Food Network Magazine - (02)January-February 2020

FOOD NETWORK MAGAZINE ●JANUARY/FEBRUARY 2020

Heat 2 tablespoons olive oil in a large skillet

over medium-high heat. Add 1 grated carrot,

3 chopped scallion whites, 1 to 2 teaspoons ancho

chile powder and 1 cup quartered cherry tomatoes;

cook 3 minutes. Add 1¼ pounds hot Italian turkey

sausage (casings removed) and cook, breaking up

the meat, until it starts browning, 5 minutes. Add

1 to 2 chopped scallion greens and cook 5 more

minutes. Serve in taco shells with toppings.

• Season 1 pound turkey fillets (halved
  lengthwise) with 1 teaspoon paprika,
  ¼ teaspoon kosher salt and a few grinds
  of pepper. Brush 1 side of the fillets with
  1 tablespoon dijon mustard, sprinkle
  with 1 teaspoon chopped thyme, then
  press into 2 cups crushed pretzels. Heat
  1½ tablespoons vegetable oil in a large
  nonstick skillet over medium-high heat.
  Working in batches, cook the turkey
  pretzel-side down, until golden, 2 minutes;
  flip and cook through, 1 more minute.
  Serve with baked sweet potatoes and
  a mix of 2 tablespoons maple syrup
  and 1 tablespoon dijon mustard.

IN PARTNERSHIP WITH

Heat 2 tablespoons olive oil in a large nonstick

skillet over medium heat. Add 4 chopped

scallion whites and cook until soft, 1 to 2 minutes.

Add 2 tablespoons each tomato paste and

chili powder; cook, stirring, until brick red,

2 to 3 minutes. Add 1 pound ground turkey and

cook, breaking up the meat, 4 minutes. Add

2 cups chicken broth, one 14-ounce can pinto

beans (drained and rinsed) and 3 tablespoons

ketchup; simmer until thickened, 12 to 15 minutes.

Stir in 4 chopped scallion greens and hot sauce

to taste. Serve over spaghetti and top with

cheddar cheese and sour cream.

TACOS AND SKILLET: JUSTIN WALKER. CHILI: ANDREW PURCELL. TURKEY FILLETS: RYAN DAUSCH.

Ancho Turkey Tacos

Turkey Chili

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Pretzel Crusted Turkey

8\10(_.