CHIPOTLE FETTUCCINE WITH SMOKED TURKEY
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
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
Provided by Food Network Kitchen
Time 12h10m
Yield 8 to 10 servings
Number Of Ingredients 29
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
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
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
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
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
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
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
From theonlinegrill.com
CHIPOTLE SMOKED TURKEY - DAN-O'S SEASONING
From danosseasoning.com
HOW TO SMOKE TURKEY LEGS FOR THANKSGIVING - FOOD & WINE
From foodandwine.com
CHIPOTLE STYLE SMOKED WHOLE TURKEY - GRILLA GRILLS
From grillagrills.com
RECIPES - BETTYCROCKER.COM
From bettycrocker.com
CHIPOTLE FETTUCCINE WITH SMOKED TURKEY | RECIPE | SMOKED TURKEY ...
From pinterest.com
CHIPOTLE-SPICED SMOKED TURKEY LEGS - FOOD & WINE
From foodandwine.com
CHIPOTLE FETTUCCINE WITH SMOKED TURKEY - LUNCH RECIPES
From fooddiez.com
CHIPOTLE FETTUCCINE WITH SMOKED TURKEY- WIKIFOODHUB
From wikifoodhub.com
CHIPOTLE FETTUCCINE WITH SMOKED TURKEY - LUNCH RECIPES
From fooddiez.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
CHIPOTLE ALFREDO SAUCE - PEPPERSCALE
From pepperscale.com
CHIPOTLE-RUBBED SMOKED TURKEY | BETTER HOMES & GARDENS
From bhg.com
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
You'll also love