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Category Archives: Turkey

Talking Turkey (Meatballs) – Scallion Meatballs with Soy-Ginger Glaze and Carrot Rice

Meatballs are always a family favorite and provide a lot of versatility when I make then. Typically, they start off with a meal that includes some type of pasta, but the meatballs are also fantastic for meatball subs or meatball parmigiana sandwiches. They also make a great addition to a pizza for pizza night. All of that is perfect when you make meatballs in tomato sauce, but once in a while, I like something that is a little bit of a change. I love Swedish meatballs or meatballs in a gravy and have found that making meatballs using turkey meat gives me the chance to play with all kinds of different flavors and create new meals. I had picked up some ground turkey recently at the store and wanted to make something different for dinner, so I combined these two recipes, one from Martha Stewart for a carrot rice and the other from Julia Moskin for scallion meatballs with a soy glaze.

Scallion Meatballs with Soy-Ginger Glaze and Carrot Rice

For the Sauce:

½ cup dark brown sugar

½ cup soy sauce

½ cup mirin sweet rice wine, or 1/2 cup sake with 1/4 cup sugar

¼ cup chopped peeled ginger

1 teaspoon ground coriander

4 whole black peppercorns

For the Meatballs:

1 pound ground turkey

4 large or 6 small scallions, finely chopped

1 bunch cilantro, finely chopped about 1 cup

1 egg, lightly beaten

2 tablespoons sesame oil

2 tablespoons soy sauce

Freshly ground black pepper

Vegetable oil

For the Rice:

Salt

1 cup long-grain white rice

1 carrot, shredded

To make the sauce, bring the sugar and 1/2 cup of water to a boil in a saucepan set over medium-high heat, stirring until the sugar melts completely. Reduce the heat to medium-low and add the soy sauce, mirin, ginger, coriander, and peppercorns. Simmer, occasionally stirring, until the sauce is reduced by half, about 30 minutes. Strain the sauce through a sieve. The sauce can be made up to 2 days ahead and refrigerated.

To make the meatballs, mix the ground turkey, scallions, cilantro, egg, sesame oil, soy sauce and several grindings of pepper in a medium bowl. Roll tablespoons of the mixture into balls.

In a skillet set over medium-high heat, generously cover the bottom of the pan with vegetable oil. Working in batches to avoid crowding, place the meatballs in the pan and cook them, occasionally turning, until the meatballs are browned all over and cooked inside, about 8 minutes per batch. Arrange on a heated platter, spoon a little sauce over each meatball, and serve with toothpicks. If desired, keep warm in a 200-degree oven until ready to serve. Garnish with sliced scallions, if desired.

To make the rice, in a medium saucepan, bring 1 1/2 cups of salted water to a boil. Add the rice and stir, and return the water to a boil. Reduce the heat to a simmer and cover the rice and cook it until the rice is tender, about 15 minutes. Remove the rice from the heat and top it with the shredded carrot. Let the rice stand, covered, for about 5 minutes, then stir in the carrot and fluff the rice with a fork. Arrange the rice on a heated platter and top with the meatballs and sauce. Garnish the dish with sliced scallions, if desired.

Ground turkey by itself does not have a lot of flavor to it, but when you add the ingredients to the dish with the meatballs and the sauce, you will find that they pack quite a bit of flavor. The scallions and soy shine through nicely, and the meatballs are tender and tasty. The carrot rice is very simple, and the carrots add a nice touch and texture to the rice for something a little different. You can easily just make the meatballs and use them as an appetizer for any dinner, party or buffet you are having as well. I felt the dish was a nice change of pace from the usual meatballs and gives me something different to fall back on when I want to liven the meatball routine up a bit.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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What to Make with Holiday Roast Leftovers- Bon Appétit Recipe | Bon Appetit

The holiday meal is always a great one, but then you are left trying to figure out what to do with all of those leftovers from your roast, turkey, ham or other protein you made. Bon Appetit has put together 14 great recipe ideas with what you can make with some of those leftovers that you aren’t quite sure what to do with. Check it out!

