Recipes for Shabbat

Turkey

By Eileen Goltz

SESAME TURKEY WITH SUGAR SNAP PEAS (meat)

Heat the wok over high heat. When wok is smoking hot, swirl in the oil. Let Oil settle, and stir in turkey. Stir fry for 30 seconds. Stir in ginger root and soy sauce. Cook, stirring, until turkey is hot, about 2 minutes. Add the peas, sesame oil and sesame seeds. Continue stir-frying for 2 minutes or just until everything is hot throughout. Remove the turkey from the heat immediately and serve with cooked white rice. Serves: 4

* You can use fresh turkey or chicken if you don't have any leftovers. You need to cook the raw turkey or chicken in the oil for 4 to 5 minutes until it's fully cooked and then proceed with the recipe as it is written for the cooked turkey.

CRUNCHY CHINESE TURKEY SALAD (meat)

In a large bowl place the cabbage, carrots, olives and green onions and mix to combine. Set the mixture aside. Melt the margarine in a frying pan over medium heat. Break noodles in small pieces. Place the noodles, sesame seeds and almonds in the pan and cook, stirring constantly until they are lightly brown. Remove the noodles and seeds from the pan immediately and place them on paper towels to cool and drain.

In a microwavable bowl combine the oil, soy sauce, vinegar and sugar. Microwave for about 3 to 5 minutes to dissolve the sugar. Let cool (about 20 minutes) before dressing the salad. The dressing can be made a day ahead of time. Add the dressing just before serving and toss to combine. Serves 6. This recipe can be doubled or tripled.

TURKEY WITH HOT PEANUT SAUCE (meat)
This variation of a classic Southeast Asian dish can be served as a salad with lettuce or as a main course with rice.

In a small bowl, combine the peanut butter, oils, wine and soy sauce and ginger; stir to blend. In a large bowl, toss the turkey with about 1/3 of the peanut sauce mixture and reserve the rest. Cover and refrigerate at least 1 hour or up to 6 hours. Stir the vinegar and cilantro into the reserved peanut sauce and set aside. Thread the turkey strips lengthwise on skewers. Broil the turkey for 1 or 2 minutes on each side, or until warm throughout. Serve on lettuce or with rice with the remaining sauce. Serves 4.

THAI PEANUT PASTA TURKEY SALAD (meat)
This recipe was sent to me by a reader who swears that it is as close to the Byerly's (a great grocery store) Thai chicken salad as you can get.

Break pasta into thirds In a sauce pan bring the water and salt to a boil. Add the pasta. Boil for 5 minutes, or until just tender. Drain the pasta and rinse it with cold water. Drain again.

To make salad: In large salad bowl, combine the turkey, pasta, carrots, onions and peanuts toss and set it aside. In a small bowl, combine soy sauce, vegetable oil, vinegar, peanut butter, sugar, sesame seeds and red pepper. Stir until thoroughly combined. Add the dressing to the salad. Toss to coat and cover and refrigerate until ready to serve. Serves 4 to 6.

TURKEY SALAD WITH BREAKFAST BEEF (meat)
This tasty salad is great served over slices of ripe avocado and lettuce leaves.

Recipe Instructions:

In a large bowl combine the turkey, breakfast beef, water chestnuts, celery and grapes. Mix to combine and set it aside. In a small bowl, whisk together the mayonnaise, parsley, green onions, lemon juice, ginger, soy sauce and salt and pepper to taste. Combine the dressing with the turkey mixture. Cover and refrigerate for at least 1 hour for the flavors to blend. Stir the salad once again before serving. Serves 4 to 6.

CURRIED TURKEY SALAD (meat)

In a large bowl combine the turkey, celery, apple, raisins, and peanuts. Mix well. Add the mayonnaise, curry powder, vinegar, salt, and peppers and mix well to combine. Cover and refrigerate until serving time. Makes 4 to 6 servings.

HONEY PECAN TURKEY SALAD (meat)

In a large bowl combine all the ingredients and mix well. Add the salt and pepper to taste. Serve on a bed of lettuce decorated with the chopped green onions and the mandarin oranges. Makes 4 to 6 servings.

*You may want to add more honey for a sweeter salad.

Eileen Goltz, a professional chef and caterer, is the author of the new cookbook, Perfectly Pareve.