HOLIDAY DINNER RECIPES
Baked Sweet Potatoes*, By: Cynthia Dobbs, May 24, 2015
Baked Sweet Potatoes*, By: Aurelia Dougan McCollom
Candied Sweet Potatoes, By: Aurelia Dougan McCollom, – Betty Crocker Picture Cookbook
Candied Sweet Potatoes*, By: Michelle Braverman Pisko, December 23, 2014
Garlic and Parsley Smashed Potatoes*, By: Rita Ramos
Gravy – No Drippings, By: Aurelia Dougan McCollom, December 21, 2017
Green Bean Casserole, By: Aurelia Dougan McCollom, August 24, 2014
Green Bean Casserole, By: S Alfred Baker, November 1, 2014
Mashed Potatoes, Creamy Garlic, - Ninja Recipe Book
“My Corn” for Thanksgiving*, By: Jana Taylor, November 22, 2017
Cornbread Dressing, By: Gael O'Brien
Dressing, By: Connie Mills, November 24, 2016
Dressing, Slow Cooker, By: Terry L Simmons
Homestyle Cornbread Stuffing, By: Jennifer Gotshall Smith, November 30, 2014
Stuffing, (Dressing), October 5, 2014
Stuffing*, By: Sandy DeSantell, November 30, 2014
Stuffing Balls*, By: Tammy Ullrich, November 30, 2015
Stuffing for the Ninja, (Dressing), October 5, 2014
Stuffing Recipe – Bread Cubes, By: Aurelia Dougan McCollom
Roasted Brined Turkey, (A Chicken was used in this recipe), By: Kathleen Valentine
Turkey*, By: Cathy Kessinger, December 7, 2014
Turkey - 9 lbs, By: Kylene Koziol-Bartelment, October 20, 2014
Turkey; 9.5 lb Butterball*, By: Debi Hurlburt, November 28, 2014
Turkey 10.75 lbs., Honeysuckle Smoked*, By: Aurelia Dougan McCollom, January 18, 2015
Turkey, 11.4 lbs*, By: Nathalie Brasseur, January 2, 2015
Turkey Breast, By: Beth Rowand Knight, November 25, 2016
Turkey Breast, By: Nevaire Serrajian Rich, November 24, 2016
Turkey Breast*, By: Brian Tollin, November 24, 2016
Turkey Breast #1*, By: Jessica Conol
Turkey Breast #2, By: Carol Breitweiser Essig
Turkey Breast #3, By: MaryJo Powell, June 14, 2014
Turkey Breast, Herb-Infused, By: Cheryl Steiner- Spicer, September 19, 2014
Turkey Breast & Cornbread Dressing, By: Kelli Austin, October 19, 2015
Turkey Breast, Herb Infused
Turkey Breast, Slow Cooked, By: Danielle Phipps, July 20, 2014
Easter Ham*, By: Carol F Neuman, March 28, 2016
Ham #1 By: Mary Clark
Ham #2*, By: Jessica Conol
Ham #3, (precooked), By: Amanda Dawley
Ham #4 – (Boneless Precooked)*, By: Jill Silvius, May 12, 2015
Spiral Cut Ham*, By: Sophia Dunn, November 29, 2014
Spiral Ham, By: Kathleen Valentine, March 29, 2016
Spiral Ham, By: Betty Link Jordan
Spiral Ham, By: Jennifer Hudson
Baked Sweet Potatoes*, By: Cynthia Dobbs, May 24, 2015
My husband wanted marshmallows on top so when I took them out of the Ninja I poured some on top to melt. Before I could take a picture he was already scooping them on his plate. He loved them and they were delicious. I served them with baked ham that I cooked overnight on Slow Cook Low.
Ingredients:
5 medium sweet potatoes peeled and cut into chunks
¾ cup of brown sugar
½ tsp Kosher salt and cracked black pepper
6 tablespoons of butter, cut into pieces
Directions:
Line the multipurpose pan with nonstick foil.
Put the potatoes in the pan. Sprinkle the brown sugar on top. Add the salt and pepper. Add the butter to the top. Wrap the foil around and seal. Set the pan on the rack. Turn your Ninja to the Oven setting of 425°F and bake for 40 minutes, or until potatoes are tender.
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Baked Sweet Potatoes*, By: Aurelia Dougan McCollom
Oven Temp set to 425° for about 45 minutes, placing on the Pyramid Mat.
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Candied Sweet Potatoes, By: Aurelia Dougan McCollom, – Betty Crocker Picture Cookbook, 1968
Ingredients:
6 medium sweet potatoes or yams (1 ½ - 2 pounds)
Syrup:
1 cup packed brown sugar
¼ cup butter or margarine
¼ cup water
½ teaspoon salt
(I fix the syrup in a Pyrex measuring cup and fix it in the microwave)
Directions:
Scrub potatoes and place in Ninja. Oven Temp set to 425°. Place on Pyramid Mat and Bake! You can Boil the potatoes until tender, by adding water, if you prefer, without using the mat and just placing directly in the crock.
When tender, carefully remove and cool until able you are able to handle to take slip the skins off. Clean the Ninja crock. Cut into ½ inch slices. (I usually just cut the potatoes in half, length wise.) Add to baking pan, and pour syrup over the potatoes. (I usually make more syrup than the recipes calls for because… it is so good!) Oven setting 325°-350°, 45 minutes. Now… because we really like marshmallows, we top ours the last 20 minutes with mini-marshmallows, (or big ones), but don’t go overboard because they will expand, you can put it under the broiler for a few minutes to get that golden brown crispy, crunchy, yummy, sticky marshmallow! Or.. if you have a kitchen torch, use it!
Feel free to increase the amounts. We usually have 18-20 people, but not everyone likes sweet potatoes, (just the marshmallows!)
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Candied Sweet Potatoes*, By: Michelle Braverman Pisko, December 23, 2014
Ok ladies, here is the recipe with all of my Ninja adjustments:
Ingredients:
¼ cup butter
2 tsp. vanilla extract
¼ tsp. salt
¾ cup granulated sugar
¾ cup firmly packed brown sugar
4 lbs. sweet potatoes, peeled and cut into ½ inch thick slices (about 6 smaller sized or 4 large potatoes)
1 Tbs. cornstarch
Directions:
Microwave butter in a microwave safe bowl at High 30 seconds to 1 minute or until melted; stir in vanilla and salt.
Stir together granulated sugar and brown sugar in a medium bowl. Lightly grease your Ninja. Layer the potatoes and sugar mixture; beginning with potatoes and ending with sugar mixture. Pour butter mixture over top. Cover and cook on Slow Cook High 3 hours. After 3 hours turn to Slow Cook Low for 1 hour or until potatoes are tender.
Transfer potatoes to a serving dish using a slotted spoon, reserving liquid in slow cooker.
Remove 1/3 cup liquid from slow cooker; whisk cornstarch into 1/3 cup liquid. Turn Ninja to Stove Top High and whisk in cornstarch mixture. Bring to a boil over Stove Top Medium heat; cook 1 to 2 minutes or until thickened. Add potatoes back to Ninja and mix with thickened sauce. Turn to Buffet until ready to serve.
Note: original recipe called for a cup of each granulated and brown sugar. It seemed like too much for the amount of potatoes but adjust to your liking.
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Garlic and Parsley Smashed Potatoes*, By: Rita Ramos
Ingredients:
2½ lbs russet potatoes, peeled and diced
2 cloves garlic, peeled
2 Tbs. Gourmet Garden Parsley in a tube
1¼ cup water
¼ cup butter, cut up
¾ cup milk or chicken broth
Directions:
I rarely add salt to my cooking but you could toss some in here
(I like to preheat the Ninja for at least 5 minutes before using it.) Place the potatoes, garlic and water into the Ninja. Set to Oven at 350° F. and let bake until the potatoes are tender, 30 minutes or so. Keep an eye out that your water doesn’t evaporate leaving the potatoes to burn.
Mash the potatoes with the butter and milk (or broth). This would also be a good time to toss in that parsley. I mixed it up in with the milk.
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Gravy – No Drippings, By: Aurelia Dougan McCollom, December 21, 2017
Ingredients:
4 Tbs. unsalted butter
1 small onion, chopped
2 cloves garlic, peeled and halved
¼ cup all-purpose flour
¼ cup white wine or water
½ tsp poultry seasoning
2 cups chicken broth
Directions:
Turn the Ninja to Stove Top High. Melt the butter until it is slightly brown. Add the onion and garlic. Cook stirring often until everything is browning, but not burnt.
Remove the pot. Whisk in the flour. Return the pot to the Ninja. Continuing to whisk and cook the flour mixture until it is lightly brown.
Add the wine or water and continue to stir. Remove from the Ninja. Whisk in the poultry seasoning and then whisk in the chicken broth ¼ cup at a time, keeping everything smooth. Return the pot to the Ninja, continuing to stir often, until thick.
Remove the pot and pour the gravy into a mesh sieve to remove the onion and garlic bits.
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Green Bean Casserole, By: Aurelia Dougan McCollom, August 24, 2014
Ingredients: For 4 people.
1 (16 ounce) package frozen cut green beans
1 (10.75 ounce) can cream of chicken soup cream of mushroom
1/3 cup milk
¼ cup grated Parmesan cheese
1/8 teaspoon salt
1/8 teaspoon ground black pepper
½ (6 ounce) can French-fried onions, divided
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Ingredients: For 8 People
2 (16 ounce) packages frozen cut green beans
2 (10.75 ounce) cans cream of chicken soup or cream of mushroom
2/3 cup milk
½ cup grated Parmesan cheese
¼ teaspoon salt
¼ teaspoon ground black pepper
1 (6 ounce) can French-fried onions, divided
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Ingredients: For 15 People
3¾ (16 ounce) packages frozen cut green beans
3¾ (10.75 ounce) cans cream of chicken soup cream of mushroom
1¼ cups milk
¾ cup and 3 tablespoons grated Parmesan cheese
½ teaspoon salt
½ teaspoon ground black pepper
2 (6 ounce) cans French-fried onions, divided
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Directions:
Combine green beans, soup, milk, Parmesan cheese, salt, pepper, and half the can of French-fried onions in your Ninja.
