Eat Like a Turketarian Year Round, Not Just at Thanksgiving

When Thanksgiving season comes around, everyone has turkey on the brain. But I’m the kind of person who thinks about incorporating turkey into my meals pretty much year-round. After all, who says turkey is only for Thanksgiving?  It’s actually really easy to eat like a Turketarian year round…and that doesn’t mean you have to cook an entire turkey every time you’re craving it!

Don’t believe that turkey isn’t just for Thanksgiving? Check out the Butterball Cookbook Plus App and you’ll see just how many fabulous recipes you can utilize it in.

Even at breakfast!  These BLT Biscuits made with Turkey Bacon are certainly not just for the fall season.

11.25 1

 

Butterball’s Turkey Bacon really is one of the best reasons to become a Turketarian. I’ve been incorporating this Peas with Turkey Bacon dish into my weekly rotation. It takes just minutes to prepare and makes an otherwise kind of boring vegetable incredibly fun. And it’s simple, which makes a perfect Thanksgiving side dish too!

11.25 2

Peas with Turkey Bacon

Prep time: 10 minutes

Total time: Less than 30 minutes

Servings: 8

 

Ingredients

3 tbsp. olive oil

12 slices Butterball® Turkey Bacon, cut into 1/4-inch pieces

1 cup chopped onions

1 package (32 oz.) frozen green peas

1/4 tsp. ground black pepper

1/8 tsp. salt

 

Instructions

1. Heat oil in 4-quart Dutch oven or saucepan on medium heat. Cook and stir bacon 5 to 7 minutes or until lightly browned.

2. Stir in onions. Cook and stir 3 minutes. Stir in frozen peas, pepper and salt. Cook and stir 4 to 6 minutes or until all ingredients are heated through.

11.25 3

I told you this was a simple recipe and likely exactly what you’re looking for in a side dish. Plus, have you ever known anyone to say no to turkey bacon in a vegetable dish? Being a Turketarian year-round is one of the easiest things you’ll ever do!

Bringing Together – Tips for Getting Your Whole Family Involved at Thanksgiving

11

I can’t believe it’s only a few more days until Thanksgiving is upon us. Bring on the turkey, stuffing and pumpkin pie! My tummy is ready.

11.24 2

As we lead up to this wonderful holiday, preparing this turkey feast can be overwhelming! It’s a huge meal with lots of moving parts and ingredients, so getting help isn’t always necessary but definitely appreciated!  At my house, I get the most help from my two children {mostly my 5 year old daughter} and my husband. Since creating recipes is my job, I’m in the kitchen every.single.day of the year cooking up something new. I’ve gotten used to managing these little people and getting them to do productive things to help instead of hinder the process. Here is how I get my kids in the kitchen for meal prep:

11.24 3

First things first: find an easy and helpful job they can excel at and set them to work. When my daughter was first getting interested in cooking with me, I had to really think long and hard about how to include her. But, looking at my recipes and breaking them down into smaller steps helped me recognize the jobs she could participate in right alongside me.

11.24 4

Things like snapping off the ends off the green beans for green bean casserole or tearing the bread for stuffing are great jobs meant for little hands. If you’re going to be making pie, rolling the dough is always kid-friendly! Plus, the scraps will keep them busy for at least an hour afterwards. {Any sort of dough is a hot commodity at my house!} Sugar cookies are also made at my house for any holiday, including Thanksgiving! Are you making any sort of hors d’oeuvres? Think about letting your wee ones arrange the platters with veggies and dip or crackers, cheeses, nuts, and olives. Filling a basket with warm rolls or tearing lettuce should also make the top of the list.

11.24 5

Be sure to remember non-food related jobs too, like: folding napkins, setting the table, creating place cards for the table, unloading the dishwasher, making a guest list of everyone in attendance, etc.

A little creativity can keep you and the rug-rats productively busy in the kitchen this holiday season!

11.24 6

One of my favorite kid-friendly recipes is Butterball’s Pumpkin Pie Sundae! It is a fun twist on the traditional pumpkin pie dessert and really easy to make. Plus the kids always have fun decorating their sundaes with all the toppings.

