Turkey Stuffed Pasta Shells

I have always favored using ‘conchiglioni’ pasta, the name derives from the Italian word meaning ‘seashells’. Their shape, size and consistency are the perfect vessel for bold, rich fillings and flavorful sauces. Baked pastas, or ‘pastas al forno’ as they are called in Italy, date back to the Renaissance when they were being served at the banquets of nobles.

Over the years, I have stuffed jumbo pasta shells with just about every imaginable filling I could conjure up. To say the least, I love this kind of meal.

Since we are just past ‘turkey season’ and if you are someone who enjoys that festive meal … here’s a new spin on it. Turkey, stuffing, sweet potatoes and gravy all tucked into some pasta shells.

Without a doubt, these shells were even better than I had expected and this recipe made enough that I froze some for another meal. What’s not to like about that?

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Turkey Stuffed Pasta Shells
Instructions
  1. Cook pasta shells according to package directions for al dente. Drain & set aside.
  2. In a large saucepan, scramble-fry ground turkey with spices until no longer pink.
  3. Preheat oven to 350 F.
  4. In a large bowl, combine mozzarella cheese, turkey, stuffing & green onions. In a small bowl, Stir sweet potatoes with chili powder.
  5. Fill each pasta shell with 2 Tbsp stuffing mixture & 2 tsp sweet potato mixture. Combine 1 cup of gravy with any remaining filling & spread on the bottom of a 13" x 9" baking dish. Place filled shells overtop, drizzle with remaining gravy & sprinkle with Parmesan cheese.
  6. Bake, covered for 15-20 minutes or until heated through. Serve with cranberry sauce if you wish.

Turkey Breast w/ Fruity Savory Stuffing

December 25th is not only Christmas Day, but it holds an extra special meaning for our family. It is my sister Rita’s birth date. When we were growing up, being able to enjoy all the great things that come with the Christmas meal as well as birthday cake …. could it get better than that!!

Although your family’s Christmas traditions may vary depending on the culture you were raised in, we like to think food is a language that needs no translation. I believe that many of our dishes are from an assortment of different cultures mixed into one recipe. Such is the case of our turkey dinner this year. I’ve incorporated a Moroccan inspired fruit stuffing along with our traditional savory one.

In view of the ongoing pandemic, hopefully caution will be taken in the holiday events your involved in. The best gift you can give this Christmas is not infecting others with Covid-19.

As much as I like certain aspects of the Christmas season, I find it becomes a little overwhelming. It seems a massive wave of Christmas capitalism takes over every aspect of one’s life from the end of October to January. I like to call it a form of OCD: Obsessive Christmas Disorder.

I was raised on a farm in southern Alberta at a time when Christmas celebrations were focused around our family blessings and not how many blow-up Santa Clauses or realistic sleighs we set up on our front lawns.

It would almost seem more importance is being given to getting more likes on Facebook & Instagram than it is carrying on a tradition based on family.

This year will not be perfect, it never is, and the holidays are a hard enough time for many, regardless of pandemics and catastrophic weather. I hope there will still be a little magic for everyone, however you spend the holidays.

HAPPY BIRTHDAY RITA!

WE LOVE YOU VERY MUCH & ARE SHARING YOUR DAY IN OUR THOUGHTS

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Turkey Breast w/ Fruity Savory Stuffing
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Fruit Stuffing
Savory Stuffing
Herb Butter
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Fruit Stuffing
Savory Stuffing
Herb Butter
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Instructions
Fruit Stuffing
  1. In a small bowl, combine dates, apricots, raisins, apple & orange juice & zest; season with spices & mix well. Set aside to marinate.
Savory Stuffing
  1. In a saucepan, sauté onion, celery, garlic, mushrooms & seasonings in margarine. Remove from heat.
  2. Place vegetable/seasoning mixture in a large bowl & combine with dry bread cubes & broth, adding only enough broth to make proper stuffing consistency. Set aside.
Turkey
  1. Preheat oven to 350 F.
  2. Lay turkey breast on a clean work surface so that it lies open & flat. Cover with plastic wrap, then pound lightly with a meat mallet to flatten into an even thickness all over. Discard plastic wrap.
  3. On one half of the turkey breast spread a thick layer of the savory stuffing then top it with the fruit stuffing. Fold the adjoining half of the turkey breast over all. Fasten with metal skewers if you wish to help to keep stuffing enclosed.
  4. Place a wire rack in a roasting pan & lay stuffed turkey roast on it. Brush herb butter over turkey breast. Roast uncovered, until turkey reaches an internal temperature of 180 F. about 2 hours. Cover loosely with foil if top browns too quickly.
  5. Place any extra savory stuffing in a buttered casserole & bake for about 30 minutes, until the top is lightly toasted.
  6. Remove turkey breast from oven, tent with foil & allow to rest for about 5-10 minutes. Make sure to remove all toothpicks and/or skewers before slicing to serve.
Recipe Notes
  • You will notice the recipe for the savory stuffing is well more than what is needed to stuff the turkey breast. For me personally, the stuffing is the most important part of the whole meal so I made sure there would be lots. 
  • Don't hesitate to half the recipe if you feel its more than what you need.

