Turkey Cured Croissant Recipe

Ingrédients :

Pâte
– 500g de farine
– 1 œuf
– Un peu de levure boulangère
– 1 sachet de levure pâtissière
– 1 sachet de sucre vanillé
– Un bol de beurre fondu et huile pour le feuilletage
– Sel

Farce
– 5 tranches de jambon de dinde
– 2 cuillères à soupe de crème fraîche
– 7 olives verts coupé en morceaux

Préparation

– Mixer les tranches de jambon de dinde avec la crème fraîche et les olives.
– Mettre la farine tamisée dans une jatte, creuser un puits au centre pour faire une fontaine, ajouter l’œuf, la levure boulanger, sel, la levure pâtissière, rassembler le mélange avec l’eau, il faut obtenir une pâte solide, malaxer fortement avec les paumes de la main pendant une demi heure jusqu’à obtention d’une pâte souple.
– Former de cette pâte des petites boules, laisser reposer 15 minutes.
– Déposer une boule de la pâte sur une table bien huilée, étaler-la en longueur et en largeur de façon à obtenir un feuilletage rond, enduire-le avec le mélange beurre-huile.
– Superposer 8 feuilletée ronds de pâte l’un sur l’autre en enduire entre chaque feuilletée rond avec le mélange beurre-huile.
– Étaler cette cercle de pâte et Découper-la en 16 triangles.
– Mettre un peu de farce sur la base de chaque triangle.
– Faire rouler chaque triangle jusqu’au centre pour obtenir un croissant, disposer-les sur une plaque huilée en prenant soin de les espacer, laisser gonfler à l’abri des courants d’air dans un endroit chaud pendant 1 heure, badigeonner les croissants avec un mélange d’œuf battu allongé de deux cuillers d’eau et faire cuire dans un four moyen jusqu’à ce qu’ils soient bien dorés.

Recipe for fried turkey fillets

Ingredients :

– 4 turkey fillets
– 2 eggs
– Oil for frying
– Salt sticks
– Salt pepper

Preparation :

– Grind the Salt sticks roughly in an electric mill.
– Cut the turkey fillets in half, salt and pepper.
– Beat the eggs in a bowl with a fork, season with pepper and salt.
– Put the chopped Salt sticks on a plate and the beaten eggs on another plate.
– Dip the turkey fillets in the egg and put them in the chopped Salt sticks, cover them well.
– Fry them in a bath of hot oil, remove when they are well browned on both sides, drain on an absorbing paper.
– Serve immediately.

Recipe of Turkey with sauce

ingredients

-1 green pepper –

1 red pepper –

400g of turkey fillet

-1 onion

-sweet and sour sauce:

2cs of ketchup 2c of brown sugar 1c of soybeans

1 / 2c coffee of maizena 3c of balsamic vinegar.

Préparation:

Roughly cook the peppers and cook them on a low heat in a frying pan with a little oil. Meanwhile, cut into pieces the turkey and slice the onion and sauté with a little olive oil in another skillet. -During this time in a bowl, mix all the ingredients to make the sweet and sour sauce then pour it on the chicken once cooked and add the peppers. Let cook for a few minutes and serve

Smoked Sausage with Turkey Recipe

Ingredients:

  • Pizza dough see recipe ( pizza dough )
  • 15g dried black mushrooms
  • 4 whole canned mushrooms
  • 2 turkey smoked sausages
  • Some red olives
  • Some black olives
  • 100g of red cheese

Tomato sauce

  • 3 tomatoes
  • 1 tbsp of olive oil
  • 1 cup of tomato concentrate
  • A little powdered thyme
  • Salt pepper