11.24 7

Pumpkin Pie Sundaes

Prep time: 15 minutes

Total time: Less than 20 minutes

Servings: 8

Ingredients

1 (9-inch) prepared pumpkin pie

8 scoops vanilla ice cream

1 cup whipped heavy cream

24 candied pecan halves

1 cup semi-sweet chocolate chips

 

Instructions

1. Crumble pumpkin pie into large mixing bowl. Stir to combine pie filling and crust.

2. For each sundae, place 2 large (2-inch diameter) scoops pie mixture in a dessert dish. Top with 1 scoop ice cream, 2 tbsp. whipped cream, 3 pecan halves and 2 tbsp. chocolate chips.

Pinterest-Worthy Thanksgiving Table Decorations: Easy Crafts and Ideas

While food is always the center of my Thanksgiving celebration, I also use the holiday as a great excuse to get crafty outside of the kitchen. The phrase “DIY” can be overwhelming to many people, especially those of us who don’t consider ourselves the craftiest. Not to mention, Thanksgiving is one of the busiest times for many of us. You may not think you have time to step away from the oven to get crafty, but DIY doesn’t have to be difficult. With a huge array of craft ideas available on Pinterest, you can find something for every skill level… Even if you’re super short on time!

I spent some time browsing Pinterest for a fall DIY that would make my Thanksgiving table unique and fun, and came across this pin tutorial for serving drinks out of a pumpkin.

11.21 (1)

I had a couple of pumpkins on my doorstep and thirty minutes to spare, I decided to make a new Thanksgiving table centerpiece to serve soda, beer, and water from. You could even add a couple bottles of white wine if your pumpkin is big enough!

It was super easy to make. Simply cut off the top of a large pumpkin and clean out the seeds and “guts.” Trim the top of the pumpkin until a large bowl fits nicely inside. Fill the bowl with ice and add your drinks!

 

 

11.21 (2)

 

I put my pumpkin punch bowl on the table and let my guests grab drinks from it.

11.21 (3)

This is such a fun way to add a festive harvest feel to your Thanksgiving celebration without spending too much time out of the kitchen.

I also love a good garland to spruce up the fireplace and you can make really cute, inexpensive ones. I found this Give Thanks garland on the Butterball’s Pinterest Page.

banner-1-1024x680

 

Don’t forget to share your Pinterest creations with your friends on Instagram. You never know who else you might inspire for the holiday!

 

Preparing Your Thanksgiving Turkey Before the Big Day

Are you looking for a way to reduce stress on Thanksgiving Day and spend less time in the kitchen? I may have the perfect solution. Why not prepare the turkey a day or two ahead and have it ready to pop in the oven or microwave, carved and ready to serve.

Here’s how to prepare your turkey in advance:

  • Roast the turkey as usual, stuffed or unstuffed. I would recommend using the Open Roasting Pan method, of course.
  • When done allow the turkey to rest for 20-30 minutes.
  • If the turkey is stuffed, remove stuffing right away, make sure to place in a shallow container and refrigerate uncovered until cooled. It is best to keep refrigerated until ready to reheat.
  • Fully carve the turkey. Remove breast sections and remaining parts (wings, drums, thighs).
  • Refrigerate the turkey. Be sure to follow the 4 T’s of Turkey Food Safety when handling your turkey and leftovers!
  • Overlap the sliced meat and pieces in a shallow ovenproof or microwave-safe baking dish, not too deep so it will heat quickly. Spoon some broth you made from the giblets or canned chicken broth over slices for added moisture – or cover the slices with turkey gravy. Then seal tightly with plastic wrap or foil and refrigerate.
  • Note: Do not attempt to refrigerate the whole turkey. That’s not food safe, plus reheating would take almost as long as starting with a raw turkey. For more turkey safe tips, you can check out our 4 T’s of Turkey Food Safety on Butterball.com.

On Thanksgiving Day, when the oven is clear and dinner is about an hour away, prepare the refrigerated turkey for serving.

