Chef Tee’s Turkey Stuffing

Prep time: 10 minutesS n p logo


  • 1 lb. ground turkey meat
  • ¼ cup oats
  • 2 tsps. ancho chili powder
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 Tbsp. parsley, chopped
  • 1 Tbsp. flour
  • ¼ cup sherry
  • ½ cup chicken stock
  • 1 cup craisins


  1. In large bowl, add ingredients; use hands to form large meatball.
  2. Stuff in Chef Tee’s Boneless Turkey Breast.

Chef Tee’s Stuffed Boneless Turkey Breast

Serves 4 to 6T stuffed turkey breast
Prep time: 15 minutes; cooking time: 1 hour


  • 1 (2 ½ -to-3 lbs.) whole turkey breast
  • Salt & Pepper
  • 1 Tbsp. vegetable oil
  • Chef Tee’s Turkey Stuffing
  • Brown gravy (optional; store-bought is fine)


  1. Preheat oven 400° F.
  2. Butterfly turkey breast; lay open like book skin side down.
  3. Put turkey stuffing ball in center of breast.
  4. Roll up turkey breast w/stuffing in center, so looks like whole turkey breast before butterflied; use thick cotton string (aka kitchen twine) to tie around turkey tightly to help hold shape.
  5. Use brush or hands to rub oil on breast; season top w/Salt & Pepper.
  6. Place turkey in roasting pan; bake uncovered about 1 hour or until internal temperature reaches 160° F, turkey is browned.
  7. Remove from oven; cut string, discard; let turkey sit for 15 to 20 minutes.
  8. Serve w/brown gravy.

Brian’s Cranberry Relish

Serves 4 to 6S n p logo
Prep time: 5 minutes; cooking time: 10-to-15 minutes


  • 1 (12 oz.) pkg. fresh cranberries
  • ½ -to-1 cup sugar (or to desired sweetness)
  • ½ cup orange juice, freshly squeezed
  • ½ cup water
  • Zest from 1 orange
  • ¼ cup brandy (or to taste)


  1. In medium saucepan; add ingredients; heat over medium-high heat while stirring occasionally until cranberries start to pop (about 10 minutes).
  2. Remove from heat, transfer to bowl.
  3. Cranberry sauce will thicken as it cools.

Easy Sweet Potato Bread Pudding

*Photo courtesy of jules:stonesoup on Flickr bread pudding flickr jules: stonesoup

Serves 8 to 10

  • 4 cups white bread, cut into cubes (can substitute wheat bread)
  • 4 eggs
  • 3 egg yokes
  • 1 ½ cups milk
  • 1 ½ cups heavy cream
  • ¾ cup sweet potato purée (aka mashed sweet potatoes)
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ¼ tsp. salt
  • 1 Tbsp. brandy
  • ¼ tsp. nutmeg
  • 1 tsp. cinnamon
  • ¼ tsp. cloves, ground
  • 2 Tbsps. butter, cold, cut into pieces
  • Optional garnishes – vanilla ice cream or whipped topping


  1. Preheat oven to 350°.
  2. Grease 13 x 9 x 2-inch baking pan (can substitute 2 bread loaf pans).
  3. Bake bread on cookie sheet for 10-to-15 minutes or until cubes dry out.
  4. Put cooked bread cubes in greased pan; set aside.
  5. In large mixing bowl, whisk rest of ingredients except butter; pour mixture over bread cubes (make sure cubes are evenly coated).
  6. Let bread sit for 10 minutes until egg mixture is soaked into cubes (may need to mash cubes down into custard).
  7. Dot butter on top of bread/egg mixture.
  8. Bake 40-to-50 minutes or until center is set.
  9. Garnish w/ice cream or whipped topping; serve.


