Turkey Stew with Root Vegetables

Turkey Stew with Root Vegetables

Turkey Stew with Root Vegetables Recipe

• Prep time: 10 minutes

• Cook time: 2 hours, 30 minutes

Save time by prepping the root vegetables during the first stage of the stew's oven cooking.

Ingredients

• 2 Tbsp olive oil
  
• 3 lbs turkey thighs (preferred) or legs (skin on, bone in)
  
• 1 medium-large yellow onion, peeled and roughly chopped (about 1 1/2 cups)
  
• 2 stalks celery, roughly chopped (about 1 1/2 cups)
  
• 2 teaspoons salt
  
• 1 quart chicken, turkey, or vegetable stock (use gluten-free stock if cooking gluten-free)
  
• 2 medium carrots, peeled, 1/4 inch slices (about 1 1 /4 cups)
  
• 2-3 medium turnips, peeled, 1/2 inch cubes
  
• 1 medium rutabaga, peeled, halved, cut into 1/4 inch thick slices
  
• 3 medium Yukon Gold potatoes, peeled and quartered
  
• 1 teaspoon herbes de provence*
  
• Freshly ground black pepper

*Herbes de Provence is a delightful French blend of herbs - Winter savory, thyme, basil, tarragon, and lavender flowers.

Method

1 Preheat oven to 300°F. Heat olive oil on medium high heat in a Dutch oven on the stove top. Wash and pat dry turkey pieces. Working in batches if necessary, brown turkey pieces, first skin side down, 2-3 minutes on each side. Sprinkle the thighs with a little salt as you brown them.

2 Once the thighs have browned, remove them from the pan and set them in a bowl. Add the onions and celery to the pot. Cook for about 5 minutes or so, until the onions are translucent and starting to brown at the edges.

3 Add 2 teaspoons of salt and half of the stock. Bring to a simmer, remove from the stove top and put in the oven, covered, for an hour and fifteen minutes.

4 After an hour and fifteen minutes, remove from oven and add the rest of the vegetables - carrots, turnips, rutabaga, and potatoes, the herbs, and the rest of the stock. Return to the oven, covered, and cook until tender, another 45 minutes or more.

5 Remove the turkey thighs from the stew and place in a bowl to cool. When cool enough to handle, strip the meat off the bones. Discard the bones and skin. Cut the meat into bite-sized pieces (1 1/2-inches or so chunks) and return to the pot.

Season the stew to taste.

Yield: Serves 6 to 8.

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Skillet Ranch Burgers Recipe

Skillet Ranch Burgers Recipe

Ingredients

• 1/2 cup soft bread crumbs
• 1 small onion, finely chopped
• 1 small green pepper, finely chopped
• 2 jalapeno peppers, seeded and finely chopped
• 1/4 cup egg substitute
• 1-1/4 teaspoons ranch salad dressing mix
• 1 teaspoon garlic powder
• 1/2 teaspoon hot pepper sauce
• 1 pound lean ground turkey
• 4 whole wheat hamburger buns, split
• 4 lettuce leaves
• 4 slices tomato
• 4 slices onion
• 
  SAUCE:
• 1/2 cup fat-free sour cream
• 1 teaspoon ranch salad dressing mix

Directions

• In a large bowl, combine the first eight ingredients. Crumble turkey over mixture and mix well. Shape into four patties.
• In a large nonstick skillet coated with cooking spray, cook patties over medium heat for 6-8 minutes on each side or until a meat thermometer reads 165� and juices run clear.
• Serve on buns with lettuce, tomato and onion. Combine sour cream and dressing mix; spoon over burgers. Yield: 4 servings.

Roopesh Nair

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Cranberry Glazed Turkey Meatballs

Cranberry-glazed turkey meatballs. Holiday party anyone? I don't know about you, but I love party appetizer meatballs. These are particularly fun, in that they are sweet, sour, spicy, and savory, all at once. Cheerful little flavor balls in a festive, candy red cranberry glaze. Yum! I can say that because I made 6 batches working toward this final recipe, and I think I personally ate most of them. Naturally lean and mild, ground turkey needs all the help it can get. So with these meatballs, I've herbed them up a bit with thyme and fennel seeds, and folded in some ricotta cheese and milk-soaked torn bread to help make them tender and soft (but still sturdy enough to pick up with a toothpick). The sauce is a cranberry glaze made with fresh or frozen cranberries, and spiced with orange zest, fresh ginger, and a little cayenne. Enjoy!

Cranberry Glazed Turkey Meatballs Recipe

• Prep time: 20 minutes

• Cook time: 40 minutes

Ingredients

Cranberry Glaze

• 1 cup sugar
  
• 1 cup water
  
• 1 12-ounce bag of cranberries, fresh or frozen (no need to defrost)
  
• A pinch of salt
  
• 1 teaspoon orange zest
  
• 1 teaspoon minced ginger
  
• 2 teaspoons apple cider vinegar or white vinegar
  
• 1/8 to 1/4 teaspoon cayenne, to taste

Meatballs

• 2 large slices white bread, crusts removed, bread torn into small pieces (approximately one cup, packed, or 2 ounces of bread, can sub 1/2 cup of plain breadcrumbs)
  
• 2 Tbsp milk
  
• A generous 1/4 cup ricotta cheese
  
• 1 egg
  
• 1 1/4 pounds ground turkey
  
• 1 teaspoon kosher salt
  
• 1 1/2 teaspoons dried thyme
  
• 1 scant teaspoon fennel seeds
  
• Flour for dusting (optional)
  
• Vegetable oil

Method

  

 

1 Make the cranberry glaze by mixing all the glaze ingredients except the cayenne in a small pot. Mix well and simmer until most of the berries have burst, about 15 minutes. Strain mixture through a fine mesh strainer into a bowl, pressing the cranberry mush against the strainer with the side of a rubber spatula. (Be sure to scrape the outside of the sieve with the spatula.) Add cayenne to taste.

2 While the cranberries are cooking, prepare the meatballs. In a small bowl, put the torn bread and sprinkle it with the milk. Use a fork to pulverize the bread a bit. In a large bowl, use the same fork to whisk together the ricotta and the egg until smooth. Add the ground turkey, salt, thyme, fennel seeds and milk-sprinkled bread. Gently mix with your (clean) hands until the ingredients are all incorporated. Don't overwork the meatball mixture or the meatballs will become too dense.

3 Gently roll out small meatballs about an 1 inch wide with the palms of your hands and set them on a baking sheet or large plate.

 

4 Heat 2 Tbsp vegetable oil in a wide sauté pan on medium heat. Working in batches, add the meatballs, taking care not to crowd the pan, and brown all over. Use a fork to gentle nudge the meatballs, turning them. Note that the meatballs will probably be a bit on the wet side, which may cause some splattering as you cook them in the oil. To reduce that, you may want to sprinkle some flour on the meatballs, or roll them in flour, before they go in the pan. Add more oil to the pan as needed.

 

5 Once the meatballs are browned and the glaze has been strained, add the glaze to the pan with the meatballs. Let simmer, uncovered, until the glaze reduces a bit and the meatballs cook through, about 5 minutes. Remove the meatballs to a serving dish. Pour over remaining cranberry glaze. If the glaze during this process is too thick, add a little water. If too thin, let simmer a little longer.

Yield: Makes about 30 meatballs.

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