Here’s how to re-heat the turkey:

  • Place sliced turkey in a single layer in an oven-proof baking dish.
    • Sprinkle with broth, cover tightly with foil and heat in a 350° F oven or countertop roaster until hot, 30-40 minutes.
    • Or, microwave on medium-high for 10 minutes.
  • Temperature of heated turkey pieces and slices should reach 140-150° F.
  • Bake the refrigerated stuffing in a 350 degrees F oven for 40-50 minutes or to a center temperature of 165° F.
  • Cover stuffing baking dish for a moist top or leave uncovered for a crisp, drier top.

Now sit back and enjoy Thanksgiving dinner!

What to Bring to Your Family Thanksgiving

One of the best parts of Thanksgiving dinner is getting together with family and friends and sharing your favorite foods together. One of the toughest decisions to make is what to actually bring to Thanksgiving dinner!

It’s a general rule that whoever is hosting dinner prepares the turkey, so if you’re attending dinner at someone else’s house, ask what sides, appetizers or desserts you can bring along. If you need inspiration, download the Butterball Cookbook Plus App and start browsing recipes. You can download it on your Apple or Android (new this year!) device and it’s free!

WGC 11.18 (3)

I’m a big fan of bringing new traditions to the Thanksgiving table (while keeping everyone’s forever favorites!) and sometimes that means incorporating a “trendy” food. This Chopped Kale Salad with Pistachio Dressing is the perfect side dish to accompany turkey, stuffing, potatoes and cranberry sauce.

WGC 11.18 (4)

Chopped Kale Salad with Pistachio Dressing

Servings:            4

Ingredients

3 C chopped kale

1/2 bulb fennel, thinly sliced

1/2 cup shelled pistachio nuts (about 60 pistachios)

2 cloves garlic

1 lemon, juiced (2 T lemon juice), plus 1/2 t lemon zest

1/4 cup hot water

1/2 cup extra virgin olive oil

Salt and pepper to taste

1/2 t hot pepper flakes

 

Instructions

1. Chop up the kale and slice the fennel and put in large bowl.

2. Lightly toast the pistachios (I put mine on a foil-covered baking sheet in my toaster oven and keep a very close eye on them. You probably don’t have to toast them if you don’t want to. I bet raw would be delicious, too).

3. Put the pistachios in your blender (reserve a few for topping your salad), along with the garlic, lemon juice, hot water, about 1/3 cup extra-virgin olive oil, salt, and pepper.

4. Blend well, until the mixture is smooth. Does it need more olive oil? Continue to pour in and blend. Taste. Add more salt and pepper if needed.

5. Toss kale and fennel with dressing until very well coated.

6. Serve on salad plates. Top with extra pistachios, red pepper flakes, and lemon zest.

You can also never go wrong with the classics like this Double Cornbread Stuffing recipe. With a tasty twist, it’s sure to be a family favorite.

WGC 11.18 (5)

Double Cornbread Stuffing

Prep Time:          25 minutes

Total Time:         Less than 1½ hours

Servings:            8

Ingredients

3 tbsp. olive oil

3 cups thinly sliced sweet onions

⅓ cup butter

1¼ cups sliced celery

8 slices chopped Butterball® Turkey Bacon

2½ cups canned chicken broth

12-16 oz. Pre-packaged Cornbread Stuffing Mix

1 can (17 oz.) whole kernel corn, well drained

 

Instructions

1. Preheat oven to 350°F.

2. Heat oil in large skillet on medium-high heat. Add onions. Cook and stir 5 minutes. Reduce heat to medium-low; cover. Continue cooking 13 to 15 minutes or until onions are golden, stirring occasionally.

3. Heat butter in large saucepan on medium-high heat. Cook and stir celery and turkey bacon 6 to 8 minutes or until celery is crisp-tender. Stir in chicken broth and stuffing mix; mix lightly. Stir in cooked onions and corn.

