AUTUMN TURKEY TENDERLOINS
This out-of-the-ordinary meal is perfect for cool nights with family, friends or company. With cinnamon and brown sugar, it's slightly sweet, and the toasted walnuts add a wonderful toasty-nutty crunch. -Brenda Sabot-Lion, Warren, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, brown turkey in butter. Add the apple juice, apple, brown sugar, bouillon, cinnamon and nutmeg. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until a thermometer reads 170°., Using a slotted spoon, remove turkey and apple slices to a serving platter; keep warm. , Combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon over turkey and apple. Sprinkle with walnuts.
Nutrition Facts : Calories 274 calories, Fat 11g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 423mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges
NUTTY TURKEY SLICES
From Center, Colorado, Nancy Schmidt shares a flavorful way to dress up quick-cooking turkey breast slices. "You can really taste the walnuts in the crunchy golden coating," she assures.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 3-6 servings.
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine the walnuts, cheese, Italian seasoning and paprika. Add turkey, a few pieces at a time, and shake to coat. , In a large skillet over medium heat, brown turkey in batches in butter for 3-4 minutes on each side or until no longer pink; remove and keep warm. , Combine the cornstarch, broth and lemon juice until smooth; gradually add to the skillet. Stir to loosen browned bits and bring to a boil; cook and stir for 1 minute or until thickened. Serve with turkey.
Nutrition Facts : Calories 232 calories, Fat 14g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 241mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.
ROLLED TURKEY BREAST WITH NUTTY FRUIT STUFFING
Provided by Nancy Fuller
Categories main-dish
Time 11h10m
Yield 12 servings
Number Of Ingredients 28
Steps:
- For the turkey: Place the turkey in a large bowl or pot, add the hard apple cider and salt. Then cover and refrigerate in the brine overnight.
- For the stuffing: In a large skillet set over medium heat, melt the butter, then add the celery and onions, and saute until soft, 6 to 8 minutes. Add the calvados, apricots, dates, salt and pepper. Stir and cook at a simmer until the liquid reduces and thickens, and the fruit is plump, about 5 minutes.
- In a large bowl, add the toasted bread, broth, pecans, sage, thyme and eggs. Add the vegetable mixture to bowl and mix to incorporate. Refrigerate until ready to use.
- Preheat the oven to 375 degrees F. Grease a casserole dish.
- Drain the turkey from the brine, rinse and pat all over to dry. Lay the turkey skin-side down on a work surface and use a sharp knife to butterfly the breast so that it lays flat. Sprinkle the turkey with 2 tablespoons of the Poultry Seasoning, then place 3 cups of the stuffing in the center of the breast and fold the ends of the turkey to cover. Flip the turkey over to seam-side down, and use kitchen twine to tie the turkey at 1-inch intervals.
- Place the remaining stuffing in the prepared casserole dish, and set aside.
- Arrange the sliced onions in the center of a roasting pan. Rub the turkey skin with the butter, sprinkle with the remaining 2 tablespoons Poultry Seasoning, and then place the turkey over the sliced onions. Roast, basting occasionally, until the internal temperature reaches 160 degrees F on an instant-read thermometer, about 2 hours.
- After about 1 hour 30 minutes, add the stuffing to the oven and bake until golden brown, about 30 minutes.
- Remove the turkey from the pan and rest for 10 to 15 minutes, reserving the pan with the drippings for a later use.
- For the gravy: Place the roasting pan with the drippings on the stovetop set over medium-high heat. Pour in the wine to deglaze the pan. Use a spoon to scrape the bits from the bottom of the pan.
- In a medium bowl, add 1/4 cup of the chicken broth and the flour. Whisk to make a slurry.
- Add the remaining 1 cup chicken broth and the slurry into the roasting pan. Whisk until combined and smooth. Then simmer until the gravy reduces and thickens, 5 to 10 minutes.
- Remove the strings from the turkey and carve it into slices. Serve the turkey with the stuffing and gravy.
- Place the marjoram, parsley, sage, rosemary and thyme in a spice grinder or blender and grind until powdery.
NUTTY TURKEY LOAF WITH CRACKED CRANBERRY AND ORANGE SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 400 degrees F.
- Place the cranberries in pot with the sugar, orange peel and juice and 1/2 to 1 cup water. Bring to a boil, then reduce the heat a bit and let it bubble away until the cranberries burst and form a sauce; remove the orange peels. Let cool to room temperature or chill.
- Melt the butter in a small skillet over medium heat and cook the celery, carrot and onion until very tender, 10 minutes. Add the sherry and cook to evaporate, then turn off the heat and let cool.
- Place the turkey in a bowl and season with the cloves, nutmeg and some salt and pepper. Moisten the breadcrumbs with the milk and squeeze off the excess, then add to the meat along with the egg. Add the hazelnuts, pine nuts, parsley, rosemary, thyme, sage and cooled vegetables and mix to combine. Form 4 miniature loaves and place on a parchment-lined baking sheet. Bake until cooked through, 20 to 30 minutes.
- Serve individual meatloaves with the cranberry sauce on the side.
NUTTY TURKEY WRAP SANDWICHES
Flour tortillas are topped with cream cheese, toasted pecans, fresh spinach leaves and turkey slices, then rolled up into delicious wrap sandwiches.
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield Makes 8 servings, 1/2 tortilla wrap each.
Number Of Ingredients 5
Steps:
- Spread tortillas evenly with cream cheese. Sprinkle each with 1/4 cup of the pecans.
- Top each tortilla with 1 cup spinach leaves and about 6 turkey slices.
- Roll up tightly; cut in half. Wrap each half tightly in plastic wrap. Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 390, Fat 24 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 55 mg, Sodium 1080 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 18 g
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