Stuffed with cranberry sauce, surrounded by mushroom stuffing, and wrapped in flaky puff pastry this Turkey Wellington is dressed to impress.

This post is sponsored by the Ohio Poultry Association, but all opinions are my own.

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It’s that time of year when turkey finally gets to be in the spotlight! But I am here to say that turkey shouldn’t be restricted. In fact I think turkey was meant for even greater things, such as Turkey Wellington – who says only beef gets to be wrapped all cozy in puff pastry anyway?

I was first introduced to an alterative to Beef Wellington in a virtual cooking class during COVID lockdown where we made Beet Wellington. Spoiler alert, it’s just as good as the traditional version. I would know because we tried them side by side.

So when it came to coming up with a fun new way to present turkey this season, I decided that if beets can be transformed into Wellington so can turkey. Heck, you can get half of the traditional seasonal recipes in one dish (turkey, cranberry sauce, and stuffing).

For this Turkey Wellington recipe, three pounds of turkey breast tenderloins are butterflied, stuffed with cranberry sauce, surrounded by a mushroom-pecan stuffing, and wrapped in flaky puff pastry. Sure this Turkey Wellington is dressed to impress but it’s cozy enough to serve any time.

To make things even easier, you have two chances to pause and refrigerate before continuing on with the recipe – after the turkey is cooked with the cranberry stuffed inside or when you’ve sealed it all in puff pastry.

While this version of Turkey Wellington very much so pulls inspiration from traditional Thanksgiving dishes and flavors, you could easily substitute the cranberry sauce (or omit entirely) or change up the seasonings in the mushroom-pecan stuffing to fit different occasions. But since it is November I plated mine with steamed green beans, blue cheese potatoes, and drizzled with gravy.

But even when cooking a fancy looking bird there are still rules to follow to ensure food safety. First, wash your hands and any other surfaces that come into contact with raw turkey before proceeding. Hand washing for at least 20 seconds is one of the simplest and most important health discoveries in history. I think we all can spare 20 seconds to make sure no one gets sick.

Next, you will notice the recipe calls for the use of a meat thermometer to confirm the internal temperature of the turkey reaches 165°F. This ensures that the bacteria are killed and also means you do not need to rinse off your turkey. In fact I advise against it because what you’ll end up doing is spreading contaminated droplets all over your kitchen. Trust me, I’m a microbiologist.

Finally, if you end up with more than enough turkey (usually 1-2 pounds per person for whole turkeys so 3 pounds of breast should serve 6) you need to store those leftovers in the fridge within 2 hours. Yes the bacteria were killed when cooking but unless your kitchen is completely sterile you reintroduced some when slicing and they multiple quickly – especially in moist warm things like freshly cooked meat. Won’t eat all the leftovers within 3-4 days? Turkey can also be frozen for 3-4 months.

The last little factoid I will bestow upon you before the recipe is that the state in which I live, Ohio, is one of the top ten largest turkey farming states in the nation, producing nearly 305 million pounds every year. I cannot even fathom that amount but I am happy to support my local turkey farmers by inspiring you to hopefully make this recipe this season and maybe even year round!

To learn more about Ohio turkey farmers and get cooking tips and nutrition information, please visit OhioTurkey.com and follow OPA on Facebook, Instagram, Pinterest, X  and YouTube.

TURKEY WELLINGTON WITH CRANBERRY SAUCE

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Yield: 4-6 Servings Prep Time: 1 Hour Cooking Time: 2 Hours 15 Minutes 2 Hours 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

WELLINGTON

• 3 lb. turkey breast tenderloin*
• 1 (14 oz.) can jellied cranberry sauce, cut lengthwise into quarters
• 1 Tbsp olive oil
• Salt and pepper
• 1 sheet puff pastry, thawed
• 1 large egg beaten with 1 Tbsp water, for brushing

STUFFING

• 1 Tbsp unsalted butter
• 1 large shallot, finely diced
• 16 oz. mixed mushrooms**, pulsed in food processor until pureed
• 1 cup fresh breadcrumbs
• 1/2 cup pecans, toasted and chopped
• 1 Tbsp fresh thyme, minced
• 1 Tbsp fresh rosemary, minced
• 1 Tbsp fresh sage, minced
• 3 large eggs, divided
• Salt and pepper, to taste

