C O M P L I M E N T A R Y

GREAT TASTE H E A L T H Y

L I V I N G ISSUE ONE

SLOW COOKER EDITION SIMPLE, HEALTHY AND DELICIOUS RECIPES! Compliments of Granny’s Poultry Cooperative & Manitoba Turkey Producers!

W W W. G R A N N Y S . C A W W W. T U R K E Y. M B. C A

Great Taste, Healthy Living

Your local poultry farmer owned cooperative

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The New Sunday Dinner

Putting Quality on Your Table

Welcome to the premiere issue of Great Taste, Healthy Living, a brand new magazine for home cooks from Granny’s Poultry Cooperative and our friends at the Manitoba Turkey Producers.

Manitoba Turkey Producers is pleased to team up with Granny’s Poultry to bring you this issue of Great Taste, Healthy Living, a tasty reminder of the many ways that turkey can be incorporated into our daily menus.

Slow cooking is all about getting back to basics. After an era of fast food and instant, microwaveable meals, the pendulum has thankfully swung back to preparing wholesome and nutritious meals with natural ingredients, celebrating local cuisine and bringing the family together around the dinner table. The return to slow cooking has been embraced by people from all walks of life; even my 19-year-old daughter, a university student on the go, regularly uses her crockpot to make a week’s worth of meals in advance.

We represent 58 registered turkey farms in Manitoba. Turkeys are raised here year round, with the average farm producing three flocks a year. In total, our producers raise over one million turkeys annually – representing an estimated 12 million kilograms of fresh turkey available for you to enjoy.

This inspired us to come up with healthy recipes that are as simple to make as they are delicious to eat – and what better protein to make the star of this show than turkey? Lean and versatile, turkey is due to become “the New Sunday Dinner.” No longer relegated to the holiday menu, fresh, locally-grown turkey is available all year round in a variety of cuts and packaging. If you are someone who isn’t quite confident about cooking a whole turkey, I know you’ll be pleasantly surprised to learn how easy these fail-proof recipes make it to serve your family turkey more often – and as conveniently on a Tuesday as on a Sunday. As a farmer-owned poultry cooperative and the only turkey processor in the province, Granny’s is very proud of our relationship with the Manitoba Turkey Producers. They share our values of honesty, transparency and integrity, and are equally committed to your health, nutrition and wellness by delivering quality poultry from farm to table. By partnering together in this magazine, we hope to help busy home cooks discover how simply delicious it is to enjoy the taste of turkey any night of the week.

You can be confident knowing that when you buy local turkey from your favourite grocer, you are bringing home a product you can feel good about serving your family. This is because our producers are fully committed to food safety, as well as the proper handling and care of their birds and the protection of our environment. All of our producers must be certified and follow the stringent codes of practice outlined by the Turkey Farmers of Canada’s On-Farm Food Safety and Flock Care Programs. A large majority of the turkey coming from our producers goes directly to Granny’s Poultry; and as it is a farmer-owned cooperative, most of our members are Granny’s owners as well. Because of our shared values and commitment to the success of our industry and to the growth of our community, Manitoba Turkey Producers is especially proud to partner with Granny’s in ensuring the continued quality of local product and providing the delicious, nutritious meal on your dinner table tonight.

Helga Wheddon, General Manager Manitoba Turkey Producers

Craig Evans, CEO Granny’s Poultry Cooperative

Contact us: www.grannys.ca

www.turkey.mb.ca

Granny’s Poultry Cooperative Ltd. 750 Pandora Avenue East Winnipeg, MB R2C 4G5

Manitoba Turkey Producers B-895 Century Street Winnipeg, MB R3H 0M3

In this issue: 3 4 6 8 11 12 15 16 19 20 23 24 27 28 30 33

GREAT TASTE H E A L T H Y

L I V I N G ISSUE ONE

Message from our Chef and Dietitian The Basics of Slow Cooking Pulled Turkey Turkey Cacciatore Turkey Drumstick Cassoulet Frozen Stuffed Turkey Breast Roast Gluten-Free Turkey Meatloaf Turkey Spaghetti Meat Sauce Turkey Chili White Bean Turkey Chili Moroccan Turkey Tagine Turkey Osso Bucco Curried Turkey Thighs Shopping Lists Money Saving Coupons Behind the Scenes

CEO Granny’s Poultry Cooperative Craig Evans General Manager Manitoba Turkey Producers Helga Wheddon Publisher Granny’s Poultry Cooperative Manitoba Turkey Producers Chef Jason Wortzman Granny’s Poultry Cooperative Dietitian Vanda Racciatti Granny’s Poultry Cooperative

Photography Chronic Creative Editor Barbara Chabai Design Fawkes Advertising Marketing Wendy Harrisko Granny’s Poultry Cooperative Krista Pratt Manitoba Turkey Producers

© 2012 Granny’s Poultry Co-operative (Manitoba) Ltd. All rights reserved. No part of this publication shall be copied or stored in any retrieval system without the prior written permission of the copyright owner.

