Sylvie’s Turkey Tagine

Tagine is a succulent, traditional Moroccan dish, and I believe it to be the perfect stew, and this unique version offers a delicious way to use leftover turkey! Since the meat has already been roasted, it's a quick way to put dinner on the table in no time. The spice mix is a great way to introduce new flavors to your dishes.

1 Tbsp. Olive Oil

1 Yellow Onion, coarsely chopped

2 Garlic cloves, crushed

2 tsp. of Ras el Hanout (recipe follows)
1 tsp. Sweet Paprika

1 medium Yam (about 1 ½ cups), peeled, seeded and cubed

1 small Zucchini, cubed

2 small Carrots, chopped

3 Lbs. cooked Turkey Meat (leftover), cubed

1 c. Dried Currants
½ c. Water

Salt and Pepper to taste

Juice of ½ Lemon

Heat the oil in a tagine over medium heat. Cook the onion and garlic, and when they begin to brown slightly, add the dry spices. Stir well to coat, for about 1 minute.

Add the yam, zucchini and carrots, stir to coat, then add the water. Simmer, covered, for 10 minutes, or until the vegetables have softened, stirring occasionally. Add the turkey meat and currant; simmer for an additional 8-10 minutes. Adjust the seasoning to taste with salt and pepper. Add the fresh squeezed lemon juice and stir.

For serving, the consistency should be quite thick. If necessary, remove the lid and cook for a few minutes to thicken it.

Serves 4-6

Ras el Hanout

"Ras el hanout" translates from Moroccan into “head of the store.” This spice mixture can sometimes contain as many as 50 different spices. It is an excellent rub for beef or salmon. Here is my dad’s version.

Makes 3 ½ Tsp

2 tsp. ground Ginger

2 tsp. ground Coriander

1 ½ tsp. ground Cinnamon

1 ½ tsp. freshly ground Pepper

1 ½ tsp. ground Turmeric

1 ¼ tsp. ground Nutmeg

1 tsp. ground Allspice

1/4 tsp. ground Cloves

Combine all ingredients; store in an airtight container.

Turkey Spinach Meatloaf

by Leil Cardoza

This is intended to be a low-calorie recipe, so if you're not worrying about calories you can substitute ground beef if you like, and use whole eggs instead of just whites.

Serves 8

2 Med Onions
2 Tbsp Olive Oil
4 Cups Spinach
1/2 cup Egg Whites
1 Cup Breadcrumbs
2 Lb Ground Turkey
1/2 cup Catsup (negotiable)
2 Tbsp Balsamic Vinegar (Negotiable)
Fresh Herbs (preferably whatever is seasonally available, but feel free to use your favorites)
Salt
Pepper

Preheat oven to 350.

Saute the onions in the olive oil until golden, add spinach and put a lid on it until the spinach wilts, then remove from heat.

Mix meat, egg whites, herbs, breadcrumbs and 1/4 cup catsup together thoroughly, then add spinach and onions, and salt and pepper to taste, mix again.

Mix the remaining catsup with the balsamic, form the meatloaf on a cookie sheet, then brush with catsup/balsamic glaze. If the coating seems light, mix more, sticking to the 2 parts catsup: 1 part balsalmic proportions.

Bake at 350 until cooked through, should be about an hour depending on the size and shape of your loaf. (Check with toothpick.)

Recommended wine pairings include, but are not limited to Rhone reds and rose's (Cotes du Rhone, Chateauneuf du Pape, Gigondas, Hermitage, Costieres de Nimes, and Grenache and Syrah-based wines in general.)

Caribbean Turkey Soup

Serves 4-6

8 cups Broth (vegetables or chicken)
3 cups Chopped Leftover Turkey
2 tsp Olive Oil
1 cup Orange Juice
2 Large Sweet Potatos, peeled and diced
1 Yam, peeled and diced
1 Medium Yellow Onion, minced
1 Green Bell Pepper, diced
3 Cloves Garlic, minced
2 tsp Madeira or Marsala
1 tsp Apple Cider Vinegar
½ tsp Dried Thyme
¼ tsp fresh Ground Ginger
¼ tsp Ground Allspice
¼ tsp Nutmeg
¼ tsp Chili Flakes
Salt and Pepper

To Garnish:
Fresh-Squeezed Lime
Fresh Chopped Cilantro

Heat the olive oil over medium heat, add the onions and sauté until they start to caramelize. Add the sweet potatoes, yam, bell pepper, garlic and turkey. Add the seasoning and spices. Cook for about 5 minutes. Add the Madeira, vinegar and broth. Bring to a boil, then turn to very low heat and cook for 45 minutes. Adjust the seasoning. Serve with the fresh lime and cilantro.