Tag Archives: turkey

A Deconstructed Turkey Rachel

I used to be able to travel back to Boston all the time for work.  It was great because I got to see family and friends and stay connected to my hometown in a way I can’t do now.  However, I would be lying if I said it didn’t also have to do with frequent stops to the Paramount, an awesome diner like place on Beacon Hill.  Open since 1937 this place is always packed but worth the wait.  My standard lunch order was the roasted turkey Rachel with sweet potato fries.  If you have never had a Rachel, its basically a Ruben sandwich with turkey and coleslaw instead of sauerkraut.  The mix of the tangy Russian dressing with the hearty turkey and the rye bread make me super happy.  Since I no longer get to fly up to Boston for one every couple of weeks I started craving it big time.  That’s when the idea to deconstruct the Rachel came to me – turn a lunch classic into a dinner staple.  In place of the rye bread I simply breaded turkey cutlets with breadcrumbs mixed with caraway seeds (the nutty yummy flavor you get in rye bread comes from those seeds).  Then the Russian dressing and coleslaw come together as a bed for the turkey cutlet.  To elevate this a bit I made my own Russian dressing and used bagged broccoli slaw which is much more crunchy and flavorful then the cabbage kind.  A bite of the cutlet with the slaw together and BAM you have a Rachel sandwich!  This dish will definitely get me through until the next time I can go to the Paramount.  Serve it for a totally outside the box Thanksgiving with some hoppy beer and I am sure your friends and family will flip.  Have a great holiday!!

A Deconstructed Turkey Rachel(printable version at the end of the post)

Inspiration:  the best sandwich at the Paramount
Special Equipment:  none

  • 1/2 cup mayonnaise
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 cup chili sauce
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons hot sauce
  • 12 ounce bag of broccoli slaw
  • 3/4 cup breadcrumbs
  • 1 tablespoon caraway seeds
  • 1/2 cup flour
  • 1 egg
  • 1 pound turkey cutlets
  • 2 tablespoons butter
  • 2 tablespoons olive oil

In a medium size bowl combine the mayo, Worcestershire sauce, chili sauce, apple cider vinegar, and hot sauce.  Season with salt and pepper.

dsc04213

Stir in the broccoli slaw making sure it is all combined.  This can be done several hours in advance, store in the fridge and just take it out 30 minutes before serving to take the chill off.  Set out three bowls for breading – one with the breadcrumbs and caraway seeds in it, one with the flour and one with the egg, beaten with a splash of water.

dsc04210

Set out a plate or cookie sheet to place the breaded cutlets on.  First tip each cutlet in the flour, shake off the excess, then dip in the egg, making sure to coat the entire thing and then finish in the caraway breadcrumbs, pressing them on to make sure they stick.

Once all the cutlets are breaded heat 1 tablespoon of butter and 1 tablespoon of olive oil in a skillet over medium high heat.  Once they are hot add as many cutlets as comfortably fit in.

dsc04219

Cook 3 minutes per side and remove, add the remaining butter and oil to the pan and cook the remaining cutlets.  Serve the cutlets on top of the slaw mixture.

dsc04222

A Deconstructed Turkey Rachel

  • Servings: 4
  • Print

Special Equipment:  none

  • 1/2 cup mayonnaise
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 cup chili sauce
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons hot sauce
  • 12 ounce bag of broccoli slaw
  • 3/4 cup breadcrumbs
  • 1 tablespoon caraway seeds
  • 1/2 cup flour
  • 1 egg
  • 1 pound turkey cutlets
  • 2 tablespoons butter
  • 2 tablespoons olive oil

In a medium size bowl combine the mayo, Worcestershire sauce, chili sauce, apple cider vinegar, and hot sauce.  Season with salt and pepper.  Stir in the broccoli slaw making sure it is all combined.  This can be done several hours in advance, store in the fridge and just take it out 30 minutes before serving to take the chill off.  Set out three bowls for breading – one with the breadcrumbs and caraway seeds in it, one with the flour and one with the egg, beaten with a splash of water.

Set out a plate or cookie sheet to place the breaded cutlets on.  First tip each cutlet in the flour, shake off the excess, then dip in the egg, making sure to coat the entire thing and then finish in the caraway breadcrumbs, pressing them on to make sure they stick.  Once all the cutlets are breaded heat 1 tablespoon of butter and 1 tablespoon of olive oil in a skillet over medium high heat.  Once they are hot add as many cutlets as comfortably fit in.  Cook 3 minutes per side and remove, add the remaining butter and oil to the pan and cook the remaining cutlets.  Serve the cutlets on top of the slaw mixture.