Slow Cooked to Perfection There is something very comforting and homey about slow cooking. Perhaps it reminds us of the way that mom or grandma used to cook, stirring up mouthwatering memories of having to wait patiently as dinner was lovingly stewed, simmered or braised on the stove for hours. Fortunately, we can have those old-fashioned food experiences any day of the week thanks to the convenience of using a modern slow cooker. The real beauty of it is that with only a little bit of preparation in the morning, you can set all the ingredients to cook while you go on with your day, allowing you to come home to a complete and nutritionally-balanced meal at night. In selecting and testing the dishes we used in this issue, I turned to some of the recipes I consider to be staples in my own home. Aside from making hearty and healthy family dinners, many are great for feeding a hungry crowd after tobogganing, creating an elegant entrée for company, or simply for cooking in large batches so that leftovers can be frozen, reheated and still taste just as good at a later date. Some recipes were adapted from culinary discoveries I made while traveling abroad. The Moroccan Turkey Tagine (page 23) came from my experiences camping in the North African desert. Everywhere I went, the locals had their own versions of this stew, and once they taught me how to make it, I began to play with ingredients and created my own recipe. Similarly, the time I spent working in restaurants in Delhi inspired the idea of experimenting with seasonings to make unique spice blends, such as the one in Curried Turkey Thighs (page 27). Turkey lends itself very well to recipes that traditionally call for lamb or chicken. In particular, turkey thighs and drumsticks are best suited for slow cooking, which is why I chose dark leg meat for most of the recipes in this issue. The exception is Granny’s Stuffed Breast Roast (page 12), which can be cooked straight from frozen inside the slow cooker. Best of all, it comes out just as moist and delicious as if roasted, without having to be home and watching over the oven for hours. I really love the idea of being able to treat my family to a weekend-style meal on any weeknight, and once you have an opportunity to include a few of these new recipes in your dinner repertoire, I know you will too.

Healthy Eating, Healthy Living – Slow Cooker Style As a Registered Dietitian, I often hear that the biggest obstacle to eating well is: “I don’t have time to cook healthy.” When rushing home from work to get supper made before taking the kids to dance lessons or hockey practice, the temptation is to serve an over-processed meal high in fat and loaded with salt for the sake of convenience. The solution? Your slow cooker! Slow cooking gives anyone with a hectic lifestyle an opportunity to put a nutritious meal on the table by eliminating your entrée prep time. While your entrée awaits, you have time to make a salad or cook fresh vegetables to serve alongside dinner. For even more convenience, some of our wonderful recipes include veggies – perfect for any day where you need to walk in the door and dine before heading back out again. Don’t limit use of these recipes to winter – your slow cooker is a fast summer meal option as well. Who feels like cooking after a day at the beach? Use these fantastic recipes to ensure you continue to benefit from meals lower in fat and salt than any boxed barbecue items. Turkey is a particularly wise choice for the “nutrition conscious” seeking easy meal solutions. Turkey is a lean, high-quality protein that provides us with iron, zinc and essential B vitamins: all important in keeping our bodies healthy across the lifespan. Children need sufficient amounts of protein to support growth. As we move into adulthood, we continue to require adequate amounts to sustain muscle maintenance and repair. For adults aiming to control our weight, adding small amounts of lean protein to each meal may assist in appetite control by the “feeling full” sensation protein may provide. Seniors also need to ensure enough protein is consumed in order to maintain the muscle mass required to stay strong enough to live active lives. Canada’s Food Guide recommends 1-3 servings of meat and meat alternatives daily. For more information, visit Health Canada’s website Eating Well with Canada’s Food Guide. Here’s to Healthy Eating, Healthy Living!

Vanda Racciatti, BHEc, RD Granny’s Poultry Cooperative

PS: Watch for my “From the Chef” tips throughout this issue; they are specially designed to give you a helping hand as you plan and prepare each recipe. Bon appetit.

Chef Jason Wortzman Granny’s Poultry Cooperative

GREAT TASTE, HEALTHY LIVING 3

The Basics of Slow Cooking Using a slow cooker is different from cooking in a pot on your stovetop, not only in the time it saves, but in the methods used to make a hearty, healthy meal that’s ready when you are.

Testing Your Slow Cooker Place 4 litres of room-temperature water in your slow cooker and then put it on either the low or high setting for 6 hours. Using a temperature thermometer, test the water after 6 hours. It should be heated to 83°C–90.5°C (180°F–195°F) if on low or to 90.5°C–96°C (195°F–205°F) if on high.

How it Works

Less Evaporation…

Most slow cookers consist of a stoneware crock with a tight-fitting glass lid. The crock fits inside a metal housing unit that contains the electric heating element. When plugged in, the element heats up, creating a vacuum inside the covered crock. This slowly cooks the food inside.

Remember that there is no evaporation with slow cooking, therefore liquid amounts will not decrease over time. In fact, many slow cooking recipes call for less liquid to be added because of the extra water that comes out of meat and vegetables during the cooking process.

A Watched Pot Never Boils

...More Seasoning

Because it takes a long time for the internal temperature to recover, it’s important to never lift the crock’s lid while food is cooking. Most slow cookers come with glass lids to appease your curiosity without compromising the precise temperature needed to cook your food.

