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.

Take your roasted carrots up a notch by topping them off with a creamy Vietnamese sauce. So delicious you could make them the main event.

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Welcome to #FarmersMarketWeek! I’ll be sharing a couple new recipes this week inspired by all the seasonal produce found at my local market, with a little bit from my garden as well.

I’m also linking up with a dozen other bloggers so you can have even more ideas for your next trip to your Farmers’ Market. Just look for them shortly before the recipe card.

I first made these roasted carrots with Vietnamese sauce back in 2020 for an Asian-inspired Easter dinner, because you know how much I love a themed holiday menu. Since it was just the two of us in lockdown, we kept in small with a chile-lime glazed ham, Thai cucumber salad, these carrots, and mango coconut sticky rice for dessert.

Sure you could just serve roasted carrots, they are delicious on their own, but this creamy Vietnamese sauce takes them up a notch. If you’re not into my themed menu, maybe serve them with a steak and a side of smashed potatoes.

• Pesto Grilled Cheese Sandwiches by Jolene’s Recipe Journal
• Herb and Asiago Bread Sticks by Karen’s Kitchen Stories
• Cucumber Tomato Avocado Salad by Blogghetti
• Roasted Tomato Pasta Sauce by Cheese Curd In Paradise
• Mediterranean Pasta by A Day in the Life on the Farm
• Summer Gazpacho by Palatable Pastime
• “Sun”sational Sunshine Platter by Magical Ingredients
• Quick & Easy Fresh Cherry Dessert Sauce by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Quinoa Stuffed Peppers by Art of Natural Living
• Grilled Chicken and Zucchini Pasta by Our Crafty Mom
• Sautéed Zucchini and Corn by Our Good Life
• Pan con Tomate by A Kitchen Hoor’s Adventures

ROASTED CARROTS WITH VIETNAMESE SAUCE

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Yield: 4 servings Prep Time: 15 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CARROTS

• 1 lb. medium carrots, scrubbed
• 1 Tbsp vegetable oil
• Kosher salt

VIETNAMESE SAUCE

• 1 small shallot, thinly sliced
• 1 red Thai chile, sliced
• 1 (1/4-inch) piece ginger, peeled, thinly sliced
• 1 garlic clove, thinly sliced
• 1 Tbsp fish sauce
• 1 Tbsp sugar
• 1 Tbsp fresh lime juice
• 1 Tbsp mayonnaise
• 2 Tbsp vegetable oil
• Kosher salt
• 1 Tbsp chopped fresh cilantro

Directions

1. Preheat oven to 425°F.
2. Cut carrots into pieces that are  approximately 4 inches wide and 1/2-inch thick.
3. On a large rimmed baking sheet, add carrots and 1 tablespoon of oil. Toss to coat and season with salt.
4. Roast in over, tossing occasionally, for 20-25 minutes or until until tender.
5. While the carrots roast, in a small sauce pan over medium heat, add shallot, chile, ginger, garlic, fish sauce, sugar, and 1 tablespoon of water. Bring to a gentle simmer and cook until onions are soft, about 5 minutes. Remove from heat and allow to cool.
6. Once cooled, transfer to a blender or food processor, add lime juice and mayonnaise, and pulse until smooth. With motor running, slowly stream in remaining 2 tablespoons of oil; blend until emulsified. Season to taste with salt. Cover and refrigerate until ready to serve*.
7. Arrange carrots on a serving platter, drizzle with sauce, sprinkle with cilantro, and serve immediately.

Notes

*Can make the sauce up to 3 days ahead.

Source: Adapted slightly from Epicurious.

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

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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.

Brown butter sauce, caramelized shallots, goat cheese, crispy sage, toasted walnuts, pumpkin pizza dough – do I really need to give you more reasons to make this pizza?

Today is the kickoff of the 2017 #PumpkinWeek hosted by Terri of Love and Confections and I’m shaking things up by making a pizza with a pumpkin crust! It’s been so stinking long since I’ve made pizza new pizza recipe! While I realize I made a pumpkin pizza for the 2015 #PumpinWeek, that was two years ago and this is a totally different pizza.

