Brined Sage Turkey With Mushroom Stuffing Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

SAUSAGE AND MUSHROOM STUFFED BONELESS TURKEY BREAST



Sausage and Mushroom Stuffed Boneless Turkey Breast image

Provided by Anne Burrell

Time 1h50m

Yield 10 servings

Number Of Ingredients 20

3 tablespoons all-purpose flour
Extra-virgin olive oil
2 large onion, cut into 1/2-inch dice
Kosher salt
2 cloves garlic, smashed and finely chopped
1 pound shiitake mushrooms, stemmed and julienned
1/2 bunch sage, leaves finely chopped
1 pound bulk Italian sausage, crumbled
1 turkey breast, removed from the bone, about 4 pounds
2 cups bread crumbs
1/2 cup grated Parmigiano-Reggiano
2 eggs
1/2 cup water
1 1/2 pounds caul fat
1 1/2 pounds sliced bacon
2 carrots, peeled and cut into 1/2-inch dice
2 ribs celery, cut into 1/2-inch dice
4 cups chicken stock
1 cup dry white wine
Thyme bundle

Steps:

  • Coat a large saute pan, over medium-high heat, with olive oil, add in half of the diced onion, season with salt, to taste. Cook the onions, stirring occasionally, until they are soft and very aromatic, about 8 to 10 minutes. Add the garlic and cook for another 2 to 3 minutes. Toss in the mushrooms and sage, season with salt, to taste. Cook until they are soft and wilted, about 5 to 7 minutes. Stir in the sausage and use a large kitchen spoon to chop up the sausage. Cook until the sausage is brown and a little crispy, about 10 to 12 minutes. Transfer the sausage mixture to a large mixing bowl and let cool.
  • While the sausage mixture is cooling, cut the turkey breast into 2 separate halves and remove skin. Butterfly each half to make a wide, flat surface. Cover each half with plastic wrap and with a meat mallet, gently pound each breast half, to flatten.
  • To the mixing bowl with sausage mixture, add the bread crumbs, grated cheese, the eggs and 1/2 a cup of water. Mix together until it becomes a homogeneous mixture. Taste and season with salt if needed.
  • Lay a large piece of caul fat out on a large, flat work surface. Lay about 10 bacon slices in the middle, slightly overlapping. Arrange a turkey breast on top. Lay half the stuffing mix on the turkey and roll it up, creating a neat even log. Wrap 2 pieces of bacon around each end, then fold the bacon that's underneath around the turkey. Wrap the caul fat in an even layer to create a smooth even log. Tie with twine to secure. Repeat with second turkey breast.
  • Preheat the oven to 375 degrees F.
  • Put a large roasting pan on a burner, coat it with olive oil and heat over medium-high heat. Add the turkey rolls and brown on all sides. Remove the rolls from the pan and add in the remaining diced onion, carrots, celery. Season with salt, to taste, and cook the veggies until they start to soften, about 7 to 8 minutes. Add 1 cup of chicken stock and 1 cup of white wine to the roasting pan with a thyme bundle. Return the turkey rolls to the pan, cover with foil and roast for 25 minutes, remove the foil and roast for 10 more minutes.
  • Remove the pan from the oven and transfer the turkey to a tray or platter and cover with foil to rest and keep warm.
  • Put the roasting pan over 2 burners to make the gravy. Remove the thyme and skim the fat. Mix the flour with 6 tablespoons chicken stock and slowly whisk it into the roasting pan. Whisk in the remaining chicken stock and bring it the mixture to a boil. Reduce the heat and simmer until the mixture has thickened to a gravy consistency. Taste and season with salt, if needed.
  • Remove the string from the roulades and slice into medallions. Arrange the roulades on a serving platter and serve with the gravy.
  • What juicy breasts!

