Turkey Chorizo

2 lbs turkey, ground
2 cloves garlic, chopped
1/2 Tbs salt
2 tsp pepper
1 tsp coriander seed
1/2 tsp cumin seed
4-5 all spice berries
1 Tbs smoked spanish paprika
1 tsp thyme
2 tsp cayenne


Grind the coriander, cumin and allspice.  Mix all spices together and knead into the turkey.  

Turkey Breakfast Sausage

2 lbs turkey breast, ground
1 Tbs brown sugar
1 tsp salt
1 tsp pepper
3 tsp dry sage
1 tsp cayenne
1/2 tsp thyme
1/8 tsp cloves


Blend spices, sugar together and mix into the ground turkey.

Mushroomy Porkchops Stuffed with Apple Fennel Stuffing

Pork Chops:

2 pork chops (1 1/2 inch is awesome)

dried wild mushrooms, ground

salt
pepper

Pork chops are rubbed with salt, pepper and mushrooms, seared in a hot pan and moved to the oven to finish cooking.

Stuffing:

apple

fennel

sourdough bread

chicken stock
white wine
shallots
mushrooms
thyme

Spninach Potato Celeriac Puree:

proscuitto

1 medium onion, chopped

2-3 cloves garlic, chopped

1 medium potato, diced

celeriac, diced

white wine

chicken broth

spinach

milk

salt, pepper

Sautee proscuitto until it starts to brown, add onions and garlic and cook until onions are translucent.  Add the potatoes, celeriac, wine and stock, bring to a boil, reduce to a simmer.  Cook until the celeriac is tender.  Add the spinach and stir in, cooking for a few minutes.  Transfer to food processor and puree. Move back to the pan and add milk, salt and pepper and stir to incorporate.

Southwesternish Risotto

red onions

garlic

anaheim peppers

andouille sausage

arborio rice

chicken stock

tomatoes

goat cheese

cilantro

parmesan