‘Out of this World’ Stuffing from Bethenny Frankel (Gluten Free)

I can’t not share that this is ‘Out of this World’ stuffing because that’s the name that Bethenny’s titled it.  Truth is…it’s better than out of this world.

This was my first ever attempt at making stuffing (or dressing for those of you that call it that).  I’d never had to make it before because other women in my extended family took care of that each year for my entire life.  Outside of Thanksgiving, I had the StoveTop version of stuffing.  Anyway, now that I’ve been diagnosed with Celiac Disease and must eat gluten free, I had to take matters into my own hands.  I was NOT prepared to not have stuffing for Thanksgiving (or Christmas).  I was determined to make it happen.  Since Bethenny has yet to fail me with delicious recipes, I decided to trust her on this one.

Further to that, since bread is the main thing involved in any stuffing recipe, I had to ensure that I was selecting the right bread for this.  In true Krista fashion, I should have baked the bread myself.  However, I wasn’t trying to overdo it this time, so I selected Udi’s Whole Grain bread!  I’m quite disappointed in our local grocery stores only selling the small loaves.  Ugh.  It’s just not enough.  Fortunately, I discovered that since Jason’s Deli serves this same bread, you can purchase it straight from their store!  Better still, they sell a LARGE loaf of this bread.  I purchased 2 loaves from them (just in case), and it was much more economical and efficient.

As for other details of this recipe, dried morels were difficult to find.  I did find them (finally) at Whole Foods.  FYI, they are not cheap, but they ARE worth it!

If you decide to proceed with your recipe as being gluten free, just be sure that your bread, turkey sausage, and chicken stock (if used) are gluten free.

I so enjoyed every bit of this recipe, and I’m no longer scared of making stuffing.  I’m so thrilled to have found a recipe that makes eating gluten free more exciting than not eating gluten free.  I know this recipe wasn’t intended for the GF world, but, when modified, it’s fantastic!!!

Ingredients
1 large onion, chopped
3 stalks of celery, finely chopped
1 tablespoon olive oil
½ teaspoon salt, plus more as needed
½ teaspoon pepper, plus more as needed
1 or 2 fresh garlic cloves, minced
4 sprigs sage, finely chopped
Leaves from 6 to 8 sprigs of thyme, finely chopped
½ pound turkey sausage (choose your favorite)
Splash of good dry white wine
1 teaspoon butter
1 pound fresh mushrooms, sliced (whatever kind you like or use an assortment)
½ cup dried morel mushrooms, coarsely chopped and soaked in water until soft
½ loaf of 9-grain or multi-grain bread, toasted and chopped (reference my comments above on making Gluten Free)
½ to 1 cup chicken stock, mushroom broth, white wine, or other richly-flavored liquid
1 egg beaten
Cooking spray

Directions
Preheat the oven to 350°F. Sauté the onion and celery in olive oil in a nonstick pan. Add salt, pepper, garlic, sage and thyme.
Remove the sausage from the casing (if it is in casing) and break into small pieces. Add to the pan and sauté until browned. Add the wine and butter. Stir in the mushrooms, morels, and the water the morels were soaked in.
Place the breadcrumbs in a large bowl. Pour the sausage mixture over the top and toss to coat. If the mixture seems dry, add a splash of chicken stock, mushroom broth, wine or other flavored liquid. Add more salt and pepper to taste. Add a beaten egg and mix well. Put it into a large baking pan sprayed with cooking spray.
Bake for 25 to 30 minutes, then turn the oven to broil. Broil for five minutes to make the top crunchy -- but watch closely to be sure it does not burn. By the way, yes, I am VERY behind on posting

Comfort Turkey Meatloaf

Glutne-Free notes at the bottom of this post. I’ve previously mentioned that I’m excited to try more of Bethenny Frankel Hoppe’s recipes after reading her book.  We tried her Comfort Turkey Meatloaf recently, and it was absolutely fabulous.  This was the best meatloaf I’ve ever eaten!  Bethenny describes this as a meatloaf that makes you feel at home, and I definitely agree; makes you feel at home without making you feel guilty.

I will say that, if you are making this for 2 or 3 people, I would half the recipe.  Add this to your meal plan this week or next; it’s so amazing!

Ingredients

2 T olive oil
1/2 onion, chopped
1 stalk celery, chopped
½ red bell pepper, finely chopped
1 tsp. minced garlic plus 1 tsp
1 tsp of each, chopped: thyme, rosemary
1/3 cup chopped parsley
2 egg whites
1.5 tsp. Dijon mustard
¼ C ketchup
2 T Worcestershire sauce
¼ C soy milk or lowfat milk
2/3 C whole wheat breadcrumbs
2 lb. ground turkey meat
2 tsp. salt
2 tsp. black pepper
½ C canned tomatoes, crushed or chopped
Chopped parsley for garnish

Directions

Preheat oven to 350 degrees.

