| Thanksgiving dishes such as Turkey empanadas and | | | | - 2 tbsp red curry powder |
| Sauteed Turkey are different Thanksgiving recipes | | | | - 1 tsp honey |
| than what most people traditionally eat, but it a | | | | - 2 tbsp parsley, chopped Combine all ingredients in a |
| wonderfully tasty addition to any Thanksgiving table. | | | | bowl and serve with empanadas. |
| Empanadas are stuffed pastries that can be filled with | | | | Sauteed Turkey and Squash |
| almost anything. The secret of this Turkey empanada | | | | Serves: 4 |
| is in its rich vegetable flavor. | | | | Prep time: 10 minutes |
| Turkey Empanadas | | | | Marinade time: 2 hours - overnight |
| Serves: 4 | | | | Cooking time: 15 minutes |
| Prep time: 10 minutescook time: 15 minutes | | | | Ingredients: |
| Ingredients: | | | | - 4 pcs. turkey cutlets, marinated |
| - 2 tbsp olive oil | | | | - 3 tbsp olive oil |
| - 2 tbsp yellow onion, small diced | | | | - 1 small red onion, quatered and sliced |
| - 1 tbsp garlic, minced | | | | - 1 fresh zucchini, cut into strips |
| - 2 tbsp red peppers, small diced | | | | - 2 fresh yellow squash, cut into strips |
| - 2 tbsp yellow peppers, small diced | | | | - 6-8 oz fresh baby spinach, rinsed |
| - 2 tbsp orange peppers, small diced | | | | - 3 tbsp minced garlic |
| - 1/2 lb ground or shredded turkey | | | | - 3 tbsp chopped fresh parsley |
| - 2 tbsp Goya Spanish olives, sliced | | | | - 3 tbsp sliced fresh chives |
| - salt and pepper to taste | | | | - 12 golden grape tomatoes sliced in half |
| - 8 Goya Empanada discs for turnover pastries | | | | - salt and pepper to taste |
| - oil for frying | | | | - white wine, as needed |
| Directions: | | | | Marinade: |
| | | | - 1/2 bunch parsley, stems removed |
| 1. Place frozen empanada package on counter to | | | | - 1/2 bunch basil, stems removed |
| thaw. | | | | - 3 cloves garlic, peeled |
| 2. In a hot skillet, add oil and onions, saute for 2 minutes, | | | | - 2 shallots, peeled |
| and then add minced garlic and mix of peppers. | | | | - 6 sun-dried tomatoes, rough chopped |
| 3. Add ground of shredded turkey, cook until meat is | | | | - 1 cup vegetable stock |
| brown; salt-pepper to taste. | | | | - 1 cup white wine |
| 4. Cook for 8 minutes or until all ingredients are | | | | - 1/2 cup olive oil |
| blended. Let cool for a few minutes. | | | | - 2 oz white wine vinegar |
| 5. On a flat surface, spoon cooled prok mixture and | | | | - 3 tbsp sugar in the raw (make marinade using a food |
| fold dough, seal with fork tines. | | | | processor, blend all ingredients together) |
| 6. Heat the oil on medium high heat; when it's ready | | | | Directions: |
| add your empanadas, and fry for a few minutes until | | | | |
| they are golden brown. | | | | 1. Take marinated turkey and cut into small strips. |
| 7. Take them out and lay them on paper towel to | | | | 2. Heat olive oil in a large skillet. Sautee the turkey, |
| absorb excess fat and sprinkle some salt on top. | | | | onions and squash. |
| Serve with a simple tomato and oregano sauce and | | | | 3. Once tender, add spinach, garlic, herbs, and |
| beans. Now, you're ready to eat! | | | | tomatoes. |
| Jerk Sauce: | | | | 4. Deglaze the pan with white wine and then salt and |
| - 1 cup sour cream | | | | pepper to taste. Enjoy. Try serving with your favorite |
| - 2 tbsp jerk seasoning | | | | pasta. |