FRUITY TURKEY TAGINE
Freshen up Christmas leftovers of turkey, carrots and parsnips with ras el hanout in this sweet and spicy Moroccan stew
Provided by Emily Kydd
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 16
Steps:
- Heat the oil in a large saucepan, add the onion and cook gently for 8 mins or until softened. Add the carrots and parsnips, and cook for 8 mins until starting to soften and brown a little. Stir in the garlic and ras el hanout, and cook for a further 30 secs. Tip in the stock, tomatoes, chickpeas, dried fruit and 150ml water. Season, bring to a simmer and cook for 25-30 mins until the vegetables are tender.
- Add the turkey and simmer for 5 mins to warm through. Stir in the honey, then scatter over the coriander and almonds just before serving with couscous and Greek yogurt.
Nutrition Facts : Calories 343 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 21 grams sugar, Fiber 11 grams fiber, Protein 25 grams protein, Sodium 0.7 milligram of sodium
TURKEY TAGINE BIN YOUSSEF
In Morocco, the family gathers around this communal dish and tears off pieces of bread to scoop up bites of the stew. This recipe is named for the family I lived with in Fez. Be sure to use a skillet with a convex lid! Serve with lots of soft pitas. Be careful not to burn your fingers!
Provided by Kat
Categories Soups, Stews and Chili Recipes Stews
Time 1h20m
Yield 4
Number Of Ingredients 14
Steps:
- Combine paprika, cumin, salt, and pepper in a small bowl to make spice mix.
- Spread 1/2 of the onion slices in the bottom of a 10-inch skillet. Arrange potato slices in one layer on top, overlapping if needed. Repeat with carrots, zucchini, bell pepper, and tomatoes. Sprinkle garlic over tomatoes. Place turkey chunks on top, taking care to space them evenly over the whole dish. Sprinkle spice mix over turkey, top with remaining onion slices, and drizzle vegetable oil on top.
- Cover skillet and cook over medium-low heat until turkey is no longer pink in the center and the top layer of onion slices is soft and translucent, about 40 minutes. Remove lid and let stand for 10 minutes. Drizzle with olive oil just before serving.
Nutrition Facts : Calories 332.7 calories, Carbohydrate 32 g, Cholesterol 61.4 mg, Fat 11.6 g, Fiber 6.6 g, Protein 27.1 g, SaturatedFat 1.9 g, Sodium 661.6 mg, Sugar 8.3 g
PERFECT CITRUS TURKEY AND GRAVY
Provided by Danny Boome
Categories main-dish
Time 30m
Yield 8 to 12 servings
Number Of Ingredients 12
Steps:
- Take the turkey out of the refrigerator and leave it to come to room temperature, about 30 minutes prior to preparing and cooking. Preheat the oven to 450 degrees F.
- In a mixing bowl, add the 1/2 cup softened butter, lemon zest and chopped chives. Halve the lemons and squeeze the juice of 1 lemon half into the butter. Stir to combine. Season with salt and pepper.
- Prepare the turkey: Remove the inner packet of giblets from the cavity and set aside.
- Run your fingers underneath the skin of the breast to make a little pocket between the skin and the flesh. Using your fingers, scoop up some of the lemon-chive butter and push the butter under the skin, filling up the pockets. Do the same thing on the legs. Once each pocket has been filled, take the rest of the butter and rub it all over the outside of the bird. Sprinkle about a tablespoon and a half of coarse salt on top.
- Insert the halved lemons, orange and grapefruit into the cavity of the turkey. Insert as much of the citrus as you can. Give each piece a little squeeze as you insert them to get the juices distributed. (You may have to leave some out depending on the size of the cavity. Use any extra citrus for garnish later.)
- Remove the giblets from the packet, rinse and pat dry. Place the giblets on the bottom of a large roasting pan. Place the turkey on top of the giblets. Tuck the wings under the turkey.
- Place the turkey in a preheated oven and cook for 30 minutes. Then, turn down the heat to 350 degrees F and roast for about another 2 hours, until a meat thermometer inserted into the thickest part of the thigh registers 175 to 180 degrees F. (The general rule is to cook a turkey about 15 minutes per pound.)
- Remove the bird from the pan onto a carving board or platter and cover with foil to keep warm. Allow it to rest for 15 minutes before carving.
- Place the roasting pan over low heat on the stovetop. Add white wine and deglaze the pan, scraping up the browned bits from the bottom of the pan. Pour in the chicken stock. Whisk the cornstarch into it. Add the remaining tablespoon of butter and the Dijon mustard. Whisk well to combine. Strain the gravy into a small saucepan and simmer over low heat until thick and smooth, about 8 minutes.
