Base: Cider Maple Glazed Roasted Turkey Breast with Roasted Root Vegetables
Turkey Breast or Whole Chicken
1 6lb turkey breast or 1 turkey
1 Tbsp. maple syrup
1 Tbsp. Dijon mustard
Celtic sea salt and fresh ground pepper
2 carrots peeled and large diced
2 celery stalks large diced
1 onion large diced
Cider Maple Roasted Root Vegetables
3/4 cups apple cider
3 Tbsp. pure maple syrup
1 Tbsp. orange juice concentrate
1/4 tsp. dried thyme
1/4 tsp. dried marjoram
1 tsp. lemon zest
6 Tbsp. butter
4 carrots peeled and large diced
3 parsnips peeled and large diced
1 turnips, peeled and large diced (optional)
1 small rutabaga, peeled and large diced (optional)
2 sweet potatoes peeled and large diced
1/2 tsp. Celtic sea salt
1/4 tsp. fresh ground pepper
1 Rinses turkey and pat dry with a paper towel. Generously salt and pepper turkey inside and out.
2 Zest lemon and oranges and place zest in a bowl. Reserve 1 teaspoon lemon zest for Cider Maple Glaze. Juice oranges and lemons and place in a bowl with zest. Add mustard and maple syrup; combine. Reserve oranges and lemons.
3 Place turkey breast in large zip lock bag. Pour citrus/mustard mixture inside bag coating top and bottom of the chicken. Marinate for 1-24 hours.
4 Preheat oven to 350 degrees.
5 Line roasting pan with carrots, celery and onion (vegetable rack). Place turkey on top of vegetable rack. Put reserved oranges in lemons in the cavity of the turkey. Roast turkey for 1½ to 2 hours or until an instant read thermometer reads 160 when placed in the thickest part of the meat. If skin darkens to quickly; tent with foil.
6 Let turkey rest for 10 minutes before carving.
Cider Maple Root Vegetables
1 In a medium sauce pan combine apple cider, maple syrup, and orange juice concentrate. Simmer until liquid is reduced by half.
2 Remove from heat, add fresh herbs and butter; whisk thoroughly and reserving 1/4 cup to glaze the turkey Toss remaining glaze with vegetables; pour on to a baking sheet with sides. Add vegetables to oven after turkey has cooked for 1 hour. Brush turkey with reserved glaze and stir vegetables every 10 minutes until chicken and vegetables are done cooking; approximately 30 minutes more.
Oven Temperature: 350°F
Preparation Time: 20 minutes
Cooking Time: 1 hour and 30 minutes
Total Time: 1 hour and 50 minutes
Can be made with whole chickens or pork roast.
Glaze taste great brushed on salmon and shrimp.
Use turkey and vegetable leftovers to make Turkey Shepherd's Pie with Sweet Potato Hat, Autumn Turkey Stew, Michigan Waldorf Salad and Quick Chick Quesadillas.
3 whole chickens, cut into pieces (10-12 pounds) or bones, rinsed
2 lbs chicken feet (if available), rinsed
6-8 quarts filtered water
1 cup carrots, diced
1 cup celery, diced
2 cups onions, diced
¼ cup cider vinegar
½ bunch parsley stems
1 sachet bag- ½ tsp fresh thyme, 6 peppercorns, 1 bay leaf, 1 garlic clove (optional)
1 Place rinsed poultry, including feet if using, into a large stock pot with filtered water (water should be at least two inches over chickens)
2 Over medium heat gently bring stock to a simmer (the surface should never break a boil/bubbles), reduce heat to low and simmer for 4 hours skimming surface as necessary to remove the gray “scum”.
3 Add remaining ingredients and sachet bag if using and simmer an additional 4 hours.
4 Strain stock, use immediately or rapidly cool and refrigerate.
5 After cold remove solid fat that may be on top of stock and discard.
Yield: 1 gallon
Preparation Time: 15 minutes Inactive Time: 8 hours
- Turkey and chicken bones from carved cooked poultry may be used in place of fresh chicken. Use 4 chicken carcasses or 2 turkey carcasses.
- Recipe can be frozen.
- Ingredients amounts may vary so no need to run to the store if you only have 1 onion.
- Make sachet bag- Place ingredients for sachet bag in a clean coffee filter and tie with string. Tie the bag to the pot handle and drop into the pot.
- Chicken stock can be made in a crock-pot.
- Do not simmer more than 18 hours.
- For a more concentrated stock simmer uncovered. For more volume simmer covered.
- Do not boil stock.
- Never add salt or pepper to stock until it is done.
Recipe can be frozen.
Can be made in a crock-pot after roasting step.
