Sweet Potato and Turkey Shepherd’s Pie

Vivian Howard’s Recipe from Deep Run Roots 
Sweet Potato Parmesan Topping

  • 4 -5 Medium Sweet Potatoes
  • 1/4 Cup brown Sugar
  • 4 Tbs. Butter
  • 1/2 Tsp. Salt
  • 2/3 Cup of Grated Parmigiano Reggiano 

Turkey Filling

  • 3 Tbs. Extra Virgin Olive Oil, divided
  • 2 Medium Yellow Onions, Diced
  • 2 Tsp. Salt, Divided
  • 3 Cups of Quarted Button Mushrooms 
  • 3 Lbs. Ground Turkey 
  • 1 Tbs. Minced Garlic
  • 1 Tsp. Ground Chipotle Powder
  • 2 Tsp. Smoked Paprika
  • 2 Tsp. Turmeric
  • 2 Tsp. Ground Cumin
  • 8 Ounces Tomato Sauce
  • 8 Ounces Water
  • 10 Ounces Frozen Spinach

Jan’s Adaptations of Vivian’s Recipe

  • No Mushroom 
  • Added Bell Pepper 
  • Substitute Green Beans for Spinach 
  • Substitute Tomato Paste for Tomato Sauce

 

 

 

Vivian Howard’s Recipe from Deep Run Roots 

Make the Topping 

  1. Peel the sweet potatoes and cut into 2 inch chunks
  2. Place potatoes in a medium saucepan
  3. Cover them with water and bring to a boil, reduce and simmer until potatoes are very tender.
  4. Drain the potatoes and return them to the pot. Place the pan over low heat add brown sugar butter and salt. Using a fork or device of your choice, mash the potatoes so that they are nearly smooth and the butter and sugar are fully incorporated. Set aside.
Jan’s Adaptation
I did not cook down the sugar, butter and salt. 

 

Make the Filling 

  1. In a 12 inch saute pan or dutch oven, heat 1 tbs. of olive oil over medium heat. 
  2. Add the onions and 1 tsp of salt.
  3. Sweat for about 5 minutes or until the onions are translucent. 
  4. Push the onions to the edge of the pan and force them into a tight mound.
  5. Add the remaining olive oil and the mushrooms.
  6. Allow them to sit and caramelize in the hot pot for about 1 minute. (resist the urge to shake the mushrooms around, as you are trying to develop flavor by letting them brown,
  7. after 2 minutes stir together the onions and the turkey and begin to break it up with a spatula.
  8. Season the turkey with the remaining salt, garlic, chipotle powder, paprika, turmeric and cumin. 
  9. Allow the turkey to brown and the spices to toast. This will take about 4 minutes. 
  10. Stir in the onion mixture, tomato sauce, water and spinach. Let this all cook down until it’s very thick and saucy.
  11. Remove from the heat
Jan’s Adaptation
I did not use the mushrooms or spinach

 

Assemble and Bake

  1. Preheat your oven to 350 F. 
  2. Spread the turkey mixture onto the bottom of a 9×11 inch baking dish, a 12 inch cast iron skillet or 8 8oz. ramekins. 
  3. Spoon the sweet potato over the top in an even layer. Sprinkle the sweet potato with the Parmigiano- Reggiano cheese.
  4. Bake for 1 hour uncovered.
  5. Allow to cool about 10 minutes before serving
Jan’s Adaptation
I added a layer of canned green beans between the turkey and sweet potato
 

Smoked Turkey Anytime

  • 14 Lb.Turkey (innards removed) 
  • 1 Cup of Brown Sugar 
  • 1/2 Cup of Prepared Rub (I used a rub called Sweet Money)
  • 1 Teaspoon of Cinnamon 
  • 1 Tablespoon of Salt
  1. Pat the turkey dry.
  2. (optional) I cut a large part of the backbone out of the turkey with a pair of sturdy kitchen shears made for cutting through shellfish. This is an advanced technique called spatchcocking. If you opt not to do this total cook time may be extended.
  3. Place all the dry ingredients in a very large bowl and mix. 
  4. Place the turkey in the bowl and rub it down on all sides.
  5. Smoke for 2 hours using pecan, peach or applewood ( I used pecan).
  6. Remove from smoker and completely cover it with tin foil.
  7. Place in a roasting pan and roast at 350 degrees F for 2- and a half more hours until the internal temp reads 160-165 degrees F

Southern Pickled Okra – No Cooking Required

Yes, Okra is a southern thing! We end up with lots of it in the summertime. If your family likes pickles, this overnight fridge recipe is a great way to introduce them to okra and maybe even win them over. My husband can’t get enough of these little funny shaped vegetables, as long as they are pickled or roasted. The best part of this recipe is there is no cooking required!

