Category: Turkey

Turkey Dumpling Stew

Comfort food for cool fall evenings. Delicious dumplings and stew made using leftover turkey.

Ingredients

Stew

2 T butter

2 T olive oil

2 shallots minced

2 garlic cloves minced

5 T all purpose flour

4 C chicken or turkey broth¹

2 carrots sliced

2 celery stalks diced

1 t thyme

1/2 t Herbes de Provence

1 C frozen peas

1 1/2 C leftover cooked turkey breast cut into 1/4 inch pieces

Salt and pepper

Dumplings

1 3/4 C all-purpose flour

2 t  baking powder

1/2 t baking soda

1 t salt

3 T chilled butter cubed

1/4 C chives minced

1/3 C parsley minced

1 large egg

3/4 C buttermilk

Directions

Preheat oven 350º F   Serves 4

Over medium high heat add butter and olive oil to 4 1/2 quart covered pot. Add shallots and cook for 2 minutes. Add garlic and cook until fragrant.  Add flour and cook for 3 minutes.

Whisk in liquid gradually until flour is combined and all lumps are gone.

Add carrots, celery, herbs, peas, turkey, broth and season to taste with salt and pepper. Bring to boil and then simmer covered for 10 minutes.

IMG_3701

Dumplings

Add flour, baking powder, baking soda, and salt to medium bowl and combine.

Add egg and buttermilk into small bowl and whisk together

Cut chilled butter into flour mixture until coarse crumbs form.

Stir in mixed herbs to flour mixture.

Add in buttermilk mixture and stir until just combined.

Remove lid from pot and drop tablespoonfuls of dumpling batter into the stew.

Cover and move to preheated oven and cook for 20 minutes.

Serve with hearty bread and green salad.

Notes

¹I save leftover defatted turkey jus and use in place of or with broth to add more depth of flavor.

 

 

 

 

Potato, Bacon, Onion Tarte Flambenkuchen

An Alsatian flatbread or pizza with comfort food toppings. The bacon and crust add crunch, the onions add sweetness, the potatoes and sauce merry for depth of creaminess.

Ingredients

No Yeast Crust

1 1/2 C fllour

3 T olive oil

1/2 t salt

5-6 T water

Sauce

1/3 C fromage blanc

1/3 C crème fraîche(sour cream)

1/4 t nutmeg

Toppings

2 Yukon Gold potatoes sliced thin

2 T olive oil

1 onion sliced thin

1 T olive oil

3 bacon slices crumbled¹

1 slice provolone chopped

1/3 C mozarella shredded

Directions

Preheat oven to 500º F.  Cover one baking sheet in aluminum foil. Cover second baking sheet with parchment paper.

Make Dough

In medium bowl add flour and oil and mix until crumbly.

Add water and combine to form dough ball. Knead for 5-10 minutes.

Cover with plastic wrap or in covered bowl and let rest for at least one hour.

Make Sauce

In small bowl, combine crème fraîche, froamge blanc, and nutmeg.  Set aside.

Make Toppings

Using a mandolin, slice potatoes and onion very thin.

Rinse potatoes in water to remove extra starch and dry.  Coat with olive oil and roast in oven about 10-15 minutes, turning once. Remove and cool.

In medium skillet heat olive oil, add onion slices and cook until carmelized. Remove and cool.

In small skillet add bacon and cook until crisp. Remove and place on paper towel to degrease.

Assemble Tarte

Roll dough on parchment covered baking sheet until about 1/8 inch thick.

Add sauce and spread to about 1/4 inch from edge of dough.

Spread potatoes evenly across the crust, then add carmelized onions  and bacon bits.

Sprinkle provolone and mozzarella across the toppings.

IMG_3516

Place the tarte on top shelf of heated oven for 5 minutes, Then remove and place on lowest shelf for 7-10 minutes until crust is crispy brown.

IMG_3520

Remove and serve.