Heat oil and add onions, celery and bell pepper and cook until softened or caramelized (about 5 minutes).  Add 2 teaspoons garlic and the herbs and cook for 2 minutes. Remove from heat and cool.

Cool the vegetable mixture and add the eggs, mustard, ketchup, Worcestershire sauce, and milk.  Mix until combined. Add breadcrumbs, ground meat, salt and pepper, and mix only until incorporated.

Transfer to loaf pan and form.  Pour tomato mixture over the top and bake for 45 minutes to an hour.

Season with salt and pepper, garnish with fresh parsley.

Note: Meatloaf is better when made a day before and reheated.
Make it Gluten-Free!
-Use corn tortilla crumbs or proper gluten free bread crumbs instead of regular bread crumbs.

Mexican Turkey Burger

The sous chef and I are VERY excited to share this recipe!  We both were so surprised by the flavor and tastiness of this recipe.

I’ve recently started reading Bethenny Frankel’s Naturally Thin in order to possibly change my whole way of thinking on how I nourish my body.  I took a browse on her website and found this recipe.  We were so impressed with the flavor of this turkey burger, and my new bosses :) thought it looked super yummy the next day when I brought in my leftovers for lunch.  The sous chef and I were discussing, post-dinner, about how we didn’t even realize that we were eating turkey as we ate this dinner.

We also dressed this burger with wheat buns, mango pico de gallo, and romaine lettuce.  No sauces or cheese involved.

I seriously SERIOUSLY think  you need to add this to your meal plans this week or next.  You won’t be disappointed.

Ingredients

1 lb. ground turkey meat (white if ultra lowfat, dark for more flavor, a mixture for a combination of elements)
¼ red pepper, chopped
¼ yellow pepper, chopped small (if you only have one color, that is fine)
½ tsp cumin
½ tsp. chili powder
Dash of tobasco
Dash of Worcestershire Salt and pepper

Directions

Combine and broil until cooked and center isn't pink at all.

Cheesy Barbecue Casserole

I know, I know.  Could I have been gone ANY longer?  It feels so crazy to not have posted in over a month.  I’m so sorry!  I have some more fun stuff coming up, so hopefully I can redeem myself :) I know I’ve never really discussed my obsession with BBQ on this blog, but I can assure you that I join several other Southerners in the “I could just eat BBQ sauce only” club.  I love it on everything!  Thankfully, my cooking interest has led me to understand that their are flavors outside of BBQ sauce.  Nonetheless, this recipe was calling my name when I opened up this cookbook. The sous chef and I really enjoyed this recipe!  There were no leftovers :)  I also substituted ground turkey for ground beef for a healthier option.  Oh….and I may have increased the amount of BBQ sauce that the recipe called for ;)

Betty Crocker Cheesy Barbecue Casserole
Ingredients
3 cups uncooked ziti pasta (11 oz)
1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1/4 cup chopped fresh parsley
1 cup milk
1 cup barbecue sauce
1 cup shredded mozzarella cheese (4 oz)
1 1/2 cups shredded Cheddar cheese (6 oz)


Directions
Heat oven to 350°F.  Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.

Meanwhile, in 12-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.

Stir pasta, 3 tablespoons of the parsley, the milk, barbecue sauce, mozzarella cheese and 1 cup of the Cheddar cheese into beef in skillet. Spoon mixture into casserole. Sprinkle with remaining 1/2 cup Cheddar cheese.

Bake uncovered 30 to 40 minutes or until hot and bubbly. Sprinkle with remaining 1 tablespoon parsley.

Turkey Enchilada Casserole

First off, HAPPY BIRTHDAY MOM!

Turkey is an ingredient my sous chef is always a fan of me using instead of beef or chicken, if possible.  Thus, Laura’s recipe for Turkey Enchilada Casserole seemed like a fabulous option to try.  I did add some things to her recipe, but it’s been a while since I made it.  Thus, I’m going off of my memory on reciting this recipe :)

Ingredients

1 1/2 pounds ground turkey breast (Krista Kooks used closer to a pound)

1/2 cup chopped onion

1 tablespoon minced garlic

2 tablespoons minced fresh oregano leaves or 1 tablespoon dried

1/2 teaspoon ground cumin

1 teaspoon Mexican Spice Blend

1/2 teaspoon Chili Powder

1 (4-ounce) can chopped green chilies

1 can (20 oz.) red enchilada sauce

Salt

12 corn tortillas (6 in. wide)

2 cups shredded reduced-fat jack cheese (8 oz.)

