BBQ Turkey Pizza with Your Leftover Thanksgiving Turkey

We’ve been there, done that, eaten it and cooked it. Post Thankgiving always included a lunch of leftover turkey-something.

Sandwiches, spring rolls, quesedillas and turkey soup were our automatic go-to-gotta-eat-up-all-this-turkey dishes. This year, we’re committed to making something different that didn’t involve the turkey to be sandwiched in between something or simmered in broth.

We’ve broken all tradition and are making bbq turkey pizza. Why not? Everyone loves a bbq chicken pizza, so it seems perfect to do one with turkey. Let’s get rid of some of this turkey, ok? Let’s do this.

BBQ turkey pizza loaded with melted cheese will knock your socks off. Try it and trust us.

Regardless of how much turkey there is left over, you still make this pizza with a small batch of turkey. The flavor comes from the bbq sauce base, the oven roasted turkey and melted cheese. Consider it an open faced bbq turkey sandwich and you’ll be happy to be eating something other than a regular ol’ turkey sandwich post-Thankgiving.

This same idea and ingredient combination can also carry over to other dishes such as french baguette pizza and flatbreads. If you have any leftover french bread, simply slice them lengthwise and add these same toppings. If we had extra stomach room, we’d probably experiment with some bbq turkey quesedillas. Add a few glasses of cold beer and we’re set. Leftovers can be so fun when you get a little creative. 

Hope you all have a wonderful Thanksgiving. When it comes to connecting with folks who are obsessed with food, there’s never a dull story to share. Everyone has a dish or family moment was talked about. That’s the fun of Thanksgiving. Enjoying all the food, the family drama and the talk about how exhausted we all are and how we can’t wait till next year.

 Hugs,

Diane and todd

Yield: Makes two 10" Pizza

Total Time: 4 hours

The pizza dough is from our cookbook, Bountiful. The dough and topping can easily be made the day before and then assembled and baked as needed. The crust comes out best if baked on a pizza stone in the oven which has been preheated for at least 20 minutes, however you can always bake the pizzas on a baking sheetpan in the oven if you don't have a stone. Just sprinkle a bit of cornmeal on the sheetpan before laying down the stretched out pizza dough.

Here's a bit of the headnote from the book talking about handling the dough, "We’ve learned a lot from listening to great bakers and watching them bake their doughs. One thing they all seem to have in common is that they don’t overhandle the dough. The more you work it, the tougher it gets. With most of the great pizzas we’ve had, the bakers are not kneading their dough, but just mixing it and letting the yeast go to work. And when they handle their dough to make pizzas, it isn’t with a heavy, forceful hand, but rather by gently letting gravity stretch and form the dough. It is graceful and gentle. The amount of flour in the recipe should yield a dough that will be easy to handle with just a touch of extra flour for dusting when you are stretching it. If you are comfortable with handling the dough, experiment with putting a bit less flour in it. This will make for a lighter crust, but because the dough is wetter, it will be a bit more challenging to work with."

If your oven doesn't go as high as 550°F, the pizzas will still come out great, it just may take a little more time and the crust might not get the char that we personally love so much. You can also use a liberal dusting of flour instead of the cornmeal to keep the dough from sticking to the pizza peel.

1 1/4 cups (300ml) warm water1 teaspoon active dry yeast1 teaspoon honey1 1/2 teaspoons kosher or sea salt3 1/3 cups (415g) flour1 cup BBQ sauce, or amount to preferenceabout 1 cup cooked turkey pieces1 cup grated smoked gouda cheese (or other preferred cheese)kosher or sea salt, to tastefresh cracked black pepper, to tastecornmeal for dusting peelextra-virgin olive oil, for brushing the crustMake ahead (Dough):In a large bowl or resealable container, stir together the water, yeast, honey, and salt. Stir in the flour until no dry streaks of flour remain.Cover the dough and set aside in a warm area to proof for 1 to 2 hours, or until doubled in volume. Set aside in the refrigerator until chilled, or for up to 1 week
(see Note 1).When you are ready to make pizzas, preheat the oven to 550°F with a baking stone on the middle rack for at least 30 minutes. Have cornmeal and a pizza peel handy nearby for when you stretch the dough.Divide the dough in half and place the dough balls on a well-floured surface. Allow the dough to come to room temperature for about 30 minutes. The dough should feel soft and pillowy.While the dough comes to room temperature and starts to come alive, prep the topping ingredients so they will be handy nearby after you stretch the dough. Liberally sprinkle corn meal on the pizza peel. Set nearby while you stretch the dough.When the dough feels soft and pillowy, with floured hands, lightly flour the first dough ball. Using your fingertips, make indentations just inside the outer edge to form the outer crust rim (see photo in post). Using your hands, rotate and gently press out the dough, working from the center outward to flatten it, leaving the outer rim as untouched as possible. Gently push out to a circle 6 - 8 inches in diameter.Resting the dough on the tops of your hands,  rotate and circle the dough over the tops of your hands, gently stretching the dough to about 10 inches (25 cm) in diameter. Make sure to keep the rim thicker than the center. (If the dough starts to toughen and spring back too much while you work on it, allow it to rest for a few minutes so it will relax and soften.) Lightly re-flour your hands, the work surface, and the dough as needed to keep the dough from sticking.Lay the stretched out dough on the prepared pizza peel. Give it a little shake to make sure the dough isn't sticking to the peel. Gently brush oil on the outer crust. Shake the peel again to make sure nothing is sticking.Gently ladle and spread 1/2 of the sauce on the dough. Spread 1/2 of the turkey on the pizza, spread 1/2 of the cheese, and season with additional salt and pepper if desired.Bake for 10-13 minutes or until the crust is golden or even slightly charred if you like. While the first pizza is baking, repeat the stretching and topping instructions with the second pizza.Allow each pizza to cool for a few minutes, then slice and serve.

