Stuffed Kabocha Squash with Turkey & Quinoa

Roasted winter squash turns into an edible bowl for turkey, quinoa, and veggies

This stuffed squash makes a super healthy and filling meal that's easy for a family dinner and special enough for guests. First, hollowed out squash halves get roasted in the oven to form edible "bowls" to place the filling. I chose a mixture of cooked quinoa, ground turkey, leeks, and spinach, but you could play around with different options. Make it vegetarian by omitting the turkey and bulking up the vegetables or play around with the different spices. Some melted cheese would be really nice on top, but I left it out for our cleanse week. To serve, all you need to do is transfer each squash to a plate and dig in with a fork and knife - it's a complete meal all on its own.

Note: If you can't find kabocha squash, try substituting it with acorn or even delicata varieties.


More Stuffed Vegetable Recipes:
- Turkey & Quinoa Stuffed Bell Peppers
- Chicken & Broccoli Stuffed Potatoes
- Quinoa Stuffed Artichokes


Stuffed Kabocha Squash with Turkey & Quinoa:
Ingredients
- 1 kabocha squash
- 1 1/2 c. cooked quinoa
- 3/4 lb. ground turkey, preferably dark meat
- 2 leeks, washed and thinly sliced
- 3 large handfuls of baby spinach
- 1/4 c. olive oil
- 1 tsp. ground cumin
- a large pinch of cayenne pepper
- kosher salt
- ground black pepper

Recipe

• Preheat the oven to 425F.
• Cut the squash in half, scoop out the seeds, and trim the bottoms so the two halves can rest upright like little bowls. Rub each halve with 1 tbsp. olive oil and season with salt and pepper.
• Roast the squash for 35-40 minutes, or until the squash is very tender.
• Meanwhile, heat another 1 tbsp. olive oil in a skillet over medium high heat.
• Add in the ground turkey and a pinch of salt and pepper. Cook, breaking up into pieces with the back of a wooden spoon, until the turkey is no longer pink.
• Scrape out the turkey and add another tbsp. olive oil to the pan. Add in the leeks and cook for 5 minutes, or until soft. Add in the spinach and cook for another 30 seconds, or until wilted.
• Toss the leeks, spinach, turkey, quinoa, cumin, cayenne, and more salt and pepper together. Spoon the mixture into the cooked squash.
• Lower the oven to 350F.
• Bake for another 15-20 minutes, or until the filling is hot and the top is crispy.

Serves two

Turkey Ricotta Meatballs

Tender, gluten-free meatballs made with turkey and ricotta cheese

A lot of my recipes come from creative ways on how to use up leftover ingredients I have in the fridge. In this case, I had a little bit of ricotta lying around and didn't feel like going the typical lasagna route. When folded into meatballs, the ricotta lightens them up and gives them a softer texture. The cheese also helps to bind the meatballs together without the use of breadcrumbs. As a result, these meatballs are almost entirely made of turkey, with just a little cheese, an egg, and some seasonings to add flavor and bind everything together. My preferred way to cook meatballs is in the oven, since I find it quicker and easier to throw them on a baking sheet rather than searing them in batches over the stove. I then finish them with a quick simmer in tomato sauce (I found an easy recipe for homemade sauce, but any good jarred kind will work). I ate them out of a bowl with a big piece of garlic bread on the side, but they'd be great over rice or noodles, folded into subs, or even skewered and sauce-less as a party appetizer.


Related Recipes:
- Chicken Prosciutto Meatballs
- Crispy Ground Turkey Tacos
- Baked Turkey Meatballs


Turkey Ricotta Meatballs:

• Preheat the oven to 400F and grease a large baking sheet or line with parchment paper.
• Add 1/2 c. ricotta cheese, 1 lb. ground dark meat turkey, 1 lightly beaten egg, 1/4 c. grated parmesan cheese, 1/4 c. minced parsley, 1 1/2 tsp. of salt and a pinch of pepper to a large bowl.
• Stir the mixture until just combined, making sure not to over mix.*
• Roll the turkey mixture into golf ball-sized meatballs and place on the baking sheet.
• Lightly brush the top of the meatballs with olive oil and place in the oven.
• Cook for 15 minutes, or until meatballs are just cooked through and no longer pink in the center.
• If desired, simmer in tomato sauce for 5 minutes before serving.
• Divide onto plates and serve with spaghetti, garlic bread, etc.

