Turkey stuffing perogy with cranberry-beet sauce

Jan
3

My little snowy angel, bringing us so much good cheer over this past year, the holidays and into the new year!

I hope everyone had a happy holiday and a very merry Christmas! I wish you all a wonderful new year, filled with great food to share with all your loved ones!

I had a busy December and Christmas holiday so am now updating my blog to include a recipe I had hoped to post before Christmas!

Turkey is not something we traditionally ate at Christmas. Christmas Eve is the more celebrated day of the holidays in the Polish culture and as advent came to a close, we gathered together at wigilia (pron. vee-gee-lya), which literally means vigil. Having fasted during the day, we then sat down to a large, meatless meal that started with a wild mushroom soup and beet root soup also known as barszcz (pron. bah-r- shtzch) served with mushroom filled tortellini-type pasta, called uszka (pron. oo-sh-kah, meaning little ears), carp, potatoes, some sort of bean and saukraut dish, potato and cheese perogies, a variety of vegetable dishes/salads, as well as a sweet poppyseed and raisin pasta dish. Drinks included a dried fruit compote made of plums, apricots, and apples. Dessert included a poppyseed roll, a gingerbread honey cake and  a multilayered cream chocolate honey cake. Christmas Day’s meal consisted of ham and/or sausage; my favorite is the Hunter stew, eaten with fresh rye bread…yum yum yum. Hunter Stew by a firepit even better! My mom still makes everything from scratch and every Christmas Eve that we get together I am always in awe at how beautiful everything is and tastes.

Growing up we often had beets. Beets in the way of borsch, or cooked then grated and served as a side dish. I loved the latter the most! Mom cooked the beets, then grated them once they were soft; added some lemon juice, a pinch of sugar and melted butter. Absolutely delicious  alongside a ground beef or chicken sznycel (pron. sch-ny-tzel, similiar to the Austrian schnitzel), also served with mashed potatoes. This simple home-cooked supper still hits the spot! I suppose you could also include the grated beets as a topping for burgers if a sweet-salty combination works for you; it does for me! As my side to this recipe, I decided to use beets, cooked as my mom does, but I added  fresh cranberries that I cooked down with some brown sugar, water and orange zest, then added the cooked grated beets.

For this perogy recipe, I decided to use ground turkey, cooked and browned, mixed with celery and onion as well as traditional poultry seasonings, namely fresh parlsey, sage, rosemary and thyme (I am singing along with Simon and Garfunkel at “Scarborough Fair”). Then I further minced the turkey mixture so it would not crumble as I filled the perogy dough.

p.s.r.t

After all was cooked, I realized that I should have also made a gravy! Next time.

Perogy Filling

  • Recipe for Perogy Dough
  • 1/2 kilogram of ground turkey
  • 2 tbsp. butter
  • 1/2 cup of diced red onion
  • 1 cup diced celery
  • 1/4 pack of fresh Poultry Seasoning herbs, finely chopped; can be purchased in your market’s produce section (includes parlsey, sage, rosemary, thyme); or ALTERNATIVELY use a tablespoon of each dried herb
  • 1 tsp ground coriander
  • salt and pepper for seasoning

1. Melt 1 tbsp. butter on medium heat.

2. Saute the red onion and celery for 5 minutes, add ground coriander and continue to cook another minute. Remove from pan and set aside.

3. Add the remaining butter, melt and add the ground turkey, cooking through and browning.

4. Return to pan the onion and celery mix, add the herbs and cook for another 5 minutes. Season to taste. Set aside and let cool. Once cooled, put into blender/processor and pulse until mixture is thick and mushy and not crumbly.

Turkey ready for filling a perogy!

5. Follow the Perogy Dough recipe to make your dough.

6. Add 1 tbsp or more onto each dough round and pinch away.

7. Once cooked in water, fry on medium heat until both sides are browned.

Cranberry-Beet Sauce

  • 3 small beets, roasted and grated
  • 1 package (340 grams) of fresh cranberries
  • 1 cup of water
  • 1/4 cup of brown sugar
  • zest of one orange

1. To roast the beets: Wash and scrub the beets, rub with vegetable oil and cover in aluminum foil. Place on cookie sheet and roast for approximately 45 minutes at 400F. Should pierce easily when ready. Once cooled, remove the skins using your fingers and grate. Set aside.

2. Place the cranberries, water, brown sugar and zest into a medium sized saucepan; cook down until thick and bubbly and cranberries have popped.

3. Add the beets to the cranberries, stir and heat through. Set aside to cool.

4. Place alongside the turkey perogies.

Tips

  • The sauce can be made a day or two ahead of time; refrigerate. Can also be frozen up to 3 weeks.
  • The perogies can also be frozen uncooked, for up to 3 months.
  • Left over turkey meat can also be used in this recipe. Mince the turkey meat. Just cook the veggies and herbs together, add the left over turkey and cook through. Further process as above to be able to stuff the perogy.
  • A light spinach salad would work with this dish. Sprinkle with pomegranate seeds, almond slices or pine nuts, add feta and dress with an olive oil and  mandarin dressing.

Smacznego!

5 Responses to “Turkey stuffing perogy with cranberry-beet sauce”

  1. Marzena says:

    I love the pictures of Gabe in this entry. So friggin’ cute!!! This sounds delicious (the perogies you made). You amaze me. 🙂
    In May, we should do an italian perogy dish. Can’t wait.
    Until then, I look forward to your next entry and I seriously think you should include Gabe with every entry. And for Halloween, sew him a perogy-head outfit. 😉

  2. Erin says:

    I heartily ditto everything Marzena said! Happy new year!

  3. kennedy says:

    Came across your delightful blog .. I was looking for a recipe for High Bush Cranberry filling to use in peroghies!! Have you made these?

    • monika says:

      Hi, thanks for visiting my blog. I have not made High Bush Cranberry filling, what exactly does it entail?

      • kennedy says:

        I don’t know.. But Since I hated peroghies as a child, these I liked as they made more sense to me than potatoes and dough! Lol I remember them being tart and tasty! My father loved them! we would have them for Christmas Eve. I will be phoning some of my Mom’s friends to find out!

Leave a Reply