MAPLE-BRINED ROAST TURKEY WITH SAGE BUTTER



Maple-Brined Roast Turkey with Sage Butter image

This turkey brine combines the warming sweetness of maple syrup and aromatic herbs and spices which yield a delicious, juicy bird. Before roasting, a compound butter loaded with sage and parsley gets spread under the skin which bastes the meat while is cooks.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h30m

Yield 8 to 10 servings

Number Of Ingredients 12

1 1/2 cups kosher salt
1 1/2 cups pure maple syrup
6 sprigs sage
4 fresh bay leaves
1 tablespoon black peppercorns
1 tablespoon coriander seeds
2 wide strips lemon zest
1 12- to 14-pound turkey, thawed if frozen, neck and giblets removed
2 sticks unsalted butter, at room temperature
1/2 cup fresh sage, finely chopped
1/4 cup fresh parsley, finely chopped
Kosher salt and freshly ground pepper

Steps:

  • Make the brine: Combine 8 cups water, the salt, maple syrup, sage, bay leaves, peppercorns, coriander seeds and lemon zest in a very large pot. Bring the liquid to a simmer and cook, stirring to dissolve the salt. Remove from the heat and add 1 1/2 gallons cold water. Stir to combine. Set aside to cool slightly, then refrigerate until cold.
  • Once the brine is cold, slowly add the turkey, allowing time for the brine to enter the cavity so the pot doesn't overflow. Cover with a lid or a large plate and refrigerate overnight.
  • Remove the turkey from the brine (discard the brine). Drain any brine from the cavity, then blot the turkey very dry with paper towels and place on a rimmed baking sheet. Refrigerate, uncovered, until ready to cook.
  • Meanwhile, make the sage butter: Combine the butter, sage, parsley and a big pinch each of salt and pepper in a small bowl. Loosen the skin from the breast, thighs and drumsticks with your fingers, being careful not to tear the skin. Rub the sage butter under the skin, pressing down on the skin to help spread out the butter. (This can be done several hours before cooking.)
  • Put an oven rack in the lowest position and remove the other racks. Preheat to 350˚ F. Set a metal cooling rack on a rimmed baking sheet. Season the turkey lightly inside and out with salt and pepper. Place on the rack on the baking sheet, breast-side up, and roast, rotating the pan after 1 hour, until the turkey is well browned all over and a meat thermometer inserted into the thickest part of the thigh registers 155˚ F, 2 1/2 hours to 2 hours 45 minutes total. (Start checking the internal temperature at 2 hours 15 minutes.) If the breast starts to get too dark, cover loosely with foil. Remove the turkey from the oven and let rest at least 30 minutes before carving.

OVEN ROASTED TURKEY WITH SAGE BUTTER - TYLER FLORENCE



Oven Roasted Turkey With Sage Butter - Tyler Florence image

I made this last year for Thanksgiving, my very first bird...it was absolutely amazing and made me look super impressive! I am making it again this year too. My husband said I had too, LOL! I found this recipe on the Food Network in 2007. The key to my turkey last year, however, was I Brined it with Recipe#13961 and finished it using this recipe and even made Caramelized Onion and Cornbread Stuffing as a Dressing, which goes along with this Turkey. Another Tyler Florence ULTIMATE! Note: Cooking time does not include the step of Brining it the night before if you choose to do so. Enjoy!

Provided by DoveChocolatierinKY

Categories     Whole Turkey

Time 3h30m

Yield 1 Turkey, 10-12 serving(s)

Number Of Ingredients 7

1 (12 -14 lb) fresh whole turkey
kosher salt
fresh ground black pepper
extra virgin olive oil, to coat
1 cup butter, softened
1/4 cup chopped sage
salt and pepper

Steps:

  • Preheat the oven to 375 degrees F and remove the top rack of the oven.
  • Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper.
  • Stuff the cavity with stuffing and, if required, truss the legs. Cover the turkey with olive oil and season well with salt and pepper. Push the sage butter under the skin of the turkey, being careful not to puncture the skin.
  • SAGE BUTTER: combine 2 sticks softened butter, sage and salt & pepper.
  • Put the turkey on a rack in a large roasting pan, and into the oven. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). If the legs or breast brown too quickly during roasting, cover them with foil.

