Tag: Turkey

Posted on

Turkey Liver Paté

This uses just one turkey liver – perfect to make at Thanksgiving time. Adapted from https://onthegas.org/food/turkey-liver-recipe.

Ingredients:

  • 1 turkey liver
  • 1 tablespoon unsalted butter
  • 1/2 medium shallot (or use 1-2 T. minced onion)
  • 1 sprig fresh thyme
  • 1/8 cup Cognac
  • 1 tablespoon heavy cream
  • 1/4 tsp salt
  • 1 tsp coarse black pepper
  • 1 hard-cooked egg, chopped

Preparation:

  1. Place butter in large pan on low heat and allow to melt until butter begins to foam.
  2. Chop and mince shallots and add to butter and sauté until clear.
  3. Add the liver, thyme, Cognac, salt and pepper and simmer on high heat.
  4. Cook and stir occasionally until the Cognac is reduced and the liver is brown on the outside but still slightly pink on the inside (about 3-4 minutes)
  5. Remove from heat and let sit for approximately 10 minutes.
  6. Once mixture has cooled, place in blender or food processor and add the cream.
  7. Blend until mix is smooth and creamy, feel free to add more cream until the mix reaches desired consistency. Add the hard-cooked egg, and pulse until mixed well.
  8. Adjust seasonings as needed then place mixture in the refrigerator and allow to cool for at least two hours. Serve with toast or crackers.
Posted on

Coconut-Lime Turkey (or Chicken) and Rice Soup

My favorite recipe for turkey soup. I make turkey stock in a 6qt pressure cooker: leftover turkey carcass, 2 carrots in chunks, 3 stalks celery in chunks, medium onion in chunks, 2 bay leaves, salt, pepper corns, water to the maximum line; bring to pressure, then cook for one hour with weight gently rocking; allow pressure to drop naturally; strain.

Adapted from http://www.kalynskitchen.com/2010/11/recipe-for-coconut-lime-turkey-or.html (adapted from Coconut-Lime Chicken Soup from The Sunset Cookbook).

Makes 4-6 servings; I usually double the recipe.

  • 4 c. homemade chicken or turkey stock (Note to LD: one pressure-cooker potful – to the line – of stock is sufficient for a double recipe; no need to add water.)
  • 5-6 thin slices fresh ginger root
  • 2 medium garlic cloves, sliced in half
  • 1 1/2 T soy sauce
  • 1 1/2 T brown sugar
  • 1/2 tsp. (or more) green Tabasco sauce (or other hot sauce of your choice, or use a diced fresh chile if you really like it spicy)
  • 3 T fresh-squeezed lime juice
  • 1 1/2 cups cooked brown rice (I use Alton Brown’s baked brown rice recipe)
  • 2 cups leftover diced or shredded turkey
  • 4 oz. white button mushrooms, sliced
  • 1 can light coconut milk
  • 1/2 cup chopped cilantro (or use 1/4 cup chopped basil, Thai basil, or sliced green onions)

Slice 5-6 thin slices of ginger root. Peel 2 medium garlic cloves and slice in half. Put chicken stock into a heavy soup pot and start to simmer, then add ginger root slices, garlic cloves, soy sauce, and brown sugar. Let simmer on low for about 20 minutes, or until flavors are well blended.

After 20 minutes remove the garlic and ginger pieces and add Tabasco, lime juice, rice, mushrooms, and diced turkey to the soup and let it continue to simmer on low about 6 minutes more. Stir in coconut milk and simmer 6 minutes more. Be sure the heat is low enough that the soup won’t boil after the coconut milk has been added.

Add chopped herbs or green onions and simmer for 1-2 minutes more. Serve hot, with sliced limes to squeeze into the soup if desired.

