6 oz (175 g) 93% lean ground turkey
1½ cups (375 mL) loosely packed fresh basil leaves
½ cup (125 mL) loosely packed fresh parsley
5 garlic cloves, peeled, divided
3 shallots, divided
1½ cups (375 mL) plus 2 tbsp (30 mL)
unsalted chicken stock, divided
½ oz (15 mL) Parmesan cheese, grated
¼ cup (50 mL) mascarpone cheese, divided
½ tsp (2 mL) coarsely ground black pepper, divided
24 round wonton wrappers
½ cup (125 mL) dry white wine such as Sauvignon Blanc
2 cups (500 mL) grape tomatoes
2 tsp (10 mL) sugar
Shaved Parmesan cheese and thinly sliced fresh basil leaves for garnish (optional)
1. For ravioli, place turkey in Classic Batter Bowl; microwave, uncovered, on HIGH 3–4 minutes or until no longer pink. Break up turkey using Mix ‘N Chop. Drain well and return to batter bowl. Place basil, parsley, two of the garlic cloves, one of the shallots and 2 tbsp (30 mL) of the stock in Manual Food Processor; cover and pump handle until finely chopped. Add herb mixture,
Parmesan cheese, 2 tbsp (30 mL) of the mascarpone cheese and ¼ tsp (1 mL) of the black pepper to turkey; mix well.
2. Place 12 wonton wrappers on flat side of Large Grooved Cutting Board. Using level Medium Scoop, scoop turkey mixture onto centers of wrappers; lightly brush edges with water. Place remaining wrappers over filling, pressing around filling. Using rounded edge of (2 ½-in./6-cm) Biscuit Cutter, press around filling to seal firmly.
3. Finely chop remaining shallots using Food Chopper. Spray (12-in./30-cm) Skillet with olive oil using Kitchen Spritzer. Add remaining shallots and remaining garlic pressed with Garlic Press; cook and stir over medium heat 60–90 seconds or until fragrant. Stir in wine; cook 1 minute. Add
remaining 1½ cups (375 mL) stock, tomatoes and sugar; cook, covered, 3–4 minutes or until tomatoes begin to burst. Crush tomatoes with Mix ‘N Chop. Stir in remaining mascarpone and black pepper. Add ravioli to Skillet; cook, covered, 3–4 minutes or until tender, gently swirling Skillet to coat ravioli with sauce. Garnish with additional Parmesan and basil, if desired. Serve immediately.
Yield: 4 servings
- 1 pound ground turkey or beef (90% lean)
- 1 can (10 ounces) enchilada sauce
- 1 cup salsa
- 6 flour tortillas (10 inch)
- 2 cups fresh or frozen corn
- 4 cups (16 ounces) shredded cheddar cheese
1 cup equals 418 calories, 17 g fat (9 g saturated fat), 65 mg cholesterol, 918 mg sodium, 36 g carbohydrate, 6 g fiber, 28 g protein.
- Preheat oven to 350°. In a large skillet, cook ground beef over medium heat until no longer pink; drain. Stir in enchilada sauce and salsa; set aside.
- Place two tortillas, overlapping as necessary, in the bottom of a greased 13×9-in. baking dish. Cover with one-third of the meat mixture; top with 1 cup corn; sprinkle with 1-1/3 cups cheese. Repeat layers once, then top with remaining tortillas, meat and cheese.
- Bake, uncovered, 30 minutes or until bubbly. Yield: 6-8 servings.
Originally published as Enchilada Casserole in Bountiful Harvest Cookbook 1994, p33
Butterflied Turkey with Fennel, Sausage, and Ricotta Stuffing
The technique: When it comes to poultry, butterflying means removing the backbone and flattening the bird like a book. This is easy enough to do with a chicken, but we suggest asking your butcher to butterfly the turkey.
The payoff: A flattened turkey cooks more evenly and quickly than a regular bird. Tucking the stuffing under the skin ensures that the meat will be moist and delicious.
Roasted turkey: Prep 1 hour Total 3 hours 30 minutes (includes roasting time)
Grilled turkey: Prep 1 hour Total 3 hours 30 minutes (includes grilling time)
- 3 tablespoons olive oil
- 1 1/2 pounds sweet Italian sausages, casings removed, broken into pieces
- 2 medium fresh fennel bulbs, trimmed, diced, plus 1/4 cup chopped fronds
- 2 cups chopped leeks (white and pale green parts only)
- 1/2 cup chopped shallots
- 5 garlic cloves, thinly sliced
- 1/2 cup dry white wine
- 2 cups fresh breadcrumbs made from crustless country-style French bread
- 1 cup freshly grated Parmesan cheese
- 1 cup whole-milk ricotta cheese
- 2 large eggs
- 2 teaspoons chopped fresh sage
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon salt
- 3/4 teaspoon ground black pepper
- 1 tablespoon fennel seeds, ground
- 2 teaspoons minced fresh rosemary
- 1 tablespoon salt
- 2 teaspoons ground black pepper
- 3 tablespoons olive oil
- 1 12- to 14-pound turkey; neck, heart, and gizzard reserved for Ultimate Turkey Stock Turkey Stock
- 2 cups (or more) Ultimate Turkey Stock or low-salt chicken broth
- Fresh Fennel Pan Gravy if roasting the turkey, or Mixed-Mushroom and Tarragon Gravy if grilling the turkey
- Special equipment: Charcoal chimney (if grilling) 13x9x2-inch disposable aluminum baking pan (to catch drips; if grilling)
Heat oil in large skillet over medium-high heat. Add sausage. Sauté until cooked through, about 6 minutes. Using slotted spoon, transfer to bowl. Add diced fennel, leeks, and shallots to skillet. Sauté 8 minutes. Add garlic and wine. Boil 3 minutes, scraping up browned bits. Scrape into bowl with sausage. Cool. DO AHEAD: Can be made 1 day ahead. Cover; chill.
