Ancho Turkey Waves

A different way to have turkey!  This is a nice blend of sweet and spicy.  From Canadian Living The BBQ Collection.

450 g Boneless Skinless Turkey Breast
2 tbsp vegetable oil
2 tbsp red wine vinegar
2 cloves garlic, minced
2 tsp ancho chili powder
1/2 tsp dried oregano
1/2 tsp salt
Pinch granulated sugar

• Slice turkey crosswise into 1/4 inch thick strips.  Mix together oil, vinegar, garlic, ancho chili powder, oregano, salt and sugar, toss with turkey until coated.  Cover and marinate, refrigerated for 2 to 6 hours.
• Thread into wave shoes on skewers.  Grill covered on greased grill over medium high heat turning once until no longer pink inside, about 6 minutes. 

Makes 4 main course servings.

Couscous Stuffed Boneless Turkey Saddle and Tart Cherry Gravy

Another fabulous recipe from Food and Drink Magazine. A wonderful dinner for a small group this Thanksgiving. If you are hosting a larger group at least try the Cherry Gravy, it is a winner!



COUSCOUS STUFFING
1 cup (250 mL) chicken stock
2 tbsp (30 mL) butter or duck fat, divided 1 cup (250 mL) quick couscous

1 cup quick couscous
1⁄2 cup (125 mL) dried sour cherries
1⁄4 cup (60 mL) shelled, toasted pistachios
1⁄2 tsp (2 mL) ground allspice
1⁄4 tsp (1 mL) ground cinnamon
1 onion, chopped
1⁄4 cup (60 mL) chopped parsley
1 tbsp (15 mL) chopped thyme
Salt and freshly ground black pepper to taste

1 boneless, skin-on turkey saddle, 4 to 5 lbs (2 to 2.5 kg)
Salt and freshly ground black pepper
2 tbsp (30 mL) melted butter, or duck fat at room temperature 3 tsp (15 mL) chopped thyme, divided
2 tbsp (30 mL) flour
2 cups (500 mL) chicken stock
1⁄4 cup (60 mL) tart cherry juice
1⁄4 tsp (1 mL) ground allspice



1 For the stuffing, combine chicken stock and 1 tbsp (15 mL) butter or duck fat in a medium saucepan. Bring to boil, remove from heat, and stir in couscous and cherries. Cover and let stand for 5 minutes. Fluff with a fork, add pistachios, allspice and cinnamon and give it a stir.

2 In a small skillet, heat remaining 1 tbsp (15 mL) butter or duck fat over medium heat; add onion and fry until golden, about 7 minutes. Add onions, parsley and thyme to couscous mixture and stir to combine. Season generously with salt and pepper.

3 Preheat oven to 425°F (220°C).

4 Cut 8 pieces of twine, each about 12 inches (30 cm) long. Working on a large cutting board, arrange them parallel to each other, with about 1 inch (2.5 cm) between each. Open turkey like a book, and place in centre of twine with centre seam perpendicular to twine; season flesh with salt and pepper. Spoon stuffing into length of seam. Beginning with a piece of twine nearest the centre, gather both ends together to enclose stuffing; tie and repeat with remaining twine to form a torpedo-shaped roast. Trim excess twine and place on a rack over a small roasting pan or baking sheet. Brush with butter or duck fat, sprinkle with 2 tsp (10 mL) thyme; season with salt and pepper.

5 Roast for 20 minutes. Reduce temperature to 350°F (180°C) and cook for another 18 minutes per pound, or until internal temperature reaches 165°F (73°C). Remove turkey and rack to a board and tent with foil while finishing gravy.

6 Place baking pan over medium heat on stovetop. Sprinkle flour over drippings and stir until a smooth paste forms. Pour chicken stock into pan (if using a baking sheet, scrape paste into a small pot before proceeding) and whisk until smooth; bring to a boil and simmer for 10 minutes to thicken and concentrate flavour. Stir in cherry juice, allspice and remaining 1 tsp (5 mL) thyme. Season to taste.

