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TURKEY WALDORF SALAD
  • 1 cup cooked turkey, cut into 1/2" cubes
  • 1/2 cup celery, diced
  • 1 small Red Delicious apple, cored and cut into small cubes
  • 2 tablespoons walnuts, chopped
  • 1 tablespoon reduced-calorie mayonnaise
  • 1 tablespoon non-fat yogurt
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cinnamon
  • 4 lettuce leaves
  • 8 slices reduced-calorie raisin bread
In medium-size bowl, combine turkey, celery, apple, walnuts, mayonnaise, yogurt, nutmeg and cinnamon. Cover and refrigerate at least 1 hour or overnight to allow flavors to blend. (Note: Turkey mixture will keep up to four days in refrigerator.)To serve, arrange a lettuce leaf on a bread slice. Spoon 3/4 cup turkey mixture over lettuce leaf and top with remaining ingredients.



SALMON STUFFED w/ CHARD, PECAN & MUSHROOMS
Submitted by Steve Collins, the Home Chef
  • 4 six-ounce salmon filets, pin bones and skin removed (about 1-inch thick)
  • Olive oil
  • Freshly ground black pepper

Stuffing:

  • 1 Tbsp. olive oil
  • 1/4 c. onion, finely diced
  • 4 or 5 chard leaves, cleaned and stems removed, then coarsely chopped (dice the stems)
  • 1/4 c. cremini mushrooms, finely chopped
  • 1/4 c. pecans, coarsely chopped
  • 1/4 c. mayonnaise
  • 1 chipotle from canned chipotle in adobo, finely chopped

Misc:

  • 8 pieces of butcher’s twine, 8 inches long
  • 2 c. pecan or hickory chips if you use the Smoker Pro. (If planking, soak an alder or fruitwood plank for at least an hour)

Place a sauté pan over medium heat, add the oil and heat for 30 seconds. Add the onion and chard stems and cook for three minutes. Add the mushrooms and cook for two more minutes. Add the pecans and cook for another minute. Add the chard leaves and cook for two minutes, stirring to blend as the leaves wilt. Mix together the chipotle and the mayonnaise and stir into the chard mixture. Remove the pan from the heat. Let it cool. Lay out the butcher’s twine (two per salmon filet) and place the salmon files over the twine. Divide the stuffing evenly between the four filets. Roll each filet around the stuffing and tie the twine to secure. Put the stuffed filets, flat side down, on a plate and refrigerate until ready to cook.

Prepare a hot fire in the grill. Prepare the Smoker Pro by adding two cups of pecan chips. When the fire is hot put the Smoker Pro directly over the fire. Put the cooking grate on the grill. Put the stuffed salmon filets on the grate directly over the SmokerPro. Cover the grill and cook for 30 minutes. If you are using a wood plank, put the prepared salmon filets on the soaked plank. Put the plank on the cooking grate directly over the fire. Cover the grill and cook for 30 minutes. Remove from the grill and serve. Serves 4.
 



TURKEY & CORNBREAD SALAD
  • 1 cup cornbread stuffing mix
  • 2 cups cooked turkey, cut into 1/2-inch cubes
  • 1/2 cup whole kernel corn, drained
  • 1/4 cup green pepper, coarsely chopped
  • 1/4 cup onion, finely chopped
  • 1 jar (2 ounces) chopped pimento, drained
  • 1/2 cup reduced-calorie cucumber or buttermilk salad dressing
In a large bowl combine 3/4 cup cornbread stuffing mix, turkey, corn, green pepper, onion, pimento and dressing. Cover and refrigerator four hours or overnight. To serve, top salad with remaining 1/4 cup stuffing mix.



TURKEY SESAME
  • 1/2 turkey breast, boned and skinned (about 1-1/2 pounds), sliced into 1-inch thick slices.
  • 2 teaspoons French or Italian herbs
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 12 cup buttermilk
  • 1 tablespoon Dijon mustard
  • 1/2 cup plain bread crumbs
  • 1/2 cup sesame seeds, toasted
  • 1/4 cup Parmesan cheese
  • 1/4 cup finely chopped parsley
  • 4 tablespoons butter, meltedSauce:
  • 1 cup white wine
  • 2 teaspoons lemon juice
  • 1/4 cup whipping cream
  • 2 tablespoons soy sauce
  • 1/3 cup butter
Rub the herbs, salt and pepper on turkey breast slices. Place turkey in a plastic, self-closing bag. Mix the buttermilk and mustard together thoroughly and pour over turkey. Close bag: refrigerate 2 to 3 hours or overnight. In a shallow dish, combine bread crumbs, sesame seeds, Parmesan cheese and parsley. Remove turkey slices from marinade one at a time. Roll in bread crumbs mixture, coating well. Place slices in shallow, non-stick baking pan. Discard marinade. Drizzle slices with melted butter. Bake at 350º until golden brown, 30-40 minutes. In a saucepan, over medium heat, cook wine and lemon juice foe 6-8 minutes or until mixture is reduced by half. Whisk in whipping cream. Simmer 3-4 minutes, whisking constantly, until slightly thickened, whisk in soy sauce and butter until butter is melted. Serve turkey topped with cream and wine sauce. Serves 4-6. Note: Bone turkey breast or have butcher bone the breast.



