Receitas Slow Cooker

7/26/2019 Receitas Slow Cooker

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C O M P L I M E N T A R Y

W W W . G R A N N Y S . C A

WWW.TURKEY .MB.CA

H E A L T H Y L I V I N GH E A L T H Y L I V I N G

GREAT TASTEGREAT TASTE

SLOW

COOKEREDITIONSIMPLE, HEALTHY ANDELICIOUS RECIPES

Compliments oGrannys Poult

Cooperative Manitoba TurkeProducers

I S S U E O N


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Great Taste, Healthy LivingYour local poultry farmer owned cooperative

Join Grannys Online Community and receive exclusivefeature alert emails, recipes and coupons.

Visit grannys.ca/coupons to join today!


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The NewSunday Dinner

Contact us:

Putting Qualityon Your Table

Welcome to the premiere issue of Great Taste, Healthy

Living, a brand new magazine for home cooks fromGrannys Poultry Cooperative and our friends at theManitoba Turkey Producers.

Slow cooking is all about getting back to basics. Afteran era of fast food and instant, microwaveable meals,the pendulum has thankfully swung back to preparingwholesome and nutritious meals with naturalingredients, celebrating local cuisine and bringing thefamily together around the dinner table. The return toslow cooking has been embraced by people from allwalks of life; even my 19-year-old daughter, auniversity student on the go, regularly uses her crock-pot to make a weeks worth of meals in advance.

This inspired us to come up with healthy recipes thatare as simple to make as they are delicious to eat andwhat better protein to make the star of this show thanturkey? Lean and versatile, turkey is due to becomethe New Sunday Dinner. No longer relegated to theholiday menu, fresh, locally-grown turkey is availableall year round in a variety of cuts and packaging. If youare someone who isnt quite confident about cooking awhole turkey, I know youll be pleasantly surprised tolearn how easy these fail-proof recipes make it to serveyour family turkey more often and as convenientlyon a Tuesday as on a Sunday.

As a farmer-owned poultry cooperative and the onlyturkey processor in the province, Grannys is very

proud of our relationship with the Manitoba TurkeyProducers. They share our values of honesty,transparency and integrity, and are equallycommitted to your health, nutrition and wellnessby delivering quality poultry from farm to table. Bypartnering together in this magazine, we hope to helpbusy home cooks discover how simply delicious it is toenjoy the taste of turkey any night of the week.

Craig Evans, CEOGrannys Poultry Cooperative

Manitoba Turkey Producers is pleased to team up with

Grannys Poultry to bring you this issue of Great Taste,Healthy Living, a tasty reminder of the many ways thatturkey can be incorporated into our daily menus.

We represent 58 registered turkey farms in Manitoba.Turkeys are raised here year round, with theaverage farm producing three flocks a year. In total,our producers raise over one million turkeys annually representing an estimated 12 million kilograms of freshturkey available for you to enjoy.

You can be confident knowing that when you buy localturkey from your favourite grocer, you are bringinghome a product you can feel good about serving yourfamily. This is because our producers are fully

committed to food safety, as well as the properhandling and care of their birds and the protection ofour environment. All of our producers must be certifiedand follow the stringent codes of practice outlined bythe Turkey Farmers of Canadas On-Farm Food Safetyand Flock Care Programs.

A large majority of the turkey coming from ourproducers goes directly to Grannys Poultry; and as itis a farmer-owned cooperative, most of our membersare Grannys owners as well. Because of our sharedvalues and commitment to the success of our industryand to the growth of our community, Manitoba TurkeyProducers is especially proud to partner with Grannysin ensuring the continued quality of local product and

providing the delicious, nutritious meal on your dinnertable tonight.

Helga Wheddon, General ManagerManitoba Turkey Producers

Manitoba Turkey Producers

B-895 Century Street

Winnipeg, MB R3H 0M3

www.grannys.ca

www.turkey.mb.ca

Grannys Poultry Cooperative Ltd.

750 Pandora Avenue East

Winnipeg, MB R2C 4G5


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In this issue: 3 Message from our Chef and Dietitian4 The Basics of Slow Cooking6 Pulled Turkey8 Turkey Cacciatore

11 Turkey Drumstick Cassoulet12 Frozen Stuffed Turkey Breast Roast

15 Gluten-Free Turkey Meatloaf16 Turkey Spaghetti Meat Sauce19 Turkey Chili20 White Bean Turkey Chili23 Moroccan Turkey Tagine24 Turkey Osso Bucco27 Curried Turkey Thighs28 Shopping Lists30 Money Saving Coupons33 Behind the Scenes

