Tag archive for "Turkey"

Low-Fat Grilled Turkey Kibbeh for Thanksgiving

kosher appetizer recipes, kosher meat recipes, kosher recipes, kosher thanksgiving recipes, rosh hashanah and sukkot recipes, rosh hashanah chicken recipes

Low-Fat Grilled Turkey Kibbeh for Thanksgiving

1 Comment 22 November 2013

“Who knew kibbeh could be grilled? This Turkish recipe is a healthy alternative to fried kibbeh torpedoes and is really delicious. These are easy to make – all of the ingredients are mixed together and formed into a torpedo shape. I like using a medium or coarse grain bulgur for a crunchy exterior. These are also excellent made with ground beef or lamb. Serve with pita bread, Israeli salad or fatoush, and lemon wedges. I love this as an appetizer for a holiday lunch! Perfect  for your Thanksgiving menu! Lisa Ades”

TURKEY KIBBEH KEBABS

Adapted from Food and Wine magazine

  • 1 pound ground turkey (*see note below)
  • 2 tablespoons extra-virgin olive oil
  • 1 cup medium or coarse grain bulgur, rinsed
  • 1/2 med. onion, finely chopped
  • 1 1/2 tablespoons all-purpose flour
  • 2 teaspoons kosher salt
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon Aleppo pepper (flakes, not ground)
  • lemons, cut into wedges

‘How to’ Create kibbeh

In a mixing bowl, combine the 2 tablespoons of olive oil, rinsed bulgur, onion, flour, salt, allspice, cumin and Aleppo pepper. Add ground turkey and mix well. Form the mixture into 1-by-3-inch “torpedoes”.

Grill for 5 minutes over moderately high heat, turning frequently on all sides until they are golden brown and cooked through.  You can also broil them.

Serve the turkey kebabs with pita bread warmed on the grill, salad and lemon wedges. Makes about 16. Serves 4.

* note:  This is not great with all white meat turkey – it will be very dry.

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ASIAN SAUCY TURKEY MEATBALLS

father's day table, kosher appetizer recipes, kosher main dish recipes, kosher meat recipes, kosher recipes, kosher thanksgiving recipes, rosh hashanah and sukkot recipes, rosh hashanah pasta, salads, and lunch ideas, shabbat recipes

ASIAN SAUCY TURKEY MEATBALLS

1 Comment 22 October 2013

Asian Turkey meATBALLS, THE JEWISH HOSTESS

Asian Turkey Meatballs

by born2shop_forced2cook

 

ASIAN TURKEY MEATBALLS

ASIAN TURKEY MEATBALLS

Ingredients

    For the sauce:
  • 1/2 cup sake
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup water
  • 1/2 cup low sodium soy sauce
  • 3 tablespoons ginger, peeled and chopped
  • 1 teaspoon coriander
  • 1 teaspoon black pepper
  • For the meatballs:
  • 1 pound ground turkey
  • 5 large scallions,
  • finely chopped 1 cup cilantro,
  • 1 cup Japanese panko breadcrumbs
  • 1 egg, lightly beaten
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce freshly ground black pepper
  • 1/4 cup vegetable oil
  • 2 tablespoons sesame seeds for garnishing

Instructions

  1. DIRECTIONS:
  2. For the sauce-
  3. In a small bow combine sake and 1/4 cup sugar.
  4. Bring brown sugar and water to a boil in a saucepan over medium high heat stirring until sugar dissolves. Reduce heat and add soy sauce, sake, ginger, coriander and pepper. Simmer for 30 minutes, until reduced by half, stirring occasionally. Strain through a sieve. For the meatballs-
  5. Mix turkey, scallions, cilantro, panko, beaten egg, sesame oil, soy sauce, and a pinch of black pepper in a bowl.
  6. Roll into meatballs, about tablespoon each.
  7. In a skillet over medium high heat, cover the bottom of the pan with vegetable oil, about 1/4 cup.
  8. Place about 8 meatballs in the pan and cook turning until browned all over. about 8 minutes per batch. Do not overcrowd the pan.
  9. Arrange on a platter and spoons sauce over each meatball. Garnish with sesame seeds and chopped scallions if desired.
  10. Note: - The sauce can be made 2 days ahead and kept in the refrigerator.
    Meatballs can be served in a bowl with the sauce, alongside brown rice, or as an appetizer with toothpicks.
    Once meatballs are browned on all sides, before adding the sauce, they can be kept warm in the oven in a 200-degree oven until ready to serve.
    Meatballs can be cooked and frozen.
http://www.thejewishhostess.com/asian-turkey-meatballs/

