Category Archives: Poultry

Zucchini & Mushrooms Stuffed with Ground Turkey and Quinoa

Posted on February 9, 2011 | Leave a comment


Do I seem to be on a quinoa binge lately? Honestly, I am not obsessed with the stuff, although I will admit we have been eating a lot of it, and why not? The more I read about this Miracle Grain the more benefits they seem to discover; everything from it being a complete protein to being heart healthy. Consider that and the fact that it tastes pretty good and it’s not really a stretch to go with the quinoa over the rice or the mashed potatoes.

Add versatility and value (a cup or two of quinoa goes far!) to the mix and I’m sold. Just recently I have eaten quinoa as a side dish (yep, like rice or mashed potatoes), in casseroles, and even in salads, the latter of which was a favorite that I plan to explore even more in days to come. I have “heard” of quinoa in bars, like granola, in flakes like cereal, and even cooked like a risotto which frankly I do have my doubts about. Some things, such as a velvety, creamy risotto, are indeed sacred!

Nevertheless, tonight I was pondering how to use some plain quinoa I had left over from a previous dinner along with a package of ground turkey. I didn’t want to cook another casserole and meatloaf with quinoa just sounded a bit too farfetched so I thought…how about a stuffing? Yeah, a stuffing sounded good, especially a sausage stuffing with a little kick and maybe some nice gooey melted cheese.

This recipe made such a large batch that I only used about half to stuff enough zucchini and mushrooms for Kathy and I with leftovers for lunch. The rest will freeze well for a another meal which definitely makes the recipe a great way to stretch those dinner dollars! Pre-cooked brown rice, barley, or even bulgur would all work very well in place of the quinoa.

Quinoa and Ground Turkey Stuffed Zucchini & Mushrooms

For the stuffing…

8 oz – Medium Mushrooms (I used 8 baby bellas)
8 oz – Medium Zucchini (3 whole)
1 Package – Ground Turkey (about 1.2 Lbs)
1 – Medium Onion, chopped
1 – 28 oz can Crushed Tomatoes
1- 9 oz Bag of pre-washed Baby Spinach
2 Cups – Quinoa, pre-cooked
½ Cup – Dry White Wine, divided
¼ Cup – Fresh Parsley, chopped
1/4 Cup – Freshly grated Parmesan cheese
2 Cloves – Garlic, minced
1 Tsp. – Fennel Seed, crushed
About 1 Tsp. – From McCormick Italian Herb Seasoning Grinder
Kosher Salt & Fresh Ground Black Pepper
Olive Oil

Clean the mushrooms, removing and reserving the stems. Wash the zucchini well, cut in half lengthwise and scoop out the centers to form a cup for the stuffing. Reserve the centers and chop them along with the mushroom stems.

Heat 2 Tbsp. of olive oil over medium high heat. When the oil begins to shimmer, stir in the chopped mushroom and zucchini stems & pieces. Add the garlic and about 1 tsp. from the Italian Herb Seasoning Grinder and continue cooking until most of the liquid has evaporated. Add the onion and cook, stirring until the onion is translucent. Stir in the ground turkey along with the fennel seed and cook using a spatula to break up the turkey. Continue stirring and cooking until the turkey appears mostly cooked.

Add ¼ cup of wine and stir, scraping up any browned bits that have stuck to the pan. Continue cooking, stirring occasionally until most of the wine has evaporated. Stir in the tomatoes, bring to a simmer, and cook 5 minutes then fold in the spinach and cook 5 minutes more.

Fold in the quinoa and 1/4 cup of wine and continue folding gently to incorporate. Remove from heat and fold in the parsley and parmesan cheese just before using.

To prepare the Zucchini and Mushrooms…

Cleaned Mushrooms & Zucchini (from above)
McCormick Italian Herb Seasoning Grinder
Olive Oil
Sharp Provolone Cheese slices

Pre-heat the oven to 425 Degrees. Place the Zucchini and Mushrooms on a cookie sheet and drizzle with olive oil then season with the Italian Herb Seasoning Grinder. Bake 10 minutes and remove mushrooms, bake the zucchini 5 minutes more. Drain any juices from the mushrooms into the stuffing and mix well.

Mound stuffing onto the mushrooms and zucchini. Drape with enough Provolone Cheese to cover and bake 10 minutes more.