H E A L T H Y L I V I N GGREAT TASTEGREAT TASTEI S S U E O N E

CEO

Grannys Poultry CooperativeCraig Evans

General ManagerManitoba Turkey ProducersHelga Wheddon

PublisherGrannys Poultry CooperativeManitoba Turkey Producers

ChefJason WortzmanGrannys Poultry Cooperative

DietitianVanda RacciattiGrannys Poultry Cooperative

Photography

Chronic CreativeEditorBarbara Chabai

DesignFawkes Advertising

MarketingWendy HarriskoGrannys Poultry Cooperative

Krista PrattManitoba Turkey Producers

2012 Grannys Poultry Co-operative (Manitoba) Ltd. All rights reserved. No part of this publicatibe copied or stored in any retrieval system without the prior written permission of the copyright own


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Slow Cooked toPerfection

Healthy Eating,Healthy Living Slow Cooker Style

There is something very comforting and homey about

slow cooking. Perhaps it reminds us of the way thatmom or grandma used to cook, stirring up mouth-watering memories of having to wait patiently as dinnerwas lovingly stewed, simmered or braised on the stovefor hours.

Fortunately, we can have those old-fashioned foodexperiences any day of the week thanks to theconvenience of using a modern slow cooker. The realbeauty of it is that with only a little bit of preparationin the morning, you can set all the ingredients to cookwhile you go on with your day, allowing you to comehome to a complete and nutritionally-balanced meal atnight.

In selecting and testing the dishes we used in this issue,I turned to some of the recipes I consider to be staples inmy own home. Aside from making hearty and healthyfamily dinners, many are great for feeding a hungrycrowd after tobogganing, creating an elegant entre forcompany, or simply for cooking in large batches so thatleftovers can be frozen, reheated and still taste just asgood at a later date.

Some recipes were adapted from culinary discoveries Imade while traveling abroad. The Moroccan TurkeyTagine (page 23) came from my experiences campingin the North African desert. Everywhere I went, thelocals had their own versions of this stew, and once theytaught me how to make it, I began to play with

ingredients and created my own recipe. Similarly, thetime I spent working in restaurants in Delhi inspired theidea of experimenting with seasonings to make uniquespice blends, such as the one in Curried Turkey Thighs(page 27).

Turkey lends itself very well to recipes that traditionallycall for lamb or chicken. In particular, turkey thighs anddrumsticks are best suited for slow cooking, which iswhy I chose dark leg meat for most of the recipes in thisissue. The exception is Grannys Stuffed Breast Roast(page 12), which can be cooked straight from frozeninside the slow cooker. Best of all, it comes out just asmoist and delicious as if roasted, without having to behome and watching over the oven for hours.

I really love the idea of being able to treat my family toa weekend-style meal on any weeknight, and once youhave an opportunity to include a few of these newrecipes in your dinner repertoire, I know you will too.

PS: Watch for my From the Chef tips throughout thisissue; they are specially designed to give you a helpinghand as you plan and prepare each recipe. Bon appetit.

Chef Jason WortzmanGrannys Poultry Cooperative

As a Registered Dietitian, I often hear that the

biggest obstacle to eating well is: I dont have timeto cook healthy. When rushing home from work toget supper made before taking the kids to dancelessons or hockey practice, the temptation is to servean over-processed meal high in fat and loaded withsalt for the sake of convenience.

The solution? Your slow cooker! Slow cooking givesanyone with a hectic lifestyle an opportunity to puta nutritious meal on the table by eliminating yourentre prep time. While your entre awaits, you havetime to make a salad or cook fresh vegetables to servealongside dinner. For even more convenience, someof our wonderful recipes include veggies perfectfor any day where you need to walk in the door and

dine before heading back out again. Dont limit useof these recipes to winter your slow cooker is a fastsummer meal option as well. Who feels like cookingafter a day at the beach? Use these fantastic recipesto ensure you continue to benefit from meals lower infat and salt than any boxed barbecue items.

Turkey is a particularly wise choice for the nutritionconscious seeking easy meal solutions. Turkey is alean, high-quality protein that provides us with iron,zinc and essential B vitamins: all important in keep-ing our bodies healthy across the lifespan. Childrenneed sufficient amounts of protein to support growth.As we move into adulthood, we continue to requireadequate amounts to sustain muscle maintenance and

repair. For adults aiming to control our weight, addingsmall amounts of lean protein to each meal may assistin appetite control by the feeling full sensationprotein may provide. Seniors also need to ensureenough protein is consumed in order to maintain themuscle mass required to stay strong enough to liveactive lives. Canadas Food Guide recommends 1-3servings of meat and meat alternatives daily. For moreinformation, visit Health Canadas website EatingWell with Canadas Food Guide.

Heres to Healthy Eating, Healthy Living!

Vanda Racciatti, BHEc, RDGrannys Poultry Cooperative

GREAT TASTE, HEALTHY LIVING 3


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The Basics of Slow Cooking

Testing Your Slow CookerPlace 4 litres of room-temperature water

in your slow cooker and then put it oneither the low or high setting for 6 hours.Using a temperature thermometer, test thewater after 6 hours. It should be heated to83C90.5C (180F195F) if on low or to90.5C96C (195F205F) if on high.

