Turkey Lasagna With Cranberry Sauce Food

ROASTED TURKEY LASAGNA

Steps:

• Preheat the oven to 425 degrees F.
• Heat the garlic and 2 tablespoons of the oil together in a large skillet over medium heat until the garlic begins to brown around the edges, 4 to 5 minutes. Add the crushed tomatoes, tomato paste, basil and 1 teaspoon salt. Fill the empty tomato can with 1 1/2 cups of water , swish it around and add it to the pan. Raise the heat to medium-high and bring to a simmer, stirring occasionally, until the sauce is thickened, 20 to 24 minutes. (You should have about 4 cups.) Allow the sauce to cool.
• Meanwhile, bring a large pot of salted water to a boil.
• Heat the remaining 1 tablespoon oil in a medium skillet over medium-high heat. Add the sausage and cook, breaking up with a slotted spoon into smaller pieces no more than 1 inch long. Cook until browned, about 7 minutes. Transfer the cooked sausage with the spoon to a paper-towel-lined plate to drain.
• Add the lasagna noodles one at a time to the boiling water and cook until al dente, about 8 minutes. Stir very gently with a wooden spoon to prevent the noodles from sticking. Drain into a colander and rinse under cold water until they are cool enough to handle; drape over the side of the colander. (This will also help to separate the sheets so they do not stick together.)
• Mix the ricotta, parsley and egg with 1/2 teaspoon salt in a medium bowl until well combined. Add the turkey and sausage and stir to combine. Set aside.
• Spoon a very scant layer of sauce, about 1/4 cup, into a 9-by-13-inch baking dish and spread to coat the bottom. Line the bottom with one layer of lasagna noodles, slightly overlapping and cutting to fit if necessary. Spread half of the ricotta mixture over the noodles, then a third of the tomato sauce, followed by a third of the mozzarella and a third of the Parmesan. Cover with a third of the lasagna noodles, again arranged so they are overlapping slightly. Top with the other half of the ricotta mixture, then another third of the sauce. Add another third of the mozzarella and third of the Parmesan. Finish with the remaining lasagna sheets and top the lasagna with the remaining sauce, mozzarella and Parmesan.
• Cover with foil and bake until hot throughout and the cheese is melted, about 30 minutes. Uncover and continue to bake until slightly golden brown, about 10 minutes more. Let rest for 10 minutes, cut into pieces and serve.

TURKEY LASAGNA

Steps:

• Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened and beginning to become translucent, about 8 minutes. Add the turkey and garlic and continue to cook, breaking the meat up with a wooden spoon, until the turkey is cooked through, 6 to 8 minutes. Add the tomato paste, stir to combine and cook, stirring occasionally, about 5 minutes.
• Add the crushed tomatoes to the saucepan. Add the whole peeled tomatoes, crushing them with you hand as you pour them in. Stir in the oregano. Add salt and pepper to taste, bring to a simmer and cook, stirring occasionally, until the sauce is slightly reduced and thickened, about 30 minutes; remove the lid for the last 5 minutes of cooking.
• Meanwhile, set aside 1 cup of the mozzarella and 1/4 cup of the Parmesan in a small bowl. Mix together the ricotta, parsley, egg, the remaining mozzarella and Parmesan, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl.
• Preheat the oven to 375 degrees F.
• Spread about 2 cups of the sauce in the bottom of a deep 9-by-13-inch broiler-proof baking dish (see Cook's Note). Place 3 uncooked lasagna noodles across the bottom of the dish lengthwise, leaving about 1/2 inch between each. Place a fourth noddle across the short side of the dish, breaking to fit as needed. Spread about 1 1/2 cups sauce on the noodles. Using an ice-cream scoop or a large spoon, dollop one-third of the cheese mixture evenly on top of the sauce. Arrange another layer of noodles the same as the first, pressing down gently to spread the cheese mixture. Repeat layering the sauce, cheese mixture and noodles two more times, ending with the noodles. On top of the last layer, spread the remaining sauce.
• Cover the baking dish tightly with foil and bake until the noodles are tender when you insert the tip of a paring knife, about 1 hour. Remove the foil from the baking dish and sprinkle with the reserved mozzarella and Parmesan. Increase the oven temperature to broil and broil the lasagna until the cheese is melted, golden and bubbling, 5 to 7 minutes. Let the lasagna sit for 30 minutes before serving.

