Page 69 - Food Network (January 2020)

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Cut 2 pounds skinless, boneless turkey breast
into 2-inch cubes. Toss with 1 tablespoon
vegetable oil and 1 teaspoon each lemon zest,
paprika, kosher salt and pepper in a bowl.
Thread the turkey onto six 12-inch skewers.
Wrap each skewer with 2 bacon slices. Grill
on oiled grates over medium heat, turning
often, until the turkey is cooked through and
the bacon is crisp, about 25 minutes.

Sauté 1 sliced celery stalk, 1 sliced
scallion, ¾ cup diced roasted turkey,
¼ cup chopped dried cranberries
and ¼ teaspoon poultry seasoning in
1 tablespoon butter in a large nonstick
skillet until golden. Add another
1 tablespoon butter and 3 cups cooled
cooked white rice; cook, stirring, until
lightly browned, 3 minutes. Season with
salt and pepper. Top with parsley.

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Mix 1 pound ground turkey, ½ cup panko,
½ grated onion, 2 tablespoons chopped
cilantro, 1 egg, 1 teaspoon each chili powder
and kosher salt, ½ teaspoon cumin and a pinch
each of chipotle chile powder and pepper in a
large bowl. Form into 2-inch balls. Place on
a baking sheet coated with cooking spray and
broil 5 to 8 minutes. Bring 1½ cups water
and 2 tablespoons mole paste to a simmer in
a large skillet, whisking to combine. Add the
meatballs and simmer 10 minutes. Top with
sesame seeds and cilantro leaves.

IN PARTNERSHIP WITH
JANUARY/FEBRUARY 2020 ● FOOD NETWORK MAGAZINE