Many slow cooker recipes call for more seasoning than would be typically required in a stovetop recipe. This is because of the longer cooking time and the additional liquid that accumulates during the process.

Veggie Tale

Holding Temperature

Vegetables should be cut or chopped roughly the same size and placed in the bottom of the slow cooker. This is because vegetables cook more slowly than meats inside the moist heat.

To ensure reliable food safety, the hold setting on your slow cooker should ensure contents stay at or above 60°C (140°F).

GREAT TASTE, HEALTHY LIVING 4

Probing heat Many of today’s slow cookers come with a thermometer probe, which acts like a third setting. It takes the guesswork out of slow cooking when cooking a large cut of meat or making a recipe that requires food to reach a certain temperature.

Did you know? Crock-Pot® is a registered trademark of The Rival Company, which introduced the commercial slow cooker in 1971. It was developed from an invention originally called the “Beanery.”

GREAT TASTE, HEALTHY LIVING 5

“A quick and easy mid-week meal for busy families.”

Skim sauce

Pulled Turkey

“Pull” the cooked meat

Pulled Turkey Prep time

Cooking time

Serves

15 minutes

5.5 hours

10-12

2.5 kg 2 tbsp|30 ml 1 1/2 cup|375 ml 2 tbsp|30 ml 1/4 cup|65 ml 2 tbsp|30 ml 1/4 tsp|1.25 ml 1/4 tsp|1.25 ml 1 2 tsp|10 ml 1/2 cup|125 ml 1-540 ml can 3 tbsp|45 ml

Granny’s turkey thighs and/or drumsticks, bone–in, skin removed vegetable oil onion, finely chopped garlic, finely chopped mild paprika smoked paprika cloves, ground black pepper, ground bay leaf sea salt cider vinegar low sodium whole tomatoes maple syrup

1. Heat oil in a skillet and brown the onion and garlic. 2. Add both types of paprika, cloves, pepper, bay leaf, salt, cider vinegar and maple syrup. Bring to a simmer. 3. Drain tomatoes, remove seeds and puree in a food processor. Add to the skillet. 4. Place turkey into slow cooker then add all ingredients from skillet and mix well. 5. Place lid on slow cooker then cook on low setting for 6 hours. 6. Let cool, then skim fat off surface. Remove the turkey pieces from the slow cooker and “pull” the cooked meat off the bones by using two forks to shred it. Discard the bones. Mix the meat back in with the sauce and re-warm before serving. (See inset) 7. Serve on a crusty bun.

FROM THE CHEF: “Pulled turkey freezes very well, so making a large batch is recommended. It’s a quick and easy mid-week meal for busy families. Its also a great potluck party dish: it makes enough for large groups and can be served hot out of the slow cooker.”

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Recipe courtesy of Chef Jason Wortzman

SERVING: 4.5 oz/130 g Calories Protein Carbs 110 14 g 4 g

Sodium 220 mg

Fat 5g GREAT TASTE, HEALTHY LIVING 7

Turkey Cacciatore Prep time

Cooking time

Serves

15 minutes

5 hours

4-6

1.5 kg To taste 2 tbsp|30 ml 1 cup|250 ml 1 cup|250 ml ½ cup|125 ml 2 tbsp|30 ml ½ cup|125 ml 1-796 mL can 2 tsp|10 ml 1 tsp|5 ml 1 1 tbsp|30 ml

Granny’s turkey thighs, bone–in, skin removed sea salt & freshly ground black pepper olive oil onion, diced carrot, coarsely chopped celery, coarsely chopped garlic, finely chopped dry, medium-bodied red wine whole San Marzano Italian tomatoes or low sodium whole tomatoes mild paprika fresh rosemary bay leaf fresh lemon juice

1. Heat a large casserole to medium-high. Remove skin from thighs. Season turkey thighs with salt and pepper. In a pan, sauté turkey thighs in olive oil until golden brown and then place in slow cooker. 2. Using the same pan, sauté onions, carrots, celery and garlic in olive oil until lightly coloured. 3. Add wine, using a spoon to stir while scraping the brown bits on the bottom of the pot (this is called deglazing and will add richness to the flavour) and simmer for 5 minutes. 4. Drain tomatoes, remove seeds and chop. 5. Add tomatoes, rosemary, bay leaf and lemon juice to the pan and return to a simmer for 5 minutes. 6. Add tomato mixture to slow cooker, stir and set on low for 5 hours. 7. Serve with pasta tossed with butter and parmesan cheese, or rice. Recipe courtesy of Chef Jason Wortzman

SERVING: 7 oz/200 g Calories Protein 150 16 g

Carbs 6 g

GREAT TASTE, HEALTHY LIVING 8

Sodium 200 mg

Fat 6g

FROM THE CHEF: “When preparing gourmet Italian dishes, I prefer using San Marzano tomatoes, which can be found in Italian specialty stores and should be labeled ‘Product of Italy.’ There are some supermarket brands that claim to be ‘San Marzano style,’ but they aren’t authentic. It is the volcanic soil and perfect growing conditions in this region of Italy that makes the real thing so special.”

