TURKEY CRESCENT WREATH
This savory wreath is as pretty to look at as it is to eat! When hosting a get-together the day after Thanksgiving las year, I prepared it using leftover turkey. Everyone enjoyed slices of it and asked for seconds. -Jane Jones of Cedar, Minnesota
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first nine ingredients. Coat a 14-in. pizza pan with cooking spray., Separate crescent dough into 16 triangles. Place wide end of 1 triangle 3 in. from edge of prepared pan with point overhanging edge of pan. Repeat with remaining triangles along outer edge of pan, overlapping the wide ends (dough will look like a sun when complete). Lightly press wide ends together., Spoon turkey mixture over the wide ends of dough. Fold the points of the triangles over the filling and tuck under wide ends (filling will be visible). , Brush with egg white. Bake at 375° for 20-25 minutes or until golden brown.
Nutrition Facts : Calories 171 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 373mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 1g fiber), Protein 10g protein. Diabetic Exchanges
BBQ CHICKEN RING RECIPE BY TASTY
Here's what you need: cooked chicken, red onion, BBQ sauce, mozzarella cheese, crescent dough, ranch dressing
Provided by Claire Nolan
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 375˚F (190˚C).
- In a large bowl, combine shredded chicken, red onion, and BBQ sauce.
- Place a small bowl, filled with mozzarella cheese, in the middle of a greased baking pan and arrange crescent dough triangles around the bowl with the smallest angle on the outside.
- Sprinkle ½ of the cheese along the inside of the ring and spoon BBQ chicken mixture on top of the cheese, also in a circular shape. Top with the rest of the mozzarella.
- Lay the top of the triangle over the filling and repeat until the all of the triangles have been wrapped around the filling.
- Bake for 25 minutes or until golden brown.
- Cut into pieces and serve with choice dressing in a bowl in the middle.
- Enjoy!
Nutrition Facts : Calories 807 calories, Carbohydrate 81 grams, Fat 37 grams, Fiber 1 gram, Protein 36 grams, Sugar 34 grams
TURDUCKEN (A CHICKEN IN A DUCK IN A TURKEY)
A Turducken is a de-boned turkey stuffed with a de-boned duck, which itself is stuffed with a small de-boned chicken. The name is a portmanteau of those ingredients, turkey, duck, and chicken. The birds can be deboned the day before to save some time since this recipe requires a long slow cook time.
Provided by Karen From Colorado
Categories Whole Turkey
Time 11h
Yield 25 serving(s)
Number Of Ingredients 8
Steps:
- Debone the birds:.
- If it is your first time deboning a fowl, you might want to practice first on the chicken rather than the turkey since mistakes will be hidden inside the bigger birds.
- Rinse the turkey and remove the neck and any giblets.
- Place the turkey, breast side down, on a clean flat surface.
- Cut through the skin along the length of the spine.
- Using the tip of a knife and starting from the neck end, gently separate meat from rib cage on one side.
- Toward neck end, cut through the meat to expose the shoulder blade; cut meat away from and around the bone, severing bone at the joint to remove shoulder blade.
- Disjoint wing between second and third joints. Leave the wing bones and keep the wing attached to the meat.
- Continue separating meat from frame, working toward the thighbone and being careful to keep the "oyster" (pocket of meat on back) attached to skin, rather than leaving it with the bone.
- Cut through ball-and-socket joint to release the thighbone from the carcass (bird will be open on one side). Keep the leg attached to the meat.
- Repeat boning procedure on the other side of the bird.
- Carefully remove the carcass and use it to make stock for your gravy and stuffing. To make stock, put the turkey carcass in a large pot and cover with water. Bring to a boil, then simmer on low heat. You can also place it in a large crock pot.
- You should end up with a flat boneless (except for wings and legs) turkey with the skin intact in one large piece. Put the boned turkey in a large dish or bowl and cover with plastic wrap to keep it from drying out. Place it in the refrigerator.
- Repeat the deboning process on the duckling and the chicken, but debone both stumps of wings and leg drumsticks. Cut through flesh at the thinnest point and trim around these bones with a knife until they can be removed. (Since they have little meat, you can cut off the entire wings and add them to the stock pot.) Both the chicken and duck will be stuffed inside the turkey and need not be kept "perfectly" intact.
