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H E A L T H Y L I V I N GH E A L T H Y L I V I N GGREAT TASTEGREAT TASTE

SLOWCOOKEREDITIONSIMPLE, HEALTHY AND DELICIOUS RECIPES!

Compliments ofGranny’s Poultry

Cooperative & Manitoba Turkey

Producers!

I S S U E O N E

Great Taste, Healthy LivingYour local poultry farmer owned cooperative

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The New Sunday Dinner

Contact us:

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.

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 crock-pot to make a week’s worth of meals in advance.

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.

Craig Evans, CEOGranny’s Poultry Cooperative

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.

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.

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 ManagerManitoba Turkey Producers

Manitoba Turkey ProducersB-895 Century StreetWinnipeg, MB R3H 0M3

www.grannys.ca

www.turkey.mb.ca

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

In this issue: 3 Message from our Chef and Dietitian

4 The Basics of Slow Cooking

6 Pulled Turkey

8 Turkey Cacciatore

11 Turkey Drumstick Cassoulet

12 Frozen Stuffed Turkey Breast Roast

15 Gluten-Free Turkey Meatloaf

16 Turkey Spaghetti Meat Sauce

19 Turkey Chili

20 White Bean Turkey Chili

23 Moroccan Turkey Tagine

24 Turkey Osso Bucco

27 Curried Turkey Thighs

28 Shopping Lists

30 Money Saving Coupons

33 Behind the Scenes

H E A L T H Y L I V I N GGREAT TASTEGREAT TASTE

I S S U E O N E

CEO Granny’s Poultry Cooperative Craig Evans General Manager Manitoba Turkey Producers Helga Wheddon Publisher Granny’s Poultry Cooperative Manitoba Turkey Producers ChefJason Wortzman Granny’s Poultry CooperativeDietitianVanda Racciatti Granny’s Poultry Cooperative

PhotographyChronic Creative EditorBarbara ChabaiDesign Fawkes Advertising MarketingWendy Harrisko Granny’s Poultry CooperativeKrista 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

Healthy Eating,Healthy Living – Slow Cooker Style

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 mouth-watering 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.

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

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 keep-ing 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, RDGranny’s Poultry Cooperative

GREAT TASTE, HEALTHY LIVING 3


The Basics of Slow Cooking

Testing Your Slow CookerPlace 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 WorksMost 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. A Watched Pot Never BoilsBecause 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.

Veggie Tale 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.

Less Evaporation… 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.

...More Seasoning 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.

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

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.


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.”

Probing heatMany 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.

Pulled Turkey

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

Skim sauce “Pull” the cooked meat

Pulled Turkey

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.”


Quick ScanShopping List

SERVING: 4.5 oz/130 g Calories Protein Carbs Sodium Fat

110 14 g 4 g 220 mg 5 g

2.5 kg Granny’s turkey thighs and/or drumsticks, bone–in, skin removed2 tbsp|30 ml vegetable oil1 1/2 cup|375 ml onion, finely chopped2 tbsp|30 ml garlic, finely chopped1/4 cup|65 ml mild paprika2 tbsp|30 ml smoked paprika1/4 tsp|1.25 ml cloves, ground1/4 tsp|1.25 ml black pepper, ground1 bay leaf2 tsp|10 ml sea salt1/2 cup|125 ml cider vinegar1-540 ml can low sodium whole tomatoes3 tbsp|45 ml 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.

Recipe courtesy of Chef Jason Wortzman

Like Granny’s on Facebook.We feature a poultry recipe every week!

Prep time Cooking time Serves

15 minutes 5.5 hours 10-12

Turkey Cacciatore

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 supermar-ket 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.”



SERVING: 7 oz/200 g Calories Protein Carbs Sodium Fat

150 16 g 6 g 200 mg 6 g

1.5 kg Granny’s turkey thighs, bone–in, skin removedTo taste sea salt & freshly ground black pepper2 tbsp|30 ml olive oil1 cup|250 ml onion, diced1 cup|250 ml carrot, coarsely chopped½ cup|125 ml celery, coarsely chopped2 tbsp|30 ml garlic, finely chopped½ cup|125 ml dry, medium-bodied red wine1-796 mL can whole San Marzano Italian tomatoes or low sodium whole tomatoes2 tsp|10 ml mild paprika1 tsp|5 ml fresh rosemary1 bay leaf1 tbsp|30 ml 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

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


15 minutes 5 hours 4-6

Turkey Cacciatore

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

Page 6&7: Pulled Turkey

Turkey Drumstick Cassoulet

“At a cost of less than $3.00 per serving, this dish won’t put a big dent in your grocery budget.”

Turkey Drumstick Cassoulet

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.”




220 22 g 9 g 390 mg 9 g

1.5 kg Granny’s turkey drumsticks2 tbsp|30 ml olive oil1 cup|250 ml onion, diced2 tbsp|30 ml garlic, diced¼ cup|65 ml red wine1-796 mL can low sodium whole tomatoes 1 cup|250 ml homemade or low-sodium turkey or chicken stock1-540 ml can romano beans, drained & rinsed ½ tsp|2.5 ml sea salt¼ tsp|1.25 ml freshly ground black pepper2 cups|500 ml 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.


