Turkey Club Panini with Basil Mayo and Brie



Slice focaccia in half. Spread each cut side with basil mayo. Top with roasted turkey, crisp bacon, fresh spinach and several slices of brie. Lightly brush tops of focaccia with olive oil. Place on panini press or grill and heat until brie is melted.

Basil Mayo

2 cups quality mayonnaise

2 tablespoons white wine vinegar

juice from 1 lemon

1 tsp. Dijon mustard

2 agrlic clove

10 fresh basil leaves

2 tablespoons flat Italian Parsley

salt and pepper, to taste

Place all ingredients on bowl of food processor fitted with metal blade and blend until smooth. Place in airtight container and keep refrigerated.

Turkey Fajita Panini using Naan Bread



2 red bell peppers 1 sliced, 1 chopped

1 yellow bell pepper, 1 sliced

1 jalapeno, minced

1 small can green chilies

1- 15 oz. can Fire roasted diced tomatoes

2 onions, 1 sliced, 1 chopped

2 ripe tomatoes, chopped

3 cloves garlic minced

Sliced turkey or roasted turkey

2 cups pepper jack cheese, grated

basil Mayo

Romaine lettuce

In a saute pan, saute sliced bell peppers and sliced onion and quick saute in a little olive oil until crisp tender, set aside.

In a large bowl combine the chopped ripe tomatoes, fire roasted diced tomatoes, minced jalapeno , minced garlic, chopped onions and chopped red bell pepper. Stir salsa until well combined and set aside.

Spread basil mayo on one side of the naan bread. Sprinkle with pepper jack cheese. Layer with turkey, sauteed peppers and onions, romaine lettuce and salsa finish with another sprinkling of cheese.

Place on panini press or grill and cook until cheese is melted.

Basil Mayo

2 cups quality mayonnaise

2 tablespoons white wine vinegar

juice from 1 lemon

1 tsp. Dijon mustard

2 garlic cloves

10 fresh basil leaves

2 tablespoons flat Italian Parsley

salt and pepper, to taste

Place all ingredients on bowl of food processor fitted with metal blade and blend until smooth. Place in airtight container and keep refrigerated.

Basque Chorizo, Turkey and Rice



1 tablespoon olive oil

1/2 lb. Basque chorizo, sliced

2 1/2 -3 cups cooked turkey, chopped

1 onion, diced

1 clove garlic, minced

1 cup uncooked long grain rice

1 bay leaf

1 1/2 cup chicken or turkey stock

1 cup frozen peas , thawed

2 tablespoon pickled cherry pepper, seeded and chopped

In a pot add oil olive and sliced chorizo. Cook until chorizo is brown. Add the onions and garlic and saute until translucent. Add the rice , bay leaf and turkey; stir . Pour in stock and bring to boil; reduce to simmer. Cover and cook until rice is tender. Remove bay leaf and add the peppers and peas; cover until all liquid is absorbed.

Turkey and Broccoli with Mock Alfredo Sauce



1 lb. Fettuccine noodles

3 1/2 cups shredded cooked turkey in bite size chunks

4 cups bite size broccoli florets

1/2 cup butter

1 cup whole milk

1- 8oz. pkg. cream cheese, room temperature

1/2 tsp lemon zest

1 head roasted garlic, garlic, squeezed out

1 cup parmesan, grated

salt and pepper, to taste

Bring a large pot to boil and cook pasta in salted water until al dente.

Steam the broccoli to just tender and plunge into ice water; drain when cooled.

In a small sauce pan add the butter and melt. Place the milk , cream cheese, zest, parmesan cheese and roasted garlic in pan and whisk over low heat until smooth. Add sauce to drained pasta along with the cooked broccoli and turkey. Toss and serve

Turkey Pot Pie in a Jar

Turkey Pot Pie in a Jar


Makes 10- 1/2 pint jars


4 cups flour

2 tsp. salt

1 1/3 cup shortening

8 tablespoons ice water, may need more depending on the dryness of the flour


3 cups cooked chopped turkey into bite size pieces

2 sprigs fresh thyme

3 sage leave, chopped

3 tablespoons olive oil

2 clove garlic, minced

1 onion, diced

3 stalks celery

3 carrots , peeled and diced

3 cups stemmed cremini mushrooms, sliced

1 red bell pepper, diced

3/4 cup frozen peas

3/4 cup frozen corn

5 cup chicken stock

3/4 cup flour

Preheat oven to 350 degrees.

For the crust, combine the flour and salt in a bowl of a food processor fitted with a metal blade. Pulse to combine. Add the shortening and pulse until coarse crumbs are formed. Add the water as needed until a dough begins to form. Place on a lightly floured surface and form a disk. Wrap and refrigerate at least 1 hour.


