Korean Turkey Fried Rice

Korean Turkey Fried Rice
Juicy turkey and chewy grains of sticky rice are hot off the wok in this addictive riff on traditional fried rice! Sticky rice gets its characteristically crispy crust in a hot pan, before tossing with yellow bell pepper, snow peas, and a spicy-sweet Ssamjang sauce. On the table in 35 minutes
Recipe type: Stir Fry
Serves: 2 servings
  • 10 oz. Ground Turkey
  • 4 oz. (1/2 cup +1 tbsp) Sticky Rice, rinsed 3-4 times until water is no longer cloudy
  • 1 Yellow Bell Pepper, thinly sliced
  • 3 oz. ( about handful) Snow Peas, string removed
  • 3 oz. (5 to 6) Radishes, cut into thin wedges
  • 3 Garlic Cloves, thinly sliced
  • 1 Green onion, thinly sliced
  • 1 tbsp. & 3 tsp oil
  • 1 ½ oz. Ssamjang
  • 1 oz. Hoisin Sauce
  • Salt and pepper to taste
  1. In a medium pot, add the rinsed sticky rice and 1cup of water with ½ tsp salt. Bring to a boil over high heat. Once boiling, cover and reduce the heat to low. Cook for 10-12 min, until all the water, has been absorbed. Set aside, still covered, until needed. Alternately you can use a rice cooker ratio 1:1 which will when done also keep it warm until you need it.
  2. In a large pan (non-stick preferably) heat 2 tsp oil over medium until hot.
  3. Add the yellow bell pepper, and cook for 5 min., stirring occasionally, until softened,
  4. Add the radishes, snow peas and garlic, cook for 3 min, stirring frequently, until fragrant and softened. Remove the vegetables from the pan.
  5. Dry the ground turkey with a paper towel. Add 1 tsp of oil to the pan and heat at medium-high until hot. Swirl to coat the pan. Add the turkey and season with salt and pepper cook for 1-2 min. breaking up the meat with a spoon.
  6. Add 1 tbsp. of oil and the sticky rice to the pan. Stir to combine. Cook for 3 min without stirring to form a crust. Stir well then cook for 2 more min undisturbed until crispy (and the turkey reaches 165 F)
  7. In a small bowl mix the Ssamjang sauce & hoisin sauce.
  8. Add the mixture and vegetables. Stir until well coated.
  9. Plate the Korean turkey fried rice and garnish with the green onion
ssamjang The Asian Market I went to buy the ssamjang sauce and sticky rice. As it was all in Asian it was a good thing I went in with this picture of ssamjang sauce and I was quickly shown where it was in the aisle. Also when I asked where the sticky rice was located I was shown but it was called sweet rice.

How to rinse the rice: In a medium pot, add the sticky rice and enough warm water to cover. Using you had swirl and rinse the rice. Pour off the cloudy water and refill with cold water. Repeat until the water is clear, about 3 or 4 times.

Radishes: when eaten raw, are spicy, crisp, and zesty. Varieties can range from very spicy (similar to the heat of raw garlic) to very mild. Cooking brings out the sweetness and milds the spice considerably.

Ssamjang: means "sauce for wraps" in Korean, it has a wonderful combination of sweet, spicy and salty elements. It’s like American barbecue sauce, as it’s often used with grilled Korean specialties like bulgogi (marinated shaved beef), galbi (thinly sliced short ribs) and pork belly.
Nutrition Information
Serving size: per serving Calories: 690 Fat: 24 g Carbohydrates: 84 g Sugar: 19 g Sodium: 1670 mg Fiber: 5 g Protein: 36 g Cholesterol: 125 mg


