TURKEY TAGINE BIN YOUSSEF
In Morocco, the family gathers around this communal dish and tears off pieces of bread to scoop up bites of the stew. This recipe is named for the family I lived with in Fez. Be sure to use a skillet with a convex lid! Serve with lots of soft pitas. Be careful not to burn your fingers!
Provided by Kat
Categories Soups, Stews and Chili Recipes Stews
Time 1h20m
Yield 4
Number Of Ingredients 14
Steps:
- Combine paprika, cumin, salt, and pepper in a small bowl to make spice mix.
- Spread 1/2 of the onion slices in the bottom of a 10-inch skillet. Arrange potato slices in one layer on top, overlapping if needed. Repeat with carrots, zucchini, bell pepper, and tomatoes. Sprinkle garlic over tomatoes. Place turkey chunks on top, taking care to space them evenly over the whole dish. Sprinkle spice mix over turkey, top with remaining onion slices, and drizzle vegetable oil on top.
- Cover skillet and cook over medium-low heat until turkey is no longer pink in the center and the top layer of onion slices is soft and translucent, about 40 minutes. Remove lid and let stand for 10 minutes. Drizzle with olive oil just before serving.
Nutrition Facts : Calories 332.7 calories, Carbohydrate 32 g, Cholesterol 61.4 mg, Fat 11.6 g, Fiber 6.6 g, Protein 27.1 g, SaturatedFat 1.9 g, Sodium 661.6 mg, Sugar 8.3 g
FRUITY TURKEY TAGINE
Freshen up Christmas leftovers of turkey, carrots and parsnips with ras el hanout in this sweet and spicy Moroccan stew
Provided by Emily Kydd
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 16
Steps:
- Heat the oil in a large saucepan, add the onion and cook gently for 8 mins or until softened. Add the carrots and parsnips, and cook for 8 mins until starting to soften and brown a little. Stir in the garlic and ras el hanout, and cook for a further 30 secs. Tip in the stock, tomatoes, chickpeas, dried fruit and 150ml water. Season, bring to a simmer and cook for 25-30 mins until the vegetables are tender.
- Add the turkey and simmer for 5 mins to warm through. Stir in the honey, then scatter over the coriander and almonds just before serving with couscous and Greek yogurt.
Nutrition Facts : Calories 343 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 21 grams sugar, Fiber 11 grams fiber, Protein 25 grams protein, Sodium 0.7 milligram of sodium
TURKEY HAM TAGINE
Make and share this Turkey Ham Tagine recipe from Food.com.
Provided by ChipotleChick
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine the turkey ham, curry, cinnamon, and ginger in a bowl and toss to coat.
- Heat oil in a dutch oven over medium.
- Add the garlic and cook until fragrant, stirring.
- Add turkey ham and cook until lightly browned.
- Add the beef broth, scraping up browned bits as you stir.
- Bring to a boil, and add sweet potato, onion, prunes, and lemon zest.
- Cover, reduce heat, and simmer so minutes.
- Stir and simmer another 10 minutes.
- To make couscous, boil water in a saucepan.
- Remove from heat and add the couscous, coriander, turmeric, and almonds.
- Cover and set aside 5 minutes.
- Stir in cilantro.
- Spoon couscous onto platter, make a well and pour in the tagine.
Nutrition Facts : Calories 300.9, Fat 8, SaturatedFat 2, Cholesterol 81.7, Sodium 1288, Carbohydrate 37, Fiber 5.3, Sugar 18.3, Protein 22.5
MOROCCAN TURKEY TAGINE
Make and share this Moroccan Turkey Tagine recipe from Food.com.
Provided by Broke Guy
Categories Curries
Time 55m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Keep the vegetables chunky and about the same size so they'll be done at the same time.
- In a dry, small Dutch oven over medium heat, toast the saffron for 1 minute or until fragrant.
- Stir in the turmeric, cinnamon stick, chile and stock. Bring to a boil over high heat. Reduce the heat, cover and simmer for 10 minutes.
- Add the onion, carrots, parsnips, and squash. Continue simmering, covered (10 minutes). Add the zucchini and tomatoes, cover and simmer until all the vegetables are just tender, about another 5 minutes (you may need to raise the heat to return the broth to a simmer).
- When the vegetables are tender, stir in the chickpeas, 1/2 tsp salt, the turkey, raisins and cilantro. Remove the pot from the heat and let sit covered until the couscous has been made. Adjust the seasonings if needed.
- In a medium saucepan over high heat, bring 1 3/4 cups water to a boil, along with 1 tsp salt and 1 tbsp butter.
- Stir in the couscous, cover tightly, remove from the heat and let sit for 5 minutes.
- Cut the remaining 1 tbsp butter into small pieces and scatter them over the couscous. Cover and let sit for 3 minutes. Fluff with a fork.
- To serve, mound a large spoonful of the couscous into a shallow soup bowl and ladle the turkey, vegetables and broth over it. Serve with the harissa or sambal oelek on the side.
TURKEY HAM LOAF
This flavorful recipe from Mary Stretchbery produces two moist ham loaves that are topped with a sweet homemade sauce. "I sometimes serve one loaf and freeze individual slices of the other," she pens from Weston, Ohio. "The slices are great for fast sandwiches at lunchtime."
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 2 loaves (6-8 servings each).
Number Of Ingredients 12
Steps:
- In a large bowl, combine the eggs, milk, cracker crumbs, salt and allspice. Crumble turkey ham and turkey over mixture; mix well. Pat into two ungreased 9x5-in. loaf pans., In a bowl, combine the sauce ingredients; place half in a freezer container. Cover and freeze one loaf and container of sauce for up to 2 months. Pour about 1/2 cup of remaining sauce over the second loaf. Bake at 350° for 45 minutes. Baste with remaining sauce. Bake 35-45 minutes longer or until thermometer reads 165°. Drain.To use frozen ham loaf and sauce: Thaw in the refrigerator overnight; bake as directed. , To use frozen ham loaf and sauce: Thaw in the refrigerator overnight; bake as directed.
Nutrition Facts : Calories 334 calories, Fat 11g fat (3g saturated fat), Cholesterol 127mg cholesterol, Sodium 1481mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 1g fiber), Protein 30g protein.
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- Combine the turkey ham, curry powder, cinnamon, and ginger in a bowl and toss to coat the meat.
- Heat the oil in a nonstick Dutch oven over medium heat. Add the garlic and cook, stirring, until fragrant. Add the turkey ham and cook until lightly browned. Add the broth, scraping up the browned bits from the bottom of the pan. Bring to a boil, then stir in the sweet potato, onion, prunes, and lemon zest. Cover, reduce the heat, and simmer, stirring after 20 minutes, until the sweet potato and onion are tender, about 30 minutes.
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