Perfect Thanksgiving Turkey

I call this "perfect" Thanksgiving turkey because I've made it for the past 3 years and it hasn't let me down once. It always comes out tender and juicy and for lack of a better word...perfect! Feel free to make this turkey any day of the year...I'm sure the results will be the same. 

6-7 lb turkey 

1 stick of butter

1 bottle of injectable Tony Chachere's creole butter marinade

Emeril's Turkey Rub seasoning 

Paprika 

Salt and pepper 

Prepare the bird by removing any innards and/or gravy packs. Stuff it with stuffing and place it in a big roasting pan that leaves you plenty of room on all sides. Inject the entire bottle of marinade into the turkey. Don't inject it all into the same spot...spread the love around. After you do that, melt the butter and pour the butter over the turkey. Sprinkle with paprika, salt and pepper and turkey rub. Use as much or as little as you'd like. Cover the turkey and bake for about 1.5 hours. Remove cover and baste the turkey with the drippings in the bottom of the pan. Leave the cover off and bake for another 1.5-2 hours, periodically basting the turkey. When it's done, the internal temp of the dressing should be about 165, which would mean the turkey is even hotter. Carve it up and serve with your Thanksgiving...or Sunday feast. Enjoy! 

Farmers Breakfast Casserole

I decided I was going to start a new Thanksgiving tradition this year and start the day with a breakfast casserole. I'm already going to consume a million calories this afternoon, so why not get a head start? This was very simple to make and it is amazing! 

1 package of crescent rolls (I used the buttery, flaky layers, obviously)

1 lb turkey sausage (or regular, whatever floats your boat)

1 cup cheddar cheese (I used sharp)

1/4 cup milk

3 eggs, beaten 

1 cup of baby Bella mushrooms, chopped

1 cup of white onion, chopped 

1 tsp of oregano 

Salt and pepper to taste 

Preheat your oven to 350. Fry and crumble sausage in a skillet with the onions. Take your crescent roll dough and unroll it, pressing it together to form a dough on the bottom of a greased 9x13 baking dish. Layer the sausage and onion and mushrooms on the crescent dough, followed by the cheese. In a bowl, whisk together the eggs, milk, oregano, salt and pepper and pour it over the top. Bake for 30 minutes or until dough is golden brown and eggs are cooked. Let cool for a few minutes and then cut and serve! 

 *side note: You may want to pour a little grease off of it after cutting because we all know cheddar cheese is notorious for creating greasy dishes.*

Enjoy! 

Crockpot Turkey Chili

Once upon a time, chili was 1 of maybe 5  things that I could make with confidence. Back then my chili consisted of hamburger, tomato sauce, kidney beans and a packet of chili seasoning. I've tweaked it over the years and have put together a foolproof chili recipe, sure to please everyone! 

1 lb ground turkey

1 packet chili seasoning

1/2 white onion, chopped

1 can diced tomatoes and green chiles

1 can *chili ready tomato sauce (Hunt's brand)

1 can *chili ready kidney beans 

Salt and pepper to taste 

*the chili ready indicates that it is seasoned and ready specifically for use in chili*

Combine all ingredients except the ground turkey in your crockpot. Stir together and cook on low for about 4-6 hours. Turn your crockpot to warmer and cook the ground turkey before adding it to the crockpot at well. Cook for another 30 minutes or so and serve. It's even better the next day...enjoy! 

Mardi Gras Fried Cabbage

I dubbed this dish Mardis Gras Fried Cabbage because the bright colors make it look like a party in a pan. I liked using the red cabbage instead of the regular green cabbage because it didn't wilt completely so there was still some crunch to each bite. It made for a more enjoyable texture in my opinion. 

You'll need:

1 package smoked turkey sausage, chopped

1/2 red cabbage, chopped

1/2 white onion, chopped

4-5 baby Bella mushrooms, chopped

2 tbsp minced garlic

2 tbsp fat (can be oil, bacon grease, lard...it's up to you!)

2 tbsp Nature's Seasons (seasoning)

Salt and Pepper to taste 

Melt your fat source in a skillet (I used cast iron) and then add your cabbage, onion, mushroom and garlic to sauté. In another skillet brown your sausage. After the veggies have fried for about 25-30 minutes, season them and add the sausage to the skillet and cook together for another 5-10 minutes. 

This turned out to be surprisingly filling and delicious. It was my first experience with fried cabbage and definitely won't be my last. Enjoy! 

Turkey Lasagna

I love a good lasagna but I've laid off of it for the last 6 months or so while trying to eat healthy. I couldn't resist any longer. The changing of the weather makes me want to eat hearty casseroles and soups and I've learned it's best to not deny yourself a craving. I did however make a couple tweaks to make this healthier than any lasagna I've made in the past. I made this in an 8x12 pan but you could make it in a more common 9x13 by adding 2 more lasagna noodles and 1/4 cup more cheeses. 

6 Dreamfields brand low-carb lasagna noodles (you could also do whole wheat)

1 lb ground turkey

1 can spaghetti sauce 

1/2 onion, chopped

1 cup ricotta cheese

1 cup Parmesan cheese

1 cup cottage cheese

1 cup mozzarella 

2 tbsp garlic powder

1 tbsp italian seasoning

1 tsp oregano

Salt and pepper to taste 

Bring lasagna noodles to a boil and cook until almost done. Brown your ground turkey in a skillet with onions. Drain any grease and then add seasonings. Pour just enough spaghetti sauce over the meat to coat it. Combine ricotta, Parmesan and cottage cheeses and whisk together. 

In a greased baking dish put down 3 lasagna noodles followed by a layer of spaghetti sauce, cheese and meat mixtures. Lay down 3 more noodles and repeat the layers. Spread out mozzarella over the top, cover and bake at 350 for 30 minutes. Remove the tin foil and set your broiler to low to brown the cheese. Keep an eye on it so it doesn't burn. This should take no longer than 3-5 minutes. Serve with salad and/or garlic bread and enjoy!