Directions

1. For the turkey: Preheat oven to 350°F. 
2. Place turkey breasts on a cutting board and carefully butterfly slice open like a book. Arrange the narrow portions to slightly overlap one another to form a rectangular shape the best you can. Season with salt and pepper, then place the quartered cranberry sauce jelly lengthwise down the middle of the turkey. 
3. Fold the breasts back on themselves, sealing the cranberry sauce inside, using a few toothpicks and/or cooking twine to secure the seams together. 
4. Transfer the turkey to a roasting tray, drizzle with olive oil and season with salt and pepper. Cover with foil and roast in the oven for 60-70 minutes, or until a meat thermometer reads 165°F at the thickest part. Remove from the oven and allow to cool completely. Remove the cocktail sticks and/or twine if using (you can stop here and refrigerate overnight or proceed).
5. Meanwhile prepare the stuffing: in a medium skillet, melt butter over medium heat. Add shallot and cook until translucent, about 5 minutes. Remove from pan to a large bowl; set aside.
6. Return pan over medium heat and add mushroom puree. Cook until mushrooms have released their moisture and boiled away, about 10 minutes. Remove from pan to the bowl with the onions. 
7. To the mushroom-onion mixture, add fresh breadcrumbs, pecans, thyme, rosemary, and sage. Mix until evenly distributed. Add 2 eggs and season salt and pepper, mixing until thoroughly combined. 
8. Dust a large sheet of greaseproof paper with flour, then roll out the puff pastry sheet to a size that will wrap around the turkey. Spread 2/3 of the mushroom stuffing onto the middle of the puff pastry to cover the bottom and sides of the turkey.
9. Place the turkey breast on top and spread the remaining stuffing over the top packing it all in and smoothing it out so that the whole breast is covered. Gently fold the puff pastry over the breast, pushing out excess air and press the seams together to seal. 
10. Brush with remaining egg, beaten with 1 tablespoon of water (you can stop here and refrigerate overnight or proceed).
11. When ready, preheat oven to 350°F and cook for 40-50 minutes, or until beautifully golden and the turkey has an internal temperature of 165°F. Remove from the oven and leave to cool for around 20 minutes before slicing.
12. Serve with gravy and your favorites sides. Refrigerate leftovers within 2 hours for 3-4 days or frozen for 3-4 months.

Notes

*It will look like one piece in the packaging but it's usually 2 separate breasts. When you butterfly them you will arrange them into a rectangle the best you can with the narrower edge overlapping. **I used cremini and shitake.

Source: Adapted from Elizabeth’s Kitchen Diary, Jamie Oliver, and Bleu & Fig‘s Virtual Cooking Series, Class 2.

This retro frito taco salad recipe came out of my mom’s recipe box. Made with spinach, taco seasoned ground meat, onion, tomato, pinto beans, radish, cheese, Catalina dressing, and of course Fritos corn chips.

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This Frito Taco Salad is the next recipe card that I pulled from those that my mom gave me over the years. But she often didn’t supply a source so I initially wasn’t entirely sure where this one originated.

While searching the internet to determine if this was one of her own creations, I discovered that there are many interpretations of the same dish. Some use Romaine lettuce, beans, corn, or taco seasoning, bur the most consistent thing was ground meat, Catalina dressing, and Fritos corn chips.

Her recipe originally did not call for taco seasoning (just salt and pepper) or pinto beans but I decided to add them because I felt like to be a taco salad it needed taco seasoning, right? After all, where would the taco flavor come from if I didn’t use the taco seasoning? But she did use spinach (albeit half as much) instead of Romaine and radishes so I kept those.

Have you ever had a Frito taco salad before? What’s in your version? This salad actually reminds me a lot of a Doritos salad or as I made it, Cheetos salad. Also similar to a walking taco, or again in my case a Cheetos walking taco (do you see the trend here?).

MOM'S FRITO TACO SALAD WITH CATALINA DRESSING

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Yield: 4 servings Prep Time: 10 Minutes Cooking Time: 10M 10M

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 Tbsp olive oil 1 lb. ground beef or turkey
• 1 package of taco seasoning (or 2.5 Tbsp homemade)
• 1/3 + 1/2 cup Catalina dressing
• 1/4 cup chopped onion
• 5 oz. fresh baby spinach
• 1 large tomato, diced
• 1/2 cup sliced radishes
• 1 (14 oz.) can pinto beans, rinsed and drained
• 1 cup shredded cheddar cheese (or a blend)
• 16 oz. bag Fritos corn chips

Directions

1. Add oil to a large skillet over medium heat. Once hot, add meat and brown, breaking into smaller pieces, until no longer pink on the outside, about 5 minutes. Add taco seasoning, 1/3 cup dressing, onion, and simmer for 5 more minutes. Remove from heat and set aside to cool slightly.
2. In a large bowl, combine spinach, tomato, radish, beans, cheese, and remaining 1/2 cup dressing*. Add meat mixture and and Fritos, then toss to combine. Serve immediately.

Notes

*Stop here if you are preparing ahead of time. Otherwise the Fritos will get soggy.

Source: My mom gave me this recipe in May of 2007, but while digging through old recipe boxes of hers I found a similar recipe from a Charlene Reid of West Junior High School that originally used 1/2 head of lettuce.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This epic burger is part of a fan-frickin-tastic month-long event hosted by Girl Carnivore, but opinions are always my own!

Push the brunch limits with this sage turkey burger served with blueberry ketchup in a blueberry cinnamon roll.

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Today is a grand day for many reasons. For starters it’s my 35th birthday! Not very exciting this year due to quarantine, especially when compared to being in Italy this time last year.

Today is also Star Wars Day (may the fourth be with you) and my assigned day for Burger Month! To represent all of those things in one I decided to get extra creative (and a bit weird) for my burger contribution.

Princess Leia is known for her iconic bun hairstyle, so I decided to use cinnamon rolls as the bun for my burger. But not just any cinnamon roll, a blueberry cinnamon roll with maple glaze!

Now what kind of burger would pair with that? After consulting my Flavor Bible, I landed on a sage turkey burger with blueberry ketchup. Like a breakfast sandwich but oh so much more tantalizing.

Bob originally suggested I also put an over-easy egg on top as well, but I thought that might be pushing the limit a littler too much. Besides, you already need to be armed with a napkin to eat these due to the stick nature of the buns, I didn’t need to add an ooze factor into the equation as well.

