These are the recipes from Chef John Knorr, What a Crock Homemade Soups, from our 11/22/2014 show.
½ pound turkey meat, shredded/rough chop
½ cup mayonnaise or salad dressing
1 Tablespoon olive oil
1 teaspoon fresh thyme, minced
1 teaspoon fresh parsley, minced
Zest and juice of one orange
½ cup dried cranberries
¼ cup chopped pecans
salt and pepper to taste
Place turkey meat, cranberries and pecans in medium mixing bowl.
In a separate small bowl add mayonnaise and whisk in olive oil. Add fresh herbs, orange juice and zest and blend. Fold dressing into turkey mixture and season with salt and pepper.
Prep: 20 min
Yield: 4 to 6 servings
2 ounces olive oil
½ small onion, small diced
1 small green bell pepper, small diced
1 hot chile pepper, seeded and diced
½ pound turkey breast/thigh meat, small dice or shredded
salt and black pepper to taste
1 large red potato, small diced (blanched for 3 – 5 minutes until al dente)
In medium sauté pan, add olive oil, onions, peppers and sauté until translucent. Add turkey and potatoes and brown on all sides. Season with salt and pepper.
Serve with fried or poached eggs.
A parmesan crisp infused with seasonal flavors of orange and cranberry offers a delicious garnish for a salad.
o ½ cup shredded parmesan cheese
o zest of 1 orange
o 6 sprigs of fresh thyme leaves, removed from stems, minced
o 1 T dried cranberries, roughly chopped (optional)
o In bowl, combine cheese, orange zest and thyme leaves.
o Place 2 tablespoons of mixture in a heated non-stick pan and spread out to a diameter of approximately 3 inches without leaving gaps too large that may prevent the crisp maintaining its shape after melting. The lacier the appearance, the crisper the result.
o Allow the crisp to melt for 3 minutes, flip, and melt for another 2 minutes.
o Transfer crisp from pan to a surface lined with paper towels.
o Allow to cool completely.