He’s my favorite Food Network star.

Brined Turkey

If you’ve never cooked a brined turkey then I think you are short changing you and your Thanksgiving guests. The brine actually breaks down the tough fibers of the turkey and after roasting it’s exceptionally moist and tender!

There is a scientific explanation for the brining process but that’s not what matters to me. What matters is the fact that the turkey is tender, moist and with Alton’s aromatics, exceptionally flavorful.

Wow your family and friends this year with Alton Brown’s Brined Turkey!

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Alton Brown's Brined Turkey

This brined turkey yields moist and tender meat. The breast does not come out dry like in most recipes

Course Main Course

Cuisine American

Prep Time 50 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 3 hours hours 20 minutes minutes

Servings 12

Ingredients

• 1 14 -16 lb whole turkey, frozen

For The Brine

• 1 cup kosher salt
• 1/2 cup light brown sugar
• 1 gallon vegetable stock
• 1 tablespoon black peppercorns
• 1 1/2 teaspoons allspice berries
• 1 1/2 teaspoons chopped candied ginger
• 1 gallon water heavily iced

For The Aromatics

• 1 red apple sliced
• 1/2 onion sliced
• 1 cinnamon stick
• 1 cup water
• 4 sprigs rosemary
• 6 leaves sage
• canola oil

Instructions

2 to 3 Days Before Roasting

• Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
• Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

The Night Before Roasting Day

• Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Roasting Day

• Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water.
• Discard the brine.
• Place the bird on rack of roasting pan and pat dry with paper towels.
• Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage.
• Tuck the wings underneath the bird and coat the skin liberally with canola oil.
• Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes.
• Insert a probe thermometer into thickest part of the breast and cover the breast with a foil triangle. Then reduce the oven temperature to 350 degrees F.
• Set the thermometer alarm (if available) to 161 degrees F.
• A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting.
• Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

Enjoy Alton Browns Brined Turkey!

Up Next:

Homemade Turkey Vegetable Soup

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The post Alton Browns Brined Turkey – Thanksgiving Turkey appeared first on Foodgasm Recipes.

Some that I have had in the past have been pretty bland…. NOT this one!

It definitely has that Down Home Comfort food quality. So Full of flavor. Sooooo tasty. Very addictive. And oh the smell as it cooks!!!

It’s also a great way to use leftover ham.

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Ham Hopping John

Ham Hopping John is my favorite New Years Day dish!

Course Main Course

Cuisine American

Keyword Ham Hopping John

Prep Time 25 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 6

Calories 245kcal

Ingredients

• 2 cups black-eyed peas drained, rinsed
• 8 cups water
• 3/4 lb ham 1/2 inch cubed
• 1/4 lb bacon 1/2 inch strip
• 1 cup onion diced
• 1 teaspoon garlic roasted
• 1 cup long-grain white rice
• 1/2 teaspoon dried thyme
• 1 teaspoon red pepper flakes or to taste
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper fresh ground

Instructions

• Put peas in a deep pan cover with 8 cups of water. Bring to a boil on high heat. Lower heat to simmer, cover the pot, cook for 45 minutes. (until peas are tender but not mushy)
• Place ham and bacon in frying pan over medium heat and fry for 5- 7 minutes, drain on a paper towel and set aside.
• Keep 1 tsp bacon fat, add the onions to the pan and sauté, stirring often until soft, (4 min) set aside.
• When beans are ready, drain and save 2 1/2 cups of cooking liquid.
• Add rice, ham, bacon, onions, roasted garlic, thyme, red pepper flakes, salt and pepper to beans and reserved cooking liquid. Stir well. Return to high heat and bring to a boil. Lower heat and cover.
• Cook 25 minutes (until rice is done and all liquid has evaporated).
• Turn off the stove and let sit covered for about 15 minutes.

Enjoy!

Up Next:

Pasta With Cajun Cream Sauce

Recipe based on one by Baby Kato
Photo by NcMysteryShopper

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Sweet and tangy. Great for parties and get-togethers. They are always a hit because they are so good and easy!

No leftovers! But just in case you do they’re delicious warmed up the next day and placed on a toasted sandwich bun with melted mozzarella on top. Yikes.

Will be making these for an office party coming up soon. DELICIOUS

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Barbecue Meatballs

Quick, easy, and delicious. Perfect for get-togethers!