Pumpkin Pie Martini

pumpkin flickr Kat Bishop *Picture courtesy of Kat Bishop on Flickr
*Recipe courtesy of Ryan Gordon, Queen Vic owner

Single serving

  • Graham crackers, crushed
  • 1.5 oz. vanilla flavored vodka
  • 1.5 oz. crème de cacao
  • 1/3 cup milk
  • 1 Tbsp. honey
  • 3 Tbsps. pumpkin puree
  • Pinch or 2 pumpkin pie spice
  • A few ice cubes
  • Garnish—whipped cream


  1. Dip martini (or your favorite) glass rim in little water, then dip wet rim in a dish with graham crackers; set aside.
  2. In shaker with ice cubes, add rest of ingredients; shake well; pour mixture into glass.
  3. Garnish w/dollop of whipped cream.


Alice’s Sugar Cookie Pizza

Prep time: 15-to-20 minutes; cooking time: 15-to-20 minutesSugar Cookie Pizza
Serves 6 to 8

  • 1 roll (16.5 oz) refrigerated sugar cookie dough (can substitute chocolate chip or your favorite flavor)
  • 1 pkg. (8 oz.) cream cheese, room temperature
  • 3/4 cup marshmallow fluff (can substitute whipped cream topping)
  • 2 Tbsps. orange juice (or to taste)
  • 2 Tbsps. lemon juice (or to taste)
  • ½ cup apricot jam
  • 14-to-16 strawberries, halved
  • 4 kiwifruit, peeled, cut into ¼ -inch slices
  • ½ cup blueberries
  • ½ cup blackberries
  • 1 banana, peeled, cut into ¼ -inch slices and dipped in little lemon juice to prevent browning
  • 1 orange, peeled, divided into segments


  1. Preheat oven to 350°F.
  2. Spray 12-inch pizza pan w/cooking spray.
  3. Press cookie dough evenly in bottom of pan to form crust.
  4. Bake 15-to-20 minutes or until golden brown; cool (about 45 minutes to 1 hour).
  5. While cookie crust cools, in small bowl mix cream cheese, marshmallow fluff until smooth; evenly spread mixture over cooled cookie crust; arrange fruit over mixture like picture or create your own design.
  6. In small bowl, mix orange juice, lemon juice, jam until smooth; then brush mixture over fruit (if want sweet, use all of mixture, if not, just use half).
  7. Refrigerate cookie pizza until set (1-to-2 hours).
  8. Cut, serve.

 *Note: Fruit measurements are just guides.  Use as many pieces as you want and create your own design.

Chef Tee’s Chicken w/Cinnamon, Tomatoes and Honey

Serves 4S n p logo
Prep time: 10 minutes ; cooking time: 2 to 2 ½ hours

  • 2 whole chickens, quartered (may purchase pre-cut; do not remove skin)
  • 2 cups onion, diced
  • 2 cups celery, diced
  • 2 cups green bell pepper, diced
  • 3 Tbsps. dry thyme
  • ¼ cup Morton® Seasoned Salt
  • 1 quart water
  • 1 can diced tomatoes w/juice
  • ½ cup clover honey
  • 3 cinnamon sticks, broken in half
  • ½ cup white onions, cut julienne
  • 1 Tbsp. garlic, chopped
  • 1 Tbsp. crushed red pepper flakes (optional)


  1. Pre-heat oven to 500° F.
  2. In large mixing bowl, combine diced onions, celery, green bell pepper, chicken, dry thyme, seasoned salt.
  3. Arrange chicken (skin-side up) and vegetables in large rectangular, oven-proof casserole dish; add water, cover tightly with heavy-duty aluminum foil; cook for 1 hour.
  4. Carefully remove foil from casserole dish; continue baking for 30 minutes or until chicken is GB&D (golden brown & delicious).
  5. Remove chicken from oven; cool for about 15-30 minutes. (Note—you can bake chicken day before and refrigerate overnight then continue recipe.)
  6. Reserve 2 cups of vegetable juice from chicken dish; transfer chicken (skin side up) to clean, oven-proof, casserole dish; set chicken aside.
  7. Preheat oven to 400° F.
  8. In medium sauce pan, combine reserved vegetable juice from chicken, tomatoes, honey, cinnamon, onions cut julienne, garlic, red pepper flakes; bring to a boil.
  9. Lower to medium heat and simmer; cook for about 15 minutes; pour sauce over chicken.
  10. Bake uncovered until chicken is browned and caramelized on top (about 20 minutes).
  11. Let sit for about 10 minutes; serve w/rice.