Over time in the fridge, the dough will gradually begin to change in texture when it gets baked, and will also develop a sourdough flavor. We prefer the texture and flavor of the dough after 24 to 36 hours of refrigeration, but it is still quite good when chilled up to 1 week.

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Teriyaki Turkey Burgers

Here in New York, having outdoor space is seen as the ultimate luxury. Whenever you meet someone who has a backyard, front yard, roof deck, terrace, balcony, heck, even a fire escape, it’s hard not to feel very, very jealous. You imagine all the grilling they get to do in warm weather. And all the big barbecues they host on summer weekends, with burgers and beers and maybe even hammocks to sunbathe in. Life for them must be grand. And you wonder if you can be friends with them too.

Fortunately, every summer I do get to join in on a handful of barbecues around town. And for all those long stretches of time between outdoor cooking, I satisfy those cravings for BBQ food by cooking on a grill pan.

These teriyaki turkey burgers, fortunately, can be made easily both indoors and out. I started a partnership with Soy Vay® back in January and have made a ton of great meals with their sauces, including Ginger Hoisin Chicken, Teriyaki Chicken Stuffed Mushrooms, and a Garlic Beef and Asparagus Stir-fry. This month for Memorial Day (and National Burger Month) I decided to test out their Veri Veri Teriyaki sauce in preparing turkey burgers.

For the patties, I mixed together ground turkey, grated ginger, chopped onions, and teriyaki sauce. (The Veri Veri Teriyaki sauce already has so much flavor, including sesame oil and garlic, that I don’t really need additional seasoning.) Then I formed the patties, heated up the grilled pan, brushed on some oil, and grilled the patties for about 4 minutes per side. If you don’t own a grill pan, you can also easily sear the patties in a skillet for the same amount of time.

Then, use the same pan for grilling up the pineapple slices before assembling the burgers.

This Memorial Day weekend here is looking pretty rainy and chilly, at least until Monday, so maybe indoor grilling isn’t such a bad idea after all!

1 pound ground turkey¼ cup finely chopped onions2 teaspoons minced or grated ginger? cup Soy Vay Veri Veri Teriyaki sauce3 tablespoons vegetable oil4 slices fresh or canned pineapple4 hamburger buns4 large lettuce leavesIn a bowl, combine the ground turkey, onions, ginger, and teriyaki sauce and mix well. With your hands, form 4 burger patties about ½ inches thick.Heat a grill pan over medium-high heat and brush the oil over the top until the pan is well-oiled (you may not need the full 3 tablespoons). When the pan is hot, carefully place the patties on top. Allow the turkey patties to cook for 4 minutes on the first side untouched, then flip them over and cook for another 3 to 4 minutes on the other side, until they’re cooked through. (You can cut one open to check for doneness.)Transfer the patties to a plate. Grill the pineapple slices for about 1 minute per side. Assemble the burgers with the buns, lettuce, patties, and pineapple slices on top. Serve immediately.

Disclosure: I am a Soy Vay® Ambassador and Soy Vay® products were provided to me by Soy Vay®.

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Turkey and Mushroom Dumplings

Thanksgiving kind of snuck up on us this year, didn’t it? It seemed like only yesterday that we were carving pumpkins and planning Halloween costumes. Now it’s time to prepare oneself for a massive turkey-centric feast.

