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Turkey Recipes

Turkey Empanadas
 Turkey Filo Parcels
 Mongolian Turkey and Broccoli Stir-Fry
 Turkey Ranchero
 Deep-Fried Turkey

Turkey Empanadas

Heat 1 tablespoon oil in a frying pan,add 1 finely chopped onion & 1 crushed garlic clove.Cook over medium heat for 2 minutes,then add 2 teaspoons paprika,1 teaspoon ground cumin, and 1/2 teaspoon ground cinnamon,and stir until fragrant. Add 2 tablespoons sherry,1 can (approx 16oz) tin pureed tomatoes and 16ozs finely chopped turkey.Simmer for about 10 minutes, or until thick. Remove from heat, stir in 1/2 cup chopped pitted green olives, 3 chopped hard boiled eggs and 1 tablespoon chopped fresh parsley and salt and pepper to season.Transfer to a bowl and allow to cool.Using 4 1/2 sheets of ready-rolled shortcrust pastry,cut 5 inch rounds from each sheet(you will need 18rounds) Place 1 1/2 tablespoons of mixture on one half of each round,brush the edge lightly with water and fold the pastry over to enclose the filling.Press the edges with a fork to seal.
Deep-fry the empanadas in batches for about 3-5 minutes, or until golden brown.

Turkey Filo Parcels

Preheat the oven to 350F. Heat 3/4 oz butter in a
large pan, Add 7 ozs sliced mushrooms and 4 diced bacon strips. Cook over high heat until the mushrooms are soft and there is no liquid left.
Stir through 12ozs chopped cooked turkey 6ozs ricotta,2 sliced spring onions and 1/4 cup shredded fresh basil season with black pepper. Cover 24 sheets of filo pastry with a damp tea towel. Working with 3 sheets at a time, brush each layer with melted butter. Cut the pastry into 3 strips. Place 1 tablespoon of filling at the end of each strip and fold the pastry over to form a triangle. Continue folding until you reach the end of the pastry.
Repeat with the remaining pastry and filling. Place on a baking, brush with butter and sprinkle with sesame seeds. Bake in the oven for 35 minutes,
or until crisp.
Makes 24. 

Mongolian Turkey and Broccoli Stir-Fry

3 cups broccoli florets
1 tablespoon vegetable oil
2 scallions (white and green parts), chopped
1 medium red bell pepper, cored, seeded, and cut into 1/2 inch-wide strips
2 tablespoons shredded fresh ginger (use the large holes of a box grater)
2 garlic cloves, minced
3 cups cooked turkey, cut into 1/2 by 2 inch strips (1 pound)
1-1/2 cups turkey or chicken stock or reduced-sodium canned chicken broth
1/3 cup soy sauce
1/4 cup Scotch or dry sherry
2 tablespoons dark Asian sesame oil
3/4 teaspoon crushed Szechwan peppercorns
(use a mortar and pestle, or crush under a heavy saucepan)
1/3 teaspoon crushed hot red pepper
1 tablespoon plus 1 teaspoon cornstarch
2 Hot cooked rice, for serving


In a large (12-inch) nonstick skillet, bring the broccoli and 1 cup water to a boil over high heat. Cover tightly and cook until the broccoli is crisp-tender, 2 to 3 minutes. Drain the broccoli and set aside. Dry the skillet and return to the stove. Add the oil to the skillet and beat until very hot. Add the scallions, red bell pepper, ginger,and garlic. Stir until the mixture is fragrant, about 30 seconds. Add the turkey strips and 1/2 cup of the stock. Cover and cook until the turkey is heated through, about 2 minutes. Meanwhile, in a medium bowl, mix the remaining 1 cup stock with the soy sauce, Scotch,sesame oil, Szechwan peppercorns, and crushed red pepper. Add the cornstarch and whisk to dissolve. Stir the cornstarch mixture into the skillet and cook until the sauce is boiling and thickened. Stir in the reserved broccoli. Serve immediately, spooned over bowls of rice. 

Turkey Ranchero

3 turkey thighs
Salt and pepper
1 pkg. enchilada sauce mix
1 (6 oz.) tomato paste
1/2 cup. water
2 cup. grated Jack cheese
1/2 cup. sour cream
1/4 cup. sliced green onions
Ripe olives


Cut each thigh in half. Remove bone. Sprinkle with salt and pepper.Place in slow cooker. Combine enchilada sauce, tomato paste and water. Spread mixture on top of thighs. Cover pot. Set on low and cook until tender or 6 hours. Turn control to high, add cheese and stir until cheese melts. Place in shallow casserole to serve. Spoon on sour cream. Sprinkle on green onions and garnish with sliced ripe olives.

Deep Fried Turkey

1 (approximately 14 lb.) turkey

Mix the following ingredients in a blender 2 days before cooking.
Pour into a jar and refrigerate.

1 tablespoon Worcestershire sauce
2 tablespoons Creole mustard
3 (2 oz.) bottles garlic juice
3 (2 oz.) bottles onion juice
1 (3 oz.) bottle hot pepper sauce
1/4 cup  Creole Seasoning
8 ounces water


Inject turkey with a syringe using the blended mixture.  Rub turkey with additional mustard and season generously with Creole Seasoning. When ready to cook, heat 5 gallons of peanut oil to 350 degrees; submerge turkey and let fry for 4 minutes per pound of turkey.
Yields 15 servings.