Enjoy,

Randy

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Mmm…Turkey Stroganoff

Posted on January 28, 2011 | 1 comment

(or What to do with all that Chicken Stock – Part 3)

We’ve been eating a lot of plain non-fat yogurt lately and I have been using it more and more in my cooking. I started out utilizing it in place of sour cream on baked or twice baked potatoes, then we started mixing it with a little sugar-free fruit preserves and a touch of agave nectar for a guilt-free dessert. Nowadays I use non-fat yogurt in everything from cornbread and pancakes to French onion dip.

To boost the acidity to more closely resemble sour cream, I nearly always add a little lemon juice to the recipe. When using plain non-fat yogurt in a sauce remember to remove the sauce from the heat before incorporating the yogurt. The reason for this is because with no fat to assist in thickening or emulsifying, plain non-fat yogurt will separate or curdle if you boil it.

You can lessen the chances of your sauce separating by using Greek yogurt which is thicker by nature or by straining your plain non-fat yogurt to thicken it. This is done by draining the yogurt through a fine sieve, cheesecloth, or coffee filter to remove the whey (the watery stuff) and thicken it. This results in a thicker more flavorful “yogurt cheese” that is delicious in dips and cold sauces like Tzatziki. There is a great article here that explains better how to do this.

This Turkey Stroganoff is a “lower” fat recipe that is a good example of using plain non-fat yogurt in a savory recipe. It is also another way to use that good homemade chicken stock I’m always preaching about. Reducing the stock with the turkey, mushrooms, and onions creates a rich sauce with a depth of flavor that would fool even the pickiest of eaters in your house.

Turkey Stroganoff

1 Lb – Ground Turkey
1 Lb – White Mushrooms, sliced in 1/4 inch slices
1 – Med Onion, chopped
3 Cups – Homemade (or low sodium) Chicken Stock
1 Cups – Plain non-fat yogurt
Juice of ½ Fresh Lemon
1 Tbsp – Dry Rubbed Sage
1 Sprig – Fresh Rosemary
1 – 16 oz Package Whole Wheat Extra Wide Egg Noodles
Kosher Salt & Freshly Ground Black Pepper
Olive Oil
Fresh Parsley, chopped

Add 2 Tbsp of olive oil to a very large (12” or more) sauté pan over medium high heat. When the oil just begins to smoke, carefully add the mushrooms and cook them stirring constantly much as you would a stir fry. When the mushrooms begin to release their liquid slow down a little on the stirring but keep them spread out so the liquid will evaporate quickly.

As the liquid evaporates and the mushrooms begin to brown, stir in the onions, sage, rosemary, and a few good grinds of black pepper. Continue cooking and stirring one more minute, then lower the heat to medium high. If the pan seems dry add one more Tbsp of olive oil then add the ground turkey and continue to cook stirring often and gently breaking up the turkey until the meat is mostly cooked through.

Meanwhile, fill a large pot with 2 quarts of water and 2 Tbsp of kosher salt. Place the pot over high heat to come to a boil.

Stir in two cups of chicken stock into the turkey mixture, scraping up any browned bits that may have stuck to the pan, continue to cook stirring only occasionally. Allow the stock to come to a boil and cook stirring from time to time, until most of the stock has evaporated, about 10 minutes. Add one more cup of stock and return to a boil cooking about 5 minutes more. Turn off the heat and stir in the lemon juice.

When the pot of water has come to a full boil, stir in the noodles, reduce the heat to medium high, and cook according to the package directions.

When the noodles are done drain them in a colander and while the noodles are draining remove the turkey mixture from the heat. Gently (so as not to break up the mushrooms) stir the yogurt into the mixture to form a sauce. Now gently add the noodles to the same pan, folding the noodles and sauce until well mixed. Garnish with the fresh parsley and serve hot.

Enjoy,

Randy

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Chicken Milanese

Posted on January 24, 2011 | 4 comments

How to stretch those dinner dollars – Part 2

Last week when I made the Chicken Casserole I set out to demonstrate a use for my homemade chicken stock. Tonight when I rustled up one of my favorite quick dinners I realized that I was using the second of three large chicken breasts that came in a package my wife bought. The thought occurred to me that it was a great way to demonstrate getting a real value for your food dollar.