Sweet Potato Hat:
1 pound potato peeled and diced
2 pounds sweet potatoes peeled and diced medium
2 Tbsp. butter
3 Tbsp. brown sugar
1/3 cup milk
1/2 tsp. cinnamon
1/2 tsp. pepper
1 1/2 tsp. Celtic sea salt
2-3 pounds leftover mashed sweet potatoes or mashed potatoes
5 cups chicken or turkey stock
2 cups parsnip, peeled and diced or leftover vegetables
2 cups carrots peeled and diced or leftover vegetables
3 Tbsp. butter
3 Tbsp. flour
1 large onion diced
2 stalks celery diced
1 Tbsp. fresh sage or 1 1/2 tsp dried sage
1 1/2 tsps. Celtic sea salt
1 tsp. pepper
1 Tbsp. onion powder
4 cups cooked chicken or turkey meat cooled and diced
1 In a large pot boil potatoes until tender, about 25 minutes.
2 Drain and add remaining ingredients. Mash by hand or with an electric mixer, set aside.
3 Meanwhile in another a large pot combine stock, carrots and parsnips. Bring to a boil and simmer until tender/crisp. Remove from heat and set aside.
4 In a skillet melt butter and sauté onions and celery until fragment. Stir in flour and cook until bubbly; about 1-2 minutes. With a wooden spoon or spatula scrape celery/onion mixture into the pot with the vegetables and stock. Return to a boil. Stir constantly until thickened. Add chicken and spices. Pour into a 9x13 pan or large casserole dish.
5 Top with Sweet Potato Mash or leftover mashed potatoes.
6 Bake in a 350 degree oven until potatoes brown slightly and filling is bubbling.
8 Tbs butter (1 stick)
1/2 cup flour or brown rice flour
1 medium onion, diced
2 cloves garlic, minced
1 ½ cups apple cider
6-8 cups chicken stock
2 stalks celery, diced
3 parsnips, peeled and chopped
1 large sweet potato, peeled and chopped
3 large carrots, peeled and chopped
1 cup rutabaga, turnips or butternut squash , peeled and chopped
½ tsp cinnamon
½ tsp ginger
3 pounds turkey or chicken meat cooked (about 5-6 cups)
salt and freshly ground black pepper to taste
1 In a heavy bottom stockpot heat butter and sauté onions and garlic until fragrant. Stir in flour with a whisk and cook 1-2 minutes.
2 Deglaze with apple cider; stir with whisk until smooth.
3 Add chicken stock and remaining vegetables; bring to a boil. Reduce heat to medium low and simmer until vegetables are tender crisp.
4 Add cooked chicken and seasonings. Season with salt and pepper to taste. Simmer until stew is heated throughout.
Can be frozen
Can be made with chicken
¾ cup mayonnaise, sour cream or Greek yogurt
1 Tbsp. honey or maple syrup
1 tsp fresh lemon juice or apple cider
1/4 tsp. Celtic sea salt
1/8 tsp. pepper, fresh ground
3 apples peeled, cored and chopped into ½ pieces (Granny Smiths and Galas taste delicious)
1 cup stalks celery, sliced thin - about 3 stalks
½ cup walnuts, toasted and chopped or toasted pistachios
½ cup dried cherries, chopped
2 cups cooked turkey, chopped or torn into bite size pieces
1 In a medium bowl whisk together mayonnaise, honey, lemon juice and seasonings.
2 Stir in remaining ingredients. Taste and season with additional salt and pepper if needed.
3 Chill until ready to serve.
- Taste best when refrigerated overnight.
- Serve on croissant, crackers or vegetable chips.
- Cooked chicken may be used instead of turkey.
- Sliced grapes may be added to the salad.
- Serve this salad in endive spoons, lettuce cups or with red pepper scoops.
½ cup shredded cheddar
½ cup cooked chicken or turkey, shredded with a fork or diced small
¼ cup salsa (I use tomato peach)
1/2 cup leftover cooked vegetables, diced small
1 Combine meat , vegetables and salsa.
2 Brush one side of 1 tortilla with butter. Place 1 tortillas butter side down on a parchment lined baking sheet. Sprinkle tortilla with half the cheese. Top tortilla with chicken mixture. Top with remaining cheese and tortilla. Brush tortilla top with butter.
3 Bake quesadilla in a 350 oven for 7-10 minutes until golden brown and cheese is melted.
4 Cut each tortilla into wedges; serve with additional salsa.
- Can be cooked on the stove top just like a grilled cheese or in a pannini maker.
- Quesadillas can be made out of any leftovers and cheese
Cheese burger- cheddar and beef
- Taco-taco meat and cheese
- Mediterranean- spinach, peppers and feta
- Breakfast-scrambled eggs and ham
- Meat and potatoes-left over steak and baked potatoes with cheese
Take it One Prep at a Time,