Monday, November 12, 2012

Recipe Tuesday: Turkey Makeover Week, plus a Giveaway!

It's been a very long time since I've put together a recipe Tuesday, and this one fits right into what we had this weekend for dinner.  My family doesn't eat a lot of beef-in fact, my husband doesn't eat beef at all, so I've had to become somewhat of an expert at taking recipes which normally use ground beef and switching them to turkey so that my whole family will eat it.  Awhile ago I was asked by the Turkey Farmers of Canada to help promote Turkey Comfort Food Makeover Week, and thought I'd share one of my family's favorite recipes with you.

What kind of comfort do you like, and can you convert it to using turkey?  Whether you are looking for something lower in fat or have a picky eater in the house, I can honestly say that we choose turkey most of the time when it comes to using ground meat and I'm often making over recipes.  Let me know what kind of comfort food you make with turkey in the comments below between now and November 21st, and you will have yourself entered to win a prize pack in the photo below!  (see the very bottom of this post for the rules)

Pack includes: a zippered, insulated grocery bag, silicone oven mitt, a meatballer, sweatshirt, and recipe booklet
You can find more turkey makeovers by going to the Turkey Farmers of Canada's Facebook page or by following them on Twitter.  You can even win a slow cooker by submitting your favorite slow cooker recipe that uses turkey!

Shepherd's pie is usually made with ground beef or lamb, but my family's favorite version is made with ground turkey thigh.  Thighs are better as they stay much moister in this dish. With a whole 3 cups of vegetable and a topping of creamy lemon scented potatoes, this is one shepherd's pie your kids with love. You can bake it in one large casserole dish or portion it out into single sized servings and let everyone have their own.

turkey shepherd's pie
Mini pies can be fun for kids, right?

1 lb ground turkey (thighs, preferably)
1 medium onion, chopped
2 tsp garlic, minced
1 tsp paprika
1 tsp oregano
2 tbsp fresh sage, chopped
1 tbsp fresh thyme, chopped
1 cup canned corn, drained (or frozen, thawed and drained)
3/4 cup frozen peas, thawed and drained
1/2 cup green beans, chopped into 1 inch pieces, thawed and drained
3/4 cup carrots (either frozen or fresh, peeled and chopped into pea-sized pieces)
2/3 cup chicken broth
2 tbsp chili sauce
1 1/2 tbsp flour
1 tbsp Worcestershire sauce
1/4 tsp salt and freshly ground black pepper
1 lb Yukon gold or russet potatoes, peeled and cut into chunks
1 lemon
1 green onion, chopped (green bits only)
2 tbsp butter
1/4 - 1/3 cup milk, warmed in the microwave until hot

Pre-heat oven to 375 F.

Place the potatoes in a saucepan over medium heat and cover with cold water. Bring to a boil and cook until tender.

Meanwhile, using a large skillet, fry the onions in a little olive oil until softened.  Add the garlic and continue to cook, stirring, until fragrant.  Push the onions to one side of the pan and add the turkey, pushing around the pan and breaking apart with a spoon.  When the turkey is cooked through and no longer pink, drain off any fat, then add the paprika, salt, pepper, and oregano.  Continue to stir and cook for about another minute, then take off the heat and stir in the fresh sage and thyme.

If you are using fresh carrots, microwave them with a little bit of water on high until they are tender crisp. Drain well.  Stir corn, peas,beans,  and carrots into the cooked ground turkey mixture.

In a bowl, whisk together the chicken broth, chili sauce, Worcestershire sauce, and flour until smooth.  Stir into the turkey and vegetable mixture over medium low heat and continue to stir, cooking, for about 5 minutes while it thickens up and coats the meat and vegetables.

Once the potatoes are cooked, drain well and then return to the pot.  Mash in about 2 tbsp of unsalted butter, then add milk and mash until smooth.  Zest the lemon right over the pot to get about 1 tbsp of lemon zest into the potatoes, and sprinkle the chopped bits of green onion into it.  Give everything a good stir, and season to taste with salt and pepper.

Spread the meat mixture into a shallow 2 quart casserole dish.  Spread the mashed potatoes over top, right to the edges. Bake for 25 minutes, until heated through and bubbly.  Remove from the oven and let stand for 5 minutes before serving.

Serves 4-6 people

Giveaway Rules:

Contest is open between November 12, 2012 and November 19, 2012.
One entry per person.
Must be the age of majority and be a resident of Canada.

This post was sponsored by the Turkey Farmers of Canada.  In return for writing it, I was compensated with a sweatshirt, some turkey lifting forks, and a $25 gift card.  This will likely be the last sponsored post I ever do on this site, so help it go out with a bang!

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