Tag Archives: Turkey

Turkey Spring Roll

Turkey Spring Roll
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I was going to make an Asian meatball but had some rice/tapioca paper and decided to make a spring roll with a little dipping sauce. I am not sure if rice paper is GF or paleo but it was made out of tapioca so if that doesn’t work for you there might be other options for you. The other think to note is you cant fry these babies. The package was written in Japanese but had a picture of a soft gummy roll and a crunchy one. I found out the hard way this stuff turns to gum and blows up and pops… Needless to say I ditched my first batch. Also I am not a great roller so mine don’t look that great. If I were serving to guests I would lay out cilantro and carrots and then add my turkey mixture so the outside looked better.
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Ingredients:
Rice or Tapioca Paper
Package of lean organic ground turkey
Cilantro
Carrots
Garlic
Ginger
Green Onions
Soy Sauce (GF)
Fish Sauce
Chili oil
Sesame oil

Sauce
Rice vinegar
Soy Sauce
Red Pepper flakes
Sesame oil
Chili Oil
Ginger

Directions:
Sauce: equal parts vinegar and soy. Add honey to taste. Then a scant of sesame oil (very strong stuff) and about two tbs of chili oil and 1/2 tbs of fresh ginger and red pepper flakes. Whisk and set aside.

Turkey in a medium heated pot I diced about 10 green onions and added the white and light green parts to the pan with a dash of Sesame oil and several dashes of Chili oil. Browned turkey and added ginger, garlic and soy sauce with some fish sauce. When browned and combined taste and season accordingly and set aside to cool.
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Add your shredded carrots and cilantro to your cooled turkey and set aside. One by one put your paper into warm water to soften. Add your turkey mixture by the spoonful and fold up like a burrito. Enjoy with your dipping sauce.
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Turkey Manicotti

Turkey Manicotti

  • Servings: 4-6
  • Difficulty: easy
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Turkey Manicotti
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Jill likes pasta. When I am not traveling I like to work in a few comfort dishes so that she doesn’t feel like my taste kitchen. I wasn’t ready to commit to lasagna but wanted something beyond spaghetti so settled on Manicotti. I added a little ground turkey to make it more substantial.

I used up some sauce I made for my pizza last week and ran a little short for this one. It’s not lost on me how sad this pic is but I was in a hurry. It tasted great and while I would have had more sauce I would have put some on the bottom before laying in the Manicotti it really was nicely balanced with creaminess, al dente pasta and “tomato-y” zest.

Ingredients
Manicotti noodles
Mozzarella Cheese

Filling
Ricotta Cheese
1/2 lb of ground turkey
¼ cup Parmesan cheese
1 egg
1 tbs chopped Italian parsley
Kosher Salt and Pepper

Sauce
1 28 oz of Cento tomatoes
4 cloves of garlic
1 tbs of sugar
½ yellow onion
Handful of basil
Kosher Salt and Pepper to taste
Olive oil

Directions:
1. Make the marinara by putting the onions in a pan and cook until soft. Add garlic and cook for 1mins. Then add everything else and cook for 30mins stirring occasionally. Turn off heat cool and put into a blender and make a smooth sauce. If you like it chunky skip this step.

2. Make the stuffing. Brown the turkey in a medium heated skillet with a little minced onion and garlic. Let it cool to room temperature. In a separate bowl mix the meat, egg, ricotta, parm together.

3. Cook your noodles per the directions on the box. Let them cool.

4. Assembly: Ideally ladle tomato sauce in the bottom of a 9×11 glass pan (I didn’t have enough but you will if you follow the sauce recipe. I used half on my pizza last week). Then fill each manicotti noodle with the filling and place them into the pan. Once completed top with sauce and mozzarella and cook in a 350 degree oven until cheese is melted and bubbly.

Thai Turkey Lettuce Wraps

<br /> Thai Turkey Lettuce Wraps

  • Servings: 4
  • Difficulty: easy
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Thai Turkey Lettuce Wraps

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This is a really simple healthy recipe that can be made in a few minutes. Jill bought me a cookbook from the FoodNetwork show “Chopped” and they have a thai turkey lettuce wrap recipe that looked good. I make a thai peanut chicken lettuce wrap and merged some of the ingredients.