Herb-Stuffed Turkey Roll

Herb-Stuffed Turkey Roll
This Turkey Roll has a spiral of herb-laced dressing on the inside making it flavorful and moist. . No need to make a side dish as this one-pan meal has the yams, and Kale roasted with the Turkey Roll. Even though the recipe is written for the Cuisinart Convection Steam Oven; the Regular Oven Directions are given in the Notes section at the bottom.
Recipe type: Main Dish
  • 2 (4 to 5 ounces each) turkey breast fillets (about ½ inch thick) )
  • 1 cup yam diced small ½ inch
  • ½ cup Kale chopped stems veins removed
  • ¼ Red Pepper chopped or sliced thickly
  • 1 tbsp oil
  • For the stuffing
  • 2 tsp chopped fresh marjoram, or ¾ tsp dried
  • 2 tsp chopped fresh thyme, or ¾ tsp dried
  • 2 tsp chopped fresh sage, or ¾ tsp dried
  • ¾ tsp chopped fresh rosemary, or ¼ tsp dried
  • 2 slices bacon cut crosswise into ¼ inch strips
  • ½ onion finely chopped
  • ¼ cup Panko crumbs
  • ¼ cup grated Parmesan Cheese
  • ¼ tsp ground black pepper + additional to taste
  • ¼ tsp sea salt + additional to taste
  • For the Stuffing
  • ¼ cup chicken broth
  • ¼ cup apple cider or unsweetened apple juice divided
  • ½ tbsp. Corn-Starch mixed in ½ tbsp. water
  1. In a small bowl, combine marjoram, thyme, sage and rosemary. Set aside.
  2. In a small bowl place the chopped yam, kale, and Red Pepper sprinkle with salt and pepper to taste and the 1 tbsp of oil. Mix Set aside
  3. In a medium skillet on medium, add bacon and onion and cook, occasionally stirring, for 8 to 10 minutes, until onion is translucent and very soft. To a large bowl, transfer bacon-onion mixture along with cooking juices; add Panko crumbs, cheese, ¼ tsp pepper, ¼ tsp salt and all but 2 tsp fresh herb mixture or ¾ tsp dried. Set crumb mixture and remaining herb mixture aside.
  4. Arrange 1 turkey breast fillet on a work surface. Using a long, thin knife, cut almost entirely in half parallel to work surface, leaving one side attached. Repeat with remaining breast fillet. Open both fillets like a book and arrange side by side. Arrange crumb mixture on both turkey fillets, leaving a ½-inch border. Starting at one short side, roll into a log. Use kitchen string to tie at 1½- to 2-inch intervals. Sprinkle with remaining 2 tsp herb mixture, ¼ tsp pepper, and ⅛ tsp salt.
  5. Arrange turkey, seam side down, in the roasting pan. Fill the balance of the space in the pan with the chopped yam and chopped Kale and Red Pepper. Place in Cuisinart Steam Oven middle rack set Oven to Bake Steam 400° F and 25 minutes or until an internal thermometer inserted into the centermost part of a roll reads 165°F. Remove and let rest 5-10 minutes.
  6. If you do not have a Cuisinart Convection Steam Oven follow directions in the Notes Below.
  7. To Make the Apple Cider Pan Sauce
  8. In a small skillet add ¼ cup chicken broth, ¼ cup apple cider or unsweetened apple juice bring to a boil. Whisk in the cornstarch-water mixture and cook over medium heat cook until thickened and smooth about 60 seconds. Season with salt and pepper.
  9. Serve sauce drizzled over the turkey rolls and veggies.
To make in an oven
Preheat the oven to 400° F To the roasting pan, add ¼ cup broth and 2 Tbsp apple cider. Transfer to oven and immediately reduce heat to 375°F. Roast for 30 minutes.
Baste turkey with pan juices. Continue roasting and basting, until an internal thermometer inserted into the centermost part of a roll reads 165°F, (NOTE: If the pan gets dry, add broth or water to maintain ¼ inch liquid. Remove from oven and let rest, loosely covered with foil, for 5-10 minutes.
Meanwhile, place roasting pan on stove top, straddled over 2 burners if necessary, and add remaining 2 tbsp. Apple cider. Bring to a boil on medium, scraping up any browned bits in the pan. Whisk in cornstarch mixed with water mixture and cook until sauce is thickened and smooth, 30 to 60 seconds. Season with additional salt and pepper.


