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Ontario Turkey

The hint of black tea is brought to life with a fresh parsley basting sauce and is served over apricot studded rice to bring out the natural sweetness of the dish.

Tea MarinaTed Turkey

In shallow dish, stir together tea leaves and garlic; set aside.

In small saucepan, bring 1/2 cup of the broth to boil and add to tea leaves and garlic; stir to combine. Let stand for about 30 min or until reaches room temperature. Add turkey breast and turn to coat. Cover and refrigerate for at least 4 hours or up to overnight, turning occasionally.

Ingredients:2 tbsp (25 mL) loose, black tea leaves2 cloves garlic, minced 3/4 cup (175 mL) turkey or vegetable broth1 boneless, skinless Ontario turkey breast about 1 1/4 lb ( 625 g)1/2 cup (125 mL) fresh flat leaf parsley leaves1 tbsp (15 mL) extra virgin olive oil1 tbsp (15 mL) white wine vinegar1/4 tsp (1 mL) each freshly ground black pepper and salt

Apricot Rice:1 cup (250 mL) turkey or vegetable broth1 cup (250 mL) orange juice1 cup (250 mL) basmati rice1/2 cup (125 mL) diced, dried, apricots

In small food chopper or processor, blend parsley with olive oil, vinegar and remaining broth until smooth. Stir in salt and pepper; set aside.

Remove turkey from marinade and brush off tea leaves. Place on greased grill over medium-high heat for 5 min to sear. Turn over and reduce heat to medium and cook, brushing with parsley mixture occasionally for about 15 min or until turkey is no longer pink inside or meat thermometer reads 170°F (77°C). Remove to cutting board and let stand covered for 5 min before slicing thinly.

Apricot Rice: In saucepan, bring broth, orange juice and rice to boil. Reduce heat, cover and cook for about 10 minutes or until rice is tender and liquid is absorbed. Stir in apricots, cover and let stand for 5 min.

Spoon rice onto plates and top with sliced turkey.

Makes 4 servings.

Chef’s Tip: Be sure to save leftover turkey for delicious sandwiches the next day.

Recipe courtesy of:

Ont

ario

Tur

key

Directions:Preheat oven to 300°F (160°C). Sprinkle turkey with pepper; set aside.

In shallow dish combine flour, cheese and 1 tsp (5 mL) of the Italian herb seasoning. Dredge each of the scallopini into flour, shaking off excess.

In a large nonstick skillet, heat 1 tbsp (15 mL) of the oil and brown half of the turkey on both sides and place in casserole dish. Add remaining oil to skillet and repeat with remaining turkey. Cover casserole dish and place in oven to keep warm.

A restaurant classic easy to make at home for guests or family. Serve it up with pasta or try it with mashed potatoes for a different option.

Ingredients:2 pkgs (200 g ea) Ontario turkey scallopini Pinch freshly ground black pepper 3 tbsp (45 mL) all-purpose flour1 tbsp (15 mL) freshly grated Romano cheese1 1/2 tsp (7 mL) Italian herb seasoning, divided2 tbsp (25 mL) extra virgin olive oil1 pkg (227 g) mini gourmet mushrooms, halved1 shallot, finely chopped1/2 red bell pepper, diced1/2 cup (125 mL) Marsala wine1 cup (250 mL) beef broth2 tbsp (25 mL) chopped fresh parsley Freshly ground black pepper (optional)

Return skillet to medium-high heat and cook mushrooms, shallot and remaining Italian herb seasoning for about 5 min or until liquid evaporates and mushrooms are becoming golden brown. Add red pepper and any remaining flour and stir until flour is absorbed.

Add Marsala wine and bring to a boil. Boil for about 1 min or until reduced by half. Add beef broth and parsley and simmer for 3 min or until slightly thickened.

Remove turkey out of oven and uncover. Pour sauce over top to serve. Add pepper if desired.

Makes 4 servings.

Chef’s Tip: You can make your own scallopini by slicing a turkey breast thinly lengthwise into long thin slices. Look for a small boneless skinless turkey breast that is about 1 lb/454 g. You can slice the turkey and then layer in wax paper and freeze until you want to make the recipe again.

Turkey Marsala

Recipe courtesy of:

Ontario Turkey

Ont

ario

Bee

f

Ontario Beef

Ingredients3 lb (1.5 kg) Ontario beef tenderloin, trimmed & tied at regular intervals 1 tbsp (15 mL) olive oil1 tsp (5 mL) each coarse salt and fresh cracked pepper

Sauce:1 tbsp (15 mL) butter 1/2 cup (125 mL) minced shallots 1 tbsp (15 mL) grainy mustard 1 tbsp (15 mL) prepared hot horseradish1/4 tsp (1 mL) each salt and fresh cracked pepper

1/2 cup (125 mL) beef broth 1 cup (250 mL) heavy cream 1 tbsp (15 mL ) chopped fresh chives

roasT Beef Tenderloin wiTh CreaMy horseradish sauCeYour holiday dinner is sinfully delicious when this perfect roast is enrobed in a decadent cream sauce. Just try to stop at one serving.

