BEST THE OF IRRESISTIBLE TURKEY RECIPES
THE BEST OF IRRESISTIBLE TURKEY RECIPES Mouth-watering, nutritious and simple recipes that will help make your meals irresistible! almond crusted turkey .............................................................................................. 4 turkey burrito casserole ............................................................................................ 6 wild rice and turkey cabbage rolls .......................................................................... 8 apple, cheddar and turkey hand pies .................................................................... 10 slow cooker turkey pesto parmesan meatballs .................................................. 12 turkey osso buco ...................................................................................................... 14 twice baked turkey cheddar potatoes .................................................................. 16 asian turkey stroganoff ............................................................................................ 18 spinach and ricotta stuffed turkey breast ............................................................ 20 turkey, asparagus and shiitake sauté .................................................................... 22 turkey black bean salad .......................................................................................... 24 vegetable turkey curry ............................................................................................ 26 honey breaded turkey cutlets ................................................................................ 28 jerk turkey mango wraps ........................................................................................ 30 italian turkey stuffed manicotti .............................................................................. 32 creamy turkey stew in a bread bowl .................................................................... 34 make ahead marinades .......................................................................................... 35 savoury sauces, glazes and bastes ...................................................................... 36 stuffings ...................................................................................................................... 38 2 table of contents table of contents Method: Preheat oven to 400°F (200°C). 1/4 cup buttermilk 50 mL 1 tsp hot sauce 5 mL 1 tsp salt, divided 5 mL 4 turkey breasts, skinless and boneless, approx. 1 lb (454 g) 4 1/2 cup fresh breadcrumbs 125 mL 1/2 cup sliced almonds 125 mL 1/2 cup grated Parmesan cheese 125 mL 1/4 cup chopped parsley 50 mL 2 tbsp vegetable oil 25 mL In shallow dish (pie plate), whisk together buttermilk, hot sauce and ½ tsp (2.5 mL) of the salt. Place turkey in mixture for at least 10 minutes (up to one day). In separate shallow dish, combine breadcrumbs, almonds, Parmesan, remaining salt and parsley. Shake excess buttermilk from the turkey fillets and dredge in the almond mixture pressing gently until completely coated with mixture. In large ovenproof, non-stick skillet, heat oil over medium-high heat. Cook turkey until well browned on the bottom, about 2 minutes. Gently flip over and transfer to 400°F (200°C) oven until turkey is cooked through and top is golden, about 10 minutes. Makes 4 servings 4 almond crusted turkey almond crusted turkey turkey burrito casserole turkey burrito casserole 1.5 lbs ground turkey 750 g 1 onion, chopped 1 1 sweet green pepper, chopped 1 1 pkg taco seasoning mix 35g 1/4 cup water 50 mL 6 large flour tortillas 6 1 14 oz