CRANBERRY TURKEY MEATBALLS
Healthy cranberry turkey meatballs with apples, sage, and a homemade cranberry-orange sauce. A perfect Thanksgiving or Christmas appetizer!
Provided by Erin Clarke / Well Plated
Categories Appetizer Main Course
Time 30m
Number Of Ingredients 16
Steps:
- Place a rack in the center of your oven and preheat the oven to 425 degrees F. Place an ovenproof baking rack on top of a large, rimmed baking sheet, then lightly coat with cooking spray. Set aside.
- In a large mixing bowl, combine the turkey, breadcrumbs, olive oil, egg, apple, sage, garlic powder, onion powder, salt, and pepper. With your hands or two forks, lightly mix to combine, being careful not to compact the meat.
- Roll the mixture into 1 1/2 to 2-inch balls, using a small scoop to help portion as desired.
- Arrange the meatballs on top of the prepared baking rack. Bake in the oven for 12-14 minutes, just until cooked through.
- Meanwhile, prepare the sauce. In a saucepan large enough to hold the meatballs, combine the cranberries, applesauce, maple syrup, orange zest, and orange juice. Heat over medium to warm through.
- Add the cooked meatballs to the sauce, then spoon the sauce over gently to coat. Transfer to a serving platter to enjoy immediately or place in a slow cooker set to the lowest heat to keep warm. Garnish with fresh parsley as desired and serve.
Nutrition Facts : TransFat 1 g, ServingSize 1 (of 24) meatballs, Calories 73 kcal, Carbohydrate 9 g, Protein 4 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 21 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 2 g
TURKEY FILLED OMELETTE
Classic folded omelette using left-over roasted turkey and savory seasoning.
Provided by chefblackhat
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 20m
Yield 1
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon of olive oil and butter in a skillet over medium-low heat, and stir in the shiitake mushroom, shallot, salt, red pepper flakes, and sage. Cook and stir until the shallot is translucent, about 5 minutes. Mix in the turkey and vermouth, and stir for a minute or two just to heat; remove from heat.
- Beat the eggs with a fork in a bowl until well blended, and season with a pinch of salt and white pepper. Heat 2 teaspoons of olive oil in an omelette pan over medium heat until hot, and pour the beaten eggs into the pan. Use a spatula to gently stir the eggs just until they begin to set, 1 to 2 minutes; shake the pan to cover the bottom completely with egg. Smooth out the top of the partially set eggs with the spatula, cook just until the bottom is firm and the top is still slightly soft, and turn off the heat.
- Spoon turkey filling into the center of the omelette, filling about the middle third of the omelette; dot with small dollops of creme fraiche. Do not overfill omelet. With spatula, fold the upper third of the egg over the filling, and gently tip the skillet and shake the omelette towards the edge of the skillet. With spatula, fold the omelet over one more time, forming a loose cigar shape, and gently tip the omelet onto a serving plate.
Nutrition Facts : Calories 577.9 calories, Carbohydrate 12.1 g, Cholesterol 439.2 mg, Fat 48.1 g, Fiber 0.9 g, Protein 25.1 g, SaturatedFat 15.3 g, Sodium 761.3 mg, Sugar 3.5 g
CRANBERRY-ORANGE GLAZED TURKEY
Provided by Giada De Laurentiis
Categories main-dish
Time 3h35m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Position an oven rack in the bottom third of the oven. Preheat the oven to 400 degrees F.
- Rinse the turkey pieces and pat very dry with paper towels. Brush the turkey all over with oil, and sprinkle with salt and pepper. Arrange the turkey, skin-side up, on a baking sheet with the thick end of the breasts and thighs at the corners, the drumsticks in the center. Roast for 1 hour and 10 minutes.
- Remove the turkey from the oven and brush with the Cranberry Orange Glaze. Pour the broth onto the baking sheet to prevent drippings from burning and roast the turkey, covering loosely with foil if browning too quickly, until an instant-read thermometer registers 165 degrees F to 170 degrees F in thickest part of the thigh (do not let the thermometer touch bone), 20 minutes.
- Transfer the turkey to a platter. Brush generously with more glaze and let rest 25 to 30 minutes.
- Meanwhile, scrape all the pan juices and browned bits from the baking sheet into a large measuring cup. Spoon off and discard the fat that rises to the surface. Heat the pan juices in a heavy medium saucepan over medium-high heat. Whisk 2 to 3 tablespoons of the glaze into the pan juices (or more if desired) to make the gravy and bring to a simmer for the flavors to blend.