Cover and cook on Slow Cook Low for 5 hours. Your Ninja will go to Auto Warm setting. If you feel you need more cooking time, but don’t want to set it back to Slow Cooking, turn to an Oven or Stove Top setting for a few minutes. Top casserole with remaining French-fried onions to serve.
**Actual cook time for a regular slow cooker.. 5-6 hours.
**Also, you can use 1 can cream of chicken and 1 can cream of mushroom, your choice.
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Green Bean Casserole, By: S Alfred Baker, November 1, 2014
Thanksgiving is coming. The Ninja makes the best green bean casserole.
Ingredients:
4 cans of drained French style green beans
2 cans of cream of mushroom soup
1 (6 ounce) can French-fried onions
12 oz package of bacon
Directions:
Turn your Ninja the Oven setting of 350°. Add all of the bacon. No need to separate. Stir occasionally. The bacon will fry up very crisp. Remove bacon to a paper towel. Break into pieces when cool. Wipe out your Ninja.
Turn your Ninja to Slow Cook Low for 4 hours. Add the drained French style green beans, and soup to the pot. Stir to mix. Add a ½ can of French fried onions. Add no other liquid, I don't care what other recipes say, it makes it too soggy. After the 4 hours, stir the bacon into the cooked green bean casserole and put the other half of the onions on top. Put the Ninja on the Buffet setting and let the bacon infuse the whole dish. This is all really simple to do and the results will be a big hit. They will say it's the best they ever had. It's the bacon. Using the Ninja, frees up space in the oven.
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Mashed Potatoes, Creamy Garlic, - Ninja Recipe Book
5 lbs of potatoes peeled and diced
4 cloves of garlic or minced garlic from jar
2 cups of water
1½ cups of hot milk
½ cup butter
Directions:
Place potatoes, garlic and water into pot. Set Oven to 350°F for 30 minutes. Cover and cook until potatoes are tender. Turn off pot.
Mash potatoes with butter and milk. Season with salt and black pepper. Serve immediately or set to Buffet/Warm for 1 hour or until ready to serve.
(Mash using your plastic masher so you don’t have to worry about it scratching the Ninja.)
Turn to Buffet to keep warm.
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“My Corn” for Thanksgiving*, By: Jana Taylor, November 22, 2017
Most of you know I don’t cook often, but every year I get asked to make “my corn” for Thanksgiving and sometimes Christmas. This year we have two meals: tonight and Thursday, so I made more because it’s better the second day. Here’s the recipe (adjust as needed):
Serves 12-16 people:
Ingredients:
8 cans whole kernel corn (put juice of 1½ cans only, drain others)
1 large (16 oz.) can diced green chiles (or 4 medium size cans) – or to taste
3 (8 oz.) packs cream cheese
Directions:
Add all of the ingredients to the Ninja pot. Set to Slow Cook Low for 2-3 hours, or until melted. Stir often.
Tip: If you are in a hurry, melt the cream cheese in microwave on High for 4 minutes, then fold into the remaining ingredients in the Ninja. It is then ready to serve, but tastes better the longer it cooks. Let it switch to Auto Warm/Buffet setting to hold.
Refrigerate any left-overs and reheat in microwave.
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Cornbread Dressing, By: Gael O'Brien
Shredded cooked chicken (I use boneless chicken breast, that I cooked in celery, n onions and a little poultry seasoning. You can also use turkey)
Ingredients:
6 cups cornbread, crumbled
8 slices day old bread
4 eggs
1 medium onion, chopped
½ cup celery, chopped
1 ½ tablespoons sage
1 ½ tablespoons poultry seasoning
½ teaspoon black pepper
2 (10 ½ ounce) cans cream of chicken soup
2 (10 ½ ounce) cans chicken broth or 2 (10 ½ ounce) cans turkey broth
1/4 cup butter
salt to taste, if needed
Directions:
Lay your bread out on the counter the night before you prepare the dressing so that it will dry.
Crumble the breads.
Add all other ingredients except butter. Adjust seasonings to taste.
Pour into the Ninja pot that was sprayed with PAM. Dot with butter.
Cover and cook on Slow Cook High for 2 hours or Slow Cook Low for 4 hours.
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Dressing, By: Connie Mills, November 24, 2016
Living in a motor home, recipes get modified for lack of counter space.
Ingredients:
1 lb reduced fat Jimmy Dean sausage
½ cup of celery, chopped
2 boxes of Stove Top Stuffing - the required water; but I used half of the butter it called for
craisins (reduced sugar) – amount determined by your taste
Directions:
Turn the Ninja to Stove Top High. Brown the sausage. Drained off the excess fat. Add the celery, Stove Top Stuffing, water, butter, and craisins. Stir. Cook according to the box on Stove Top High until water is near boiling. Reduce the heat to Stove Top Low. Place paper towels under the lid to absorb any condensation & put the lid on. Stir occasionally to prevent burning. Perfect. My husband said it was as good as his when he made his own bread cubes & it sure beat having bread drying on all the counter tops!
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Dressing, Slow Cooker, By: Terry L Simmons
Ingredients:
1 ½ lb ground turkey
1 ½ cups each celery and diced onion
8 oz sliced mushrooms
3 cups seasoned bread crumbs
1 1/3 cups chicken or turkey broth
4 to 6 tablespoons butter
Directions:
I just made my slow cooker dressing in the Ninja and it came out great. I don't use sausage, but I do use ground turkey. Brown the turkey on Stove Top High. After cooking the meat, throw in the vegetables and mushrooms; cover with the breadcrumbs; and pour the broth over top. Then add about 4 to 6 tablespoons butter (cut up in pats/slices and just lay them on top). Cover and set to Slow cook Low for 3 hours. Stir occasionally - unless you like your dressing browned. This was my first use, by the way and I'm VERY happy how it turned out.
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Homestyle Cornbread Stuffing, By: Jennifer Gotshall Smith, November 30, 2014
Ingredients:
8½ ounce package of cornbread mix-(Jiffy type) (plus ingredients to make it)
8 slices of day-old bread, torn
4 eggs, beaten
1 onion, chopped
¼ cup of celery, chopped
2 (10.75 ounces each) cans of cream of chicken soup (I used Campbell’s Cream of Chicken w/Herbs)
2 (14½ ounces each) cans of chicken broth
1½ tablespoons of dried sage
1 teaspoon of salt
¼ teaspoon of pepper
2 tablespoons of butter, sliced
Directions
Prepare the cornbread according to package directions. Cool and crumble. Mix together all other ingredients except the butter in a large bowl. Pour into your Ninja that has been slightly greased. Dot with the butter. Cover and cook on Slow Cook Low for 4 hours or on Slow Cook High for 2 hours. Turn to Buffet to keep warm. Serves 16.
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Stuffing, (Dressing), October 5, 2014
Ingredients:
12 cups dry bread cubes*
2 cups chopped celery (about 4 stalks)
1 cup finely chopped onion (about 1 large)
½ cup chopped fresh parsley
2 tsp. dried sage
1 tsp. poultry seasoning
½ tsp. dried thyme
½ tsp. salt
¼ tsp. black pepper
1¾ cups chicken broth (about a 14.5 oz. can)
1/3 cup butter, melted
Directions:
Combine dry bread cubes, chopped celery, onion, parsley, sage, thyme, salt, and pepper in a large mixing bowl. Pour chicken broth and melted butter over the bread mixture; toss to mix well.
Place mixture in your Ninja. Cover and set to Slow Cook Low for 4 to 5 hours. Stir occasionally. Check to see if more liquid may be needed to keep from burning. If vegetables are tender, and time is not up, turn to Buffet setting to hold.
* To make the dry bread cubes, cut bread slices into 1/2-inch cubes (it'll take approximately 18 slices of bread). Spread cubes on a rimmed baking sheet or large roasting pan and bake at 300 degrees for about 15 minutes or until dry, stirring two or three times during baking. I then turn my oven off and leave the bread cubes in the warm oven for about another 30 minutes. I used all whole wheat bread, but you can use any variety you choose, or a mixture of different breads.
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Stuffing*, By: Sandy DeSantell, November 30, 2014
Ingredients:
1 cup butter
2 cups onion, chopped
2 cups celery, chopped
1 container fresh sliced mushrooms
2 large apples
2 cups dried cranberries
1½ cups pecans, chopped
1 cup fresh parsley cut-up
13 cups dried bread cubes
1½ tsp. poultry seasoning
1½ tsp. salt
1½ tsp. sage
1½ tsp. dried thyme
pepper to taste
2-14 oz. cans chicken broth
2 eggs beaten
Directions:
Melt butter in Ninja and sauté onion, celery, apple, mushrooms, nuts & cranberries. While this is being done place bread cubes in a large bowl. Pour the sauté mixture over the bread cubes. Wipe out your Ninja. Add all of your seasonings and toss it all together. Pour in chicken broth & eggs and mix together well. I did spray my Ninja with cooking spray. Pack your stuffing mix lightly in your Ninja. This makes a "big" recipe and I could not get it all in my Ninja so I baked a little in a baking dish in the oven or you could freeze it for another time. Cook on Slow Cook high approximately 45 minutes and then turn to Slow Cook Low and cook 2-3 hours. Turn to Buffet setting to hold. Mine got done quite fast so just keep your eye on it. I must say it was wonderful.
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Stuffing Balls*, By: Tammy Ullrich, November 30, 2015
Ingredients:
1 package Pepperidge Farms Herb Seasoned Stuffing mix. (2 loaves of bread dry bread crumbs may be used)
5 eggs
1 medium onion, diced
4 stalks celery, diced
1 cup chicken broth
½ stick of butter
I added rubbed sage (just because my mom always does)
Directions:
Turn your Ninja to Stove Top High. Melt butter. Saute the onion and celery.
In large bowl add other ingredients. Pour the butter, celery and onions into the bowl. Mix all together to combine well. Grab a handful of mixture and form into golf ball size or a little larger. Place them in the Ninja pot.
Turn your Ninja to Slow Cook Low and cook for 4-5 hours.
Makes 15-20 stuffing balls.
