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TURKEY ALBONDIGAS
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/stews Mexican
Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c Cooked turkey, chopped
3 sl Bread, sprinkled with 6 or 7
-tablespoons of hot
Turkey stock
3 Eggs
1 Or 2 cloves garlic, finely
-chopped (or put through a
-garlic
Press)
2 ts Salt
1 t Ground coriander
1 t Ground cumin
Several grindings of black
-pepper
2 qt Turkey stock or chicken
-stock
10 oz Frozen kernel corn (1
-package)
3/4 c Blanched almonds, finely
-ground
"Leftover turkey can be transmogrified into dumplings
swimming in thickened and reduced turkey stock. Make
the stock from what is left of the turkey after you
have picked off the meat. You may substitute chicken
stock and/or leftover chicken for the turkey."
Chopped green chili peppers for garnish
1. Place the turkey meat in a bowl. Squeeze the
excess moisture from the bread and crumble it into the
turkey meat.
2. Put the turkey and bread mixture through a meat
grinder or a food processor.
3. Add the eggs, garlic, salt, coriander, cumin and
black pepper. Mix well. Shape the mixture into
walnut-size balls/
4. Bring the turkey stock to a boil. Drop the
albondigas into the boiling stock. Reduce the heat
and simmer for 10 minutes.
5. Remove the cooked albondigas with a slotted spoon
and set aside.
6. Boil the stock for another 30 minutes to reduce
and thicken it. Add the corn and the ground almonds.
Return the albondigas to the stOck. Heat through and
serve in bowls garnished with chopped chili peppers,
if you wish.
Makes 6 to 8 servings.
NOTE: To make the stock, pick the meat off the bird.
Place the carcass in a large pot and cover with water.
Add an onion, a carrot, a rib of celery, some parsely
and thyme, and a bay leaf. Simmer for 2 to 3 hours.
Cool, strain, and season.
[THE DUMPLING COOKBOOK; Maria Polushkin; 1977; ISBN
0-911104-81-X]
Posted by Fred Peters.
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