TURKEY CIGARS WITH CRANBERRY-DIJON DIPPING SAUCE
With or without the dipping sauce, this crunchy crowd-pleaser is tasty. The cranberry-Dijon sauce gives the fun snack plenty of tang.-Donna-Marie Ryan, Topsfield, MA
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 2 dozen (1 cup sauce).
Number Of Ingredients 14
Steps:
- In a small skillet, cook turkey over medium heat until no longer pink; drain. Remove from the heat. Stir in the cheese, parsley, cranberry sauce, 1 teaspoon walnuts, honey, mustard, salt and pepper. , Place one sheet of phyllo dough on a work surface with a long side facing you; brush with butter. Repeat with three more sheets of phyllo, brushing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.), Cut the stack widthwise into four strips. Place 2 tablespoons turkey mixture along one long side of each strip; roll up tightly. Pinch edges to seal. Cut roll in half; place seam side down on an ungreased baking sheet. Repeat. Brush tops with butter; sprinkle with remaining walnuts., Bake at 425° for 10-12 minutes or until golden brown. For dipping sauce, in a microwave, heat cranberry sauce until softened. Stir in mustard. Serve with appetizers. Freeze option: Freeze unbaked appetizers in freezer containers, separating layers with waxed paper. To use, bake as directed, increasing time as necessary until golden and heated through. Meanwhile, prepare dipping sauce as directed.
Nutrition Facts : Calories 76 calories, Fat 5g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 232mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
GRILLED TURKEY BURGERS WITH CRANBERRY HORSERADISH DRESSING
This is my favorite recipe! We had these at my niece's birthday party, and it was a hit. They are the moistest turkey burgers you will ever have. I usually make a double batch and form into patties and then freeze them. Pull them out when you are ready to grill! Delicious and moist! Best burgers ever!
Provided by juersey
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 35m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Stir the cranberry sauce, horseradish, lemon juice, and cumin together in a bowl. Season to taste with salt and pepper, and set aside.
- Mix the egg, celery, and onion in a bowl with your hand until the egg is smooth. Add the turkey, thyme, poultry seasoning, parsley, and bread crumbs; mix until evenly combined. Form the turkey mixture into 8 patties.
- Cook the turkey burgers on the preheated grill until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place onto the hamburger buns, and top with cranberry sauce to serve.
Nutrition Facts : Calories 394.5 calories, Carbohydrate 53 g, Cholesterol 86.1 mg, Fat 10.1 g, Fiber 3 g, Protein 23.4 g, SaturatedFat 2.5 g, Sodium 426.3 mg, Sugar 14.4 g
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
TURKEY SATAY WITH CRANBERRY DIPPING SAUCE
Steps:
- For the marinade, combine lemongrass, ginger, garlic, chili pepper, curry powder, honey and fish sauce in medium sized bowl. Slice the turkey breasts into 3 by 1-inch strips and add to the marinade, stirring to coat the turkey. Cover with plastic wrap and place the turkey marinade in the refrigerator overnight. When ready to cook the satay, place a large saute pan on medium high heat. Thread the turkey meat onto the skewers and sear, turning once, until the turkey is cooked through, about 1 to 2 minutes per side.;
- Mix all ingredients together in a medium sized mixing bowl and taste for seasoning. Serve in a small dipping bowl along side the turkey satay.;
MINI CHICKEN CIGARS WITH SWEET AND SOUR DIPPING SAUCE
This savory little morsel was one of the appetizers featured when Food Network chefs catered a wedding. (Rachael Ray's offering).
Provided by SharleneW
Categories Chicken
Time 45m
Yield 64 serving(s)
Number Of Ingredients 16
Steps:
- For the chicken cigars: Preheat oven to 425°F.
- Place chicken in a bowl and mix with spices and parsley. (I actually used my food processor to shred/chop chicken and mix in the spices and it worked nicely--use it to chop the parsley first and then add other ingredients).
- Place a piece of phyllo on a nonstick cookie sheet and brush with some of the melted butter. Repeat 3 more times, placing each of phyllo over the last buttered sheet to make 4 layers. Cut layered phyllo into 16 rectangles (4 x 4).
- On one end of each of the rectangles, place a heaping tablespoon of chicken filling. Roll up tightly to make mini "cigars". Cut each of these in half and place on a cookie sheet. (They should overlap slightly on the bottom--they will stay together nicely if you press them gently after you place them on the cookie sheet). Butter the tops of each.
- Bake for 10 to 12 minutes, until golden brown.
- Repeat with second half of phyllo sheets and chicken mixture.
- Make the sweet and sour dipping sauce by whisking together plum or duck sauce and vinegar in a bowl. Stream in oil and continue whisking to combine. Season with salt and pepper. Fold in mango and sliced scallions.
- Serve either hot or at room temperature with dipping sauce.
TURKEY CRANBERRY SANDWICH RECIPE
Deli style turkey cranberry sandwich.
Provided by Savory Sweet Life / Alice Currah
Time 5m
Yield 1-2
Number Of Ingredients 12
Steps:
- Spread mayonnaise on one side of sliced bread and softened cream cheese on the other.
- Add sandwich elements in the following order omitting/adding anything you want to:
- Sliced bread with mayonnaise, lettuce, sprouts, cucumber slices, tomato slices, red onions, turkey slices, cranberry sauce, and sliced bread with cream cheese.
- Serve with a potato chips and a deli style pickle and you have the perfect lunch!
TURKEY SANDWICHES WITH CRANBERRY SAUCE
This recipe makes a hot, delicious sandwich with a Thanksgiving taste!
Provided by SHOCKLEY1
Categories Meat and Poultry Recipes Turkey Breasts
Time 17m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven broiler.
- Cut the bread into four pieces, and split lengthwise almost all the way through for four sandwiches. Spread margarine on the inside of each piece. Place on a baking sheet, cut side up.
- Toast bread under preheated broiler until lightly browned, 1 to 2 minutes. Remove pan from the oven.
- Layer 4 pieces of bread with 2 slices each of the turkey, cheese, and bacon. Remove the remaining 4 slices of bread from the baking sheet and reserve for sandwich tops. Cool bread slightly, and spread mayonnaise onto the cut side of each of the 4 top slices.
- Place the bread with turkey and cheese under the broiler just until the cheese melts, about 1 minute. Remove from the broiler, and spread 1 tablespoon cranberry sauce over each sandwich. Layer with the tomatoes and lettuce. Place a top bread slice over each half, and serve.
Nutrition Facts : Calories 1068.1 calories, Carbohydrate 70.1 g, Cholesterol 128.1 mg, Fat 65.8 g, Fiber 3.7 g, Protein 49.5 g, SaturatedFat 22.6 g, Sodium 3321.8 mg, Sugar 13.5 g
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