Turkey Enchiladas

 These enchiladas taste really good.  What makes'em better is that you can make them way ahead, and then refrigerate or freeze them, and just bake'm off right before you need to eat.  It's kind of like Stoufer's lasanga lasagna, only tastier, and easier to spell.

Creamy Poppyseed Pasta Salad

Today, I tried to shoot photos of the process of making this pasta salad... this is what I ended up with.  Hungry Jenna is not Patient Jenna.... And apparently hungry Jenna also speaks in the third person.  There are so many reasons I shouldn't be hungry.

How to make this pasta salad

Turkey Lettuce Wraps

 I'll write something attempting wittiness later, right now I'm just going to post the recipe, because it's tasty and easy and you should make it and I like run on sentences; almost as much as ginger or Asian food.  Okay, I'm done now.
 

Cranberry Chipotle Turkey Sliders

Everyone loves Thanksgiving, right?  It's the one holiday a year where gluttony is encouraged, your plate couldn't be large enough, and there are at least four courses of dessert.  And you know what else everyone loves?  Tacos.  (You wanna have fun?  Wanna go to Taco Bell?) Therefore, Mexi-Pilgrim fusion is a spectacular idea.  While I did have the ingredients on hand to make turkey cranberry tacos, that didn't sound like the greatest idea, so instead cranberry chipotle turkey burgers.  The sweet tang of traditional cranberry sauce mingles with spicy, smoky chipotle to contribute to the Mexi-Pilgrim dynamic, more subtly than say... cranberry tacos. 

Cranberry Glazed Turkey Meatballs

Thanksgiving in a meatball :)

Meatballs:

• 1 lb ground turkey
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/4 cup dried cranberries, minced
• 1/3 cup onion, minced
• 1/2 tsp dried parsley
• 1 clove minced garlic
• 1 Tbs butter
• Salt and pepper to taste

Sauce:

• 1 can jellied cranberry
• 1 Tbs honey
• ½ cup ketchup
• ¼ cups cider vinegar
• ½ cup chicken stock
• 1 tsp chili powder

1. Heat oven to 350°F.
   
2. In a pan, heat the butter on medium heat, add onions and stir until soft, then add minced cranberries.
   
3. Continue to cook until onions are caramelized.
   
4. Add the onion and cranberry to a bowl, and add all meatball ingredients except the egg.
5. Mix until nearly incorporated, then add egg (in order to avoid cooking the egg).
   
6. Once ingredients are fully incorporated Bake for 30-35 minutes, until internal temperature is 185°.
   
7. While baking combine sauce ingredients in a saucepan, and simmer.
   
8. When meatballs are finished, add to the saucepan, and let simmer for at least an hour.

Notes:

• I frequently finish these off in the crockpot. So instead of in a saucepan, simply combine the sauce ingredients in the crockpot, add the meatballs, and leave them a while. I wouldn't recommend leaving them on high too long, and the amount of sugar in the glaze can easily begin to caramelize.

Yields about 2 dozen meatballs, depending on size.