Turkey Spanakopita Burgers

Adapted from Rachael Ray

Four words: Must. Try. This. Recipe. This used to be one of my favorite dishes to make, and for some unknown reason, I got away from making this as often, which is tragic. After rekindling my love with these turkey burgers, it will be back on a regular rotation! These are healthy (I use 99% fat free ground turkey breast) and just absolutely delicious. You must have tzatziki (preferably mine) to top it with, or it's just not the same :) OK, you don't have to have it, but I highly recommend it. Nick is not a huge fan of tzatziki and he told me tonight he actually really likes mine, especially on the burgers - that says something! Feel free to top these with toppings of your desire. Personally, I just went with tzatziki and banana peppers because I adore them. Nick got tzatziki, sliced tomato, and thinly sliced cucumber. SO good. These are also great without the bun, hun!

Ingredients:

• 1 tablespoon extra-virgin olive oil, 1 turn of the pan, plus some for drizzling and some to top the rolls
• 1 tablespoon butter
• 2 cloves garlic, chopped
• 1 shallot, chopped
• 1 box, 10 ounces, frozen spinach, defrosted
• 1 teaspoon dried oregano, lightly crushed in the palm
• 1/4 pound feta crumbles (I use reduced fat)
• 1 1/3 pounds ground turkey breast, usually 1 package
• 1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick) 
• rolls of your choice (I used kaiser)
• dash of garlic powder (to top each roll)
• few slices of seedless cucumber (optional - for topping)
• few slices of tomato (optional - for topping)
• banana peppers (optional - for topping)

Directions:
Heat a large nonstick skillet over medium heat. To one side, add a little extra-virgin olive oil and a tablespoon of butter. When butter melts, add the chopped garlic and chopped red onion and cook 5 minutes. Be sure to watch them and not burn them by constantly stirring around the pan. Transfer the onions and garlic to a bowl to cool. Return pan to heat. Wring the defrosted spinach dry buy twisting it in a clean kitchen towel over your sink. Separate the spinach as you add it to the bowl with cool onions, garlic and season with 1 teaspoon of oregano. Add in feta crumbles then chicken or turkey, grill seasoning and a drizzle of extra-virgin olive oil. Mix and form into 4 patties, 1-inch thick. Raise heat on pan to medium-high. Add patties and cook 6 inches on each side. Season the sliced cucumbers and tomatoes with salt and pepper if desired. Toast rolls with a brush of EVOO and a dash of garlic powder on them, if you prefer.Top with your favorite toppings! 

 

Early Thanksgiving Dinner

There was a defrosted turkey that needed to be cooked (due to Nick's deep fryer missing pieces...long story), so I decided to just roast it. I attempted brining for the first time, and it was definitely worth it! The night before I made the brining solution and then the turkey was roasted the next evening...with assistance from my helpers Nick and Tim ;) Obviously, they also helped in the eating process.

Brine:
Dissolve 1 cup of salt and 1 cup of brown sugar in 2 gallons of water. Once dissolved, add 4 sprigs of rosemary and thyme each, 1 orange cut up in 1/8ths and 1 lemon cut up in 1/8ths. Let the solution cool completely. I ended up refrigerating the brine overnight because I made it late and couldn't stay up to let it cool. Once cool, rinse and dry the turkey completely. Take out the neck, giblets, and liver. Some save that for the gravy or stock, but I do not use them. Submerge the turkey completely in the solution and seal tightly for approximate an hour per pound. I did mine for 12 hours. I used a stockpot which had a lid.

Turkey:
Take the turkey out of the solution, rinse and dry. Place in roasting pan breast side down. Rub the turkey all over with vegetable oil and season with salt and pepper (inside and out). Fill the turkey's cavity with the following: 1 carrot and 1 celery stalk cut into 1 inch pieces, 1 onion cut into 1/8ths, and 2 sprigs of thyme. Preheat oven to 325 and roast for 1 hour. Turn the turkey. Baste with 1/2 cup of turkey stock. Bake another hour and baste with another 1/2 cup of turkey stock. Bake for another 45 minutes. Cook until thermometer reads 165 in the thickest part of the turkey.

Gravy:
Remove turkey onto a cutting board for slicing. Remove rack of roasting pan. Set roasting pan over two burners on medium' to medium-low heat.  Add 3 cups of turkey stock and 1 cup of chicken stock (I approximated this). Add 1 cup dry white wine, 4 tb unsalted butter and 1/4 cup flour. Deglaze pan by scraping up the bits and stirring together. Season with salt and pepper.

Mashed Potatoes:
Cut 4 medium potatoes into chunks (I peeled them, but you don't need to). Place in a pot of salted water and boil until cooked. Drain. Add 1/4 cup chicken broth, 1/4 cup fat free sour cream, 2 tb chives, salt and pepper. Mash together.

Stuffing:
I swear by Pepperidge Farms Herb Stuffing. Everyone always loves it and thinks you've slaved all day, when it's actually out of a package. You simply dice 1 cup each of celery and onion and cook in 3 tb butter in a saucepan.  Add the stuffing and chicken broth (follow measurements on back of package, depending on how much you're making). I made the whole package and added approximately 1 cup of broth.