Category Archives: Turkey

Everyday Meatballs

September 23, 2020

Meet my favorite meatballs. They’re cooked right in a pot of crushed tomato sauce and finished with a layer of bubbling cheese on top. I’ve only made them with beef but they’re adaptable to other ground meats like pork or turkey. Make sure to boil a pot of pasta and/or bake some garlic bread alongside to soak up all that marinara. Or on these french bread rolls they’d make perfect sliders!

Everyday Meatballs

INGREDIENTS

1 lb. ground meat (I used beef, you could also use pork or turkey or a mixture)
2/3 cup fresh bread crumbs or 1/2 cup panko 
1/3 cup milk
2 Tbsp. finely chopped parsley
2 Tbsp. finely grated Parmesan or Romano cheese 
2 tsp. kosher salt, divided
Pinches of red pepper flakes or a few grinds of black pepper
1/2 tsp. onion powder
2 large eggs
2 garlic cloves, minced, divided
2 Tbsp. olive oil
1 28-oz. can of tomato puree or crushed tomatoes

optional for serving:
cheese (I’ve used smoked provolone + Parmesan, another time mozzarella + Romano)
pasta
crusty bread or rolls
fresh chopped basil or parsley

DIRECTIONS

  1. Place meat, crumbs, milk, parsley, cheese, 1 teaspoon salt, pepper, onion powder, eggs and half of your minced garlic in a large bowl. I like to mix all of this together with a fork, which does a good job of breaking up the eggs and chunks of meat. Form mixture into 1 1/2 to 2-inch meatballs and arrange on a plate. I like to let them set in the fridge for a bit — 30 minutes, if you can spare it — which helps them keep their shape.
  2. In a large pot, heat 2 tablespoons olive oil over medium heat. Add remaining garlic and some pepper flakes and let sizzle until garlic is golden, 30 seconds to 1 minute. Add tomatoes (beware the splatter!) and season with remaining salt. Let mixture simmer over low heat for about 10 minutes (with a thicker puree) or 20 (for crushed tomatoes, which are usually more watery), stirring occasionally.
  3. With stove on the lowest heat possible to maintain a gentle simmer, add meatballs to sauce one by one, and cover with a lid. It will be hard but please don’t touch or move them for at least 20 minutes of the 25-minute cooking time, so that they have a chance to keep their shape. Meatballs should be fully cooked through at 25 minutes, but it cannot hurt to cut one in half to verify.
  4. Eat however makes you happy:
    — as-is.
    — with pasta.
    — “parmesan”-ed: Make sure meatballs are in an oven-safe baking dish. Tear about 8 ounces mozzarella (or provolone) over the top and broil until melted. Finish with some parmesan (or Romano), if desired. Sprinkle with fresh chopped basil or parsley.
    — with garlic bread/rolls, etc.

Serves ~4. 

(Adapted from Smitten Kitchen)

 

Turkey Avocado Sandwich with Chipotle Mayo

September 22, 2020

All of my favorite foods include carbohydrates with really good bread and pizza topping the list. Which must be why I love sandwiches so much as well! And all good sandwiches start with good bread. Even the best of sandwich fillings can be ruined by dry/dull/flavorless bread so always make the bread a priority in your sandwich building!

Today’s turkey sandwich is piled high on a chewy ciabatta roll, one half spread with a spicy chipotle mayo (the star of the show!) and the other half with mashed avocado. About that chipotle mayo (or aioli if you want to get fancy)… it’s so delicious. I promise it’s worth the effort. It adds a smoky garlicky heat to this sandwich and you’re going to want to spread it on everything. I went with Havarti cheese when I photographed this recipe but you can choose any mild cheese that melts well- I listed some suggestions below. The tomato and lettuce/spinach/arugula are optional add-ons. I chose tomato this time. I’m now realizing that adding bacon wouldn’t be a horrible idea… by all means throw some bacon on as well!