Note:

¹We use turkey bacon in our recipes.

When visiting Strasbourg, France I had Alsatian choucroute garnie in the fall which was always memorable but the one dish I enjoyed with friends year round was tarte flambée with bacon and onions or apples and cinnamon many times. It is great with an Alsatian dry white wine. I now regualrly make tartes but experiment with different toppings.

 

 

 

Chilies in Walnut Sauce (Chili en Nogada)

Chile en Nogada

A stunning flavor packed entre that tastes good and looks good. There were no leftovers.

Ingredients

Filling

1 onion chopped

5 garlic cloves minced

3 T olive oil

1 1/2 pound ground turkey breast/ chicken*

2 pears diced

1 14.5 ounce can diced tomatoes

5 T cilantro chopped

2 T currants

2 T blanched almonds minced

Chilies

6 poblano chilies

Sauce

1/2 C walnut halves

3/4 C milk

1/2 C creme fraiche

1/4 C feta

1 T sugar

Directions

Walnut Sauce

Place walnuts in bowl of boiling water for 5-10 minutes. Discard water and peel brown skin from the nuts. Place walnuts in small bowl cover with milk and soak for  4-6 hours

Drain the walnuts and reserve couple tablespoons of soaking milk. Place nuts in blender and add creme fraiche, Feta, reserved milk and sugar. Blend and refrigerate

Roast peppers

Place on foil lined baking sheet. Broil turning them once until skin blackened and place in covered bowl for 5-10 minutes. Remove as much blackened skin as possible and make a lengthwise slit and remove seeds and membrane. Set aside.

Filling

In large skill bring olive oil up to heat and add onions and cook for couple minutes and the add garlic. Cook until garlic fragrant. A meat and cook until brown. add tomatoes, cilantro, and pear and cook 10 minutes until mixture is thick. Add currants and almonds

Topping

1/2 C pomegranate seeds

Assemble

Place chilies on serving tray. Add stuffing without tearing the chili. Cover them with Walnut sauce and dress with pomegranate seeds.

Serve with a Mexican rice and a simple tomato avacado salad.

Notes

*Beef or pork can be substituted in place of turkey. We used chicken or turkey instead of pork, did not use all fruit, and did not deep fry them.

This is an adapted version of Chili en Nogada. I had the original recipe in Mexico City and it was one of my favorite dinners.

 

Meatballs with Stuffing in Sauce Over Pasta

Stuffed low fat meatballs with spinach and carrots for family members who are not fans of spinach or cheese. Actually they asked for more vegetables in the stuffing and less cheese.

Ingredients

1/2 pound ground beef(85% ground)

1/2 pound ground turkey breast

1/2  C Italian bread crumbs

1 egg

1 t Italian seasoning

Stuffing

1/2 C cream cheese

3/4 C died provolone

1/2 C chopped spinach

1/2 C diced carrots*

1 garlic clove minced

1 t thyme

Salt and pepper

Serve

1/4 C Parmesan

Compouund Butter

1/4 pound butter cold diced

3 T herbs chopped

Chop the herb leaves and place in small blender. Pulse 2-4 times. Add chunked cold butter and pulse until combined. Remove and place on sheet of plastic wrap and roll into log. Ready to use or refrigerate and use on favorite dishes.

Directions

Combine meat, egg, bread crumbs, and seasoning in medium bowl.

Combine cheese,vegetables, and seasoning in small bowl.

Divide meat into 12 balls using cookie scoop. On parchment paper press the balls flat and add a teaspoon of stuffing and seal the meat around the stuffing.

Add 1 T olive oil and 1 T butter(I use herbed compound butter*) over medium high heat. Brown the meatballs. Add tomato sauce and cook for 12 minutes.

Add 4 quarts of salted water to boil. Add pasta and cook following package directions. Pour sauce and meatballs on pasta. Sprinkle Parmesan and serve.

Note:

*Carrots were microwaved for 1 minute