RELLENO NEGRO (BLACK TURKEY STEW)
Steps:
- For the recado negro paste: Bring a large pot of water to a boil.
- In a skillet over high heat, char the arbol chiles until black on all sides, about 5 minutes.
- Meanwhile, heat the oil in a skillet over medium-high heat and saute the garlic and onions until translucent. Add the tomatoes and season with salt and pepper. Continue cooking for 5 minutes. Set aside.
- In a blender, blend the charred chiles with the coarse salt, cumin, allspice, cloves, garlic and oregano. Add a little water and blend until a paste forms. Remove from the blender and pour into the pot of boiling water. Add the tomato mixture and the turkey. Let simmer until the turkey is fall-off-the-bone tender, about 2 hours.
- For the "boot": Mix the meat with the garlic, onions and tomatoes. Sprinkle with salt and pepper. Add the cooked egg whites, raw egg and epazote. Form a large meatball with the cooked egg yolks in the middle. Wrap and bind in cheesecloth. Add to the broth during the last hour of cooking the turkey.
- Remove the "boot" and unwrap the cheesecloth. Cut into slices. Remove the turkey, and carve. Serve one slice of the "boot" with a few pieces of turkey and spoon over some of the recado negro paste. Eat with tortillas.
RELLENO NEGRO (BLACK TURKEY STEW)
Make and share this Relleno Negro (Black Turkey Stew) recipe from Food.com.
Provided by Chuck Hughes
Categories Poultry
Time 2h35m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Cook's Note:.
- Epazote resembles mint and tarragon. You can substitute tarragon. You can also do this recipe with a whole chicken instead of the turkey and reduce the cooking time.
- For the recado negro paste:.
- Bring a large pot of water to a boil.
- In a skillet over high heat, char the arbol chiles until black on all sides, about 5 minutes.
- Meanwhile, heat the oil in a skillet over medium-high heat and saute the garlic and onions until translucent. Add the tomatoes and season with salt and pepper. Continue cooking for 5 minutes. Set aside.
- In a blender, blend the charred chiles with the coarse salt, cumin, allspice, cloves, garlic and oregano. Add a little water and blend until a paste forms. Remove from the blender and pour into the pot of boiling water. Add the tomato mixture and the turkey. Let simmer until the turkey is fall-off-the-bone tender, about 2 hours.
- For the "boot":.
- Mix the meat with the garlic, onions and tomatoes. Sprinkle with salt and pepper. Add the cooked egg whites, raw egg and epazote. Form a large meatball with the cooked egg yolks in the middle. Wrap and bind in cheesecloth. Add to the broth during the last hour of cooking the turkey.
- Remove the "boot" and unwrap the cheesecloth. Cut into slices. Remove the turkey, and carve. Serve one slice of the "boot" with a few pieces of turkey and spoon over some of the recado negro paste. Eat with tortillas.
Nutrition Facts : Calories 205, Fat 12.6, SaturatedFat 3.5, Cholesterol 200.8, Sodium 1837.3, Carbohydrate 12.1, Fiber 3, Sugar 4.9, Protein 12.1
TURKEY STEW
Excellent use of leftover Thanksgiving turkey meat. Like many people, I have spent countless hours searching for unique and appealing ways to serve left-over turkey for the several days that followed our huge Thanskgiving feast. After trying several different soups and stews, my husband and I combined all the things we liked best about our favorite recipes and came up with this wonderful turkey stew recipe. It's our favorite, and the only turkey stew that we even eat anymore.
Provided by Northwestgal
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Dissolve the bouillon in the hot water to make a broth; set aside.
- Place the turkey meat, turkey bone, all the vegetables, flour, both rices, spices and chicken broth in a large kettle or Dutch oven
- Add as much of the 4 cups water as you prefer for desired consistency. Season with salt and pepper.
- Simmer over low heat for 30 to 45 minutes, or until the carrots and celery are tender and the turkey meat is heated through.
- Remove the turkey bone before serving stew.
- NOTE - you can easily use pasta in place of the rice. Just omit both the white and wild rices, and add about 1 cup uncooked egg noodles (or other pasta).
