Spicy Turkey Spaghetti

1 can cream of chicken soup
1 can Ro-tel tomatoes
1 cup milk
Salt & Pepper to taste
1 heaping tsp chili powder
1/2 tsp chipotle chile powder
1 tsp roasted cumin
4 oz Velveeta, cut into small cubes
3 cups cubed cooked turkey breast
1 lb spaghetti, broken into 2-inch pieces, cooked and drained
8 oz shredded Sharp Cheddar
1 can French Fried Onions, crushed

Preheat oven to 350^F.  Spray a 9x13" baking dish.

Combine first 8 ingredients in a large saucepan and heat until the Velveeta melts.  Stir in the cooked turkey and the the cooked spaghetti until well combined.  Pour into the baking dish and top with the shredded Cheddar.  Bake 20 minutes.

Top with the crushed onions, return to the oven and bake another 10-15 minutes. 

Yum! 

Cajun Honey Roasted Turkey Breast

1 whole thawed turkey breast (about 6-7 lbs)
Salt
5 Tbsp softened butter
2 tsp Cajun seasoning
1 tsp dried thyme
3+ tbsp honey
4 slices bacon
1 really big onion, cut into 8ths

Preheat oven to 325^F.

Combine the butter, cajun seasoning, thyme and 3Tbsp honey in a small bowl until well mixed.

Wash the turkey breast and pat dry with paper towels. Sprinkle salt all over it and place on a rack in a roasting pan.  Spread half the honey butter between the skin and the meat and then smear the rest all over the outside of the breast.  Drizzle with a little more honey and then lay the bacon strips over the top.

Roast at 325^F for 2.5 hours or until completely cooked through. 

Very good!  Nice and juicy!

Hurry Up Turkey Pot Pie

2 cups chopped cooked turkey breast
1 cup frozen peas and carrots
1 can cream of chicken soup
1 cup chicken broth
1 tsp dried thyme
Salt and Pepper to taste
1 1/2 cups Bisquick
1 cup milk
4 Tbsp melted butter

Preheat oven to 350^F. Place the turkey and peas & carrots in a greased 2-quart casserole. Combine the soup, chicken broth and thyme in a small bowl until well mixed. Add salt and pepper if desired. Pour over the turkey. Stir together the Bisquick and milk and pour it gently over the turkey mixture. Drizzle with melted butter. Bake for 30-40 minutes or until the topping is golden brown.

Adapted from Paula Deen's Hurry Up Chicken Pot Pie.

Crock Pot Turkey Breast

Crock Pot Turkey Breast

3 stalks celery, chopped
1 cup baby carrots
1 large onion, chopped
1/2 cup chicken broth
6 lb turkey breast
Black Pepper
1 envelope dry onion soup mix

Put the celery, carrots, onion and chicken broth into the bottom of the slow cooker and place the turkey breast over that, skin side up. Sprinkle the turkey with black pepper then with the dry onion soup mix. Cover and cook on high for 1 1/2 hours, then reduce heat to low for 7-8 hours.

This is a fantastic way to cook a turkey breast! It was juicy, tender and delicious! Adapted from coleensrecipes.blogspot.com

Roast Turkey Breast 2010

Roast Turkey Breast 2010

6lb turkey breast, thawed
1 cup sea salt
1/2 cup brown sugar
3 cups Welch's White Grape Cherry Juice
1 Tbsp onion powder
1 Tbsp sliced dehydrated garlic
1 tsp celery seeds
1 tsp Poultry seasoning
1 heaping Tbsp dried parsley
Iced Water
2 stalks celery, cut into 3 inch chunks
1 large onion, cut into large chunks
4 Tbsp softened butter
1 tsp dried thyme
1/2 tsp dried rosemary
1 cup white wine

Wash the turkey breast. In a large pot combine the salt, sugar, Juice, onion powder, garlic, celery seeds, poultry seasoning and parsley and stir until salt is dissolved. Place the turkey into the pot and add iced water to completely cover the breast. Keep chilled and let stand for about 6 hours. Remove turkey from brine and pat dry.

Place a small rack in a roasting pan (at least 2 inches deep) and place the turkey breast, skin side up on the rack. Place the celery and onion around the turkey. Combine the butter with the thyme and rosemary and rub under and over the skin of the turkey. Pour wine into pan. Cover tightly with foil making sure the foil is tented over the turkey and bake for 1 hour. Remove the foil and continue roasting for 1 - 1.5 hours or until turkey is completely cooked and browned.

Use the pan drippings to make gravy! This was truly a perfectly cooked turkey breast. It was very tender and extremely juicy and I'll definitely be cooking turkey like this again! Excellent flavor. No recipe, John and I both threw things into the brine and we're very happy with the results.

Turkey Cutlets and Stuffing

Turkey Cutlets and Stuffing

1 pkg turkey cutlets (about 8 thin slices)
Salt & Pepper
Poultry Seasoning
2 tbsp butter, divided
1 tbsp olive oil
1 small onion, cut in half and thinly sliced
1 stalk celery, sliced
Handful baby carrots, chopped
1 can Creamy Chicken & Mushroom soup
1/2 can water
1/2 cup half and half
2 tbsp white wine
1 box Stove Top cornbread stuffing
1 box Stove Top turkey stuffing
3 cups water
1/2 stick butter

Prepare the stuffing mixes as directed on the package using 3 cups water and 1/2 stick butter. Set aside.

Lightly season the turkey cutlets with salt, pepper and a sprinkle of poultry seasoning while you melt 1 tbsp butter and the oil in a large, heavy skillet. Saute the turkey about 2 minutes per side. Remove turkey from the pan.

Add 1 tbsp butter to the pan until melted. Saute the onion, celery and carrots until the onion is tender and starting to brown a bit. Stir in the soup, water, half and half and wine and simmer until well combined and hot.

Scoop and pack the Stove Top into a small round mold (I use a plastic measuring cup) and invert into a large casserole dish. Repeat until you have 4 to 6 mounds of stuffing. Place the turkey cutlets over the stuffing mounds. Pour the hot gravy and vegetables over all. Cover with foil and bake at 325-degrees F for about 30 minutes.

Love it! Served with Sauteed Apples and Cranberries (see recipe for Fried Apples and throw in a handful of dried cranberries).