Patti Labelle's Turkey and Broccoli Fettuccine in Herb Cream Sauce - Leftover Turkey Recipes

Did you know?

Roman farmers, who must have been more poetic than their contemporary counterparts, are said to have called broccoli “the five green fingers of Jupiter.” The word has a more prosaic derivation, however, coming from the Latin bracchium, “a strong arm or branch,” in reference to its shape. According to Pliny the Elder, Drusus, the eldest son of Emperor Tiberius ate so much broccoli that his urine turned bright green! 

I say it’s spinach and I say the hell with it. E. B. White wrote the caption that became this catchphrase, for a 1928 Carl Rose cartoon in the New Yorker showing a spoiled little girl who rejects her mother’s offer of broccoli with these words—which have come to mean, “When I’m indulging my prejudices I don’t want to be confused with facts.” The phrase’s abbreviated form, spinach, however, means the same as boloney, malarkey, bull, etc. In 1991 President George Bush joined the ranks of broccoliphobes when he told the press that he hates the stuff. President Clinton has gone on record that he likes it.

Make 6 servings

INGREDIENTS:

8 ounces dried fettuccine noodles
4 cups broccoli florets (about 1 large head broccoli)
4 boneless, skinless turkey breast cutlets (about 1 pound) or you can use roasted turkey leftover. You can also use smoked turkey for smoky-grilled taste.

1 teaspoon salt
1 teaspoon poultry seasoning
1/2 teaspoon freshly ground black pepper
8 ounces reduced-fat ricotta cheese
1/2 cup fat-free half-and-half
1/3 cup grated Parmesan cheese
1/4 teaspoon red pepper flakes
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1 tablespoon chopped fresh basil or 1 teaspoon dried


COOKING PROCEDURE:

1) Cook the noodles according to the package directions, leaving out any butter or salt. 

2) Add the broccoli to the pasta water during the last 5 minutes of cooking. Drain and return the mixture to the pasta pot.

3) Meanwhile, sprinkle the turkey with 1/2 teaspoon of the salt, 1/2 teaspoon of the poultry seasoning, and 1/4 teaspoon of the black pepper.

4) Coat a large deep skillet with fat-free cooking spray and heat over medium heat. Add the turkey and cook until no longer pink in the center, 2 to 3 minutes per side. Remove to a cutting board. When cool, cut into bite-size pieces.

5) In the same saucepan used to cook the turkey, combine the ricotta cheese, half-and-half, Parmesan cheese, red pepper flakes, oregano, basil, remaining 1/2 teaspoon salt, remaining 1/2 teaspoon poultry seasoning, and remaining 1/4 teaspoon black pepper. Cook over medium-low heat, stirring frequently, until the sauce thickens slightly, about 8 minutes. Stir in the cooked chopped leftover roasted/smoked turkey or turkey breast and cook for 5 minutes.

6) Add a small amount of the sauce to the pasta and broccoli mixture and toss to moisten. Divide the pasta mixture among 6 plates and top with the turkey mixture.



RELATED HEALTHFUL RECIPES:

1) How to Make Patti Labelle's Sweet Potato Pie - Soul Food Recipes

2) Mongolian Turkey and Broccoli Stir-fry - Easy Leftover Turkey Recipes


Calorie Count:

Per Serving: 310 calories, 34 g protein, 31 g carbohydrate, 7 g fat, 3.5 g saturated fat, 65 mg cholesterol, 5 g dietary fiber, 710 mg sodium


Diet Exchanges: 3 very lean meats, 1 fat, 1 starch, 2 vegetables, or 2 carbohydrate choices



Learn... How to Keep Cooked Broccoli Bright Green?



Reference:

Labelle, Patti. 2004. Patti Labelle's Lite Cuisine. Gotham. ISBN-10: 159240085X

Mongolian Turkey and Broccoli Stir-fry - Easy Leftover Turkey Recipes

Sichuan peppercorns and crushed red pepper give authority to this zesty stir-fry. Scotch may seem like an odd ingredient, but it actually resembles Chinese rice liquor. Sichuan peppercorns can be found at Asian grocers and many supermarkets, but look at them closely. They should be wrinkled and rust-colored—white peppercorns are sometimes mislabeled as Sichuan.

