THE OBSERVER & BAKER CITY HERALD — 3B
HOME & LIVING
TUESDAY, JUNE 16, 2020
TURKEY
Continued from Page 1B
And here is the weird
part: It tasted delicious.
Seriously, it was amazing.
Maybe it was all the cheese
(the manicotti are stuffed
with cheese; the ground
turkey and sauce go on top).
Maybe it was the balance
of fl avors. Maybe it was my
homemade tomato sauce.
But this is defi nitely a dish
to feed your family or dazzle
your friends at potluck din-
ners.
The same can be said of
my next dish, Tamale Pie.
This is a dish that takes all
the best parts of a tamale,
ditches the corn husks, and
makes it into a casserole.
Martha Stewart, whose
recipe I used, calls it “the of-
fi cial casserole of Texas.”
That may or may not be
— I lived in Texas and don’t
remember eating it, but
then again I don’t remember
not eating it, either. If Texas
doesn’t want to claim it,
maybe some other state will,
because it is outstanding.
Think of it as a casserole
sandwich. The top and
bottom layers are made
from cornmeal, with the top
embellished with browned
Monterey Jack cheese. In be-
tween is a heavenly melange
of Southwestern fl avors
— ground turkey, of course,
plus tomatoes, onion, garlic,
cumin, oregano, cayenne
and more.
If you have ribs, it will
stick to them.
And last, but far, far from
least, I looked toward India
and made Turkey-Spinach
Korma. It is a curry with
turkey and spinach, fl avored
with garlic, ginger, cilantro
and onion, and enhanced
and enriched with yogurt.
It is a fresh, bright and
unexpected take on ground
turkey, and about as far
from a turkey burger as you
can get.
2 teaspoons salt. Whisking
constantly, add cornmeal in a
slow, steady stream, switch-
ing to a wooden spoon if
cornmeal becomes too thick
to whisk. Reduce heat to me-
dium and cook, stirring often,
until thick and creamy, about
15 minutes. Stir in butter;
cover and keep warm.
2. Preheat oven to 350 de-
grees. Lightly butter a 2-quart
baking dish. Heat olive oil in
a large skillet over medium-
high, then add onion, garlic,
bell pepper, chile and a pinch
of salt. Cook, stirring often,
until onion is golden and
vegetables are tender, 10 to 12
minutes. Add turkey and cook,
breaking up large pieces with
a wooden spoon, until cooked
Hillary Levin/St. Louis Post-Dispatch-TNS
through, 5 to 7 minutes. Stir
Ground turkey-spinach korma.
in tomatoes and juices, stock,
onions and saute until trans- dish.
cumin, oregano and cayenne.
plus more for dish
lucent, about 3 minutes. Add
3. Drain manicotti. In a
Reduce heat to medium and
¼ cup olive oil
garlic and cook until fragrant, large bowl, combine the
cook, stirring, until most of the
1 onion, coarsely chopped
30 seconds to 1 minute.
cheddar-Monterey Jack
liquid has evaporated and the
3 garlic cloves, coarsely
2. Add ground turkey and
cheese, ricotta cheese, ¼
mixture resembles chili, about
chopped
season with plenty of salt
cup of the Parmesan cheese
10 minutes. Stir in olives and
1 green bell pepper, ribs
and pepper. Add oregano
and egg. Stuff into manicotti
season with salt and pepper.
and seeds removed,
and cayenne pepper, if using. shells; this will be easiest
3. With a wet spatula,
cut into ¼-inch dice
Cook, breaking up turkey
if you use a pastry bag or
1 serrano chile, fi nely chopped spread 1½ cups cornmeal
with a wooden spoon, until
a reusable plastic bag with
into bottom of prepared dish.
1½ pounds ground turkey
turkey is all cooked and there a small hole cut out of one
Spread turkey mixture on top,
1 (14-ounce) can plum
is no pink left. Add undrained corner. Place shells over meat
then spread remaining corn-
tomatoes, coarsely
beans and undrained toma-
sauce. Top with remaining
meal on top. Sprinkle evenly
chopped, juices reserved
toes, stir to mix and cook
sauce. Sprinkle with remain-
with cheese. Bake until golden
½ cup chicken stock
until heated through.
ing ¼ cup Parmesan cheese
brown and cheese is melted,
1 teaspoon ground cumin
3. Remove garlic if you can
4. Cover with aluminum foil ¾ teaspoon ground oregano
35 to 40 minutes. Let stand 15
fi nd it. Serve with plenty of
and bake until bubbly, about
minutes. Serve with lettuce
¼ teaspoon cayenne
rice. Leftovers, topped with
40 to 45 minutes.
and garnishes.
