Turkey A La Oscar Food

TURKEY A LA OSCAR

Turkey a la Oscar image

This is a great recipe with plenty of flavor. Definitely company-worthy.

Provided by Sadie

Categories Meat and Poultry Recipes Turkey Breasts

Time 30m

Yield 6

Number Of Ingredients 7

Ingredients

2 (10 ounce) packages frozen cut asparagus
¼ cup water
1 tablespoon margarine
6 (4 ounce) turkey breast cutlets
¼ teaspoon crushed garlic
¼ pound cooked shrimp - peeled and deveined
1 (1.25 ounce) envelope hollandaise sauce mix

Steps:

Place the water and asparagus in a saucepan, and bring to a boil over medium heat. Cook covered 5 minutes. Remove cover and cook 1 or 2 minutes, until tender. Drain and set aside, but keep warm.
Melt the margarine in a skillet over medium-high heat. Cook the turkey cutlets 2 to 3 minutes on each side, or until browned and no longer pink on the inside. Remove turkey from the pan and set aside.
Add the garlic and shrimp to the already heated skillet. Cook over medium-high heat 1 or 2 minutes, stirring constantly until the shrimp is heated through.
Prepare hollandaise sauce according to package directions.
Place each turkey cutlet on a plate. Top with the asparagus and shrimp. Spoon hollandaise sauce over all.

Nutrition Facts : Calories 230.4 calories, Carbohydrate 6.4 g, Cholesterol 118.6 mg, Fat 6.3 g, Fiber 1.9 g, Protein 37.3 g, SaturatedFat 2.5 g, Sodium 363.2 mg

VEAL SALTIMBOCCA

Veal Saltimbocca image

Provided by Emeril Lagasse

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

12 small veal scaloppini
Salt and freshly ground black pepper
12 small very thin slices prosciutto di Parma plus 2 more pieces, chopped, for sauce
12 fresh sage leaves, plus 4 to 5 leaves, for sauce, plus 12 additional leaves, for garnish
Flour, for dredging
2 tablespoons butter
4 tablespoons olive oil, plus more as needed, divided
1 cup dry white wine
2 pounds escarole
2 cloves garlic, chopped fine
1 lemon, juiced, divided

Steps:

Season the veal with salt and pepper. Place a slice of prosciutto and a sage leaf on top of each piece of the veal, roll and secure with a toothpick. Dredge the veal in flour and shake off excess flour. In a large saute pan, over medium heat, melt 2 tablespoons of butter and 2 tablespoons of the olive oil. Add the veal and saute for 2 to 3 minutes on each side. Remove the toothpicks and set aside. Cook the remaining veal in batches, adding more olive oil as necessary. Remove the last veal pieces and add 4 to 5 sage leaves, prosciutto pieces and deglaze the pan with the wine. Cook until thickened to sauce consistency. In another saute pan, heat 2 tablespoons olive oil. Saute the escarole until tender, about 5 minutes. Just before serving add the garlic, 1/2 of the lemon juice, season with salt and pepper, and mix well.
To serve, mound the escarole in the center of each plate. Arrange 3 of the veal rolls in the center of each plate. Divide the sauce evenly among the plates, sprinkle with the remaining lemon juice and garnish with the additional sage leaves.

TURKEY A LA KING

Turkey a La King image

This is a smart way to use up leftover turkey. You might want to make a double batch! -Mary Gaylord, Balsam Lake, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 medium onion, chopped
3/4 cup sliced celery
1/4 cup diced green pepper
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon sugar
1-1/2 cups chicken broth
1/4 cup half-and-half cream
3 cups cubed cooked turkey or chicken
1 can (4 ounces) sliced mushrooms, drained
6 slices bread, toasted

Steps:

In a large skillet, saute the onion, celery and green pepper in butter until tender. Stir in flour and sugar until a paste forms., Gradually stir in broth. Bring to a boil; boil until thickened, about 1 minute. Reduce heat. Add cream, turkey and mushrooms; heat through. Serve with toast.

Nutrition Facts : Calories 297 calories, Fat 13g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 591mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.

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