Turkey burger

 Ingredients:

-  1lb ground turkey

- 1.5 tbsp tomato sauce or Ketchup

- 1 tbsp mustard

- 3 tbsp gluten-free flour

- 1 egg

- 1 tsp salt

- 2 gloves of garlic, minced

- 1 tbsp onion, minced

Preparation:

- Heat griddle or BBQ pan to 425F.

- Mix all ingredients together. Scoop one large spoonful on the BBQ pan, shape and flatten into a round patty. Repeat to make 5-6 patties.

- Heat for 6-8 minutes. Turn once and heat the other side until internal temperature reaches 165F.

Oven Baked Stuffed Pepper

Ingredients:
- 1 lb lean ground turkey
- 3 red or yellow peppers, halved horizontally and de-cored
- 1 tsp sage
- 1/2 tsp ground black pepper
- 1 tsp salt

Preparation:
- Preheat oven to 375F.
- In a large bowl, marinate ground turkey with sage, black pepper, and salt.
- Using a large spoon, stuff the peppers with turkey meat. Place the pepper cups on a baking pan with the meat side up.
- Bake for 30-40 minutes.

Penne with Tomato Sauce and Sausage

Ingredients:
- 3 gluten-free smoked sausages, sliced
- 1 can (5.5oz) tomato paste or one dozen cherry tomatoes
- 1 carrot, thinly sliced
- 1/2 onion, thinly sliced
- 1 clove garlic, minced
- 3 tbsp olive oil
- 1 cup water
- 1 tsp oregano
- 1 tsp salt
- 1 sprig parsley for garnish, minced
- 3 cups gluten-free penne

Preparation:
- Boil water In a large pot. Add penne and cook on medium high heat with lid open for 7-8 minutes. Drain water and rinse penne in cold water several times.
- In a skillet, heat 2tbps oil on medium heat. Add sausages and saute for 3 minutes. Then add carrots and simmer until the vegetables soften. Take sausages and carrots out and put aside.
-  In the same skillet, heat remaining oil on medium heat. Saute onion and garlic until aromatic. Slowly add tomato paste (or cherry tomatoes) while stirring. Then add water, oregano, salt, the sausages and carrots. Mix all ingredients well.
- When sauce starts to bubble, mix in penne and garnish with parsley.

Roast Turkey

Ingredients:

- 1 15 lb whole turkey, thawed

- 1 onion, halved

- 1 lemon, halved

- 1/4 cup vegetable oil or unsalted butter

- 1 tbsp thyme

- 1 tbsp sage

- 1 tbsp rosemary

- 2 tsp salt

- 1/2 tsp ground black pepper

- 2 cloves garlic, peeles

- 2 carrots, peeled and cubed

- 2 stalks celery, cubed 

Preparation:

- Preheat oven to 325F.

- Remove giblets from turkey. Rinse turkey with lukewarm water and pat dry with paper towel.

- Insert onion and lemon into the cavity. Fold the turkey wings to the back and tuck the turkey legs under the bird. Place turkey (breast side up) in a deep roasting pan.

- In a small bowl, mix oil (or butter), thyme, sage, rosemary, salt, and pepper. Rub mixture around the turkey and under the skin. Insert an oven-safe thermometer into the deepest part of the thigh.

- Cover the turkey with a tin foil. Poke a few holes on top of foil.

- Place the carrots, celery, and garlic around the turkey.

- Place roast pan on lower oven rack. Roast at 400F for 30 minutes. Then turn heat down to 325F to roast for about 5 hours (rule of thumb: 20 minutes for every lb). Baste the turkey with juice in the roasting pan every hour. About 30 minutes before ready, remove the tin and baste the turkey once more.

- When thermometer indicates 180F, take the roast pan out. Let the turkey sit for 15-20 minutes before carving.

Preparation for Gravy:

Ingredients:
- 2 cups turkey broth from dripping in roasting pan

- 1/4 cup turkey fat from dripping (if available)

- 1/4 cup corn starch

Preparation:

- Heat a skillet on medium heat, whisk in 1/4 cup turkey broth with corn starch. When mixture starts to thicken, add the remaining turkey broth and fat to the skillet. When the sauce starts to bubble, turn heat down to simmer for 10 minutes until sauce is thick and uniform. Stir frequently.

Preparation for Cranberry Sauce:

Ingredients:

- 6 oz cranberries

- 1/2 cup white sugar

- 1/2 cup orange juice (or apple juice)

Preparation:

- In a pot on medium heat, dissolve sugar in orange juice. Add cranberries and cook for 10 minutes until they start to pop.

- Remove from heat and let cranberry sauce thickens as it cools.

Ingredients for Turkey Soup:

- 1 turkey carcass

- 2 cups turkey meat, cooked

- 2 tbsp oil

- 3 cups onion, thinly sliced

- 2 stalks celery, sliced

- 2 carrots peeled and sliced

- 1 tsp salt

- 1/2 tsp ground black pepper

- 1/2 tsp ground sage

- 1/2 tsp thyme

- 2 quarts water

Preparation for Turkey Soup:

- Chop turkey carcass into several pieces

- Heat oil in a large pot on medium heat. Saute onion until soft. Add turkey carcass, salt, pepper, sage, thyme, and water. Turn heat up to boil water. Once boiled, turn heat down to simmer for 1 hour.

- Remove carcass from pot. Add celery and carrots and continue to simmer for 10 minutes until vegetables are tender.

- Add cooked turkey and continue to simmer for 5-10 minutes.