Sicilian Turkey Recipes
GRAMMA CARUSO'S SICILIAN STUFFING
This recipe comes from my Gramma, who was one of the best cooks I ever knew. My mom always made the traditional bread stuffing, which was okay, but when it was my Gramma Caruso's turn to have Thanksgiving, I couldn't wait to smell and eat her stuffing. Just like her, it was wonderful! Happy Thanksgiving, Gramma--I miss you!
Provided by Food Network
Categories side-dish
Time 15m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Heat oil in skillet, add onions and cook until slightly tender. Add all the ground meat and incorporate with fork. Add salt and pepper and garlic. Cook until half done, then add mushrooms, and continue cooking until meat is done. Do not drain.
- Put in large mixing bowl and add cooked rice. Toss, add bread crumbs, cheese, milk, and egg. Sorry guys, now ya gotta use your hands. Mix together, again add salt and pepper to taste. When fully mixed, add your chicken broth or water, more if you want a moist stuffing.
- There should be plenty to stuff your turkey, plus a full baking dish on the side. I put the baking dish in the last hour, top with 2 tablespoons butter and cover.
SICILIAN TURKEY BURGER
Provided by Marge Perry
Categories Sandwich turkey Backyard BBQ Dinner Lunch Parmesan Currant Spring Summer Grill Grill/Barbecue Healthy Capers Self Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- In a bowl, mix turkey, tomato paste, currants, capers, basil, fennel seeds and salt. Form turkey mixture into four 3/4-inch-thick patties. Coat a grill rack or grill pan with cooking spray. Grill patties over medium-high heat until underside is well browned, about 7 minutes; flip and cook 5 minutes more. Top each patty with 2 tablespoons Parmesan; close lid or cover pan. Cook until internal temperature reaches 165°F, about 2 minutes. Brush bottom of each roll with 1 teaspoon vinegar; top with 1 burger, tomato, if desired, and other half of roll.
SICILIAN TURKEY
An excellent way to use leftover turkey (or chicken). If you like your spice flavours to be stronger, then use 1/2 teaspoon amounts. Adapted from Australian chef Margaret Fulton's "Book of Slimming". Don't be put off by the title of the book! It was published in 1983 and, to me, really doesn't sound like a C21st title! This certainly does NOT taste like a dish for would-be-slimmers: there are too many delicious flavours for that! Think of it as more of a healthy, C21st low-BAD-fats recipe. Margaret Fulton was probably one of our first celebrity chefs. She and her recipes date back to at least the sixties and possibly earlier, certainly well before the term 'celebrity chef' was in such common usage!
Provided by bluemoon downunder
Categories Poultry
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt the butter in a large sauté pan which has a lid (preferably non-stick), add the onion and garlic and,stirring occasionally, sauté for 2 minutes, or until they are just beginning to soften but not brown.
- Add the mushrooms and, stirring occasionally, sauté for another 2-3 minutes until they soften.
- Add the flour, ginger and nutmeg, and stirring, cook for another minute.
- Gradually blend in the wine and milk.
- Bring to the boil, stirring, reduce the heat, add the turkey.
- Add salt and freshly ground black pepper, to taste.
- Cover and simmer for 20 minutes.
- Transfer the mixture to a warm serving dish and sprinkle with toasted almonds.
- Serve with noodles or rice and your favourite salad or vegetable side dish.
- Chef's Note: Using a non-stick pan, you may find that you can reduce the butter slightly.
Nutrition Facts : Calories 326.6, Fat 12.8, SaturatedFat 5.8, Cholesterol 89.4, Sodium 88.5, Carbohydrate 13.6, Fiber 1.2, Sugar 4.2, Protein 31.3
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