SLOW-COOKER TURKEY BREAST STUFFED WITH WILD RICE AND CRANBERRIES
Partner a turkey breast with just five other ingredients. You'll have a delicious main course.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h20m
Yield 10
Number Of Ingredients 6
Steps:
- In large bowl, mix all ingredients except turkey. Cut turkey into slices at 1-inch intervals about three-fourths of the way through, forming deep pockets.
- In 3- to 4-quart slow cooker, place turkey. Stuff pockets with wild rice mixture. Place remaining rice mixture around edge of slow cooker.
- Cover; cook on Low heat setting 8 to 9 hours or until juice of turkey is clear when center of thickest part is cut (170°F). Thermometer inserted in center of stuffing should read 165°F.
Nutrition Facts : Calories 310, Carbohydrate 24 g, Cholesterol 120 mg, Fiber 3 g, Protein 46 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 8 g, TransFat 0 g
CRANBERRY STUFFED TURKEY BREASTS
I made these once for a holiday dinner party, and they were such a hit that I started making them for Thanksgiving instead of a whole turkey.
Provided by Esther Nelson
Categories Meat and Poultry Recipes Turkey Breasts
Time 2h
Yield 10
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Prepare stuffing mix according to package directions. Set aside to cool.
- With a sharp knife, butterfly breasts open to lay flat. Place each breast between two sheets of waxed paper, and flatten with a mallet. Spread the prepared stuffing to within 1/4 inch of the edge of each breast. Sprinkle each one with chopped pecans and dried cranberries, reserving some of the cranberries for garnish. Roll up tightly in a jellyroll style, starting with the long end. Tuck in ends, and tie in sections with string, about 4 sections around the middle and one running the length of the roll to secure the ends.
- Heat olive oil in a large cast iron skillet over medium-high heat. Carefully brown rolls on all sides.
- Place skillet in oven, uncovered. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the internal temperature is at 170 degrees F (78 degrees C) when taken with a meat thermometer. Do not let these get overly dry.
- Allow rolls to set for 15 minutes before removing string, and slicing into 1/2 to 3/4 inch circles. Leave one roll whole, and slice the other for presentation. Stuffing will be spiraled into meat. Present on your prettiest platter on a bed of curly lettuce, and garnish by sprinkling with the remaining 1/2 cup pecan halves and the reserved dried cranberries.
Nutrition Facts : Calories 369.2 calories, Carbohydrate 28 g, Cholesterol 34.4 mg, Fat 18.4 g, Fiber 2.7 g, Protein 23.2 g, SaturatedFat 2.5 g, Sodium 857.5 mg, Sugar 3.5 g
TURKEY BREAST STUFFED WITH WILD RICE AND CRANBERRIES
This came from the Betty Crocker's Slow Cooker cookbook. Very easy and very yummy...makes fabulous leftovers
Provided by Jen Wiehl
Categories One Dish Meal
Time 8h25m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients except turkey.
- Cut turkey into slices at 1-inch intervals about three-fourths of the way through, forming deep pockets.
- Place turkey in 3 1/2 to 6 quart slow cooker.
- Stuff pockets with wild rice mixture.
- Place remaining rice mixture around edge of cooker.
- Cover and cook on low setting 8 to 9 hours or until turkey is no longer pink in center.
Nutrition Facts : Calories 556, Fat 15.3, SaturatedFat 3.7, Cholesterol 118, Sodium 112.4, Carbohydrate 54.2, Fiber 5.4, Sugar 5.3, Protein 50.1
ROAST TURKEY WITH WILD RICE, SAUSAGE, AND APPLE STUFFING
Provided by Food Network Kitchen
Categories main-dish
Time 4h15m
Yield 8 servings of 2/3 cup stuffing and 4 ounces skinless turkey
Number Of Ingredients 18
Steps:
- For the stuffing: Combine the wild rice, water, and 1/2 teaspoon of the salt in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender and just bursting, about 30 minutes. (Times may very depending on the brand of rice used.) Drain and set aside.
- Adjust an oven rack to lowest position and remove other racks. Preheat to 325 degrees F.
- Melt the butter in a large skillet over medium-high heat. Add the onion, apple, celery, garlic, thyme, mace, remaining 1 teaspoon salt and pepper, to taste. Cook until the vegetables soften, about 5 minutes. Stir in sausage, breaking it up with a wooden spoon and cook until it loses most of its rosy color, but not so much that it's dry, about 5 minutes more. Stir in the cooked wild rice, pecans, and parsley into the vegetable mixture. (This can be made the day before.)
- For the turkey: Remove turkey parts from neck and breast cavities and reserve for other uses, if desired. Dry bird well with paper towels, inside and out. Melt the butter together with the poultry seasoning. Salt and pepper inside the bird cavity. Loosely add the stuffing to the cavity and set the bird on a rack in a roasting pan, breast-side up, and brush generously with the seasoned butter, then season with salt and pepper. Tent the top of the bird with foil.
- Roast the turkey for about 2 hours undisturbed. Remove and discard the foil. Baste with the remaining butter. Increase oven temperature to 425 degrees F and continue to roast until an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the thigh, about 20 to 25 minutes more. Remove turkey from oven and tent with foil for 15 minutes before carving.
WILD MUSHROOM STUFFED TURKEY BREAST WITH CRANBERRY COULIS
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F.
