Turkey Chili

Ingredients: 1/4 cup extra virgin olive oil 4 large cloves garlic, smashed, peeled and chopped 2 large poblano chiles, stemmed, seeded and diced 1 celery stalk, chopped 1 large onion, chopped 1 1/2 pounds ground turkey (dark meat) 1 T all purpose flour or corn meal 4 T tomato paste 3 T chili powder 1 T ground cumin 2 teaspoons (packed) dark brown sugar 1 teaspoon dried Mexican oregano, crushed kosher salt and freshly ground black pepper 1/2 teaspoon ground cinnamon 1/8 teaspoon ground cloves 3 cups low-salt chicken broth (preferably organic) One 15 to 16-ounce can cannellini (white kidney beans), rinsed and drained Assorted garnishes, such as chopped onion, shredded white Cheddar, chopped tomatoes, chopped radishes, pickled jalapenos, crumbled cotija cheese, tortilla chips, and/or pico de gallo, and/or sour cream Preparing the chili: Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper. Serves 4

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Happy Thanksgiving

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Turkey Milanese

Ingredients:
1 1/2 pounds (about 8 cutlets) turkey breast, pounded 1/8-inch thick
1/2 cup all purpose flour
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
3 eggs, beaten
2 cups Italian-seasoned bread crumbs
1/3 cup olive oil, plus extra for drizzling
5 cups (5 ounces) baby arugula
2 cups (10 ounces) cherry tomatoes, halved
1 (2-ounce) block parmesan cheese
lemon wedges

Preparing the turkey:
Using a meat tenderizer or a small, heavy-bottomed saucepan, pound the turkey until 1/8 to 1/4-inch thick.

Combine the flour, 1/2 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Place the eggs in a second medium bowl. Place the bread crumbs in a third medium bowl. Season the turkey on both sides with salt and pepper. Dredge the turkey in the flour and shake off any excess flour. Dip the turkey into the eggs and then into the bread crumbs to coat. Heat the oil in a large skillet over medium heat. Cook the turkey, in batches, until golden brown and cooked through, 2 to 3 minutes on each side, adding more oil, if needed. Remove from the skillet and drain on paper towels.

Arrange the arugula on a large serving platter and top with the tomatoes. Drizzle with olive oil and season with salt and pepper, to taste. Arrange the turkey on top of the tomatoes. Using a vegetable peeler, shave the Parmesan over the turkey. Serve with lemon wedges on the side.

Serves 4 to 6

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White Bean and Swiss Chard Soup With Sausage or Pork Slices

Serve this soup with corn bread on the side.

Ingredients:
1 (1.22-pound) package lean hot Italian turkey sausage, casings removed, OR, thick-slices of roast pork tenderloin
1 cup chopped onion
1 carrot, diced
2 cloves garlic, minced
6 cups low-sodium chicken broth
4 cups chopped Swiss chard, stems removed
2 (15 1/2-ounce) cans great Northern beans, drained and rinsed
salt and freshly cracked black pepper

Preparing the soup:
In a large Dutch oven, cook the sausage, onions, carrots and garlic over medium-high heat until the sausage is browned and crumbly, about 6 minutes. Drain, if necessary. Stir in the broth, Swiss chard, and beans. Add salt and pepper, to taste. Bring to a boil; cover, reduce heat, and simmer until Swiss chard is tender, about 20 minutes.

Serves 10

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Spicy Sweet Turkey Burgers

Ingredients:
3 pounds ground turkey, white and dark meat
hamburger buns or kaiser rolls
* * * * * *

Ingredients for the seasoning:
3 teaspoons coarse kosher salt
1 teaspoon ground paprika
1 teaspoon freshly ground black pepper
1 teaspoon granulated garlic

* * * * * *

Ingredients for the glaze:
2 ounces vegetable oil
1 cup diced yellow onions
6 fresh garlic cloves, minced
1/2 cup diced jalapenos, with seeds
1 (18-ounce) jar orange marmalade with peel
3 teaspoons mustard powder (recommended: Coleman's)
1 teaspoon white pepper
2 teaspoons chili powder

Garnishes: Romaine lettuce, red onions, tomatoes, kosher pickles

Preparing the burgers:
Form turkey patties approximately 8 ounces each and season on both sides with the seasoning mixture.

