Turkey Embutido is an excellent low-fat, low-cholesterol alternative to the classic Filipino embutido. While traditional embutido is undeniably flavorful, substituting ground turkey makes the dish leaner without sacrificing taste. To improve the texture—since turkey is leaner than pork—I include a small amount of olive oil in the mixture. The result is moist, tender, and still full of familiar embutido flavors.
There are several ways to enjoy turkey embutido. I often eat it straight from the steamer, sliced and cold, or lightly pan-fried until the edges turn golden and crisp. It also pairs nicely with soda crackers, steamed rice, or a simple dipping sauce. Below is an easy, practical recipe that yields about 10 servings and is straightforward enough for weeknight cooking or for special occasions.
Easy Turkey Embutido Recipe
Prep: 20 minutes
Cook: 50 minutes
Total: 1 hour 10 minutes
Servings: 10
Ingredients
- 3 lbs. ground turkey
- 2 eggs
- 3/4 cup sweet pickle relish
- 1 (8 oz.) can tomato sauce
- 1 cup sharp cheddar cheese, grated
- 1 1/2 cups raisins
- 2 large carrots, finely minced
- 1 large onion, finely minced
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 3 teaspoons salt
- 1/2 teaspoon ground black pepper
- 2 cups regular or Italian bread crumbs
- 8 to 10 cups water (for steaming)
Instructions
- In a large mixing bowl, combine the ground turkey with the finely minced onion and carrots, raisins, and sweet pickle relish. Add the olive oil, tomato sauce, and eggs. Mix thoroughly with a spatula or in a stand mixer until the ingredients are well incorporated.
- Stir in the grated cheddar cheese, garlic powder, salt, black pepper, and bread crumbs. Continue mixing until the filling is evenly seasoned and has a slightly sticky, moldable consistency. Adjust seasoning to taste if needed.
- Cut aluminum foil into pieces approximately 12″ x 12″. This recipe will require about 5 to 7 pieces depending on how large you make each roll.
- Scoop about 1 1/2 to 2 cups of the turkey mixture onto one end of a foil piece. Shape the mixture into a long cylinder by folding and rolling the foil around it, then tightly seal both ends. Repeat until all the mixture is wrapped.
- Prepare a steamer and bring the water to a full boil. Arrange the wrapped embutido rolls in the steamer basket, cover, and steam for 40 to 50 minutes, or until cooked through.
- Remove from the steamer and allow the embutido to cool to room temperature. For best slicing results, refrigerate the wrapped embutido for at least three hours to firm up. Alternatively, you may slice and pan-fry the rolls immediately: heat a little oil in a skillet and fry slices for a few minutes on each side until browned.
- Slice and serve chilled or warm. Turkey embutido is great on its own, with crackers, or alongside rice and simple condiments. Share and enjoy!
Tips and Variations
For a moister texture, you can substitute part of the bread crumbs with cooked rice or add a tablespoon more olive oil. If you prefer a sweeter profile, increase the raisins slightly or add a touch more pickle relish. To make smaller portions, reduce the amount of mixture per foil and adjust steaming time slightly.
Nutrition Information
Serving: 10 (approximate)
© copyright: Vanjo Merano