turkey neck, gizzard, liver, heart
1 carton or can turkey broth
1 tsp ea salt, pepper
1 onion
2 cloves garlic
2 Tbsp butter
1/2 c lean hamburg
1/4 c ground turkey
2 Tbsp each fresh chopped parsley, basil, dried oregano
2 Tbsp Parmesean cheese
2/3 c rice

optional:  1/4 c chopped celery, carrots, apple

Place the turkey parts in a sauce pan, add the broth and enough water to cover the turkey parts. Simmer until cooked, remove the meat and use the remaining broth to make the rice. Chop up the gizzards finely, add all the other ingredients except the cheese and mix together. Add the cheese after the mixture has cooled.  Put in a baking pan and bake for 35-45 minutes.
Note: This stuffing mixture was originally spooned inside the raw turkey cavity and cooked with the turkey as it baked. However, the amount that fit inside the turkey was never enough for the Zocco family at Thanksgiving, so Nana began making the larger quantity of this recipe, which should serve 6.

1/2 lb skinless breast cut in 1/2″ cubes
1/2 c sliced onions
2 Tbsp oil
1/3 c shredded provolone
2 c small mushrooms
1 c each zucchini, red pepper, julienne cut
1 jar spaghetti sauce
1/2 lb raw shelled shrimp
2 c fresh spinach cut in 1/2″ stips
1/2 lb fettucini cooked, drained

In large sillet, saute chicken and onions in hot oil until browned. Add veges and saute 2 minutes longer, then add the sauce and the shrimp, cook completely and ladel on top of the pasta. Top with provolone.

3 boneless chicken breasts, cut into strips
20 little red potatoes, quiartered
1 dpzen garlic cloves, peeled
juice from one lemon
1 tsp garlic powder
handful fresh rosemary
1/8 tsp each salt, pepper
3/4 c olive oil

Combine juice, 1/2 c olive oil, salt, pepper, garlic powder, rosemary. Marinate the chicken strips in that mixture overnight.
Preheat oven to 350 degrees. In a baking pan, lay the strips on one half of the pan and pour the marinade on them. In a separate bowl, toss the potatoes, cloves, salt, pepper, oil, rosemary, and place in the other half of the pan.
Roast 45 minutes and then remove the chicken. Stir the potatoes in the remaining liquid and roast them until done, probably another 30 minutes. Garnish with additional rosemary, if desired.

4 chicken breasts, flattened
3 1/2 tsp honey
2 Tbsp + 2 tsp rosemary leaves, crushed
1/8 tsp crushed red pepper

Combine everything but the chicken in a bowl. Dip the chicken pieces into the mix then place in baking dish. Bake 40-50 min at 325 degrees til chicken is cooked.
Serves 4

1/4 tsp cayenne red pepper
1 1/2 lbs chicken
1/2 c pineapple chunks
1/3 c raisins
1/2 pineapple juice or apple juice
1/8 tsp cinnamon
1/8 tsp cloves

Brown the chicken, sprinkle with salt, pepper. Add the rest of the ingredients, simmer 20-25 min.

6 thigh pieces
1/2 tsp oregano
1/2 clove garlic
salt, pepper
1 Tbsp lemon juice
2 Tbsp wine vinegar
small bunch mint
1 tsp oil

Mix everything together and marinate overnight. Stir all in the morning. Cover with loose foil, bake 325 degrees for 40 min or until done.