can refried beans 398 mL 3 cups Monterey Jack cheese, shredded, divided 750 mL 1 cup light sour cream 250 mL 1/2 cup salsa 125 mL 2 cups lettuce, shredded 500 mL 1 tomato, chopped 1 1/3 cup black olives, pitted and sliced 75 mL Method: Preheat oven to 350˚F (180˚C). In a large skillet over medium-high heat, cook turkey, onion and green pepper; breaking up turkey. Cook until turkey is no longer pink. Stir in taco seasoning mix and water; bring to a boil; simmer 5 minutes or until liquid is reduced. Spread 1/4 cup refried beans on each tortilla; top with 3/4 cup turkey mixture and 1/3 cup cheese. Roll each tortilla and place side by side in greased 9 X 13 inch (23 X 33 cm) baking dish. Top with remaining 1 cup cheese. Bake 30 minutes. Spread sour cream over top of casserole, top with salsa, lettuce, tomato and black olives. Serve on rice. Makes 6 servings 6 1 cup 1 cup 2 cups 1 head 1 lb 1 1 1 2 Sauce: 3 tbsp 1 1.5 cups 4 tbsp 1/2 cup 2 1 tbsp 1 tsp wild rice brown basmati rice* chicken or vegetable stock cabbage ground turkey medium onion, finely chopped red bell pepper, diced garlic clove, minced egg yolks, save whites salt and pepper to taste oil 48 oz can tomato juice V-8® juice (optional) tomato paste honey bay leaves Worcestershire sauce Tabasco sauce Method: Preheat oven to 350˚F (180˚C). In a saucepan over medium-high heat, combine rice and stock. Bring to a boil; reduce heat to low and cook covered until liquid is absorbed. Remove from heat and set aside. 250 mL 250 mL 500 mL 1 500 g 1 1 1 2 Prepare cabbage by immersing cabbage in salted boiling water for 10 minutes or until the leaves start to fall away. Remove from water and rinse with cold water. Carefully cut the core out of the cabbage and remove the large outer leaves. Thin the spine of each leaf. Set aside. When no more leaves can be removed in one piece, finely chop the heart of the cabbage and set aside. It will be used as a bed for the rolls. In a large bowl combine rice, turkey, onion, red pepper, garlic and egg yolks. Mix well. Set aside. To make up the rolls, place approx. 3 tbsp of filling in the centre of each leaf, fold the bottom up, turn the sides in and roll up in a tight parcel. Seal with a brush of egg white and repeat until you have used up all the filling and cabbage leaves. 45 mL 1.36 L 375 mL 60 mL 125 mL 2 15 mL 5 mL Grease a large, deep, oven proof dish with oil. Layer the chopped cabbage in first then add the rolls seam side down, side by side. A second layer can be added if needed. Combine the remaining ingredients together and pour over the cabbage rolls. Cook in a 350˚F (180˚C) oven for two hours or until meat is cooked and rice is tender, adding water as needed. *White long grain rice may be substituted for brown basmati rice. Makes 6 servings 8 wild rice and turkey cabbage rolls wild rice and turkey cabbage rolls Method: 2 cups shredded, cooked turkey 500 mL Preheat oven to 400°F (200°C). 1 tart apple, peeled and grated 1 1/2 cup grated sharp cheddar 125 mL In bowl, combine turkey, apple, cheddar, green onion and parsley. 1 green onion, sliced 1 1/4 cup chopped parsley 50 mL 16 3-inch (7.5cm) frozen tart shells, 16 thawed 1 egg, lightly beaten 1 1/2 tsp coarse salt 2 mL Divide the mixture over eight of the tart shells. Brush edges of tarts with egg and top with remaining shells. Brush with egg and sprinkle each with coarse salt. Using the tip of a sharp knife, make a few ventilation slits in the top of each pie. Bake at 400°F (200°C) until pastry is golden and filling is hot and bubbling, about 35 minutes. Let cool for 5 minutes before serving. Tip: Leave the top tart