Turkey Avocado Sandwich with Chipotle Mayo

INGREDIENTS

Chipotle Mayo:
1/2 cup mayo
2 Tbsp. + 2 tsp. chipotle in adobo, minced
1 tsp. lime juice
1 Tbsp. fresh chopped chives
1 clove garlic, minced
salt and freshly ground black pepper, to taste

crusty white or wheat bread, sliced (I used ciabatta rolls)
roasted turkey, thinly sliced
cheese, thinly sliced (I used Havarti- Colby Jack, Provolone, Cheddar, and Gouda would also be delicious)
avocado, thinly sliced
salt and freshly ground black pepper
tomato, thinly sliced (optional)
lettuce/baby spinach/arugula (optional)

DIRECTIONS

  1. To make the chipotle mayo, in a small bowl whisk to combine all ingredients. Adjust salt and freshly ground black pepper to taste. (Or you can combine the ingredients in a food processor and process until smooth.)
  2. To make the sandwich, spread chipotle mayo on a slice of bread. Top with roasted turkey, cheese, tomato (if using), and lettuce/spinach/arugula (if using). Layer the avocado on a second slice of bread (I like to mash it down a bit with a fork so it doesn’t slide off the sandwich when I bite into it), season the avocado with a bit of salt and pepper, and place on top of the sandwich, avocado side down.
  3. If, like me, you prefer your sandwich served warm, grill the sandwich (or place open-faced under the broiler) until the cheese melts and the bread is golden and crisp, then slice and serve.

(Aioli adapted from Epicurious)

Pesto Turkey (Or Chicken) Sandwich

September 7, 2020

I’ve been making this sandwich combination of turkey/chicken with a creamy pesto mayo for years and it’s about time it made it to the site! There are lots of options for how to prepare it- crusty sliced sourdough, ciabatta, and herb focaccia (as pictured) are all favorite bread choices. You can add arugula and tomatoes as I’ve done. Sliced red onion and bacon are also a good idea. And pick a cheese that melts well as this sandwich is best served hot! You can make your own pesto (I linked to a recipe below) or I often buy it prepared (Costco has great pesto) and what I don’t use right away I stash in the freezer for later.

Pesto Turkey (Or Chicken) Sandwich

INGREDIENTS

thinly sliced or shredded turkey or chicken (here I used a rotisserie chicken)
crusty bread or rolls, sliced (here I used an herb Focaccia)
basil pesto
mayonnaise (can use half mayo and half plain Greek yogurt)
sliced cheese, such as Provolone (smoked Provolone is especially delicious), Fontina, Havarti, etc. 

optional add-ons:
thinly sliced red onion
arugula or baby spinach
sliced tomato or roasted red pepper
bacon

DIRECTIONS

  1. In a small bowl, miix equal parts mayo (can use half Greek yogurt) and basil pesto until well combined.
  2. Spread the pesto-mayo on one side of the top and bottom slices of bread/roll. Top with sliced cheese, turkey/chicken, and any optional add-ons (red onion, arugula, tomato/roasted red pepper, and/or bacon). Top with the second slice of bread (spread side down). Repeat to make as many sandwiches as needed. 
  3. To bake*, preheat oven to 350 F.  Place sandwiches on a baking sheet and cover with aluminum foil. Bake for 10-15 minutes, until the cheese has started to melt. Uncover and bake for 5 more minutes until the top is crisp and the sandwich is warmed throughout. Slice and serve. 

*Or sandwiches can be grilled on a pan/panini press or placed open-faced under the broiler (watch closely- they’ll go quick!) until the cheese is melted and the bread is toasted.

 

Turkey Havarti Panini with Stoneground Mustard Aioli

June 3, 2020

This is another cafe-inspired sandwich that I’ve mastered at home. There was a great lunch spot near our last house with the friendliest couple that cooked and ran the business together. I became a regular for a bit when I was pregnant with Damen and couldn’t stomach much of anything, especially anything I made for myself. (It’s a miserable 9 months when I’m pregnant and explains my repeated absences over the last 9 years.) Anyway, I craved this cute cafe’s sandwiches, particularly this one with turkey and havarti. So I’d call my order in and when I’d come in to pick up my lunch they’d ask how I was feeling and comment on how my belly was growing. A few times I took my kids to dine in and they’d bring them cups of blueberries and not mind when my children made extra messes. The kind of place I want to run if I have a restaurant someday…