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“San Marzano tomatoes can be found in Italian specialty stores and should be labeled ‘Product of Italy.’”

Turkey Cacciatore

“At a cost of less than $3.00 per serving, this dish won’t put a big dent in your grocery budget.” Page 6&7: Pulled Turkey

Turkey Drumstick Cassoulet

”

Turkey Drumstick Cassoulet Prep time

Cooking time

Serves

15 minutes

5.5 hours

4-6

1.5 kg 2 tbsp|30 ml 1 cup|250 ml 2 tbsp|30 ml ¼ cup|65 ml 1-796 mL can 1 cup|250 ml 1-540 ml can ½ tsp|2.5 ml ¼ tsp|1.25 ml 2 cups|500 ml

Granny’s turkey drumsticks olive oil onion, diced garlic, diced red wine low sodium whole tomatoes homemade or low-sodium turkey or chicken stock romano beans, drained & rinsed sea salt freshly ground black pepper chopped Swiss chard or baby spinach

1. Brown drumsticks in a deep frying pan over medium high heat, then place into slow cooker. 2. Sauté onion and garlic until translucent. 3. Add red wine, simmer for 5 minutes and scrape the bottom of the pan. 4. Drain tomatoes. Chop and add to pan. 5. Add stock, beans and seasoning, then stir. 6. Add tomato and bean mixture to slow cooker and cook on low for 5.5 hours. 7. Set on high for 20 minutes and stir in Swiss chard or spinach. 8. Serve with mashed potatoes or fresh cooked pasta and parmesan cheese.

FROM THE CHEF: “This rustic gourmet recipe is very easy to make and will look like it came out of the kitchen of an upscale bistro. At a cost of less than $3.00 per serving, it won’t put a big dent in your grocery budget either.”

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Recipe courtesy of Chef Jason Wortzman

SERVING: 8 oz/230 g Calories Protein 220 22 g

Carbs 9 g

Sodium 390 mg

Fat 9g GREAT TASTE, HEALTHY LIVING 11

Frozen Stuffed Turkey Breast Roast Prep time

Cooking time

Serves

10 minutes

5.5 hours

6-8

2 kg 2 1/2 cups|600 g 1 cup|250 g 1/2 cup|125 ml 1/2 tsp|2.5 ml 1/4 tsp|1.25 ml 2 tbsp|30 ml 1 tsp|5 ml 1/2 tsp|2.5 ml

Granny’s Frozen Stuffed Turkey Breast Roast baby potatoes, halved or quartered peeled baby carrots homemade or low sodium turkey or chicken stock sea salt freshly ground black pepper mild paprika ground coriander seed dried ground rosemary

1. Microwave potatoes on high for 4.5 minutes. Place in bottom of a 6-7 quart slow cooker. 2. Microwave carrots on high for 2.5 minutes, add to cooker. 3. Mix in stock, salt and pepper. 4. Remove the roast from plastic bag; do not remove netting. Place the roast on its side on top of the vegetables in the slow cooker. 5. Mix paprika with coriander and rosemary and sprinkle over roast. 6. Cook on high setting for 5.5 hours. Recipe courtesy of Chef Jason Wortzman

SERVING: 7 oz/200 g Calories Protein 220 24 g

Carbs 20 g

Pulled Turkey

GREAT TASTE, HEALTHY LIVING 12

Sodium 530 mg

Fat 6g

FROM THE CHEF: “This convenient, ready-tocook roast is an everyday meal option for busy folks who are often away during the day. By preparing a few simple ingredients first thing in the morning, you can return to the fragrant aromas of a traditional home-cooked dinner at night.”

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For a money saving Granny’s Stuffed Turkey Breast Roast coupon, visit page 32!

“This convenient, ready-to-cook roast is an everyday meal option for busy folks.” Page 6&7: Pulled Turkey Page 12&13: Stuffed frozen bone-in ready to cook roast

Stuffed Turkey Roast

“This gluten-free turkey meatloaf is economical and tastes great!”

Turkey Meatloaf Line with parchment paper

Trim excess parchment

Spread glaze over meatloaf

Lift out of cooker using parchment

Gluten-Free Turkey Meatloaf Prep time

Cooking time

Serves

15 minutes

4 hours

4-6

2 x 450 g packages 2 tbsp|30 ml 1 cup |250 ml 1 tsp|5 ml 1/2 cup|125 ml 1 cup|250 ml 1 2 tsp|10 ml 2 tbsp|30 ml 1 tsp|7.5 ml

Granny’s ground turkey thighs olive oil onion, finely diced garlic, diced cornmeal homemade or low-sodium turkey or chicken stock egg white (1/4 cup) mild paprika parsley, chopped sea salt

Glaze 1/2 -150 ml can 2 tbsp|30 ml 1/2 tsp|2.5 ml 1 tbsp|15 ml 1 1/2 tsp|7.5 ml 1/4 tsp|1.25 ml

tomato paste (75 ml) brown sugar sea salt Dijon mustard fresh rosemary, chopped (or ½ tsp dried) freshly ground black pepper

1. Heat oil in a pan and lightly brown onions. Add garlic. 2. Add cornmeal and stock; bring to a simmer, then cool. 3. In a bowl, mix the cooled cornmeal with egg white, turkey and seasoning. 4. Place a large piece of parchment paper into a 6-quart slow cooker so that it overlaps the sides and both ends. This will make it easier to lift out the cooked meatloaf. (See inset) 5. Form the turkey mixture into a loaf in the bottom of the cooker. (See inset) 6. Trim excess parchment with scissors, leaving enough on each end to make “handles” for easier lifting. (See inset) 7. Mix together glaze and then spread it over the top of the meatloaf. 8. Place lid on slow cooker. Cook on low setting for 4 hours. 9. Lift loaf out of cooker with end of parchment. Drain excess juice. (See inset) 10. Transfer loaf to a platter and serve.