shells in the freezer until ready to use. This will make it easier to pop them out of the foil base. Makes 8 servings 10 apple, cheddar and turkey hand pies apple, cheddar and turkey hand pies Method: 1.5 lbs ground turkey 750 g 5 tbsp pesto, divided 75 mL 1 tsp hot pepper flakes 5 mL 1/3 cup grated Parmesan cheese 75 mL 1 onion, chopped 1 1/2 tsp salt 2 mL 2 tsp vegetable oil 10 mL 2 28 oz cans diced tomatoes 1.6 L 1 5.5 oz can tomato paste 156 mL 1 tsp granulated sugar 5 mL 1/4 cup red wine 50 mL In large bowl, combine ground turkey, 4 tbsp of pesto, hot pepper flakes, Parmesan cheese, chopped onion and salt. Shape mixture into 30 – 1 1/2 inch (3.5 cm) balls. In large non-stick skillet, heat oil. Place meatballs in skillet; cook 1-2 minutes per side, until lightly browned. Place meatballs in slow cooker. Add diced tomatoes, remaining 1 tbsp of pesto, tomato paste, sugar and red wine; stir carefully to combine. Cook on high 4-6 hours or until meatballs are cooked through. Serve over hot cooked pasta or with steamed rice. Makes 6 servings 12 slow cooker turkey pesto parmesan meatballs slow cooker turkey pesto parmesan meatballs turkey osso buco turkey osso buco 2 tsp vegetable oil 10 mL 3 lbs turkey pieces (bone in and skin on) 1.5 kg 2 oz pancetta (Italian cured bacon), thinly sliced 60 g 2 onions, sliced 2 2 carrots, thinly sliced 2 2 celery stalks, thinly sliced 2 4 garlic cloves, minced 4 1/2 cup white wine 125 mL 1 28 oz can diced tomatoes 796 mL 1 tsp lemon peel, grated 5 mL 2 tsp dried thyme leaves 10 mL Method: Heat oil in a large skillet. Add turkey pieces; brown 2-3 minutes per side. Remove from pan; let cool slightly. Lift turkey skin; stuff pancetta slices under skin. Set aside. Add onions, carrots, and celery to skillet; cook 2 minutes or until slightly softened; add garlic; cook 1 minute. Place vegetables in bottom of slow cooker. Place turkey on top of vegetables. Pour wine and tomatoes over turkey and vegetables. Sprinkle with lemon peel and dried thyme. Cook on low 8-10 hours or until turkey starts to fall off the bone. Remove turkey bones and skin; season with salt and pepper. Serve with mashed potatoes, rice or noodles. salt and pepper Makes 6 servings 14 Method: Preheat oven to 325˚F (160˚C). 6 large baking potatoes 6 4 tbsp olive oil, divided 60 mL 2 tsp Kosher salt 10 mL 1/4 cup red onions, chopped 50 mL 1 tsp garlic, minced 5 mL 1 tsp dried rosemary 5 mL 1 cup cream cheese, softened 250 mL 1/4 cup butter, softened 50 mL 1/4 cup milk 50 mL 1/4 cup Parmesan cheese 50 mL 1/4 cup parsley, chopped 50 mL 3 cups cooked turkey, diced 750 mL 1/2 cup cheddar cheese, grated 125 mL Scrub potatoes and prick several times with a fork. Rub potatoes with 2 tbsp oil, place on a baking sheet and sprinkle with salt. Bake for 45-60 minutes. Remove from the oven and let cool on a rack. In a pan, heat remaining 2 tbsp oil over medium heat. Sauté onions until transparent. Add garlic and rosemary and continue to cook for five minutes. Remove from heat and set aside. Cut each potato in half lengthwise. With a spoon carefully scoop the pulp out leaving 1/4 inch of pulp on the inside of each half for stability. In a large bowl, mash the pulp well; add the cream cheese, butter, milk, Parmesan, onion/garlic mix, parsley and turkey. Mix together well. Divide filling evenly between the halves and return to the baking sheet. Sprinkle each half with cheese and bake at 325˚F (160˚C) for 20 minutes or until heated through. Serve with a side salad and you have a complete meal! Makes 6 servings 16 twice baked turkey cheddar potatoes twice baked turkey cheddar potatoes asian