Earlier this week, to get into the Thanksgiving mood, I decided to make a big batch of turkey and mushroom dumplings. And when I make dumplings, I like to make a good number. I use up an entire back of 50-or-so dumpling wrappers and a pound of meat. While I wrap them, I put on a good podcast or catch up on a week’s worth of The Daily Show, and kind of zone out. The whole process is all very Zen.

While pork is often the default meat for Chinese dumplings, I find that turkey is a great option for somewhat lighter but still meaty dumplings. (They’re also great if you’re cooking for family or friends who don’t eat pork.) I also throw in a healthy amount of chopped shiitake mushrooms, which has a great umami-ness that pairs well with the flavor of the turkey.

You can serve these dumplings as a non-traditional Thanksgiving appetizer. Or if you’re trying to use up leftover turkey after Thanksgiving, substitute the ground turkey with an equal amount of juicy well-shredded dark turkey meat (which won’t dry up when you cook the dumplings like white turkey meat will.)

I ended up having these turkey dumplings for four consecutive meals. And I’m still looking forward to the big juicy bird for dinner next Thursday night. Which goes to show how much these dumplings, as non-traditional as they are, can get you in the mood for Thanksgiving.

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Turkey and Mushroom Dumplings

Makes 40 to 50 dumplings

10 to 12 dried shiitake mushrooms1 pound ground turkey (preferable not too lean), or finely shredded leftover cooked dark meat turkey2 tablespoons soy sauce1 pack store-bought round dumpling wrappers2 teaspoons sesame oil2 tablespoons vegetable oilSoak the shiitake mushrooms in warm water for 15 to 20 minutes, until softened. Drain the shiitakes and squeeze out the excess water. Finely chop.In a large bowl, mix together the chopped shittake mushrooms, turkey, soy sauce, and sesame oil. The turkey filling should be a bit moist but not too wet.If you’re just starting out with dumpling folding, follow this step-by-step guide that shows a basic method with 3 pleats per dumpling. If you’d like to work your way up to 5 pleats, start in the middle and do 3 pleats towards the middle from one direction and and 2 pleats toward the middle from the other. (See these photos for reference.)Pan-frying*: Have about 1/3 cup water, a large skillet, and a lid for the skillet handy. Heat the skillet with the remaining 1 tablespoon of vegetable oil over high heat and swirl the oil around the pan. Wait about 1 minute for the oil to heat up. (You can also use a small piece of extra dumpling wrapper or piece of bread to test whether the pan is hot enough; it should sizzle immediately upon being placed in the pan.)  Once the pan is hot, place the number of dumplings you want to cook smooth side down in the pan. Allow them to sear for about 1 minute, until the bottoms turn golden brown.Add the water, cover immediately with a lid, and let the dumplings steam for another 3 to 4 minutes. Uncover the lid to allow any extra water to evaporate before turning off the heat.  Loosen the dumplings with a spatula and transfer them to a plate. (Whatever you don’t cook can be frozen for later. Dumplings can be put on the pan frozen, no defrosting required. Just add one extra minute of steaming.)Transfer to serving plates, and serve with alone or with soy sauce.

*Note: To boil the dumplings instead, bring a pot of water to boil. Add dumplings and simmer for 3 minutes. Drain well.

_________________________________

You might also like:

_________________________________

More post-Thanksgiving turkey dishes:

Tagged as: Appetizers, Chinese, Dumplings, Recipes, Turkey

View the original article here

Turkey and Mushroom Dumplings

Thanksgiving kind of snuck up on us this year, didn’t it? It seemed like only yesterday that we were carving pumpkins and planning Halloween costumes. Now it’s time to prepare oneself for a massive turkey-centric feast.

Earlier this week, to get into the Thanksgiving mood, I decided to make a big batch of turkey and mushroom dumplings. And when I make dumplings, I like to make a good number. I use up an entire back of 50-or-so dumpling wrappers and a pound of meat. While I wrap them, I put on a good podcast or catch up on a week’s worth of The Daily Show, and kind of zone out. The whole process is all very Zen.

While pork is often the default meat for Chinese dumplings, I find that turkey is a great option for somewhat lighter but still meaty dumplings. (They’re also great if you’re cooking for family or friends who don’t eat pork.) I also throw in a healthy amount of chopped shiitake mushrooms, which has a great umami-ness that pairs well with the flavor of the turkey.

You can serve these dumplings as a non-traditional Thanksgiving appetizer. Or if you’re trying to use up leftover turkey after Thanksgiving, substitute the ground turkey with an equal amount of juicy well-shredded dark turkey meat (which won’t dry up when you cook the dumplings like white turkey meat will.)

