Turkey Reubens Sandwich

 

                    Enjoy Reuben sandwiches, and start to make them with smoked turkey. These are good to make in summer, when you don't want to heat up the kitchen.

2 sandwiches (411 calories per sandwich)

• 4 slices pumpernickel or rye bread
• 2 tablespoons Thousand Island salad dressing
• 6 ounces deli smoked turkey
• ½ cup sauerkraut, rinsed and well drained
• 2 slices Swiss cheese
• 2 teaspoons butter, softened

1. Spread two slices of bread with salad dressing.
2. Layer with turkey, sauerkraut and cheese ; top with remaining bread.
3. Butter the outsides of sandwiches.
4. In a large skillet, toast sandwiches for 3-4 minutes on each side or until heated through.

BON APPÉÉÉÉTIT

Maple-Glazed Turkey Burgers

 

                    To give the meal an authentic taste of the American deep south, serve the burgers with corn fritters and sautéed banana. When cooking bananas toss in lemon juice to help preserve their color.

Serves 4

• 2 ears fresh corn with leaves intact
• 1 lb/450 gr fresh ground turkey
• 1 red bell pepper, seeded, peeled, and finely chopped
• 6 scallions, finely chopped
• 1 cup fresh white bread crumbs
• 2 tablespoons chopped fresh basil
• Salt and pepper
• 1 tablespoon corn oil
• 2 tablespoons maple syrup

1. Heat a grill pan until hot, then add the ears fresh corn and cook over medium-high heat for 8-10 minutes, turning every 2-3 minutes, or until the leaves are charred.
2. Remove from the grill pan, let cool, then strip off the leaves and silky threads, using a sharp knife, cut away the kernels and place in a bowl.
3. Add the ground turkey, red bell pepper, scallions, bread crumbs, basil, salt, and pepper to the corn kernels in the bowl.
4. Mix together, then shape into 4 equal-size burgers, cover and chill for 1 hour.
5. Heat a heavy-bottom skillet and add the oil.
6. When hot, add the burgers, then pour 1 teaspoon maple syrup over each burger and cook over medium heat for 4 minutes on each side, or until the burgers are cooked through, pour over the remaining maple syrup.
7. Lightly toast 4 cheese-topped baps and cover the bases with sprigs of arugula and watercress.
8. Top with sliced tomato, the burgers, and corn relish, accompany with corn fritters and sautéed banana.
9. Serve.

BON APPÉÉÉÉÉÉÉÉÉTIT

Turkey and Tarragon Burgers

 

                    What a healthy combination of ingredients there is in these burgers. Turkey and tarragon contribute fine, distinctive flavors, while the robust bulgur wheat is there for its nutty taste and coarse texture.

Serves 4

• One third cup bulgur wheat
• Salt and pepper
• 1 lb/450 gr fresh ground turkey
• 1 tablespoon grated orange rind
• 1 red onion, finely chopped
• 1 yellow bell pepper, seeded, peeled and finely chopped
• ¼ cup toasted slivered almonds
• 1 tablespoon chopped fresh tarragon
• 1-2 tablespoons corn oil

1. Cook the bulgur wheat in a pan slightly salted boiling water for 10-15 minutes, or according to the package instructions.
2. Drain the bulgur wheat and place in a bowl with the ground turkey, orange rind, onion, yellow bell pepper, almonds, tarragon, and salt and pepper.
3. Mix together, then shape into 4 equal-size burgers, cover and let chill for 1 hour.
4. Heat a heavy-bottom skillet and add the oil.
5. When hot, add the burgers and cook over medium heat for 5-6 minutes on each side or until thoroughly cooked through and drain well on paper towels.
6. Place a few lettuce leaves on 4 plates.
7. Cut 2 large baked potatoes in half and place one half on each plate, top with the burgers.
8. Spoon over a little red tomato relish or onion marmelade and serve.

BON APPÉÉÉÉÉÉÉÉÉÉTIT

Mexican Turkey Burgers

 

                    There are many varieties of fresh chilies available. If you are in doubt as to the chili's heat, then start with the milder chilies, such as jalapeno, and gradually move onto the hotter ones.

Serves 4

• 1 lb/450 gr fresh ground turkey
• 7 oz/200 gr canned refried beans
• 2-4 garlic cloves, crushed
• 1-2 fresh jalapeno chilies, seeded and finely chopped
• 2 tablespoons tomato paste
• 1 tablespoon chopped fresh cilantro
• Salt and pepper
• 1 tablespoon corn oil

1. Place the ground turkey in a bowl and break up any large lumps.
2. Beat the refried beans until smooth, then add to the turkey in the bowl.
3. Add the garlic, chilies, tomato paste, cilantro, salt and pepper and mix together.
4. Shape into 4 equal-size burgers, then cover and let chill for 1 hour.
5. Heat a heavy-bottom skillet and add the oil.
6. When hot, add the burgers and cook over medium heat for 5-6 minutes on each side, or until thoroughly cooked.
7. Place some shredded spinach on the base of 4 toasted cheese-topped baps, top with the burgers, then spoon over some salsa and guacamole.
8. Place the lid in position and serve with tortilla chips.

