Chipotle Fettuccine With Smoked Turkey Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHIPOTLE FETTUCCINE WITH SMOKED TURKEY



Chipotle Fettuccine with Smoked Turkey image

This contemporary twist on pasta features smoky and spicy southwestern flavors.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h40m

Yield 6

Number Of Ingredients 15

2 cups Gold Medal™ all-purpose flour
1/2 teaspoon salt
1 tablespoon vegetable oil
2 eggs
1 to 2 canned chipotle chiles in adobo sauce, finely chopped
1 1/2 cups whole kernel corn
1/2 cup water
1 small onion, chopped (1/4 cup)
2 tablespoons butter or margarine
2 tablespoons Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup milk
1/2 cup half-and-half
2 cups cut-up smoked turkey breast (12 oz)

Steps:

  • In large bowl, mix flour and salt; make well in center. In small bowl, beat oil, eggs and chiles; pour into well. Stir with fork, gradually bringing flour mixture to center, until dough forms and rounds into a ball. If dough is too dry, mix in up to 2 tablespoons water. Roll and cut as directed below. (Use additional flour when rolling and cutting noodles.) Place fettuccine strips on towel; let stand 30 minutes.
  • Hand Rolling Method: On lightly floured surface, knead dough about 5 minutes or until smooth and elastic. Divide into 4 equal parts. Roll dough, 1 part at a time, into 14x10-inch paper-thin rectangle (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds; cut crosswise into 1/4-inch strips. Unfold and separate strips.
  • Manual Pasta Machine Method: On lightly floured surface, knead dough about 4 minutes or until smooth and elastic. Divide dough into 4 equal parts. Feed dough, 1 part at a time through smooth rollers set at widest setting (keep remaining dough covered). Sprinkle with flour if dough becomes sticky. Fold lengthwise into thirds. Repeat feeding dough through rollers and folding into thirds 8 to 10 times or until dough is firm and smooth. Feed dough through progressively narrow settings until dough is paper thin. (Dough will lengthen as it becomes thinner; it may be cut crosswise at any time for easier handling.) Feed through fettuccine cutting rollers.
  • In 2-quart saucepan, heat corn, water and onion to boiling; reduce heat. Cover and simmer 5 minutes. Pour into food processor or blender. Cover and process until almost smooth.
  • In 2-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in corn mixture, milk, half-and-half and turkey. Heat to boiling, stirring constantly. Boil and stir 1 minute.
  • Break fettuccine into desired size pieces. In 4-quart saucepan, cook fettuccine in 3 quarts boiling salted water (1 tablespoon salt) 8 to 10 minutes or until tender; drain. Toss with turkey mixture.

Nutrition Facts : Calories 380, Carbohydrate 48 g, Cholesterol 110 mg, Fiber 2 g, Protein 20 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1240 mg

SOUTHWESTERN TURKEY WITH CHIPOTLE GRAVY



Southwestern Turkey with Chipotle Gravy image

Provided by Food Network Kitchen

Time 12h10m

Yield 8 to 10 servings

Number Of Ingredients 29

1 12- to 14-pound turkey (thawed if frozen)
Kosher salt
1 tablespoon packed light brown sugar
1 tablespoon ancho chile powder
1 tablespoon smoked paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon onion powder
1 onion, quartered
1 carrot, cut into chunks
1 stalk celery, cut into chunks
3 sprigs thyme, plus 1 tablespoon chopped leaves
1 1/2 sticks (12 tablespoons) unsalted butter
1/2 cup heavy cream
1 chipotle chile in adobo, minced, plus 1 to 2 tablespoons sauce from the can
1 to 2 teaspoons sherry vinegar or dry sherry
Classic Gravy, recipe follows
10 tablespoons unsalted butter, plus more as needed
Turkey neck and giblets (liver discarded)
1 onion, quartered
1 carrot, chopped
1 stalk celery, chopped
3 sprigs thyme
2 bay leaves
1/2 cup dry white wine
8 cups low-sodium chicken or turkey broth, plus more as needed
3/4 cup all-purpose flour
Turkey pan drippings
Kosher salt and freshly ground pepper

Steps:

  • The day before roasting, prepare the rub: Remove the neck and giblets from the turkey; refrigerate until you make the gravy. Pat the turkey very dry with paper towels. Whisk 2 tablespoons salt, the brown sugar, chile powder, 2 teaspoons paprika, the cumin, coriander and onion powder in a small bowl. Spread about one-quarter of the rub inside the cavity of the turkey and spread the rest all over the skin. Set the turkey on a rack in a large roasting pan and refrigerate, uncovered, overnight.
  • The next day, let the turkey let sit at room temperature, 30 minutes. Position an oven rack in the lowest position (remove the other racks); preheat to 350 degrees F.
  • Pour or wipe out any juices that have collected in the bottom of the roasting pan. Stuff the turkey cavity with the onion, carrot, celery and thyme sprigs. Tie the legs together with kitchen twine and tuck the wings under the body.
  • Melt the butter in a small saucepan over low heat; whisk in the chopped thyme and the remaining 1 teaspoon paprika. Let cool slightly, then brush all over the turkey. Transfer to the oven and roast 1 hour. Meanwhile, make the Classic Gravy, adding the heavy cream and chipotle and sauce with the stock in step 2.
  • After the turkey has roasted 1 hour, baste it with the drippings. Continue roasting, basting every 30 minutes, until the skin is dark golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 2 more hours.
  • Transfer the turkey to a cutting board and let rest 30 minutes before carving; reserve the drippings for the gravy. Stir the vinegar into the finished gravy.
  • Prepare the stock: Melt 2 tablespoons butter in a large saucepan over medium heat. Add the turkey neck and giblets; cook, turning, until browned, about 5 minutes. Add the onion, carrot, celery, thyme and bay leaves; stir to coat. Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook until reduced by half, 2 to 3 minutes. Add the broth, reduce the heat to low and simmer about 1 hour. Strain through a fine-mesh sieve into a large measuring cup; reserve the saucepan. You should have 7 cups stock-if you're short, add more broth.
  • Melt the remaining 8 tablespoons butter in the reserved saucepan over medium heat. Add the flour and whisk until smooth and bubbling, about 2 minutes. Gradually whisk in the 7 cups stock; bring to a simmer and cook, whisking occasionally, until thickened, about 10 minutes. Set aside until the turkey is done.
  • Pour the turkey pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat (or drizzle on your stuffing). Whisk the defatted drippings into the gravy; season with salt and pepper. Reheat before serving.

SMOKED TURKEY AND SPRING PEA FETTUCCINE



Smoked Turkey and Spring Pea Fettuccine image

This rich and creamy smoked turkey and spring pea fettuccine recipe is inspired by a pasta I learned long ago working at my first real chef job in San Francisco. There's just something very special about the way the creamy, slightly sweet, aromatic sauce pairs with the smoky meat.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 4

Number Of Ingredients 12

1 tablespoon olive oil
1 tablespoon minced garlic
1 tablespoon minced shallot
6 ounces smoked turkey, cut into strips
1 ¾ cups heavy whipping cream
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
8 ounces fettuccine
½ cup green peas
2 tablespoons chopped fresh tarragon leaves
1 teaspoon lemon zest
1 tablespoon freshly grated Parmigiano-Reggiano cheese, or to taste - divided

Steps:

  • Set a heavy skillet over medium heat and pour olive oil into the skillet. Cook and stir garlic and shallot in the hot oil until fragrant, about 30 seconds. Add smoked turkey to skillet; cook and stir until heated, about 1 minute.
  • Pour heavy cream into the skillet and raise heat to medium-high; bring sauce to a boil. Season with salt, black pepper, and cayenne pepper. Reduce heat to medium-low and simmer until sauce has thickened slightly, about 5 minutes.
  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, 7 to 8 minutes. Drain.
  • Turn heat under cream sauce to low and stir in peas; toss fettuccine with sauce until coated. Mix in tarragon and lemon zest and cook until flavors have blended, about 1 minute. Adjust seasonings if desired. Serve in bowls and sprinkle each serving with about 3/4 teaspoon Parmigiano-Reggiano cheese for garnish.

Nutrition Facts : Calories 661.3 calories, Carbohydrate 49.2 g, Cholesterol 158.6 mg, Fat 44.4 g, Fiber 2.8 g, Protein 18.9 g, SaturatedFat 25 g, Sodium 475.8 mg, Sugar 3.1 g

SMOKED TURKEY PASTA



Smoked Turkey Pasta image

I had this when I was in college and have searched for the recipe since then. This recipe seems to be close (if not the same) to the one I remember.

Provided by liesel101

Categories     Poultry

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

4 cups broccoli florets (cut small)
10 ounces rotelle pasta
4 tablespoons unsalted butter
4 tablespoons olive oil
4 garlic cloves, minced or pressed
1/2 teaspoon crushed red pepper flakes (flakes)
1 lb smoked turkey (1/4-inch thick, cubed)
2/3 cup roasted red pepper (drained, diced)
1 cup chicken stock (or broth)
4 tablespoons parmesan cheese, grated

Steps:

  • Bring a large pot of water to a boil. Add small amount of salt and broccoli. Cook until crisp-tender. Transfer broccoli to an ice bath using a slotted spoon, reserving water in pot. Return water to a boil, and add pasta. Cook until slightly tender (still firm to bite). Drain pasta and broccoli thoroughly, patting broccoli dry.
  • While pasta is cooking, melt butter and olive oil over low heat in large skillet. Sauté garlic and red pepper flakes until garlic is tender. Add turkey and sauté until heated through.
  • Add stock, pasta, broccoli, and roasted red peppers to the turkey mixture and mix. Increase heat to high and cook until pasta has absorbed most of the liquid, stirring frequently. Divide pasta among plates and top with parmesan cheese.

Nutrition Facts : Calories 852.9, Fat 32.7, SaturatedFat 11.3, Cholesterol 84.4, Sodium 1550.3, Carbohydrate 109.8, Fiber 14.1, Sugar 2.3, Protein 35.4

CHIPOTLE FETTUCCINE WITH SMOKED TURKEY



Chipotle Fettuccine With Smoked Turkey image

From Betty Crocker. Every time I made this, I had to add about 1/4th cup of water to the dough. I've served this with chicken and topped with raspberry chipotle jelly.

Provided by Linajjac

Categories     < 60 Mins

Time 46m

Yield 6 serving(s)

Number Of Ingredients 15

2 cups Gold Medal all-purpose flour
1/2 teaspoon salt
1 tablespoon vegetable oil
2 eggs
1 -2 canned chipotle chile in adobo, finely chopped
1 1/2 cups whole kernel corn
1/2 cup water
1 small onion, chopped (1/4 cup)
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons Gold Medal all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup milk
1/2 cup half-and-half
2 cups cut-up smoked turkey breast (12oz)

Steps:

  • In large bowl, mix flour and salt; make well in center. In small bowl, beat oil, eggs and chilies; pour into well. Stir with fork, gradually bringing flour mixture to center, until dough forms and rounds into a ball. If dough is too dry, mix in up to 2 tablespoons water. Roll and cut as directed below. (Use additional flour when rolling and cutting noodles.) Place fettuccine strips on towel; let stand 30 minutes.
  • Hand Rolling Method: On lightly floured surface, knead dough about 5 minutes or until smooth and elastic. Divide into 4 equal parts. Roll dough, 1 part at a time, into 14x10-inch paper-thin rectangle (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds; cut crosswise into 1/4-inch strips. Unfold and separate strips.
  • Manual Pasta Machine Method: On lightly floured surface, knead dough about 4 minutes or until smooth and elastic. Divide dough into 4 equal parts. Feed dough, 1 part at a time through smooth rollers set at widest setting (keep remaining dough covered). Sprinkle with flour if dough becomes sticky. Fold lengthwise into thirds. Repeat feeding dough through rollers and folding into thirds 8 to 10 times or until dough is firm and smooth. Feed dough through progressively narrow settings until dough is paper thin. (Dough will lengthen as it becomes thinner; it may be cut crosswise at any time for easier handling.) Feed through fettuccine cutting rollers.
  • In 2-quart saucepan, heat corn, water and onion to boiling; reduce heat. Cover and simmer 5 minutes. Pour into food processor or blender. Cover and process until almost smooth.
  • In 2-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in corn mixture, milk, half-and-half and turkey. Heat to boiling, stirring constantly. Boil and stir 1 minute.
  • Break fettuccine into desired size pieces. In 4-quart saucepan, cook fettuccine in 3 quarts boiling salted water (1 tablespoon salt) 8 to 10 minutes or until tender; drain. Toss with turkey mixture.

Nutrition Facts : Calories 330.2, Fat 12.4, SaturatedFat 5.8, Cholesterol 93.8, Sodium 600.5, Carbohydrate 45.5, Fiber 2.2, Sugar 1.8, Protein 9.8

More about "chipotle fettuccine with smoked turkey recipes"

14 BEST LEFTOVER SMOKED TURKEY RECIPES
14-best-leftover-smoked-turkey image
8/15/2022 Leftover Turkey Casserole. When all else fails, make it into a casserole. A true southern motto if I heard one. If you have the time and patience, this is the recipe for you. Simply prepare your ingredients, plastic wrap the …
From theonlinegrill.com
See details


CHIPOTLE SMOKED TURKEY - DAN-O'S SEASONING
Clean up your turkey (cut out the excess, unneeded portions you do not eat) Rub in your Hot Sauce and then cover your turkey in Dan-O’s Chipotle Seasoning. Have your smoker rolling, …
From danosseasoning.com
See details


HOW TO SMOKE TURKEY LEGS FOR THANKSGIVING - FOOD & WINE
11/5/2021 Once the bay leaves and chiles are ground up and mixed together with the rest of the dry brine ingredients, pat the turkey legs dry with paper towels and then sprinkle the mixture …
From foodandwine.com
See details


CHIPOTLE STYLE SMOKED WHOLE TURKEY - GRILLA GRILLS
Once adequately seasoned, put your turkey in your Grilla Grill at roughly 275 degrees. Leave it in for roughly 45-minutes, then bump the temperature up to 350 degrees for the final hour of …
From grillagrills.com
See details


RECIPES - BETTYCROCKER.COM
A great recipe is at the heart of every memorable meal. Browse our themed recipes for inspiration or search by ingredient.
From bettycrocker.com
See details


CHIPOTLE FETTUCCINE WITH SMOKED TURKEY | RECIPE | SMOKED TURKEY ...
Aug 2, 2012 - This contemporary twist on pasta features smoky and spicy southwestern flavors. Aug 2, 2012 - This contemporary twist on pasta features smoky and spicy southwestern …
From pinterest.com
See details


CHIPOTLE-SPICED SMOKED TURKEY LEGS - FOOD & WINE
11/5/2021 Line a rimmed baking sheet with paper towels, and top with a wire rack; set aside. Process chipotle chiles and bay leaves in a spice grinder or a mini food processor until …
From foodandwine.com
See details


CHIPOTLE FETTUCCINE WITH SMOKED TURKEY - LUNCH RECIPES
Chipotle Fettuccine With Smoked Turkey might be just the main course you are searching for. One serving contains 370 calories, 21g of protein, and 13g of fat. This recipe covers 16% of …
From fooddiez.com
See details


CHIPOTLE FETTUCCINE WITH SMOKED TURKEY- WIKIFOODHUB
Stir in corn mixture, milk, half-and-half and turkey. Heat to boiling, stirring constantly. Boil and stir 1 minute. Break fettuccine into desired size pieces. In 4-quart saucepan, cook fettuccine in 3 …
From wikifoodhub.com
See details


CHIPOTLE FETTUCCINE WITH SMOKED TURKEY - LUNCH RECIPES
Chipotle Fettuccine with Smoked Turkey might be just the main course you are searching for. This recipe covers 16% of your daily requirements of vitamins and minerals. One portion of …
From fooddiez.com
See details


NUTRITIONAL FACTS: - FOOD.COM
Nutritional Facts: Chipotle Fettuccine With Smoked Turkey Please note, the information provided here is approximate. Totals do not include: possible substitutions (i.e. "OR"-ed …
From food.com
See details


CHIPOTLE ALFREDO SAUCE - PEPPERSCALE
11/28/2018 Instructions. In a saucepan over low heat, combine the milk, cream cheese, butter, parmesan cheese, and chipotle in adobo sauce. Stir to combine, then allow the mix to …
From pepperscale.com
See details


CHIPOTLE-RUBBED SMOKED TURKEY | BETTER HOMES & GARDENS
Step 1. Thaw turkey, if frozen. At least 1 hour before grilling, soak wood chips in enough water to cover. Meanwhile, in a small bowl combine coriander, paprika, black pepper, and chipotle …
From bhg.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #preparation     #main-dish

Related Search