Makes 4 to 6 servings

INGREDIENTS:

Make Ahead: Make the stir-fry just before serving.

3 cups broccoli florets
1 tablespoon vegetable oil
2 scallions, green and white parts, chopped
1 medium red bell pepper, seeded and cut into 1/2-inch wide strips
2 tablespoons shredded fresh ginger (use the large holes of a box grater)
2 garlic cloves, minced
1 pound leftover roasted turkey, cut into 1/2 × 2-inch strips
1 and 1/2 cups turkey or chicken broth, preferably homemade, or canned reduced-sodium broth 1/3 cup soy sauce

1/4 cup Scotch whiskey or dry sherry
2 tablespoons dark Asian sesame oil
3/4 teaspoon crushed Sichuan peppercorns (use a mortar and pestle or crush under a heavy saucepan)

1/2 teaspoon crushed hot red pepper flakes
1 tablespoon plus 1 teaspoon cornstarch
Hot cooked rice, for serving


COOKING PROCEDURE:

1) In a large (12-inch) nonstick skillet, bring the broccoli and 1 cup water to a boil over high heat. Cover tightly and cook until the broccoli is crisp-tender, 2 to 3 minutes. Drain the broccoli and set aside. Dry the skillet and return to the stove.

2) Add the oil to the skillet and heat until very hot. Add the scallions, red bell pepper, ginger, and garlic. Stir until the mixture is fragrant, about 30 seconds. 

3) Add the leftover turkey strips and 1/2 cup of the stock. Cover and cook until the turkey is heated through, about 2 minutes.

4) In a medium bowl, mix the remaining 1 cup stock with the soy sauce, Scotch, sesame oil, peppercorns, and hot red pepper flakes. Add the cornstarch and whisk to dissolve. Stir into the skillet and cook until boiling and thickened. Stir in the reserved broccoli. 

5) Serve immediately, spooned over bowls of rice (optional).


Related Post: What does broccoli do for your body? What are the Broccoli Benefits? Read at... Broccoli Benefits: Super Food Broccoli (Brassica oleracea Italica)

How to Cook Broccoli Correctly to Preserve Bright Color and Prevent Nutrient Loss 

Many older recipes boil green vegetables too long and the result is a pile of mushy, army-green broccoli. Barely cooking these vegetables, however, results in the opposite problem. They look great but taste raw and woody. How do you cook these vegetables so they are tender and still brilliantly colored? It is all about a high-heat blanch followed by an ice-cold shock.

When cooking green vegetables so that they remain bright and tender, not brown and mushy, the ability to abruptly stop the cooking process through the use of an ice bath is necessary.

Why? Blanching vegetables in boiling, salted water for four minutes first begins to break down the cell structure of the broccoli. The pectin within starts to break down and dissolve, and therefore the texture of that veggie moves from tough toward tender. Likewise, the heat evaporates some of the excess air within the vegetable cells, enhancing its color from a muted green to an emerald green. This is all good.

How to Keep Cooked Broccoli Bright Green?

Cooking does not always stop when the food leaves the pot (or oven, or pan). According to the principles of carryover cooking, unless cooked vegetables receive an ice-water bath immediately after exiting the pot of boiling water, they will continue to cook. When our blanched broccoli was placed in a bowl (without an ice bath), the individual stalks were hot and as they sat piled together they shared their heat, continuing to cook. The result is that the cell structures continue to degrade, turning the vegetables mushier by the minute. It also gives more time for the chlorophyll, responsible for color, to lose its magnesium ion and fade into a drab olive green. In an ice bath, however, the heat that is already inside the vegetables will reverse direction and flow into the cold water, preventing further cooking. The cold water surrounding the vegetables also stops the heat from transferring from one piece to another. 


How Long Does It Take to Cook or Steam Broccoli?

