Turkey with Sage Stuffing

I thought I would share how to cook a turkey for those of you who aren’t sure how or are looking to cook a turkey for the shredded meat. I love cooking a full turkey and shredding the meat and dividing it into 1 cup portions and putting it into the freezer for when I need it for casseroles or other dishes that call for shredded turkey or chicken. When I do this I usually don’t add the stuffing but rather just leave the cavity empty. I got this recipe from my mom and it has worked out perfectly for me every time.

Ingredients:

  • 12 – 15 lb. turkey (6 – 7.5 kg)
  • Salt
  • Butter

Instructions:

1. Wash turkey and take out giblets.

2. Stuff with stuffing (see recipe below).

3. Put crust pieces on ends to close.

4. Put bird in roaster* and generously salt both sides of the turkey and dot with dabs of butter.

5. Bake covered: (you can use any of the time suggestions below that work for your schedule)

  • 8 hours at 275F
  • 6 hours at 300F
  • 4 hours at 350F

Note* If you don’t have a turkey roaster you could just buy a tin/disposable roasting pan and cover the turkey with foil.

STUFFING

  • 1 loaf of bread, diced (approximately; to fill a large Tupperware bowl)
  • salt
  • pepper
  • 2 – 3 tablespoons dried sage
  • 1 small onion, diced
  • 1/2 cup butter, melted
  • cream

Instructions:

1. Mix first 5 ingredients.

2. Drizzle in cream and mix until it feels moist enough to clump together.

3. Pour butter over and mix. Squish.


Cheesy Oregano Chicken & Broccoli Pesto Panini

This panini is cheesy, savoury, deliciousness, chock full of greens! I got it from the Half Baked Harvest cookbook. The broccoli, Greek yogurt and arugula gives it a healthy, fresh taste and makes me feel less guilty about eating it 😉 Now I will say these paninis are a bit more time consuming than I would like. It is a special treat and something I would be more apt to make on a weekend. I hardly ever use my panini press so it has inspired me to try more panini recipes!

Time: 38 min prep + 15-20 min in the panini press

Servings: 4

Calories/Panini: 754

Ingredients:

  • Boneless skinless chicken breasts, cooked and shredded*
  • Oregano (fresh or dried)
  • Broccoli, cut into florets and coarsely chopped
  • Plain Greek yogurt
  • Shredded fontina cheese**
  • Shredded sharp cheddar cheese
  • Salt and pepper
  • Basil pesto
  • Ciabatta rolls or loaf
  • Fresh arugula***
  • Extra-virgin olive oil

Notes:

*I had shredded turkey on hand. One of my favourite things to do is cook a whole turkey, shred the meat and put 1 cup bags in the freezer. It is so handy for casseroles or recipes where they ask for shredded chicken or turkey. When turkey is on sale its more affordable than buying a rotisserie chicken from the deli.

**I couldn’t find fontina so I used provolone slices as a substitute.

***I had spinach on hand so I used that instead.

If you want detailed quantities or instructions on how to make it you can purchase the cookbook here. Or view her video here. Otherwise, I’m sure you get the idea with the ingredients listed above.

Equipment Required:

  • Mixing bowl
  • Mixing spoon
  • Cutting board
  • Knife
  • Cheese grater
  • Panini press or cast-iron skillet & grill pan

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE

  • Steps: 4
    • Rating: Easy
  • Involvement
    • 38 minutes prep time
    • Rating: Moderate
  • Ingredients & availability
    • 12 ingredients
    • Most ingredients are normal but I was unable to find fontina cheese
    • Rating: Moderate

Creamy Chicken Gnocchi Soup

I made this recipe from a cookbook Half Baked Harvest Super Simple Cookbook. You can purchase it on Amazon. I am cooking my way through it and loving it so far!

