From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)

Date: Thu, 26 Aug 93 10:52:10 +0200


From: hyler@ast.saic.com (Buffy Hyler)

Source: The Weber Grill's cookbook that comes with the grill


On a large Webers (round, covered, charcoal grill):

Picking the turkey: 
Get a flat one otherwise the top of the turkey sticks to the underside
of the cover.  This is only a problem with the 14+ lb.  size turkeys. 
Make sure it is not self-basting.  Fresh is best. 

Get the charcoal to the greying over stage, shift half the coals to one
side, the other half to the other side, put a foal drip pan down the
center (you can use drippings in this pan for the gravy, but a lot will
burn away). 

Do NOT stuff the turkey other than a few onions or garlics.  (I forget
why, but it is important not to do so).  Slather the turkey up with
vegetable oil and season (salt/pepper).  Loosely truss up the legs.  Put
on a poultry rack. 

Put the turkey in the rack in the center of the grill over the drip pan. 
Cover the grill.  Add 2-3 coals per side every half hour.  Cook 11-13
minutes per pound (eg.  132-156 minutes for a 12 pound turkey). 

You can add wood chips for smoked flavor if desired to the coals just
before you put the turkey in.  Add more as time goes on. 

The turkey meat comes out absolutely moist as moist can be, even the
white meat.  You may want to foil protect the wings if they start to
look a little *too* golden brown towards the end of the cooking. 

From: hksru@usho82.hou281.chevron.com (Kathie Rupert-Wayne)


1 lb     ground turkey
6 tblsp  bread crumbs
1        8 oz tomato sauce
2 tblsp  dried onion flakes
1 tblsp  prepared mustard
1/2 tsp  chile powder

Preheat oven to 350 F.

In large bowl mix all of the above.  Pat into a loaf pan and bake for
about 1 hour or until done. 

You can also use the microwave.  But pat the meat mixture into a "bundt"
type pan. 

I then use the temperture probe and cook until the loaf is at 190
degrees.  About half way through I rotate the meat and move the probe
over to the undercook part of the meatloaf.  You may not have to do
this--I have a very old microwave (11 years)

Enjoy.  This is a good weight watchers meal. 

From: mdrabik@bio.ri.ccf.org (Martin Drabik)


1 cup     black beans
3 tblsp   olive oil
1         turkey breast (half breast), skinned
4         medium yellow onions, chopped
4 cloves  garlic, minced
3         ribs celery, sliced
1         small green pepper, chopped
1         28-oz can crushed tomatoes
1/2 cup   water
4 tblsp   chili powder
1/2 tsp   cayenne pepper
1 tsp     whole cumin seed

Shredded sharp cheddar cheese and sour cream OR
Chopped ripe avocado

1.  Soak the beans overnight in water to cover generously.  Drain and
rinse briefly. 

2.  Heat the oil in a large, heavy bottom pot over medium high heat. 
When hot, brown the turkey breast well on all sides.  Remove and set

3.  Add the onions, garlic, celery, and green pepper.  Saute, stirring
frequently, until the vegetables are soft, 5-7 minutes. 

4.  Add the beans, tomatoes, water, chili powder, cayenne, and the
turkey breast.  Heat until the pot starts bubbling, then reduce heat to
a slow simmer, partially cover, and simmer for 1 1/2 hour.  Stir
occasionally, watching carefully that the bottom does not start to

5.  Remove the turkey breast, remove the bone, and coarsely shred the
meat with two forks (hold the meat with one fork, tear with the grain
with the other.) Return the meat to the pot. 

6.  Heat a heavy bottom skillet over low heat.  Add the whole cumin seed
and toast 2-3 minutes, shaking the pan occasionally, until lightly brown
and aromatic.  Remove from heat.  Coarsely crush the cumin in a mortar
and pestle or with a rolling pin.  Add to the pot. 

7.  Cook an additional one hour, or until the beans are tender. 

8.  For the traditional approach, top with the cheese and sour cream;
for the modern/healthy approach, top with the avocado. 