How it WorksMost slow cookers consist of a stonewarecrock with a tight-fitting glass lid. The crockfits inside a metal housing unit thatcontains the electric heating element. Whenplugged in, the element heats up, creatinga vacuum inside the covered crock. Thisslowly cooks the food inside.

A Watched Pot Never BoilsBecause it takes a long time for the internaltemperature to recover, its important tonever lift the crocks lid while food iscooking. Most slow cookers come with glasslids to appease your curiosity withoutcompromising the precise temperatureneeded to cook your food.

Veggie TaleVegetables should be cut or choppedroughly the same size and placed in thebottom of the slow cooker. This is becausevegetables cook more slowly than meatsinside the moist heat.

Less EvaporationRemember that there is no evaporation withslow cooking, therefore liquid amountswill not decrease over time. In fact, manyslow cooking recipes call for less liquid tobe added because of the extra water thatcomes out of meat and vegetables duringthe cooking process.

...More SeasoningMany slow cooker recipes call for moreseasoning than would be typically requiredin a stovetop recipe. This is because of thelonger cooking time and the additionalliquid that accumulates during the process.

Holding TemperatureTo ensure reliable food safety, the holdsetting on your slow cooker should ensurecontents stay at or above 60C (140F).

Using a slow cooker is different from

cooking in a pot on your stovetop, not onlyin the time it saves, but in the methods usedto make a hearty, healthy meal thats readywhen you are.


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Did you know?Crock-Pot is a registered

trademark of The RivalCompany, which introduced

the commercial slow cookerin 1971. It was developedfrom an invention originallycalled the Beanery.

Probing heatMany of todays slowcookers come with a

thermometer probe, whichacts like a third setting.It takes the guessworkout of slow cooking whencooking a large cut ofmeat or making a recipethat requires food toreach a certaintemperature.


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Pulled Turkey

A quick and easy mid-weekmeal for busy families.

Skim sauce Pull the cooked meat


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Pulled Turkey

FROM THE CHEF:

Pulled turkey freezes verywell, so making a large batchis recommended. Its a quickand easy mid-week meal forbusy families. Its also a greatpotluck party dish: it makesenough for large groups andcan be served hot out of theslow cooker.


Quick Scan

ShoppingList

SERVING: 4.5 oz/130 g

Calories Protein Carbs Sodium Fat

110 14 g 4 g 220 mg 5 g

2.5 kg Grannys turkey thighs and/or drumsticks,

bonein, skin removed

2 tbsp|30 ml vegetable oil

1 1/2 cup|375 ml onion, finely chopped

2 tbsp|30 ml garlic, finely chopped

1/4 cup|65 ml mild paprika

2 tbsp|30 ml smoked paprika

1/4 tsp|1.25 ml cloves, ground1/4 tsp|1.25 ml black pepper, ground

1 bay leaf

2 tsp|10 ml sea salt

1/2 cup|125 ml cider vinegar

1-540 ml can low sodium whole tomatoes

3 tbsp|45 ml maple syrup

1.Heat oil in a skillet and brown the onion and garlic.2.Add both types of paprika, cloves, pepper, bay leaf, salt,

cider vinegar and maple syrup. Bring to a simmer.

3.Drain tomatoes, remove seeds and puree in a foodprocessor. Add to the skillet.

4.Place turkey into slow cooker then add all ingredients fromskillet and mix well.

5.Place lid on slow cooker then cook on low setting for 6hours.

6.Let cool, then skim fat off surface. Remove the turkeypieces from the slow cooker and pull the cooked meat offthe bones by using two forks to shred it. Discard the bones.Mix the meat back in with the sauce and re-warm beforeserving. (See inset)

7.Serve on a crusty bun.

Recipe courtesy of Chef Jason Wortzman

Like Grannys onFacebook.We feature

a poultry recipe every

week!

Prep time Cooking time Serves

15 minutes 5.5 hours 10-12


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Turkey Cacciatore

FROM THE CHEF:

When preparing gourmetItalian dishes, I prefer usingSan Marzano tomatoes,which can be found in Italianspecialty stores and shouldbe labeled Product of Italy.There are some supermar-ket brands that claim tobe San Marzano style, butthey arent authentic. It isthe volcanic soil and perfectgrowing conditions in thisregion of Italy that makesthe real thing so special.


