 tsp. salt

1/2 tsp. dried oregano

1/2 tsp. ground red pepper

1/2 tsp. black pepper

1 cup uncooked long-grain rice

2 cups chicken broth

1 (14.5-oz.) can diced tomatoes, undrained

2 cups shredded cooked turkey

6 oz. andouille sausage, chopped

2 tbsps. sliced green onions

Directions:

1. Heat oil in a large Dutch oven over medium-high heat.

2. Add onion and garlic; sauté 6 minutes or until lightly browned.

3. Stir in bell peppers and next 5 ingredients (bell peppers through black pepper); sauté 1 minute.

4. Add rice; sauté 1 minute.

5. Stir in broth and tomatoes; bring to a boil.

6. Cover, reduce heat, and simmer 15 minutes.

7. Add turkey and sausage; cover and cook 5 minutes.

8. Sprinkle with green onions.

Turkey Monte Cristo

Ingredients:

Eight 1/2 inch thick slices challah bread or brioche

3 tbsps. Dijon mustard

6 oz. smoked Gouda cheese, shredded

12 oz. thinly sliced cooked turkey breast

Kosher salt and freshly ground pepper

1/2 cup whole berry cranberry sauce or relish

3 large eggs

1/3 cup milk

2 tbsps. unsalted butter

2 tbsps. vegetable oil

Directions:

1. To make the sandwiches: Lay the bread out on the work surface.

2. Spread one side of each slice with the mustard.

3. Spread half of the cheese on 4 slices of the bread.

4. Cover with half of the turkey and season with salt and pepper to taste. Evenly spread the cranberry on the turkey on the sandwich. Top with the remaining turkey; season with salt and pepper to taste, and cover with the remaining cheese and bread. Press down slightly on each sandwich.

5. In a lipped plate or dish, whisk together the eggs and milk, and season with salt and pepper to taste.

6. Preheat the oven to 350 degrees F. Heat 2 large skillets over medium-low heat, add a tbsp. of both butter and oil to each pan. Dip and coat each of the sandwiches in the egg mixture and lay in the pans.

7. Cook until golden brown, about 4 minutes per side. Transfer the sandwiches to a baking sheet and bake until the cheese is melted, about 6 to 8 minutes.

Other Books by Laura Sommers

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Christmas Drink Recipes

Christmas Eggnog Cookbook

Christmas Gingerbread Recipes

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