1. food and drink
2. food
3. grains and pasta

C O M P L I M E N T A R Y
GREAT TASTE
H E A L T H Y
L I V I N G
ISSUE ONE
SLOW
COOKER
EDITION
SIMPLE, HEALTHY AND
DELICIOUS RECIPES!
Compliments of
Granny’s Poultry
Cooperative &
Manitoba Turkey
Producers!
W W W. G R A N N Y S . C A
W W W. T U R K E Y. M B. C A
Great Taste, Healthy Living
Your local poultry farmer owned cooperative
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The New
Sunday Dinner
Putting Quality
on Your Table
Welcome to the premiere issue of Great Taste, Healthy
Living, a brand new magazine for home cooks from
Granny’s Poultry Cooperative and our friends at the
Manitoba Turkey Producers.
Manitoba Turkey Producers is pleased to team up with
Granny’s Poultry to bring you this issue of Great Taste,
Healthy Living, a tasty reminder of the many ways that
turkey can be incorporated into our daily menus.
Slow cooking is all about getting back to basics. After
an era of fast food and instant, microwaveable meals,
the pendulum has thankfully swung back to preparing
wholesome and nutritious meals with natural
ingredients, celebrating local cuisine and bringing the
family together around the dinner table. The return to
slow cooking has been embraced by people from all
walks of life; even my 19-year-old daughter, a
university student on the go, regularly uses her crockpot to make a week’s worth of meals in advance.
We represent 58 registered turkey farms in Manitoba.
Turkeys are raised here year round, with the
average farm producing three flocks a year. In total,
our producers raise over one million turkeys annually –
representing an estimated 12 million kilograms of fresh
turkey available for you to enjoy.
This inspired us to come up with healthy recipes that
are as simple to make as they are delicious to eat – and
what better protein to make the star of this show than
turkey? Lean and versatile, turkey is due to become
“the New Sunday Dinner.” No longer relegated to the
holiday menu, fresh, locally-grown turkey is available
all year round in a variety of cuts and packaging. If you
are someone who isn’t quite confident about cooking a
whole turkey, I know you’ll be pleasantly surprised to
learn how easy these fail-proof recipes make it to serve
your family turkey more often – and as conveniently
on a Tuesday as on a Sunday.
As a farmer-owned poultry cooperative and the only
turkey processor in the province, Granny’s is very
proud of our relationship with the Manitoba Turkey
Producers. They share our values of honesty,
transparency and integrity, and are equally
committed to your health, nutrition and wellness
by delivering quality poultry from farm to table. By
partnering together in this magazine, we hope to help
busy home cooks discover how simply delicious it is to
enjoy the taste of turkey any night of the week.
You can be confident knowing that when you buy local
turkey from your favourite grocer, you are bringing
home a product you can feel good about serving your
family. This is because our producers are fully
committed to food safety, as well as the proper
handling and care of their birds and the protection of
our environment. All of our producers must be certified
and follow the stringent codes of practice outlined by
the Turkey Farmers of Canada’s On-Farm Food Safety
and Flock Care Programs.
A large majority of the turkey coming from our
producers goes directly to Granny’s Poultry; and as it
is a farmer-owned cooperative, most of our members
are Granny’s owners as well. Because of our shared
values and commitment to the success of our industry
and to the growth of our community, Manitoba Turkey
Producers is especially proud to partner with Granny’s
in ensuring the continued quality of local product and
providing the delicious, nutritious meal on your dinner
table tonight.
Helga Wheddon, General Manager
Manitoba Turkey Producers
Craig Evans, CEO
Granny’s Poultry Cooperative
Contact us:
www.grannys.ca
www.turkey.mb.ca
Granny’s Poultry Cooperative Ltd.
750 Pandora Avenue East
Winnipeg, MB R2C 4G5
Manitoba Turkey Producers
B-895 Century Street
Winnipeg, MB R3H 0M3
In this issue:
3
4
6
8
11
12
15
16
19
20
23
24
27
28
30
33
GREAT TASTE
H E A L T H Y
L I V I N G
ISSUE ONE
Message from our Chef and Dietitian
The Basics of Slow Cooking
Pulled Turkey
Turkey Cacciatore
Turkey Drumstick Cassoulet
Frozen Stuffed Turkey Breast Roast
Gluten-Free Turkey Meatloaf
Turkey Spaghetti Meat Sauce
Turkey Chili
White Bean Turkey Chili
Moroccan Turkey Tagine
Turkey Osso Bucco
Curried Turkey Thighs
Shopping Lists
Money Saving Coupons
Behind the Scenes
CEO
Granny’s Poultry Cooperative
Craig Evans
General Manager
Manitoba Turkey Producers
Helga Wheddon
Publisher
Granny’s Poultry Cooperative
Manitoba Turkey Producers
Chef
Jason Wortzman
Granny’s Poultry Cooperative
Dietitian
Vanda Racciatti
Granny’s Poultry Cooperative
Photography
Chronic Creative
Editor
Barbara Chabai
Design
Fawkes Advertising
Marketing
Wendy Harrisko
Granny’s Poultry Cooperative
Krista Pratt
Manitoba Turkey Producers
© 2012 Granny’s Poultry Co-operative (Manitoba) Ltd. All rights reserved. No part of this publication shall
be copied or stored in any retrieval system without the prior written permission of the copyright owner.
