Tag Archives: Ground

A Healthier Hash – Ground Turkey Hash

Photo by KathyHuntPhoto.com

I think I have mentioned before how much I loved my Mom’s corned beef hash (topped with poached eggs) when I was a kid. She pretty much always prepared it with the canned version and even as an adult I’ve made it quite often. As my eating habits have become more conscientious though, I’ve felt more and more hesitant to use the canned stuff, especially corned beef hash. Sure, I’ll eat fresh corned beef, steaks and burgers too, all in moderation of course. But when I open that can of corned beef hash and see all that greasy looking congealed fat I can almost feel it clogging my arteries as I cook it.

So this past weekend I had a package of ground turkey that needed to be used and being that it was Super Bowl Sunday I wanted a “Super” brunch. Hence what I’ll call “A Healthier Hash” using the ground turkey along with a few other things from the pantry. In order to replicate the corned beef hash flavor I started with a few ingredients common to corned beef including allspice and bay. Then, for the sake of either color or flavor I got a little creative with the mixture.

Cooking down the broth step by step not only ensures that the potatoes get cooked through; the flavor of the dish really gets a nice boost from the broth. During the last 10 minutes of cooking, be sure to let the hash cook without stirring as often. This allows for some nice browning to form on the bottom; those crunchy bits are packed full of flavor. Lowering the heat a little will help keep it from burning as it browns. The whole process takes about an hour but for all that flavor and a whole lot less fat; I thought it was well worth the effort. I hope you do too!

Ground Turkey Breakfast Hash

1 Lb – Ground Turkey (97% Lean)
1 Cup – Yukon Gold or Red Bliss potatoes, diced ¼ to ½ inch
1 Cup – Homemade or lower sodium chicken stock, divided
1 – Medium yellow onion, chopped
1 Clove – Garlic, minced
3 – Whole allspice berries
1 Sprig – Fresh rosemary
1 Star – Star anise
1 – Bay leaf
1 Tbsp – Ground turmeric
1 Tsp – Paprika
Kosher Salt & Fresh ground black pepper, to taste
1 Tbsp – Olive Oil
¼ Cup – Fresh Italian parsley, chopped

Pre-heat a 12” non-stick pan over med-high heat and when the pan is hot add the olive oil and swirl in the pan to coat. Stir in the potatoes, onions, and garlic then add the allspice, rosemary, star anise, and bay leaf. Cook while stirring often until the onion begins to become transparent (about 5 minutes). Add the ground turkey, breaking it up as much as possible as you add it to the pan. Stir the mixture and continue to cook about 10 minutes more, stirring often and breaking the turkey into smaller pieces as it cooks.

When the turkey is nearly cooked lower the heat to medium and add about ¼ cup of the broth along with a few grinds of ground black pepper, the turmeric and the paprika. Stir the mixture well then cook, stirring less frequently until the pan is nearly dry (about 8-10 minutes). Continue this process, adding ¼ cup of broth at a time, until all of the broth has been cooked down, the potatoes are cooked through and some browning has begun. Before finishing, remove and discard the bay leaf, rosemary sprig, star anise, and allspice.

To finish, taste for seasonings and add kosher salt and fresh ground black pepper to your taste. Stir in the chopped parsley and served topped with eggs cooked to your liking.

Enjoy!

Randy

Turkey Croquettes with Pan Gravy

Making the salmon cakes last week brought another old favorite to mind, Turkey Croquettes. The original recipe called for making the gravy with cream of celery soup and although I was tempted I opted for cleaning this one up a little bit and making it fresh. The recipe looks involved but I would honestly consider it intermediate to easy. That reminds me that I have been meaning to mention one of my favorite kitchen tips.

Kitchen Tips: To boost your confidence a little it is always a good idea to read a recipe through start to finish at least once if not twice before you begin preparing it.

Speaking of cleaning it up a friend mentioned possibly converting this recipe into an Atkins Diet version and I think it would be fairly easy to do. For a lower carb gravy you could 1) use almond flour instead of whole wheat flour or 2) eliminate the flour altogether and simply thicken the gravy by boiling it a little longer and allowing the broth time to reduce.

For the croquettes my first thought was simply to eliminate the bread crumbs but that might result in too dense of a croquette. One of the things I really like about this recipe is the lightness of the final product so I think I would prefer to use a cup pork rind crumbs instead of completely doing away with the filler. I know that may sound like an odd substitution but I have tried it in other (low carb) recipes and it works quite well for this type of diet.

Notes: The easiest way that I have found to form these croquettes is to use the lid from a Ball mason jar as a ring mold. To do this, simply set the removable “top” of the mason jar lid aside and lay a sheet of plastic wrap over the ring shaped threaded part of the lid. Now, with the lid sitting top-down on a flat surface use a wooden spoon to press in just enough of the turkey mixture to fill the lid completely, flatten and level off the top, then turn the lid over to gently pop out your formed patty.