Directions: Preheat oven to 325˚F (160˚C).

Rub with oil, salt and fresh cracked pepper. Heat a large heavy pan over high heat. Sear tenderloin on all sides just to brown, about 1 min per side.Arrange on a rack over a rimmed baking sheet or roasting pan. Transfer to oven and roast until meat thermometer registers 145˚F (63˚C) for

medium-rare, about 30 to 40 min. Transfer to a cutting board to rest for 15 min while making the sauce; internal temperature will go up 5˚F (3˚C) in this time.

In skillet, melt butter over medium-high heat. add shallots and cook until tender and golden, about 8 min Stir in mustard and horseradish, salt and pepper. Whisk in beef broth and any juices from roast and cook until reduced by half, about 3 min Stir in cream and bring to boil, cook until it starts to thicken, about 5 min Whisk in chives and serve immediately with sliced beef and preferred sides.

Makes 8 servings.

Chef’s Chef’s Tip: It is recommended to sear this lean cut of meat on the outside before slow roasting to retain the moisture. Be sure to completely rest the roast before slicing; this will keep the juices locked in and keep the meat tender.

Recipe courtesy of:

Ont

ario

Bee

fBalsaMiC PoT roasTA simple dinnertime classic, Ontario rib roast is slow cooked in a vegetable medley and spiced balsamic sauce until it’s melt-in-your mouth tender. Adding a yummy twist, the vegetables are then puréed and poured over the finished roast, locking in all the great flavours and nutrients.

Directions:Preheat oven to 325˚F (160˚C).

Pat meat dry and sprinkle with flour, shaking off any excess. In Dutch oven or heavy saucepan, heat oil over medium-high heat; brown beef all over, about 8 min. Transfer to plate.

In same Dutch oven or saucepan over medium heat add onions, celery, carrots, garlic, salt and pepper. Cook, stirring often, for 5 min. Stir in tomato paste; cook one minute. Add balsamic vinegar, scraping any brown bits from the bottom of the pan and let vinegar reduce by half. Add tomatoes, broth, thyme, rosemary and bay leaves; bring to simmer. Return beef to pan, cover; cook in oven, turning every half hour, for 2-1/2 to 3 hours. Remove roast with tongs and transfer to platter; keep warm.

Remove bay leaves and thyme and rosemary stems from sauce. Pour remaining cooking liquid in blender; process until smooth and serve over roast. Sprinkle with parsley.

Makes 12 servings.

Ingredients:4 lb (2 kg) Ontario boneless blade or cross rib beef roast2 tbsp (30 mL) all purpose flour2 tbsp (30 mL) vegetable oil1-1/2 cups (375 mL) chopped onions1 cup (250 mL) chopped celery1 cup (250 mL) chopped carrots 3 cloves garlic, minced

1 tsp (5 mL) salt1 tsp (5 mL) cracked black pepper1 tbsp (15 mL) tomato paste 1/4 cup (50 mL) balsamic vinegar 1 28 oz (796 mL) can diced tomatoes 1 cup (250 mL) beef broth 2 sprigs fresh thyme1 sprig fresh rosemary2 bay leaves 1/4 cup (50 mL) fresh parsley

Recipe courtesy of:

Ontario Beef

Ont

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Vea

l

Recipe courtesy of:

Ontario Veal

Ingredients:Stuffing:1 tbsp (15 mL) olive oil1 tbsp (15 mL) butter1/2 cup (125 mL) minced shallots6 cups (1.5 L) finely chopped mushrooms1/2 tsp each coarse salt and fresh cracked pepper1 tbsp (15 mL) fresh thyme leaves1/2 cup (125 mL) dry white wine

Veal:3 lb (1.5 kg) boneless Ontario veal roast1/2 tsp (2 mL) each coarse salt and fresh cracked pepper1 tbsp (15 mL) olive oil1 medium onion, chopped1 celery stalk, chopped1 carrot, chopped2 sprigs each, flat leaf parsley, thyme and rosemary1 bay leaf1 cup (250 mL) dry white wine 2 cups (500 mL) chicken broth

Braised Veal wiTh MushrooM and herB sTuffingThis tender, juicy roast serves 12 making it a delicious and healthy option for a holiday feast or Sunday dinner.

