CRISP TURKEY-STUFFED CREPES
Provided by Jane Sigal
Categories dinner, casseroles, main course
Time 2h
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a medium bowl, whisk together flour, milk, 1/2 cup water, eggs, 2 tablespoons butter and 1/2 teaspoon salt. Cover and let stand for at least 1 hour.
- Meanwhile, in a large skillet, heat olive oil. Add mushrooms, season with salt and cook over medium-high heat, stirring occasionally, until browned and tender, about 5 minutes. Stir in shallots, garlic and thyme and cook over medium heat for 1 minute. Add spinach and cook, stirring, until wilted, about 1 minute. Remove skillet from heat and stir in turkey, crème fraîche, chives and 1/4 cup cheese. Season well with salt, pepper and nutmeg
- Lightly brush an 8-inch skillet with melted butter and heat over medium heat. Whisk batter and add 2 to 3 tablespoons to skillet, swirling to coat bottom. Cook until edge begins to brown, about 30 seconds. Flip using a thin-bladed spatula and cook 20 seconds. Slide onto a plate and repeat with remaining batter, stacking crepes as cooked.
- Heat oven to 400 degrees. Brush bottom of 2 large gratin dishes with melted butter. Spread 3 tablespoons filling over half of each crepe, then fold other half over filling and fold into quarters to form a triangle. Arrange crepes slightly overlapping in gratin dishes. Scatter leftover filling over top. Sprinkle with remaining 1/4 cup cheese. Bake until edges are crisp and filling is hot, 15 to 20 minutes.
Nutrition Facts : @context http, Calories 364, UnsaturatedFat 9 grams, Carbohydrate 26 grams, Fat 20 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 9 grams, Sodium 611 milligrams, Sugar 6 grams, TransFat 0 grams
CRISPY TRUFFLED TURKEY
Provided by Giada De Laurentiis
Categories main-dish
Time 14h40m
Yield 8 servings
Number Of Ingredients 18
Steps:
- For the turkey: In a small bowl, mix the kosher salt, truffle salt, chopped thyme and pepper flakes. Lay the turkey flat on a rimmed baking sheet, skin-side down, and then pat it dry with paper towels. Generously sprinkle the inside of the turkey with half of the seasoning mixture, being sure the hit the thick parts a bit heavier than the thin parts. Flip the turkey and sprinkle the skin side with the remaining seasoning. Cover the turkey with a piece of loose parchment paper and refrigerate for at least 12 hours or up to 24 hours.
- Preheat the oven to 450 degrees F.
- Rest the turkey at room temperature for 30 minutes before roasting.
- On a clean, rimmed baking sheet, scatter the thyme sprigs, celery, carrots, rosemary and onions. Pat the turkey dry one more time and place on the bed of vegetables skin-side up. Tuck the wings under the shoulders. Mix together the truffle butter and oil in a small bowl. Pour the butter mixture over the bird and brush evenly on the skin. Roast until an instant-read thermometer reads 155 degrees F in both the thigh and the thickest part of the breast, about 1 hour and 20 minutes.
- Place the turkey on a cutting board to rest for 20 minutes before carving. Strain any juices from the bottom of the baking sheet and skim off any fat that may rise to the surface. Carve the turkey.
- For the gravy: In a medium saucepan set over medium-high heat, heat the chicken broth, thyme sprigs and bay leaf. Bring to a simmer, then reduce the heat to maintain a simmer. In a small bowl, whisk the cornstarch and 1/4 cup water until smooth and no lumps remain. Whisk the cornstarch slurry into the simmering broth. Continue to whisk until smooth and thick, about 5 minutes. Whisk in the reserved turkey drippings, the kosher salt and truffle salt. Remove the thyme sprigs and bay leaf and serve the gravy with the carved turkey.
STUFFED CREPES
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Mix 3/4 cup ricotta with 2 tablespoons sugar. Spread 8 prepared 12-inch crepes with the sweetened ricotta and fold into quarters. Top with sliced strawberries and drizzle with warm chocolate sauce.
TURKEY CREPES
This savory crepe recipe has been passed down through many generations in my family. You can also use any leftover turkey filling for turkey pot pie. -Andrea Price, Grafton, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, whisk eggs and milk. In another bowl, mix flour, salt and baking powder; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels., For filling, in a large saucepan, heat 2 tablespoons butter over medium heat. Add peas and carrots and onion; cook and stir until onion is tender, 8-10 minutes. Stir in flour until blended; gradually whisk in milk and broth. Bring to a boil, stirring constantly; cook and stir until thickened, 5-8 minutes. Stir in remaining ingredients; heat through., Spread 1/4 cup filling down the center of each crepe; fold sides and ends over filling and roll up. Wipe out skillet. In batches, heat remaining 1 tablespoon butter over medium heat. Cook crepes until golden brown, 2-4 minutes on each side.
Nutrition Facts : Calories 434 calories, Fat 14g fat (7g saturated fat), Cholesterol 170mg cholesterol, Sodium 1063mg sodium, Carbohydrate 47g carbohydrate (9g sugars, Fiber 2g fiber), Protein 28g protein.