7 Carve turkey into slices and serve with gravy. Serves 8

Turkey Brunch Burgers

The slow roasted tomatoes here are the star of the show on these wonderful brunch burgers!  From Food and Drink Autumn 2016.

SLOW-ROASTED TOMATOES
1 clove garlic, minced
1 tsp (5 mL) fresh thyme leaves
1 tbsp (15 mL) extra virgin olive oil
1 tsp (5 mL) balsamic vinegar
8 large plum tomatoes
Salt and freshly ground pepper to taste

TURKEY PATTIES
1 tbsp (15 mL) vegetable oil
1 small onion, finely chopped
1 Granny Smith apple, peeled, cored, grated
4 tsp (20 mL) chopped sage
1 lb (500 g) ground turkey
4 slices smoked bacon, finely chopped
½ tsp (2 mL) salt
¼ tsp (1 mL) freshly ground pepper
Large pinch freshly grated nutmeg

6 English muffins
6 slices mild cheddar cheese
Grainy mustard to taste
1 cup (250 mL) baby arugula

1 For the slow-roasted tomatoes, preheat oven to 275°F (140°F).

2 In a large mixing bowl, whisk garlic, thyme, olive oil and vinegar. Halve tomatoes lengthwise. Scoop out and discard seeds. Place tomatoes in bowl. Season with salt and pepper. Mix thoroughly. Place tomatoes cut-side up on a parchment-lined baking sheet. Bake 2 hours. Reduce oven to 250°F (120°F). Bake until tomatoes are shrivelled but still moist, 1½ to 2 hours. Remove from oven and cool completely. (Tomatoes will keep, covered and refrigerated, for 5 days. Bring to room temperature before serving.)

3 For the turkey patties, heat oil in a medium frying pan over medium heat. Add onion. Cook, stirring, 3 minutes. Add apple and sage. Cook, stirring, until moisture has evaporated and apples are al dente, 5 minutes. Transfer to plate to cool.

4 In a mixing bowl, combine turkey, bacon, cooled apple mixture, salt, pepper and nutmeg. Mix thoroughly. Divide into 6 even balls. Form balls into patties that are 4 inch (10 cm) diameter. (Patties will keep, covered and refrigerated for 2 days.)

5 Preheat barbecue to medium-high. Split muffins in half. Trim cheese slices to 3-inch (8‑cm) squares and set aside.

6 Clean and oil barbecue grate. Grill patties until cooked through, 5 minutes per side. During last minute of cooking, place cheese on top of patties to melt. Grill muffins on cut side until lightly toasted, 20 to 30 seconds.

7 Smear muffin bottoms with mustard. Top with a few arugula leaves. Layer with patties, 2 tomato halves each and muffin tops. Serve immediately. Refrigerate any leftover tomatoes for another use.

Turducken Burgers

The Cajun holiday roast—a chicken stuffed inside a duck, stuffed inside a turkey—gets a summery burger twist (and no deboning of birds is required). Buy good-quality ground turkey and chicken and packages of the sliced, smoked and dried duck at a butcher shop or specialty food stores. If you can’t find the smoked and dried duck, you can use a smoked duck breast with the skin and most of the fat trimmed off and chopped fine for the burger patties. You may want to use grilled prosciutto slices for the topping instead of the duck breast, as duck breast won’t crisp up. For ease, if you prefer not to stuff and layer the patties, you can combine the ground turkey and chicken and chopped duck all together with the egg mixture and form mixed patties instead. The Cherry Barbecue Sauce is worth making from scratch as it sets off the burgers just perfectly. Sweet potato fries are a most suitable side dish, along with some grilled sweet peppers.  

Teriyaki Turkey Burgers

A bit of a switch from your regular burger.

750 g ground turkey
2 garlic cloves, minced
 tbsp fresh ginger, grated
1/4 cup thick teriyaki sauce
3 green onions, finely chopped
1/4 cup toasted sesame seeds
1/2 cup dry bread crumbs
1/2 cup light mayonnaise
1 tsp wasabi paste

• In a large bowl, combine ground turkey, garlic, ginger, teriyaki sauce, green onions, sesame seeds and bread brumes.  Shape into 6 burger patties.  Broil or grill burgers 4 - 6 inches from broiler or over medium high coals for 10 to 12 minutes, turning once.
• Meanwhile, mix together mayonnaise and wasabi paste; spread on 6 lightly toasted burger buns.
• Place cooked turkey burgers in buns.  Serve with sliced cucumber and watercress or arugula.

