TURKEY WITH CURRIED CREAM SAUCE
Give plain old turkey a brand-new spin with classic Indian spices. My version's pretty mild, but if you're in the mood for fire, add extra curry and a shake or two of cayenne pepper. This dish disappears fast, no matter who's at the table. -Lori Lockrey, Scarborough, Ontario
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 3 servings.
Number Of Ingredients 13
Steps:
- In a small saucepan, melt butter over medium heat. Stir in flour and curry powder until smooth; gradually whisk in broth and milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; set aside., In a large skillet, heat oil over medium-high heat. Add squash, zucchini and onion; cook and stir until tender. Add turkey, lemon zest and reserved sauce; heat through. Serve with rice; sprinkle with cashews.
Nutrition Facts : Calories 331 calories, Fat 17g fat (6g saturated fat), Cholesterol 104mg cholesterol, Sodium 504mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 33g protein.
TURKEY IN CREAM SAUCE
I've been relying on this recipe for tender turkey since I first moved out on my own years ago. I serve it whenever I invite new guests to the house, and I'm constantly writing out the recipe. -Kathy-Jo Winterbottom, Pottstown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 7h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a 3-qt. slow cooker, combine the wine, onion, garlic and bay leaves. Combine rosemary and pepper; rub over turkey. Place in slow cooker. Cover and cook on low for 7-9 hours or until turkey is tender., Remove turkey to a serving platter; keep warm. Strain and skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine the cornstarch, cream and salt until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.
Nutrition Facts : Calories 205 calories, Fat 3g fat (1g saturated fat), Cholesterol 58mg cholesterol, Sodium 231mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges
TURKEY CROQUETTES WITH CREAM SAUCE
This is basically my dad's recipe, which I quantified with exact measurements, and the addition of a few seasonings that I like. It's a great way to use up turkey leftovers in a more sophisticated dish. I mince the turkey meat in my food processor first, then measure out the amount required.
Provided by PainterCook
Categories Poultry
Time 1h10m
Yield 12 croquettes
Number Of Ingredients 16
Steps:
- In large saucepan,melt butter. Whisk in flour; add milk and broth slowly and whisk to avoid lumps. Add nutmeg, black pepper, sea salt, and lemon juice. Thicken this cream sauce over low heat, then remove from heat to cool.
- In a large bowl, combine the minced turkey with 1 cup of the cooled cream sauce, grated onion, poultry seasoning, italian seasoning, and hot sauce. The mixture should just hold together. Add salt and pepper to taste and chill 15 minutes.
- While turkey is chilling, add thawed package of peas to the rest of the cream sauce. Cover and simmer on very low heat.
- Preheat oven to 350 degrees.
- With wet hands form the individual croquettes. I use a 1/4 cup scoop per croquette. Form a ballish shape; roll lightly in flour, then in beaten egg (with just a little water) and roll in breadcrumbs. Form the shape of a large gumdrop or "haystack" and place on a cookie sheet coated with non-stick spray.
- Bake croquettes in middle rack of the oven approximately 25 minutes. Serve hot with cream sauce on top (about 2-3 per person) and a dash of paprika.
- NOTE: Extra peas and cream sauce can be used as an elegant vegetable dish the next day by adding cooked baby carrots and pearl onions.
Nutrition Facts : Calories 231.4, Fat 13.6, SaturatedFat 8.1, Cholesterol 51, Sodium 529.6, Carbohydrate 21.1, Fiber 2.3, Sugar 2.9, Protein 6.4
TURKEY FAJITAS WITH CREAMY AVOCADO SAUCE
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 21m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the avocado, mayonnaise, jalapeno pepper and lime juice in a blender or food processor. Add a splash of water and puree until smooth; season with salt and pepper, to taste. Scrape into a bowl.
- Heat the oil in a large saute pan over high heat. Add the onion and pepper and cook until soft, about 5 minutes. Add the cumin and cook for 1 minute. Add the turkey, cook until just heated through and stir in the cilantro.
- Put the tortillas on a plate, cover with a damp paper towel and microwave on high heat for 40 seconds to warm through. Put some of the turkey mixture in the center of each tortilla, drizzle with some of the Creamy Avocado Sauce, roll and serve.