 

Orange Rosemary Garlic Roast Turkey Recipe by Vera Levy

kosher main dish recipes, kosher meat recipes, kosher recipes, kosher thanksgiving recipes, rosh hashanah roast , lamb, and brisket recipes, shabbat recipes, Sukkot Recipes

Orange Rosemary Garlic Roast Turkey Recipe by Vera Levy

No Comments 18 August 2013

 Thank you Vera Levy for sharing this Thanksgiving turkey recipe via Instagram.

I love the combination of flavors and I’m sure it gets even better if it sits in the fridge with the marinade from day before.Dear Hostesses- Comment below with any turkey roasting suggestions! Marlene

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How to Roast a Perfect Turkey with Fresh Cranberry Relish- Recipe by Miriam Kairey

kosher chicken recipes, kosher main dish recipes, kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher thanksgiving recipes, Passover Recipes, rosh hashanah and sukkot recipes, rosh hashanah chicken recipes, Sukkot Recipes

How to Roast a Perfect Turkey with Fresh Cranberry Relish- Recipe by Miriam Kairey

1 Comment 26 February 2013

 

 

 My friend Miriam Kairey can not only professionally trace your family history back at least ten generations, but she can also teach us all how to roast the perfect kosher turkey for Thanksgiving. She is a gourmet cook and is author of the  cookbook Positively Passover. She makes Syrian “kaak” regularly and is committed to preserving the art of cooking  Syrian Jewish Cuisine. Although Thanksgiving turkey is not exactly a Syrian main dish, Miriam has perfected her turkey roasting technique and I asked her to share it with all of us Jewish Hostesses! Thanks Miriam!!

“Thanksgiving is a big deal in the Kairey house.  It is a great opportunity to invite family and friends who live too far to walk over on Jewish Holy Days.  On this day we set aside the rich culinary tradition of the Syrian Jews in favor of delicious dishes that are quintessentially American.  The key to capturing the essence of these flavors is to use an abundant supply of fresh herbs including parsley, sage, rosemary and thyme, just like the Simon and Garfunkel song.

There is no shortage of  Thanksgiving recipes on the web. Besides The Jewish Hostess, I also recommend Martha Stewart as a reliable source.  Just be sure to add plenty of chopped parsley and sage leaves to your stuffing, and sprinkle rosemary leaves on top of your sweet potatoes before cooking.  Reserve the stems to use when making turkey stock.

When it comes to roasting a succulent turkey, twenty years of trial and error have made me an expert.  My recipe combines the flavors of garlic and thyme, but neither overwhelm the delicious taste of the bird.  If you do not already have one, invest in a large roasting pan with cover (check out Granite Ware 18-Inch Covered Oval Roaster from Amazon.)
A foil roaster will deliver a turkey that takes longer to roast and is drier.  Make sure you have a meat thermometer (check out Taylor Elite 602 Meat Roasting Thermometer from Amazon).

Taylor Elite 602 Meat Roasting Thermometer

Take the turkey out of the oven the minute it is cooked, otherwise the breast dries out and shreds when you try to carve it.

If you purchase a frozen turkey, put it in the fridge to defrost on Sunday or Monday, clean and season it on Wednesday,  and it will be ready to stuff and roast on Thanksgiving day.

Enjoy! Miriam.”