Preparation

  • Prepare the pizza dough . Let stand for 30 minutes.
  • Prepare the tomato sauce. Heat the olive oil in a frying pan, add the grated tomatoes, the tomato concentrate. Season with salt and pepper. Allow to reduce until total evaporation of water, add thyme. Let cool.
  • Whisk the sausages in a saucepan, leaving warm water for about 1 minute.Cut into thin slices.
  • Swell the black mushrooms with hot water. Drain and cut into strips.
  • Cut the whole mushrooms in four.
  • Pit the red and black olives. Cut them in half.
  • When the pizza dough is lifted. Lower this paste by 2mm thick. Cut this cut with a pastry cutter according to the measurements of a round oven plate (in our case: 25cm in diameter).
  • Place the dough on this buttered plate. Lightly stitch with a fork. Let stand in an oven for one minute.
  • Cover the paste with tomato sauce and bake at 180 ° C for 25 minutes.
  • Add pieces of mushrooms, black mushroom thongs, grated cheese, smoked sausage slices, and red and black olives. Cook for 5 minutes.
  • Serve warm.

Source: www.femmezoom.com

Turkey with cream and soy sauce

Ingredients:

2 turkey cutlets of 100g each

1 clove of finely chopped garlic

1 tsp. 41% MG butter 4 tbsp.

5% fresh crème fraîche MG 2 tbsp.

Soy sauce 1 small can of mushrooms (or 2 mushrooms of fresh Paris)

Preparation:

Melt the butter in a skillet with a thick bottom. Sear the garlic for 30 seconds. Add the scallops and brown them well. Then add the mushrooms and grill. Add the soy sauce, stir and let the meat soak for 1 minute. Add the cream and stir. It’s ready to serve.

Turkey turkey cutlets Recipe

Ingredients:

– 1kg of turkey cutlets
– 2 natural yogurts
– 2 cloves of grated garlic
– 1 bowl of chopped mint leaf
– 1 piece of grated ginger
– 1/2 teaspoon curry
Salt pepper

Preparation

– Mix the yogurts, shredded garlic, mint mince, grated ginger, curry, salt and pepper in a bowl.
– Place the turkey cutlets in the marinade. Set aside for 4 hours, stirring occasionally.
– Cook the cutlets on the barbecue, sprinkling them with marinade during cooking.
– Serve immediately.

Source: www.femmezoom.com

Gherkins turkey recipe

Ingredients:

– 4 turkey escalopes
– 1 chopped red pepper
– 1 onion, thinly sliced
– 1/2 can of drained corn
– 100g of grated red cheese
– 100g of pickled cornichon
– 2 tablespoons of fresh cream
– Salt pepper

Preparation

– Spread the turkey cutlets on a work surface and flatten them with a rolling pin as thinly as possible.
– Dress a large film paper with the turkey fillets, cover the whole surface with the grated cheese, add a layer of pickle, a layer of red pepper and minced onion and finish with a layer of corn, salt and pepper and water all With the fresh cream, roll the scallops by squeezing well with the hand to give it the form of pudding using the paper film and close both edges like a candy.
– Fill the couscoussier pot with 3 liters of water and bring to a boil and place the turkey roll in the top of the couscoussier, cover well with parchment paper and steam cook for 25 minutes, let cool.
– Gently remove the film paper and coat the roll with the butter.
– Bake in a preheated oven at 180 ° C until golden.
– Cut the turkey rolled into thick slices.

Source: www.femmezoom.com

Recipes Turkey Cutlets and Mashed Potatoes

Ingredients:

– 5 spicy turkey escalopes
– 1kg of potatoes
– 20cl of milk
– 100g of crème fraîche
– 1 tablespoon chopped parsley
– Flour
– Salt pepper

Preparation

– Wash the potatoes well and put them with their skin in a large saucepan of slightly salted water, cook until the tip of a knife easily enters the flesh, peel and pass In the vegetable mill.
– In a saucepan combine mashed potatoes, milk, crème fraîche and chopped parsley, salt, pepper and cook for 8 minutes.
– Pass the turkey cutlets in the flour and fry both sides in a hot oil bath, drain on paper towels.
– Serve the turkey cutlets in a dish with mashed potatoes.