Quick ScanShoppingList

SERVING: 7 oz/200 g


150 16 g 6 g 200 mg 6 g

1.5 kg Grannys turkey thighs, bonein, skin removed

To taste sea salt & freshly ground black pepper

2 tbsp|30 ml olive oil

1 cup|250 ml onion, diced

1 cup|250 ml carrot, coarsely chopped

cup|125 ml celery, coarsely chopped


cup|125 ml dry, medium-bodied red wine1-796 mL can whole San Marzano Italian tomatoes or

low sodium whole tomatoes

2 tsp|10 ml mild paprika

1 tsp|5 ml fresh rosemary

1 bay leaf

1 tbsp|30 ml fresh lemon juice

1.Heat a large casserole to medium-high. Remove skin fromthighs. Season turkey thighs with salt and pepper. In a pan,saut turkey thighs in olive oil until golden brown and then

place in slow cooker.2.Using the same pan, saut onions, carrots, celery and garlic

in olive oil until lightly coloured.3.Add wine, using a spoon to stir while scraping the brown

bits on the bottom of the pot (this is called deglazing andwill add richness to the flavour) and simmer for 5 minutes.

4.Drain tomatoes, remove seeds and chop.5.Add tomatoes, rosemary, bay leaf and lemon juice to the

pan and return to a simmer for 5 minutes.6.Add tomato mixture to slow cooker, stir and set on low for

5 hours.7.Serve with pasta tossed with butter and parmesan cheese,

or rice.


For a money saving

Grannys Turkey

Thighs coupon,

visit page 30!


15 minutes 5 hours 4-6


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Turkey Cacciatore

San Marzano tomatoes can be found inItalian specialty stores and should be

labeled Product of Italy.


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Page 6&7: Pulled Turkey

Turkey Drumstick Cassoulet

At a cost of less than $3.00per serving, this dish wont pu

big dent in your grocery budg


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Turkey Drumstick Cassoulet

FROM THE CHEF:

This rustic gourmet recipeis very easy to make and willlook like it came out of thekitchen of an upscale bistro.At a cost of less than $3.00per serving, it wont put a bigdent in your grocery budgeteither.



SERVING: 8 oz/230 g


220 22 g 9 g 390 mg 9 g

1.5 kg Grannys turkey drumsticks


1 cup|250 ml onion, diced

2 tbsp|30 ml garlic, diced

cup|65 ml red wine

1-796 mL can low sodium whole tomatoes

1 cup|250 ml homemade or low-sodium turkey or chicken stock

1-540 ml can romano beans, drained & rinsed tsp|2.5 ml sea salt

tsp|1.25 ml freshly ground black pepper

2 cups|500 ml chopped Swiss chard or baby spinach

1.Brown drumsticks in a deep frying pan over medium highheat, then place into slow cooker.

2.Saut onion and garlic until translucent.3.Add red wine, simmer for 5 minutes and scrape the bottom

of the pan.4.Drain tomatoes. Chop and add to pan.5.

Add stock, beans and seasoning, then stir.6.Add tomato and bean mixture to slow cooker and cook onlow for 5.5 hours.

7.Set on high for 20 minutes and stir in Swiss chard orspinach.

8.Serve with mashed potatoes or fresh cooked pasta andparmesan cheese.


For a money saving

Grannys Turkey

Drumsticks coupon,

visit page 30!




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Pulled Turkey

Frozen StuffedTurkey Breast Roast

FROM THE CHEF:

This convenient, ready-to-cook roast is an everydaymeal option for busy folkswho are often away during

the day. By preparing a fewsimple ingredients first thingin the morning, you canreturn to the fragrant aromasof a traditional home-cookeddinner at night.



SERVING: 7 oz/200 g


220 24 g 20 g 530 mg 6 g

2 kg Grannys Frozen Stuffed Turkey Breast Roast

2 1/2 cups|600 g baby potatoes, halved or quartered

1 cup|250 g peeled baby carrots

1/2 cup|125 ml homemade or low sodium turkey or chicken stock

1/2 tsp|2.5 ml sea salt1/4 tsp|1.25 ml freshly ground black pepper

2 tbsp|30 ml mild paprika

1 tsp|5 ml ground coriander seed

1/2 tsp|2.5 ml dried ground rosemary

1.Microwave potatoes on high for 4.5 minutes. Place inbottom of a 6-7 quart slow cooker.

2.Microwave carrots on high for 2.5 minutes, add to cooker.3.Mix in stock, salt and pepper.4.Remove the roast from plastic bag; do not remove netting.

Place the roast on its side on top of the vegetables in theslow cooker.5.Mix paprika with coriander and rosemary and sprinkle

over roast.6.Cook on high setting for 5.5 hours.


For a money savingGrannys StuffedTurkey Breast Roastcoupon, visit page 32!




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Page 12&13: Stuffed frozen bone-in ready to cook roastPage 6&7: Pulled Turkey

Stuffed Turkey Roast

This convenient,ready-to-cook roast is aneveryday meal option for

busy folks.


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TurkeyMeatloaf

This gluten-free turkey meatloaf iseconomical and tastes great!