Roast Turkey

  • 12 to 16 lb turkey
  • 1 ½ heads garlic cloves peeled
  • 2 Tbs. Paprika
  • 1 Tbs. kosher salt
  • ½ tsp black pepper
  • 3 to 4 Tbs. Oil
  • 4 Onions sliced into discs
  • 7 bay leaves
  • Large bunch fresh Thyme, leaves attached to stems
  • You will also need:
  • Roasting bag
  • Roaster with cover
  • Meat thermometer
  • Turkey baster

The day before Thanksgiving, make a paste of garlic, paprika, salt, pepper and oil in a food processor .  Rub completely over turkey inside and out.  Lift the skin on the breast and rub the paste underneath the skin directly onto the breast.  Tuck several bay leaves under skin as well.  If turkey is not completely defrosted yet don’t worry.  Put turkey in an oven bag and scatter remaining bay leaves, onion and thyme (stems included) all around the bird.  Close bag and refrigerate overnight.

Thanksgiving  day heat oven to 325.  Calculate 20 minutes per pound, and you will arrive at the approximate roasting time.  Then you can decide what time you need to put the turkey in the oven.  With turkey still in bag place stuffing inside the cavity of turkey.  Twist bag closed put in roaster and cover.  It cover does not close completely its ok, because the turkey is in a bag.

Once roasting is well under way,  I remove turkey from oven every 20 minutes or so, unwrap the bag, and baste turkey. About 1 hour from finish time I cut away the bag so the turkey can get a golden brown color.  Now you will want to start checking the temperature by inserting meat thermometer between the thigh and breast, but not touching the bone.  When temp reaches 165, remove bird from oven.  It will continue to cook even after leaving oven.  Discard Thyme.  Wait 20 minutes, carve and serve immediately.

 

Serve with fresh Cranberry Relish:

  • 12 oz fresh cranberries
  • 1 navel orange, peeled
  • 1 c. sugar
  • 2 Tbs. fresh ginger, grated.

Place all ingredients in food processor and pulse until finely chopped.  Do not puree.

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Fool, Falafel, and Tehina (Ful Medemas)- The Syrian Way!

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Fool, Falafel, and Tehina (Ful Medemas)- The Syrian Way!

7 Comments 06 February 2013

 

 

Falafel, Hummos, Falafel, The Jewish Hostess

 

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When Nina Mustacchi tagged me on Instagram with her Fool Medemas recipe, I was intrigued to know more about her, and the exact details involving this Allepian flavor infused side dish. (click HERE to see it on Insta- and if you are not on Instagram yet, then please do so because you are missing out on a lot of Jewish Hostess fun!)

Of course, an authentic dish always tastes so much better when you get the background the the food and the real chef behind it, so Nina happily shared her story with me for all of my Jewish Hostesses to enjoy.

Born in Aleppo, Syria in 1970, 15 year old Nina Maleh knew that Syria was not a welcoming  place for her her and the Syrian Jewish community that had lived there for 3,000 years. Travel restrictions, business limitations, jail time, and Nazi-type beatings inflicted by the Syrian government were commonplace among all innocent fellow community members. One by one, the Syrian Jewish community began to escape the country. Most of them trudged perilously by foot to Israel, Turkey, and Lebanon. Nina’s parents had decided to escape Syria the year before so that they could set up a home in Brooklyn for when Nina and her two brothers would be able to escape to Brooklyn.  In 1985, Nina and her two young brothers fled the country by walking 12 hours through mountainous roads to get to freedom in Turkey. Soon after, they finally  reunited with their parents in Brooklyn, N.Y. The day that 17 year old Nina stepped into her new Brooklyn home, she met her future husband, who coincidentally happened to be visiting her parents. Nina told me that the minute that he set eyes upon her, he proposed on the spot! (phew-what a trip!!)

Nina told me that every Shabbat lunch she now serves at least 15 salads- Halaby style. (Halab-meaning milk, is the Arabic word for Aleppo, known as the place where Abraham our forefather rested and fed  his camels on his journey). The Halaby Jews are known for the abundant variety of salads and mazza that they serve with every Shabbat meal. Here is the Halaby version of fool, hummos, and falafel, which is also made Egyptian style by Egyptian Jews and Arabs alike. Pita bread is usually used to scoop up this flavorful concoction.

There are 3 components to this dish:

2-The tehina- The Syrian style tehina is thicker and more lemony than the traditional more watery Israeli style of tehina. The tehina is the bottom layer.