Nutrition Facts : Calories 802.7, Fat 50.5, SaturatedFat 20.7, Cholesterol 319.7, Sodium 389.8, Carbohydrate 0.5, Fiber 0.3, Protein 81.6

TRADITIONAL SAUSAGE-MUSHROOM TURKEY STUFFING



Traditional Sausage-Mushroom Turkey Stuffing image

My mother-in-law was famous for her wonderful turkey stuffing, which my husband always looked forward to at holiday time. When my in-laws moved to California, he was bemoaning that he wouldn't have that stuffing anymore! I asked my mother-in-law how she made it, but she didn't have it written down, and told me "a handful of this" and a "handful of that". Needless to say, when I attempted to recreate it, it was a disaster. I started building a recipe from scratch, and ended up incorporating mushrooms, which I love. Ultimately, my husband ending up preferring my stuffing! As they say, necessity is the mother of invention!

Provided by JackieOhNo

Categories     Pork

Time 1h15m

Yield 8 cups

Number Of Ingredients 12

1 lb bulk pork sausage
1/2 cup butter
1 cup sliced celery
2 cups chopped onions
8 ounces mushrooms, sliced
1 (13 3/4 ounce) can chicken broth (and additional broth, if necessary)
2 lbs loaf firm-textured white bread, cut in 1/2-inch cubes (stale or toasted, do not use fresh)
1 egg, lightly beaten
1 teaspoon poultry seasoning
1/2 teaspoon thyme leaves
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt

Steps:

  • Pan fry sausage over medium-high heat until crumbled and cooked well. Set aside.
  • In large fry pan, melt butter. Add celery, onion, and mushrooms. Saute until soft. Add chicken broth and bring to a boil. Cook down until about 1/3 of the liquid remains.
  • In large bowl, toss bread cubes with poultry seasoning, thyme, salt, and pepper. Add sausage and drippings to bowl and stir. Add vegetables and broth mixture to bowl and stir. Add egg and mix until fully combined. Mixture should be moist and bind together easily. (If not, add more chicken broth.).
  • Stuff neck and body cavities of turkey, or spoon into a greased 2-quart casserole and cover with foil. Truss turkey and roast as usual or, if baking, add casserole to oven about 30 minutes end of turkey roasting time and let bake for 45 minutes. I have also successfully made stuffing balls with this recipe, rolling the stuffing mixture into balls (I got about 15 of them), placing them on a greased, foil-lined baking sheet and baking in a 350-degree oven for about 25 minutes. They were moist and delicious!

Nutrition Facts : Calories 685, Fat 28.9, SaturatedFat 13, Cholesterol 107, Sodium 1185.9, Carbohydrate 76.4, Fiber 4.6, Sugar 8.7, Protein 28.7

BRINED TURKEY AND SAUSAGE STUFFING



Brined Turkey and Sausage Stuffing image

Since I gave a lecture or a class on brining, and since it is close to Thanksgiving, I thought I'd give a real Recipe for Brining a Turkey/Chicken along with a very good unusual Dressing. Easy, Fast Delicious. And Gormet all the way!!!

Provided by Angela Marie

Categories     Whole Chicken

Time P1DT3h

Yield 8-12 serving(s)

Number Of Ingredients 15

1 gallon apple cider
2 quarts water
1 cup kosher salt
3/4 cup sugar
2 whole cloves
1 tablespoon peppercorn
2 bay leaves
2 small dried hot red chili peppers
2 tablespoons thyme
4 garlic cloves
1 turkey, Brined
12 tablespoons olive oil
1 cup sage, chopped
salt, DO NOT ADD ANY
pepper, to taste

Steps:

  • Combine first ten ingredients in a large pot and stir well until sugar and salt are dissolved. Set aside.
  • Double-line a very large (about 16-qt)bowl with two 13 gallon plastic bags. Opening one inside the other and draping excess plastic down around the sides of the bowl. May also use an ice chest with Ice in it.
  • Rinse your Turkey inside and out, then place Turkey in the prepared plastic-liined bowl.
  • Pour brine mixture over and around turkey.
  • Carefully draw up and gather tops of bags together, eliminationg air spaces above brining liquid. make sure to seal bags with twist-ties or clips.
  • Refrigerate turkey in brine for 18/24 hours.
  • ( You can cut the amount of brine and container and do the very same thing for a Chicken making sure the Brine covers the Bird fully. Yummy.).
  • Take the Brined Turkey/Chicken out of the Brine and throw away the Brine.
  • Take next ingredients and mix well and after, Washing and Patting the Bird Dry. iT IS BEST TO WASH AND PAT DRY TWO TIMES. Rub with the mix.
  • In a preheated 350 degree oven and setting rack at lowest position.
  • Tuck the wings of the Turkey.
  • I stuff mine with onions, Garlic, Oranges sometimes even sliced Lemons. etc. You can even put Fresh Rosemary or Fresh Sage into the cavity. Use your imagination.
  • Tie legs loosely with Butchers String to keep the Stuffing Items from falling out.
  • Put Turkey/Chicken on a shallow rack in a hotel pan or a roasting pan deep enough to hold drippings.
  • Begin Roasting.
  • Then: BASTE BASTE BASTE WITH THE SAUCE. Stop Basting the final 20 minutes of cooking.
  • If the Turkey/Chicken browns too quickly, cover loosely with aluminum foil.
  • Cook for only 2-2 and 1/2 hours.
  • PUT A MEAT THERMOMETER INTO THE THICK PART OF THE THIGH. NOT TOUCHING A BONE.
  • REMOVE TURKEY AT 160 DEGREES. DO NOT USE THE POP UP IN THE TURKEY.
  • Pull Turkey out of oven and tent with foil for 20, (twenty mihnutes) minutes before serving or even cutting.
  • Turkey will continue to cook and will achieve the level of 180 degrees in the next 20 minutes.
  • Pulling the Bird out of the oven when the Pop-Up that is supplied with the bird, it will be 180 degreees, and when finished cooking during the resting stage, the bird will go as high as 200 or 210 in temperature.
  • Bingo, DRY MEAT.
  • After Turkey has been removed from pan, pour off accumulated fat from the roasting pan, Deglaze with white wine and add those fortified drippings to the gravy for more flavor.
  • The Sausage Dressing for this meal is located under my "recipe #192126" Turkey/Chicken Sausage Dressing.

Nutrition Facts : Calories 299, Fat 21.2, SaturatedFat 3.2, Sodium 14158.1, Carbohydrate 29.9, Fiber 5, Sugar 18.9, Protein 1.9

More about "brined sage turkey with mushroom stuffing food"

MUSHROOM & SAGE ROLLED TURKEY BREAST - ALL DAY I …
Nov 10, 2014 Consider this delicious low carb rolled turkey breast stuffed with mushrooms and sage. This post is sponsored by Volk Enterprises. It is exactly …
From alldayidreamaboutfood.com
4.3/5 (3)
Total Time 1 hr 25 mins
Category Main Course
Calories 311 per serving
  • In a large saute pan over medium heat, heat 2 tbsp butter or oil until melted and beginning to froth. Add mushrooms and cook, stirring frequently, for 2 or 3 minutes. Add garlic, sprinkle with salt and pepper, and continue to cook until most of the liquid has evaporated, 4 or 5 minutes more.
  • Remove skin from turkey breast and set aside (do not discard). Lay turkey breast on a work surface and cover with plastic wrap. Pound with a kitchen mallet to an even 1/2 to 1-inch thickness.


