Tag Archives: turkey

Stir Fried Cabbage with Turkey and Peanuts

So here we are in the lean weeks of late winter early spring. This can be a challenging time for folks who are feeling winter weary and craving lightness. As a local eater, it’s time to use what we’ve stored and that can feel a tad uninspiring. In the New York Times Magazine Mark Bittman offers up a dozen cabbage recipes. More cabbage, you say? Yet Bittman has a magical way of making the humble crucifer something you want to run to the kitchen and prepare. He offers four modes of prep: braised, raw, soup & stir-fried, with three recipes in each category.

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Turkey Stock

It’s all about the leftovers, really getting the most out of the food you buy. After everyone has had their fill of sandwiches, save that carcass for turkey stock.  A flavorful and rich stock is the foundation for countless soups and stews.  I often freeze my stock and use it later when I find myself craving the flavor of turkey again. Turkey Stock Print Author: Shannon Hepburn Ingredients

  • 1 turkey carcass, broken into a few pieces
  • 2 stalks celery, coarsely chopped
  • 2 carrots coarsely chopped
  • 2 onions, coarsely chopped - no need to peel
  • 1 bay leaf
  • 1 tablespoon dried thyme
  • 1 tablespoon black peppercorns
  • a handful of fresh parsley - 6 or more stems
  1. In large stockpot, combine turkey pieces, celery, carrots, onions, bay leaf, thyme, peppercorns and parsley and enough water to cover everything.

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Roast Turkey



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Molly Stevens is my hero in the kitchen. Her award winning book All About Braising changed the way my family eats in the winter. She’s a gifted cook and passionate instructor and has never steered me wrong.  

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Cranberry Sauce

This is how my grandfather made his cranberry sauce.  The only change I’ve made from the original is to cut down on the sugar by replacing the water with apple cider.  The sweet and tart is nicely balanced with perhaps a slight emphasis on tart.  If you prefer your cranberries sweeter, add another 1/4 cup of sugar.  Another yummy choice would be to use orange juice in place of the apple cider.

  Cranberry Sauce Print Author: Charlie Hepburn Ingredients

  • 12 oz. Vermont cranberries, rinsed and picked over
  • ¾ cup apple cider
  • ½ cup sugar
  • 3 cloves
  • one cinnamon stick
  • several strips of orange peel
  • ⅛ teaspoon salt
  1. Bring apple cider, sugar, cloves, cinnamon stick, orange peel and salt to a boil over high heat stirring occasionally.

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Turkey Meatballs

Turkey Meatballs Print Ingredients

  • 1 pound ground turkey
  • ½ container ramp pesto (or make your own favorite pesto, see "Pestos" post for ideas)
  • 1 teaspoon salt
  1. Mix all three ingredients in a bowl until thoroughly combined. Roll into balls (small is fun) and cook in a lightly greased skillet, turning, until no longer pink in the middle. Or you can bake them - preheat oven to 400 and bake until lightly browned, roughly 20 minutes depending on the size of your meatballs. Another option is to cook the meatballs right in a pot of simmering red sauce.

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