2-  The fool- (fava beans)- The Halaby or Allepian version of fool is much more lemony than the Egyptian method. Here Nina recommends using canned fava beans as opposed to the more time consuming task of boiling dried fava beans. This is the second layer.

3- The falafel patties- made with dried chick peas, soaked overnight. The falafel patties top this dish.

Falafel, Fool,and Hummos- The Syrian Way!

Falafel, Fool,and Hummos- The Syrian Way!

Ingredients

    Tehine-
  • A jar of raw tahina
  • water
  • salt
  • lemon
  • garlic,
  • cumin to sprinkle on top.
  • Fava Bean or Fool Mixture:
  • 1 can of Fava beans
  • 2-3 heads of garlic, mashed
  • salt
  • lemon
  • cumin
  • paprika
  • olive oil
  • chopped tomatoes
  • parsley
  • Next:Top dish with falafel patties:
  • 1 bag of dried chick peas
  • 1 bunch of parsley
  • 1 bunch cilantro
  • 2 tbsp flour
  • salt, pepper

Instructions

    Tehina (bottom layer)
  1. Mix all ingredients together to taste. Should be thick like yogurt consistency.
  2. Fool (fava bean salad mixture- goes on top of tehina layer)
  3. Boil can of Fava beans for 10 minutes only.
  4. Mix with 2- 3 mashed fresh garlic,
  5. salt,
  6. lemon
  7. cumin,
  8. paprika
  9. olive oil
  10. chopped tomatoes
  11. top with chopped parsley.
  12. Add olive oil and a sprinkle of chopped parsley on top.
  13. Make the falafel patties:
  14. Soak the dried chick peas overnight.(You can't use canned chick peas)
  15. Should be soft enough to break with your nail- not soft enough to smash.
  16. Grind chick peas in Cuisinart with parsley and cilantro.
  17. Grind with 2-3 cloves of garlic with each pulse using total 1 head of garlic. Add 2 tbsp flour or a little more till you can press into firm patties.
  18. Pan fry with vegetable oil or:
  19. bake it by rolling each ball in flour, dip in olive oil, fry it lightly to keep its' shape, and then spray with Pam and bake in a cookie pan.
http://www.thejewishhostess.com/fool-falafel-and-tehina-ful-medemas-the-syrian-way/

 

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12 Last Minute Easy Thanksgiving Decor Tips to Spruce Up Your Holiday Table

thanksgiving table settings

12 Last Minute Easy Thanksgiving Decor Tips to Spruce Up Your Holiday Table

No Comments 20 November 2012

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Dear Hostesses,
Here’s a couple of sparks of inspiration
to release the creative genius that’s been
hiding under the sudsy dinner dishes.
Enjoy your bountiful Thanksgiving table!
Remember to send me your  table pics!
I’d LOVE to feature them on The Jewish Hostess.
Happy Thanksgiving!
XoXo
Marlene
marlene (at) thejewishhostess.com
1- You don’t have to be Picasso to create this turkey!
  a- Just show the kids this pic.
  b- Help them with the slicing.
  c- Let them arrange!
2- Have your local fruit man cut a nice sized pumpkin in half, scoop out the seeds,
fill the hole with water,
get some rustic themed flowers,
and you’re done!
3-  Dig up some orange, green, yellow and
brown construction paper, get some kid safe scissors,
and let the kids figure out the rest!
4- Your local fruit store should have some gorgeous mini squash and pumpkins.
Tie them with raffia or craft wire and
use on each place setting and arrange as  your centerpiece.
5- Using a sharp coring knife, carve a  hole the to insert your tea lights, and voila!
6- Use fresh autumn vegetables as your votives.
Its a little more time consuming but your guests will be
very impressed!
7- Leaves and  MOST objects that adorn your front steps
can make a plain napkin come alive with your holiday theme.
8- Nothing like a little glitz to glamour up a
traditional rustic Thanksgiving table decor!
9- Dig up last year’s Hanukka candles
and mix them into your Thanksgiving centerpiece. Who would ever think that they
could look this good?