This sandwich made me fall in love with stoneground mustard AND Havarti. I wasn’t very familiar with either until I had this combination and realized how delicious they both are, and even better together! Stoneground mustard gets mixed with mayonnaise and some fresh lemon to make a simple aioli. (I realize aioli usually has garlic in it, but theirs didn’t- I can’t eat garlic when I’m pregnant so I definitely asked!- so I don’t include it either.) The mustard flavor in this aioli isn’t overwhelming… it’s subtle enough that my kids will eat it. Havarti is creamy and melts just right for a panini and is one of my favorite cheeses now! Sliced tomato and arugula are optional but I love it with both. Use a crusty loaf of sourdough for the best flavor, a little butter or oil for an extra crisp outside and you’ll have a perfect panini.

Turkey Havarti Panini with Stoneground Mustard Aioli

INGREDIENTS

crusty white or wheat bread (preferably sourdough)
oven roasted turkey, thinly sliced
Havarti cheese, grated or sliced
tomato, sliced (optional)
arugula (optional)

Stoneground Mustard Aioli:
1/4 cup mayo
1 Tbsp. stoneground mustard
1/2 tsp. lemon juice
1-2 tsp. chopped chives (optional, but recommended)
pinch freshly ground black pepper

DIRECTIONS

  1. Preheat a panini press or pan on the stove to medium heat.
  2. To make the aioli, stir to combine the mayo, mustard, lemon juice, chives, and a pinch of pepper in a small bowl.
  3. To assemble the sandwiches, spread aioli on one side of a slice of bread. Layer with Havarti, turkey, tomato, and arugula. Top with the second slice of bread (you can add more aioli if you want).
  4. Brush the preheated panini press or pan with some butter or olive oil. Grill the sandwich, flipping halfway through if necessary, until the cheese has melted and the outside is crisp and golden.

Makes enough aioli for about 4 sandwiches.

Turkey, Smoked Gouda, and Raspberry Chipotle Jam Sandwich

May 4, 2020

I have so many fond food memories of Chicago. We lived there for 2 years while Dustin completed his pediatric dental residency and have been back a couple times since we moved away almost 6 years ago. One of my favorite lunches in Chicago was from a bakery in Uptown, just down the street from our second apartment, that no longer exists but had the most amazing bread and sandwiches. The best of all their sandwiches was the turkey and smoked gouda with raspberry chipotle jam layered on their fresh baked ciabatta. I still crave it to this day. And so I’ve figured out how to make my own!

The secret to this sandwich is using the best bread you can find. A good ciabatta is thick and chewy yet fluffy with nooks and crannies to soak up the mayo on one side and spicy jam on the other. Arugula adds a fresh peppery bite. Smoked gouda is a must. It’s got so much flavor you can’t skip it. I’ve looked and never found a raspberry chipotle jam in a store, but it’s so easy to make your own. Take some good raspberry preserves and mix in some minced up chipotle pepper in adobo (the kind that come in a can- they are just smoked jalapeno peppers in a sauce). I haven’t included any amounts for this recipe (except a suggestion on the chipotle pepper to jam ratio) because I don’t measure when I make a sandwich. I just layer it all on like I like it! I promise this sandwich will make you a fan.

Turkey, Smoked Gouda, and Raspberry Chipotle Jam Sandwich

INGREDIENTS

ciabatta, sliced in half
raspberry jam (Bonne Mamam is the best store bought brand)
chipotle pepper in adobo (from a can), minced
oven roasted or smoked turkey breast, thinly sliced
smoked gouda, sliced
mayonnaise
arugula
tomato, sliced

DIRECTIONS

  1. To make the raspberry chipotle jam, in a small bowl stir to combine the raspberry jam and chipotle pepper. (I use 1 Tbsp. minced chipotle in adobo per 1/4 cup raspberry jam for a mild/medium kick. It will taste less spicy on the bread so you can add more chipotle if you like a lot of heat!)
  2. Spread the prepared jam on the top half of the ciabatta and mayonnaise on the bottom half. Layer the bottom half with turkey, smoked gouda, tomato and arugula, and top with the top slice of bread. (The sandwich can be served cold or warmed in the oven until the cheese is melty and the outside of the bread crisp.)

Inspired by a sandwich at the former Baker and Nosh in Chicago.