Slow Cooked to
Perfection
There is something very comforting and homey about
slow cooking. Perhaps it reminds us of the way that
mom or grandma used to cook, stirring up mouthwatering memories of having to wait patiently as dinner
was lovingly stewed, simmered or braised on the stove
for hours.
Fortunately, we can have those old-fashioned food
experiences any day of the week thanks to the
convenience of using a modern slow cooker. The real
beauty of it is that with only a little bit of preparation
in the morning, you can set all the ingredients to cook
while you go on with your day, allowing you to come
home to a complete and nutritionally-balanced meal at
night.
In selecting and testing the dishes we used in this issue,
I turned to some of the recipes I consider to be staples in
my own home. Aside from making hearty and healthy
family dinners, many are great for feeding a hungry
crowd after tobogganing, creating an elegant entrée for
company, or simply for cooking in large batches so that
leftovers can be frozen, reheated and still taste just as
good at a later date.
Some recipes were adapted from culinary discoveries I
made while traveling abroad. The Moroccan Turkey
Tagine (page 23) came from my experiences camping
in the North African desert. Everywhere I went, the
locals had their own versions of this stew, and once they
taught me how to make it, I began to play with
ingredients and created my own recipe. Similarly, the
time I spent working in restaurants in Delhi inspired the
idea of experimenting with seasonings to make unique
spice blends, such as the one in Curried Turkey Thighs
(page 27).
Turkey lends itself very well to recipes that traditionally
call for lamb or chicken. In particular, turkey thighs and
drumsticks are best suited for slow cooking, which is
why I chose dark leg meat for most of the recipes in this
issue. The exception is Granny’s Stuffed Breast Roast
(page 12), which can be cooked straight from frozen
inside the slow cooker. Best of all, it comes out just as
moist and delicious as if roasted, without having to be
home and watching over the oven for hours.
I really love the idea of being able to treat my family to
a weekend-style meal on any weeknight, and once you
have an opportunity to include a few of these new
recipes in your dinner repertoire, I know you will too.
Healthy Eating,
Healthy Living –
Slow Cooker Style
As a Registered Dietitian, I often hear that the
biggest obstacle to eating well is: “I don’t have time
to cook healthy.” When rushing home from work to
get supper made before taking the kids to dance
lessons or hockey practice, the temptation is to serve
an over-processed meal high in fat and loaded with
salt for the sake of convenience.
The solution? Your slow cooker! Slow cooking gives
anyone with a hectic lifestyle an opportunity to put
a nutritious meal on the table by eliminating your
entrée prep time. While your entrée awaits, you have
time to make a salad or cook fresh vegetables to serve
alongside dinner. For even more convenience, some
of our wonderful recipes include veggies – perfect
for any day where you need to walk in the door and
dine before heading back out again. Don’t limit use
of these recipes to winter – your slow cooker is a fast
summer meal option as well. Who feels like cooking
after a day at the beach? Use these fantastic recipes
to ensure you continue to benefit from meals lower in
fat and salt than any boxed barbecue items.
Turkey is a particularly wise choice for the “nutrition
conscious” seeking easy meal solutions. Turkey is a
lean, high-quality protein that provides us with iron,
zinc and essential B vitamins: all important in keeping our bodies healthy across the lifespan. Children
need sufficient amounts of protein to support growth.
As we move into adulthood, we continue to require
adequate amounts to sustain muscle maintenance and
repair. For adults aiming to control our weight, adding
small amounts of lean protein to each meal may assist
in appetite control by the “feeling full” sensation
protein may provide. Seniors also need to ensure
enough protein is consumed in order to maintain the
muscle mass required to stay strong enough to live
active lives. Canada’s Food Guide recommends 1-3
servings of meat and meat alternatives daily. For more
information, visit Health Canada’s website Eating
Well with Canada’s Food Guide.
Here’s to Healthy Eating, Healthy Living!
Vanda Racciatti, BHEc, RD
Granny’s Poultry Cooperative
PS: Watch for my “From the Chef” tips throughout this
issue; they are specially designed to give you a helping
hand as you plan and prepare each recipe. Bon appetit.
Chef Jason Wortzman
Granny’s Poultry Cooperative
GREAT TASTE, HEALTHY LIVING 3
The Basics of Slow Cooking
Using a slow cooker is different from
cooking in a pot on your stovetop, not only
in the time it saves, but in the methods used
to make a hearty, healthy meal that’s ready
when you are.
Testing Your Slow Cooker
Place 4 litres of room-temperature water
in your slow cooker and then put it on
either the low or high setting for 6 hours.
Using a temperature thermometer, test the
water after 6 hours. It should be heated to
83°C–90.5°C (180°F–195°F) if on low or to
90.5°C–96°C (195°F–205°F) if on high.
How it Works
Less Evaporation…
Most slow cookers consist of a stoneware
crock with a tight-fitting glass lid. The crock
fits inside a metal housing unit that
contains the electric heating element. When
plugged in, the element heats up, creating
a vacuum inside the covered crock. This
slowly cooks the food inside.
Remember that there is no evaporation with
slow cooking, therefore liquid amounts
will not decrease over time. In fact, many
slow cooking recipes call for less liquid to
be added because of the extra water that
comes out of meat and vegetables during
the cooking process.
A Watched Pot Never Boils
...More Seasoning
Because it takes a long time for the internal
temperature to recover, it’s important to
never lift the crock’s lid while food is
cooking. Most slow cookers come with glass
lids to appease your curiosity without
compromising the precise temperature
needed to cook your food.
