Whole-Wheat Turkey-Sausage Stuffing

8 cups whole wheat bread, cut into small cubes

½ lb turkey sausage

1 celery heart, finely chopped

3-9 garlic cloves, minced

1 large onion, finely chopped

1 1/3 cups chicken stock

1 egg, beaten

¼ cup chopped fresh flat-leaf parsley

2 tsp finely chopped fresh thyme

2 tsp finely chopped fresh sage

Spread bread cubes on baking sheets and bake at 200˚ for 10 minutes. Let cool. Cook sausage over medium-high heat, then stir in celery, garlic, and onion. Reduce heat to medium, cover, and cook 10-12 minutes, until vegetables are soft. Let cool slightly. Combine all ingredients into a large casserole dish. Cover and cook at 350˚ for 45 minutes.

Adapted from Martha S's recipe

Grandma's Turkey Meatloaf

1 ½ lbs ground turkey

1 lb turkey sausage

½ cup chopped onion

½ cup milk

½ - ¾ cup oatmeal

1 egg

salt and pepper to taste

Combine all ingredients, place in loaf pan, and bake at 350˚ for 1 hour.

Thoughts on Roasting a Turkey (or Chicken)

*Use a stainless steel roasting pan with rack insert and tight fitting lid.
*Fill with 4-8 cups of chicken stock
*Place bird breast-side down on rack
*Brush all exposed skin with coconut oil or butter
*Put the lid on and put it in the oven

*Bake at 425˚ for 1 hour
*Then lower temperature to 350˚ and bake for 15 minutes per pound (including 4 pounds for that first hour!)
*Brush on more butter or oil every hour or so (optional)
*Check with meat thermometer when you think it should be done
*For crispy skin, broil uncovered for a few minutes when done (optional)

Pancake-Sausage Muffins

4 cups whole wheat flour

3 cups kefir or buttermilk

Stir together and let it sit on the counter for 12 hours or more, covered with a towel.

Add:

2 tsp baking powder

1 tsp salt

4 eggs

2/3 cup melted coconut oil or butter

2 TBSP maple syrup

1 lb cooked turkey sausage, or 12 turkey sausage links cut in half

Mix all ingredients together. (You can either incorporate the ground sausage into the mixture or press the sausage link halves into the tops of the unbaked muffins after the batter has been put into the tins.) Put batter into 24 greased muffin tins and bake at 350˚ for 15-20 minutes or until they are lightly browned.

Mushroom Spinach Lasagna

8 oz uncooked whole wheat lasagna noodles (about 9)

1/4 cup whole wheat flour (or spelt flour)

3 cups whole milk

1 cup Parmesan cheese, grated and divided

1 cup 4% cottage cheese

3/4 tsp salt

1/4 tsp black pepper

1/8 tsp nutmeg

10 oz spinach (fresh; wilted in olive oil - or frozen chopped spinach; thawed, drained, and squeezed dry)

1 pound cooked ground turkey sausage (optional)

1 TBSP butter

2 (or more) large leeks, thinly sliced

16 oz thinly sliced mushrooms

1/2 tsp dried oregano

2 garlic cloves, minced

1/2 cup whole milk mozzarella cheese, shredded

Cook pasta according to package directions, omitting salt and fat. Place flour or oatmeal in a saucepan and add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook until thick, stirring constantly. Remove from heat; stir in 1/2 cup Parmesan, cottage cheese, salt, pepper, nutmeg and spinach. Melt butter in a skillet over medium heat. Add leeks and mushrooms and saute until tender. Stir in oregano and garlic (and sausage). Grease a 4 qt. (11x15-ish) baking dish, and spread 1 cup spinach mixture in the bottom. Layer noodles over that, then about 1 1/2 cups of the mushroom mixture, then repeat all three layers, ending with spinach mixture on top. Cover and bake at 400˚ for 25 minutes. Uncover and sprinkle with 1/2 cup Parmesan and the mozzarella. Bake for an additional 15 minutes or until golden brown. Let stand for 10 minutes before serving.

Used to be recognizable as being adapted from Cooking Light, April 2003

Turkey Sausage

1 pound ground turkey

3/4 tsp salt

about 1/2 tsp pepper

1/2 tsp whole fennel seeds

heaping 1/2 tsp dried basil

heaping 1/2 tsp dried oregano

Combine all ingredients in a bowl.  (I use my hands to work the spices evenly into the meat.)  Cook in a lightly oiled skillet over medium heat until it is no longer pink.

Adapted from What The Bible Says About Healthy Living Cookbook

Lasagna

16 oz. whole wheat lasagna noodles

2 TBSP butter

1 onion, chopped

2 cloves garlic, minced

1 lb. turkey sausage

1 1/2 cups (or 2 6 oz. cans) tomato paste

5 cups crushed tomatoes

2 tsp salt

1/4 tsp pepper

1/2 tsp basil

1/2 tsp oregano

16 oz. cottage cheese

1 lb. Swiss cheese, sliced

1/2 cup grated Parmesan cheese

Cook lasagna noodles according to package directions.  While lasagna is cooking, melt butter in large skillet and add onion and garlic.  Cook gently for 5 minutes, then add sausage.  Stir frequently until sausage is cooked through.  Stir in tomato paste, tomatoes, and spices.  Cook, stirring occasionally, for about 30 minutes.  Grease a large baking dish and using about 1/3 of each, layer meat sauce, noodles, cottage cheese, Swiss cheese and Parmesan.  Repeat 2 more times, topping with the last of the Parmesan.  Bake at 350˚ for about 35-40 minutes, until mixture is bubbly and cheese is lightly browned.

Adapted from Melissa B's Italian Lasagna recipe

Turkey Tetrazzini

2/3 cup skim milk

1/2 recipe Cream of Mushroom soup (or one can)

1 16 oz. jar Alfredo sauce

3 1/2 - 4 cups chopped cooked turkey, or chicken

12 - 16 oz. thin spaghetti

1 pkg frozen petite peas, thawed

1 8 oz. pkg sliced fresh mushrooms

1 1/2 cups shredded baby Swiss cheese

1 cup shredded Parmesan cheese, divided

1/4 tsp. paprika

Cook spaghetti noodles.  Whisk together soup and milk, then whisk in Alfredo sauce.  Stir in chopped meat, cooked spaghetti noodles, peas, mushrooms, Swiss cheese and 1/2 cup Parmesan cheese.  Pour into a lightly greased 10x15 baking dish.  Sprinkle remaining Parmesan and paprika over the top.  Bake, covered, at 375˚ for 30 minutes.  Uncover and bake 15 more minutes or until golden brown and bubbly.  Let stand 10 minutes before serving.

Adapted from Emily Lu's recipe