The folks at Cook's Illustrated (America's Test Kitchen & Cook's Country) have been advocating the use of a panade when dealing with low fat ground meats. They think it adds some moistness to the ground meat blend but without adding extra fat. I don't see why it couldn't be adapted to any ground turkey recipes for meatballs or meatloaf. From the August 2009 issue of Cook's Country: "A paste made from bread and milk, a panade adds moisture to meatballs and meatloaf. For 1-1/2 pounds of ground beef, combine 1 slice of hearty white sandwich bread, torn in pieces, with 2 tablespoons milk. Let it sit about 5 minutes, until the bread is soaked, then mash to a paste with a fork; you'll have about 1/4 cup. Gently mix the panade into the meat..." (In some of their recipes, they've used buttermilk (instead of regular milk) to add a bit of a tang. I've used a panade when making homemade breakfast sausage patties. I use lean ground pork and do not add any salt with the other seasonings. The panade really does help keep the patties from getting overly dry when cooked.

Sue shared her family recipe for Pizza Rustica with us a few years ago. One of these days I'm going to get around to making it. Ann Home Cookin Chapter: Sues recipes Pizza Rustica ============= Sue's Fathers recipe Makes 4 pies 4 lb Whole-milk ricotta 1 C Grated Romano cheese 8 Large eggs 2 lb Whole-milk mozzarella - cubed 1 Italian pinwheel sausage - plain, cooked and cut into bite-sized pieces (Can use regular sausage - remove casing, cook in fry pan) 1 lb Genoa salami or Supresata - sliced 1/4 inch thick, diced. 8 Eggs - hard boiled - diced 8 Deep-dish pie shells (4 will be used as top crust) 1 Egg wash (1 Egg - beaten w/2 T. water) . Preheat oven to 400 degrees. Thaw pie shells for 15-30 minutes. In a large mixing bowl (I use a Kitchen Aide mixer) add ricotta and grated cheese - mix well Add eggs, on at a time, blending well after each addition. Add mozzarella, pinwheel sausage, and salami - mix well. Fold in hard-boiled eggs. Divide filling among 4 pie shells. Cut the crimped edges off the remaining shells and invert over each filled pie shell. Be sure to cover all of filling. Cut 8 slits in each top crust. Brush crust with egg wash. Place in 400 degree oven for 15 minutes. Lower temperature to 325 and cook for 45 minutes more. Remove from oven and cool completely on wire rack. Refrigerate. NOTE: The pie will taste salty straight from the oven. Flavors need time to mellow. Tastes best when cooled and refrigerated for 24 hours.

I love twice baked potatoes, so I'll be saving this entire thread! LOL Her's a favorite of ours. We often have them as a meal, served with just a salad or side of vegetables. Andouille and White Cheddar Over-Stuffed Baked Potatoes Recipe courtesy Emeril Lagasse, 2000 8 large baking potatoes, like Russets Drizzle olive oil Salt Freshly ground black pepper 3 tablespoons olive oil 2 cups thinly sliced onions 1/2 pound andouille sausage, ground 8 tablespoons butter 1 to 1 1/2 cups cream fraiche 1/2 pound white cheddar, grated 1/4 cup chopped chives 1/4 cup chopped parsley Preheat the oven to 400 degrees F. Season the potatoes with olive oil, salt and pepper. Place on a baking sheet and bake until tender, about 1 hour. Remove from the oven and cool. In a saute pan, over medium heat, add 2 tablespoons of olive oil. When the oil is hot, add the onions. Season with salt and pepper. Cook until caramelized, about 8 minutes. Remove from the heat and cool. Meanwhile, in a saute pan, over medium heat, add the 1 tablespoon of oil. When the oil is hot, brown the sausage, about 6 minutes. Using a slotted spoon, remove the sausage and drain on paper towels. Set aside. Using a sharp knife, remove the top 1/4 of each potato. Using a spoon, remove the flesh from each potato, leaving about 1/4-inch border on each potato. Set the hollowed potato shells, aside. In a mixing bowl, combine the potato flesh, butter, and cream fraiche. Season with salt and pepper. Using a hand masher, mash until smooth. Add half of the cheese, onions, sausage, chives, and parsley. Season with salt and pepper. Mix well. Fill each hollow potato with the potato/sausage mixture. Top each potato with the remaining cheese. Place on a baking sheet and bake until the potatoes are warm and the cheese melts. Remove from the oven and serve. Linda

Here are a couple that I make. Peach-Chipotle Pork 1 lb pork tenderloin 1/3 cup peach or apricot jam 3 tbsp white wine vinegar 2 cloves garlic, minced 2 chipotle peppers in adobo sauce minced salt and pepper In a small saucepan bring jam, vinegar, garlic and chipotle to a boil. Cook, stirring occasionally until jam is melted, 2 minutes. Set aside 2 tbsp of the glaze. Sprinkle pork with salt and pepper and brush with the glaze. Place on a greased grill over medium-high heat, close lid and grill until temp reads 160F, about 18 minutes, turning occasionally. Let stand before slicing. Brush with reserved glaze. Grilled asparagus makes a nice side dish. Pork Medallions with Raspberry Balsamic 1 pork tenderloin, cut in 1" slices 1 tsp garlic powder 1 tsp olive oil 1/2 cup seedless raspberry jam 2 tbsp balsamic vinegar 2 tsp dijon mustard Flatten pork slices to 1/2" thickness and sprinkle with garlic powder. Cook in a large skillet over medium heat until no longer pink insde; 3-5 minutes per side. Remove and keep warm. Add jam, balsamic and dijon to the skillet and cook until thickened. Serve drizzled over the pork. Orange-Ginger Pork Medallions 1 cup fresh orange juice 2 pork tenderloins, 1 lb each, cut crosswise into 6 slices 1 tsp cornstarch 2 tbsp vegetable oil 1/4 cup finely chopped shallots 2 tbsp minced ginger 2 cloves garlic, minced 1/4 tsp red pepper flakes 1/2 cup chicken broth 1 tbsp soy sauce 1 tbsp unsalted butter Combine 2 tbsp orange juice and cornstarch and set aside. Heat 1 tbsp oil in a medium saucepan over medium-high heat. Add shallots garlic and pepper flakes. Cook, stirring frequently until shallots are light golden, 3 minutes. Add remaining orange juice, soy sauce and chicken broth. Bring to a boil and cook until reduced to 1 cup. Whisk i cornstarch mixture and boil 1 minute. Remove from heat. Flatten pork slices slightly with your hand and sprinkle with salt and pepper. In a 12" nonstick skillet over medium-high heat melt butter with remaining tbsp oil. Cook pork in batches until browned and cooked through, 4-5 minutes per side. Transfer to a plate. Add sauce to skillet with drippings. Place over medium-high heat. Bring sauce to a boil, stirring to remove browned bits. Stir in juices from the pork, remove from heat and add pork slices, turning to coat with sauce.