Many slow cooker recipes call for more
seasoning than would be typically required
in a stovetop recipe. This is because of the
longer cooking time and the additional
liquid that accumulates during the process.
Veggie Tale
Holding Temperature
Vegetables should be cut or chopped
roughly the same size and placed in the
bottom of the slow cooker. This is because
vegetables cook more slowly than meats
inside the moist heat.
To ensure reliable food safety, the hold
setting on your slow cooker should ensure
contents stay at or above 60°C (140°F).
GREAT TASTE, HEALTHY LIVING 4
Probing heat
Many of today’s slow
cookers come with a
thermometer probe, which
acts like a third setting.
It takes the guesswork
out of slow cooking when
cooking a large cut of
meat or making a recipe
that requires food to
reach a certain
temperature.
Did you know?
Crock-Pot® is a registered
trademark of The Rival
Company, which introduced
the commercial slow cooker
in 1971. It was developed
from an invention originally
called the “Beanery.”
GREAT TASTE, HEALTHY LIVING 5
“A quick and easy mid-week meal for busy families.”
Skim sauce
Pulled Turkey
“Pull” the cooked meat
Pulled Turkey
Prep time
Cooking time
Serves
15 minutes
5.5 hours
10-12
2.5 kg
2 tbsp|30 ml
1 1/2 cup|375 ml
2 tbsp|30 ml
1/4 cup|65 ml
2 tbsp|30 ml
1/4 tsp|1.25 ml
1/4 tsp|1.25 ml
1
2 tsp|10 ml
1/2 cup|125 ml
1-540 ml can
3 tbsp|45 ml
Granny’s turkey thighs and/or drumsticks,
bone–in, skin removed
vegetable oil
onion, finely chopped
garlic, finely chopped
mild paprika
smoked paprika
cloves, ground
black pepper, ground
bay leaf
sea salt
cider vinegar
low sodium whole tomatoes
maple syrup
1. Heat oil in a skillet and brown the onion and garlic.
2. Add both types of paprika, cloves, pepper, bay leaf, salt, cider vinegar and maple syrup. Bring to a simmer.
3. Drain tomatoes, remove seeds and puree in a food
processor. Add to the skillet.
4. Place turkey into slow cooker then add all ingredients from skillet and mix well.
5. Place lid on slow cooker then cook on low setting for 6 hours.
6. Let cool, then skim fat off surface. Remove the turkey
pieces from the slow cooker and “pull” the cooked meat off the bones by using two forks to shred it. Discard the bones. Mix the meat back in with the sauce and re-warm before serving. (See inset)
7. Serve on a crusty bun.
FROM THE CHEF:
“Pulled turkey freezes very
well, so making a large batch
is recommended. It’s a quick
and easy mid-week meal for
busy families. Its also a great
potluck party dish: it makes
enough for large groups and
can be served hot out of the
slow cooker.”
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Recipe courtesy of Chef Jason Wortzman
SERVING: 4.5 oz/130 g
Calories
Protein
Carbs
110
14 g
4 g
Sodium
220 mg
Fat
5g
GREAT TASTE, HEALTHY LIVING 7
Turkey Cacciatore
Prep time
Cooking time
Serves
15 minutes
5 hours
4-6
1.5 kg
To taste
2 tbsp|30 ml
1 cup|250 ml
1 cup|250 ml
½ cup|125 ml
2 tbsp|30 ml
½ cup|125 ml
1-796 mL can
2 tsp|10 ml
1 tsp|5 ml
1
1 tbsp|30 ml
Granny’s turkey thighs, bone–in, skin removed
sea salt & freshly ground black pepper
olive oil
onion, diced
carrot, coarsely chopped
celery, coarsely chopped
garlic, finely chopped
dry, medium-bodied red wine
whole San Marzano Italian tomatoes or
low sodium whole tomatoes
mild paprika
fresh rosemary
bay leaf
fresh lemon juice
1. Heat a large casserole to medium-high. Remove skin from thighs. Season turkey thighs with salt and pepper. In a pan, sauté turkey thighs in olive oil until golden brown and then place in slow cooker.
2. Using the same pan, sauté onions, carrots, celery and garlic in olive oil until lightly coloured.
3. Add wine, using a spoon to stir while scraping the brown bits on the bottom of the pot (this is called deglazing and will add richness to the flavour) and simmer for 5 minutes.
4. Drain tomatoes, remove seeds and chop.
5. Add tomatoes, rosemary, bay leaf and lemon juice to the pan and return to a simmer for 5 minutes.
6. Add tomato mixture to slow cooker, stir and set on low for 5 hours.
7. Serve with pasta tossed with butter and parmesan cheese, or rice.
Recipe courtesy of Chef Jason Wortzman
SERVING: 7 oz/200 g
Calories
Protein
150
16 g
Carbs
6 g
GREAT TASTE, HEALTHY LIVING 8
Sodium
200 mg
Fat
6g
FROM THE CHEF:
“When preparing gourmet
Italian dishes, I prefer using
San Marzano tomatoes,
which can be found in Italian
specialty stores and should
be labeled ‘Product of Italy.’
There are some supermarket brands that claim to
be ‘San Marzano style,’ but
they aren’t authentic. It is
the volcanic soil and perfect
growing conditions in this
region of Italy that makes
the real thing so special.”
