What’s Cookin’, Good Lookin’?
Click on a recipe name below to display the instructions.
Greenberg Smoked Turkey and
Andouille Sausage Gumbo
Makes about 8 servings.
- 1 cup vegetable oil
- 1 1/4 cups flour
- 1 large yellow onion, chopped
- 1 medium green bell pepper, chopped
- 2 cups chopped celery
- 1 tsp salt
- 1 tsp cayenne (optional)
- 1 pound andouille sausage, removed from casing
- 3-4 bay leaves
- 6 cups Greenberg Smoked Turkey stock (recipe below)
- reserved turkey meat from making stock
- 5-6 cups additional chopped Greenberg Smoked Turkey
- 1/4 cup chopped parsley
- 1/4 cup chopped green onion tops
- 1/2 Tbsp gumbo filé powder
- 2 cups rice, cooked
- Remove sausage from casing and crumble into a large, heavy-bottomed pot, preferably cast iron. Cook over medium-high heat until cooked through. Transfer to paper towels. Pour off fat from pot.
- In same pot, heat oil over medium-high heat. Whisk in flour and continue to stir constantly with a whisk or wooden spoon until roux turns a deep, dark chocolate brown color. This should take about 30 minute. If you sense that the roux is in danger of burning, reduce heat immediately and continue to stir.
- Once roux has reached desired shade, stir in onions, bell pepper and celery and continue to stir about 1 – 2 minutes until the vegetables release their steam. Add salt, cayenne and sausage and continue to cook about 5 minutes.
- Add bay leaves and stock and bring to a boil over high heat. Reduce heat and simmer, uncovered, for an hour, stirring occasionally to prevent burning. Skim off any fat that rises to the surface. Add turkey and continue to simmer uncovered for 2 hours.
- Adjust seasonings and thin out with more stock if necessary. Just before serving, mix filé powder with a few tablespoons of stock, stir to a smooth consistency and then add to gumbo.
- For each serving, place mound of rice in bottom of bowl, ladle gumbo over and top with chopped parsley and green onions.
Greenberg Smoked Turkey Stock
This stock makes a superb base to enhance your favorite savory winter soup!
- 1 turkey carcass
- 2 yellow onions, chopped
- 3 carrots, peeled and chopped
- 4 stalks celery, chopped
- 4 cloves garlic, peeled
- 4 sprigs thyme
- 3-4 bay leaves
- 1 Tbsp black peppercorns
- 1 gallon water, or enough to cover carcass
- Remove all skin from turkey. Cut or break carcass into smaller pieces and place in a large stock pot. Add vegetables, seasonings and water. Place pot over high heat and bring to a boil. Reduce heat and simmer, uncovered, for about 2 hours. Skim off any foam that rises to the surface.
- Strain stock, reserving liquid. Once solids have cooled to a manageable temperature, pick through and reserve any turkey meat that has fallen off the bones. See that no turkey meat remains on the carcass. Set meat aside for use in soup.
- Unused portions may be frozen for later use.
Greenberg Smoked Turkey Pâté
- Ground turkey
- Finely grind turkey in food processor with metal blade inserted. Mix with just enough mayonnaise to spread easily, approximately 1 cup of mayonnaise for each pound of ground turkey.
- Serve on crackers, or the Greenberg family favorite way: scoop with your favorite potato chip and top with a jalapeno slice; or use on plain white bread as a spread for finger sandwiches.
Ground turkey can be frozen in plastic bags for later use.
Greenberg Smoked Turkey Quesadillas
- Large flour tortillas
- Grated Monterrey Jack cheese
- Sliced Greenberg Smoked Turkey
- Fresh cilantro sprigs
- Jalapeño slices
- Shredded lettuce
- For each quesadilla: Heat a cast iron or non-stick skillet over medium high heat. Do not add oil.
