Category:

Turkey

If you have a large slow cooker and love the dark meat (legs and thighs) you could butcher your raw turkey into sections and add the sections to the slow cooker. A whole turkey will be too large for a standard slow cooker.

This recipe also works in an electric roaster set to 300F. If you plan to cook a larger turkey be sure to adjust the gravy ratios accordingly to avoid a dry bird! 

Slow Cooker Turkey and Gravy

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Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Course: Holidays, Main Course
Cuisine: American
Servings: 4
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Ingredients:
 
  • 5 lb turkey breast
  • 2 red onions (chopped)
  • 1 head garlic cloves (about 12)
  • 4 shallots (sliced)
  • 1 cup carrots (sliced)
  • 1 tsp celery seed (or 1 cup chopped celery)
  • 2 Tbsp butter
  • 2 Tbsp olive oil
  • 2 tsp dried thyme
  • 1 Tbsp dried rosemary
  • 2 tsp rubbed sage
  • 2 tsp dried parsley
  • 2 tsp kosher salt
  • 2 tsp pepper
Instructions:
  • In a slow cooker place your chopped onion, shallot, garlic, carrot, thyme, rosemary, and butter.
  • Nestle your turkey breast in the slow cooker and drizzle the olive oil over top. Sprinkle the parsley, sage, salt and pepper over the turkey breast and rub it in all over the turkey breast.
  • Cover and cook on high for 6 hours or until the internal temperature of the turkey breast has reached 165°F.
  • When the turkey is done remove from the slow cooker, discard the skin, and shred the meat.
  • In a standing blender or by using an immersion blender blend together all the broth and vegetables in the slow cooker until smooth.
  • Place the shredded turkey back into the slow cooker and serve warm with lots of gravy!

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A restaurant favorite lightened up! This recipe is not only delicious, but flexible too!

Feel free to use either pork or turkey Italian sausage. Looking for a lower carb option? Try substituting peeled turnips for the potatoes. Coconut milk not your thing? Use what you’ve got in your fridge! Cow’s milk, oatmilk, and almond milk can all be used but will produce a thinner broth. 

Zuppa Toscana (light)

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Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Course: Soup
Cuisine: Italian
Servings: 4
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Ingredients:
 
  • 1 lb ground Italian sausage
  • 1 Tbsp olive oil
  • 4 cups russet or yellow potatoes (sliced)
  • 8 cups chicken broth or stock
  • 4 to 6 cups kale (chopped, depending upon your love for kale)
  • 1 large yellow onion (chopped)
  • 1 head garlic (minced)
  • 1 can light coconut milk
  • ½ tsp kosher salt
  • ½ tsp ground black pepper
  • ½ tsp crushed red pepper flakes
  • 1 tsp Italian seasoning
Instructions:
  • In a soup pot over medium high heat add one tablespoon of olive oil and your ground Italian sausage.
  • Brown the sausage and add the chopped onion the pot. Cook stirring occasionally until the onion has softened. When the onion is soft add the salt, pepper, and crushed red pepper. Stir to coat.
  • Add the minced garlic to the pot, stir and cook until fragrant. About two minutes.
  • Add the sliced potato, chicken broth, and coconut milk to the pot. Stir well, and bring to a boil.
  • When boiling add 4 to 6 cups of kale to the pot, stir and reduce the heat to medium.
  • Add the Italian seasoning, stir, and allow to simmer for 20-30 minutes or until the potatoes are soft. Taste for salt, pepper, and spice level and adjust as desired.
  • The soup is ready when the potatoes can be broken easily with the back of a spoon. Enjoy hot!

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Pronounced “SO-pays” sopes are a delicious Mexican dish that utilizes leftovers to make a quick meal that helps to stretch the budget! Since sopes use corn masa as the base the texture lies between the chew of an arepa and the softness of a tamal (tamale). They cook up in just ten minutes, and can be filled with whatever your heart desires!

For these sopes I used the leftovers from taco night (taco meat, refried beans, lettuce, pico de gallo, and queso fresco). Other common fillings include shredded meat, salsas, cheeses, shredded cabbage, radish, pickled onions. Let your imagination run wild!