Kat picked up a package of boneless chicken breasts at Aldi last week. There were 3 large breast halves in the package weighing in at 2.43 pounds (or about ¾ pounds each) for $6.05. If I could use each of the 3 breasts for the basis for 3 different dinners for two that’s just over a dollar per plate! Sure I use other ingredients in the preparation but the protein is often the most expensive element of a meal. When you’re on a budget and trying to stretch your dinner dollars…a buck a person is an awesome start!

So once again I find myself posting a less than glamorous recipe but hey it’s Monday night after a tough day at work, after the NFL playoffs yesterday. I didn’t feel like spending all night in the kitchen and yes, at the risk of sounding silly I’ll say it again; this too is a Recipe Randy Cooks. It also happens to be one of my favorite ways to use boneless, skinless, chicken breasts.

Because I was using an extra-large chicken breast half I was able to get 4 nice pieces out of one breast by first butterflying it, then dividing it into 4 equal pieces. Here is a video that shows how to butterfly a chicken breast: http://www.youtube.com/watch?v=ySB2jgO1ljU&feature=fvw . For this recipe the breasts should be pounded very thin, no thicker than ¼ inch at the very thickest part.

Note that I dump out the oil and wipe the pan after cooking each batch of chicken. This is my secret method of ensuring a perfectly and evenly browned cutlet every time. Oh, and lest I forget… Brianna’s Real French Vinaigrette is my favorite salad dressing and it’s a perfect choice in this dish. Traditionally the cutlet is buried under the salad but Kat and I both prefer it alongside so the chicken stays nice and crispy even after drizzling on a little fresh lemon juice.

Chicken Milanese

1 – Large Skinless Boneless Chicken Breast, butterflied and divided into 4 pieces, then pounded to ¼ thickness or less.
2 – Eggs, lightly beaten
2 Tbsp – Water
2 Cups – Panko Bread Crumbs
1 Cup – Whole Wheat or Unbleached Flour
Kosher Salt & Fresh Ground Black Pepper
Olive or Canola Oil

Salad of Green Leaf Lettuce with Grape Tomatoes and Celery slices.
Salad Dressing
Fresh Parmesan Cheese
Lemon Wedges

In one bowl, season the flour well with salt and pepper and stir to blend. In another bowl, gently beat the eggs and water to combine. Place the Panko Crumbs in a third bowl. One at a time dredge the chicken pieces first in the flour, shaking off any excess, then in the egg, then finally in the Panko Crumbs to coat evenly. Place the chicken in a single layer on a foil or parchment lined sheet pan to rest at room temperature for 20 minutes before cooking.

Warm two tablespoons of oil in a large non-stick pan over medium heat. When the oil is shimmering hot cook two pieces of the chicken, turning only once, until “light” golden brown on each side. Move the cooked chicken to a paper towel to wick away any excess oil and season lightly with salt and pepper. Discard any oil left in the pan and carefully wipe out the pan with a paper towel, then add 2 more tablespoons of oil and repeat the process, cooking the other two chicken pieces.

To serve, toss the salad, tomatoes, and celery with the dressing being careful to use only enough dressing to coat the greens. Place the chicken on the plate and cover partly (or not) with the salad. Top with shaved Parmesan and garnish with lemon slices to finish.

Enjoy,

Randy

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Chicken Soup with Cannelloni and Kale

Posted on January 21, 2011 | 1 comment

(or What to do with all that Chicken Stock – Part 2)

One of my favorite ways to spend a Sunday morning is sipping coffee, listening to The Sunday Blues with Dar , and cooking a big pot of soup. The work is indeed therapeutic for me and I feel the stress of the previous week slip away as I slice onions, chop celery and carrots, and build the foundation of a flavorful meal. Then as the kettle begins to heat up and the steam begins to rise, that pleasant and familiar aroma fills the house and warms me to my soul!

To be honest I had misgivings about posting this recipe as the photo is not particularly glamorous and this soup in particular is really quite simple. Then as I thought about it I realized that soup is one of my favorite things to cook, I make it quite often, and it has become an integral part of the culinary routine in my home. Soup is economical as it is often made with the trimmings and leftovers from previous meals, and who can deny the heartwarming qualities of a big bowl of soup and a hunk of fresh bread?

