Turkey With Molasses Butter

Ingredients

• 10  tablespoons  unsalted butter, at room temperature
• 2  tablespoons  molasses
• 1/4  cup  kosher salt
• 1/4  cup  coarsely ground black pepper
• 2  teaspoons  fresh lemon juice
• 1  10- to 12-pound turkey

Directions

1. Heat oven to 350° F.
2. In a bowl, use a fork or wooden spoon to combine 8 tablespoons of the butter, the molasses, salt, pepper, and lemon juice; set aside. Remove the turkey giblets and discard or reserve for another use. Rinse the turkey under cool running water. Pat completely dry with paper towels. Place on a rack in a roasting pan. Using your fingers, carefully spread the butter mixture evenly under the skin, reaching in as far as possible without ripping it. Place any remaining butter mixture in the cavity. Rub the remaining 2 tablespoons of butter on top of the skin. Add about 1 cup of water to the pan.
3. Roast, uncovered, until browned, about 45 minutes. Cover loosely with a large sheet of foil. Continue to roast until a thermometer inserted in a thigh registers 180° F, 2 1/2 to 3 hours total, depending on the size of the turkey. Let stand, covered, for at least 30 minutes before slicing

Golden Chicken With Tomatoes and Olives

Ingredients

• 1  cup  long-grain rice
• 2  tablespoons  olive oil
• 1  pound  boneless, skinless chicken breasts, cut into 2 1/2-inch pieces
• kosher salt and black pepper
• 1  large onion, thinly sliced
• 1  pint  grape or cherry tomatoes, halved
• 1  cup  large pimiento-stuffed olives, quartered
• 2  cloves garlic, thinly sliced
• 3/4  cup  dry white wine
• 3/4  cup  fresh flat-leaf parsley, chopped

Directions

1. Cook the rice according to the package directions.
2. Heat the oil in a large skillet over medium heat. Season the chicken with ½ teaspoon each salt and pepper. Cook until golden brown, 3 to 4 minutes per side. Transfer to a plate.
3. Add the onion to the skillet and cook, stirring occasionally, until soft, 5 to 6 minutes.
4. Add the tomatoes, olives, and garlic and cook, stirring, for 2 minutes.
5. Return the chicken to the skillet and add the wine. Simmer until the chicken is cooked through and the sauce has slightly thickened, 4 to 6 minutes.
6. Stir in the parsley. Serve with the rice.

Asian Chicken With Brussels Sprouts

Ingredients

• 1/3  cup  low-sodium soy sauce
• 1/3  cup  rice vinegar
• 1/4  cup  dark brown sugar
• 2  tablespoons  grated ginger
• 2  cups  low-sodium chicken broth
• 1 1/2  pounds  boneless, skinless chicken breasts, cut into 1-inch pieces
• 2  carrots, cut into 1/8-inch rounds
• 8  ounces  Brussels sprouts, thinly sliced or shredded
• 2  scallions (white and light green parts), sliced

Directions

1. Combine the soy sauce, vinegar, sugar, ginger, and broth in a medium saucepan and bring to a boil.
2. Add the chicken and carrots and simmer for 6 minutes.
3. Stir in the Brussels sprouts and continue cooking until the chicken is cooked through, about 2 minutes more.
4. Divide among individual bowls and top with the scallions.

Turkey and Roasted Red Pepper Meat Loaf

Ingredients

• 1 1/2  pounds  ground turkey
• 1  small yellow onion, chopped
• 1/2  cup  bread crumbs
• 1  egg, beaten
• 1  cup  grated Parmesan
• 2  tablespoons  plus 2 teaspoons Dijon mustard
• 1  cup  flat-leaf parsley, chopped
• 1  7-ounce jar roasted red peppers, cut into 1/2-inch pieces
• kosher salt and pepper
• 1  tablespoon  white wine vinegar
• 3  tablespoons  extra-virgin olive oil
• 6  cups  mixed greens

Directions

1. Heat oven to 400° F.
2. Combine the turkey, onion, bread crumbs, egg, Parmesan, 2 tablespoons of the mustard, the parsley, red peppers, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Shape the meat into an 8-inch loaf and place in a baking dish. (See Tip, below.)
3. Bake until no trace of pink remains (internal temperature should be 165° F), about 45 minutes. Transfer to a cutting board and let rest 15 minutes before slicing.
4. Whisk together the remaining mustard, the vinegar, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl.
5. Divide the greens among individual plates and drizzle the vinaigrette over the top. Serve with the sliced meat loaf.
   

