Let's talk turkey
Try this recipe for a festive evening
Too often, cooks think about what to make with turkey only when faced with a deluge of Thanksgiving leftovers. But there are plenty of reasons for cooks to get better acquainted with turkey. Above all else, turkey is versatile. Combining turkey with grains is one way to make meals high in protein and low in fat. Toss shredded turkey with grain pilaf, celery, fresh herbs, a vinaigrette and a few vegetables, and you've got a terrific main-dish salad. You can use turkey in a risotto. Or how about a casserole? The turkey casserole I've chosen this week is Middle-Eastern, spiced with allspice and cinnamon and topped with thick yogurt.
Turkey also can substitute for chicken in your favourite tacos and enchiladas, salads, and soups. This recipe serves four.
Turkey Tacos With Green Salsa
These tacos are reason enough to keep a bottle of green salsa on hand in your pantry. They are easily thrown together, even if you choose to make your own salsa.
Shredded turkey: 2 cups
Green salsa: 1 cup
Radish, thinly sliced or cut in juliennes: 4
Chopped cilantro: 1/4 cup
Small ripe avocado, diced: 1
Salt: to taste
Corn tortillas: 8
Shredded lettuce: 1cup
Juice of 1 lime
Queso fresco cheese (similar to homemade cottage cheese): 1/3 cup
Combine the turkey, salsa, radishes, cilantro and avocado in a bowl. Season with salt to taste.
Heat the tortillas individually in a dry pan or microwave. Alternately, wrap them in a kitchen towel and place in a steamer for one minute. Turn off the heat, and let sit, covered, for 10 minutes.
Place two tortillas on each plate, and top with the turkey mixture.
Top the turkey mixture with shredded lettuce, squeeze on some lime juice, sprinkle with queso fresco and serve.
MARTHA ROSE SHULMAN
NYT NEWS SERVICE
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