Rachael Ray Crock Pot Turkey Breast Food

QUICK TURKEY CROQUETTES

Steps:

• Heat 2 tablespoons of oil in a skillet over medium-high heat
• Add the celery, onion, carrot and parsley, and cook until softened, about 5 minutes
• Let cool slightly
• Heat a 1/4 of an inch of oil in a large skillet with high sides over medium-high heat
• In a mixing bowl, shred the leftover turkey using two forks
• Add the mashed potatoes, 1/2 cup of the breadcrumbs, poultry seasoning, nutmeg, salt, pepper, egg and cooled veggies
• Mix to combine and form 10 patties about an inch thick
• Dredge the patties in the remaining breadcrumbs and brown in two batches in a single layer in the hot oil for 2 minutes on each side or until deep golden brown
• Drain on paper towels and transfer to a serving plate
• Serve with cranberry sauce and gravy alongside

TWIST ON TURKEY: RACH'S TURKEY BREAST ROULADE + GRAVY

Steps:

• Finely chop trimmed and cored fennel, peel and finely chop apples, finely chop celery and greens, then finely chop onion
• Heat a large skillet over medium to medium-high heat and melt butter, add fennel, apples, celery and onions, season with salt and pepper and fresh herbs
• Soften 7 to 8 minutes, add Calvados or brandy and stir, add white wine and let it absorb, stir in stuffing and add stock to moisten, cool in a bowl
• Add an egg and sausage, if using, to cooled stuffing and mix together
• Preheat oven to 425˚F with rack at center oven
• Season inside the turkey breast with salt and pepper
• Slather the turkey with Dijon and spread with stuffing, leaving a 1-inch border
• Roll and tie the turkey breast with 4 to 6 strings
• Lightly cover the skin with a little softened butter or EVOO and season skin with salt, coarse black pepper and poultry seasoning
• Place in rack-lined roasting pan with a little bit of stock poured into the bottom to help keep the turkey breast moist or on a rack in rimmed baking sheet lined with parchment or foil
• Roast 30 minutes then reduce heat to 350˚F and roast 1 hour more
• Cool a bit then cut off strings
• For the Gravy, heat a skillet or saucepot over medium to medium-high heat, add butter and melt, whisk in pepper and flour, whisk in stock and thicken, season with Worcestershire and salt
• Add a little water to drippings in the roasting pan to loosen
• Strain the drippings and whisk the liquid into the gravy
• Remove from heat and add mustard
• Slice roulade and ladle some gravy on to dinner plate, add 2 slices of roulade and sides of choice

SLOPPY TURKEY JOES

Steps:

• Have a GH (grown helper) place a big skillet over medium high heat for you. Use some kitchen scissors to cut the turkey package open. Add some extra-virgin olive oil, 2 turns of the pan in a nice, slow stream. Have the GH add the ground turkey to the pan, in case it spatters. Break the turkey up with a big wooden spoon as it starts to cook. If anyone touches the raw turkey, they should go wash their hands.
• If you are a really good chopper, using a small, sharp knife chop up some red onion. Remember when you are chopping to keep the fingers that are not holding the knife all tucked in and curled under. Have a GH help you. You need half a red onion chopped up small. Pull the seeds and white membrane and the top out of a half red bell pepper and chop that up small too. Add the veggies to the cooking meat and stir it all together.
• Next, mix in a small bowl: grill seasoning blend, brown sugar, Worcestershire sauce and the tomato sauce. This will make your special sauce. When all the ingredients are combined, pour the sauce evenly over the meat and stir everything together really well. Turn the heat down to simmer and cook the sloppy mixture for 10 minutes. Blow on a spoonful until cool and taste it to see if you need to adjust the seasoning.
• Have the GH help you serve. Place a bun bottom on a plate. Use a big ice cream scoop to get a pile of sloppy meat onto the bun. Put bun top in place and serve with vegetable sticks on the side and Cheese Fries.
• 1 sack frozen French fries, any brand or shape - crinkle cut, thin cut, steak cut, waffle fries - prepared to package directions
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 2 1/2 cups, (10-ounce) sack shredded yellow Cheddar
• 3 squirts ketchup, about 1/4 cup
• Have your GH (Grown Helper) put fries in oven on a cookie sheet. While fries are baking in the oven, have a GH place a sauce pot on the stove and heat it over medium heat. Add butter and melt it. Add the flour and stir. Cook butter and flour together for 1 minute or so. This is called "roux" (like Tiger and Roo with Pooh Bear) and it helps to thicken up sauces. Use a whisk to stir as the milk goes into the pot. Keep stirring until the milk gets thicker. Use a wooden spoon or heat-safe spatula to stir in the cheese. When all of the cheese melts, take the sauce off the heat and stir in 3 squirts of ketchup. This is your SECRET ingredient. When everyone asks what you put in your cheese sauce that makes it taste so good, just say milk and cheese, you can NEVER tell what secret ingredients you add! Tell your GH to keep the secret, too or they can never help you again!
• Pour the sauce over the fries or serve the sauce on the side if you like to dipping better.
• Yield: 4 to 6 servings
• Prep Time: 5 minutes
• Cook Time: 12 minutes
• Ease of preparation: easy

RACHAEL RAY'S HERB ROASTED TURKEY BREAST WITH PAN GRAVY

Steps:

• Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside.
• Put the onion into the bowl of a mini food processor. Using a vegetable peeler, peel the zest from the lemon in thin strips, being careful not to cut into the bitter white pith. Add the lemon zest to the food processor and reserve the whole lemon for another use. Chop the onion and lemon zest until fine. Add the sage, parsley, olive oil, and 1 teaspoon salt and pulse until it forms a coarse paste.
• Put 2 of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat and set aside.
• Put the turkey breasts on a work surface. Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket. Season the turkey breasts generously with salt and pepper. Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin. Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one. (The heat of the pan will release the bay leaf oils and flavor the breast.) Using a pastry brush, baste the breasts with half of the bay butter. Place the turkey in the oven and immediately decrease the temperature to 400 degrees F. After 20 minutes, baste the turkey breasts with the remaining butter, and roast for an additional 20 to 25 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 170 degrees F.
• Remove from the oven, transfer to a platter, cover, and let rest for 10 minutes before carving while you make the gravy.
• Put the roasting pan over the burner on medium heat. Sprinkle the flour over the pan juices, and cook, stirring, for a few minutes. Add the apple brandy, and scrape the pan to lift the bits that are stuck to the bottom. Cook for a minute to burn off the alcohol, then, while stirring, pour in the apple cider. Bring to a simmer, and stir until thickened. Season with salt and pepper.
• Slice the turkey breast on the diagonal, and serve with warm gravy.

CROCK POT TURKEY BREAST

Steps:

• Rinse the turkey and pat it dry with paper towels.
• Rub turkey all over with the oil.
• Carefully pull back skin over breast and rub with seasonings.
• Place breast, meaty side up into a 5 quart slow cooker.
• Peel the onion, cut it into quarters and place around the edges of the pot.
• Peel the garlic cloves and place around the sides of the cooker (maybe rub some minced under the skin).
• Cook for 9 hours if frozen or 7 ½ hours if not frozen on low or to 170 degree internal temperature.
• Let bird rest 10 minutes before carving.
• Discard vegetables.