Braised Turkey With Lemon And Cinnamon Recipe
Ingredients
| 4 to 6 tablespoons Greek olive oil | ||
| All purpose flour | 1/2 Cup (16 tbs) | |
| 2 to 2 1/2 pounds boned and skinned turkey, cut into 1-inch pieces | ||
| 3 tablespoons Greek olive oil | ||
| Onions | 3 Medium, chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Canned tomatoes | 2/3 Cup (16 tbs), undrained | |
| Tomato Paste | 3 Tablespoon | |
| 2 cinnamon sticks, broken in half, or to taste | ||
| 2 lemons, or more to taste | ||
| 1 1/2 teaspoons Greek oregano, or to taste | ||
| Allspice | 1/8 Teaspoon | |
| 2 to 3 cups rich turkey stock or chicken stock | ||
| Ground pepper | 1 To taste | |
| Italian | 1 pound | |
| Butter | 4 Tablespoon | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| Salt | To Taste | |
Directions
Heat 4 tablespoons oil in wok or large skillet over high heat.
Place flour in bag, add turkey pieces and shake until well coated.
Shake off excess flour.
Stir-fry turkey in small batches until lightly browned, adding oil as needed.
Remove from heat and set aside.
Heat 3 tablespoons oil in heavy 4- to 5-quart saucepan over high heat.
Add onions and cook until golden brown.
Stir in garlic and cook another 30 seconds.
Reduce heat and stir in tomatoes, tomato paste, cinnamon, lemon juice, pulp and skin of squeezed lemons, oregano and allspice and simmer for 5 minutes.
Add stock and turkey.
Bring to gentle simmer, cover partially and cook 1 1/2 to 2 hours, or until turkey is tender.
Braised Turkey can be prepared to this point up to 4 days ahead and refrigerated, or frozen up to 2 months.
Taste and adjust lemon juice, cinnamon, oregano and/or salt and pepper.
Remove lemon pieces and cinnamon sticks.
Skim off excess fat and keep sauce warm while cooking pasta.
Bring 8 quarts of water to boil with 2 tablespoons salt.
Break pasta into pieces about 3 inches long.
Add to pot and boil, stirring frequently to prevent sticking, until pasta is tender but not mushy.
(Greek taste dictates that pasta be cooked a little beyond the al dente stage.) Turn into colander and toss to drain thoroughly.
Turn pasta out onto heated large serving platter, dot with butter and toss to coat.
Spoon turkey and sauce over pasta and sprinkle with cheese.
Place flour in bag, add turkey pieces and shake until well coated.
Shake off excess flour.
Stir-fry turkey in small batches until lightly browned, adding oil as needed.
Remove from heat and set aside.
Heat 3 tablespoons oil in heavy 4- to 5-quart saucepan over high heat.
Add onions and cook until golden brown.
Stir in garlic and cook another 30 seconds.
Reduce heat and stir in tomatoes, tomato paste, cinnamon, lemon juice, pulp and skin of squeezed lemons, oregano and allspice and simmer for 5 minutes.
Add stock and turkey.
Bring to gentle simmer, cover partially and cook 1 1/2 to 2 hours, or until turkey is tender.
Braised Turkey can be prepared to this point up to 4 days ahead and refrigerated, or frozen up to 2 months.
Taste and adjust lemon juice, cinnamon, oregano and/or salt and pepper.
Remove lemon pieces and cinnamon sticks.
Skim off excess fat and keep sauce warm while cooking pasta.
Bring 8 quarts of water to boil with 2 tablespoons salt.
Break pasta into pieces about 3 inches long.
Add to pot and boil, stirring frequently to prevent sticking, until pasta is tender but not mushy.
(Greek taste dictates that pasta be cooked a little beyond the al dente stage.) Turn into colander and toss to drain thoroughly.
Turn pasta out onto heated large serving platter, dot with butter and toss to coat.
Spoon turkey and sauce over pasta and sprinkle with cheese.
Chef