turkey stroganoff asian turkey stroganoff 2 tsp vegetable oil 10 mL 1 onion, thinly sliced 1 2 cups mushrooms, sliced 500 mL 1 cup red peppers, sliced 250 mL 1 garlic clove, minced 1 1.5 lbs turkey breast strips 750 g 1 cup turkey or chicken broth, divided 250 mL 3 tbsp hoisin sauce 45 mL 1 tbsp soy sauce 15 mL 1 tsp chili garlic sauce 5 mL 2 tbsp cornstarch 25 mL In small bowl, combine remaining 1/4 cup broth and cornstarch; stir into turkey mixture; heat to boiling; cook, stirring 1 1/2 minutes or until thickened. Remove from heat and stir in sour cream. 1 cup light sour cream 250 mL Serve over rice or egg noodles. Method: In a large skillet heat oil; add onion, mushrooms, red peppers and garlic; cook over medium-high heat 3-4 minutes or until onions are tender; remove from pan and set aside. Add turkey to pan; cook 4 minutes; stir in cooked onion, mushrooms, peppers and garlic. Add 3/4 cup of broth, hoisin sauce, soy sauce and chili garlic sauce, stir to combine; cook 5 minutes. Makes 6 servings 18 6 1 1 2 tbsp 1 cup 1 Stuffing: 1 cup 1 cup 1/2 cup 1 Glaze: 2 tsp 2 tsp 2 tsp 2 tsp slices of bacon medium onion, diced turkey breast, skinless and boneless, approx. 3 lbs oil chicken stock large onion, sliced Method: You will need butcher twine for this recipe. Preheat oven to 350˚F (180˚C). In a pan, fry bacon until slightly crisp. Remove from pan and set aside. In the same pan, sauté onions until softened. Remove from pan and set aside. 6 1 1.5 kg To prepare stuffing, combine all stuffing ingredients in a large bowl and set aside. To prepare glaze, blend all ingredients in a small bowl and set aside. 25 mL 250 mL 1 cooked spinach, chopped and very well drained ricotta cheese Parmesan cheese, shredded egg salt and pepper (to taste) 250 mL coarse salt paprika Dijon mustard garlic, minced 10 mL 10 mL 10 mL 10 mL To butterfly the turkey breast, slice down the centre of the breast lengthwise to half the depth of the breast. Open the slice and slide your knife to the left of the breast sideways leaving 1 inch of meat at the end and creating a flap or pouch. Repeat this step to the right of the breast until you are able to “open” the two flaps like a butterfly. Line the butterfly breast inside with the bacon slices. Layer in the sautéed onions and then the stuffing. Close the butterfly by folding the ends in and then folding the flaps together. Tie the whole breast with butcher twine until the breast is closed tight. Rub the breast with the glaze. 250 mL 125 mL 1 Heat a large oven-proof pot over medium heat with 2 tbsp of oil. Brown the turkey on all sides and remove. Add chicken stock and deglaze the pot (scrape the brown bits of flavour into the stock). Layer the sliced onion on the bottom of the pot and place the turkey on top. Cover and bake for 45-60 minutes or until the turkey reaches an internal temperature of 170˚F. Remove from pot. Let cool 10-15 minutes, slice, spoon over the pan drippings and onions and serve! Makes 6 servings 20 spinach and ricotta stuffed turkey breast spinach and ricotta stuffed turkey breast 500 g 1 tsp 1 tsp boneless, skinless turkey, cut into strips baking soda cornstarch 1 tbsp soy sauce 15 mL 2 tsp vegetable oil 10 mL 2 tsp garlic chili sauce 10 mL 1 tbsp grated fresh peeled ginger root 15 mL 1 2 cups onion, sliced sliced shiitake mushroom caps (stems removed) turkey or chicken broth chopped asparagus (or trimmed snap peas) 1 500 mL hoisin sauce 25 mL 1 cup 2 cups 2 tbsp 5 mL 5 mL 250 mL 500 mL turkey, asparagus and shiitake sauté Method: In bowl, combine turkey with baking soda, cornstarch and soy sauce. Stir to ensure all the turkey