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5 Turkish Recipes That You Can Try At Home

TURKEY SAUSAGE AND MACARONI CASSEROLE

1½ cups regular or low-fat evaporated milk

1½ cups chicken broth

1½ tablespoons all-purpose flour

1 teaspoon dried sage

2 tablespoons unsalted butter

½ small red onion, chopped

1 pound turkey sausage, such as sweet Italian turkey sausage, cut into 1-inch pieces

8 ounces dried elbow macaroni

1½ cups shredded Swiss cheese (about 6 ounces)

1 cup shelled fresh peas, or frozen peas, thawed

¼ teaspoon salt

¼ teaspoon ground black pepper

1- Whisk the milk, broth, flour, and sage in a large bowl until the flour has dissolved; set aside.

2- Melt the butter in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function. Add the onion and cook, stirring occasionally, just until softened, about 2 minutes.

3- Add the sausage pieces; cook, stirring occasionally, until browned, about 4 minutes. Stir in the milk mixture until smooth, then add the macaroni and toss well.

4- Lock the lid onto the pot.

STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 5 minutes.

ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 8 minutes.

5- Use the quick-release method to bring the pot’s pressure back to normal.

6- Unlock and open the pot. Stir “in the cheese, peas, salt, and pepper. Set the lid loosely over the pot and set aside for 5 minutes to melt the cheese and warm through. Stir well before serving.”

TURKEY SAUSAGE AND RICE CASSEROLE

2 tablespoons unsalted butter

1 large yellow onion, chopped

8 ounces white button mushrooms, thinly sliced

1 pound bulk mild Italian turkey sausage meat

1 teaspoon dried sage

½ teaspoon fennel seeds

½ teaspoon salt

½ teaspoon ground black pepper

1½ cups long-grain white rice, such as basmati rice

¼ cup dry but fruit-forward white wine, such as Pinot Grigio

2¾ cups chicken broth

¼ cup finely grated Parmesan cheese (about 2 ounces)

Up to ¼ cup packed fresh parsley leaves, chopped

1- Melt the butter in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function. Add the onion and cook, stirring often, until softened, about 4 minutes.

2- Add the mushrooms and cook, stirring occasionally, until they give off their liquid and it evaporates to a thick glaze, about 5 minutes. Crumble in the sausage meat and cook, stirring occasionally, until it loses its raw, red color, about 4 minutes. Stir in the sage, fennel seeds, salt, and pepper until aromatic, about 20 seconds.

3- Add the rice; stir over the heat for 1 minute. Pour in the wine and scrape up any browned bits in the cooker as it comes to a simmer. Stir in the broth and make sure no rice grains are outside the liquid.

4- Lock the lid onto the pot.

STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure 15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 10 minutes.

ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 15 minutes.

5- Use the quick-release method to bring the pot’s pressure back to normal but do not open the pot. Remove or turn off the heat and set aside for 10 minutes to steam the rice.

6- Unlock and open the pot. Stir in the cheese and parsley. Cover loosely and set aside for 1 minute to blend the flavors before serving.

TURKEY SAUSAGE AND POTATO STEW

2 tablespoons olive oil

1 medium yellow onion, chopped

1 pound mild Italian turkey sausage, cut into 2-inch pieces

2 teaspoons minced garlic

2 tablespoons white wine vinegar

One 28-ounce can whole tomatoes, drained and roughly chopped (about 3½ cups)

¾ cup chicken broth

1 tablespoon dried basil

½ teaspoon salt

½ teaspoon ground black pepper

1 pound small white potatoes, cut into ½-inch-thick rounds

1- Heat the oil in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function. Add the onion; cook, stirring often, until barely translucent, about 2 minutes.

2- Add the sausage and cook, stirring occasionally, until browned, 4 to 5 minutes. Stir in the garlic; cook for about 15 seconds, then stir in the vinegar and scrape up any browned bits in the pot as it comes to a boil.

3- Add the tomatoes, broth, basil, salt, and pepper. Toss well over the heat. Stir in the potatoes.

4- Lock the lid onto the pot.

STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 10 minutes.

ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 15 minutes.

5- Use the quick-release method to return the pressure in the pot to normal.

6- Unlock the lid and open the pot. Stir the stew before serving

GROUND TURKEY AND ZITI CASSEROLE

2 tablespoons olive oil

1 pound ground turkey

½ cup dry and bold red wine, such as Syrah

1 tablespoon dried basil

1 teaspoon dried oregano

½ teaspoon dried thyme

¼ teaspoon red pepper flakes

¼ teaspoon salt

2 cups chicken broth

One 14-ounce can diced tomatoes (about 1¾ cups)

8 ounces dried ziti

1 cup shredded mozzarella cheese (about 4 ounces)

½ cup finely grated Parmesan cheese (about 1 ounce)

1- Heat the oil in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function. Crumble in the ground turkey; cook, stirring occasionally, until well browned, about 5 minutes.

2- Add the wine, basil, oregano, thyme, red pepper flakes, and salt; cook, stirring often, until bubbling and fragrant, about 1 minute. Stir in the broth, tomatoes, and ziti.

3- Lock the lid onto the pot.

STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 5 minutes.

ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 8 minutes.

4- Use the quick-release method to bring the pot’s pressure back to normal.

5- Unlock and open the pot. Mix the cheeses in a bowl. Stir the stew well, then sprinkle the cheese mixture over the top. Cover loosely and set aside for 4 to 5 minutes to melt the cheese. Serve by scooping up spoonfuls into bowls.

EASY TURKEY CHILI

One 30-ounce can kidney beans, drained and rinsed (about 3½ cups)

One 14-ounce can diced tomatoes (about 1¾ cups)

One 14-ounce can crushed tomatoes (about 1¾ cups)

One 4½-ounce can chopped mild green chiles (about ½ cup)

One 2-ounce jar diced pimientos

1 small yellow or white onion, chopped

½ cup beef broth

3 tablespoons chili powder

½ teaspoon ground cumin

½ teaspoon ground black pepper

1½ pounds ground turkey

1- Mix the beans, diced and crushed tomatoes, green chiles, pimientos, onion, broth, chili powder, cumin, and pepper in a 6-quart stovetop or electric pressure cooker. Crumble in the ground turkey and stir well.

2- Lock the lid onto the cooker.

STOVETOP: Set the pot over high heat and bring it to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as you can while still maintaining this pressure. Cook for 5 minutes.ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 8 minutes.

ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 8 minutes.

3- Use the quick-release method to drop the pot’s pressure back to normal.

4- Unlock and open the pot. Stir the chili before serving.