- Oct 16, 2013
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Start off with shredding your turkey meat. You’ll need to pull it off the bone with your fingers. Once you’re sure the meat is bone free, place batches into your food processor. You can make it as minced as you want. If you don’t own a food processor, you could also separate the meat fibers with 2 forks, but you won’t be able to achieve the same fine mince consistency only available with a food processor.
Turkey Veggie Wraps
1 spinach tortilla wrap (burrito size)
1 tablespoon of mayonnaise
1 teaspoon of hot sauce like Franks Red Hot
1 teaspoon of finely chopped cilantro
½ cup of shredded turkey meat
1/3 cup of black beans ½ cup of shredded turkey meat
Your choice of diced vegetable fillings: avodcado, corn, red or orange bell pepper, tomatoes
Mix all ingredients together in a bowl. Arrange the filling, making sure not to fill the tortilla too full. Starting at one end, tightly roll the tortilla up like a pinwheel. Slice into 2 – 3 inch sections. Hold together with a toothpick if needed. Serve with salsa.
Pulled Turkey Sandwich
3 cups of cooked turkey meat
2 cups of your favourite bbq sauce
Coleslaw salad leftovers
Using two forks start to shred the meat into long strands. Place meat and sauce together into sauce pot, making sure to coat all pieces of meat with the sauce. Allow the mixture to heat until warmed throughout – roughly 5 minutes if turkey is straight from fridge. Serve on toasted buns topped with your leftover coleslaw.
Turkey Filled Empanadas
3 cups of flour
1 egg yolk
½ cup cold butter, cut into pieces
¾ cup of warm milk
½ teaspoon of kosher salt
3 cups of minced cooked turkey meat
2 white onions, diced
1/2 tbsp. extra virgin olive oil
2 tbs Spanish paprika
1/2 tsp. cayenne pepper
1 tbsp. chili powder
1 tbsp finely chopped fresh oregano
½ tbsp ground cumin
1 bunch scallions, finely chopped
Salt and pepper to taste
Directions for Filling:
In a large frying pan heat up the olive oil and sauté the onions with some salt and pepper. Cook until the onions are soft, about 8 minutes. Let the onions cool down combine with the rest of the filling ingredients. Chill in refrigerator until ready to use.
Directors for Dough:
1. Mix the flour and salt in a food processor, pulse until well combined.
2. Add the butter, blend well.
3. Add the egg yolk and the milk in small amounts, pulse until small dough clumps start to form.
4. Make a couple of balls, flatten into disks and chill in the refrigerator for about 30 minutes.
5. On a lightly floured surface roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate).
6. Use the empanada discs immediately or store in the refrigerator or freezer until ready to use.
1. To assemble the empanadas add a spoonful of the meat mixture on the center of each empanada disc.
2. Brush the edges of the empanada discs with the egg whites, you can also use water but the egg white is a good natural “glue” that helps seal the empanada.
3. Fold the empanada discs and seal the edges gently with your fingers, twist and fold the edges of the empanadas with your fingers, as a final step use a fork to press down and finish sealing the empanadas.
4. Lightly brush the top of the empanadas with the egg yolk; this will give them a nice golden glow when they bake.
5. Pre-heat the oven to 400 F and bake for about 25 minutes.
6. Serve warm or room temperature. Goes great with salsa Verde on the side.