is coated. Let sit for 10 minutes while preparing other ingredients. In large non-stick skillet, heat oil over mediumhigh heat and brown turkey pieces. Transfer to plate. Stir garlic chili sauce into the same skillet until fragrant, about 30 seconds. Stir in ginger root for 30 seconds. Add onions and cook until softened, about 3 minutes. Add mushrooms, stirring often, until golden and slightly softened, about 2 minutes. Pour in broth, scraping any brown bits from the bottom of the pan. Add asparagus, turkey with any accumulated juices and hoisin and stir to combine. Cover, reduce heat to simmer and cook for 3 minutes, or until turkey is cooked through, asparagus is tender crisp and the sauce has slightly thickened. Serve over steamed Jasmine rice or noodles. Makes 4 servings 22 turkey, asparagus and shiitake sauté 1 lb 1/2 cup olive oil 125 mL 3 tbsp balsamic vinegar 45 mL 2 tbsp lime juice 25 mL 1 tbsp Dijon mustard 15 mL 1 tbsp ground cumin 15 mL 2 tsp hot pepper sauce 10 mL 1/2 tsp salt 2 mL 1/4 tsp pepper 1 mL 1 lb boneless turkey breast, cut into 4 pieces 500 g 1 19 oz can black beans, drained and rinsed 540 mL 1.5 cups frozen corn kernels, thawed 375 mL 1/2 sweet red pepper, chopped 1/2 3 green onions, chopped 3 1/4 cup cilantro, chopped 50 mL Method: In a small bowl, whisk together olive oil, vinegar, lime juice, Dijon mustard, cumin, hot pepper sauce, salt and pepper. Place turkey in non-metal bowl or pan. Pour 1/2 of the olive oil mixture over the turkey; mix to coat turkey. Cover and refrigerate 1 hour to overnight. Reserve remaining olive oil mixture until ready to use. Preheat grill to medium-high. Grill marinated turkey pieces 4-5 minutes per side or until cooked through. Slice turkey into thin strips. In a large bowl, mix together black beans, corn, red pepper, green onions and turkey strips. Pour reserved olive oil mixture over top; mix to combine. Stir in cilantro. Serve immediately or refrigerate until ready to serve. 24 Makes 6 servings turkey black bean salad turkey black bean salad oil 50 mL 1 cup onion, diced 250 mL 2 garlic cloves, minced 2 2 tbsp hot curry powder* 25 mL 1/2 tsp turmeric 2 mL 1/2 tsp chili powder 2 mL 2 tsp paprika 10 mL 2 tsp garam masala 10 mL 2 cups cauliflower, cut into florets 500 mL 2 cups carrots, peeled and sliced 500 mL 2 cups potatoes, peeled and diced 500 mL 2 cups water or chicken stock 500 mL 1 cup fresh or frozen peas 250 mL 2 cups tomato, skinned and chopped 500 mL 6 cups cold cooked turkey, cut into chunks** 1.5 L 1/2 cup cashews, roasted and salted 125 mL vegetable turkey curry Method: In a large heavy pot, heat oil over medium heat. Sauté onion and garlic until onions are transparent. Add spices, cauliflower, carrots and potatoes and mix well. Heat for 2-3 minutes and then add stock. Simmer the mixture on medium-low heat until potatoes are tender, about 15 minutes. Add peas, tomatoes, turkey and cashews. Cook 10 minutes more or until turkey is heated through. Serve on a bed of jasmine scented rice. *For a mild curry use regular or mild curry powder. **Keep turkey cold until you are ready to add it to the curry. Make sure to use good chunks of turkey as shredded turkey will break down in the curry. Makes 6 servings 26 vegetable turkey curry 1/4 cup Method: Preheat oven to 350˚F (180˚C). 