Thaiturkey Recipes

TURKEY PAD THAI

Turkey Pad Thai image

Provided by Melissa d'Arabian : Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1/4 cup boiling water
1/4 cup brown sugar
2 limes, 1 juiced and 1 cut into wedges for serving
1/4 cup fish sauce
2 tablespoons rice vinegar
1 tablespoon sriracha hot sauce
1 1/2 cups shredded or cubed cooked turkey
8 ounces linguini, broken in half
2 tablespoons vegetable oil
1/2 yellow onion, sliced
3 cloves garlic, minced
3 eggs, slightly beaten
1 large carrot, grated
1/2 cup chopped peanuts
1/2 cup chopped fresh cilantro
2 cups bean sprouts
3 scallions, cut into 3/4-inch pieces

Steps:

To make the sauce: In a bowl, pour the boiling water over the brown sugar and stir to dissolve. Add the lime juice, fish sauce, rice vinegar, and sriracha and stir. Place the leftover turkey in the pad Thai sauce and let it absorb the flavors while prepping the rest of the dish. Next, prepare the pasta: cook the linguine one minute less than the manufacturer's directions. Drain, and set aside.
Heat the oil in a wok or large saute pan over high heat until very hot, almost smoking. Add the onions and stir fry 1 minute. Add the garlic and stir. Then add the eggs and cook for 30 seconds, stirring. Add the linguini and turkey with sauce and cook, stirring for a few minutes. Remove from heat and toss in grated carrot, peanuts, cilantro, bean sprouts and scallion. Serve with lime wedges, if desired.

THAI TURKEY

Thai Turkey image

Looking for new life for your leftover turkey? Here it is! I believe I found this in Good Housekeeping.

Provided by Michelle S.

Categories Poultry

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

3/4 lb leftover turkey meat, coarsely shredded
3 green onions, sliced
1 medium red pepper, very thinly sliced
1 clove garlic, minced
2 tablespoons soy sauce
1 tablespoon chopped cilantro
1 tablespoon honey
1 1/2 teaspoons curry powder
1 teaspoon sesame oil
1/2 teaspoon cornstarch
1/4 teaspoon crushed red pepper flakes
1 tablespoon salad oil
1/3 cup water

Steps:

In a small bowl mix garlic, soy sauce, cilantro, honey, curry powder, sesame oil, cornstarch, crushed red pepper,and water until well blended.
In a 10 inch skillet over high heat, warm the salad oil.
Cook the green onions and red pepper, stirring frequently until the vegetables are tender and golden.
Stir in liquid mixture and turkey meat and cook, stirring to coat turkey well, until heated through.
Serve over cooked rice and garnish with more cilantro if you wish.

ONE-POT THAI TURKEY AND RICE

One-Pot Thai Turkey and Rice image

An easy skillet dinner that takes everyday ground turkey and rice to a flavorful new level with Thai-inspired ingredients such as lime juice, garlic, ginger, and coconut milk. It's topped with a simple salad of basil, cilantro, and tomatoes for color and freshness.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes

Time 45m

Number Of Ingredients 15

Ingredients

1/2 cup fresh lime juice (from 2 limes)
2 to 3 tablespoons fish sauce
3 teaspoons packed light-brown sugar
7 shallots, halved and thinly sliced lengthwise (2 1/4 cups)
1 tablespoon safflower oil
1 pound ground turkey
1 tablespoon minced peeled fresh ginger (from a 2-inch piece)
1 tablespoon minced garlic
1 1/4 cups jasmine rice
1 1/4 cups unsweetened full-fat coconut milk
2 long sweet red peppers, thinly sliced (1/3 cup)
Coarse salt
16 small tomatoes, cut into wedges (4 cups)
1 cup packed fresh basil leaves, torn if large
1 cup packed fresh cilantro leaves, torn if large

Steps:

Combine lime juice, 1 to 2 tablespoons fish sauce, and brown sugar in a bowl; stir until sugar is dissolved, then stir in 1/2 cup shallots.
Heat oil in a large high-sided skillet over medium-high. Add turkey, ginger, garlic, and remaining 1 3/4 cups shallots. Cook, stirring to break up turkey, until browned, about 9 minutes. Add rice; cook, stirring, 1 minute. Add remaining 1 tablespoon fish sauce, scraping up browned bits from bottom of pan.
Add coconut milk, red peppers, 1 1/2 teaspoons salt, and 1 1/4 cups water. Bring to a simmer (do not let boil); cover. Lower heat and gently simmer, stirring occasionally, until rice is tender, about 15 minutes.
Toss tomatoes and herbs with dressing in a large bowl; season with salt. Serve over rice, spooning dressing from bottom of bowl over top.

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