Brian’s Mussels and Linguine

Serves 4 to 6Mussels and Linguine
Prep time: 10 minutes; cooking time: 10-to15 minutes

  • 15-to-20 mussels
  • 1 pkg. (12 to 16 oz.) linguine
  • 4 Tbsps. butter
  • ½ medium onion, diced
  • 3 cloves garlic, chopped
  • 2 cups white wine
  • 1 cup tomatoes, chopped
  • Salt & Pepper
  • 2 Tbsps. basil, chopped (plus extra for garnish)
  • 2 Tbsps. parsley, chopped (plus extra for garnish)


  1. Rinse and debeard mussels; set aside.
  2. Cook linguine al dente according to package directions; set aside.
  3. In large skillet, melt butter over medium-high heat.
  4. Add onions, garlic; Salt & Pepper to taste; cook until onions are soft, translucent.
  5. Add basil, parsley, wine; bring to boil.
  6. Add mussels; cover; cook 5-to-10 minutes or until shells open (discard mussels that don’t open.)
  7. Add linguine to skillet; carefully toss ingredients together.
  8. Serve in large bowl; garnish w/chopped basil and parsley


Chef Tee’s Steak & Wild Mushrooms

Serves 2Steak and mushrooms
Prep time: 10-to-15 minutes; cooking time: 5-to-10 minutes

  • 2 NY strip steaks
  • Merlot sea salt (available at Whole Foods Market®)
  • Pepper
  • 2 medium shallots, sliced
  • Vegetable oil
  • 1 cup French onion soup
  • 1 tsp. cornstarch mixed w/2 Tbsps. water
  • 4 Tbsps. butter (optional)
  • Wild Mushrooms
  • Garnish — Merlot salt


  1. In large skillet, heat oil over medium-high heat.
  2. Season both sides of steak w/Merlot salt, pepper.
  3. Put steaks in heated skillet; cook 3-to-4 minutes per side or until golden brown if want medium rare (if want well done, cook uncovered in a 450° F heated oven an additional 4-to-6 minutes); set steaks aside.
  4. Use paper towel to carefully remove excess pan drippings from hot skillet; add 2 Tbsps. oil; heat oil over medium-high heat; add shallots, soup.
  5. Stir in cornstarch/water mixture to soup, shallots.
  6. Season to taste w/Merlot salt, pepper.
  7. Turn off heat; stir in butter until melted.
  8. Top steaks w/pan sauce, little Merlot salt; serve w/Wild Mushrooms.


Chef Tee’s Potato Skins w/Turkey Chili

Serves 6 to 8Potato skins
Prep time: 5 minutes; cooking time: 25 minutes

  • 8 large russet baking potatoes (bake day before and refrigerate)
  • ¼ cup canola oil
  • 1-to-2 cups turkey chili
  • 1-to-2 cups favorite cheese, shredded
  • Garnishes — sour cream, chopped green onions


  1. Preheat oven to 350°F.
  2. Remove cold potatoes from frig; cut each in half lengthwise.
  3. Use spoon to scoop out potato insides; leave about 1/4-inch potato on skin (discard leftover potato insides).
  4. Grease inside and outside of potato w/oil.
  5. Place greased potatoes, flesh-side up, on non-stick cookie sheet.
  6. Bake 20 minutes or until golden brown; cool.
  7. Fill each potato half with 2-to-3 Tbsps. chili; top w/cheese.
  8. Bake at 350°F until cheese melts.
  9. Garnish w/sour cream, onions.
  10. Enjoy!