Serves four

*This helps the meatballs to stay tender and not tough.

Mexican Turkey Soup

One of my favorite things to do with a lazy day is simmer a big pot of soup - something easy that doesn't require a lot of babysitting but will yield a delicious dinner when it's done cooking. This Mexican turkey soup is basically a simple broth with shredded meat that gets most of its excitement from the numerous toppings and add-ons. The broth only has two ingredients: water and the carcass from our Thanksgiving turkey, but manages to have a rich turkey flavor that really makes this dish. The recipe is heavily based on a chicken tortilla soup recipe I shared a couple years ago, so feel free to adapt your broth to that method if you don't have a leftover turkey carcass hanging around. It's a warm, satisfying bowl of goodness that will fill you up without weighing you down.


P.S. I make all my soups in my Sur La Table dutch oven, which is on sale today for Cyber Monday!


Related Recipes:
- Chicken Tortilla Soup
- Turkey Enchiladas
- Turkey Noodle Soup


Mexican Turkey Soup:

• Place a turkey carcass from a 16 lb. cooked turkey* in a large dutch oven and cover with water.
• Bring to a boil, then lower to a simmer and cook for 4 hours.
• Remove the turkey and strain the broth into a bowl to remove any solids.
• Place the broth back in a pot over low heat and skim any fat off the top.**
• Add 2 c. cooked, shredded turkey to the pot and simmer for 10 minutes, or until warm.
• Ladle soup in bowls and stir in 1 tsp. (or more, depending on desired spice level) of canned chipotle peppers in adobo into each. Add a squeeze of fresh lime to each soup.
• Garnish soup with crispy tortilla strips, fresh cilantro, diced avocado, cubed mozzarella cheese, etc.
• Serve immediately and enjoy.***

Serves six-eight

*I removed some large pieces of skin and reserved any big remaining pieces of meat for shredding and adding to the soup after.

**Broth can be made in advance and will keep in the fridge for a week or in the freezer for several months.

***Leftover soup (sans garnish) can be kept in the fridge for a few days.

Ideas for Thanksgiving Leftovers

Turn leftover shredded turkey into easy turkey and cheese enchiladas.

Thanksgiving is a pretty glorious holiday for anyone who loves food - not just because of Thursday's huge feast, but because of the leftovers that last well into the weekend. Sure, you can simply pop leftover turkey, stuffing, and other sides into the microwave, but there are plenty of more creative things  you can do to makeover Thanksgiving extras. And what about those random ingredients that never made it onto your table, like that half bunch of celery that's sitting in your fridge with no apparent use? These recipes and ideas will help you get the most out of the food you so carefully planned, shopped for, and cooked this Thanksgiving.

Recipes for Thanksgiving Leftovers:
- Turkey & Cheese Enchiladas
- Mexican Turkey Soup
- Turkey Noodle Soup (Including Recipe for Homemade Turkey Stock)


Want More Ideas?
Add leftover turkey and roasted vegetables into a quick and easy fried rice.
Scatter leftover vegetables into a skillet, crack a few eggs on top, and add a dash of cream for baked eggs.
And perhaps the most obvious solution: make a sandwich. I like making a panini of sliced turkey and leftover brie from the cheese plate for a riff on this sandwich.

Thanksgiving Recipe Guide

Nothing says Thanksgiving like roasting a whole turkey. This recipe for maple roasted turkey doesn't require more than a few ingredients and a little time to achieve the perfect bird.

Thanksgiving is this Thursday and I can’t wait to celebrate with my friends and family. My husband and I are going up to my parents’ house during the day and then we’re all meeting up at our friends’ house for a Thanksgiving dinner. It will be our biggest Thanksgiving yet (around twenty people) and therefore requires more food than ever before. There will be two turkeys, four desserts, and more side dishes than I can count. Everything has been planned out, including two pies that I’m making the day before, but I know that there’s plenty of people who are still deciding on their menu or looking for something to contribute to their host’s table. Here’s a list of easy Thanksgiving recipes that will surely be a hit at your Thursday feast.