FROM THE CHEF: “This recipe is economical, not very complicated and it’s quickly gaining popularity.” “A Gluten-free turkey meatloaf can be tricky to make. I decided to modify a turkey burger recipe I had previously developed by introducing a polenta-making technique as the first step. I am very pleased with these results.”

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For a money saving Granny’s Ground Turkey Thighs coupon, visit page 31!

Recipe courtesy of Chef Jason Wortzman

SERVING: 4.5 oz/130 g Calories Protein Carbs 170 16 g 11 g

Sodium 400 mg

Fat 7g GREAT TASTE, HEALTHY LIVING 15

Turkey Spaghetti Meat Sauce Prep time

Cooking time

Serves

15 minutes

6 hours

12

2 x 450 g packages 3 tbsp|45 ml 3 cups|750 ml 2 cups|500 ml 1 cup|250 ml 2 tsp|10 ml 2-796 ml cans 2 tsp|10 ml 4 tsp|20 ml 1 tbsp|15 ml 1/4 tsp|1.25 ml

Granny’s ground turkey - breast or thigh meat olive oil onion, finely chopped carrot, finely chopped celery, finely chopped garlic, finely chopped low sodium whole tomatoes dried oregano dried basil sea salt freshly ground black pepper fresh parmesan cheese

1. Heat half of the oil in a skillet and brown turkey then transfer it to slow cooker. 2. Add remaining oil, onion, carrot, celery and garlic to skillet and lightly brown. 3. Drain tomatoes, puree in a food processor, and then add to the skillet and simmer with vegetables for 5 minutes. 4. Add herbs and spices and then transfer to slow cooker. 5. Place lid on slow cooker then cook on low setting for 6 hours. 6. Serve with your favourite pasta and fresh parmesan cheese (cooked separately).

GREAT TASTE, HEALTHY LIVING 16

Sodium 125 mg

“After graduating from cooking school, the first place I worked was an Italian restaurant in Montreal. This sauce was made with beef in a massive pot on the stove several times a week. This lighter turkey version of classic Bolognese sauce can be served with any pasta or used as filling for lasagna or cannelloni.” “The vegetables for this recipe can be chopped in a food processor to save time. Try not to over-chop them, which will only create extra juice.”

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Recipe courtesy of Chef Jason Wortzman

SERVING: 4.5 oz/125 g Calories Protein Carbs 80 7 g 5 g

FROM THE CHEF:

Fat 3.5 g

“This lighter turkey version of Bolognese sauce can be served with any pasta or used as filling for lasagna or cannelloni.”

Pulled Turkey

Turkey Meat Sauce

“This recipe, like most slow cooker recipes, can be made in large batches and frozen.” Page 6&7: Pulled Turkey

Turkey Chili

Turkey Chili Prep time

Cooking time

Serves

15 minutes

4 hours

6

2 x 450 g packages 2 tbsp|30 ml 1/2 cup|125 ml 1/2 cup|125 ml 1 1 tbsp|15 ml 2-796 ml cans 1-540 ml can 2 tsp|10 ml 2 tsp|10 ml 2 tbsp|30 ml 1 tsp|5 ml 1 tsp|5 ml 2 tsp|10 ml

Granny’s ground turkey - breast or thigh meat olive oil onion, finely diced celery, finely diced red pepper, diced garlic, finely chopped low sodium whole tomatoes, drained and pureed black beans, drained and rinsed ground cumin ground coriander seed mild paprika dried chili flakes (add more for extra heat) dried oregano sea salt

1. Heat oil in a large pan and lightly brown turkey, onions, celery and red peppers, then add garlic. 2. Add tomatoes, and black beans. 3. Transfer to slow cooker with all other ingredients. 4. Place lid on slow cooker then cook on low setting for 4 hours. 5. Serve chili with your favourite Mexican condiments like grated cheese, sour cream and salsa.

FROM THE CHEF: “Like most slow cooker recipes, this can be made in large batches and frozen. It is a staple for my family during the winter months. We often enjoy eating it with hard or soft tacos or accompanied by salad and tortilla chips.”