Turkey Thighs w/ Persimmon Sage Stuffing

Cooking turkey parts instead of the entire bird serves a few purposes. It not only cuts way back on the cooking time but it allows you to cook more of your favorite pieces. For dark meat lovers, roasted turkey thighs are the perfect option as the meat is succulent and flavorful without losing its moistness during the roasting time.

As soon as I spot persimmons in the grocery store I can’t resist them. Persimmons are in season between November and February. They are mildly sweet and juicy with a slight crunch reminiscent of a cross between a peach and a pear. Since there is only a short window in which you can enjoy this exotic fruit, persimmons make up for it by working well in both sweet and savory recipes.

In acknowledgement to the USA Thanksgiving today (November 25th), I’m stuffing some turkey thighs with an interesting dressing containing persimmons & fresh sage. I know most people have their own traditional, go-to‘ stuffing recipes, but I’m hoping at least a few will venture from the norm and try a little persimmon in your stuffing. I can assure you, its worth it.

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Turkey Thighs w/ Persimmon Sage Stuffing
Instructions
Stuffing
  1. Preheat oven to 200 F. On a parchment or foil lined baking sheet, spread out the cubes of bread. Bake for about 10 minutes, until lightly toasted yet still pale in color. Set aside. Turn oven off until ready to bake ready to roast thighs if you wish.
  2. In a large saucepan or pot over medium heat, add 1 Tbsp olive oil & 1 Tbsp butter. When butter has melted, add the shallot, celery & leek. Cook until softened, about 10 minutes. Add garlic, sage, thyme & pepper; cook until mixture is fragrant, about 2 minutes.
  3. Pour in the broth and toss lightly until everything is completely mixed. Give the stuffing a taste & add salt to your personal taste. Fold in the beaten egg & cubed persimmons; toss lightly till combined.
Herb Butter
  1. In a small dish, combine all herb butter ingredients & set aside.
Assembly & Baking
  1. Arrange turkey thighs, skin side down on a work surface so they lay open & flat. Cover with plastic wrap, then pound lightly with a meat mallet to flatten to an even thickness.
  2. Preheat oven to 350 F.
  3. Discard plastic wrap; spread stuffing over 2 turkey thighs, leaving a 1/4-inch border around edge. Top each with a remaining turkey thigh. Butter a casserole dish with remaining butter & transfer any leftover stuffing to casserole dish, spreading it out evenly.
  4. Line a roasting pan with heavy duty foil paper. Grease foil on the bottom of pan & place the stuffed turkey thighs in roasting pan. Carefully spread HERB BUTTER over tops of stuffed thighs.
  5. Roast uncovered, basting occasionally, until thighs reach an internal temperature of 180 F. about 2 hours. Cover with foil if top browns too quickly. Bake the extra stuffing for about 30-40 minutes, until the top of the stuffing is golden brown.
  6. Remove turkey thighs from oven, tent with foil & allow to rest for about 5-10 minutes. Slice & serve.

Shrimp & Chicken Pelmeni

Though they come in all shapes and sizes, dumplings are a near-universal culinary constant as almost every culture has one. So naturally, dumpling recipes are incredibly versatile, coming with a wide array of fillings, wrappers, shapes and sizes. Eaten as an appetizer, dessert, side dish or for the main meal, they might just be the ultimate comfort food.

Chicken and shrimp go together surprisingly well, and this dish is no exception. In March of this year (2021), I posted a blog about Russian Pelmeni. Since then, Brion & I have had ‘pelmeni’ numerous times in which I’ve experimented with various fillings. In case you’re not familiar with these dumplings, traditional Russian pelmeni consist of a filling wrapped in thin, unleavened dough. The word “pelmeni” describes the ear-shaped appearance of these dumplings.