4. Spoon mixture into well-sprayed 2-qt. casserole dish; cover.

5. Bake 35 to 40 minutes or until heated through.

No matter what you’re bringing to dinner, I also recommend taking along some wine. Whether the host wants to serve it with Thanksgiving dinner or save it for after the holiday when they are putting their feet up and relaxing, Woodbridge by Mondavi is the perfect wine to bring as a “thank you” for hosting. If you don’t already know, try to determine if your host prefers red or white wine and make a selection from Woodbridge’s array by using the new food pairing app on the Woodbridge website.

A table full of good food and delicious wine, surrounded by your very favorite people, is the key to Thanksgiving success!

What to Bring to Your Family Thanksgiving

One of the best parts of Thanksgiving dinner is getting together with family and friends and sharing your favorite foods together. One of the toughest decisions to make is what to actually bring to Thanksgiving dinner!

It’s a general rule that whoever is hosting dinner prepares the turkey, so if you’re attending dinner at someone else’s house, ask what sides, appetizers or desserts you can bring along. If you need inspiration, download the Butterball Cookbook Plus App and start browsing recipes. You can download it on your Apple or Android (new this year!) device and it’s free!

WGC 11.18 (3)

I’m a big fan of bringing new traditions to the Thanksgiving table (while keeping everyone’s forever favorites!) and sometimes that means incorporating a “trendy” food. This Chopped Kale Salad with Pistachio Dressing is the perfect side dish to accompany turkey, stuffing, potatoes and cranberry sauce.

WGC 11.18 (4)

Chopped Kale Salad with Pistachio Dressing

Servings:            4

Ingredients

3 C chopped kale

1/2 bulb fennel, thinly sliced

1/2 cup shelled pistachio nuts (about 60 pistachios)

2 cloves garlic

1 lemon, juiced (2 T lemon juice), plus 1/2 t lemon zest

1/4 cup hot water

1/2 cup extra virgin olive oil

Salt and pepper to taste

1/2 t hot pepper flakes

 

Instructions

1. Chop up the kale and slice the fennel and put in large bowl.

2. Lightly toast the pistachios (I put mine on a foil-covered baking sheet in my toaster oven and keep a very close eye on them. You probably don’t have to toast them if you don’t want to. I bet raw would be delicious, too).

3. Put the pistachios in your blender (reserve a few for topping your salad), along with the garlic, lemon juice, hot water, about 1/3 cup extra-virgin olive oil, salt, and pepper.

4. Blend well, until the mixture is smooth. Does it need more olive oil? Continue to pour in and blend. Taste. Add more salt and pepper if needed.

5. Toss kale and fennel with dressing until very well coated.

6. Serve on salad plates. Top with extra pistachios, red pepper flakes, and lemon zest.

You can also never go wrong with the classics like this Double Cornbread Stuffing recipe. With a tasty twist, it’s sure to be a family favorite.

WGC 11.18 (5)

Double Cornbread Stuffing

Prep Time:          25 minutes

Total Time:         Less than 1½ hours

Servings:            8

 

Ingredients

3 tbsp. olive oil

3 cups thinly sliced sweet onions

⅓ cup butter

1¼ cups sliced celery

8 slices chopped Butterball® Turkey Bacon

2½ cups canned chicken broth

12-16 oz. Pre-packaged Cornbread Stuffing Mix

1 can (17 oz.) whole kernel corn, well drained

 

Instructions

1. Preheat oven to 350°F.

2. Heat oil in large skillet on medium-high heat. Add onions. Cook and stir 5 minutes. Reduce heat to medium-low; cover. Continue cooking 13 to 15 minutes or until onions are golden, stirring occasionally.

3. Heat butter in large saucepan on medium-high heat. Cook and stir celery and turkey bacon 6 to 8 minutes or until celery is crisp-tender. Stir in chicken broth and stuffing mix; mix lightly. Stir in cooked onions and corn.

4. Spoon mixture into well-sprayed 2-qt. casserole dish; cover.

5. Bake 35 to 40 minutes or until heated through.

 

No matter what you’re bringing to dinner, I also recommend taking along some wine. Whether the host wants to serve it with Thanksgiving dinner or save it for after the holiday when they are putting their feet up and relaxing, Woodbridge by Mondavi is the perfect wine to bring as a “thank you” for hosting. If you don’t already know, try to determine if your host prefers red or white wine and make a selection from Woodbridge’s array by using the new food pairing app on the Woodbridge website.