So there you have it. This too is a Recipe Randy Cooks. And so it will be included.

This soup is a recent favorite and one of the easier soup recipes that I make. The garlic is a recent addition and it not only boosts the flavors but also raises the antioxidant levels of the dish. I guess the jury is still out on the old “Jewish Penicillin” theory but if we can raise the nutritional benefits of a dish by adding a little flavor then I am all for it! It may be surprising to you that with a whole head of garlic in the recipe, the garlic flavor is really quite subtle.

Sometimes I make this soup with chunks (2 cups) of browned Italian turkey sausage; sometimes I make it with chicken. Both are quite good and satisfying. Although I did not do it in the soup pictured, another favorite way to add flavor to this soup is to add a tablespoon or so of pesto to the bowl before ladling in the hot soup. Also of note in the photo, the “garnish” is a few good grinds from a McCormick Italian Herb Seasoning Grinder .

I served this soup with a fresh green salad and a warm whole grain baguette.

Chicken Soup with Cannelloni and Kale

2 Cups – Boneless Chicken Breasts, cubed in approx. ½ inch cubes
2 cloves – Garlic, minced
2 to 3 Grinds – McCormick Italian Herb Seasoning
2 – 14.5 oz Cans, Cannelloni (White Kidney) Beans, rinsed and drained
4 Cups – Kale, rinsed, trimmed and chopped large
1 Whole Head – Garlic
8 Cups – Homemade Chicken Stock
Olive Oil
Kosher Salt & Fresh Ground Black Pepper

Preheat oven to 425°. Using a knife or kitchen shears trim the top of the garlic head just enough to expose the tops of the cloves inside. Remove as much of the papery “skin” from the outside of the head as you can, without the cloves falling apart. Place the garlic in the center of an approx 12” square of aluminum foil, drizzle with olive oil, and sprinkle with kosher salt & fresh ground black pepper. Bring the foil up around the garlic and seal loosely into a package. Bake for 30 minutes or until the garlic cloves are brown and soft through and through.

Meanwhile, place a large soup pot on the stove and bring 7 cups of chicken stock to a simmer over medium heat. Add the beans and the kale, stirring to blend. Reduce the heat enough to maintain a light simmer.

Heat 1 Tbsp olive oil in a skillet over medium high heat and season the oil with 2 to 3 grinds from the Italian Herb Seasoning Grinder. When the oil is shimmering add the chicken and 2 cloves of minced garlic and cook stirring frequently until the chicken is brown in places and cooked through, 6-8 minutes. Using a slotted spoon (or a Spider) remove the chicken and garlic from the skillet and add it to the soup.

When the garlic is done roasting, separate the cloves and squeeze the contents of each clove into a blender. Add 1 cup of chicken stock and blend until smooth. Add this mixture to the soup, stirring to incorporate. Simmer the soup another 30 minutes to allow all of the flavors to develop.

Enjoy!

Randy

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Casserole of Chicken, Quinoa, & Brown Rice with Mushrooms

Posted on January 16, 2011 | 2 comments

(or What to do with all that Chicken Stock – Part 1)

As a follow up to Singing The Praises Of Chicken Stock I wanted to post a series of recipes that use chicken stock (or broth) in various ways. At the risk of repeating myself, stock is a valuable ingredient in healthful cooking and a means of boosting the flavor in what otherwise might be a boring and uninteresting dish. My recipes will always call for stock because I like the flavor but you may certainly substitute broth if you like.

Second only to the chicken stock, the mushrooms create a lot of flavor in this recipe. To coax as much flavor as possible from them I start cooking the mushrooms in a hot, hot pan. Because of the high water content in mushrooms, they create a lot of liquid in the pan as they cook. With the pan very hot, this excess water cooks away quickly leaving the mushrooms to brown. On a lower temperature the mushroom would steam instead of browning…that’s not what I want in this recipe!

I know I have mentioned Seeds Of Change quinoa & whole grain brown rice in a previous post. I can’t recommend this product enough; if you come across it at Costco or otherwise please do give it a try. I use it here because it is convenient, healthy, and the spices blend perfectly with the other ingredients. Other starch suggestions for this recipe would be brown rice, couscous, or even orzo. Check for seasonings if you use a mix, I needed no additional salt with the quinoa.