Heat vegetable oil in frying pan, saute onions, garlic and jalapenos until translucent. Add orange marmalade mustard powder, white pepper, chili powder and cook for approximately 2 minutes.

Grill turkey patties first on very high heat until nice markings are shown, and then reduce flame to approximately medium. Cook patties until well done (165 degrees F) but not overly done. At the same time, grill hamburger buns on both sides.

Serves 6 to 8

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Turkey Sausages and Beans

Ingredients:
2 T olive oil
8 turkey sausages
5 cloves garlic, peeled and sliced into chunks
1 pound cherry tomatoes, quartered
3 dry red hot peppers, crumbled, or a pinch of hot chili flakes
salt and freshly ground black pepper
2 (15-ounce) cans cannellini beans, drained and rinsed
5 fresh bay leaves
2 handfuls fresh chopped flatleaf parsley

Preparing the sausages and beans:
Heat a large high-sided saute pan over medium-high heat. Add the olive oil to heat. Once hot, add the sausages and brown on all sides, for about 8 minutes total. Remove the sausages from the pan to plate and reserve.

Add the garlic, and saute until golden and brown. With a wooden spoon, stir in the chopped tomatoes and red peppers and season with salt and pepper. Lower the flame, and cover the pan with a lid, simmer for 10 minutes, until the tomatoes have broken down and thickened to a sauce-like consistency.

Add the browned sausages and any juice left on the plate, beans, and bay leaves to the thickened tomatoes. Stir well and simmer for another 10 minutes. Sprinkle chopped parsley over the top and serve.

Serves 8

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White Bean, Sausage And Swiss Chard Soup

Ingredients
1 1/2 pounds Italian turkey sausage, casings removed
1 cup chopped onion
2 cloves garlic, minced
6 cups low sodium chicken broth
4 cups chopped Swiss chard, stems removed
2 (15 1/2-ounce) cans great Northern beans, drained and rinsed
salt and freshly cracked black pepper

Preparing the soup:
In a large Dutch oven, cook the sausage, onions, and garlic over medium-high heat until the sausage is browned and crumbly, about 6 minutes. Drain, if necessary. Stir in the broth, Swiss chard, and beans. Add salt and pepper, to taste. Bring to a boil; cover, reduce heat, and simmer until Swiss chard is tender, about 20 minutes.

Serves 10

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Chipotle Turkey Chili With Beans Over Polenta

Ingredients for the chili:
1 T canola or olive oil
1 medium onion, diced
1 red bell pepper, diced
2 carrots, diced
2 teaspoons ground cumin
1 pound lean ground turkey
2 15-ounce cans diced fire-roasted tomatoes
2 cups water
3 chipotle chiles in adobo sauce, minced
2 T adobo sauce from chipotle chiles in adobo
1 teaspoon dried oregano
1 teaspoon cayenne
3 15.5-ounce cans of beans, rinsed and drained (any combination you like of black, kidney, pinto, etc.)
salt and black pepper to taste

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Ingredients for the polenta:
4 cups chicken stock or water
4 cups heavy cream
2 cups yellow polenta or cornmeal
4 T unsalted butter

Garnishes: 1 cup freshly grated parmigiano-reggiano or cheddar cheese, a handful of minced fresh Italian parsley, minced onion

Preparing the chili:
Heat oil in a large pot over medium heat.

Add onion, pepper and carrots and sauté until soft, about 10 minutes.

Add cumin and stir well to combine.

Add ground turkey, and increase to high heat, and cook until meat is well cooked.

Add in tomatoes, water, chipotle and adobo sauce, oregano and cayenne. Reduce heat back to medium, and cook for 30 minutes, stirring occasionally.

Add beans and cook for another 20-30 minutes.

Add salt and pepper to taste.

* * * * * *

Preparing the polenta:
Pour stock or water and cream into a saucepan and bring to a boil over medium heat.
Pour in polenta and whisk briskly to combine and prevent clumping. Reduce heat to low and continue to whisk constantly for about 10 minutes, until you have a thick porridge.

Add butter and stir until melted. Serve topped with chili, grated cheese, parsley and minced onion.

