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Archive for the ‘Turkey’ Category

Pauline swears by these burgers.  Leave out the hot stuff for the kids.

These are burgers with attitude! Jalapeño pepper and hits of cayenne add kick to mild turkey while avocado relish soothes. Teeny burgers can be made into dynamite nibbles to serve with drinks and numerous enough to feed a crowd? (see Tip below).

Relish

1 ripe but firm avocado
½ tsp (7 mL) freshly squeezed lime juice
¼ tsp (1 mL) salt
1 plum tomato, seeded and finely diced
1 green onion, thinly sliced
2 to 3 tsp (10 to 15 mL) seeded and minced jalapeño pepper
2 tbsp (25 mL) chopped fresh coriander (optional)

Burgers

1 lb (500 g) ground turkey or chicken
1 egg, beaten
1 clove garlic, minced
¼ tsp (1 mL) salt
¼ tsp (1 mL) cayenne
¾ cup (175 mL) fresh bread crumbs
2 green onions, thinly sliced
1 to 2 tbsp (15 to 25 mL) canola oil
4 buns, preferably Italian
4 lettuce leaves

1. Slice avocado in half lengthwise; remove pit. Using a rounded-tip knife, score avocado into ¼-inch (5-mm) dice. Use a spoon to scoop dice from leathery shell into a medium bowl. Drizzle with lime juice and sprinkle with salt. Add diced tomato, sliced green onions, minced jalapeño and chopped coriander. Combine using a gentle tossing motion so avocado retains some of its shape. Set aside, or cover by placing a sheet of plastic wrap directly on surface and refrigerate for up to half a day.

2. Place piece of waxed paper on work surface. Put ground turkey in a large bowl. Stir egg with garlic, salt and cayenne; pour overtop of turkey. Add bread crumbs and green onions. Using your hands, combine all ingredients with a gentle kneading motion. Divide and shape into 4 burgers about ½-inch (1-cm) thick, laying on waxed paper as formed. Cook right away or cover and refrigerate for up to half a day.

3. Heat 1 tbsp (15 mL) oil in a large frying pan over medium heat until hot. Add burgers; fry for 5 minutes per side or until browned and burger is cooked (165°F/73°C on instant-read thermometer).

4. Open up buns; on bottom half, layer lettuce leaves, tearing and layering to fit. Top with burger and a large dollop of relish. Serve with potato or tortilla chips.

Tip: To make into a nibble, shape burger mixture into scant 1-inch (2.5-cm) balls. Flatten and sauté as above for 2 to 3 minutes per side. Then cover and refrigerate for up to 2 days. To serve, reheat burgers in a hot frying pan over medium-low heat for 3 to 4 minutes. Slip into a warmed mini-pita half or place on a crostini. Dab with avocado relish. Makes about 60 substantial nibbles.

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I think this one came from Pauline.  It’s a great way to use up some extra chicken/turkey.  I bet you could leave out the meat and just add some chickpeas or something something to make it Vegetarian.  Robin, let us know if you can and I can update the blog.  Both my ladies loved it, but Neva insisted on ‘more cookie’ but was talking about the crusty topping.  Definitely kid-approved.

Ingredients
4 (2 lb/1 kg) potatoes, peeled and cut in chunks
2-1/2 cups (625 mL) milk
2 tbsp (30 mL) butter
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
1 onion, chopped
2 cloves garlic, minced
1/4 cup (60 mL) all-purpose flour
1 tbsp (15 mL) Dijon mustard
2 tsp (10 mL) lemon juice
1/2 tsp (2 mL) dried thyme
2 cups (500 mL) cubed cooked turkey or chickens
1-1/2 cups (375 mL) frozen mixed vegetables
2 tbsp (30 mL) grated Parmesan cheese

Preparation
In saucepan of boiling salted water, cook potatoes, covered, for 15 minutes or until tender; drain and mash with 1/2 cup (125 mL) of the milk, 1 tbsp (15 mL) of the butter and half each of the salt and pepper.

Meanwhile, in saucepan, melt remaining butter over medium heat; cook onion and garlic for 5 minutes or until softened. Add flour; cook, stirring, for 1 minute.

Gradually whisk in remaining milk, salt and pepper, the mustard, lemon juice and thyme; cook, whisking often, for 10 minutes or until thickened.

Add turkey and vegetables; cook for 5 minutes or until vegetables are tender.

Pour into 8-inch (2 L) casserole dish. Spread potatoes over top; sprinkle with Parmesan. Broil for 2 minutes or until golden.

As per usual, Pauly stole this from Canadian Living!
http://www.canadianliving.com/food/potato_turkey_pot_pie.php

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