riacmt@ubvmsa.cc.buffalo.edu (Carol Miller-Tutzauer) (07/18/90)
To all who requested ground turkey recipes:
I am leaving town for a few days and have been unable to type up all of
the recipes many of you requested. Therefore, I am sending out what I
have so far. The remainder will follow once I return and can finish
typing them.
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Steamed Chinese Porcupine Meatballs (made with ground turkey)
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1 egg white
1 t cornstarch
1/2 t sherry (optional)
1 lb gd turkey
3 slices gingerroot, chopped
1 scallion chopped
2 cloves garlic, chopped
1 T oyster sauce
1 c rice
lettuce leaves, cabbage leaves, or wax paper to line steamer basket
(preferably bamboo steamer)
Mix the egg white, cornstarch and sherry to form a marinade for the meat.
Work this into the turkey and let stand for 5 minutes. Now add the ginger,
scallion, garlic, and oyster sauce to the meat and gently work these into
the meat mixture until well distributed.
Now you are ready to make the meatballs. Pour about half the rice into
a flat plate. Take 1 heaping teaspoon of the meat mixture and, holding
in the cup of your hand, roll it gently between your palms until it
forms a round meatball. Now roll the meatball in the rice until rice
kernels cover the outside. Repeat, adding more of the rice to the plate
as needed, until all of the meatballs have been made.
Place the meatballs in a bamboo steamer lined with lettuce leaves --
about an inch apart. Now steam for about 20 minutes, or until the rice
on the outside of the meatballs pokes out like a porcupine and the rice
is tender.
Serve with a "dipping" sauce if desired. A good but simple sauce
recipe follows:
Dipping Sauce
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1/4 c soy sauce
3 T rice wine vinegar
1 slice ginger, chopped
1 t sesame oil
Mix all ingredients. Dip meatballs into sauce as you eat them.
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Frank's Famous Oriental Turkey Burgers Deluxe
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Frank says that making these is more a state of mind than following a
specific recipe. Basically, he takes oriental ingredients, mixes it in
the turkey, makes up burger patties, then either grills the burgers or
pan-fries them in a bit of canola oil.
Frank says that the porcupine meatball recipe above is about the same as
what he does, so just follow that recipe. Though you don't need the
dipping sauce.
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Cajun Burgers
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1 lb ground turkey
3 T cajun seasoning (2 T then 1 T later)
Cayenne pepper to taste
Mix 2 T of the cajun seasoning (Paul Prudhomme's Poultry Magic is very good)
into the turkey along with the amount of cayenne pepper you would like. Now
form the turkey into patties. Sprinkle the remaining 1 T cajun seasoning
on the burgers (both sides). Either grill outside or pan-fry in a skillet
with a bit of canola (or other vegetable) oil. (If you pan-fry, you will
probably have to cover the burgers at the end and let them "steam" for about
5 minutes to finish cooking them.
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Turkey Meat Sauce for Spaghetti
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1/4 c olive oil
5 cloves garlic (or less to taste), chopped
1 onion, chopped
3 stalks celery, chopped (optional)
1 or 2 carrots, chopped (optional)
1 lb ground turkey
2 T chopped parsley
1 T sweet basil
1 t oregano
1/4 c chianti wine
1 large can tomato sauce
1 can tomato paste
water
Heat olive oil in dutch oven. When hot, add garlic and saute for
about 30-40 seconds. Add onion and saute until it begins to get
tender (about 2 minutes). Add celery and carrot and saute for
2 minutes. Now add turkey and saute until cooked. Add spices
(parsley, basil, and oregano) and toss into meat/vegetable mixture.
Pour in wine, bring to a gentle boil, then reduce heat, cover, and
"steam" for 45 seconds. Remove lid and add tomato sauce, tomato
paste, and enough water to give the sauce a smooth but slightly thin
consistency. Simmer uncovered for 1 hour (or longer -- but you may
have to add water periodically). Serve on the pasta of your choice.
Also makes a good lasagna meat sauce.
Variations:
Add 1 t crushed red pepper to spice up the sauce.
Sqeeze in the juice of half a lemon for a more tangy sauce.
Add some fennel if you like the "anise-like" flavor.
Use Spanish red-pepper olive oil for part of the olive oil (spicy!).
Instead of using chopped garlic, take 2-3 heads of garlic and lightly
brown the whole peeled cloves in olive oil, remove, then return
to the pot with the rest of the sauce before simmering 1 hour.
Omit the ground turkey for a vegetarian sauce (though add more celery
and carrot).
Use some sauteed chicken breast chunks (about 1") in place of turkey.
Make the sauce without any turkey, store away in the freezer, then use
as a basic sauce for cooking meats like: sausage, cut-up rabbit
pieces, pour over baked fish, etc.
(Homemade Fresh) Chorizo Soft Tacos
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Chorizo:
2 large garlic cloves, crushed
1 lb ground turkey
1 t crushed red pepper
1 t cayenne (or substitute paprika for less hot)
1 T hot paprika
1 T sweet paprika
1/2 t ground cinnamon
1/2 t ground cloves
1/2 t ground cumin
1 t salt
1 t cracked black pepper
1 t Greek oregano
3-4 T olive oil
1 T water
1 1/2 T cider vinegar
2 T olive oil (for pan-frying)
Accompaniments:
Soft flour tortillas (can heat in microwave)
chopped lettuce
chopped tomato
shredded cheddar cheese
sliced black olives
chopped scallions
sour cream
salsa or taco sauce
Mix together all ingredients for chorizo. Then pan-fry in the 2 T olive oil.
Put on the table with accompaniments and warmed flour tortillas and let
everyone assemble their own.
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Homemade Turkey Breakfast Sausage Made with Fresh Herbs
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1 lb ground turkey
1/2 t kosher salt
4-6 leaves sage, chopped
1 t thyme, chopped
1/2 t freshly ground black pepper
1/2 t crushed red pepper (or chopped fresh jalepenos, if you have them)
(optional, if you like it hot)
Mix all ingredients and form into patties or stuff into sausage casings.
Fry up in a bit of vegetable oil.
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Dry-Fried String Beans with Ground Turkey
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1 T hot bean sauce
1 T sherry
1 T broth or water
1/2 lb string beans, cleaned, ends picked, but left whole
1/4 c peanut (or other vegetable) oil
1 T chopped garlic
1 T chopped gingerroot
1/4 lb ground turkey
Mix the hot bean sauce, sherry, and broth (or water) in a cup and set
aside. Take a plate and line with paper towels. This will be used
to drain the string beans after dry-frying. Heat oil in wok until
nearly at the smoking point. Add string beans and fry briefly, until
they begin to wrinkle. Remove to plate. Pour off all but 3 T of the
oil. Add garlic and gingerroot; saute until fragrant. Now add the
turkey and fry until cooked. Return the string beans to the wok, toss
a few times to mix, then add the reserved sauce mixture. Continue to
stir-fry until the sauce is no longer liquid and clings to the string
beans. May be served warm or at room temperature.
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Other, Chinese, recipes: forthcoming upon my return
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Carol Miller-Tutzauer
Buffalo, NY
riacmt@ubvms.bitnet