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It’s
traditional. It’s a turkey dinner. But turkey is also one of the most
difficult meats to prepare because it is easy to
overcook or
undercook.
Proper timing depends on the recipe and the temperature of your oven. Below
is a turkey recipe that always works. It doesn’t cost much to make this
recipe. And, it makes a beautiful family dinner. |
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TURKEY LOAF |
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1 1/2
lbs. fresh ground turkey
8 oz. sour cream
1
tbsp. salt
1 tbsp. ground pepper
1 tbsp. Worcestershire sauce
Fine ground
bread crumbs
1 whole egg
Small cup of chopped fresh
basil leaves
1
tsp. pepper or hot sauce (optional)
1 1/2 jar of pimentos,
chopped
1 medium onion, chopped
1
tbsp. extra virgin olive oil
Your favourite barbecue sauce or ketchup |
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Pre-heat oven to 350 degrees. In a
skillet or frying pan, cook onion and pimento with olive oil over
medium-high heat until the onion is soft. This will take about 10 minutes.
Set aside. This mixture becomes what’s called sofritto. In a mixing bowl,
combine remaining ingredients. Then, add onion and pimento sofritto. |
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Butter or grease a 2 litre loaf pan or other rectangular baking dish,
and then spread 2 tablespoons of your favourite barbecue sauce or ketchup on
the bottom of the baking dish. Add turkey. Spread evenly and repeat with a
thin layer of barbecue sauce/ ketchup over the top of the meat. Bake for
approximately 1 hour and 15 minutes. |
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Note: After 45 minutes baking
time, the natural juices will accumulate and will bubble around the turkey
loaf. Take the turkey loaf out of the oven and gently tip the pan to drain
the juice. Save the juices to use as a light sauce to put over the rice and
turkey loaf when serving. |
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RICE SALAD
Serves 4-6 |
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1 1/2 cup parboiled
rice.
1 medium onion, chopped
1 cup unsalted peanuts
2 cups chicken
broth
1 cup water
1/2 tsp. ground black pepper
Salt to taste (be careful not to over-salt if using a salty chicken
broth)
1/2 cup fresh parsley, chopped
1
tbsp. canola oil/vegetable oil |
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In a medium-sized pot, cook onion
with oil over medium heat until soft. This will take approximately 8 to 10
minutes. Add peanuts and
sauté
for about five minutes. Add chicken stock,
water, pepper, a little salt and bring to a boil. Add rice, stirring
constantly over a low heat. Cover and cook for about 20 minutes. Take the
pot off the heat and let it cool about 15 minutes. Add chopped parsley and
toss. |
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WATERCRESS SALAD
Serves 4-6 |
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2 bunches
watercress
1 tbsp. extra virgin olive oil
Juice of 1 lime
Salt and fresh ground pepper to taste |
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Trim off bottom of
watercress stems, rinse and dry. Put the watercress in a salad bowl. Add a
little salt and pepper. Add olive oil and toss to cover the watercress with
the oil. Add lime juice. Toss again and serve. |
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GLOSSARY:
feast:
festín,
comilona, banquete;
overcook:
recocer;
undercook:
no cocinar
lo suficiente, dejar algo cruda la comida;
tbsp =
tablespoon:
cucharada (de sopa);
bread
crumbs:
migas
de pan;
basil
leaves:
hojas de albahaca;
tsp =
teaspoon:
cucharadita (de té);
chopped: cortado
en trocitos, picado; skillet: pequeña sartén plana;
broth: caldo; sauté:
saltear o freír ligeramente;
watercress: berro;
trim off: recortar, despuntar. |