Honestly, these were better than I expected. No one component overpowered the other. The flavors were well balanced and made for a delightful brunch. And while I am at it, if I can put a burger on a cinnamon roll then I should also be able to serve cinnamon roll cheesecake for brunch, right? Happy Birthday/Star Wars/Burger day to me!

Stay tuned all month long for many more burger recipes from all my blogger pals. And of course there is an awesome giveaway for which a winner will be picked every week! Scroll down to the bottom on this post to enter for this week.

Take a look a other creations I’ve made for #BurgerMonth including: The Pepper Burger (2021), Chimichurri Burgers (2019), Sushi Burger (2018), Patacon Burgers (2017), Hard Root Beer Burgers with Blue Cheese and Crispy Onions (2016), and Spicy Mustard & Sweet Potato Turkey Burgers (2014).

Two years ago: Sausage, Egg & Cheese Kolache

Three years ago: Blue Milk Smoothie

Four years ago: Boozy Margarita Smoothies

Five years ago: Berry Cacao Nib Scone Cakes

Six years ago: Peanut Butter Birthday Bites

Seven years ago: Birthday Overload Pancakes

Either years ago: Funfettinutter Cupcakes for Two

Nine years ago: Peanut Butter Cup S’mores Ice Cream

BLUEBERRY CINNAMON ROLL TURKEY BURGERS

Print

Yield: 6 servings

Nutrition facts: 200 calories 20 grams fat

Ingredients

BLUEBERRY KETCHUP

• 1 Tbsp olive oil
• 1 large shallot, minced
• 1/4 tsp ground ginger
• 1/4 tsp freshly ground black pepper
• 1/8 tsp ground allspice
• Pinch of salt
• 1/3 cup apple cider vinegar
• 1/2 cup brown sugar
• 2 cups fresh blueberries

BLUEBERRY CINNAMON ROLL DOUGH

• 1-1/4 tsp active dry yeast
• 1/4 cup + 2 Tbsp warm milk (about 100-110 F)
• 1/4 cup (1/2 stick) unsalted butter, at room temperature
• 2 Tbsp sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 lemon, zested (optional)
• 1-3/4 to 2 cups all-purpose flour
• 1 egg, at room temperature

BLUEBERRY CINNAMON ROLL FILLING

• 1/4 cup sugar
• 1/4 cup blueberry jam or preserves
• 1/2 tsp cinnamon
• 1 Tbsp unsalted butter, at room temperature

BLUEBERRY CINNAMON ROLL GLAZE

• 2 oz. cream cheese, softened
• 1 Tbsp maple syrup
• 1/2 cup powdered sugar

TURKEY BURGERS

• 2 lb. ground turkey breast
• 2 Tbsp fresh minced sage
• 2 tsp salt
• Spinach, for serving

Directions

1. The day before, prepare the ketchup and cinnamon rolls.
2. For the ketchup, in a small saucepan over medium-low, heat the olive oil. Add shallot and cook until softened, stirring often, about 5 minutes.
3. Add ginger, black pepper, allspice, and salt. Cook for 1 minute, then add vinegar, scraping any bits off the bottom of the pot. Add sugar and blueberries and stir to combine.
4. Bring to a boil then reduce to a simmer. Cook, stirring occasionally, until the blueberries burst and begins to thicken, about 25 minutes.
5. Transfer to a blender and blend until smooth. Pour into a heat safe container and cool. Refrigerate until ready to use.
6. For the cinnamon rolls, in the bowl of a stand mixer fitted with the paddle attachment, sprinkle the yeast over the warmed milk and let it sit for a few minutes.  Add the butter, sugar, vanilla, salt, lemon zest, and 1/2 cup of the flour and mix briefly to combine.  Add the egg and enough of the remaining flour to make a soft yet sticky dough.  Switch to the dough hook and knead the dough for about 5 minutes, or until the dough is smooth and elastic.  (Alternatively, you could turn the soft dough out onto a floured work surface and knead by hand for 7-10 minutes until the dough is smooth and elastic.)
7. Lightly grease a large bowl with cooking spray.  Add the dough and turn to coat.  Cover the bowl with plastic wrap and set in a warm spot.  Let the dough rise until nearly doubled, about an hour.
8. To make the filling, in a small bowl mix the sugar, blueberry preserves, and cinnamon.
9. Lightly grease 1.5 quart rectangular baking dish with cooking spray.  On a floured surface, roll the dough out into a rectangle that is approximately 10×8 inches.  Spread the softened butter evenly over the dough, then spread filling mixture over top.  Starting with a long end facing you, roll the dough up tightly.  Pinch the dough at the end to seal the seam.  Cut roll into 6 even rolls and place them, cut side up, in the prepared baking dish.
10. Cover the pan tightly with plastic wrap, and place it in the refrigerator overnight or for up to 24 hours.
11. The next day, remove the pan from the fridge and let them rise for an hour.
12. Heat the oven to 350. Bake for 25-35 minutes, or until the rolls are lightly browned and a thermometer inserted into the center of a roll reads 190 F.
13. While the rolls are baking, prepare the glaze.  In a small bowl with a hand mixer or whisk, whip the cream cheese until light and fluffy.  Add the maple syrup and blend until well combined.  Mix in the powdered sugar until the glaze is smooth and creamy.
14. When the rolls finish baking, smear them with the cream cheese glaze while still warm. Set aside to cool.
15. Meanwhile prepare the burgers. In a large bowl, mix the ground turkey, sage, and salt until well blended. Form into 6 patties.
16. Cook on preheated grill or grill pan set over medium-high heat, 5 minutes per side, or until cooked through.
17. Slice cooled rolls, and assemble with spinach, burger patty, and blueberry ketchup.