Here is what you will need:

  • 1 Medium Size Mason Jar
  • 1-2 Cups of Okra (leave them raw and whole)
  • 2 Tablespoons of salt
  • 1.5 Cups of White Vinegar
  • 1.5 Cups of Cold Water
  • 2 Tablespoons of Sugar
  • ¼ of a Small Onion
  • 1 Clove of Garlic
  • ½ Teaspoon of Pickling Spice
  • ½ Tablespoon of Red Pepper Flake (optional)
  1. Put a cover on the mason jar and let them sit overnight in the refrigerator.
  2. Keep pickles refrigerated and use within 30 days.
Turkey Sausage Grits

Turkey Sausage Crumble w Grits and Eggs

I stumbled across this little bowl of heaven in a deli where I used to live. I would crave this breakfast on a Saturday morning. I recreated it and think I may have even perfected it. 

I sometimes use quail eggs but chicken eggs work well too. Disclosure, the grits expand in your stomach as you digest them, so as you are enjoying all the flavor take care not overeat or you will be weighed down for the day.  Lessons learned and passed along so you don’t have to learn the hard way. 

Enjoy! 

  • 1 Tablespoon of Olive Oil
  • 1 Small or Medium Sized Onion (chopped)
  • 1.5 Quarts of Chicken Stock
  • 1 Roll of Ground Turkey Breakfast Sausage
  • 4 Eggs
  • 1.5  Cups of Grits
  • 1 Teaspoon of Garlic Salt
  • 1 Teaspoon of Onion Powder
  • 1 Teaspoon of Red Pepper Flake
  • 2 Teaspoons of Parmigiano Reggiano 
  • Salt and Pepper to Taste

 

  1. Add the olive oil to the heated frying pan. 
  2. Add the onions, cook on low to sweat out their flavor.
  3. When the onions are translucent, add the ground turkey sausage and turn up to medium-high heat.
  4. Add the spices to the mixture while cooking. If you need to, add more oil so the meat does not stick.
  5. Heat the chicken stock to a boil.
  6. Lower the heat to medium- low
  7. Slowly add in the grits (must be added slowly or they will bubble up on you). 
  8. Stir constantly for the next few minutes and then cover.
  9. Stir every few minutes and put the cover back on.
  10. When the grits appear creamy to look at,  taste them for the proper consistency. They should be gritty but not hard. (For the Northerners reading this recipe, think Cream of Wheat texture).
  11. Do not let them stick to the bottom of the pan.  If you need to add more stock, do so or you can also add a little bit of water. (If you have to add a lot of water you will want to add in a chicken stock packet or a bouillon cube to keep the flavor).
  12. Heat some water on high for the poached eggs.
  13. Add the vinegar to the water ( this help keep the whites attached to the yolks).
  14. Crack open and drop the eggs delicately into the water.
  15. Turn down the heat to medium and cook for 3-4 minutes. 
  16. While the egg is cooking, plate the grits into the individual bowls.
  17. Layer with some of the sausage crumbles.
  18. Remove the finished egg with a slotted spoon.
  19. Add the egg to the top of the sausage.
  20. Sprinkle with the Parmigiana Reggiano
Cornbread opt

Simple Southern Cornbread

Simple Southern Cornbread

If you are wondering what you can serve with chili or fried chicken, look no further, this classic but simple Southern cornbread recipe is all you need to turn an ordinary dinner into a comforting meal.

Ingredients
  

  • 1 Cup Cornmeal
  • ¾ Cup All Purpose Flour
  • 1 ½ Teaspoon Baking Powder
  • ½ Teaspoon Baking Soda
  • ¼ Teaspoon Salt
  • 2 Teaspoon White Sugar
  • 2 Eggs
  • 1 ½ Cup Buttermilk
  • 6 Tablespoons Butter melted

Instructions
 

  • Mix all dry ingredients into a bowl (cornmeal, flour, baking powder, soda, salt, and sugar.
  • Mix buttermilk and eggs together, once combined add to dry ingredients above & mix for 2-3 minutes.
  • Grease an 8×8 baking pan and pour in the cornbread mixture.
  • Bake at 425 degrees F for 30 minutes.
  • Serve with melted butter and honey on top.