Course Appetizer

Cuisine American

Keyword Barbecue Meatballs

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 55 minutes minutes

Servings 10

Calories 325kcal

Ingredients

• 1 1/2 pounds ground beef
• 1 cup quick-cooking oatmeal
• 1 5 ounce can evaporated milk
• 1/4 cup chopped onion
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 cup ketchup
• 3/4 cup packed brown sugar
• 1/4 cup chopped onion
• 1 teaspoon liquid smoke
• 1/4 teaspoon garlic powder

Instructions

• Preheat oven to 350F.
• In a very large bowl combine ground beef, oatmeal, milk, 1/4 cup onion, salt, chili powder, 1/4 teaspoons garlic powder, and pepper.
• Shape into 1-inch meatballs. Place on a 15x10x1-inch baking pan.
• Bake for 15 minutes or until no longer pink. Drain well.
• Meanwhile in a medium bowl combine ketchup, brown sugar, 1/4 cup onion, liquid smoke, and 1/4 teaspoons garlic powder.
• Pour over meatballs.
• Bake for 10 minutes more or until sauce is heated through.
• Stir gently to combine sauce and meatballs.
• Serve and enjoy.

Enjoy!

Up Next:

Spicy Sausage Balls

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Recipe based on one by carolinafan
Photo by kiwidutch

The post Barbecue Meatballs – Great Party Food appeared first on Foodgasm Recipes.

I used panko breadcrumbs and shredded Parmesan and I serve it with lots of steamed greens and a grilled tomato.

It makes for a delicious dinner.

If you are NOT worried about the extra calories, brush the chicken fillets with a little oil before baking, or pan-fry them in a little oil or butter.

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Parmesan Crusted Chicken Schnitzels

Parmesan Crusted Chicken Schnitzels sounds really fancy but they are easy to make!

Course Main Course

Cuisine American

Keyword Parmesan Crusted Chicken Schnitzels

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 395kcal

Ingredients

• 2 boneless skinless chicken breasts about 250g/8ozs
• 2 tablespoons breadcrumbs
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon garlic granules or 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• salt and pepper
• vegetable oil optional for those not on a calorie controlled diet

Instructions

• Beat the chicken breasts with a mallet until they are flat. This is best done between cling-film.
• Mix the rest of the ingredients together and then put them into a large bowl.
• Dip the chicken schnitzels in the seasoned crumbs and then place the onto a non-stock baking tray.
• Bake at 400F for between 20 and 25 minutes or until the chicken is cooked and the crumb coating is crisp and golden.
• Serve immediately with a lemon wedge, some grilled tomatoes and seasonal greens.

Enjoy!

Up Next:

Glazed Ham with Chipotle Peppers

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Recipe based on one by French Tart
Photo by French Tart

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It has been a while since I last made it but it’s close to Christmas and I think I know what’s going to be for Christmas dinner!

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Enjoy!

Up Next:

Roast Beef Tenderloin with Red Wine & Shallot Sauce

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Photo by sloe cooker

The post Easy Cornish Game Hens – Delicious Elegance appeared first on Foodgasm Recipes.

The gingersnaps add lovely spicy sweetness to the ham and it’s not overpowering at all.

I’m not usually a mustard lover, but again it totally worked with this ham! Fantastic!

With this hams amazing flavor and beautiful crust, I may have to add it to my holiday menu!

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Gingersnap Crusted Ham

The gingersnap crust really makes this ham!

Course Main Course

Cuisine American

Keyword Gingersnap Crusted Ham

Prep Time 30 minutes minutes

Cook Time 1 hour hour 35 minutes minutes

Resting 10 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 16

Calories 395kcal

Ingredients

Ham

• 1 8 lb ham, half
• 2 tablespoons apricot preserves
• 2 tablespoons Dijon mustard
• 1/2 cup brown sugar
• 1/2 cup gingersnap crumbs about 9 cookies, finely crushed

Sauce

• 1 1/2 cups apricot preserves
• 1/2 cup dry marsala wine
• 3 tablespoons Dijon mustard
• 1/2 teaspoon ground allspice