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

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Disclaimer: Thank you to #BurgerMonth Sponsors: Cabot, Anvil & Hammer, New York Beef Council, Red Duck Foods, and Spoonabilities for providing prizes for this epic event. All opinions are my own. The #BurgerMonth giveaway is open to U.S. residents, age 18 & up. All winning entries are verified. By entering you give the right to use your name and likeness.

The number of entries received determines the odds of winning. One winner for each weekly giveaway will be selected. The prize packages are sent directly from the sponsors. Winners have 48 hours to respond or they forfeit the prize and another winner(s) will be chosen.

The #BurgerMonth Bloggers are not responsible for the fulfillment or delivery of the prize packages. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #BurgerMonth posts or entry.

This post was made for #NationalSlowCookerMonth and is sponsored by Camellia and Banza. All thoughts and opinions are my own.

Get excited for lentil soup with veggies, rich seasonings, and spicy sausage for a nice big food hug for your belly.

Time to stretch my legs and get back into posting some new recipes in 2020! What better way than by celebrating #NationalSlowCookerMonth with a bunch of fellow food bloggers? And of course a giveaway to get our readers into the spirit as well, in case the frigid temperatures weren’t enough to convince you to keep your slow cooker in regular use.

I am slowly getting more into lentils so I was determined to come up with a tasty soup utilizing Camellia dried lentils. I think adding onion, carrot, celery, a blob of fresh minced garlic and ginger, homemade vegetable stock, rich seasonings, and spicy Italian sausage was an easy way to ensure it was a success. I then served it over Banza rice made from chickpeas for some extra protein.

I ate this for lunch every day for a week and I did not get tired of it. Especially while watching snow fall outside from the window net to the break room at work. What’s your favorite thing to make in the slow cooker? Check the list below for the rest of the recipes shared today and don’t forget to enter the giveaway using the Rafflecopter widget located at the end of this post!

Monday’s Slow Cooker Recipes

• Cheesy Chicken Pasta Bake by That Recipe
• Beef Short Ribs with Vegetables by Family Around the Table
• Easy Slow Cooker Lady Pea Cassoulet by A Kitchen Hoor’s Adventures
• Homestyle Pork Roast (Slow Cooker) by Palatable Pastime
• Make-Ahead Slow Cooker Tomato Sauce by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Slow Cooker Coconut Curry Lentil Soup by Frugal & Fit
• Slow Cooker Creamy Chicken and Tomato Pasta Sauce by Savory Moments
• Slow Cooker Curried Lentil & Sausage Soup by The Spiffy Cookie
• Slow Cooker Dinner Rolls by A Day in the Life on the Farm
• Slow Cooker Nashville Hot Chicken Sandwiches by Hezzi-D’s Books and Cooks
• Slow Cooker Pepperoni Pizza Pasta Casserole by Cheese Curd In Paradise
• Slow Cooker Pinto Bean and Chorizo Naan Bread Appetizer by The Freshman Cook
• Slow Cooker Red Beans and Rice by Karen’s Kitchen Stories
• Slow Cooker Tuscan White Bean Soup with Sausage by Blogghetti
• Vegan Slow Cooker Chickpea Noodle Soup by Kate’s Recipe Box

One year ago: Macaroni & Cheese Pierogi

Four years ago: Bacon Fig & Asiago Grilled Cheese Sandwich Minis

Eight years ago: Saltine Cracker Toffee

Nine years ago: Papaya Blueberry Almond Granola Bars

SLOW COOKER CURRIED LENTIL AND SAUSAGE SOUP

Serves 8

Ingredients:

1 Tbsp olive oil

1 lb. spicy Italian (pork, turkey or veggie) sausage, casings removed

1 cup dried Camellia lentils, picked over and rinsed

1 large onion, chopped

2 large carrots, chopped

2 celery ribs, chopped

2 garlic cloves, minced

2 Tbsp minced fresh ginger

1 Tbsp curry powder

1 tsp salt

6 cups reduced sodium vegetable stock

1 tsp fresh lemon juice, or to taste

Salt and pepper, to taste

Cooked Banza rice, for serving

Chopped parsley, for garnish

Directions:

1. In a large skillet over medium-high, heat olive oil.
2. Add sausage, crumble, and cook until brown on the outside. Remove and place into the bowl of a slow cooker.
3. Add lentils, onion, carrots, celery, garlic, ginger, curry powder, salt, and stock to the slow cooker and stir.
4. Cover and cook on low for 4 hours or on high for 2 hours.
5. Season to taste with lemon juice, salt, and pepper. Serve over rice garnished with fresh parsley.

Source: Adapted from Epicurious and Growing Up Gabel.

a Rafflecopter giveaway

Contest runs 1/20/2020 at 12:00 a.m. till 1/27/2020 at 11:59 p.m. 

The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #NationalSlowCookerMonth bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and contest is open only to US residents. 

This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #NationalSlowCookerMonth posts or entry. Thank you to our sponsors Banza, Camellia, and Rhodes for providing prizes

This post has been compensated by Marsh Ideas and its advertiser, Prime Fresh Delicatessen. All opinions are mine alone.