Source: bhg.com via TheJewishHostess on Pinterest

10- Muffin tins??? YES!!! With a little imagination, ANYTHING GOES!!!!
11 -Any rustic themed kraft paper or wrapping paper can be
transformed into the base for your  centerpiece in a cinch!
12- Party favors are always a hit with adults and kids alike!
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The Perfect Savory Mushroom Turkey Stuffing

kosher chicken recipes, kosher recipes, kosher thanksgiving recipes

The Perfect Savory Mushroom Turkey Stuffing

1 Comment 20 October 2012

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I’m so glad that I bumped into Julie again on our weekly Shabbat walk. Always with a sweet word to say, she lets me know that at there are people out there who love The Jewish Hostess!!

Thank Julie for sending in this great recipe for stuffing! Can’t wait to put it on my Thanksgiving menu!! Marlene

 The Perfect Savory Mushroom Turkey Stuffing by Julie Esses

“Hi Marlene-

  • Two tablespoons of Earth Balance
  • Two medium celery stalks
  • One cup one medium onion chopped
  • One quarter cup fresh parsley
  • One tablespoon chopped sageor one teaspoon dried sage leaves
  • One and half teaspoons chopped majoram
  • Three quarter teaspoon fresh tarragon leaves or one quarter teaspoon of dried tarragon
  • One half teaspoon salt
  • Salt seven cups soft bread cubes (you can use challah)
  • Two medium carrots shredded
  • One and half cups one medium zuchini shredded
  • One cup one cup chopped fresh mushrooms
  1. Melt Earth Balance  in ten inch nonstick skillet over low medium heat
  2. Cook celery and onion in butter stirring frequently until onion is tender
  3. Stir in parsley, sage, majoram, tarragon, and salt.
  4. Mix bread cubes, carrots, zuchini, and mushrooms in a large bowl add celery mixture and toss.
  5. Mixture is now ready to stuff.
  6. Refrigerate turkey with stuffing until ready to roast
  7. Bake leftovers in a  pyrex at 350 degrees. Enjoy!

Julie Esses”

Today! Bake Your Challah With A Key Inside the Dough For A Prosperous Year !

kosher challah recipes, kosher recipes

Today! Bake Your Challah With A Key Inside the Dough For A Prosperous Year !

6 Comments 18 April 2012

 

Every year, the day after Passover, my friend Marylin would collect house keys from friends and family, wrap them in foil, and stick them into the challah that she was kneading for the coming Shabbat. As an extra bonus, she would also collect $20. from each key-owner and donate the proceeds to Sephardic Bikur Holim.

Her explanation was that it was her family custom each year to bake their house-key inside the challah for financial success and prosperity. Whenever I had the opportunity to give her my key for that day, I figured “what the heck, it can’t hurt”, and it was always a memorable experience running over to her kitchen each year to try to find my aluminum covered baked house key under the baked challahs.

Tradition holds, that our ancestors in Syria and Turkey  put wheat kernels in all four corners of the house on Motzei Pesach as a sign of prosperity for the coming year. There are mishnayot that say that there is a connection between Pesach and parnasa (financial income). It must also be an Askenazi  custom because its called “Shlissel Challah”, which means “key challah” in Yiddish. Many people actually bake their challah in the shape of a key. If you would like to read more about this interesting tradition, then please click on over to this site.

This Friday, April 30, 2012  is the day that challah should be baked with a house key tucked in for good luck and prosperity. I wish all of my Jewish Hostesses tons of good luck with this custom! Please call me when you win  LOTTO!!!!!

Shabbat Shalom! Marlene

p.s. don’t forget to separate an olive sized piece of challah dough in remembrance of the portion given to G-d  in ancient times. Please CLICK HERE to find out how.

Recipe for delicious Challah from a close relative who wishes to remain anonymous:

  • 1 5 pound bag of flour
  • 4 tablespoons of salt
  • 4 eggs, room temperature
  • 1 1/2 cups of sugar
  • 3/4 cups of safflower oil
  • 4 cups of water- (2 cups boiling, mixed with 2 cups of ice cold water)
  • 6 packets of Rapid Rise Yeast plus 1 tablespoon of sugar.