Vegetable: Broccoli

Preparation: Florets cut into 1- to 1½-inch pieces, stalks peeled and cut into 1/4-inch pieces

Boiling Time: 2 to 4 minutes

Steaming Time: 4 to 6 minutes



RELATED HEALTHFUL RECIPES:

1) How to Make Patti Labelle's Sweet Potato Pie - Soul Food Recipes

2) Broccoli Frittata Recipe- Healthy Recipes



Cooked Broccoli Florets Nutrition

Nutrition Facts
Amount Per 1 NLEA serving (148 g)

Calories 50

	% Daily Value*
Total Fat 0.5 g	0%
Saturated fat 0.1 g	0%
Polyunsaturated fat 0.1 g
Monounsaturated fat 0 g
Cholesterol 0 mg	0%
Sodium 49 mg	2%
Potassium 468 mg	13%
Total Carbohydrate 10 g	3%
Dietary fiber 3.8 g	15%
Sugar 2.5 g
Protein 4.2 g	8%
Vitamin A	18%
Vitamin C	220%
Calcium	7%
Iron	6%
Vitamin D	0%
Vitamin B-6	15%
Vitamin B-12	0%
Magnesium	7%

*Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.



Reference:

The Editors of America's Test Kitchen and Guy Crosby PhD (Author). 2012. The Science of Good Cooking (Cook's Illustrated Cookbooks). Cook's Illustrated; First edition. ISBN-10: 1933615982

How to Cook Smoked Turkey - Big Green Egg Recipes

Once you try this brined turkey, you will agree that nothing does a better job of smoking meats than the Big Green Egg. The turkey has a subtle smoky flavor and is moist and succulent, but if you prefer a bolder smoky flavor, add more chips in increments during cooking. This turkey would be great for Thanksgiving or Christmas dinner, and you can use the leftovers to make wonderful sandwiches or Pecan Turkey with Maple Sauce.


Serves 8

INGREDIENTS:

16 cups (1 gallon) water
1/2 cup firmly packed brown sugar
Rind of 1 navel orange
3 sprigs rosemary
1 cup kosher salt
3 yellow onions, quartered
2 heads garlic, halved
1 (12-pound) turkey
2 lemons, quartered
10 sprigs thyme
10 sprigs sage
1 cup chopped potatoes
1/4 cup olive oil
Freshly ground black pepper
Garlic powder


EQUIPMENT:

Plate Setter, hickory chips, V-Rack, 9 by 13-inch Drip Pan lined with aluminum foil, instant read thermometer


COOKING PROCEDURE:

1) Preheat the Big Green Egg to 350°F without the Plate Setter.

2) Pour the water into a large bowl. Add the brown sugar, orange rind, rosemary, salt, two-thirds of the quartered onions, and 1 halved garlic head. Mix until the sugar and salt dissolve.

3) Remove the giblets from inside the turkey and reserve for another use. Rinse the turkey well.

4) Place the turkey in a 2- 1/2 gallon resealable plastic bag or any container that is large enough to hold the turkey and the liquid. Pour the brine over the turkey, making sure it is completely covered. Refrigerate for 12 hours, turning occasionally.

5) Soak 4 cups of hickory chips in water in a medium bowl for 1 hour.

6) Remove the turkey from the brine, rinse well to remove the brining liquid, and pat dry with paper towels. Discard the brining liquid and solids.

7) Stuff the turkey with the lemon quarters, the remaining halved garlic head and onion, thyme, sage, and potatoes. Brush the turkey with olive oil and season with pepper and garlic powder.

8) Scatter 1 cup of the hickory chips over the hot coals and, using barbecue mitts, place the Plate Setter, legs up, in the Big Green Egg.

9) Place the turkey on the V-Rack and put the V-Rack in the Drip Pan. Place the Drip Pan on the Plate Setter and close the lid of the Big Green Egg.

10) Cook for 2- 1/2 hours, adding more chips every 30 minutes. If the turkey starts to brown too quickly, carefully tent the turkey with aluminum foil. Continue cooking until the instant read thermometer registers 165°F.

11) Remove the turkey from the Big Green Egg and let rest for 15 to 20 minutes.

12) Carve and serve immediately.