I ended up having these turkey dumplings for four consecutive meals. And I’m still looking forward to the big juicy bird for dinner next Thursday night. Which goes to show how much these dumplings, as non-traditional as they are, can get you in the mood for Thanksgiving.

_________________________________

Turkey and Mushroom Dumplings

Makes 40 to 50 dumplings

10 to 12 dried shiitake mushrooms1 pound ground turkey (preferable not too lean), or finely shredded leftover cooked dark meat turkey2 tablespoons soy sauce1 pack store-bought round dumpling wrappers2 teaspoons sesame oil2 tablespoons vegetable oilSoak the shiitake mushrooms in warm water for 15 to 20 minutes, until softened. Drain the shiitakes and squeeze out the excess water. Finely chop.In a large bowl, mix together the chopped shittake mushrooms, turkey, soy sauce, and sesame oil. The turkey filling should be a bit moist but not too wet.If you’re just starting out with dumpling folding, follow this step-by-step guide that shows a basic method with 3 pleats per dumpling. If you’d like to work your way up to 5 pleats, start in the middle and do 3 pleats towards the middle from one direction and and 2 pleats toward the middle from the other. (See these photos for reference.)Pan-frying*: Have about 1/3 cup water, a large skillet, and a lid for the skillet handy. Heat the skillet with the remaining 1 tablespoon of vegetable oil over high heat and swirl the oil around the pan. Wait about 1 minute for the oil to heat up. (You can also use a small piece of extra dumpling wrapper or piece of bread to test whether the pan is hot enough; it should sizzle immediately upon being placed in the pan.)  Once the pan is hot, place the number of dumplings you want to cook smooth side down in the pan. Allow them to sear for about 1 minute, until the bottoms turn golden brown.Add the water, cover immediately with a lid, and let the dumplings steam for another 3 to 4 minutes. Uncover the lid to allow any extra water to evaporate before turning off the heat.  Loosen the dumplings with a spatula and transfer them to a plate. (Whatever you don’t cook can be frozen for later. Dumplings can be put on the pan frozen, no defrosting required. Just add one extra minute of steaming.)Transfer to serving plates, and serve with alone or with soy sauce.

*Note: To boil the dumplings instead, bring a pot of water to boil. Add dumplings and simmer for 3 minutes. Drain well.

_________________________________

You might also like:

_________________________________

More post-Thanksgiving turkey dishes:

Tagged as: Appetizers, Chinese, Dumplings, Recipes, Turkey

View the original article here

Turkey Avocado Spring Rolls w/ Hoisin Peanut Dip

Hope you all had fulfilling Thanksgiving. The food coming out of your kitchens must have been incredible. And for those to didn’t cook, hopefully your gathering was wonderful. Because that’s what it’s all about, the little things, the gathering and the celebration of togetherness.

We’re really grateful to everyone here, each and every one of you. We truly mean every word.

Weather down here is much warmer than normal. While many of you were experiencing snow and cold, we had sunny day with plenty of sunshine. There’s times when we wish we had a sprinkling of snow to kick start the Holiday season, but when we realize that we don’t have to shovel our cars out of the driveway, it seems pretty lucky to be down here.

Snow weather might not be the best for the pups either, particularly Lexi. She’s a warm weather gal and being able to romp around in the garden during her first Thanksgiving has probably ruined her for life. If it were to snow and bury all her outside toys, she’s probably cry for days. Without a doubt, she’s a spoiled puppy in more ways then we can count.

The garden is really starting to welcome Autumn. Leaves are starting to drift off the branches in big batches of yellow and red colors. Our garden is a true Southern California garden when you can see the green lawn dusted with orange pomegranate leaves. Our patches of green space aren’t exactly the perfect green suburban lawns. They’re more like a mesh of wild weeds and dichondra all mowed down to their lowest point. But it’s the perfect play area for two rambunctious dogs to tackle one another.

Now that the big eating eating day is over, many of you are probably just waking out of a food coma. Join the club. Next thing on our agenda is to hit our juicer up for some green kale/apple/carrot juice for the next few days. For us, post-Thanksgiving meals are always about eating lighter and greener. That’s why our newest kitchen toy helps us make the days after Turkey day more guilt free. But more on the juicer later!

A favorite meal we often make from all the leftover turkey is fresh spring rolls. It’s one of those left over meals that’s light, super fresh and spiritually uplifting for those who totally crashed the carbs on Thanksgiving. Raise your hand if you totally carb-butter-sugar loaded. Again, join the club!