Directions for Making Delicious Challah:

  1. Mix Rapid Rise yeast packets with the 4 cups of water (2 cups boiling, mixed with 2 cups of ice cold water) with 1 tablespoon of sugar in a glass bowl.  The yeast mixture should bubble.
  2. Note*-the water should be mixed to form a lukewarm temperature BEFORE adding the yeast.
  3. Mix dry ingredients in a Bosch or large mixer.
  4. Add wet ingredients plus bubbled yeast mixture.
  5. Mix on a medium speed for at least 15 minutes.
  6. Put dough into a large oiled bowl and let rise in a warm area for 1 and 1/2 hours.For best results shut off air conditioning in the room that your dough is rising . Punch down.
  7. Separate into 8-10 balls of dough.
  8. Separate each ball into 3 smaller balls and roll all three balls into long pieces and braid evenly.
  9. Brush with a beaten egg and top with sesame seeds, zaatar spice, or everything spice from the bagel store. Sprinkle with a little salt.
  10. Let rise another 1 1/2 hours.
  11. Bake at 350 degress for  22-30 minutes or until bottom is lightly browned and challah looks baked.
  12. Check out these recipes for Whole Wheat ChallahGauranteed Hamotzei Challah and Honey Eucalyptus Challah.

 

Timeless Rustic Table Decor by Jane Choueka

thanksgiving table settings

Timeless Rustic Table Decor by Jane Choueka

No Comments 10 January 2012

 

Dear Jane, 

Thank you for being such a good friend and being so patient with me. I know you sent this pic way back in November, but even though it’s January 10, I just want to say that  I LOVE your Thanksgiving table and I am so happy to share it with The Jewish Hostess readers!! Your table decor ideas are truly inspiring for all year round. Its a great reminder for all of us to just take a look outside and bring some of mother nature indoors. A trip to Amazing Savings certainly adds the perfect color and finishing touch! Keep sending your pics! Love, Marlene

“For my Thanksgiving table, I went with a simple fall look.. I started by buying a piece of fabric in a terra cotta color and used it as a runner. I bought napkins with leaves,  and white rectangular plates from Amazing Savings.  I placed them over a round straw colored placemat. For the finishing touch I cut branches from a tree in my backyard and used it as a  centerpiece.” Jane Choueka

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Turkey Schnitzel with Gravy by Laura Frankel

kosher meat recipes, kosher recipes, kosher thanksgiving recipes

Turkey Schnitzel with Gravy by Laura Frankel

No Comments 08 September 2011

Turkey Schnitzel

“Don’t want to baby-sit a whole turkey? Try a crispy-savory schnitzel. I love quick-easy to make schnitzels. I often make them out of the obligatory chicken and veal. Then, I got crazy one day and made duck schnitzel and it was a hit. See my first cookbook  Jewish Cooking For All Seasons: Fresh, Flavorful Kosher Recipes for Holidays and Every Day
(John Wiley and Sons). So, why not turkey? Fast, easy crunchy and no troubling leftovers. I love it!”

Laura Frankel

Serves 4

  • 1 2-pound turkey breast or 4 turkey cutlets
  • 2 eggs, lightly beaten
  • ½ cup of flour
  • 1 cup panko style bread crumbs
  • 3 tablespoons chopped flatleaf parsley
  • 1 tablespoon chopped fresh thyme
  • 3-4 fresh sage leaves, chopped
  • zest of 1 orange
  • Olive oil
  • Salt and pepper

1.Cut the turkey breast (skin-off) into ½ inch thick slices. You can cut them across the short end of the breast or the long end. Pound the turkey cutlets or pieces, between 2 sheets of plastic, as thinly as possible. (Very cathartic before a family gathering!)

2.Place the eggs in a shallow pan

3.Place the flour in a separate shallow pan

4.Place the remaining ingredients in a separate shallow pan combined.

5.Place a medium sauté pan coated with olive oil over medium high heat.

6.Season the turkey pieces with salt and pepper, Place a piece of turkey in the flour. Coat the turkey with egg thoroughly. Place the turkey in the egg. Finally place the turkey in the seasoned bread crumbs.

7.Place the breaded turkey in the heated pan and cook until the breads crumbs are browned. Turn and brown on the other side. Transfer the browned turkey to a parchment lined baking dish. Continue with the remaining pieces. This step can be done one day ahead of serving. You can store the browned turkey in the refrigerator over night.