Fish sauce is most often made from fermenting anchovies and pressing the liquid out of them. Fermenting is concept I get in cheeses, alcohol and cabbage but it kind of freaks me out a bit with fish. So when I saw the Chopped recipe had a ¼ cup I wondered how this would go over. Sure enough when I poured it in, I hear “what’s that smell?” So if you have issues with fish sauce, this turned out to be a great dinner.

Ingredients
1 package of lean ground turkey (chicken or pork would work too)
1 bunch of green onions
1 bunch of cilantro
Handful of halved cherry tomatoes
1 diced jalapeno (seeded)
4 cloves of garlic (minced)
2 tbs of minced fresh ginger
2 tbs Thai Basil (or regular basil)
1.5 cups of diced fresh pineapple
2 limes juiced
1 head of Bibb or Butter Lettuce
1.5 cups of Basmati Rice
¼ cup fish sauce
3 tbs of Sriracha sauce
1 tbs chili oil
1 tbs vegetable oil

Directions
This goes pretty quickly so go ahead and get everything diced up and ready to add to the skillet.

Prep
1. Cut the white and light green sections of the green onion and jalapeno (put in a bowl)
2. Mince your garlic and ginger and put in another bowl.
3. In a bigger bowl cut up the green parts of the onion, pineapple, tomatoes, cilantro, basil
4. Uncle Bens Basmati 90 sec microwave rice (cook it and set aside)

Cook
On medium high heat put your oils into the pan and cook bowl 1 of white onions and jalapenos for about 3 mins. Then add your second bowl of minced garlic and ginger and cook for one minute (stirring) . Now add your ground turkey and brown it while constantly breaking it up with your spatula. Once the turkey has been browned, turn your heat down to low and add everything in the last bowl along with the fish sauce, lime juice and Sriracha. Serve with washed Bibb lettuce leaves and eat them like tacos or wraps.

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Turkey Melt with Thousand Island Dressing adapted from Pat Neely

Turkey Melt Sandwich adopted from Pat Neely

  • Servings: 2
  • Difficulty: easy
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Love Pat & Gina Neely. I could easily hang out and cook with those two. Might even have a mild crush on Gina.  Jill bought me their new cookbook “Back Home with The Neely’s”. A generational restaurant family who knows something about soul food. I will be working through it.  You should check it out. Buy it on amazon and you will get it in a day or two.

Thought I would adapt Pat’s turkey melt for an easy meal tonight.  Wanted to make something quick  and this one fit the bill. I hate saying “this was awesome” all the time but it really was great. Pat didn’t use much seasoning in his ground turkey which concerned me a bit but the dressing and caramelized onions with garlic and rye bread had enough to carry it home. That said, I did add a few extra ingredients.

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Ingredients
3 tbs olive oil
1 red onion sliced for “caramelization”
3 cloves of minced garlic
10 oz of ground turkey
1tsp onion powder
2 pinches of cayenne
1 pinch of dry mustard
4 slices of rye bread
Swiss cheese
Kosher salt and Pepper

Thousand Island dressing
½ cup of Dukes Mayo
3 tbs of ketchup
1 tbs of Wicked Pickles diced into relish
Dash of Worcestershire sauce
Kosher salt and pepper to taste.

Directions
1. Caramelize your onions by putting them in a skillet and with olive oil. Turn the heat to low and let them breakdown until sweet and syrupy. Add minced garlic at the very end to soften for a minute or so. Remove and set aside
2. Take your meat and seasonings and combine in a bowl. Form into patties that mimic the shape of your bread. After you removed your caramelized onions, add a little more oil and hit your patties on medium heat to get some crust on them. Go ahead and cook them through. Remove
3. No pretend you are making a grilled cheese and assemble your sandwich with dressing on both sides, cheese, turkey topped with onions. Butter outside of the bread and put it on the skillet. Once done flip and brown the other side (also buttered).

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