Best Turkey Gravy Recipe

Best Gravy Recipe
A recipe that yields spectacular results and can be made up to a week ahead. Perfect for holiday meals just heat up no more making a gravy at the last minute.
Recipe type: Sauces
Serves: 5 cups
  • For the turkey Stock
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 ribs celery, chopped
  • 2 teaspoons vegetable oil
  • 2 large turkey wings
  • 2 tablespoons cold water
  • 3 cups cold water
  • 4 cups chicken broth
  • 4 sprigs fresh thyme
  • 2 cloves garlic (optional)
  • 3 tablespoons butter
  • For the Gravy
  • ½ cup unsalted butter
  • ½ cup all-purpose flour
  • 2 teaspoons dried crushed rosemary
  • 1 teaspoon dried sage
  • ½ teaspoon ground thyme
  • 1 teaspoon ground black pepper
  • 1-2 teaspoons kosher salt, to taste
  • 4 cups of turkey stock **
  • 1 cups chicken broth
  • ½ cup Chardonnay
  1. For the Turkey Stock
  2. Preheat oven to 400 F (200 C).
  3. Combine onion, carrots, celery, and vegetable oil in a large roasting pan and toss to coat. Place turkey wings on top of vegetables
  4. Place roasting pan in the preheated oven and cook until the turkey wings have browned and vegetables are caramelized and softened, 45 to 60 minutes.
  5. Transfer turkey wings and vegetables to a large stockpot. Place the roasting pan over a stovetop burner on medium heat. Pour 2 tablespoons cold water into the pan and bring to a boil, scraping up any browned bits. Transfer mixture to the stockpot and add 3 cups cold water & 4 cups chicken broth, thyme, and garlic.
  6. Bring turkey wing mixture to a boil. Reduce heat to low and simmer, uncovered, until meat falls off the bone, about 3 hours or you could place in the slow cooker on low for 8 hours or high 4 hours.
  7. Strain turkey stock and discard all the solids.
  8. Cool and freeze if not making the gravy the same day.
  9. For the Gravy
  10. Melt butter in a medium saucepan, over medium-high heat. Once butter is completely melted whisk in flour, herbs, pepper and 1 teaspoon salt. Cook for 2-3 minutes, whisking frequently to cook off the floury taste.
  11. While whisking, pour wine into the roux (flour mixture). Continue whisking until mixture bubbles up and becomes a thick consistency, about one minute. While whisking, add chicken stock. Continue whisking until mixture is completely smooth.
  12. Bring gravy to a boil. Whisk occasionally. Boil 10 minutes until gravy has thickened.
You can forgo making the turkey stock and just use chicken broth. But it is worth the time and effort to make the stock as the flavour is out of this world. It freezes well so can be made well in advance.
If using salted butter, decrease salt by ½ teaspoon to start. Salt content in chicken stock varies greatly. Start with 1 teaspoon of salt and add more as necessary. If the gravy doesn't taste quite right, it could need more salt.
Gravy can be made ahead and kept in the refrigerator for up to a week. Reheat over low heat
If you are sensitive to alcohol, you can substitute white grape juice or chicken stock