8.Before serving, place the turkey in a preheated oven at 350 and roast the turkey until it is cooked through (about 12 minutes).

Quick Pan Sauce

Can’t eat turkey without gravy? Me neither! Don’t let the absence of a whole bird stop you. Whisk this quick pan sauce together and no one will be the wiser.

  • 1 cup sliced mushrooms
  • 2 shallots, finely chopped
  • 1 clove garlic, finely chopped
  • 2 tablespoons flour
  • Bouquet garni* of parsley stems, thyme sprigs, sage leaves, bay leaf
  • 1 cup chicken stock
  • 1 cup white wine

1.In the same pan that you browned the turkey, add 2 tablespoons of olive oil to the pan over medium heat. Saute the mushrooms until they are browned and crispy. Add shallots and garlic and allow them to gently sweat until they are very limp and fragrant (about 5 minutes). Add the flour and whisk to coat the shallots.

2.Add the white wine and chicken stock. Add the bouquet garni and simmer over medium low heat until the mixture is thick and creamy.

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Turkey ‘n Mustard Deli Roll- 5 Ingredients

kosher meat recipes, kosher recipes

Turkey ‘n Mustard Deli Roll- 5 Ingredients

2 Comments 11 November 2010

This recipe was sent in by my friend Nina Safar of Kosher in the Kitch.

Kids love this deli roll – it will be a great hit on the Saturday lunch table.

  • Cold cuts of your choice (I use and turkey and salami)
  • Puff Pastry Dough (I use Mazor’s  puff pastry sheets)
  • Condiments of your choice (honey mustard)
  • 1 egg yolk
  • Sesame Seeds

Directions for this Kosher Recipe

Allow the pastry dough to defrost (however you still want it to be firm so you can work with the dough) then roll it out on a slightly greased cookie sheet. Layer the honey mustard and cold cuts in whatever order you like. Then roll the dough like a jelly roll. Cut some slits along the top and spread the egg yolk on top and sprinkle on some sesame seeds before baking it in the oven on 350′ for about 45 minutes to an hour.

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Citrus Roasted Turkey for Your Holiday Guests

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Citrus Roasted Turkey for Your Holiday Guests

No Comments 10 November 2010

Citrus Roast Turkey

by Norene Gilletz

Norene Gilletz is the leading author of Kosher cookbooks in Canada.Norene is a Certified Culinary Professional (CCP) with the International Association of Culinary Professionals (IACP).
It’s turkey thyme! The zesty blend of citrus fruit, garlic, and herbs will impart a fabulous flavor to your turkey. This is excellent with cranberry sauce for Thanksgiving, Chanuka, Passover, or any holiday celebration!

Marinade

  • 4 cloves garlic
  • 1/4 cup orange or mixed fruit marmalade (preferably all-fruit)
  • Juice of 1 large orange, about 1/4 cup (reserve the rind)
  • Juice of 1/2 a large lemon, about 2 Tbsp (reserve the rind)
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp honey
  • 2 tsp Kosher salt
  • 1 tsp freshly ground black pepper
  • 1 Tbsp paprika
  • 1 tsp dried thyme
  • 12 to 14 lb (5.4 to 6.4 kg) turkey
  • 4 stalks celery, cut into chunks

Directions for this Kosher Recipe

1. In a food processor fitted with the steel blade, drop the garlic through the feed tube while the motor is running; process until minced. Add the marmalade, orange juice, lemon juice, olive oil, honey, salt, pepper, paprika, and thyme; process until blended, about 8 to 10 seconds. (The marinade can be prepared in advance and refrigerated, covered, for up to 2 days.)

2. Rinse the turkey well and pat dry. Trim excess fat and remove the giblets from the cavity.  Place the turkey, breast-side up, on a rack in a large roasting pan. Loosen the skin but don’t remove it. Rub the marinade over the turkey, inside the cavity, and under the skin. Pour any of the remaining marinade into the pan. Place the celery and reserved orange and lemon rinds inside the cavity of the turkey.

