Give ’Em the Bird

Surprise your holiday guests with new turkey recipes


Wendy Bennett, a longtime professional chef, owns and operates Wine Country Cooking Studio in Dundee, She lives nearby on a 12-acre farm with her family and a barn full of animals.

Asian Turkey and Spinach Wontons with Garlic Sesame Sauce

“The fun flavors in this appetizer offer a spin on the traditional before-dinner appetizers and pair beautifully with a sparkling Blanc de Noir. Cheers!”

Yield: 30 wontons or 6 servings

Wonton Ingredients

2 cups fresh spinach, rinsed
1½ teaspoons soy sauce
1 teaspoon toasted sesame oil
1 teaspoon dry Sherry
¼ teaspoon salt
¼ teaspoon sugar
* pinch ground white pepper
8 ounces ground turkey
2 tablespoons scallion, minced
¾ teaspoon fresh ginger, minced
* cornstarch, for sprinkling
30 wonton wrappers, square

Sauce Ingredients

1 tablespoon soy sauce
1 tablespoon chili oil
2 tablespoons sesame oil
1 garlic clove, minced
2 tablespoons cilantro, chopped
½ teaspoon black sesame seeds


1. In a sauté pan over medium heat, heat and wilt spinach with 2 tablespoons water, stirring occasionally. Transfer wilted spinach to colander and squeeze spinach to remove moisture before chopping finely.

2. In a bowl, combine 1½ teaspoons soy sauce, sesame oil, Sherry, salt, sugar and white pepper. Mix in ground turkey, scallion, ginger and spinach. Chill for 10 minutes.

3. Dust cookie tray with cornstarch; set aside.

4. Arrange 4 wonton wrappers on a work surface (keeping other wrappers covered with plastic wrap so they don’t dry out); brush edges of wrappers with water.

5. Spoon 1 teaspoon turkey-spinach filling in center of each wonton and fold wrapper diagonally over the filling to form triangles; press to seal. Transfer to baking sheet and continue with remaining wrappers.

6. Meanwhile, prepare sauce in large bowl by combining soy sauce with chili oil, sesame oil, garlic, cilantro and sesame seeds, stirring until well combined.

7. After wontons are filled and sealed, cook wontons in a large saucepan of boiling water, stirring occasionally. When wontons float, cook for 3 minutes longer. Drain well.

8. Add wontons to bowl with sauce mixture and toss to coat; serve immediately.

Roulade of Turkey Breast with Prosciutto, Cranberry, Hazelnut, Apple and Sage with Fig Jam

“Showcasing all the wonderful bounty of Oregon in this recipe, the roulade pairs beautifully with Pinot Noir.”

Yield: 6–8 servings


1 2½-pound boneless turkey breast
½ yellow onion, minced
2 cups diced apples
1 tablespoon fresh sage leaves, chopped fine
1 tablespoon butter, unsalted
6 ounces ground turkey
1 egg white
¼ cup sour cream
2 tablespoons heavy cream
¼ cup hazelnuts, crushed
3 slices prosciutto, sliced thin
* kosher salt, to taste
* black pepper, freshly ground, to taste


1. Pre-heat the oven to 375°F.

2. Slice turkey breast horizontally ¾ of the way through and open it up flat, like a book. Cover with a piece of plastic wrap and pound turkey breast with flat side of a meat mallet to flatten it slightly, making it easier to fill and roll. Set turkey breast aside.

3. In a sauté pan over medium heat, add butter and onions, cooking gently for 5 minutes. Add diced apples and sage; continue cooking until apples are soft. Cool slightly before the next step.

4. Place ground turkey, sour cream, cream and egg white in food processor and blend until smooth. Add apple-onion-sage mixture and hazelnuts; pulse food processor 6 times, or until blended. Season with 2 pinches of salt and 1 pinch of pepper.

5. Remove plastic from pounded turkey and season with salt and pepper. Spread filling mixture over three-fourths of turkey breast, then lay prosciutto slices in an even layer over the filling. Gently roll the filling inside turkey breast and tie with butcher’s twine. Season turkey roulade with salt and pepper.

6. Roast in oven for approximately 1 hour or until internal temperature is 165°F.

7. Remove pan from oven and allow roast to rest 10 minutes before cutting. Serve with fig jam (see recipe).

Fig Jam (makes 4 cups)

½ cup Mission figs, diced
¾ cup balsamic vinegar
1 cup red wine (Pinot Noir, red table wine or Cabernet Sauvignon)
4 cups sugar


1. Combine figs, vinegar and wine and cook over medium heat for 30 minutes and reduced by ¼.

2. Add sugar and cook over medium-low heat until slightly thick. Mixture will thicken when cooled.

3. Keep refrigerated for two months. Serve over grilled or roasted meat or cheese.

Thanksgiving Everyday Soup

“This soup is an annual post-Thanksgiving tradition in our family! It utilizes the leftovers with the addition of some wild rice — some years we add the leftover gravy, too, if there is any. Paired with a local hard cider, you are destined to start a new tradition.”

Yield: 8 10-ounce servings


3 ounces butter
1/3 cup flour
2½ quarts turkey stock or broth, warm
1 tablespoon thyme, leaves only, chopped
1¾ cup wild rice, cooked tender
½ cup dried cranberries, soaked in water to plump
2 cups bread stuffing, prepared
2 cups cooked turkey, diced (no skin)
¼ cup cream
* salt and black pepper, to taste


1. Place large, heavy-bottomed pot (4-quart or slightly larger capacity) over medium heat; melt butter. Mix in flour and cook, while stirring, until mixture has a nutty aroma (from toasting the flour). This is called a blond roux.

2. Add 1 cup of warm stock at a time to roux while stirring with a whisk to prevent lumps. Once mixture is fluid, the remaining stock can be added at once and well stirred. Increase heat to high and bring to a boil. Immediately turn to a simmer. Add thyme and simmer, stirring occasionally, for 20 minutes.

3. Add pre-cooked wild rice, cranberries, bread stuffing and turkey; continue simmering for 20–30 minutes.

4. Adjust seasoning with salt and pepper. Add cream and stir well. Cook an additional 5 minutes and serve. 

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