Are you tired of serving (or eating) roast turkey this time of year?
The good news is that you can still honor the big bird with these two original approaches to traditional holiday fare, using healthy ingredients…and in amounts that can contract or expand with the number of diners at your table.
Hoisin Turkey Thighs with Squash
This recipe puts an Asian spin on two fall favorites, turkey and winter squash.
1 cup hoisin or sweet bean sauce
1/4 cup soy sauce
3 1/2 tbsp rice wine or sake
2 tbsp minced garlic
2 tbsp minced fresh ginger
1 tsp hot chile paste or dried chile flakes
3 lbs turkey thighs, trimmed of fat and cut through bones into 2” pieces
2 cups scallion greens cut into 1” lengths
3 1/2–4 lbs butternut or acorn squash, peeled, cut in half and seeds removed
1 1/2 tsp toasted sesame oil
1. Create the marinade by mixing the first six ingredients together in a medium-sized bowl.
2. Put the turkey pieces in a large bowl and add the marinade. Toss to coat and cover tightly with plastic wrap. Let marinate for 1 hour or longer in the refrigerator.
3. Preheat the oven to 400°. Toss the scallions with the marinated turkey. Pour into a large casserole with a lid, cover and place in the oven. Bake the turkey for 30 minutes, stirring once or twice.
4. While the turkey is cooking, cut the squash into 2” pieces. Toss with the toasted sesame oil. Arrange on a baking sheet lined with aluminum foil and cover with foil.
5. Place the squash in the oven next to the turkey casserole. Bake both for 20 minutes. Stir the turkey, cover, and remove the aluminum foil from the squash. Continue baking for another 25 minutes, or until both are tender (a knife pierced through the center should come out easily).
6. Arrange the squash in a deep bowl or on a platter with a lip, and spoon the turkey with its sauce on top. Serve with steamed rice.
Yields: 6–8 servings
Source: Spices of Life: Simple and Delicious Recipes for Great Health by Nina Simonds (Knopf)
Turkey Sliders with California Pepper Fig Salsa
Who doesn’t love sliders? This recipe uses ground turkey and fresh figs for a different kind of taste treat.
Salsa
2 1/2 cups diced fresh figs
1/2 cup diced red bell pepper
1/2 cup golden raisins
2 green onions, thinly sliced
1 jalapeño pepper, stemmed, seeded and minced
1 tbsp fresh lemon juice
1/2 tsp ground ginger
Sliders
20 oz lean ground turkey
1 cup finely minced dried figs
1/4 cup sliced green onions
2 tbsp chopped fresh herbs, or to taste
3/4 tsp sea salt
1 cup baby arugula
12 small dinner rolls sliced in half horizontally
1. Combine salsa ingredients in a medium bowl, stir, cover and chill for several hours.
2. Combine turkey, dried figs, green onions, herbs and sea salt in a medium bowl; combine well. Divide and shape into 12 small, flat burgers. Generously oil a grill and cook over medium-high heat for 3 to 5 minutes a side until done (165°F).
3. Arrange a few arugula leaves on the bottom half of each roll; top with burger and some salsa. Replace tops and serve with additional salsa.
Yields: 12 sliders
Source: Reprinted with permission from California Fig Advisory Board