This one is rich enough that the only side I served it with was a nice green salad and was plenty for two with leftovers.

Casserole of Chicken, Quinoa, & Brown Rice with Mushrooms

1 – Large Boneless Chicken Breast Half (about 12 oz.), halved lengthwise from the top and sliced very thin (as for a stir fry)
8 oz – Fresh Mushrooms, sliced
1 – Small Onion, chopped
2 – Celery branches, sliced (leaves add flavor…use them too!)
1 Clove – Garlic, minced
2 Sprigs – Fresh Thyme, left whole
2 Cups – Chicken Stock
2 Cups – Quinoa & Whole Grain Brown Rice, pre-cooked
2 Tbsp – Unbleached Flour
Olive Oil
Freshly Ground Black Pepper
About 1/4 Cup – Panko Breadcrumbs

Preheat the oven to 350 degrees. Add a tablespoon of olive oil to a large (12”) skillet over medium high heat. When the oil just begins to smoke, carefully add the mushrooms and cook them stirring constantly much as you would a stir fry. When the mushrooms begin to release their liquid slow down a little on the stirring but keep them spread out so the liquid will evaporate quickly.

As the mushrooms dry and begin to brown, stir in the onions, celery, garlic, thyme, and ½ teaspoon of fresh ground pepper. Lower the heat to medium and continue cooking and stirring until the onions soften. (Note: The mushrooms should be getting nice and brown by now. Don’t worry if some of the vegetables stick a little bit…they will loosen when you add the stock.)

When the onions become tender and translucent stir in the chicken, separating the slices and blending them carefully into the mixture. Continue cooking and stirring gently for another 5 minutes then Stir in one tablespoon of the flour until well mixed. Stir in the second tablespoon of flour and cook, stirring gently, for one minute more. Stir in one cup of stock and cook until some thickening begins. Stir in the other cup of stock and cook until bubbling and thickened.

Remove the thyme sprigs and discard, then stir in the quinoa and gently mix until thoroughly incorporated. Pour all into a 9X9 casserole, sprinkle just enough breadcrumbs to cover evenly on top. Bake 25 minutes, allow a few minutes to rest and enjoy!

Randy

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Singing the praises of Chicken Stock

Posted on January 3, 2011 | 7 comments

Singing the praises of Chicken Stock

As I populate my blog with more and more recipes you will notice that chicken stock will show up in the ingredients over and over again. Indeed, I use chicken stock in a ton of different ways and find it to be an invaluable ingredient especially in healthful cooking. Aside from the obvious soups, risottos, and sauces I use chicken stock in place of water nearly every time I cook rice or couscous. Adding a little chicken stock to simmered beans adds body and richness, especially if you are going to make a puree. And, don’t forget those veggies either! A little stock boosts the flavor of blanched then sautéed vegetables nearly as well as a pat of butter and with much less fat.

Inasmuch as I tout the glories of chicken stock, I cannot emphasize enough how much better it tastes if you take the time to make your own! While I will at times use a canned chicken “broth”, there is simply nothing better than homemade. I say “broth” because I have yet to find a commercial stock that comes even close to the goodness of homemade. If I must used canned broth, I nearly always go with my favorite, Swanson’s Certified Organic Chicken Broth . For flavor, sodium level, and value, most others pale in comparison.

So what is the difference between stock and broth? To put it simply, stock utilizes more bones than meat in its preparation and nearly always involves browning of the ingredients before simmering.  Broth on the other hand uses more meat than bones and generally involves no browning of the ingredients before simmering. Stock is typically cooked longer than broth and usually contains less salt. While the two are entirely interchangeable, stock is essentially a richer more flavorful version of broth which is why it is preferred in sauce-making while broth is used more often in soups. Because I always seek to maximize flavor in my cooking, I nearly always use stock.

What is my secret to a good pot of chicken stock? Store-bought Rotisserie Chicken no less!