Turkey Pot Pie Turnover

Would you rather have a cold leftover sandwich or a hot, toasty turnover oozing with turkey and gravy???  No contest right?  These turnovers are amazing and the perfect way to use up the leftover turkey from yesterday.  Pot pie is one of Patrick’s favorite things in the world but I took it to another level with this handheld version.  If you are totally sick of turkey make these up and freeze them so you can have them later in December when things start to get really hectic.  As you can see I served it with a light green salad but I am guessing you have leftover mashed potatoes and other sides so go ahead and use those up.  I was ok with just one for dinner (this would also make a great lunch item) but Patrick needed two so ramp up the recipe depending on how much you have leftover and if you are starting your diet right away or not.  We are headed to the Eastern Shore for some relaxing with friends but not before I start setting out the Christmas decorations.  Get ready for lots of holiday inspired posts!

Turkey Pot Pie Turnover (printable version at the end of the post)

Inspiration:  all that leftover turkey
Special Equipment:  none

  • 2 tablespoons butter
  • 1 carrot, peeled and diced
  • 1 small onion, diced
  • 2 cloves of garlic, chopped
  • 2 tablespoons flour
  • splash of congac or white wine
  • 1 cup chicken or turkey stock
  • 1 1/2 cups chopped turkey
  • 1 tablespoon dijon mustard
  • 1 tablespoon chopped tarragon
  • 1/3 cup frozen peas
  • 1/4 cup cream
  • 1 sheet of frozen puff pastry, defrosted in the fridge overnight (I like Pepperidge Farms)
  • 1 egg

In a skillet melt the butter over medium heat and cook the carrot, onion and garlic for 5 to 7 minutes until they are softened.  Sprinkle over the flour and stir it in cooking until the raw flour is cooked, about a minute.  Add the splash (about a 1/4 of a cup) of cognac to the pan and stir.  Add in the stock, the turkey, mustard and tarragon.  Stir together and bring to a simmer, then cook for 10 minutes.  Add in the cream and peas and cook for another minute until thickened like gravy.

DSC01957

Set turkey mixture aside (you can make the mix ahead here and store it in the fridge for a couple of days.  Let it come to room temp or nuke it a bit before filling the puff pastry.  You can also freeze the mixture for several months.)  Preheat your oven to 375 degrees.  Sprinkle your counter or board with some flour and unfold the puff pastry sheet.

DSC01959

Using a rolling pin roll out the dough evenly so that it grows from 9 1/2 inches square to about 12 inches square.  Cut into 4 pieces.  Pour some tap water in a small bowl and put it near the pastry.  Line a baking sheet with parchment paper or a silicone mat and lay the first square on it.  Mound a quarter of the mixture in the middle and use your fingertip to wet all 4 edges with the water in the bowl.  Fold one corner over to the other making a triangle and use a fork to press the edges together.  Repeat with the 3 other pieces.

At this point you can put the popovers in the fridge and store them for 24 hours.  If you want to freeze them do so on the baking sheet, allow them to harden and then store in freezer bag for several months.  Once you are ready to bake them, whisk the egg with a teaspoon of water in a small bowl and brush the tops of the popovers with the egg wash.  Sprinkle with salt and pepper and use a sharp knife to create 2 or 3 slits in the top of each for steam to escape.  Bake for 30 minutes until golden.  Let them rest for 5 minutes before serving (they will be HOT).

DSC01970

Turkey Pot Pie Turnovers

  • Servings: 4 turnovers
  • Print

Special Equipment:  none

  • 2 tablespoons butter
  • 1 carrot, peeled and diced
  • 1 small onion, diced
  • 2 cloves of garlic, chopped
  • 2 tablespoons flour
  • splash of congac or white wine
  • 1 cup chicken or turkey stock
  • 1 1/2 cups chopped turkey
  • 1 tablespoon dijon mustard
  • 1 tablespoon chopped tarragon
  • 1/3 cup frozen peas
  • 1/4 cup cream
  • 1 sheet of frozen puff pastry, defrosted in the fridge overnight (I like Pepperidge Farms)
  • 1 egg

In a skillet melt the butter over medium heat and cook the carrot, onion and garlic for 5 to 7 minutes until they are softened.  Sprinkle over the flour and stir it in cooking until the raw flour is cooked, about a minute.  Add the splash (about a 1/4 of a cup) of cognac to the pan and stir.  Add in the stock, the turkey, mustard and tarragon.  Stir together and bring to a simmer, then cook for 10 minutes.  Add in the cream and peas and cook for another minute until thickened like gravy.  Set turkey mixture aside (you can make the mix ahead here and store it in the fridge for a couple of days.  Let it come to room temp or nuke it a bit before filling the puff pastry.  You can also freeze the mixture for several months.)