Quick Scan
Shopping
List
For a money saving
Granny’s Turkey
Thighs coupon,
visit page 30!
“San Marzano tomatoes can be found in Italian specialty stores and should be labeled ‘Product of Italy.’”
Turkey Cacciatore
“At a cost of less than $3.00
per serving, this dish won’t put a
big dent in your grocery budget.”
Page 6&7: Pulled Turkey
Turkey Drumstick Cassoulet
”
Turkey Drumstick Cassoulet
Prep time
Cooking time
Serves
15 minutes
5.5 hours
4-6
1.5 kg
2 tbsp|30 ml
1 cup|250 ml
2 tbsp|30 ml
¼ cup|65 ml
1-796 mL can
1 cup|250 ml
1-540 ml can
½ tsp|2.5 ml
¼ tsp|1.25 ml 2 cups|500 ml
Granny’s turkey drumsticks
olive oil
onion, diced
garlic, diced
red wine
low sodium whole tomatoes
homemade or low-sodium turkey or chicken stock
romano beans, drained & rinsed
sea salt
freshly ground black pepper
chopped Swiss chard or baby spinach
1. Brown drumsticks in a deep frying pan over medium high heat, then place into slow cooker.
2. Sauté onion and garlic until translucent.
3. Add red wine, simmer for 5 minutes and scrape the bottom of the pan.
4. Drain tomatoes. Chop and add to pan.
5. Add stock, beans and seasoning, then stir.
6. Add tomato and bean mixture to slow cooker and cook on low for 5.5 hours.
7. Set on high for 20 minutes and stir in Swiss chard or
spinach.
8. Serve with mashed potatoes or fresh cooked pasta and parmesan cheese.
FROM THE CHEF:
“This rustic gourmet recipe
is very easy to make and will
look like it came out of the
kitchen of an upscale bistro.
At a cost of less than $3.00
per serving, it won’t put a big
dent in your grocery budget
either.”
Quick Scan
Shopping
List
For a money saving
Granny’s Turkey
Drumsticks coupon,
visit page 30!
Recipe courtesy of Chef Jason Wortzman
SERVING: 8 oz/230 g
Calories
Protein
220
22 g
Carbs
9 g
Sodium
390 mg
Fat
9g
GREAT TASTE, HEALTHY LIVING 11
Frozen Stuffed
Turkey Breast Roast
Prep time
Cooking time
Serves
10 minutes
5.5 hours
6-8
2 kg
2 1/2 cups|600 g
1 cup|250 g
1/2 cup|125 ml
1/2 tsp|2.5 ml
1/4 tsp|1.25 ml
2 tbsp|30 ml
1 tsp|5 ml
1/2 tsp|2.5 ml
Granny’s Frozen Stuffed Turkey Breast Roast
baby potatoes, halved or quartered
peeled baby carrots
homemade or low sodium turkey or chicken stock
sea salt
freshly ground black pepper
mild paprika
ground coriander seed
dried ground rosemary
1. Microwave potatoes on high for 4.5 minutes. Place in
bottom of a 6-7 quart slow cooker.
2. Microwave carrots on high for 2.5 minutes, add to cooker.
3. Mix in stock, salt and pepper.
4. Remove the roast from plastic bag; do not remove netting. Place the roast on its side on top of the vegetables in the slow cooker.
5. Mix paprika with coriander and rosemary and sprinkle
over roast.
6. Cook on high setting for 5.5 hours.
Recipe courtesy of Chef Jason Wortzman
SERVING: 7 oz/200 g
Calories
Protein
220
24 g
Carbs
20 g
Pulled Turkey
GREAT TASTE, HEALTHY LIVING 12
Sodium
530 mg
Fat
6g
FROM THE CHEF:
“This convenient, ready-tocook roast is an everyday
meal option for busy folks
who are often away during
the day. By preparing a few
simple ingredients first thing
in the morning, you can
return to the fragrant aromas
of a traditional home-cooked
dinner at night.”
Quick Scan
Shopping
List
For a money saving
Granny’s Stuffed
Turkey Breast Roast
coupon, visit page 32!
“This convenient,
ready-to-cook roast is an
everyday meal option for busy folks.”
Page 6&7: Pulled Turkey
Page 12&13: Stuffed frozen bone-in ready to cook roast
Stuffed Turkey Roast
“This gluten-free turkey meatloaf is economical and tastes great!”
Turkey
Meatloaf
Line with parchment paper
Trim excess parchment
Spread glaze over meatloaf
Lift out of cooker using parchment
Gluten-Free Turkey Meatloaf
Prep time
Cooking time
Serves
15 minutes
4 hours
4-6
2 x 450 g packages
2 tbsp|30 ml
1 cup |250 ml
1 tsp|5 ml
1/2 cup|125 ml
1 cup|250 ml
1
2 tsp|10 ml
2 tbsp|30 ml
1 tsp|7.5 ml Granny’s ground turkey thighs
olive oil
onion, finely diced
garlic, diced
cornmeal
homemade or low-sodium turkey or chicken stock
egg white (1/4 cup)
mild paprika
parsley, chopped
sea salt
Glaze
1/2 -150 ml can
2 tbsp|30 ml
1/2 tsp|2.5 ml
1 tbsp|15 ml
1 1/2 tsp|7.5 ml
1/4 tsp|1.25 ml
tomato paste (75 ml)
brown sugar
sea salt
Dijon mustard
fresh rosemary, chopped (or ½ tsp dried)