Out of habit, I freeze all of our chicken scraps stashed in a zip lock bag and when I have enough saved up, I make stock. While I have long browned my chicken parts before making stock, when I started buying Rotisserie Chickens from Costco for quick dinners on busy nights, I noticed an immediate improvement in the richness of my stock. Maybe it is the browning the rotisserie imparts on these chickens or maybe it is the marinade they use. Whatever the case the difference is remarkable enough that before I make a pot of stock I always wait until at least half of my stash of ingredients is from these chickens. To add additional flavor I also freeze any fresh herbs or vegetables (IE: onions, garlic cloves, apples, etc…) that were originally cooked with a home cooked chicken. Brown these right along with your chicken and you would be amazed how much flavor they can bring to the party!

When I make a batch of chicken stock, for convenience alone, I keep a quart or so in the fridge for up to a week. The rest I freeze in usable batches of 2 cup and ½ cup measures. For the former I pour two cups of cooled stock into a 1 quart Zip Lock Freezer bag, squeeze out the excess air, seal and stack them in the freezer. For an approximate ½ cup portion I pour the cooled stock evenly into a silicone muffin pan, cover loosely with stretch wrap, and freeze. The next day I pop the frozen portions out and store them neatly in another Zip Lock Freezer Bag. An ice tray does the same trick for even smaller portions but I don’t usually bother. I am a big stickler for fresh foods and perhaps it is because I go through it so fast but I really haven’t noticed a difference between fresh or frozen homemade stock.

Please remember, for the sake of food safety it is always best to refrigerate or freeze your stock as soon as it comes close to room temperature. To hasten cooling you can:

  • Pour the hot stock in to smaller and/or flatter containers to cool.
  • Set your stock pot into a sink or tub of ice water or even cold water, refreshing the water a time or two as it gets warm.
  • Freeze water a day or two ahead of time in a sanitized an empty ½ gallon milk container. Gently place the frozen container into your stock.
  • Fill a gallon sized Zip Lock Bag with ice cubes. Gently lower this into your “warm”stock.

Google “food safety” if you have any doubts and always use care in your handling of any food.

Homemade Chicken Stock

1 – One gallon Zip Lock Bag stuffed full of chicken necks, wing tips, and carcasses, thawed.
1 – Large yellow onion, sliced very thin
3 – Branches celery including leaves, chopped
2 – Large carrots, chopped
2 – Large garlic cloves, crushed
12 – Black peppercorns
1 – Tablespoon kosher salt
4 – Springs fresh thyme (or 1 Tbsp dried)
1 – Bay leaf
Olive Oil spray or mist
Fresh water to cover all by 1 inch.
Kosher salt & fresh ground black pepper to taste.

Preheat the oven to 425 degrees. Grease a cookie sheet with an olive oil spray or mist. Cut or chop chicken into manageable sized pieces and spread evenly on cookie sheet. Mist lightly with olive oil spray or mist then season generously with kosher salt and freshly ground pepper. Place in upper third of oven and cook 20 minutes undisturbed. Carefully remove and cool for safe handling. (Note: If chicken pieces do not show substantial browning, bake 8 to 10 minutes more before continuing.)

Meanwhile, coat the bottom of a large stock pot with a spray of olive oil and cook the remaining ingredients over medium-low heat, stirring occasionally, to release flavor.

When the chicken is cool enough to handle, add all of it including any collected juices, to the stock pot. Carefully swirl a small amount of fresh water in the cookie sheet to dissolve any browned bits and add this to the stock pot. Pour in enough fresh water to cover all ingredients by about 1 inch. Increase heat to high and monitor closely until nearly boiling, skimming off any excess foam. When the liquid reaches a near mild boil reduce the heat to simmer and cook 3 to 4 hours checking from time to time to keep from reaching a full boil.

After 3 – 4 hours remove the stock pot from heat and allow to cool somewhat before straining. When the stock has cooled enough to handle, using a slotted spoon, remove the largest solids to a colander or sieve set in a bowl to capture any draining stock. When most of the solids have been removed, strain remaining stock through cheesecloth or a sanitized dish cloth to clarify. Skim any remaining fat as it accumulates at the surface and/or remove any fat accumulations after the stock had been refrigerated.

Enjoy!

Randy

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Penne with Italian Sausage, Fresh Tomatoes, Feta, & Herbs

Posted on December 12, 2010 | Leave a comment

For a weeknight dinner that is super easy to prepare try this Penne with Fresh Tomatoes, Feta, and Herbs. Want to mix things up a bit? Replace the sausage with bite sized cubes of cooked chicken or turkey breast, use whole grape tomatoes instead of chopped, or add capers and chopped green & black olives for a real Mediterranean twist. This pasta is great served with salad and a hunk of crusty whole wheat baguette and makes more than enough for lunches the next day.