CRISPY BAKED TURKEY BURGERS
Ground turkey patties are breaded and baked in the oven. Serve on a bun with zesty sauce and shredded cabbage to make it a meal.
Provided by Jennifer
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Coat a baking sheet with cooking spray.
- Combine turkey, 1 egg, 1/4 cup bread crumbs, scallions, parsley, garlic powder, salt, and black pepper in a bowl. Form mixture into 6 patties using a 1/3-cup measuring cup.
- Beat remaining egg and hot sauce together in a bowl. Pour remaining bread crumbs into a bowl. Pour flour into a separate bowl.
- Coat patties with flour, egg mixture, and bread crumbs, in that order, and place on the prepared baking sheet. Lightly spray patties with cooking spray.
- Bake in the preheated oven until crisp, 18 to 20 minutes.
Nutrition Facts : Calories 248.9 calories, Carbohydrate 16.7 g, Cholesterol 131.9 mg, Fat 10 g, Fiber 2.1 g, Protein 24.1 g, SaturatedFat 2.6 g, Sodium 415.1 mg, Sugar 0.4 g
CRISP TURKEY-STUFFED CREPES
Steps:
- 1. In a medium bowl, whisk together flour, milk, 1/2 cup water, eggs, 2 tablespoons butter and 1/2 teaspoon salt. Cover and let stand for at least 1 hour. 2. Meanwhile, in a large skillet, heat olive oil. Add mushrooms, season with salt and cook over medium-high heat, stirring occasionally, until browned and tender, about 5 minutes. Stir in shallots, garlic and thyme and cook over medium heat for 1 minute. Add spinach and cook, stirring, until wilted, about 1 minute. Remove skillet from heat and stir in turkey, crème fraîche, chives and 1/4 cup cheese. Season well with salt, pepper and nutmeg 3. Lightly brush an 8-inch skillet with melted butter and heat over medium heat. Whisk batter and add 2 to 3 tablespoons to skillet, swirling to coat bottom. Cook until edge begins to brown, about 30 seconds. Flip using a thin-bladed spatula and cook 20 seconds. Slide onto a plate and repeat with remaining batter, stacking crepes as cooked. 4. Heat oven to 400 degrees. Brush bottom of 2 large gratin dishes with melted butter. Spread 3 tablespoons filling over half of each crepe, then fold other half over filling and fold into quarters to form a triangle. Arrange crepes slightly overlapping in gratin dishes. Scatter leftover filling over top. Sprinkle with remaining 1/4 cup cheese. Bake until edges are crisp and filling is hot, 15 to 20 minutes
TURKEY TETRAZZINI
This classic turkey or chicken spaghetti casserole is rich with cheese and has a crunchy bread crumb topping. It was named after Luisa Tetrazzini, a famous Italian opera star at the turn of the 20th century. She enjoyed her fame with a flamboyant and generous public life, singing not only in opera houses but also for free on city streets: In 1910 she gave an outdoor Christmas Eve concert for a huge crowd in San Francisco. It's unclear exactly how this particular dish came to be named after her - it was certainly meant as a compliment - but some accounts say it was her own recipe. The optional curry powder isn't traditional, but it's delicious, and a little added flair seems in the spirit of Ms. Tetrazzini.
Provided by Sarah DiGregorio
Categories dinner, casseroles, main course
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Heat the oven to 400 degrees. Bring a large pot of well-salted water to a boil and cook the pasta until just shy of al dente, about 2 minutes less than the package directs. Drain and rinse with cold water.
- Meanwhile, in a large Dutch oven, melt 4 tablespoons of the butter over medium-high heat, and add the mushrooms. Season lightly with salt, and cook, stirring only occasionally, until the mushrooms have released their liquid and have started to brown deeply, 8 to 11 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the flour and curry powder, if using. Stir well, until the flour and the mushrooms are evenly combined and the flour is evenly moistened, about 1 minute. Whisk in the white wine, and let it come to a boil, whisking constantly. Let the wine bubble to reduce slightly, 2 minutes. Whisk in the chicken stock, and let it come to a boil. Cook until it thickens noticeably, about 5 minutes.
- Reduce the heat to low. Whisk in the chunks of cream cheese (don't worry if the cream cheese appears curdled), then fold in the turkey, peas and the cheeses. Season generously with black pepper. Add the drained pasta and toss with tongs to combine. Taste and add salt if necessary.
- Transfer to a 9-by-13-inch baking dish. Melt the remaining tablespoon of butter in a small bowl in the microwave, and toss it together with the panko and the almonds. Sprinkle the panko-almond mixture all over the top of the pasta, and bake until bubbly and browned on top, about 25 minutes. Let the casserole rest for 5 minutes before serving. It will be very creamy at first but will firm up as it cools.
BACON WRAPPED TURKEY BREAST STUFFED WITH SPINACH AND FETA
Wrapping your turkey breast in bacon helps keep it extremely moist, and the addition of feta and spinach makes this turkey amazing!
