Maple Bourbon Glazed Turkey Wings

turkeywings

Happy Thanksgiving and Happy Chanukah everybody! Hope everyone who celebrates is enjoying the holiday and relaxing a bit. I also hope you’ve indulged in some good foodie fun!

Because Chanukah and Thanksgiving only coincide once every 70,000 years or so, KOL Foods selected a group of eight bloggers to come together and share eight days of fabulous turkey recipes with you! At the end of Chanukah, you will have the opportunity to vote for your favorite Thanksgivukkah recipe and you’ll also have the opportunity to win $200 in credit towards your next KOL Foods purchases! Learn more about the contest here. If you aren’t familiar with KOL Foods, they are the only source online for domestic, 100% grass-fed, kosher beef and organic, pastured, kosher chicken, turkey and duck.

We’ve been celebrating Thanksgiving for the past few years with an assortment of good friends and family. The great turkey debate happens in the house each year. Our friends and family are a mixture of vegetarians and meat-eaters, and there is always a discussion of whether to change things up to a dairy Thanksgiving dinner. Somehow, tradition always wins out, and a giant turkey is prepared. Somehow, the turkey business always lands in my kitchen. I usually rely on my parents for trusty Thanksgiving turkey recipes. The giant 20-pound birds often intimidates me. I decided to come up with my own bird ideas this year.

Each year when we make the turkey, there always seems to be a race to the favorite turkey parts. In our gaggle of friends, the thighs and wings seem to be the most popular. Probably because they retain a lot of turkey flavor and juice. Unfortunately for us, turkeys only have two thighs and two wings. This year, I decided to forego the whole turkey and only cook up the various turkey parts that our guests prefer. I love using pastured, grass-fed turkey and KOL Foods sent me some turkey wings to work with. I decided to go with a maple bourbon glaze for my turkey. I’ve done a similar glaze on chicken and thought it would work well with turkey.

I preheated the oven, then I sliced some onions and laid them in my roasting pan, along with some cubed sweet potatoes, acorn squash, garlic and herbs. I used a combination of fresh thyme and fresh sage. I laid the turkey on top of the cubed veggies and stuffed some additional herbs and garlic under the skin. I ground some salt and pepper over the turkey skin. In a bowl, I mixed together the maple syrup, olive oil, bourbon, soy sauce, dijon mustard, garlic paste, apple cider vinegar, chopped sage and thyme. I poured everything over the turkey and veggie mixture.

prepped-turkey-wings

I then baked it in the oven for about an hour and a half or so. I checked on the turkey a few times to baste with the pan juices and to make sure that the turkey skin wasn’t burning. Some sort of magic happened in that oven. As I pulled the turkey out of the oven, even I, the turkey hater, was tempted to take an early bite of these turkey wings. That crispy skin promised to be amazing.

baked-wings

Good news. The turkey did not disappoint.

If you have some leftover  turkey wings (or other parts) from your recent turkey feast, I would recommend you lightly brush on some of the sauce and bake/reheat the turkey at 325 until heated through to a safe temperature. Keep in mind, for a few small pieces, you do not need as much sauce. It is a great way though to refresh a bland or drier turkey. You could also chop up leftover turkey and  pan fry with some of the glaze and chopped veggies and onions. It tastes amazing. We did this with a leftover semi-dry turkey breast and it totally revived the turkey!

Check out the recipe below and then head on over to KOL Foods to enter to win $200 in KOL Foods credit!

Maple Bourbon Glazed Turkey Wings
 
Author:

Ingredients
  • 6 cloves garlic, chopped
  • 10 sage leaves
  • 12 sprigs of thyme
  • 2 sweet potatoes, peeled and cubed
  • 1 small acorn squash, peeled and cubed
  • 1 large onion. chopped
  • 4.5 lbs turkey wings
  • ½ cup Bourbon
  • ½ cup Maple Syrup – Grade B
  • 1 tbsp. olive oil
  • 1 tbsp. apple cider vinegar
  • 1 tbsp. dijon mustard
  • 1 tbsp. soy sauce
  • 1 tbsp. garlic paste