Start your tailgate with a winning chipotle turkey club stromboli filled with chipotle ranch, turkey, bacon, and cheddar cheese. Serve with more chipotle ranch for dipping!

Saturdays in Columbus during late summer and fall means all the college football, whether we are attending a home game in person or watching from our very comfortable couch. In either scenario, the primary concern is what are we going to eat? Which usually mean a whole lot of deliciousness.

Recently we hosted a home watching party where everyone brought a different side dish to pair with the variety of wings my husband cooked – potluck football style. Of course I wasn’t going to sit back and not cook something myself, so I used some of the Prime Fresh turkey breast deli meat (which can be found in in the refrigerated meat case at your grocery store) to make the best damn stromboli I’ve made in part due to the fresh flavor of the deli meat.

If you can roll up a cinnamon roll, you can make a stromboli. It’s basically like a savory cinnamon if you think about it, but instead of slicing before you bake it, you slice it afterwards. For this one, all you do is roll out some pizza dough, spread on the chioptle ranch, top with cheese, fresh turkey, bacon, more cheese, and then roll it up! Make it pretty with an egg wash and some extra cheese on top and it’s ready to pop into the oven. If you’re thinking that this wouldn’t last long in front of your friends in family, you are correct. I probably should have made two!

But about this deli meat that I used. You’ve probably heard of it by now or seen it in the refrigerated meat section at your grocery store because it is the “#1 Fastest Growing Lunchmeat in the United States”. This is probably because it is the closest product to fresh cut deli meat you can find pre-packaged. To celebrate their super fresh growth, they are hosting The Prime Fresh Tailgate Sweepstakes! Enter for a chance to win the grand prize of $5,000 at PrimeFreshDeli.com/sweeps. The sweepstakes lasts from September 23 through November 4.  It’s a big prize this tailgating season that you don’t want to miss!

Two years ago: Ultimate Pumpkin Spice Cookie & Oreo Brownies

Four years ago: Spinach and Feta Chicken Rollatini

Five years ago: Lighter Chicken Parmesan

Six years ago: Chicken Gnocchi Soup

Seven years ago: Apple Butter Granola

CHIPOTLE TURKEY CLUB STROMBOLI

Serves 4-6

Ingredients:

CHIPOTLE RANCH

1 cup Ranch dressing

2 Tbsp chopped chipotles in adobo sauce

STROMBOLI

1/2 lb pizza dough (I halved this recipe)

1-1/2 cups grated cheddar cheese, plus 1/4 cup more for topping

9 slices Prime Fresh smoked turkey breast deli meat

6 slices Smithfield bacon, cooked but not too crispy

1 egg, beaten

Dried parsley (optional)

Directions:

1. In a small bowl, blend together the chipotle ranch ingredients. Cover and refrigerate until ready to use.
2. Preheat oven to 500 degrees. Line large rimmed cookie sheet with parchment paper or spray lightly with non-stick cooking spray.
3. Spread pizza dough out on baking sheet to be approximately 10×16. Spread 1/2 cup of the chipotle ranch over 2/3′s of the dough lengthwise, leaving a 3×16 rectangle of plain dough along one of the edges. Top with half the grated cheese, turkey, bacon, and remaining cheese.
4. Brush the plain strip of dough with the egg. Fold in the other sides about an inch and brush them with egg. Roll up like a jelly roll* lengthwise starting along the long edge of dough topped with all the fillings and ending with the plain strip of dough on the bottom of the roll.
5. Brush the entire stromboli with egg and sprinkle parsley and extra cheese over top. Bake 8-10 minutes or until bubbly and golden. Remove from oven, cool 5 minutes and slice into pieces. Serve with more chipotle ranch.

*This is where using parchment paper is really handy because you can pick it up to help roll the dough.

Source: Adapted slightly from my Stromboli.

Change up your everyday meatballs and add some Greek into the mix. This easy Greek tomato sauce is cooked with turkey meatballs for a great meal.

Did you know that January is National Slow Cooking Month? Certainly makes sense as the temperatures continue to drop and we end up craving more comforting foods to compensate, which often can be prepared in a slow cooker. As such, I paired up with Farm Rich this month to create a fun recipe perfect for winter and slow cooking using their frozen Meatballs.

While I love making things from scratch, sometimes I don’t have time to do so every single day so it’s nice to have some frozen options. All of the Farm Rich products are made with wholesome ingredients, quick-frozen and carefully packaged so you can prepare great tasting food even with the busiest schedule. Their Meatballs are gluten free, and come in three varieties: Italian Style, Turkey, and Original.

I used the Turkey variety to make slow cooker Greek meatballs which are similar to Italian meatballs but with Greek spices and served over rice. First you make a Greek-spiced tomato sauce, place the Meatballs in a slow cooker, cover with the sauce, and cook on high for 3-4 hours. Viola dinner is served!

Can’t get enough meatballs? Try using these meatballs to make Spanish Meatballs.

The Farm Rich Meatball Truck Tour will be coming to greater Columbus, OH Walmart Supercenter locations (and other cities in Kentucky, Illinois, Ohio). At each stop, there will be free samples of Meatballs and recipes ideas to help you and your busy schedule during the New Year. The dates the tour will be in greater Columbus are January 4-8, 11-15, and 18-19 in 2017. Specific times and store locations can be found at: https://farmrich.com/meatball-tour.