1/2 tsp salt 2 mL 1/2 tsp fresh ground pepper 2 mL 1/2 cup all purpose flour 125 mL 2 eggs, whisked 2 2 cups bread crumbs 500 mL 1 tsp garlic powder 5 mL 1/2 tsp crushed chili flakes 2 mL 1 tbsp parsley, finely chopped 15 mL 4 turkey breast cutlets 4 1/2 cup vegetable oil (or more if needed) 125 mL 1/2 cup honey 125 mL In a shallow bowl, combine salt, pepper and flour. In another bowl, whisk eggs. In a third bowl, combine bread crumbs, garlic powder, chili flakes and parsley. Dredge one cutlet in flour, dip in egg, then in bread crumbs, coating well. Repeat with the remaining cutlets. In a large skillet, heat oil over medium-high heat and sauté cutlets until lightly golden, about 3 minutes each side. Transfer cutlets to a baking sheet lined with foil. Drizzle each cutlet with honey and bake at 350˚F (180˚C) for 15 minutes or until cutlets are cooked through and honey begins to caramelize. These cutlets work great as a sandwich! Just serve on your favourite bread or roll with mayo, lettuce, tomato and cheese. Makes 4 servings 28 honey breaded turkey cutlets honey breaded turkey cutlets jerk turkey mango wraps jerk turkey mango wraps Method: 1.5 lbs turkey breast strips 750 g 1/3 cup jerk seasoning 75 mL 1/3 cup light mayonnaise 75 mL 2 tbsp light sour cream 25 mL 1 tbsp lime juice 15 mL 1 tsp grated lime peel 5 mL 6 large flour tortillas 6 1 mango, sliced 1 1 5.12 oz package alfalfa sprouts 145 g 1/2 sweet red pepper, thinly sliced 1/2 In a non-metal medium bowl, combine turkey and jerk seasoning; mix to coat turkey. Cover and refrigerate 1 hour to overnight. Heat a medium non-stick skillet over mediumhigh heat; add turkey; sauté for 6-8 minutes or until cooked through. In a small bowl, combine mayonnaise, sour cream, lime juice and lime peel; mix to combine. Divide mayonnaise mixture evenly between flour tortillas and spread to cover. Divide turkey, mango, alfalfa sprouts and red pepper evenly between tortillas; place in a line down the middle of each tortilla. Fold ends of each tortilla and roll to make a wrap. Makes 6 servings 30 Method: Preheat oven to 350˚F (180˚C). 12 manicotti shells, or 6 sheets of fresh pasta 12 Cook shells according to package directions. If using fresh pasta, read below. 3 tbsp olive oil 45 mL 1 lb ground turkey 500 g 1 tsp dried oregano 5 mL 1/4 cup Parmesan cheese, grated 50 mL 1/2 cup roasted red peppers, sliced 125 mL In a skillet, heat oil over medium heat. Add turkey and oregano and sauté until turkey is cooked through and slightly browned. Remove from heat and add Parmesan cheese, roasted peppers, artichokes, pesto and black olives. Stuff each shell with filling. If using fresh pasta, cut sheets in half and dip in hot water to soften so they can be rolled. Spoon filling down the centre of each sheet on one edge and roll up. 1 cup marinated artichoke hearts, drained and chopped 250 mL 3/4 cup pesto 175 mL 1/2 cup black olives, pitted and chopped 125 mL In an oven proof dish, layer the onions and zucchini in the bottom. Arrange the shells in a single layer over the veggies (if using fresh pasta, make sure seams are placed down). Spoon marinara sauce over each shell. Bake covered in a 350˚F (180˚C) oven for 25-30 minutes or until veggies are tender and shells heated through. 1 large onion, sliced 1 Can be prepared ahead of time and baked just before serving. 1 cup zucchini, sliced 250 mL 4 cups marinara sauce* 1L *Feel free to use a prepared marinara sauce. It should be a fairly liquid sauce as it will thicken in the oven with baking. Makes 6 servings 32 italian turkey stuffed manicotti italian turkey stuffed manicotti turkey, cut into cubes 500 g 2 tbsp all purpose flour 25 mL 3 tbsp oil 45 mL 2 tbsp butter 25 mL 3 onions, chopped 3 2 celery stalks, sliced 2 2 large carrots, sliced 2 2 parsnips, sliced* 2 1 garlic clove, minced 1 1 tbsp fresh rosemary, chopped 15 mL 2 cups fresh button mushrooms 500 mL 2 cups dry white wine 500 mL 1 cup chicken stock 250 mL 1/2 cup 18% cream 125 mL Slice the top third of the Kaiser bun off. Hollow the bottom of the bun out, leaving a 1/4 inch of bread and crust to form a “bowl”. Fill each bun with stew, place lid on top and serve! 