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