poached eggs with quinoa and turkey sausage hash

This dish makes a terrific brunch or satisfying dinner. Quinoa is high in protein, so this would be a complete meal even if you wanted to leave out the turkey sausage.

serves 2

1/2 cup quinoa
1 fresh italian turkey sausage
2 eggs
1.5 cups chopped, washed mustard greens (or spinach)
1 roma tomato, chopped
1 cup sliced cremini (baby bella) mushrooms
1 garlic clove, chopped
1/2 cup parmesan cheese
2 tbsp olive oil

Cook quinoa according to package directions and keep warm. Heat olive oil in a large skillet over medium-high heat. When oil is hot, remove turkey sausage from casing and add to pan, crumbling with a spoon as it cooks. When sausage is cooked through, add greens, mushrooms, garlic, and tomato to pan. Season with salt and pepper and cook until greens are wilted and mushrooms are lightly browned. Add quinoa and parmesan to pan and mix to combine.

While veggies cook, Heat 1/2 cup water in a small saucepan and bring to a boil. Reduce to a simmer (very few bubbles). Gently add eggs to pan and cover. Cook eggs until yolk appears clouded over and remove from heat. Serve eggs over hash.

turkey sausage and veggie pizza

This fast weeknight dinner takes under 30 minutes, including baking time. If you want to cut it down even further, cook the toppings earlier in the day when you have time and refrigerate until you're ready to bake the pizza. I only use 1 sausage for 2 people to keep it light, but you can use 2 if you like.

Serves 2

1 pre-made whole wheat pizza crust (such as Boboli)
1 fresh (not smoked) turkey italian sausage
2 cups chopped, washed mustard greens or spinach
1 cup sliced cremini (baby bella) mushrooms
1 chopped roma tomato
1.5 cups shredded part-skim mozzarella cheese
1/2 cup shredded or grated parmesan cheese
1 tbsp garlic salt
1 tsp red pepper flakes
olive oil

Pre-heat oven according to package directions. Heat 2 tbsp olive oil in a large skillet over medium-high heat. When oil is hot, remove sausage from casing and add to pan, breaking up with spatula as it cooks. When sausage is cooked through, add mushrooms, greens, and tomato and season with garlic salt and red pepper. Cook until vegetables are lightly browned and moisture is evaporated, about 7 minutes. Remove from heat.

Sprinkle 1 cup mozzarella evenly over pizza crust, leaving 1 inch border around edge. Distribute sausage and veggie mixture over pizza, then top with remaining mozzarella and parmesan. Bake according to package directions.

turkey cutlets with mustard wine sauce

Most grocery stores carry turkey cutlets, which are slightly larger than chicken breasts. Cutting them in half and pounding them thin makes for a fast-cooking dinner for four.

serves 4

2 boneless, skinless turkey breast cutlets
1 large shallot, peeled and thinly sliced
1 tbsp dijon mustard
1 cup white wine
1 tbsp fresh (or 1 tsp dried) tarragon, finely chopped
2 tbsp butter
1 tbsp olive oil
1 tbsp flour

Cut turkey cutlets in half, and place each piece between two pieces of plastic wrap. Using a rolling pin or unopened wine bottle, firmly pound each piece of turkey until 1/2 inch thickness.
Season each side with salt and pepper. Heat oil in a large sautee pan over medium-high heat. Brown turkey on each side, about 2 minutes each side (turkey will not be cooked through). Remove turkey from pan and set aside.

Reduce heat to medium high. Add butter to pan, adding shallots when melted, and cook for 5-6 minutes or until translucent. Do not brown shallots. Sprinkle flour into pan and cook for 2-3 minutes. Add wine, mustard, and tarragon and stir to combine. Bring to a boil, then reduce heat to medium. Add turkey back to pan and simmer for another 5-7 minutes, or until turkey is cooked through. Serve turkey with sauce spooned over top.

homemade turkey sausage

A little fancier than pre-made sausage patties and much tastier, these sausages are as complicated to make as hamburgers. Make the patties the night before and refrigerate overnight, you'll cut down on day-of prep and the patties will stay together during cooking better.

serves 8

2 pounds ground turkey
2 tablespoons maple syrup
1 teaspoon salt
1 teaspoon fresh ground pepper
1/2 teaspoon dried sage