- Heat a large saute pan, add butter, and add the leeks and celery. Saute for 3 minutes and add the mushrooms. Cook until the mushrooms are tender, about 5 minutes and add the herbs and shallots, cooking for 2 more minutes. Add the stock and bring to a simmer. Season with salt and pepper, and pour over the bread crumbs in a mixing bowl. Mix well and cool.
- Butterfly the turkey breast open with a sharp boning knife. Using a meat mallet, pound the meat to expand it and make it of an even thickness. Spoon the stuffing lengthwise across the breast and roll up, tucking in the meat at each end. Tie the roulade with butchers' twine.
- Season with salt and pepper, and bake for 45 minutes to 1 hour, or until a thermometer reads 150 degrees in the center. Remove and allow to rest for 10 minutes before removing the twine and slicing. Serve with Cranberry Coulis.
- Place the ingredients in a non-reactive saucepan and bring to a simmer. Cook until the cranberries have burst, about 20 minutes and transfer to a blender. Blend until smooth, season, and reserve.
TURKEY BREAST WITH CRANBERRY BROWN RICE
As a single retiree, I roast a turkey breast half instead of making a whole turkey dinner. This is a perfect meal for anyone cooking for themselves, and it also leaves enough leftovers for sandwiches and tacos. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 23
Steps:
- Preheat oven to 350°. Mix first seven ingredients and 1/4 teaspoon poultry seasoning., Place turkey in a greased foil-lined 13x9-in. baking pan; rub with salt, pepper and remaining poultry seasoning. Spread with cranberry mixture. Roast until a thermometer reads 165°, 45-55 minutes, drizzling with orange juice halfway., Meanwhile, in a saucepan, combine first six rice ingredients; bring to a boil. Reduce heat; simmer, covered, until rice is tender and liquid is absorbed, 40-45 minutes. Stir in remaining ingredients., Remove turkey from oven; tent with foil. Let stand 10 minutes before slicing. Serve with rice.
Nutrition Facts : Calories 465 calories, Fat 11g fat (1g saturated fat), Cholesterol 86mg cholesterol, Sodium 642mg sodium, Carbohydrate 50g carbohydrate (13g sugars, Fiber 5g fiber), Protein 42g protein. Diabetic Exchanges
ROAST TURKEY WITH WILD RICE STUFFING
This recipe is adapted from an old Food&Wine magazine. As I think that cooked celery is nasty, I always omit it. I like the variety of tastes and textures included in it.
Provided by StevenHB
Categories Whole Turkey
Time 4h30m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Dilute the chicken stock with the water.
- Rinse the wild rice in several changes of cold water and drain.
- Put the rice in a medium saucepan, add 5 cups of diluted chicken stock and bring to a boil over moderately high heat.
- Cover, reduce the heat to low and cook slowly, stirring occasionally, until the rice is tender and the stock absorbed.
- The cooking time may vary from 35-60 minutes.
- If the rice is not done and the stock has boiled away, add another cup of stock; if the rice is done but stock remains, uncover and boil over high heat until evaporated.
- (The rice can be cooked up to 1 day ahead. Let cool, then cover and refrigerate.) In a large bowl, toss the cooked rice with the water chestnuts, water cress, scallions, almonds, and proscuitto.
- Season with pepper and salt, if needed.
- Let the stuffing cool thoroughly.
- In a medium saucepan, cover the turky neck, heart and gizzard with 4 cups of water.
- Add the onion, celery and a pinch of salt.
- Bring to a boil over high heat.
- Reduce the heat to low and simmer for 90 minutes, skimming occasionally.
- Strain the broth and set aside; you should have about 3 cups.
- Reserve the turkey gizzard and heart.
- Meanwhile, preheat the oven to 325 degrees.
- Spoon the stuffing into the check and neck cavities of the bird.
- Fold the neck skin over the stuffing and secure with skewers.
- Truss the bird with twine.
- Season the turkey liberally with salt and pepper and rub the butter all over.
- Wrap any leftover stuffing in a foil packet.
- Place the turkey, breast side down, on a foil-lined rack, in a roasting pan and roast for 2 hours.
- Turn the turkey breast-side up and roast for about 2 hours longer, basting often with the pan juices.
- Ten minutes before the roasting time is up, add the turkey liver to the pan.
- The bird is done when an instant-read thermometer inserted into the inner thigh registers 170 degrees.
- Transfer the turkey to a warm platter, reserving the liver.
- Let the bird rest for 30 minutes before carving.
- Heat the extra stuffing in the oven for about 25 minutes.
- Meanwhile, make the gravy.
- Pour all the juices into a large measuring cup.
- Spoon about 3 tablespoons of fat from the juices into the pan and set it over two burners.
- Stir the flour into the pan and cook over moderate heat for 1 minute, scraping up any browned bits.
- Whisk in 1 cup of the reserved turkey broth until smooth.
- Whisk in the remaining broth and simmer until thickened.
- Degrease the remaining juices in the measuring cup and stir them into the gravy.
- Chop the gizzard, heart and liver finely and stir into the gravy.
- Season with salt and pepper.
- Pour into a warmed gravy boat and serve alongside the carved turkey.
Nutrition Facts : Calories 1207.5, Fat 55.8, SaturatedFat 15.4, Cholesterol 416.8, Sodium 648.8, Carbohydrate 36.8, Fiber 4.4, Sugar 3.5, Protein 132.6
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