Directions:In a large, non-stick skillet, heat oil and butter over medium-high heat. Add shallots and cook until translucent, about 3 min. Add mushrooms and sprinkle with salt and pepper. Cook until there is no more liquid,

about 6 min. Sprinkle with thyme. Pour in white wine and cook until liquid evaporates, about 3 min. Remove from heat and cool completely.

Preheat oven to 350˚F (180˚C).

Slice roast halfway through lengthwise, opening like a book. Flatten slightly. Spread the mushroom mixture down the center of the roast, close roast and tie with kitchen twine to secure. Rub outside of roast with salt and pepper.

In large Dutch oven, heat oil over medium heat. Brown roast on all sides. Remove and set aside. Add onion, celery and carrots and cook just until tender and starting to brown. Add parsley, thyme, rosemary and bay leaf and pour in wine. Place roast over top of vegetables and bring to a simmer. Cover with lid or foil and transfer to oven for about 40 min. or until the internal temperature reaches 145˚F (63˚C). Transfer veal to cutting board and let rest for 30 min. before slicing.

Return Dutch oven to stovetop. Skim any fat from the top. Pour in broth and bring to boil. Cook for 10 min. Remove any stems and transfer the sauce to a blender. Process until smooth.

Makes 12 servings.

Ont

ario

Vea

l

Ingredients:1 lb (454 g) Ontario veal tenderloin1 tsp (5 mL) each coarse salt and fresh cracked pepper, divided2 tbsp (25 mL) butter1 large onion, sliced2 cloves garlic, minced1 tart apple, cored and sliced1/2 cup (125 mL) dry white wine1 tbsp (15 mL) each fresh thyme and rosemary1 cup (250 mL) chicken broth2 tbsp (25 mL) good quality balsamic vinegar

Veal Medallions wiTh aPPle BalsaMiC sauCeTender Ontario veal is nestled and cooked in a delicious apple balsamic sauce. Serve with mashed potatoes to soak up the wonderful juices.

Directions:Pat veal dry. Slice crosswise into 8 pieces, flatten slightly and sprinkle with half of the salt and pepper.

In large, non-stick skillet, heat butter over medium-high heat. Brown veal medallions on both sides, about 3 min per side. Transfer to plate.

Add onions to pan. Cook until tender and golden brown, about 5 min, lowering heat if necessary. Add garlic and apples and cook just until apples start to brown, about 3 min. Stir in wine, scraping up any brown bits from the bottom of the pan. Sprinkle with remaining salt and pepper, thyme and rosemary. Stir in chicken broth and vinegar. Nestle veal into sauce and cook until veal is desired doneness, about 5 min. Serve sauce over veal.

Makes 4 servings.

Recipe courtesy of:

Ontario Veal

Ont

ario

Por

kNAME

OntarioPork

Pork TourTiereDirections:In a large skillet over medium heat, brown pork and onions. Stir in seasonings and beer and simmer, uncovered, over medium-low heat for 20 min.

Remove from heat; stir in parsley and bread brumbs. Cool to lukewarm, if necessary, adding more bread crumbs.

Line 10-inch pie plate with pastry then spoon in pork mixture. Cover with the crust. Bake in a preheated 400°F (200°C) oven 30 to 35 min or until pastry is golden brown. Serve hot or cold with baked beans, pickled beets, and/or coleslaw.

Ingredients:2 lbs (1 kg) ground Ontario pork

1 cup (250 mL) minced onion

3/4 tsp (3 mL) salt

1/2 tsp (2 mL) each celery salt, ground gloves

1/4 tsp (1 mL) ground black pepper

1 cup (250 mL) alcoholic or non-alcoholic beer

2 tbsp (30 mL) chopped parsley

1 cup (250 mL) soft bread crumbs

1 pastry for 10-inch two crust pie

Recipe courtesy of:

Ont

ario

Por

kroasT raCk of Pork wiTh roseMary and goaT Cheese

Directions:Pre-heat oven to 350°F (180°C). Whisk together maple syrup, one tablespoon (15 mL) Dijon mustard and pepper in a small bowl. Place pork rack in an oven-proof skillet. Brush some of the maple syrup glaze over the pork and roast, brushing with glaze every 15 min., for about 1 ¼ hours, or until an internal temperature of 155°F (68°C) is reached.

Remove pork roast and tent with foil. Allow roast to rest for at least 15 min. while you’re making the sauce. Pour off fat from skillet and discard. Place skillet over medium-high heat and melt butter. Add onions and garlic and sauté for about 1 min. Add rosemary and increase heat to high.

