I am sold on buying the turkey breast only! It’s faster to cook, easier to handle and less fussy to work with when you’re breaking it down for left overs.
Have you ever heard of the term spatchcock? it’s such a dirty sounding word, but it means to make your life baking poultry easier.
It means taking out the back bone, so with the kitchen sheers I just went down the back of the bird and cut out the back bone, about 1 inch from the spine on either side. but don’t throw it away, use it to make home made turkey stock for gravy, duh!
this turkey breast was buttered like mad. 350 degrees for about 2 hours tented with foil, and then i turned the oven off and took the foil off , left it in the oven for an hour and this is the result! Juicy and Tan…like the spray tanned bird you’ve always wanted.
I placed sliced russet potatoes as my ‘rack’ on the baking sheet and it cooked in turkey fat. yep.
While your bird is baking, make your mashed potatoes, make your stock and if you are inclined, make your own stuffing.
However I really do like stove top and my thing with Thanksgiving is don’t make everything. I even used the steam-able bag of green beans. You may notice the green beans aren’t the casserole kind, I like them as is and also, I think it goes with the meal better.
So now for the leftovers. cause you can only do so much with turkey before you are sick of it.
First is my humble pie. I call it humble pie cause its really a cheap dish to make. When I was on my own in my early twenties, I learned to live off of $20 of groceries per week, and this were things I bought frequently: Beans, corn bread mix, a gallon of milk, a whole chicken, eggs, bread, pasta and pasta sauce.
So you can see how easy it is..and honestly it is one of the tastiest things ever. On a non holiday the turkey is usually pork or chicken. My husband loves this!
400 degrees for 25 minutes. this could be a 30 minute meal , if you can dump the beans and mix the cornbread really really fast.
Turkey Noodle Soup is too obvious as a leftover recipe, but yeah that is what I am giving you. So the store I went to was out of fresh thyme! gah!! so I decided to use dry and then used dried for the rest of my spices… and it stilled turned out fine
3 large carrots, peeled and chopped
4 celery stalks,chopped
10 cups of chicken or veggie stock
4-6 cups of water
1 bay leaf
1/2 teaspoon of dried thyme
1/2 teaspoon of dried dill
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 bag of egg noodles
1 leftover turkey breast, shredded
salt and pepper to taste
in a big soup pot dump in all your stock and your carrots and cook on high for 7 min then add your celery and your seasonings. cook uncovered on medium for 20 minutes. add your turkey breast and your egg noodles and turn off the heat. I let my egg noodles just kind of absorb the liquid without boiling. after 8 minutes check your soup and add your 4-6 cups of water to your desired consistency. then add salt and pepper to taste.
I did a similar recipe to these cookies using the Duncan Hines cake mix, but today I am using Betty Crocker. I love Cake mix cookies more than anything. It’s easy, tasty, and feels special all at the same time. Your possibilities and combinations with the frostings and cake mix flavors are really endless
I box of cake mix
1/4 cup melted vegetable shortening
2 large eggs
can of frosting
mix the cake mix, melted shortening and eggs together. the dough will be stiff. mix until combined and then roll out about walnut sized balls. bake for 12-14 minutes at 350. allow to cool before frosting.
This combo is a lovely lunch!
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{Foodie + Cakes + Classes} 