Source: www.femmezoom.com

Batbott stuffed with turkey breast and khlii

Ingredients:

Dough
– 500g of wheat flour.
– 1 teaspoon of salt
– 1 soup spoon of baker’s yeast
– Warm water (depending on the absorption of the flour)

The joke
– 4 tomatoes
– 2 onions, cut into small pieces
– 1 green pepper
– 300g of turkey breast
– 4 tablespoons of oil
– 2 tablespoons of khlii (cut the khlii meat into small pieces)
– Salt, pepper, cumin, sweet pepper, hot pepper

Preparation

– Put the sifted flour in a bowl, add the salt, the diluted yeast in a little water, pour some water and mix well to obtain a paste neither too fluid nor too thick.
– knead this dough for 20 minutes. Cover it with a cloth and let it rise for 30 minutes, it should double in volume.
– Shape small balls with this paste, let it rise for 20 minutes under a cloth.
– Meanwhile, prepare the stuffing, wash and seed the pepper, cut into small pieces.
– Cut the turkey breast into small pieces.
– Peel tomatoes and cut into small pieces.
– Heat the oil in a deep frying pan and cook the small pieces of the onions until they are translucent, add the pepper, cook for a few minutes, add the tomato pieces and the pieces of turkey, season Salt, pepper, cumin, sweet and strong pepper, add khlii and khlii meat and cook covered until tomatoes are melted and the turkey is cooked.
– If the dough balls are lifted, heat a bread pan.
– Spread a ball with a roller on a floured surface to make a 2mm thick disc.
– Cook the dough disc on an oiled frying pan over medium heat, cook on one side for 30 seconds then turn it on the other side, at this time this disc should be inflated like a balloon and then remove it from the heat.
– Repeat for other balls.
– Once the dough is exhausted, start stuffing by making a hole in each bread and stuff it with two tablespoons of stuffing.
– Serve immediately.

Source: www.femmezoom.com

Goulash Recipe from Turkey

Goulash Recipe from Turkey

Goulash Recipe from Turkey

Ingredients:

Directions:

In a large skillet over medium heat, cook the turkey until browned.

Stir in the stewed tomatoes, garlic, tomato sauce, sugar and basil, and then simmer for about 20 minutes.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, and then

drain. Combine the pasta and turkey mixture; toss and serve.

 

Source:  allrecipes.com

Sandwich Turkey Recipe

For the Turkey Recipe :

Turkey Recipe

Ingredients

  • 2 Slices – bread with 3 walnuts
  • To taste – mayonnaise-pesto
  • 3 Slices – thin sliced ​​turkey
  • 1 Slice – cheese brie
  • 1 apple
  • 1 To taste – red onion in thin slices

Directions

Choose a homemade bread (eg a bread with 3 walnuts)

Brush with mayonnaise-pesto

Garnish with 3 slices of thinly sliced ​​turkey, 1 slice of brie cheese, 6 quarters of caramelized apples * and a few strips of onions.

* Caramelize the apples by sautéing in a frying pan with a little brown sugar

Heat the grill at Pannini to melt the cheese … and taste!

Source: onsenfood.com

Recipes Turkey Cutlets and Mashed Potatoes

For the Turkey :

Turkey

Ingredients:

– 5 spicy turkey escalopes
– 1kg of potatoes
– 20cl of milk
– 100g of crème fraîche
– 1 tablespoon chopped parsley
– Flour
– Salt pepper

Preparation

– Wash the potatoes well and put them with their skin in a large saucepan of slightly salted water, cook until the tip of a knife easily enters the flesh, peel and pass – to the vegetable mill.
– In a saucepan combine mashed potatoes, milk, crème fraîche and chopped parsley, salt, pepper and cook for 8 minutes.
– Pass the turkey cutlets in the flour and fry both sides in a hot oil bath, drain on paper towels.
– Serve the turkey cutlets in a dish with mashed potatoes.