A table full of good food and delicious wine, surrounded by your very favorite people, is the key to Thanksgiving success!

Thanksgiving – What’s Trending?

Okay guys. Big things are happening today. BIG. I mean we’ve got the turkey coming your way and we all know that’s what Thanksgiving is all about! This Spicy Rubbed Butterball Turkey is going to be the star of your Thanksgiving table. I mean, just take a peek at what it looks like! Gorgeous, right? Just give me a bowl of gravy to go along with it and leave me be!

WGC 11.18 (1)(Photo credit: Matt Armendariz)

I’m all about spice rubs and this turkey is rocking the spice rub like whoa!! Brown sugar, chili powder, cumin, garlic powder, red pepper flakes and more. I mean, it’s packed with flavor from front to back and the drippings will make for an intensely delicious gravy!

So what’s next? I mean as much as I’d like to skip straight to dessert, there are some other side dishes that are currently very hot!! It’s not a What’s Gaby Cooking Thanksgiving without Roasted Brussels, Mashed Sweet Potatoes, Charred Green Beans and Mascarpone Mashed Potatoes. I think farmers markets are always on trend, so don’t be nervous to grab some of your favorite produce and jazz up any of these dishes. The green beans would be awesome with a sprinkle of pom seeds. And both the mashed potatoes would be amazing with some fresh herbs on top. Or… if you’re feeling fancy, fry up a few sage leaves and crumble those on top. That would make for an epic crowd pleaser!!

And for dessert… don’t judge me but I’m skipping the traditional pie this year and going with a Pumpkin Pie Sundae!! It’s pretty genius if you ask me!

But wait!! What about the drinks?! There needs to be some wine involved in this meal and while I’m a fairly awesome wine consumer, I’m not super skilled at picking out wines to go with my meal. But never fear… check out the Woodbridge’s Pinterest page for wine descriptions and pairings. for everything you need to know about picking some delicious wines to compliment your Thanksgiving table.

And if you need any additional advice this Thanksgiving, be sure to Butterball It and visit Butterball.com – the first turkey search engine powered by the wisdom of the Turkey Talk-Line.

It’s the one stop shop for all your Thanksgiving needs – just Butterball It!

WGC 11.18 (2)(Photo credit: Matt Armendariz)

Roast Turkey with Spice Rub

Use this simple technique to spice up your Thanksgiving

Prep Time:          15 minutes

Total Time:         3+ hours

Servings:            12

 

Ingredients

3 tbsp. firmly packed light brown sugar

3 tbsp. kosher or sea salt

3 tbsp. chili powder

2 tsp. black pepper

2 tsp. roasted cumin

2 tsp. garlic powder

2 tsp. crushed red pepper flakes

1 tsp. ground coriander

1 (12 to 14 lb.) Butterball® Whole Turkey, thawed if frozen

6 tbsp. canola oil

 

Instructions

1. Combine all ingredients except turkey and oil. Blend well. (May be prepared 2 to 3 days in advance. Store mixture in an airtight container at room temperature.)

2. Remove neck and giblets from body and neck cavities of turkey; refrigerate for another use or discard. Turn wings back to hold neck skin in place. Return legs to the tucked position, if untucked. Place turkey, breast side up, on flat rack in shallow roasting pan.

3. Brush outside of the turkey with half of the oil; rub outside and inside cavity with spice mixture. Cover and refrigerate 12 hours or overnight.

4. Preheat oven to 325°F.

5. Brush spiced turkey with remaining 3 tbsp. of oil. Bake approximately 3 hours*, or until meat thermometer reaches 180°F when inserted in the thickest part of the thigh. Remove turkey from oven.

