TURKEY ! !

1.Turkey with Mushrooms and Cream:-
INGREDIENTS

600 gm turkey breast slices
15 ml canola oil
45 gm butter, divided
3/4 cup water, divided
60 ml unsweetened apple juice
2 teaspoons chicken bouillon granules, divided
5 gm pepper
240 gm sour cream
450 gm fresh mushrooms, chopped
Hot cooked rice

SERVINGS 4
.

In a large skillet over medium-high heat, cook turkey in oil and 2 tablespoons butter until golden brown and no pink remains. Remove and keep warm.
In the same skillet, combine 1/2 cup water, apple juice, 1 teaspoon bouillon and pepper; cook and stir over medium heat until bouillon is dissolved. Stir in sour cream; heat through.
Meanwhile, in another skillet, combine the remaining butter, water and bouillon; cook and stir over medium heat until bouillon is dissolved. Add mushrooms; cook for 10 minutes or until liquid has
evaporated.
Serve turkey over rice; top with cream sauce and mushrooms.

2.Hot & spicy goan turkey curry:-
ingredients
600 gms turkey diced
150 gm onions
200 gm grated coconut
15 gm cinnamon
10 gm cloves
10 gm dry red chilies
2 gm turmeric powder
30 gm poppy seeds (khus khus)
5 gm carom seeds (ajwain)
5 gm cumin seeds
5 gm peppercorns
5 gm fennel seeds (saunf)
5 gm star anise (phoolchakri/badiyan)
25 gm coriander seeds
20 gm cloves of garlic
80 ml oil
to taste salt
20 gm tamarind pulp
2 gm grated nutmeg

wash, clean, remove the skin and cut turkey into pieces. The size of the pieces used is normally a little smaller than the one used for chicken curry.
Peel and chop the onions.
Heat a little oil and slightly brown the grated coconut and keep aside.
Now dry roast cinnamon, cloves, red chilies, turmeric, khus khus, ajwain, cumin seeds, peppercorns, fennel seeds, star anise and coriander seeds till a nice aroma is given out. Grind to a paste together with garlic and coconut.
Heat the remaining oil in a thick-bottomed pan and sauté the finely chopped onions till brown.
Add the masala paste and cook till oil separates. Add the chicken pieces and sauté for sometime. Add two cups of water and salt, bring to a boil and add tamarind pulp and grated nutmeg, kokum
simmer for five minutes and serve hot with goan pav or goan rice

3. Caribbean Turkey Soup:-
Here is a distinctive way to use up your leftover turkey by combining
it with the flavors of the sunny Caribbean.



1ltr turkey or chicken stock
500g chopped cooked turkey
250 ml orange juice
200 gm sweet potato, peeled and diced
100gm baby corn, diced
150 gm onion, chopped
150 gm green bell pepper, cored, seeded, and diced
5 ml cider vinegar
2 gm dried thyme
2 gm ground ginger
1 gm ground allspice
1 gm freshly grated nutmeg
Salt and freshly ground pepper to taste
Chopped coriander leaves for garnish
Lime wedges for garnish

Combine all ingredients in a large pot and bring to a boil over high
heat.
Reduce the heat to low and simmer covered until the vegetables
are tender, about 20 minutes.
Garnish with chopped cilantro and serve with lime wedges.
Serves 4

4. Mexican Turkey Soup :-
Turkeys were the largest domesticated animal in North America when
Columbus arrived, and they have been a staple in the diet of Americans for thousands of years. Here is a typical turkey soup from south of the border:



500 ml turkey stock
20 gm garlic, finely chopped
150 gm onion, chopped
150 gm carrot, chopped
1 rib celery, chopped
100 g diced jalapeño chilies
500 ml milk
60 ml flour
5 gm chili powder
3 gm ground cumin
500 ml cooked turkey, coarsely chopped
250g fresh, frozen, or canned corn kernels
Salt and freshly ground pepper to taste
Chopped fresh coriander leaves or parsley
For garnish

Combine the turkey stock, garlic, onion, carrot, celery, and canned
Chilies in a large pot and bring to a boil over high heat.
Reduce the heat and simmer covered for 15 minutes.
In a mixing bowl, whisk together the milk, flour, chili powder, and cumin. Whisk the mixture into the soup and return to the boil over high heat, stirring constantly until the soup boils and thickens slightly, about 5 minutes.
Add the turkey and corn and simmer until heated through, about 5 minutes.
Adjust seasoning with salt and pepper if necessary and serve garnished with chopped cilantro or parsley.
Serves 4

5. Basic Turkey Stock :-
Make a large batch of turkey stock and freeze it to make soups for
Weeks to come.



1 turkey carcass
Water to cover about 2 ltr
3 sprigs parsley
350 gm coarsely chopped
30 gm quartered
2 ribs celery, coarsely chopped
2 bay leaves
8 whole black peppercorns
Salt to taste

Combine all ingredients in a large pot and bring to a boil over high
Heat.
Skim off the foam that rises to the surface, reduce the heat and simmer covered for 1 1/2 to 2 hours.
Remove the carcass and strain the stock through a fine sieve or a double layer of cheesecloth, discarding the solids.
Makes about 2 litres

6. Turkey with wild rice casserole:-
200 gm wild rice
To taste salt
750 ml water
250 gm sliced mushrooms, sautéed in 30 gm butter
100 ml heavy cream
375 ml chicken bouillon
30 gm chopped green onions
30 gm diced pimiento
To taste. Salt
3 gm. Pepper
45 gm parmesan cheese

Toss rice with turkey and sautéed mushrooms. Add cream and bouillon. Add green onions, pimiento, salt and pepper.
Turn into a well greased 1 1/2 quart casserole. Cover and bake for 1 hour at 350*.
Sprinkle with parmesan and dot with butter; brown slightly under the broiler.
Quick soak method for wild rice: wash required amount of rice in a strainer, under cold water for 2-3 minutes.
Stir rice into 3 times the amount of boiling water. (1 cup rice=3 cups water). Parboil for 5 minutes only.
Remove from the heat. Let soak in same water (covered), for 1 hour.
Drain, wash and use, as directed in recipe.
Serves 4

7. Turkey, Ham, and Vegetable Chowder:-
Here is a healthy, hearty soup that can be ready in about half an
hour.



1ltr turkey or chicken stock
250g chopped cooked turkey
250g chopped cooked ham
200 gm onion, chopped
25 gm garlic, finely chopped
2 ribs celery, chopped
300 gm chopped
300 gm potatoes, peeled and diced
200 gm turnips, peeled and diced
150 gm zucchini, quartered lengthwise and sliced
2 gm dried basil
2 gm dried marjoram
Salt and freshly ground pepper to taste

Combine all ingredients in a large pot and bring to a boil over high
heat.
Reduce the heat and simmer covered until the vegetables are
tender, about 20 minutes.
Serves 8.