AUNT NINNY'S STUFFED FRENCH BREAD
  • 1 lb. fresh French or Italian bread
  • 1/4 cup butter
  • 2 cloves garlic, minced
  • 1 pound turkey sausage
  • 1 medium chopped onion
  • 1 cup shredded mozzarella cheese
  • 1 egg
  • 1/4 cup chopped parsley
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fennel seed
  • 1/4 teaspoon salt and pepper
Hollow out bread, removing all the white bread, leaving only the crust about 1/2 inch from edges, process the removed bread in food processor to make bread crumbs. Melt butter and lightly sauté garlic. Pour butter-garlic on top of bread crumbs, reserving 2 tablespoons to drizzle over loaf. In non-stick skillet, over medium heat, sauté turkey with onions about 5 minutes or until turkey changes color; drain. In a large bowl, put turkey mixture, bread crumb mixture and the remaining ingredients. Stir together well. Stuff mixture into bread shell. Brush or drizzle bread loaf only with reserved butter garlic. Wrap in foil leaving top of foil open to partially brown. Bake at 400° for 20 minutes or until cheese is melted. Slice with serrated knife.



SMOKED DUCK
Submitted by Mike Stines

The Chinese have been serving Peking Duck for more than 3,000 years and Hunan cuisine has been using smoked duck just as long. This makes a wonderful holiday feast! Unlike most other poultry, duck fat does not render easily during smoking, so it’s best to brine the duck and steam it slightly before smoking.
  • 1 - 4 to 5 pound duck
  • 1 gallon cold water
  • 1/2 cup kosher salt
  • 1/2 cup white vinegar
  • 1 teaspoon allspice
  • 3 tablespoons light brown sugar
  • 1 tablespoon onion powder
  • 1 teaspoon ground Chipotle chile
  • 1 tablespoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground Ancho chile Duck Brine
  • 1 tablespoon pickling spices
  • 1 teaspoon crushed black peppercorns
  • 1 teaspoon allspice
  • 1 teaspoon granulated garlic
  • 1 teaspoon tarragon leaves
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon dried thyme
In a medium saucepan, bring four cups of water to a boil. Add remaining ingredients, reduce heat, and simmer until salt is dissolved. Add brine solution to remaining water and cool completely. Remove the pop-up thermometer, liver, gizzards, and heart from the duck. Cut off the wings. Using kitchen shears, cut up the line of the backbone towards the neck. Turn the duck and cut straight towards the rear cavity. Remove the backbone, reserving backbone and wings for stock.Turn the duck over and cut straight down the middle of the breast bone, giving two equal duck halves. Separate the legs from the breast by making a crescent shape cut between the leg and the breast. Score the duck skin in several areas. Place the duck quarters inside a resealable plastic bag and pour the brine over the duck. Seal the bag and brine the duck overnight in the refrigerator. The next day, rinse the duck under running cold water. Bring 2 inches of water to a boil in a large pot. Place a steamer basket into the pot and line it with the duck. Cover and turn the heat to medium low. Steam the duck for 15 minutes.

Using apple wood in a smoker or kettle-style grill, smoke the duck for 2 to 2-1/2 hours or until the internal temperature of the breast meat reaches 170° F.



GRILLED MARINATED SHRIMP DIABLO
  • Two pounds of peeled and de-veined shrimp with tails attached
  • One cup of olive oil
  • Fourth cup of chopped fresh parsley
  • One lemon juiced
  • Two tablespoons of hot pepper sauce (or to taste)
  • Three cloves of minced fresh garlic
  • One tablespoon tomato paste
  • Two teaspoons of salt
  • One teaspoon of freshly ground black pepper
  • Two teaspoons of dried oregano
  • Skewers
Mix all ingredients in a bowl then put a little marinade aside in refrigerator for use in basting the shrimp on the grill. Pour ingredients from bowl in a large re-sealable plastic bag with the raw shrimp, seal and allow to marinate in the refrigerator for two hours. Preheat grill for medium to low heat. Thread shrimp onto skewers. Marinade can be discarded at this point. Lightly oil the grill grate to prevent sticking. Cook shrimp on Skewers for about 4-5 minutes per side or until shrimp curl, and begin to change to a light-pink toasty color. Baste frequently with the reserved marinade you saved from earlier. Can be served as an appetizer in smaller portions or as a main dish with a skewer. Grilled bell peppers, onions and potatoes compliment the entree alongside your favorite bean dish.