Source: www.femmezoom.com

Clean Eating: Turkey and Bean Chili

Clean Eating: Turkey and Bean Chili

Bean Chili

Ingredients:

  • 1 cup chopped white onions
  • 4 small garlic cloves
  • 1 pound lean ground turkey breast (99% fat free)
  • Garlic Salt
  • 2 tablespoons chili powder
  • ⅛ teaspoon crushed red pepper
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1 15-ounce cannelini beans (white kidney beans)
  • 1 4-ounce can diced green chilies
  • 1 15-ounce can black beans
  • 1 10-ounce can tomato puree
  • 1 14.5-ounce can diced tomatoes with green chilies and spices
  • 1 14.5-ounce can reduced sodium chicken broth
  • ⅓ cup chopped fresh cilantro

Instructions:

  1. Chop the onion and mince the garlic. Add the turkey to a large pot with the onion and garlic. Continue to cook on medium-high heat until the turkey is no longer pink.
  2. Add your spices to the turkey mixture so that they can release their natural oils (chili powder, crushed red pepper, coriander, cumin, and season with a little bit of garlic salt. Allow to cook for about 1 minute or so.
  3. Drain and rinse your beans. Add them to the pot along with the diced chilies, diced tomatoes, chicken broth and tomato puree. Allow mixture to come to a boil then reduce the heat to low and allow to simmer for about 20 minutes.
  4. For a few extra calories you can top with some reduced-fat shredded cheddar cheese and a dollop of reduced-fat sour cream. Any left-overs? You can freeze any remaining chili and next week you can bake a small potato and pour 1 cup of chili over potato and now you have a new meal.
  5. Serving size 1 cup. Calories 211; protein 23; fiber 5

Source: deliciousdishesrecipes.com

Turkey Meatloaf Recipe

Turkey Meatloaf Recipe

Meatloaf

INGREDIENTS
1 tbsp olive oil
1 large onion, finely chopped
1 garlic clove, crushed
2 tbsp Worcestershire sauce
2 tsp tomato purée, plus 1 tbsp for the beans
500g turkey mince (thigh is best)
1 large egg, beaten
85g fresh white breadcrumbs
2 tbsp barbecue sauce, plus 4 tbsp for the beans
2 x 400g cans cannellini beans
1-2 tbsp roughly chopped parsley

DIRECTIONS
Heat oven to 180C/160C fan/gas 4. Heat the oil in a large frying pan and cook the onion for 8-10 mins until softened. Add the garlic, Worcestershire sauce and 2 tsp tomato purée, and stir until combined. Set aside to cool. Put the turkey mince, egg, breadcrumbs and cooled onion mix in a large bowl and season well. Mix everything to combine, then shape into a rectangular loaf and place in a large roasting tin. Spread 2 tbsp barbecue sauce over the meatloaf and bake for 30 mins.

Meanwhile, drain 1 can of beans only, then pour both cans into a large bowl. Add the remaining barbecue sauce and tomato purée. Season and set aside. When the meatloaf has had its initial cooking time, scatter the beans around the outside and bake for 15 mins more until the meatloaf is cooked through and the beans are piping hot. Scatter over the parsley and serve turkey meatloaf in slices.

Source: en.kung-food.it

Smoked Turkey Stew Recipe

Smoked Turkey Stew Recipe

Stew

Ingredients:

  • 14-20 m/l pieces smoked turkey
  • 3 s red bell peppers OR 2 large (tatashe)
  • 4 scotch bonnet peppers (rodo)
  • 2 s/m red onions
  • 4 fresh garlic cloves
  • Ginger (size of all garlic cloves)
  • 2 m tomatoes
  • 3 tbsps curry powder
  • 1.5 knorr cubes OR 1 knorr & 1 maggi cube
  • 1/2 cup Canola Oil
  • 1/2 cup Palm Oil
  • Water

Directions:

