a new twist on turkey | OUTVisions for LGBT Professionals

a new twist on turkey

switching thing up for this fall's celebrations

a new twist on turkey
OUTVisions

A roasted turkey is the traditional meal for fall celebrations, but why not switch things up a bit? We’ve borrowed some global flavours for these inspired recipes featuring the same old bird in a new way. Enjoy!

Pistachio Crusted Turkey with Herb, Lemon and Pomegranate Salad

Prep time: 20 minutes
Cook time: 20 minutes
Serves: 6

Turkey:
1 cup (250 mL) shelled raw pistachios (about 4 ounces/113 g)
1/2 cup (125 mL) Panko breadcrumbs
2 tbsp (30 mL) chopped fresh basil
1 tbsp (15 mL) chopped fresh dill
1 tsp (5 mL) chopped fresh rosemary
2 tbsp (30 mL) Greek plain yogurt
2 tbsp (30 mL) Grainy mustard
6 4 oz (113 g) boneless skinless Ontario turkey breast cutlets
2 tbsp (30 mL) olive oil

Dressing:
Zest and juice of one large lemon
1 tsp (5 mL) honey
¼ cup (60 mL) olive oil
Pinch sea salt
Pinch freshly ground black pepper

Salad:
1 cup (250 mL) mixed herb leaves, such as parsley, cilantro, mint, or any combination
4 cups (1 L) arugula leaves
Seeds of 1 pomegranate, or 1 small carton of pomegranate seeds (about 3/4 cup or 175 mL)

Preheat oven to 400°F (200°C). Roughly grind nuts in processor or chop by hand. Add panko and blend, using on/off turns if using processor. Transfer to shallow baking dish. Mix basil, dill, rosemary, yogurt and mustard in medium bowl. Spread mustard mixture over both sides of each turkey cutlet. Dip turkey into nut mixture, coating completely. Sprinkle with salt and pepper.

Heat the oil in heavy large skillet over medium heat. Add turkey to skillet and cook until golden brown, about 2 minutes per side. Transfer turkey to baking sheet. Bake turkey until cooked through, about 7 minutes.

Meanwhile, in a small bowl, whisk together the lemon zest and juice, honey and oil until well blended. Season with salt and pepper to taste.

In bowl, combine the herbs, arugula and pomegranate seeds in serving bowl or on a platter. Drizzle greens with dressing and toss gently to coat. Serve immediately with turkey cutlets over top or on the side.

Turkey Sausage Shakshuka

Prep time: 15 minutes
Cook time: 55 minutes
Serves: 6

1 lb (454 g) Ontario Turkey sausage, casings removed and crumbled
1 tbsp (15 mL) vegetable oil
1 onion, sliced
1 each, yellow and red bell pepper, cut into strips
2 tbsp (30 mL) fresh thyme leaves
2 tbsp (30 mL) chopped parsley
1 28 oz (796 mL) can whole tomatoes
2 fresh (or dried) bay leaves 
1/2 tsp (2 mL) saffron threads
Pinch of cayenne pepper
Pinch each sea salt and fresh cracked pepper
4 eggs
1/4 cup (60 mL) roughly torn cilantro

In a large deep skillet brown the turkey sausage until golden and cooked through, breaking up the pieces with the back of a wooden spoon. Remove from pan and set aside. In the same pan, heat the oil over medium high heat and sauté the onion, peppers, thyme and parsley. Continue cooking for 5-10 minutes, or until softened and golden.

Add the tomatoes and their juices breaking them up with a spoon, bay leaves, saffron, cayenne, salt and pepper. Reduce the heat to low, cover and cook for 15 minutes.  Discard bay leaves and return sausage to the pan. Make 4 spaces in the hot pepper and sausage mixture and carefully break an egg into each one. Cook on a very low heat for 10 minutes, or just until the eggs are just set but the yolks are still runny. Sprinkle with cilantro, salt and pepper and serve.

Tip: Prepare and serve individual portions in ramekins.

Moroccan Turkey & Vegetable Pot Pie

Prep time: 25 minutes
Cook time: 25 minutes
Serves: 6

1 lb (454 g) extra-lean, ground Ontario turkey
1 tbsp (15 mL) canola oil
1 onion, finely chopped
1 each carrot and celery stalk, chopped
1 small zucchini, chopped
3 cloves garlic, minced
1 tbsp (15 mL) minced fresh ginger
1 tbsp (15 mL) all-purpose flour
1/2 tsp (2 mL) each fennel and coriander seeds, crushed
1/4 tsp (1 mL) each ground cloves and cardamom
1 cup (250 mL) low-sodium turkey or vegetable broth
1/2 cup (125 mL) frozen peas, thawed (optional)
2 large, hard cooked eggs, peeled and chopped
2 tbsp (30 mL) chopped fresh cilantro

Topping:
2 tbsp (30 mL) ground almonds
1 tbsp (15 mL) granulated sugar
1/4 tsp (1 mL) ground cinnamon
6 phyllo sheets
3 tbsp (45 mL) butter, melted

In a large nonstick skillet over medium-high heat, cook turkey, breaking up with spoon for about 5 minutes or until browned. Scrape into a colander over a bowl and set aside.

Return skillet to medium heat and heat oil. Cook onion, carrot, celery, zucchini, garlic and ginger for about 8 minutes or until softened and golden. Stir in flour, fennel, coriander, cloves and cardamom and cook, stirring for 2 minutes.

Add ground turkey and broth to skillet; bring to a boil. Remove from heat and stir in peas, if using, eggs and cilantro. Scrape into a 10 inch (25 cm) deep pie or quiche dish.

Topping: In a small bowl, combine almonds, sugar and cinnamon; set aside.

Lay 1 sheet of phyllo out on work surface and brush with a little of the butter. Sprinkle with 1/6 of the almond mixture. Gently crumple it up and place on top of pie, starting at one edge. Repeat with remaining phyllo sheets to cover the top of the pie. Bake in 425 F (220 C) oven for about 12 minutes or until phyllo is golden brown and filling is bubbly.

Tip: For a firmer filling replace the hard cooked eggs with raw eggs.




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