ROASTED TURKEY BREAST WITH CREAMY GRAVY AND CRANBERRY POMEGRANATE SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the roasted turkey breast: Preheat the oven to 350 degrees F. Place the turkey on a baking rack over a baking sheet. Combine the garlic and softened butter with the herbs and lemon juice. Slather about 5 tablespoons of the garlic-herb butter over the turkey breast and sprinkle liberally with salt and pepper, reserving the remaining garlic-herb butter for the gravy. Roast the turkey 45 minutes.
- For the cranberry pomegranate sauce: Meanwhile, place the cranberries in a medium saucepot with the sugar, salt, cinnamon stick, orange rind and 1 cup water. Bring to boil and cook until all the berries pop and the sauce thickens, about 15 minutes. Cool and remove the rind and cinnamon stick. Peel the pomegranate in a bowl of water, separating the seeds, and drain. Add the pomegranate seeds into the sauce.
- For the creamy gravy: Right before serving the turkey, melt the remaining garlic-herb butter over medium heat in a saucepan. Whisk in the flour, followed by the stock, to thicken. Whisk in the Worcestershire and season with salt and pepper. Stir in the cream and cheese, and keep warm until ready to serve.
- Slice the roasted turkey breast and serve with the room temperature sauce and warm gravy, with steamed greens on the side.
- Cook's Note: If the turkey is a make-ahead meal, you will need an extra 1 cup stock for reheating. Place the turkey in a low baking dish with the extra 1 cup stock and loosely cover with foil. Reheat at 350 degrees F 20 to 25 minutes, then crisp up the skin under the broiler.
- This recipe will result in leftovers for sandwiches.
WHISKEY CREAM SAUCE
Provided by Ree Drummond : Food Network
Categories condiment
Time 25m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Cook the onions in the 3 tablespoons butter in a skillet over medium heat for a few minutes. When the onions are brown, turn off the burner temporarily so you won't ignite your kitchen. Or yourself.
- Pour in the whiskey. As soon as it evaporates, turn the burner on medium-high heat and pour in the beef stock. Add salt and freshly ground black pepper to taste, then allow the mixture to bubble up and reduce by half.
- Whisk in the remaining tablespoon of butter, then reduce the heat to low. Whisk in 1/4 cup to 1/2 cup cream, according to your taste. Allow the sauce to simmer and thicken for a few minutes.
- Serve with beef, baby!
SAUTEED TURKEY WITH TEQUILA CREAM SAUCE
Steps:
- Heat 2 tablespoons oil in heavy large skillet over high heat. Season turkey strips with salt and pepper. Add to skillet and saute until brown but still pink inside, about 1 minute per side. Using slotted spoon, transfer turkey to platter.
- Heat remaining 2 tablespoons oil in same skillet. Add shallots and mushrooms and saute until brown, about 3 minutes. Add tequila and boil until reduced by half. Add chicken stock and boil until reduced by half. Add creme fraiche and simmer until sauce is reduced to sauce consistency. Return turkey to sauce. Stir in salt, white pepper and Tabasco.
- Spoon turkey and sauce over Spaetzle. Sprinkle with epazote leaves.
TURKEY MEATBALLS WITH CHIPOTLE CREAM SAUCE
Provided by Marcela Valladolid
Categories appetizer
Time 15m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat the meatballs according to the package instructions.
- Meanwhile, combine the sour cream, milk, mayonnaise, garlic powder and chipotle in a blender and blend until combined. Add salt and pepper to taste and blend again.
- In a small saucepan, heat the butter over low heat until melted. Add the chipotle mixture and mix with a wooden spoon until combined. Heat until warm, then serve with the meatballs and garnish with the grated Parmesan and cilantro.
MAMAW'S CREAMED TURKEY OVER TOAST
The day after Thanksgiving you can achieve the very pinnacle of comfort food! My mom ended up having to bake several turkeys a year just so we could get this stuff. Some very knowledgeable 'Zaarites helped me to ressurect it as the recipe had been lost.
Provided by Bone Man
Categories One Dish Meal
Time 40m
Yield 8 cups
Number Of Ingredients 8
Steps:
- In a large no-stick skillet, begin heating the milk, margarine and chicken stock over medium heat.