Line with parchment paper Trim excess parchment Spread glaze over meatloaf Lift out of cooker using parch


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Gluten-Free Turkey Meatloaf

FROM THE CHEF:

This recipe is economical,not very complicated and itsquickly gaining popularity.

A Gluten-free turkey meatloafcan be tricky to make. Idecided to modify a turkeyburger recipe I had previously

developed by introducing apolenta-making technique asthe first step. I am very pleasedwith these results.





170 16 g 11 g 400 mg 7 g

2 x 450 g packages Grannys ground turkey thighs


1 cup |250 ml onion, finely diced

1 tsp|5 ml garlic, diced

1/2 cup|125 ml cornmeal

1 cup|250 ml homemade or low-sodium turkey or chicken stock

1 egg white (1/4 cup)

2 tsp|10 ml mild paprika2 tbsp|30 ml parsley, chopped

1 tsp|7.5 ml sea salt

Glaze1/2 -150 ml can tomato paste (75 ml)

2 tbsp|30 ml brown sugar

1/2 tsp|2.5 ml sea salt

1 tbsp|15 ml Dijon mustard

1 1/2 tsp|7.5 ml fresh rosemary, chopped (or tsp dried)

1/4 tsp|1.25 ml freshly ground black pepper

1.Heat oil in a pan and lightly brown onions. Add garlic.2.Add cornmeal and stock; bring to a simmer, then cool.3.In a bowl, mix the cooled cornmeal with egg white, turkey

and seasoning.4.Place a large piece of parchment paper into a 6-quart slow

cooker so that it overlaps the sides and both ends. This willmake it easier to lift out the cooked meatloaf. (See inset)

5.Form the turkey mixture into a loaf in the bottom of thecooker. (See inset)

6.Trim excess parchment with scissors, leaving enough oneach end to make handles for easier lifting. (See inset)

7.Mix together glaze and then spread it over the top of themeatloaf.

8.Place lid on slow cooker. Cook on low setting for 4 hours.9.Lift loaf out of cooker with end of parchment. Drain excess

juice. (See inset)10.Transfer loaf to a platter and serve.


For a money savingGrannys Ground TurkeyThighs coupon,visit page 31!




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Turkey Spaghetti Meat Sauce

FROM THE CHEF:

After graduating from cookingschool, the first place I workedwas an Italian restaurant inMontreal. This sauce wasmade with beef in a massivepot on the stove several timesa week. This lighter turkeyversion of classic Bolognesesauce can be served with anypasta or used as filling forlasagna or cannelloni.

The vegetables for this recipecan be chopped in a foodprocessor to save time. Try notto over-chop them, which willonly create extra juice.


Quick Scan

ShoppingList



80 7 g 5 g 125 mg 3.5 g

2 x 450 g packages Grannys ground turkey - breast or thigh meat


3 cups|750 ml onion, finely chopped

2 cups|500 ml carrot, finely chopped

1 cup|250 ml celery, finely chopped

2 tsp|10 ml garlic, finely chopped

2-796 ml cans low sodium whole tomatoes

2 tsp|10 ml dried oregano4 tsp|20 ml dried basil

1 tbsp|15 ml sea salt


fresh parmesan cheese

1.Heat half of the oil in a skillet and brown turkey thentransfer it to slow cooker.

2.Add remaining oil, onion, carrot, celery and garlic to skilletand lightly brown.

3.Drain tomatoes, puree in a food processor, and then add to

the skillet and simmer with vegetables for 5 minutes.4.Add herbs and spices and then transfer to slow cooker.5.Place lid on slow cooker then cook on low setting for 6

hours.6.Serve with your favourite pasta and fresh parmesan cheese

(cooked separately).

Recipe courtesy of Chef Jason WortzmanLike Manitoba Turkey

Producers on

Facebook!


15 minutes 6 hours 12


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Pulled Turkey

This lighter turkey version of Bolognesesauce can be served with any pasta orused as filling for lasagna or cannelloni.

Turkey Meat Sauce


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Turkey Chili

This recipe, like most slow cookerrecipes, can be made in large

batches and frozen.

This recipe, like most slow cookerrecipes, can be made in large

batches and frozen.


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Turkey Chili

FROM THE CHEF:

Like most slow cookerrecipes, this can be madein large batches and frozen.It is a staple for my familyduring the winter months.We often enjoy eating itwith hard or soft tacos oraccompanied by salad andtortilla chips.




110 10 g 8 g 340 mg 4 g

2 x 450 g packages Grannys ground turkey - breast or thigh meat


1/2 cup|125 ml onion, finely diced

1/2 cup|125 ml celery, finely diced

1 red pepper, diced


2-796 ml cans low sodium whole tomatoes, drained and pureed

1-540 ml can black beans, drained and rinsed2 tsp|10 ml ground cumin

2 tsp|10 ml ground coriander seed

2 tbsp|30 ml mild paprika

1 tsp|5 ml dried chili flakes (add more for extra heat)

1 tsp|5 ml dried oregano


1.Heat oil in a large pan and lightly brown turkey, onions,celery and red peppers, then add garlic.

