1970's Recipes ~ Turkey Dishes

Turkey Croquettes

  • 8 ounces polyunsaturated margarine
  • One pint skimmed or semi-skimmed milk
  • One pound cooked, boned, skinned and minced turkey
  • To bind the mixture;-
  • One pound wholemeal breadcrumbs
  • 5 lightly beaten eggs
  • One pound of potatoes which have been, peeled, cooked and puréed

Heat half the margarine in saucepan, add a quarter of the flour and cook out. Add the milk and bring to the boil. Reduce heat and finish cooking. Stir in the turkey and potatoes and mix thoroughly. Remove and cool rapidly, add remaining flour and stock to bind. Form the mixture into croquettes and coat in flour, dip into the eggs and roll in the breadcrumbs, then chill in fridge until required. Melt the remaining margarine and pour over the croquettes and bake in a moderate oven Gas mark 4, (180 C. or 350 F.) for 30 minutes, turning to ensure even cooking.

Garnish with watercress.

Serves 4–6.

Turkey Mexican

  • 3 tablespoons polyunsaturated oil
  • 20 ounces diced turkey
  • 2 Medium sized onions, peeled and sliced
  • 2 Garlic cloves, crushed
  • Half a green pepper, de-seeded and sliced
  • Half a red pepper, de-seeded and sliced
  • One chilli pepper, de-seeded and finely chopped
  • 2 tablespoons tomato purée
  • 7 ounces canned tomatoes
  • Half pint chicken stock
  • 4 ounces sweetcorn
  • 4 ounces button mushrooms, washed and sliced
  • Season to taste with a little salt and freshly ground black pepper
  • Use chopped parsley to garnish

Heat the oil in a frying pan using moderate heat and brown the turkey. Remove the turkey from the pan and place in a casserole. Sauté the onions, garlic and peppers, until tender, then add the tomatoes, purée and stock. Pour the mixture over the turkey and place in a very moderate oven, Gas mark 3, (160 C. or 325 F.) for about one hour. Drain the sauce from the dish and place in a saucepan and. boil rapidly until the sauce is reduced by half. Add the sweet corn and mushrooms then cook for 2 minutes. Pour the sauce over the turkey and sprinkle with chopped parsley.

The dish can be served in the casserole dish or on a bed of boiled rice with the turkey and sauce over the top.

Serves 4.

Succulent Turkey & Apricot Curry

  • 28 ounces diced turkey
  • 8 ounces sliced apricots
  • One clove crushed garlic
  • One ounce vindaloo curry powder
  • One ounce tomato purée
  • 2 pints stock or water according to taste
  • 2 ounces chopped mango chutney
  • One pound of onions, peeled and chopped
  • 4 ounces fresh apples, chopped
  • 2 ounces plain flour
  • 1 ounce sultanas
  • Half ounce desiccated coconut
  • 8 ounce Patria rice
  • Half ounce coriander powder
  • Half ounce turmeric
  • Quarter ounce ginger
  • One ounce garam masala

Heat fat in pan and fry meat until brown, then add the onions and garlic, place lid on pan, reduce heat and cook until soft, then drain off any surplus fat, add the curry powder and flour and mix thoroughly with wooden spoon. Next mix in the tomato purée, and gradually add stock, bring to the boil stirring all the time, then add the coriander, turmeric, garam masala and ginger. Mix well, adding the remaining ingredients; cover and simmer for 20-30 minutes or until meat is cooked. Drain away any surplus fat, then serve with rice, salad and poppadams.

Turkey Sauté with Lemon & Chestnut

  • One pound turkey fillets or escalopes
  • 2 level tablespoons cornflour
  • 2 tablespoons polyunsaturated oil
  • One and a half ounces chestnuts
  • One medium green pepper
  • One ounce polyunsaturated margarine
  • 4 tablespoons chicken stock
  • 2 tablespoons lemon juice
  • 3 level tablespoons lemon marmalade
  • One teaspoon malt vinegar
  • Quarter teaspoon Soy sauce
  • Salt and pepper to taste

Cut the turkey into thin 2 inch long strips then toss the turkey in the cornflour until coated. Heat the oil in a large frying pan, add the nuts and pepper (de-seeded and cut into strips) and fry for 2-3 minutes. Remove from the pan with slotted spoon. Melt the margarine in the residual fat, add the turkey strips a few at a time and fry until golden brown. Stir in the stock and lemon juice, stirring well to remove all sediment at the bottom of pan. Add the lemon, marmalade, vinegar, soy sauce and seasoning. Stir in the chestnuts and pepper. Cook gently for a further 5 minutes, adjust seasoning to taste if required, serve hot.

Serves 4.