Instructions
  1. Preheat the oven to 350
  2. Place the onions, sweet potatoes, squash and half of the garlic in the bottom of a roasting pan
  3. Chop up the herbs and place about a third of them over the veggies
  4. Place the turkey wings over the veggies and onions.
  5. Sprinkle ground pepper and salt over the turkey
  6. In a mixing bowl, mix up the bourbon, maple syrup, olive oil, vinegar, garlic paste, mustard and soy sauce. Mix in about a third of the herbs.
  7. Pour the sauce mixture over the turkey.
  8. Sprinkle the remaining herbs and garlic over the turkey.
  9. Bake in the oven for about 1.5-2 hours. Check and baste the turkey every 30 minutes.
  10. Enjoy!

turkeywings

Cranberry Glazed Corned Turkey Roast

Cranberry-Turkey

A whole bunch of Jewish holidays just ended and I’m already gearing up for the next set. How did that happen so fast?

This year, in the good ol’ US of A, we have the pleasure of two holidays happening at the same time. Thanksgiving happens to fall on the first night of Chanukah! They say this awesome phenomenon won’t happen for another 79,000 years. Since I don’t plan on being around for the next round of Thanksgivukkah, I thought it best to do something this year to honor the holiday. Two great foodie holidays colliding! I’ve got to do something, right? So stick around this blog. I hope to share a few more Thanksgivukkah recipes with you over the next month.

When I was at the kosher market the other day, they had a display of corned meats. My husband loves corned beef,  and when I saw they had corned turkey roasts, I decided that this would be perfect. I rarely make turkey, so this would be a special treat.  My aunt makes a great corned turkey, and swears that when she makes it, it tastes a bit like ham. I can’t be the judge of that, but this corned turkey came out pretty good, and would be perfect for a Thanksgiving/Chanukah holiday dinner mashup. It’s also great for any shabbat or festive dinner.

The corned turkey comes vaccum-sealed and wrapped in twine. I recommend rinsing the turkey well before cooking. You first boil the turkey for about an hour and a half, then you glaze it and bake it further. I took the twine off before baking, but left it on while I let it simmer. I added some pickling spice and onions to the water bath.

For the glaze, I usually make something similar to what I do for corned beef, but since I have Thanksgiving on my mind, I created a cranberry glaze for this dish. It worked out well! I will definitely do it again!

corned-turkey-cooking

 

Cranberry Glazed Corned Turkey Roast
 
Author:
Recipe type: Poultry, Thansgiving, Main Course

Ingredients
  • 3 lb corned turkey roast (If you can’t get corned turkey where you live, you can substitute corned beef)
  • 2 tbsp. pickling spice
  • 1 onion, sliced
  • ½ can whole berry cranberry sauce
  • ¼ cup brown sugar
  • 2 tbsp. white vinegar
  • 2 tbsp. chopped rosemary
  • 1 tbsp. chopped thyme
  • 2 tsp. chopped ginger
  • 2 tbsp. chili sauce
  • 1 tbsp. chopped garlic

Instructions
  1. Rinse the corned turkey roast.
  2. Place the turkey in a large pot of water. Add the pickling spice and the onion. Bring the water to a boil. Turn down the heat and cover with a lid. Simmer for an hour to and hour and a half.
  3. Preheat the oven to 375.
  4. After the hour and a half, transfer the turkey roast to a baking pan.
  5. Mix up the rest of the ingredients and pour over the turkey.
  6. Bake in the oven for around 40 minutes.
  7. Baste the turkey every 20 minutes with the sauce.
  8. Remove from the oven. Let cool a few minutes.
  9. Slice and serve.
  10. Enjoy!

Cranberry-Turkey

Vietnamese Rice Noodle Salad

Vietnamese-Rice-Noodles-SaladIt’s been crazy hot here on my part of the world. I’m trying to stay away from the stove as much as possible. I’m sure you all can relate.

I’ve been trying to come up with substantial dishes that can be served cool or room temperature that don’t require to much heating up of the kitchen. This especially applies to Shabbat, where I’m tasked with creating and serving multiple dishes for a crowd.

This Vietnamese Rice Noodle dish is a perfect example of a meal-in-a-salad that comes together quickly and is great both warm or cold. It’s also very adaptable. You can swap out some of the veggies and change the protein to whatever you prefer. For this dish, I used turkey. I knew that my guests would be looking for some kind of meat dish and I had the turkey ready to go.

I started by cooking up the rice noodles. I used the thin rice vermicelli, which I can pour boiling water over to cook. Super easy to do. After soaking for around ten minutes, I drained the noodles.