freshly ground black pepper
1. Heat oil in a pan and lightly brown onions. Add garlic.
2. Add cornmeal and stock; bring to a simmer, then cool.
3. In a bowl, mix the cooled cornmeal with egg white, turkey and seasoning.
4. Place a large piece of parchment paper into a 6-quart slow cooker so that it overlaps the sides and both ends. This will make it easier to lift out the cooked meatloaf. (See inset)
5. Form the turkey mixture into a loaf in the bottom of the cooker. (See inset)
6. Trim excess parchment with scissors, leaving enough on each end to make “handles” for easier lifting. (See inset)
7. Mix together glaze and then spread it over the top of the meatloaf.
8. Place lid on slow cooker. Cook on low setting for 4 hours.
9. Lift loaf out of cooker with end of parchment. Drain excess juice. (See inset)
10. Transfer loaf to a platter and serve.
FROM THE CHEF:
“This recipe is economical,
not very complicated and it’s
quickly gaining popularity.”
“A Gluten-free turkey meatloaf
can be tricky to make. I
decided to modify a turkey
burger recipe I had previously
developed by introducing a
polenta-making technique as
the first step. I am very pleased
with these results.”
Quick Scan
Shopping
List
For a money saving
Granny’s Ground Turkey
Thighs coupon,
visit page 31!
Recipe courtesy of Chef Jason Wortzman
SERVING: 4.5 oz/130 g
Calories
Protein
Carbs
170
16 g
11 g
Sodium
400 mg
Fat
7g
GREAT TASTE, HEALTHY LIVING 15
Turkey Spaghetti Meat Sauce
Prep time
Cooking time
Serves
15 minutes
6 hours
12
2 x 450 g packages
3 tbsp|45 ml
3 cups|750 ml
2 cups|500 ml
1 cup|250 ml
2 tsp|10 ml
2-796 ml cans
2 tsp|10 ml
4 tsp|20 ml
1 tbsp|15 ml
1/4 tsp|1.25 ml
Granny’s ground turkey - breast or thigh meat
olive oil
onion, finely chopped
carrot, finely chopped
celery, finely chopped
garlic, finely chopped
low sodium whole tomatoes
dried oregano
dried basil
sea salt
freshly ground black pepper
fresh parmesan cheese
1. Heat half of the oil in a skillet and brown turkey then
transfer it to slow cooker.
2. Add remaining oil, onion, carrot, celery and garlic to skillet and lightly brown.
3. Drain tomatoes, puree in a food processor, and then add to the skillet and simmer with vegetables for 5 minutes.
4. Add herbs and spices and then transfer to slow cooker.
5. Place lid on slow cooker then cook on low setting for 6 hours.
6. Serve with your favourite pasta and fresh parmesan cheese (cooked separately).
GREAT TASTE, HEALTHY LIVING 16
Sodium
125 mg
“After graduating from cooking
school, the first place I worked
was an Italian restaurant in
Montreal. This sauce was
made with beef in a massive
pot on the stove several times
a week. This lighter turkey
version of classic Bolognese
sauce can be served with any
pasta or used as filling for
lasagna or cannelloni.”
“The vegetables for this recipe
can be chopped in a food
processor to save time. Try not
to over-chop them, which will
only create extra juice.”
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Producers on
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Recipe courtesy of Chef Jason Wortzman
SERVING: 4.5 oz/125 g
Calories
Protein
Carbs
80
7 g
5 g
FROM THE CHEF:
Fat
3.5 g
“This lighter turkey version of Bolognese
sauce can be served with any pasta or used as filling for lasagna or cannelloni.”
Pulled Turkey
Turkey Meat Sauce
“This recipe, like most slow cooker
recipes, can be made in large
batches and frozen.”
Page 6&7: Pulled Turkey
Turkey Chili
Turkey Chili
Prep time
Cooking time
Serves
15 minutes
4 hours
6
2 x 450 g packages
2 tbsp|30 ml
1/2 cup|125 ml
1/2 cup|125 ml
1
1 tbsp|15 ml
2-796 ml cans
1-540 ml can
2 tsp|10 ml
2 tsp|10 ml
2 tbsp|30 ml
1 tsp|5 ml 1 tsp|5 ml
2 tsp|10 ml
Granny’s ground turkey - breast or thigh meat
olive oil
onion, finely diced
celery, finely diced
red pepper, diced
garlic, finely chopped
low sodium whole tomatoes, drained and pureed
black beans, drained and rinsed
ground cumin
ground coriander seed
mild paprika
dried chili flakes (add more for extra heat)
dried oregano
sea salt
1. Heat oil in a large pan and lightly brown turkey, onions, celery and red peppers, then add garlic.
2. Add tomatoes, and black beans.
3. Transfer to slow cooker with all other ingredients.
4. Place lid on slow cooker then cook on low setting for
4 hours.
5. Serve chili with your favourite Mexican condiments like grated cheese, sour cream and salsa.
FROM THE CHEF:
“Like most slow cooker
recipes, this can be made
in large batches and frozen.
It is a staple for my family
during the winter months.
We often enjoy eating it
with hard or soft tacos or
accompanied by salad and
tortilla chips.”
Quick Scan
Shopping
List
For a money saving
Granny’s Ground Turkey
coupon, visit page 31!
