YOUR RECIPE FOR STEAM COOKING

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Braised Turkey with Butternut Squash, Chickpeas and Tomatoes

This Steam-Braising recipe has a wonderful combination of vegetables and dried fruit but the key is the fresh herb mixture that is stirred in at the end. The ingredients for the braise go together very quickly, but it takes some patience to prep the garnish. Having some prepped parsley and cilantro on hand is always useful so it’s worth the effort. It’s hard to find turkey year round so I try to keep some in the freezer as I enjoy this dish year round substituting carrots when butternut squash is unavailable.


In the traditional recipe the seasoned turkey thighs are seared on the cooktop before being placed over the vegetables and slowly cooked for 1 ½ hours.  You can also sear the turkey thighs at high temperature in the Steam Oven while you assemble the other ingredients, then change the Mode and temperature and slow-cook the braise. Easy and delicious.

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Ingredients

Turkey:


2 - small turkey thighs or 1 large

1 - tablespoon vegetable oil

1 - teaspoon Old Bay seasoning

1 - teaspoon Kosher salt

¼ - teaspoon garlic powder

¼ - teaspoon ground Allspice

Ground pepper to taste


Vegetables & Dried Fruit


1 - large red or yellow onion, cut into 1” dice

2 - cups butternut squash, cut into 2” cubes (substitute carrots if you prefer)

1 - large sweet potato or yam, peeled and cut into 2” cubes

1 - 28oz can, plum tomatoes, chopped

1 - can Garbanzo beans, drained

½ - cup dried apricots cut in half

½ - cup golden raisins


Place the seared turkey pieces on top of the vegetables and cook in the Convection Steam Mode 300 - 325 degrees for 1 ½ hours until the meat is very fork tender. Now you can prep the garnish.


Garnish:


½ - cup Italian parsley leaves chopped

½ - cup cilantro leaves chopped

1 - lemon zest and juice

1 - tablespoon fruity olive oil

Sprinkle of sea salt

Preparation

Preheat the Steam Oven in the Convection Mode 400 degrees (no steam). 


Combine the seasoning and oil in a small bowl and rub into the turkey thighs, cook on a rimmed baking sheet for 15 minutes or so until the fat has rendered and is sizzling. 


Meanwhile combine the remaining ingredients in a large oven casserole.


Final Steps


Combine the ingredients in a small bowl with a dash of chili flakes if you like a little spice.


Remove the casserole from the oven and place the turkey on a plate to cool. 


When cooled enough to handle, slice or shred and stir back into the casserole with some of the garnish and sprinkle more garnish over the top before serving.

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Larissa Taboryski

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BBQ Pulled Turkey

Turkey pieces slowly braised in a homemade BBQ sauce then pulled off the bone and served with cornbread or soft rolls is a delicious easy dish to prepare and a perfect dish for entertaining. This dish can be cooked covered in Convection or uncovered in the Steam oven.


The homemade BBQ sauce is also key to achieving great flavor with this recipe so begin by preparing the BBQ sauce and let it simmer for about 30 minutes. While the sauce is simmering, season the turkey pieces and set them aside to absorb the flavors. Even though the skin is discarded when shredding the turkey, braising the turkey with the skin on does add to the fat content but most importantly it adds great flavor.

Paul-Tang1_edited.jpg

Larissa Taboryski

Ingredients

For the BBQ sauce


2 tbsp butter + 1tbs oil

1 medium yellow onion, finely chopped

2 cloves garlic, minced

Combine the following ingredients

3/4 cup of apple cider vinegar

¾ cup ketchup

1 Tbsp tomato paste

2 tbsp Worcestershire sauce

2 tbsp dry mustard powder

2 tsp smoked paprika

1 cup water


For the turkey


2 bone-in turkey thighs or a combination of bone-in  leg and thigh or leg and breast

1 tsp smoked paprika

2 tsp Kosher salt

1 tsp pepper

1 Tbsp chipotle chili in adobo sauce (optional)

Preparation

A large oven-safe pan or Dutch oven is ideal for preparing the sauce then you can just put the turkey pieces into the sauce and transfer the pan to the oven. Otherwise, prepare the sauce in an oven safe casserole, and add the turkey pieces.


Saute the onions in the butter and oil over moderate heat until softened. Stir in the garlic and cook gently for a few minutes then add the remaining sauce ingredients that you have combined. Simmer over a gentle heat for about 30 minutes.


Meanwhile, season the turkey pieces with paprika, salt, and pepper and set aside.


Heat the oven, Convection Bake 325F (163C) or Steam Braising 325F (163C). 


Add the turkey pieces to the BBQ sauce and stir in the Chipotle Chili pepper if using. These peppers add a wonderful touch of smokey heat to the sauce. Place the pan in the oven (covered if using Convection) and cook for 1 ½ - 2 hours until the meat is very tender and easily falls off the bone.


In order to “pull” the turkey remove the pieces from the hot sauce and set aside to cool. Remove the skin, discard the bones and shred the meat by hand or with a fork and knife. Return to the pulled turkey to the sauce and reheat if needed before serving.


Serves 4 - 6

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