Turkey Recipes

Turkey Mole:

Heat oil in a large, heavy-bottomed sauté pan and brown turkey on all sides. Remove turkey and set aside
Add onion to pan and sauté until lightly browned
Add garlic, sesame seeds, cinnamon, cloves, coriander, ground chile and chopped cilantro; cook over moderate heat for 5 minutes
Add stock and simmer for 10 minutes, stirring occasionally
Pour mixture into a blender or food processor. Add peanut butter, tomato paste, raisins and chocolate and process until smooth
Return sauce to pan, add reserved turkey and simmer, covered, until tender, about 35 minutes. Thin with stock as necessary. Season with salt and pepper
Arrange turkey on a warm platter. Whisk sauce until smooth and pour over turkey
Garnish with red pepper strips, warm tortillas and fresh cilantro sprigs

Combine brown rice vinegar, molasses, and grated onion
Add turkey cubes; toss to coat turkey with marinade. Refrigerate for several hours or overnight
Drain turkey, reserving marinade
Add oil to heavy nonstick skillet, set on medium heat, and brown a few turkey cubes and the garlic at a time (if you crowd the pan, the meat will steam, not brown)
Put browned turkey in a large casserole
Combine reserved marinade, white grape juice, water, lemon juice, and grated ginger; pour over turkey. Stir in apricot slivers and cover
Bake in a preheated oven at 325°F for 30 minutes. Turkey should be tender
Stir in cilantro

Combine turkey and next 6 ingredients. Shape into patties. Place patties in a greased baking dish
Bake in a preheated oven at 350°F for 30 to 45 minutes, or until done, turning once
Melt 1 tablespoon butter in a small saucepan. Add 1/2 cup chopped onion and 1 clove minced garlic; sauté until tender
Add 1 tablespoon flour and 1/2 teaspoon crushed rosemary; cook, stirring constantly, 1 minute
Gradually add 1/4 cup plus 2 tablespoon stock and 1/4 cup plus 2 tablespoons skim milk. Cook over medium heat, stirring constantly, until thickened
Spoon rosemary sauce over patties

Mix egg, turkey, bread crumbs, and next three herbs
Between two sheets of plastic wrap (or waxed paper) roll out meat to approximately 8 by 12 inches. Remove top sheet
Mix mustard and preserves (heat if necessary) and spread over one side of meat
Sauté mushrooms in some olive oil until lightly brown. Add tarragon during last minute. Layer over 3/4 of meat
Sauté onion until tender and place on top of mushrooms
Scatter cheese over 1/2 meat. Roll up jelly roll fashion to make 8 inch log. Transfer to lightly greased oven proof shallow baking pan with seam down. This can be made ahead to this point and kept covered in the refrigerator for several hours
Bake in a preheated 350 to 375°F oven for 40 minutes
In same pan used to sauté onions and mushrooms sauté ginger root and garlic over high heat for about 30 seconds to 1 minute, don't brown garlic. If needed add a little more oil, wondra, pepper and chicken stock
Cook roux 1 minute and immediately thin with slow addition of nectar and water
Add vermouth and fruits and cook until fruit plumps and sauce thickens slightly
Transfer meat to serving platter and spoon on fruit sauce
Pass extra sauce

Rinse turkey and pat dry inside and out. Set aside
Combine dried fruit, raisins, and apples in a medium size bowl
Put orange juice and chiles (with sauce that clings to them) into a blender or food processor and process for 1 minute. Add 1 cup each of tequila and Grand Marnier, then pour the mixture over the fruit and let rest 15 minutes
Drain the fruit, reserving the liquid. Cut half the butter into 1/2 inch pieces and combine with the fruit
Stuff cavity of the turkey with most of the fruit. Place the turkey in a roasting bag, arrange remaining fruit on top of the bird and pour reserved orange juice liquor mix over it
Combine remaining tequila and Grand Marnier. Have ready a basting syringe fitted with a metal injection nozzle and inject the mixture all over the turkey
Melt remaining butter and carefully pour over the turkey in the roasting bag. Seal bag and cut 1/4-inch slit on the top to let steam escape
Place in a roasting pan and roast in a preheated 325°F oven for 2 1/2 hours. Every 30 minutes open bag (being careful to shield your face from steam) and inject more liquor, eventually using it up
When ready to serve, slit open bag, arrange turkey on a platter, and scoop out the fruit stuffing
Place all the fruit in a serving bowl. Strain the juices that have accumulated in the bag, skim off any fat, and serve in a gravy boat

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