Smoky Citrus Turkey Taco Salad

If you can’t find turkey a couple of nice chicken breasts will work well too.  The Avocado Dressing for this salad is fantastic and I am sure I am going to use this one frequently.  I am going to give you the recipe as is but I found it too thick…almost like a dip so for a true dressing I would add more water or some olive oil.

1 pkg (400g) Turkey breast slices or tenders
1/2 tsp orange rind, grated
3 tbsp orange juice
1 tbsp canola oil
3 tbsp fresh cilantro, chopped
1 chipotle pepper, minced
3 cups mixed baby greens
3 cups broccoli slaw
1 cup grape tomatoes, halved
1/2 cup corn kernels
2 cups tortilla chips
Lime Wedges

AVOCADO DRESSING
1 small ribs but firm avocado, chopped
2 tbsp lime juice
3 tbsp water
1 tbsp white wine or cider vinegar
1 tbsp fresh cilantro, chopped
1 small clove garlic minced
1/4 tsp each salt and freshly ground black pepper

• Avocado Dressing:  In a small food processor combine avocado, lime juice, water, vinegar, cilantro, garlic, salt and pepper until smooth.  Cover and refrigerate until ready to use.
• In a bowl, whisk orange rind and juice, oil, cilantro and chipotle pepper.  Add turkey and turn to coat evenly.  Let sand for 15 minutes or cover and refrigerate for up to 4 hours.  
• Place turkey on greased grill over medium high heat for about 12 minutes or until no longer pink inside and thermometer reaches 170F.  Let stand for 5 minutes before slicing.
• In a large bowl, combine greens, broccoli slaw, tomatoes and corn.  Toss with dressing.
• Divide among 4 plates and top with turkey.  Place tortillas around salad and top with lime wedge to squeeze over top just before eating.

Festive Ham Rolls

10 to 12 thin slices of Ham
5 tbsp butter
3 tbsp flour
1/3 tsp pepper
1 cup milk
1 1/2 cups cooked chicken or turkey cut in small pieces
 1/2 cup finely chopped celery
1/4 cup finely chopped green pepper
chopped olives
1 cup sliced mushrooms
284 ml can condensed cream of mushroom soup
1/3 cup milk
2 tbsp white wine

• Saute mushrooms until crispy with 1 tbsp butter.  Set aside
• Melt remaining butter in saucepan.  Stir in flour and pepper.  Add milk. Cook and stir until it boils and thickens.   It will be thick.
• Add chicken, celery, green pepper, olives and mushrooms.  Mix well.  Divide onto ham slices.  Roll and secure with toothpick.  Arrange in casserole with the pick side up.
• In small bowl, mix soup, milk and wine.  Pour over ham rolls.  Bake uncovered in 350F oven for 15 minutes.  

Creamed Turkey Noodle

A great recipe for leftover Turkey.  If you don't have any just substitute some cooked chicken.

170 g Broad Noodles
1 1/2 cups chopped onion
2 cups chopped celery
1 cup chopped mushrooms
2 tbsp butter
4 cups cooked turkey, packed down
284 ml Condensed cream of mushroom soup
284 ml Condensed cream of chicken soup
1/4 tsp pepper

Cook noodles according to package directions.  Drain.

Heat butter in skillet over medium heat.  Add mushrooms and saute until browned.  Remove from pan and set aside.  Add more butter to skillet if required and saute onion and celery until softened.  Add to mushrooms.

Combine noodles, mushrooms, onions, celery, turkey, soups and pepper in bowl and stir.  Pour into large casserole and bake uncovered in 350 F oven for 35 minutes or until bubbly and hot.

Sensational Burgers Three Ways

A family favourite!  It is nice to change up the regular burger now and again.

