*  Exported from  MasterCook  *
 
                             TURKEY ALBONDIGAS
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups/stews                      Mexican
                 Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       c            Cooked turkey, chopped
    3       sl           Bread, sprinkled with 6 or 7
                         -tablespoons of hot
                         Turkey stock
    3                    Eggs
    1                    Or 2 cloves garlic, finely
                         -chopped (or put through a
                         -garlic
                         Press)
    2       ts           Salt
    1       t            Ground coriander
    1       t            Ground cumin
                         Several grindings of black
                         -pepper
    2       qt           Turkey stock or chicken
                         -stock
   10       oz           Frozen kernel corn (1
                         -package)
      3/4   c            Blanched almonds, finely
                         -ground
 
   “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.
  
 
 
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