Preheat your oven to 375 degrees.  Sprinkle your counter or board with some flour and unfold the puff pastry sheet.  Using a rolling pin roll out the dough evenly so that it grows from 9 1/2 inches square to about 12 inches square.  Cut into 4 pieces.  Pour some tap water in a small bowl and put it near the pastry.  Line a baking sheet with parchment paper or a silicone mat and lay the first square on it.  Mound a quarter of the mixture in the middle and use your fingertip to wet all 4 edges with the water in the bowl.  Fold one corner over to the other making a triangle and use a fork to press the edges together.  Repeat with the 3 other pieces.

At this point you can put the popovers in the fridge and store them for 24 hours.  If you want to freeze them do so on the baking sheet, allow them to harden and then store in freezer bag for several months.  Once you are ready to bake them, whisk the egg with a teaspoon of water in a small bowl and brush the tops of the popovers with the egg wash.  Sprinkle with salt and pepper and use a sharp knife to create 2 or 3 slits in the top of each for steam to escape.  Bake for 30 minutes until golden.  Let them rest for 5 minutes before serving (they will be HOT).

Turkey Tacos

Happy fiesta friday!  Even though it was a short week it sort of felt long so I hope everyone has a great weekend.  We are almost at a month of A Capitol Contessa and it’s really been a challenge but also so much fun.  Next week I will launch the menu calendar that will have weeknight menu suggestions along with a printable shopping list so stay tuned.  Also one more housekeeping note – our camera broke so the picture quality has been less than ideal of late.  Hope to get it fixed this weekend but if you were wondering why all the pics looked like cell phone shots it’s because they are!  Now on to the post…

Poor turkey – cousin to the oh so popular chicken, usually overcooked and dry, blamed for making you sleepy and relegated to the 3rd thursday in November and then forgotten about the rest of the year.  No longer!  Making turkey doesn’t have to be an all day affair partnered with heavy sides and family drama.  Don’t go for a whole bird – just buy a breast or cutlets and use them in place of chicken to spice things up.  Or totally throw tradition to the wind and try these terrific turkey tacos.  Here you use turkey legs as they can do a long braise, the flavor stands up to a punchy sauce and they are CHEAP.  I changed up the recipe a bit to impart more of a smoky, chili flavor and to cook down the sauce even more so it becomes thick and mole-like.  I also included chipoltes in adobo (which I should have had in the pantry blog post).  These are smoked jalapenos stored in a vinegary sauce that you can buy in a can at really any supermarket these days.  They pack some heat so you will probably never use the whole can at one time – that’s fine, just transfer to a plastic container and store in the fridge indefinitely.  I like to puree the whole chilis with the sauce and keep that on hand as well to stir into sauces or mayo for sandwiches.  For zero effort you can add a smoky, spicy, tangy flavor to practically anything.  Thanks to Pati’s Mexican Table for this excellent pic to you see what the chipoltes look like and a recipe to make your own (which I am now dying to try).  If you aren’t familiar with Pati Jinich she is an incredible Mexican cook from the D.C. area who does lots of fun local food events and has her own cooking show so please check out her website.

Chipotle chiles in adobo sauce.jpg

I really like these tacos served simply with chopped onion and a squeeze of lime.  If you wanted to skip the taco route you could serve this as a main course with rice and beans or in a sandwich sort of like pulled pork.  It freezes really well so make the whole batch and freeze the left overs in smaller portions so you can have a slow braised meal any night of the week.

Turkey Tacos (printable version at the end of the post)

Inspiration:   Beer Braised Turkey Tacos by Food and Wine Magazine

Special Equipment:  none

  • 2 tablespoons canola or vegetable oil
  • one 2 to 2 1/2 pound package of turkey drumsticks, skin and fat removed
  • 5 large garlic cloves, thinly sliced
  • 1 medium onion, diced
  • 3 large oregano sprigs
  • 2 to 4 chipoltes in adobo depending on how much heat you like
  • 1 tablespoon tomato paste
  • 14 ounce can diced tomatoes
  • 2 ancho chiles, stemmed, seeded and torn into pieces
  • 1 cinnamon stick
  • 1 bottle of Mexican dark beer, such as Modelo Negro
  • 1 cup water

