Tonight’s culinary adventure was creating the Turkey Turnovers from the February issue of Everyday with Rachael Ray. Though I’ve been subscribed for a year now, I’ve been pretty bad about actually cooking much out of the magazine. But I’m trying to change that.
I checked out the magazine’s website and it doesn’t look like the recipe will be posted until the next issue is on newsstands, but in summary, its turkey cutlets wrapped around spreadable herb cheese (such as Boursin or Alouette) and fresh spinach, cooked with a bit of olive oil, then simmered in a can of diced tomatoes and a sprinkle of fennel.
I’m not sure why I decided to do this recipe, but it was worth it. My turnovers were smaller than the recipe called for (My pound of turkey cutlets contained ten really thin sliced pieces-the recipe called for 4 for the same weight). As a result, my “turnovers” were more like tiny roll-ups and some of the cheese oozed out in the cooking process. But when all was said and done, it was really tasty and easy to make. The fennel, which I almost skipped purchasing, completely made the dish. Rachael’s recipe, as usual, was simple, inexpensive and delicious.
I’m already coming up with ideas to alter it…chicken, more cheese (more cheese is always the right choice), more tomatoes, tomatoes inside, other herbs…the possibilities are endless with food…
Another thing I really liked about this recipe was that I used up just about all the ingredients. I still have cheese in my fridge from the mac and cheese–anyone want to come over and help me eat it?