Recipe courtesy of Chef Jason Wortzman
SERVING: 5.5 oz/160 g
Calories
Protein
Carbs
110
10 g
8 g
Sodium
340 mg
Fat
4g
GREAT TASTE, HEALTHY LIVING 19
White Bean Turkey Chili
Prep time
Cooking time
Serves
15 minutes
4 hours
6
2 x 450 g packages
2 tbsp|30 ml
1 cup|250 ml
1 tsp|5 ml
1-127 ml can
1-796 ml can
1-540 ml can
1 tsp|5 ml
1 tsp|5 ml
2 tbsp|30 ml
1
1 bunch
Granny’s boneless, skinless turkey thighs cut into 3/4” pieces
olive oil
onion, finely diced
garlic, finely chopped
chopped green chilies
low sodium whole tomatoes, chopped and drained
white kidney beans, drained and rinsed
chipotle peppers in adobe sauce, chopped
(add 2 tsp for more heat)
sea salt
chopped fresh cilantro
avocado, chopped
green onions, finely chopped
1. Heat oil in a pan, lightly brown turkey and onions and then add garlic.
2. Add green chilies, tomatoes, kidney beans, chipotle peppers and salt. Stir together until well blended and then carefully transfer contents of the pan into the slow cooker.
3. Place lid on slow cooker then cook on low setting for
4 hours.
4. Serve chili with topped with cilantro, avocado and green onion.
Recipe courtesy of Chef Jason Wortzman
SERVING: 5.5 oz/160 g
Calories
Protein
Carbs
140
12 g
9 g
GREAT TASTE, HEALTHY LIVING 20
Sodium
330 mg
Fat
6g
FROM THE CHEF:
“This recipe seems almost
too simple to taste so good;
but I say why mess with a
great thing?”
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“Almost too simple
to taste so good!”
Page 6&7: Pulled Turkey
White Bean Turkey Chili
“In North Africa, a tagine is a
stew-like comfort food.”
Page 6&7: Pulled Turkey
Moroccan Turkey Tagine
Moroccan Turkey Tagine
Prep time
Cooking time
Serves
15 minutes
5.5 hours
4-6
1.5 kg
2 tbsp|30 ml
1/2 cup|125 ml
1 tsp|5 ml
1 medium
1/2 cup|125 ml
1-796 ml can
2 tsp|10 ml
2 tsp|10 ml
1 tsp|5 ml
1 tsp|5 ml
1/2 tsp|2.5 ml
1 tsp|5 ml
1/2 tsp|10 ml
1/4 tsp|1.25 ml
1-540 ml can
1/2 cup|125 ml
Granny’s turkey thighs, bone–in, skin removed
olive oil
onion, diced
garlic, diced
red or yellow pepper, diced
carrot, peeled, quartered and cut into 1” lengths
low sodium tomatoes (whole or diced, not crushed)
mild paprika
ground cumin
dried oregano
ground coriander
cinnamon
dried chilies (optional)
sea salt
freshly ground black pepper
chick peas, drained & rinsed
zucchini, quartered and cut into 1” lengths
1. Heat oil in a skillet and brown thighs then transfer them to slow cooker.
2. Add onion, garlic, pepper and carrot to skillet and lightly brown.
3. Drain tomatoes, puree in a food processor, and then add to the skillet and simmer with vegetables for 5 minutes.
4. Add spices and then transfer to slow cooker.
5. Add chick peas to slow cooker.
6. Place lid on slow cooker then cook on low setting for 5 hours.
7. Stir in zucchini and set to high for 30 minutes or until zucchini is tender.
8. Serve with steamed couscous or rice.
FROM THE CHEF:
“In North Africa, a tagine
(TAY-jeen) is a stew-like
comfort food. Depending on
the region, it might be made
with lamb, seafood or poultry
along with a variety of other
ingredients. The reason I
recommend using whole or
diced tomatoes (not crushed)
is because crushed tomatoes
tend to be too concentrated
and acidic.”
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Recipe courtesy of Chef Jason Wortzman
SERVING: 8 oz/230 g
Calories
Protein
310
18 g
Carbs
10 g
Sodium
300 mg
Fat
22 g
GREAT TASTE, HEALTHY LIVING 23
Turkey Osso Bucco
Prep time
Cooking time
Serves
20 minutes
5 hours
4-6
6-8
1/4 cup|65 ml
3/4 cup|185 ml
1 cup|250 ml
1 cup|250 ml
1 cup|250 ml
2 tsp|10 ml
1 cup|250 ml
1/2 cup|125 ml
1-796 ml can
1 tsp|5 ml
1 tbsp|15 ml
2 tbsp|30 ml
1
2 tsp|10 ml
1/4 tsp|1.25 ml
Granny’s turkey drumsticks, bone in, skin removed cut crosswise (preferably by the butcher) into 1 1/2 inch thick pieces
olive oil
all-purpose flour
(use brown rice flour for a gluten-free version)
onion, finely diced
carrot, finely diced
celery, finely diced
garlic, minced
white wine
homemade or low sodium turkey or chicken stock
whole tomatoes
fresh thyme (or ¼ tsp dried)
orange zest
fresh Italian parsley, chopped
bay leaf
sea salt
freshly ground black pepper
1. Season turkey pieces with salt, then coat with flour.
2. Heat oil in a skillet and brown drumsticks on all sides. Transfer to slow cooker.
3. Add onion, carrot, celery and garlic to skillet and lightly brown then add to slow cooker.
4. Add wine to skillet and scrape the bottom clean with a spoon while the wine simmers.
5. Drain tomatoes. Puree them in a food processor and then add to the skillet along with stock.
6. Add herbs, spices and orange zest, then transfer to slow cooker.
7. Place lid on slow cooker then cook on low setting for 5 hours.
8. Top each portion with 1 tsp of Orange Gremolata (see
inset) and serve with saffron-scented rice, polenta or mashed potatoes.
