Category Archives: turkey

turkey tetrazzini


1 1/2 cups chopped onions
1 1/2 teaspoons Essence of Emeril*, recipe follows
1/2 cup chopped red bell peppers
1/2 teaspoon freshly chopped thyme leaves
4 tablespoons unsalted butter
2 teaspoons minced garlic
1/4 cup all-purpose flour
1/4 cup dry white wine
2 cups chicken stock or low-sodium canned chicken broth
1 3/4 cups heavy cream
12 ounces cavatappi
1 pound cubed or bite-size shredded roast turkey
1 tablespoon freshly chopped parsley leaves
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1/3 cup freshly grated Parmesan


Saute the onions and bell peppers in butter in a large skillet or Dutch oven over high heat until soft, about 4 minutes. Add the garlic, salt, pepper, and herbs and cook, stirring occasionally about 2 minutes. Sprinkle with the flour and cook, stirring, for 2 minutes. Add the wine and chicken stock and cook, stirring, until smooth and thick, about 2 minutes. Add the heavy cream and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon and very flavorful, 15 to 20 minutes.

Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente, about 7 minutes. Drain in a colander and set aside.

When the sauce has thickened, add the noodles, turkey, parsley, and Parmesan to the skillet and stir until thoroughly combined.

Total: 50 min
Prep:10 min
Serves: 10

* Essence of Emeril ingredients
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Modified recipe from Emeril Lagasse, 2007

turkey empanadas


1 lb ground turkey (you can substitute ground beef, chicken, etc.)
Olive oil, about 1-2 tbsp
3 slices onion, diced
10 red pepper strips, diced
2 large cloves garlic, minced/crushed
10-12 small green olives, pitted, chopped
Adobo to taste (I probably used about 2-3 tbsp) Uruguayan adobo is a mixture of oregano, parsley, red pepper flakes, and other herbs.
Salt/pepper to taste
1 egg, beaten
1 egg yolk for painting
Empanada wrappers– the kind for baking, not frying (La Saltena is best)


Toss ground turkey into hot pan (non-stick is best, medium to medium-high heat), breaking it up and stirring as it cooks. When it’s almost done (mine was mostly cooked except for spots that missed the pan), remove from burner. Strain to get rid of fat and juices. Set aside.

Put pan back on heat, add olive oil. When oil is hot, add chopped onion and red pepper (I like to add onion a couple of minutes earlier, but I don’t know that it makes a difference). Sauté until soft and beginning to brown, add garlic and stir for about 30 seconds to a minute. When garlic becomes fragrant, toss ground meat back in the pan. Cook, stirring until meat is done cooking and everything is nicely mixed. Season with adobo, salt and pepper to taste. Remove from heat and let cool.

Once lukewarm, toss in beaten egg and olives. Mix well.

Place empanada shells on flat working surface. Take a little handful of filling (practice makes perfect as to how much). Squeeze to drain remaining juices, then place on one half of shell, leaving about 1/2 inch border around edge. Moisten all around edge with water, then fold shell over filling. Seal well (I use the tines of a fork to press edge all the way around, which is quick, effective, and festive). Place on baking sheet (no need to grease). Repeat as many times as necessary.

Paint tops of empanadas with egg yolk. Place in 350 degree oven for 20-30 minutes. When empanadas are golden and beginning to flake, remove. Let cool. Enjoy carefully, as insides will be significantly hotter than outsides.

nutritional information: not available
yield: 24 servings (serving size: 1 empanada)
time: 45 min
source: n/a

better spaghetti and meatballs



2 1/4 cups (6 oz) panko bread crumbs
1 1/2 cups buttermilk
3 large eggs, lightly beaten
2 lbs 85% lean ground beef
1 lb ground pork
6 oz thinly sliced prosciutto, chopped fine
3 oz Parmesan cheese, grated (about 1 1/2 cups)
6 Tbsp minced fresh parsley leaves
3 medium garlic cloves, minced or pressed (1 Tbsp)
1 1/2 tsp powdered gelatin, dissolved in 3 Tbsp water
salt and pepper


3 Tbsp extra-virgin olive oil
1 1/2 cups grated onion (1-2 onions)
6 medium garlic cloves, minced or pressed (2 Tbsp)
1/2 tsp red pepper flakes
1 tsp dried oregano
6 cups bottled tomato juice
3 cans (28 oz) crushed tomatoes
6 Tbsp dry white wine
salt and pepper
3 lbs spaghetti
1/2 cup minced fresh basil leaves
3 Tbsp minced fresh parsley leaves
granulated sugar
grated Parmesan cheese for serving



  1. Place wire racks in 2 foil-lined rimmed baking sheets. Adjust oven racks to lower-middle and upper-middle positions and heat oven to 450 degrees. Combine bread crumbs and buttermilk in large bowl and let sit, mashing occasionally with fork, until smooth paste forms, about 10 minutes.
  2. Add eggs, beef, pork, prosciutto, Parmesan, parsley, garlic, gelatin mixture, 1 1/2 teaspoons salt and 1/2 teaspoon pepper to bread-crumb mixture. Using hands, gently mix until thoroughly combined. Lightly form about 1/4 /cup mixture into 2-inch round meatball (about 2 ounces), repeat with remaining mixture to form approximately 40 meatballs.
  3. Spray wire racks with nonstick cooking spray and place meatballs, evenly spaced, on racks; roast until browned, about 30 minutes, rotating trays from front to back and top to bottom halfway through.


  1. While meatballs roast, heat olive oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and golden around edges, 6-8 minutes. Add garlic, red pepper flakes, and oregano; cook, stirring frequently, until fragrant, about 30 seconds. Stir in tomato juice, crushed tomatoes, wine, 1 1/2 teaspoons salt, and pepper to taste. Increase heat to medium high and bring to simmer. Reduce heat to medium low and simmer until slightly thickened, about 15 minutes.
  2. Remove meatballs from oven and lower oven temperature to 300 degrees. Gently add meatballs to sauce, cover pot, and place in oven. Cook until meatballs are firm and sauce has thickened, about 1 hour.
  3. Meanwhile, bring 10 quarts water to boil in 12-quart pot, Add pasta and 2 tablespoons salt to boiling water; cook until al dente. Drain pasta and return to cooking pot.

to serve

  1. Stir basil and parsley into sauce and adjust seasoning with sugar, salt, and pepper. Toss pasta with 1 1/2 cups sauce until lightly coated. Serve pasta, passing meatballs, remaining sauce, and grated Parmesan separately.

nutritional information: not available

yield: 12 servings
time: n/a
source: Andrew Janjigian, Cooks Illustrated, NOVEMBER/DECEMBER 2010