Source: What to Make with Holiday Roast Leftovers- Bon Appétit Recipe | Bon Appetit

 

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The End of the Turkey in a Delicious Way – Turkey Rice Soup

Now that I have returned from visiting family for the Thanksgiving holiday and gotten caught up with some of the work I had to catch up on, I can get back to trying to do some blogging. Even though I did not cook Thanksgiving dinner at home this year, I still had some leftover turkey from a couple of the turkey meals I had tried out before Thanksgiving. With that in mind, I naturally had to come up with some different ways to use some of the turkey meat and the turkey stock that I had created with the carcass from the turkey. I have made potpie and open-faced turkey sandwiches in the past and even turkey salad but this seemed like a good opportunity to try to make a quick and easy soup. I found this recipe at Food Network for turkey rice soup that was simple, used basic ingredients and was put together very easily. This recipe assumes that you have not already made turkey stock with the leftover carcass and gives you instructions on how to do so but if you have a ready-made the stock you can simply skip over that step and get right down to making the soup.

Turkey Rice Soup

1 turkey carcass
2 stalks celery with leaves, coarsely chopped
2 carrots, coarsely chopped
1 onion, peeled and quartered
1 bay leaf
8 cups water
3 tablespoons butter
1 cup chopped onion
1 cup chopped celery
2 teaspoons dried thyme
2 cups chopped carrots
1 cup rice
2 cups chopped leftover turkey
1 cup frozen or leftover corn
3 tablespoons fresh parsley
Salt and pepper

In a large pot, combine the turkey carcass, celery, carrots, onion, bay leaf and water and bring the mixture to a simmer. Simmer the stock for about 2 to 3 hours over medium low heat. Strain and discard all of the vegetables and bones. Reserve the turkey stock.

In a separate large pot, melt the butter over medium heat and cook the onions until they are tender, about 4 to 5 minutes. Stir in the celery and the dried thyme. Stir in the carrots and rice and toss the ingredients to coat the rice. Stir in the turkey stock and bring the mixture to a simmer. Cook the soup until the vegetables and rice are tender about 12 to 15 minutes. Stir in the turkey, corn and the parsley. Return the soup to a simmer and season the soup with salt and pepper to taste.

That is all there is to this particular recipe. You can easily make use of everything you have right in your home and have the entire meal done in under thirty minutes. It produces a very flavorful soup that you can use as a meal all on its own. You could certainly add other vegetables to the soup if you have some that are left over or just prefer having different vegetables, such as broccoli, green beans, peas or just about anything else. You could also swap out the rice and use noodles instead if you want to make a turkey noodle soup, though you will not have to cook the noodles quite as long as you would the rice in order to get them tender. Soup always goes great with some homemade bread or biscuits if you have them or even your favorite store-bought variety. You could also have your soup with a sandwich or salad to make it a more complete meal with that is what you want.

That is all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Bust Out the Bacon – Bacon Honey Bourbon Turkey Meatballs

Even though the weather is still pretty warm around here, I know that summer is starting to wind down, school will be starting up in a few weeks and before you know it the fall weather will be upon us again. Cooler weather means turning back to using the oven more for meals, but it also can mean things like parties on the weekends for football games and get-togethers and you may even start thinking about your holiday parties for the year. Whether you are looking for a new snack option to try out or want something a little different for dinner, meatballs can be the perfect option for you. Meatballs can be much more versatile than just the standard ones you might throw into some tomato sauce. You can make Swedish meatballs, sweet and sour meatballs or make meatballs using other proteins like pork, sausage, lamb or turkey. I came across this recipe on a blog called Gal on a Mission and the original recipe calls for using ground chicken, but I thought ground turkey would work out just as well and tweaked it a bit to make it my own.

Bacon Honey Bourbon Turkey Meatballs

For the Meatballs:

6 strips of bacon

8 ounces button mushrooms, washed and dried

16 ounces ground turkey

1 Italian sausage link (mild or hot), casing removed

½ teaspoon salt

¼ teaspoon pepper

1 teaspoons chili powder

3 garlic cloves, minced

¼ cup fresh parsley, chopped

3 fresh basil leaves, chopped, or 1/2 teaspoon dried basil

½ cup breadcrumbs

For the Honey Bourbon Barbecue Sauce:

½ cup water

1 cup of your favorite barbecue sauce, homemade or store-bought

3 tablespoons bourbon

1 tablespoon honey

fresh chopped parsley, to garnish (optional)

For the meatballs, preheat the oven to 400 degrees. Line a baking sheet with aluminum foil and spray the foil with non-stick cooking spray or grease a large skillet. Set the pan aside.

 

Pulse together the bacon and button mushrooms in the food processor until they are well blended. Place the mushroom and bacon mixture, the ground turkey and the Italian sausage, salt, pepper, chili powder, and garlic, and breadcrumbs into a medium mixing bowl and mix until all of the ingredients are well combined. Scoop the meat mixture using a medium cookie scoop or roll the mixture by hand and place the meatballs onto the baking sheet or in the skillet. Repeat the process until all of the meat has been used.

