Turkey Chipotle Gumbo

I have a confession. I went out and bought more turkey today (the day after Thanksgiving) to make this gumbo.  One thing I was totally looking forward to this Thanksgiving was having leftover meat to make gumbo.  Due to a series of last minute guests (one of which was a turkey-eating machine), we only had enough leftovers for a few sandwiches.  So, I called some local supermarkets to see who still had some turkey legs in stock, and I raced out to buy them.  That’s how good this gumbo is.

We have an extra member of the household during this year’s holiday gig season, so I’m trying to make extra food that can be easily reheated for busy nights.  I particularly like using up the dark meat of the turkey for this dish.  The extra simmering softens up the meat until it practically melts in your mouth.  My husband and our guest especially like eating this for a late night snack after a long rehearsal or set of shows.

Turkey Chipotle Gumbo

Turkey Chipotle Gumbo

Ingredients

12 oz. smoked sausage, quartered and sliced
½ c vegetable oil
⅔ c flour
1 large white onion, chopped
1 medium green pepper, chopped
3 ribs celery, split lengthwise and chopped
3 cloves garlic, minced
6 cups chicken stock (or homemade turkey stock)
4 c cooked turkey, cut into small chunks
3 chipotles in adobo sauce, finely chopped
2 bay leaves
1 ½ c corn kernels (frozen or canned)

Instructions

  1. In a large Dutch oven, brown the smoked sausage on all sides over medium heat. Remove sausage to a paper towel-lined plate. Add vegetable oil to whatever grease is left in the pot. Heat oil until it reaches 200°F. Sprinkle the flour over the hot oil, and let cook until the roux has turned a rust-colored brown, whisking frequently as the roux cooks.
  2. Add the onion, green pepper, celery, and garlic to the pot. Stir the vegetables into the roux and let cook until the vegetables have softened, about 5 minutes. Gradually add the chicken stock to the pot, stirring as you go to prevent lumps. Add the smoked sausage, turkey, chipotles, and bay leaves to the pot. Bring to a slight boil, cover, and reduce heat to low. Simmer the gumbo for 40 minutes, stirring occasionally. Add corn and let gumbo cook another 5 minutes. Serve over hot rice.
http://kokocooks.com/2014/11/turkey-chipotle-gumbo/

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Thai Turkey Meatballs with Blueberry Sauce

In the downtown office where I work, there are signs up by the elevators on every floor that read, “Please do not use your cell phone while walking.”  I had always scoffed at this.  What loser can’t manage to walk and talk at the same time?  Or walk and text?  Apparently, me.  I am that loser.  Just yesterday, I was at the park with my son.  We chased each other around on the outdoor bandstand.  I was walking down the steps of the stage when I spied a man on a unicycle.  I immediately whipped out my cell phone to take a picture.  How often do you see a uni-cyclist rolling around town? Where I live, not often.  As I was raising the phone to capture the shot, I missed the last step and landed on my ankle.  Hard. I spent all last night elevating it.  The swelling has gone down, but it’s painful to walk on.  I’m going to get x-rays later today. At least I have lots of free time today to write up a post.

These meatballs were the stand out dish at the culinary demonstration I attended a few months ago.  They paired surprisingly well with the FroZin dessert wine from Meeker Vineyards.  The meatballs are made with turkey breast so they are low fat, but they are also incredibly moist.  I used an ice cream scoop to shape large meatballs so we could eat a few for dinner.  They would also be a perfect appetizer when shaped into smaller portions.

adapted from Chef Jon Ashton for Driscoll’s

Thai Turkey Meatballs with Blueberry Sauce

These meatballs are a good make-ahead meal. I make a batch, cook enough for a few meals, and keep the rest in the freezer. If you're making appetizer-sized meatballs, adjust baking time to 15-18 minutes.

Ingredients

Meatballs
4 slices white bread
⅔ c milk
1 ⅓ lbs ground turkey breast
¼ c finely chopped red onion
1 Tbs chopped fresh ginger
1 Tbs chopped fresh garlic
3 Tbs chopped cilantro
1 ½ Tbs Thai red curry paste
Salt and pepper
Blueberry Sauce
12 oz fresh blueberries
1 ⅓ c sugar
1 ⅓ c white wine
⅔ c chicken broth
½ c fresh lemon juice
4 sprigs fresh rosemary
2 sprig fresh thyme
Garnish
Goat cheese
Microgreens or alfalfa sprouts

Instructions

  1. Process bread and milk in a food processor until they form a paste. Add turkey and pulse until bread mixture is evenly mixed in. Transfer meat to a bowl. Add onion, ginger, garlic, cilantro, and red curry paste. Mix well. Season with salt and pepper.
  2. Shape into 2-inch sized meatballs (I used an ice cream scoop to portion equally.) Place meatballs in a single layer on a baking sheet. Freeze for 1 hour.
  3. Meanwhile, make the blueberry sauce: In a medium saucepan, stir together the blueberries, sugar, wine, chicken broth, and lemon juice. Bring to a boil. Reduce heat to medium-high. Add herb sprigs to the pan.
  4. Cook, stirring frequently for about 20 minutes, until sauce has thickened and reduced to a jam-like consistency. Remove herb stems and let cool.
  5. To finish the meatballs: preheat oven to 400⁰F. Place meatballs on a rimmed baking sheet and bake until cooked through, about 20 minutes. Top meatballs with goat cheese and a few sprouts, and serve with blueberry sauce.
http://kokocooks.com/2013/01/thai-turkey-meatballs-with-blueberry-sauce/

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Crispy Duck Fried Rice

We are fortunate to have a well-established Asian district in the heart of our city. The Mills-Colonial intersection and the surrounding blocks are packed with restaurants, groceries, and independent businesses that cater to the Asian community. We have a number of favorites in this area – three of our favorite Vietnamese restaurants, one of our favorite noodle shops, one of our favorite banh mi shops, and two of our favorite groceries.