Last-Minute Thanksgiving Menu:
- Maple Roasted Turkey
- Pumpkin Soup
- Herbed Ciabatta Stuffing
- Crispy Pancetta Brussels Sprouts
- Apple Tart

Celebrating with a small group? Skip roasting a whole turkey and make Herb Roasted Turkey Breasts with Pan Gravy instead.

Turkey isn't your thing? You're not alone. Start a new tradition and serve a Perfect Roast Chicken instead.

Check out last year's list of Thanksgiving Side Dishes and 2011's  Thanksgiving Recipes Guide for more inspiration.

Herb Roasted Turkey Breasts with Pan Gravy

I was in Chicago last week for a work conference and wanted to make something before I left that my husband could eat for leftovers while I was away. Thanksgiving yields the ultimate leftover situation, but since I wasn't about to roast a whole turkey before a week of hectic travel, I went with just as delicious but much more manageable roasted turkey breasts. Bone-in, skin-on turkey gets rubbed with a flavorful herb-garlic butter and then cooked in the oven until juicy and golden. The drippings get made into a super simple pan gravy that will have you begging for mashed potatoes. Leftovers make the perfect turkey sandwiches and will last for days in the fridge.


Herb Roasted Turkey Breasts with Pan Gravy:

• Combine 1/2 stick room temperature butter with 1 tbsp. minced rosemary, the zest of 1/2 lemon, and 3 cloves of minced garlic.
• Pat 2 bone-in skin-on turkey breasts* dry with paper towels, then rub the butter all over the meat, making sure to loosen the skin and smear some butter between the skin and meat. Season generously with salt and pepper.
• Place the turkey breasts, skin-side up, in a rack over a large roasting pan and add 1/2" of low-sodium chicken stock in the bottom of the pan.
• Roast the turkey in a 400F oven for 60-75 minutes, or until the turkey registers 165F in the thickest part of the breast.
• Transfer turkey to a platter, cover with foil, and let rest for 10 minutes.
• Meanwhile, place the roasting pan on the stove over medium heat.
• You should have around 2 tbsp. of turkey drippings and fat, but if you have more pour off all but 2 tbsp. and if you have less, add enough butter to equal 2 tbsp.
• Whisk in 2 tbsp. flour until a smooth paste forms, then whisk in 1 c. chicken stock and reduce until the gravy is thickened. Add more stock if it's too thick.
• Pour in a splash of cream, then strain the gravy through a fine mesh sieve. Season with salt and pepper as needed.
• To serve, slice the turkey and serve with gravy alongside.

Serves six-eight

*I could only fine split breasts and the two combined weighed 3 1/2 lbs.

Turkey & Cheese Enchiladas

My recipe for chicken enchiladas is a real favorite among my family and friends, and I've been making it the same way since college. I finally got the courage to change it up with an even quicker and easier version utilizing the last of my Thanksgiving turkey leftovers. I usually prefer using a green sauce in my enchiladas, but I tried Trader Joe's red enchilada sauce this time and it had a great, restaurant-quality taste. It completely transformed my leftovers and took just a few minutes to put together. Make a big batch and reheat leftovers for lunch or dinner the next day.


Turkey & Cheese Enchiladas:

• Combine 2 c. cooked, shredded turkey* with 1 tbsp. cumin, 1/4 tsp. cayenne pepper, and salt.**
• Pour a thin layer of enchilada sauce*** into the bottom of a large shallow baking dish.
• Pour more sauce into a large shallow bowl and dip a flour tortilla in the sauce to coat both sides.
• Add in 1/6 of the chicken and a small handful of a grated Mexican cheese blend and tightly roll up the tortilla.
• Place the enchilada, seam side down, into the baking dish and repeat five more times.
• Pour the remaining sauce on top of the enchiladas and sprinkle with remaining cheese.****
• Bake enchiladas in a 375F oven for 20-30 minutes, or until cheese is melted and bubbling.
• Sprinkle with fresh cilantro and let cool for a few minutes before serving.

Serves four

*I used both white and dark meat. Can substitute for chicken.

**You may not need to salt depending on how salty your leftover turkey is.

***From a 12-14 oz. bottle.

****You should use about 1 1/2 c. of cheese total.

Turkey Noodle Soup

One of the best parts of Thanksgiving (besides the Black Friday sales) is the leftovers, which can be stretched and re-used in several exciting ways. Not wanting to waste anything, I used the carcass from our turkey and leftover herbs and veggies to make a super rich turkey stock. I froze half the stock for future meals and used the rest for the base of this simple turkey noodle soup. I'd ran out of veggies so this is a noodle, turkey, and broth-only version, but the soup is so flavorful that it really doesn't need much else. It's a nice, light meal after such a gluttonous weekend and leftovers can be frozen and reheated all winter.