With all the varieties of pizza dough I’ve made, I cannot believe it took me this long to think of adding pumpkin puree to the dough. And dude look at that color! While the flavor ended up being subtle, the consistency was perfection. This might become my go-to fall pizza crust recipe. But let’s take this one pizza at a time and focus on today’s magnificent creation.

There is no sauce on this pizza, at least not in the tradition way. I brushed the dough with a bit of olive oil before sprinkling caramelized shallots on top, followed by Mozzarella, goat cheese, and walnuts. Then while the pizza cooked, I whipped up a sage-brown butter to act as a topping-sauce to drizzle over the hot pizza before slicing and serving. The nutty bits of browned milk fat precipitated from the butter combined with the fresh aromas of the sage which end up getting crispy in the butter is what dreams are made of.

Here are today’s #PumpkinWeek recipes:

Pumpkin Drink Recipes:

Pumpkin Pie Moscow Mule from Love and Confections.

Savory Pumpkin Recipes:

Chicken Enchiladas with Pumpkin Sauce from Hardly A Goddess.
Goat Cheese and Sage Pizza with Pumpkin Crust from The Spiffy Cookie.
Kaddo Bowrani (Afghan Pumpkin with Yoghurt Sauce) from Caroline’s Cooking.
Pickled Pumpkin with Sage and Autumn Spices from Culinary Adventures with Camilla.
Pumpkin Beer Bread from Forking Up.
Pumpkin Beer Cheese Soup with Herbed Croutons from The Crumby Kitchen.
Pumpkin Chili from A Kitchen Hoor’s Adventures.
Pumpkin Corn Chowder with Shrimp from Kudos Kitchen by Renee.
Pumpkin Focaccia Bread from Cookaholic Wife.
Pumpkin Ravioli with Parmesan Sage Cream Sauce from Rants From My Crazy Kitchen.
Pumpkin Rosemary Hummus with Sizzled Garlic from Amy’s Cooking Adventures.
Pumpkin Stew with Chicken and Black Beans from Palatable Pastime.

Sweet Pumpkin Recipes:

Brown Butter Pumpkin Oatmeal Cookies from The Redhead Baker.
Cheesecake Stuffed Pumpkin Bundt Cake from Cooking with Carlee.
Easy Pumpkin Pie Cheesecake from Daily Dish Recipes.
Jumbo Pumpkin Spice Muffins with Pecan Streusel Topping from Family Around The Table.
Pumpkin Blondies from It Bakes Me Happy.
Pumpkin Cheesecake Bars from The Bitter Side of Sweet.
Pumpkin Coffee Cake from The Chef Next Door.
Pumpkin Cranberry Oatmeal Bars from The Nifty Foodie.
Pumpkin Madeleines from Mildly Meandering.
Pumpkin Pie Energy Bites from Making Miracles.
Pumpkin Pie Oatmeal from Seduction in the Kitchen.
Pumpkin Pie Tassies from Cindy’s Recipes and Writings.
Pumpkin Scones from The Freshman Cook.
Pumpkin Spice Donuts from A Day in the Life on the Farm.
Pumpkin Spice Donuts from Hezzi-D’s Books and Cooks.
Pumpkin Zucchini Streusel Bread from An Affair from the Heart.
Ridiculously Good Dark Chocolate Pumpkin Cake from Bacon Fatte.

One year ago: Weekly Meal Plan #32

Three years ago: Grilled Brussels Sprouts with Pistachios, Cranberries & Parmesan

Four years ago: Tofu Lettuce Wraps With Cashew Sauce

Five years ago: Mini Pumpkin Black and White Cookies

GOAT CHEESE AND SAGE PIZZA WITH PUMPKIN CRUST

Serves 2-3

Ingredients:

DOUGH

1 pkg. active dry yeast (2-1/4 tsp)

1 tsp honey

1/4 cup warm water (100 to 110 degrees)

