Chosen Bites: Turkey season is upon us

Chef Laura Frankel presents kosher quick and easy alternative recipes for your Thanksgiving meal.

November 18, 2010 11:39
4 minute read.

Turkey. (photo credit: ajc)

Turkey Schnitzel
Don’t want to find endless ways to use up turkey leftovers? Don’t want to baby-sit a whole turkey? Try a crispy-savory schnitzel. I love quick-easy to make schnitzels. I often make them out of the obligatory chicken and veal. Then, I got crazy one day and made duck schnitzel and it was a hit. See my first cookbook Jewish Cooking for All Seasons (John Wiley and Sons). So, why not turkey? Fast, easy crunchy and no troubling leftovers. I love it!

Serves 4
1 2-pound turkey breast or 4 turkey cutlets
2 eggs, lightly beaten
½ cup of flour
1 cup panko style bread crumbs
3 tablespoons chopped flat leaf parsley
1 tablespoon chopped fresh thyme
3-4 fresh sage leaves, chopped
Zest of 1 orange
Olive oil
Salt and pepper

1.    Cut the turkey breast (skin-off) into ½ inch thick slices. You can cut them across the short end of the breast or the long end. Pound the turkey cutlets or pieces, between 2 sheets of plastic, as thinly as possible.
2.    Place the eggs in a shallow pan
3.    Place the flour in a separate shallow pan
4.    Place the remaining ingredients in a separate shallow pan combined.
5.    Place a medium sauté pan coated with olive oil over medium high heat.
6.    Season the turkey pieces with salt and pepper, Place a piece of turkey in the flour. Coat the turkey with egg thoroughly. Place the turkey in the egg. Finally place the turkey in the seasoned bread crumbs.
7.    Place the breaded turkey in the heated pan and cook until the breads crumbs are browned. Turn and brown on the other side. Transfer the browned turkey to a parchment lined baking dish. Continue with the remaining pieces. This step can be done one day ahead of serving. You can store the browned turkey in the refrigerator over night.
8.    Before serving, place the turkey in a preheated oven at 350 F (175 C) and roast the turkey until it is cooked through (about 12 minutes).

Quick Pan Sauce
Can’t eat turkey without gravy? Me neither! Don’t let the absence of a whole bird stop you. Whisk this quick pan sauce together and no one will be the wiser.

1 cup sliced mushrooms
2 shallots, finely chopped
1 clove garlic, finely chopped
2 tablespoons flour
Bouquet garni* of parsley stems, thyme sprigs, sage leaves, bay leaf
1 cup chicken stock
1 cup white wine

1.    In the same pan that you browned the turkey, add 2 tablespoons of olive oil to the pan over medium heat. Sauté the mushrooms until they are browned and crispy. Add shallots and garlic and allow them to gently sweat until they are very limp and fragrant (about 5 minutes). Add the flour and whisk to coat the shallots.
2.    Add the white wine and chicken stock. Add the bouquet garni and simmer over medium low heat until the mixture is thick and creamy.

*Bouquet garni is French for “garnished bouquet”. It is a bundle of fresh herbs that are tied together with kitchen twine and used to flavor soups, stews and sauces

Sautéed greens
Serves 4

2 large bunches of kale, washed and dried
2 cloves of garlic peeled and minced.
Olive oil
Several tablespoons of chicken stock

1.    Cut the leaf from the stem of the kale. Cut the leaf pieces into bite size pieces. Cut the stem into bite size pieces.
2.    Place a large sauté pan over medium heat. Lightly coat the pan with olive oil. Sauté the kale lightly until softened (about 3 minutes). Add the garlic and Sauté until the leaves start to wilt (about 2 minutes) add the chicken stock and cover the pan. Reduce the heat to low and continue to cook until the leaves are tender (about 5 minutes).
3.    Season with Salt and pepper

Pomegranate Martini
Try this beautiful martini as your own signature cocktail for your holiday gathering. Full of antioxidants-it is practically good for you. L’Chaim!

1 ounce of Vodka
½ ounce orange flavored liqueur
3 ounces of pomegranate juice

1. Shake together with ice and pour into a chilled martini glass
Garnishes: pomegranate seeds, orange peel, tangerine sections, fresh currants

Chef Laura Frankel is Executive Chef for Spertus Kosher Catering featuring Cuisine by Wolfgang Puck. Founder of the adventurous, gourmet kosher Shallots restaurants in Chicago and New York and author of Jewish Cooking for All Seasons, and Jewish Slow Cooker Recipes .

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