The joy in eating these spring rolls is that the recipe is adaptable to everyone’s taste. If you prefer to have different vegetables such as red bell pepper or sliced celery, then you can certainly mix up the inside trimmings. And believe it or not, there are people in this world who do not like avocado (shame on you!) so by all means, eliminate the creamy green beast.

Honestly, even without the avocado, these spring rolls have enough flavor and texture in them to please a crowed. What’s even more flexible is the hoisin dip. Though we used peanut butter, you can certainly use almond butter or cashew butter. Each of the nut butters brings out a unique flavor and texture. So don’t feel like you have to commit to the same dip every single time.

Enjoy the rest of your week and if you’re one of those crazy folks who dares all the Black Friday sales, please be careful. Shop safe!

hugs,

diane and todd

-Complete list of spring roll recipes here.

-Here’s the latest photo tutorial on on how to roll spring rolls.

This is my standby spring roll that I eat year round, not just after Thanksgiving. I'll buy some nice deli carved turkey breast and make these rolls when the craving calls. For the dip, you can certainly be flexible and use peanut butter, almond butter or even cashew butter. The variety of nut flavors makes the dips really exciting when you want a change.

Here's the latest photo tutorial on on how to roll spring rolls.

Fresh carved Turkey meat, torn in small this strips1 large ripe avocado, cut into small slices1 large carrot, thin julienne cuts ( like match sticks)Strips of cucumber, red bell pepper, jicama (optional)fresh basil, mint or other herbsfresh lettuce, chopped or torn in small piecesrice paper for rolling1/4 cup of hoisin (each brand has a different thickness consistency. So add water if needed to make the dip texture to taste)2 heaping tablespoons of peanut butter, almond butter or cashew butter.1 teaspoon of rice vinegar1/2 teaspoon sesame oilFor the hoisin peanut dip: In medium bowl, combine all dip ingredients together. Use a fork to help blend well.For the rolls, gather all the ingredients together and get your rolling surface ready.

Here's the latest photo tutorial on how to roll spring rolls.

Click on the link above for a helpful tutorial with photographs showing the step by step method. Lay your lettuce first on the soft spring roll wrapper, then add the strips of turkey, herbs, avocado and vegetables. Roll and serve with hoisin dip. Enjoy!

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Baked Sriracha Spaghetti Squash with Turkey & Kid/Puppy Training

My conversation with Mom last week ended up with her asking, again, when Todd and I were going to have kids. Like every Mom I know, there’s joys at being a Grandmother that can never be explained. I understand this happiness and it’s never a bad thing to yearn to hold a Grand-baby of your very own. But the topic of her birthday and Christmas came up and I had to kindly remind her that there’s no way for Santa to deliver in time. And of course, we’re always practicing.

As we were talking about kids, I was thinking about puppy Lexi and the joys of being puppy-parents. If kids are in our near future, we’re certainly ready for it thanks to the training our dogs have put us through.

Guilty puppy thief. Oh, my poor flip flop.

Chewed sandals, bitten socks and anything that resembles a dog-toy has had it’s fair share of puppy slobber on it. Sierra has been extra patient with puppy Lexi tackling and biting her ankles. And lips. And ears. Poor Sierra can’t get an afternoon of rest because this monster puppy is relentless at getting someone to play with her. Now that Lexi is becoming the tall Ridgeback her genes have determined for her to be, we’re having to clear anything from the edges of the tables. She’s just starting to discover her size and strength.

The owners manual that came with Lexi never said anything about 8 hours of playtime and missing shoes. And her middle name is now “no”. It’s Lexi no, Lexi No, Lexi NO!

Oy, the joys of puppyhood. But here’s the bright side of it all: when we do have kids of our own, we’ll be well prepared for kid training thanks to our dogs dysfunctional behavior.

We’ll teach our kids to “sit” very well. If they mis-behave in public, we’ll draw onto our Cesar Milan spirit of “pssshht!” and on command, make then sit.

When they turn to their terrible two’s, we’ll have plenty of training harnesses to tie them to and keep them from running like wild horses in public. We’ve seen all your crazy, hyper kids terrorize stores in public. We would never let that happen. That what lead collars and body harnesses are for, right?

Isn’t that the strategy to all this kid raising? If so, then we’re way ahead of you all. Well, I think we are. With raising three dogs now under our belt, training little kids should be a cinch. That’s until they ask for an iphone, a laptop and a new car. Or get a girlfriend/boyfriend.

Oy again, there really should be a reliable training manual for newbies.