Turkey Noodle Soup:

For Broth

• Heat 1 1/2 tbsp. olive oil in a large pot and add in 1 quartered onion, 3 halved stalks of celery, 1/2 head of garlic and several sprigs of fresh thyme and rosemary.*
• Cook for 5 minutes, or until softened, then add in a roasted turkey carcass and cover with water.
• Add in a 4-5 whole black peppercorns and season with salt.**
• Bring stock to a boil, then lower to a simmer and cook for at least 3 hours.
• Pour the stock through a fine mesh strainer and discard the solids.
• Spoon any fat off the top of the stock and place in an airtight container for storage.

For Soup

• Add 8 c. turkey stock*** to a pot and bring to a boil.
• Add in 1 1/2 c. wide egg noodles and cook for 6 minutes, or until noodles are almost tender.
• Add in 1 c. shredded cooked turkey and cook for another 2 minutes.
• Ladle soup into bowls and serve.

Serves three - four

*Feel free to add in whatever leftover vegetables and herbs you have on hand.

**If turkey has been brined, add less salt. Salt flavor will intensify as stock reduces.

***In a pinch, store-bought turkey or chicken stock will be fine.

Thanksgiving Turkey

I'm finally back after a super relaxing and indulgent trip to Costa Rica and a whirlwind holiday week. My fiance and I drove up to my parents' house for Thanksgiving, arriving early so that I could help my mom make the meal. I was so excited about the turkey that I insisted on cooking a seventeen pound bird so that there would be tons of leftovers (recipes coming soon). This is the same recipe that we've been doing for years, and it comes out great every time. The skin gets crispy and slightly sticky-sweet from my the maple syrup, while the meat stays tender and juicy. It's the ultimate Thanksgiving turkey, although it makes a great meal for Christmas, too.


Maple-Roasted Turkey:

• Brine a 16-17 lb. turkey overnight,* rinse with water, and dry completely with paper towels.
• Transfer turkey to a roasting rack on top of a roasting pan and tuck wings under the body.
• Stuff the cavity with several sprigs of fresh rosemary and thyme, 1 quartered onion, 1 quartered lemon, and 1 halved head of garlic.
• Tie the legs together with twine.
• Use your fingers to rub 1 1/2 sticks of room temperature unsalted butter over the entire skin of the bird, season with salt,** pepper, and 2 tbsp. fresh thyme leaves.
• Add 2 c. chicken stock to the bottom of the roasting pan to prevent the drippings from burning.
• Roast in a 400F oven for 30 minutes, then reduce the heat to 325F, cover pan with aluminum foil, and cook for another 3 to 3 1/2 hours, basting every thirty minutes.
• Remove the foil from the turkey and brush the skin with maple syrup.
• Roast turkey for another 30 minutes, or until golden brown and a thermometer inserted into the thickest part of the breast reaches 165F.
• Remove turkey from the oven, cover with foil, and let rest for 45-60 minutes.
• Carve the turkey and serve on a platter.

Serves fourteen+ people

*Optional, but I think it makes a more flavorful, moist turkey.

**If bird is brined, you might not need any more salt.

Turkey & Quinoa Stuffed Peppers

I love having friends over for dinner during the week, but it can be tricky to cook something that's exciting and still weeknight-friendly. I usually opt for some type of lovable comfort food, such as these stuffed peppers, that can incorporate leftovers from previous meals. This version uses ground turkey, cooked quinoa, and a Southwestern spice blend for a filling that comes together in minutes. I assemble the peppers ahead of time (could even be done the night before and kept in the fridge) and then pop them in the oven when guests arrive. The peppers get soft, the cheese melts, and your whole house smells good. It's a great way to entertain on a weeknight, and you can even make double so that you can have them for dinner or lunch the following day.