In a large pot heat olive oil over medium heat, add the onions and saute until translucent. Add the garlic, celery, carrots, mushrooms and bell pepper to the pot and saute until peppers are just beginning to soften. Stir in the flour and mix well into the vegetables. Slowly pour in the chicken stock and continue to stir until thickened and vegetables are tender. Add the turkey; salt and pepper, to taste. Remove thyme sprigs; most of the leaves should have cooked off into the mixture.

Divide dough into 10 portions. Split each portion into a 1/3 portion and 2/3 portion. Roll out the larger 2/3 portion and tuck into 1/2 pint jars; pressing in to fit nicely. Add the filling to almost the top. using the jar lid as a template cut out a circle and top each pastry lined, filled jar. Pinch the sides to seal. Make a small slit in the top of pie. Brush lightly with egg wash and sprinkle with a little cracked black pepper. At this point you may chose to freeze the pies; cover with the lid and freeze. When ready to bake from freezer, thaw and then bake. Bake on a baking sheet for 35-45 minutes until filling is bubbly and crust is golden.

Quick and easy Turkey-Black Bean Chili



1 can black bean,rinsed and drained

4 dried ancho chili peppers

1 dried arbol chili pepper

3 bay leaves

1/2 cup fresh orange juice

1/4 cup fresh lime juice

3 cups chicken stock

1 lb. ground lean turkey

2 tablespoons olive oil

1 onion,diced

2 fresh poblanos, seeded and diced

3 cloves garlic, minced

1 tsp. salt

1/2 tsp. black pepper

1 1/2 tablespoons chili powder

1 1/2 tablespoons cumin

1/4 tsp. cayenne pepper

In a heavy bottomed pot, brown the turkey in olive oil. Add the onions, poblanos and garlic and saute until onions are translucent and fragrant. Heat a cast iron griddle on high heat, place the dried peppers and roast until fragrant, turning often without burning. Remove the stems and seeds. Place the roasted dried peppers into a blender. Add to the blender the lime and orange juices along with the chicken stock; blend until smooth. Pour into the turkey mixture and add remaining ingredients. Bring to boil and simmer until flavors have married. Remove the bay leaves , adjust salt if needed. Serve and enjoy.

Take a risk and try my Roasted Turkey, Cheddar, Horseradish, Cranberry, Spinach Pizza

Roasted Turkey, Cheddar, Horseradish, Cranberry, Spinach Pizza


1 lb. Pizza dough

2 cups roasted Turkey, cubed

1 1/2  tablespoons prepared horseradish

4 oz. mascarpone

1 tablespoon spicy brown mustard

6 oz. white cheddar cheese, grated

8 oz. whole cranberry sauce

1 cup baby spinach

3 green onions, thinly sliced

Preheat oven to 400 degrees with pizza stone inside oven.

Roll out the pizza dough to desired thickness. In a small bowl combine the horseradish, mascarpone and mustard; stir until well combined. Spread this mixture over the pizza dough. Spread the cranberry sauce over the top of the horseradish mixture. Sprinkle the turkey evenly over the top; then sprinkle the grated white cheddar evenly over the pizza. Sprinkle the sliced green onions over the top. Bake in preheated oven for about 20 minutes or until the crust is golden and bubbly. Remove from oven and sprinkle the baby spinach over the top.

Baked Penne with Turkey, Cremini Mushrooms, Bell Peppers in Fontina Cream Sauce



8 oz. fontina cheese, grated

1 cup grated parmesan cheese

4 tablespoons butter

1/2 onion, diced

1 yellow bell pepper, julienned

1 red bell pepper, julienned

1 orange bell pepper, julienned

10 oz. sliced cremini mushrooms

1 head roasted garlic, pulp squeezed out

3 cups chopped cooked turkey

2 tablespoons chopped parsley

1 cup half-and-half

1 cup pasta water

1 pound penne, cooked al dente

Preheat oven to 400 degrees. Butter the bottom of a 9×13 inch pan.

In a large heavy bottom pan add 3 tablespoon butter and saute the onions, and bell peppers until softened. Add the roasted garlic, cooked chopped turkey and mushrooms and cook until all the moisture evaporates form the bottom of the pan. Pour in the half-and-half and bring to boil for 2 minutes; set aside. Cook pasta to al dente. Stir in the pasta into the sauce along with 1/2 cup of the grated parmesan. Add the 1 cup of pasta water , toss and stir in the parsley. Pour into the baking dish and spread out evenly. Mix the remaining parmesan cheese and the fontina together. Sprinkle evenly over the top of the casserole. Bake in oven for 20-25 minutes until top is golden brown.