HERB-GLAZED TURKEY SLICES
In the mood for turkey, but don't have time to prepare a whole bird? Here's the perfect solution! These savory turkey slices and the easy-to-prepare herb glaze offer the cozy goodness of a feast without the hassle. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, brown turkey slices on each side in oil. In a small bowl, combine the broth, apple juice, honey, mustard, salt, basil, rosemary and garlic powder; pour over turkey. Bring to a boil. Reduce heat; cover and simmer for 8 minutes or until the turkey is no longer pink., Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 213 calories, Fat 4g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 570mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
TURKEY NUGGETS (OR CHICKEN)
My mother found this recipe about 20 years ago. A great find! This is a great recipe for leftover turkey or chicken. You can even use tuna or salmon. My kids LOVE it, especially paired with leftover mashed potato cakes.
Provided by MEKELLER
Categories Meat and Poultry Recipes Chicken
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Stir water and baking powder together in a bowl (mixture should foam). Mix turkey, flour, egg, salt, and black pepper into water and baking powder. Form mixture into bite-size nuggets.
- Heat vegetable oil in a skillet over medium heat. Fry the nuggets in the hot vegetable oil until golden brown, 5 to 8 minutes per side.
Nutrition Facts : Calories 224.8 calories, Carbohydrate 12.5 g, Cholesterol 99.7 mg, Fat 8.3 g, Fiber 0.4 g, Protein 23.7 g, SaturatedFat 2.1 g, Sodium 250.1 mg, Sugar 0.1 g
SLICED TURKEY BREASTS WITH HERBS
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place each turkey breast steak between sheets of clear plastic wrap and pound lightly and evenly with a meat pounder or flat mallet to make the slices about 1/4-inch thick.
- Sprinkle the sliced turkey with salt and pepper.
- Heat the olive oil and 1 tablespoon of the butter in a skillet large enough to hold the turkey in one layer, or use two smaller pans. Add the sliced turkey and the garlic, bay leaf and thyme. Cook over medium-high heat for about 5 minutes, turning the pieces until lightly browned on both sides. Do not overcook.
- Remove the turkey slices to a warm platter. Leave the garlic, bay leaf and thyme in the pan. Add the wine to the skillet and cook over high heat, stirring to dissolve the brown particles that cling to the bottom and sides of the skillet. Cook until it is reduced by half. Add the chicken broth and boil briskly until reduced by half.
- Swirl in the remaining butter and the parsley. Add the turkey slices and any juices that have accumulated around it, and reheat the turkey through. Remove bay leaf, and serve with the garlic cloves and the sauce.
Nutrition Facts : @context http, Calories 1016, UnsaturatedFat 37 grams, Carbohydrate 4 grams, Fat 76 grams, Fiber 1 gram, Protein 71 grams, SaturatedFat 30 grams, Sodium 967 milligrams, Sugar 1 gram, TransFat 0 grams
NUTTY TURKEY LOAF WITH CRACKED CRANBERRY AND ORANGE SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 400 degrees F.
- Place the cranberries in pot with the sugar, orange peel and juice and 1/2 to 1 cup water. Bring to a boil, then reduce the heat a bit and let it bubble away until the cranberries burst and form a sauce; remove the orange peels. Let cool to room temperature or chill.
- Melt the butter in a small skillet over medium heat and cook the celery, carrot and onion until very tender, 10 minutes. Add the sherry and cook to evaporate, then turn off the heat and let cool.
- Place the turkey in a bowl and season with the cloves, nutmeg and some salt and pepper. Moisten the breadcrumbs with the milk and squeeze off the excess, then add to the meat along with the egg. Add the hazelnuts, pine nuts, parsley, rosemary, thyme, sage and cooled vegetables and mix to combine. Form 4 miniature loaves and place on a parchment-lined baking sheet. Bake until cooked through, 20 to 30 minutes.
- Serve individual meatloaves with the cranberry sauce on the side.
ROLLED TURKEY BREAST WITH NUTTY FRUIT STUFFING
Provided by Nancy Fuller
Categories main-dish
Time 11h10m
Yield 12 servings
Number Of Ingredients 28
Steps:
- For the turkey: Place the turkey in a large bowl or pot, add the hard apple cider and salt. Then cover and refrigerate in the brine overnight.
- For the stuffing: In a large skillet set over medium heat, melt the butter, then add the celery and onions, and saute until soft, 6 to 8 minutes. Add the calvados, apricots, dates, salt and pepper. Stir and cook at a simmer until the liquid reduces and thickens, and the fruit is plump, about 5 minutes.
- In a large bowl, add the toasted bread, broth, pecans, sage, thyme and eggs. Add the vegetable mixture to bowl and mix to incorporate. Refrigerate until ready to use.
- Preheat the oven to 375 degrees F. Grease a casserole dish.
- Drain the turkey from the brine, rinse and pat all over to dry. Lay the turkey skin-side down on a work surface and use a sharp knife to butterfly the breast so that it lays flat. Sprinkle the turkey with 2 tablespoons of the Poultry Seasoning, then place 3 cups of the stuffing in the center of the breast and fold the ends of the turkey to cover. Flip the turkey over to seam-side down, and use kitchen twine to tie the turkey at 1-inch intervals.
- Place the remaining stuffing in the prepared casserole dish, and set aside.
- Arrange the sliced onions in the center of a roasting pan. Rub the turkey skin with the butter, sprinkle with the remaining 2 tablespoons Poultry Seasoning, and then place the turkey over the sliced onions. Roast, basting occasionally, until the internal temperature reaches 160 degrees F on an instant-read thermometer, about 2 hours.
- After about 1 hour 30 minutes, add the stuffing to the oven and bake until golden brown, about 30 minutes.
- Remove the turkey from the pan and rest for 10 to 15 minutes, reserving the pan with the drippings for a later use.
- For the gravy: Place the roasting pan with the drippings on the stovetop set over medium-high heat. Pour in the wine to deglaze the pan. Use a spoon to scrape the bits from the bottom of the pan.
- In a medium bowl, add 1/4 cup of the chicken broth and the flour. Whisk to make a slurry.
- Add the remaining 1 cup chicken broth and the slurry into the roasting pan. Whisk until combined and smooth. Then simmer until the gravy reduces and thickens, 5 to 10 minutes.
- Remove the strings from the turkey and carve it into slices. Serve the turkey with the stuffing and gravy.
- Place the marjoram, parsley, sage, rosemary and thyme in a spice grinder or blender and grind until powdery.
NUTTY TURKEY SLICES
From Center, Colorado, Nancy Schmidt shares a flavorful way to dress up quick-cooking turkey breast slices. "You can really taste the walnuts in the crunchy golden coating," she assures.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 3-6 servings.
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine the walnuts, cheese, Italian seasoning and paprika. Add turkey, a few pieces at a time, and shake to coat. , In a large skillet over medium heat, brown turkey in batches in butter for 3-4 minutes on each side or until no longer pink; remove and keep warm. , Combine the cornstarch, broth and lemon juice until smooth; gradually add to the skillet. Stir to loosen browned bits and bring to a boil; cook and stir for 1 minute or until thickened. Serve with turkey.
Nutrition Facts : Calories 232 calories, Fat 14g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 241mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.
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