We generally think of chicken, fish, and beef (steak) and pork when cooking dinner or dining out but generally don’t think of or see turkey. Just take a look at a few restaurant menus. There is always at least one chicken entree, when turkey could be an easy substitute.
I went to a cooking class at Sur La Table in Cherry Creek and the 3 recipes we made were all turkey recipes. I should mention that it was the National Turkey Federation that hosted the cooking class
Either way, the presenter made a good point because turkey really isn’t represented in the food service industry unless it’s served with cranberry sauce and mashed potatoes around the holidays. At this particular class we really went “global” with the recipes.
Pictured: Steamed Thai Turkey Dumbplings, Turkey Tagine w. Dried Fruits & Citrus CousCous, and Classic Turkey Sliders. My favorite was the Turkey Tagine so I want to share my version of that.
The way I cooked the Turkey Tagine is perfect for someone looking to make a flavorful dish (lots of spices) that can be thrown in the crockpot. With the exception of the spices, this is a pretty simple recipe.
Basically it is turkey, carrots, dried fruit, and a spice-rub.
Turkey Tagine w/ Dried Fruit
Servings: 4-6
Time: To assemble- 15 minutes | To cook-8 hours on low.
Ingredients:
Spice Rub Turkey:
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon cinnamon
1 pound skinless turkey thighs, trimmed and cut into 1 1/2 inch cubes
Tagine:
2 tablespoons of olive oil, divided (meaning measure out 1 Tablespoon in 2 separate bowls)
1 large yellow onion
1 tablespoon of minced garlic
1 tablespoon mined ginger (try zesting a peeled root of ginger)
3 medium carrots
1 tablespoon harissa paste
1/4 cup dried apricots
1/4 cup pitted prunes or raisins
1 1/2 cups low sodium chicken broth
2 tablespoons chopped flat leaf parsley
Assembly & Cooking:
In a medium bowl:
Combine all of the spices and mix until well incorporated. Add turkey and rub thoroughly with spices, set aside.
In a crock pot:
Add 1 Tablespoon of oil to the crockpot. Add turkey, garlic, ginger, onions, carrots, harissa, dried fruirs and chicken broth. Set crockpot on low for 8 hours. The turkey is cooked when it reaches an internal temperature of 165 degrees Fahrenheit.
Serving:
Add the herbs just before serving. Adjust seasoning with salt and pepper. Pairs well atop a whole grain like couscous or brown rice.
Pros of this recipe:
- Easy to prepare
- Minimal chopping
- Kids can help (measuring out spices)
- Crockpot meal
Cons:
- Buying all of the ingredients at once can be costly, but you will have them in your pantry for future use.
- Some of the ingredients (e.g. harissa) might be hard to find at the grocery store. Check the international aisle or ask.
Recipe inspired by Sur la Table