From: lynn@engineering.ucsb.edu (Lynn Johnson)

(Turkey in Mole Sauce)

4        chilies anchos
4        chilies mulatos
4        chilies pasillas
1        onion, roasted
2 Tbs    sesame seeds
2 Tbs    shelled peanuts
1 square (one ounce) cooking chocolate
2 inch   stick cinnamon
5        peppercorns
2        cloves
1/2 tsp  aniseed
1 tsp    salt
1/2      tortilla, fried
4 Tbs    fat
3 pounds turkey, fresh or frozen parts (could use chicken)

To make mole sauce soak chiles, remove veins, and grind onions with
chilies.  Heat together sesame, peanuts, chocolate, spices, salt and
fried tortilla.  Grind together.  Fry all the ingred.  in hot fat about
three minutes.  Add half cup of water and continue to cook over low heat
until the sauce is thick and well blended.  (preparation of this dish
has been simplified during recent years by the advent of some excellent
canned and powdered mole sauces that are sold in most Mexican food

Cut turkey into serving pieces and stew gently in enough water to cover
till tender.  Drain, cover with mole sauce and simmer, covered, seven or
eigh minutes.  If the sauce is too thick, add a little turkey broth.  6

From: schwallr@acc.fau.edu (J. F. 'Fritz' Schwaller)


8 lb      turkey, cut into pieces
1 tsp     salt
4 each    dried mulato chiles, dried pasilla, dried ancho, 
          (where dried chiles are not available, or only one type,
          You can use one type, and add canned red chile puree.)
2 cups    hot chicken stock
1 cup     blanched almonds (some substitute 1/2 cup peanut butter)
3         large tomatoes, peeled seeded and chopped
          (or you may use a combination of tomatoes and tomatillos)
1         onion chopped
1/2 cup   raisins
1         dried tortilla, broken up
2 cloves  garlic, minced
3 tblsp   bacon fat
1 1/2 oz  unseetended chocolate (1 1/2 squares)
2 tblsp   sesame seeds
Spices:   (you may grind your own for best flavor, or used already
          ground, for convenience)
4         cloves                 
1/8 tsp   ground cloves
10        peppercorns           
1/4 tsp   ground pepper
1/2 inch  stick cinnamon  
1/2 tsp   ground cinnamon
1/2 tsp   coriander seeds  
1/4 tsp   ground coriander
1/2 tsp   anise seed       
1/4 tsp   ground anise

Place the turkey pieces in a large pot, cover with water, add salt,
bring quickly to a boil, reduce heat and simmer until nearly done, about
an hour.  Remove from the heat and pat dry with towels. 
While the turkey simmers, while wearing rubber gloves, wash the chiles
under running water, removing the stems, breaking them open and removing
the seeds.  If you insist on preparing the chile bare-handed, do NOT
touch your eyes, nose, or any other senstive part of your body (or those
of any loved one).  Place the chiles in a large bowl, and cover with the
chicken stock.  Let soak half an hour, reserving the stock afterwards. 
Place the almonds in a blender and reduce to a relatively fine chop. 
Place in the blender the chiles, spices, raisins, dried tortilla,
tomatoes, garlic, and onion in a blender, along with a little of the
stock in which the chiles were soaked, and reduce to a smooth paste. 
In a large frying pan, melt the bacon fat and brown the pieces of
turkey, having first patted them dry with towels.  Place the browned
turkey pieces in an oven-proof baking dish.  Add a little more bacon
fat, if necessary, and spoon in the chile paste.  Fry it over medium
heat, for about 5 minutes, slowly adding about 2 cups of the stock in
which the chiles were soaked.  Finally add the chocolate, and stir well
until it has melted.  The sauce should be the consistency of thick cream
or a medium cream sauce.  Pour the sauce over the turkey, cover, and
place the baking dish in a 350~ oven for about 45 minutes.  Remove,
sprinkle the sesame seeds over the top. 

Serve with Mexican rice, beans, "rajas en crema", sliced avocados, and
lots of fresh, warm, soft corn tortillas.  Personally we prefer the blue
corn tortillas which are available in the fall in Mexico. 