Bake the meatballs for  about 20 to 25 minutes in the oven until they are golden brown.

For the honey bourbon barbecue sauce whisk together the water, barbecue sauce, bourbon, and honey in a large skillet. Simmer the skillet over medium heat for about 5 minutes, add the cooked meatballs to the sauce, coat each meatball, and simmer the meatballs over low-to-medium heat for about 15 minutes or until the sauce has thickened.

Garnish the meatballs with the fresh parsley, if desired,  and serve.

It’s a pretty simple recipe that combines some great ingredients so you end up with meatballs that have excellent flavor. The turkey, combined with the bacon and sausage, give great texture and taste to the meatballs and provide some of the added fat the meatballs need when you use turkey to boost the flavor. the mushrooms help to provide some extra texture, but if you’re not a mushroom fan, I think you could leave them out and the recipe would be fine.  I really liked the sauce for the meatballs. You get the sweetness of the honey with the hint of flavor from the bourbon and your barbecue sauce for a thick, rich sauce that everyone will love. I made the meatballs a little bigger since we were having these as a dinner, but if you make them smaller I think they are perfect to use for any type of party appetizer you might be looking for so you can offer something a little different this year. For dinner, I served them with some rice but they might go really nicely with some German potato salad or roasted potatoes.

That’s all I have for today.Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on August 19, 2016 in Appetizers, Dinner, Poultry, Sauce, Sausage, Turkey

 

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Anytime is Burger Time! Turkey Burgers with Caramelized Pineapple

I love a good hamburger (and probably even a bad one). Burgers make a quick and easy meal, taste great and we always seem to think about them more in the summertime because it is the perfect time to grill. I like to cook burgers all year-long and since I don’t have an outdoor grill to use I make use of my trusty cast iron skillet, nonstick skillet or cast iron grill pan to get the job done for me. Having the same old traditional hamburger can get a little boring at times so I do like to vary things up now and then. That is why when I saw this recipe from the Tasting Table I knew I wanted to give it a try. The original recipe calls for using ground chicken, but I find ground chicken to be pretty bland. Ground turkey may not sound that much better to some people, but I use it a lot more because it seems to hold up better and takes on other flavors really well so I decided to substitute that into this recipe. Besides, I had just gotten some ground turkey on sale at the grocery store so this was the perfect way to use it.

Turkey Burgers with Caramelized Pineapple

For the Turkey Patties:

1¼ pounds ground turkey

¼ cup crème fraîche or sour cream

1 tablespoon chopped parsley

2 teaspoons chopped chervil

2 teaspoons kosher salt

2 eggs

1 shallot, minced

Freshly ground pepper, to taste

For the Caramelized Pineapple:

2 cups (12 ounces) finely chopped pineapple

1 cup white wine vinegar

2½ tablespoons honey

½ yellow onion, minced

1 cup water

Kosher salt and freshly ground pepper, to taste

For Assembly:

2 tablespoons olive oil

4 hamburger rolls, toasted

Arugula, for garnish

To make the turkey patties: In a medium bowl, add all the turkey patty ingredients and mix them together until they are incorporated completely. With your hands, form 4 equal-sized patties from the mixture and place the patties on a plate; cover the plate with plastic wrap then chill the patties in the refrigerator for 1 hour. This will help them to firm up and hold together nicely during cooking.

Meanwhile, make the caramelized pineapple: In a large skillet set over medium heat, combine the pineapple, white wine vinegar, honey and onion. Bring the mixture to a simmer and cook until the vinegar has completely evaporated, about 20 to 25 minutes.

Once the pineapple begins to caramelize, stir in the water. Simmer the mixture until the pineapple thickens to form a compote, another 6 to 8 minutes. Season the pineapple with salt and pepper to taste.

Cook the burgers: In another large skillet, heat the olive oil over medium-high heat. Add the turkey patties and cook, flipping once, until the patties are golden brown and their internal temperature reads 165 degrees on an instant-read thermometer inserted into the center of a patty, about 4 to 5 minutes per side.

5. Assemble the burgers: On each toasted bun bottom, place a  turkey patty, then top each with a spoonful of the caramelized pineapple, a handful of arugula and the other bun half and serve.

