Turkey Day Treats!

Anathema · 15-November-04, 12:37 PM

Hello, everybody! It's monday. 'Nuff said, right? Well, Thanksgiving Day is coming soon (For American members, of course), and I couldn't pass up this opportunity to share some recipes with you guys to impress your family with. So, without further hesitation, I present today's post!

Quick and Creamy Turkey Ragout with Pimiento Cornbread Dumplings

Prep Time: 30 Minutes

Cook Time: 40 Minutes

Yield: 4 Servings

Ingredients:

2 tablespoons butter or margarine
1 cup chopped onion
1/2 cup diced celery
1 (10 to 14-ounce) turkey tenderloin, cut into bite-sized pieces
1 cup mushrooms, sliced
1 teaspoon rubbed sage
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme leaves
1 1/2 cups water
1 to 3 teaspoons chicken bouillon granules or chicken soup base
1 (10-ounce) can condensed cream of chicken soup
1 1/2 cups plus 1/3 cup milk
1 (6-ounce) package buttermilk cornbread mix (recommended: Martha White brand)
1 (2-ounce) jar chopped pimientos, undrained
1 tablespoon fresh parsley, chopped

Ragout:
In a 3-quart cast iron chicken fryer, melt the butter over medium-high heat. Add the onion, celery and turkey, and cook until the vegetables are tender, and the turkey has changed color. Stir in the mushrooms, spices, water, and bouillon. Cover, reduce heat to low, and simmer for 15 minutes. Then stir in the soup and 1 1/2 cups milk, and return to a simmer.

Dumplings:
In a medium mixing bowl, combine the cornbread mix, 1/3 cup milk, pimientos, and parsley. Drop by tablespoons into the simmering turkey mixture. Cover and simmer over medium-low heat for 5 to 6 minutes, or until the dumplings are firm.

Vegetable Stew Wtih Potato and Cheese Pancakes

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Yield:4 Servings

Ingredients:

3 cloves garlic, smashed
1 pound, 16 to 20, crimini mushrooms, halved
2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
1 medium zucchini, quartered lengthwise and cut into 1-inch pieces
1 medium onion, chopped
Salt and freshly ground black pepper
1 (15-ounce) can chick peas, garbanzo beans, drained
1 1/2 teaspoons ground cumin
1 (28-ounce) can diced tomatoes, in puree
2 tablespoons fresh rosemary leaves, finely chopped
2 pounds all purpose potatoes, such as Russets, about 3 large potatoes, peeled and shredded
1 small onion, grated
3 tablespoons all-purpose flour
1 1/4 cups shredded smoked gouda cheese, the yield of an 8-ounce piece
Olive or vegetable oil, for frying

In a medium pot over moderate heat saute garlic and mushrooms in extra-virgin olive oil for 2 or 3 minutes. Add zucchini and onion to the pot and season vegetables with salt and pepper. Saute another 5 minutes. Add beans, cumin, tomato and chopped rosemary. Bring stew to a bubble, reduce heat to low and simmer 10 minutes.

Heat a nonstick skillet over medium high heat. Add a thin layer of olive oil or vegetable oil to the pan, just enough to coat the bottom. Combine potatoes with onions and flour. Mix in shredded cheese. Spoon piles of potato and cheese mixture into the pan, making 3-inch rounds, 1-inch apart. Cook cakes until golden and crispy, about 4 minutes on each side. Remove cooked cakes and repeat process.

Arrange cakes, 3 per person, on dinner plates and top with ladles of mushroom and zucchini stew.