I then cooked up the turkey with some garlic, ginger, shallots and chopped shiitake mushrooms. I love the flavors that comes off of the meat. Once cooked, I added some tamari and lime lime juice to the meat directly.

I chopped up my veggies and made the dressing. I was ready to go.

I mixed the veggies with the noodles and layered the ground turkey over it and then poured on the dressing. Everyone was happy with the salad.

I also make a vegetarian version of this salad. When I do, I swap out the turkey and use chopped tofu or the soy beef-style crumbles. They work well. When I crumble the tofu, I tend to use an extra firm version and add some extra garlic, ginger and soy sauce for extra flavor.

Hope you enjoy!

Vietnamese Rice Noodle Salad
 
Author:
Recipe type: gluten free, salad

Ingredients
  • 1 package vermicelli rice stick noodles
  • 1 tbsp. rice bran oil
  • 4 cloves garlic, chopped
  • 1 shallot, chopped
  • 1 tbsp. ginger, chopped
  • 1 lb. ground turkey
  • juice of ½ lime
  • 2 tsp. tamari
  • 2-3 scallions, chopped
  • 2 tbsp. cilantro, chopped
  • 1 tbsp. mint, chopped
  • 2 carrots, shredded
  • ½ daikon, shredded
  • 1 red pepper, chopped or julienned
  • 1 seedless cucumber, julienned or chopped
  • 1 cubed avocado
  • 2 tsp. red pepper flakes
For the dressing:
  • juice of ½ lime
  • 2 tbsp. rice vinegar
  • 1 tbsp. brown sugar or honey
  • 2 tbsp. tamari
  • 1 tbsp. water
  • ½ tbsp. rice bran oil
  • 1 tbsp. chopped peanuts (optional)

Instructions
  1. Cook the noodles by placing them in a large bowl and pour boiling water over it. Let sit a few minutes, drain and set aside.
  2. Heat up the oil in a large pan and saute the ginger, garlic and shallot.
  3. Add in the ground turkey and chopped shiitake mushrooms and cook until done.
  4. Squeeze the juice of a ½ lime and 2 tsp. tamari or soy sauce over the turkey and mix.
  5. Prep all of the veggies and set aside.
  6. Mix up the dressing ingredients and set aside.
  7. Mix the rice noodles with the veggies and then layer with the ground turkey mixture. Stir in the whisked dressing.
  8. Serve and enjoy!

 

 

Vietnamese-Rice-Noodles-Salad

Bacon and Onion Stuffed Turkey Burgers

Bacon-and-Onion-Stuffed-Turkey-Burgers

It may be shocking to see me posting a meat recipe. It happens once in a while. It’s grilling season. You got to cook up some burgers during grilling season!

When I do buy and cook meat, I like to know that my meat is coming from a good place. Kind of like the chicken on the Portlandia episode. Well, I’m not that intense. I do like to know though, that the animals were treated well and fed well. I prefer to only buy sustainable, pasture-raised and grass-fed meats when possible. That’s where KOL Foods comes in to play. They have an amazing selection of pastured and grass-fed meats and poultry. You can read more about them here.

They recently sent me some beef bacon and ground turkey. I was so excited when the meats showed up. I had a few things in mind as to what to create.

Being that July 4th, Independence Day, is almost upon us, I thought I would share a treat that’s perfect for your family barbecues. These bacon and onion stuffed turkey burgers come together fairly painlessly and you will reap the rewards with the amazing flavor.

Earlier in the day, I stepped on to my deck to pick some herbs for my burgers. I like using sage, rosemary, parsley  and thyme whenever I mix up some burger meat.

In one pan, I began to caramelize some onions and garlic. I love caramelized onions both on and in the burger.

Bacon and Onion Stuffed Turkey Burgers

In another grill pan, I began to fry up the bacon. Half of the bacon was reserved for garnishing the burgers, but the other half would be going in the burgers.

Bacon and Onion Stuffed Turkey Burgers

I let both the bacon and the onions cool a bit.

In the bacon pan, I sliced up some portabello mushrooms and grilled them.

I began to mix up my burgers. I mixed the ground turkey with chopped onion, garlic, salt, pepper, rosemary, parsley, thyme and sage. I then added some gluten free oats, vegan worcestershire sauce and an egg to the mix. I mixed everything well. If you are not gluten free, feel free to add some bread crumbs or panko crumbs instead. I wanted to keep these gluten free for me.