Serves 6 to 8

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Roast Turkey With Pomegranate Molasses Glaze

Ingredients for the pomegranate molasses glaze:
1 1/2 cups pomegranate molasses
3/4 cup prepared horseradish, drained
3 T Dijon mustard
1/2 teaspoon kosher salt
1 1/2 teaspoons coarsely ground black pepper

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Ingredients for the turkey:
1 (about 15 pounds) fresh turkey
1 stick (1/2 cup) unsalted butter, softened, with
fresh sage, chopped, and mixed into it
salt and freshly ground black pepper
4 cups homemade chicken stock or low-sodium canned broth

Preparing the pomegranate glaze:
Preheat oven to 450 degrees F.

Whisk together pomegranate molasses, horseradish, mustard, salt, and coarsely ground black pepper. Set aside and let sit at room temperature for at least 30 minutes before using to allow the flavors to meld.

Remove the neck, heart and gizzard from inside of the turkey. Rinse the bird inside and out with cold water and pat dry. Rub the entire surface of the bird with the sage butter and season well (including the cavity) with salt and pepper. Truss the turkey and place breast-up on a rack in a large roasting pan. Roast for about 45 minutes, until slightly golden brown. Reduce the heat to 350 degrees F and continue roasting, basting with some of the chicken stock every 15 minutes, for about 1 hour, 15 minutes longer. An instant-read thermometer inserted in the thigh should register 160 degrees F.

During the last 15 minutes of roasting, stop basting with the chicken stock and brush the entire turkey with 1 cup of the pomegranate glaze. Remove the turkey from the oven, brush with the remaining glaze, loosely tent and let rest 15 minutes before slicing.

Serves 4 to 6

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TF's Roast Turkey

Serve with cornbread stuffing and cranberry relish.

Ingredients:
1 (12 to 14) pound fresh turkey
kosher salt and freshly ground black pepper
extra virgin olive oil

Ingredients for sage butter:
2 sticks butter, softened
1/4 cup chopped sage
salt and pepper

Preparing the turkey:
Preheat the oven to 375 degrees F and remove the top rack of the oven.

Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Stuff the cavity with stuffing and, if required, truss the legs. Cover the turkey with olive oil and season well with salt and pepper. Push the sage butter under the skin of the turkey, being careful not to puncture the skin.

Put the turkey on a rack in a large roasting pan, and into the oven. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). If the legs or breast brown too quickly during roasting, cover them with foil.

Serves 10 to 12

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Turkey Mole

Ingredients:
2 dried ancho chiles, stemmed and seeded
2 dried Anaheim chiles, stemmed and seeded
2 dried chipotle chiles, stemmed and seeded
1/4 cup golden raisins
hot water
1/4 cup whole almonds
1/4 cup sesame seeds
1 T whole black peppercorns
1 cinnamon stick, preferably Mexican, broken in pieces
1 T dried oregano, preferably Mexican
4 sprigs fresh thyme, leaves only
3 T extra virgin olive oil
2 onions, sliced
3 cloves garlic, chopped
2 serrano peppers, stemmed and seeded
6 plum tomatoes, chopped
2 ounces bittersweet chocolate, preferably Mexican, chopped
1 lemon, juiced
2 turkey legs and thighs
kosher salt and freshly ground black pepper
5 T extra virgin olive oil
2 cups chicken stock
1 onion, thinly sliced
shaved radishes, for garnish
1 lime, juiced
Oaxacan cheese, crumbled for garnish

cooked white rice, for serving

cilantro sprigs, for garnish

Preparing the mole:
Tear the ancho, Anaheim, and chipotle chiles into large pieces and toast them in a dry skillet over medium heat until they change color a bit, about 2 minutes. Put them into a bowl with the raisins and cover them with hot water. Soak until softened, about 30 minutes. In the same skillet over medium heat, add the almonds, sesame seeds, peppercorns, cinnamon stick, oregano, and thyme. Toast for 2 minutes, grind in a spice grinder, and add the powder to a blender.

In the same skillet, over medium-high heat, add the olive oil, onions, garlic, and serrano. Cook until lightly browned, then add the tomatoes. Cook until the vegetables are soft, about 10 to 15 minutes, then add to the blender. Add the chocolate and the soaked chiles and raisins to the blender along with some of the chile soaking liquid. Puree, adding more soaking liquid, as needed, to make a smooth sauce. (This makes about 4 cups sauce, the recipe uses 2 cups, the extra can be frozen).

