Turkey Albondigas

Recipe Ingredients

3 cups	438g / 15oz	Cooked turkey - chopped
3		Bread - sprinkled with 6 or
		Hot
		Turkey stock
3		Eggs
1		Garlic - finely (1 to 2)
		(or put through a - garlic
		Press)
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Ground coriander
1 teaspoon	5ml	Ground cumin
		Several grindings of black - pepper
2		Turkey stock or chicken - stock
10 oz	284g	Frozen kernel corn - (1, package)
3/4 cup	69g / 2.4oz	Blanched almonds - finely

Recipe Instructions

"Leftover turkey can be transmogrified into dumplings swimming in thickened and reduced turkey stock. Make the stock from what is left of the turkey after you have picked off the meat. You may substitute chicken stock and/or leftover chicken for the turkey."

Chopped green chili peppers for garnish

1. Place the turkey meat in a bowl. Squeeze the excess moisture from the bread and crumble it into the turkey meat.

2. Put the turkey and bread mixture through a meat grinder or a food processor.

3. Add the eggs, garlic, salt, coriander, cumin and black pepper. Mix well. Shape the mixture into walnut-size balls/ 4. Bring the turkey stock to a boil. Drop the albondigas into the boiling stock. Reduce the heat and simmer for 10 minutes.

5. Remove the cooked albondigas with a slotted spoon and set aside.

6. Boil the stock for another 30 minutes to reduce and thicken it. Add the corn and the ground almonds. Return the albondigas to the stock. Heat through and serve in bowls garnished with chopped chili peppers, if you wish.

Makes 6 to 8 servings.

NOTE: To make the stock, pick the meat off the bird. Place the carcass in a large pot and cover with water. Add an onion, a carrot, a rib of celery, some parsley and thyme, and a bay leaf. Simmer for 2 to 3 hours. Cool, strain, and season.

[THE DUMPLING COOKBOOK; Maria Polushkin; 1977; ISBN 0-911104-81-X]

Source:
The Turkey Store package

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.