Cooking Turkey Gluten and Dairy Free

I have been using turkey, mainly dark meat, in a form of turkey drumsticks, diced turkey and turkey mince, since these products started to appear regularly on the shelves of Coles supermarket. In the last two, three years the choice of meat and poultry has been steadily improving, and gave me an opportunity to try different dishes made with turkey meat, replacing chicken, lamb and beef products. It so happens that many of turkey recipes have been made not only gluten, but dairy free, as well, and were published in my ecooking blog. This post brings together all turkey recipes with brief description in one place, with direct link to each full recipe, published either in this blog or ecooking blog. Turkey dishes include meatballs in vegetable sauce, ragout in coconut sauce, casserole in tomato sauce, turkey and vegetable meatloaf, thick, hearty soup, and turkey Bolognese sauce.

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Turkey meatballs in vegetable sauce

Delicious and juicy meatballs, made without any grain, crumbs, flour or nuts, only with cabbage or cauliflower, and cooked in tomato sauce with vegetables of you choice. I used carrots and eggplant. The flexibility of the dish allows to substitute cabbage with fresh eggplant or zucchini, or even mushrooms, for protein enriched version. The abundance of thick sauce allows to serve meatballs without a side dish, but plain or mixed rice, any pasta or noodles, mashed potato, sweet potato or celeriac go well with these meatballs. For paleo or low-calorie version, steamed vegetables or fresh vegetable salad could be served on the side.

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Turkey ragout in coconut sauce 

Rich turkey dish, cooked in spicy coconut sauce with Asian flavours. Slow and long cooking allows the meat to separate from the bone completely and be infused by aromatic flavours.

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The selection of vegetables is completely up to the cook, the more different vegetables are used, the more complicated and deep flavour of the dish can be achieved. My choice of herbs, spices and spice mixes is shown on the photos below.

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Cooked meat has to be carefully separated from the bones, before added back to the sauce.

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The dish can be served with the side of your choice, goes well with fresh zucchini noodles or gluten free pasta.

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Diced turkey and vegetable casserole

Lighter turkey dish, compared to the above recipe, with canned diced tomatoes as a base for casserole sauce. Needs less time to cook, as well. Again the list of vegetables and spices can be altered to different choices, based on family preferences and dietary limitations.

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Turkey meatloaf

Soft, moist and juicy meatloaf with cauliflower as a filler, replacing any grains or nuts. Can be considered as a light, low calories, but filling and nourishing dish. Handy choice to replace cold meat cuts for sandwiches or takeaway lunches with fresh vegetables. The dish is easy to make and cook. Stores well refrigerated or frozen.

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Thick vegetable soup with turkey and millet 

Hearty, thick soup, excellent for cold winter. Diced turkey meat adds delicious sweetness to this soup with plenty of vegetables, giving the broth deeper dimension. The choice of added grains is wide. Brown rice, buckwheat, quinoa will provide their own flavour to the soup.

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Turkey Bolognese sauce

The special taste of this dish was assured by fresh homegrown organic tomatoes I used to make this sauce. But fresh tomatoes is not a necessary ingredient. Canned diced tomatoes can be used to cook this dish.

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Fresh organic tomatoes were so delicious that I used a minimum of spices to avoid overshadowing and masking their sweet flavour. Compared to beef and even chicken Bolognese, turkey sauce has more delicate and tender flavour, with two different types of sweetness one coming from turkey mince (from dark meat), and  the other from tomatoes. Again, the dish is on a light, low calories side, especially when served with steamed greens. I, however, like it with gluten free spaghetti. I even add extra butter for indulgence.

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Overall, I cook turkey quite often, it is on our regular menu with altering choice of vegetables, herbs and spices, cooked in both tomato and coconut sauce, or in water. Every time it tastes slightly different, but always tasty, whether spicy and vibrant, or delicate and tender, and is never boring.

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