Mini Bacon-Wrapped Meatloafs

Mini Bacon-Wrapped Meatloafs
Small in size, big in flavor. Meatloaf may not be the most glamorous dish, but it is a classic comfort food that we all crave from time to time. These mini loafs are so much better when wrapped in Bacon.
Recipe type: Main Dish
Serves: 4
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 garlic cloves, minced
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons ketchup
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 teaspoon paprika
  • ½ teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 egg
  • 1½ pounds ground meat (beef, pork, turkey, chicken or a mixture)
  • ¾ cup plain breadcrumbs
  • 6 strips bacon halved
  1. Preheat the oven to . Line a baking sheet with parchment paper.
  2. In a medium sauté pan, heat the oil over medium heat. Add the onion and sauté until tender, 4 to 5 minutes. Add the garlic and sauté until fragrant, 1 minute more. Transfer the mixture to a medium bowl and let cool about 5 minutes.
  3. Add the Worcestershire, ketchup, vinegar, mustard, paprika, cumin, salt, pepper and egg to the bowl with the onion and mix to combine.
  4. Add the meat and mix to combine fully. Add the bread crumbs and mix to combine.
  5. Divide the mixture into four even portions and then form into miniature loaves on the prepared baking sheet. Each loaf should be about long and 1½ to wide.
  6. Wrap each loaf with 3 pieces of the halved bacon.
  7. Bake the meatloaves until the bacon is well browned, and they are cooked through, 20 to 25 minutes. Cool slightly before serving warm.
If you have mini loaf pans, you can use them in step 5 instead of forming the loaves on the baking sheet. In step 6, just lay the bacon strips on top of the loaves in the pans.


Salisbury Steak & Mushroom Gravy A Lighter Version

Salisbury Steak & Mushroom Gravy A Lighter Version
Lean ground beef and turkey are combined with breadcrumbs and sautéed onions then shaped into patties and simmered in a mushroom gravy to create a lightened version of this North American dish
Recipe type: Main Dish
Serves: 8
  • 1 ½ tsp oil
  • ¾ cup onions, minced
  • 1 lbs 93% lean ground beef
  • 1 lb 93% lean ground turkey
  • ½ cup dry breadcrumbs
  • 1 large egg
  • 1 large egg white
  • 2 cups beef broth
  • ¼ tsp salt
  • ⅛ tsp ground black pepper, to taste
  • 8 oz. sliced mushrooms
  • 2 tbsp. all-purpose flour
  • 2 tbsp. tomato paste
  • 1 tsp red wine vinegar
  • 2 tsp Worcestershire sauce, to taste
  • ½ tsp mustard powder
  • ¼ cup water
  • chopped parsley for garnish (optional)
  1. Sauté onions in oil over medium heat until golden brown, about 5 minutes.
  2. In a large bowl, combine half of the sautéed onions, ground beef, ground turkey, bread crumbs, egg, egg white, ¼ cup beef broth, salt and black pepper.
  3. Shape into 8 oval patties.
  4. In a large deep skillet over medium-high heat, brown both sides of patties. Set aside on a dish.
  5. Add mushrooms to the skillet, season with salt and pepper and sauté 2-3 minutes.
  6. Return patties to the skillet with the mushrooms.
  7. In a small bowl, blend flour and remaining broth until smooth. Mix in remaining onions, tomato paste, vinegar, water, Worcestershire sauce and mustard powder.
  8. Cover and cook on low heat for 20 minutes, stirring occasionally.
Nutrition Information
Serving size: 222 grams Calories: 221 Fat: 9 g Saturated fat: 3.1 g Carbohydrates: 9.3 g Sugar: 2.1 g Sodium: 473 mg Fiber: 1.4 g Protein: 26.2 g Cholesterol: 73 mg