Mix all ingredients together and form into 16 patties. Cover and refrigerate over night.

modern roast turkey

I've used a bunch of different roast turkey recipes in the past, and this one combines the best of each of them. Your goal is to reduce cooking time as much as possible, not only for convenience but to avoid drying out the meat. To do this, use two birds instead of one and don't stuff them! Not only do multiple birds cut down on cooking time, but there are twice as many legs, thighs, and wings for dark meat fans. And, if you're experimental like me, you can use different seasonings for each of the birds! Yes, two birds does mean two pans, but you don't need those fancy turkey roaster pans - a large baking dish with a few carrots or celery stalks in the bottom will do just fine. All you want to do is raise the bird up off of the pan a little so the heat from the oven can surround it.

Stuffing the bird is a great way to infuse flavor into the meat, but most traditional recipes call for the cavity to be stuffed full of bread stuffing. This is not only a food safety concern (germs from the inside of a bird all over my stuffing? No thanks!) but it adds more mass to an already dense item - meaning you have to cook it longer and dry out the breast meat.

If you're buying a frozen bird (nothing wrong with that!) be sure to give yourself a few days to thaw it out in the fridge. They do not thaw quickly and trying to speed the process up will likely end badly. Cooking times will differ depending on whether your bird was purchased fresh or frozen. Plan on 20 minutes per pound in a 350 degree F oven for a defrosted turkey and 10 to 15 minutes per pound for fresh.

For crisper skin, unwrap the turkey the day before roasting and leave it uncovered in the refrigerator overnight.

Serves 6

2 8-10 lb turkeys, giblets removed
10 sprigs fresh rosemary
10 sprigs fresh thyme
1 head garlic
1 lemon, cut in half
1/2 cup canola oil
4 cups chicken broth
salt and pepper

Preheat oven to 350 degrees. Rinse turkeys inside and out and pat dry. Season inside of turkey liberally with salt and pepper. Truss turkey (video here). Make two herb bouquets by tying 5 rosemary sprigs and 5 thyme sprigs together with kitchen twine. Cut garlic in half horizontally to expose cut cloves. Place one lemon half, herb bouquet, and garlic half into each turkey cavity. Place turkeys in pans, breast side up. Drizzle each turkey liberally with canola oil and spread evenly over the bird with your hands. Season liberally with salt and pepper. Pour 1 cup of chicken broth in the bottom of each pan and tent turkey with aluminum foil (video here). Insert a meat thermometer into thigh.

Roast turkey, tented, for 20 minutes per pound (defrosted turkey) or 10-15 minutes per pound (fresh turkey), until meat thermometer in thigh reads 145 degrees. Increase oven temperature to 400 degrees and remove foil. Continue to cook until thermometer reads 160 degrees. Remove from oven, replace tent over turkey, and allow to stand for at least 15 minutes to allow juices to redistribute (note, thermometer temperature will continue to rise after removing from oven).

modern chili

Using a few slices of chopped bacon amps up the flavor of this light and protein rich chili. To save time, cut the green pepper, onion, and garlic into large chunks and pulse a few times in the food processor until finely chopped. Even if you're just cooking for 1 or 2, make a large batch - it's even better the next day!

Serves 4

2 tbsp olive oil
2 slices bacon (not maple-flavored), chopped
1 green bell pepper, seeded and finely chopped
1 medium yellow onion, peeled and finely chopped
2 large garlic cloves, finely chopped
1 lb ground turkey
1 14-0z can kidney beans, drained
1 14-oz can crushed tomatoes
2 cups low sodium chicken broth or modern chicken stock
4 dashes worcestershire sauce
2 dashes ground cinnamon
hot sauce to taste
salt and pepper to taste

Place bacon and oil in a large pot (cold). Turn stove on to medium-high heat. Cook bacon until fat is rendered and bacon is crispy. Remove bacon and reserve - do not remove fat. Add green pepper, onion, and garlic and cook until onions are translucent, about 10 minutes. Season vegetables with salt and pepper. Add turkey and cook, breaking meat up into pieces as it cooks. Add tomatoes, broth, worcestireshire, hot sauce, cinnamon, and more salt and pepper to taste. Reduce heat to medium and cover. Cook for 20-30 minutes. Adjust salt and hot sauce seasoning as needed.