BON APPÉÉÉÉÉÉTIT

Ranch Turkey Wraps

 

                These hand-held sandwiches make a nice lunch or quick dinner on the go. A great thing about wraps is that, like sandwiches, you can customize each one to suit your taste

4 servings

• ¼ cup cream cheese, softened
• ¼ cup prepared ranch salad dressing
• 4 flour tortillas "10 inches", warmed
• ¾ pounds sliced deli turkey
• 8 slices Monterey Jack cheese
• 1 medium ripe avocado, peeled and sliced
• 1 medium tomato, sliced

1. In a small bowl, beat cream cheese and salad dressing until smooth.
2. Spread over tortillas ; Layer with turkey, cheese, avocado and tomato.
3. Roll up tightly ; cut in half.

BON APPÉTIT

Turkey and Stilton Sandwiches with Cranberry-Orange Relish

 

                    This is a day-after-Thanksgiving sandwich, using leftover turkey, cranberry relish, and crumbled Stilton leftover from the cheese course.

2 sandwiches

• 1 cup (about 4 ounces) crumbled Stilton or other crumbly blue cheese
• 2 tablespoons mayonnaise
• Four ½-inch-thick slices country hearth bread
• 12 thin slices (6 ounces) turkey
• ½ cup Cranberry-Orange Relish (recipe below) or cranberry sauce or relish

1. Heat a panini or sandwich press.
2. Combine the Stilton and mayonnaise in a small bowl and stir until well blended.
3. Spread the cheese mixture on two of the slices of bread ; top with turkey.
4. Spoon the relish on top of the turkey ; top with the remaining slices of bread.
5. Put the sandwiches on the press, pull the top down, and cook until they have browned and crisp, 4 to 7 minutes, depending on how hot your machine is.
6. Carefully remove from the press and serve immediately.

Cranberry-Orange Relish

                    This is a cheerful addition to any sandwich platter.

Makes about ½ cup

• 1 cup fresh cranberries, picked over and rinsed
• 3 tablespoons sugar
• 1 tablespoon finely grated orange zest
• 3 tablespoons water

1. Combine all the ingredients in a small saucepan and bring to a simmer over medium heat.
2. Cook, stirring occasionally, until the cranberries pop, about 5 minutes.
3. Transfer to an airtight container and let cool slightly, then refrigerate until chilled.
4. It will keep, tightly covered, up to 1 week.

BON APPÉTIT

Roast Turkey with Cranberries

 

6 servings

Cranberry lacquer

• 30 ml butter
• 2 red onions, sliced
• 60 ml cranberry sauce
• 15 ml red wine vinegar
• 125 ml port wine
• 2 fresh sage leaves
• 5 ml salt
• 5 ml ground black pepper

Turkey

• 30 ml vegetable oil
• 1 turkey roast of 1.5 kg
• 250 ml veal stock
• 60 ml cream 35%

1. In a saucepan, melt the butter and brown the onions for 6 to 8 minutes; add the rest of the lacquer ingredients and simmer for 10 to 15 minutes over low heat.
2. Using a blender, grind everything to obtain a thick sauce; let cool.
3. In a large skillet, heat the vegetable oil and sear the roast on all sides to brown it; place roast in a baking dish.
4. Deglaze the pan with the veal stock and pour the liquid around the roast.
5. Brush the roast with lacquer and put in the oven at 350F (175C) for 1 hour 15 minutes; baste the roast like this every 15 minutes.
6. Remove from the oven and let the meat rest covered with aluminum foil for 10 minutes.
7. Transfer the cooking juices to a small saucepan, stir in the cream and reduce until the sauce coats the back of a spoon.
8. Slice the roast and serve with the sauce.

BON APPÉTIT

Ground turkey and ham mini-loaves

 

           Ground turkey ad turkey-ham are used to good advantage in these single-serving loaves. Serve with baked potato and green beans. Not only are these a tasty entree, but they are equally delicious packed whole for picnics, or sliced for sandwiches.

Makes 6 mini-loaves

Mini-Loaves

• 2 teaspoons dry mustard
• 2 teaspoons water
• ¾ cup old-fashioned oats
• 1 tablespoon vegetable oil
• 1 sweet red pepper, cored, seeded and chopped
• 3 green onions, sliced
• 2 cloves garlic, chopped
• 1 teaspoon leaf tarragon, crumbled
• ¼ teaspoon leaf thyme, crumbled
• 1 teaspoon salt
• 1½ pounds ground turkey
• ¼ pound turkey-ham, finely chopped
• 1 egg
• 2 tablespoons catsup

Glaze

• ½ cup catsup
• 2 tablespoons dark brown sugar
• 1 teaspoon spicy brown mustard

1. Stir together mustard and water in large bowl ; let stand 15 minutes.
2. Meanwhile, place oats in food processor or blender ; whirl until texture resembles coarse meal.
3. Heat oil in medium-size skillet over medium heat ; add pepper and cook 6 minutes.
4. Add green onion, garlic, tarragon, thyme and salt ; cook, stirring, 3 minutes and scrape into large bowl with mustard mixture.
5. Add oats, turkey, turkey-ham, egg and catsup to bowl ; mix together.
6. Preheat oven to 350F ; lightly grease 13 x 9 x 2-inch baking pan.
7. Divide mixture into 6 equal portions (6 ounces each) and shape into mini-loaves, about 4 x 2 x 1½ inches ; arrange evenly in prepared pan.
8. Bake in preheated oven for 20 minutes ; meanwhile, prepare Glaze by mixing all glaze ingredients in small bwol until smooth.
9. Spoon glaze evenly over loaves ; bake another 15 minutes until juices run out clear when pierced with skewer.
10. Spoon any leftover glaze into sauceboat and serve on side with mini-loaves.

BON APPÉTIT