All posts tagged: turkey

Torrisi Turkey, Part 2

Surely just a turkey sandwich could be replicable, right?  Try your best to copy the ingredients, get the good stuff, and voila–you’ll be a copy cat in no time.  What I discovered in this exercise, and I should have known better after gobbling them up 3 different times, is that when it comes to Torrisi Italian Specialities, it’s never JUST a turkey sandwich.  Or JUST chicken parm.  Or JUST anything.  It’s simple, yes.  Ingredient lists are likely short in this operation, but I think it’s the details and intangibles that might make this sandwich so good–the TLC in the technique–maybe it’s just that euphoria you get because “someone else made it for you.”  All of that being said, my copy was very good.  If you can’t get to Torrisi to try their turkey sandwich, by all means, make this at home.  But if you can get there, please do.  And do so soon.  It’s espcially good timing as they’ve just opened a new spot next door, appropriately called PARM.  Parm’s menu looks AH-mazing.  You can …

Turkey Sausage Lasagna

I can’t think of anything more comforting or more universally-loved than lasagna.  Most families have their versions they go back to time and time again.  There’s the traditional Italian version which is made with bolognese sauce, bechmael sauce, parmesan (no ricotta or mozzarella) and the American version made with ground beef (or leftover meatballs), marinara, ricotta, and mozzarella.  There are countless veggie versions and even kinds made with tortillas.  This time around I decided to go all-American, but with one substitute a la the Barefoot Contessa, turkey sausage.  Here you have it–her fabulous version of American lasagna.  I slightly adapted her recipe in 2 ways.  1) I omitted goat cheese–only because I don’t care for it.  2) I substituted no-boil lasagna noodles to cut back on time. First you cook the onions and garlic, add the ground turkey sausage, and all of the basic red sauce ingredients. Then the fun part… the layering.  A quick stir of ricotta, grated parmesan, egg, fresh parsley, salt, and pepper–and that forms the creamy layer comb.  I constructed each …

Tex-Mex Turkey Enchiladas

As long as I can remember, I’ve loved Mexican food.  It all started when I was a child and my father prided himself on the fact that his daughter liked spicy food.  I didn’t insist on hot dogs and chicken nuggets… no, I wanted cheese enchiladas cooked in spicy red chile sauce.  This made him very proud.  Over the years, I have gotten away from cheese enchiladas, mostly because of all of the fat.  Instead I’ve replaced them with tons of tortilla chips, salsa, guacamole, and margaritas.  I suspect that I’ve probably replaced cheese enchiladas with even more calories and fat by doing so, but alas, here I am.  The truth is that I’ve never met a Mexican food I didn’t like.  A few months ago, I got that craving and started checking my go-to recipe sites.  I figured I would go back to my enchilada roots, but make them with ground beef and a lot less cheese.  Then I decided to swap in ground turkey (mostly because that’s what I had in the freezer.)  …