Ingredients:3 lb (1.5 kg) Ontario pork rib roast1 Tbsp (15 mL) pure maple syrup2 Tbsp (30 mL) Dijon mustard, divided1 tsp (5mL) ground black pepper1 Tbsp (15 mL) butter1/2 cup (125 mL) finely chopped onion or shallots2 Tbsp (30 mL) minced garlic1 Tbsp (15 mL) chopped fresh rosemary1 cup (250 mL) dry white wine1/3 cup (75 mL) soft goat cheese

Add white wine and bring to a boil. Continue boiling for about 3 min., or until there’s about 1 cup (250 mL) of liquid left.

Whisk in remaining mustard, goat cheese, and any juices that have collected around the resting roast. Remove from heat once the sauce has begun to thicken.

Carve roast between ribs; serve on a small pool of sauce. Garnish with chopped chives if desired.

Makes 8 servings.

Chef’s Chef’s Tip: If you don’t have an oven-proof skillet, roast in a baking tray or dish. Use some of the wine to swish around the tray to take advantage of the tasty brown bits and juice; add this to the sauce at the end.

Chef’s Tip: If you don’t like goat cheese, use whipping or sour cream.

Recipe courtesy of:

OntarioPork

roasT raCk of Pork wiTh roseMary and goaT Cheese

Ont

ario

Chi

cken

Ontario C

hicken

Directions:Melt the butter in a large, wide frying pan set over medium-high heat. Add the chicken and cook until golden, from 3 to 4 min a side.

Pour the broth or red wine or orange juice over the chicken and reduce the heat to medium-low. Cover and cook 4 min for breasts, and 3 min for thighs. Add the cranberry sauce to the broth.

Put the leftover cranberry sauce from the holiday dinner to yummy use in this speedy sauté. By sprinkling “stuffing” seasonings over the chicken, you’ve added yet another holiday taste.

herBed CranBerry ChiCken sauTÉ

Ingredients:2 tsp (10 mL) butter4 boneless, skinless Ontario chicken breasts or 8 boneless, skinless chicken thighs1/2 cup (125 mL) chicken broth or red wine or orange juice 1/2 cup (125 mL) cranberry sauce, whole berry1 tsp (5 mL) sage, dried or poultry seasoning1/2 tsp (2 mL) thyme, dried

Garnish:1/2 tsp (2 mL) hot sauce, parsley, fresh, or green onion(s), chopped

Evenly sprinkle the sage and thyme over the chicken. If using hot sauce, add to the sauce and stir as best you can. Then turn the chicken.

Adjusting heat and continue cooking, so sauce barely simmers. Cook until chicken feels springy when pressed and meat thermometer reads 165°F (74°C), about 4 to 5 min. Remove chicken to a plate and increase the heat to medium-high. Boil sauce gently, stirring constantly, until it reaches the desired consistancy. Pour over chicken and sprinkle with fresh parsley or green onions.

Makes 4 Servings.

Recipe courtesy of:

Ont

ario

Chi

cken

ChrisTMas Truffle ChiCken

Directions:Preheat oven to 425°F (225°C).

Sprinkle chickens inside and out with salt and cracked black pepper.

Divide thyme sprigs and garlic cloves and stuff into cavities.

Run fingers between skin and meat on breast to loosen being careful not to tear the skin. Arrange truffle slices under skin and rub olive oil over skin.

Place chicken in roasting pan and transfer oven, set on middle rack. Roast chickens until juices run

Ingredients:2 (1 1/2 - 2 kg) whole Ontario chicken8 sprigs fresh thyme6 cloves garlic6 slices black truffle1/4 cup (60 mL) olive oil1/2 cup (125 mL) white wine1 cup (250 mL) chicken broth1 tsp (5 mL) truffle oil1 tsp (5mL) each coarse salt and fresh cracked pepper

clear when thickest part of thigh is pierced, about 60 min, or until a meat thermometer, inserted between the breast and thigh, reads 185°F (85°C).

Transfer chickens to a platter, loosely cover with foil and allow to rest for approximately 15 min.

Meanwhile prepare sauce; place roasting pan over medium-high heat and add white wine to deglaze pan, scraping up the brown bits with a wooden spoon.

Once the wine has evaporated, stir in the chicken stock and bring to a simmer. Cook for 3 min, or until the pan sauce has thickened slightly.

Stir in the truffle oil and season with salt and pepper. Carve the chicken and serve with the pan sauce.

Make 8 servings.

Recipe courtesy of:

Ontario C

hicken

For more recipes, information and where to buy Ontario Meat & Poultry please visit

www.OntarioMeatandPoultry.ca

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This booklet is brought to you by the Ontario Independent Meat Processors (OIMP).The OIMP is an association that is committed to supporting the promotion of

Ontario meat and poultry products through a family of programs.