Tag: turkey

Thanksgiving turkey croquettes – Gordon Ramsay’s version

Thanksgiving turkey croquettes and cranberry sauce


Inspired by the American stuffed turkey recipe, here are my turkey croquettes. Crispy autumn-scented meatballs, to be dipped in a delicious cranberry sauce.

And what if the turkey filling of Thanksgiving, instead of being hidden, became the protagonist of the dish? Here is the idea behind these turkey croquettes, a pantry and recovery recipe that is super easy to prepare, to reuse stale bread and leftover meat scraps.

And as with any self-respecting stuffed turkey, these bread, meat and chestnut meatballs are also paired with cranberry sauce, a cranberry sauce delicately flavored with cinnamon and orange zest.

The basis of these turkey meatballs are simple ingredients that we all have at home, in the full style of the project I open the pantry and cook. To potatoes, carrots, onions, garlic, eggs and stale bread, you can add chestnuts, dehydrated red fruits and pieces of cooked turkey meat.

As with all my pantry recipes, it is a very versatile preparation: in fact, you can also prepare it with leftover chicken, roast beef or pork … or without meat, for a vegetarian version.

Thanksgiving turkey croquettes and cranberry sauce

THE SECRET OF MY CRANBERRY SAUCE

Cooking in the oven makes them digestible, the quick turn in the final pan gives it that irresistible crunchy crust, but it is the cranberry sauce that perfectly closes the circle of flavors and textures.

To make it I used jam from Cranberry of the Fiordifrutta line of Rigoni di Asiago, made with cranberries that grow spontaneously on marginal and marshy soils. These are deep red berries with a pleasantly sour and delicately bitter taste, perfect in combination with savory preparations.

I used this jam to reproduce the classic American cranberry sauce, to which I added black pepper, cinnamon powder and organic orange zest.

This recipe is part of the project “A pantry day with Fiordifrutta, in which me and the girls of the team I open the pantry and cook we have created 5 recipes, one for each moment of the day.

From Monica's breakfast – lalunaspoon to Luisa's dessert – tacchiepentole, passing through Cristina's snack – goodfoodlab and Valentina's dinner – lacucinachevale. Not forgetting the delicious lunch with my Thanksgiving turkey croquettes.

post made in collaboration with Rigoni di Asiago

Thanksgiving turkey croquettes and cranberry sauce

ingredients for 20 turkey croquettes

THING

for the meatballs
  • 300 g of stale bread
  • 1 carrot
  • 1 shallot
  • 100 g of cooked turkey meat
  • 1 clove of garlic
  • 1 medium potato
  • 250 ml of milk (also vegetable)
  • 2 eggs
  • 50 g of boiled chestnuts
  • a spoonful of dried cranberries
  • a bunch of mixed aromatic herbs (oregano, rosemary, sage, marjoram, thyme)
  • 4 tablespoons of olive oil
  • Salt and Pepper To Taste
for the cranberry sauce

HOW TO PREPARE BREAD AND TURKEY MEATBALLS

First, I soaked 250 g of stale bread in milk and let it rest in the refrigerator for about half an hour. With the 50 g left over, I made the breadcrumbs, with the help of a food processor.

In the meantime, I finely chopped the carrot, potato, garlic and shallot and I sautéed in a non-stick pan with a drizzle of oil. I blended with a little water, lowered the heat, salted and peppered, continuing to cook for about 10 minutes, allowing the liquids to dry completely. I removed from the heat and let it cool.

After half an hour I squeezed the bread, now soft, eliminating any excess milk, I combined the eggs, the crumbled chestnuts with my hands, the now warm sauté, the chopped herbs and dried cranberries. At this point I also added the turkey meat cooked, shredded or chopped as much as possible. I mixed carefully, adding, if necessary, the breadcrumbs kept aside to give consistency and adjusting with salt and pepper.

With wet hands, I formed my turkey meatballs and placed them on a baking sheet covered with parchment paper and baked at 180 degrees for 20 minutes.
In the meantime I took care of the sauce, emulsifying the jam with the spices and adding the orange peel (to be chosen strictly organic with edible peel, not treated) grated with a zester and part of its juice until it becomes fluid (but not too liquid ).

As soon as it was cooked in the oven, in the same pan as the sautéed, I heated another two tablespoons of oil and browned the meatballs until golden and crisp. I served them with cranberry sauce, fresh herbs and some orange zest.

