TURKEY DINNER WITH ALL THE TRIMMINGS
Steps:
- In a medium pot with a candy thermometer or deep-fry thermometer attached, heat the broth. When the liquid reaches 165 degrees F, with barely any bubbles reaching the surface, add the turkey. Adjust the heat, if necessary, to keep the temperature at 165 degrees F. Using foil, cover the pot around the thermometer and poach the turkey until the internal temperature of the turkey reaches 150 degrees F, about 30 to 40 minutes. Turn off the heat and let the turkey rest in the poaching liquid for an additional 15 to 20 minutes.
- Meanwhile, heat a large nonstick pan over medium heat. When hot, add the olive oil. Add the onions and celery and cook until the vegetables are soft, about 5 minutes. Season with salt and pepper to taste. Add the poultry seasoning and bread. Stir to combine. Lower the heat to low and add the poaching liquid, 1/2 cup at a time (about 1 cup total), to the pan to moisten the bread. Stir well, and then cover. Cook until the bread is moist and hot, about 5 minutes. Stir in the parsley and season with salt and pepper to taste. Set aside.
- Remove the thermometer from the pot and bring the poaching liquid up to a simmer. In a small bowl, add the cornstarch. Whisk in about 1/2 cup of the poaching liquid, and then pour the mixture back in to the pot. Turn up the heat so that the liquid boils. Turn down the heat and simmer until the liquid thickens and reduces in volume by a third, about 10 minutes. If the liquid is too thin, mix more cornstarch with some liquid from the pot and stir it back into the simmering gravy. Season with salt and pepper to taste.
- Slice the turkey breast as thinly as possible. Serve with the stuffing, gravy and cranberry sauce.
DIJON TURKEY DINNER
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the potatoes in a pot and cover with water by 1 inch; season with salt. Bring to a boil. Reduce the heat to medium and simmer until tender, about 8 minutes, adding the scallions during the last minute. Drain.
- Meanwhile, season the turkey with the paprika, 1/2 teaspoon salt and a few grinds of pepper. Heat the vegetable oil in a large skillet over medium heat. Add the turkey and cook until browned and cooked through, about 3 minutes per side; remove to a plate.
- Add the broth to the skillet, scraping the pan with a wooden spoon. Cook until reduced by half, about 5 minutes. Stir in the mustard and half of the butter. Season with salt and pepper; set aside.
- Melt the remaining butter in the pot used for the potatoes over medium heat. Add the potatoes, 1/4 cup water, the peas, lemon zest, parsley and a pinch each of salt and pepper. Cook until the peas are tender, 3 minutes. Serve with the turkey, pan sauce and lemon wedges.
Nutrition Facts : Calories 424 calorie, Fat 19 grams, SaturatedFat 8 grams, Cholesterol 76 milligrams, Sodium 483 milligrams, Carbohydrate 28 grams, Fiber 7 grams, Protein 36 grams
TURKISH CHICKEN AND OKRA CASSEROLE
In Turkey, okra is often stewed with lamb or chicken. I liked this dish so much that I made it twice in one week, the second time for a big dinner party. It's adapted from Ghillie Basan's recipe in "Classic Turkish Cooking."
Provided by Martha Rose Shulman
Categories dinner, main course
Time 2h30m
Yield Serves six
Number Of Ingredients 16
Steps:
- Trim the stems from the okra, and place them in a large bowl. Salt generously, douse with the vinegar, and let sit for 30 minutes to an hour while you prepare the other ingredients and begin cooking the dish. Toss from time to time.
- Heat half the olive oil over medium-high heat in a large lidded skillet or casserole. Brown the chicken in batches. Set the chicken aside in a bowl. Drain off excess fat from the pot and discard. Turn the heat down to medium, and add the remaining olive oil and the onions. Cook, stirring, until they begin to soften, about three minutes. Add the coriander seeds and Aleppo pepper (or chili powder or paprika), and stir until the onions are tender, about two minutes. Add the garlic, and stir for about 30 seconds until fragrant. Add the tomatoes and sugar. Cook, stirring often, until the tomatoes have cooked down slightly, about 10 minutes. Stir in the dissolved tomato paste, and bring to a simmer. Add salt to taste.
- Return the chicken pieces to the pot, reduce the heat to low, cover and simmer for 25 to 30 minutes.
- Drain the okra, and rinse thoroughly. Add to the pot with the chicken, arranging the okra on top of the chicken pieces. Add the lemon juice, cover the pan and simmer for another 20 to 25 minutes. The chicken should be cooked through, and the okra should be just tender.
- If you wish, remove the chicken to a platter. Stir the okra into the sauce, and add the parsley. Add salt and pepper to taste, then spoon over the chicken and serve. Alternatively, stir everything together in the pot, season, and serve with rice or bulgur. Pass thick plain yogurt for topping.
Nutrition Facts : @context http, Calories 465, UnsaturatedFat 20 grams, Carbohydrate 14 grams, Fat 30 grams, Fiber 5 grams, Protein 34 grams, SaturatedFat 8 grams, Sodium 889 milligrams, Sugar 5 grams, TransFat 0 grams
OKRA SKILLET
I'm from the South so I could eat a whole tub of this! I put my favorite spices and turkey kielbasa in this twist on okra and tomatoes. Please try to use fire-roasted tomatoes, I think it really makes it taste good! They carry the Muir Glen brand of fire-roasted tomatoes at Whole Foods and Wal-Mart Supercenter. I really hope you like it!
Provided by ChefLee
Categories One Dish Meal
Time 32m
Yield 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Defrost okra.
- In a large skillet, cook kielbasa and garlic in the butter on medium heat for about 1 to 2 minutes.
- Add tomatoes and okra to the skillet. Stir and continue to cook on medium heat for 5 minutes.
- After the 5 minutes; stir in sugar, pepper, coriander, Lawry's, and allspice.
- Cook 10 more minutes, stirring occasionally then serve!
Nutrition Facts : Calories 363.6, Fat 21.1, SaturatedFat 8.1, Cholesterol 76.2, Sodium 1218.9, Carbohydrate 29.8, Fiber 7.6, Sugar 14.3, Protein 18.7
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