Wendy's Copycat Chili

 2 pounds ground beef or turkey

1 can tomato sauce (29 ounces)

1 can kidney beans (29 ounces) with liquid

1 can pinto beans (29 ounces) with liquid

1 cup diced onion

1-2 cans green chilies

1/4 cup diced celery

3 medium tomatoes, chopped (or a can of diced tomatoes)

2 teaspoons cumin

3 tablespoons chili powder

1.5 teaspoons black pepper

2 teaspoons salt

2 cups water OR chicken stock

Brown the meat in a pan over medium heat and crumble into small pea size clumps, drain grease.

In a large pot combine the cooked beef and all other ingredients and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2-3 hours.

OR use a crock pot or instant pot and cook for hours stirring between. 

Serve when ready, top with cheese, sour cream, green onions....... serve with Stephanie's Corn Bread. 

Turkey Rice Balls

1 1/2 quarts cooked rice
1 1/2 cups diced celery
3 TBL flour
1/2 cup slivered almonds
1 cup cubed turkey
1 cup butter
3 eggs
1/4 cup green onion (chopped)
1 tsp salt
1 tsp poultry seasoning
1/4 tsp pepper
1 tsp Accent
3 cups bread crumbs


Toss all ingredients together and roll into balls, then roll the balls in the bread crumbs.  Place on a cookie sheet and bake at 350 degrees for 30 minutes.


Dilute 2 TBL milk to a can of cream of chicken soup and serve over turkey rice balls.  (Serves 15)

Dry Brine Turkey

• One 12- to 16-pound turkey (frozen is fine)
• Kosher salt
• Herbs and/or spices to flavor the salt (optional -- see suggestions in step 1)
• Melted butter for basting (optional)

1. Wash the turkey inside and out, pat it dry and weigh it. Measure 1 tablespoon of salt -- we used Diamond Crystal -- into a bowl for every 5 pounds the turkey weighs (for a 15-pound turkey, you'd have 3 tablespoons). You can flavor the salt with herbs and spices if you like -- try smoked paprika and orange zest, bay leaf and thyme, or rosemary and lemon zest. Grind together with the salt in a spice grinder, small food processor, or mortar and pestle.
2. Sprinkle the inside of the turkey lightly with salt. Place the turkey on its back and salt the breasts, concentrating the salt in the center, where the meat is thickest. You'll probably use a little more than a tablespoon.
3. Turn the turkey on one side and sprinkle the entire side with salt, concentrating on the thigh. You should use a little less than a tablespoon. Flip the turkey over and do the same with the opposite side.
4. Place the turkey in a 2 1/2-gallon sealable plastic bag, press out the air and seal tightly. (If you can't find a resealable bag this big, you can use a turkey oven bag, but be prepared for it to leak.) Place the turkey breast-side up in the refrigerator. Chill for 3 days, turning it onto its breast for the last day. Rub the salt around once a day if you remember.
5. Remove the turkey from the bag. There should be no salt visible on the surface and the skin should be moist but not wet. Place the turkey breast-side up on a plate and refrigerate uncovered for at least 8 hours.
6. On the day it is to be cooked, remove the turkey from the refrigerator and leave it at room temperature at least 1 hour. Preheat the oven to 425° F.
7. Pat it dry one last time and baste with melted butter, if using. Place the turkey breast-side down on a roasting rack in a roasting pan; put it in the oven. After 30 minutes, remove the pan from the oven and carefully turn the turkey over so the breast is facing up (it's easiest to do this by hand, using kitchen towels or oven mitts).
8. Reduce the oven temperature to 325° F, return the turkey to the oven and roast until a thermometer inserted in the deepest part of the thigh, but not touching the bone, reads 165° F, about 2 3/4 hours total roasting. Note that because a dry-brined turkey cooks more quickly than one that hasn't been brined, it's best to check the temperature early with this recipe -- it may be done faster than you think!
9. Remove the turkey from the oven, transfer it to a warm platter or carving board; tent loosely with foil. Let stand at least 30 minutes to let the juices redistribute through the meat. Carve and serve.

Here is what I did:

I brined the turkey the day before I cooked it. I put it in a big bag that had held two loaves of bread from Costco.  I used paprika, lemon pepper, garlic powder and parsley as seasonings with the salt. I also did this with a frozen turkey breast another time.
I put the wrapped bird in a 9x13 pan and opened the bag the next day and ley the turkey dry out for about an hour. I took the turkey out of the fridge and let it sit for an hour before I cooked it. I cooked it breast side down for about an hour at about 375 then flipped it over and cooked it at 325 until the breast measured 165 degrees.

You can find the recipe here:

http://food52.com/recipes/15069-russ-parsons-dry-brined-turkey-a-k-a-the-judy-bird

Brined Turkey

On the day prior to cooking: Brine for a 12 lb turkey, (double recipe for larger turkey.)

8 c apple cider (I use half water and half juice)

¼ c pure maple syrup

2/3 c kosher salt

½ c sugar

½ c brown sugar

1 T black peppercorns, coarsely crushed

2 bay leaves

To prepare brine, combine ingredients in a large saucepan; bring to a boil. Cook 5 minutes or until sugar and salt dissolve. Cool completely.

To Brine:

2 oranges, quartered

6 garlic cloves, peeled and cut in half

1 onion, quartered

1 rib celery, chopped into two inch pieces

4 c ice

Remove giblets and neck from turkey; reserve fro gravy. Rinse turkey with cold water; pat dry. Trim excess fat. Stuff body cavity with orange quarters, ice and onion. Depending on size of turkey refrigerate for 12 hours for 12 lbs, turning occasionally. Add one hour bringing time per lb of turkey.

To Roast:

Remove turkey from brine, discard brine and orange quarters. Rinse turkey with cold water; pat dry. Arrange turkey, breast side down, on roasting rack. Brush turkey back with 1 Tbs. butter, sprinkle with ½ tsp pepper. Bake 450 degrees for 30 minutes. Reduce oven temperature to 325 degrees. Remove turkey from oven. Carefully turn turkey over, breast side up. Bake until a thermometer inserted into the center meaty part of thigh registers 170 degrees. Cover breast of turkey loosely with foul if it browns too quickly. Remove turkey from oven; let stand 30 minutes.