All posts filed under: Poultry

Turkey Schnitzel with Fried Eggs & Red Cabbage//Peanut Butter & Dill Pickles Blog

Perfect Fall Dinner: Turkey Schnitzel with Fried Eggs & Red Cabbage

One of our favorite family restaurants is a small German restaurant on the outskirts of my hometown.  Our family has been going there for years and they quite possibly have the best German food I’ve ever had. One of my favorite dishes is their schnitzel and red cabbage.  Traditionally made with veal, they also make a version with turkey and that happens to be my favorite. To me, it’s the perfect fall meal.  Warm and homey. The best accompaniment to the crunchy schnitzel is braised red cabbage.  It’s tangy and a little sweet.  My favorite recipe is from Rachel Ray. To make the schnitzel even more decadent, you can serve it à la Holstein (with a fried egg on the top). We now live about 35 minutes from this restaurant so when I have a craving and am in a pinch, here’s how I cope. PrintTurkey Schnitzel à la Holstein Serves 2 Ingredients3 tbsp. flour 2 tsp. all purpose seasoning (or salt & pepper) 1 egg 1 tbsp. dijon mustard 1/2 c. panko breadcrumbs 4 turkey …






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Turkey Candy and Everything to be Thankful For!

Happy Cyber Monday everybody!  How was everyone’s Thanksgiving? I hope filled with as much fun, family, and food as ours was. Speaking of Cyber Monday, I’d much rather prefer Cyber Rewind Day. I could use another two days of vacation, a long weekend, and wonderful food feast just as bad as I could use the Powerball jackpot on Wednesday. Yes, that bad. Our spread (and surroundings) were quite something! Usually our Thanksgivings are spent in the northwoods of Wisconsin but this year we gathered at my aunt and uncle’s house and kept it local. It also allowed us to dabble in Black Friday…and boy was that an experience! Back to Thanksgiving. Doesn’t my aunt make you feel like you’re eating in a Pottery Barn catalog? You felt it too?  See, I knew I wasn’t the only one… We had beautiful weather, which was great for frequent trips out to our smoking turkey on the grill.  Read more about that and get the recipe here. This turkey was affectionately named Cheryl by my cousin.  I think it …






Brined and Smoked

Brined and smoked.  Enough said. The only way to do a turkey in my book. With Thanksgiving right around the corner, I wanted to link back to my all time favorite way to make a Thanksgiving turkey that I posted last year. Cider Brined Smoked Turkey Regardless of how you prepare your bird, I hope everyone has a fun and family filled Thanksgiving! P.S. My apologies for the lack of finesse in the turkey images.  I didn’t know what I was doing back then–with the camera that is…not the bird!






Smoky Farmhouse Burger

There are generally two truths about turkey burgers: 1.  They are dry, tasteless hockey pucks. 2.  They are a healthier option compared to other beef burgers. Neither is true in this case.  This burger is juicy, packs a ton of flavor, but I wouldn’t calculate the calories if you paid me.  I’m not suggesting it for dinner every night but when you do want to change it up, it’s a delicious option. I want to emphasize how juicy these burgers really are.  The first time I made them my husband grabbed a bottle of hot sauce as we were getting ready to eat.  I gave him the “aren’t-you-going-to-try-it-first-without-covering-it-in-hot-sauce” look and he said, “I’m sure it’s good but it’s a turkey burger.  They are ALWAYS dry.”  As we were clearing plates I noticed the lonely bottle still on the table.  He didn’t touch it once–and knowing my Texan, hot sauce loving husband…that means something. I named it the Smoky Farmhouse Burger after looking at the ingredients (turkey, egg, bacon) and thinking a lot of them come from …






The BEST cider brined & smoked turkey! Smoke the turkey on your grill and free up your oven space//Peanut Butter & Dill Pickles Blog

Cider Brined Smoked Turkey

Before we take off for Texas to celebrate Thanksgiving I wanted to post my favorite way to make turkey! I’ve always thought that brining a turkey was the way to go.  It makes it so juicy but it’s important to use a smaller bird (10-12 lbs).  If you need a bigger bird to serve more people really consider making 2 small ones.  This way of preparing the turkey is delicious but know up front that you’ll want your turkey thawed and ready to go 12 hours in advance of cook time as you’ll need 10-12 hours to brine.  Smoking the turkey also frees up oven space and who among us wouldn’t wish for more oven space!  The end result is a juicy, smoky bird that has become a family favorite and a staple at every Thanksgiving! PrintCider Brined Smoked Turkey Adapted from Emeril LagasseIngredients4 cups reduced cider (Boil 8 c. fresh cider until concentrated and reduced by half) 4 cups hard cider 8 cups fresh apple cider 2 cups coarse salt, plus more for seasoning 1/2 cup …