Bacon and Onion Stuffed Turkey Burgers

I crumbled up half of the cooked bacon.

Bacon and Onion Stuffed Turkey Burgers

I formed some of the burger mixture in to a patty and then placed about a tablespoon of chopped bacon and a tablespoon of onions in the center of the formed patty. I then placed more of the burger mixture over it and sealed the bacon and onions in.

Bacon and Onion Stuffed Turkey Burgers

I managed to get 7 burgers out of this mixture.

Bacon and Onion Stuffed Turkey Burgers

I then grilled the burgers in my grill pan until done. (You can use the BBQ. It was raining that day)

Burgers-Grilling

I served up the burgers with additional bacon, onion, mushrooms, spinach and avocado. Oh my. That burger was amazing! You must make it!

As far as KOL Foods goes, they are amazing. I found that the meats and poultry are much more flavorful than the traditional store-bought varieties. The turkey tastes like turkey and the no-nitrite bacon was incredibly flavorful. I really loved the meats I received from them and am excited to order and cook from them again soon. Thank you, KOL Foods!

Bacon and Onion Stuffed Turkey Burgers
 
Author:

Ingredients
  • 1 tbsp. olive oil
  • 1 tsp. salt
  • 1 large vidalia onion, sliced
  • 1 large spanish onion, sliced
  • 1 large red onion, sliced
  • 5 cloves garlic, chopped
  • 1 lb. of bacon (beef or pork) – half will be used in the burger, other half to top burger
  • 1 pound of mushrooms (portabella or baby bella), sliced
  • 2 lb. ground turkey
  • 1 tbsp. worcestershire sauce
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 tbsp. fresh parsley, chopped
  • 1 tbsp. fresh rosemary, chopped
  • 1 tbsp. fresh sage, chopped
  • ½ tbsp. fresh thyme
  • 1 tsp. salt
  • 1 tsp. fresh ground pepper
  • 1 extra large egg
  • ½ cup gluten free oats or bread crumbs
  • 1 tbsp. olive oil
  • Recommended Burger Toppings:
  • Avocado
  • Bacon
  • spinach or arugula
  • caramelized onions
  • grilled mushrooms

Instructions
  1. In one pan, heat up some olive oil. Add the onions, garlic, salt and pepper. Cook on medium until the onions are caramelized. Set pan aside when done.
  2. In another pan, cook the bacon. Because the bacon is fatty, you don’t need to add any oil. Cook the bacon until crisp. Drain on paper towels and set aside.
  3. In that same grill pan, grill the mushrooms until nicely browned. Set aside.
  4. Crumble up half of the bacon.
  5. In a mixing bowl, mix up the ground turkey with the fresh herbs, the egg, the oats or bread crumbs, the worcestershire sauce, salt and pepper.
  6. Form the burger in to a small patty.
  7. Place a tablespoon of the crumbled bacon and the caramelized onions in center of each patty. Top and seal with additional burger mixture.
  8. Cook burger on a barbecue or on a grill pan until done.
  9. Top with your favorite burger toppings.
  10. Enjoy!

Bacon-and-Onion-Stuffed-Turkey-Burgers

 

Curry Turkey Burgers

The hubster did the Trader Joe’s shopping this weekend, and excitedly brought home a package of ground turkey. I’m not usually a fan of turkey, so I kind of shoved it to the back of the fridge.  Today was the day. Had to use it or freeze it. Burgers sounded good for today. I’ve been on a curry kick and these burgers hit the spot. I served these with some curried sauteed onions and mushrooms and broccoli on the side, but they would be excellent with a side of  baked sweet potato fries.

Curry Turkey Burgers
Ingredients:

1 lb. ground turkey
1 small onion, chopped
1 tbsp. garlic paste
1 tbsp. ginger paste
2 scallions, chopped
1 egg
1/2 cup bread crumbs
2 tsp. dried coriander
1 tbsp. curry powder
salt
pepper

Mix all the ingredients in a medium bowl.

Form into patties. This recipe mkde me around 8 small burgers.

Fry the burgers on medium-high for a few minutes on each side. Transfer to a 425 degree oven to finish cooking, around 15 minutes.

Enjoy!

IMG_0710
H‘nSFCC

Braised Turkey Legs and Veggies and Stuff – The New Cholent?