Cumin Chicken With Black Beans

Ingredients

• 2  boneless, skinless chicken breast halves
• 1  teaspoon  ground cumin
• 1/4  teaspoon  cayenne pepper
• 2  tablespoons  olive oil
• 1/2  cup  chopped red onion
• 1  jalapeño pepper, seeded and finely chopped
• 3  cups  canned black beans, rinsed and drained
• 1 1/2  cups  frozen corn kernels, thawed
• 1 1/4  cups  cherry tomato halves
• 2  scallions, thinly sliced
• 2  tablespoons  coarsely chopped cilantro
• 2  teaspoons  red wine vinegar
• kosher salt and black pepper

Directions

1. Place the chicken between 2 sheets of plastic wrap. Pound with a mallet to ½-inch thickness. Combine the cumin with the cayenne and rub over the chicken.
2. Heat the oil in a large skillet over medium heat. Sauté the chicken for 4 minutes per side. Transfer to a cutting board.
3. Return the skillet with the pan drippings to medium heat. Add the onion and jalapeño. Cook, stirring, for 1 minute.
4. Add the beans, corn, tomatoes, and 3 tablespoons water and cook, stirring, 1 or 2 minutes, until just heated through. Remove from heat.
5. Toss with the scallions, cilantro, and vinegar. Season to taste with salt and black pepper. Slice the chicken and arrange on top of the beans.

Chicken Posole

Ingredients

• 1  4 1/2- to 5-pound chicken
• 4  medium onions
• 1  celery stalk, cut into 2-inch chunks
• 4 to 6  sprigs  parsley
• 1/2  teaspoon  black pepper
• 2  fresh poblano chiles, seeded and chopped, or two 4 1/2-ounce cans
• 3  fresh jalapenos, seeded and chopped
• 4  large cloves garlic, minced
• 2  15-ounce cans hominy, drained
• 1  tablespoon  salt
• 1  tablespoon  ground cumin
• 1  tablespoon  chili powder
• 1  teaspoon  ground or dried oregano
• 1/2  cup  chopped fresh cilantro
• 3  tablespoons  fresh lime juice

Directions

1. Place the chicken, 1 onion (peeled and quartered), and the celery, parsley, and pepper in a large Dutch oven or stockpot. Add 12 cups of water and bring to a boil. Cover, reduce heat, and simmer for 1 hour.
2. Remove the chicken from the broth, let cool, and remove the meat from the bones, shredding it into bite-size pieces; set aside.
3. Strain the cooking liquid and discard the solids, then pour the liquid back into the pot. Coarsely chop the remaining onions. Add the chopped onions, poblanos, jalapeños, and garlic. Bring to a boil over medium-high heat. Add the chicken, hominy, salt, cumin, chili powder, and oregano. Reduce heat to a simmer and let cook for 30 minutes.
4. Before serving, stir in the cilantro and lime juice. Serve warm and top with tortilla chips, chopped avocado, and sliced radishes, if desired.

