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Manitoba Agriculture, Food and Rural Initiatives

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"Start with Turkey"

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

Turkey Cheeseball
1 ½ cups cooked Turkey, chopped   ½ tsp garlic powder
¼ cup chopped walnuts or pecans   ½ tsp pepper
¼ cup dry onion soup mix   ½ tsp tarragon
1-8 oz package low fat cream cheese, softened   ½ tsp thyme
⅓ cup fresh parsley, chopped   ¼ cup light mayonnaise


In a blender or food processor, blend turkey with nuts, and seasonings. Add cream cheese and remaining ingredients; process until smooth. Wrap in waxed paper and refrigerate 1 to 2 hours. When firm, shape into a ball and roll in more chopped parsley or nuts in desired. Serve with crackers and apple wedges.

Serve with ”Beautiful" cocktail (1 oz. Grand Marnier and 1 oz. cognac).

Makes 6-8 Servings

Creamy Turkey Wild Rice Soup
2 tsp Canola oil   1 cup carrot, grated
1 cup fresh mushrooms, chopped   ¼ tsp black pepper
1 tsp fresh rosemary, chopped (or ¼ tsp dried)   1 cup onion, finely chopped
2 cups Turkey or chicken broth   3 cloves garlic, minced
1 ½ cups Turkey breast, cooked, chopped   2 cups water
1 cup uncooked wild rice   ⅓ cup flour
2 ¾ cups 2% milk   2 tbsp dry sherry


Heat oil a Dutch oven or large soup pot over medium-high heat. Add carrot, onion, mushrooms, rosemary, pepper and garlic. Sauté 8 minutes or until browned. Stir in broth and water; scraping pot to loosen browned bits. Stir in turkey and rice; bring to a boil. Cover, reduce heat, and simmer 1 hour or until rice is tender.

Lightly spoon flour into a dry measuring; level with a knife. Combine flour and milk in a small bowl, stirring with a whisk. Add to pot. Cook soup over medium heat until thick (approximately 8 minutes), stirring frequently. Stir in sherry.

Serve with Baronia Gran Reserva Valencia (Spanish red table wine) or Bolla Tufaie Soave Classico (Italian white table wine).

Makes 8 Servings

Citrus Turkey Salad
Dressing    
½ tsp dry mustard   ½ tsp paprika
¼ tsp garlic powder   ½ tsp poppy seeds
¼ cup low-fat mayonnaise   1 tsp honey
¼ cup reserved mandarin juices   ¼ tsp ginger powder
¼ cup reserved grapefruit juices    
 
Salad
6 cups torn Romaine lettuce or leaf lettuce (cleaned)   2 cups cooked Turkey, diced
1 can mandarin oranges (or ½ cup fresh, peeled)   ½ red onion, sliced and divided into rings
1 can grapefruit segments (or ½ cup or fresh, peeled)   ½ cup toasted, slivered almonds


In a mixing bowl combine all dressing ingredients. Whisk to combine and set aside. Place lettuce, onion, mandarin oranges, grapefruit, almonds and turkey in a large salad bowl. Drizzle with dressing and toss. Serve immediately. Note: You can also arrange ingredients on four individual plates and serve dressing in a small pitcher.

Serve with Guy Saget Vouvray (French white table wine) or Madison Beer (French beer flavoured with Grand Marnier).

Makes 4 - 6 servings
 


 


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

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