GRANDMA RITA'S TURKEY FETTUCCINE
Yummy and really easy to make! Great for leftover turkey or chicken - recipe lends itself to add veggies if you want!
Provided by LiisaN
Categories Chicken
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cook fettucini as directed- drain.
- Saute mushrooms in butter.
- Stir in flour.
- Add chicken broth stir until thickened.
- Add half/half, cheese, and seasonings- stirring constantly.
- Add meat and fettucini, olives and mushrooms- tossing to coat well.
- Place in 9x13 buttered casserole and bake at 350 for 30-35 minutes.
TURKEY BREAST "PORCHETTA"
Provided by Giada De Laurentiis
Categories main-dish
Time P1DT2h25m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- For the porchetta: The day before roasting, chop 1 teaspoon of the fennel seed and mix it with the orange zest and 2 1/4 teaspoons of the salt. Rub the turkey breast with the salt mixture, then transfer it to a gallon-size freezer bag and refrigerate over night.
- The day of roasting: Preheat the oven to 400 degrees F. Remove the turkey breast from the refrigerator and allow it to come to room temperature for 20 minutes.
- Meanwhile, toast the panko in a 12-inch ovenproof skillet over medium heat, stirring with a rubber spatula until golden brown. Remove to a medium bowl and add the remaining 1 teaspoon fennel seed, the red pepper flakes and 1/2 teaspoon of the salt. Set aside.
- To the same pan, over medium-high heat, add 2 tablespoons of the olive oil, then the apples, shallots, fennel, rosemary and the remaining 1/2 teaspoon salt. Cook until the fennel softens, about 5 minutes; add to the bowl with the panko and toss to combine.
- Unfold the butterflied turkey breast and spread the stuffing evenly over the surface of the breast. Tightly roll up the breast and tie it with butcher's twine at 2-inch intervals, then tie it once lengthwise.
- Place the skillet over medium-high heat and add the remaining 2 tablespoons olive oil. Sear the turkey on all sides until golden brown, about 3 minutes per side. Transfer to the oven and roast until an instant read thermometer reads 155 degrees F at the thickest point, about 40 minutes. Remove the turkey to a cutting board, tent with foil and rest for 15 minute before slicing.
- For the gravy: While the porchetta is resting, prepare the gravy. Over medium-high heat, add the rosemary sprigs and flour to the skillet the turkey was cooked in; whisk to form a smooth paste. (If there aren't enough pan drippings to make a paste, add a tablespoon of olive oil.) Cook the paste to a medium amber color over medium-high heat, 3 to 4 minutes. Add the white wine and cook, whisking, for 1 minute more. Add the chicken broth, salt and pepper and whisk until smooth. Bring the gravy to a boil, lower the heat to medium and simmer for 5 minutes. Strain the gravy just before serving. Serve alongside the porchetta.
TURKEY FETTUCCINE SKILLET
I came up with this simple dish as a way to use leftover turkey after Thanksgiving and Christmas dinners. My children really enjoy it. -Kari Johnston, Marwayne, Alberta
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large ovenproof skillet coated with cooking spray, saute the onion, celery and garlic in oil for 3 minutes. Add mushrooms; cook and stir until vegetables are tender. Stir in the milk, seasoning blend and salt. Bring to a boil. , Combine cornstarch and half-and-half until smooth; stir into skillet. Cook and stir for 2 minutes or until thickened and bubbly. Stir in Parmesan cheese just until melted. , Stir in turkey. Drain fettuccine; add to turkey mixture. Heat through. Sprinkle with mozzarella cheese. Broil 4-6 in. from the heat for 2-3 minutes or until cheese is melted.
Nutrition Facts : Calories 361 calories, Fat 7g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 343mg sodium, Carbohydrate 38g carbohydrate (8g sugars, Fiber 2g fiber), Protein 34g protein. Diabetic Exchanges
GRANDMA RITA'S SOFT BUTTER ROLLS
Want a roll that stays soft for days? Try these fluffy, soft rolls made with butter and love. This is my Grandma's recipe. The rolls are quick to rise due to the two packages of yeast. A special thanks to Baking Nana for writing the directions that are clear and easy to follow.
Provided by Lela
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 1h55m
Yield 18
Number Of Ingredients 10
Steps:
- Pour milk into a glass 2-cup measuring cup and heat in the microwave until it starts to boil and climb the sides, about 1 minute. Add butter, 1/4 cup sugar, and salt to the scalded milk; set aside to cool until it gets below 110 degrees F (45 degrees C).
- Dissolve yeast and 1 teaspoon sugar in warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.
- Pour milk mixture into the yeast mixture; add 2 cups bread flour and egg. Stir the mixture with a wooden spoon until smooth. Add remaining flour, 1/2 cup at a time, mixing thoroughly after each addition, until the dough is smooth and a little tacky.
- Turn dough out onto a sheet of flour-dusted waxed paper and lightly knead to pull dough together; shape into a ball. Place dough in a large, lightly-oiled bowl, and turn to coat. Cover with a towel and let rise in a warm place for about 30 minutes.
- Line a baking sheet with parchment paper. Divide dough into thirds. Break each third into six evenly sized balls and arrange onto prepared baking sheet. Cover balls with a towel to rise further for another 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven until browned, about 15 minutes.
Nutrition Facts : Calories 131.6 calories, Carbohydrate 21.1 g, Cholesterol 16.7 mg, Fat 3.4 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 1.9 g, Sodium 156.1 mg, Sugar 3.6 g
CREAMY TURKEY FETTUCCINE
This is one of my family's favorite turkey dishes. There are never any leftovers. I like it because it's quick, light and delicious. -Paula Marchesi of Lenhartsville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large saucepan, combine the milk, cream cheese and spreadable cheese. Cook and stir over medium heat until cheeses are melted and mixture is smooth. Stir in the turkey, broccoli, roasted peppers, 1/4 cup Parmesan cheese and pepper; heat through. , Drain fettuccine and place in a large serving bowl. Top with turkey mixture; toss gently to coat. Sprinkle with remaining Parmesan cheese.
Nutrition Facts : Calories 376 calories, Fat 7g fat (4g saturated fat), Cholesterol 59mg cholesterol, Sodium 461mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 4g fiber), Protein 32g protein. Diabetic Exchanges
TURKEY FETTUCCINE SKILLET
This is a nice way to use up left over turkey. The recipe is from Light & Tasty. You can use whatever vegetable you have on hand. And if you like a little spice, add in some red pepper to spice it up a bit.
Provided by MsBindy
Categories Poultry
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook fettuccine per package directions, and drain.
- In a non-stick skillet, coated with non-stick spray, sauté the onions, celery and garlic in the canola oil for a few minutes.
- Add the mushrooms, cooking and stirring until tender.
- Stir in milk, seasoning and salt.
- Bring to a boil.
- Mix half-and-half with cornstarch, and mix until smooth. Stir into skillet.
- Cook and stir for 2 minutes or until thick and bubbly.
- Stir in Parmesan cheese until just melted.
- Stir in turkey and fettuccine.
- Heat through.
- Sprinkle with mozzarella cheese and broil for 2-3 minutes or until cheese is melted.
Nutrition Facts : Calories 310.7, Fat 9, SaturatedFat 4.6, Cholesterol 57.6, Sodium 437.5, Carbohydrate 38.9, Fiber 1.8, Sugar 7.2, Protein 18.4
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