Provided by Nicole
Categories Meat and Poultry Recipes Turkey Breasts
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Slice turkey breast down the middle and lay it flat. Sprinkle oregano, cumin, salt, and pepper on the inside of turkey. Arrange spinach leaves in 1 layer on 1 of the pieces of turkey and top with a layer of feta cheese. Repeat layering with spinach and feta cheese. Fold the other turkey breast half over the feta layer so the filling is sealed. Wrap the entire turkey breast with bacon. Place wrapped turkey in a baking dish and season with salt and pepper.
- Cook turkey breast until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Turn on oven's broiler and broil wrapped turkey until bacon is crisp on each side, about 2 minutes per side. Let turkey rest for 10 minutes before slicing.
Nutrition Facts : Calories 370.6 calories, Carbohydrate 1.4 g, Cholesterol 82.1 mg, Fat 27.6 g, Fiber 0.3 g, Protein 27.7 g, SaturatedFat 11 g, Sodium 688.2 mg, Sugar 0.7 g
CHICKEN STUFFED CREPES
Savory filling for your favorite Crepe recipe. I used this one by MizzNezz: http://www.recipezaar.com/Crepes-18410 ...and served with crispy thin slices of garlic bread and steamed peas.
Provided by sarikat
Categories Chicken Breast
Time 50m
Yield 4 crepes, 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Slice chicken breasts into thin medallions. Cook in nonstick pan, season with salt and pepper.
- Remove chicken medallions from pan, retaining juices.
- Cook spinach, onion and mushrooms just until done, then add chicken back inches
- Add parmesan to chicken and veggies, mix well.
- Divide chicken mixture, spoon onto center of each crepe. Roll up crepes and place in 8"x8" glass baking dish.
- Spoon tomato sauce over crepes, top with mozzarella cheese.
- Bake at 325F for 20 minutes.
Nutrition Facts : Calories 714, Fat 26.5, SaturatedFat 13.1, Cholesterol 230.8, Sodium 1847.5, Carbohydrate 22.9, Fiber 2.6, Sugar 14, Protein 92.8
CLASSIC STUFFED TURKEY
For years, my mother has made this moist stuffed turkey recipe. Now, I do the same thing. The turkey stuffing nicely compliments the tender, juicy slices of oven-roasted turkey. -Kathi Graham, Naperville, Illinois
Provided by Taste of Home
Categories Dinner
Time 4h5m
Yield 12 servings (10 cups stuffing).
Number Of Ingredients 14
Steps:
- In a large skillet, saute the onions, celery and mushrooms in butter until tender. Add broth and seasonings; mix well. Place bread cubes in a large bowl; add mushroom mixture and toss to coat. Stir in enough warm water to reach desired moistness. , Just before baking, loosely stuff turkey. Place any remaining stuffing in a greased baking dish; cover and refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Brush with melted butter., Bake turkey, uncovered, at 325° for 3-3/4 to 4-1/2 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey with foil and let stand for 20 minutes before removing stuffing and carving. If desired, thicken pan drippings for gravy.
Nutrition Facts : Calories 571 calories, Fat 26g fat (11g saturated fat), Cholesterol 153mg cholesterol, Sodium 961mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 4g fiber), Protein 44g protein.
STUFFED CRISPY TREAT TURKEY
This yummy roast turkey looks like the real deal but made out of chocolate rice cereal, it's a whole lot sweeter.
Provided by Food.com
Categories Dessert
Time 40m
Yield 15-20 serving(s)
Number Of Ingredients 12
Steps:
- Line a large baking pan with baking parchment.
- Cover a medium paper cup with foil and spray with cake release. Spray a large metal spoon also.
- Melt the butter in a large saucepan over a low heat. Add the marshmallows and stir together until smooth.
- Take off the heat and stir in the chocolate rice cereal. Keep stirring until they are all evenly coated.
- Spread about 1" thick layer of the mixture onto one of the baking sheets with the metal spoon. Press it down firmly.
- Place the foil wrapped cup on top and press the mixture around it to form a turkey shape. (It will be about the size of a chicken). Work quickly before the.
- mixture sets but be careful not to burn yourself as it may be hot. Save about 1/3 for the wings and drumsticks.
- Keep pressing the mixture firmly so that it sticks.
- When you are happy with the shape of your turkey, make 2 drumsticks and 2 wings out of the remaining mixture and stick onto the body. They should be sticky enough at this stage to hold, otherwise use a little melted marshmallow. Place in the fridge to set, preferably overnight.
- Make the cake according to pack instructions, adding the sprinkles to the wet batter.
- Cool completely and then cut into small cubes to make the stuffing.
- To make the cranberry sauce-heat the cranberries, sugar, water and orange zest in a small pan until they have burst.
- Blend the mixture until smooth and then return to the pan and simmer for 4-5 minutes until it has thickened. Leave to cool.
- To serve, arrange the leaves onto a serving platter. Place the turkey on top and sprinkle over the rock sugar and green jimmies.
- Place the cake cubes into the cavity and the cranberry sauce into a small bowl.
Nutrition Facts : Calories 338.9, Fat 6.9, SaturatedFat 2.7, Cholesterol 9.2, Sodium 367.9, Carbohydrate 68.8, Fiber 0.9, Sugar 43.3, Protein 2.9
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