When I made them for the March blog, I used a different technique for preparing them. Instead of making them into the traditional ear shape, I rolled the dough out into a large rectangle. I then spread the raw meat filling over it very thinly and rolled it up in a jelly roll fashion. After slicing the roll into 2-inch pieces, they were steam cooked in broth in a skillet. It’s a quick and easy take on authentic pelmeni.

Since Brion & I eat a lot of chicken and shrimp, I could see no reason to ‘develop’ a new version with an almost oriental twist on it.

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Shrimp & Chicken Pelmeni
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Instructions
Dough
  1. In a bowl, combine all dough ingredients & knead until a smooth dough ball forms, about 10 minutes. Cover with plastic wrap & set aside to rest until your filling is prepared.
Filling
  1. Chop mushrooms & mince garlic. In a skillet, heat butter & add garlic. When aromatic & light golden, add mushrooms & a light sprinkle of salt. Cook for about 2 minutes, until fragrant, soft & roughly a third of the original volume. Set aside in a bowl to cool.
  2. Chop shrimp into pieces the size of large peas. Add to the mushrooms with the chicken, green onion, water chestnuts & ginger. Combine with a fork.
  3. Stir together salt & white pepper, sugar, soy sauce & water. Pour over the filling; stir to mix & firm up. Cover & set aside to rest for 30 minutes.
Assembly
  1. Once dough has rested, transfer to a floured surface. Roll out the dough into a large, THIN rectangle. Spread filling over the dough, leaving a 1/4-inch at the far side of the dough.
  2. Tightly roll dough up, starting from the wider side, forming a log. Put seam side down to seal the edges. Seal ends of the dough as well. Using a very sharp knife, cut the dough log into 2-inch sections.
  3. In a large skillet that will accommodate all pelmeni, heat oil & cook onion until translucent. Add garlic & continue cooking until fragrant. Add grated carrot; cook about 1-2 minutes more.
  4. Place pelmeni rolls on top of veggies, add vegetable broth, salt & pepper. Cover with a lid & simmer for 30 minutes on a low heat. Check pelmeni from time to time, to make sure there is still some broth in the skillet. Add more broth if it evaporates too fast. Garnish with extra sliced green onions if desired. Serve.
Recipe Notes
  • A nice condiment for these dumplings would be a sweet chili sauce.

Swiss Chard & Smoked Sardine Quiche

Quiche is a very flexible dish that can be eaten for breakfast, lunch or dinner and allow you to use whatever ingredients you have on hand. As a substitute for spinach, swiss chard adds a tartness and texture that spinach lacks. The ribs are very flavorful and hold their shape in soups, sautés and gratins. Chopped or whole, smoked sardines add something really unique to this egg dish.

Several thousand years ago, people discovered that exposing fish to intense amounts of salt and smoke was a great way of preserving the catch for later. Today, our smoking techniques are considerably more refined, and we do it more for the flavor than as a means of preservation. Its a shame that more people don’t think to reach for smoked fish as an effortless way to add loads of flavor to foods they love.

Let’s face it …. sardines, you either love them or hate them. The name ‘sardines’ is said to originate from Sardinia, a Mediterranean island known for sardine fishing. The canning of sardines started around the early 18th century in Europe. Through the centuries, the popularity of canned sardines spread around the world.

While sardines get a bad rap for being too salty, mixing it with the right ingredients allows these briny flavors to add a lot of depth and bite to other seemingly bland ingredients.

This quiche recipe is full of smoky bacon & sardines, swiss chard, mushrooms, leeks and creamy grated cheese. It definitely changes up the way to eat smoked sardines, but of course, you have to like them to begin with.

