EDIBLES
Stuffed Turkey Breast
By: The editors of Relish magazine
When you don’t want to wrestle a big bird, make turkey breast instead. Pick up two boneless turkey breast halves (with the skin on), cut pockets into them, and pile in the stuffing. You’ll still get plenty of servings—as with this recipe that serves 16. If you have a smaller crowd for Thanksgiving, make just one and bake the remaining stuffing in a pan.
To make the pocket for the stuffing, use a thin, sharp knife to cut a slit into the thickest part of the turkey breast. Stuff the spinach- sausage mixture inside and press gently. Then tie with kitchen twine and you’re ready to bake.
Turkey Breast Stuffed with Sausage, Garlic and Spinach
A savory stuffing mix—sausage, onion and spinach—is baked right side the turkey breast, where it soaks up the meat juices.
1 pound sweet Italian sausage, removed from casings
1 medium onion, chopped
1 tablespoon fennel seeds
4 garlic cloves, minced
3 cups 1/2-inch bread cubes
1 (10-ounce) box frozen spinach, thawed and squeezed dry
1/2 to 1 cup reduced-sodium chicken broth
1 egg
2 boneless turkey breast halves, about 2 pounds each
Olive oil
1 teaspoon salt
Freshly ground black pepper
- Preheat oven to 350F.
- In a large skillet, cook sausage, onion, fennel seeds and garlic until sausage is no longer pink, about 10 minutes. Combine sausage mixture with bread cubes, spinach, broth and egg, mixing well. Let cool.
- Make a large pocket-like slit in turkey breast half.
- Spoon in about half the spinach mixture. Tie with kitchen twine. Brush with oil. Sprinkle with half the salt and pepper. Place in a roasting pan. Repeat with remaining turkey, stuffing, salt and pepper or if roasting only one breast, place remaining spinach mixture in a greased baking dish.
- Bake turkey breasts (and extra stuffing) 35 to 45 minutes or until a meat thermometer inserted into the thickest part of the breast registers 160F. Let stand 10 minutes. Remove twine, slice turkey and serve hot or room temperature. Spoon pan juices over sliced turkey. Serve extra stuffing on the side. Serves 16.
Photo by Mark Boughton Photography / styling by Teresa Blackburn
(Family Features) If you’re in need of a soup outside the usual mushroom or celery varieties, turn to another springtime favorite: carrots. More than just a veggie you can serve with dip, they’re creamy, delicious and pair well with ginger in this Creamy Carrot Soup. Discover more easy recipes for family meals at Culinary.net.
Creamy Carrot Soup
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
- 2 cans (14 ounces each) carrots
- 2 cups broth of choice
- 1/2 cup brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons ginger
- 1/4 cup orange juice
- 1/4 cup heavy cream
- salt, to taste
- pepper, to taste
- honey
- BLT wraps, for serving
- In blender, blend canned carrots, including juices, until smooth. Transfer to pot and add broth.
- Mix in brown sugar, garlic powder, onion powder, ginger and orange juice. Bring to simmer then add cream. Add salt and pepper, to taste.
- Drizzle honey over each bowl. Serve with BLT wraps.
SOURCE:
(Family Features) Permanent heat may be on the way, but spring still offers plenty of chilly, rainy opportunities for a warmup from the inside-out. Serve a comforting bowl of Lemon Chicken Orzo Soup to keep spring chills away. Discover more seasonal recipes at Culinary.net.
Watch video to see how to make this recipe!
Lemon Chicken Orzo Soup
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
- 2 carrots
- 2 celery stalks
- 3 tablespoons butter
- 2 cups cooked, chopped chicken
- 1/3 cup lemon juice
- 2 teaspoons lemon pepper
- 6 cups broth
- 1 cup orzo
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon thyme
- 1 tablespoon sugar
- 1 cup heavy cream
- salt, to taste
- pepper, to taste
- cucumber sandwiches, for serving
- Chop carrots and celery. In pot, saute with butter.
- In bowl, mix chicken with lemon juice and lemon pepper then set aside.
- After carrots and celery are tender, add broth and orzo to pot. Then add garlic powder, onion powder, thyme and sugar. Simmer 10 minutes then add chicken and cream; simmer about 5 minutes.
- Add salt and pepper, to taste. Serve with cucumber sandwiches.
SOURCE:
By Suzanne Storey
Do you have an abundance of green onions this time of year? If you’re fortunate enough to experience this, consider yourself lucky! First, let’s clarify a few terms.
Essentially, green onions and scallions refer to the same vegetable; however, the terminology often depends on cultural context. I often call them spring onions, and my parents referred to them the same way. On the other hand, fancy chefs and culinary experts typically use the term “scallions.”
I wasn’t even aware of what a scallion was until about 10 years ago, so don’t be too hard on yourself if you’re in the same boat.
Read the full story on spring onions, along with definitions of onions and the efforts to grow a community garden in Nocona in your Thursday Bowie News.
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