Turkey & Quinoa Stuffed Peppers:

• Heat 1 tbsp. olive oil in a skillet and add in 1 diced onion.
• Cook onion for 5-7 minutes, or until soft, then add in 1/2 lb. ground turkey.*
• Use the back of a spoon to break up the turkey into pieces and let brown for about 4-5 minutes.
• Turn off the heat and stir in 1 1/2 c. cooked quinoa, 1 tsp. paprika, 1 tsp. chili powder, 1 tsp. ground cumin, 1 pinch of cayenne pepper, and salt.**
• Meanwhile, slice 3-4 large bell peppers in half and pull out the seeds and ribs.
• Arrange peppers, cut side up, on a baking sheet and spoon the turkey mixture into each one.
• Top with a handful of grated Monterey Jack cheese and bake in a 375F oven for 35-45 minutes, or until peppers are soft and cheese is bubbling.
• Let cool slightly, then serve.

Serves three-four

*I used dark meat because it's less dry and has more flavor.

**Or substitute your favorite Mexican spice blend.

Turkey Chili

Even though it's been unseasonably warm in L.A., there's no denying it's winter time. The long nights and NFL playoffs have me craving something warm and comforting like this turkey chili. It's the perfect thing to keep on a simmer all night while we watch TV (we're in the middle of watching old Mad Men episodes on DVD) and leftovers are even more delicious on the second night. Compared to most recipes, this one requires a lot less kitchen time and ingredients, and I love the California-spin on the classic by using ground turkey and avocado.


Turkey Chili:

• Heat 1 tbsp. olive oil in a large pot and heat over a medium-hot flame.
• Add in 1 large chopped onion and cook until soft and translucent, about 10 minutes.
• Turn up the heat to hot, add a little more oil, and add in 1 1/2 lbs. ground turkey.*
• Cook the turkey until brown, breaking it up into small pieces.
• Stir in 1 tbsp. minced garlic and cook for another minutes.
• Add in 2 tbsp. chili powder, 1/2 tsp. paprika, 1/2 tsp. dried oregano, 1/2 tsp. cumin, 1 tsp. cayenne pepper, salt and black pepper.
• Pour in 1 1/2 c. water and 1 28 oz. can diced tomatoes.
• Bring chili to a boil, then reduce to a simmer and cook for 30 minutes.
• Stir in 1 can of kidney beans and cook for another 35 - 40 minutes.
• Ladle into bowls and top with slices of avocado, grated cheddar cheese, etc.

Serves four - six
*Use dark meat turkey, white meat will get too dry.

Crispy Turkey Tacos

Crispy taco shells loaded with spiced ground turkey and a slew of toppings

I don't have much experience frying food, but I was inspired to make crispy taco shells after discovering how easy it is to fry tortillas in this recipe. I usually opt for healthier versions of Mexican food, so I balanced the fried taco shells with a lean ground turkey filling. The seasoning blend and chipotle peppers add a lot of flavor to the meat, making it a good alternative to a traditional ground beef filling. Load up on whatever topping you like - I used cheese, guacamole, and chopped tomato here. It's the perfect cheap and easy weeknight meal and leftover turkey is great in a burrito or rice bowl.


More Taco Recipes:
- Crispy Ground Beef Tacos
- Breakfast Tacos
- Lamb Carnitas Tacos


Crispy Ground Turkey Tacos:

• Heat 1 tbsp. vegetable oil in a skillet. Add 1 lb. ground turkey and 1 tbsp. taco seasoning*.
• Brown turkey in the pan for 3 minutes, then add 1/2 c. chicken stock and 1 tbsp. adobo sauce.**
• Cook turkey, breaking into small pieces as you go, for another 5-7 minutes, until almost all liquid is absorbed and meat is cooked through.
• Meanwhile, heat 1/2 c. vegetable oil in a large skillet until very hot.
• Add corn tortillas, one at a time. Fry on one side for 30 seconds, then flip and fold into a U-shape. Continue frying for another 30 seconds.
• Remove hard taco shell from oil and drain on a paper towel. Immediately season with salt.
• To assemble tacos, divide meat mixture into hard shells and top with cheese, guacamole, and tomatoes.***
• Serve with Mexican rice or beans for a complete meal.

Makes six - eight tacos
*I use the spice packet in Near East Spanish Rice Pilaf.
**From one can of chipotle peppers in adobo sauce.
***Use whatever toppings you like.