1. Pre-heat oven to 350 degrees

2. Lightly rinse smoked turkey, set aside

3. Layer a baking pan with foil & wax paper, spray with cooking oil spray

4. Insert baking pan into oven; bake for 30-35 minutes

5. Whilst its baking, cut up peppers

6. Add to a blender, with 1 cup water

7. Blend, blend, blend!

8. Add canola & palm oil to pot over medium heat

9. Add blended peppers to pot

10. Let boil over medium heat for 10 minutes, then add curry powder & knorr cubes

11. Stir, cover & let boil for another 20 minutes still over medium heat

12. Check on smoked turkey in oven, if baked, remove from oven

13. Reduce heat to low for the blended peppers, add baked smoked turkey into blended peppers

14. Add leftover stock from baked smoked turkey

15. Mix turkey, stock & stew till smoked turkey is well coated

16. Let simmer over low heat for 5 minutes, turn off heat; let rest 5 more mins before serving

17. It’s a wrap!

Source: www.avartsycooking.com

TURKEY FALAFEL MEATBALLS WITH LEMON YOGURT SAUCE

INGREDIENTS
  • Yogurt lemon sauce
  • 1 cup plain whole milk or low-fat yogurt
  • 1 garlic cloves, pressed
  • 1 tablespoons fresh lemon juice
  • ¼ teaspoon salt
  • 1 teaspoon dried crumbled mint or basil to sprinkle on top (optional)
  • Meatballs
  • 4 tablespoons cooking oil
  • 1 pound ground turkey, light or dark meat
  • 1 15-ounce can chickpeas, drained and rinsed
  • ½ white onion, peeled and roughly chopped
  • 3 large garlic cloves, peeled and roughly chopped
  • ¼ cup cilantro leaves, packed
  • ¼ cup parsley leaves, packed
  • 1 large egg
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon kosher salt
  • ½ cup plain Panko bread crumbs or (for gluten-free) 1 cup cooked, cooled quinoa
  • Salt and pepper to taste
INSTRUCTIONS
  1. Yogurt lemon sauce Combine all ingredients. Cover and store in the fridge for up to 3 days.
  2. Meatballs In the bowl of a food processor add chickpeas, onion, garlic, cilantro, parsley, egg, cumin, coriander and salt. Process until everything is chopped finely and the mixture has a grainy consistency. Scrape mixture into a medium bowl and add the ground turkey. Add bread crumbs or (for gluten-free) quinoa. Mix everything until just combined. Roll into 1½ inch balls (should make about 25) Note: If using quinoa, the meatball mixture will be a bit looser – use a light touch when rolling into balls, tossing the meat from palm to palm and pressing, to shape.
  3. Heat 2 tablespoons oil in a large skillet over medium heat. Add half the meatballs and sauté for 8 minutes or so, turning frequently, until browned on all sides and cooked through. Transfer to a paper towel-lined plate to drain. Repeat with the rest of the meatballs.
  4. Serve warm or at room temperature with lemon yogurt sauce and a salad or slice in half and stuff into a pita with salad and lemon yogurt sauce. Add salt and pepper to taste. Enjoy!

Source: www.panningtheglobe.com

Apple, Cheddar and cranberry turkey meatball appetizer bites

Ingredients

1-1/3 lb ground turkey (I use 93% fat-free)
1/2 cup plain dried bread crumbs (use gluten-free bread crumbs to make these gluten-free)
1/2 cup finely minced apple (with the skin is fine)
1/2 cup finely minced sharp Cheddar cheese
1/2 cup dried cranberries
1 large egg
1/2 tsp kosher salt
1/4 tsp fresh black pepper
1/4 tsp cinnamon
1/2 tsp olive oil
Mango chutney, for garnish (optional)

Directions

Preheat the oven to 425°F. Line a rimmed baking sheet with a Silpat (silicone mat) or parchment paper, and set aside.

In a large mixing bowl, combine all of the ingredients except the chutney. Use your fingertips to mix gently, making sure that all of the ingredients are incorporated.

With a spoon or small ice cream scoop with a release (called a disher), form the mixture into 30 small balls, and set them on the prepared baking sheet. They can be close together, but not touching.

Bake the meatballs for 20 minutes on a rack set in the upper third of the oven.

Use a pastry brush to paint each meatball with a bit of mango chutney before serving.