stuffed shells

serves 4

1 lb large pasta shells
1 lb ground turkey breast
1 jar marinara sauce
1 package frozen spinach, thawed and squeezed to remove as much water as possible
½ onion, chopped
2 garlic cloves, minced
8 oz low fat ricotta cheese
1 cup shredded parmesan cheese
1 tbsp oregano
1 shake nutmeg
Salt and pepper to taste

Preheat oven to 350 degrees. Cook shells according to package directions and toss with a small amount of oil after draining to prevent sticking. In a large pan, heat 2 tbsp olive oil over medium heat. Add onions, garlic, spinach, nutmeg, and oregano and cook until onions are translucent and most water is evaporated. Remove from heat. In a mixing bowl, combine turkey, onion mixture, ricotta, parmesan, and salt and pepper to taste. Stuff shells with 1-2 tbsp of turkey mixture and place, opening down, in a baking dish. Pour marinara over shells and sprinkle with remaining parmesan. Bake for 20 minutes.

one pot sausage and potatoes

serves 4

olive oil
1 package turkey kielbasa, cut into quarters and then halved lengthwise
2 cups sauerkraut
12-14 small potatoes (baby red or white) scrubbed and sliced in half
½ large onion, sliced into thin half moons
1 cup chicken broth

In a large casserole, heat olive oil over medium-high heat. Add sausage halves, cut side down, and brown for 5-7 minutes. Turn slices over and add onions. Cook for 5-7 minutes until onions are softened. Add sauerkraut, potatoes, and chicken broth and cook, covered, for 15-20 minutes or until potatoes are cooked through. Serve sausage slices with mustard, potato-sauerkraut on the side.

asian turkey burgers

Serves 4

I love asian flavors, and these burgers are a healthy way to enjoy them. Serve them on a kaiser roll with lettuce and tomato and a side of asian slaw, or over rice with stir fried vegetables.

1 1/2 lbs ground turkey breast
1 egg (or 2 egg whites, if you prefer)
1/2 cup dried bread crumbs
2 tbsp sesame oil
2 tbsp soy sauce
4 green onions, finely chopped
1 tbsp fresh grated ginger or ginger puree (with prepared garlic products at the grocery store)
asian chili sauce (such as sriracha) to taste
salt and pepper to taste
sesame seeds (optional)

Combine all ingredients by hand in a large mixing bowl, mixing just enough to combine to avoid making turkey tough. Form into 4 burger patties and sprinkle with sesame seeds, pressing them into burger. Fry in a thin coat of olive oil over med-high heat.

greek turkey burgers

serves 4

I make turkey burgers almost every week. They're fast, healthy, and delicious when jazzed up with greek flavors. Serve on a kaiser roll with modern tsatziki sauce, tomato slices, and lettuce, or on top of a greek salad with perfect vinaigrette.

1 1/2 lbs ground turkey breast
6 oz low fat crumbled feta cheese
1/2 cup dried breadcrumbs
1 egg (or two egg whites, if you prefer)
2 tbsp dried oregano
1/4 cup chicken stock or water
salt and pepper to taste

Combine all ingredients with your hands in a mixing bowl, mixing as little as possible to avoid making the turkey tough. Form into 4 burger patties and fry in a thin coat of olive oil over med-high heat.

kielbasa and kale stew

makes 4

olive oil
1 package turkey kielbasa, cut into quarter inch slices
1 bag trimmed and washed kale or other green (mustard, turnip, collard)
4 cups chicken broth
1/2 onion, sliced
handful baby carrots, cut into bite sized pieces
1 potato, peeled and cut into bite sized pieces
3 cloves garlic, chopped
red pepper flakes
shredded parmesan cheese

Heat 2 tbsp olive oil over medium heat. Add sausage and brown. Add onions, carrots, potatoes, red pepper flakes, and garlic; cook for 5 minutes. Add broth and kale; bring to a boil. Let boil for 5 minutes, then turn heat down to medium and simmer for 15 minutes. Serve with shredded parmesan cheese and crusty bread.