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Manitoba Agriculture, Food and Rural Initiatives

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"Turkey for Dinner"

with Helga Wheddon Manitoba Turkey Producers And host Jim Ingebrigtsen
And beverage consultant: Al Bowness

Turkey Shepherd's Pie (Courtesy Canadian Turkey Marketing Agency)
1 lb ground Turkey   1 tbsp vegetable oil
1 large carrot, finely diced (or ½ cup favourite vegetable)   1 large onion, diced
1 tsp black pepper, freshly ground   1 garlic clove, minced
1 tsp dried thyme   1 tbsp all purpose flour
10 oz onion soup, 1 can    
 
Topping
3 cups mashed potatoes    
½ cup cheddar cheese, grated    


Preheat oven to 425 ºF (220 ºC). Warm oil in a large non-stick skillet over medium-high heat. Toss in the onion and stir until softened. Add carrots and continue cooking for 2 minutes. Add turkey, garlic, pepper and thyme, and stir until cooked through and no longer pink. Add flour and stir in soup. Simmer for 2 minutes until thickened. Pour turkey mixture into a greased/sprayed 8" x 8" casserole, spreading evenly over bottom. Spoon potato mixture over top and spread to cover filling. Bake until top is browned (approx. 6 min.). Let stand for 5 minutes, and then serve.

Serve with Cordoniu Pinot Noir Brut Cava (Spanish sparkling wine).

Makes 4-6 Servings

Turkey Goulash (Courtesy Canadian Turkey Marketing Agency)
3 slices Turkey bacon, diced   1 tbsp all purpose flour
1 lb Turkey breast, strips, ½" x 2 ½" cut across grain   2 tsp sweet paprika
2 garlic cloves, finely minced   2 onions, large dice
19 oz canned tomatoes, diced, partly drained   4 cups mushroom, slices
2 tsp vegetable oil   ¼ cup white wine
½ cup low-fat sour cream, room temp.   2 tsp dill, fresh, chopped


In a large non-stick fry pan, on medium-high heat, cook turkey bacon until crisp. Remove bacon and set aside, leaving drippings in pan. In a plastic bag, toss turkey with flour and paprika. Re-heat pan on medium heat and add turkey. Cook turkey until lightly browned and no longer pink in centre (approx. 5 min.). Remove turkey and set aside. Add oil to pan, warm on medium-high heat; add in the garlic, onion and mushrooms. Cook until mushrooms have started to brown, 6 - 8 minutes. Add tomatoes and wine, and simmer for 3 minutes. Add turkey and bacon. Cook until heated through (approx. 3 minutes). Remove from heat and stir in sour cream. Sprinkle with dill. Serve immediately. Delicious over buttered egg noodles!

Serve with Henry of Pelham, Chardonnay sur lie, VQA Niagara Peninsula (Canadian white table wine).

Makes 6 Servings

Moroccan Turkey
¼ cup olive oil   2 cups onion, chopped
1 - ½ lbs boneless turkey breast, cut into bite-size pieces   4 cloves garlic, minced
2 tsp ground cumin   1 tsp paprika
¼ tsp each black pepper and cinnamon   pinch cayenne pepper
½ tsp each turmeric and salt   ¼ cup red wine
2 tbsp tomato paste   1 can diced tomatoes 28 oz
 
Lemon Couscous
2 ½ cups Turkey or chicken stock   2 cups couscous
¼ cup currants, optional   ¼ cup parsely
parsley, shopped for garnish   1 tbsp lemon rind, grated


In a Dutch oven, heat oil over medium heat. Add onion and cook, stirring frequently, until soft. Add turkey and garlic. Cook, stirring frequently, until turkey is lightly browned. Stir in cumin, paprika, turmeric, salt, black pepper, cinnamon and cayenne. Cook, stirring, 2 minutes. Stir in tomato paste, then stir in tomatoes and wine. Bring to a boil over high heat, reduce heat, cover and simmer 40 minutes.

Prepare lemon couscous: In large saucepan bring turkey stock to boil. Remove from heat, stir in couscous; cover and let stand 5 minutes. Fluff with fork and stir in parsley, currants (if using) and lemon rind.

Serve with Sleeman Honey Brown Lager (Canada) or Hoegaarden White Beer (Belgium).

Makes 4 servings
 


 


For more taste-tempting Turkey recipes, contact Manitoba Turkey Producers

Recipe Line 204-934-1860
 www.turkey.mb.ca