In the meantime, enjoy this quick and healthy dinner of spaghetti squash and turkey. My love of spicy foods is evident and when I have a chance, I’m always reaching for my homemade sriracha hot sauce. This is a great meal to warm up the house, to satisfy bellies and keep it exciting with a kick of spice.

If you’re not keen on spicy food, then you can easily omit the hot sauce. The combination of spaghetti squash is wonderful as-is and best of all, it’s quite healthy.

During these cooler days, it’s nice to warm up the house with oven cooking without having to eat anything heavy or starchy. This baked spaghetti squash recipe is perfect and satisfying.

have a great week,

diane

Yield: Serves 4-6

Total Time: 1 hour

1 medium spaghetti squash1 pound ground turkey1 medium onion, minced2 cloves garlic, minced2 Tablespoons olive oil3 Teaspoons Fish Sauce3 Tablespoons Sriracha or hot sauce , add extra to tastePreheat Oven to 375°F. Oil a sheet pan with first 1 T of olive oil. Slice spaghetti squash in half lengthwise. (Use the tip of the knife to first pierce and get the cut started. Once you get the first cut started the rest of the squash should slice easily.) Scoop out the seeds and strands, then place cut side down on the prepared sheet pan.Bake for 45 minutes, or until the squash flesh separates easily into strands with a fork. Finish loosening and removing the "spaghetti" from the shells and set aside.In large pan, heat oil. Add onions and garlic, cook till translucent.Add ground turkey, cook for about 5 minutes or until brown. Add fish sauce and sriracha/hot sauce. Combine evenly.Continue cooking turkey till it's fully cooked, then add spaghetti squash.Gently combine turkey and spaghetti squash till evenly heated. Add additional fish sauce, salt or sriracha hot sauce to taste. Serve warm.

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Umami Turkey Rosemary Burgers with Avocado

It’s been almost 3 years since we last posted our favorite family burger recipe, Ultimate Umami Hamburgers. Our “secret” ingredient of adding fish sauce isn’t so secret anymore and it we’re so grateful that over the years, everyone was extremely open to heightening the umami factor in their burgers. It brings us great joy and pride to know that so many of you are grilling for extra flavor!

Fear of fish sauce is still prevalent in many home cooks and without a doubt, we completely understand your cautious curiosity. Fish sauce is pungent and for many of you, it’s on the verge of stink. But once you can get past the aroma and appreciate the value of added umami flavor that fish sauce adds, you’ll be a converted addict sooner than you realize.

It is almost magical when cooked with. Its own fishiness disappearing and in its place the dish’s flavor is mysteriously enhanced and a new depth of flavor emerges.

Turkey, particularly the white meat, was always too dry and bland for us. Though we’d enjoy it occasionally in a turkey bacon sandwich (bacon always makes everything better), the meat alone was never something we’d ever consider as a burger. But over the last year, we were enjoying turkey more in different applications and thought about making turkey burgers better and more flavorful by adding fish sauce.

Again, fish sauce comes to the rescue in this turkey burger! Of course, if you grill with white turkey meat, you’ll get a drier burger. But when made with dark turkey meat in combination with the fish sauce, what you get is a fantastically deep, flavorful and moist burger.

With the added brightness of minced rosemary and creamy slices of avocado, this turkey burger is worth being proud of at the grill.

Like the many of the commenters mentioned in our ultimate umami hamburger post, no one noticed a fishy-sauce flavor in the burgers at all. But what everyone did taste was a meatier tasting burger that was fantastic. The fish sauce adds an depth of flavor which makes the burgers quite delectable. Many commenting that their families declared them the best burgers ever.

As the weather warms up and bbq season arrives, we’re hoping that you’ll try adding that extra special touch of fish sauce in all your burgers!

Go Fish Sauce!

diane and todd

Yield: 4-6 Servings

Total Time: 15 minutes

The type of turkey meat you get makes all of the difference between a dry turkey burger and a moist one. We are going for best flavor and texture, so we look for the meat which has either been ground from the dark meat is is labeled as 85/15 (up to 15% fat). The leaner the ground turkey meat, the drier the patties get.

2 lbs. Ground Turkey1 1/2 T finely chopped fresh Rosemary2 T Fish Sauce2 t Sugarfresh cracked Black Pepper to tasteoil for brushing patties and buns *See Note 1AvocadoHamburger BunsFavored CondimentsIn a medium bowl gently combine turkey, rosemary, fish sauce, sugar, and black pepper (try not to over mix the meat). Form into patties.Heat grill or pan over medium high heat. Brush insides of buns and both sides of patties with oil (if grilling, brush grill grates as well).  Cook each side for approx. 4 minutes or until cooked through *see Note 2 (time will depend on patty thickness and cooking heat).Open buns and place inside face down on grill or pan and cook until lightly browned (usually cooks within a minute).Assemble with avocado and toppings of choice. Serve and eat immediately.

