Savory Turkey Burgers with Quick Mango Red Pepper Chutney

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(Becky, the Mama.)

A family story pops up almost every Thanksgiving.   Decades ago, my adorable cousin Kenny, about age five, tiny and wearing enormous glasses took a bite of the day’s celebrated roast bird, smiled, and then with a slow southern munchkin voice, asked my mom, “What kind of chicken is this Aunt (pronounced “Ain’t”) Ruthie?  Tur-key?”

I must confess, I’m not a big fan of turkey (even cousin Kenny’s “chicken kind of turkey”) — as it too often tends toward dry and flavorless.  I’ve found three exceptions, however.  One is a  recipe for marinated grilled turkey tenderloin. Moist, delicious,  a family favorite.  Another is a savory-sweet recipe for Asian turkey meatballs.  Finally there is this creation for savory turkey burgers loaded with flavor and topped with a sweet and spicy quick mango red pepper chutney.  It’s beautiful on a serving plate, plus budget and waistline friendly dish. Yummy paired with a side of jasmine rice and my simple sesame avocado  cucumber salad.  For vegans or vegetarians,  trying grilling Field Roast Apple Sage Sausages, and then simmer them in the sauce a few minutes before serving.

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Savory Turkey Burgers with Quick Mango Red Pepper Chutney

Makes 6 to 8 patties depending on size you prefer

Burgers

1 lb ground turkey (you can also use ground beef if you prefer)

1 lb  sweet Italian turkey sausage, out of casing and crumbled

2 t. seasoned salt or grill seasoning

1 egg

1/3 c. soft bread crumbs

Sauce

½ cup chicken or veggie broth

1 /4 c. brown sugar

1 T. Dijon mustard

1/3 c. red wine or balsamic vinegar

Pinch salt and pepper

1 fresh mango diced (Or 3/4 c. fresh pineapple, chopped, is also delicious if you prefer)

1 roasted red pepper, diced

2 green onions, chopped

Directions:

Mix the ingredients for turkey burgers together and form into patties, any size you like.   Grill or sauté with a little olive oil until brown and caramelized on the outside, cooked through on the inside.  (You can cover the pan once the burgers are brown on the outside and let simmer a bit more if they need to cook through more on the inside.) Remove from pan to a plate, cover with foil to keep warm and let juices redistribute.   To the same skillet, add veggie broth, brown sugar, mustard and vinegar to skillet. Turn heat on high to bring to boil and then back heat down to a simmer,  until sauce begins to get thicken.. Add mango, red pepper and onions, pinch salt and pepper continue to cook until the chutney is hot again.  Serve a spoonful of warm sauce over turkey patties.

Vegan or Vegetarian Alternative: Use Field Roast Apple Sage Sausages, split down the middle length-wise. Brown in a little olive oil, then continue recipe above.

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This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Savory Turkey Burgers with Quick Mango Red Pepper Chutney
The recipe URL: http://wp.me/p1UwM9-ZD
This was printed from: We Laugh, We Cry, We Cook


Gobble-Gobble Turkey Toast with Pumpkin Butter (Cooking with Kids)

Turkey Toast

(Becky, the Mama.)

Over twenty years ago now, I walked into a classroom in my debut as a first grade teacher.  

And then, I retired after 9 months of faithful service.

I was a great teacher, in that I loved my students, taught them well and had loads of fun.   On the other hand, you may have noticed that most teachers are gifted at organization and rather enjoy (or at least have a knack for) ordering small children to do their bidding immediately. Organization was never my strong suit: just counting the morning’s lunch money and turning it into the office could bring me to tears.   And I’m more of charmer and a cajoler than an “orderer.”

I slept-walked through much of that fuzzy year.  I do remember the day, however, when one of my students raised their hand and asked, “Teacher, why do you have one red shoe and one black shoe on?”   I looked at my feet and sure enough, the child was correct.  The only answer I had to offer was pure mental exhaustion.  

Now that I am a grandmother, however, I get the best of both worlds.  I get to play and create with the grandkids, and have all the time in the world to give them focused individual attention. 

This recipe is so simple and fun for Autumn, Halloween and Thanksgiving,  breakfast or snack-time,  that moms, grandmas and teachers can all let their little charges have a go at it.  And as treats go, this is a pretty healthy one, especially if you use a good whole grain bread.

The toast is slathered with a simple pumpkin spice peanut butter, then after you cut it into the desired shapes to create either a pumpkin or a turkey,  the kids can smear it with the pumpkin butter and decorate it with a variety of nuts, dried fruit, chocolate chips or marshmallows.

Turkey Toast with Pumpkin Butter

 Makes one toast turkey large enough to feed  two to three small children.

3 pieces of bread (I used Ezekiel Sesame Bread), buttered and toasted (Vegans can use Earth Balance butter)

2 heaping Tablespoons canned pumpkin puree

1 heaping Tablespoon peanut butter (or almond butter or any kind of butter you prefer)

1 t. brown sugar

1 T. pure maple syrup

Pinch salt

½ t. cinnamon

¼ t. ginger

 

Assorted toppings, about ¼ cup each in small bowls (or little piles on a big plate)  coconut, chopped nuts, edible seeds of any kind, chocolate chips, dried fruit such as cranberries, raisins or cherries.

Instructions:

Butter & toast the bread (preferably just toast the top by broiling it as it cuts a little easier).

Leave one piece of the bread whole, then cut one piece like this:

Cut the next piece like this:

 

Mix the next 7 ingredients until smooth with a fork in a small bowl.  Spread the pumpkin-spice peanut butter on the toast and assemble the turkey. (I used a large dried cherry for his wattle.)

Let the kids decorate the turkey’s toast “feathers” with the various toppings, then dive in and eat!

 

You can also make three pumpkins, by turning the toast upside down, then cutting the corners of the toast – rounding them a bit and leaving a fat stem, like so:  (Note: Most marshmallows are not vegan, you may just let the kids use raisins for mouth.)

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Gobble-Gobble Turkey Toast with Pumpkin Butter
The URL: http://wp.me/p1UwM9-JW
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