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Stuffing for the Ninja, (Dressing), October 5, 2014
Ingredients:
1 cup chopped onion
1 cup chopped celery
¼ cup butter
6 cups cubed day-old white bread
6 cups cubed day-old whole wheat bread
1 teaspoon salt
1 teaspoon poultry seasoning
1 teaspoon rubbed sage
½ teaspoon pepper
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
2 eggs, beaten
Directions:
Turn your Ninja to Stove Top High and saute onion and celery in butter until tender. Remove, but you do not need to wipe your Ninja.
In a large bowl, combine the bread cubes, salt, poultry seasoning, sage and pepper. Stir in onion mixture. Combine broth and eggs; add to bread mixture and toss to coat.
Transfer to your Ninja, (coated with cooking spray, optional). Cover and
cook on Slow Cook Low for 3-4 hours or until a thermometer reads 160°.
Yield: 10 servings.
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Stuffing Recipe – Bread Cubes, By: Aurelia Dougan McCollom
Ingredients:
1 cup butter or margarine
2 cups onion
2 cups celery
¼ cup fresh parsley
12 ounces mushrooms (I omit these)
12 cups dry bread cubes – 2 pre-packaged seasoned bags (Oroweat, Pepperidge Farms, etc.)
1 teaspoon poultry seasoning
1 teaspoon dried thyme
½ teaspoon dried marjoram
1½ teaspoons salt
1½ teaspoons dried sage
½ teaspoon ground black pepper
4½ cups chicken broth, or as needed
2 eggs, beaten (I omit these)
Directions:
Chop the onions, celery, and parsley and slice the mushrooms.
Melt butter or margarine in the Ninja. Add onion, celery, mushroom, and parsley, stirring frequently until cooked.
Pour vegetables over bread cubes in a large bowl. Sprinkle on seasonings to taste.
Pour in chicken broth and add in eggs. Mix thoroughly.
Place mixture in your Ninja and cover.
Slow Cook High 30 minutes. Then reduce to Slow Cook Low 2-3 hours. Stir occasionally.
**Added comment – because we ran out.. (14 people) I will be using 2½ bags of the bread crumbs.
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Roasted Brined Turkey, (A Chicken was used in this recipe), By: Kathleen Valentine
Ingredients:
16 ounces Turkey Brine Seasoning
10-13 pound thawed turkey
1 gal + 4 quarts
fresh water
Large stockpot or brining bag
1 stick butter
**(For the Chicken:)** I used about a third of the bag of seasoning--it was a 6 lb. chicken--in about a gallon of water. Then I melted half a stick of butter and shaved shallots and garlic into it. It tasted wonderful.
Directions:
Bring one gallon of water to a boil, and then add the Turkey Brine Seasoning. Take off the heat and let cool to room temperature. Add 4 quarts cool water. Stir well.
Rinse your thawed or fresh turkey well under cool water in your sink. Remove the giblets and packages from inside the turkey. Retain them if you plan on making turkey gravy.
Place the turkey in the large stockpot or brining bag. Pour the cooled brine solution in with the turkey. Be sure to fill around the outside and inside of the bird. Cover (or close the bag well) and place in the refrigerator for 24 hours.
Remove the turkey from the brine and rinse the bird very well. Use a colander to catch the herbs when you pour out the brine.
Place the bird on a greased rack in a roasting pan. Tuck the wings under the bird and tie the legs together with cooking twine. This will ensure even cooking. Add 1/2 cup water to the bottom of the pan. This will help retain the moisture in the bird and keep the juices at the bottom wet for gravy-making later.
Cover the bird and pan tightly with aluminum foil. Bake at 325 degrees for 2 hours.
Remove the aluminum foil. Melt the stick of butter and using a heat-safe brush, apply the melted butter to the bird. This adds flavor and will make the skin a wonderful golden brown color.
Increase the oven temp to 375 degrees and place the turkey back in the oven, uncovered. Bake the turkey for another 30 minutes, baste with butter again, and check the internal temperature in the thigh of the bird with a meat thermometer.
Continue cooking for 30-minute intervals, basting with butter and checking the temperature until the internal temperature is 165 degrees in the upper thigh of the bird.
When the safe temperature is reached, remove from the oven and place on a tray to rest. The bird will actually continue to cook for a few minutes. Cover tightly with aluminum foil and leave undisturbed on the counter for at least 20 minutes while you finish up your sides. The turkey will carve much easier if you let it rest.
**Added comments:** I had a lot of broth leftover from the brined chicken I made but not a lot of chicken so I just cut up and browned a pound of smoked kielbasa. Then I added the broth, the leftover chicken, a large onion chopped up, 6 sliced carrots and 6 small red potatoes cut in chunks. In a little while I'll go add some chopped cabbage but I don't want that to over-cook. I have it on Slow Cook High. It smells really good!
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Turkey*, By: Cathy Kessinger, December 7, 2014
I cut up a turkey and seasoned the legs, thighs, wings and innerds w garlic salt, salt and pepper. Turn to Stove Top High and brown in a little bacon grease, (or oil). Put container of (32 oz) chicken broth, and water to cover. Turn to Slow Cook High for 5 hours.
When done, remove meat and start the breast with the same seasonings. I left about 2 cups of broth in the pan and placed breast seasoned same way with butter under the skin and cooked on 300° oven setting until done. Probably about 2 hrs wasn’t really timing this since I was using the thermometer. Toward the end had to add couple more cups of the original broth. Cut, shred and freeze for future meals. Finally, the back for soup stock with added veggies. Strain and freeze in containers.
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Turkey - 9 lbs, By: Kylene Koziol-Bartelment, October 20, 2014
I did a small whole turkey. It was a little over 9 lbs. Covered it with garlic butter and Cajun seasoning. Poured a 32 oz box of chicken broth on the bottom and cooked it on the oven setting for about 2 hours on 250°F. It fell right off the bones)
I didn't brown it, but it can be browned. I didn't use the rack. It was too big with the rack.
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Turkey - 9.5 lb Butterball*, By: Debi Hurlburt, November 28, 2014
9.5 lb Butterball put some butter under the skin of the breast and back, salt and pepper both sides. Preheat the Ninja to for 10-15 minutes on the Oven setting of 350*. Sear both sides. Place with the back side down. Add 2 cups of water, covered and cooked it on 350* for 1 hour. After the 1 hour, add 2 cups of chicken broth and cook 1more hour. The turkey provided flavorful drippings. I transferred the dripping to a sauce pan and added a flour slurry to make the gravy. WOW it was so good. My husband said it was the best Turkey and gravy ever. I love my Ninja.
If it's not brown enough for you just pop it under the broiler until it gets to the brown-ness you desire.
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Turkey 10.75 lbs., Honeysuckle Smoked*, By: Aurelia Dougan McCollom, January 18, 2015
I was quite busy today. I took out 4 Honeysuckle Smoked Turkey's a couple of days ago and today I fixed them. My Ninja's got quite a workout! They were 10.75 oz each. 6 cups of water in the pot. I turned the rack upside down and placed the turkeys on the rack. I then tented in foil. Set the Ninja to 350°F. for 1 1/2 hours. I fixed 2 at a time, to keep one Ninja free. I then let them sit and then sliced it all off the carcass. Each turkey yielded 2.5 lbs each of breast meat, and 1.5 lbs of dark meat. I then Food Savered 2 packages of breast meat and 2 packages of dark meat divided equally for 2 separate dinners, per turkey. So... we now have 8 dinners!
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Turkey, 11.4 lbs*, By: Nathalie Brasseur, January 2, 2015
Wash the turkey and pat dry.
1- Rub the turkey with canola oil. Season with chipotle mango (club house) & seasoned salt (club house), or your favorite seasonings.
2- Brown it in the Ninja, on Stove Top High, approximately 5 minutes each side
3- Put the Turkey on the rack. Add 4 cups of chicken broth.
4- Turn the Ninja to the Oven setting of 350°Fand cook until the thermometer reaches 82 Celsius, (180°F).
For a Turkey of 5.2 kilo, (11.4 lbs.), it took 2 hours!
Because the Turkey was a bit too big for the Ninja cooking system, wrap it with aluminum foil. Make a little hole to let the steam out!
It was a success! And delicious!!
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Turkey Breast, By: Beth Rowand Knight, November 25, 2016
Today I browned two small boneless turkey breast roasts in the Ninja at 425°F, for maybe 15 minutes. Then I removed them from the Ninja and placed them on the rack. Before putting the rack into the pan, I poured 1 cup chicken broth, 3 cups of water, cut up an apple. Then placed the rack into the pan. The glass lid wasn't quite high enough and since I also have a 3-1 I used the metal lid from that on the Ninja with the Turkey breasts. It worked great. I baked at 300°F, for at least 1 hour and 20 minutes or until internal temp was 165°F.
It turned out very moist.
I have a digital thermometer which I placed probe through hole in the lid. But I wasn't sure the turkey looked done when it got to temp so I sliced it and placed it back on rack, and added a little more water to it. Turned to the Oven setting of 250°F, for maybe 15 minutes then switched to Buffet/Warm. It seemed perfect.
Sometimes it doesn't look done when the internal temp is fine. Trust the internal temp!
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Turkey Breast, By: Nevaire Serrajian Rich, November 24, 2016
Made a turkey breast in my 3 in 1 Ninja. A+
1. Layer the pot with chopped celery, onions, carrots.
2. Placed ½ turkey breast on top.
3. Pour about 1 Cup turkey stock over the breast.
4. Sprinkle 1 pack dry onion soup on the breast.
5. Sprinkle 1 pack dry turkey gravy on the breast.
6. Cover. Turn the Ninja to Slow Cook High for 4 hours.
It was easy and great.
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Turkey Breast*, By: Brian Tollin, November 24, 2016
Cooked a seven pound turkey breast for Thanksgiving at 325°F, for ninety minutes or so. (Using a silicone mat, or Pyramid mat), seasoned and turkey stock, came out very moist, now sliced and frozen for a couple days.. Seasoning including smoked paprika, I did not brown the turkey, but have browned previous ones
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Turkey Breast #1*, By: Jessica Conol
I made this a while back. It was really moist.
