STUFFED TURKEY WITH MOJO SAUCE
I love Latin food so I created this recipe that combines wonderful spices and fresh ingredients. This is a traditional turkey recipe with a healthier twist because it uses chicken sausage instead of chorizo. -Melissa Lauer, San Antonio, Texas
Provided by Taste of Home
Categories Dinner
Time 5h30m
Yield 8 servings (about 1 cup sauce).
Number Of Ingredients 21
Steps:
- In a bowl, combine the first 6 ingredients. Crumble sausage over mixture and mix well., With skin side down, pound turkey breast with a meat mallet to 1/2-in. thickness. Sprinkle with salt and pepper. Spread sausage mixture over turkey to within 1 in. of edges. Roll up jelly-roll style, starting with a short side; tie at 1-1/2-in. to 2-in. intervals with kitchen string. Place in a 5-qt. oval slow cooker., In a blender, combine the first 9 sauce ingredients; cover and process until blended. While processing, gradually add oil in a steady stream. Pour over turkey., Cover and cook on low for 5 hours or until a thermometer inserted in center reads 165°. Remove from slow cooker; cover and let stand for 10 minutes before slicing. Discard string., Meanwhile, skim fat from cooking juices; transfer juices to a small saucepan. Bring to a boil; cook until liquid is reduced by half. Serve with turkey.
Nutrition Facts : Calories 719 calories, Fat 46g fat (9g saturated fat), Cholesterol 174mg cholesterol, Sodium 515mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 66g protein.
STUFFED TURKEY MEATLOAF
This stuffed turkey meatloaf is a variation on a traditional comfort food.
Provided by Tammy Doerr
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h5m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray (such as Pam®).
- Mix turkey, bread crumbs, onion, ketchup, egg, salt, garlic powder, and onion powder together in a large bowl.
- Spread meat mixture over a sheet of parchment paper to form a large square or rectangle. Sprinkle mozzarella cheese and spinach over 1/2 of the meat mixture. Fold other 1/2 of mixture gently over filled side. Press together and shape into a log. Transfer to the prepared baking sheet.
- Bake in the preheated oven for 35 minutes.
- In the meantime, mix ketchup, Worcestershire, Dijon, brown sugar, and garlic powder for glaze together in a bowl.
- Remove meatloaf from the oven; pour glaze over. Return to the oven and bake until no longer pink in the center, 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let rest for 5 minutes before serving.
Nutrition Facts : Calories 327.6 calories, Carbohydrate 17.5 g, Cholesterol 142.2 mg, Fat 14.5 g, Fiber 0.9 g, Protein 31.9 g, SaturatedFat 5.4 g, Sodium 998.1 mg, Sugar 6.7 g
STUFFED TURKEY BREAST WITH CRANBERRY GLAZE
Haven't tried this -- posted in response to a request -- but it sounds fabulous and fairly easy too. I clipped this out of the Food section in the Toronto Star newspaper.
Provided by Lennie
Categories Poultry
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- To make stuffing, melt butter in a skillet over medium heat and saute the onion, celery and carrots for 5 minutes or until the onion is translucent.
- Add stock and seasonings; remove from heat.
- Mix in bread cubes and cool slightly.
- For glaze, mix all glaze ingredients in a medium-sized bowl; set aside 1/2 cup to serve, cold, with meal.
- To make turkey, preheat oven to 325F and lightly grease a baking dish or a small roasting pan.
- Place turkey breast on your cutting board and, holding a knife parallel to the board, slice meat through middle, leaving last inch intact.
- Open meat like a book and cover with plastic wrap; pound with a meat mallet to even thickness.
- Cover one side of meat with stuffing.
- Fold other side over and secure with toothpicks along the edges.
- Transfer to your baking dish and pour remaining cranberry glaze over.
- Bake, uncovered, for 60 to 90 minutes or until cooked through and juices run clear.
- Let rest 5 minutes before slicing.
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