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Swiss Chard & Smoked Sardine Quiche
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Instructions
Rice Crust
  1. Pre-cook rice in broth (can be prepared the day before).
  2. Preheat oven to 375 F.
  3. Lightly butter a 9-inch quiche pan. In a small bowl, combine 30 gm smoked cheddar cheese with cooked rice. Mix well; pat into quiche pan, working it up the sides. Bake for about 5 minutes; remove from oven & set aside.
Filling
  1. In a skillet, sauté bacon until cooked; remove from pan & set aside reserving bacon drippings. Remove stems from chard leaves; chop. Place stems in skillet. Chop chard leaves & set aside. Wash & thinly slice leek using about 1/2 of a leek (both white & green parts). Slice mushrooms & mince garlic.
  2. Heat bacon drippings in skillet over medium-high heat. Reduce heat & add chopped chard stems, mushrooms, garlic & leeks to pan; sauté 5 minutes. Add chard leaves to skillet; sauté until chard is wilted & no moisture remains, about 10 minutes. Stir in thyme, parsley, pepper, crumbled bacon. Remove from heat & cool slightly.
Assembly
  1. Spread filling mixture evenly over rice crust. Sprinkle with about half of the grated cheeses. Top with drained, smoked sardines ( slice horizontally in 1/2-inch slices). Whisk eggs & milk to combine; carefully pour over quiche. Top with remaining grated cheese.
  2. Bake for 30 minutes or until set. Allow to stand for 5 minutes before serving.
  3. Nice to serve with tartar & seafood sauce.

Apple Sauce Pasta & Cheese w/ Turkey Chicken Sausage

The exact origin of the classic ‘macaroni and cheese‘ is unknown, though it likely hails from northern Europe. Although there were French dishes with pasta and cheese as early as the 14th century, it was an English writer and business woman called Elizabeth Raffald who first wrote the recipe for what we would recognize as macaroni and cheese in 1769. Elizabeth’s recipe was for macaroni, cooked in a béchamel sauce with cheddar cheese added and sprinkled with parmesan.

Many countries have a profound love and deep historical connection to a version of this dish including the USA, Canada, the United Kingdom, France and of course Italy where pasta was first popularized in Europe. It is also possible that some of its origins may trace back to the Alps of Switzerland.

Pasta itself is neither Swiss nor European in origin; it dates to at least 3500 BC in Japan and China, likely spreading to the Middle East and northern Africa via the Silk Road. Some studies believe that the 7th century nomadic Arabs then likely brought it with them while travelling from Libya to Sicily, from where it spread north along the Italian peninsula.

Whatever the truth, this humble pasta w/ cheese dish has become an ultimate comfort food in a plethora of cultures and countries around the world. There have been many inventive twists put on this classic. The 1953 edition of the Better Homes & Gardens cookbook, calls for a sauce made from Velveeta, onion and cream of mushroom soup. Other variations sub in Brie, figs, rosemary and mushrooms for the traditional cheddar based sauce. Adding applesauce might sound like a weird addition, but it works. Just like cheddar melted over a piece of apple pie is an unexpectedly delicious treat.

I used some orecchiette pasta, which cups the sauce well and amped up the flavor with smoked turkey chicken sausage. Comfort food at its best!

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Apple Sauce Pasta & Cheese w/ Turkey Chicken Sausage
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Instructions
  1. Preheat oven to 375 F.
  2. Dice onion & slice smoked sausage. Heat 1 Tbsp of olive oil in a saucepan; sauté onion until almost tender-crisp then add sliced sausage & continue to cook for a few more minutes.
  3. Bring a pot of water to a boil & prepare the orecchiette pasta according to package directions. When it is cooked, drain it well, drizzle it with the remaining Tbsp of olive oil. Shake it around a bit in the strainer to keep pieces from getting stuck together.
  4. Heat the milk & applesauce in pot that was used to cook pasta, stirring constantly. Do not bring to a boil.
  5. In a Dutch oven over medium heat, melt butter & whisk in the flour. Cook mixture for two minutes, whisking all the while then whisk in the hot milk/applesauce mixture. Cook for 2 more minutes continuing to whisk while the mixture is thickening.
  6. Remove the Dutch oven from the heat & stir in salt, pepper, sage, gruyere (save a bit for garnish if you wish), cheddar, onion & sausage slices. Combine evenly then add cooked pasta & stir until pasta is evenly covered with sauce.
  7. Place the Dutch oven in the oven, uncovered & bake for 30-40 minutes or until the orecchiette on top just begins to turn golden brown at the tips.
Recipe Notes
  • Alternately, you can skip the oven time as the ingredients are already cooked. I thought some sautéed leeks made a nice garnish along with the gruyere.