My husband found a restaurant in this area that sells whole roasted duck. For a few extra dollars, they even chop the duck up for you. I have yet to visit this place, and am dying to take pictures of a whole (intact) duck. We have taken advantage of this convenience for a number of dishes at home, including this fried rice.


This recipe makes a LOT of rice, about 8 servings. I wanted to include ingredient amounts that used all the duck meat. If you don’t want to make that much at once (or if your wok isn’t big enough to handle that much food), then definitely halve the recipe.


original recipe

Crispy Duck Fried Rice

Crispy Duck Fried Rice

Make sure the duck skin gets really dark and crispy when stir frying. The meat won't burn as long as you keep stirring it.

Ingredients

Sauce
¾ c chicken stock
3 Tbs soy sauce
3 Tbs dark soy sauce (1 Tbs soy sauce plus 2 T brown sugar)
2 Tbs black vinegar (2 Tbs rice vinegar)
2 Tbs sweet chili sauce
Rice
4 Tbs peanut oil
6 cloves garlic, chopped
2 Tbs peeled and chopped fresh ginger
Meat and some skin from 1 roast duck (white and dark), shredded
2 ½ lbs baby bok choy, leafy green parts only, chopped
4 c diced mushrooms (we used beech mushrooms)
12 c cooked rice, cooled
3 bunches green onions, green parts only, sliced on the bias

Instructions

  1. In a medium bowl, mix together the sauce ingredients. Set aside. Make sure all other ingredients are prepped before starting to cook.
  2. Heat a wok over high heat. Add oil and heat until nearly smoking. Add the garlic and ginger and stir fry for 30 seconds, until softened. Move to the top of the wok. Add the duck meat and stir fry until the skin and meat become crispy, stirring frequently (about 4-5 minutes.) Reduce heat to medium-high. Add the bok choy and mushrooms and cook until softened, about another 5 minutes. Add the rice and cook, stirring all the ingredients together. Pour the sauce over the rice, and continue to stir fry while constantly mixing, until the rice begins to get a little crispy, about 6-7 minutes. Remove from heat, stir in the green onions, and serve.
http://kokocooks.com/2012/03/crispy-duck-fried-rice/

 

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Miso Turkey Burger


It’s regularly over 90 degrees, so it’s officially grilling time! As the heat of summer kicks in we mostly cook on the grill. Now that we have an outdoor wok, I’m sure we’ll use that even more.

I love burgers, but hate cooking them. I’m always afraid of overcooking the meat. I’ve made a deal with Hubs: if I put the burgers together, he’ll grill them. It works out pretty well. These burgers came out super moist. The miso sauce, along with the mango and cucumber, added sweetness but not too much. I’ll definitely make these again. I’m sure my mom would love to try them as well.


Adapted from Burgers
By Paul Gayler

Miso Turkey Burger

Miso Turkey Burger

Ingredients

Glaze
½ Tbs miso paste
2 Tbs maple syrup
1 tsp soy sauce
Burgers
1 Tbs olive oil
¼ c finely chopped onion
1 Tbs finely chopped fresh ginger
1 ¼ lbs. ground turkey
1 Tbs miso paste
2 green onions, white and light green part finely sliced
1 Tbs soy sauce
1 tsp sesame oil
Other
5 hamburger buns
Bibb lettuce leaves
Mango cucumber salsa (recipe follows)

Instructions

  1. In a small bowl, mix together the ingredients for the glaze.
  2. In a skillet, heat the oil over medium-high heat. Saute the onion and ginger until
  3. softened, about 5 minutes. Place onion and ginger in a medium bowl. Add the ground
  4. turkey, miso paste, green onion, soy sauce, and sesame oil. Combine well and shape
  5. into 5 patties. Pat them so they are about ½-inch thick (burgers will shrink a little during cooking.) Cook in a skillet or on the grill until browned on both sides and cooked through, about 3-4 minutes on each side.
  6. To assemble burgers, split hamburger buns. Stack lettuce, burger, glaze, and salsa on the bottom bun.
http://kokocooks.com/2011/06/miso-turkey-burger/

 

Mango Cucumber Salsa

Ingredients

1 mango, stone removed and thinly sliced
½ cucumber, cut into thin strips with a vegetable peeler
1 tsp sugar
2 Tbs lime juice
Pinch Salt
¼ tsp dried chili flakes

Instructions

  1. Place ingredients in a bowl and carefully toss until well combined.
http://kokocooks.com/2011/06/miso-turkey-burger/

Place ingredients in a bowl and carefully toss until well combined.

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