Thanksgiving Burgers

Thanksgiving on a bun any time of year! Use stuffing mix and cranberry sauce to turn ground turkey into an easy and delicious dinner. Serve with sweet potato fries with chipotle ketchup.

Ingredients

• ¼ cup butter

• 1 onion, finely chopped

• ½ cup finely chopped celery

• 3 pounds ground turkey breast

• 1 (6 ounce) package chicken-flavored dry bread stuffing mix

• 2 eggs

• 16 hamburger buns, split

• 1 (16 ounce) can cranberry sauce

• whipped cream cheese

Directions

• Step 1

  Preheat an outdoor grill for medium heat, and lightly oil the grate.

• Step 2

  Heat the butter in a skillet over medium-low heat, and cook and stir the onion and celery until the onion is soft and translucent, about 5 minutes.

• Step 3

  Place the cooked onion and celery in a large bowl with the ground turkey, stuffing mix, and eggs; mix to thoroughly combine. Form the mixture into 16 patties. Unlike hamburger, these patties will not change shape while cooking, so make them even in size.

• Step 4

  Grill the turkey burgers on the preheated grill until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place each patty on a hamburger bun, and top with cranberry sauce and a dollop of whipped cream cheese to serve.

Grilled Yellow Squash

This is a tasty way to use up all the yellow squash you have pouring out of your garden every summer. I also do this same thing with zucchini.

Ingredients

• 4 medium yellow squash

• ½ cup extra virgin olive oil

• 2 cloves garlic, crushed

• salt and pepper to taste

Directions

• Step 1

  Preheat the grill for medium heat.

• Step 2

  Cut the squash horizontally into 1/4 inch to 1/2 inch thick slices so that you have nice long strips that won't fall through the grill.

• Step 3

  Heat olive oil in a small pan, and add garlic cloves. Cook over medium heat until the garlic starts to sizzle and become fragrant. Brush the slices of squash with the garlic oil, and season with salt and pepper.

• Step 4

  Grill squash slices for 5 to 10 minutes per side, until they reach the desired tenderness. Brush with additional garlic oil, and turn occasionally to prevent sticking or burning.

Air Fryer Grilled Peaches

Grilling peaches in an air fryer is a delightful way to elevate the taste of this summer fruit. The air fryer brings out the natural sweetness of the peaches while adding a touch of caramelization to their tender flesh.

Ingredients

• ¼ cup quick-cooking oats

• 2 tablespoons melted butter

• 2 teaspoons brown sugar

• 1 teaspoon ground cinnamon

• 1 teaspoon vanilla extract

• 3 medium peaches, halved and pitted

Directions

1. Preheat the air fryer to 350 degrees F (175 degrees C).

2. Combine oats, butter, brown sugar, cinnamon, and vanilla in a small bowl. Set aside.

3. Spoon out some of the flesh of the peaches. Place peaches skin side up into the air fryer basket. Air fry for 5 minutes. Turn peaches over and spoon 1/2 tablespoon of the oat mixture into each cavity. Air fry until oats are golden brown and crispy, 2 to 3 minutes more.

Grilled Sausage with Potatoes and Green Beans

Grilled sausage with tender red potatoes, onion, and green beans. This recipe is easy to cook in a foil packet on the grill. Plus, clean-up is easy.

Ingredients

• ¾ pound fresh green beans, trimmed and halved

• ½ pound red potatoes, quartered

• 1 large onion, sliced

• 1 pound smoked sausage, cut into 1 inch pieces

• 1 teaspoon salt

• 1 teaspoon ground black pepper

• 1 teaspoon vegetable oil

• 1 teaspoon butter

• ⅓ cup water

Directions

1. Preheat an outdoor grill for high heat.

2. Place green beans, red potatoes, onion, and sausage on a large sheet of foil. Season with salt and pepper, sprinkle with oil, and top with butter. Tightly seal foil around the ingredients, leaving only a small opening. Pour water into the opening, and seal.

3. Place foil packet on the preheated grill. Cook 20 to 30 minutes, turning once, until sausage is browned and vegetables are tender.

Sausage, Peppers, Onions, and Potato Bake

This recipe is the perfect addition to summer cook out. It can be prepared in the oven or prepared on the grill or smoker for added flavor.

Ingredients

• 2 teaspoons olive oil

• 2 pounds Italian sausage links, cut into 2-inch pieces

• ¼ cup olive oil

• 4 large potatoes, peeled and thickly sliced

• 2 large green bell peppers, seeded and cut into wedges

• 2 large red bell peppers, seeded and cut into wedges

• 3 large onions, cut into wedges

• ½ cup white wine

• ½ cup chicken stock

• 1 teaspoon Italian seasoning

• salt and pepper to taste

Directions

• Step 1

  Preheat oven to 400 degrees F (200 degrees C).

• Step 2

  Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned. Transfer the cooked sausage to a large baking dish.

• Step 3

  Pour 1/4 cup of olive oil into the skillet, and cook the potatoes, stirring occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish, leaving some oil in the skillet.

• Step 4

  Cook and stir the green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes. Add the vegetables to the baking dish.

• Step 5

  Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper. Gently stir the sausage, potatoes, and vegetables together.

• Step 6

  Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.

Marinated Flank Steak

A great flank steak marinade like this one is important if you want a tender, juicy, flavorful steak.

Ingredients

Marinade:

• ½ cup vegetable oil

• ⅓ cup low-sodium soy sauce

• ¼ cup red wine vinegar

• 2 tablespoons fresh lemon juice

• 1 ½ tablespoons Worcestershire sauce

• 1 tablespoon Dijon mustard

• 2 cloves garlic, minced

• ½ teaspoon ground black pepper

Steak:

• 1 (1 1/2-pound) flank steak

Directions

1. Gather all ingredients.

2. Whisk together oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, Dijon mustard, garlic, and pepper for marinade until thoroughly combined. Place steak in a 9x13-inch glass baking dish.

3. Pour marinade over flank steak in the baking dish; turn several times to coat thoroughly with marinade. Cover, and refrigerate for 2 to 6 hours, or up to 12 hours if you have time.

4. When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate.

5. Remove steak from the marinade and shake off excess. Discard the remaining marinade.

6. Cook steak on the preheated grill for about 5 minutes per side, or to desired doneness.

7. Remove from the grill and let rest for 5 minutes before slicing and serving.

Tips

You can use regular soy sauce, if preferred.