Ingredients:
turkey breast (breast was around 6.82 1bs)
Garlic salt
Butter cooking spray
1 can chicken broth + water to make 4 cups liquid
Garlic
Orange peels
Directions:
Set Ninja to Oven setting of 425°F. Spray turkey with cooking spray and season with garlic salt. Brown turkey on all sides 10 minutes. Take turkey out of Ninja. Add 4 cups liquid to the bottom of the pot. Add orange peels and chopped garlic. Place rack. Put turkey breast on the rack. Set Ninja to 300°F oven for 1 hour.
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Turkey Breast #2, By: Carol Breitweiser Essig
I made the turkey breast. Seared it for 10 minutes on each side at 375°. Add 2 sliced onions and some chopped garlic with 4 cups of chicken broth. Put turkey in the rack and set Oven to 375°F. Cook for an 1 hour. Perfect. Make gravy from the contents of pan and adding flour and water. Yum. Thanks for the tips.
****
Turkey Breast #3, By: MaryJo Powell, June 14, 2014
I'm winging it -- I browned the turkey breast, put the stuffing (with added onions and craisins) in the bottom put the turkey on the rack, added liquid (and watched so it didn’t steam out), and set the oven to 300°. I'll keep an eye on it. I'll let you know how it turns out
It's done - the stuffing is crispy on the bottom, a bit soggy on the top so I took the turkey breast out and turned it back to stovetop and stirred the stuffing to dry it out. Also the turkey breast skin even though I seared it was soggy to so I've just added a dab of oil and re crisped it on Stove Top High. Looks and smells good. Big breast half took about 50-60 minutes to cook at 300°
****
Turkey Breast & Cornbread Dressing, By: Kelli Austin, October 19, 2015
I cooked the breast in the pot itself because it was bone in. It cooked in 2 hours at 325°. I took it out to rest, made the cornbread in a disposable foil pan on the rack with broth and water steam cooking it. I cut celery and green onions and put on rack next to pan of cornbread. When the cornbread was done, the veggies were done. I crumbled cornbread, added veggies and broth. Sliced the turkey, put the dressing pan in the bottom of the pot. Place the turkey on the rack on top and cooked it for 10 more minutes on 325° to make sure everything was hot. I usually add hard boiled eggs to the dressing, but not this time. Salt and pepper the dressing liberally. I make my dressing using Morrison Corn Kits. Two packs fit in the pan comfortably.
****
Turkey Breast, Herb-Infused, By: Cheryl Steiner- Spicer, September 19, 2014 - Ninja Recipe Book
Ingredients:
5-6 pound turkey breast
3 carrots, peeled and cut into ½ inch disks
1 onion, peeled and chopped
2 ribs celery, cut into ½ inch slices
Kosher salt and pepper
4 cups chicken broth
5 sprigs fresh thyme
3 sprigs fresh rosemary
1 lemon, juiced
Directions:
Chop your vegetables.
Turn your Ninja to Stove Top High and preheat for 5 minutes. Add the turkey breast to the pot along with the carrots, onions, and celery.
Season with salt and pepper. Brown the turkey on all sides, about 10 minutes on each side. Stir the vegetables occasionally.
Add the chicken broth, thyme and rosemary sprigs, and squeeze the lemon juice over the turkey. (To make it easier, I tied the rosemary and thyme together with some twine so I could remove them at the end of cooking).
Cover and set to 375° degrees and cook for 1 hour.
Remove turkey, slice breast and serve with vegetables au jus.
****
Turkey Breast, Herb Infused
A healthier holiday can include serving turkey breast as your entrée. Preparing the breast in an herb and vegetable infused broth adds juiciness and delicious flavors to your meal.
Prep: 20 minutes • Cook: 60 minutes • Serve: 6-8
Ingredients:
1 5-6 pound turkey breast (I used 8.5)
Pam cooking spray
2 Tbs. vegetable oil
3 carrots, peeled and cut into ½ inch disks
1 onion, peeled and chopped
2 ribs celery, cut into ½ inch slices
Kosher salt and pepper
4 cups chicken broth (I used homemade turkey broth)
5 sprigs fresh thyme
3 sprigs fresh rosemary
1 lemon, juiced
½ teaspoon chili powder (optional)
Directions:
1. Set pot to Stove Top High and heat pot for 5 minutes. Season with salt and cracked pepper, spray turkey breast with Pam. Add vegetable oil, and turkey breast. Place carrots, onion and celery around sides. Brown turkey breast on both sides, stirring vegetables occasionally, about 10 minutes on each side. It will be a real nice golden brown.
2. Add chicken or (turkey) broth, thyme and rosemary sprigs and squeeze lemon over breast (straining seeds). Sprinkle chili powder over breast. (optional)
3. Cover. Turn your Ninja to Oven setting of 375*F for 1 hour or until breast is cooked through. (It was finished in 1 hour) I actually set the Ninja to Buffet to hold for an hour.
4. Remove turkey. Let rest for 10-15 minutes, then slice breast and serve with vegetables au jus.
I’m making turkey broth in the Ninja now. I covered the carcass with water, (almost to the very top,) celery, carrots, onion, poultry seasoning, salt and pepper. Set Oven to 350° to bring to a boil. Reduce to Slow Cook High and cook for 4 hours. Cool, then strain and freeze. I usually freeze in 2 cup containers, and then when frozen, I transfer to my Food saver and freeze in air tight bags.
****
Turkey Breast, Slow Cooked, By: Danielle Phipps, July 20, 2014
I set a 6.4 lbs turkey breast and let it marinate in Salt water in the fridge for a whole day and night before cooking. Pour the soaking water out and put fresh water in with all the seasonings before cooking.
Turn your Ninja to Slow Cook Low and let it cook for 6 hours with water, salt, seasoning salt, Montreal chicken seasoning, and butter packed under the skin. It came out really good and moist with a great flavor.
**Added comments by: Danielle Phipps - I put as much water in it as I could to almost cover the whole Turkey breast. The top of the turkey where there wasn't as much meat was what stuck out of the water.
No rack. I just put it straight in the pot with the water and seasonings. I added enough water to dissolve the seasonings then put the turkey in and filled it to the top with water.
****
Easter Ham*, By: Carol F Neuman, March 28, 2016
There are probably a lot of file recipes with the ham in the Ninja, but I thought I would show you what I did for tonight's dinner. I like to see pictures so I get a visual of what is done.
Ingredients:
14 pound precooked ham
1 can of pineapple chunks with no sugar
1 cup of water
Real maple syrup to thinly coat the ham
Directions:
Do not preheat the Ninja, but put the ham in flat side down. Pour the pineapple chunks around the ham, and add 1 cup of water in the bottom of the Ninja pot, then pour a thin coating of maple syrup over the top of the ham. Turn the Ninja to Slow Cook Low and the machine will automatically set the time to 8 hours. Then use two pieces of aluminum foil to tent the top of the Ninja, and position it around the top of the ham. Remember if you check the ham to use oven mitts because the Ninja will be hot.
****
Ham #1, By: Mary Clark
I have a favorite slow-cooker ham recipe. It's so easy. I have not tried it in the Ninja, but this might give you a direction....
2 cups packed brown sugar,
1 8 pound cured bone-in picnic ham (Do NOT use a smoked ham, it will come out weird tasting, get picnic ham only)
Spread about 1 1/2 cups brown sugar on bottom of slow cooker crock. Place ham flat side down, spread rest of brown sugar onto the ham. Cover and cook on low for 8 hours.
****
Ham #2*, By: Jessica Conol
Put brown sugar on bottom of pan, no rack. Covered top and sides with more brown sugar. Added a can of crushed pineapple with the juices. Put it on slow cooker low for 4 hrs. My ham was little over 8 lbs so I put it for 4 hrs. Came out moist.
****
Ham #3, (precooked), By: Amanda Dawley
Ingredients:
4-5 lb precooked ham
Coca Cola
Brown Sugar
Mustard
Directions:
Rub ham with a brown sugar / mustard paste. Eye ball it.
Pour coca cola in the Ninja pan until ¼ of the way full; 16 oz or so.
Put ham in and cook on Slow Cook Low for 8 hours!
Ham was falling all apart! No picture. It was devoured with not much left by the time I got home! Great flavor, juicy, and tender!
****
Ham #4 – (Boneless Precooked)*, By: Jill Silvius, May 12, 2015
Ingredients:
Trying something different....
3 lb precooked, boneless ham
2- 12 oz cans of wild cherry Pepsi
1 cup light brown sugar
1- 15 oz can mandarin orange segments, crushed up
Directions:
Add your ham to your Ninja and top with the ingredients. Turn to Slow Cook Low for 5 hours. Let stand 10-15 minutes before slicing.
****
Spiral Cut Ham*, By: Sophia Dunn, November 29, 2014
Place your ham in the Ninja pot. Turn to the Oven setting of 250° for 2 hours. Because the ham was already pre-cooked, you don’t need a lot of time. The ham was nice & moist. I didn't put any pineapple or cherries because my hubs & daughter are allergic to both.
****
Spiral Ham, By: Kathleen Valentine, March 29, 2016
I did an 11 pound spiral ham in the Ninja yesterday and it turned out great. It was a little too big for the pot so I added 2 cups of apple cider, then covered the whole pot with a double layer of aluminum foil and a thick towel. I turned it to Slow Cook Low. After 4 hours I added the glaze and let it cook another hour. The meat was just falling off the bone. I wrapped up most of it. Now the bone is simmering in the liquid with water, onions, and garlic added and I'm going to make bean soup shortly. Happy Easter everyone.
****
Spiral Ham, By: Betty Link Jordan
I did my spiral ham at Christmas in the Ninja. I put it on the metal rack which I covered in foil for clean-up purpose - it made it a little easier. I added some water to the bottom and baked it was 325° and it turned out perfect. I think mine was about 8 lbs. and it took a little over an hour. They are already pre-cooked so they don't have to be cooked too terribly long. It was very moist - then I poured the packet of glaze over it.
****
Spiral Ham, By: Jennifer Hudson
I had an 8 lb spiral pre-cooked, I used pineapple juice and water cooked on Slow Cook Low for 6 hours then added the glaze packet and put on oven setting of 325° for about 10 min.