Note 1: We love using oil sprayers in the kitchen. You can use which ever oil you prefer and it gives you a quick, light, even coat of oil.
Note 2: To test doneness, we'll use the push test. Gently push on the patty's center to feel how much give or bounce it has. The firmer it is the more the meat is cooked. After a little experience, you'll quickly be able to tell when the patties are cooked to your preferred doneness. If you are unsure at first, slice into the center of a patty to check how doneness.

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Turkey, Sweet Potato, and Cranberry Empanadas

Turkey, Sweet Potato, and Cranberry Empanadas - Burnt Lumpia: Filipino Food | Filipino Recipes | Culinary HijinksBurnt Lumpia: Filipino Food | Filipino Recipes | Culinary HijinksLumpia FillingAbout Burnt LumpiaFilipino Food Recipe ArchiveLinks Get My FeedWelcomeRecent PostsTurkey, Sweet Potato, and Cranberry EmpanadasPapaitan: Offal & Bile SoupAn Interview with Claude TayagFresh Mango Pudding From Rasa Malaysia's New CookbookShort Rib and Foie Gras CalderetaSwill to Twenty: Food and Wine FundraiserGiveaway: Philippine Heirloom RiceAbalone KinilawGone FishingFilipino Chocolate and Wine PairingCategoriesAdobo RecipesBeefBeer, Liquor, & WineBL OriginalsBL Restaurant ReviewsCookbooksDessertsFruits and VeggiesGiveawaysHolidaysHow to Make LumpiaKalamansiKinilawLasang PinoyMy Cookbook!On The GrillOtherPancit (Filipino Noodles)PorkPoultryRiceSeafoodThe BL FamThe Manila MachineTravelUbe RecipesVinegar (Suka) « Papaitan: Offal & Bile Soup |Main

November 15, 2011Turkey, Sweet Potato, and Cranberry Empanadas

As someone who sometimes celebrates Thankgiving sans turkey [insert GASP here], I'm always looking for new and different ways to incorporate said bird into my recipes around this time of year.

Recently, while trying out different Filipino empanada recipes for a little project I've been working on, I started thinking about the raisins sometimes seen in Filipino, Spanish, and Mexican empanadas. (Spain and Mexico both have had quite the influence on Filipino cuisine via colonialism and the Manila-Acapulco galleon trade, and empanadas happen to be a tasty result of that Spanish/Mexican influence).

So, while considering raisins, the dominoes started to fall.

For a change of pace and a different kind of sweetness, I thought of using dried cranberries in place of the raisins. And with the dried cranberries, turkey soon came to mind--I'd use ground turkey instead of beef or pork. And finally, because sweet potatoes (AKA Kamote) are used quite often in Filipino cooking, they were another logical addition for me.

Suddenly, without intending to, I had stumbled upon a Thanksgiving-themed empanada. Eureka! It was kinda like the time I had stumbled upon a Groundhog Day-themed adobo. OK, so that probably never happened.

Nevertheless, these empanadas are like Thanksgiving squished into a conveniently parceled pie. With these handy portable turnovers, you can now take Thanksgiving anywhere! Take that, iPad!

Portable Thanksgiving.
Way better than the portability of an iPad.

With sweet potatoes, tangy cranberries, and Filipinized turkey seasoned with soy sauce, Filipino cane vinegar, garlic and ginger--all folded into a flaky buttery crust--I can almost* forget about "traditional" turkey with mashed sweet potatoes and cranberry sauce.

*That is, if a whole roasted pig is on the table.

Turkey, Sweet Potato, and Cranberry Empanadas
Makes 12 Empanadas

For the dough:

1 1/4 cup all purpose flour
1/2 teaspoon salt
8 Tablespoons cold unsalted butter, cut into small cubes
1/4 cup ice water

In a large bowl, combine the flour and the salt. Using a pastry cutter, or your fingers, mix the butter into the flour until the mixture resembles course crumbs. Add the water 1 tablespoon at a time until the dough just comes together and can form a large ball. You may not need to use all the water.

Form the dough into a thick disk and cover with plastic wrap. Place the dough in the refrigerator and allow to rest for at least 30 minutes before rolling out.

