An Edible Mosaic™

Everyday Fare With Extraordinary Flair

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Home » Turkey » Page 2

Turkey Bolognese

January 17, 2010 by Faith 20 Comments

Bolognese sauce, or ragù alla bolognese, is a full-bodied meat sauce originally from Bologna, Italy.  Traditionally this sauce contains “beef, pancetta, onions, carrots, celery, tomato paste, meat broth, wine, and (optionally) milk or cream.”  (You can read more about bolognese sauce here.)  I based this recipe on Emeril Lagasse’s Spaghetti Bolognese, altering it to make it a little healthier and to accommodate ingredients that I normally keep in my pantry and/or fridge.  Instead of pancetta I use turkey bacon, which gives it a nice, slightly smoky background flavor without the added fat of pancetta; then I use ground turkey to pair with the turkey bacon.  […]...

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Easy Turkey Wellington

December 1, 2009 by Faith 21 Comments

When it refers to a recipe, the term “Wellington” usually refers to dishes in which beef, salmon, turkey, or another meat is coated with pâté de foie gras and duxelles (duxelles is a mixture of minced mushrooms, shallots, and herbs that have been cooked in butter) and then wrapped in puff pastry and baked.  Sadly, this is no such dish. I had the idea that this year I wanted to make Turkey Wellington with some turkey breast slices leftover from Thanksgiving dinner; on Thanksgiving I meant to save a few intact slices of turkey breast to make it.  In my haste to clean up after […]...

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Turkey Croquettes

November 25, 2009 by Faith 24 Comments

This recipe is a great way to use up leftover turkey, and although croquettes might sound complicated, these are really just shallow-fried patties made from cooked, shredded turkey and a few vegetables and seasonings. What a way to dress up leftovers!...

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Turkey-Vegetable Meatball Bombers

September 3, 2009 by Faith 19 Comments

Depending on where you’re from, you might know this type of sandwich as something other than a bomber, such as a submarine (or sub for short), hoagie, hero, blimpie, grinder, or po-boy.  Anyway, it doesn’t matter since a meatball sandwich by another other name would taste as delicious!  These sandwiches are picky-eater pleasers…my husband (who typically will only touch a steak sub) actually loved these meatballs…of course he wanted his bomber without cheese, but at least he was eating turkey-veggie meatballs!  (Yes, for some reason my hubby is able to consume slimy green soup without any qualms, but he has a problem when it comes to cheese…go […]...

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Turkey-Sausage and White Bean Jambalaya

July 27, 2009 by Faith 15 Comments

For a fun fusion recipe, this dish is a cross between Louisiana Cajun/Creole jambalaya and Spanish beans and rice.  Turkey sausage and beans are used instead of the jambalaya mix of chicken/seafood/andouille sausage (I would love to use andouille but I don’t know of any brand that doesn’t contain pork…anyone who knows of a pork-free andouille product, please let me know!).  Other than this dish being delicious and healthy, it’s great to make because it’s a one-pot meal that feeds a crowd.   Turkey-Sausage and White Bean Jambalaya   (Yield:  12-15 servings)   2 TB olive oil, divided 14 oz turkey sausage, cut into bite-sized […]...

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BLT Crustless Quiche

June 10, 2009 by Faith 6 Comments

What is the difference between crustless quiche and frittata?, you might be wondering.  As far as I can tell, not much.  The only difference that I know of, is that crustless quiche (like regular quiche) is made of a custard mixture (eggs and some form of cream or milk), while frittata is made of eggs.  The end products end up being slightly different…quiche has a lighter and more delicate texture, while frittata is denser.   In my recipe for crustless quiche I lighten it up by replacing cream with a purée of low-fat cottage cheese and milk…it actually has a very creamy consistency and does a […]...

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

meet faith

I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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