Zucchini Crusted Turkey Bratwurst

Versatile & plentiful, zucchini has endless applications. To mention a ‘few’, we’ve made zucchini bread & muffins, noodles, roasted it and put it on kabobs with chicken. It’s used in curry, ratatouille, stir fry and relish, etc. etc. etc. But just when I think there’s nothing I can do different with it, another idea pops into my head.

Among the family of sausages there is perhaps none so beloved in North America as the bratwurst. There are many interpretations of bratwurst, with variations on texture, flavor, size and cooking methods. Traditional bratwurst, which is German in origin, is made with pork & veal. Turkey bratwurst is a popular alternative to this traditional kind because of its low fat content.

For this recipe, I combine ground turkey with a combination of ‘German’ bratwurst spices and formed them into long sausage shapes. The shredded zucchini/cheese ‘crust’ is wrapped around each sausage and baked. All the flavors blended so well, creating yet one more use for zucchini!

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Zucchini Crusted Turkey Bratwurst
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Zucchini Crust
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Zucchini Crust
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Instructions
Zucchini Crust
  1. Place the shredded zucchini on paper towel & sprinkle LIGHTLY with salt. Cover & blot with another piece of paper towel. Allow to sit for about an hour to release excess moisture.
  2. When zucchini is ready, place in a bowl & combine with remaining 'crust' ingredients.
Turkey Bratwurst
  1. Combine all ingredients & mix well. Divide mixture into 5 equal portions, shaping each into a 5-inch long sausage.
Assembly & Baking
  1. Preheat oven to 400 F.
  2. Divide zucchini mixture into 5 equal amounts. On a piece of plastic wrap, place a portion of the zucchini mixture & pat it into a small rectangle large enough to enclose a sausage in it. Lay a sausage on the zucchini; use the plastic wrap to help roll the sausage & enclose in the zucchini crust. Repeat with remaining sausage,
  3. Oil a piece of foil paper. Place foil on a baking sheet. Top with crusted sausages & bake for 30 minutes or until slightly browned.
  4. These are nice served with baked potatoes & corn.

Honeyed Saskatoon Balsamic Pork Tenderloin

Here on the Canadian prairies we have a native berry called a ‘Saskatoon’. These berries are very special …. the kind of special that only comes once a year.

Saskatoon berries look much like blueberries, but in fact are part of the rose family which includes apples, cherries, plums and of course roses. Saskatoons ripen in late June or early July. They grow in many conditions from sea level to mountain peaks and are less picky about soil conditions than blueberries. Trying to explain their flavor to anyone who has never tasted them is difficult and elusive. They’re sweet, dense, rich, seedy, slightly blueberryish, more almondish, a bit apple-y, dusky and deep. Like I said …. difficult to explain!

Throughout North America, saskatoon berries have a variety of names including: prairie berry, service berry, shadbush or juneberry.

Saskatoon berries work equally good in sweet treats as well as savory recipes. This pork tenderloin entrée is a good example of the latter.

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Honeyed Saskatoon Balsamic Pork Tenderloin
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Instructions
Tenderloin/Stuffing
  1. In a small bowl, combine panko crumbs, Parmesan, thyme, oregano, garlic & pepper.
  2. Remove silverskin from tenderloin & 'butterfly'. Place meat between 2 sheets of plastic wrap & pound, making it all the same thickness. Spread mustard evenly on flattened cut side & top with 'stuffing'.
  3. Preheat oven to 375 F. Starting with the long side, carefully roll the tenderloin as opposed to just folding it over.
  4. Place a rack in a shallow roasting pan & lay a piece of foil on top creating sides for it. Lightly oil center of foil; place tenderloin on it & brush with Fig Balsamic Olive Oil Vinaigrette or just use olive oil. Roast for about 45 minutes until just a hint of pink remains.
Saskatoon Chutney
  1. In a small saucepan over low heat, add 1 tsp oil & sauté green onions & ginger for a couple of minutes. Add honey, water, cider vinegar, cornstarch & salt; mix well. Add saskatoons; bring to a simmer & cook until chutney thickens slightly.
  2. Slice roast tenderloin into medallions about 1-inch thickness. Pour some chutney onto serving platter; place sliced tenderloin medallions on top & drizzle with remaining chutney.

Salmon, Leek & Potato Gratin

Special birthday wishes are going out to my sister Loretta today on July 25th. Loretta you are a treasure that our family holds dear. We appreciate you as a person, sister, friend, mother and any other function that you hold in your life! You don’t have a bad bone in your body and you never do anything to compromise your kind heart and tender soul, you are one special lady.

