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Munchable "drumsticks" or quick scaloppine ... with turkey parts.

Turkey parts cut the big birds down to everyday size. Turkey thighs, at around $1.50 a pound, and wings, at less than $1 a pound, are particularly good values. Boned, skinned, and pounded thighs make a Chinese version of quick-cooking scaloppine. The wings, cut apart and baked with a crusty coating, turn into "drumsticks" to munch hot or cold.

Turkeys come in all sizes; so do parts. You can use weight as the guide for the thighs, but for wings, buy the amount specified.

Sichuan Turkey Thighs Scaloppine

About 21/2 pounds turkey thighs

3 tablespoons soy sauce

2 tablespoons sichuan chili sauce or

Chinese hot bean paste (or

pepper to taste)

3 tablespoons olive or salad oil

2 tablespoons minced shallots

1 tablespoon each minced garlic and

fresh ginger

1/2 cup water

Rinse thighs and pat dry. Lay skin side down. With a short, sharp knife held against bone, cut and scrape meat free in a large, neat piece. (If part of back is attached to thigh, cut meat free from it, too.) Pull off skin; if desired, save skin and bone for other uses, such as broth.

Cut thigh meat into 6 to 8 equal pieces. Lay any small scraps of meat in center of big pieces. Place each piece between sheets of plastic wrap. With a flat mallet, firmly but gently pound meat until it is about 1/8 inch thick. If done ahead, wrap airtight and chill up until next day.

Mix soy sauce and chili sauce; rub on turkey (keep small bits in place on larger ones). Set aside.

In a 10- to 12-inch ftying pan over medium-high heat, stir 1 tablespoon oil, shallots, garlic, and ginger just until shallots are golden, about 3 minutes. Remove from pan with a slotted spoon. Add more oil to pan; fill with I layer of turkey. Cook until edges turn white, about 2 minutes. Turn and cook until meat is no longer pink in center (cut to test). Remove from pan; keep warm. Repeat to cook remaining turkey. Add water and shallot mixture to pan; stir to loosen pan drippings and pour over turkey. Makes 6 servings.-Kimberly Scharf Santa Barbara, Calif

Per serving., 236 cal.; 30 g protein; 11 g fat, 3.4 g carbo.; 708 mg sodium; 110 mg chol.

Oven-fried Turkey Wings

with Crisp Cornmeal Crust

4 to 6 turkey wings (about 5 lb. total)

1 1/4 cups yellow cornmeal

2 tablespoons paprika

1 tablespoon dried marjoram leaves

1 teaspoon pepper

1 large egg

2 tablespoons water

About 5 tablespoons melted butter

or margarine


Rinse wings and pat dry With your hands, force each joint open until it snaps, then cut wings apart at joints. Cut through the midsection of each wing (the part with 2 bones) and through the joints. You can cook wing tips, or reserve them for other uses, such as broth.

On a sheet of waxed paper, mix cornmeal, paprika, marjoram, and pepper.

In shallow pan, beat egg and water to blend. Coat wing pieces in egg, then coat with cornmeal mixture (pat on lightly for extra-thick crust). Lay pieces slightly apart in an oiled 10- by 15-inch baking pan. Bake pieces in a 400[deg] oven for 15 minutes, then drizzle evenly with melted butter. Continue baking until thickest part of meat at bone on the largest piece is no longer pink (cut to test), about 25 minutes longer. Serve wings hot or cool, adding salt to taste. Serves 4 to 6.

Per 8-ounce serving: 194 cal. ; 11 g protein; 10 g fat; 15 g carbo. ; 9 0 mg sodium; 84 mg chol.
COPYRIGHT 1989 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1989 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:May 1, 1989
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