HG HOT COUPLE: ONION GOODNESS BURGERS
Steps:
- In a large bowl, combine turkey with onion soup/dip mix. Mix thoroughly with your hands. (Don't be squeamish-it's the easiest way!) Evenly and firmly form the mixture into 5 patties.
- Bring a grill pan sprayed with nonstick spray to medium-high heat. Place the burgers in the pan, working in batches as needed. Cover and cook until cooked through, about 6 minutes per side. Serve and enjoy!
Nutrition Facts : Calories 180, Fat 8 grams, Sodium 550 milligrams, Carbohydrate 3 grams, Protein 22.5 grams, Sugar 1 grams
EASY TURKEY TENDERLOIN
This recipe requires only a few ingredients and less than 10 minutes of prep.
Provided by Ashley C.
Categories Dinner
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F. Coat a large baking dish with olive oil. Place vegetables on bottom of dish and drizzle with olive oil, tossing to coat. Sprinkle the turkey with salt and pepper to taste, then place in the baking dish. In a separate bowl, stir together wine, broth, and seasonings; pour over tenderloin.
- Cover dish with foil and roast 30-40 minutes until turkey reaches 160 degrees F in thickest part. Then turn on high broiler for 4-5 minutes until browned to your liking.
Nutrition Facts : Calories 207 kcal, Carbohydrate 7 g, Protein 27 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 51 mg, Sodium 209 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
5 INGREDIENT SAUTEED CHICKEN AND BROCCOLI RABE WITH BLACK OLIVES, SUNDRIED TOMATOES AND FETA
Provided by Robin Miller : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oil from sun-dried tomatoes in a large skillet over medium-high heat. Add chicken and cook 3 to 5 minutes, until golden brown on all sides. Add tomatoes, broccoli rabe, olives, and 1/4 cup water, season with salt and pepper, cover and cook 3 minutes, until broccoli rabe wilts and chicken is cooked through. Remove from heat, transfer to a serving plate and top with feta cheese. Usually served with capellini pasta or rice.
TURKEY AND POBLANO RED EYE STEW
One recipe for the Buttermilk Brined Turkey Breast is enough for this Turkey and Poblano Red Eye Stew as well as the Pilgrim Casserole and the Turkey and Corn Chowder with Bacon and Chipotle later in the week.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 29
Steps:
- Over an open flame or under the broiler, char the peppers all over. Cover and cool enough to handle. Peel and seed the peppers, then puree 3 of them with 1 cup of the stock in a food processor. Dice the remaining 2 peppers into bite-size pieces and reserve for later use.
- Heat the oil in a soup pot over medium-high heat, add the potatoes and chile powder, and then season with salt and pepper. Cook until the potatoes start to brown, 2 to 3 minutes. Then add the garlic and onions, and cook to tender, 7 to 8 minutes more. Add the coffee, Worcestershire, sugar, bay leaf, cinnamon, the remaining 3 cups stock, the pureed peppers and the chopped peppers.
- Pour the boiling water over the masa and stir, then add to stew. Add the turkey to the stew and simmer to thicken.
- Serve the stew in shallow bowls.
- Place the buttermilk, Sriracha, salt, peppercorns, garlic, lemon, chives, dill and parsley in a double-bagged 2 1/2-gallon plastic resealable bag. Add the turkey breasts and refrigerate on the bottom shelf of the fridge overnight.
- Preheat the oven to 325 degrees F.
- Arrange a metal rack over or in a rimmed baking sheet and rub the rack with oil. Remove turkey breasts from the brine and pat them dry. Arrange the breasts on the prepared baking rack and coat the skin with a little oil, sprinkle with poultry seasoning and cook until a thermometer reads 165 degrees F and the skin is light to medium golden brown, 45 minutes to 1 hour.
VEAL RIB EYE WITH RAGOûT OF PEARL ONIONS, PEAS AND ARTICHOKES
Steps:
- Place veal in 13x9x2-inch glass baking dish. Sprinkle generously with salt and pepper. Mix red onion, 4 tablespoons oil and rosemary in bowl. Rub onion mixture over veal. Cover; chill overnight.
- Preheat oven to 400°F. Scrape onion mixture off veal. Heat 2 tablespoons oil in heavy large skillet over high heat. Add veal and brown well on all sides, about 6 minutes. Transfer veal to roasting pan. Roast until thermometer inserted into center registers 130°F for medium-rare, about 35 minutes. Transfer meat to platter. Let stand 5 minutes.
- Cut meat into 1/2-inch-thick slices. Arrange on plates. Add veal juices to ragout. Bring to simmer. Serve with veal.
TURKEY MEDALLIONS WITH CARAMELIZED ONION CIDER SAUCE
These turkey medallions will definitely tempt your palate! Turkey tenderloins are cut from the center of the turkey breast. The sauce gets its mellow sweetness from the caramelized onions and apple cider. An impressive presentation for those busy nights when you want something quick, easy and Mm-mm good!
Provided by ninja
Categories Poultry
Time 23m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine flour, salt and pepper. Slice tenderloin into 1 inch thick medallions; flatten slightly with the heel of your hand. Coat both sides of medallions with flour, shaking off excess. Reserve remaining flour mixture.
- In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add medallions and cook until no longer pink, about 2 to 3 minutes per side. Transfer meat to a platter and cover to keep warm.
- Place skillet with drippings over medium heat. Add remaining 1 tablespoon of olive oil, onion and garlic; cook, stirring occasionally, until onions are golden brown and caramelized, about 7 minutes.
- Stir in reserved flour mixture and thyme; cook and stir for 1 minute. Whisk in chicken broth and apple cider. Bring to a boil; cook, stirring occasionally, until slightly thickened, about 5 minutes. Pour sauce over medallions and serve.
Nutrition Facts : Calories 298.9, Fat 8, SaturatedFat 1.3, Cholesterol 105.6, Sodium 231.8, Carbohydrate 11.6, Fiber 1.4, Sugar 3.5, Protein 43.1
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