Video

Notes

Note: If you want to “kick up” your Cornbread:  before putting into the pan to bake, fold in 1 cup cheese and ¼ cup of cooked bacon bits.
Tried this recipe?Let us know how it was!
  • 1 Cup of Cornmeal
  • ¾ Cup of All Purpose Flour
  • 1 ½ Teaspoon of Baking Powder
  • ½ Teaspoon of Baking Soda
  • ¼ Teaspoon of Salt
  • 2 Teaspoon ofWhite Sugar
  • 2 Eggs
  • 1 ½ Cup Buttermilk
  • 6 Tablespoons of Butter (melted)
  1. Mix all dry ingredients into a bowl (cornmeal, flour, baking powder, soda, salt, and sugar.
  2. Mix buttermilk and eggs together, once combined add to dry ingredients above & mix for 2-3 minutes.
  3. Grease an 8×8 baking pan and pour in the cornbread mixture.
  4. Bake at 425 degrees F for 30 minutes.
  5. Serve with melted butter and honey on top.

Note: If you want to “kick up” your Cornbread:  before putting into the pan to bake, fold in 1 cup cheese and ¼ cup of cooked bacon bits.

Crispy fried chicken on a blue plate

Grandma’s Sunday Southern Fried Chicken

Grandma's Southern Fried Chicken

Love Of Food
There is nothing better that a memory of coming home to find grandma in her apron standing over the stove frying chicken. Well maybe biting into a crispy wing or drumstick is better- you decide.
Prep Time 4 hours
Cook Time 35 minutes
Total Time 4 hours 35 minutes
Course Dinner, Entertaining, Main Course
Cuisine American
Servings 6

Equipment

  • 1 Cast Iron Frying Pan
  • 1 Baking Sheet
  • 1 Cooling rack
  • 1 Chef Knife or Cleaver For cutting up a whole chicken

Ingredients
  

Ingredients For Soaking The Chicken

  • 4 lbs Chicken Pieces
  • 2 Cups Flour
  • 3 Cups Buttermilk
  • ½ Teaspoon Celery seed
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • ¼ Teaspoon Cayenne Pepper
  • ½ Teaspoon Paprika
  • 1 Teaspoon Salt
  • 2 Teaspoons Pepper

Ingredients for Cooking the chicken

  • 6 Cups Vegetable Oil
  • 3 Cups Flour
  • 1 Teaspoons Garlic Powder
  • 1 Teaspoon Onion Powder
  • ¼ Teaspoon Cayenne Pepper
  • ½ Teaspoon Paprika
  • 1 Teaspoon Salt
  • 2 Teaspoons Pepper

Instructions
 

Prep Instructions

  • Add the raw chicken pieces to a large bowl
  • Pat dry with a paper towel
  • Add buttermilk, celery seed, garlic, onion powder, cayenne, paprika, salt, and pepper
  • Mix thoroughly and ensure the chicken is fully submerged, cover and soak overnight
  • (if you want to cook same day, soak chicken in buttermilk for at least 4 hrs)

Cooking Instructions

  • Heat the oil in a cast iron pot until 330- 335 degrees F is reached
  • In a ziplock bag add the flour and seasonings (garlic, onion, cayenne, paprika, salt, and pepper)
  • Place 1-2 pieces of chicken in the ziplock bag, shake to evenly coat the chicken in the flour mixture
  • Slowly add one piece of chicken to the oil, make sure to not drop to avoid a splash of hot oil
  • Cook for 3-4 minutes on each side, flip the chicken and cook for another few minutes
  • When you take the chicken out, place on a paper towel or cooling rack with a cookie sheet underneath to let excess oil drain
  • Use a kitchen thermometer to check the chicken internal temperature, it should be 165 degrees F
  • Before frying more chicken, check the temperature of the oil to ensure it’s still at 330-335 degrees F

Video

Keyword chicken, Crunchy
Tried this recipe?Let us know how it was!