The Rural Voice, 1999-07, Page 31RURAL LIVING
The crisp green taste of spring
Selected by Bonnie Gropp
Put it on the grill or serve it in
salad. Lean towards the versatility
of turkey to put some great taste in
your summer dining.
Low in fat, high in protein, turkey
is a nutritious, delicious,
economical addition to any meal.
SUMMER BREEZE TURKEY
PASTA SALAD
4 cups (1 L) cooked fusilli or
another pasta (approx. 6 oz/180 g
raw)
3 cups (750 mL) smoked turkey
breast, cubed
1/2 cucumber, cut in cubes
2 tomatoes, chopped
1 red or yellow pepper, thinly
sliced
Dressing:
1/2 cup (125 mL) wine vinegar
1/4 cup (50 mL) vegetable oil
1 tbsp (15 mL) brown sugar
1 tbsp (15 mL) parmesan cheese
1 tsp (5 mL) dried basil
1 tsp (5 mL) garlic salt
fresh parsley for garnish
In a large bowl, combine all salad
ingredients except tomato. In a small
bowl, thoroughly mix dressing
ingredients. Add dressing to salad and
toss. Refrigerate 1-2 hours to blend
flavours. Mix in tomato just before
serving.
HONEY MUSTARD TURKEY
CUTLETS
1/4 cup (50 mL) flour
1/4 tsp (1 mL) pepper
4 turkey breast cutlets (4 oz/ 100 g
each)
1 tbsp (15 mL) margarine
3/4 cup (175 mL) turkey or
chicken broth
1/4 cup (50 mL) dijon mustard
1/4 cup (50 mL) honey
1/2 tsp (2 mL) cornstarch
parsley for garnish
Combine flour and pepper on a
plate. Coat turkey cutlets in flour
mixture. Melt margarine in large pan
over medium heat. Cook cutlets 4-6
minutes per side or until golden.
Remove cutlets from pan; drain on
paper towels. Transfer to platter and
keep warm.
Mix broth, mustard, honey and
28 THE RURAL VOICE
Fresh, crisp salads are perfect to serve on hot summer days. Colourful Summer
Breeze Turkey Pasta Salad is quick and easy to make.
cornstarch in pan. Cook, uncovered,
on medium-high heat for 5-7 minutes,
stirring well until sauce thickens.
Pour sauce over cutlets and garnish
with parsley. Serve immediately.
TURKEY TERIYAKI
1 Ib (500 g) boneless turkey breast,
filets or cutlets
Marinade:
2 tbsp (25 mL) soy sauce
2 tbsp (25 mL) sherry
1 tbsp (15 mL) finely chopped
ginger (or 1 tsp/5 mL dried)
1 tbsp (15 ml) vegetable oil
1 tsp (5 mL) brown sugar
1 clove garlic, minced
Combine all marinade ingredients;
mix well. Pour over turkey and
marinate for 2 hours or overnight.
Remove turkey from marinade,
reserving marinade. Place over
medium -hot coals; grill 18-25 minutes
(medium-high on gas fired grill) or
until no longer pink inside, turning
and brushing with marinade during
last 10 minutes of cooking.
TURKEY DRUMSTICKS
MARINATED WITH PEACHES
4 small turkey drumsticks (total
weight: 3-3.5 lb/ 1.3-1.6kg)
Marinade:
3/4 cup (175 mL) peach nectar
1/2 cup (125 mL) orange juice
3/4 cup (175 mL) dry red wine
1/2 cup (125 mL) onion, chopped
1 tbsp (15 mL) worcestershire
sauce
1 tsp (5 mL) thyme
1 1/4 tsp (7 mL) salt
1/4 tsp (1 mL) rosemary
1/4 tsp (1 mL) pepper
1/2 tsp (2 mL) lemon juice
Make cuts in drumsticks to allow
marinade to penetrate well and place
in a shallow baking dish.
In a large bowl, mix all ingredients
for marinade and pour over drum-
sticks. Be sure marinade covers all the
pieces; refrigerate for four hours.
For convection oven, wrap each
turkey drumstick in aluminum foil
and add 1/3 cup (75 mL) of the
marinade to each before closing. Bake
for one hour at 350°F (180°C).
Remove the turkey drumsticks from
the wrapping. Place the turkey in a
baking dish and bake, uncovered,
approximately 30 minutes more.
For barbecuing, remove drumsticks
from baking dish and reserve half of
marinade.
On a greased grill, cook drumsticks