2.Add tomatoes, and black beans.

3.Transfer to slow cooker with all other ingredients.4.Place lid on slow cooker then cook on low setting for

4 hours.5.Serve chili with your favourite Mexican condiments like

grated cheese, sour cream and salsa.





For a money saving

Grannys Ground Turkeycoupon, visit page 31!


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White Bean Turkey Chili

FROM THE CHEF:

This recipe seems almosttoo simple to taste so good;but I say why mess with agreat thing?





140 12 g 9 g 330 mg 6 g

2 x 450 g packages Grannys boneless, skinless turkey thighs cut into

3/4 pieces


1 cup|250 ml onion, finely diced

1 tsp|5 ml garlic, finely chopped

1-127 ml can chopped green chilies

1-796 ml can low sodium whole tomatoes, chopped and drained

1-540 ml can white kidney beans, drained and rinsed1 tsp|5 ml chipotle peppers in adobe sauce, chopped

(add 2 tsp for more heat)

1 tsp|5 ml sea salt

2 tbsp|30 ml chopped fresh cilantro

1 avocado, chopped

1 bunch green onions, finely chopped

1.Heat oil in a pan, lightly brown turkey and onions and thenadd garlic.

2.Add green chilies, tomatoes, kidney beans, chipotle peppers

and salt. Stir together until well blended and then carefullytransfer contents of the pan into the slow cooker.

3.Place lid on slow cooker then cook on low setting for4 hours.

4.Serve chili with topped with cilantro, avocado and greenonion.


For a money savingGrannys Turkey Thighscoupon, visit page 30!




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White Bean Turkey Chili

Almost too simpleto taste so good!


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Moroccan Turkey Tagine

In North Africa, a tagine is astew-like comfort food.

In North Africa, a tagine is astew-like comfort food.


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Moroccan Turkey Tagine

FROM THE CHEF:

In North Africa, a tagine(TAY-jeen) is a stew-likecomfort food. Depending onthe region, it might be madewith lamb, seafood or poultryalong with a variety of otheringredients. The reason I

recommend using whole ordiced tomatoes (not crushed)is because crushed tomatoestend to be too concentratedand acidic.



SERVING: 8 oz/230 g


310 18 g 10 g 300 mg 22 g



1/2 cup|125 ml onion, diced

1 tsp|5 ml garlic, diced

1 medium red or yellow pepper, diced

1/2 cup|125 ml carrot, peeled, quartered and cut into 1 lengths

1-796 ml can low sodium tomatoes (whole or diced, not crushed)

2 tsp|10 ml mild paprika2 tsp|10 ml ground cumin

1 tsp|5 ml dried oregano

1 tsp|5 ml ground coriander

1/2 tsp|2.5 ml cinnamon

1 tsp|5 ml dried chilies (optional)

1/2 tsp|10 ml sea salt


1-540 ml can chick peas, drained & rinsed

1/2 cup|125 ml zucchini, quartered and cut into 1 lengths

1.Heat oil in a skillet and brown thighs then transferthem to slow cooker.

2.Add onion, garlic, pepper and carrot to skillet andlightly brown.

3.Drain tomatoes, puree in a food processor, and then add tothe skillet and simmer with vegetables for 5 minutes.

4.Add spices and then transfer to slow cooker.5.Add chick peas to slow cooker.6.Place lid on slow cooker then cook on low setting for

5 hours.7.Stir in zucchini and set to high for 30 minutes or until

zucchini is tender.

8.Serve with steamed couscous or rice.


Follow Grannys

on Twitter!




26/34

Turkey Osso Bucco

FROM THE CHEF:

Classic Osso Bucco is madeusing veal shank; in Italian, itliterally translates into bonewith a hole in it. The searingand slow braising of across-section leg cut producesa tender and flavourful dish.

It works equally as well withturkey legs as it does with veal.Traditionally, the Gremolataaccompaniment is made withlemon, but I find that orangereally compliments the turkeyin my version.

For recipes calling for orangeor lemon zest, I recommendusing organic fruit asnon-organic varieties maycontain pesticides.




120 11 g 7 g 350 mg 4.5 g

6-8 Grannys turkey drumsticks, bone in, skin removed cut

crosswise (preferably by the butcher) into 1 1/2 inch

thick pieces

1/4 cup|65 ml olive oil

3/4 cup|185 ml all-purpose flour

(use brown rice flour for a gluten-free version)

1 cup|250 ml onion, finely diced

1 cup|250 ml carrot, finely diced1 cup|250 ml celery, finely diced

2 tsp|10 ml garlic, minced

1 cup|250 ml white wine

1/2 cup|125 ml homemade or low sodium turkey or chicken stock

1-796 ml can whole tomatoes

1 tsp|5 ml fresh thyme (or tsp dried)

1 tbsp|15 ml orange zest

2 tbsp|30 ml fresh Italian parsley, chopped

1 bay leaf



1.Season turkey pieces with salt, then coat with flour.2.Heat oil in a skillet and brown drumsticks on all sides.