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Recipe courtesy of Chef Jason Wortzman

SERVING: 5.5 oz/160 g Calories Protein Carbs 110 10 g 8 g

Sodium 340 mg

Fat 4g GREAT TASTE, HEALTHY LIVING 19

White Bean Turkey Chili Prep time

Cooking time

Serves

15 minutes

4 hours

6

2 x 450 g packages 2 tbsp|30 ml 1 cup|250 ml 1 tsp|5 ml 1-127 ml can 1-796 ml can 1-540 ml can 1 tsp|5 ml 1 tsp|5 ml 2 tbsp|30 ml 1 1 bunch

Granny’s boneless, skinless turkey thighs cut into 3/4” pieces olive oil onion, finely diced garlic, finely chopped chopped green chilies low sodium whole tomatoes, chopped and drained white kidney beans, drained and rinsed chipotle peppers in adobe sauce, chopped (add 2 tsp for more heat) sea salt chopped fresh cilantro avocado, chopped green onions, finely chopped

1. Heat oil in a pan, lightly brown turkey and onions and then add garlic. 2. Add green chilies, tomatoes, kidney beans, chipotle peppers and salt. Stir together until well blended and then carefully transfer contents of the pan into the slow cooker. 3. Place lid on slow cooker then cook on low setting for 4 hours. 4. Serve chili with topped with cilantro, avocado and green onion. Recipe courtesy of Chef Jason Wortzman

SERVING: 5.5 oz/160 g Calories Protein Carbs 140 12 g 9 g GREAT TASTE, HEALTHY LIVING 20

Sodium 330 mg

Fat 6g

FROM THE CHEF: “This recipe seems almost too simple to taste so good; but I say why mess with a great thing?”

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For a money saving Granny’s Turkey Thighs coupon, visit page 30!

“Almost too simple to taste so good!” Page 6&7: Pulled Turkey

White Bean Turkey Chili

“In North Africa, a tagine is a stew-like comfort food.” Page 6&7: Pulled Turkey

Moroccan Turkey Tagine

Moroccan Turkey Tagine Prep time

Cooking time

Serves

15 minutes

5.5 hours

4-6

1.5 kg 2 tbsp|30 ml 1/2 cup|125 ml 1 tsp|5 ml 1 medium 1/2 cup|125 ml 1-796 ml can 2 tsp|10 ml 2 tsp|10 ml 1 tsp|5 ml 1 tsp|5 ml 1/2 tsp|2.5 ml 1 tsp|5 ml 1/2 tsp|10 ml 1/4 tsp|1.25 ml 1-540 ml can 1/2 cup|125 ml

Granny’s turkey thighs, bone–in, skin removed olive oil onion, diced garlic, diced red or yellow pepper, diced carrot, peeled, quartered and cut into 1” lengths low sodium tomatoes (whole or diced, not crushed) mild paprika ground cumin dried oregano ground coriander cinnamon dried chilies (optional) sea salt freshly ground black pepper chick peas, drained & rinsed zucchini, quartered and cut into 1” lengths

1. Heat oil in a skillet and brown thighs then transfer them to slow cooker. 2. Add onion, garlic, pepper and carrot to skillet and lightly brown. 3. Drain tomatoes, puree in a food processor, and then add to the skillet and simmer with vegetables for 5 minutes. 4. Add spices and then transfer to slow cooker. 5. Add chick peas to slow cooker. 6. Place lid on slow cooker then cook on low setting for 5 hours. 7. Stir in zucchini and set to high for 30 minutes or until zucchini is tender. 8. Serve with steamed couscous or rice.

FROM THE CHEF: “In North Africa, a tagine (TAY-jeen) is a stew-like comfort food. Depending on the region, it might be made with lamb, seafood or poultry along with a variety of other ingredients. The reason I recommend using whole or diced tomatoes (not crushed) is because crushed tomatoes tend to be too concentrated and acidic.”

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Recipe courtesy of Chef Jason Wortzman

SERVING: 8 oz/230 g Calories Protein 310 18 g

Carbs 10 g

Sodium 300 mg

Fat 22 g GREAT TASTE, HEALTHY LIVING 23

Turkey Osso Bucco Prep time

Cooking time

Serves

20 minutes

5 hours

4-6

6-8 1/4 cup|65 ml 3/4 cup|185 ml 1 cup|250 ml 1 cup|250 ml 1 cup|250 ml 2 tsp|10 ml 1 cup|250 ml 1/2 cup|125 ml 1-796 ml can 1 tsp|5 ml 1 tbsp|15 ml 2 tbsp|30 ml 1 2 tsp|10 ml 1/4 tsp|1.25 ml

Granny’s turkey drumsticks, bone in, skin removed cut crosswise (preferably by the butcher) into 1 1/2 inch thick pieces olive oil all-purpose flour (use brown rice flour for a gluten-free version) onion, finely diced carrot, finely diced celery, finely diced garlic, minced white wine homemade or low sodium turkey or chicken stock whole tomatoes fresh thyme (or ¼ tsp dried) orange zest fresh Italian parsley, chopped bay leaf sea salt freshly ground black pepper