Penne with Italian Sausage, Fresh Tomatoes, Feta, & Herbs

2 pounds tomatoes, halved, seeded, chopped
1 16 ounce package Chicken or Turkey Sweet Italian Sausage, sliced diagonally, browned well, and drained
1 cup green onions, green and white parts diagonally sliced
1 cup feta cheese, crumbled
6 tablespoons chopped fresh parsley
1 tablespoon chopped fresh oregano
1 tablespoon, chopped fresh garlic
1 teaspoon chopped fresh thyme
1/4 cup extra-virgin olive oil
1 13.5 ounce box Whole Grain Penne pasta

Mix first 8 ingredients in a large pasta bowl. Set mixture aside.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Add hot pasta to tomato mixture and gently toss to coat. Add Olive Oil, Season to taste with salt and freshly ground black pepper and gently toss.

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Italian Sausage Turkey Meatloaf

Posted on November 16, 2010 | Leave a comment

This recipe is an adaptation of Ina Garten’s Turkey Meatloaf recipe, which you will find at http://www.foodnetwork.com/recipes/ina-garten/turkey-meatloaf-recipe/index.html. Her recipe is one of my favorite turkey meatloaf recipes and makes enough for a crowd! The version below cuts down on the size by half and boosts the flavor by adding an Italian flair. Believe it or not I originally came up with this version because the turkey italian sausages at Publix were nearly $2.00 a pound cheaper than the packaged ground turkey.

In this recipe I can’t stress enough to “Coat the Meat Loaf very generously all over with kosher salt, ground black pepper, and Italian spices”! This really does boost the flavor and forms such a great crust that I am tempted to nibble all the way around the outside of my leftover meatloaf sandwiches just like when I was a kid.

Italian Sausage Turkey Meatloaf

1 large yellow onion, chopped fine
1 Tbsp. olive oil
1 tsp. kosher salt
½ tsp. freshly ground black pepper
3 sprigs fresh thyme
1 bay leaf
3 Tbsp. Worcestershire sauce
6 Tbsp. low sodium chicken broth
1 tsp. tomato paste
1 package ground turkey (About 1.25 Lbs.)
1 package sweet Italian turkey sausage (About 1.25 Lbs.)
¾ cup whole wheat bread crumbs
1 large egg and 2 large egg whites, beaten
Kosher salt
Freshly ground pepper
Italian spices

½ cup ketchup
½ tsp. ground coriander
1 splash Louisiana hot pepper sauce
1 splash apple cider vinegar

Preheat the oven to 325 degrees.

In a sauté pan, over medium low heat, cook the onions, olive oil, salt, pepper, thyme and bay leaf until the onions are translucent (but not brown) approximately 15 minutes. Add the Worcestershire, broth, and tomato paste and stir until mixed well. Simmer until just heated through then remove from heat and allow the mixture to cool. Remove and discard the thyme sprigs and bay leaf.

Line a sheet pan with foil then set a foil wrapped cooling rack on the cookie sheet. Using a toothpick or a skewer poke drain holes in the foil on the cooling rack. These should be spaced roughly one drain hole every inch or so.

When the onion mixture has cooled somewhat, combine the ground turkey, Italian sausage (removed from casings), bread crumbs, eggs, and onion mixture in a large bowl. Gently fold the mixture until well mixed and shape into a loaf on the prepared cooling rack. Coat the Meat Loaf very generously all over with kosher salt, ground black pepper, and Italian spices (I used a store bought grinder with a mixture of Italian Spices including garlic, red pepper, and rosemary.)

Place the meat loaf in the oven and bake for one hour. (Note: If you place a pan of hot water on the shelf below the meat loaf this will keep your loaf from splitting.) Meanwhile, combine the ketchup, coriander, hot pepper sauce, and vinegar in a small sauce pan over medium low heat. Stir until well mixed and heated through. When meat loaf has cooked one hour, carefully remove it from the oven and coat evenly with the ketchup glaze. Return the meat loaf to the oven and bake 30 minutes more.

Allow the meat loaf to rest 15 minutes before slicing.

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