Recipe Roundup of my Top Four

• In a small bowl combine the egg, bread crumbs, onion, parsley, and seasoning. Crumble turkey over mixture and mix well.
• The mixture may be sticky, so wet your hands to shape the patties. This recipe makes 4 patties.
• Place the patties in the fridge for at least 15 minutes before cooking. This allows the ground meat to firm up and helps to keep them from falling apart during cooking.

Turkey Burgers on the Grill

• Clean and grease the grill grates very well before preheating. Preheat the grill to 350ºF or medium heat.
• Grill for 5 minutes without moving, before turning and grilling the other side. Check the temperature after 10 minutes. Poultry is fully cooked when the internal temperature reads 165°.

• In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add beaten egg, salt, and 3 cups of flour and make a soft dough. If the dough is too runny, add the rest of the flour, 1/4 cup at a time.
• Turn dough onto a floured surface; knead (by hand or using a dough hook in a stand mixer) until smooth and elastic, about 3-5 minutes. Immediately divide into 8 pieces and shape each into a ball. Place 3 in. apart on baking sheet (non-stick, greased, or cover with parchment paper). 
• Preheat oven to 425ºF. Cover and let rest for 20 minutes*. Bake for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool. Cut in half to serve.

• Preheat oven to 400 degrees. Slice sweet potatoes, then cut into 1″ dice. Spray baking sheet with oil spray or line with parchment paper. 
• Lay sweet potatoes on baking sheet in a single layer. Drizzle with olive oil, then sprinkle with nutmeg, brown sugar, and salt. Bake for 20-25 minutes, until golden. 

• To poach the chicken breasts, lay them in a single layer in a large skillet. Add enough water to cover them completely. Season the water with a large pinch of salt and fresh herbs.

  Bring the water to a boil over high heat, then reduce heat to low and simmer for 30 minutes. After simmering, remove the breasts from the water and transfer them to a carving board or plate. Using two forks, shred the meat.
  
• Preheat oven to 400°F.

  In a 2-quart saucepan over medium heat, melt 1 Tbsp of butter. Stir in the cream and stock or broth. Do not boil, just keep mixture at a very low simmer. 
• Meanwhile, add oil to a 12-inch skillet over medium heat. When oil begins to shimmer, add vegetables and saute them for about 5 minutes, until softened.

  Add the garlic and stir until it's fragrant, about 30 seconds. Shake the flour over the vegetables, and stir to combine.

  Turn heat to low and add the cream and shredded chicken. Season with salt and pepper.
  
• Pour the mixture into a casserole dish at least 9" square and 3" deep. Place the pie crust on top, and add slits to allow the steam to escape while cooking. Crimp the edges of the crust.

  Melt the last 2 tablespoons of butter and use a pastry or silicone brush to apply the butter over the top of the crust.

  Bake casserole in preheated oven for 35-40 minutes, until crust is golden brown and the filling is bubbling. 

• Let chicken stand at room temperature for 20 minutes. Sprinkle chicken with 1/4 teaspoon pepper and 1/4 teaspoon salt.
• Heat a large stainless-steel skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Place chicken in pan, rounded side down, and cook for 5 minutes. Turn chicken over; reduce heat to medium, and cook 5 minutes more, or until done. Remove chicken from pan; let stand 5 minutes on a plate or platter covered with foil.
• Add remaining oil, onion, and garlic to pan; sauté 1 minute. Next, add flour and sauté 30 seconds. Stir in stock; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium-low; simmer 3 minutes or until reduced to 1/2 cup, stirring occasionally. Remove pan from heat; stir in remaining pepper, salt, butter, and sugar. Sprinkle with parsley before serving. 

• Preheat oven to 425 degrees. Spray a baking sheet with cooking oil or line with parchment paper. Add the vegetables in a single layer. Drizzle with olive oil and shake seasoning evenly over the vegetables. 
• Bake for 20-30 minutes, depending on size of vegetables. The smaller they are, the quicker they’ll roast. The vegetables are done when they are golden on top and evenly browned.

• Pour tomatoes into a large bowl and crush, using your hands or a potato masher. *Note: They may not crush all the way down at first, and that's okay. After they have simmered for 5-10 minutes, they will soften.

  Pour 1 cup of water into the can (to get all of the tomato juice left in the can) and set that aside.
• Heat the olive oil in a large skillet over medium heat. When the oil is shimmering and hot, add the garlic.
• As soon as the garlic begins to sizzle (about 30 seconds), add the tomatoes and the reserved tomato water.

  Stir in the red pepper flakes and oregano. Taste the sauce, then season it with salt and pepper as desired.
• Simmer tomato sauce until it is rich and has thickened, about 15 minutes. After 5-10 minutes, use a potato masher to crush the tomatoes futher. This helps to create a smoother consistency.

  Before removing the pan from the heat, be sure to taste the sauce and add more salt and/or pepper, if needed.

  Garnish with chopped fresh basil before serving, if desired.