Related Recipe: How to Make Homemade Gingered Cranberry Sauce- Simple Recipe


Watch cooking video: Smoked Turkey on The Big Green Egg

How Long to Cook a Turkey Per Pound? - Turkey Roasting Tips

Cooking times will differ depending on whether your bird was purchased frozen or fresh. In an oven set to 325 degrees, a whole turkey will roast at approximately 15 minutes per pound. A turkey will cook more evenly if it is not densely stuffed.

Do not trust those plastic pop-up thermometers that are inserted in some turkeys, even free-range organic ones with doctorate degrees. Get a good quality, battery-powered digital thermometer with an oven-safe probe. These are not intolerably expensive, certainly in comparison to an overdone turkey, and will change your cooking life for the better for years to come.

Estimated Turkey Roasting Times

Oven Temperature: 325°F

Roast until an instant-read thermometer inserted in the thickest part of the thigh reads 180° to 185°F.

UNSTUFFED TURKEY

8 to 12 pounds	2¾ to 3 hours
12 to 14 pounds	3 to 3¾ hours
14 to 18 pounds	3¾ to 4¼ hours
18 to 20 pounds	4¼ to 4½ hours
20 to 24 pounds	4½ to 5 hours

STUFFED TURKEY

8 to 12 pounds	3 to 3½ hours
12 to 14 pounds	3½ to 4 hours
14 to 18 pounds	4 to 4½ hours
18 to 20 pounds	4¼ to 4¾ hours
20 to 24 pounds	4¾ to 5¼ hours

FROZEN TURKEY

8 to 12 pounds	5.5 to 6 hours
12 to 14 pounds	6 to 7.5 hours
14 to 18 pounds	7.5 to 8.5 hours
18 to 20 pounds	8.5 to 9.5 hours
20 to 24 pounds	9 to 10 hours

Related Post: How to Choose a Turkey Size to Buy?


A. How Can You Tell When The Turkey Is Cooked?

In addition to using this chart and a thermometer, the best way is tell is with a meat thermometer, preferably an instant-read probe model. Inserted into the thickest part of the thigh, but not touching a bone (which conducts heat and would give an incorrect reading), it should register 180° to 185°F, then remove the bird from the oven. This exact spot is somewhat difficult to determine, but if you picture the turkey’s imaginary “panty line” (that is, the area where the thigh and the drumstick converge), you will have a good idea.

There are other ways to tell that a turkey meat has completed its roasting. The thigh and drumstick will feel tender when pressed with a finger, eager to be yanked off and chewed. Do not cook the turkey until the drumstick jiggles, meaning that the collagen in the joints has completely dissolved, and indicating that the bird is overcooked. The turkey will have released a lot of juices into the bottom of the pan that probably were not there the last time you looked. There should be at least a cup of juice in the bottom of the pan in addition to the fat that has run off the skin.


B. Why Are Turkey Roasting Times Always Approximate?

There are a number of factors that determine how turkeys cook.

1) The differences in oven temperatures. Use an oven thermometer!

2) The bigger the bird, the more meat on the bones. It takes less time for oven heat to pass through soft muscle than hard bone. Therefore, it takes more time per pound to roast a small hen than a large tom. Factor in the various conformations of the birds, and you can see why a certain leeway is needed.

3) The exact temperature of the turkey when it goes in the oven. Unless the recipe says otherwise, the timings are always for refrigerator-temperature turkeys.

4) Sporadic heat loss from opening the oven door like basting. You can wait until the last hour to baste, if you want.

Start testing your bird for doneness about 30 minutes before the end of the estimated roasting time; just to be sure the turkey does not overcook. Remember, an overcooked bird is a dry bird.

When you estimate your cooking time, err on the long side, because if the turkey is done early, it will stay warm for up to an hour. In fact, turkey should rest for at least 15- 20 minutes before carving anyway.


C. How Often Do You Baste a Turkey?

Basting is optional when roasting a turkey. To ensure a moist turkey, the key is to not overcook it. Try using a remote digital thermometer that will alert you when the turkey is fully cooked yet still juicy. If you choose to baste the bird, do so every 45 minutes. Baste occasionally with the juices or butter.