6. Let turkey stand 15 minutes before carving.

 

Setting the Table – Tips for Making a Thanksgiving Checklist

If you’re planning on hosting Thanksgiving dinner at your house or apartment, that checklist in your head is probably feeling a bit overwhelming. But don’t forget that the holidays are supposed to be enjoyable for everyone, even those who are hosting the big celebrations. Let’s take a deep breath, get the to-do list on paper, and start checking things off. By Thanksgiving Day, you’ll be flying through your list and getting ready to spend quality time with your friends and family.

WANM 11.17 (1)

Butterball works with partners who help make Thanksgiving planning super easy, too. Woodbridge by Robert Mondavi Wines, Betty Crocker, Green Giant, Pillsbury, Masterbuilt, Corona, and Reynolds have all teamed up with Butterball to help you breeze through your checklist with ease and savings! There’s no better feeling than getting things done and saving money at the same time. For more information, click HERE.

One of my favorite things to do in advance of Thanksgiving is to set the table. Unlike preparing some of the food, it’s something that can be done in advance. This is especially true if you dine in a different room on Thanksgiving than on other days…but even if you only have one table, I recommend setting it and eating dinner at your counter or on your couch for a couple days prior to Thanksgiving.

A few of my favorite table-setting tips include:

Try something different:

Do something fun to set your table apart from the typical Thanksgiving dinner set up. This can be as simple as folding the napkins in a fun, themed way. You don’t need to be a napkin-folding pro to give your table a super fun look. You can either look for a tutorial online or simply wing it and fold the napkin in your own design. The key is to do something different than you typically do, check out the Butterball Pinterest page for some fun ideas too.

WANM 11.17 (2)

Start a Collection:

While it can be pricey to purchase themed decorations for every holiday, I recommend starting slowly. If you’re planning on starting a Thanksgiving hosting tradition, pick up a few new items of table décor each year to build your collection. I especially recommend hitting up post-holiday sales and storing your finds away until next year. You’ll be so excited to pull out your themed décor every Thanksgiving as your collection grows!

WANM 11.17 (3)

Remember to leave room for the food!

The only downside to setting the table ahead of time is that the food isn’t ready yet. It can be easy to go overboard on fun themed décor, but remember that on the big day, the food will be the most important part of the table! Make sure you leave plenty of room for all the food you’re about to be busy preparing. You’ll soon see that it really does pull the entire look together. And don’t forget to save room for the Woodbridge Wine and Corona Beer.

WANM 11.17 (4)

While you might be so relieved your Thanksgiving dinner was a success that you want to rip your checklist up and celebrate, I highly recommend that you save your checklist for next year. When you start planning again, you’ll want to see exactly what you did and how you made the holiday such a success!

Behind the Scenes on How Holiday Recipes Are Created at Butterball

As Butterball’s master chef and recipe developer, I have the privilege of testing and creating easy-to-make recipes that the whole family will enjoy. It’s important to know how to cook your holiday turkey, but those leftovers can be just as important—who doesn’t love trying new recipes with leftover turkey? So, let’s talk about preparing your turkey before and after the holiday meal.

 

Tony

Prep for the Turkey:

Before you get started in the kitchen, you should keep the following in mind when handling a turkey:

– Wash your hands often throughout the cooking process. I prefer food safe gloves when handling raw turkey.

– Always be sure to cook food to proper temperatures. If you want a perfect turkey every time, my best advice is to use a meat thermometer that is easy to read and use. You can use our easy meat thermometer guide for correct placement and check for doneness with this easy chart.

Thanksgiving Turkey Recipe:

I love the flavor of a roasted turkey but sometimes I like to switch it up and put a simple twist on my turkey. I like using rubs or glazes. They require few ingredients, are simple to use, and pack a lot of flavor. One of my favorite glazes is the Cranberry Orange Glaze on Butterball.com. Just combine orange marmalade, frozen cranberry juice concentrate, maple syrup, balsamic vinegar and salt and you’ll have one flavorful turkey!

After eating your turkey, cover or seal leftovers within two hours and promptly refrigerate them to keep them fresh and safe. This will ensure that you will be able to enjoy your turkey leftovers and keep the festivities going. Check out our Four T’s to Turkey Safety on Butterball.com for more information.

