This is a Cat Cora recipe from the latest Parenting magazine. I am not sure if it was all the spices in the turkey or the horseradish feta cream that caught my eye but I knew this was something we all would eat and Kaili really enjoyed them. However I didn’t give her any of the horseradish cream because we only have the spicy prepared horseradish in our house and that might be a little too spicy.

Cora’s recipe calls for 2 slices of white bread but instead I used panko bread crumbs only for the fact that I don’t buy white bread and I had bread crumbs to use up. I also substituted greek yogurt for creme fraiche in the horseradish dip, again because that is what I had on hand.

They turned out good however I felt that the cumin was overpowering. When I make these again I will use less cumin and add more fresh herbs. I think mint would go nicely.

Ingredients {Turkey Links}

2 slices white sandwich bread torn into pea-size pieces.

1 lb. ground turkey

1 small red onion, minced

1/3 cup finely chopped flat-leaf parsley

1/2 tsp chili powder

2 Tbs sweet paprika

1 Tbs ground cumin

1 1/2 tsp coriander

1 1/2 tsp ground cloves

1/2 tsp ground nutmeg

1 tsp ground cinnamon

1/4 tsp ground cardomom

2 tsp. salt

2 tsp pepper.

Directions

Heat a grill pan over medium hight heat. In bowl, combine all ingredients. Divide into 8 equal portions and shape into a cylinder about 4 inches long by 1 inch wide. Lightly coat them with oil. Cook until the meat is firm and cooked through, 10-12 minutes. Serve with pita and condiment.

Ingredients {Horseradish Feta Cream}

In a blender mix 1/2 cup creme fraiche 11/2 Tbsp horseradish and 1/2 feta cheese at low speed for 3 minutes. Add 2 tsp lemon juice and season with pepper to taste. Chill for 30 minutes prior to serving.