Chicken Potpie Empanadas

Ingredients

• 1  tablespoon  unsalted butter
• 1/2  yellow onion, diced
• 1  tablespoon  flour
• 3/4  cup  low-sodium chicken broth
• 1  10-ounce box frozen peas and carrots
• 1  3- to 4-pound store-bought rotisserie chicken, meat shredded
• kosher salt and black pepper
• 2  refrigerated 9-inch piecrusts (from a 15-ounce package, such as Pillsbury)

Directions

1. Heat oven to 400° F. Melt the butter in a saucepan over medium heat. Add the onion and cook for 3 minutes.
2. Add the flour and cook, stirring constantly, for 1 minute.
3. Slowly stir in the broth. Cook until thickened, about 3 minutes. Add the peas and carrots, chicken, and ¼ teaspoon each salt and pepper. Remove from heat.
4. Cut each piecrust in half. Spoon the chicken mixture over one side of each half-circle, leaving a ½-inch border. Using your fingers, wet the border with water. Fold the crust over the chicken. Press to seal. Make three 1-inch slits in the top of each.
5. Transfer the empanadas to a baking sheet. Bake until golden, 15 to 18 minutes.

Crispy Chicken and Garlicky Collards

Ingredients

• 1  3 1/2-pound chicken, cut into 10 pieces and skin removed
• 2  tablespoons  Dijon mustard
• 2  cups  multigrain cereal flakes, crushed
• 2  tablespoons  olive oil
• kosher salt and black pepper
• 2  bunches collard greens, thick stems removed and leaves cut into 1-inch strips
• 2  cloves garlic, thinly sliced
• 1  lemon, cut into wedges

Directions

1. Heat oven to 400° F. In a large bowl, toss the chicken and mustard to coat.
2. In a separate bowl, mix the cereal, 1 tablespoon of the oil, and 1/4 teaspoon each salt and pepper. Coat the chicken with the cereal mixture and bake on a baking sheet until golden and cooked through, 45 to 50 minutes.
3. Meanwhile, cook the collards in a large pot of boiling salted water until tender, about 10 minutes. Drain, rinse, and squeeze out the excess water.
4. Heat the remaining oil in a skillet over medium heat. Add the garlic, collards, and 1/4 teaspoon each salt and pepper. Cook for 2 to 3 minutes. Serve with the chicken and lemon.

Crispy Herbed Chicken Strips

Ingredients

• 2  cups  panko bread crumbs
• 1/4  cup  chopped fresh dill
• 8  small chicken cutlets (1½ pounds total), cut into wide strips
• kosher salt and black pepper
• 1/4  cup  all-purpose flour
• 1  large egg, beaten
• 3  tablespoons  olive oil
• 2  Kirby cucumbers, cut into spears
• 1/2  cup  ranch dressing

Directions

1. In a shallow bowl, combine the bread crumbs and dill.
2. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
3. Coat the chicken with flour. Dip in the egg (letting any excess drip off). Then coat with the bread crumb mixture, pressing gently to help it adhere.
4. Heat the oil in a skillet over medium-high heat. Cook the chicken in batches until golden brown and cooked through, about 2 minutes per side.
5. Serve with the cucumber spears and ranch dressing.

Turkey Samosas

 

 

 

 

 

 

 

 

 

                             Directions

1. Cut 1 store-bought refrigerated rolled piecrust into 8 triangles. Mix 1 cup shredded roasted turkey with ¼ cup mango chutney.
2. Top the triangles with the turkey mixture and ½ cup leftover mashed potatoes. Brush edges with water and pinch corners together to seal.
3. Bake at 375° F until golden brown, 25 to 35 minutes.

Grilled Chicken and Spinach Quesadillas

Ingredients

• 1  2- to 2 1/2-pound rotisserie chicken, meat shredded
• 4  cups  baby spinach (about 3 ounces)
• 1 1/2  cups  grated Monterey Jack (6 ounces)
• 4  large flour tortillas
• 1  avocado, diced
• 1/2  cup  store-bought fresh salsa
• 1/4  cup  sour cream

Directions

1. Heat grill to medium. In a large bowl, combine the chicken, spinach, and cheese.
2. Dividing evenly, place the mixture on one half of each tortilla. Fold over the other half to cover.
3. Grill the quesadillas until the cheese has melted and the tortillas are crisp, 3 to 4 minutes per side.
4. Serve quesadillas with the avocado, salsa, and sour cream.