Quick Turkey Recipes For Thanksgiving
Thanksgiving dishes such as Turkey empanadas and Sauteed Turkey are different Thanksgiving recipes than what most people traditionally eat, but it a wonderfully tasty addition to any Thanksgiving table. Empanadas are stuffed pastries that can be filled with almost anything. The secret of this Turkey empanada is in its rich vegetable flavor.
Turkey Empanadas
Serves: 4
Prep time: 10 minutes
cook time: 15 minutes
Ingredients:
2 tbsp olive oil 2 tbsp yellow onion, small diced 1 tbsp garlic, minced 2 tbsp red peppers, small diced 2 tbsp yellow peppers, small diced 2 tbsp orange peppers, small diced 1/2 lb ground or shredded turkey 2 tbsp Goya Spanish olives, sliced salt and pepper to taste 8 Goya Empanada discs for turnover pastries oil for frying
Directions:
Place frozen empanada package on counter to thaw. In a hot skillet, add oil and onions, saute for 2 minutes, and then add minced garlic and mix of peppers. Add ground of shredded turkey, cook until meat is brown; salt-pepper to taste. Cook for 8 minutes or until all ingredients are blended. Let cool for a few minutes. On a flat surface, spoon cooled prok mixture and fold dough, seal with fork tines. Heat the oil on medium high heat; when it’s ready add your empanadas, and fry for a few minutes until they are golden brown. Take them out and lay them on paper towel to absorb excess fat and sprinkle some salt on top. Serve with a simple tomato and oregano sauce and beans. Now, you’re ready to eat!
Jerk Sauce:
1 cup sour cream 2 tbsp jerk seasoning 2 tbsp red curry powder 1 tsp honey 2 tbsp parsley, chopped Combine all ingredients in a bowl and serve with empanadas.
Sauteed Turkey and Squash
Serves: 4
Prep time: 10 minutes
Marinade time: 2 hours – overnight
Cooking time: 15 minutes
Ingredients:
4 pcs. turkey cutlets, marinated 3 tbsp olive oil 1 small red onion, quartered and sliced 1 fresh zucchini, cut into strips 2 fresh yellow squash, cut into strips 6-8 oz fresh baby spinach, rinsed 3 tbsp minced garlic 3 tbsp chopped fresh parsley 3 tbsp sliced fresh chives 12 golden grape tomatoes sliced in half salt and pepper to taste white wine, as needed
Marinade:
1/2 bunch parsley, stems removed 1/2 bunch basil, stems removed 3 cloves garlic, peeled 2 shallots, peeled 6 sun-dried tomatoes, rough chopped 1 cup vegetable stock 1 cup white wine 1/2 cup olive oil 2 oz white wine vinegar 3 tbsp sugar in the raw (make marinade using a food processor, blend all ingredients together)
Directions:
Take marinated turkey and cut into small strips. Heat olive oil in a large skillet. Saute the turkey, onions and squash. Once tender, add spinach, garlic, herbs, and tomatoes. Deglaze the pan with white wine and then salt and pepper to taste. Enjoy. Try serving with your favorite pasta.
By: Dorit Sasson
About the Author:
To receive your free ebook, “Taking Charge in the Classroom” and your free weekly ezine containing tips, news and in-service training sessions for teachers, visit the New Teacher Resource Center at http://www.newteachersignup.com
Dorit Sasson is a freelance writer, educator and founder and director of the New Teacher Resource Center.