Daily Local News (West Chester, PA)
Ground poultry has endless possibilities
Almost every week at my house, ground turkey is the star of a quick dinner. Fast cooking makes it an alluring weeknight choice. We like the taste of the grind that is 93 percent lean; the 99 percent, almost fat- free choice fails the taste test for us.
The convenience is obvious, but the ground gobbler ends up far too often in one of the big three: tacos, meatloaf or pasta sauce. Delicious, but perhaps it’s time for my repertoire to get some sprucing up.
I dug into my database to find my favorite from past experiments. Because ground turkey is so versatile, there was a lot to choose from. Its mild taste is especially delicious with the flavor- forward ingredients offered in Asian cuisine. Ginger, hoisin and soy sauce add spark to the meat.
ASIAN- THEMED SOUP » Ginger, chiles, garlic and soy sauce steep in chicken broth to make it temptingly aromatic. My family loves elements that create subtle spiciness in this turkey- enriched soup, amix that also includes spinach or kale. It’s an adaptation of the soup that appeared on the cover of Bon Appetit magazine a few years ago. That version used ground pork and mustard greens. Mine uses ground turkey and baby spinach or kale, ingredients that I usually have on hand.
LETTUCEWRAPS » The fresh taste and texture of lettuce, used to encase a slightly spicy mixture, are so inviting. Butter lettuce, with its malleable nature, makes it the top choice for this culinary wrangling chore. Iceberg lettuce offers pleasing crispness but doesn’t fold as easily around a loose mixture as its butter variety cousin. But feel free to use either, or serve the concoction spooned over cooked rice.
Ground Turkey LettuceWraps
Yield: 4- 6servings INGREDIENTS 1⁄ 2 cup raw, long- grain brown rice ( I use Texmati) or rawwhite basmati rice 2heads Bibb lettuce ( Boston lettuce) 11⁄ 2 teaspoons Asian- style roasted sesame oil 1pound ground turkey 1tablespoon minced fresh ginger 1large red or yellow bell pepper, cored, seeded, cut into narrow crosswise matchstick strips 1⁄ 2 cup peeled, finely diced jicama 1⁄ 2 cup low- sodium chicken broth 2tablespoons hoisin sauce Garnish: shredded carrots and fresh chopped cilantro PROCEDURE
1: Prepare rice according to package directions. Separate lettuce leaves; rinse in cold water and drain.
2: In a large, deep skillet, heat sesame oil on mediumhigh heat for 30seconds. Add turkey and ginger; cook, breaking up meat with a spatula or sturdy spoon, until meat is cooked through, about 5minutes. Add rice, bell pepper, jicama, broth and hoisin sauce. Cook, stirring occasionally, until broth is almost evaporated and vegetables are heated through. Taste and add a little hot sauce if desired. Place lettuce “cups” in single layer on a platter. Spoon filling onto lettuce; top with shredded carrots and cilantro or mint. Serve.
Asian- Themed Soup With Greens, Noodles and Ground Turkey
Yield: 4- 5servings
INGREDIENTS
1⁄ 2 pound ground turkey 2garlic cloves, finely chopped 2teaspoons minced ginger Optional: 1teaspoon Sichuan peppercorns, crushed 1⁄ 2 teaspoon crushed red pepper flakes 1⁄ 2 teaspoon ground cumin seeds 1tablespoon vegetable oil Salt and freshly ground black pepper 6cups low- sodium chicken broth 3cups ( packed) baby spinach leaves or kale, roughly chopped 4green onions, thinly sliced 2tablespoons reducedsodium soy sauce Optional: 1teaspoon fish sauce 8ounces dried noodles, such as Japanese udon noodles or wide rice noodles Optional: 1teaspoon hot sauce, such as Sriracha or Frank’s RedHot sauce Cook’s notes: To crush peppercorns, place in zipper- style plastic bag and pound with mallet or the bottomof a saucepan.
PROCEDURE
1: Mix turkey, garlic, ginger, Sichuan peppercorns ( if using), red pepper flakes and cumin in a medium bowl. Heat oil in a large pot over medium heat. Add turkey mixture; season with salt and pepper and cook, stirring and breaking upwith a spoon or spatula, until browned and cooked through, 8- 10minutes. 2: Add broth and bring to a boil; reduce heat and simmer until flavors meld, 8- 10minutes. Add spinach, green onions, soy sauce and ( if using) fish sauce; cook, stirring occasionally, until spinach is tender, 5- 8 minutes. Taste and add salt and/ or black pepper and/ or hot sauce if needed. Meanwhile, in a separate pan, cook noodles according to package directions ( udon takes about 13minutes of simmering); drain. 3: Divide noodles among bowls and ladle soup over the top.