Grilled Turkey Breast and Mushroom Skewers

Grilled Turkey Breast With Chive Butter, from Pierre Franey

Yield 4 servings

4 turkey breast steaks, about 1 1/2 pounds
Salt and freshly ground pepper to taste
2 tablespoons olive oil
2 tablespoons chopped fresh sage or 2 teaspoons dried
4 tablespoons butter
1 tablespoon lemon juice
¼ teaspoon ground cumin
1 teaspoon Worcestershire sauce
4 tablespoons finely chopped chives


Grilled Mushroom Skewers, from Food Network Kitchens

Yield: 4 servings


4 tablespoons unsalted butter
3 cloves garlic, minced
1 1/2 tablespoons soy sauce
36 cremini mushrooms with 2-inch caps, tough stem ends trimmed (about 1 1/2 pounds)
2 teaspoons fresh thyme leaves, chopped
Kosher salt

Garlic-Chile Grilled Turkey Thighs

For those who are new, when I find a recipe I want to share with you, I post the link and list of ingredients.  I ask that you go to the original web page for the instructions.

Garlic-Chile Grilled Turkey Thighs

2 1/2 to 3 pounds turkey thighs with skin and bones
4 large garlic cloves
1 tablespoon chili powder
1 teaspoon ground cumin
3 tablespoons olive oil

Southeast Asian Turkey Burgers

2 fresh lemongrass stalks, root ends trimmed and 1 or 2 tough outer leaves discarded from each
2 garlic cloves, chopped
3 tablespoons chopped shallot
1 tablespoon finely chopped peeled ginger
1 (3-inch) fresh serrano or jalapeño chile, finely chopped, including seeds
1 teaspoon water
4 teaspoons Asian fish sauce, divided
1 1/2 pounds ground turkey (dark meat only)
1/4 cup fresh lime juice
1/4 cup vegetable oil
1/2 teaspoon sugar (sugar substitute)
1/2 teaspoon dried hot red-pepper flakes
2 cups mixed fresh mint, basil, and cilantro leaves

Thanksgiving Dinner

I’ve been thinking about this for a while (well, since I shared that post from my friend who celebrated Canadian Thanksgiving).  Even though this isn’t anywhere near the food we used to make on holidays, this will be the most variety I will have eaten in one sitting.  Now that I compare this to what we used to make, I can’t believe we are still alive!  LOL!

So this is our menu:

Turkey, brined, then cooked on the barbecue over mesquite charcoal.

Cranberry Raspberry Salad (this recipe with Splenda instead of sugar, sugar-free raspberry jello, no pineapple, and no cream cheese topping … I’m still saving that to try no sugar cheesecake) Hmmm … maybe I’ll see if I can find some sugar-free pineapple jello to add to this (doesn’t that sound good?).

Low Carb Pumpkin Pie with the pecan crust (saw one recipe where you add 2 Tablespoons of cocoa powder to the crust … might try that variation for the cheesecake)

And roasted Brussels sprouts (in addition to my A.D.D. with crafts and such, I get that way with food. Now, Brussels sprouts are all I want).  For these, we just cut them in half, toss with some olive oil, spread them on a baking tray, sprinkle with salt, pepper and Parmesan cheese then bake at 425 degrees F until dark around the edges.

For hubby and son, mashed potatoes and gravy.

I’m not even going to attempt to make fake candied yams (or yams in general). I know me, “Just one bite won’t hurt” then I’m scarfing bites in the middle of the night like a little kid with Halloween candy.

So, after typing all this out, I don’t feel so “deprived” this year.  That’s a awful lot of food for 2, maybe 3, people.