This is probably one of the best turkey burger recipes I have tried. The turkey was cooked just right and it was moist and flavorful, something I always worry about with turkey burgers. I think the sour cream really helps to add moisture and flavor to the burger. The pineapple is great as well, though I did find that it took me more than 25 minutes to completely get all of the vinegar evaporated in the initial step. I took me more like 30 to 35 minutes, but it was okay with me. The pineapple came out nicely caramelized and was great on the burger. I could see using that type of pineapple for other dishes, like a pulled pork sandwich or even as a side dish for a pork dinner. Sean added a piece of cheddar cheese to his burger to round things off and really enjoyed it. I even I had enough turkey to make a couple of extra burgers that we could have for lunch the next day since I did not make them too large.

That’s all I have for today. Check back next time for another recipe. until then, enjoy the rest of your day and enjoy your meal!

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It’s Never Too Hot for Turkey – Herb-Roasted Boneless Turkey Breast

Okay, the last thing you probably think about as you go into June, July and the rest of the summer is turkey. Just the idea of making a turkey is very often enough to make someone start sweating and wondering when the Christmas tree is going up. However, in my home, turkey is always a family favorite. It is one of Michelle’s favorite meals and since she has been traveling quite a bit lately I like to make her a favorite when she does come home. However, finding a whole turkey this time of year is next to impossible and having the desire to heat up the whole house for hours on end is not at the top of my list. That being said, I had ventured out to Fresh Market not that long ago and found a boneless turkey breast half that was just about 2 1/2 pounds, making it ideal for us. I picked it up and then discovered this recipe at Taste of Home for a very simple herb-roasted turkey breast that was perfect for what I wanted to do.

Herb-Roasted Boneless Turkey Breast

6 tablespoons butter, cubed

2 tablespoons lemon juice

1 tablespoon soy sauce

1 tablespoon chopped green onion

1/2 teaspoon dried thyme

1/2 teaspoon dried marjoram

1/4 to 1/2 teaspoon rubbed sage

1/4 teaspoon salt, optional

1/8 teaspoon pepper

1 boneless skinless turkey breast half (2 pounds)

In a small saucepan set over medium heat, combine the cubed butter, lemon juice, soy sauce, green onion, thyme, marjoram, rubbed sage, salt (if using) and pepper. Bring the mixture to a boil then remove the saucepan from the heat and set it aside to cool, about 10 minutes.

Place the boneless turkey breast on a rack in a greased shallow roasting pan. Spoon some of the butter mixture over the top of the turkey breast. Cover the turkey breast with aluminum foil and bake it at 325 degrees, basting along the way every 15 to 20 minutes with the remaining butter mixture,  for 1-1/4 to 1-3/4 hours or until the juices run clear  and an instant-read thermometer inserted into the thickest part of the breast reads 170 degrees.

Let the turkey breast stand for 10-15 minutes before slicing.

I did have a couple of slight variations that I added to the original recipe. First, the turkey breast I used did have skin on it and I left it on. I could have removed it easily enough, but who doesn’t like turkey skin? In order to crisp the skin up a little, I removed the foil cover about 15 minutes before the turkey was done and turned the heat up to 375 degrees. The skin crisped and the turkey breast did not dry out. I also roasted some broccoli crowns, a quartered onion and corn on the cob pieces in the pan along with the turkey. They picked up some the good flavor from the herb mixture on the turkey and went well with the meal. The turkey was cooked nicely, sliced perfectly and we were able to have a nice turkey dinner with mashed potatoes and vegetables even though it was 90 degrees outside. If you have a grill you could certainly do a piece this small on the grill as well in a shorter amount of time and not heat up the house at all.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on June 27, 2016 in Cooking, Dinner, Herbs, Poultry, Turkey, Uncategorized

 

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Cinco de Mayo Taco Recipes – Bon Appétit

Tacos make a a great dinner any night of the year. They are full of flavor, use fresh ingredients and are pretty easy to make. You can also use any type of protein you like best or go with just vegetables and still have a great dinner. Since today is Cinco de Mayo, it seems like as good a day as any to check out these 25 taco recipes put together by Bon Appetit. You’ll find everything you need to know or want to try right here so you can have a Cinco de Mayo dinner tonight or just have a good taco recipes on hand any time you feel like one. Check it out!

 

Source: Cinco de Mayo Taco Recipes – Bon Appétit

 

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Jennifer Probst

a little bit naughty a little bit nice

Laissez Faire

Letting Life Lead

simple cooking recipes

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