Source: www.theperfectpantry.com

Spiced Turkey & Chickpea Chili

Ingredients

Spiced Turkey & Chickpea Chili with Chermoula, Labneh & Pita Croutons ingredients
  • 10 Ounces Ground Turkey
  • 1 Pocketless Pita
  • Cups Chickpeas
  • 3 Cloves Garlic
  • 1 Eggplant
  • 1 Lemon
  • 1 Red Onion
  • 1 Bunch Cilantro
  • 2 Tablespoons Tomato Paste
  • 3 Tablespoons Labneh Cheese
  • 2 Tablespoons Turkey Chili Spice Blend (All-Purpose Flour, Ras El Hanout, Cumin, Coriander, Cardamom, Crushed Aleppo Pepper & Dried Orange Peel)

Instructions

Prepare the ingredients:

1Prepare the ingredients:

Wash and dry the fresh produce. Small dice the pita. Drain and rinse the chickpeas. Cut off and discard the stem end of the eggplant; small dice. Peel and small dice the onion. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Finely chop the cilantro leaves and stems.

Make the pita croutons:

2Make the pita croutons:

In a large, straight-sided pan (or large pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the pita; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until browned and toasted. Transfer to a paper towel-lined plate and immediately season with salt and pepper. Wipe out the pan.

Start the chili:

3Start the chili:

In the pan used to toast the pita, heat 2 teaspoons of olive oil on medium-high until hot. Add the eggplant; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until browned. Add the ground turkey; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 5 minutes, or until browned and cooked through.

Finish the chili:

4Finish the chili:

Add the onion, spice blend, tomato paste and ¾ of the garlic paste to the pan of eggplant and turkey; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until fragrant and the onion is softened. Add the chickpeas and 2 cups of water; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until the mixture has thickened. Remove from heat. Season with salt and pepper to taste.

Make the chermoula & season the labneh:

5Make the chermoula & season the labneh:

While the chili cooks, in a small bowl, combine the labneh cheese and the juice of 1 lemon wedge; season with salt and pepper to taste. Set aside. In a separate small bowl, combine the cilantro, lemon zest, remaining garlic paste and the juice of the remaining lemon wedges; season with salt and pepper to taste. Stir in enough olive oil to create a thick paste.

Serve your dish:

6Serve your dish:

Divide the finished chili between 2 bowls. Garnish with the pita croutons, chermoula and seasoned labneh cheese. Enjoy!

Source: www.blueapron.com

Suya Spiced Whole Turkey

Prep time:  48 hours

Cook time:  3 hours 30 mins

Total time:  51 hours 30 mins

Serves: 10

ngredients
  • 1 whole thawed turkey (about 5kg) (pat dry)
  • ⅔ cup suya spice mix
  • 1 cup plain yogurt
  • Chopped herbs for garnish
Directions
Marinate Turkey
  1. Thoroughly combine suya spice and yogurt in a large bowl
  2. Cover turkey with mix and message well to distribute (Remember to get some under the breast).
  3. Set in the fridge for 2 days or more.
Cook
  1. Preheat oven to 325f
  2. Place turkey breast side up on a lined oven tray or baking dish. Bake for 3 hours*
  3. turkey - marinade - nigerian
  4. You will need to cook the turkey longer if it’s bigger than 5 kg. I will suggest an extra 10 minutes for every pound extra.
  5. Rest turkey for 30 minutes before serving (this will allow for the juices to redistribute and keep the bird moist)
  6. Just before serving, baste the turkey with some more suya spice mix and toss on fresh herbs.
  7. Enjoy!!!