Turkey Scallopini with Mushrooms and Grizzly Gouda

Turkey Scallopini with Mushrooms and Grizzly Gouda
Turkey scallopini with mushrooms sautéed in butter, served in a cream sauce with Grizzly Gouda and accompanied by a lovely crispy Tuile of this same cheese. A different and delicious way to prepare turkey
  • 1 oz. (30 g) finely grated and 1 ½ oz (45 g) coarsely grated Grizzly Gouda
  • 2 Tbsp. (30 mL) butter
  • ⅔ lb (300 g) turkey cutlets
  • Salt and freshly ground pepper
  • 1 clove garlic, chopped
  • 1 cup (250 ml) assorted mushrooms (Portobello, oyster, shiitake, enoki, white, etc.), sliced
  • ⅓ Cup (75 mL) white wine
  • ¼ cup (60 mL) 18% cooking cream
  • ¾ cup (175 mL) baby arugula or baby spinach
  1. Preheat oven to 425F (220C).
  2. On a parchment-lined baking sheet, form two discs with finely grated Gouda to make tuiles.
  3. Bake in the oven until crisp, about 5 minutes. Let cool.
  4. Lower oven temperature to 325F (160C).
  5. In a skillet over high heat, melt butter and brown turkey cutlets for 2 minutes on each side.
  6. Season with salt and pepper.
  7. Transfer to an oven-safe baking dish and continue cooking in the oven while preparing the sauce.
  8. In the same skillet, brown garlic and mushrooms.
  9. Season with pepper.
  10. De-glaze with white wine, add cream and coarsely grated Gouda.
  11. Stir until cheese is melted.
  12. Arrange cutlets on plates and top with sauce. Garnish with arugula and a Gouda Tuile.
Grizzly Gouda is made in Alberta you can substitute another Gouda or Parmesan cheese if you like.
Gouda Tuiles may be cooked in advance and reserved at room temperature


Watch the Video on how to make this dish

Turkey Pot Pie & Cheese-Cornbread Topping


Turkey Pot Pie & Cheese-Cornbread Topping
Whether you have left over turkey or you have turkey leg, thigh or breast in your fridge this dish is for you. Apples add sweetness to this not-so-traditional version of Pot pie and complements the easy topping
Serves: 4
Prep time: 
Cook time: 
Total time: 
  • Pot Pie
  • 1 ½ tbsp. (45 mL) butter
  • ½ onion, chopped
  • 1 ribs celery, chopped
  • 1 sweet-tart apples, cored and chopped
  • 2 tbsp. (60 mL) all-purpose flour
  • 1 ½ cup (750 mL) sodium-reduced chicken broth
  • ¼ cup (125 mL) milk
  • 1 ½ cup (750 mL) chopped or shredded cooked turkey
  • 1 ½ turkey sausages, (./ total), cooked and sliced
  • 1 tbsp. (30 mL) chopped fresh parsley
  • ⅛ tsp. (1 mL) pepper
  • Cheese-Cornbread Topping:
  • ½ cup (250 mL) all-purpose flour
  • ½ cup (250 mL) cornmeal
  • ½ cup (250 mL) shredded old Cheddar cheese
  • 1 green onions, thinly sliced
  • 1 ½ tsp. (15 mL) sugar
  • 1 tsp. (10 mL) baking powder
  • ½ cup (250 mL) milk
  • ½ egg
  • 1 ½ tbsp. (45 mL) butter, melted and cooled
  • ⅛ tsp. (1 mL) salt
  • ½ pinch pepper
  1. In Dutch oven, melt butter over medium heat; cook onion and celery, stirring occasionally, until celery begins to soften, 6 to 8 minutes.
  2. Add apples; cook until tender, about 5 minutes. Add flour; cook, stirring, for 1 minute. Stir in broth and milk; cook, stirring, for 5 minutes.
  3. Stir in turkey, sausages, parsley and pepper; cook, stirring often, until sauce is thick enough to coat back of spoon, 10 to 12 minutes. Pour into 12-cup (3 L) casserole dish.
  4. Cheese-Cornbread Topping: In bowl, whisk together flour, cornmeal, cheese, green onions, sugar and baking powder. Whisk together milk, egg, butter, salt and pepper; stir into cornmeal mixture. Spoon over casserole and spread evenly.
  5. Bake in 375ºF (190ºC) oven until lightly golden, 32 to 35 minutes.
This is great for leftover turkey.


