Page 64 - Food Network (January 2020)

Heat 2 tablespoons olive oil in a large skillet
over medium-high heat. Add 1 grated carrot,
3 chopped scallion whites, 1 to 2 teaspoons ancho
chile powder and 1 cup quartered cherry tomatoes;
cook 3 minutes. Add 1¼ pounds hot Italian turkey
sausage (casings removed) and cook, breaking up
the meat, until it starts browning, 5 minutes. Add
1 to 2 chopped scallion greens and cook 5 more
minutes. Serve in taco shells with toppings.

Heat 2 tablespoons olive oil in a large nonstick
skillet over medium heat. Add 4 chopped
scallion whites and cook until soft, 1 to 2 minutes.
Add 2 tablespoons each tomato paste and
chili powder; cook, stirring, until brick red,
2 to 3 minutes. Add 1 pound ground turkey and
cook, breaking up the meat, 4 minutes. Add
2 cups chicken broth, one 14-ounce can pinto
beans (drained and rinsed) and 3 tablespoons
ketchup; simmer until thickened, 12 to 15 minutes.
Stir in 4 chopped scallion greens and hot sauce
to taste. Serve over spaghetti and top with
cheddar cheese and sour cream.

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Season 1 pound turkey fillets (halved
lengthwise) with 1 teaspoon paprika,
¼ teaspoon kosher salt and a few grinds
of pepper. Brush 1 side of the fillets with
1 tablespoon dijon mustard, sprinkle
with 1 teaspoon chopped thyme, then
press into 2 cups crushed pretzels. Heat
1½ tablespoons vegetable oil in a large TACOS AND SKILLET: JUSTIN WALKER. CHILI: ANDREW PURCELL.
nonstick skillet over medium-high heat.
Working in batches, cook the turkey
pretzel-side down, until golden, 2 minutes; TURKEY FILLETS: RYAN DAUSCH.
flip and cook through, 1 more minute.
Serve with baked sweet potatoes and
a mix of 2 tablespoons maple syrup
and 1 tablespoon dijon mustard.

IN PARTNERSHIP WITH
FOOD NETWORK MAGAZINE ● JANUARY/FEBRUARY 2020