- Place one large tortilla in skillet. Sprinkle a handful of cheese (about 1/2 cup) evenly over tortilla. Add a handful of sliced turkey, cilantro and jalapeno slices. Top with second tortilla and cook until cheese begins to melt, about 3 minutes. Using 2 spatulas, turn quesadilla over and continue cooking another 3 minutes to crisp bottom tortilla. Slide onto plate and cut into 6 wedges.
- Serve with shredded lettuce, pico de gallo and sour cream, if desired. (We like to ‘lift the lid’ of the cooked quesadilla and insert the lettuce and pico de gallo.)
Pico de Gallo
- 6 roma tomatoes, chopped
- 1 red onion, chopped
- 1 jalapeno, seeds removed, chopped
- juice of 1 lime
- 1 bunch cilantro, chopped
- 1 Tbsp ground cumin
- salt to taste
- Red pepper flakes (optional—for extra kick!)
Fried Collard Green & Smoked Turkey Wontons
- 1 Greenberg Smoked Turkey leg, all skin removed
- 1 additional cup chopped Greenberg Smoked Turkey
- 1 tsp salt
- 1/4 tsp pepper
- 1 clove minced garlic
- 1 tsp seasoned salt
- 1 Tbsp hot sauce
- olive oil for drizzling
- 1 bunch collard greens
- 4 Tbsp butter
- 1 – 8 oz pkg cream cheese, softened
- 70 wonton wrappers
- Peanut oil, for frying
In a large pot, bring 1 1/2 quarts water to a boil and add turkey leg (make sure skin is removed -- it is bitter!), seasonings, hot sauce and a drizzle of olive oil. Cover, reduce the heat to medium, and cook for 1/2 hour.
Meanwhile, wash the collard greens thoroughly. Remove the thick stem that runs down the center of the greens by holding the stalk in 1 hand and stripping the leaves from the stalk with your other hand. Stack 6 to 8 leaves on top of each other, roll up, and slice into 1/2-inch wide ribbons. Place the greens in the pot with the meat. Add the butter. Cook the greens, stirring occasionally, until the greens are tender, about 45 minutes to 1 hour. When they are done, taste and adjust seasoning.
Remove the collard greens with a slotted spoon, drain well and transfer to a large bowl. Remove meat from turkey leg and chop into pieces. Add to bowl with collard greens along with an additional 1cup chopped turkey. Mix in the softened cream cheese, working it into the mixture.
Place a teaspoon of collard green mixture in the center of a wonton wrapper and fold into a triangle. Have a bowl of water (or cooking liquid from the collards) ready and dip your finger in it, and run it along the seams of the wonton before pressing to seal. Repeat with the remaining wrappers. Place on a parchment or waxed paper lined baking sheet, covered with a damp paper towel, until ready to fry.
Heat 3-inches peanut oil in a deep pot to 350 F.
Fry the wontons in batches until they are golden brown, about 3 minutes per batch. Drain on paper towels and allow to cool for 5 minutes before serving. Or place, uncovered, on wire racks in 300 degree oven til ready to serve.
Dipping Sauce for Collard Green Wontons
- 1/2 c soy sauce
- 2 Tbsp rice wine vinegar
- 1/2 tsp crushed red pepper flakes
- 1 Tbsp chopped green onion or chives
Stir all together in small bowl for dipping
Grilled Greenberg Smoked Turkey, Bacon, Radicchio & Blue Cheese Sandwiches
- 6 slices applewood-smoked bacon
- 1/4 cup mayo
- 1/4 cup crumbled Maytag blue cheese or other mild blue cheese
- coarsely ground black pepper to taste
- 4 slices country-style white bread, or a good sourdough
- 4 leaves radicchio
- 6 oz thinly sliced Greenberg Smoked Turkey (skin removed)
- 2 Tblsp butter, room temp
- Cook bacon til crisp and drain on paper towels.
- Mash mayo and blue cheese in bowl to coarse puree; season with pepper.
- Place bread on work surface. Spread cheese mixture evenly over all 4 bread slices.
- Divide bacon, radicchio and turkey between 2 bread slices and top with remaining bread.
- Spread butter on outer surfaces of sandwiches and grill in skillet til lightly browned (about 4 minutes per side) or in panini maker.