1. Season turkey pieces with salt, then coat with flour. 2. Heat oil in a skillet and brown drumsticks on all sides. Transfer to slow cooker. 3. Add onion, carrot, celery and garlic to skillet and lightly brown then add to slow cooker. 4. Add wine to skillet and scrape the bottom clean with a spoon while the wine simmers. 5. Drain tomatoes. Puree them in a food processor and then add to the skillet along with stock. 6. Add herbs, spices and orange zest, then transfer to slow cooker. 7. Place lid on slow cooker then cook on low setting for 5 hours. 8. Top each portion with 1 tsp of Orange Gremolata (see inset) and serve with saffron-scented rice, polenta or mashed potatoes. Recipe courtesy of Chef Jason Wortzman

SERVING: 4.5 oz/130 g Calories Protein Carbs 120 11 g 7 g GREAT TASTE, HEALTHY LIVING 24

Sodium 350 mg

Fat 4.5 g

FROM THE CHEF: “Classic Osso Bucco is made using veal shank; in Italian, it literally translates into ‘bone with a hole in it.’ The searing and slow braising of a cross-section leg cut produces a tender and flavourful dish. It works equally as well with turkey legs as it does with veal. Traditionally, the Gremolata accompaniment is made with lemon, but I find that orange really compliments the turkey in my version.” “For recipes calling for orange or lemon zest, I recommend using organic fruit as non-organic varieties may contain pesticides.”

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“Searing and slow braising of a cross-section leg cut produces a tender and flavourful dish.” Page 6&7: Pulled Turkey

Orange Gremolata 2 tbsp|30 ml 1 tsp|5 ml 2 tbsp|30 ml 1 tsp|5 ml ½ tsp|2.5 ml

orange zest garlic, minced fresh Italian parsley, chopped olive oil sea salt freshly ground black pepper

Combine all ingredients and chill for 1-2 hours before serving.

Turkey Osso Bucco

“Make your own curry powder using dry roasted spices in a heavy skillet.” Page 6&7: Pulled Turkey

Homemade Curry Powder 1 tbsp|15 ml 1 tbsp|15 ml 2 tsp|10 ml 4 4 2 tsp|10 ml 1/2 tsp|2.5 ml 1 tsp|5 ml

Curried Turkey Thighs

cumin seed, dry roasted and ground coriander seed, dry roasted and ground fenugreek seed, dry roasted and ground white cardamom pods, ground (seeds only) cloves, ground turmeric powder ground cinnamon crushed red chilies (add more for extra heat)

Curried Turkey Thighs Prep time

Cooking time

Serves

30 minutes

5.5 hours

4-6

1.5 kg 2 tbsp|30 ml 2 cups|500 ml 1 tbsp|15 ml 1 tbsp|15 ml 1 ½ tsp|7.5 ml 2 tbsp / 30 ml 1-400 ml can 1-796 ml can 2 tsp|10 ml 3 tbsp| 45 ml 4 cups|1 L

Granny’s turkey thighs, bone–in, skin removed vegetable oil or *ghee onion, diced garlic, finely chopped ginger, finely chopped sea salt curry powder (OR try making your own using the recipe shown) light coconut milk low sodium whole tomatoes, drained and pureed corn starch cold water baby spinach leaves

1. Heat oil over medium-low heat in a large pot and brown the onions slowly, stirring until they turn golden brown. 2. Add garlic, ginger and all spices and seasoning. Continue to stir for about 5 minutes. 3. Remove skin from the turkey thighs and add to pot. 4. Add coconut milk. 5. Drain tomatoes, puree in a food processor, and then add to the pot. 6. Transfer all ingredients from pot to the slow cooker. 7. Place lid on slow cooker then cook on low setting for 5 hours. 8. Mix corn starch with 3 tablespoons of cold water, then carefully stir into curry. 9. Stir in spinach and set to high for 30 minutes. 10. Serve with steamed basmati rice, naan bread and chutney.

Recipe courtesy of Chef Jason Wortzman

SERVING: 5.5 oz/160 g Calories Protein Carbs 140 12 g 5 g

Sodium 230 mg

FROM THE CHEF: “I made my first curry in cooking school and the instructor, who had lived in India, roasted and ground spices to make a curry powder from scratch. Later in my career, I worked in New Delhi and perfected my own recipe. It’s best to dry roast your spices in a heavy skillet until they just start to brown and release their fragrance. I grind them with a pestle and mortar or a clean coffee grinder; it’s best to have one just for spices. *Ghee is made from clarified butter and is widely used in Indian cuisine. It can be found in East Indian specialty stores.

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For a money saving Granny’s Turkey Thighs coupon, visit page 30!

Fat 9g GREAT TASTE, HEALTHY LIVING 27

Shopping Lists: Pantry Essentials: Vegetable oil, olive oil, black pepper, sea salt, garlic, mild paprika, cloves, bay leaf, ground coriander seed, dried ground rosemary, oregano, basil, cumin, dried chili flakes, cinnamon, dried chilies, curry powder, eggs, brown sugar, all-purpose flour, homemade turkey or chicken stock.

Pulled Turkey – Page 7 3–4 packages (approx. 2.5 kg) – Granny’s turkey thighs and/or drumsticks, 2-3 yellow or white onions, 1 bottle cider vinegar, 1–540 ml can of low sodium tomatoes, smoked paprika, maple syrup.