This recipe is sooooo gooood! If you love mushrooms, garlic and parmesan then you’ll be in heaven. It is so savoury and comforting. But be warned it’s enough to feed a village so you better like leftovers 😉

Time: 1 hour 45 minutes

Yield: 16 cups

Calories/Serving: 190/cup

Ingredients: 20

Equipment Required:

  • Instant pot, slow cooker or stovetop
  • Cutting board
  • Knife
  • Food processor (optional for chopping vegetables)
  • Cheese grater
  • Forks
  • Skillet

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE – DIFFICULT

  • Steps: 5
    • Rating: Easy
  • Involvement
    • 1 hour 45 minutes of prep
    • Rating: Difficult
  • Ingredients & availability
    • 20 ingredients
    • All ingredients are normal and you can easily find at your local grocery store
    • Rating: Moderate – Difficult

Chicken Khao Soi Noodle Soup

This recipe is sooooo good!!! If you want a Thai spin on chicken noodle soup and you like a bit of kick, this is phenomenal! It’s so flavourful and relatively simple to prepare. I made it from the Half Baked Harvest Super Simple cookbook.

Time: 43 minutes total (including prep time and cleanup while food is cooking :))

Servings: 6-8

Calories/Serving: 333 (based on 6 servings)

The recipe below is a slight variation on ingredients and you could substitute the meatballs for chicken breast. You’ll just need to cook the chicken a little longer!

Link to the recipe and ingredients is here: https://www.halfbakedharvest.com/thai-chicken-meatball-khao-soi/

Cookbook can be purchased here: https://www.amazon.ca/Half-Baked-Harvest-Super-Simple/dp/0525577076

Equipment Required:

  • Stockpot or deep frying pan
  • Mixing spoon
  • Can opener
  • Cutting board
  • Knife
  • Large pot for noodles

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE

  • Steps: 4-5
    • Rating: Easy
  • Involvement
    • 30 minutes prep time
    • Rating: Moderate
  • Ingredients & availability
    • 12-16 ingredients
    • All ingredients I was easily able to get at Walmart but some of them may be ingredients you’ve never cooked with before and may be more difficult to find
    • Rating: Moderate

Slow-Cooker Butter Chicken

This recipe is soooo good! This recipe comes from the Half Baked Harvest cookbook and it is amazing! Such a simple way to eat one of my favourite meals! The recipe below is a slight variation from the cookbook but I’m sure it will return the same fantastic results!

Time: 30 min prep + 4-8 hours in the slow cooker

Servings: 8

Calories/Serving: 252

Ingredients:

  • 1 lb boneless chicken breast, cut into bite size chunks*
  • 1/2 onion finely minced
  • 2 tbsp butter
  • 3 cloves garlic, minced or grated
  • 1 tbsp freshly grated ginger (can substitute for 1/8 tsp ground ginger)
  • 2 tsp curry powder
  • 1-2 tsp thai red curry paste
  • 2 tbsp garam masala
  • 0.5 – 1 tsp turmeric
  • 1 tsp cayenne pepper
  • 1/2 tsp salt
  • 1 can (170 ml) tomato paste
  • 1 can (400 ml) coconut milk
  • 1/2 cup greek yogurt
  • 1/4 cup half and half or heavy cream
  • cooked white rice for serving
  • Naan for serving

*We used 2 lbs of chicken because there is so much sauce!

Link to recipe directions can be found here: https://www.halfbakedharvest.com/easy-healthier-crockpot-butter-chicken/

Cookbook can be purchased here: https://www.amazon.ca/Half-Baked-Harvest-Cookbook-Mountains/dp/0553496395/ref=sr_1_2?hvadid=74423250863635&hvbmt=bp&hvdev=c&hvqmt=p&keywords=half+baked+harvest+cookbook&qid=1578270068&sr=8-2

Equipment Required:

  • Mixing bowl
  • Mixing spoon
  • Cooking spray
  • Slow cooker
  • Knife
  • Cutting Board

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE

  • Steps: 4-7 (depending on how you look at it ;))
    • Rating: Easy-Moderate
  • Involvement
    • 30 minutes prep time
    • Rating: Moderate
  • Ingredients & availability
    • 17 ingredients
    • All ingredients are normal and you can easily find at your local grocery store
    • Rating: Moderate