- Slice the turkey and arrange on the platter. Garnish with herb sprigs, oranges wedges and cranberries, and serve with gravy.
- In a small saucepan, bring the cranberry juice, orange juice, marmalade and rosemary to a boil over medium-high heat. Boil until the glaze thickens enough to coat a spoon, whisking often, 15 minutes. Remove from the heat. Whisk in the butter, then season the glaze with salt and pepper.
ROAST TURKEY WITH CRANBERRY-ORANGE GLAZE
Bake the flavors of Thanksgiving right into the bird with this cranberry-orange glaze with garlic and chipotle.
Provided by Food Network Kitchen
Time 4h30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Pat the turkey dry and tuck in the wings. Rub the turkey inside and out with 2 tablespoons salt and 1/2 teaspoon pepper. Stuff the cavity with 5 sprigs each of the rosemary and thyme. Tie the legs together and place the turkey breast-up in a roasting pan with a rack. Let sit at room temperature for 1 hour.
- Heat a saucepan over medium heat and add 4 tablespoons of the butter. Stir in the onion, garlic and the remaining 3 sprigs each rosemary and thyme. Cook until the onions are softened, 6 minutes. Add the cranberries, sugar, vinegar, chipotles, orange zest and juice and 1 teaspoon salt. Simmer until the cranberries start to burst, 8 minutes. Strain. Reserve half for serving.
- Heat the remaining 6 tablespoons butter in a microwave-safe bowl in the microwave in 30-second increments until melted. Brush the melted butter all over the turkey. Pour 1 cup of the broth into the roasting pan. Roast for 2 hours, basting with the drippings every 30 minutes after the first hour. Add more broth if the pan looks dry.
- After 2 hours of roasting, brush the turkey with the cranberry-orange glaze every 20 minutes until a thermometer inserted in the thickest part of the thigh reaches 165 degrees F, about 1 hour more, tenting with foil when the turkey reaches the desired darkness.
- Transfer the turkey to a carving board and let rest 30 minutes before carving. Serve with the reserved glaze.
MONTEREY TURKEY OMELET
Our home economists use deli turkey, onion, garlic and green pepper to give a tasteful twist to a sunrise staple. The cheese-topped omelet looks special enough for company but leaves brunch hosts plenty of time to relax.
Provided by Taste of Home
Time 20m
Yield 2-3 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook the turkey, onion, green pepper and garlic in 2 tablespoons butter until vegetables are tender. Remove and keep warm. In the same skillet, melt remaining butter. , In a bowl, beat the eggs and water. Pour into skillet; cook over medium heat. As eggs set, lift the edges, letting uncooked portion flow underneath. When eggs are nearly set, spoon turkey mixture over half of the omelet. Fold omelet over filling. Sprinkle with cheese. Cover and let stand for 1-2 minutes or until cheese is melted.
Nutrition Facts : Calories 367 calories, Fat 28g fat (14g saturated fat), Cholesterol 487mg cholesterol, Sodium 700mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein.
CRANBERRY GLAZED TURKEY
Steps:
- Preheat the oven to 450 degrees F. Remove giblets and neck from turkey and rinse inside and out with cold water. Pat dry with paper towels; set aside.
- In a small bowl, combine softened butter, 1 tablespoon fine herbs, crushed garlic, 2 tablespoons marmalade and onion flakes. Use a fork to mix together until well combined.
- In a small bowl combine poultry seasoning, 1 tablespoon fine herbs, salt and pepper.
- Use your hand to carefully loosen the skin around the entire bird. Work half of the butter mixture under the skin of the entire turkey. Rub the remaining butter on the outside of the skin and season with the poultry seasoning mixture inside and out. Stuff the inside of the turkey cavity with oranges and leeks. (Truss if desired.) Add any leftover oranges and leeks to a shallow roasting pan; pour in broth and set aside. Insert a pop-up thermometer at an angle about 3-inches down from the neck cavity and 2-inches from the breastbone, in the thickest part of the breast. Place turkey breast side up on a rack over the vegetables in the roasting pan. Place in oven and reduce temperature to 325 degrees F.
- Combine orange juice, remaining marmalade, jellied cranberries, and remaining fine herbs in a small saucepan and simmer until jelly melts. Continue simmering until mixture thickens, about 15 minutes; keep warm.
- After the turkey has cooked for 2 hours brush on the glaze mixture. When the thermometer pops up or until an instant-read thermometer inserted into the thigh registers 180 degrees F, about 3 hours total.
- Remove from oven and let turkey rest 15 minutes before carving.