4 *If you do not wish to use parsnips, two medium potatoes peeled and diced may be used as a substitute. salt and pepper to taste 4 large Kaiser Buns creamy turkey stew in a bread bowl Method: Dust turkey with flour. In a large heavy bottom pot, heat oil and butter over medium-high heat. Add turkey and sauté on all sides until lightly browned. Remove turkey and set aside. Add onions, celery, carrots, parsnip, garlic, rosemary and mushrooms. Sauté for 10 minutes or until onions become transparent. Return turkey to the pot and add white wine and chicken stock. Cover and reduce to simmer. Cook for 20 minutes or until vegetables are tender. Stir in cream and season with salt and pepper to taste. Makes 4 servings 34 creamy turkey stew in a bread bowl 1 lb savoury sauces, glazes and bastes make ahead marinades the best of irresistible turkey recipes make ahead marinades savoury sauces, glazes and bastes The following marinades will complement your turkey’s naturally delicate flavour and enhance its juiciness. Use with bone-in turkey parts or to flavour boneless tenderloins, steaks, fillets and kabobs. Place turkey meat in a plastic bag which has been set in a bowl or on a pan to catch spill-overs. Pour marinade over meat and secure bag tightly. If meat is not completely immersed, turn occasionally. Marinate for 4 to 24 hours, depending on thickness of turkey cuts, then use marinade as a baste while grilling. One cup (250 mL) of marinade is enough for 2 to 3 lbs (1 kg to 1.5 kg) of turkey. Lemon Barbecue Marinade Marinade for Breast Cuts and Kabobs 1/3 cup 2 tbsp 1 tbsp 2 chili sauce lemon juice sugar bay leaves, broken 75 mL 25 mL 15 mL 2 Directions: Combine all ingredients and spread evenly over white turkey meat cuts. Marinate at least 4 hours. 1/2 cup 1/4 cup 1/2 tsp 1 1/2 tsp 1/2 tsp 1 tsp 2 tbsp lemon juice vegetable oil salt garlic clove, mashed black pepper thyme leaves Worcestershire sauce onion, finely chopped 125 mL 50 mL 2 mL 1 2 mL 2 mL 5 mL 25 mL Directions: Mix all ingredients and let set to allow flavours to blend. 35 Apply a sauce or glaze to turkey meat to add colour and a flavourful baked-on barbecue coating. Sweet or tomato barbecue sauces should be brushed on only during the last 15 to 30 minutes of grilling to prevent scorching. Basic Barbecue Sauce Herb Marinade and Baste for Turkey 1 tsp 1 1/2 tsp 1 tsp 1/4 tsp 2 tsp 2/3 cup 1/4 cup 1 tbsp 1 tbsp 2/3 cup paprika dried tarragon dried rosemary hot pepper sauce salt lemon juice water sugar onion, finely chopped vegetable oil 5 mL 7 mL 5 mL 1 mL 10 mL 150 mL 50 mL 15 mL 15 mL 150 mL Directions: Combine all ingredients and blend thoroughly. Or substitute for tarragon and sugar, 1 tsp (5 mL) each of thyme and marjoram and 1/2 tsp (2 mL) oregano. 8 oz can 3 tbsp 1/2 cup 1/4 cup 3 tsp 3 tbsp 2 tsp 2 tsp 1/2 tsp 2 tbsp 1/2 tsp 1/4 tsp tomato sauce Worcestershire sauce vegetable oil cider vinegar mustard powder brown sugar chili powder sugar garlic powder dried, minced onion salt black pepper 250 mL 45 mL 125 mL 50 mL 15 mL 45 mL 10 mL 10 mL 2 mL 25 mL 2 mL 1 mL Directions: Combine all ingredients and let stand for at least 10 minutes. Use plain or customize with one of the following variations. Fruity Barbecue Sauce New Orleans Barbecue Sauce 1/2 cup orange or unsweetened 125 mL pineapple juice 1 cup Basic Barbecue 250 mL Sauce 1 tbsp honey 15 mL 1/2 tsp fresh ginger root, 2 mL minced 1 tbsp lime juice 15 mL 1 tsp cornstarch 5 mL 1/3 cup 1 tsp 2/3 cup 1 tbsp 1 cup Directions: Combine orange juice, honey, fresh minced ginger and barbecue sauce in small saucepan. Blend lime juice and cornstarch until smooth, add to sauce. Cook and stir over moderate heat to thicken; reduce heat and simmer 10 minutes. 