Transfer to slow cooker.3.Add onion, carrot, celery and garlic to skillet and lightly

brown then add to slow cooker.4.Add wine to skillet and scrape the bottom clean with a

spoon while the wine simmers.5.Drain tomatoes. Puree them in a food processor and then

add to the skillet along with stock.6.Add herbs, spices and orange zest, then transfer to slow

cooker.

7.Place lid on slow cooker then cook on low setting for 5hours.

8.Top each portion with 1 tsp of Orange Gremolata (seeinset) and serve with saffron-scented rice, polenta ormashed potatoes.



For a money savingGrannys TurkeyDrumsticks coupon,

visit page 30 !




27/34


Turkey Osso Bucco

Searing and slow braising of across-section leg cut produces a tender

and flavourful dish.

OrangeGremolata2 tbsp|30 ml orange zest1 tsp|5 ml garlic, minced2 tbsp|30 ml fresh Italian

parsley, chopped1 tsp|5 ml olive oil tsp|2.5 ml sea salt freshly ground

black pepper

Combine all ingredientsand chill for 1-2 hoursbefore serving.


28/34


Curried Turkey Thighs

HomemadeCurry Powder1 tbsp|15 ml cumin seed, dry roasted and

ground1 tbsp|15 ml coriander seed, dry roasted

and ground2 tsp|10 ml fenugreek seed, dry roasted

and ground

4 white cardamom pods,ground (seeds only)

4 cloves, ground2 tsp|10 ml turmeric powder1/2 tsp|2.5 ml ground cinnamon1 tsp|5 ml crushed red chilies

(add more for extra heat)

Make your own curry powderusing dry roasted spices in a

heavy skillet.

Make your own curry powderusing dry roasted spices in a

heavy skillet.


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Curried Turkey Thighs

FROM THE CHEF:

I made my first curry incooking school and theinstructor, who had lived inIndia, roasted and groundspices to make a currypowder from scratch. Later inmy career, I worked in NewDelhi and perfected my ownrecipe. Its best to dry roastyour spices in a heavy skilletuntil they just start to brownand release their fragrance.I grind them with a pestleand mortar or a clean coffeegrinder; its best to have onejust for spices.

*Ghee is made from clarifiedbutter and is widely used inIndian cuisine. It can be foundin East Indian specialty stores.


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140 12 g 5 g 230 mg 9 g


2 tbsp|30 ml vegetable oil or *ghee

2 cups|500 ml onion, diced


1 tbsp|15 ml ginger, finely chopped

1 tsp|7.5 ml sea salt

2 tbsp / 30 ml curry powder

(OR try making your own using the recipe shown)

1-400 ml can light coconut milk

1-796 ml can low sodium whole tomatoes, drained and pureed

2 tsp|10 ml corn starch

3 tbsp| 45 ml cold water

4 cups|1 L baby spinach leaves

1. Heat oil over medium-low heat in a large pot and brownthe onions slowly, stirring until they turn golden brown.

2. Add garlic, ginger and all spices and seasoning. Continueto stir for about 5 minutes.

3. Remove skin from the turkey thighs and add to pot. 4. Add coconut milk. 5. Drain tomatoes, puree in a food processor, and then add

to the pot. 6. Transfer all ingredients from pot to the slow cooker. 7. Place lid on slow cooker then cook on low setting for 5

hours.8. Mix corn starch with 3 tablespoons of cold water, then

carefully stir into curry.9. Stir in spinach and set to high for 30 minutes.

10. Serve with steamed basmati rice, naan bread andchutney.


For a money saving

Grannys Turkey

Thighs coupon,visit page 30!




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Pantry Essentials:

Pulled Turkey Page 7

Turkey Cacciatore Page 8

Turkey Drumstick Cassoulet Page 11

Frozen Stuffed Turkey Breast Roast Page 12

Turkey Meatloaf Page 15


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23 packages (approx. 1.5 kg) Grannys turkey thighs,

2-3 yellow or white onions, bag of carrots, 3 sticks of

celery, 1 bottle of medium-bodied red wine, 1796 ml

can of San Marzano Italian tomatoes, fresh rosemary, 1

lemon.Quick Scan

2-3 packages (approx. 1.5 kg) Grannys turkey

drumsticks, 2 medium yellow or white onions, 1 bottle

red wine, 1796 ml can of low sodium whole tomatoes,

1 box turkey or chicken stock, 1540 ml can of romano

beans, 1 bunch of Swiss chard or baby spinach.Quick Scan

1 Grannys stuffed turkey breast roast, 1 bag baby

potatoes, 1 bag peeled baby carrots, 1 box turkey or

chicken stock.