One year ago: Spiralized Zucchini Pesto Caprese Salad

Four years ago: Baby Chicken Fingers with Apple

Five years ago: Pesto Pasta with Chicken Sausage & Roasted Brussels Sprouts

Six years ago: Homemade Vanilla Extract

SLOW COOKER GREEK MEATBALLS

Serves 6-8

Ingredients:

1/4 cup olive oil

1 Tbsp all-purpose flour

2 (16 oz.) cans finely chopped tomatoes, with juice

1/2 cup dry red wine

1/4 cup fresh chopped parsley

3 cloves garlic, minced

2 tsp paprika

1 tsp ground cumin

1/2 tsp cinnamon

1/2 tsp oregano

Salt and freshly ground pepper to taste

1 (28 oz.) bag frozen Farm Rich Turkey Meatballs

Directions:

1. Heat the olive oil in a large skillet over medium heat. Add the flour and whisk vigorously until flour browns very lightly.  Add the tomatoes, wine, parsley, garlic, paprika, cumin, cinnamon, sugar, oregano, salt, and pepper and bring to a boil.  Simmer for 5-10 minutes, reduce heat, cover, and simmer until sauce thickens, about 30-40 minutes.  Add a bit of water during cooking if needed to keep the sauce from reducing too much. When done cooking, remove from heat and puree with an immersion blender (or transfer to a blender).
2. Place Meatballs in a greased slow cooker. Pour sauce over the top, cover, and cook on high for 3-4 hours.
3. When ready, serve Meatballs over rice pilaf, orzo, or mashed potatoes.

Source: Adapted from Marilena’s Kitchen.

You can have your Thanksgiving turkey while still adding a little flair to your menu with this Cajun inspired blackened roast turkey.

To complete my Cajun-inspired Thanksgiving menu this year I give you the main event – blackened turkey! This is actually last years turkey because I made it on actual Thanksgiving Day, but since no one wants Turkey recipes post-Thanksgiving I saved it all this time until now. Good thing pictures don’t spoil.

Ever since I started planning and cooking Thanksgiving dinner myself, I’ve learned the struggles of such an adventure. Despite all the planning and prep you still spend the entire day in the kitchen! And don’t get me started on the whole thawing of the turkey process. It always takes longer than I anticipate. And then you have to go about brining a turkey. Please tell me your secrets if cooking this meal doesn’t stress you out.

Despite the stress however, I love coming up with a Thanksgiving menu! It’s not often that I get to come up with an entire themed menu and I think this one came together quite well. But this year I am taking a break and won’t be hosting. Instead all I have to do is bring dessert!

If you are hosting, this turkey was an excellent variation on the traditional bird so live a little and try it out! I also suggest pairing it with chorizo cornbread stuffing, kale and collard green gratin, cranberry apple cider sangria, and coconut-pumpkin pie for dessert! Feel free to start your grocery list now.

One year ago: Bacon Wrapped Turkey Breast Stuffed with Pear Hash

Two years ago: Caramel Apple Pecan Cheesecake

Three years ago: Penne with Butternut Squash, Kale, and Goat Cheese

Five years ago: Baked Apple Cider Doughnut Minis

Six years ago: Asian BBQ Chicken

BLACKENED ROAST TURKEY

Serves 8-12

Ingredients:

BRINE

2 gallons cold water

3/4 cup salt

2 Tbsp brown sugar

2 bay leaves

1/4 cup smoked paprika

2 Tbsp chile powder

1/2 Tbsp garlic powder

1/2 Tbsp onion powder

1/2 Tbsp oregano

1/2 Tbsp thyme

1/4 tsp cayenne pepper

TURKEY

12 lb. turkey, giblets removed

1 bulb garlic, halved

1 small onion, quartered

1 lemon, halved

RUB

5 Tbsp unsalted butter, room temperature

1/4 cup honey

2 Tbsp Dijon mustard

2 Tbsp balsamic vinegar

3 Tbsp adobo sauce (from can of chipotle chiles)

1 lime, zested and juiced

1 Tbsp chili powder

1-1/2 tsp cumin

1 tsp garlic powder

1 tsp salt

1/2 tsp pepper

Directions:

1. In a large bucket, add the water, salt, and sugar. Stir until dissolved. Add in remaining brine spices and turkey, cover and refrigerate for 12-24 hours.
2. When ready, preheat oven to 500 degrees F.
3. Rinse turkey well under cold water, and pat dry inside and out. Season the inside of the bird with salt and pepper. Stuff with garlic, onion, and lemon. Tuck wings under the turkey and truss.
4. In a medium bowl, blend together the rub ingredients, forming a paste. Carefully loosen the skin from the meat by sliding your hand under the skin. Rub 2/3 of the rub under the skin around breast and leg meat. Rub remaining 1/3 on the outside.
5. Place in oven and roast for 30 minutes. Turn heat down to 350 degrees F and cover the turkey with foil. Continue to roast for another 1.5-2 hours, removing the foil for the last 30 minutes, or until the turkey reaches 160 degrees F. Remove from oven and let rest for 30 minutes before carving.

Source: Adapted from Food Network (Bobby Flay) and The Suburban Soapbox.

Pumpkin can go just about anywhere and to prove it, I’ve made pumpkin enchiladas! Simply delicious.