In a large dutch oven or pot, heat 1 tablespoon of the oil over medium high heat. Sprinkle the turkey drumsticks with salt and pepper and cook for about 10 minutes until all the sides are brown.  Transfer them to a plate and add the remaining tablespoon of oil to the pot.  Turn down the heat to medium and add the garlic, onion, oregano springs, chipoltes and tomato paste.

wpid-20150516_133133.jpg wpid-20150516_133807.jpg

Cook for about 5 to 8 minutes until the onion is softened and beginning to deglaze the plan. Add the canned tomatoes, ancho pieces and the cinnamon stick.  Now add the beer and water and scrape up any last brown bits at the bottom of the pan.  Return the turkey to the pot and nestle them in among the liquid and veggies.  Bring to a boil and then lower the heat to a simmer.  Cover and cook for about an hour, turning the drumsticks once.  Take the drumsticks out – you can tell they are done when the meat easily falls off of the bone.  Here see the before and after:

wpid-20150516_134607.jpg wpid-20150516_150458.jpg

Dont be a hero – let the turkey cool off before shredding it, otherwise you will seriously hurt your fingers speaking from experience.  While the turkey cools turn the heat up on the sauce and discard the cinnamon stick and oregano sprigs.  Cook the sauce until thickened about 20 minutes or until it’s the consistency you want.  This is why I subbed the whole fresh tomato in the original to canned tomato plus tomato paste.  The way it was originally written I felt it was a little too weak but look at how rich the sauce turns out with the tomato and chili flavor amped up.  Shred the turkey and stir it back in with the sauce.

wpid-20150516_152403.jpg wpid-20150516_195646.jpg

Now you can eat it right away, keep it warm on the stove for a while, or store it in the fridge or freezer for later.

Turkey Tacos

  • Servings: 8-10
  • Print
Special Equipment:  none

  • 2 tablespoons canola or vegetable oil
  • one 2 to 2 1/2 pound package of turkey drumsticks, skin and fat removed
  • 5 large garlic cloves, thinly sliced
  • 1 medium onion, diced
  • 3 large oregano sprigs
  • 2 to 4 chipoltes in adobo depending on how much heat you want
  • 14 ounce can diced tomatoes
  • 2 ancho chiles, stemmed, seeded and torn into pieces
  • 1 cinnamon stick
  • 1 bottle of Mexican dark beer, such as Modelo Negro
  • 1 cup water

In a large dutch oven or pot, heat 1 tablespoon of the oil over medium high heat. Sprinkle the turkey drumsticks with salt and pepper and cook for about 10 minutes until all the sides are brown.  Transfer them to a plate and add the remaining tablespoon of oil to the pot.  Turn down the heat to medium and add the garlic, onion, oregano springs, chipoltes and tomato paste.

Cook for about 5 to 8 minutes until the onion is softened and beginning to deglaze the plan. Add the canned tomatoes, ancho pieces and the cinnamon stick.  Now add the beer and water and scrape up any last brown bits at the bottom of the pan.  Return the turkey to the pot and nestle them in among the liquid and veggies.  Bring to a boil and then lower the heat to a simmer.  Cover and cook for about an hour, turning the drumsticks once.  Take the drumsticks out – you can tell they are done when the meat easily falls off of the bone.  While the turkey cools turn the heat up on the sauce and discard the cinnamon stick and oregano sprigs.  Cook the sauce until thickened about 20 minutes or until it’s the consistency you want.  Shred the turkey and stir it back in with the sauce.  Now you can eat it right away, keep it warm on the stove for a while, or store it in the fridge or freezer for later.

Turkey Biryani

The first time I bought ground turkey at Costco I was confident that I would come up with lots of interesting ways to use it.  Turns out turkey burgers was about as far as I got until I ran across this gem in Fine Cooking DSC04536magazine.  Its a great weeknight dinner and has the requisite carbs/meat/veggie combo I like so much.  It may be a little light on the veggie side so if you want to make it more balanced I would recommend serving it with some spinach sautéed with garlic and ginger for good measure.  It reheats well so make the full recipe even if just for two and you will have some lunches ready to go as well.  I know not everyone is super comfortable with Indian food but this is a terrific gateway meal – it is not spicy in a hot sense but it does have great flavor from the spices you are cooking with.  It’s worth it to go out and get cardamom pods, whole cloves and cinnamon sticks.  If you were to use ground versions of any of these the taste wouldn’t be as subtle and complex.

