Stuffing Turkey Meatloaf Ring

Recipes in this PostStuffing Turkey Meatloaf Ring

I love it when I suddenly have something I didn’t know I had. A few days ago, when Spane and I went to one of the wonderful Armenian stores, the check out lady gave us a loaf of Stone bread. I put it up on top of the refrigerator, and forgot it was up there. We don’t eat a lot of bread, so that’s not a surprise. I should have put it in the freezer, but… When I checked it two days later, it had really turned into its namesake, stone.

What to do with bread that has turned to stone that you know has really good flavor? Why turn it into stuffing mix! The stuffing mix that comes in the box has bread that I swear is dryer and harder.

Bread in the bag

Bread in the bag

I only had one problem. It was a big loaf of bread, not sliced, and too hard to cut with a knife. I tried whacking it with a skillet, but that didn’t work too well either. I thought to myself, what is the heaviest thing in the house? Me! So, I put my bread in several plastic bags (hey, finally, a good use for plastic bags), put some flat shoes on, and stepped all over the bread. Let me tell you, the sound was great, and the bread crumbled just the way I wanted it to.

I also had some ground turkey in the freezer, and cranberry sauce in the pantry. That sounded to me like a great head start on Thanksgiving!

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Perfect Turkey Burgers–Every Time

burgers001Turkey burgers should be moist, and well seasoned.  There is nothing worse than a flavorless, dried out burger,  I don’t care how much mayo you put on it, it’s still nasty. Turkey burgers are one of my favorites, and I just can’t stand it when they are not cooked property.

A lot of people use Worcestershire sauce for regular hamburgers because it makes them flavorful and moist. Well, it’s a little over powering for turkey, but, the Lee and Perrins does make a wonderful alternative, White Wine Worcestershire Sauce.  Quite often I have found this wonderful sauce hard to find at my local super market.  It seems not that many people know about it, and it is my mission here to help them find out!  This sauce is essential to making really good, moist turkey burgers with good flavor.

The other essential thing, I think, is dehydrated onions.  Burgers and dip about the only things that I use dried onions for – usually I chop them by hand.  However, dried, minced onions go wonderfully in burgers, why?  Because they are small so they won’t break up delicate ground meats, and whilst absorbing liquid in the meat, they impart subtle flavor.

A long time ago, the Spice Islands brand used to make something called Herb Pepper – it was great, but like all things too good, they are soon off the shelf.  It took me a while, but I finally figured out the substitute was Herbs de Provence and freshly ground pepper.  Herbs de Provence is a famous French herb blend of savory, rosemary, basil, marjoram, wild thyme, lavender.  It is a great herb with chicken, fish and is essential for my brined Turkey in a Nesco with Injection and Rub.

If you are going to make this, let me suggest mushrooms sautéed with shallots and sherry in butter? A good bun for this is a potato bun as it has a delicate flavor. 

: Turkey Burgers, Perfect Every Time

Summary: Turkey burders don’t have to be dry hocky pucks, they can be moist and flavorful

Ingredients

  • 1 pound Ground turkey
  • 2 pinch Herbs de Provence
  • 1 teaspoon Dried chopped onion
  • 1 teaspoon Sherry
  • 1 teaspoon Butter
  • 1 teaspoon Olive oil
  • 4 slices White Cheddar sliced
  • 2 teaspoon White Worcestershire Sauce

Instructions

  1. Combine turkey, herbs, onion and sherry. Mix lightly then form into patties. Set aside, covered for about 20 minutes, Heat a skillet and add the butter and olive oil. Add the patties and cook until browned on one side, then turn and brown on the other. Just before done, top with cheddar and cover pan. Continue to cook until the cheese has melted. Remove the burgers from the pan and add the Worcestershire sauce, and whisk thoroughly. Use as sauce for the burgers. Good with potato bread buns.

Variations

You could put this on the Weber, but you would need to put it in a pan, an iron skillet would be just the ticket!

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

Culinary tradition: USA (General)

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

Enjoy and happy cooking!

A Little Italian, a Little French, a Little Mexican

Recipes in this post

I am Catholic, and I remember as a child that you ate fish on Fridays. There are all sorts of rumors why that is – the only real reason is that the flesh of land animals was restricted on Fridays, not to promote the Italian fishing industry. I think that eating fish on Friday is a good thing. It’s a good way to remember to keep fish in your diet, and there are so many varieties you are always guaranteed a good meal!

When I looked in the pantry on Monday, I saw that I had a can of clams, Parmesan and a box of linguine. Yum! Friday was taken care of, all I needed was some white wine.

Chicken In Wine Mushroom Sauce I went to the grocery on Monday, and found mushrooms on sale, so I picked up the mushrooms and a bottle of Two Buck Chuck at Trader Joe’s. I drank some of the Chuck, and I used some for Chicken in Wine Mushroom Sauce.

That was really good, and we still have a little bit in the fridge.

A Little French

But, the reason for this post is the Linguine and Clam Sauce. I thought that garlic bread would be a good accompaniment. I have a little mini food processor, that does a wonderful job with garlic butter. Have a look at the The Right Tool for the Job page for my recommendation on that.

Garlic Bread
My recipe for Garlic Bread is available on Big Oven, and it calls for Italian Seasoning. Well, I went to Cost Plus World Market a while ago and bought Herbs de Provence and Italian Seasoning in large packages. One I marked (the Italian), the other I did not. Of course, when making this that night, I used the wrong one. Guess what! It was wonderful with that hint of lavender – and that’s the French in the title.

The only thing I did not have on hand was basil, but I did have cilantro – how was that going to taste? That’s where the Mexican comes in.

And now, without further ado, is the recipe for Linguine with Clam Sauce and Garlic Bread

Ingredients:

Clam Sauce

1 can chopped clams
1 bottle clam juice
2 garlic cloves, chopped
1 glass of white wine
2 tbsp butter
1 tbsp cilantro chopped
Linguine

Garlic Bread

1/2 stick butter
2 tbsp Parmesan cheese
2 garlic cloves
1/4 tsp Herbs de Provence
Loaf of French bread

Method

Linguine and Clam Sauce

Put a large pot on to boil for the pasta. The best thing to use is a dedicated pasta pot. Add a little salt to the water, but do not add any oil, it just makes the pasta greasy. When the water has come to a boil, add the pasta and cook for about 7-8 minutes, or until the pasta is al dente.

While the water is coming to a boil, melt the butter in a sauté pan and add the garlic, being careful not to let the garlic burn. When the garlic is translucent add the clams, clam juice, and wine. Reduce the heat and let it cook down to about half. Add the cilantro, stir and serve over linguine. Top with more Parmesan.

Garlic Bread

Put the butter, cheese and herbs into a small food processor and mix throughly. If your bread has not already been sliced, make slices that do not go all the way through, and butter each side of each slice. Wrap up in foil and bake in 350 oven for about 10 minutes.