For the filling:

2 tablespoons oil
1/2 cup chopped onion
2 cloves garlic, minced
1-inch piece ginger, peeled and minced
1/4 pound ground turkey
1/2 teaspoon freshly ground black pepper
2 teaspoons soy sauce
2 teaspoons Filipino vinegar, or cider vinegar
1/4 cup grated sweet potato
1/4 cup dried cranberries

1 egg beaten--for brushing over each empanada

Heat the oil in a large flat-bottomed wok or saute pan. Add the onions, garlic, and ginger and cook until the onions soften and become transluscent, about 2-3 minutes. Add the ground turkey and black pepper and stir with a wooden spoon to break up the meat. Cook for 1-2 minutes until the turkey is browned and almost cooked through. Pour in the soy sauce and vinegar, along with the sweet potato and cranberries and stir everything to combine. Continue cooking until most of the liquid has been absorbed. Remove from heat, and allow meat mixture to cool completely.

Preheat the oven to 375 degrees F, and spray a baking pan with non-stick cooking spray.

On a lightly floured surface, roll out the chilled dough until it's 1/8-inch thick. Cut out 4-inch diameter rounds using a cookie cutter or by tracing a knife around a ramekin. Gather up the scraps of dough, roll out again, and cut out more rounds until all the dough is used. You should be able to get 12 rounds from this dough.

Fill each round with about a tablespoon of the cooled turkey mixture, then fold the rounds over to form half-moon shapes. Crimp the edges with a fork to seal. Place the empanadas on the prepared baking sheet, then brush each one with the beaten egg. Place the baking sheet in the oven and bake for 25-30 minutes until the crust is golden brown.

Thanksgiving Empanadas

For more of my other Thanksgiving-related posts:

A Filipino ThanksgivingLechon: It's What I'm Thankful ForStuffin' Ain't EasyPosted by Burnt Lumpia at 04:14 PM | Permalink

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Comments

Yum! what a fabulous idea. I love empanadas and this is a great take on a traditional recipe. Will have to give it a whirl when time permits :).

Posted by:Pat |November 15, 2011 at 05:53 PM

What? No "tanglad turkey"?! It goes well with crispy pork shoulder :P

Posted by:Randi |November 15, 2011 at 10:03 PM

I love this portable Thanksgiving! I hope my empanadas come out half as good! While I'm not totally crazy about turkey, I do remember being sad one year when we had a ham instead! I guess after having turkey so long, you miss it!

Posted by:Bianca @ South Bay Rants n Raves |November 16, 2011 at 09:54 AM

What a great recipe!! Found you via Twitter and #Pullupachair.

Posted by:Heather | Farmgirl Gourmet |November 16, 2011 at 11:01 AM

No disrespect to Mr. Gobble-Gobble but I'll take Mr. Oink-Oink on the Thanksgiving table any day. More skin ;)

Anyhow, such an awesome Fil-Am twist on the classic -- love the addition of the cranberries and sweet potatoes.

Posted by:Michelle |November 16, 2011 at 08:06 PM

Love this idea!

Posted by:culinaryneophyte |November 16, 2011 at 08:08 PM

Wow -soo glad I found this blog. My husband is Filipino so I try and make a Filipino dish atleast once a week. I think it's especially important for our kids. Momma Sita has made a fourtune off of me -it's time to try some new things! Thanks for a GREAT site!!!

Posted by:Mia |November 17, 2011 at 06:23 PM

Love it! I've never looked forward to wrestling a big-ass bird into the oven for hours on end, only to have something dry (that's where the gravy comes in). You know what they say: a bird in the hand (i.e. turkey empanada) is worth 16-lbs in the oven. Or something like that.

This is a fun and tasty Pinoy take on an American classic! 8-D

Posted by:Tracey@Tangled Noodle |November 17, 2011 at 08:05 PM

Wow! It looks like the old style empanada but the taste sounds different to me.

Joyce

Posted by:Philippines Lifestyle |November 17, 2011 at 09:39 PM

Sarap! I can't wait to make these. I'd take an empanada over an ipad any day.

Posted by:Aileen@kitchenkwento |November 19, 2011 at 12:08 AM

I want to try cooking empanada, With the recipe you've shared it would be possible now.

Alvin

Posted by:nuvali restaurants |November 22, 2011 at 07:59 PM

Hello ~ I have chosen your blog to receive this award! If you have already received it, no big deal. Have a Great Day!http://junemoon.wordpress.com/2011/11/26/first-ever-super-duper-cool-blogging-award-2/

Posted by:junemoon |November 26, 2011 at 04:25 PM

The empanadas look great.

Posted by:Joy |November 30, 2011 at 01:14 PM

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