Turkey Cranberry Bites Food

CRANBERRY TURKEY PUFF PASTRY BITES - A

Steps:

• Preheat oven to 375ºF.
• Cut 12 2" rounds from the thawed puff pastry sheet.
• Bake on ungreased cookied sheet for 20-25 minutes until puffy and brown.
• Cool slightly.
• While still warm, split each pastry into 2 layers.
• Cool completely.
• Meanwhile, mix chopped turkey, mayonnaise, sour cream, cranberry sauce, and ginger in a small bowl.
• Spoon turkey mixture onto the split side of each baked and cooled puff pastry round, and serve.

CRISPY TURKEY BITES

Steps:

• For the dipping sauce: Puree the cranberry sauce, mayonnaise and orange zest in the bowl of a food processor until evenly combined. Refrigerate until ready to use.
• For the bites: Heat 3 inches of vegetable oil in a medium saucepan over medium heat to 350 degrees F on a deep-fry thermometer. Put the stuffing, turkey, Parmesan, rosemary and 1 egg in a medium bowl and mix well until the mixture is evenly moistened. Place the flour, remaining 2 eggs and the panko in 3 separate shallow bowls. Beat the eggs to break apart until 1 cohesive color.
• Shape 1 tablespoon of the turkey mixture into a ball. Press a piece of smoked mozzarella into the middle of the ball and reshape the mixture around the cheese. Bread the ball by rolling it first in the flour to coat, then the egg and lastly the panko. Repeat with the remaining turkey mixture and breading ingredients. Fry 4 to 5 or the balls at a time until deep golden brown and hot all the way through, 2 to 3 minutes. Remove to a paper-towel lined plate and sprinkle with a pinch of salt. Serve hot alongside the dipping sauce.

TURKEY CRANBERRY BITES

Steps:

• Preheat oven to 375 degrees.
• Measure mayo, mustard and black pepper into bowl.
• Add chopped turkey, chopped celery, chopped parsley, chopped cranberries, shredded cheese, and walnuts.
• Stir to combine.
• Spoon into mini phyllo cups and bake for 12 to 15 minutes until heated through.

SECOND DAY FRIED STUFFING BITES WITH CRANBERRY SAUCE PESTO

Steps:

• Preheat oil to 350 degrees F.
• Cut leftover stuffing into bite-sized cubes and set aside. In a small bowl whisk eggs and milk. Coat each stuffing bite with this egg wash, then dredge in the bread crumbs until fully coated and set aside.
• In a food processor blend cranberry sauce, pepper and walnuts and set aside.
• Once oil is at temperature fry each piece of stuffing until golden brown about 4 minutes. Drain on a paper towel and serve with cranberry pesto.

TURKEY WITH CRANBERRY SAUCE

Steps:

• Cut tenderloins widthwise in half. Slice each half lengthwise in half, but do not cut all the way through. Open and flatten each piece. Sprinkle both sides with poultry seasoning. In a large skillet over medium-high heat, cook turkey in oil and butter for 3-4 minutes on each side. Reduce heat to medium-low; cover and cook for 12-15 minutes or until juices run clear. Remove turkey to platter and keep warm. Add cranberry sauce, jelly, mustard and allspice to skillet; simmer for 2-3 minutes. Spoon over turkey.

TURKEY BRIE CRANBERRY BITES ( RACHAEL RAY)

Steps:

• Preheat broiler.
• Arrange crackers on broiler pan.
• Mix sauce with zest and scallions.
• Dot crackers with sauce and top with folded turkey and Brie.
• Place under broiler to melt Brie.
• serve warm.

CRANBERRY BRIE BITES

Steps:

• Cut each sheet of puff pastry into 12 squares and place inside mini muffins cups. (You may want to lightly spray to ensure they won't stick). Try not to leave any part of the muffin cup uncovered by dough or the cheese and cranberry will stick.
• Place a 1-inch square of cheese inside each cup.
• Then add about 1 T cranberry sauce on top of the cheese.
• Bake in a preheated 375°F oven till edges are a light brown, 10-15 minutes.
• Cool a few minutes (but not completely) before removing from muffin tins.

TURKEY WITH CRANBERRY BRINE

Steps:

• 24 hours in advance, wash the turkey and remove the neck and giblets from the cavity and neck; reserve for broth.
• Mix together in a large pot 1 of the onions, 2 stalks celery, 2 carrots, 6 garlic cloves, peppercorns, 3 sprigs each of the rosemary, thyme and sage, 6 sprigs of the parsley, kosher salt and the cranberry juice; heat and stir until the salt dissolves and mixture begins to simmer; remove and let cool to room temperature.
• Place turkey in a very large pot or turkey bucket and pour brine over to submerge, adding cold water if needed; refrigerate 24 hours.
• Remove turkey from brine and rinse well; dry with paper towels. (It will be a lovely shade of pink but don't worry, it roasts a beautiful mahogany color).
• Season turkey cavity with salt and pepper.
• Place 2 stalks chopped celery, 2 chopped carrots, apple, orange, cranberries, and 4 garlic cloves inside cavity.
• Make a nest of 1 med chopped onion, 1 chopped celery stalk, 1 chopped carrot, 4 crushed garlic cloves, 3 sprigs each rosemary, thyme and sage, 6 sprigs parsley and 3 bay leaves in a large roasting pan.
• Place turkey on top of the vegetables and herbs.
• Put butter pats on the turkey or between the skin and breast meat.
• Roast in a 350°F (175°C) oven for 45 minutes.
• While turkey roasts the first 45 minutes, prepare a broth by placing the giblets in 5 cups of water; simmer to create turkey stock adding more water as needed; remove giblets. (You can chop the giblets and remove the meat from the neck and add it to your stuffing or discard it if you don't wish to use it. You can skip the turkey stock step and use canned chicken stock if desired. You will need 5 cups).
• After the first 45 minutes of roast time, pour half of the stock over the turkey; roast another 45 minutes and pour the remaining stock over the turkey.
• Continue to roast your turkey; basting with the juices from the bottom of the pan until the turkey has reached an internal temperature of 165 to 175°F (74 to 80°C).
• Remove from the oven and tent with foil; allow to rest for 10 or 15 minutes before carving.
• Strain and use the liquid in the bottom of your roasting pan to make gravy and to moisten your stuffing if desired.
• Simple gravy:.
• Discard herbs from the bottom of the roasting pan and measure out 1 cup of the vegetables and 3 cups of the juices; puree in a blender. To thicken, add more vegetables, to thin, add more pan juice. Pour through a mesh strainer to make a smooth gravy.

CRANBERRY AND BRIE BITES

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper, set aside.
• Place pastry on a clean work surface and cut into 36 squares. Brush all squares with egg wash, then place one square on top of the other to make 18 stacks, each with 2 squares of pastry.
• Place on prepared sheet, about 2 inches apart, and bake until puffed and golden, about 13-15 minutes.
• Remove baking sheet from oven and top each puffed square with a piece of brie cheese. Return to oven and bake until cheese melts, about 3-5 minutes.
• Place on a serving platter and top each with a small spoonful of cranberry sauce and a small sprig of thyme for garnish.