Turkey Tornadoes Recipes

TURKEY TORNADOES

Steps:

• 1. To make 6 Turkey tornadoes With a cookie cutter I cut and shaped the turkey breast round. I then placed raw bacon and wrapped it around the turkey tornado. I seasoned the turkey with fresh rosemary, pinch of salt and pepper. I added lemon juice from a real lemon, just 1 lemon is fine. I then added some dry white wine and sliced 1 royal gala apple and placed each slice on top of the turkey tornadoe. The leftover apples were just placed in the pan. Drizzle with olive oil. Cooked the turkey tornadoes in a 400F oven for about 30 minutes and voila! Thanksgiving was served!! I also served my homemade stuffing recipe! Recipe to follow soon :)

SEARED BEEF TORNADOES

Steps:

• For the polenta: In a small saucepan over medium-high heat, bring the stock to a simmer. Then reduce the heat to medium-low. Next, slowly whisk in the cornmeal and continue whisking during the entire cooking process. Cook until the liquid has been absorbed, 5 to 6 minutes. Then add the cheese, again whisk, and then taste and season with salt and pepper. Hold warm until serving.
• For the beef: Heat a large saute pan over high heat until the verge of smoking, and then add the oil; reduce the heat to medium. Sprinkle the steaks, both sides, with salt and pepper, and add to the oiled pan. Sear the steaks on the first side for 2 minutes, then flip and repeat cooking for additional 2 minutes. Once cooked, turn the heat off and add the butter and thyme. Allow the butter to brown, turning or spooning the butter over the steaks during the process, for 1 minute.
• Remove the steaks and allow to rest for 2 minutes. Then portion the prepared polenta to the plates, top with seared tornadoes and then spoon over brown butter and serve.

AMERICAN TURKEY TURNOVERS

Steps:

• Saute onion and celery in butter.
• Stir in remaining ingredients for filling.
• Sift together flour, curry powder (if using), and salt.
• Using either a butter knife, or a pastry blender cut in shortening until the mixture looks like a coarse meal.
• Sprinkle in 1/4 cup of the ice water, reserving the rest.
• Toss with a fork to mix.
• Quickly press the dough into a ball and set aside.
• If there is any flour left in the bowl, use reserved water to dampen and then press into the rest of the dough.
• There are two ways to do this next step, the second being the one I came up with myself.
• Choose the one that seems better to you.
• On a floured surface roll dough 1/8 in thick, and then cut into twelve 6 inch rounds.
• Or make twelve balls of dough and roll into 6 inch rounds.
• Spoon about 2 heaping tablespoons of the filling onto half of each of the rounds.
• Brush the margin of each round with a little warm water.
• Fold the empty half over.
• Use a fork to seal the edges, and then prick the top here and there.
• Use a spatula to carefully transfer the finished turnovers to a cookie sheet.
• Cover loosely with wax paper and freeze overnight.
• Package the turnovers in foil or freezer bags and label as necessary.
• When ready to cook preheat over to 425.
• Place desired number of turnovers on a cookie sheet and cook for as little as 15 minutes (in my experience) or as much as 60 minutes (according to original instructions).
• The edges should be golden when finished.

TURKEY TURNOVERS

Steps:

• In large skillet, saute the celery and onion in butter until tender. Blend in the flour, salt and pepper. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey and parsley. Set aside. , In large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Stir in the cheese. Add sour cream, mixing until dough forms a ball. Divide dough in half. Roll out half of dough into 18x12-in. rectangle. Cut into six 6-in. squares. Repeat with second half of dough. , Place 1/3 cup turkey filling on each square. Fold diagonally to form a triangle; seal edges by pressing down the fork tines. Cut slits in top of turnovers. Place on baking sheet. , Bake at 450° for 10 minutes; reduce heat to 400°. Bake 5-8 minutes longer until the crust is golden brown.

TURKEY TONNATO

Steps:

• Preheat oven 375 degrees F.
• Season the turkey with salt, pepper and herbs. Coat with olive oil, place in a baking pan and pour the chicken broth around the turkey. Place in the oven and bake for 30 to 40 minutes. Remove from oven and let cool in the baking pan for 10 minutes. Slice into 1/2-inch slices, on an angle. Allow to sit in baking pan with juices as you make sauce.
• In the bowl of a food processor add the tuna, anchovy, lemon juice and capers. Puree until creamy, about 1 minute. Pour the tuna mixture into a bowl and stir in the mayonnaise.
• Place the slices of turkey on a platter and pour the tuna sauce on top. Garnish with chopped parsley.

GLAZED BEEF TOURNEDOS

Steps:

• In a small bowl, combine the steak sauce, ketchup, marmalade, lemon juice, onion and garlic. Set aside 1/4 cup for serving. , Lightly oil the grill rack. Grill steaks, uncovered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with remaining sauce. , Just before serving, brush steaks with reserved sauce.

TOURNEDOS WRAPPED IN BACON AND SAGE

Steps:

• Place bacon in a saucepan with 4 cups cold water. Bring to a simmer over medium heat and cook for 5 minutes. Drain and pat dry.
• Pat tournedos dry. Evenly space four sage leaves along one strip of bacon. Wrap bacon strip around the circumference of one tournedo; tie with kitchen twine. Repeat process with remaining sage, bacon, and beef.
• Heat a large cast iron skillet over high heat until it starts to smoke. Season tournedos with salt and pepper and place bacon-side-down in skillet. Cook, without moving, until bacon is well charred, 1 1/2 to 2 minutes. Rotate tournedos a quarter turn and cook until bacon is well charred, 1 1/2 to 2 minutes. Repeat process two more times until bacon is well charred. Turn tournedos on their flat side and cook, turning once, until medium-rare, 2 to 3 minutes per side.
• Transfer tournedos to a platter and let stand for 3 minutes. Remove string and serve.