I feel like I barely scraped the surface of apple baking for the season and here I am already posting a recipe using pumpkin. October is almost upon us so I suppose there’s no point resisting. The ingredients in these enchiladas are simple enough but produce a most wonderful flavor unlike any enchilada I’ve ever had before.

This recipe would actually be a great way to use up leftover turkey from Thanksgiving as it calls for 3 cups of cooked turkey. They actually made me wonder what it’d be like to make true Thanksgiving leftover enchiladas, with mashed potatoes inside (maybe some cranberry sauce?) and gravy as the sauce. Now I’m really getting ahead of myself arn’t I?

Need more pumpkin recipes for the season? Check out my giveaway at the end of this post for a cookbook dedicated entirely to pumpkins – Pumpkin It Up!

One year ago: Browned Butter Salty Pumpkin Sugar Cookies

Three years ago: Gluten-Free Buckeye Brownies

Five years ago: General Tso’s Chicken

PUMPKIN TURKEY ENCHILADAS

Serves 6-8

Ingredients:

2 Tbsp vegetable oil

8 (8-inch) flour tortillas

3/4 cup fined chopped onion

3/4 cup canned or cooked pumpkin puree, divided

3 cups chopped cooked turkey

2 cups grated Monterey Jack cheese, divided

4 Tbsp (1/2 stick) unsalted butter

1/4 cup all-purpose flour

2 cups chicken broth

1 (4 oz.) can chopped green chiles

3/4 cup sour cream (or plain Greek yogurt)

Chopped green onions, for garnish

Directions:

1. Preheat oven to 375 degrees. Grease a 9×13-inch baking dish with nonstick cooking spray and set aside.
2. Heat oil in a medium pan. Add onion and saute until translucent, about 5 minutes. Add 1/4 cup pumpkin puree and cook until heated through.
3. Transfer mixture to a large bowl and stir in the turkey and 1-1/2 cups cheese. Divide mixture evenly in the center of each tortilla. Rolls tortillas around the filling and arrange seam-side down in the prepared baking dish.
4. In a large saucepan over medium heat, melt the butter. Add the flour and whisk to combine. Whisk in the broth, and continue to cook while stirring constantly, until the mixture thickens. Stir in the chiles, remaining 1/2 cup pumpkin, and sour cream until heated through. Pour sauce over the enchiladas.
5. Cover with foil and bake 20-25 minutes, or until bubbling. Top with remaining 1/2 cup cheese and return to the oven for 5 more minutes.
6. Allow to cool slightly before serving, garnished with green onions.

Source: Adapted slightly from Pumpkin It Up!

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You may never want to cook a whole turkey for Thanksgiving again after trying this turkey breast. Stuffed with pear harsh and wrapped in bacon, what more could you want?

When I first heard that the rule of thumb for buying turkey was 1 pound per person, I was beside myself. I know it’s Thanksgiving but come on people there are sides! And then I stepped back for a moment and realized that after you subtract out all the gizzards and bones it’s not actually 1 pound per person. So yes, the number of people in my dinner party always equals the size turkey I buy.

But what if you are cooking a portion of the turkey? Maybe air fryer turkey thighs are more your thing. If you use boneless, skinless breasts it’s more like 1/2 pound per person since there isn’t any wasted weight. Granted, it’s always nice to have a little extra for leftovers so use that information as you see fit.

The reason I am having this little educational moment is because I am sharing the best stinking turkey breast I have ever had with you today. The first time I had it was actually during my adventures with the Ohio Poultry Association. When I asked if we could have the recipe I was actually surprised when they said yes! From that day I knew what I was serving at Friendsgiving.

This perfectly brined and juicy turkey breast would probably be wonderful on it’s own but why stop there? Especially when you can also have it stuffed with a fresh pear hash and wrapped in bacon, sealing in all those flavors. And oh man did my friends go crazy. It even looks pretty with it’s fun little spiraled center.

To make things even better, this recipe won’t take up nearly as much room in your oven, allowing you to bake everything else you want in there for Thanksgiving. And you can prep everything the day before! Same goes for my Turkey Wellington recipe stuffed with cranberry sauce.

Oh and one more thing, it takes less than 1.5 hours to cook! About 20 minutes of searing (5 minutes per side) and 45-60 minutes in the oven. Basically, you need to rethink your Thanksgiving turkey this year if you already had something else planned because I can hear your mind blowing from here. Sorry-not sorry.

Still want to make a whole turkey but are dreading the lengthy cook time? You need to try spatchcocking. Whole 12-14 pound turkeys in about 90 minutes! Find out how HERE.