Sopes

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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4

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Ingredients:

 

  • 2 ½ cups instant masa harina
  • 2 cups warm water
  • 1 tsp salt
  • 2 Tbsp vegetable oil or lard/bacon fat
Instructions:

  • In a bowl combine the masa harina, salt and vegetable oil or lard/bacon fat. With your hands crumble the fat into the masa harina until it has the texture of sand.
  • Slowly pour the warm water into your masa one cup at a time. The water should dissolve into the masa completely before adding the next cup. Your masa should be the texture of fresh play-doh when it's ready! Masa is not an exact science so you may need more masa harina or water to achieve the correct texture, don't sweat it!
  • Divide the prepared masa into 8 even balls. Lightly wet your hands and press the balls into approximately ½" thick circles with your palms re-wetting your hands after each circle. This prevents the masa from sticking to your hands.
  • Heat a large skillet over med-high heat or 400°F if you're using an electric skillet. Lightly grease the skillet, and when it's hot begin cooking the sopes. Cook for 2-4 minutes per side. You're looking for a *slight* golden color.
  • When your sopes have achieved the correct color move them to a baking tray, and while still warm pinch the edges to form a rim around the outside of the sopes. They should look like tiny pie crusts. This step must be done while the sopes are still warm, but be careful not to burn yourself!
  • At this point the sopes are technically done, but I like to place them back on the griddle for just a minute or two to allow the bottoms to crisp up a little more. This step is completely optional though. You do you boo!
  • Fill the sopes with whatever you've chosen. The traditional way is to begin with a smear of beans, then top with meat, cheese, and additional toppings. Enjoy!

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The secret to that perfect slice of meatloaf isn’t in the resting time after it’s baked- it’s in the resting time before! By resting your loaf before you bake it you’re giving the breadcrumbs time to really absorb all those flavors and any additional moisture that would make a soggy fall apart loaf.  I also use sliced cheddar right off the block instead of shredded because the slices keep their shape and allow me to preportion the meatloaf instead of guessing while cutting.  

Buffalo Cheddar Turkey Meatloaf

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Cook Time: 1 hour 30 minutes
Rest time: 30 minutes
Total Time: 2 hours
Course: Main Course
Cuisine: American
Servings: 8
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Ingredients:
 
  • 2 pounds ground turkey (90-99% lean)
  • 1 cup buffalo wing sauce -divided (Frank's red hot is GF)
  • 1 cup panko bread cumbs (Kikkoman makes GF)
  • 8 slices white cheddar cheese (or 1 cup shredded)
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 Tbsp kosher salt
  • 1 Tbsp black pepper
Instructions:
  • Preheat oven to 350°F
  • In a bowl mix together the ground turkey, ¾ cup buffalo wing sauce, panko, eggs, garlic powder, onion powder, salt and pepper.
  • Combine until everything has just come together and allow to rest for 30 minutes.
  • When resting time is over the meat mixture will be very firm, mold it into a bread loaf pan and pat the top flat, or an 8x8 baking dish.
  • Pour the remaining sauce over the top of the loaf and spread to cover then place the cheese over the sauce. Cover and bake for one hour.
  • After one hour uncover the meatloaf and turn the heat to 400°F, bake your loaf for 30 minutes more or until the meatloaf is cooked to 165°F and your cheese has delicious brown marks.
  • Your meatloaf will be firm right out of the pan and there is no need to wait to cut into it. Enjoy!
  • P.S. This makes amazing meatloaf sandwiches the next day.

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Freezing the patties before hand helps to prevent your patties from falling apart over the grill or in the pan. This same technique can be used for chicken patties, and yes you can totally substitute black pepper. Try the green sometime though! It’s legit!

Crazy Good Turkey Burgers

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Prep Time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours 20 minutes
Course: Main Course
Cuisine: American
Servings: 8

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Ingredients:

 

  • 3 lbs ground turkey
  • 1/4 cup shallot (minced)
  • 4 cloves garlic (minced )
  • 1.5 tsp kosher salt
  • 1 Tbsp fish sauce
  • 2 Tbsp Worcestershire sauce
  • 1 tsp green or black pepper (the spice, not the vegetable)
  • 1 Tbsp dried parsley
  • 2 Tbsp spicy ketchup
Instructions:

  • Mix literally everything together and let it sit for 30 minutes (lol, easy right?)
  • After mixture has set, form into 8 patties and freeze for 2 hours or until firm.
  • When patties are firm: Grill or pan fry over medium high heat for 7-9 minutes on each side or until patties reach a temp of 165 degrees Fahrenheit.

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Freezing the patties before hand helps to prevent your patties from falling apart over the grill or in the pan. This same technique can be used for chicken patties.

And yes you can totally substitute black pepper. Try the green sometime though! It’s legit!

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