Posts Tagged ‘turkey’

Curried Turkey Wrap

These are quick to make, and can be easily packed in a cooler for a picnic or tossed in a lunch bag for the office.

Curried Turkey Wraps
makes 6

1 c. shredded carrots or shredded broccoli slaw mix
1/2 c. fat-free mayonnaise
1/4 c. mango chutney*
2 tsp. curry powder
12 oz. deli-sliced turkey, thinly sliced (but not so thin it falls apart when you touch it)
3 c. mixed greens or raw spinach
6 medium whole wheat tortillas

*I used Patak’s Major Grey Chutney. It’s amazing. It can be found in the international foods aisle of most large grocery stores.

For the filling:
Mix the mayonnaise, chutney, curry powder, and shredded carrots or broccoli slaw in a large bowl.

For each wrap:

Take one tortilla and place it on a clean, flat work surface. To one side, prepare one sheet of wax paper and one sheet of aluminum foil to wrap your wrap in. Put the wax paper on top of the aluminum foil.

Spread 1/4 cup of chutney-mayo slaw on the tortilla. Place 2 ounces of turkey (probably about 2 thin slices) on the tortilla. Add mixed greens to fill. Wrap like a burrito.**

Place the wrap on one edge of the wax paper/aluminum foil combo, and wrap it all up securely. Pop it in the fridge until you’re ready for it.

**I have no advice for you on how to do this. I’m still learning myself and have yet to master a proper burrito wrap. Wrapping each one in a tight layer of wax paper/aluminum foil and letting it refrigerate for an hour or so before eating certainly helped it maintain its shape without totally falling apart. I think one key to a good wrap is definitely using a large enough tortilla. I think I got 6″ tortillas, and they were not nearly large enough. They may be 8″. Next batch I’ll go with a larger tortilla and hopefully they’ll turn out slightly more pretty. Yes, there will be more room inside, but I’ll be able to fill that with more mixed greens/spinach.


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Barbecued Turkey Joes

Turkey is such an underused meat. Most of us eat it, deliberately, only once a year — at Thanksgiving. Well, I avoid even that since turkey at Thanksgiving is so cliche. But this year I find myself planning more turkey main dishes and craving the taste of a well-spiced, nicely complemented turkey dish. This is an easy and tasty place to start Adventures with Turkey.

We all know sloppy joes, right? Well, this is Barbecued Turkey Joes, using barbecue sauce as a base instead of ketchup, since barbecue sauce comes with spices and flavorings already added. Just chop up your fresh veggies and you’re good to go.

Barbecued Turkey Joes
serves 4

1 lb. ground turkey breast
1/2 medium green bell pepper, chopped
1/2 medium sweet red pepper, chopped
1/2 medium onion, chopped
1/8 tsp cayenne pepper
1 c. barbecue sauce, your choice

Brown turkey in a nonstick skillet coated with cooking spray, about 8 to 10 minutes. Drain off liquid.

Add peppers and onion and cook until tender, about 3 minutes.

Add barbecue sauce and cayenne pepper; heat thoroughly, stirring frequently, about 2 minutes.

Serve on the bun of your choice, but a whole grain or multigrain bun is a great foil for the tangy, sweet barbecue turkey.

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This is a version of Giada deLaurentiis’s Turkey Meatloaf with Sun-Dried Tomatoes and Feta. I’m not a fan of feta cheese, but I know that crumbled goat cheese, though it is slightly creamier than crumbled feta, can easily substitute. Giada’s original recipe can be found at the above link; I’m giving the modified recipe I used here, below.

1/2 cup Italian bread crumbs
1/4 cup chopped garlic-and-herb-marinated sun-dried tomatoes
2 cloves garlic, minced
2 eggs, at room temperature, lightly beaten
2 Tablespoons milk
1/2 cup crumbled goat cheese
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 pound ground turkey, preferably dark meat

Preheat the oven to 375 degrees and prepare a 9×5 loaf pan.

In a large bowl, stir together the bread crumbs, sun-dried tomatoes, garlic, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine. Be careful not to overwork the meat.

Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.

Next time I am going to use only 1/2 teaspoon of pepper; it was not quite but just barely too peppery for my tastes. I think I also might add a splash of Worcestershire sauce for a bit of savor; it seemed like the turkey was lacking a crucial spice that would make it *just right*.

Makes excellent leftovers.

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