Grey-Bruce Kids Winter 2021/22

RECIPES
Turkey time!
BAKED TURKEY SPRING ROLLS
INGREDIENTS
4 oz rice vermicelli
2 tbsp vegetable oil
1 onion, diced
3 cloves garlic, minced
1 tbsp grated fresh ginger root
2 cups shredded red cabbage
1 lb turkey, cooked and coarsely chopped
½ tsp each salt and pepper
2 large carrots, grated
2 cups bean sprouts
1 pkg large square spring roll wrappers
1 egg yolk, beaten
SWEET CHILI SAUCE
¾ cup hoisin sauce
¼ cup water
2 cloves garlic, minced
1 tbsp each liquid honey and rice vinegar
2 tsp sambal oelek or hot chili sauce
INSTRUCTIONS
Sweet Chili Sauce: In bowl, whisk together hoisin sauce,
water, garlic, honey, vinegar and sambal oelek until honey is
dissolved. Set aside. Cover rice vermicelli in hot water and soak
10 minutes or until soft. Drain very well, using fine sieve to
extract as much liquid as possible. Cut into 2-inch lengths and
set aside.
In large skillet, heat 1 tbsp of the oil over medium-high heat;
cook onion, garlic and ginger, stirring, until softened, about
three minutes. Reduce heat to medium and add cabbage; cover
and cook until tender-crisp, about five minutes. Add turkey and
1 cup of the sauce, salt and pepper; cook, stirring to coat, for
two minutes. Transfer to bowl. Stir in carrots, bean sprouts and
rice vermicelli; let cool. Lay one spring roll wrapper on work
surface with point facing away from you. Place 1/2 cup of the
turkey mixture just below centre. Fold bottom point of wrapper
over filling. Roll over once, so filling is enclosed. Fold over sides
and continue rolling. Using fingertip, dab egg on top point of
wrapper and seal. Repeat with remaining filling and wrappers.
Place on greased baking sheet. Cover and refrigerate for up to
two days. Brush remaining oil lightly all over spring rolls. Bake
in 425 F oven, turning once, until crisp and golden, about 25
minutes. Serve with remaining sauce.
TURKEY, CAULIFLOWER AND PASTA BAKE
INGREDIENTS
3 cups penne pasta
3 cups small cauliflower florets
3 tbsp butter
1 onion, diced
¼ cup all-purpose flour
1 tsp dried sage leaves
½ tsp each salt and dried thyme leaves
Pinch pepper
2 ½ cups sodium-reduced chicken broth
2 cups shredded havarti cheese
1 ½ cups turkey, chopped and cooked
4 cups torn spinach leaves
1 cup fresh breadcrumbs
INSTRUCTIONS
Bring large pot of water to boil. Add pasta and return to boil;
cook six minutes, stirring occasionally. Add cauliflower; cover
and return to boil. Uncover and cook for two minutes or until
pasta is al dente. Drain well.
Meanwhile, in medium saucepan, melt butter over mediumhigh
heat. Add onion and cook until slightly softened, about
two minutes. Stir in flour, sage, salt, thyme and pepper,
gradually stir in broth; bring to boil, whisking often. Cook a
few minutes or until slightly thickened. Remove from heat. Stir
in 11/2 cups of the cheese until melted.
In large bowl, combine pasta mixture, turkey, spinach
and sauce. Pour into a greased 12-cup casserole dish. Toss
breadcrumbs with remaining cheese; sprinkle evenly over all.
Bake in 375 F oven for 25 to 30 minutes or until bubbly and
top is golden. Let stand for five to 10 minutes before serving.
Recipes courtesy Foodland Ontario
30 GREY-BRUCE KIDS • WINTER 2021/22