Leftover Recipes:

Now for some delicious leftover recipes – it’s one of my favorite parts about working in the Butterball Kitchen. Specifically, I like reinventing traditional favorites by putting my turkey spin on it – below are some of my favorite leftover recipes and you can find many more leftover recipes on Butterball.com. I hope you enjoy them too!

Tony 2

Four Cheese Turkey Mac & Cheese

Prep time: 25 minutes

Total time: Less than 60 minutes

Servings: 6

Ingredients

2 ½ cups uncooked elbow macaroni

2 cups chopped leftover cooked Butterball® Turkey

1 can (12 oz.) evaporated milk

3 eggs, slightly beaten

2 tbsp. Dijon mustard

2 tsp. Worcestershire sauce

¼ tsp. ground black pepper

2 cups (8 oz.) shredded Cheddar cheese

½ cup (2 oz.) shredded Swiss cheese

½ cup (2 oz.) shredded mozzarella cheese

½ cup (2 oz.) shredded Parmesan cheese

2 tbsp. butter, melted

¼ tsp. garlic powder

1 cup soft white or whole wheat bread crumbs

Optional

1 cup cooked Butterball® Turkey Bacon OR 1 cup cooked Butterball® Turkey Sausage

 

Instructions

1. Preheat oven to 350°F.

2. Cook pasta according to package directions; rinse and drain.

3. Combine cooked pasta and Butterball® Turkey in separate bowl, combine milk, eggs, mustard,

4. Worcestershire sauce and pepper. Gradually stir cheeses into milk mixture. Stir milk mixture into pasta.

5. Spoon pasta mixture into well-sprayed 3-quart casserole dish. Combine melted butter and garlic powder in a small bowl. Stir in bread crumbs until evenly coated. Sprinkle bread crumb mixture over top of pasta.

6. Bake 25 to 30 minutes, or until pasta mixture is heated through and cheese is melted. Serve warm and enjoy!

*If you are adding turkey or bacon, combine with the turkey, milk, eggs, mustard, Worcestershire sauce and pepper.

Tony 3

Turkey, Brie and Cranberry Apple Panini

Prep time: 10 minutes

Total Time: Less than 30 minutes

Servings: 1

Ingredients

2 slices multi-grain bread

4 Tbsp butter, softened

2 Tbsp prepared cranberry chutney

1 Tbsp Dijonnaise

3 oz leftover cooked sliced Butterball® Turkey

2 oz sliced Brie cheese

3 slices unpeeled corded crisp apple

Optional

2 strips of cooked Butterball® Turkey Bacon

Instructions

1. Spread one side of each slice of bread with butter.

2. Spread other side of one slice of bread with cranberry chutney; spread other side of second slice with Dijonnaise.

3. Layer Butterball® Turkey, Brie, apple slices and spinach over chutney. Cover with second slice of bread, Dijonnaise facing spinach.

4. Grill sandwich in heated Panini grill 4 to 6 minutes or until golden brown on both sides and cheese is melted. Cut sandwich in half and serve.

*For and added crunch to your sandwich, add two strips of cooked Butterball® Turkey Bacon before serving.

If you have any questions while preparing the turkey, just Butterball It at Butterball.com. We have 30+ years of turkey knowledge right at our fingertips, all powered by Turkey Talk-Line Experts.

I hope these recipes and tricks of the trade help keep your Thanksgiving holiday lasting for days! For additional recipes, cooking tips and food preparation advice visit Butterball.com.

 

 

 

Stump the Experts – There’s No Question We Can’t Answer so Butterball It!

After 15 years of working on the Butterball Turkey Talk-Line, I have been asked many questions about turkeys: are they gluten free, what is the best way to thaw it, how can you tell a Tom from a Hen? We pride ourselves in that anything you want to know about how to prepare a turkey, we can answer! There is no stumping this group of men and women! I challenged my kids to this just the other day. While I was cooking dinner, I asked my 5-year-old and 3-year-old twins to ask me any question about turkey. My 5-year-old gave a good try when she asked “Mommy, do turkeys have eyelashes?” (a question that I can honestly say that I have not been asked before!). As I listened to her and her brothers’ cute giggles over this question, I quickly reflected how fun it is to work at the Talk-Line. While I explained that it had to be a COOKING question, I answered their questions (no, turkeys do not have eyelashes!). And so the streak continues of not being stumped!