- Whisk in the flour right away, eliminating all lumps, and as it comes to a boil, it should thicken.
- Add the salt and pepper. (Black pepper is okay as a substitute).
- As it thickens, toss in the chopped turkey and stir carefully as to not break up the chunks too much.
- If it gets too thick, just add some milk and stir.
- As soon as the mix is thick enough to your liking, it is done. Turn off the heat and cover until serving.
- Serve over slices of toast or, make up some of your favorite biscuits instead.
- If you have some left-over turkey broth from the day before when the turkey was baked, use that instead of chicken stock.
- Note: the more dark meat, the better. It really adds to the flavor of this dish.
TURKEY WITH STROGANOFF SAUCE
Turkey and potatoes and garlic green beans gets even more special with stroganoff mushroom cream sauce
Provided by hjalmar
Time 1h20m
Yield Serves 4
Number Of Ingredients 0
Steps:
- To make the sauce, heat 1 tbsp of the butter in a large frying pan, tip in the onion and cook over a low heat for about 10 minutes until soft. Add the garlic and mushrooms, increase the heat and fry until all the liquid has evaporated.
- Place potatoes into a large pot and cover with salted water by 1 inch; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool until potatoes can be handled; cut potatoes in half. Place potatoes into serving bowl with butter, season with salt and black pepper, and toss with chives until potatoes are coated.
- Add the paprika, tomato purée and flour to the mushrooms, cook for 1 min then add the white wine, if using, and leave to bubble away for a further 1-2 minutes. Be careful as the white wine may set alight. Pour in the chicken stock and set over a high heat to reduce by half. Stir in the soured cream and parsley, then season. Keep the sauce warm while you cook the Turkey.
- Heat the remaining butter in a frying pan over a medium-high heat. Season the turkey and cook for 3 minutes on each side for medium-rare, depending on the thickness of the meat. Remove from the pan and leave to rest, loosely covered with foil.
- Cook the green beans in boiling water for 2-3 minutes until just tender, then drain well and steam-dry for a min.
- Meanwhile, gently fry the garlic in the oil until pale golden - no further. Toss with the beans, season and serve.
- Serve the turkey filets with the sauce poured over and the beans and Potatoes on the side.
ROAST TURKEY WITH CREAM GRAVY
Provided by Andrea Albin
Categories Milk/Cream turkey Roast Christmas Thanksgiving Dinner Family Reunion Christmas Eve Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Rinse turkey inside and out and pat dry. Put turkey on rack in roasting pan and season inside and out with 1 tablespoon salt and 2 teaspoons pepper. Fold neck skin under body, then tuck wing tips under breast and tie drumsticks together with string. Let stand at room temperature 1 hour.
- Preheat oven to 450°F with rack in lower third.
- Add 1 cup water to pan and roast, without basting, rotating pan halfway through, until an instant-read thermometer inserted into fleshy part of each thigh (test both; do not touch bone) registers 165 to 170°F, 1 3/4 to 2 hours total.
- Carefully tilt turkey so juices from inside large cavity run into pan. Transfer turkey to a platter (reserve juices in roasting pan) and let rest, uncovered, 30 minutes (temperature of thigh meat will rise to 170 to 175°F). Discard string.
- Make gravy while turkey rests:
- Strain pan juices through a fine-mesh sieve into 2-quart measure and skim off fat (or use a fat separator), reserving fat. Straddle roasting pan across 2 burners, then add remaining 1 1/2 cups water and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Strain through sieve into measuring cup containing pan juices. Add enough turkey giblet stock to pan juices to bring total to 5 cups.
- Put 5 tablespoons reserved fat (if there is less, add melted butter) in a 4-quart heavy saucepan and whisk in flour. Cook roux over medium heat, whisking, 3 minutes. Add stock mixture in a fast stream, whisking constantly, then add cream, 1 teaspoon salt, and 1 1/2 teaspoons pepper. Bring to a boil, whisking, then stir in any turkey juices from platter and simmer 5 minutes.
- Serve turkey with gravy.