8 pimiento-stuffed green
a poached egg, are good for
olives, rinsed and
breakfast.
coarsely chopped
— Adapted from a recipe in
— Recipe from “Martha’s
4
ounces
(1¼ cups) grated
Taste of Home
American Food,” by Martha
Monterey Jack cheese
Stewart
— Recipe by Daniel Neman
Assorted garnishes for
serving, such as crisp
lettuce leaves, chopped
Yield: 6 to 8 servings
avocado, tomatoes, red
onion and cilantro
Yield: 4 servings
5½ cups water
TAMALE PIE
THREE-CHEESE
TURKEY
MANICOTTI
TURKEY-SPINACH
KORMA
Salt and pepper
1¼ cups yellow cornmeal
1 tablespoon butter,
Yield: 4 servings
8 uncooked manicotti shells
1 pound ground turkey
½ large sweet onion, chopped
24 ounces tomato sauce,
homemade or your
favorite from a jar
2 teaspoons Italian seasoning
¼ cooking onion, chopped (or
1 teaspoon onion powder)
1 teaspoon garlic powder
2 cups shredded cheddar-
Yield: 3 to 4 servings
Monterey Jack cheese
1 (15-ounce) carton
1 teaspoon oil or butter (more
ricotta cheese
if not using nonstick pan)
½ cup grated Parmesan
½ cup chopped onion
cheese, divided
2 cloves garlic, smashed
1 large egg, beaten
1 pound ground turkey
Salt and pepper
1. Preheat oven to 350 de-
½ teaspoon dried oregano
grees. Grease a 13-by-9-inch
Pinch cayenne pepper,
baking dish and set aside.
or to taste, optional
Cook manicotti according to
1 (15-ounce) can beans: black, package directions.
pinto, kidney or cannellini
2. Meanwhile, in a large
1 (14.5-ounce) can diced
skillet, cook turkey and
tomatoes, preferably
chopped sweet onion over
fi re-roasted
medium heat until meat is
White rice, for serving
no longer pink; drain. Stir in
the spaghetti sauce, Italian
1. Heat oil or butter or oil
seasoning, onion and garlic
in a large nonstick skillet
powder. Place 1 cup of this
on medium-high heat. Add
sauce in the prepared baking
DAN’S TURKEY
MESS
1. Bring the water to a boil
in a medium saucepan. Add
1 large onion, chopped, divided
1 (2-inch) piece ginger, peeled
and chopped (about ¼ cup)
3 cloves garlic
1 tablespoon curry powder
¾ cup plain low-fat yogurt,
plus more for serving
1 tablespoon vegetable
oil, see note
¾ teaspoon salt
1 pound ground turkey
1 (10-ounce) package frozen
chopped spinach, thawed
and squeezed dry
¼ cup chopped fresh cilantro,
plus more for topping
3 cups cooked brown
rice, for serving
Note: If ground turkey is
99% lean, use 2 tablespoons
of vegetable oil.
1. Puree half of the onion, 2
tablespoons water, the ginger,
garlic, curry powder and ½
teaspoon of the salt in a food
processor or blender and set
aside. Mix the yogurt with ¼
cup water in a small bowl and
set aside.
2. Heat the vegetable oil in
a large skillet over high heat.
Add the remaining ½ chopped
onion and cook, stirring occa-
sionally, until lightly browned
and tender, about 3 minutes.
Add the turkey and cook,
breaking up the meat with a
wooden spoon, until lightly
browned, about 3 minutes.
3. Add the onion-spice
mixture to the skillet and cook,
stirring occasionally, until dry,
about 4 minutes. Reduce the
heat to low and stir in the spin-
ach and the yogurt mixture.
Cook, stirring, until warmed
through, about 3 minutes. Stir
in the cilantro and the remain-
ing ¼ teaspoon salt. Serve
over rice with more yogurt and
topped with cilantro.
— Adapted from the Food
Network
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