Turkey Burgers with Green Apples & Brie

Grilled turkey burgers, topped with melted brie cheese, green apple, and arugula

L.A. has a lot of awesome burger joints to satisfy my occasional cravings (and my husband's constant cravings), but we also love grilling at home. Turkey burgers are a healthier option – especially paired with whole wheat buns - which means we can eat them often without feeling guilty. These are topped with a mixture of melted brie cheese (side note: I would literally eat anything that was covered in melted brie), thinly sliced Granny Smith apple, and peppery arugula. My husband likes to put dijon mustard on his, too. It might sound like an unusual flavor combination, but it really works. The slightly-tart apples provide sweetness and crunch, the brie is earthy and buttery, and the arugula adds a fresh and peppery note. It's a fun and healthy alternative to a traditional cheeseburger and will have all your friends impressed at your next barbecue.

Related Recipes:
- Classic American Cheese Burgers
- Pork Chops with Apple Onion Sauce
- Salmon Burgers with Avocado Aioli

Turkey Burgers with Green Apples & Brie:

• Season ¾ lb. of ground dark meat turkey with a couple large pinches of salt and pepper.
• Divide meat in half and shape into two burger patties.*
• Add burgers hot, oiled grill or grill pan and cook for 3-4 minutes.
• Flip burgers to the other side and top each burger with two slices of brie cheese.
• Cook for another 3-4 minutes, until burger is cooked through and cheese has melted.
• Remove burgers from the grill, place on a plate, and cover with foil.
• Meanwhile, add buns to the grill and toast for 1-2 minutes.
• Place each bun on a plate and top with a turkey patty, a few slices of green apple,** and a handful of arugula.

Serves two

*Use your thumb to make an indentation in the middle of each patty. This will keep them from rising into a dome while cooking.
**I used a Granny Smith apple.

Baked Turkey Meatballs

My friends recommended I check out this amazing spice store, Savory Spice, on my recent trip to Colorado. They have hundreds of different varieties of spices and blends, and I came home with a delicious Italian Sausage Seasoning Blend. When my boyfriend tasted the seasoning at the store he said it was good enough to eat on its own, but I decided to incorporate it into turkey meatballs. Cooking meatballs on the stove can be a messy experience, so I baked them in the oven before simmering them in tomato sauce. I like to serve mine over brown rice, but you could use pasta or make meatball subs instead. The whole meal was fantastic, and I can't wait to order more of the spices online.


More Meatball Recipes:
- Chicken & Prosciutto Meatballs
- Lentil "Meatballs" with Basil-Lemon-Almond Pesto
- Lamb Meatballs with Yogurt Sauce


Baked Turkey Meatballs:

• Combine 1/4 c. breadcrumbs, 2 tbsp. milk, one egg, 1 tbsp. Italian seasoning, 1/4 c. Parmesan cheese, salt, and pepper in a large mixing bowl.
• Gently mix in 1 lb. ground turkey. Shape turkey mixture into 2 inch balls.
• Place meatballs on cookie sheets and bake at 400°F for 20-30 minutes, or until they are cooked through.
• Meanwhile, gently simmer a jar of marina sauce over the stove.
• Add cooked meatballs to the sauce and simmer for 10 minutes.
• Serve meatballs and sauce over brown rice. Sprinkle extra Parmesan on top.

Serves four

Penne with Turkey Sausage and Vegetables

On nights when I don't feel like doing much cooking, I reach for one of my favorite pasta sauces from Williams-Sonoma, which I keep stocked in my pantry for fast weeknight dinners. I've been a fan of their Artichoke & Lemon Pasta Sauce for a long time, but the Rustic Vegetable has become my new go-to. They're great on their own, but I like to keep things interesting by adding hot turkey sausage.


Penne with Turkey Sausage & Vegetables:

• Bring a large pot of water to a boil. Add salt, and cook one package of whole wheat penne according to the label.
• Meanwhile, take 3/4 lb. of hot turkey sausage out of the casing and crumble into large saute pan. Add a few pinches of crushed red chili flakes and cook until brown, breaking up sausage into small pieces as you go.
• Add a jar of Rustic Vegetable pasta sauce to the sausage mixture and let simmer while pasta finished cooking.
• Drain pasta and place back in pot. Add sauce and a handful of parmesan cheese; toss with the noodles. Enjoy!

Serves four