- Bring your turkey to room temperature to ensure that the bird will cook evenly.
- Stuffing a turkey with fruit keep the bird moist and acts as a secondary cooking agent. As the juice of the fruit steams inside the cavity, it helps cook the bird from the inside. The juices also help to flavor the pan juices used for making the gravy.
- Stuffing butter between the skin and the flesh, keep the meat moist and flavorful. The butter and salt on the outside help create a tasty, crispy skin.
- I like to use the giblets as a platform for the bird. It stops the bottom of the bird from burning and adds flavor to the pan juices.
- A good rule for roasting times is to plan on roasting a turkey for about 15 minutes per pound.
- A meat thermometer is the best tool for figuring out if your turkey is fully cooked.
FRUITY LAMB TAGINE
This succulent and superhealthy one-pot is guaranteed to satisfy a crowd - save time and make it up to two days ahead
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h45m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Heat the oil in a casserole and brown the lamb on all sides. Scoop the lamb out onto a plate, then add the onion and carrots and cook for 2-3 mins until golden. Add the garlic and cook for 1 min more. Stir in the spices and tomatoes, and season. Tip the lamb back in with the chickpeas and apricots. Pour over the stock, stir and bring to a simmer. Cover the dish and place in the oven for 1 hr.
- If the lamb is still a little tough, give it 20 mins more until tender. When ready, leave it to rest so it's not piping hot, then serve scattered with pomegranate and herbs, with couscous or rice alongside.
Nutrition Facts : Calories 497 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 32 grams sugar, Fiber 12 grams fiber, Protein 40 grams protein, Sodium 1.37 milligram of sodium
TURKEY FLORENTINE
"This creamy dish is one of my family's favorite ways to use up leftover turkey and gravy," adds Emily. "With the spinach and noodles, it's a hearty meal-in-one."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cook spinach according to package directions; drain. Stir in butter. Place noodles in a greased 11x7-in. baking dish; top with spinach. , In a large bowl, combine the turkey, gravy, onion dip and onion salt; spoon over spinach. Sprinkle with cheese. Bake, uncovered, at 325° for 25 minutes or until bubbly.
Nutrition Facts : Calories 253 calories, Fat 12g fat (6g saturated fat), Cholesterol 60mg cholesterol, Sodium 696mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 16g protein.
More about "fruity turkey tagine recipes"
TURKEY & APRICOT TAGINE RECIPE | TILDA
From tilda.com
Cuisine MoroccanServings 4
- Heat the oil in a flameproof casserole dish, add the onion and cook for 5 minutes over a medium heat until softened.
- Add the garlic, turmeric, ras el hanout and coriander stalks and cook, stirring, for a couple of minutes.
- Add the turkey, butternut squash, chickpeas and halved apricots to the casserole, then pour over the tomatoes and stock.
MOROCCAN TURKEY TAGINE | CANADIAN TURKEY
From canadianturkey.ca
MOROCCAN TURKEY TAGINE STEW | READY SET EAT
From readyseteat.com
TURKEY TAGINE RECIPE | HEALTHY & SLIMMING RECIPES
From unislim.com
FRUIT TAGINE | RICARDO
From ricardocuisine.com
TURKEY TAGINE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Category MainTotal Time 1 hr 15 minsEstimated Reading Time 2 mins
TURKEY TAGINE WITH FRUIT AND NUT COUSCOUS AND YOGURT DIP
From foodnetwork.ca
3.5/5 (33)Servings 4
GLUTEN-FREE MOROCCAN TURKEY TAGINE | CANADIAN TURKEY
From canadianturkey.ca
TURKEY TAJINE WITH DRIED FRUIT - UNPACKED
From jewishunpacked.com
TURKEY TAGINE | KIDCO KITCHEN
From kitchen.kidsandcompany.com
FRUITY TURKEY TAGINE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
TAGINE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
LEFTOVER TURKEY TAGINE - FUSS FREE FLAVOURS
From fussfreeflavours.com
FRUITY TURKEY TAGINE RECIPE
From recipecialist.com
BEST BRINED TURKEY RECIPES - FOOD NETWORK
From foodnetwork.com
FRUITY TURKEY TAGINE | THE COOK BOOK
From thecookbook.pk
MOROCCAN SPICED SPATCHCOCK CHICKEN
From more.ctv.ca
TURKEY TAGINE - GOOD HOUSEKEEPING
From goodhousekeeping.com
You'll also love