****
Baked Sweet Potatoes*, By: Aurelia Dougan McCollom
Candied Sweet Potatoes, By: Aurelia Dougan McCollom, – Betty Crocker Picture Cookbook
Candied Sweet Potatoes*, By: Michelle Braverman Pisko, December 23, 2014
Garlic and Parsley Smashed Potatoes*, By: Rita Ramos
Gravy – No Drippings, By: Aurelia Dougan McCollom, December 21, 2017
Green Bean Casserole, By: Aurelia Dougan McCollom, August 24, 2014
Green Bean Casserole, By: S Alfred Baker, November 1, 2014
Mashed Potatoes, Creamy Garlic, - Ninja Recipe Book
“My Corn” for Thanksgiving*, By: Jana Taylor, November 22, 2017
Cornbread Dressing, By: Gael O'Brien
Dressing, By: Connie Mills, November 24, 2016
Dressing, Slow Cooker, By: Terry L Simmons
Homestyle Cornbread Stuffing, By: Jennifer Gotshall Smith, November 30, 2014
Stuffing, (Dressing), October 5, 2014
Stuffing*, By: Sandy DeSantell, November 30, 2014
Stuffing Balls*, By: Tammy Ullrich, November 30, 2015
Stuffing for the Ninja, (Dressing), October 5, 2014
Stuffing Recipe – Bread Cubes, By: Aurelia Dougan McCollom
Roasted Brined Turkey, (A Chicken was used in this recipe), By: Kathleen Valentine
Turkey*, By: Cathy Kessinger, December 7, 2014
Turkey - 9 lbs, By: Kylene Koziol-Bartelment, October 20, 2014
Turkey; 9.5 lb Butterball*, By: Debi Hurlburt, November 28, 2014
Turkey 10.75 lbs., Honeysuckle Smoked*, By: Aurelia Dougan McCollom, January 18, 2015
Turkey, 11.4 lbs*, By: Nathalie Brasseur, January 2, 2015
Turkey Breast, By: Beth Rowand Knight, November 25, 2016
Turkey Breast, By: Nevaire Serrajian Rich, November 24, 2016
Turkey Breast*, By: Brian Tollin, November 24, 2016
Turkey Breast #1*, By: Jessica Conol
Turkey Breast #2, By: Carol Breitweiser Essig
Turkey Breast #3, By: MaryJo Powell, June 14, 2014
Turkey Breast, Herb-Infused, By: Cheryl Steiner- Spicer, September 19, 2014
Turkey Breast & Cornbread Dressing, By: Kelli Austin, October 19, 2015
Turkey Breast, Herb Infused
Turkey Breast, Slow Cooked, By: Danielle Phipps, July 20, 2014
Easter Ham*, By: Carol F Neuman, March 28, 2016
Ham #1 By: Mary Clark
Ham #2*, By: Jessica Conol
Ham #3, (precooked), By: Amanda Dawley
Ham #4 – (Boneless Precooked)*, By: Jill Silvius, May 12, 2015
Spiral Cut Ham*, By: Sophia Dunn, November 29, 2014
Spiral Ham, By: Kathleen Valentine, March 29, 2016
Spiral Ham, By: Betty Link Jordan
Spiral Ham, By: Jennifer Hudson
Baked Sweet Potatoes*, By: Cynthia Dobbs, May 24, 2015
My husband wanted marshmallows on top so when I took them out of the Ninja I poured some on top to melt. Before I could take a picture he was already scooping them on his plate. He loved them and they were delicious. I served them with baked ham that I cooked overnight on Slow Cook Low.
Ingredients:
5 medium sweet potatoes peeled and cut into chunks
¾ cup of brown sugar
½ tsp Kosher salt and cracked black pepper
6 tablespoons of butter, cut into pieces
Directions:
Line the multipurpose pan with nonstick foil.
Put the potatoes in the pan. Sprinkle the brown sugar on top. Add the salt and pepper. Add the butter to the top. Wrap the foil around and seal. Set the pan on the rack. Turn your Ninja to the Oven setting of 425°F and bake for 40 minutes, or until potatoes are tender.
****
Baked Sweet Potatoes*, By: Aurelia Dougan McCollom
Oven Temp set to 425° for about 45 minutes, placing on the Pyramid Mat.
****
Candied Sweet Potatoes, By: Aurelia Dougan McCollom, – Betty Crocker Picture Cookbook, 1968
Ingredients:
6 medium sweet potatoes or yams (1 ½ - 2 pounds)
Syrup:
1 cup packed brown sugar
¼ cup butter or margarine
¼ cup water
½ teaspoon salt
(I fix the syrup in a Pyrex measuring cup and fix it in the microwave)
Directions:
Scrub potatoes and place in Ninja. Oven Temp set to 425°. Place on Pyramid Mat and Bake! You can Boil the potatoes until tender, by adding water, if you prefer, without using the mat and just placing directly in the crock.
When tender, carefully remove and cool until able you are able to handle to take slip the skins off. Clean the Ninja crock. Cut into ½ inch slices. (I usually just cut the potatoes in half, length wise.) Add to baking pan, and pour syrup over the potatoes. (I usually make more syrup than the recipes calls for because… it is so good!) Oven setting 325°-350°, 45 minutes. Now… because we really like marshmallows, we top ours the last 20 minutes with mini-marshmallows, (or big ones), but don’t go overboard because they will expand, you can put it under the broiler for a few minutes to get that golden brown crispy, crunchy, yummy, sticky marshmallow! Or.. if you have a kitchen torch, use it!
Feel free to increase the amounts. We usually have 18-20 people, but not everyone likes sweet potatoes, (just the marshmallows!)
****
Candied Sweet Potatoes*, By: Michelle Braverman Pisko, December 23, 2014
Ok ladies, here is the recipe with all of my Ninja adjustments:
Ingredients:
¼ cup butter
2 tsp. vanilla extract
¼ tsp. salt
¾ cup granulated sugar
¾ cup firmly packed brown sugar
4 lbs. sweet potatoes, peeled and cut into ½ inch thick slices (about 6 smaller sized or 4 large potatoes)
1 Tbs. cornstarch
Directions:
Microwave butter in a microwave safe bowl at High 30 seconds to 1 minute or until melted; stir in vanilla and salt.
Stir together granulated sugar and brown sugar in a medium bowl. Lightly grease your Ninja. Layer the potatoes and sugar mixture; beginning with potatoes and ending with sugar mixture. Pour butter mixture over top. Cover and cook on Slow Cook High 3 hours. After 3 hours turn to Slow Cook Low for 1 hour or until potatoes are tender.
Transfer potatoes to a serving dish using a slotted spoon, reserving liquid in slow cooker.
Remove 1/3 cup liquid from slow cooker; whisk cornstarch into 1/3 cup liquid. Turn Ninja to Stove Top High and whisk in cornstarch mixture. Bring to a boil over Stove Top Medium heat; cook 1 to 2 minutes or until thickened. Add potatoes back to Ninja and mix with thickened sauce. Turn to Buffet until ready to serve.
Note: original recipe called for a cup of each granulated and brown sugar. It seemed like too much for the amount of potatoes but adjust to your liking.
****
Garlic and Parsley Smashed Potatoes*, By: Rita Ramos
Ingredients:
2½ lbs russet potatoes, peeled and diced
2 cloves garlic, peeled
2 Tbs. Gourmet Garden Parsley in a tube
1¼ cup water
¼ cup butter, cut up
¾ cup milk or chicken broth
Directions:
I rarely add salt to my cooking but you could toss some in here
(I like to preheat the Ninja for at least 5 minutes before using it.) Place the potatoes, garlic and water into the Ninja. Set to Oven at 350° F. and let bake until the potatoes are tender, 30 minutes or so. Keep an eye out that your water doesn’t evaporate leaving the potatoes to burn.
Mash the potatoes with the butter and milk (or broth). This would also be a good time to toss in that parsley. I mixed it up in with the milk.
****
Gravy – No Drippings, By: Aurelia Dougan McCollom, December 21, 2017
Ingredients:
4 Tbs. unsalted butter
1 small onion, chopped
2 cloves garlic, peeled and halved
¼ cup all-purpose flour
¼ cup white wine or water
½ tsp poultry seasoning
2 cups chicken broth
Directions:
Turn the Ninja to Stove Top High. Melt the butter until it is slightly brown. Add the onion and garlic. Cook stirring often until everything is browning, but not burnt.
Remove the pot. Whisk in the flour. Return the pot to the Ninja. Continuing to whisk and cook the flour mixture until it is lightly brown.
Add the wine or water and continue to stir. Remove from the Ninja. Whisk in the poultry seasoning and then whisk in the chicken broth ¼ cup at a time, keeping everything smooth. Return the pot to the Ninja, continuing to stir often, until thick.
Remove the pot and pour the gravy into a mesh sieve to remove the onion and garlic bits.
****
Green Bean Casserole, By: Aurelia Dougan McCollom, August 24, 2014
Ingredients: For 4 people.
1 (16 ounce) package frozen cut green beans
1 (10.75 ounce) can cream of chicken soup cream of mushroom
1/3 cup milk
¼ cup grated Parmesan cheese
1/8 teaspoon salt
1/8 teaspoon ground black pepper
½ (6 ounce) can French-fried onions, divided
****
Ingredients: For 8 People
2 (16 ounce) packages frozen cut green beans
2 (10.75 ounce) cans cream of chicken soup or cream of mushroom
2/3 cup milk
½ cup grated Parmesan cheese
¼ teaspoon salt
¼ teaspoon ground black pepper
1 (6 ounce) can French-fried onions, divided
****
Ingredients: For 15 People
3¾ (16 ounce) packages frozen cut green beans
3¾ (10.75 ounce) cans cream of chicken soup cream of mushroom
1¼ cups milk
¾ cup and 3 tablespoons grated Parmesan cheese
½ teaspoon salt
½ teaspoon ground black pepper
2 (6 ounce) cans French-fried onions, divided
****
Directions:
Combine green beans, soup, milk, Parmesan cheese, salt, pepper, and half the can of French-fried onions in your Ninja.