“At a cost of less than $3.00 per serving, this dish won’t put a big dent in your grocery budget.”

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



Pulled Turkey

Frozen Stuffed Turkey Breast Roast

FROM THE CHEF: “This convenient, ready-to-cook 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.”




220 24 g 20 g 530 mg 6 g

2 kg Granny’s Frozen Stuffed Turkey Breast Roast2 1/2 cups|600 g baby potatoes, halved or quartered1 cup|250 g peeled baby carrots 1/2 cup|125 ml homemade or low sodium turkey or chicken stock1/2 tsp|2.5 ml sea salt1/4 tsp|1.25 ml freshly ground black pepper2 tbsp|30 ml mild paprika1 tsp|5 ml ground coriander seed1/2 tsp|2.5 ml 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.


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



Page 12&13: Stuffed frozen bone-in ready to cook roastPage 6&7: Pulled Turkey

Stuffed Turkey Roast

“This convenient, ready-to-cook roast is an everyday meal option for busy folks.”

Turkey Meatloaf

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

Line with parchment paper Trim excess parchment Spread glaze over meatloaf Lift out of cooker using parchment

Gluten-Free Turkey Meatloaf

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.”




170 16 g 11 g 400 mg 7 g

2 x 450 g packages Granny’s ground turkey thighs2 tbsp|30 ml olive oil1 cup |250 ml onion, finely diced1 tsp|5 ml garlic, diced1/2 cup|125 ml cornmeal1 cup|250 ml homemade or low-sodium turkey or chicken stock 1 egg white (1/4 cup)2 tsp|10 ml mild paprika2 tbsp|30 ml parsley, chopped1 tsp|7.5 ml sea salt

Glaze1/2 -150 ml can tomato paste (75 ml)2 tbsp|30 ml brown sugar 1/2 tsp|2.5 ml sea salt1 tbsp|15 ml Dijon mustard1 1/2 tsp|7.5 ml fresh rosemary, chopped (or ½ tsp dried)1/4 tsp|1.25 ml 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.


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



Turkey Spaghetti Meat Sauce

FROM THE CHEF:

“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.”




80 7 g 5 g 125 mg 3.5 g

2 x 450 g packages Granny’s ground turkey - breast or thigh meat3 tbsp|45 ml olive oil3 cups|750 ml onion, finely chopped 2 cups|500 ml carrot, finely chopped 1 cup|250 ml celery, finely chopped 2 tsp|10 ml garlic, finely chopped2-796 ml cans low sodium whole tomatoes 2 tsp|10 ml dried oregano4 tsp|20 ml dried basil1 tbsp|15 ml sea salt 1/4 tsp|1.25 ml 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).

Recipe courtesy of Chef Jason WortzmanLike Manitoba Turkey Producers on Facebook!


15 minutes 6 hours 12

Pulled Turkey

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

Turkey Meat Sauce


Turkey Chili

“This recipe, like most slow cooker recipes, can be made in large batches and frozen.”


Turkey Chili

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.”



110 10 g 8 g 340 mg 4 g

2 x 450 g packages Granny’s ground turkey - breast or thigh meat2 tbsp|30 ml olive oil1/2 cup|125 ml onion, finely diced1/2 cup|125 ml celery, finely diced1 red pepper, diced1 tbsp|15 ml garlic, finely chopped2-796 ml cans low sodium whole tomatoes, drained and pureed1-540 ml can black beans, drained and rinsed2 tsp|10 ml ground cumin2 tsp|10 ml ground coriander seed2 tbsp|30 ml mild paprika1 tsp|5 ml dried chili flakes (add more for extra heat)1 tsp|5 ml dried oregano2 tsp|10 ml 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.





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



White Bean Turkey Chili

FROM THE CHEF:

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




140 12 g 9 g 330 mg 6 g

2 x 450 g packages Granny’s boneless, skinless turkey thighs cut into 3/4” pieces2 tbsp|30 ml olive oil1 cup|250 ml onion, finely diced1 tsp|5 ml garlic, finely chopped1-127 ml can chopped green chilies1-796 ml can low sodium whole tomatoes, chopped and drained1-540 ml can white kidney beans, drained and rinsed1 tsp|5 ml chipotle peppers in adobe sauce, chopped (add 2 tsp for more heat)1 tsp|5 ml sea salt2 tbsp|30 ml chopped fresh cilantro1 avocado, chopped1 bunch 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.






White Bean Turkey Chili

“Almost too simple to taste so good!”


Moroccan Turkey Tagine

“In North Africa, a tagine is a stew-like comfort food.”“In North Africa, a tagine is a stew-like comfort food.”

Moroccan Turkey Tagine

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.”




