Turkey Bstilla Recipes

Steps:

• Make almond sugar:
• In a food processor finely grind together almonds, sugar, and cinnamon.
• Make filling:
• Mince garlic. Chop cilantro and mint. Chop enough onion to measure 1 1/2 cups.
• In a large saucepan bring broth to a boil and remove pan from heat. Stir in saffron and steep 10 minutes. Add turkey and simmer mixture, stirring and breaking up lumps, 2 minutes, or until meat is just cooked through. In a large sieve set over a bowl drain turkey mixture and return drained cooking liquid to pan. Transfer turkey mixture to a large bowl. Boil cooking liquid until reduced to about 3/4 cup, about 10 minutes. Transfer 1/4 cup liquid to a small bowl and reserve. Reduce heat to moderate and add whites in a stream to liquid remaining in pan, whisking. Cook mixture, whisking, until whites are opaque, about 2 minutes. Add egg mixture to turkey mixture and stir until combined. In a non-stick skillet heat oil over moderate heat until hot but not smoking and cook onion, stirring, until golden. Add ras el hanout, flour, gingerroot, and garlic and cook, stirring constantly, 1 minute. Add reserved cooking liquid and boil, stirring and scraping up brown bits, 1 minute. Add mixture to turkey with raisins, lemon juice, cilantro, and mint, stirring until combined well. Cool filling completely. Filling may be made 1 day ahead and chilled, covered.
• Preheat oven to 350°F.
• Stack phyllo sheets on a work surface and cover stack with overlapping sheets of plastic wrap and then a dampened kitchen towel. Working quickly (phyllo dries out easily), arrange 1 phyllo sheet in a 9-inch glass pie plate, letting edges hang over. Sprinkle bottom with 2 teaspoons almond sugar and 1 tablespoon bread crumbs. Repeat layering 2 more times, arranging each phyllo sheet in a different position to create an even overhang all around. Top with remaining phyllo sheet and spoon filling evenly into shell. Sprinkle filling with 2 teaspoons almond sugar and carefully fold overhanging phyllo over top of filling to enclose it completely (phyllo will be very brittle; don't worry if it breaks). Sprinkle remaining almond sugar over top. Bake pie in lower third of oven 25 minutes (top will be golden brown in places).
• Dust pie with confectioners' sugar and cinnamon and serve immediately.

Steps:

• In small bowl, mix mayonnaise and cream cheese until smooth. Stir in pepperoncini, cilantro and bacon.
• Warm tortillas as directed on package.
• Spread about 2 tablespoons mayonnaise mixture on each tortilla. Top each with 1 rounded tablespoon tomato, 1 slice turkey and 1 lettuce leaf. Roll up each tortilla tightly. Cut each roll into 8 pieces; secure each piece with cocktail toothpick. Serve immediately or cover tightly and refrigerate until serving time.

Steps:

• In a large pot, melt ¼ cup of butter over moderate heat and add chickens, parsley, onion, saffron and 2 cups water.
• Bring mixture to boil and simmer, covered, for 45 minutes.
• Transfer chicken to cutting board, reserving liquid, and let cool.
• Shred chicken and return meat to liquid.
• Bring to boil and cook, stirring, until almost all liquid is evaporated.
• Let cool.
• In a bowl, combine almonds and 1 cup of sugar.
• Add ½ of almond mixture to chicken, stir in beaten eggs, pepper and 2 tsps cinnamon.
• Preheat oven to 330°F and place rack in middle of oven.
• Line a buttered 13 x 14 inch ovenproof dish with 1 sheet of phyllo.
• Brush generously with butter.
• Layer 5 more sheets of phyllo in the same way, brushing each one generously with butter.
• Sprinkle remaining almond mixture over phyllo and top with chicken.
• Cover with remaining 4 sheets of phyllo, buttered, folding in edges to enclosed filling and brushing more butter over top.
• Bake pastry for 25-30 minutes, or until crisp and golden.
• Sift remaining ¼ cup sugar and 1 tsp cinnamon over top.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.
• Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot. Truss if desired, and place the turkey into the roasting pan. Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.
• Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.