Learn... How to Brine a Turkey- Easy Turkey Brine Recipes


D. Sometimes My Turkey Breast Turns Out Dry. Why?

Dry turkey is caused by overcooking. Admittedly, roasting a whole turkey is problematic. When was the last time you roasted anything that was 25 pounds? The main problem is the turkey itself. The white meat is done to perfection at 170°F, and above that temperature it begins to dry out and get stringy. On the other hand, the dark meat is not tender until 180°F. It disturbs me to see recipes that suggest cooking the turkey to only 170°F. Granted, the white meat is cooked just right, but at that temperature the dark meat still looks pink and rare and has not developed a roasted flavor. Although the meat is safe to eat, it looks and tastes undercooked. Luckily, there are ways to “trick” the white meat into staying moist for the extra time it takes for the dark meat to cook that extra 10 degrees.


To improve your cooking, you should know about this... What is Cooking Loss in Meat?


E. Perfect Roast Turkey Recipe Techniques

For best results, here are a few essential professional chefs' tips to ensure perfection.

BEFORE THE ROAST GOES IN THE OVEN

1) Season well inside and out, with salt, herbs, and spices. Oil or butter the meat all over and under the breast skin. The seasoning can be as simple as salt and pepper or as complex as a spicy rub.

Combine olive oil and butter with salt, pepper and 1 tablespoon of a mixture of thyme, rosemary, sage and parsley. Despite its name, don't rub a rub. Pat the rub with your hands using a bit of pressure to make sure it adheres.

2) All roasting recipes call for preheating the oven so that it will be at the correct temperature when the roast goes in. Count on 15 to 20 minutes for the oven to preheat. If you have time, it is a good idea to let meat roasts come to room temperature for 30 to 40 minutes before roasting.

3) Roasts (with the exception of those that are marinated) are usually patted dry to remove any excess moisture, and then seasoned. In some recipes, the meat or chicken or even fish is sautéed for a few minutes before it is placed in the oven. This pan searing will produce a light browning on the outside, which adds extra flavor and texture to the roast.

4) Don’t truss. Turkeys used go into the oven with their legs tied (trussed) to ensure a tidy finish. However, trussing is not always the best idea because it prevents the heat flowing evenly around the meat. If you prefer to truss your turkey, do not tie the legs too tightly.

5) Don’t stuff the turkey’s neck because this reduces the temperature of the meat and increases the cooking time.

6) Roast upside-down, and then turn it over an hour before the end of roasting to let the breast brown. The breast will be a little misshapen, but it stays moist. In addition, the turkey cooks a lot faster this way and solves the problem of breast dryness.

WHILE THE ROAST IS IN THE OVEN

7) Roasts need to be kept moist once placed in a hot oven. Those roasts that have a generous exterior coating of fat or plentiful interior marbling get basted naturally as this fat melts. Other roasts will need some help. You can brush them with seasoned butters, baste them with stock or wine, or even wrap them in bacon to ensure that they do not become dry.

8) Baste regularly for the last hour of roasting to create a golden glow on the skin. Or, use a roasting bag for the main part of cooking, then remove when ready to crisp up the skin.

LETTING THE ROAST REST

9) Rest the turkey after cooking on a warmed platter for 15–20 minutes depending on size to let the tasty juices run back into the bird rather than be lost on your carving board as you slice. Keep the turkey covered with foil. The cooking process does not end when you take a roast from the oven. As roasts rest, they continue to cook, which means that their internal temperature will rise, changing the degree of doneness. The larger the roast, the more the temperature increases. Good recipes will factor in this resting time to prevent overcooking.


Get this mouth-watering recipe, Pecan Turkey with Maple Sauce- Easy Leftover Turkey Recipes

We put together a quick and handy roast turkey cooking times and temperature chart to help you out this holiday. Print it out and tape it to your fridge so that this Thanksgiving or Christmas dinner you can be sure of turkey greatness -- because nothing is worse than carving a bird that is not quite done.