This recipe, and various others I have posted is from a cook-book my
wife and I wrote and published here locally, for limited distribution to
out friends two years ago.  As you can see it is an anecdotal cookbook,
telling of our lives in Mexico, Peru, and Spain, where we have lived on
and off for quite a while.  The recipes were those we collected as we
went along, and have incorporated into our daily lives. 

Some Info About Mole:
If Mexico could have a national dish, and to attempt to select just one
from the wide repertoire available is nearly impossible, it must be
mole.  The dish originally came from the Convent of Santa Clara in
Puebla.  According to the legend the sauce was concocted by the nuns in
honor of their bishop, don Alonso de la Mota y Escobar, specifically for
Lent.  In the sixteenth century the custom of not eating meat in Lent
did not apply to fowl.  Consequently in honor of the bishop's visit one
Lent the nuns made a chocolate sauce, "in order to sweeten our sins."
Thank heavens for a little conventual sin! 
The name mole comes from the Nahuatl "molli," which comes from the
verb-stem "mola" meaning to grind something, since the most important
part of the whole recipe is the grinding of the spices.  Curiously this
is very close to the Spanish word for grind, "moler." Each major town
and city in Mexico has a "molino" or mill.  This mill is dedicated to
grinding spices.  The various mixes are then displayed in white enamel
pans in the shop windows.  There are ground chiles, spices, and nuts, as
well as prepared pastes, such as mole poblano, adobo, and achiote.  The
colors run the gamut from bright greens to earthy reds and browns, even
purple, The scent from that shop is like to die and go to heaven, or
sneeze as you go by. 

From: lynn@engineering.ucsb.edu (Lynn Johnson)

(Mountain Mole)

10-12 lb  turkey
2         chilies anchos
3         large tomatoes, peeled and chopped
1/2 lb    blanched almonds
3 oz      seedless raisins
1         banana
3 squares chocolate
1/3 cup   cracker crumbs
20        cloves
2         two-inch sticks cinnamon
1 cup     fat
2  Tbs    salt
1 tsp     sugar
1/4 cup   toasted sesame seeds
grated cheese

Clean turkey, cut into portions and cook in enough water to cover until
tender.  Remove seeds from chilies, toast lightly over direct flame and
soak in two cups of water for one hour.  Chop together the chilies,
tomatoes, almonds, raisins, banana, chocolate, cracker crumbs, cloves
and cinnamon.  Fry in the fat about ten minutes.  Add salt and simmer
another five minutes.  Add the stock in which the turkey was cooked,
pouring until the sauce is very thick.  Put cooked turkey pieces in the
pot with other ingred.  and simmer a few minutes.  Remove.  Serve
sprinkled with sesame.  Yield: 10-12 servings. 

From: vickiemc@isi.edu (Vickie McCorkendale)


Ingredients + Instructions:

In a 9" pie shell add

1 pound   of cooked meat
	  leftover roast (beef/pork/turkey) or
	  browned ground (beef/turkey) 
1 cup     cooked carrots (or peas/corn/etc.)
1/2 cup   chopped or pearl onions
2 cloves  garlic minced
1 cup     gravy/broth/au jus
1/2 tsp   black pepper
1 tsp     salt (optional)

Cover with mashed potatoes

Bake at 350 until the potatoes are well browned.

I've made a vegetarian version with just mushrooms, onions, broccoli and

I usually use the Knorr Pepper Sauce mix for the gravy.  It has a nice

From: seb1@dr.att.com (Sharon Badian)

Source: Half a Can of Tomatoes and Other Culinary Dilemmas

(Serves 8 to 10)

1 cup      bulgar
2.25 cups  water
2 lbs      ground turkey
1          large yellow onion, peeled and minced
0.5        medium red or green pepper, cored, seeded and minced (optional)
3          eggs
1 cup      beef or chicken broth, milk or water (the broth and water
	   will make a softer, moister loaf than the milk which
	   coagulates as the meatloaf bakes)
0.25 cups  ketchup, tomato paste or tomato sauce
0.75 tsp   salt
0.25 tsp   pepper
0.25 tsp   crumbled leaf marjoram
0.25 tsp   crumbled leaf thyme

Preheat oven to 325 F.