Cover and cook on Slow Cook Low for 5 hours. Your Ninja will go to Auto Warm setting. If you feel you need more cooking time, but don’t want to set it back to Slow Cooking, turn to an Oven or Stove Top setting for a few minutes. Top casserole with remaining French-fried onions to serve.
**Actual cook time for a regular slow cooker.. 5-6 hours.
**Also, you can use 1 can cream of chicken and 1 can cream of mushroom, your choice.
****
Green Bean Casserole, By: S Alfred Baker, November 1, 2014
Thanksgiving is coming. The Ninja makes the best green bean casserole.
Ingredients:
4 cans of drained French style green beans
2 cans of cream of mushroom soup
1 (6 ounce) can French-fried onions
12 oz package of bacon
Directions:
Turn your Ninja the Oven setting of 350°. Add all of the bacon. No need to separate. Stir occasionally. The bacon will fry up very crisp. Remove bacon to a paper towel. Break into pieces when cool. Wipe out your Ninja.
Turn your Ninja to Slow Cook Low for 4 hours. Add the drained French style green beans, and soup to the pot. Stir to mix. Add a ½ can of French fried onions. Add no other liquid, I don't care what other recipes say, it makes it too soggy. After the 4 hours, stir the bacon into the cooked green bean casserole and put the other half of the onions on top. Put the Ninja on the Buffet setting and let the bacon infuse the whole dish. This is all really simple to do and the results will be a big hit. They will say it's the best they ever had. It's the bacon. Using the Ninja, frees up space in the oven.
****
Mashed Potatoes, Creamy Garlic, - Ninja Recipe Book
5 lbs of potatoes peeled and diced
4 cloves of garlic or minced garlic from jar
2 cups of water
1½ cups of hot milk
½ cup butter
Directions:
Place potatoes, garlic and water into pot. Set Oven to 350°F for 30 minutes. Cover and cook until potatoes are tender. Turn off pot.
Mash potatoes with butter and milk. Season with salt and black pepper. Serve immediately or set to Buffet/Warm for 1 hour or until ready to serve.
(Mash using your plastic masher so you don’t have to worry about it scratching the Ninja.)
Turn to Buffet to keep warm.
****
“My Corn” for Thanksgiving*, By: Jana Taylor, November 22, 2017
Most of you know I don’t cook often, but every year I get asked to make “my corn” for Thanksgiving and sometimes Christmas. This year we have two meals: tonight and Thursday, so I made more because it’s better the second day. Here’s the recipe (adjust as needed):
Serves 12-16 people:
Ingredients:
8 cans whole kernel corn (put juice of 1½ cans only, drain others)
1 large (16 oz.) can diced green chiles (or 4 medium size cans) – or to taste
3 (8 oz.) packs cream cheese
Directions:
Add all of the ingredients to the Ninja pot. Set to Slow Cook Low for 2-3 hours, or until melted. Stir often.
Tip: If you are in a hurry, melt the cream cheese in microwave on High for 4 minutes, then fold into the remaining ingredients in the Ninja. It is then ready to serve, but tastes better the longer it cooks. Let it switch to Auto Warm/Buffet setting to hold.
Refrigerate any left-overs and reheat in microwave.
****
Cornbread Dressing, By: Gael O'Brien
Shredded cooked chicken (I use boneless chicken breast, that I cooked in celery, n onions and a little poultry seasoning. You can also use turkey)
Ingredients:
6 cups cornbread, crumbled
8 slices day old bread
4 eggs
1 medium onion, chopped
½ cup celery, chopped
1 ½ tablespoons sage
1 ½ tablespoons poultry seasoning
½ teaspoon black pepper
2 (10 ½ ounce) cans cream of chicken soup
2 (10 ½ ounce) cans chicken broth or 2 (10 ½ ounce) cans turkey broth
1/4 cup butter
salt to taste, if needed
Directions:
Lay your bread out on the counter the night before you prepare the dressing so that it will dry.
Crumble the breads.
Add all other ingredients except butter. Adjust seasonings to taste.
Pour into the Ninja pot that was sprayed with PAM. Dot with butter.
Cover and cook on Slow Cook High for 2 hours or Slow Cook Low for 4 hours.
****
Dressing, By: Connie Mills, November 24, 2016
Living in a motor home, recipes get modified for lack of counter space.
Ingredients:
1 lb reduced fat Jimmy Dean sausage
½ cup of celery, chopped
2 boxes of Stove Top Stuffing - the required water; but I used half of the butter it called for
craisins (reduced sugar) – amount determined by your taste
Directions:
Turn the Ninja to Stove Top High. Brown the sausage. Drained off the excess fat. Add the celery, Stove Top Stuffing, water, butter, and craisins. Stir. Cook according to the box on Stove Top High until water is near boiling. Reduce the heat to Stove Top Low. Place paper towels under the lid to absorb any condensation & put the lid on. Stir occasionally to prevent burning. Perfect. My husband said it was as good as his when he made his own bread cubes & it sure beat having bread drying on all the counter tops!
****
Dressing, Slow Cooker, By: Terry L Simmons
Ingredients:
1 ½ lb ground turkey
1 ½ cups each celery and diced onion
8 oz sliced mushrooms
3 cups seasoned bread crumbs
1 1/3 cups chicken or turkey broth
4 to 6 tablespoons butter
Directions:
I just made my slow cooker dressing in the Ninja and it came out great. I don't use sausage, but I do use ground turkey. Brown the turkey on Stove Top High. After cooking the meat, throw in the vegetables and mushrooms; cover with the breadcrumbs; and pour the broth over top. Then add about 4 to 6 tablespoons butter (cut up in pats/slices and just lay them on top). Cover and set to Slow cook Low for 3 hours. Stir occasionally - unless you like your dressing browned. This was my first use, by the way and I'm VERY happy how it turned out.
****
Homestyle Cornbread Stuffing, By: Jennifer Gotshall Smith, November 30, 2014
Ingredients:
8½ ounce package of cornbread mix-(Jiffy type) (plus ingredients to make it)
8 slices of day-old bread, torn
4 eggs, beaten
1 onion, chopped
¼ cup of celery, chopped
2 (10.75 ounces each) cans of cream of chicken soup (I used Campbell’s Cream of Chicken w/Herbs)
2 (14½ ounces each) cans of chicken broth
1½ tablespoons of dried sage
1 teaspoon of salt
¼ teaspoon of pepper
2 tablespoons of butter, sliced
Directions
Prepare the cornbread according to package directions. Cool and crumble. Mix together all other ingredients except the butter in a large bowl. Pour into your Ninja that has been slightly greased. Dot with the butter. Cover and cook on Slow Cook Low for 4 hours or on Slow Cook High for 2 hours. Turn to Buffet to keep warm. Serves 16.
****
Stuffing, (Dressing), October 5, 2014
Ingredients:
12 cups dry bread cubes*
2 cups chopped celery (about 4 stalks)
1 cup finely chopped onion (about 1 large)
½ cup chopped fresh parsley
2 tsp. dried sage
1 tsp. poultry seasoning
½ tsp. dried thyme
½ tsp. salt
¼ tsp. black pepper
1¾ cups chicken broth (about a 14.5 oz. can)
1/3 cup butter, melted
Directions:
Combine dry bread cubes, chopped celery, onion, parsley, sage, thyme, salt, and pepper in a large mixing bowl. Pour chicken broth and melted butter over the bread mixture; toss to mix well.
Place mixture in your Ninja. Cover and set to Slow Cook Low for 4 to 5 hours. Stir occasionally. Check to see if more liquid may be needed to keep from burning. If vegetables are tender, and time is not up, turn to Buffet setting to hold.
* To make the dry bread cubes, cut bread slices into 1/2-inch cubes (it'll take approximately 18 slices of bread). Spread cubes on a rimmed baking sheet or large roasting pan and bake at 300 degrees for about 15 minutes or until dry, stirring two or three times during baking. I then turn my oven off and leave the bread cubes in the warm oven for about another 30 minutes. I used all whole wheat bread, but you can use any variety you choose, or a mixture of different breads.
****
Stuffing*, By: Sandy DeSantell, November 30, 2014
Ingredients:
1 cup butter
2 cups onion, chopped
2 cups celery, chopped
1 container fresh sliced mushrooms
2 large apples
2 cups dried cranberries
1½ cups pecans, chopped
1 cup fresh parsley cut-up
13 cups dried bread cubes
1½ tsp. poultry seasoning
1½ tsp. salt
1½ tsp. sage
1½ tsp. dried thyme
pepper to taste
2-14 oz. cans chicken broth
2 eggs beaten
Directions:
Melt butter in Ninja and sauté onion, celery, apple, mushrooms, nuts & cranberries. While this is being done place bread cubes in a large bowl. Pour the sauté mixture over the bread cubes. Wipe out your Ninja. Add all of your seasonings and toss it all together. Pour in chicken broth & eggs and mix together well. I did spray my Ninja with cooking spray. Pack your stuffing mix lightly in your Ninja. This makes a "big" recipe and I could not get it all in my Ninja so I baked a little in a baking dish in the oven or you could freeze it for another time. Cook on Slow Cook high approximately 45 minutes and then turn to Slow Cook Low and cook 2-3 hours. Turn to Buffet setting to hold. Mine got done quite fast so just keep your eye on it. I must say it was wonderful.
****
Stuffing Balls*, By: Tammy Ullrich, November 30, 2015
Ingredients:
1 package Pepperidge Farms Herb Seasoned Stuffing mix. (2 loaves of bread dry bread crumbs may be used)
5 eggs
1 medium onion, diced
4 stalks celery, diced
1 cup chicken broth
½ stick of butter
I added rubbed sage (just because my mom always does)
Directions:
Turn your Ninja to Stove Top High. Melt butter. Saute the onion and celery.
In large bowl add other ingredients. Pour the butter, celery and onions into the bowl. Mix all together to combine well. Grab a handful of mixture and form into golf ball size or a little larger. Place them in the Ninja pot.
Turn your Ninja to Slow Cook Low and cook for 4-5 hours.
Makes 15-20 stuffing balls.
