© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
3 qt frozen corn kernels, thawed
1-1/4 qt roasted red bell pepper, diced
2 c roasted poblano pepper, diced
1 c onion, diced and sautéed
1/3 c fresh lime juice
2 tbsp minced fresh garlic
1 tbsp ground cumin
1/2 tsp cayenne pepper
Salt To Taste
20 Large eggs, slightly beaten
5 lbs cooked long grain or parboiled rice
4 lbs GROUND TURKEY
2 c thick salsa, medium heat
1 c TURKEY BROTH
2 tbsp minced fresh garlic
1 c minced yellow powder
1 tbsp ground cumin
1/2 tsp salt
2 c TURKEY BROTH
1 qt heavy cream
Salt and black pepper To Taste
TURKEY RICE TIMBALES
In a large bowl, combine corn, peppers, onion, lime juice, garlic, cumin, cayenne and salt.
In another large bowl, combine eggs, rice and turkey. Add half of the corn-pepper mixture. Blend well.
Cover and reserve the remainder of the corn/pepper mixture in the refrigerator.
Add to turkey mixture the salsa, broth, garlic and onion powders, cumin and salt.
Using a #12 scoop, portion 72 3-ounce scoops into well-greased muffin pans.
Bake in a preheated 350 degree F oven for 20 minutes or until the center is set and the internal temperature reaches 165 degrees F.
Cool slightly before removing from the pans.
CREAM SAUCE
Bring 2 cups turkey broth to a boil. Stir in reserved corn-pepper mixture and heat well. Lower heat and add cream.
Reduce the sauce until it coats the back of a spoon. Adjust seasonings.
SERVICE
Serve 3 timbales with 3-ounces of sauce.
560 Total Calories
260 Calories from Fat
29 g Total Fat
45 % Daily Total Fat
14 g Saturated Fat
70 % Daily Saturated Fat
290 g Cholesterol
97 % Daily Cholesterol
592 mg Sodium
26 % Daily Sodium
51 g Total Carbohydrates
17 % Daily Total Carbohydrates
5 g Dietary Fiber
20 % Daily Dietary Fiber
6 g Sugars
27 g Protein
70 % Daily Protein
150 % Daily Vitamin C
8 % Daily Calcium
25 % Daily Iron