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. ----------------------------------- Steamed Chinese Porcupine Meatballs (made with ground turkey) ----------------------------------- 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 ------------- 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. --------------------------------------------- Frank's Famous Oriental Turkey Burgers Deluxe --------------------------------------------- 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. ------------- Cajun Burgers ------------- 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. ------------------------------- Turkey Meat Sauce for Spaghetti ------------------------------- 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 ----------------------------------- 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. ------------------------------------------------------- Homemade Turkey Breakfast Sausage Made with Fresh Herbs ------------------------------------------------------- 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. ----------------------------------------- Dry-Fried String Beans with Ground Turkey ----------------------------------------- 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. ---------------------------------------------------- Other, Chinese, recipes: forthcoming upon my return ---------------------------------------------------- Carol Miller-Tutzauer Buffalo, NY riacmt@ubvms.bitnet