1/2 cup pumpkin puree

1-1/2 cup all-purpose flour

1/4 tsp salt

Olive oil

Yellow corn meal

TOPPINGS

1 stick + 2 Tbsp unsalted butter, divided

2 large shallots, thinly sliced

1-1/2 tsp sugar

1-1/2 tsp red wine veingar

Salt and pepper

2 Tbsp olive oil

4 oz. Mozzarella, shredded

4 oz. goat cheese, crumbled

1/4 cup walnuts pieces, toasted

1 bunch fresh sage leaves

Directions:

1. For the dough, dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Stir 1-1/4 cups flour, pumpkin, and 1/4 teaspoon salt into yeast mixture to form a soft dough. Turn dough out onto a lightly floured surface or use a stand mixer fitted with the dough hook. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
2. Place dough in a large bowl coated with coil, turning dough to coat. Cover; let rise in a warm place for 1 hour or until doubled in size.
3. When the dough is almost done rising, preheat oven to 450 degrees, with pizza stone* on the lowest rack.
4. Melt 2 tablespoons of the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and stir to coat. Cook over medium heat for 10 minutes,stirring occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and stir well. Place the saute pan in the oven and roast for 10-15 minutes, or until tender. Remove from oven.
5. When the dough is ready, punch down, cover and let rest 5 minutes. Roll dough into desired shape on a lightly floured surface. Place dough on a pizza peel sprinkled with cornmeal*. Crimp edges of dough with fingers to form a rim.
6. Brush dough with 2 tablespoons olive oil. Evenly distribute the shallots and top with mozzarella, goat cheese, and walnuts. Transfer pizza to pizza stone* n oven and bake for 20 minutes, or until cheese is golden and crust is crispy.
7. While the pizza cooks, prepare the brown butter and sage. In a medium pot over high heat, melt a stick of butter. Once melted, add the sage leaves and continue to cook, swirling occasionally, until the butter is a medium golden brown and smells nutty, and the sage leaves are crispy. Add salt to taste.
8. Remove pizza from the oven and top immediately with the sage brown butter (may not use it all). Slice and serve.

*Can also use a regular pizza or baking pan

Source: The Spiffy Cookie original, crust adapted from my Greek Yogurt Pizza Dough.

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.

Make butternut squash soup even easier to make by using your slow cooker. Topped with toasted pepitas for a crunchy garnish.

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Spring may be pushing it’s way through the dreary winter clouds but right now in Ohio it is presenting itself mostly in the form of rain so it is still perfectly acceptable to cozy up with a hot bowl of soup. Especially when that soup requires very little preparation because it’s made in a slow cooker.

After seeing butternut squash on sale I decided to make a slow cooker version of my butternut squash soup that I posted long ago. This version has a nearly identical ingredient list but with less steps. Which means you have less of an excuse not to make it now. Unless of course you live somewhere tropical and are currently sipping on a nice cold beverage. You can keep that info to yourself.

One year ago: Asparagus & Wild Rice Casserole

Two years ago: Baked Quinoa Chicken Parmesan

Four years ago: White Bean Chicken Chili

SLOW COOKER BUTTERNUT SQUASH SOUP

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Yield: 6-8 servings Cooking Time: 6 Hours 10 Minutes 6 Hours 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3-3 1/2 lb. butternut squash, peeled, seeded and cubed
• 4 Tbsp (1/2 stick) unsalted butter
• 1 tsp salt
• 1/2 tsp ground white pepper
• 4 cups reduced sodium vegetable broth
• 1 large shallot, minced
• 1/4 cup honey
• 1/2 cup heavy cream or plain Greek yogurt
• 1/4 tsp ground nutmeg
• Toasted pepitas, for garnish

Directions

1. Lightly coat the inside of your slow cooker with nonstick spray. Place the squash, butter, salt, and white pepper inside and stir to coat. Add the broth, shallot, and honey. Cook on low for 6 hours or until the squash is fork tender.
2. Using an immersion blender*, puree the mixture until smooth. Stir in the heavy cream (or Greek yogurt) and cook another 5-10 minutes or until warmed through. Season with nutmeg, and add salt and pepper to taste.
3. Serve immediately with pepitas. Soup can be refrigerated in an airtight container for several days. Warm over low heat until hot; do not boil.

