Turkey

Beer-Glazed Sausage and Apples

Sometimes I come across a recipe that has me lingering a few seconds longer than the others but yet for whatever reason, I pass it by.  This recipe for Beer-Glazed Sausage and Apples is a perfect example of that.  Each and every time I come across it, I pause and think Wow, that looks good.  Finally, I caved.  It won me over and I couldn’t go another day, another minute, without making it.

Smoked sausage (I used turkey) is mixed with apples and green beans and simmered in a flavorful broth of wheat beer, brown sugar, cider vinegar and orange peel before being topped with bits of fresh sage.  The alcohol in the beer cooks off and the remaining flavor adds a layer of depth which blends so well with the sausage.  The apples and green beans are perfectly crisp while the orange peel provides a fresh, subtle citrus flavor which pleasantly permeates the whole dish.  I had high expectations for this dish and the result was as good, no, better than I expected.  My only complaint: don’t boil the sausage with the green beans as the recipe states in step one (I think this is an error).  Only boil the green beans in step one and brown the sausage in step three.  And when you eat it, try to get a little bit of everything in one forkful.  It’s worth a full mouth.

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The ingredients:

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In a large saucepan combine 1/2 of the beer and the crushed red pepper; bring to boiling.  Add green beans (not the sausage). Return to a simmer, cover and cook 5 to 8 minutes or until beans are tender. Drain and set aside.

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Meanwhile, in a large skillet melt 1 tablespoon butter; add apples. Cook, turning occasionally, until apples are just tender.  Transfer to a platter.

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Add sausage to skillet. Cook, turning occasionally, until browned on all sides. Add to platter; cover. Drain fat from skillet.

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Carefully add remaining beer to skillet (mixture may foam); stir to scrape up browned bits. Add remaining 1 tablespoon butter, brown sugar, cider vinegar, and orange peel. Bring to boiling; reduce heat and boil gently, uncovered, 5 to 6 minutes or until slightly thickened.

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Return sausage and green beans to skillet to coat in glaze. Fold in apples. Return to serving platter.

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Sprinkle with sage.

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Additions:  None

Omissions:  None

Substitutions:

  • Turkey kielbasa

Overall Rating:  Love It

Source:  Better Homes & Gardens magazine

Turkey Lasagna

Well, here we are on New Year’s Eve…again.  How does one year go by so fast?  For that matter, how does a decade or two decades go by so fast?  It was 22 years ago today that I lost my mom and it’s still so unreal.  I don’t get sad on this anniversary anymore because the sadness comes on throughout the year when I least expect it and it’s enough.  Instead of mourning her on this day, I choose to celebrate her and think of the many times I would stand at the kitchen table with her and assemble lasagna.  It was one of my favorite meals to make with her because we each had our roles.  She would be standing at the counter mixing ground beef and tomato sauce in the electric skillet while I would stand nearby stirring a bowl of cottage cheese, parmesan cheese and egg.  Then we would come together and do the layering until we were left with the perfect pan of lasagna ready for baking in the oven.  I can’t not think of her each time I make lasagna and I’m glad I do.  Making this Turkey Lasagna was no different.

This particular recipe comes from my aunt who started making this a few Christmases ago.  She had found it in the newspaper and liked it so much, it became a regular meal in the rotation.  Ground turkey (or ground chicken) is browned and mixed with jarred marinara, spinach and basil.   A little bit of ricotta is added, making the meat sauce slightly creamy.  Lasagna noodles, meat sauce and parmesan cheese are layered and baked until gold and bubbly.  What I love about this lasagna in particular is not just the addition of the spinach but also that there isn’t much cheese so it keeps the calories down.  Rather than having ricotta or mozzarella cheese layered in, the little bit of ricotta and sprinkle of parmesan is just enough.  If you don’t like lasagna unless it’s dripping with cheese, you might not like this.  But if you want a flavorful, tasty lasagna that won’t make you feel too guilty, this might be for you.  And just as I did when I was a kid, I used the extra noodles to scoop up the leftover meat sauce until the pan was clean.  I just wish my mom was there to do it with me.