BRINED SAGE TURKEY WITH MUSHROOM STUFFING - YOUTUBE
====||***|| If you Like my Video, Please Subscribe our Channel for Latest Videos ||***||====How To Diet Properly, Healthy, weight loss tips, Motivation, Whit...
From youtube.com


BRINED TURKEY | BRITISH RECIPES - GOODTOKNOW
Dec 1, 2021 Our brined turkey with sage and onion stuffing is ideal for that special Christmas dinner. It’s easy to make, delicious and succulent. When you purchase through links on our …
From goodto.com


SIMPLE BRINED, MUSHROOM-SAGE EXTRA VIRGIN OLIVE OIL BASTED …
Preheat oven to 400° rub 2 tablespoons mushroom sage extra virgin olive oil over the skin of turkey. Sprinkle pepper over skin and in cavity. Tuck wing tips under loosely truss legs and …
From oldtownolive.com


BRINED SAGE TURKEY WITH MUSHROOM STUFFING RECIPES
Watch this video from My Food and Family and learn to make this easy brined sage turkey. Enjoy the mushroom stuffing that accompanies this sage turkey too! Provided by My Food and …
From tfrecipes.com


APPLE-SAGE BRINED TURKEY - HY-VEE
Brining with kosher salt and herbs ensures every slice is tender and juicy. Preheat oven to 325 degrees. Reserve two sage sprigs and one bay leaf for stuffing inside turkey cavity. Remove …
From hy-vee.com


MUSHROOM & SAGE ROASTED TURKEY – ROCKY MOUNTAIN OLIVE OIL
Nov 14, 2018 A savory olive oil & spice mixture makes this roasted turkey super moist. Coupled with an easy turkey brine that gives it tons of flavor, this is the easiest and best Thanksgiving …
From rockymountainoliveoil.com


LEMON AND SAGE TURKEY | CHRISTMAS TURKEY RECIPES - TESCO …
Liven up traditional turkey with an easy lemon and sage twist, and serve with rich mushroom stuffing. Find more Christmas turkey recipes at Tesco Real Food.
From realfood.tesco.com


ROAST TURKEY WITH BREAD, MUSHROOM AND SAGE STUFFING
My formula is pretty simple. It starts with seasoning the turkey with kosher salt the night before you plan to roast it and then roasting uncovered, slow and low, at 325° until the skin becomes the perfect color. Tip : A very important step is to …
From inspiredcuisine.ca


SIMPLE BRINED, MUSHROOM & SAGE EXTRA VIRGIN OLIVE OIL BASTED …
Preheat oven to 400° rub 2 tablespoons mushroom sage extra virgin olive oil over the skin of turkey. Sprinkle pepper over skin and in cavity. Tuck wing tips under loosely truss legs and …
From midtownoliveoil.com


SIMPLE MUSHROOM-SAGE BRINED THANKSGIVING TURKEY - VIVA OLIVA
Using our Wild Mushroom & Sage Infused Olive Oil to baste your Thanksgiving turkey is a delicious cinch!
From vivaoliva.com


BRINED SAGE TURKEY WITH MUSHROOM STUFFING - YOUTUBE
About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy & Safety How YouTube works Test new features NFL Sunday Ticket Press Copyright ...
From youtube.com


ROAST TURKEY WITH SAGE AND MUSHROOM STUFFING RECIPES
Cut turkey neck into pieces; combine in a large roasting pan with carrots, onions, and reserved sage stems. Set rack in pan (over vegetables); place turkey on rack, breast side up. Rub …
From tfrecipes.com


RICH TURKEY-MUSHROOM STUFFING - JAMIE GELLER
Nov 15, 2016 This delicious and rich side is worthy of serving with your ultimate turkey. This Turkey Mushroom Stuffing works both cooked in the turkey, or separately in a casserole dish. Don't save this one for turkey day it is too good …
From jamiegeller.com


BRINED SAGE TURKEY WITH MUSHROOM STUFFING - YOUTUBE
Nov 17, 2015 Watch this how-to video to see how easy it is to brine a turkey—and make a delicious mushroom stuffing while you're at it. http://kraft.us/1SW1FRs
From youtube.com


Related Search