References:

Editors of Fine Cooking. 2012. Fine Cooking Thanksgiving Cookbook: Recipes for Turkey and All the Trimmings. Taunton Press. ISBN-10: 1600858279

Rick Rodgers. 2007. Thanksgiving 101: Celebrate America's Favorite Holiday with America's Thanksgiving Expert (Holidays 101). William Morrow Cookbooks. ISBN-10: 0061227315

Sam Sifton. 2012. Thanksgiving. Random House. ISBN-10: 1400069912

Voyageur Press. 2015. Preparing Fish & Wild Game: Exceptional Recipes for the Finest of Wild Game Feasts. Voyageur Press. ISBN-10: 0760347395



Watch Turkey Cooking Videos: Jamie Oliver Roast Turkey

Pecan Turkey with Maple Sauce- Easy Leftover Turkey Recipes

Maple Syrup and Maple Sugar

“There can’t be a remedy better for fortifying the stomach” than maple sugar, a pioneer wrote in 1705. Maple sugar, boiled from maple syrup and the only sugar the first settlers had, has a long history that dates from the time American pioneers learned how to make it from the Indians. The same, of course, applies to maple syrup, another maple-tree product Americans are still familiar with, but there were also maple-derived products like maple water, maple vinegar, maple molasses, maple wax, maple beer, and even maple wine.

Did you know?

In 1906, Texas Governor James Stephen Hogg asked that a pecan tree be planted at his grave instead of a traditional headstone, requesting that the seeds be distributed throughout the state to make Texas a "Land of Trees". His wish was carried out and this brought more attention to pecan trees. In 1919, the 36th Texas Legislature made the pecan tree the state tree of Texas where the town of San Saba claims to be "The Pecan Capital of the World". Several other American towns and regions host annual events celebrating the pecan harvest.


6 to 8 servings

INGREDIENTS:

1/4 cup pure maple syrup
2 tablespoon dark corn syrup
3 tablespoon applejack brandy
1 tablespoon butter, melted
1 whole bone-in turkey breast, with skin or other turkey leftovers (3 to 4 lbs.)
3/4 cup finely chopped pecans


COOKING PROCEDURE:

1) Heat oven to 350°F.

2) In small bowl, combine syrups, brandy and butter. Reserve 1/4 cup and set remaining mixture aside.

3) Place turkey breast skin side up in roasting pan. Brush evenly with 2 tablespoons reserved syrup mixture. Press pecans evenly over breast to coat. Cover with foil.

4) Bake for 1 hour 15 minutes. Brush remaining 2 tablespoons reserved mixture over breast.

5) Bake, uncovered, for 15 to 30 minutes, or until internal temperature registers 180°F in thickest part of breast.

6) Serve with remaining syrup mixture.


Related Recipes:  (1) How to Make Homemade Gingered Cranberry Sauce- Simple Recipe (2) How to Make the Perfect Jamie Oliver's Lancashire Hotpot- Lamb Recipes


Calorie Counter for Pecan Turkey with Maple Sauce

Per Serving:
Calories: 389
Protein: 40 g.
Carbohydrate: 14 g.
Fat: 18 g.
Cholesterol: 105 mg.
Sodium: 109 mg.
— Exchanges: 5 1/2 very lean meat, 3 1/2 fat


Pecans Nutritional Analysis

In a 100 gram amount, pecans provide 691 calories and over 100% of the Daily Value (DV) for total fat. Pecans are a rich source of dietary fiber (38% DV), manganese (214% DV), magnesium (34% DV), phosphorus (40% DV), zinc (48% DV) and thiamin (57% DV) (table). Pecans are also a good source (10-19% DV) of protein, iron and B vitamins (table). Their fat content is comprised mainly of the monounsaturated fat, oleic acid (57% of total fat), and the polyunsaturated fat, linoleic acid (30% of total fat).



References:

James McWilliams. 2013. The Pecan: A History of America's Native Nut. University of Texas Press. ISBN-10: 0292749163

Voyageur Press. 2015. Preparing Fish & Wild Game: Exceptional Recipes for the Finest of Wild Game Feasts. Voyageur Press. ISBN-10: 0760347395


Do you know?... How to Choose a Turkey Size to Buy


Watch somewhat related video: Pulled turkey with sweet and sour maple sauce