Turkey Recipe: April 2008

Turkey Gumbo Recipe

Turkey Gumbo

Yield: 4 Servings

Ingredients

2 tb margarine
1/2 lb fresh or frozen okra 1 pcs.
2 c chopped celery
1 md onion, chopped
1 sm sweet green pepper, chopped
2 garlic cloves, minced
8 oz can tomato paste
4 ripe tomatoes peeled or
1 16 oz can peeled tomatoes
2 c water
2 c chopped cooked turkey
3/4 ts gumbo file powder
1 cooked rice

Instructions

Melt the margarine in a large skillet. Add the okra. Saute until the okra loses its shiny appearance, about 5 minutes. Remove the okra pieces to a bowl. Add the celery onion, green pepper, and garlic to the skillet.

Cook over medium heat until the onion is transparent. Add the tomato paste, tomatoes, water, okra mixture, and turkey. Cook over low heat 10 minutes or until turkey is hot. Add the file powder. Stir to blend. Spoon over the rice in soup bowls.

1/4 recipe = 255 calories, 3 lean meat, 1 bread, 1 vegetable 19 grams carbohydrate, 25 grams protein, 10 grams fat, 176 mg sodium, 1102 mg potassium, 54 mg cholesterol.

Maple Turkey Recipe

Barbecued Turkey With Maple-Mustard Glaze

Yield: 1 Servings

Ingredients

FOR TURKEY:

6 qt water
2 lg onions; quartered
1 c coarse salt
1 c chopped fresh ginger
3/4 c (packed) golden brown sugar
4 lg bay leaves
4 whole star anise
12 whole black peppercorns; crushed
1 13-to-14-pound turkey; giblets discarded
4 c hickory smoke chips; soaked in water 30 minute
1 disposable 9x6 1/4x1-inch aluminum; broiler pans
2 lg oranges; cut into wedges
1/4 c olive oil
2 tb oriental sesame oil

FOR GLAZE:

3/4 c pure maple syrup
1/2 c dry white wine
1/3 c dijon mustard
2 tb (1/4 stick) butter

Instructions

First the turkey is soaked overnight in a brine to improve flavor and ensure moist meat. (Be sure to use a pot large enough to hold both the brine and the turkey.) The smokiness of the turkey is offset beautifully by the tangy, sweet glaze, which incorporates two quintessential Napa Valley ingredients: wine and mustard.

Make turkey: Combine first 8 ingredients in very large pot. Bring mixture to simmer, stirring until salt and sugar dissolve. Cool brine completely.

Rinse turkey inside and out. Place turkey in brine, pressing to submerge. Chill overnight, turning turkey twice.

If using charcoal barbecue: Mound charcoal briquettes in barbecue and burn until light gray. Using tongs, carefully divide hot briquettes into 2 piles, 1 pile at each side of barbecue. Sprinkle each pile with generous 1/2 cup hickory chips. Place empty broiler pan between piles. Position grill at least 6 inches above briquettes. Position vents on barbecue so that chips smoke and briquettes burn but do not flame.

If using gas or electric barbecue: Preheat barbecue with all burners on high. Turn off center burner and lower outside burners to medium-low heat. Place generous 1/2 cup hickory chips in each of 2 broiler pans. Set pans over 2 lit burners. Place empty broiler pan over unlit burner. Position grill at least 6 inches above burners.

Remove turkey from brine; discard brine. Pat turkey dry with paper towels. Place orange wedges in main cavity. Mix olive oil and sesame oil in small bowl. Brush over turkey. Arrange breast side up on grill, centering above empty broiler pan. Cover; cook until thermometer inserted into thickest part of thigh registers 160øF, adding 1 cup hickory chips (and 6 briquettes if using charcoal barbecue) to barbecue every 30 minutes, about 3 hours.

For glaze: Bring all ingredients to simmer in heavy medium saucepan.

Brush glaze over turkey; cover and cook until thermometer inserted into thickest part of thigh registers 180øF, covering any dark areas of turkey with foil, about 1 hour longer. Transfer turkey to platter. Tent with foil and let stand 30 minutes.

Potato Turkey Recipe

Turkey-Potato Salad

Yield: 2 Servings

Ingredients

3/4 c turkey, cooked, diced (from braised; turkey drumsticks
1/4 c celery, chopped
1 c cooked diced potato (peeled)
1 tb onion, chopped
2 tb green pepper, chopped
2 tb salad dressing mayonnaise-type
1/4 ts prepared mustard
1/8 ts salt

Instructions

2 servings of about 1 cup each 230 calories per serving

1. Mix turkey, celery, potato, onion, and green pepper.

2. Mix salad dressing, mustard, and salt. Stir lightly into turkey

3. Chill

Tofu Turkey Recipe

Tofu Turkey

Yield: 8 Servings

Ingredients

5 lb medium firm tofu
1/2 c sesame oil (no substitutes)
1/4 c tamari

Instructions

Mash tofu well. (For optimal results, blend a firm Chinese style tofu with a smaller portin of Japanese style, such as Mori-Nu Firm.) Line an 11" colander with a single layer of moistened cheesecloth. Transfer tofu to colander. Press tofu to flatten, and fold edges of cheesecloth over it. Place a cake tin or other flat object over the surface of the tofu and weigh it down with a heavy object (about 5 lbs) to press the liquid from the tofu.

After the tofu has drained for 1 hour, hollow out to within 1 inch of the colander. Fill the cavity with your favorite stuffing. Pack in stuffing and cover with the remaining tofu. Pat down so surface is flat and firm. Oil a roast or turkey pan, place pan over colander, and flip over so that flat surface of filled tofu faces down. Remove cheesecloth.

Mix sesame oil and soy sauce to use as a basting liquid. Baste tofu with liquid. Bake covered at 400 deg. F for 1 hour. Remove cover, baste, and return to oven to bake uncovered until top becomes golden brown, about one hour more. Baste again at least once during remaining cooking time.