3. Cover the pan and refrigerate the turkey overnight (or up to 2 days), basting occasionally. Remove the turkey from the refrigerator about 30 minutes before cooking.

4. Preheat the oven to 325°F. The turkey will take a total of 3 1/2 to 3 3/4 hours to cook. Cover the pan loosely with foil and roast the turkey for 1 1/2 hours. Remove the foil and continue cooking the turkey for 2 to 2 1/4 hours longer, basting occasionally. If it gets too brown, cover loosely with foil. When done, the juices will run clear when pierced and a meat thermometer, inserted into the thickest part of the breast, should register 165 to 170°F.

5. Let turkey stand for 20 minutes before carving. Discard the celery, and orange and lemon rinds. Serve the turkey with defatted pan juices and All-Fruit Cranberry Sauce (Norene’s Healthy Kitchen page 102).

Yield: 16 servings. Keeps for up to 3 to 4 days in the refrigerator; reheats well. Freezes well for up to 4 months.

Recipe Courtesy of : Norenes Healthy Kitchen

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Two Juicy Turkey Roast Recipes

kosher meat recipes, kosher recipes, rosh hashanah and sukkot recipes

Two Juicy Turkey Roast Recipes

No Comments 04 September 2010

Recipe #1:

Apricot Turkey Roast

By Marcey Gindi -Marcey is the chicest personal shopper for all of your party wear and accessories. email Marcey.

Preheat oven 425 degrees

  • 1/2 packet of goodmans onion soup mix
  • 1 1/2 tbs ketchup
  • 3 tbs apricot preserves
  • 2 tbs mayonnaise or olive oil

Mix all together, rub some of the mixture all over turkey roast than coat the rest of it on top.
Roast uncoverd for 35-40min until golden and a bit charred.
Add 1 cup of water to the roaster, reduce temp to 350 and cover for an hour.  For more well done, roast for an hour and 1/2.
Let it rest after till cool, than slice. Pour juices on top or serve on the side.

Recipe #2:

Teriyaki Turkey Roast   (marinade can also be used on any other kind of roast)

by Ellen Shalom – Ellen is a fantastic personal trainer living in  Brooklyn, N.Y. with years of experience. Train in the privacy of your own home. Women only. email Ellen

  • 1/4 cup teraki sauce
  • 1/4 cup soy sauce
  • 1 tablespoon of honey
  • 1 clove garlic crushed
  • 1 tablespoon lemon juice

Mix and pour cook for 1 1/2 hours.

Slice and leave in the juices. Enjoy!

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Teriyaki Kosher Turkey Roast on Foodista

Kosher Apricot Turkey Roast on Foodista

Rolling Yebrat the Easy Way

kosher recipes

Rolling Yebrat the Easy Way

No Comments 19 March 2010

Price $25. If you order before Passover, $20.

Every week I look forward to the sweet , tangy, gooey flavors of Yebrat on the Friday night table. The meat and rice filling is infused with spices and rolled  tightly to perfection inside a grape leaf .  This task is easier said than done.  I always dreaded rolling yebrat because I could never get them all to look like “soldiers in a tray” (to quote my mother). Now, a new gadget imported directly from the bazaars in Turkey has arrived in the heart of Brooklyn.

This gadget was almost impossible to find. I searched for months and months by calling all of these Middle Eastern specialty stores around the country.

It finally arrived! After a few minutes of trying to understand the Turkish instructions and diagrams it comes with, I figured out how to roll the yebra. It was amazing!!!! In seconds it rolled the grape leaf as tight as it can be. I am a perfectionist and the best part is they all came out the same width and length.

This yebra roller has 3 levels of thicknesses to chose from depending on the type of food you are rolling. It also works with
stuffed cabbage, spring rolls, meat filled cigars or anything else that rolls into that shape. Unless you’re planning a visit to the Turkish Bazaar, call to get this gadget today. Price $25. If you order before Passover, $20. Call
Donna Anzaroot at (917) 439 9917 or e-mail at mailto:donna9970@aol.com.

Watch the Video of the gadget roller in action!  http://thejewishhostess.com/2010/03/watch-the-yebra-roller-gadget-in-action/

Yebra roller has 3 levels of thicknesses to chose from

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