TURKEY IN BAKED PUMPKIN
Provided by Food Network
Categories main-dish
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- Cut a slice off the top of the pumpkins or squash to make a lid, then scrape out the seeds and stringy fibers from the pumpkin and lid. Season the inside with salt and pepper and place a tablespoon of butter inside each pumpkin. Place the pumpkins and lids on a baking sheet and bake for 45 minutes.
- Meanwhile, heat the oil in a large skillet over moderate heat and saute the turkey cubes until they are golden on all sides. Use a slotted spoon or tongs to transfer the turkey to a plate and cover loosely. In the remaining fat, saute the onion and Poblanos with the salt and pepper until onions are soft, 35 minutes. Add the tomato and cook 20 minutes. Add the wine and reduce by half. Add the turkey, along with the stock. Bring mixture to a boil, reduce the heat and simmer, covered, for 20 minutes.
- Add the potatoes and parsnips and simmer for 20 minutes. Add the corn and stir well to combine. Remove from the heat and add the pears, apricots and chives. Adjust the seasoning. Add the rice. Transfer the contents of the saucepan to the pumpkin, filling the pumpkin and replacing the lid. Return to the oven and bake for 50 minutes, or until the rice is cooked.
- To serve, transfer the pumpkin to a serving platter and carefully spoon the stew directly from the pumpkin into individual shallow bowls. Watch that the pumpkin shell does not break when scooping. The pumpkin will be very soft inside and mash into the sauce to thicken it a little.
TURKEY IN CREAM SAUCE
I've been relying on this recipe for tender turkey since I first moved out on my own years ago. I serve it whenever I invite new guests to the house, and I'm constantly writing out the recipe. -Kathy-Jo Winterbottom, Pottstown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 7h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a 3-qt. slow cooker, combine the wine, onion, garlic and bay leaves. Combine rosemary and pepper; rub over turkey. Place in slow cooker. Cover and cook on low for 7-9 hours or until turkey is tender., Remove turkey to a serving platter; keep warm. Strain and skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine the cornstarch, cream and salt until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.
Nutrition Facts : Calories 205 calories, Fat 3g fat (1g saturated fat), Cholesterol 58mg cholesterol, Sodium 231mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges
TURKEY WITH CREAMY GREEN PUMPKIN SEED SAUCE
Number Of Ingredients 7
Steps:
- 1. Prepare the pumpkin seed sauce. Remove 1 cup of the sauce to a medium pan and keep it warm. Store remaining sauce in a covered container and freeze up to 3 months. Add the cream to the sauce and bring to a boil. Add salt, if needed. (The pumpkin seed sauce will contain salt, but after adding cream, it may need a bit more.) Reserve in the pan off heat. 2. Season the turkey with 1/2 teaspoon salt. Heat the olive oil and butter in a large nonstick skillet over medium heat until the butter sizzles. Add the turkey and cook 2 to 3 minutes per side, or until lightly browned on the outside and no longer pink on the inside, but still moist. Serve the heated sauce over the turkey. Garnish with cilantro.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
GREEN PIPIAN
This classic Mexican pumpkin seed sauce, also known as green mole, is tangy, herbal and spicy all at the same time. Serve it with poached or pan-cooked chicken breasts, fish (it's very pretty with salmon), or shrimp. You can bathe grilled vegetables with it, or serve it with white beans and steamed or poached vegetables. Hulled untoasted pumpkin seeds are available in many whole foods stores and Mexican markets.
Provided by Martha Rose Shulman
Categories dips and spreads, one pot
Time 40m
Yield Makes about 1 3/4 cups
Number Of Ingredients 10
Steps:
- Heat a heavy Dutch oven or saucepan over medium heat and add the pumpkin seeds. Wait until you hear one pop, then stir constantly until they have puffed and popped, and smell toasty. They should not get any darker than golden or they will taste bitter. Transfer to a bowl and allow to cool.
- Place the cooled pumpkin seeds in a blender and add the tomatillos, chiles, lettuce, onion, garlic, cilantro, and 1/2 cup of the chicken stock. Cover the blender and blend the mixture until smooth, stopping the blender to stir if necessary.
- Heat the oil in the Dutch oven or heavy saucepan over medium-high heat. Drizzle in a bit of the pumpkin seed mixture and if it sizzles, add the rest. Cook, stirring, until the mixture darkens and thickens, 8 to 10 minutes. It will splutter, so be careful. Hold the lid of the pot above the pot to shield you and your stove from the splutters. Add the remaining chicken stock, bring to a simmer, reduce the heat to medium-low and simmer uncovered, stirring often, until the sauce is thick and creamy, 15 to 20 minutes. Season to taste with salt. For a silkier sauce, blend again in batches.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 10 grams, Carbohydrate 9 grams, Fat 13 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 416 milligrams, Sugar 4 grams, TransFat 0 grams
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