310 18 g 10 g 300 mg 22 g

1.5 kg Granny’s turkey thighs, bone–in, skin removed2 tbsp|30 ml olive oil1/2 cup|125 ml onion, diced1 tsp|5 ml garlic, diced1 medium red or yellow pepper, diced1/2 cup|125 ml carrot, peeled, quartered and cut into 1” lengths1-796 ml can low sodium tomatoes (whole or diced, not crushed)2 tsp|10 ml mild paprika2 tsp|10 ml ground cumin1 tsp|5 ml dried oregano1 tsp|5 ml ground coriander 1/2 tsp|2.5 ml cinnamon1 tsp|5 ml dried chilies (optional)1/2 tsp|10 ml sea salt1/4 tsp|1.25 ml freshly ground black pepper1-540 ml can chick peas, drained & rinsed1/2 cup|125 ml 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.


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Turkey Osso Bucco

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.”



120 11 g 7 g 350 mg 4.5 g

6-8 Granny’s turkey drumsticks, bone in, skin removed cut crosswise (preferably by the butcher) into 1 1/2 inch thick pieces1/4 cup|65 ml olive oil3/4 cup|185 ml all-purpose flour (use brown rice flour for a gluten-free version)1 cup|250 ml onion, finely diced1 cup|250 ml carrot, finely diced1 cup|250 ml celery, finely diced2 tsp|10 ml garlic, minced1 cup|250 ml white wine1/2 cup|125 ml homemade or low sodium turkey or chicken stock 1-796 ml can whole tomatoes 1 tsp|5 ml fresh thyme (or ¼ tsp dried)1 tbsp|15 ml orange zest2 tbsp|30 ml fresh Italian parsley, chopped1 bay leaf2 tsp|10 ml sea salt1/4 tsp|1.25 ml 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.



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




Turkey Osso Bucco

“Searing and slow braising of a cross-section leg cut produces a tender and flavourful dish.”

Orange Gremolata2 tbsp|30 ml orange zest1 tsp|5 ml garlic, minced2 tbsp|30 ml fresh Italian parsley, chopped1 tsp|5 ml olive oil½ tsp|2.5 ml sea salt freshly ground black pepper

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


Curried Turkey Thighs

HomemadeCurry Powder1 tbsp|15 ml cumin seed, dry roasted and ground1 tbsp|15 ml coriander seed, dry roasted and ground2 tsp|10 ml fenugreek seed, dry roasted and ground4 white cardamom pods, ground (seeds only)4 cloves, ground2 tsp|10 ml turmeric powder1/2 tsp|2.5 ml ground cinnamon 1 tsp|5 ml crushed red chilies (add more for extra heat)

“Make your own curry powder using dry roasted spices in a heavy skillet.”

“Make your own curry powder using dry roasted spices in a heavy skillet.”

Curried Turkey Thighs

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.




140 12 g 5 g 230 mg 9 g

1.5 kg Granny’s turkey thighs, bone–in, skin removed2 tbsp|30 ml vegetable oil or *ghee 2 cups|500 ml onion, diced1 tbsp|15 ml garlic, finely chopped1 tbsp|15 ml ginger, finely chopped1 ½ tsp|7.5 ml sea salt2 tbsp / 30 ml curry powder (OR try making your own using the recipe shown)1-400 ml can light coconut milk1-796 ml can low sodium whole tomatoes, drained and pureed2 tsp|10 ml corn starch3 tbsp| 45 ml cold water4 cups|1 L 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.





Pantry Essentials:

Pulled Turkey – Page 7

Turkey Cacciatore – Page 8

Turkey Drumstick Cassoulet – Page 11

Frozen Stuffed Turkey Breast Roast – Page 12

Turkey Meatloaf – Page 15


Quick Scan

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.

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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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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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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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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.

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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Shopping Lists:

Turkey Spaghetti Meat Sauce – Page 16

Turkey Chili – Page 19

White Bean Turkey Chili – Page 20

Morroccan Turkey Tagine – Page 23

Turkey Osso Bucco – Page 24

Curried Turkey Thighs – Page 27


2 packages – Granny’s ground turkey, 4-5 medium onions1 bag of carrots, 1 bunch of celery, 2–796 ml cans – low sodium tomatoes.

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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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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. Quick Scan

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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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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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 scenesOnly 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 meticu-lously 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


15 minutes 45-60 minutes 6-8

1.5 kg Granny’s Turkey pieces; skin-on bone-in thighs, drumsticks and/or boneless skinless breast1 tbsp|15 ml Dijon mustard1 tbsp|15 ml extra virgin olive oil1 tsp |5 ml balsamic vinegar3 tbsp|45 ml fresh poultry herbs (sage, thyme, rosemary, parsley), coarsely chopped 1 tbsp|15 ml garlic, finely chopped1 tbsp|15 ml shallot, finely chopped1/2 tsp|2.5 ml sea salt1/4 tsp|1.25 ml fresh ground pepper

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.


Eat Turkey, Just for the Health of It!

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Turkey Burrito

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