Turkey | Aroma Test Kitchen

Posts filed under ‘Turkey’

An Aroma Thanksgiving

This weekend, I prepared an entire Thanksgiving meal for a group of friends we don’t get to see on Turkey Day. It took half the time and a lot less worrying using all my Aroma appliances. My Aroma Super Pot took care of the turkey and gravy, the Aroma Pressure Cooker handled the mashed potatoes and my new Aroma Rice Cooker turned out perfect carrots, stuffing and that make-ahead cranberry sauce I’ve already gushed about.

I literally feel over-prepared for Thanksgiving this year and I owe it all to my handy new kitchen helpers. I’ve got cranberry sauce in the fridge, potatoes ready to cook in half the time, and a unique stuffing recipe ready to share on the big day. I can’t wait to make my life easier and leave more time to actually spend with my guests chatting, eating and enjoying each other’s company. I’d love to know how your Aroma appliances helped you save time and stress this Thanksgiving via Facebook, Twitter or blog comments. I look forward to hearing from you! And here’s wishing you a very happy Thanksgiving from our kitchen to yours

GLAZED CARROTS

10 carrots peeled and cut diagonally into thick slices
2 tbls butter
1 cup vegetable broth
2 tbls honey
1/2 cup chopped parsley
salt

Add carrots and butter to the inner pot of your Aroma Rice Cooker and press the Sauté-Then-Simmer™ function, sauté for 5 minutes.

Add vegetable broth and close lid. Let cook approximately 5 minutes until tender. Stir in honey, parsley and salt. Leave on the Keep Warm function until ready to serve.

PEARLED BARLEY STUFFING

1 cup cooked pearled barley
2 stalks celery
1 onion
4 cloves garlic
4 slices of bacon
2 sprigs thyme
1/2 cup dried cranberries
2 cups old bread cut into cubes or croutons
2 eggs
1 cup chicken stock
2 tbls butter

To cook barley in the rice cooker add 1 cup barley and 3 cups water or broth to the inner pot of your Aroma Rice Cooker. Select the Brown Rice function and allow barley to cook through the full cycle.
Tip: Barley can be cooked ahead of time for quicker meal time prep.

Finely chop onion, bacon, celery and garlic. Add to the rice cooker and use the Sauté-Then-Simmer™ function to cook until soft.

Turn off rice cooker, add barley. Stir ingredients until well combined. Press the rice cooker’s Cake function and close the lid.

When the rice cooker beeps your stuffing is ready. Invert on a serving platter.

PARSLEY MASHED POTATOES

4 large russet potatoes, peeled or unpeeled
1 cup sour cream
4 tbls butter
2 cups vegetable broth
1/4 cup chopped parsley
salt to taste

Place potatoes and broth in pressure cooker and set on low pressure for 20 minutes.

When done, mash potatoes with broth. Add butter, sour cream and parsley. Season with salt.

SAGE AND CITRUS INFUSED TURKEY BREAST

3-3 1/2 pounds skin on turkey breast, with or without bones
2 tbls butter
4-5 tangerines or oranges, sliced thick
10 fresh sage leaves
salt and pepper to taste

Spread butter under the turkey skin and place sage leaves on top. Salt and pepper both sides of turkey.

Set your Aroma Super Pot to 350 degrees. Brown turkey, breast side down, for approx. 5 minutes. Lift the turkey and place citrus on the grill. Place turkey on top, skin side up.

Cover and lower heat to 320 degrees. Let cook until inner temperature reaches 165, approx. 45-60 minutes.

To make a gravy: Remove your turkey and citrus and pour 2 cups heavy whipping cream into Super Pot. Gently loosen bits off the bottom of the pot with a spoon and stir. Let simmer for a few minutes and serve hot with turkey.

Enjoy!

November 21, 2012 at 3:23 pm aromacotestkitchen Leave a comment

Turkey Chili with Cornbread

Last night my girlfriend called me up to see if I wanted to spend the early evening at our swim club with all of our kids and have dinner there as well. It sounded like the perfect ending to a busy day… get the kids in the pool, eat something simple and not have to clean my kitchen afterwards. And it was great to sit and have a conversation with my friend while the kids were busy laughing and splashing in the pool. My friend had purchased an amazing array of cold cuts and breads for dinner and as my children munched their way through salami, pastrami and turkey sandwiches I realized something…

My go-to meal for my family needs to have a few key ingredients in order for it to become a favorite among 5 people who all have different ideas as to what dinner should be like. My husband needs fresh bread at every meal, either before or with it, depending on what’s on the menu. My oldest son must have some sort of protein, the other one prefers vegetables and my daughter loves beans. This leaves me with my obsession for hot food. I have this odd notion that dinner needs to be a warm meal, or at least it needs to have a warm component to it. A cold salad is not dinner, but a salad with warm chicken or mushrooms qualifies as dinner for me, as does lettuce wraps and warm sushi rolls.

As I was trying to wrap my head around all the “needs” that would make everyone happy eating the same dinner dish I decided to revert to the ever yummy chili and cornbread.

This chili can be prepared with any protein of your choice, and I had actually planned on using chicken until I saw the beautiful turkey cutlets at my local grocer and just had to buy them. The Aroma rice cooker will make this meal a snap once again since I can cook my cornbread in the steam tray while my chili cooks underneath!

TURKEY CHILI WITH CORNBREAD

For the chili:
1 lb of turkey, chopped into bite size pieces
15 oz can of black beans, rinsed
15 oz can of red kidney beans, rinsed
15 oz can of chili beans
2 cups BBQ sauce of your choice

Optional toppings:
chopped green onions, chopped
shredded cabbage and carrots
sour cream
shredded cheese
any of your family’s favorites

For the corn bread:
Your favorite box batter mixed according to package directions

To make the chili: Choose the Sauté-Then-Simmer function on the rice cooker and brown your turkey. Add beans and BBQ sauce and 1 cup of water. Stir to mix.

To make the cornbread: Line your steam tray with aluminum foil and spray with a light coating of nonstick cooking spray. Pour mixed batter into the foil-lined steam tray of your cooker and set it on top of the chili.

Close the lid and set on Steam function for 30 minutes. My cornbread mix only needed 30 minutes to bake, but please check your package directions and follow the cooking times. If your corn bread needs more time, simply restart the steam function for a few additional minutes. Most corn breads only need 30-35 minutes to cook, and you can test it by inserting a tooth pick in the center. If the tooth pick comes out clean your bread is done.