Green cardamom pods

Green cardamom pods

You can find all of these pretty easily these days – I like World Market for this as they sell pretty small sizes and the spices last up to a year.  Hopefully having them on hand will encourage you to try out more Indian dishes but if not they are also great in mulled cider or wine in the fall.  I increased the amount of curry powder for a bit more punch – and just as important as having the right spices is also to have a Taj Mahal or Kingfisher to drink with the biryani!

DSC04538

Turkey Biryani (printable version at the end of the post)

Inspiration: Turkey Biryani from Fine Cooking

Special Equipment: None

  • 3 tablespoons butter
  • 1 pound ground turkey
  • 3 tablespoons curry powder (I like Madras but any kind will do)
  • 1 cup frozen peas
  • 1 medium onion, thinly sliced
  • 6 green cardamom pods (yes the pods, ground won’t do here)
  • 4 whole cloves
  • 1 cinnamon stick
  • 4 cloves of garlic thinly sliced
  • 1 tablespoon minced ginger
  • 1 cup basmati rice
  • 1 ¾ cups chicken broth
  • ¼ cup golden raisins (regular raisins are fine)
  • ½ cup cashews (or slivered almonds)

In a large pot that has a lid, melt 1 tablespoon of butter over medium high heat. Add the turkey, 1 1/2 tablespoon curry powder and salt. Let it sit for a minute without disturbing it so the turkey can really brown. Cook stirring occasionally until turkey is cooked through and browned, about 5-8 minutes. Transfer to a bowl and add peas in with the cooked turkey to get them to start warming through.

DSC04547   DSC04549

Heat the remaining butter in the pan over medium heat and add onions, cardamom, cloves, cinnamon stick and salt. Once the onions starting giving off liquid it should be easy to use that to deglaze the pan a bit, don’t be shy about scraping up the good brown turkey bits. Stir and cook until onion begins to brown, then add the garlic and ginger. Cook for a minute, being careful not to burn the garlic. DSC04553Then add the rice and remaining tablespoon of curry powder. Stir to coat the rice, then add the broth and raisins and bring to a simmer. Turn the heat down to low, cover and cook until rice is tender and most of the liquid is absorbed, about 15 minutes. Scoop out the cinnamon stick, cardamom pods and cloves (the cloves can be hard to find so if you don’t get them all no worries, the will break down a bit with cooking) then stir in the turkey and peas. Let cook for a minute more to let the flavors meld and then stir in the cashews before serving.

DSC04555Note – the cashews are a nice crunchy, nutty addition but definitely not necessary. I cannot keep cashews in my house longer than a couple of hours before I snack on all of them so I usually skip it. The original recipe also uses cilantro but after years of living with a cilantro hater I left that out by habit but it does add a nice green touch.

Turkey biryani

  • Servings: 4
  • Print

Special Equipment:  None

  • 3 tablespoons butter
  • 1 pound ground turkey
  • 3 tablespoons curry powder (I like Madras but any kind will do)
  • 1 cup frozen peas
  • 1 medium onion, thinly sliced
  • 6 green cardamom pods (yes the pods, ground won’t do here)
  • 4 whole cloves
  • 1 cinnamon stick
  • 4 cloves of garlic thinly sliced
  • 1 tablespoon minced ginger
  • 1 cup basmati rice
  • 1 ¾ cups chicken broth
  • ¼ cup golden raisins (regular raisins are fine as well)
  • ½ cup cashews (or slivered almonds)

In a large pot that has a lid, melt 1 tablespoon of butter over medium high heat. Add the turkey, 1 1/2 tablespoon curry powder and salt. Let it sit for a minute without disturbing it so the turkey can really brown. Cook stirring occasionally until turkey is cooked through and browned, about 5-8 minutes. Transfer to a bowl and add peas in with the cooked turkey to get them to start warming through.

Heat the remaining butter in the pan over medium heat and add onions, cardamom, cloves, cinnamon stick and salt. Once the onions starting giving off liquid it should be easy to use that to deglaze the pan a bit, don’t be shy about scraping up the good brown turkey bits. Stir and cook until onion begins to brown, then add the garlic and ginger. Cook for a minute, being careful not to burn the garlic. Then add the rice and remaining tablespoon of curry powder. Stir to coat the rice, then add the broth and raisins and bring to a simmer. Turn the heat down to low, cover and cook until rice is tender and most of the liquid is absorbed, about 15 minutes. Scoop out the cinnamon stick, cardamom pods and cloves (the cloves can be hard to find so if you don’t get them all no worries, the will break down a bit with cooking) then stir in the turkey and peas. Let cook for a minute more to let the flavors meld and then stir in the cashews before serving.

%d bloggers like this: