Crinella Family Cookbook
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Our Grandparents' Favorites
Anti Pasti
Soups
Salads
Pasta
Vegetables
Fish
Poultry
Meat
Wild Game
Sweets
Sour Dough
Other Breads ETC
Odds & Ends
Brunch or Luncheon Dishes
Italian Sauce Recipes
Lower Fat Recipes
Slow Cooker Recipes
Entertaining Ideas
Table of Contents
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Poultry
Pollo Arposto
Chicken a la Cacciatore
Chicken Breasts Saltimbocca
Stuffed Chicken Breasts
Children's Chicken
Pollo con Peperoni
Lemon Roasted Chicken
Pollo alla Zingara
2006 Pinot Noir
2006 Sauvignon Blanc
2005 Sauvignon Blanc
2005 Glissando
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BBQ Turkey Spinach Burgers
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Makes 3 or 4 filled burgers.
1 1/4 - 1 1/2 lb. ground turkey, either all thigh meat or a blend of thigh and
breast
1 lb. package frozen spinach, divided
1/4 cup minced red bell pepper
1/4 cup grated sweet onion
1/4 cup minced celery
1 large clove garlic, minced or grated
2-3 tbl minced fresh parsley
1 tsp salt
Ground black pepper
------Filling------
1/4 of spinach from above
1/3 cup diced feta cheese
1 oz. dry salami, diced
1/4 cup minced sweet onion
1 clove garlic, minced
1-2 tbl minced fresh basil
Olive Oil
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Squeeze excess water from spinach (wrapping in a clean kitchen towel and
twisting works nicely)
In a large mixing bowl combine well the ground turkey, 3/4 of the spinach, red
bell pepper, grated onion, celery, garlic, parsley, salt &
pepper
Divide mixture into 6 (for 3 burgers) or 8 (for 4 burgers) equal pieces, cover and refrigerate
In a small bowl combine the reserved 1/4 spinach, feta cheese, salami,
minced onion, garlic and basil
Drizzle with one or two tablespoons olive oil and mix
Press out the meat mixture into rounds, making a slight depression in
half of them as a base.
Place about 1-2 tablespoons of the filling into each base and top with
another round. Press edges together well, re-shape and place onto a foil lined
baking sheet
If desired, add soaked fruit wood to the top of the coals for a smokey
flavor
Brush or rub the top of each burger with olive oil and place top down
on the grill
Brush again with oil so both sides are oiled
Grill turning once until firm and fully cooked
Enjoy with our 2005 Sauvignon Blanc.
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