Food Network Magazine - (02)February 2020

IN PARTNERSHIP WITH

Mix 1 pound ground turkey, ½ cup panko,

½ grated onion, 2 tablespoons chopped

cilantro, 1 egg, 1 teaspoon each chili powder

and kosher salt, ½ teaspoon cumin and a pinch

each of chipotle chile powder and pepper in a

large bowl. Form into 2-inch balls. Place on

a baking sheet coated with cooking spray and

broil 5 to 8 minutes. Bring 1½ cups water

and 2 tablespoons mole paste to a simmer in

a large skillet, whisking to combine. Add the

meatballs and simmer 10 minutes. Top with

sesame seeds and cilantro leaves.

Cut 2 pounds skinless, boneless turkey breast

into 2-inch cubes. Toss with 1 tablespoon

vegetable oil and 1 teaspoon each lemon zest,

paprika, kosher salt and pepper in a bowl.

Thread the turkey onto six 12-inch skewers.

Wrap each skewer with 2 bacon slices. Grill

on oiled grates over medium heat, turning

often, until the turkey is cooked through and

the bacon is crisp, about 25 minutes.

JANUARY/FEBRUARY 2020 ●FOOD NETWORK MAGAZINE

Sauté 1 sliced celery stalk, 1 sliced

scallion, ¾ cup diced roasted turkey,

¼ cup chopped dried cranberries

and ¼ teaspoon poultry seasoning in

1 tablespoon butter in a large nonstick

skillet until golden. Add another

1 tablespoon butter and 3 cups cooled

cooked white rice; cook, stirring, until

lightly browned, 3 minutes. Season with

salt and pepper. Top with parsley.

c..,::::::::-

Bacon Wra_pi!ed

Turkou Kctiabs

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Mole Glazed

Turkou Meatballs

8UTKIUIAU.

Turkey Fried Rice