- Trim excess skin and fat from the birds. Ducks, in particular, have a lot of excess fatty skin that should be saved to render fat to be used later for making gravy. You can completely remove the skin from the chicken, but keep some duck skin which adds flavor.
- At least 10 to 11 hours before dinner, assemble the Turducken.
- Mix together the seasonings in a small dish.
- Spread the turkey, skin down, on flat surface, exposing as much meat as possible.
- Rub 3 tablespoons of seasoning mix evenly on meat.
- Spread some of stuffing over the turkey in an even layer approximately 3/4 inch thick.
- Place duck, skin down, on top of stuffing.
- Season exposed duck meat with about 1 tablespoons of seasoning mix.
- Spread more stuffing in an even layer (about 1/2 inch thick) over the duck.
- Arrange the chicken, skin down, evenly on top of the stuffing.
- Season chicken meat with seasoning mix.
- Spread remainder of your stuffing on top of chicken.
- With another person's help, carefully lift the sides of the layered birds, folding the sides of the turkey together.
- Have a helper hold the bird while sewing the opening down the back of the turkey together using cotton thread. The bird may not close perfectly, and a strip of cheese cloth can be used to help close the "crack" in the back of the turkey so stuffing will not leak out when the bird is turned over.
- Since the turducken has no skeleton, it must be trussed up or it may fall apart in cooking.
- Tie 4-5 pieces of cotton string around the bird, widthwise to act as skeletal support.
- Turn the bird over and place in a roasting rack inside a large roasting pan so it is breast side up and looks like a "normal" turkey.
- Tie the legs together just above the tip bones.
- Cooking:.
- Heat oven to 225 degrees F.
- Place the bird in the center of the oven and bake until a meat thermometer inserted through to center reads 165 degrees, approximately 9 hours, though cooking times will vary depending on the size of the birds and amount of stuffing used. Rely on temperature and not time cooked for doneness.
- There will be no need to baste, but accumulated drippings may need to be removed from the pan every few hours so that the lower portion does not deep fry in the hot oil. Save pan drippings for gravy.
- Remove the turducken from the oven and let cool in the pan for an hour before serving. Make gravy according to your favorite recipe.
- To serve cut bird in half. Carve crosswise so each slice reveals all 3 meats and stuffings.
Nutrition Facts : Calories 650, Fat 34.7, SaturatedFat 9.4, Cholesterol 268.9, Sodium 1033.1, Carbohydrate 10.9, Fiber 1.7, Sugar 1.1, Protein 68.9
OPEN WIDE! TUR-CHICKEN CLUB BURGERS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat oven to 375 degrees F.
- Bake bacon on slotted broiler pan until crisp 15 to 20 minutes.
- Combine meat with paprika, poultry seasoning, grill seasoning, parsley and shallots. Mix well and form into 4 (1/2 pound) patties. Heat the extra-virgin olive oil in a large skillet over medium to medium-high heat. Cook meat patties 14 to 15 minutes, turning once.
- Mix buttermilk with the sour cream, garlic, lemon juice, hot sauce, chives, dill, salt and pepper, to taste.
- Split and toast rolls. Place burgers on bun bottoms and top with 2 slices bacon, lettuce, season tomatoes and set in place, arrange avocado on top of tomatoes. Top bun tops with buttermilk dressing and set in place.
TURKEY/CHICKEN RING
Great for left over Turkey or chicken. Can also used canned chicken. This is a hybrid of Pampered Chef versions.
Provided by MI Mom
Categories Lunch/Snacks
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- In large bowl mix together turkey/chicken, broccoli, chestnuts, red bell pepper, celery, and cranberries(optional).
- Add cheese and soup, mix well.
- Unroll crescent rolls, separate into triangles.
- Arrange triangles on cookie sheet of round pizza pan with the wide end of the triangles overlapping in the center.
- Place Turkey/chicken mixture on widest end of each triangle.
- Bring points of triangle up over filling and tuck at center of ring.
- Bake 25-30 minutes or until golden brown.
Nutrition Facts : Calories 270.6, Fat 10.2, SaturatedFat 4.2, Cholesterol 44, Sodium 643.4, Carbohydrate 34.5, Fiber 3, Sugar 3.6, Protein 10.2
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