Notes

*You may also transfer the soup to a blender in batches, but let it cool off a little first.

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Post updated 11/16/20, photo above is one of the originals.

Since moving back in with my parents my breakfast caloric intake has greatly increased. Between my dad’s killer pancakes, waffles, and breakfast casseroles and my usual onslaught of desserts, it’s not surprising that the portion sizes of the other two meals of the day have shrunk to compensate.

Since my dad does most of the breakfast cooking, I’ve had a shortage of breakfast recipes the past few months. To remedy this I made you a frittata. Actually I made this frittata in June but the photos were taken on a different memory card and were somehow forgotten. Good thing photos of food don’t spoil!

One year ago: Pulled Pork Taco Cups

Two years ago: Chicken Salad with Grapes, Apple, and Pecans

CORN FRITTATA WITH ASIAGO CHEESE

Serves 4-6

Ingredients:

1 tsp olive oil

1 (15 oz.) can sweet yellow corn kernels, drained

1/3 cup diced shallots

1/2 tsp salt, divided

1/2 tsp pepper, divided

1/4 tsp smoked paprika (optional)

1/4 cup 2% milk

6 eggs, lightly beaten

1 Tbsp unsalted butter

1 oz. (1/4 cup) grated Asiago cheese

2 Tbsp chopped fresh flat-leaf parsley

Directions:

1. Heat a medium ovenproof skillet over medium-high heat. Add oil to pan and swirl to coat. Add corn and shallots to pan and cook for 3 minutes, stirring frequently. Stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, and paprika. Remove from heat.
2. In a large bowl, add the remaining 1/4 teaspoon salt and pepper, milk, and eggs. Whisk until well combined. Add corn mixture to egg mixture and stir to combine.
3. Preheat broiler to high.
4. Wipe skillet clean with paper towels and return to medium heat. Add butter and swirl until melted. Add egg mixture to pan. Cook 1 minute, without stirring. Gently slide pan back and forth to keep eggs from sticking. Cover, reduce heat to low, and cook for 6-8 minutes or until eggs are set and golden on the bottom. Sprinkle cheese evenly over eggs. Broil 1 minute or until cheese browns. Sprinkle evenly with parsley and additional paprika if desired.

Source: Adapted slightly from Cooking Light June 2014.

While preparing these eggs, my dad commented that he never makes something this fancy for breakfast. I had to laugh because it is actually deceptively fancy. After preparing the shallot and fresh herb topping the hardest part is making sure you don’t bake the eggs for too long. It’s no fun if the yolks arn’t runny! Unless of course runny yolks gross you out, then this breakfast is definitely not for you. As for me? Pass the toast so I can scoop up that golden deliciousness! (And don’t worry, I made my dad some as well.)

Two years ago: Birthday Cake Oreo Cheesecake Cookies

Three years ago: Walnut-Strawberry Quick Bread

PARMESAN & HERB BAKED EGGS

Serves 1

Ingredients:

2 tsp unsalted butter, divided

1/2 tsp olive oil

2 Tbsp shallot, minced

1 tsp fresh rosemary, minced

1/2 tsp fresh thyme, minced

1/8 tsp sea salt

2 eggs

1 tsp milk

Freshly grated Parmesan cheese

Directions:

1. Preheat the oven to 375 degrees.
2. In a small saucepan, heat 1 teaspoon butter and the olive oil. Add shallot and saute until soft and fragrant, 3-5 minutes. Add herbs and salt; remove from heat and stir to combine.
3. Place the remaining teaspoon of butter in the bottom of a ramekin. Place in oven until butter is melted.
   Remove from oven, add cream and crack 2 eggs into the ramekin without breaking the yolks. Sprinkle the herb mixture over the top and return to the oven. Bake for about 7 minutes.
4. Turn up the heat to the broil setting and let the eggs broil for another 1-2 minutes. Remove from oven when egg whites are just set and yolks are still soft. Top with Parmesan cheese. Let stand for 3-5 minutes before serving. Season with salt and pepper.