Turkey Croquettes with Pan Gravy

For the patties…

1.25 Lbs – Lean ground Turkey
1 Cup – Soft Whole Wheat bread crumbs
1 – Small onion, diced small
1 – Large branch of celery, diced small
1 – Small carrot, grated
1 – Small clove of garlic, finely minced
1 Tbsp – Tomato paste
1 Splash – Worcestershire sauce
1 Cup – Chicken stock, divided into ½ cups
1 – Egg, lightly beaten
½ Tsp – Dried tarragon
½ Tsp – Rubbed sage
Kosher salt & fresh ground black pepper
Olive oil

For the gravy…

2 Tbsp – Whole Wheat flour
2 Cups – Chicken stock
1 Tbsp – Plain yogurt

Heat 1 tablespoon of olive oil in a large sauté pan over medium heat until shimmering. Sauté the onion, celery, and carrot for two minutes then add the tarragon, sage, and 1/2 teaspoon each of kosher salt and fresh ground black pepper. Continue cooking stirring occasionally until the onions begin to turn translucent then stir in the tomato paste and Worcestershire sauce and cook 2 minutes more. Stir in ½ cup of chicken stock and allow the mixture to cook until most of the moisture has evaporated, about 5 minutes. Add the second ½ cup of chicken stock and the minced garlic, allow the mixture to come back to a boil then remove the pan from the heat and set aside to cool for at least 5 minutes.

In a large mixing bowl gently break apart the ground turkey then fold in the bread crumbs, egg, and the onion mixture. Gently fold the mixture until all the ingredients are incorporated but not over-mixed. Form the mixture into 10 to 12 equally sized patties and placing them on a foil or wax paper lined cookie sheet as you go. Place the cookie sheet in the freezer for at least 10 – 15 minutes to firm up the patties before browning.

In the same pan, add 2 tablespoons of olive oil and warm over medium heat until the oil is shimmering hot. Swirl the pan to evenly distribute the oil then gently place half of the patties (do not crowd) in the pan. Shake the pan a little to prevent sticking and brown 3 to 4 minutes on each side. When the patties are browned remove them from the pan and place on a cooling rack or paper towel to hold. Wipe the pan and repeat this process until all of the patties are browned. Do not wipe the pan after the last batch saving the oil and browned bits for the gravy.

After the last batch of patties are browned and removed from the pan add two tablespoons of whole wheat flour to the pan and stir to create a roux. There should be just enough oil and flour to create a smooth, almost liquid, paste; add a little more olive oil if the roux seems too dry. Cook, stirring until the flour begins to take on some color, about 5 minutes, then whisk in 1 cup of the broth. When the first cup of broth is incorporated, whisk in the second cup of broth and continue whisking slowly until the gravy begins to boil. Lower the heat to a simmer and check the gravy for seasoning. Add kosher salt & fresh ground pepper if needed.

Return the croquettes to the pan coating each one with the gravy, then simmer 10 minutes more. Serve croquettes over rice, egg noodles, or toast points as desired.

Enjoy!

Randy

Mmm…Turkey Stroganoff

(or What to do with all that Chicken Stock – Part 3)

We’ve been eating a lot of plain non-fat yogurt lately and I have been using it more and more in my cooking. I started out utilizing it in place of sour cream on baked or twice baked potatoes, then we started mixing it with a little sugar-free fruit preserves and a touch of agave nectar for a guilt-free dessert. Nowadays I use non-fat yogurt in everything from cornbread and pancakes to French onion dip.

To boost the acidity to more closely resemble sour cream, I nearly always add a little lemon juice to the recipe. When using plain non-fat yogurt in a sauce remember to remove the sauce from the heat before incorporating the yogurt. The reason for this is because with no fat to assist in thickening or emulsifying, plain non-fat yogurt will separate or curdle if you boil it.

You can lessen the chances of your sauce separating by using Greek yogurt which is thicker by nature or by straining your plain non-fat yogurt to thicken it. This is done by draining the yogurt through a fine sieve, cheesecloth, or coffee filter to remove the whey (the watery stuff) and thicken it. This results in a thicker more flavorful “yogurt cheese” that is delicious in dips and cold sauces like Tzatziki. There is a great article here that explains better how to do this.

This Turkey Stroganoff is a “lower” fat recipe that is a good example of using plain non-fat yogurt in a savory recipe. It is also another way to use that good homemade chicken stock I’m always preaching about. Reducing the stock with the turkey, mushrooms, and onions creates a rich sauce with a depth of flavor that would fool even the pickiest of eaters in your house.