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2 packages (approx. 1 kg) Grannys ground turkey

thighs, 4-5 medium yellow or white onions, 1 box turkey

or chicken stock, fresh parsley, fresh rosemary, cornmeal,

Dijon mustard.

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Vegetable oil, olive oil, black pepper, sea salt, garlic, mild paprika, cloves, bay leaf,

ground coriander seed, dried ground rosemary, oregano, basil, cumin, dried chili flakes,

cinnamon, dried chilies, curry powder, eggs, brown sugar, all-purpose flour, homemade

turkey or chicken stock.

34 packages (approx. 2.5 kg) Grannys turkey thighs

and/or drumsticks, 2-3 yellow or white onions, 1 bottle

cider vinegar, 1540 ml can of low sodium tomatoes,

smoked paprika, maple syrup.

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Shopping Lists:


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Turkey Spaghetti Meat Sauce Page 16

Turkey Chili Page 19

White Bean Turkey Chili Page 20

Morroccan Turkey Tagine Page 23

Turkey Osso Bucco Page 24

Curried Turkey Thighs Page 27


2 packages Grannys ground turkey, 4-5 medium onions

1 bag of carrots, 1 bunch of celery, 2796 ml cans low

sodium tomatoes.

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2 packages (approx. 1 kg) Grannys ground turkey, 2

medium white or yellow onions, a few sticks of of celery,

1 red pepper, 2796 ml cans low sodium tomatoes,

1540 ml can black beans.

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2 packages (approx. 1 kg) Grannys boneless, skinless

turkey thighs, 2-3 medium white or yellow onions,

1127 ml can green chilies, 1796 ml can low sodium

tomatoes, 1540 ml can white kidney beans, 1 can

chipotle peppers in adobe sauce, fresh cilantro,

1 avocado, 1 bunch green onions. Quick Scan

2-3 packages (approx. 1.5 kg) Grannys turkey thighs,

a few white or yellow onions, 1red or yellow pepper,

2-3 carrots, 1540 ml can chick peas, 2 medium zucchini.

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3 packages (approx. 2 kg) Grannys turkey drumsticks,

onions, 3-4 medium carrots, 4 stalks celery, 1 bottle white

wine, fresh thyme, 1 orange, fresh Italian parsley.

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2-3 packages (approx. 1.5 kg) Grannys turkey thighs,

4-5 medium onions, ginger, 1400 ml can light coconut

milk, 1796 ml can low sodium tomatoes, corn starch,

baby spinach leaves.

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Behind the scenesOnly a few quick minutes are needed to prepare the ingredients for your slow cooker, yet doing a photo shootfor a food magazine about slow cooking requires much more time and patience.Typically, it takes an eight-hour day to photograph four or five recipes from start to finish. Each dish is meticu-lously prepared in-studio by our chef before it is composed by a professional food stylist. In the meantime, theproper table setting, lighting, and angles are chosen by thephotographer and creative director to capture the essence of each plate of food, ensuring it looks as delectableas it smells and tastes.


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Sneak peek recipe!Grilled Dijon-Herb InfusedTurkey Pieces


15 minutes 45-60 minutes 6-8

1.5 kg Grannys Turkey pieces; skin-on

bone-in thighs, drumsticks

and/or boneless skinless breast

1 tbsp|15 ml Dijon mustard

1 tbsp|15 ml extra virgin olive oil

1 tsp |5 ml balsamic vinegar

3 tbsp|45 ml fresh poultry herbs (sage, thyme,

rosemary, parsley), coarsely chopped


1 tbsp|15 ml shallot, finely chopped

1/2 tsp|2.5 ml sea salt

1/4 tsp|1.25 ml fresh ground pepper

1. Preheat barbeque grill on high.

2. Mix mustard, oil, vinegar, herbs, garlic,

shallots, salt & pepper in a large bowl.

3. Coat turkey pieces well. Pieces can be

refrigerated for up to 24 hours at this point and

then grilled.

4. Turn one section of the barbeque off, preferably

the middle one if you have 3 sections. Place

turkey thighs and drumsticks directly on this

section of the grill to grill them over indirect heat

leaving the other sections on high. Wrap boneless

skinless breast loosely in parchment paper or foil

and place it directly on the same part of the grill.

Cook with lid of the barbeque down.

5. Drumsticks should be turned once after 30

minutes. Pieces will be done in 45-60 minutes or

when a thermometer probe reads 170F (77C).

6. Let the cooked meat rest in a warm place of

15-20 minutes before carving.



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Eat Turkey, Just for the Health of It!

Turkey Bu

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Receitas Slow Cooker