Southwest Turkey Rice Timbales



3 c canned corn, drained

1-1/4 c small dice roasted red bell pepper

1/2 c small dice sautéed yellow onion

1-1/2 tbsp freshly squeezed lime juice

1-1/2 tsp minced fresh garlic

3/4 tsp ground cumin

1/4 tsp ground red pepper

As needed salt

5 Each large eggs

1 qt cooked long grain or parboiled rice


1/2 c chunky salsa, medium heat

1/4 c TURKEY STOCK or low-sodium chicken stock

1/4 c minced yellow onion

1-1/2 tsp minced fresh garlic

3/4 tsp ground cumin

1/2 tsp salt

1/2 c TURKEY STOCK or low-sodium chicken stock

1 c heavy cream

As needed salt and freshly ground black pepper


Turkey Rice Timbales

In large bowl, combine corn, peppers, onion, lime juice, garlic, cumin, red pepper and salt; toss to mix. Reserve.

In another large bowl, beat eggs and add rice and turkey. Mix well. Add half the corn mixture and mix well.

Stir salsa, stock, onion, garlic, cumin and salt into the rice-corn mixture; mix well. Using a No. 12 scoop (3 ounces), portion 18 3-ounce scoops of mixture into well-greased cylinder cups or muffin pans.

Bake in 350 degree F conventional oven, or 300 degree F convection oven, for 20 minutes or until center is set, outsides are slightly browned and the internal temperature is 165 degrees F.

Remove from heat and let stand 5 minutes before removing from cups. Keep warm.

Cream Sauce

In saucepan, bring 1/2 cup stock with remaining corn mixture to a boil over medium-high heat; reduce heat and simmer 2 minutes. Stir in cream and reduce mixture until sauce thickens and coats the back of a spoon.

Adjust seasonings, remove from heat and keep warm.


Serve 3 timbales per portion accompanied by 1/4 cup cream sauce.