Mix breadcrumbs, Parmesan, and ricotta into stuffing. Whisk eggs, sage, rosemary, 1 teaspoon salt, pepper, and fennel fronds in bowl. Stir into stuffing.
Mix fennel seeds, rosemary, salt, and pepper, then oil in small bowl. Rinse turkey; pat dry. Place turkey, skin side down, on work surface. Spread half of fennel oil over flesh side. Turn turkey over onto large rimmed baking sheet. Tuck wing tips under.
Starting at neck end, run fingers gently under skin of breast, thigh, and legs. Spread stuffing under skin. Massage to even out thickness of stuffing. Spread fennel oil over turkey skin.
To roast turkey:
Set rack at lowest position in oven and preheat to 350°F. Pour 1 cup stock or broth onto baking sheet under turkey.
Roast turkey until thermometer inserted into thickest part of thigh registers 160°F to 165°F, adding stock by cupfuls if pan is dry, 2 to 2 1/2 hours. Transfer turkey to platter; let rest 30 to 45 minutes. Reserve baking sheet with juices. While turkey rests, prepare Fennel Pan Gravy . Serve turkey with gravy.
To grill turkey:
Prepare barbecue (medium heat). Remove top grill rack. If using charcoal, light briquettes in chimney. When covered with white ash, push to opposite sides of bottom rack. Place disposable aluminum pan in center of rack (you will need to light additional briquettes, checking every 30 minutes during grilling time). Replace top rack. If using 3-burner gas grill, light burners on left and right sides, leaving center burner off. If using 2-burner gas grill, light burner on 1 side; place disposable pan over unlit side.
Place turkey, skin side up, on rack over pan; cover. Insert instant-read thermometer into hole in hood. Maintain temperature at 350°F on charcoal grill by opening and closing vents or adjusting temperature on gas grill with controls. Grill until thermometer inserted into thickest part of thigh registers 160°F to 165°F, tenting with foil if browning too quickly, 13/4 to 2 hours. Transfer turkey to platter; let rest 30 to 45 minutes (internal temperature will rise 5 to 10 degrees).
Serve grilled turkey with Mixed- Mushroom and Tarragon Gravy.
BBQ Turkey with Mustard Sauce Recipe
Turkey breasts, like chicken breasts, tend to dry out with the long cooking times required for this barbecue recipe. We strongly recommend thighs and legs here. Not only will they be less likely to dry out, the strong flavors will work well with the strong flavors of the barbecue sauce.
- 4 to 6 turkey legs and/or thighs, trimmed of excess fat
- Vegetable oil
- 4 Tbsp butter
- 1/2 onion, grated (use a box grater or cheese grater)
- 1/2 cup cider vinegar
- 1/2 cup brown sugar
- 1/2 cup yellow mustard
- 1 Tbsp dry mustard
- 1 teaspoon cayenne
- 1 bay leaf
- Salt to taste
1 Pat the turkey pieces dry with paper towels. Salt the turkey pieces well all over. Let sit at room temperature for 20-30 minutes.
2 Make the sauce. Sauté the onions in butter until soft (but not browned), about 3-4 minutes on medium heat. Add the other sauce ingredients and simmer slowly, stirring occasionally, for at least 30 minutes.
3 Prepare your grill for high direct heat on one side, and quite low indirect heat on the other side. To do this using a gas grill turn on only half of the burners. If using a charcoal grill, leave one side of your grill free of coals. If using a gas grill, preheat covered for at least 15 minutes.
3 Rub oil all over the turkey pieces. Clean the grill grates with a grill grate scraper. Wipe down the grates with a paper towel soaked in oil.
4 Lay the turkey pieces down on the hot grill, skin side down, to get an initial sear on the turkey. Pay attention because the fat in the turkey may cause flare ups. If this happens be prepared to move the piece to a cooler side of the grill temporarily, or have a spay bottle of water on hand to douse the flames a bit if they get too high. Sear the turkey on the skin side for 3-4 minutes. Once the skin of a piece starts to get browned, move the piece to the cool side of the grill, turning it over so that the skin side is now up. This way the fat under the skin will melt into the meat, basting it, during the next slow-cooking phase.
5 Once you’ve moved all the turkey to the cool side of the grill, cover the grill and let the turkey slow-cook for 20 minutes without looking. Check every 15-20 minutes after that, because everyone’s grill is different. The turkey should cook for at least 1 1/2 hours after the initial sear, probably longer. (I think we cooked these pictured for 2 1/2 hours.) Barbecue by definition must be slow cooking over low heat.
6 After about an hour, start to paint the turkey with the barbecue sauce. Paint only the top part (skin side) to start. Cover and wait another 20 minutes or so. Then flip the turkey over and paint the undersides. Why wait? You want the sauce to sink in, adhere to the turkey and solidify a little; this way it will not drip down into the grill as much. Cover and wait another 15 to 20 minutes.
Depending on how big your turkey pieces are, and your specific grill set up, the time it takes for your turkey pieces to be done will vary. To test for doneness you can insert a meat thermometer into the thickest part of the thigh, not touching the bone. Take the turkey off the grill at 170°F to 175°F for thighs and legs, 165°F for breasts. Or if you don’t have a meat thermometer, cut into one of the pieces with a knife. The juices should run clear. If they run pink, the meat needs to be cooked longer.
You can continue to baste with the sauce every 15 minutes or so until the meat is done.
7 When the meat is just about ready to take off the grill, you can do a final sear on the skin side. Just place the pieces skin side down on the hot part of the grill. Watch it so that it just browns, not burns. It should take 1-2 minutes.
Serve with extra sauce, and plenty of napkins!