Burger Ingredients:
1 egg, beaten
2 tbsp grated onion
2 tbsp Worcestershire Sauce
1 clove garlic, minced
1/2 tsp each salt and pepper
500g lean ground beef or turkey
Cheese
Hamburger buns (I like the thin ones)

Glaze Ingredients below

1. Whisk the egg with the onion, Worcestershire sauce, garlic, salt and pepper.  Crumble in the beef (or turkey if making the Mango Tango Turkey Burger). Mix gently.  Chill the mixture for 15 minutes; then divide into 4 equal sized patties.  Preheat the grill to medium high and grease the grate.  Set the patties on the preheated grill and cook, covered for 6 minutes.
2. Flip the burgers and reduce the heat to medium.  Choose a glaze below and mix ingredients.  Brush with some of the glaze.  Grill turning and brushing with glaze for 6 to 8 minutes or until 90C inside. Brush with any remaining glaze and top with cheese (if using) before removing from the grill.  Serve on buns with traditional garnishes.

*reduce Worcestershire Sauce to 1 tbsp if using turkey.

Glazes

Swinging Sweet and Sour

Stir together 2/3 cup ketchup, 1 tbsp each brown sugar and cider vinegar, 2 tsp Dijon Mustard.  Works on beef - use mozzarella cheese 

Smokehouse Shuffle

Stir together 2/3 cup Ketchup, 1 tbsp brown sugar, 2 tbsp cider vinegar, 2 tsp hot sauce.  Works on beef - use crumbled blue cheese

Mango Tango Turkey

Stir together 1/3 cup each HP Sauce and Mango chutney, 1 tbsp each brown sugar and cider vinegar, 2 tsp Dijon mustard.  Works on Turkey - use cheddar cheese

Cranberry Hazelnut Stuffing

Something for your next big dinner

1/2 cup dried cranberries
1/4 cup orange liqueur or orange juice
1 1/4 cups chopped celery
1 1/4 cups chopped onion
1/4 cup butter
1 tsp poultry seasoning
1 8 oz pkg herb seasoned stuffing mix 2 cups
2 cups peeled, chopped apple (2 apples)
1/2 lb turkey sausage
1 cup cooked wild rice
1/2 cup shopped hazelnuts or slivered almonds
1/2 cup snipped parsley
3/4 to 1 cup chicken broth
Salt and pepper to taste

• In a small saucepan bring cranberries and orange liqueur or juice to boiling.  Remove from heat and set aside.
• In a large skillet cook celery and onion in hot butter till tender.  Stir in poultry seasoning; set aside.  In a large bowl combine stuffing mix, apple, cooked sausage, wild rice, hazelnuts or almonds, and parsley.  Stir in the cranberry mixture and celery and onion mixture.  Drizzle with enough chicken broth to moisten, tossing lightly.  Season with salt and pepper.  Use to stuff one 8 to 10 lb turkey, or bake covered, in an ungreased 3 quart casserole in a 325 oven for 40 to 60 minutes or till heated through.  Makes 8 to 10 servings.

Tuscan Chicken Stew

Having had a lot of leftover turkey I switched the chicken in this with Turkey.  It worked really well and was a nice change :)

1 tbsp olive
4 boneless, skinless chicken breasts or a combination of boneless breasts and thighs
salt
14 oz (398 ml) can diced tomatoes
1 tsp dried basil
1/2 tsp dried rosemary leaves, crumbled
2 cloves garlic, minced
1/2 lb (250 g) green beans
1/2 cup pitted black olives

1. Heat oil in a large frying pan over medium heat.  Slice each breast into 3 or 4 chunks; cut thighs in half.  Season with salt to taste.  Add half the chicken to pan.  Cook until golden, about 2 to 3 minutes a side.  Remove to a plate.  Repeat with remaining chicken.
2. Add tomatoes, basil, rosemary and garlic.  Bring to a boil.  Return chicken and any juices to pan.  Reduce heat and simmer, partially covered for 10 minutes.  Add beans and olives.  Continue to cook, uncovered until beans and chicken are cooked through, 10 to 15 minutes more.

Serve with steamed rice.