Split Pea, Barley & Smoked Turkey Soup
- 1# split peas
- 2 Tbsp olive oil
- 1 1/2 cup chopped yellow onion
- 1 cup chopped celery
- 1 Tbsp minced garlic
- 8 cups Greenberg Smoked Turkey stock
- 4-6 whole peeled carrots
- 3 bay leaves
- 2 cups diced Greenberg Smoked Turkey
- sour cream (optional)
- dill – fresh or crushed in plastic squeeze tube in produce section (optional)
- Pick over and rinse peas.
- In large saucepan, sauté onion, celery, and garlic until softened.
- Add split peas*, turkey stock, bay leaves and carrots.
- Bring to boil. Reduce heat to low and simmer, with lid tilted, stirring occasionally until the peas are tender, about an hour.
- Lift out the carrots and dice. Discard bay leaves. Using stick blender, puree the soup. Add carrots and turkey to the pan and heat gently
- until the turkey is heated through. Adjust the seasonings (1 tsp salt, ½ tsp freshly ground black pepper)
- Ladle in to bowls. Top each bowl with a dollop of sour cream and a generous squeeze of dill.
*Variation: Add 1cup barley to the pot along with the split peas. The barley is a thickener, so you may add additional stock after pureeing if desired
Pumpkin, Prosciutto, Sage & Smoked Turkey Pasta
By Central Market Cooking School, Dallas, TX;
- 1 tablespoon butter
- 6 slices prosciutto, sliced into thin strips
- 3 tablespoons olive oil
- 1/2 cup fresh sage leaves
- *1 1/2 pounds sugar pumpkin, butternut squash, or sweet potato; peeled and cut into 1/2-inch dice
- 1/2 cup white wine
- 1 cup chicken broth
- 1/2 pound your favorite pasta
- 1 1/2 cups Greenberg Smoked Turkey meat, shredded
- Shaved Parmesan (garnish)
- Kosher salt & freshly ground black pepper
- Melt 1 tablespoon of butter in large skillet over medium heat. Add the prosciutto and cook for about 10 minutes, or until brown and crisp. Transfer to a paper towel and set aside. Next, heat the 3 tablespoons of olive oil over medium heat. Add the fresh sage leaves to the hot oil. Allow to flash fry for 5-10 seconds, or until crisp. Remove the sage leaves from the oil and set aside on a paper towel and sprinkle liberally with kosher salt.
- Next, add the diced pumpkin to the sage olive oil. Cook for 10 minutes, or until softened and just slightly browned. Once the pumpkin is tender, stir in the wine and chicken broth simmer until reduced by half - about 3 minutes. Toss in Greenberg Smoked Turkey meat and heat through.
- Once the pasta is al dente, drain the pasta & pour it back into the pot. Add in the pumpkin mixture and the reserved prosciutto. Season with salt and pepper to taste and place in serving bowls. Top with the shaved Parmesan and crispy sage leaves - serve immediately!
Cooking the fresh sage in the olive oil creates a "sage-infused olive oil" that will flavor the entire dish, along with providing a crisp and savory garnish for the pasta.
*for ease of preparation, look for already cubed butternut squash in your grocer’s produce section
Curried Smoked Turkey Salad
- 4-5 cup Greenberg Smoked Turkey, chopped
- 1/2 c mayonnaise
- 1/3 c plain yogurt
- 3-4 tsp curry powder
- 1 Tblsp fresh lime juice
- 1 tsp honey
- 1/4 tsp ground ginger (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 medium red onion, chopped
- 1 firm-ripe mango (3/4 lb) peeled, pitted, and chopped
- 1 c red seedless grapes, halved
- 1/2 c salted roasted cashews (or peanuts), coarsely chopped
In a large bowl, whisk together mayonnaise, yogurt, curry, lime juice, honey, ginger, salt and pepper. Add turkey, onion, mango, grapes, and nuts and stir gently to combine.
Serve over salad greens or use as filling for lettuce wraps.