- TIP - I like to use a combination of white and dark meat when making this turkey stew, as I think it produces a much tastier stew. But you could easily use only white or only dark meat, to suit your taste buds.
- TIP - if you're watching your sodium intake, you can easily omit the chicken buillon cube in hot water and replace it with 1 cup of low-sodium canned chicken broth. For our health, we should consider this option but we are die-hard fans of this recipe and haven't been able to bring ourselves to do that -- at least not yet!
Nutrition Facts : Calories 223.4, Fat 2.9, SaturatedFat 0.8, Cholesterol 35.5, Sodium 433.3, Carbohydrate 30.9, Fiber 3, Sugar 3.1, Protein 18
MOROCCAN TURKEY STEW
You'll be more than willing to "gobble" up holiday leftovers when you make this hearty, healthy and exotic pot of vegetables, spices and turkey! Just add a bed of yellow rice or couscous and dinner is served.
Provided by YummySmellsca
Categories Stew
Time 1h20m
Yield 6 , 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a deep pot over medium heat.
- Add onion and cook until golden, about 8-10 minutes.
- Stir in garlic, peppers, carrots and zucchini. Cook 5 minutes, until softened.
- Stir in chicken, spices, tomatoes, stock and honey. Cover and simmer 30 minutes.
- Add beans, re-cover and cook 5 minutes.
- Serve immediately or cool and freeze up to 2 months.
Nutrition Facts : Calories 152.5, Fat 4.3, SaturatedFat 0.9, Cholesterol 30.9, Sodium 67.8, Carbohydrate 17.4, Fiber 4.5, Sugar 10.1, Protein 13.2
GROUND TURKEY STEW
Make and share this Ground Turkey Stew recipe from Food.com.
Provided by good2bdunn
Categories Low Cholesterol
Time 1h
Yield 2 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- Saute ground turkey in stock pot.
- Add remaining ingredients. (add enough liquid to cover meat and vegetables).
- Bring to a boil. Cover and reduce heat.
- Simmer for 45 minutes - 1 hour.
- Salt and pepper to taste.
- Serve.
Nutrition Facts : Calories 408.4, Fat 9.7, SaturatedFat 2.6, Cholesterol 65.5, Sodium 1094, Carbohydrate 50.5, Fiber 6.9, Sugar 5.6, Protein 31.1
More about "relleno negro black turkey stew recipes"
RELLENO NEGRO (BLACK TURKEY STUFFING) A YUCATECAN …
From theyucatantimes.com
Estimated Reading Time 1 min
RELLENO NEGRO (BLACK TURKEY STEW) : RECIPES - COOKING …
From cookingchanneltv.com
Cuisine MexicanTotal Time 2 hrs 35 minsCategory Main-DishCalories 291 per serving
RELLENO NEGRO, A GASTRONOMIC HERITAGE OF THE MAYAS
From theyucatantimes.com
RELLENO NEGRO (TURKEY IN BLACK CHILI STEW) | WHAT'S COOKING
From itswhatscooking.com
Reviews 52Estimated Reading Time 4 mins
BEST QUICK AND EASY RECIPES | FOOD NETWORK CANADA
From pinterest.ca
RELLENO NEGRO - WIKIPEDIA
From en.wikipedia.org
RELLENO NEGRO (BLACK TURKEY STEW) RECIPE - FOOD.COM
From pinterest.com
RELLENO NEGRO (BLACK TURKEY STEW) | RECIPE | RECIPES, MEXICAN …
From pinterest.com
RELLENO NEGRO (BLACK TURKEY STEW) | RECIPE CART
From getrecipecart.com
RELLENO NEGRO (BLACK TURKEY STEW) – RECIPES NETWORK
From recipenet.org
RECIPE FOR RELLENO NEGRO - YUCATAN TODAY
From yucatantoday.com
RELLENO NEGRO (TURKEY IN BLACK CHILI STEW) | MEXICAN FOOD RECIPES, …
From pinterest.com
BLACK TURKEY STEW (PAVO EN RELLENO NEGRO) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
GETRECIPECART.COM
From getrecipecart.com
★COOKING RECIPES★: RELLENO NEGRO (BLACK TURKEY STEW)
From muawiyah90.blogspot.com
You'll also love