I love turkey. My mother always prepared it for holidays. Most of my friends and family like turkey, too, so they’re happy with the big roasted bird. But I know a number of people who don’t want or need to cook a whole bird. So, if you’re looking for ideas for less turkey and more flavor, I’ve got some tasty turkey recipes for you that will make this Thanksgiving extra special.
Like most Americans, Thanksgiving is one of my most favorite holidays. As much as I adore Christmas, you don’t have the pressure of finding perfect gifts or getting to church on time. The biggest concern is: what delicious version of a turkey dinner are you going to prepare and serve?
Through the years, I’ve developed turkey recipes that are just a little bit out of the box. I’ve served them at Thanksgiving, but they work for any time of the year. Of course, turkey is a superstar FoodTrient. It’s low in fat and high in protein, while also a good source of iron, zinc, phosphorus, potassium and B vitamins. Turkey contains small but vital amounts of selenium, which can increase resistance to infection. A 3 ½ oz. portion of skinless turkey breast contains 161 calories, 4 grams of fat and a big 30 grams of protein.
Another great feature of turkey breast is that it has its own very mild flavor and can take on the flavor(s) of whatever it’s cooked with. For example, the Turkey in Turmeric Sauce from my cookbook, The Age Gracefully Cookbook, contains plenty of this anti-inflammatory spice that’s a main ingredient in Indian curries. With its bright yellow color, turmeric pairs beautifully with turkey and its mild flavor goes well with garlic. Garlic contains high amounts of allicin, which decreases blood vessel stiffness and helps reduce blood pressure, decreasing the risk from coronary artery disease and stroke. It also has high levels of vitamin B-6, vitamin C, copper, iron and manganese. If you have leftover turkey from your Thanksgiving meal, this is a delicious way to use it.
SERVES 2-4
Ingredients
2 Tbs. peanut oil
1 Tbs. chopped garlic
½ cup chopped onion
2–3 lb. turkey breast, cut into medallions or thick strips
1 Tbs. fish sauce
2 tsp. turmeric powder or ½ cup Fresh Turmeric Juice
Sea salt and ground pepper to taste
1 cup water
½ cup coconut milk, thick liquid only
Directions
For an elegant presentation, try this recipe for Stuffed Turkey Rolls, which is impressive and delicious. Because I marinate the turkey before cooking, it’s juicy and flavorful and the red wine (I use a Pinot Noir) adds a bit of resveratrol to the selenium’s antioxidant power.
SERVES 6
Ingredients
¼ cup soy sauce
2 tsp. Worcestershire sauce
1 Tbs. lemon juice (about ½ lemon)
2 Tbs. red wine
Sea salt and ground pepper to taste
6 turkey cutlets or butterflied turkey breasts
1 recipe Savory Stuffing
2 Tbs. butter
2 Tbs. olive oil
Directions
Finally, you can try my recipe for Turkey Meatballs with Parsley and Mushroom Gravy. For a variation on the meatball recipe, once you’ve prepared the turkey meatballs (without the gravy), you can serve them with spaghetti and tomato sauce for a FoodTrient-style version of this always popular dish. Versatile, healthful and delicious, prepare any of these turkey recipes, and people will gobble them up any time of year!