Instructions

• Preheat oven to 325°.
• To prepare ham, line a broiler pan with foil. Trim fat and rind from ham. Score outside of ham in a diamond pattern. Place ham on prepared pan. Bake at 325° for 1 hour. Remove the ham from the oven, and cool slightly. Increase oven temperature to 375°.
• Combine 2 tablespoons preserves and 2 tablespoons mustard, stirring with a whisk. Combine the sugar and crumbs. Brush preserves mixture over ham.
• Carefully press crumb mixture onto preserves mixture (some crumb mixture will fall onto the pan). Bake at 375° for 45 minutes or until a thermometer registers 145°.
• Place ham on a platter; let stand 15 minutes before slicing.
• To prepare sauce, combine 1 1/2 cups preserves and remaining ingredients in a small saucepan. Bring to a boil; cook 5 minutes. Serve sauce with ham.

Enjoy!

Up Next:

Ham in Coca Cola

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Recipe based on one by dicentra
Photo by anniesnomsblog

The post Gingersnap Crusted Ham – Delicious Beyond Belief appeared first on Foodgasm Recipes.

Leftover Turkey Kentucky Hot Brown Origin

Chef Fred K. Schmidt at the Camberley Hotel in Louisville, Kentucky, created the Hot Brown Sandwich in 1926.

Today the Hot Brown sandwich is still a Louisville favorite and still the signature dish of the Camberley Brown Hotel.

A visit to Louisville is not complete without tasting this wonderful sandwich.

But this recipe is healthier than typical hot browns!  A really slimmed down version.

These made a wonderful weekend breakfast treat that we demolished with alarming speed..

You won’t miss the butter in the cheese sauce. And don’t skimp on the hot sauce!

I am SO glad that I found this little beauty..a keeper without doubt!!

Delicious Leftover Turkey Kentucky Hot Brown Sandwich!

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Leftover Turkey Kentucky Hot Brown

Ingredients

For The Sauce

• 1 cup 1% low-fat milk
• 2 tablespoons all-purpose flour
• 1/2 cup light cheddar cheese shredded
• 2 tablespoons Parmesan cheese grated
• 1/2 teaspoon spicy brown mustard
• 1/4 teaspoon hot pepper sauce

For The Sandwich

• 4 slices light whole grain bread toasted
• 2 to matoes sliced
• 1/2 pound leftover turkey breast sliced
• 1 tablespoon parmesan cheese grated
• 4 slices turkey bacon crisp-cooked and cut in half

Instructions

Make The Sauce

• Combine the milk and flour in a small saucepan. Cook, stirring frequently, until the sauce thickens and comes to a boil. Reduce the heat and simmer 3 minutes.
• Remove from heat and stir in the cheddar cheese, 2 tablespoons Parmesan cheese, the mustard, and pepper sauce.

Make The Sandwich

• Preheat the broiler.
• Place the toast into 4 individual casserole or ovenproof dishes.
• Arrange the tomato slices on the bread, then top with the sliced turkey breast.
• Spoon some sauce over the top and sprinkle with the remaining 1 tablespoon Parmesan cheese.
• Place the dishes on a baking sheet and broil, 5 inches from the heat, until the sandwiches are hot and the sauce begins to brown in spots.
• Top each sandwich with 2 pieces of the turkey bacon.

Enjoy!

A toaster oven is ideal for popping a couple of these Leftover Kentucky Hot Brown Sandwiches in!


Next Up:

Turkey Salad

Return to Holiday Category From Leftover Kentucky Hot Brown

Foodgasm Recipes Homepage

Recipe based on one by KateL
Photo by Starrynews

The post Leftover Turkey Kentucky Hot Brown appeared first on Foodgasm Recipes.

Believe it or not these sandwiches are a regular in some restaurants! They’re not just for Thanksgiving leftovers any more.

However, if you have left over turkey from Thanksgiving and appreciate a good turkey sandwich with a twist – this is the sandwich for you!

This isn’t really a “recipe” per se, just a great way to use up some of the Thanksgiving leftovers!

This IS good grilled, but I also do this non-grilled on sourdough bread or a croissant with mayo and lettuce.

Yummm!!