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Turkey Cacciatore – Page 8

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2–3 packages (approx. 1.5 kg) – Granny’s turkey thighs, 2-3 yellow or white onions, bag of carrots, 3 sticks of celery, 1 bottle of medium-bodied red wine, 1–796 ml can of San Marzano Italian tomatoes, fresh rosemary, 1 lemon.

Turkey Drumstick Cassoulet – Page 11 2-3 packages (approx. 1.5 kg) – Granny’s turkey drumsticks, 2 medium yellow or white onions, 1 bottle red wine, 1–796 ml can of low sodium whole tomatoes, 1 box turkey or chicken stock, 1–540 ml can of romano beans, 1 bunch of Swiss chard or baby spinach.

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Frozen Stuffed Turkey Breast Roast – Page 12 1 – Granny’s stuffed turkey breast roast, 1 bag baby potatoes, 1 bag peeled baby carrots, 1 box turkey or chicken stock.

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Turkey Meatloaf – Page 15 2 packages (approx. 1 kg) – Granny’s ground turkey thighs, 4-5 medium yellow or white onions, 1 box turkey or chicken stock, fresh parsley, fresh rosemary, cornmeal, Dijon mustard.

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Turkey Spaghetti Meat Sauce – Page 16 2 packages – Granny’s ground turkey, 4-5 medium onions 1 bag of carrots, 1 bunch of celery, 2–796 ml cans – low sodium tomatoes.

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Turkey Chili – Page 19 2 packages (approx. 1 kg) – Granny’s ground turkey, 2 medium white or yellow onions, a few sticks of of celery, 1 red pepper, 2–796 ml cans low sodium tomatoes, 1–540 ml can black beans.

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White Bean Turkey Chili – Page 20 2 packages (approx. 1 kg) – Granny’s boneless, skinless turkey thighs, 2-3 medium white or yellow onions, 1–127 ml can – green chilies, 1–796 ml can low sodium tomatoes, 1–540 ml can white kidney beans, 1 can chipotle peppers in adobe sauce, fresh cilantro, 1 avocado, 1 bunch green onions.

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Morroccan Turkey Tagine – Page 23 2-3 packages (approx. 1.5 kg) – Granny’s turkey thighs, a few white or yellow onions, 1–red or yellow pepper, 2-3 carrots, 1–540 ml can chick peas, 2 medium zucchini.

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Turkey Osso Bucco – Page 24 3 packages (approx. 2 kg) – Granny’s turkey drumsticks, onions, 3-4 medium carrots, 4 stalks celery, 1 bottle white wine, fresh thyme, 1 orange, fresh Italian parsley.

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Curried Turkey Thighs – Page 27 2-3 packages (approx. 1.5 kg) – Granny’s turkey thighs, 4-5 medium onions, ginger, 1–400 ml can light coconut milk, 1–796 ml can low sodium tomatoes, corn starch, baby spinach leaves.

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Behind the scenes

Only a few quick minutes are needed to prepare the ingredients for your slow cooker, yet doing a photo shoot for a food magazine about slow cooking requires much more time – and patience. Typically, it takes an eight-hour day to photograph four or five recipes from start to finish. Each dish is meticulously prepared in-studio by our chef before it is composed by a professional food stylist. In the meantime, the proper table setting, lighting, and angles are chosen by the photographer and creative director to capture the essence of each plate of food, ensuring it looks as delectable as it smells and tastes.

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Sneak peek recipe! Grilled Dijon-Herb Infused Turkey Pieces

1.5 kg Granny’s Turkey pieces; skin-on bone-in thighs, drumsticks and/or boneless skinless breast 1 tbsp|15 ml Dijon mustard 1 tbsp|15 ml extra virgin olive oil 1 tsp |5 ml balsamic vinegar 3 tbsp|45 ml fresh poultry herbs (sage, thyme, rosemary, parsley), coarsely chopped 1 tbsp|15 ml garlic, finely chopped 1 tbsp|15 ml shallot, finely chopped 1/2 tsp|2.5 ml sea salt 1/4 tsp|1.25 ml fresh ground pepper

Prep time

Cooking time

Serves

15 minutes

45-60 minutes

6-8

1. Preheat barbeque grill on high. 2. Mix mustard, oil, vinegar, herbs, garlic, shallots, salt & pepper in a large bowl. 3. Coat turkey pieces well. Pieces can be refrigerated for up to 24 hours at this point and then grilled. 4. Turn one section of the barbeque off, preferably the middle one if you have 3 sections. Place turkey thighs and drumsticks directly on this section of the grill to grill them over indirect heat leaving the other sections on high. Wrap boneless skinless breast loosely in parchment paper or foil and place it directly on the same part of the grill. Cook with lid of the barbeque down. 5. Drumsticks should be turned once after 30 minutes. Pieces will be done in 45-60 minutes or when a thermometer probe reads 170°F (77°C). 6. Let the cooked meat rest in a warm place of 15-20 minutes before carving.

Recipe courtesy of Chef Jason Wortzman

GREAT TASTE, HEALTHY LIVING 33

Turkey Burrito

Eat Turkey, Just for the Health of It!

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