fbpx

Customer Login  |  

TRACS Direct

For Reinhart customers, TRACS Direct is the industry leading online kitchen & restaurant management system. Use this tool to monitor inventory, store recipes, manage food costs, search for recipe alternatives, garner nutritional info, and so much more. TRACS Direct gives operators the option to input orders to Reinhart themselves, on their time.

Turkey Arancini

Turkey Arancini

w/ Sweet Chili Cream Sauce

Ingredients

  • 1 lb roast turkey breast
  • 2 Tbsp unsalted butter
  • 1 small onion, diced
  • 1 ½ C risotto
  • 2 garlic cloves, sliced
  • ½ C white wine
  • 3 ½ C beef broth
  • 1 C buttermilk
  • 1 egg
  • 1 C shredded cheddar cheese
  • ¾ C shredded mozzarella cheese
  • 2 ½ Tbsp chopped cilantro
  • ½ tsp salt
  • TT Pepper
  • Fryer oil

Breading

  • 1 C flour
  • ½ tsp salt
  • ½ tsp pepper
  • 3 eggs
  • 2 ea bread rolls, crushed
  • 1 C ground tortilla chips

Sweet Chili Cream Sauce

  • 6 oz sweet chili sauce
  • 1 ½ C heavy whipping cream
  • ½ C shredded cheddar cheese
  • ½ C shredded Monterey jack cheese

Mix all ingredients in a medium sauce pan. Cook over medium heat until cheese is melted and sauce is heated through. You can serve sauce warm or cold with arancini.

Preparation

  1. Cook turkey according to package directions. Cook until well done at 165 F, as measured by a meat thermometer in the thickest area. When done, remove from oven and shred turkey. Keep warm.
  2. Preheat oven to 350 F. In medium-sized pot over medium heat, melt butter, add onions and cook for 5 minutes until soft. Add rice and stir until grains are translucent. Add wine and turn up heat. Cook until liquid is mostly absorbed. Add beef broth and buttermilk, stirring. Bring to simmer, cover and transfer to oven. Bake covered for 30 minutes to 40 minutes until all liquid is absorbed and rice is tender. Remove from oven and allow to cool.
  3. Add egg, cheddar, mozzarella, cilantro, salt and pepper. Allow mixture to cool for at least 3 hours. Set up breading station with 3 bowls. Combine flour, salt and pepper in one bowl. Whisk eggs in second bowl. Mix bread crumbs and ground tortilla chips in third.
  4. Using ½ ounce size scoop, measure risotto into a ball. Place ball in the palm of your hand. Then place ½ ounce of turkey into the center of rice ball. Shape ball, making sure turkey is completely covered. Roll ball into flour, then egg and finally breadcrumbs and tortilla mixture, making sure ball is completely coated. Repeat until all arancini are completed.
  5. In a medium saucepan, add 2 inches of oil. Heat over medium heat until oil reached 350 F. Fry arancini until golden brown and heated through, approximately 3 minutes to 4 minutes. Serve with sweet chili cream sauce.

Share