Jamaican Jerk Turkey Burgers with Tropical Fruit Salsa


Jamaican Jerk Turkey Burgers with Tropical Fruit Salsa
Serves: 4
Prep time: 
Cook time: 
Total time: 
  • ½ cup papaya, diced
  • 1 cup mango, diced
  • ¾ cup onion finely chopped, divided
  • ½ cup green pepper, finely chopped, divided
  • 2 Tbsp. cilantro, fresh, chopped (optional)
  • 2 Tbsp. fresh lime juice
  • ½ cup uncooked quick oats or Panko crumbs
  • ⅓ cup ketchup
  • 1 Tbsp. jerk seasoning, Jamaican-variety
  • 1 large egg
  • 1 pound uncooked ground turkey
  1. To prepare salsa, combine papaya, mango, ¼ cup each of red onion and green pepper, cilantro and lime juice in a medium bowl; set aside. (Note: You can make the salsa up to 1 day in advance.)
  2. To prepare burgers, combine remaining ½ cup of red onion, remaining ¼ cup of green pepper, oats or Panko crumbs, ketchup, jerk seasoning and egg in a large bowl; mix until well combined. Add turkey; mix thoroughly. Divide turkey mixture into 4 equal portions and shape each portion into a 1-inch-thick patty; cover and refrigerate for a minimum of 20 minutes.
  3. Preheat broiler. Broil burgers until cooked through, flipping once, about 16 -20 minutes total. Serve each with about a heaping ⅓ cup of salsa.
These Caribbean-inspired burgers also taste great made with ground chicken breast or extra-lean ground beef. Trim prep time by making the fruity salsa a day in advance

This is a weight watchers recipe and has 7 points per serving


Next Day Turkey Soup


Next Day Turkey Soup
This is so good you will make it year round try it with chicken and any vegetables you may have left over in the fridge
Recipe type: Soup
Serves: 6 - 8
Prep time: 
Cook time: 
Total time: 
  • 2 quarts chicken broth
  • 1 turkey carcass, all meat removed
  • 1 onion, halved, plus 1 onion, minced
  • 1 carrot, halved lengthwise, plus 1 carrot, minced
  • 1 whole stalk celery, plus 1 more stalk, minced
  • 2 bay leaves
  • 3 cups dark turkey meat
  • 2 garlic cloves, smashed
  • 2 tablespoons olive oil
  • 1 carrot, minced
  • 1 stalk celery, minced
  • 3 cups leftover cooked Thanksgiving side vegetables (Brussels sprouts, sweet potatoes, green beans)
  • 1 tablespoon chopped fresh sage leaves
  1. Put chicken broth, turkey, onion halves, carrot halves, one celery stalk, and one bay leaf in a large stock pot. Bring to a boil, then simmer about 1½ hours. Finely dice the remaining onion, carrot and celery and reserve.
  2. Dice the turkey meat. Make sure meat pieces are no larger than the size of a soup spoon. (If preparing soup the next day, be sure to store leftover turkey meat in an airtight container before placing it in the refrigerator, top with one or two ladles full of broth to keep meat moist.)
  3. Before straining broth, remove large bones and carcass with tongs. Strain the broth through a sieve, covered with wet cheese cloth. Discard the solids. Transfer broth to a bowl set in a bath of ice water, which will cool the broth quickly and help keep it fresher longer. This can be done the night before and stored in the refrigerator until the next day.
  4. In a large soup pot, heat garlic cloves in the olive oil. Allow to brown slightly and add minced carrots, celery, and onion. Sweat over medium-low heat until softened, about seven or eight minutes.
  5. Dice the leftover vegetables (here Brussels sprouts, sweet potatoes, and green beans). Add the chopped sage to the soup pot along with the turkey broth and the remaining bay leaf. Bring to a simmer. When simmering, add Brussels sprouts, green beans and diced turkey meat to the soup. Bring it back up to a simmer. Finally, add the sweet potatoes to the center, and gently push them down. Turn the heat off and cover. Allow to sit and steam for five to seven minutes.
  6. Let simmer for five more minutes and serve.
Freezes well
Nutrition Information
Serving size: 457 gm Calories: 269 Fat: 12.6 Saturated fat: 3.1 Trans fat: 0 Carbohydrates: 14.6 Fiber: 3.4 Protein: 24.1 Cholesterol: 53 mg


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