Spicy Turkey Empanada Filling

Name: Spicy Turkey Empanada Filling
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Cuisine: Spanish, European
Ingredients: 59 milliliters breadcrumbs; 1 large carrot, diced; 2 stalks celery, diced; 118 milliliters chicken stock; 237 milliliters chile relish; 79 milliliters dijon mustard; 2 larges eggs; 12 servings ground pepper; 454 grams ground turkey; 1 Tbsp olive oil; 59 milliliters parmesan cheese; 2 red potatoes, diced; 1 roasted red pepper, diced; 1 Tbsp rosemary; 1 medium sweet onion, sliced thin; 1 Tbsp thyme; 79 milliliters whole milk or cream

Spicy Turkey Empanada Filling

Spicy Turkey Empanada Filling requires about 1 hour and 30 minutes from start to finish. One portion of this dish contains approximately 13g of protein, 4g of fat, and a total of 136 calories. This recipe serves 12. This recipe is typical of European cuisine. It works well as a rather inexpensive main course. Head to the store and pick up roasted pepper, carrot, celery, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Ingredients

Servings:

59milliliters

breadcrumbs 1large

carrot, diced 2stalks

celery, diced 118milliliters

chicken stock 237milliliters

chile relish 79milliliters

dijon mustard 2larges

eggs 12servings

ground pepper 454grams

ground turkey 1Tbsp

olive oil 59milliliters

parmesan cheese 2

red potatoes, diced 1

roasted red pepper, diced 1Tbsp

rosemary 1medium

sweet onion, sliced thin 1Tbsp

thyme 79milliliters

whole milk or cream

Recommended wine: Tempranillo, Albarino, Grenache

Spanish on the menu? Try pairing with Tempranillo, Albarino, and Grenache. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. One wine you could try is Parador Tempranillo. It has 4.1 out of 5 stars and a bottle costs about 40 dollars.