Recipe courtesy of Chef Jason Wortzman
SERVING: 4.5 oz/130 g
Calories
Protein
Carbs
120
11 g
7 g
GREAT TASTE, HEALTHY LIVING 24
Sodium
350 mg
Fat
4.5 g
FROM THE CHEF:
“Classic Osso Bucco is made
using veal shank; in Italian, it
literally translates into ‘bone
with a hole in it.’ The searing
and slow braising of a
cross-section leg cut produces
a tender and flavourful dish.
It works equally as well with
turkey legs as it does with veal.
Traditionally, the Gremolata
accompaniment is made with
lemon, but I find that orange
really compliments the turkey
in my version.”
“For recipes calling for orange
or lemon zest, I recommend
using organic fruit as
non-organic varieties may
contain pesticides.”
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“Searing and slow braising of a
cross-section leg cut produces a tender
and flavourful dish.”
Page 6&7: Pulled Turkey
Orange
Gremolata
2 tbsp|30 ml
1 tsp|5 ml 2 tbsp|30 ml
1 tsp|5 ml
½ tsp|2.5 ml
orange zest
garlic, minced
fresh Italian
parsley, chopped
olive oil
sea salt
freshly ground
black pepper
Combine all ingredients
and chill for 1-2 hours
before serving.
Turkey Osso Bucco
“Make your own curry powder
using dry roasted spices in a
heavy skillet.”
Page 6&7: Pulled Turkey
Homemade
Curry Powder
1 tbsp|15 ml
1 tbsp|15 ml
2 tsp|10 ml
4
4
2 tsp|10 ml
1/2 tsp|2.5 ml
1 tsp|5 ml
Curried Turkey Thighs
cumin seed, dry roasted and ground
coriander seed, dry roasted and ground
fenugreek seed, dry roasted and ground
white cardamom pods, ground (seeds only)
cloves, ground
turmeric powder
ground cinnamon
crushed red chilies (add more for extra heat)
Curried Turkey Thighs
Prep time
Cooking time
Serves
30 minutes
5.5 hours
4-6
1.5 kg
2 tbsp|30 ml
2 cups|500 ml
1 tbsp|15 ml
1 tbsp|15 ml
1 ½ tsp|7.5 ml
2 tbsp / 30 ml
1-400 ml can
1-796 ml can
2 tsp|10 ml
3 tbsp| 45 ml
4 cups|1 L
Granny’s turkey thighs, bone–in, skin removed
vegetable oil or *ghee
onion, diced
garlic, finely chopped
ginger, finely chopped
sea salt
curry powder
(OR try making your own using the recipe shown)
light coconut milk
low sodium whole tomatoes, drained and pureed
corn starch
cold water
baby spinach leaves
1. Heat oil over medium-low heat in a large pot and brown the onions slowly, stirring until they turn golden brown.
2. Add garlic, ginger and all spices and seasoning. Continue to stir for about 5 minutes.
3. Remove skin from the turkey thighs and add to pot.
4. Add coconut milk.
5. Drain tomatoes, puree in a food processor, and then add to the pot.
6. Transfer all ingredients from pot to the slow cooker.
7. Place lid on slow cooker then cook on low setting for 5 hours.
8. Mix corn starch with 3 tablespoons of cold water, then carefully stir into curry.
9. Stir in spinach and set to high for 30 minutes.
10. Serve with steamed basmati rice, naan bread and
chutney.
Recipe courtesy of Chef Jason Wortzman
SERVING: 5.5 oz/160 g
Calories
Protein
Carbs
140
12 g
5 g
Sodium
230 mg
FROM THE CHEF:
“I made my first curry in
cooking school and the
instructor, who had lived in
India, roasted and ground
spices to make a curry
powder from scratch. Later in
my career, I worked in New
Delhi and perfected my own
recipe. It’s best to dry roast
your spices in a heavy skillet
until they just start to brown
and release their fragrance.
I grind them with a pestle
and mortar or a clean coffee
grinder; it’s best to have one
just for spices.
*Ghee is made from clarified
butter and is widely used in
Indian cuisine. It can be found
in East Indian specialty stores.
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Fat
9g
GREAT TASTE, HEALTHY LIVING 27
Shopping Lists:
Pantry Essentials:
Vegetable oil, olive oil, black pepper, sea salt, garlic, mild paprika, cloves, bay leaf,
ground coriander seed, dried ground rosemary, oregano, basil, cumin, dried chili flakes,
cinnamon, dried chilies, curry powder, eggs, brown sugar, all-purpose flour, homemade
turkey or chicken stock.
Pulled Turkey – Page 7
3–4 packages (approx. 2.5 kg) – Granny’s turkey thighs
and/or drumsticks, 2-3 yellow or white onions, 1 bottle
cider vinegar, 1–540 ml can of low sodium tomatoes,
smoked paprika, maple syrup.