Moroccan-Style Roast Cornish Hens with Vegetables

Prep Time: 15 Minutes

Cook Time: 1 h 45 m

Yield: 8 Servings

Ingredients:

1 teaspoon caraway seeds
1 1/2 tablespoons salt
4 cloves garlic
1/4 cup mild honey
1/4 cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons paprika
4 teaspoons ground cumin
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon cayenne
1 teaspoon black pepper
2 large zucchini (1 1/4 pounds total), halved lengthwise and cut into 1 1/2-inch pieces
2 medium turnips (1/2 pound total), peeled, halved lengthwise, and cut crosswise into 1-inch-thick pieces
2 red bell peppers, quartered and cut into 1 1/2-inch pieces
1 1/2 pound butternut squash, peeled, seeded, and cut into 1 1/2-inch chunks
2 medium onions, cut lengthwise into 1-inch-thick wedges
1 (28-ounce) can whole tomatoes, drained and chopped
1/2 cup chicken broth
4 (1 to 1 1/2-pound) Cornish hens, halved lengthwise
6 tablespoons chopped mixed fresh parsley, cilantro, and mint leaves

Accompaniment: couscous.

Preheat oven to 425 degrees F.

Coarsely grind caraway seeds with salt in an electric coffee/spice grinder or crush with a rolling pin. Mince garlic, then mash to a paste with salt mixture using flat side of a chef's knife. Transfer paste to a large bowl and whisk in honey, lemon juice, oil, spices, and pepper.

Put zucchini, turnips, bell peppers, butternut squash, and onions in an oiled large roasting pan, then add half of spice mixture and toss until well coated. Stir tomatoes and broth into vegetables. Add hens to large bowl with remaining spice mixture and toss to coat, then arrange hens, breast sides up, over vegetables in pan.

Cover pan tightly with foil and roast in middle of oven 1 hour. Uncover and roast until hens are browned and vegetables are tender, 20 to 30 minutes more. Skim fat from cooking liquid. Sprinkle herbs on top and spoon some cooking liquid over hens.

If you wish to do so, serve with couscous.

That's all for now, folks! See you next week.

WDoG · 15-November-04, 01:02 PM

mmmmm sounds tantalizing!!!!
good post!

Hurt Me Plenty · 19-November-04, 11:05 PM

WOO! Catgirl says make food. WOO!

