Cranberry Cream Turkey Sandwich

From Chef Padavano: "I like to get the hot turkey sandwich, chop it nicely, add mashed potatoes and use a cranberry cream sauce - made with heavy cream- to top it off - salt, tarragon butter, pepper, kosher salt, and you can use any bread. I like to use a toasted hoagie." 

Turkey and Quinoa Stuffed Kabocha Squash

From Chris Warneke "For the squash: Cut the tops off the squash and dig out the seeds with a spoon. Rinse seeds, and roast them at 350˚ for 20 minutes, or until crunchy

Season the inside of the squash with olive oil and salt and lemon

Place the “Lid” or squash top back on, and roast squash whole at 450˚ for around 30 minutes. Check periodically until the flesh of the squash is soft. Remove from oven and let rest.

For the Stuffing: In a large skillet, heat oil on high heat, then add onions to caramelize. When they are translucent and brown, add garlic, chiles , broth and turkey meat, reduce heat to medium.

Season mixture with salt, pepper to taste. Stir in quinoa, cherries and toasted seeds. Taste it again! Season it again!

Add the fresh herbs, and cheese. Fill the squash with the stuffing and bake at 400˚ for 15 more minutes, or until hot inside.  Serve."

Stella Taco Turkey Tamale

From Chef Matt Fields: "Mix the stuffing and eggs together until fully incorporated. Then make 8 equal balls of stuffing mix and place them onto 12 inch square pieces of greased plastic wrap. Flatten into a rectangle until the stuffing is a uniform 1/8 inch thick.

From there portion 1 1/2oz of turkey and a tbsp of cranberry sauces on the center of the stuffing mix. 

Then cover the turkey and cranberry filling with the excess stuffing mix. Now roll the plastic wrap over the tamale so that it is completely covered. Tie one end off and tighten the other side until the tamale is firm.

Once all are portioned and rolled tight place in the refrigerator for 2-3 hours. Whenever you are ready to enjoy just take each tamale out of the wrapper and place in a well oiled pan and on each side until warmed throughout."

Turkey Bolognese

From Giada De Laurentiis: "Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes.

Add the turkey and saute 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.)

Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan."

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Todd's Turkey Hash

From saveur.com: "1. Heat 12" cast iron skillet over medium-high heat. Add 2 tbsp. butter and bacon, and cook until browned and crisped, about 5 minutes. Add onion and peppers, and cook till slightly softened, about 12 minutes. Stir in potatoes, thyme, garlic, and turkey, and season with salt and pepper; cook, stirring occasionally, until potatoes begin to brown, about 15 minutes. Whisk together stock, cream, worcestershire, hot sauce and sherry, and pour evenly over hash. Mash lightly and press firmly into skillet; cook until browned on the bottom and hash holds together in a loose cake, about 25–30 minutes. Place a 12" plate over skillet, and invert hash onto plate; set aside.

2. Melt remaining butter in skillet, scraping up browned bits, and return hash to skillet, uncooked side-down. Cook until browned on bottom and potatoes are tender, about 10 minutes more. Cut into quarters and top each with a fried egg; serve with hot sauce, if desired."

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Sweet Potato Fries and Marshmallow Sauce

From marthastewart.com: "Preheat oven to 400 degrees. Lightly coat a rimmed baking sheet with cooking spray. On sheet, toss sweet potatoes with oil and season with salt and pepper. Arrange in a single layer and bake until tender and golden brown, about 40 minutes, flipping once.

Meanwhile, in a small saucepan, heat butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, about 8 minutes. Immediately pour into a small bowl and let cool slightly. In a medium bowl, whisk together marshmallow creme and sour cream, then stir in brown butter and salt to taste. Serve sweet potato fries warm with sauce and sprinkle with pecans, if desired."

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Sweet Potato Buttered Rum Flan

From myrecipes.com :"1. Preheat oven to 325°.

2. Coat an 8-inch metal cake pan with high sides with canola oil, tipping to fully coat.

3. Combine granulated sugar and water in a small heavy saucepan over medium-high heat; cook for 5 minutes or until golden. Immediately pour into prepared pan, tipping quickly until caramelized sugar coats bottom of pan.

4. Place sweet potato and next 7 ingredients (through eggs) in a blender; process until smooth. Add milk; process just until blended. Pour mixture over caramel in pan. Place pan in a 13 x 9-inch glass or ceramic baking dish; add hot water to dish to a depth of 1 inch.

5. Bake at 325° for 1 hour or until a knife inserted in center comes out clean. Remove pan from water. Cool completely on a wire rack. Cover and chill for 8 hours or overnight. Invert flan onto a platter, and cut into 8 wedges. Drizzle any remaining caramel syrup over flan."

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Turkey Chili

From Food Network: "Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper, and cook, stirring occasionally, until the vegetables are soft, about 6 minutes. Stir in the jalapeno and garlic and cook until they soften slightly, about 1 minute.

Stir in the chili powder, cumin, oregano, 1/2 teaspoon salt and a few grinds of pepper. Add the turkey and stir until well coated in the spices. Pour in the tomatoes and chicken broth and scrape up any spices that may have stuck to the bottom of the pan. Bring the chili to a simmer on medium-low and cook, uncovered, on until the liquid has reduced by a few inches and the chili has thickened, about 1 hour.

Drain and rinse one of the cans of beans; leave the bean liquid in the second can. Add all the beans plus the reserved bean liquid to the pot and heat until the beans are warmed through, about 10 minutes. Season to taste with more salt and pepper. Serve in bowls over potatoes or rice with a dollop of sour cream and sprinkle of chopped scallions."

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Turkey Empanadas

From epicurious.com: "Mix turkey with chilled gravy in small bowl. Roll out 3 pastry sheets to 12-inch long rectangles on floured work surface. Cut out 2 six-inch rounds from each pastry sheet, using small plate as guide (6 rounds total). Place each round on one 8- to 9-inch parchment square.

Spoon 2 1/2 tablespoons mashed potatoes onto half of each pastry round; press lightly to flatten, leaving 1/2-inch border. Top with 2 to 3 tablespoons stuffing, then about 1/3 cup turkey mixture.

Brush glaze around filling on 1 pastry half. Fold plain pastry half over filling, stretching dough to cover. Seal edges with fork tines. Repeat to form 5 more empanadas. Transfer empanadas (still on parchment squares) to 2 rimmed baking sheets (3 on each sheet), spacing 2 inches apart. Chill empanadas 20 minutes."

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Cranberry Pancakes

From marthastewart.com:"Reheat cranberry sauce with about 1 tablespoon water. Drain berries, reserving syrup.

For each pancake, ladle 1/4 cup batter onto a hot griddle; sprinkle with 1 tablespoon berries. Flip pancake when it releases easily from pan; continue cooking until golden brown.

Serve with butter, if desired, and reserved syrup."

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