1 pan of drippings from roast turkey
3/4 cup dry sherry
1 portobello mushroom, cut into 1/2-inch cubes
1 1/2 cup water; up to 2 1/4 c
3 tbsp cornstarch mixed with
3 tbsp water
1 salt and pepper
Remove the turkey from the roasting pan; set aside.
Place the pan and its drippings over medium-low heat. Stir in the sherry,
scraping and deglazing the pan. Add the mushroom pieces, continuing to
stir. As the sauce thickens, add the water, a little at a time, continuing
to stir for 3 or 4 minutes. Stir in the cornstarch-water mixture, increase
the heat to medium and stir until the gravy thickens. Taste and adjust
seasoning with salt and pepper, if necessary.
Yields 3 cups.
Spicy Sweet Potato Won Tons
1 1/2 lb sweet potatoes
6 tbsp minced fresh ginger
1 cup chopped cilantro
6 serrano chiles, seeded, minced
1/2 tsp salt
32 round won- ton wrappers
1 cup canola oil
Bake potatoes in a 375 degrees oven for 1 hour, or until very soft. Cut in
half and scrape flesh into a bowl. (You should have about 2 cups.) Add
ginger, cilantro, chiles and salt; mix well. Place 1 tablespoon filling in
a won-ton wrapper. Brush a little water around rim of wrapper, fold in half
(forming a half- moon); press edges of won ton together to seal. Set aside
on waxed paper and cover with a damp towel. Repeat until all the won tons
are filled.
Pour oil into a wok; place over medium-high heat until oil sizzles when a
drop of water hits it. Reduce heat to medium and, using tongs, slip a few
won tons at a time into the oil. Fry for 1 minute, or until won tons are
golden and slightly puffed. Turn and fry 30 or 40 seconds. Remove to paper
towels to drain. Repeat with remaining won tons. Serve hot.
Serves 8 as an appetizer.
Teriyaki Turkey Jerkey
1 lb boned and skined turkey breast
----TERIYAKI MARINADE----
1/2 tbsp minced ginger
3 whole minced shallots
1 clove minced garlic
1/2 cup dry sherry
1 cup soy sauce
1/2 cup brown sugar
1/4 cup sesame oil
1/4 cup sesame seeds
1/2 cup chopped scallions or green onions
1 white pepper
1 salt
Teriyaki Marinade: Toast sesame seeds until golden. Mix all ingredients
together and enjoy!!
Rinse meat & pat dry. Pull off and discard and fat & connective tissue. To
make it easier to slice, freeze it until it feels firm, not hard. Cut
turkey into 1/8 to 1/4 inch slices.
Marinade in teriyaki 1-24 hours. Set oven at 150 to 200 degrees. Coat metal
rack with non-stick cooking spray. (This is the messy part) Put turkey
strips close but not overlapping on the racks. You will want to put cookie
sheets on rack below to catch the drippings. (another way is to put cooling
racks on a cookie sheet and put in oven - easier clean-up). Prop door open
about 2 inches. Dry until a cool piece of jerky cracks and breaks when
bent, 3 to 5 hours.
Let jerky cool. Store in airtight containers in cool, dry place up to 3
weeks, in refrigerator up to 4 months or longer in freezer. Makes about 7
ounces.
The Cooking Inn Twice Baked Potatoes
4 idaho potatoes
6 tbsp butter
1/2 cup rice dream
4-8 slices veggie cheddar cheese
1 salt & pepper to taste
1 add'l cheddar cheese for garnish; (optional)
1 turkey bacon bits
preheat oven to 425 F. scrub potatoes to remove any dirt; dry, then prick
with fork. rub skins lightly with oil (the potato skins!). place taters on
baking sheet & bake for 45 minutes, or until tender. cut potatoes in half
lengthwise; scoop out potato flesh frome each potato & place in large bowl.
mix in remaining ingredients; beat 'til light & fluffy. spoon mixture back
into potato shells. top w/ bacon bits & add'l cheese if desired. return to oven for 5-
10 min to make sure potatoes are heated through. Makes 4 full or 8 half-portion servings.
From John C. Sutton "The Cooking Inn"
Turkey Cutlets With Cranberry-Pear Relish
4 turkey breast slices (about 1 lb) to 1/4 thick
1/4 tsp salt
1/4 tsp fresh ground black pepper
3 tsp vegetable oil
1/2 cup onion -- chopped
1 tbsp ginger -- peeled & chopped
1 cup cranberries -- (thawed if frozen)
1 large pear -- peeled & cored
3/4 cup pear nectar, canned
1/2 cup chicken broth -- reduced sodium
1 tbsp brown sugar, packed
1/4 tsp ground cinnamon
*Cut pears in 1/4" wedges.
1. Sprinkle pounded cutlets lightly on both sides with salt and pepper. In
12" nonstick skillet over medium-high heat, heat 2 teaspoons oil; add
cutlets; cook 2 to 3 minutes on each side until lightly browned and cooked
through. Using slotted spoon, remove cutlets to serving platter; keep
warm, covered.
2. To drippings in skillet add remaining 1 teaspoon oil;
heat over medium-high heat. Add onion and ginger; cook 2 to 3 minutes until
onion is softened.
3. Add cranberries, pear wedges, pear nectar, chicken
broth, bornw sugar, and cinnamon; bring to boil. Reduce heat to low; simmer
6 to 8 minutes until pears are tender and sauce is slightly thickened.
4. Remove from heat; spoon relish over cutlets on platter.
Serve garnished if desired, with berb sprigs.
Turkey Filets With Parmigiano Reggiano
1 lb breast of turkey; cut into slices
1 egg; lightly beaten
1 cup breadcrumbs
1 tbsp butter
5 oz parmigiano reggiano; cut into slivers
1 canola oil
Dip each turkey slice on both sides in the egg and then into the
breadcrumbs. Heat the oil in a skillet over medium heat and cook the turkey
slices. When done, transfer to a butter smeared baking dish, cover with
Parmigiano Reggiaino and place in an oven preheated to 400 degrees for 10
minutes. Serve immediately. Serves 4 to 6 people.