Boil the bulgar gently in the water in a covered saucepan for 20 to 25
minutes, until fluffy-tender.  Cook for 15 minutes, then mix with
remaining ingredients, using your hands.  Pack into a well-greased 9x5x3
inch loaf pan and bake uncovered for 1.5 hours or until the loaf is
nicely browned and pulls slightly from the sides of the pan

Cool the loaf upright in its pan on a wire rack for 30 minutes, then
turn our and serve. 

You can wait less than 30 minutes for it to cook, but it has a tendenacy
to fall apart.  Still tastes good though! 

From: arielle@taronga.com (Stephanie da Silva)


1/4 cup         butter
2 cups          cooked and cubed turkey or chicken
1               medium onion, minced
1 to 1/2 tblsp  curry powder
1/4 cup         chutney
1/4 cup         sherry
2               avocados, halved, seeded and peeled
Crumbled bacon
Peanuts or toasted coconut, optional
Bombay sauce

Melt butter in a medium frying pan.  Saute turkey and onion until
lightly browned.  Add curry powder; continue to saute.  Stir in chutney
and sherry.  Pour Bombay Sauce into turkey mixture and place over low
heat to warm through.  Spoon into each avocado half.  Garnish with
bacon, peanuts or coconut and serve. 

Bombay Sauce:
2 tblsp  butter
2 tblsp  flour
1/2 tsp  each pepper and paprika
1/4 tsp  salt
3/4 cup  milk
1 cup    shredded mild Cheddar cheese

Melt butter in saucepan; add flour, pepper, paprika and salt and mix
well.  Whisk in milk until smooth and cook over low heat until thick and
bubbly.  Stir in cheese. 

From: lwack@access.digex.net (Linda Wack)

Source: Gourmet magazine's You Asked For It column, January 1990 
Author: Chef Michael Curran from Simply Scrumptious in Brooklyn NY


1           onion, chopped
1           garlic clove, minced
2 tblsp     extra-virgin olive oil
2           tomatoes,  peeled/seeded/chopped
1/2 tsp     dried oregano, crumbled
1/2 tsp     dried basil,  crumbled
1/4 cup     dry red wine
1           large green bell  pepper, chopped
1           zucchini, scrubbed/trimmed/chopped
1 cup       fresh parsley leaves, chopped
6           fresh basil leaves, chopped
2 lbs       ground turkey
1 1/2 cups  fresh bread crumbs
1 tsp       white pepper
1           large whole egg, beaten lightly
2           large egg whites, beaten lightly

In a saucepan cook half the onion and the garlic in the oil over
moderately low heat, stirring, until the onion is softened.  Add the
tomatoes, oregano, dried basil and the wine, and simmer the tomato
sauce, stirring occasionally, for 15 minutes.  In a food processor chop
fine the remaining onion with the bell pepper and the zucchini.  In a
large bowl combine the chopped vegetables with the tomato sauce,
parsley, fresh basil, turkey, bread crumbs, white pepper, whole egg, egg
whites and salt to taste.  Divide the mixture between two loaf pans 8
1/2 x 4 1/2 x 2 1/2 inches.  Bake the meat loaves in a pre-heated 350
oven for 1 hour 15 minutes.  Serves 8-10. 

From: gryphon@openage.openage.com (The Golden Gryphon) 


1      cooked turkey breast cubed
1 lb   uncooked pasta

I put in enough mayo to make it all hold together, and the following:

1 Shallot		
1 handful of fresh Cilantro
garlic powder		
onion powder

From: eswisher@afit.af.mil


2 cup        cubed turkey
1/3 cup      white wine
1/2 cup      lite/non-fat sour cream
1 tsp        curry powder
1 tblsp      black pepper
any other spices you would like to add
1 can        Healthy Request cream of mushroom soup
1            small onion diced
1/2 - 1 cup  of celery chopped
1 box        of wild rice - I like Uncle Ben's made w/o the butter

Prepare rice to package directions meantime..  Saute onion and celery in
non-stick cooking spray(Pam) until tender.  Mix in soup, wine, sour
cream, spices-let bubble.  Add turkey.  Turn into a 3 qt casserole dish. 
Add cooked rice-Mix.  Bake at 350 degrees uncovered for 30-35 minutes. 



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