Source: Downsized from Pinch of Yum.

Bring your A-game to brunch with this quiche filled with goat cheese and spinach, and topped with tomato slices.

Jump to recipe

Have you heard this nonsense that TN may no longer observe daylight savings time? It has been proposed that after the clocks advance this spring, to never change them again in the state of Tennessee. At first I heard that the entire state was going to be in Eastern time which made absolutely zero sense since most of the state resides in Central time.

Thankfully that was wrong information. But either way I don’t like the idea. TN borders so many states that it undoubtedly would cause problems for cities (such as Memphis) on the edges. However I would be okay with a nation-wide eternal continuation of daylight savings. No more winters with 4:30 pm sunsets? Sounds fantastic to me.

This quiche was actually made the morning after all that snow hit east TN. I figured it was a good opportunity to make my parents breakfast and actually beat my dad to the punch because he had the same idea, but I woke up earlier. I decided to let him cook breakfast on Valentine’s Day instead.

Post updated 11/22/20, photo above is the original.

Two years ago: Crispy Parmesan Green Beans

Three years ago: Feta & Broccoli Pizza

GOAT CHEESE, SPINACH & TOMATO QUICHE

Print

Yield: 6-8 servings Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 (9-inch) refrigerated pie crust, uncooked
• 1/2 Tbsp olive oil
• 1/4 cup diced shallot
• 2 cups fresh baby spinach, torn
• 6 eggs
• 1 cup milk
• Salt and pepper
• 4 oz. goat cheese, crumbled
• 1 ripe tomato, cut in 1/4-inch slices

Directions

1. Preheat oven to 350 degrees. Fit pie crust into a 9-inch pie pan.
2. Heat oil in a large skillet over medium-high heat. Add shallot and spinach; cook, stirring occasionally, until spinach is wilted and onion is softened. Let mixture cool slightly.
3. In a large bowl, whisk together the eggs, milk, salt and pepper. Add the spinach mixture and goat cheese, stir to blend.
4. Pour into prepared pie pan and top with tomato slices.
5. Bake in preheated oven until eggs have set, about 40-50 minutes. Let cool for 10 minutes before serving.

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

But yes, healthier meals are going to be spread across this blog on a more regular basis. I actually made this recipe before the meatloaf cupcakes. They were so darn cute I couldn’t wait to post them. These meatballs also deserve your attention, being made with not only ground turkey but also quinoa in case you were short on your protein intake for the day. These meatballs are great served over pasta, but would also make for a great appetizer.

On an unrelated note, if you didn’t watch the Olympics finale for mens snowboarding halfpipe then don’t read any further. Jump to the recipe and ignore all this. All I have to say is – holy crap Iouri. As for Shaun White and the rest of the USA team – there’s always 2018!

One year ago: Red Velvet Molten Lava Cakes

QUINOA TURKEY MEATBALLS

Makes approximately 3 dozen

Ingredients:

1/2 cup pre-washed quinoa

1 lb. ground turkey

1/4 cup diced shallot (about 1 medium)

1/4 cup diced red onion

1/4 cup red bell pepper

4 garlic cloves, minced

1/3 cup egg beaters

3 Tbsp flax meal

1/2 tsp black pepper

1/2 tsp cayenne pepper

1/2 tsp paprika

1/2 tsp dried basil

1/2 tsp Mrs. Dash Table Blend

Directions:

1. Put the quinoa and 1-1/2 cups water into a medium saucepan and bring to a boil. Reduce the heat to low, cover, and cook 20 minutes or until the water is absorbed. Remove from heat and allow to cool.
2. Preheat the oven to 450 degrees. Line a baking sheet with foil and spray with nonstick cooking spray. Set aside.
3. Transfer the quinoa to a medium mixing bowl and add all of the remaining ingredients. Mix until evenly distributed and well combined.
4. Shape into balls that slightly smaller than a golf ball. Place on the prepared baking sheet. Bake for 15 minutes of until slightly browned and crispy on top. Serve with pasta and marinara or as an appetizer.

Source: Adapted slightly from Ravie Nom Noms.