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Turkey Albondigas

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      Title: TURKEY ALBONDIGAS
 Categories: Soups/stews, Mexican, Poultry
      Yield: 6 Servings
 
      3 c  Cooked turkey, chopped
      3 sl Bread, sprinkled with 6 or 7
           -tablespoons of hot
           Turkey stock
      3    Eggs
      1    Or 2 cloves garlic, finely
           -chopped (or put through a
           -garlic
           Press)
      2 ts Salt
      1 ts Ground coriander
      1 ts Ground cumin
           Several grindings of black
           -pepper
      2 qt Turkey stock or chicken
           -stock
     10 oz Frozen kernel corn (1
           -package)
    3/4 c  Blanched almonds, finely
           -ground
 
  "Leftover turkey can be transmogrified into dumplings swimming in
  thickened and reduced turkey stock.  Make the stock from what is left
  of the turkey after you have picked off the meat. You may substitute
  chicken stock and/or leftover chicken for the turkey."
  
  Chopped green chili peppers for garnish
  
  1.  Place the turkey meat in a bowl.  Squeeze the excess moisture
  from the bread and crumble it into the turkey meat.
  
  2.  Put the turkey and bread mixture through a meat grinder or a food
  processor.
  
  3.  Add the eggs, garlic, salt, coriander, cumin and black pepper. Mix
  well.  Shape the mixture into walnut-size balls/
  
  4.  Bring the turkey stock to a boil.  Drop the albondigas into the
  boiling stock.  Reduce the heat and simmer for 10 minutes.
  
  5.  Remove the cooked albondigas with a slotted spoon and set aside.
  
  6.  Boil the stock for another 30 minutes to reduce and thicken it.
  Add the corn and the ground almonds. Return the albondigas to the
  stOck. Heat through and serve in bowls garnished with chopped chili
  peppers, if you wish.
  
  Makes 6 to 8 servings.
  
  NOTE:  To make the stock, pick the meat off the bird. Place the
  carcass in a large pot and cover with water. Add an onion, a carrot,
  a rib of celery, some parsely and thyme, and a bay leaf. Simmer for 2
  to 3 hours. Cool, strain, and season.
  
  [THE DUMPLING COOKBOOK; Maria Polushkin; 1977; ISBN 0-911104-81-X]
  
  Posted by Fred Peters.
 
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