Posted on

Chinese Meatballs with Cabbage

Ingredients:

  • 1lb ground turkey
  • 2 scallions, chopped
  • 1 TBS Hoisin *
  • 1 TBS minced ginger
  • 1 garlic clove, crushed
  • 1/4 cup oats
  • 1/4c egg whites
  • 1 bag shredded cabbage
  • 1 TBS sherry
  • 2 TBS low sodium soy sauce
  • 1 tsp sesame oil *
  • 1/2 tsp sugar *
  • Salt/pepper
  • 1 TBS cornstarch w 2 TBS water, mix, set aside

Directions:
Combine top ingredients through egg whites in bowl and form into small meatballs. Bake in oven at 400 for 10-15 minutes until beginning to brown. I put them under broiler for a few extra minutes to crisp them a little. Take out and put to side.

In a large pot, add the cabbage, soy sauce, sherry, sesame oil and sugar. Cover and cook the cabbage over medium high heat for 5 minutes. Reduce heat to medium low and continue to cook for 5 more minutes. Add the baked meatballs into the pot and toss with cabbage. Turn heat up to medium, cover the pot and cook for another 5 minutes. Push meatballs and cabbage toward the sides of the pot. Add dissolved cornstarch to the liquid in center of the pot. Stir for a few seconds, until the sauce has slightly thickened. Mix well with the cabbage and meatballs. (Note from LD: Actually, I don’t usually mix the meatballs in with the cabbage, but serve them on top instead. That way I can portion the meatballs more equitably.)

Posted by BOOTHER1 (Erin) on the WW message board.

 

Posted on

Turkey Enchilada Casserole

Great with leftover Thanksgiving turkey. Variations: use chicken thigh meat instead of turkey; Roasted Tomatillo Salsa (double batch) instead of red enchilada sauce (omit canned tomatoes); and/or Monterey Jack instead of cheddar.

  • 1 medium red or green pepper, chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1-2 tsp. olive oil
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 c. corn kernels (frozen is fine)
  • 2 cups enchilada sauce (I make my own, recipe here)
  • 1 can (14-1/2 ounces) crushed tomatoes
  • 1 teaspoon each chili powder, garlic powder and ground cumin
  • Salt and pepper to taste
  • 1 pound leftover cooked turkey, diced or shredded (a mix of dark and light is best)
  • 12 corn tortillas (6 inches) (In Chicagoland, El Milagro fresh tortillas)
  • 1 TBS oil (I use avocado oil)
  • 2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided

 

Coat the sides and bottom of a 9 x 13 baking dish with cooking spray. Preheat oven to 350.

In a large skillet coated with cooking spray, cook the red or green pepper and onion over medium heat for several minutes, until soft and golden. Add garlic; cook 1 minute longer. Stir in the beans, corn, enchilada sauce, tomatoes, chili powder, garlic powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in turkey. Adjust seasonings.

While the filling mixture is cooking, prepare the tortillas. Brush both sides of each tortilla lightly with oil, break or cut in half, and stack on a plate. Heat small skillet over medium-high heat, then cook tortillas one-at-a-time, turning until pale golden on each side.

Spread 1 cup meat sauce into baking dish. Top with six tortillas (12 halves). Spread with half of the remaining meat sauce; sprinkle with 1 cup cheese. Layer with remaining tortillas and meat sauce. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheese and bake uncovered for 10-15 more minutes.

Posted on

Mediterranean Turkey Burgers

This is my version of the burgers sometimes available at the meat counter at Whole Foods. All amounts are approximate and to taste.

  • 1 lb. ground turkey (I use mix of 3/4 lb. thigh, 1/2 lb. breast)
  • 4 oz. feta, crumbled (I buy at Trader Joe’s)
  • 8-12 sun-dried tomato halves (not in oil), chopped (the ones from Nature’s Best are excellent – dry yet chewy and sweet)
  • 1 tsp. dried oregano
  • 2 tsp. balsamic vinegar
  • 2 tsp. olive oil
  • ¼ tsp. garlic powder
  • ¼ tsp. salt, or to taste
  • ¼ tsp. black pepper, ground

Mix well and form into 4 burgers. Grill until cooked through.