Turkey Lasagna (from Chicago Tribune)

  • 1 box (16 ounces) lasagna noodles
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 pounds ground lean turkey
  • 2 jars (25 ounces each) marinara sauce
  • 1 bag (8 ounces) fresh spinach, chopped, stems removed
  • 1 cup chopped fresh basil
  • 1 teaspoon ground pepper
  • 1/2 cup low-fat ricotta cheese
  • 1/2 cup grated Parmesan cheese

Cook noodles according to package instructions; drain.  Meanwhile, heat oil in a large skillet over medium-high heat; add garlic. Cook, stirring, until softened, about 30 seconds.  Add turkey; cook, breaking up the meat with a wooden spoon until cooked through, about 3 minutes.  Add sauce; cook 1 more minute.  Add spinach, basil and pepper; cook, stirring constantly, until leaves wilt, about 2 minutes.  Add ricotta; lower heat to simmer.  Cook 1 minute; remove from stove.  Heat the oven to 350 degrees. Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish; top with at least 4 to 5 noodles. Spread 1 cup of sauce over noodles; sprinkle with 1 tablespoon of the Parmesan cheese. Repeat process until remaining noodles are used.  Bake for 25 minutes, cool for at least 7 minutes before serving.

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The ingredients:

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Cook noodles according to package instructions; drain.  Meanwhile, heat oil in a large skillet over medium-high heat; add garlic. Cook, stirring, until softened, about 30 seconds.  Add turkey; cook, breaking up the meat with a wooden spoon until cooked through, about 3 minutes.

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Add sauce; cook 1 more minute.  Add spinach, basil and pepper; cook, stirring constantly, until leaves wilt, about 2 minutes.  Add ricotta; lower heat to simmer.  Cook 1 minute; remove from stove.

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Heat the oven to 350 degrees.  Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish; top with at least 4 to 5 noodles.  Spread 1 cup of sauce over noodles; sprinkle with 1 tablespoon of the Parmesan cheese. Repeat process until remaining noodles are used.  Bake for 25 minutes.

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Cool for at least 7 minutes before serving.

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Additions:  None

Omissions:  None

Substitutions:

  • Shredded parmesan cheese

Overall Rating:  Love It

Source:  Chicago Tribune

Turkey, Apple, and Swiss Melt

I’m staying local for Thanksgiving this week and by local, I mean home.  I’m not planning on leaving my house or making a ton of food, but just enough for me to think I made too much.  I couldn’t scale down my menu because things like stuffing and scalloped corn are foods I only eat once a year so they have to be made.  I also have to make something called Rice-Nut Loaf which probably sounds gross to you but it was my main protein source for 13 Thanksgivings while I was a vegetarian and I still want it each year (I might even share it with you soon!).  This year, I decided to forgo the turkey and just stick to the loaf.  Weird, probably, but it’s nothing I’m not used to.  So, since I’m not planning on having any turkey, therefore no leftover turkey for sandwiches, I picked up some sliced turkey last weekend to make myself this Turkey, Apple, and Swiss Melt.  Hardly a leftover turkey day sandwich but it fit my bill.

Sliced deli turkey is layered with thin slices of Granny Smith apple, lowfat Swiss cheese and homemade honey-Dijon before being toasted in a pan until crispy and golden brown.  The apple provides a crunchy tartness while the cheese melts just enough to make each bite gooey.  You might find yourself left with some turkey, a random apple you didn’t use for the stuffing and a little extra cheese from your cheesy mashed potatoes and realize you’ve got what it takes to make this sandwich.  Even if it’s on a leftover dinner roll and all you have is yellow mustard, give it a try.  By Friday, I’ll be making a rice-nut loaf-smashed potato-scalloped corn sandwich which won’t even come close to this one.  But I bet you I’ll love it anyway.  Have a great Thanksgiving!

The ingredients:

Combine mustard and honey in a small bowl.  Spread one side of each of 4 bread slices with 1 1/2 teaspoons mustard mixture.

Place one cheese slice on dressed side of bread slices; top each with 5 apple slices and 2 ounces turkey.

Top sandwiches with remaining 4 bread slices.  Coat both sides of sandwiches with cooking spray.  Heat a large nonstick skillet over medium-high heat.  Add sandwiches to pan. Cook 2 minutes on each side or until bread is browned and cheese melts.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Like It

Source:  Cooking Light Magazine

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