Dayrecipe Food Community

Makes 6 servings.

INGREDIENTS

• 2 tablespoons extra virgin olive oil
• one 2 1/2-pound (1k 250g) turkey loin, with barding fat
• 7 shallots, peeled and halved
• 3 italian peppers, trimmed and cut in 1/2-inch lengths
• 2 red onions, cut in eighths
• 2 dried, imported bay leaves
• 1 tablespoon fresh thyme leaves
• sea salt and freshly ground black pepper

DIRECTIONS 1.Preheat the oven to 400°F.

2.Heat the olive oil in an flame-proof baking dish, and when it is hot
but not smoking, brown the turkey roast on all sides, which will take about
8 minutes.Remove the pan from the heat. Add the shallots and the onions
to the dish, and season the roast and the vegetables to your liking with
salt and pepper.Crush the bay leaf and sprinkle it over the turkey roast,
along with the fresh thyme leaves.

3.Cover and place on the center rack in the oven.Cook until the roast
is firm to the touch and cooked through, about one hour, checking it
occasionally to be sure the onions or shallots aren’t sticking to the
bottom of the pan. If they are, simply add a tablespoon or two of water and
continue cooking.

4. Remove from the oven, remove the cover and let sit for at least 10
minutes, to allow the juices to retreat back into the meat.Slice, and
serve, with the shallots and onions alongside.

Active time: 20 min Start to finish: 20 min

Makes 4 servings.

INGREDIENTS

• 1 1/4lb turkey breast cutlets, halved crosswise if large
• 2large eggs
• 1tablespoon water
• 1/4teaspoon salt
• 1/4teaspoon black pepper
• 3/4cup finely grated parmigiano-reggiano (1 1/2 oz)
• 2tablespoons chopped fresh flat-leaf parsley or basil
• 2tablespoons unsalted butter, cut into pieces
• 2tablespoons olive oilaccompaniment:lemon wedges

DIRECTIONS Gently pound cutlets between 2 sheets of plastic wrap with a flat meat pounder or a rolling pin until 1/4 inch thick.

Whisk together eggs, water, salt, pepper, cheese, and parsley in a shallow bowl (batter will be thick).

Heat 1 tablespoon butter and 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until foam subsides. Working quickly, dip 1 cutlet in batter, letting excess drip off, and add to skillet. Repeat with about 3 more cutlets (do not crowd in skillet) and cook, turning over once, until golden and just cooked through, about 4 minutes total. Repeat with remaining butter, oil, and cutlets.

Serve with lemon wedges.

What a lovely surprise this sandwich is.

Not only does it taste great, it is really quick and easy to make.

The chutney adds a nice depth to the overall flavor of the sandwich.

Serve: 1

INGREDIENTS:

• 2 slices Italian Bread
• 2 tbsp mayonnaise
• 4 thin slices sweet tomato
• Sprinkle of salt
• Sprinkle of ground black pepper
• 1 tbsp thinly sliced fresh basil (optional)
• 3 slices of oven roasted turkey
• 2 slices of provolone cheese
• 1 tbsp mango chutney (optional)
• 1 tbsp butter, frying

DIRECTIONS:

1. Spread the mayonnaise on the two slices of bread.
2. Add the tomato slices and sprinkle with salt and ground pepper.
3. Next add the sliced basil over the tomato.
4. Now add the turkey slices.
5. Add the mango chutney to one of the slices of cheese, then top with the other slice.
6. Lastly you will add the cheese slices over top of the turkey meat.
7. Top with your remaining slice of bread and lightly butter, both sides.
8. Place in a medium low pan and fry until golden brown.

TIPS:

1. The optional ingredients in this sandwich really make it taste special.
2. Watch the grilled sandwich so that it does not burn, it cooks very quickly.

Makes 6 servings.

INGREDIENTS

• 12ounces spicy smoked sausage (such as linguiça, andouille, or hot links), cut into 1/2-inch slices1/4cup garlic-flavored olive oil
• 2large yellow onions, chopped
• 1large red bell pepper, chopped
• 2cups long-grain white rice
• 1/4teaspoon saffron
• 4cups low-salt chicken broth
• 4large plum tomatoes, quartered
• 1teaspoon salt
• 1teaspoon dried oregano
• 1/2teaspoon cayenne pepper
• 4 1/2cups cooked leftover turkey, cut into 1/2-inch cubes
• 1cup frozen peas

DIRECTIONS Preheat oven to 350°F. Brown sausage in large skillet over medium-high heat, about 5 minutes. Remove from heat.

Heat olive oil in 6 1/2-quart pot over medium-high heat. Add onions and cook until golden, stirring often, about 12 minutes. Add bell pepper; cook 3 minutes, stirring frequently. Stir in rice and saffron, then next 5 ingredients. Bring to boil. Reduce heat to medium; cover and cook 15 minutes. Add sausage, turkey, and peas to rice mixture. Bake paella 10 minutes and serve.

Test-kitchen tip: If you can’t find garlic-flavored olive oil, simply add a clove of minced garlic when you stir in the rice.

Makes 9.

INGREDIENTS

• 3 medium yellow onions
• 1 clove garlic
• 2 tablespoons olive oil
• 1 1/3 pounds ground turkey breast
• 3 tablespoons dried bread crumbs
• 2 tablespoons barbecue sauce
• 3 tablespoons quick-cooking oats (not instant)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 tablespoon toasted wheat germ
• 1/4 teaspoon salt or 1 tablespoon liquid aminos
• ground black pepper

DIRECTIONS 1. Peel the onions and cut into 1/8″ to 1/4″ pieces. Peel the garlic and chop finely. Warm the oil in a large skillet over medium heat. Add the onions and garlic and cook over medium heat, stirring often, for about 10 minutes, or until the onions start to brown. Add water, 1 tablespoon at a time, as necessary to prevent burning. Remove from the heat, transfer to a large bowl, and let cool for 10 minutes.

2. To the same bowl, add the turkey, bread crumbs, barbecue sauce, oats, basil, oregano, wheat germ, salt or aminos, and pepper to taste. Mix well. Shape the mixture into 9 burgers.

3. Coat a large nonstick skillet with cooking spray. Cook the burgers over medium heat for about 5 minutes, or until browned and crispy. Flip the burgers carefully and cook for 5 minutes longer, or until golden brown and a thermometer inserted in the center registers 165° and the meat is no longer pink. Serve the burgers hot.