****
Stuffing for the Ninja, (Dressing), October 5, 2014
Ingredients:
1 cup chopped onion
1 cup chopped celery
¼ cup butter
6 cups cubed day-old white bread
6 cups cubed day-old whole wheat bread
1 teaspoon salt
1 teaspoon poultry seasoning
1 teaspoon rubbed sage
½ teaspoon pepper
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
2 eggs, beaten
Directions:
Turn your Ninja to Stove Top High and saute onion and celery in butter until tender. Remove, but you do not need to wipe your Ninja.
In a large bowl, combine the bread cubes, salt, poultry seasoning, sage and pepper. Stir in onion mixture. Combine broth and eggs; add to bread mixture and toss to coat.
Transfer to your Ninja, (coated with cooking spray, optional). Cover and
cook on Slow Cook Low for 3-4 hours or until a thermometer reads 160°.
Yield: 10 servings.
****
Stuffing Recipe – Bread Cubes, By: Aurelia Dougan McCollom
Ingredients:
1 cup butter or margarine
2 cups onion
2 cups celery
¼ cup fresh parsley
12 ounces mushrooms (I omit these)
12 cups dry bread cubes – 2 pre-packaged seasoned bags (Oroweat, Pepperidge Farms, etc.)
1 teaspoon poultry seasoning
1 teaspoon dried thyme
½ teaspoon dried marjoram
1½ teaspoons salt
1½ teaspoons dried sage
½ teaspoon ground black pepper
4½ cups chicken broth, or as needed
2 eggs, beaten (I omit these)
Directions:
Chop the onions, celery, and parsley and slice the mushrooms.
Melt butter or margarine in the Ninja. Add onion, celery, mushroom, and parsley, stirring frequently until cooked.
Pour vegetables over bread cubes in a large bowl. Sprinkle on seasonings to taste.
Pour in chicken broth and add in eggs. Mix thoroughly.
Place mixture in your Ninja and cover.
Slow Cook High 30 minutes. Then reduce to Slow Cook Low 2-3 hours. Stir occasionally.
**Added comment – because we ran out.. (14 people) I will be using 2½ bags of the bread crumbs.
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Roasted Brined Turkey, (A Chicken was used in this recipe), By: Kathleen Valentine
Ingredients:
16 ounces Turkey Brine Seasoning
10-13 pound thawed turkey
1 gal + 4 quarts
fresh water
Large stockpot or brining bag
1 stick butter
**(For the Chicken:)** I used about a third of the bag of seasoning--it was a 6 lb. chicken--in about a gallon of water. Then I melted half a stick of butter and shaved shallots and garlic into it. It tasted wonderful.
Directions:
Bring one gallon of water to a boil, and then add the Turkey Brine Seasoning. Take off the heat and let cool to room temperature. Add 4 quarts cool water. Stir well.
Rinse your thawed or fresh turkey well under cool water in your sink. Remove the giblets and packages from inside the turkey. Retain them if you plan on making turkey gravy.
Place the turkey in the large stockpot or brining bag. Pour the cooled brine solution in with the turkey. Be sure to fill around the outside and inside of the bird. Cover (or close the bag well) and place in the refrigerator for 24 hours.
Remove the turkey from the brine and rinse the bird very well. Use a colander to catch the herbs when you pour out the brine.
Place the bird on a greased rack in a roasting pan. Tuck the wings under the bird and tie the legs together with cooking twine. This will ensure even cooking. Add 1/2 cup water to the bottom of the pan. This will help retain the moisture in the bird and keep the juices at the bottom wet for gravy-making later.
Cover the bird and pan tightly with aluminum foil. Bake at 325 degrees for 2 hours.
Remove the aluminum foil. Melt the stick of butter and using a heat-safe brush, apply the melted butter to the bird. This adds flavor and will make the skin a wonderful golden brown color.
Increase the oven temp to 375 degrees and place the turkey back in the oven, uncovered. Bake the turkey for another 30 minutes, baste with butter again, and check the internal temperature in the thigh of the bird with a meat thermometer.
Continue cooking for 30-minute intervals, basting with butter and checking the temperature until the internal temperature is 165 degrees in the upper thigh of the bird.
When the safe temperature is reached, remove from the oven and place on a tray to rest. The bird will actually continue to cook for a few minutes. Cover tightly with aluminum foil and leave undisturbed on the counter for at least 20 minutes while you finish up your sides. The turkey will carve much easier if you let it rest.
**Added comments:** I had a lot of broth leftover from the brined chicken I made but not a lot of chicken so I just cut up and browned a pound of smoked kielbasa. Then I added the broth, the leftover chicken, a large onion chopped up, 6 sliced carrots and 6 small red potatoes cut in chunks. In a little while I'll go add some chopped cabbage but I don't want that to over-cook. I have it on Slow Cook High. It smells really good!
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Turkey*, By: Cathy Kessinger, December 7, 2014
I cut up a turkey and seasoned the legs, thighs, wings and innerds w garlic salt, salt and pepper. Turn to Stove Top High and brown in a little bacon grease, (or oil). Put container of (32 oz) chicken broth, and water to cover. Turn to Slow Cook High for 5 hours.
When done, remove meat and start the breast with the same seasonings. I left about 2 cups of broth in the pan and placed breast seasoned same way with butter under the skin and cooked on 300° oven setting until done. Probably about 2 hrs wasn’t really timing this since I was using the thermometer. Toward the end had to add couple more cups of the original broth. Cut, shred and freeze for future meals. Finally, the back for soup stock with added veggies. Strain and freeze in containers.
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Turkey - 9 lbs, By: Kylene Koziol-Bartelment, October 20, 2014
I did a small whole turkey. It was a little over 9 lbs. Covered it with garlic butter and Cajun seasoning. Poured a 32 oz box of chicken broth on the bottom and cooked it on the oven setting for about 2 hours on 250°F. It fell right off the bones)
I didn't brown it, but it can be browned. I didn't use the rack. It was too big with the rack.
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Turkey - 9.5 lb Butterball*, By: Debi Hurlburt, November 28, 2014
9.5 lb Butterball put some butter under the skin of the breast and back, salt and pepper both sides. Preheat the Ninja to for 10-15 minutes on the Oven setting of 350*. Sear both sides. Place with the back side down. Add 2 cups of water, covered and cooked it on 350* for 1 hour. After the 1 hour, add 2 cups of chicken broth and cook 1more hour. The turkey provided flavorful drippings. I transferred the dripping to a sauce pan and added a flour slurry to make the gravy. WOW it was so good. My husband said it was the best Turkey and gravy ever. I love my Ninja.
If it's not brown enough for you just pop it under the broiler until it gets to the brown-ness you desire.
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Turkey 10.75 lbs., Honeysuckle Smoked*, By: Aurelia Dougan McCollom, January 18, 2015
I was quite busy today. I took out 4 Honeysuckle Smoked Turkey's a couple of days ago and today I fixed them. My Ninja's got quite a workout! They were 10.75 oz each. 6 cups of water in the pot. I turned the rack upside down and placed the turkeys on the rack. I then tented in foil. Set the Ninja to 350°F. for 1 1/2 hours. I fixed 2 at a time, to keep one Ninja free. I then let them sit and then sliced it all off the carcass. Each turkey yielded 2.5 lbs each of breast meat, and 1.5 lbs of dark meat. I then Food Savered 2 packages of breast meat and 2 packages of dark meat divided equally for 2 separate dinners, per turkey. So... we now have 8 dinners!
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Turkey, 11.4 lbs*, By: Nathalie Brasseur, January 2, 2015
Wash the turkey and pat dry.
1- Rub the turkey with canola oil. Season with chipotle mango (club house) & seasoned salt (club house), or your favorite seasonings.
2- Brown it in the Ninja, on Stove Top High, approximately 5 minutes each side
3- Put the Turkey on the rack. Add 4 cups of chicken broth.
4- Turn the Ninja to the Oven setting of 350°Fand cook until the thermometer reaches 82 Celsius, (180°F).
For a Turkey of 5.2 kilo, (11.4 lbs.), it took 2 hours!
Because the Turkey was a bit too big for the Ninja cooking system, wrap it with aluminum foil. Make a little hole to let the steam out!
It was a success! And delicious!!
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Turkey Breast, By: Beth Rowand Knight, November 25, 2016
Today I browned two small boneless turkey breast roasts in the Ninja at 425°F, for maybe 15 minutes. Then I removed them from the Ninja and placed them on the rack. Before putting the rack into the pan, I poured 1 cup chicken broth, 3 cups of water, cut up an apple. Then placed the rack into the pan. The glass lid wasn't quite high enough and since I also have a 3-1 I used the metal lid from that on the Ninja with the Turkey breasts. It worked great. I baked at 300°F, for at least 1 hour and 20 minutes or until internal temp was 165°F.
It turned out very moist.
I have a digital thermometer which I placed probe through hole in the lid. But I wasn't sure the turkey looked done when it got to temp so I sliced it and placed it back on rack, and added a little more water to it. Turned to the Oven setting of 250°F, for maybe 15 minutes then switched to Buffet/Warm. It seemed perfect.
Sometimes it doesn't look done when the internal temp is fine. Trust the internal temp!
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Turkey Breast, By: Nevaire Serrajian Rich, November 24, 2016
Made a turkey breast in my 3 in 1 Ninja. A+
1. Layer the pot with chopped celery, onions, carrots.
2. Placed ½ turkey breast on top.
3. Pour about 1 Cup turkey stock over the breast.
4. Sprinkle 1 pack dry onion soup on the breast.
5. Sprinkle 1 pack dry turkey gravy on the breast.
6. Cover. Turn the Ninja to Slow Cook High for 4 hours.
It was easy and great.
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Turkey Breast*, By: Brian Tollin, November 24, 2016
Cooked a seven pound turkey breast for Thanksgiving at 325°F, for ninety minutes or so. (Using a silicone mat, or Pyramid mat), seasoned and turkey stock, came out very moist, now sliced and frozen for a couple days.. Seasoning including smoked paprika, I did not brown the turkey, but have browned previous ones
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Turkey Breast #1*, By: Jessica Conol
I made this a while back. It was really moist.