Source: www.9jafoodie.com

Turkey Stew

  • 14 s/m pieces fresh turkey
  • 2 bay leaves (optional)
  • 1 tbsp dried thyme
  • 3 tbsps curry powder
  • 2-3 knorr cubes (or 4-6 maggi cubes)
  • 2 tbsps ground red pepper (powder)
  • 1 m red bell pepper (tatashe)
  • 1 m tomato
  • 4-5 s habanero/scotch bonnet peppers (rodo) OR 3 medium
  • 1 m red onion (or 2 small OR 1 large)
  • 4-5 garlic cloves
  • Ginger (size of garlic cloves)
  • 1/2 cup Vegetable Oil
  • 1/2 cup Palm Oil or Annatto Oil
  • Water

1. Lightly rinse fresh turkey, drain & add to potTurkey Stew, Fresh Turkey

2. Turn heat to medium, 2 tbsps curry powder & 2 knorr cubes OR 4 maggi cubes, and other spicesTurkey Stew

3. Add enough water to cover turkey, let boil for 1.5-2 hours over medium heatTurkey Stew

4. While that’s boiling, cut up peppers Turkey Stew

5. Add to blender, along with 1-2 cups waterTurkey Stew

6. Blend till relatively smoothTurkey Stew

7. In a separate pot, add oils and turn heat to medium; let get smoking hot

8. Add blended peppers to hot oil (be careful here!) & add 1 tbsp curry powder, let boil for 30-40 minutes over low-medium heatTurkey Stew

9. Leave to boil, check on turkey; if soft enough, pre-heat oven to 350 degreesTurkey Stew

10. Using a slotted spoon, transfer boiled turkey to baking pan lined with foil then greased/oiled wax paperTurkey Stew

11. Bake for 15-20 minutes till it turns darker in colorTurkey Stew

12. (Reserve turkey stock)Turkey Stew, Turkey Stock

13. Blended peppers should be boiled at this point, add turkey stock to peppers (use low heat)

14. Add baked turkey to blended peppers; taste for seasonings, if not enough, add last knorr cube or 2 maggi cubesTurkey Stew

15. Let simmer over low heat for another 5 minutes, then let rest 5-10 minutes before servingTurkey Stew

And you’re done!

No, really, you are! Serve that baby up!Turkey Stew

Notes:

  1. Turkey is a whole lot leaner than chicken or goat meat, so I bypassed my usual step of letting the meat ‘sweat.’ All that means is to let it ‘sweat’ out its own fat before adding any water to it for boiling. If you attempt to do this with turkey, more than likely, the bottom of the pot (and the turkey by extension), will start to burn. So, just add enough water as soon as you’ve added spices.
  2. Turkey Stock is not as ‘gamey’ or strong smelling/tasting as something like goat meat, so adding the stock to the blended peppers doesn’t affect the taste. Of course, you don’t have to use it if you don’t want to.
  3. You can use this same method to cook goat meat/beef or chicken. Just omit the goat meat/chicken stock and remember to let it sweat for a bit before adding water.
  4. If you prefer not to use Annatto Oil or Palm Oil, just use 1 cup Vegetable Oil. (Canola oil works fine as well, I was out of it is all.)
  5. Once the turkey is soft, you should have 1-2 cups of stock left over depending on how much water you added from the beginning. If you have more than 2 cups, just add 1 or 2 cups to the blended peppers, any more than that, will make the stew watery and that, you don’t want.
  6. Even though I left the turkey skin on, I didn’t eat it; it tastes lean, yet fatty, lol. It’s quite the textural experience. However, if the turkey is fried, I can eat that, but boiled or baked, no ma’am!
  7. If you’re in Nigeria and purchase the fresh turkey from the market, you might want to boil it for at least 2 hours to get it soft. Try slicing some fresh garlic into it while boiling, and that should get it softer quicker.
  8. To store, you can transfer to a bowl, refrigerate and heat/microwave only what you need or refrigerate in the pot and add a tiny bit of water when re-heating (over low heat.)

Serving Suggestions:

1. With White Rice…Turkey Stew, White Rice

2. With White Rice and Fried Plantains…Turkey Stew, White Rice, Fried Plantains

3. With White Rice and a Boiled Egg (what? you don’t eat rice & a boiled egg? pshhh! 😉Turkey Stew, White Rice, Boiled Egg

4. Or with some bread 😉

Enjoy…

Source:  www.avartsycooking.com