Chopped fresh cilantro

Preparation

1. In a 5- to 6-quart pan over high heat, stir turkey, onion, garlic, oregano, cumin, Mexican spice blend, Chili powder,  and green chiles until turkey is crumbly and no longer pink, about 4 minutes. Stir in 1 cup enchilada sauce. Add salt to taste.

2. Meanwhile, cut tortillas in half. Arrange a fourth of the halves evenly over the bottom of a shallow 3-quart casserole, overlapping to fit. Sprinkle a fourth of the cheese evenly over the tortillas, then top with a third of the turkey mixture and a fourth of the remaining enchilada sauce, spreading each level. Repeat to make two more layers of tortillas, cheese, turkey mixture, and sauce; top with another layer of tortillas and sauce, then cheese.

3. Bake in a 425° regular or convection oven until cheese is melted and casserole is hot in the center, 18 to 20 minutes. Sprinkle with chopped cilantro.

We were both very impressed with this recipe, and it definitely has a home-style taste to it.  Hope you enjoy also!

Tex-Mex Gooey Casserole

Am I doing better? I'm trying not to make it 2 weeks again before you see another post from me :)

As I browsed for recipes one day involving stew meat (they had it on sale at H.E.B.), I was surprised to find this recipe for Tex-Mex Gooey Casserole. I just was not expecting to find anything Tex-Mex when I started searching for stew meat recipes. Now, as you look at this recipe, you'll notice that, unless you were out say...chopping trees all day, there's really no health value in this recipe. That said, I still thought it looked good. Plus, I don't make a lot of Emeril's recipes, so I thought this would be fun to try.

Ingredients

Yield 6 servings (Krista Kooks was able to make 8-10 servings from this recipe)

1 tablespoon olive oil
2 cups chopped onions
1 pound ground beef (Krista Kooks used Ground Turkey)
1 pound diced stew meat
1 tablespoon chopped garlic
2 tablespoons chili powder
2 teaspoons cumin
Salt and pepper
1/4 cup tomato paste (Read this on Tomato Paste)
4 cups peeled, seeded, and chopped tomatoes
3 cups beef stock
10 flour tortillas
2 cups grated Medium Cheddar cheese
2 cups grated Monterrey Jack cheese

Directions

Preheat the oven to 375 degrees F. Grease a 9 by 9 by 2-inch square baking dish. In a large skillet, heat the oil. When the oil is hot, add the onions and saute for 3 to 4 minutes. Add the ground beef and continue to cook for 3 to 4 minutes, stirring constantly. Add the diced meat and continue to cook for 3 minutes. Stir in the garlic, chili powder, and cumin. Season with salt and pepper. Stir in the tomato paste. Stir in the tomatoes and stock. Simmer the mixture for 30 minutes, stirring occasionally. Remove from the heat and cool. Spoon a couple of tablespoons of the chili mixture on the bottom of the prepared pan. Lay two tortillas on top of the chili mixture. Sprinkle the top of the tortillas with the Cheddar and Jack cheese. Repeat the layering process until all of the chili, tortillas and cheese are used. (The final layer should be cheese) Place the pan in the oven and bake until the cheese has melted, about 10 to 12 minutes. Remove from the oven and cool slightly before slicing.

Ooeey gooey goodness!

This was one of those recipes that was great as leftovers, that's for sure. Also, I didn't read the comments on this recipe before making it, but it definitely taught me to read the comments before making a recipe, if comments are available. A lot of people suggested using corn tortillas instead of flour; I can definitely see that being tasty, but I liked it just fine with flour. The reason for wanting corn tortillas has a lot to do with the meat mixture being soupy;flour tortillas soak up that juice a lot quicker making the casserole soggy. Well, I saw that one coming while making the recipe, so I strained the meat mixture as I spooned the mixture into the pan. Thus, our casserole wasn't soggy. Also, my sous chef and I didn't think this mixture was very "Tex-Mex" as there wasn't the same sort of spice as you would expect from tex mex. I think some red chili pepper flakes or fresh jalepenos or something should be added to the meat mixture.

Otherwise, this is a yummy and tasty family recipe!

Crockpot 3 Bean Turkey Chili

I made another one of Gina's fabulous recipes! My sous chef and I were about to move, and I wanted something that wouldn't require a lot of effort to reheat for leftovers if needed.

I love this chili recipe because it got me eating things I'd never eaten before, like chickpeas! Plus, it was a super easy recipe, just like my last post. All I had to do was cook up the turkey and onion, then toss it in the crockpot with all the other ingredients!
If you like Frito's with your chili, like my sous chef, don't forget to pick some up at the store when you shop for these ingredients :)