In an effort to cut down on our beef consumption after reading “Kosher USA”, a culinary history book, I adapted this recipe for turkey from the kosher cookbook “Entrée to Judaism”. The first time I made it, I learned a few things that I will try to communicate here. I knew I had a hit on my hands when Rich requested it just a couple of weeks later. It also doesn’t break the bank when kosher turkey can be had at $6 per pound. “Entrée to Judaism” recommends it for Sukkot, but we’ve been enjoying it all winter.
- 1 pound ground turkey
- 1/2 medium onion, chopped fine
- 1 tablespoon dried parsley
- 1 egg
- 1/3 cup breadcrumbs
- 1 tablespoon ketchup
- 2-1/2 medium onions, sliced thin
- 2-2/3 cups water
- 1/2 cup dark raisins
- 12 prunes
- 1 pound butternut squash, peeled and cut into 1/2 chunks
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1-1/2 cups cous cous
- 2-1/4 cups water
- 1/4 teaspoon salt
- 1/2 teaspoon turmeric
- Heat 2 tablespoons of oil in a 4 quart or larger pot. Sauté sliced onions until golden brown. Add water to onions and bring to boil.
- Meanwhile, mix the turkey, chopped onion, parsley, egg, breadcrumbs, and ketchup and shape into walnut-size balls. When making meatballs, do not squeeze to avoid tough meatballs. Drop into boiling water and cook covered until firm, approximately 10 minutes.
- Preheat over to 350° F.
- Combine the raisins and prunes in a small bowl and submerge in water. Microwave on high for 3 minutes. Drain.
- Place the butternut squash, raisins, and prunes in a 13×9 inch casserole dish and add the meat, onions, and all liquid.
- Sprinkle the brown sugar and cinnamon over the food. Bake for 35-45 minutes, until butternut squash is soft. Note that submerged squash will cook more quickly.
- While the tagine bakes, make the couscous according to package instructions. Add salt and turmeric.
- Serve tagine over couscous.
based on a recipe from Tina Wasserman