Orange Turkey Croissants Food

ORANGE TURKEY CROISSANTS

Steps:

• Spread cream cheese and marmalade onto bottom half of croissants. Sprinkle with pecans. Top with turkey; replace tops.

ORANGE & TARRAGON ROAST TURKEY

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a roasting tin with a very generous length of double-thickness foil. Weigh the turkey to calculate the cooking time, allowing 40 mins per kg for the first 4kg, then 50 mins for every kg over that weight (a turkey this size should take 3½-4 hrs).
• Put the butter in a bowl and finely grate the zest from the orange on top. Add the chopped tarragon, garlic and seasoning and mix well. You can make this 3 days ahead.
• Gently push your fingers under the turkey skin, starting from the neck end of the bird, easing the skin away from the breast and the top of the drumsticks. Now spread the flavoured butter under the skin, taking care not to tear it. You won't be able to reach all the way down to the drumsticks, but you can ease the butter along by smoothing it through the skin. Quarter the orange and tuck into the turkey cavity with the onion and the bunch of tarragon (step-by-step). You can do this the night before.
• Season the turkey with salt and pepper, then lift it onto the foil-lined roasting tin. Pour the wine into the cavity of the turkey, then bring up the sides of the foil and cover the top of the bird with a layer of foil. Roast according to your calculated time.
• Thirty mins before the end of cooking time, remove the foil from the top of the turkey and add the potatoes to the oven.
• To test if the turkey is cooked, pierce the fattest part of the thigh with a skewer - the juices that run out should be clear, not pink. If they are pink, continue to roast, checking at 10-min intervals.
• Remove the turkey, transfer to a warm serving platter and let it rest, covered loosely with the foil, for 30-40 mins before carving. Meanwhile, turn up the oven to 200C/180C fan/gas 6 and cook the potatoes for 30 mins more, with the stuffing and sausages. Serve the turkey decorated with herbs.

CROISSANTS A L'ORANGE

Steps:

• Spray two 3-quart glass baking dishes with non-stick pan spray.
• Or grease baking dishes with butter.
• Cut croissants lengthwise with bottom being about 2/3 and top sliver 1/3 and arrange six in each baking dish.
• Thin marmalade with orange juice and spoon some over each bottom half of croissant.
• Replace croissant tops.
• Beat eggs, cream, extract and rind.
• Pour over croissants.
• Spoon remaining thinned marmalade on top as a glaze.
• Allow to soak overnight.
• Bake at 350°F for 45 minutes or until firm.
• Serve hot, garnished with orange slices and strawberries.
• May also be topped with a spoonful of whipped cream.
• Note: I can easily buy croissants in the bakery section of my supermarket (Sara Lee brand also has a frozen variety). However, I found that the ones I get are very large so I have to cut them to fit in a baking dish and may not get all 6 in (usually use 13 x 9 inch glass pans), but it will work fine as long as you fill the pan even if you need to use less than 6 croissants, Also if I'm taking these to a friends house I will use those throw away aluminum baking tins.

HARVEST TURKEY, CRANBERRY AND BROWN RICE SALAD

Steps:

• TO PREPARE DRESSING Place orange juice, vinegar and tarragon in small, heavy saucepan over medium-high heat. Cook, watching carefully, until mixture is reduced to half, about 6 tablespoons.
• Pour into bowl. Whisk in garlic, salt, pepper and oil until blended. Set aside.
• TO PREPARE SALAD Melt butter in heavy medium-size saucepan over medium heat. Add rice; stir until all grains are coated well.
• Add stock and bring to a boil. Reduce to a simmer and cook, covered, until tender, 30 to 40 minutes.
• Remove from heat; let cool. Toss rice with dressing.
• Add turkey, cranberries, pecans, green onions, grapes, 1 tablespoon fresh or 1 teaspoon dried tarragon and orange zest. Taste and season salad with salt, pepper and additional tarragon, if desired.
• (Salad can be prepared 1 to 2 days ahead, covered and refrigerated. Bring to room temperature 30 minutes before serving.)
• TO SERVE Arrange border of lettuce leaves on serving plate if you wish. Mound salad on top. Garnish with chopped tarragon and border of orange slices, if desired.
• Note: Texmati rice, a long-grain American basmati rice, works well in this recipe. Cook it as you would the brown rice, 20 to 25 minutes, and then remove from heat and keep covered 10 minutes.

TURKEY CRANBERRY CROISSANT

Steps:

• Combine cream cheese, marmalade and pecans in small bowl.
• Spread top and bottom of halves of croissants with cream cheese mixture.
• Layer turkey on bottom halves.
• Spoon 2 tbs cranberry sauce over turkey.
• add lettuce and croissant top.