Click.

Thanksgiving turkey croquettes and cranberry sauce

Turkey bombette with Indian spices – Gordon Ramsay’s version

Turkey bombette with Indian tandoori spices


Small and delicious spiced rolls, strung on a skewer and stuffed with goodness: here are my turkey bowls. One leads to another.

Imagine the classic Apulian capocollo bowler hats taking a trip around the world, changing clothes and slipping into a South Indian pantry, turning into turkey bowler hats with a tasty filling and the unmistakable color of the spices Tandoori.

The Tandoori Masala is a blend of Indian spices characterized by the intense red of paprika, pimento and chilli pepper. It takes its name from the Tandoor, the typical terracotta oven that reaches very high temperatures, used for cooking, meat and fish on the spit, bread and vegetables.

I used this mix to create a batter with which to massage the meat of my turkey bowls, marinating it for a few hours to transfer its characteristic color.

Even the filling, strictly as a pantry in the spirit of the project #AprolaDispensaeCucino, recalls the scents of India: bread soaked in coconut milk, black mustard seeds, cumin and fennel, chopped onion, garlic and ginger, an egg to give cohesion, a sweet potato to add flavor and texture.

A recipe made in collaboration with Hague and its turkey meat, 100% Italian, raised on the ground, without the use of antibiotics.

post made in collaboration with AIA

Turkey bombette with Indian tandoori spices

ingredients for 12 bowls

THING

  • 12 very thin slices of turkey breast
  • 2 tablespoons of Tandoori Masala powder
  • 1 tablespoon of olive oil
  • Salt and Pepper To Taste
  • for the stuffing
  • ½ sweet potato
  • 1 slice of bread
  • 1 clove of garlic
  • 2 cm of fresh ginger
  • ½ shallot
  • ½ teaspoon of cumin seeds
  • 1 teaspoon of black mustard seeds
  • ½ teaspoon of fennel seeds
  • 1 egg
  • coconut milk to taste
  • seed oil to taste

Turkey bombette with Indian tandoori spices

HOW TO PREPARE SPICY TURKEY BOMBETTE

First of all I took care of the meat, which must be very thin (otherwise I recommend you beat the slices with a meat pulp). I sprinkled the meat with spices Tandoori and sprinkled with oil, massaging to give color and flavor to the meat (use gloves!). After transferring the meat to a food bag, I left it to marinate for at least 2 hours.

In the meantime, I took care of the filling: I toasted the 3 seeds in a non-stick pan, after a couple of minutes I added a drizzle of oil and sautéed the finely chopped garlic, ginger and shallot. I peeled, diced and transferred the sweet potato to the pan and brought it to cooking, then turned off and left to cool. To the filling, seasoned with salt and pepper, I combined the egg and bread, soaked in a little coconut milk.

I spread my marinated slices on the work surface and I made the bowls, placing a spoonful of filling in the center of each slice and closing in a "ball" shape. I closed them temporarily with toothpicks and sealed in a little seed oil in the pan of the sauté, cooking about 5 minutes on each side until the surface is golden, turning them gently. I then slipped them on the skewers (removing the toothpicks) and placed them on a baking sheet covered with baking paper.

I baked, oven at 180 degrees, for about 15 minutes, turning them only once. I served with a Greek yogurt sauce and fresh herbs from the garden.

Click.

Turkey bombette with Indian tandoori spices

Leftover Turkey Chili Mac – A Turkey Recipe for When You Don’t Feel Like Turkey by Gordon Ramsay

Leftover Turkey Chili Mac – A Turkey Recipe for When You Don’t Feel Like Turkey


I believe I cover this every year when I post our annual ‘what do I do with the last of the leftover turkey scraps?’ recipe video, but let’s go over it one more time. There are three things that make for a great leftover turkey recipe; it’s delicious, easy to make, and most importantly, doesn’t remind you of the thing you’ve been eating for the last few days. This gorgeous turkey chili mac is… to read the rest of Chef John’s article about this Turkey Chili Mac recipe, please follow this link to become a member.)

Follow this link to get a complete, printable written recipe for Turkey Chili Mac!

And, as always, enjoy! 


If you want more information about why the blog format has changed, and why we’re now offering complete written recipes, please read all about that here. 


Proudly powered by WordPress