Try this Turkey Albondigas recipe, or contribute your own.
Suggest a better description"Leftover turkey can be transmogrified into dumplings swimming in thickened and reduced turkey stock. Make the stock from what is left of the turkey after you have picked off the meat. You may substitute chicken stock and/or leftover chicken for the turkey." Chopped green chili peppers for garnish 1. Place the turkey meat in a bowl. Squeeze the excess moisture from the bread and crumble it into the turkey meat. 2. Put the turkey and bread mixture through a meat grinder or a food processor. 3. Add the eggs, garlic, salt, coriander, cumin and black pepper. Mix well. Shape the mixture into walnut-size balls/ 4. Bring the turkey stock to a boil. Drop the albondigas into the boiling stock. Reduce the heat and simmer for 10 minutes. 5. Remove the cooked albondigas with a slotted spoon and set aside. 6. Boil the stock for another 30 minutes to reduce and thicken it. Add the corn and the ground almonds. Return the albondigas to the stOck. Heat through and serve in bowls garnished with chopped chili peppers, if you wish. Makes 6 to 8 servings. NOTE: To make the stock, pick the meat off the bird. Place the carcass in a large pot and cover with water. Add an onion, a carrot, a rib of celery, some parsely and thyme, and a bay leaf. Simmer for 2 to 3 hours. Cool, strain, and season. [THE DUMPLING COOKBOOK; Maria Polushkin; 1977; ISBN 0-911104-81-X] Posted by Fred Peters.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (547g) | ||
Recipe Makes: 6 Servings | ||
|
||
Calories: 424 | ||
Calories from Fat: 207 (49%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 23g | 31 % | |
Saturated Fat 6.4g | 32 % | |
Monounsaturated Fat 8.9g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 602.1mg | 185 % | |
Sodium 1155.8mg | 40 % | |
Potassium 774.8mg | 20 % | |
Total Carbohydrate 15.4g | 5 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 14.7g | ||
Protein 38.5g | 55 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 424
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.