Turkey Stroganoff

1 Lb – Ground Turkey
1 Lb – White Mushrooms, sliced in 1/4 inch slices
1 – Med Onion, chopped
3 Cups – Homemade (or low sodium) Chicken Stock
1 Cups – Plain non-fat yogurt
Juice of ½ Fresh Lemon
1 Tbsp – Dry Rubbed Sage
1 Sprig – Fresh Rosemary
1 – 16 oz Package Whole Wheat Extra Wide Egg Noodles
Kosher Salt & Freshly Ground Black Pepper
Olive Oil
Fresh Parsley, chopped

Add 2 Tbsp of olive oil to a very large (12” or more) sauté pan over medium high heat. When the oil just begins to smoke, carefully add the mushrooms and cook them stirring constantly much as you would a stir fry. When the mushrooms begin to release their liquid slow down a little on the stirring but keep them spread out so the liquid will evaporate quickly.

As the liquid evaporates and the mushrooms begin to brown, stir in the onions, sage, rosemary, and a few good grinds of black pepper. Continue cooking and stirring one more minute, then lower the heat to medium high. If the pan seems dry add one more Tbsp of olive oil then add the ground turkey and continue to cook stirring often and gently breaking up the turkey until the meat is mostly cooked through.

Meanwhile, fill a large pot with 2 quarts of water and 2 Tbsp of kosher salt. Place the pot over high heat to come to a boil.

Stir in two cups of chicken stock into the turkey mixture, scraping up any browned bits that may have stuck to the pan, continue to cook stirring only occasionally. Allow the stock to come to a boil and cook stirring from time to time, until most of the stock has evaporated, about 10 minutes. Add one more cup of stock and return to a boil cooking about 5 minutes more. Turn off the heat and stir in the lemon juice.

When the pot of water has come to a full boil, stir in the noodles, reduce the heat to medium high, and cook according to the package directions.

When the noodles are done drain them in a colander and while the noodles are draining remove the turkey mixture from the heat. Gently (so as not to break up the mushrooms) stir the yogurt into the mixture to form a sauce. Now gently add the noodles to the same pan, folding the noodles and sauce until well mixed. Garnish with the fresh parsley and serve hot.

Enjoy,

Randy

Italian Sausage Turkey Meatloaf

This recipe is an adaptation of Ina Garten’s Turkey Meatloaf recipe, which you will find at http://www.foodnetwork.com/recipes/ina-garten/turkey-meatloaf-recipe/index.html. Her recipe is one of my favorite turkey meatloaf recipes and makes enough for a crowd! The version below cuts down on the size by half and boosts the flavor by adding an Italian flair. Believe it or not I originally came up with this version because the turkey italian sausages at Publix were nearly $2.00 a pound cheaper than the packaged ground turkey.

In this recipe I can’t stress enough to “Coat the Meat Loaf very generously all over with kosher salt, ground black pepper, and Italian spices”! This really does boost the flavor and forms such a great crust that I am tempted to nibble all the way around the outside of my leftover meatloaf sandwiches just like when I was a kid.

Italian Sausage Turkey Meatloaf

1 large yellow onion, chopped fine
1 Tbsp. olive oil
1 tsp. kosher salt
½ tsp. freshly ground black pepper
3 sprigs fresh thyme
1 bay leaf
3 Tbsp. Worcestershire sauce
6 Tbsp. low sodium chicken broth
1 tsp. tomato paste
1 package ground turkey (About 1.25 Lbs.)
1 package sweet Italian turkey sausage (About 1.25 Lbs.)
¾ cup whole wheat bread crumbs
1 large egg and 2 large egg whites, beaten
Kosher salt
Freshly ground pepper
Italian spices

½ cup ketchup
½ tsp. ground coriander
1 splash Louisiana hot pepper sauce
1 splash apple cider vinegar

Preheat the oven to 325 degrees.

In a sauté pan, over medium low heat, cook the onions, olive oil, salt, pepper, thyme and bay leaf until the onions are translucent (but not brown) approximately 15 minutes. Add the Worcestershire, broth, and tomato paste and stir until mixed well. Simmer until just heated through then remove from heat and allow the mixture to cool. Remove and discard the thyme sprigs and bay leaf.

Line a sheet pan with foil then set a foil wrapped cooling rack on the cookie sheet. Using a toothpick or a skewer poke drain holes in the foil on the cooling rack. These should be spaced roughly one drain hole every inch or so.

When the onion mixture has cooled somewhat, combine the ground turkey, Italian sausage (removed from casings), bread crumbs, eggs, and onion mixture in a large bowl. Gently fold the mixture until well mixed and shape into a loaf on the prepared cooling rack. Coat the Meat Loaf very generously all over with kosher salt, ground black pepper, and Italian spices (I used a store bought grinder with a mixture of Italian Spices including garlic, red pepper, and rosemary.)

Place the meat loaf in the oven and bake for one hour. (Note: If you place a pan of hot water on the shelf below the meat loaf this will keep your loaf from splitting.) Meanwhile, combine the ketchup, coriander, hot pepper sauce, and vinegar in a small sauce pan over medium low heat. Stir until well mixed and heated through. When meat loaf has cooked one hour, carefully remove it from the oven and coat evenly with the ketchup glaze. Return the meat loaf to the oven and bake 30 minutes more.

Allow the meat loaf to rest 15 minutes before slicing.