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Turkey, Cheddar Cranberry Sandwich

Ingredients

• 8 slices sourdough bread
• 6 tablespoons cranberry sauce
• 8 ounces cheddar cheese use less if desired (2 cups grated)
• 8 ounces roasted turkey breast
• 1 tablespoon softened lightly-salted butter

Instructions

• Spread 1 1/2 tablespoons of cranberry sauce on each of 4 slices of bread. Add 2 ounces of cheddar onto each piece, followed by two ounces of roasted turkey. Be sure to mash down the cranberry sauce and the cheese.
• Cover each prepared bread slice and evenly butter the top of each sandwich. Place each sandwich butter side down in a frying pan over medium heat. While the first side is grilling, butter the second side of bread. Cook until golden and crusty, about 3-4 minutes. Carefully turn and cook until second side is golden, about 2-3 minutes more.

Enjoy!

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Next Up:

Leftover Turkey Kentucky Hot Brown

Oh my goodness, oh my goodness… These little babies are absolutely fabulous!! An impressive use of leftovers — and it’s quick! …

Read More >

Recipe based on one by Scoutie
Photo by Lori Mama

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After the ball – when it’s quiet again – and you would like another taste of the turkey – try this sandwich!

Thanks to its use of leftover turkey, stuffing, gravy, AND cranberries, this pressed sandwich is the king of post-Thanksgiving dishes.

A delicious way to revisit Thanksgiving dinner on a bun.

Turkey Panini With Cranberry Dressing

Ingredients

4 slices of day-old bread, like ciabatta
12 tablespoons of gelatinous cold gravy
10 slices cooked turkey breast, sliced
1⁄2 cup turkey stuffing
12 tablespoons cranberry sauce
kosher salt
ground black pepper
6 sage leaves, chopped fine
4 tablespoons butter, softened

Directions

Spread two slices of bread with a thin layer of cold gravy.

Layer the sandwiches with slices of turkey, stuffing, more gravy, and cranberry sauce, to taste.

Season with salt & pepper and top with chopped sage leaves.

Spread a thick layer of cranberry sauce on the other slices of bread.

Butter sides of the sandwich, on the outside; then toast on a preheated sandwich grill, a cast-iron skillet, or non-stick frying pan, pressing firmly on each side until golden brown.

Enjoy!

Next Up:

Recipe based on one by Manami
Photo by PaulaG

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Then I made it again with Christmas turkey leftovers. It’s fabulous!

Sooooo good! Nice and flavorful. It tastes just like a homemade chicken noodle soup but creamy!

I can really see how this would be amazing as well by adding in dumplings instead of noodles for chicken and dumplings.

While eating this soup it was so comforting but was a soup that I could see making/eating when someone is under the weather.

This goes together in a flash and is really flexible for using ingredients on hand. Add or delete as you like. You can even leave out the noodles if you like

Great comfort food! Eating this soup is so comforting. Its that type of soup that would make you feel better when you’re sick.

Just tear apart a crusty loaf of bread and dive head first into this creamy turkey soup to welcome Fall.

(Be sure to use Grandma’s Homemade Egg Noodles for best results!)

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Creamy Turkey Soup From Leftover Turkey

Thank goodness for leftover turkey. This Creamy Turkey Soup is that good!

Course Soup

Cuisine American

Keyword Creamy Turkey Soup

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 265kcal

Ingredients

• 1/4 cup butter
• 1 cup chopped green onion
• 2 cups frozen sliced carrots thawed and drained
• 1/4 cup flour
• 5 cups turkey broth divided (or chicken bouillon)
• 2 cups milk or 2 cups cream
• 2 teaspoons salt
• 1/2 teaspoon white pepper
• 1/8 teaspoon cayenne pepper
• 1 teaspoon dried parsley
• 3 cups chopped leftover cooked turkey
• 8 ounces noodles fusilli, rotini or similar

Instructions

• Saute onions and carrots in butter until soft, not brown. Add flour and mix well.
• Gradually add 2 cups broth and milk. Cook and stir until it thickens.
• Stir in remaining 3 cups broth, and all remaining ingredients.
• Simmer 10-12 minutes until noodles are tender, stirring occasionally.

Enjoy this Creamy Turkey Soup recipe!

This Enameled Cast Iron Dutch Oven is the ideal vessel for making this soup. Or any soup for that matter! Sooo many uses.

Next Up:

Chunky Turkey Barley Soup – Turkey Carcass Soup

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Recipe based on one by Kaarin
Photo by *Parsley*

The post Creamy Turkey Soup – Great Leftover Turkey Recipe appeared first on Foodgasm Recipes.