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Turkey Cacciatore – Page 8
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2–3 packages (approx. 1.5 kg) – Granny’s turkey thighs,
2-3 yellow or white onions, bag of carrots, 3 sticks of
celery, 1 bottle of medium-bodied red wine, 1–796 ml
can of San Marzano Italian tomatoes, fresh rosemary, 1
lemon.
Turkey Drumstick Cassoulet – Page 11
2-3 packages (approx. 1.5 kg) – Granny’s turkey
drumsticks, 2 medium yellow or white onions, 1 bottle
red wine, 1–796 ml can of low sodium whole tomatoes,
1 box turkey or chicken stock, 1–540 ml can of romano
beans, 1 bunch of Swiss chard or baby spinach.
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Frozen Stuffed Turkey Breast Roast – Page 12
1 – Granny’s stuffed turkey breast roast, 1 bag baby
potatoes, 1 bag peeled baby carrots, 1 box turkey or
chicken stock.
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Turkey Meatloaf – Page 15
2 packages (approx. 1 kg) – Granny’s ground turkey
thighs, 4-5 medium yellow or white onions, 1 box turkey
or chicken stock, fresh parsley, fresh rosemary, cornmeal,
Dijon mustard.
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GREAT TASTE, HEALTHY LIVING 28
Turkey Spaghetti Meat Sauce – Page 16
2 packages – Granny’s ground turkey, 4-5 medium onions
1 bag of carrots, 1 bunch of celery, 2–796 ml cans – low
sodium tomatoes.
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Turkey Chili – Page 19
2 packages (approx. 1 kg) – Granny’s ground turkey, 2
medium white or yellow onions, a few sticks of of celery,
1 red pepper, 2–796 ml cans low sodium tomatoes,
1–540 ml can black beans.
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White Bean Turkey Chili – Page 20
2 packages (approx. 1 kg) – Granny’s boneless, skinless
turkey thighs, 2-3 medium white or yellow onions,
1–127 ml can – green chilies, 1–796 ml can low sodium
tomatoes, 1–540 ml can white kidney beans, 1 can
chipotle peppers in adobe sauce, fresh cilantro,
1 avocado, 1 bunch green onions.
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Morroccan Turkey Tagine – Page 23
2-3 packages (approx. 1.5 kg) – Granny’s turkey thighs,
a few white or yellow onions, 1–red or yellow pepper,
2-3 carrots, 1–540 ml can chick peas, 2 medium zucchini.
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Turkey Osso Bucco – Page 24
3 packages (approx. 2 kg) – Granny’s turkey drumsticks,
onions, 3-4 medium carrots, 4 stalks celery, 1 bottle white
wine, fresh thyme, 1 orange, fresh Italian parsley.
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Curried Turkey Thighs – Page 27
2-3 packages (approx. 1.5 kg) – Granny’s turkey thighs,
4-5 medium onions, ginger, 1–400 ml can light coconut
milk, 1–796 ml can low sodium tomatoes, corn starch,
baby spinach leaves.
Quick Scan
GREAT TASTE, HEALTHY LIVING 29
Behind the scenes
Only a few quick minutes are needed to prepare the ingredients for your slow cooker, yet doing a photo shoot
for a food magazine about slow cooking requires much more time – and patience.
Typically, it takes an eight-hour day to photograph four or five recipes from start to finish. Each dish is meticulously prepared in-studio by our chef before it is composed by a professional food stylist. In the meantime, the
proper table setting, lighting, and angles are chosen by the
photographer and creative director to capture the essence of each plate of food, ensuring it looks as delectable
as it smells and tastes.
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H E A L T H Y
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THE GREAT OUTDOORS!
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Sneak peek recipe!
Grilled Dijon-Herb Infused
Turkey Pieces
1.5 kg
Granny’s Turkey pieces; skin-on bone-in thighs, drumsticks
and/or boneless skinless breast
1 tbsp|15 ml
Dijon mustard
1 tbsp|15 ml extra virgin olive oil
1 tsp |5 ml
balsamic vinegar
3 tbsp|45 ml fresh poultry herbs (sage, thyme,
rosemary, parsley), coarsely chopped
1 tbsp|15 ml
garlic, finely chopped
1 tbsp|15 ml
shallot, finely chopped
1/2 tsp|2.5 ml sea salt
1/4 tsp|1.25 ml fresh ground pepper
Prep time
Cooking time
Serves
15 minutes
45-60 minutes
6-8
1. Preheat barbeque grill on high.
2. Mix mustard, oil, vinegar, herbs, garlic,
shallots, salt & pepper in a large bowl.
3. Coat turkey pieces well. Pieces can be
refrigerated for up to 24 hours at this point and
then grilled.
4. Turn one section of the barbeque off, preferably
the middle one if you have 3 sections. Place
turkey thighs and drumsticks directly on this
section of the grill to grill them over indirect heat
leaving the other sections on high. Wrap boneless
skinless breast loosely in parchment paper or foil
and place it directly on the same part of the grill.
Cook with lid of the barbeque down.
5. Drumsticks should be turned once after 30
minutes. Pieces will be done in 45-60 minutes or
when a thermometer probe reads 170°F (77°C).
6. Let the cooked meat rest in a warm place of
15-20 minutes before carving.
Recipe courtesy of Chef Jason Wortzman
GREAT TASTE, HEALTHY LIVING 33
Turkey Burrito
Eat Turkey, Just for the Health of It!
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