- What to drink:
- Lagier Meredith Mount Veeder Napa Valley Syrah '06
TURKEY MEATLOAF WITH CREAMY HORSERADISH SAUCE
This recipe is from the Flying Biscuit Cafe in Atlanta and it is the most ordered item on their menu. Don't be intimidated by the number of ingredients, it is real easy to make and I promise you that the aroma while this is cooking is unbelievable. It makes 2 meatloaves so you can eat one now and freeze the other one for later and also you can freeze any leftover horseradish sauce. I must warn you - people will eat more than one helping and they will fight over the leftovers! I alway serve this with mashed potatoes and a nice green vegetable and a salad. Rolls are nice to have with it also to sop up the sauce.
Provided by Babs in Toyland
Categories Poultry
Time 1h50m
Yield 2 meatloaves
Number Of Ingredients 26
Steps:
- To make meatloaf:Preheat oven to 350 degrees.
- Line bottom and sides of two 8 1/2-by-4 1/2 loaf pans with waxed paper and set aside.
- In a large skillet, heat the canola oil over medium high heat.
- Add the celery, onions, carrots and garlic to the pan and saute until the onions are translucent and carrots have softened about 7 minutes.
- Add the basil, oregano, rosemary, pepper and salt to the vegetables.
- Saute briefly to bring out the flavor of the herbs.
- Remove from heat and let cool.
- In a large bowl, combine the contents of the skillet with the bread crumbs, eggs, cream, sun-dried tomatoes, Parmesan, mozzarella, ketchup and turkey.
- Mix by hand until all ingredients are incorporated, then mound mixture into prepared loaf pans.
- Bake 1 hour and 10 minutes or until the internal temperature on an instant read thermometer reaches 180 degrees.
- Cool slightly, then cut and serve topped with the horseradish sauce.
- To make the sauce: Place a medium saucepan over medium-high heat and add butter.
- Once the butter has melted, whisk in the flour.
- Remove from heat and whisk in cream and milk, whisking in a slow, steady stream to prevent lumping.
- Return the pan to the stove and cook over medium-high heat, stirring constantly, until sauce thickens and becomes bubbly.
- Turn off the heat and stir in salt and white pepper and horseradish.
- Serve warm.
TURKEY SLICES WITH CURRY CREAM SAUCE
This is one I found online... it is a great way to use those turkey tenderloins you can buy now in the stores. I tweaked it a little because it had barely any curry powder or much of any spice at all in it originally so if you want it with less curry flavor, feel free to pare it down some. If you like a lot of sauce as we do here, the sauce part doubles easily.
Provided by JanetB-KY
Categories Curries
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place tenderloins in a 13 X 9 inch pan; bake at 400 degrees for 25 to 30 minutes or until cooked through.
- Cut turkey into 1/2 inch slices and keep warm.
- Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth; cook one minute, stirring constantly.
- Gradually add broth and milk (or cream), cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
- Stir in spices and lemon rind; Cook one minute longer, stirring constantly.
- Place turkey slices on top of hot rice;pour sauce over turkey and serve with your favorite choices of curry condiments.
TURKEY WITH SHERRY SOUR CREAM SAUCE
Turkey (or chicken) mushrooms, roasted red pepper, and sherry sour cream sauce over wide egg noodles. Recipe from a magazine years ago, wish I could give credit to origin.
Provided by Southern Lady
Categories Poultry
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Prepare noodles as directed and keep warm.
- Meanwhile in large skillet over med heat, in hot butter/margarine, cook onions. When they begin to soften, add mushrooms and cook both until tender, stirring occasionally.
- In small bowl stir in flour and 1-1/4 cups water and add to veggie mixture in skillet, adding sherry, salt, and paprika and cook over high heat until boiling.
- Add turkey and roasted red peppers reducing heat to low, cover skillet and simmer 10 mins., stirring occasionally.
- Stir in sour cream and heat through, don't boil or cream may curdle.
- Serve turkey on top of noodles, garnish with parsley.
Nutrition Facts : Calories 362.8, Fat 15.5, SaturatedFat 8.5, Cholesterol 89.4, Sodium 394.9, Carbohydrate 35.1, Fiber 2.5, Sugar 3.3, Protein 19
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