TURKEY-CRANBERRY OMELET
Make and share this Turkey-Cranberry Omelet recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 20m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Make the filling: In a small bowl, combine the turkey, cranberry sauce, and orange zest; set aside.
- Make the omelet: in a bowl, whisk the eggs, water, salt, pepper, and sugar together.
- Heat an 8-inch omelet pan over medium heat; add butter and swirl to coat bottom of pan.
- When butter foams, pour in egg mixture all at once; let set until edges begin to cook, about 20 seconds.
- With a spatula, gently lift edges of mixture and tip skillet to allow the uncooked egg mixture to flow underneath.
- Continue to do this until the top is almost dry, 3-4 minutes.
- Spoon turkey-cranberry mixture over one half of the omelet; scatter cream cheese pieces on top.
- Fold the other side over to cover; let stand a few seconds.
- Serve immediately.
Nutrition Facts : Calories 493.6, Fat 27.3, SaturatedFat 11.4, Cholesterol 713.7, Sodium 339.4, Carbohydrate 19.6, Fiber 0.5, Sugar 18.6, Protein 40.6
TURKEY CRANBERRY SANDWICH
JUST AWESOME!!! This sandwich is similar to the one on the menu at Applebee's Restaurant and is absolutely delicious! Bread of your choice can be used, but it must be grilled to get the true flavor and the goodness of melted cheese.
Provided by Seasoned Cook
Categories One Dish Meal
Time 20m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Chop red onion very fine and mix with whole cranberry sauce.
- Smear mayonnaise on one side of sliced bread. Smear cranberry-onion mixture on the other slice of bread.
- Layer turkey slices, bacon and provolone on one side of bread and top with other slice of bread.
- Using a skillet or grill pan, grill sandwich with butter and remove from heat when cheese has melted. Cut sandwich into 2 halves and serve.
TURKEY AND CHEESE OMELET
Make and share this Turkey and Cheese Omelet recipe from Food.com.
Provided by Meliciously Good
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- 1. Heat a nonstick skillet over medium heat and spray with nonstick spray.
- 2. Pleace sliced turkey on a paper towel and cook in the microwave on high for one minute (you can also cook it in the pan). When it is cooked, rip into bite sized pieces. Set aside.
- 3. Separate eggs from yolks, discard yolks. Beat with a fork and salt and pepper, add it to the pan.
- 4. When the eggs begin to set top with turkey and cheese, with the cheese melts. fold in half and serve.
Nutrition Facts : Calories 265.9, Fat 17.2, SaturatedFat 5.3, Cholesterol 653.8, Sodium 228.4, Carbohydrate 1.2, Sugar 1.2, Protein 24.7
TURKEY WITH CRANBERRY SAUCE
You'll hear rave reviews when fantastic fowl stars as the flavorful fare on your weekday menu. Sauteing the turkey in butter an oil locks in the succulent juices. And what's turkey without cranberries? This tangy sauce is served right on top!
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts :
APPLE-CRANBERRY OMELETTE
This is a wonderful breakfast for the day after Thanksgiving or any day when you want to use up leftover cranberry sauce (try it with Cranberry Sauce with Apple Cider recipe#78078 or any whole berry cranberry sauce). *The original recipe recommended lingonberries but suggested cranberries as a good alternative. Recipe source: Bon Appetit (October 1985)
Provided by ellie_
Categories Breakfast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400-degrees F.
- Whisk eggs, milk, flour and salt together in a large measuring cup or bowl.
- Melt butter (2 tablespoons) in a 12-inch skillet (that is oven safe- I used a cast iron skillet) over medium heat.
- Add egg mixture and cook for 2-5 minutes, lifting edges to allow uncooked part to run underneath.
- Put omlet in oven and bake until softly set (5 minutes). DO NOT OVERCOOK OR OMLET WILL BREAK WHEN FOLDED.
- While omlet is cooking prepare filling by combining all of the filling ingredients (cranberry sauce- cardamom) in a small saucepan over medium-low heat and cook for 3-5 minutes, stirring constantly.
- Spoon 1/3 of the filling onto half of the omlet.
- Slide omlet onto platter or serving dish, folding empty half over filled half.
- Spoon additional filling around omlet (or serve on the side) and sprinkle with powder sugar.
- Serve with whipped cream and additional filling if desired.
Nutrition Facts : Calories 366.9, Fat 21.1, SaturatedFat 11.1, Cholesterol 318.1, Sodium 541.1, Carbohydrate 33.6, Fiber 1.6, Sugar 25, Protein 12.2
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