Pour the lemon juice over the turkey in a large bowl and season it well with salt and pepper. Heat 3 tablespoons olive oil in a large heavy-bottomed skillet and brown the turkey on all sides Transfer the browned turkey to a plate, leaving the oil in the pan. Pour 2 cups of the mole sauce into the hot skillet and simmer for about 5 minutes. Add the chicken stock and return the turkey pieces to the pan. Simmer, covered, until the turkey is cooked through, about 20 to 25 minutes.

Meanwhile, put the onion and radish slices into a serving bowl. Add the lime juice and remaining 2 tablespoons olive oil and season with salt, to taste. Mix well and sprinkle with the cheese.

Serve the turkey over cooked white rice and avocado, cilantro, onion and radish salad. Garnish everything with cilantro leaves.

Serves 4 to 6

Note: For perfect white rice, 2:1 ratio of water to rice.

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Turkey Tamales

Ingredients for the meat filling:
2 teaspoons chili powder
1 1/2 teaspoons freshly toasted and ground cumin seeds
1 teaspoon cayenne pepper
1 teaspoon dried oregano
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 raw turkey legs, approximately 2 1/4 pounds
1/4 cup vegetable oil
1 small onion, finely chopped
3 cloves garlic, minced
1 serrano chile, seeded and finely minced

* * * * * * * *

Ingredients for the dough:
15 ounces masa harina, approximately 3 1/2 cups
1 T kosher salt
2 1/4 teaspoons baking powder
4 ounces lard, approximately 1/2 cup
2 to 4 cups reserved cooking liquid

2 dozen dried corn husks

Preparing the meat filling:
Place chili powder, cumin, cayenne pepper, oregano, salt, black pepper and turkey legs into a 6-quart pot and add enough water to completely cover the meat, approximately 2 1/2 quarts. Cover, place over high heat and bring to a boil. Once boiling, reduce the heat to low and simmer until the meat is very tender and falling apart, 1 1/2 to 2 hours. Remove the meat from the water to a cutting board, and set aside to cool. Leave the cooking liquid in the pot. Once the turkey legs are cool enough to handle, remove the meat from the bone and shred, discarding any skin or cartilage. Place a 4-quart saucepan over medium heat and add the vegetable oil. Once shimmering, add the onion and cook, stirring occasionally, until they are semi-translucent, approximately 2 minutes. Add the garlic and chili and continue to cook for another minute. Add the meat and 1/2 cup of the reserved cooking liquid and cook until heated through and the liquid has evaporated, 2 to 3 minutes. Set aside until ready to assemble.

* * * * * * * * *

Preparing the wrappers:
While the meat is cooking, place the husks in a large bowl or container and submerge completely in hot water. Soak the husks until they are soft and pliable, at least 45 minutes and up to 2 hours. If you have an electric kettle, place the husks in the kettle, fill with water and turn on. Once the kettle turns off, allow the husks to sit for 1 hour in the hot water.

* * * * * * * * *

Preparing the dough:
Place the masa, salt, and baking powder into a large mixing bowl and combine. Add the lard and using your hands, knead together until the lard is well incorporated into the dry mixture. Gradually add enough of the reserved cooking liquid, 2 to 4 cups to create a dough that is like thick mashed potatoes. The dough should be moist but not wet. Cover the bowl with a damp towel and set aside until ready to use.
* * * * * * * * *

Assembling the tamales:
Remove a corn husk from the water and pat to remove excess water. Working in batches of 6, lay the husks on a towel and spread about 2 tablespoons of the dough in an even layer across the wide end of the husk to within 1/2-inch of the edges. Spoon about 2 teaspoons of the meat mixture in a line down the center of the dough. Roll the husk so the dough surrounds the meat and fold the bottom under to finish creating the tamale. Repeat until all the husks, dough and filling are used. Tie the tamales, around the center, individually or in groups of 3, with kitchen twine.

* * * * * * * *

Steaming the tamales:
Place a steamer basket in the bottom of an 11-quart pot and add enough water to come to the bottom of the basket. Stand the tamales close together on their folded ends and lean them in towards the center, away from the sides of the pot. Bring the water to a boil over medium heat, then cover and reduce the heat to maintain a simmer. Check the water level every 15 to 20 minutes, and add boiling water by pouring down the side of the pot, if necessary. Steam until the dough is firm and pulls away from the husk easily, 1 to 1 1/2 hours.

Serve warm. Store leftover tamales, tightly wrapped in plastic wrap, in the freezer, for up to a month. To reheat, remove the plastic wrap and steam until heated through.

Makes 24 tamales

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