In a perfect world I would plan ahead. In a perfect world, my shabbat menu would be planned on Tuesday, with shopping done on Wednesday, and cooking done on Thursday. In a perfect world.

My reality is worlds away. My reality is that it occurs to me that Shabbat is coming on Wednesday. I doodle some menu ideas during the day and forget those notes at work when I get home. At work on Thursday, I doodle out some shopping lists. Once again, I forget those lists at work. On Thursday night I tell myself I will take something out of the freezer or run to the store. Reality is that I am exhausted and would rather veg out in front of Grey’s Anatomy while sipping some honeyed tea. That was my week.

On Friday morning I grab some chicken soup out of the freezer. Quickly scan the vegetable drawer and draw up a realistic list for the husband. I forgot to take any protein out of the freezer the night before, so I beg J to run to the store on his way to work to pick up chicken and some sort of beef product for cholent or some other shabbat lunch treat. I mosey on off to work and ignore the impending last minute shabbat cookathon that will greet me when I return home.

Sitting at my desk at work, sipping my coffee – it’s 8:30 am. The phone rings. It’s J. “Good news,” he says, “I bought turkey legs!” He is excited and totally proud of this.

What the heck am I going to do with turkey legs? I don’t like turkey! I don’t like cholent, but at least I can cook it with my eyes closed. J protests that the turkey will be perfect. It’s the perfect protein for cooking overnight.

When I get home from work, I have minutes to brainstorm what this turkey will become. It’s T-minus 1.5 hours until Shabbat starts and I still need to come up with a menu. I open the fridge and glance at the two ginormous turkey legs. Those legs look larger than my 4-year-old’s! I glance at the crockpot…too small! I yank the dutch oven out of the cabinet, heat up the flame, and get to work.

What I came up with worked really well. I highly recommend this as a substitute for your cholent, or really any night of the week.


Braised Turkey Legs with Root Vegetables
Ingredients:

Two to Three Large Turkey Legs (thighs would also work)
1 tbsp olive oil
1 onion, chopped
6 cloves garlic, chopped
salt
pepper
1 tbsp smoked paprika
4 stalks of celery, chopped
1 large leek, chopped
5 carrots, sliced
1 large potato, cubed
2 turnips, cubed
3 parsnips, sliced
2.5 cups vegetable broth
Bay leaf
Chopped parsley

Wash and dry the turkey. Sprinkle the turkey with salt and pepper. In a large dutch oven, brown the turkey in olive oil. Takes about 6-10 minutes. Remove the turkey to a plate.

Throw in the onions, garlic, and leeks. Saute a few minutes. Add in the smoked paprika. Add in the chopped veggies. Cook for a couple minutes. Place the turkey over the root veggies. Now add the vegetable broth. Bring the broth to a boil. Add in the bay leaf and chopped parsley. Turn the heat down to medium low or cook in an oven set at 210 degrees. Cook overnight – slow cook on low for 10 hours.

Enjoy!

Deli Roll Cook-a-Long

I had never heard of or seen this popular Shabbat food until I was 21 or so and spending a Shabbat in Far Rockaway. Upon seeing this strudelly thing, I was a bit skeptical. I wasn’t quite sure what was wrapped up in the dough…and I am not usually a big fan of the old heimish food thing. It was either that, cholent, or kishka, so I opted for a slice of deli roll to accompany the salad on my plate. I was impressed by how good it was. Who knew you could do that with deli meat. Of course this dish is by no means healthy food.

I had no idea it was so popular until joining up on some Jewish message boards where people posted their assorted recipes for deli rolls. There is even a facebook group that shows off their love of deli roll. I recall one trip back home to the Midwest where I made a deli roll for my parents. I think they were a bit scared of it.

There are many different variations of deli roll and no exact measurements.

I start out by sautéing some onions, garlic, salt, pepper, and paprika

Roll out some puff pastry dough, either store bought or your favorite recipe. Spread some honey mustard and half of the sautéed onions on the dough. I have heard of some people using Thousand Island Dressing in place of the honey mustard.


Lay out turkey pastrami slices on top of the mixture. Spread another layer of honey mustard and the onions. Lay out slices of beef pastrami

Roll up into a log. Cut slits in the roll, bake at 375 degrees. Drain fat from the pan.

Slice when cooled down

Shabbat Shalom!

1 2