It is almost Thanksgiving and it is never really an issue to figure out what to make and serve your guests. It is always the usual staple of Turkey (whether roasted or fried), stuffing, green bean casserole, cranberry sauce, gravy, bread rolls, and pumpkin pie. I for one though, am not a big fan of turkey. I find it plain and bland to the taste, not to mention that it is so huge, that it looks like a chicken on steroids! I do enjoy getting creative with the left over turkey. But turkey is a standard Thanksgiving fare, so you have to have turkey, but this year, there is a twist to the traditional approach.
Embutido is the Filipino version of the meatloaf, however instead of making it in a loaf pan, it is rolled. Embutido is usually made with ground beef or pork. However, to make it less fattening, and sticking to the thanksgiving theme of course, I resorted to using ground turkey instead.
What you’ll need:
1 pound ground Turkey (about ½ kilo)
1/3 cup pickle relish
6 pieces Vienna sausage
¼ cup raisins
½ cup grated cheddar cheese
2 Tbsp chopped pimientos
½ cup frozen peas and carrots
3 raw eggs (I only use 1 whole egg and 2 eggwhites… we are cutting on the cholesterol)
2 hard boiled eggs, sliced into wedges (optional)
1/3 cup bread crumbs
salt and pepper to taste
What to do:
Prepare your steamer and let the water boil, or if you plan to steam bake, preheat your oven to 350F. Meanwhile, mix all ingredients in a bowl. Then, using your hands, mash the Vienna sausage into the meat mixture. I find that smushing the sausage adds flavor to the meat mixture and it still leaves chunks of sausage for you to actually taste. Then cut foil squares (about 10”x10”) and put about a cup to a cup and a half in the center of each foil square. Put about 2 wedges of hard boiled eggs in the center then roll the meat over the eggs and into the foil, into a shape of a log 1″ to 2″ in diameter, and seal the edges by folding it.
If you have a steamer, steam the meat rolls for about an hour, otherwise you can steam bake it for an hour in a 350F oven. If you are thinking of steam baking it, set the embutido rolls on the wire rack and cover it with foil making sure that steam won’t escape.
Embutido can be made ahead of time and can be refrigerated or frozen. It can be served cold and sliced, pan fried then sliced, or sliced then pan fried. It can also be heated in the oven. I personally like to heat it by putting it in the rice cooker, on top of almost cooked steamed rice, unrolling it afterwards, then slicing it. Pick whatever is easiest for you.
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Written by Donna
With moving to California and having two kids, Donna traded in her city night-owl-running-on-caffeine lifestyle by becoming a suburban domestic deity. She is a special-ed teacher during the daytime, and a juggler of sorts in the evenings and most weekends. If most people find watching TV or shopping relaxing, she on the other hand, finds running, making lists of things to do, trips to the grocery, crafting, and experimenting with new recipes to be fun.
Check out her blog on cooking, crafting, and ideas for other things to do.