Even if Brion & I can’t have a ‘birthday supper’ together with Loretta, I still like to post a meal I think she would enjoy to have on her day.

This is a gourmet take on a classic potato dish. Its creamy, cheesy and comforting but instead of making this gratin with cream, I am using a béchamel sauce made with milk and two cheeses. Gruyere and Parmesan together with parsley, thyme & Dijon mustard give it a lovely flavor which highlight the taste of the leek & salmon.

WE CELEBRATE YOUR BIRTHDAY WITH LOVE, LORETTA!

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Salmon, Leek & Potato Gratin
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Instructions
  1. Heat oil in a saucepan over medium heat. Sauté garlic, lemon zest & thyme for 2 minutes. Add flour & cook 1 minute, stirring to combine. Remove from heat & gradually add the milk, stirring constantly, then return to the heat & cook, stirring until thickened.
  2. Add salt, pepper, Dijon mustard & 3/4 cup of the combined parmesan & Gruyere cheese (reserving 1/4 cup) & stir until the cheese melts. Remove from the heat & stir in the parsley & lemon juice.
  3. Preheat oven to 400 F. Grease an 8-inch square baking dish lightly with olive oil.
  4. Wash & pare potatoes (leave the skin on if you prefer). Slice very thinly; place one sliced potato in a layer on the bottom of the baking dish, overlapping slightly.
  5. Arrange one third of the sliced leek & salmon evenly on top, then spoon one quarter of the cheese sauce over all. Repeat the layers with the remaining potatoes, leek & salmon, finishing with the final layer of potato & topping with the last quarter of the cheese sauce.
  6. Sprinkle with reserved 1/4 cup grated cheese. Cover with foil & bake for 45 minutes, then remove the foil & bake for a further 30 minutes. Allow the gratin to stand 10 minutes before serving.
Recipe Notes
  • If your making this for a 'special' occasion, you may want to make them in individual servings as I did in the picture. I used 5-inch round pans with removeable bottoms & lined them with parchment paper so they couldn't leak.

Gorgonzola & Bacon Turkey Burgers

CELEBRATING CANADA DAY!

Every year Canada celebrates its birthday on July 1st with parades, fireworks and other fun events. This year, due to the pandemic and out of respect for Canada’s Indigenous people, celebrations here in our city of Edmonton, Alberta will be virtual or be on a smaller scale.

No matter which way you decide to celebrate the day, we know good food will be an important part of it. Gorgonzola has been a favorite of Brion & I for many years. It’s actually kind of surprising as neither of us care for ‘blue’ cheese or Roquefort.

Gorgonzola is one of those classic Italian ingredients that’s more famous than understood here in North America. The name itself, refers to the little town in Lombardy, near Milan, where the cheese was invented.

There are two kinds of gorgonzola, Dolce (sweet) and Piccante (spicy). In Italian these terms mean fresh verses aged cheeses. Because dolce is softer and creamier, its great for spreading on bread or used in salad dressing, pasta sauce, pizza or burgers. Piccante is harder and tends to crumble.

This turkey burger is made special with the combo of gorgonzola, bacon and guacamole. Just great for celebrating Canada Day!

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Gorgonzola & Bacon Turkey Burgers
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Turkey Burgers
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Turkey Burgers
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Instructions
  1. In a skillet, fry bacon until soft cooked. Remove from pan & blot on paper towel. Chop & set aside.
  2. Using bacon drippings, saute finely chopped leeks & garlic until tender. Remove from skillet & cool.
  3. In a large bowl, combine ground turkey, sauteed leeks & garlic, panko, salt, pepper, sugar, coriander, sage & ginger. Mix well.
  4. Shape into (8) 1/2-inch thick patties. Place 1/8 (10 gm) of the crumbled Gorgonzola & 1/4 of chopped bacon on each of 4; top with another patty, pressing edges to seal, making (4) 1-inch thick patties.
  5. Place on a preheated grill over medium heat. Close lid & grill, turning once, until meat is no longer pink inside, about 12-14 minutes.
  6. Alternately, you can place them in a 375 F oven on a foil-lined tray & bake for about 20-25 minutes.
  7. When burgers are almost done, top each with remaining Gorgonzola.
  8. Serve in toasted ciabatta buns with your choice of toppings.