Cottage Pie

From Andie Evans
Makes 6 servings
Prep: 30 mins  Bake: 20 mins

One of the few ground turkey recipes that taste good.

2 lb. ground turkey
2 large carrots, finely chopped
2 celery ribs, finely chopped
1 large onion, finely chopped
2 garlic cloves, minced
2 Tbsp. AP flour
1 Tbsp. Penzey's Bouquet Garni spice mix (or 1 tsp. each of sage, thyme and rosemary)
2 tsp. Worcestershire sauce
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 c. chicken broth
1 c. frozen peas
2 1/2 c. mashed potatoes (with added milk and butter), warmed
1/2 c. shredded cheddar cheese, optional

In a Dutch oven, cook the first five ingredients over medium heat until turkey is no longer pink and veggies are tender.

Stir in flour, herbs, Worcestershire sauce, salt and pepper until blended. Add broth; cook and stir for 1-2 minutes or until broth is absorbed. Stir in peas; heat through.

Transfer to a greased 9-inch deep-dish pie plate (or a 9 by 13 casserole pan). Top with mashed potatoes and sprinkle with cheese. Bake at 400 degrees for 20-25 minutes or until filling is bubbly.

Stuffed Baby Bellas

From Andie Evans

Makes 4 servings

16 baby portabella mushrooms (creminis)

1 lb. ground chicken or turkey breast

1 tsp. fennel seed

1 small onion, finely chopped

1 lemon, zested

1 c. shredded asiago cheese

1/2 c. breadcrumbs

1 10-oz. box frozen chopped spinach, defrosted and wrung dry in a clean kitchen towel

Salt and pepper

2 Tbsp. extra-virgin olive oil

1/4 c. pine nuts or chopped almonds

Wipe the mushrooms clean with a damp cloth. Remove the stems and finely chop them. Preheat the oven to 400 degrees. In a large mixing bowl, combine the ground meat, fennel seed, onion, garlic, lemon zest, half of the cheese, the chopped mushroom stems, breadcrumbs and spinach and season with salt and pepper. Brush lightly with olive oil and stuff the mixture into the caps.

Arrange the caps on a rimmed baking sheet or in a baking dish. Leave some room around each mushroom to prevent the caps from getting steamy. Sprinkle the remaining cheese and the nuts on the caps and transfer to the oven. Bake until the mushrooms are tender and the filling is cooked through--about 25 minutes. Serve warm.

Turkey Tetrazzini

From Shirley Evans

5 Tbsp. butter, divided
1/4 c. flour
1 (10-3/4 oz.) can chicken broth
1-1/4 c. whole milk
1/4 c. white wine
1/2 lb. fresh mushrooms, thickly sliced
1/2 lb. spaghetti
2 to 3 c. diced cooked turkey
salt and pepper to taste
3 Tbsp. freshly grated Parmesan cheese

Bring a pot of water to boil for the spaghetti.

Melt 3 Tbsp. of the butter in a large saucepan over medium heat. Add the flour and heat, stirring, about 1 minutes. Stir in the chicken broth, a bit at a time at first, stirring each time until the liquid is fully incorporated, but adding larger amounts at each addition. Cook and stir until thickened. Over low heat, stir in the milk and wine. Cook, stirring, 2 minutes. Remove from heat.

Preheat the oven to 350 degrees. Lightly grease a 2-1/2 quart casserole or a 9 by 13-inch baking dish. Stir the spaghetti into the boiling water and cook and drain according to package directions.

Meanwhile, saute the mushrooms in 1 Tbsp. butter and stir them with the cubed turkey in the sauce. Add the spaghetti to the sauce, season with salt and pepper, stir well and pour into the prepared dish. Melt the remaining tablespoon of butter, stir in the bread crumbs and Parmesan to moisten evenly, and sprinkle over the turkey. Bake for about 30 minutes, until bubbly and crumbs are lightly browned.