One year ago: Caramel Apple Pecan Cheesecake

Two years ago: Penne with Butternut Squash, Kale, and Goat Cheese

Four years ago: Baked Apple Cider Doughnut Minis

Five years ago: Asian BBQ Chicken

BACON WRAPPED TURKEY BREAST WITH PEAR HASH

Serves 8

Ingredients:

BRINE

6 cups of water

1/2 cup salt

1/2 cup sugar

5 sprigs fresh thyme

8 leaves fresh sage

1/2 tsp red chili flakes

Four 1 lb. boneless, skinless turkey breasts

PEAR HASH

2 Tbsp unsalted butter

1 large shallot, minced

1 Tbsp chopped fresh sage

1 tsp chopped fresh thyme

1/2 tsp red chili flakes

Salt, to taste

1 Bosc pear, peeled and cubed

1 cup unseasoned bread crumbs

1/2 cup chicken stock

2 Tbsp ground walnuts

ASSEMBLY

Salt and pepper, to taste

8 strips thick cut bacon

2 Tbsp vegetable oil (I used Healthy Harvest gourmet cooking oil)

Instructions:

1. In a large container bowl, combine all ingredients for the brine and stir until salt and sugar are dissolved. Place turkey breasts into the brine and make sure they are completely covered. Refrigerate 1 hour or overnight.
2. In a large skillet over medium heat, melt the butter. Add the shallots, sage, thyme, chili flakes and a pinch of salt and saute for 5 minutes. Turn the heat up to high and pears. Cook for 2 minutes or until brown. Transfer the pear mixture to a bowl and add bread crumbs, chicken stock, and walnuts. Set aside to cool.
3. Remove turkey breasts from brine and pat dry. Butterfly breasts and season with salt and pepper. Lay down a piece of plastic wrap and on top lay out 2 pieces of bacon horizontally and place one butterflied breast on top of the bacon, cut side up. Spread 1/2 of the pear mixture on the breast and roll together with the bacon wrapped around the entire turkey breast. Tie breasts together with 2 pieces of butchers twine. Roll together tightly with plastic wrap and repeat process with remaining turkey breasts. Let rest in the refrigerator at least 1 hour over overnight.
4. Preheat oven to 375 degrees F. Remove stuffed breasts from the refrigerator and remove plastic wrap a half hour before searing.
5. In a large skillet over medium-high heat, and 1 tablespoon oil in skillet and sear breasts on all sides until bacon is slightly crisp and turkey is lightly browned.
6. Grease baking sheet with remaining tablespoon of oil and add breasts, seam side down. Bake 45-60 minutes or until internal temp reaches 160 degrees F.
7. Remove from oven and let rest 15 minutes before slicing.

Source: Adapted slightly from Sidecar Catering.

You may have noticed the call out to the particular type of oil I used. That’s because I am also doing a giveaway of said oil! Healthy Harvest is a family-owned business from Colorado that worked with a collection of farmers to produce Non-GMO Project verified soy and sunflower cooking oils. Some fun facts about these oils include high Omega 3’s, low saturation rate for less oily tasting foods, organic options, natural antioxidants and vitamin E, and are traceable to the farm of origin. Sound like something you’d be interested in? Well then you need to enter my giveaway in order to get your hands on a bottle!
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Disclosure: I was provided with cooking oils from Healthy Harvest Productions. All thoughts and opinions are my own.

This month for the Secret Recipe Club, I picked a recipe from Our Good Life. From the get go, Terri’s blog invites you to come hang out on her porch and stay awhile. With recipes such as pork steaks with root beer BBQ sauce, lemon confetti bundt cake, and slow cooker spaghetti sauce I would have a hard time leaving anyway! And after seeing a recipe titled “Midwest Loco Moco” I knew I had to try it even though I had never heard of a loco moco before, let alone a Midwest version.

Apparently a loco moco is a contemporary meal typically found in Hawaii and consists of white rice, topped with a hamburger patty, fried egg, and brown gravy. This midwest version changes things a little bit with cauliflower rice and a turkey patty. While I am not entirely sure how cauliflower and turkey turn something midwestern, I will say that this meal was wonderfully comforting and could easily function as a breakfast or dinner meal.

I have a weakness for burger patties topped with fried eggs.

One year ago: Peanut Butter & Chocolate Yogurt Covered Pretzels

Three years ago: Sweet Potato Kale Pizza with Rosemary & Red Onion

Four years ago: “Don’t Judge Me” Mac & Cheese

MIDWEST LOCO MOCO

Serves 4

Ingredients:

1 head of cauliflower

2-1/2 Tbsp olive oil, divided

1 lb. ground turkey

2 tsp steak seasoning

3 Tbsp unsalted butter

2 Tbsp minced onion

2 cloves garlic, minced

3 Tbsp all-purpose flour

1 cup reduced sodium vegetable broth

2 Tbsp reduced sodium soy sauce

Salt and pepper, to taste

4 eggs

Directions:

1. Remove the leaves from the cauliflower head, remove the white core, and divide into flowerettes. Pulse in a food processor until it resembles rice. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add cauliflower, cover and cook for 5 minutes, or until desired doneness. Remove from heat.
2. Meanwhile, in a large bowl, gently mix the turkey with the steak seasoning and form four patties. In a medium skillet, heat 1 tablespoon of oil oil over medium heat. Add turkey patties and fry 5 minutes per side, or until desired doneness. Set aside and cover with foil to keep warm.
3. In the same pan that the patties were cooked in, turn up to medium-high heat and melt butter. Add onions and garlic and saute until tender, about 3 minutes. Reduce heat and make a roux by adding the flour a little at a time, whisking continuously to avoid lumps. While whisking, add the vegetable broth and soy sauce. Add salt and pepper to taste and cook until gravy has reached the desired thickness. Set aside.
4. In a medium skillet, heat 1/2 tablespoon olive oil over medium heat. Fry four eggs to your desired doneness.
5. To assemble, scoop a cup of cauliflower rice onto plate, top with a turkey burger, pour brown gravy over the burger, and then top with one of the fried eggs. Repeat for remaining servings.

Source: Adapted slightly from Our Good Life.