How to “Butterball It”

There are so many wonderful resources available on Butterball.com to answer your questions and to ensure your Thanksgiving meal is a huge success – all you need to do is Butterball It! This search engine is geared specifically for those preparing the holiday and turkey meal to provide expert advice in one simple step. Type in your question regarding any cooking question, regardless of your level of experience. Using the wisdom of the Turkey Talk-Line experts, Butterball.com search engine can help answer all your questions!

My Favorite “Butterball It” Tips

In fact, one of my favorite pieces of information that I like to share with my callers is something I call the 4 T’s of Turkey Safety: Thaw, Temperature, Two-Hour Storage and Three Days to Eat. Make sure you are thawing your turkey properly, use a meat thermometer to cook to the correct temperature, carve your turkey within two-hours of cooking and eat your stored leftovers within three days.

BB_FB_4Ts

Another common question we get is what to do with the turkey giblets. There are a variety of ways to use the giblets, but my personal favorite is to use them in the gravy –very tasty! There is a great recipe on Butterball.com, which is also below.

TL 11.13 (1)

Holiday Turkey with Giblet Gravy

Prep time: 20 minutes

Total time: 3+ hours

Servings: 6

Ingredients

Butterball® Fresh or Frozen Whole Turkey, thawed if frozen

2 medium onions, each cut into 8 wedges, divided

3 medium stalks celery, each cut into thirds, divided

1 cup fresh parsley leaves, divided

4 cloves garlic, halved, divided

Non-stick cooking spray

5 cups water

½ tsp. salt

¼ tsp. black peppercorns

¾ cup all-purpose flour

Instructions

1. Preheat oven to 325°F. Remove neck and giblets from body and neck cavities of turkey; set aside. Drain juices from turkey; pat turkey dry with paper towels. Turn wings back to hold neck skin against back of turkey. Place half each of the onion, celery, parsley and garlic inside body cavity of turkey. Place turkey, breast up, on flat roasting rack in shallow roasting pan; spray with cooking spray.

2. Bake 3-½ to 3-¾ hours, or until meat thermometer reaches 180ºF when inserted in deepest part of thigh, covering breast and tops of drumsticks with aluminum foil after 2 hours to prevent overcooking of breast.

3. Meanwhile, prepare giblet stock while roasting turkey by placing the neck, heart, gizzard, water, salt and peppercorns in large saucepan. Add the remaining onion, celery, parsley and garlic; stir. (Reserve the liver for later use or discard.) Bring just to a boil over medium-high heat. Reduce heat to low; cover. Simmer 1-½ hours, adding the liver, if desired, for the last 30 minutes of the cooking time. Strain stock; cover and refrigerate until ready to use. Remove meat from the neck; discard bones. Finely chop neck meat, heart, gizzard and liver, if using; cover and refrigerate until ready to use.

4. Remove turkey from pan; let stand 15 minutes before carving. Make giblet gravy by straining pan drippings from turkey into 4-cup glass measuring cup. Remove fat from drippings. Place ¼ cup of the fat in medium saucepan; discard remaining fat. Stir flour into fat in saucepan until well blended. Add enough of the reserved giblet stock to pan drippings to measure 4 cups; gradually add to the flour mixture, stirring after each addition until well blended. Bring to a boil over medium heat, stirring constantly; cook and stir until slightly thickened. Stir in the reserved neck meat and giblets; cook until heated through and enjoy!

Have other questions? You can also chat with us live, connect with us on Facebook, email us directly or give us a call at 1-800-288-8372. Just as I do with my kids, I am happy to help answer even the most challenge of questions!

 

Follow

Get every new post delivered to your Inbox.