Ingredients:
turkey breast (breast was around 6.82 1bs)
Garlic salt
Butter cooking spray
1 can chicken broth + water to make 4 cups liquid
Garlic
Orange peels
Directions:
Set Ninja to Oven setting of 425°F. Spray turkey with cooking spray and season with garlic salt. Brown turkey on all sides 10 minutes. Take turkey out of Ninja. Add 4 cups liquid to the bottom of the pot. Add orange peels and chopped garlic. Place rack. Put turkey breast on the rack. Set Ninja to 300°F oven for 1 hour.
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Turkey Breast #2, By: Carol Breitweiser Essig
I made the turkey breast. Seared it for 10 minutes on each side at 375°. Add 2 sliced onions and some chopped garlic with 4 cups of chicken broth. Put turkey in the rack and set Oven to 375°F. Cook for an 1 hour. Perfect. Make gravy from the contents of pan and adding flour and water. Yum. Thanks for the tips.
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Turkey Breast #3, By: MaryJo Powell, June 14, 2014
I'm winging it -- I browned the turkey breast, put the stuffing (with added onions and craisins) in the bottom put the turkey on the rack, added liquid (and watched so it didn’t steam out), and set the oven to 300°. I'll keep an eye on it. I'll let you know how it turns out
It's done - the stuffing is crispy on the bottom, a bit soggy on the top so I took the turkey breast out and turned it back to stovetop and stirred the stuffing to dry it out. Also the turkey breast skin even though I seared it was soggy to so I've just added a dab of oil and re crisped it on Stove Top High. Looks and smells good. Big breast half took about 50-60 minutes to cook at 300°
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Turkey Breast & Cornbread Dressing, By: Kelli Austin, October 19, 2015
I cooked the breast in the pot itself because it was bone in. It cooked in 2 hours at 325°. I took it out to rest, made the cornbread in a disposable foil pan on the rack with broth and water steam cooking it. I cut celery and green onions and put on rack next to pan of cornbread. When the cornbread was done, the veggies were done. I crumbled cornbread, added veggies and broth. Sliced the turkey, put the dressing pan in the bottom of the pot. Place the turkey on the rack on top and cooked it for 10 more minutes on 325° to make sure everything was hot. I usually add hard boiled eggs to the dressing, but not this time. Salt and pepper the dressing liberally. I make my dressing using Morrison Corn Kits. Two packs fit in the pan comfortably.
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Turkey Breast, Herb-Infused, By: Cheryl Steiner- Spicer, September 19, 2014 - Ninja Recipe Book
Ingredients:
5-6 pound turkey breast
3 carrots, peeled and cut into ½ inch disks
1 onion, peeled and chopped
2 ribs celery, cut into ½ inch slices
Kosher salt and pepper
4 cups chicken broth
5 sprigs fresh thyme
3 sprigs fresh rosemary
1 lemon, juiced
Directions:
Chop your vegetables.
Turn your Ninja to Stove Top High and preheat for 5 minutes. Add the turkey breast to the pot along with the carrots, onions, and celery.
Season with salt and pepper. Brown the turkey on all sides, about 10 minutes on each side. Stir the vegetables occasionally.
Add the chicken broth, thyme and rosemary sprigs, and squeeze the lemon juice over the turkey. (To make it easier, I tied the rosemary and thyme together with some twine so I could remove them at the end of cooking).
Cover and set to 375° degrees and cook for 1 hour.
Remove turkey, slice breast and serve with vegetables au jus.
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Turkey Breast, Herb Infused
A healthier holiday can include serving turkey breast as your entrée. Preparing the breast in an herb and vegetable infused broth adds juiciness and delicious flavors to your meal.
Prep: 20 minutes • Cook: 60 minutes • Serve: 6-8
Ingredients:
1 5-6 pound turkey breast (I used 8.5)
Pam cooking spray
2 Tbs. vegetable oil
3 carrots, peeled and cut into ½ inch disks
1 onion, peeled and chopped
2 ribs celery, cut into ½ inch slices
Kosher salt and pepper
4 cups chicken broth (I used homemade turkey broth)
5 sprigs fresh thyme
3 sprigs fresh rosemary
1 lemon, juiced
½ teaspoon chili powder (optional)
Directions:
1. Set pot to Stove Top High and heat pot for 5 minutes. Season with salt and cracked pepper, spray turkey breast with Pam. Add vegetable oil, and turkey breast. Place carrots, onion and celery around sides. Brown turkey breast on both sides, stirring vegetables occasionally, about 10 minutes on each side. It will be a real nice golden brown.
2. Add chicken or (turkey) broth, thyme and rosemary sprigs and squeeze lemon over breast (straining seeds). Sprinkle chili powder over breast. (optional)
3. Cover. Turn your Ninja to Oven setting of 375*F for 1 hour or until breast is cooked through. (It was finished in 1 hour) I actually set the Ninja to Buffet to hold for an hour.
4. Remove turkey. Let rest for 10-15 minutes, then slice breast and serve with vegetables au jus.
I’m making turkey broth in the Ninja now. I covered the carcass with water, (almost to the very top,) celery, carrots, onion, poultry seasoning, salt and pepper. Set Oven to 350° to bring to a boil. Reduce to Slow Cook High and cook for 4 hours. Cool, then strain and freeze. I usually freeze in 2 cup containers, and then when frozen, I transfer to my Food saver and freeze in air tight bags.
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Turkey Breast, Slow Cooked, By: Danielle Phipps, July 20, 2014
I set a 6.4 lbs turkey breast and let it marinate in Salt water in the fridge for a whole day and night before cooking. Pour the soaking water out and put fresh water in with all the seasonings before cooking.
Turn your Ninja to Slow Cook Low and let it cook for 6 hours with water, salt, seasoning salt, Montreal chicken seasoning, and butter packed under the skin. It came out really good and moist with a great flavor.
**Added comments by: Danielle Phipps - I put as much water in it as I could to almost cover the whole Turkey breast. The top of the turkey where there wasn't as much meat was what stuck out of the water.
No rack. I just put it straight in the pot with the water and seasonings. I added enough water to dissolve the seasonings then put the turkey in and filled it to the top with water.
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Easter Ham*, By: Carol F Neuman, March 28, 2016
There are probably a lot of file recipes with the ham in the Ninja, but I thought I would show you what I did for tonight's dinner. I like to see pictures so I get a visual of what is done.
Ingredients:
14 pound precooked ham
1 can of pineapple chunks with no sugar
1 cup of water
Real maple syrup to thinly coat the ham
Directions:
Do not preheat the Ninja, but put the ham in flat side down. Pour the pineapple chunks around the ham, and add 1 cup of water in the bottom of the Ninja pot, then pour a thin coating of maple syrup over the top of the ham. Turn the Ninja to Slow Cook Low and the machine will automatically set the time to 8 hours. Then use two pieces of aluminum foil to tent the top of the Ninja, and position it around the top of the ham. Remember if you check the ham to use oven mitts because the Ninja will be hot.
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Ham #1, By: Mary Clark
I have a favorite slow-cooker ham recipe. It's so easy. I have not tried it in the Ninja, but this might give you a direction....
2 cups packed brown sugar,
1 8 pound cured bone-in picnic ham (Do NOT use a smoked ham, it will come out weird tasting, get picnic ham only)
Spread about 1 1/2 cups brown sugar on bottom of slow cooker crock. Place ham flat side down, spread rest of brown sugar onto the ham. Cover and cook on low for 8 hours.
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Ham #2*, By: Jessica Conol
Put brown sugar on bottom of pan, no rack. Covered top and sides with more brown sugar. Added a can of crushed pineapple with the juices. Put it on slow cooker low for 4 hrs. My ham was little over 8 lbs so I put it for 4 hrs. Came out moist.
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Ham #3, (precooked), By: Amanda Dawley
Ingredients:
4-5 lb precooked ham
Coca Cola
Brown Sugar
Mustard
Directions:
Rub ham with a brown sugar / mustard paste. Eye ball it.
Pour coca cola in the Ninja pan until ¼ of the way full; 16 oz or so.
Put ham in and cook on Slow Cook Low for 8 hours!
Ham was falling all apart! No picture. It was devoured with not much left by the time I got home! Great flavor, juicy, and tender!
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Ham #4 – (Boneless Precooked)*, By: Jill Silvius, May 12, 2015
Ingredients:
Trying something different....
3 lb precooked, boneless ham
2- 12 oz cans of wild cherry Pepsi
1 cup light brown sugar
1- 15 oz can mandarin orange segments, crushed up
Directions:
Add your ham to your Ninja and top with the ingredients. Turn to Slow Cook Low for 5 hours. Let stand 10-15 minutes before slicing.
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Spiral Cut Ham*, By: Sophia Dunn, November 29, 2014
Place your ham in the Ninja pot. Turn to the Oven setting of 250° for 2 hours. Because the ham was already pre-cooked, you don’t need a lot of time. The ham was nice & moist. I didn't put any pineapple or cherries because my hubs & daughter are allergic to both.
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Spiral Ham, By: Kathleen Valentine, March 29, 2016
I did an 11 pound spiral ham in the Ninja yesterday and it turned out great. It was a little too big for the pot so I added 2 cups of apple cider, then covered the whole pot with a double layer of aluminum foil and a thick towel. I turned it to Slow Cook Low. After 4 hours I added the glaze and let it cook another hour. The meat was just falling off the bone. I wrapped up most of it. Now the bone is simmering in the liquid with water, onions, and garlic added and I'm going to make bean soup shortly. Happy Easter everyone.
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Spiral Ham, By: Betty Link Jordan
I did my spiral ham at Christmas in the Ninja. I put it on the metal rack which I covered in foil for clean-up purpose - it made it a little easier. I added some water to the bottom and baked it was 325° and it turned out perfect. I think mine was about 8 lbs. and it took a little over an hour. They are already pre-cooked so they don't have to be cooked too terribly long. It was very moist - then I poured the packet of glaze over it.
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Spiral Ham, By: Jennifer Hudson
I had an 8 lb spiral pre-cooked, I used pineapple juice and water cooked on Slow Cook Low for 6 hours then added the glaze packet and put on oven setting of 325° for about 10 min.
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