Tag: turkey

Posted on » by Dino » Theme:

The Rachel Sandwich

Notes

The Rachel Sandwich is a delicious spin on the classic Reuben, with roasted turkey in place of corned beef, and coleslaw in place of sauerkraut.

I thought the coleslaw was a little bit on the sour side, next time I would cut  the amount of vinegar and up the sugar.

Ingredients

Russian Dressing

Recipe from Epicurious

Yield: Makes about 1¼ cups

  • 1 Tbsp finely chopped Onion
  • 1 cup Mayonnaise
  • ¼ cup ketchup-style Chili Sauce
  • 4 tsp bottled (regular; not packed in beet juice) Horseradish
  • 1 tsp Hot Sauce, preferably Frank’s Red Hot Sauce
  • 1 tsp Worcestershire sauce
  • ¼ tsp Sweet Paprika
  • Fine Salt (*see notes, I omitted it)

Coleslaw

Recipe from All Star Sandwich Bar in Cambridge, MA

  • 1 small or ½ large Cabbage, shredded
  • 1 Carrot, grated
  • ¾ cup cider vinegar
  • 1 cup Mayonnaise
  • ¼ tsp ground Black Pepper
  • ½ tsp coarse Sea Salt
  • ½ tsp Celery Seed
  • 2 Tbsp Sugar

Sandwich

Recipe based on Martha Stewart’s version

  • 5 ounces sliced Roasted Turkey Breast
  • 2 slices Sourdough Bread
  • Unsalted butter
  • 2 Tbsp Russian Dressing (above)
  • 3 thin slices Swiss Cheese
  • 1/4 cup Coleslaw (above)

Directions

Russian Dressing

  1. In a mortar and pestle, mash the onion to create a paste, or use a large heavy knife to mince and mash the onion into a paste.
  2. Transfer the onion paste to a small bowl and whisk in the mayonnaise, chili sauce, horseradish, hot sauce, Worcestershire sauce, and sweet paprika.
  3. Season with fine sea salt, if desired. (*I did not think it needed any)

The dressing can be prepared ahead and refrigerated, in an airtight container, up to 2 weeks.

Coleslaw

  1. Wisk all ingredients together in a bowl
  2. Refrigerate for an hour

Sandwich

  1. Heat a griddle or large skillet over medium-high heat. Layer turkey slices on griddle and let cook for 1 minute.
  2. Butter one side of 1 slice of bread and spread opposite side with Russian dressing; place buttered-side down on griddle.
  3. Butter one side of remaining slice of bread and place buttered-side down on griddle; top with 3 slices of cheese.
  4. Turn turkey and top with coleslaw. Cook until turkey and bread are warmed through and cheese is melted, 2 to 3 minutes.
  5. Sandwich turkey and coleslaw between bread. Slice and serve immediately.
Posted on » by Michael » Theme:

Bierocks (stuffed sweet rolls)

“A German dish, these sweet dinner rolls are stuffed with ground turkey, onion, and cabbage.

The original recipe used ground beef, I used ground turkey and some oil. This was delicious. 10/10

    • 2 cups warm water
    • 2 (.25 ounce) packages active dry yeast
    • 1/2 cup white sugar
    • 1/4 cup margarine, softened
    • 1 egg
    • 2 teaspoons salt
  • 7 cups all-purpose flour
  • 1 pound lean ground beef (I used turkey and about ¼ cup of vegetable oil)
  • 1 cup chopped onion
  • 6 cups shredded cabbage
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 cup melted butter
  • Add all ingredients to list

Directions

  1. Prepare dough: In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Mix in sugar, margarine, egg, salt and 1/2 of the flour. Beat until smooth; add remaining flour until dough pulls together. Place in oiled bowl. Cover with foil and refrigerate for 2 hours or overnight, OR let it rise for 1 hour.
  2. In a large heavy skillet, brown meat. Add onion, cabbage, salt and simmer 30 minutes. Cool until lukewarm. Preheat oven to 350 degrees F (175 degrees C.) Coat a cookie sheet with non-stick spray.
  3. Punch down dough and divide into 20 pieces. Spread each piece of dough out on an un-floured surface and fill with approximately 2 tablespoons filling. fold dough over and seal edges. Place on prepared cookie sheet and let rise for 1 hour.
  4. Bake in the preheated oven for 25 minutes, or until golden brown. Brush with butter and serve.

https://www.allrecipes.com/recipe/23658/pams-bierocks/

Posted on » by Michael » Theme:

Asian Turkey Meatballs

https://cookingismysport.wordpress.com/
meatball2 meatball1

For the Meatballs:

  • 2 tablespoons vegetable oil
  • 3 cups thinly sliced green cabbage (about 1/4 head)
  • Kosher salt
  • 8 ounces shitake mushrooms, stems removed, caps thinly sliced
  • Freshly ground white pepper
  • 2 large eggs plus 1 egg white
  • 1 1/2 pounds ground turkey
  • 4 scallions, minced
  • 3 cloves garlic, minced
  • 1 2 -inch piece ginger, peeled and finely grated (about 1 tablespoon)
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons sugar
  • 2 teaspoons cornstarch

For the sauce:

  • 1/2 cup hoisin sauce
  • 2 teaspoons Sriracha chile sauce
  • 1 teaspoon rice vinegar
  • 1 tablespoon sugar
  • 3 tablespoons sesame seeds
  • 1 head Boston lettuce, leaves separated (I skipped this)

Directions

  1. Make the meatballs: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the cabbage and season with 1/4 teaspoon salt; cook, stirring occasionally, until softened, about 4 minutes. Transfer the cabbage to a plate to cool.
  2. Wipe out the pan, then add the remaining 1 tablespoon vegetable oil and the mushrooms. Season with 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer the mushrooms to the plate with the cabbage to cool.
  3. Lightly beat the eggs and egg white in a large bowl. Add the turkey, scallions, garlic, ginger, soy sauce, sesame oil, sugar and cornstarch. Add the cabbage, mushrooms and a few grinds of pepper and mix with your hands until just combined (do not overmix). Dampen your hands and shape the meat mixture into 18 balls (about 2 inches each); arrange on the prepared baking sheet.
  4. Make the sauce: Mix the hoisin sauce, Sriracha, vinegar, sugar and 1 tablespoon water in a bowl; set aside 1/2 cup for serving. Brush the meatballs with the remaining sauce and sprinkle with the sesame seeds. Bake until cooked through, 18 to 22 minutes. Serve in lettuce leaves with the reserved sauce. (I ended up needing most of it for the meatballs)

Recipe Adapted from Food Network Magazine