15-November-04, 12:37 PM		#1 (permalink)
Anathema Apex Tech Demi-God	Turkey Day Treats! Hello, everybody! It's monday. 'Nuff said, right? Well, Thanksgiving Day is coming soon (For American members, of course), and I couldn't pass up this opportunity to share some recipes with you guys to impress your family with. So, without further hesitation, I present today's post! Quick and Creamy Turkey Ragout with Pimiento Cornbread Dumplings Prep Time: 30 Minutes Cook Time: 40 Minutes Yield: 4 Servings Ingredients: 2 tablespoons butter or margarine 1 cup chopped onion 1/2 cup diced celery 1 (10 to 14-ounce) turkey tenderloin, cut into bite-sized pieces 1 cup mushrooms, sliced 1 teaspoon rubbed sage 1/2 teaspoon dried rosemary 1/2 teaspoon dried thyme leaves 1 1/2 cups water 1 to 3 teaspoons chicken bouillon granules or chicken soup base 1 (10-ounce) can condensed cream of chicken soup 1 1/2 cups plus 1/3 cup milk 1 (6-ounce) package buttermilk cornbread mix (recommended: Martha White brand) 1 (2-ounce) jar chopped pimientos, undrained 1 tablespoon fresh parsley, chopped Ragout: In a 3-quart cast iron chicken fryer, melt the butter over medium-high heat. Add the onion, celery and turkey, and cook until the vegetables are tender, and the turkey has changed color. Stir in the mushrooms, spices, water, and bouillon. Cover, reduce heat to low, and simmer for 15 minutes. Then stir in the soup and 1 1/2 cups milk, and return to a simmer. Dumplings: In a medium mixing bowl, combine the cornbread mix, 1/3 cup milk, pimientos, and parsley. Drop by tablespoons into the simmering turkey mixture. Cover and simmer over medium-low heat for 5 to 6 minutes, or until the dumplings are firm. Vegetable Stew Wtih Potato and Cheese Pancakes Prep Time: 15 Minutes Cook Time: 20 Minutes Yield:4 Servings Ingredients: 3 cloves garlic, smashed 1 pound, 16 to 20, crimini mushrooms, halved 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream 1 medium zucchini, quartered lengthwise and cut into 1-inch pieces 1 medium onion, chopped Salt and freshly ground black pepper 1 (15-ounce) can chick peas, garbanzo beans, drained 1 1/2 teaspoons ground cumin 1 (28-ounce) can diced tomatoes, in puree 2 tablespoons fresh rosemary leaves, finely chopped 2 pounds all purpose potatoes, such as Russets, about 3 large potatoes, peeled and shredded 1 small onion, grated 3 tablespoons all-purpose flour 1 1/4 cups shredded smoked gouda cheese, the yield of an 8-ounce piece Olive or vegetable oil, for frying In a medium pot over moderate heat saute garlic and mushrooms in extra-virgin olive oil for 2 or 3 minutes. Add zucchini and onion to the pot and season vegetables with salt and pepper. Saute another 5 minutes. Add beans, cumin, tomato and chopped rosemary. Bring stew to a bubble, reduce heat to low and simmer 10 minutes. Heat a nonstick skillet over medium high heat. Add a thin layer of olive oil or vegetable oil to the pan, just enough to coat the bottom. Combine potatoes with onions and flour. Mix in shredded cheese. Spoon piles of potato and cheese mixture into the pan, making 3-inch rounds, 1-inch apart. Cook cakes until golden and crispy, about 4 minutes on each side. Remove cooked cakes and repeat process. Arrange cakes, 3 per person, on dinner plates and top with ladles of mushroom and zucchini stew. Moroccan-Style Roast Cornish Hens with Vegetables Prep Time: 15 Minutes Cook Time: 1 h 45 m Yield: 8 Servings Ingredients: 1 teaspoon caraway seeds 1 1/2 tablespoons salt 4 cloves garlic 1/4 cup mild honey 1/4 cup fresh lemon juice 2 tablespoons olive oil 2 tablespoons paprika 4 teaspoons ground cumin 2 teaspoons ground ginger 1 1/2 teaspoons ground cinnamon 1/2 teaspoon cayenne 1 teaspoon black pepper 2 large zucchini (1 1/4 pounds total), halved lengthwise and cut into 1 1/2-inch pieces 2 medium turnips (1/2 pound total), peeled, halved lengthwise, and cut crosswise into 1-inch-thick pieces 2 red bell peppers, quartered and cut into 1 1/2-inch pieces 1 1/2 pound butternut squash, peeled, seeded, and cut into 1 1/2-inch chunks 2 medium onions, cut lengthwise into 1-inch-thick wedges 1 (28-ounce) can whole tomatoes, drained and chopped 1/2 cup chicken broth 4 (1 to 1 1/2-pound) Cornish hens, halved lengthwise 6 tablespoons chopped mixed fresh parsley, cilantro, and mint leaves Accompaniment: couscous. Preheat oven to 425 degrees F. Coarsely grind caraway seeds with salt in an electric coffee/spice grinder or crush with a rolling pin. Mince garlic, then mash to a paste with salt mixture using flat side of a chef's knife. Transfer paste to a large bowl and whisk in honey, lemon juice, oil, spices, and pepper. Put zucchini, turnips, bell peppers, butternut squash, and onions in an oiled large roasting pan, then add half of spice mixture and toss until well coated. Stir tomatoes and broth into vegetables. Add hens to large bowl with remaining spice mixture and toss to coat, then arrange hens, breast sides up, over vegetables in pan. Cover pan tightly with foil and roast in middle of oven 1 hour. Uncover and roast until hens are browned and vegetables are tender, 20 to 30 minutes more. Skim fat from cooking liquid. Sprinkle herbs on top and spoon some cooking liquid over hens. If you wish to do so, serve with couscous. That's all for now, folks! See you next week.

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15-November-04, 01:02 PM		#2 (permalink)
WDoG Apex Elite Tech	mmmmm sounds tantalizing!!!! good post!

19-November-04, 11:05 PM		#3 (permalink)
Hurt Me Plenty Apex Master Tech	WOO! Catgirl says make food. WOO!