36 3 tbsp bourbon or rye cornstarch orange juice grated orange peel Basic Barbecue Sauce molasses 75 mL 5 mL 150 mL 15 mL 250 mL 45 mL Directions: Blend cornstarch and bourbon until smooth. Combine with all remaining ingredients in a small saucepan. Cook and stir over moderate heat until sauce boils; reduce heat and simmer 10 minutes. stuffings Cranberry Glaze 1.5 cups 1 1/4 cup 2 tbsp 1 tsp 1/3 cup 1 tsp 1 fresh cranberry sauce or 14 oz can whole cranberry sauce soy sauce lemon juice ground ginger brown sugar dry mustard garlic clove, minced 375 mL Teriyaki Glaze Peach Glaze Tangy Butter Baste 398 mL 50 mL 25 mL 5 mL 75 mL 5 mL 1 Directions: Combine all the ingredients in a bowl and mix well together. If grilling, apply glaze mixture during the last 15-20 minutes. If oven roasting, apply during the last 30-45 minutes. This will cover one whole roast turkey or 4–6 turkey parts. 1/2 cup peach juice 1/3 cup orange liqueur or orange juice 1 tbsp cornstarch 1/4 cup apple jelly 125 mL 75 mL 15 mL 50 mL Directions: In a bowl combine peach juice, liqueur and cornstarch; mix well. In a saucepan, over low heat, melt the apple jelly. Add peach mixture, stirring constantly until thickened and clear. Use sauce to baste turkey during the last 10 minutes of roasting time. 37 2/3 cup maple-flavoured syrup (or honey) 2 tbsp soy sauce 2 tbsp sherry 1/2 tsp dry mustard 1/4 tsp garlic powder 1/4 tsp ginger powder 150 mL 25 mL 25 mL 2 mL 1 mL 1 mL Directions: Simmer all in saucepan for 10 minutes, until slightly thickened. 1/2 cup 1.5 tbsp 1 tsp 3/4 tsp 3 drops butter, melted lemon juice salt or seasoned salt any desired ground herb or spice Tabasco (optional) 125 mL 25 mL 5 mL 4 mL 3 drops Directions: Melt all together and brush over turkey meat throughout grilling. Savoury Rice Stuffing Holiday Nut Stuffing 1 1/4 cup 2 cups 2 cups 1 1/2 cup 1 tsp 1 1/2 lb 1/2 cup 1/4 cup 1/4 cup 1/4 cup 2 cups 1/2 cup 1 tbsp onion, finely chopped 1 butter 50 mL cooked rice 500 mL dry bread crumbs 500 mL carrot, grated 1 raisins 125 mL sage or 5 mL poultry seasoning 1/2 tsp salt 2 mL 1/4 tsp pepper 1 mL 1/2 - 1 cup turkey or chicken broth 125 mL - 250 mL Directions: Sauté onion in butter until onion is transparent (about 5 minutes). Combine rice, sautéed onion, bread crumbs, carrot, raisins, sage or poultry seasoning, salt and pepper. Add enough broth to moisten ingredients. To bake stuffing in covered casserole in oven, add an extra 1/4 cup (50 mL) to 1/2 cup (125 mL) of broth and bake during the last 40 minutes of roasting time. 38 large onion, chopped fresh mushrooms, sliced butter pecans filberts almond slivers dried bread crumbs celery, chopped poultry seasoning stuffings savoury sauces, glazes and bastes the best of irresistible turkey recipes 1 250 g 125 mL 50 mL 50 mL 50 mL 500 mL 125 mL 15 mL Directions: In a saucepan, combine butter, onion and mushrooms. Sauté until tender. Add pecans, filberts and almond slivers and mix well. Remove from heat. In a large bowl, add bread crumbs, celery and poultry seasoning. Gently mix the two combinations together and stuff into prepared turkey cavity. Turkey Farmers of Ontario 1120 - 100 Conestoga College Blvd., Kitchener, ON N2P 2N6 T: 519 748 9636 F: 519 748 2742 makesitsuper.ca
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