TURKEY LASAGNA

Steps:

• Preheat the oven to 400 degrees F.
• Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
• Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.
• In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
• Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.

TURKEY LASAGNA

Steps:

• In a medium skillet saute the chopped onions, celery and garlic in oil until soft and tender. Add chopped turkey and broccoli. Set aside.
• To make white sauce: In a small saucepan over low heat melt butter or margarine. Remove from heat and add flour, salt, and pepper; and blend well. Return to low heat, whisk in milk and cook until thick.
• To assemble, in the bottom of a casserole dish place a thin layer of white sauce, then a layer of noodles. Next, place a layer of the turkey mixture, followed by sauce, and then 1/2 cup of the shredded mozzarella cheese. Repeat layering process with turkey mixture and sauce. Top with the remaining 1/2 cup of mozzarella cheese.
• Bake in a preheated 350 degree (175 degree C) oven for 45-60 minutes until bubbly and heated through. Let stand 10 to 15 minutes before serving.

TURKEY PUFFS WITH CRANBERRY CABERNET SAUCE

Steps:

• In a small saucepan, combine broth and mushrooms; bring to a boil. Remove from the heat; let stand for 15-20 minutes or until mushrooms are softened. Using a slotted spoon, remove mushrooms; coarsely chop. Strain remaining broth through a fine mesh strainer. Set aside mushrooms and broth., In a large skillet, saute onion in butter until softened. Reduce heat to medium-low; cook, stirring occasionally, for 10 minutes or until golden brown. Add the tarragon, salt, pepper and reserved mushrooms and broth. Bring to a boil; cook over medium heat until liquid is evaporated., On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12x10-in. rectangle; cut each into two pieces. Transfer to a greased baking sheet. Spoon mushroom mixture onto each pastry; top with turkey and cream cheese., Lightly brush pastry edges with water. Bring long sides over filling, pinching seams and ends to seal. Turn pastries seam side down. Cut small slits into pastry. Brush tops with egg. Bake at 400° for 20-25 minutes or until golden brown., Meanwhile, in a small saucepan, combine the broth, wine and vinegar. Bring to a boil; cook until liquid is reduced by half. Stir in cranberry sauce until melted. Serve with pastries.

THE BEST HEALTHY TURKEY LASAGNA YOU'LL EVER EAT

Steps:

• Add oil to a large pot or dutch oven and place over medium high heat. Once oil is hot, add in garlic and cook for 30 seconds, then add in the ground turkey and onion and cook until turkey is no longer pink. Stir in crushed tomatoes, tomato paste, tomato sauce, water and pure maple syrup. Next add in fresh herbs & spices: basil, italian seasoning, oregano, fennel, red pepper flakes, nutmeg and salt and pepper, to taste. Cover and simmer on low while you cook the lasagna noodles.
• Bring a large pot of water to a boil. Cook the lasagna noodles for 6-8 minutes or until al dente, then drain and rinse with cold water. Another option is to soak the lasagna noodles in very warm (hot) water for 20-30 minutes if you do not want to boil them. (You can also use no cook lasagna noodles, but they aren't my favorite!)
• While the lasagna noodles are boiling, make the ricotta mixture: In a medium bowl, mix together the ricotta, egg, basil and salt and pepper.
• Preheat oven to 400 degrees F. Grease a 9x13 inch baking pan with nonstick cooking spray.
• To assemble the lasagna, spread 1 1/2 cups of the turkey meat sauce over the bottom of the baking dish. Place 5 of the cooked lasagna noodles on top, 4 vertical and 1 horizontal. Spread with half of the ricotta cheese mixture, 2 tablespoons diced basil, then top with 1/3 of the mozzarella slices. Next, add 1 1/2 cups of the meat sauce on top of the mozzarella and sprinkle with 1/4 cup of parmesan cheese. Repeat layers once more: remaining noodles, ricotta, basil, 1/3 of the mozzarella slices, any remaining meat sauce and 1/4 cup parmesan. Top with remaining mozzarella.
• Cover with foil and bake covered for 25 minutes. Remove foil and bake another 20 minutes. If you'd like bubbly, golden brown cheese, broil the top for 2 minutes or until mozzarella is golden brown. Garnish with 1/4 cup parmesan and extra basil. Cool for 15-20 minutes before serving. Serves 12.

TURKEY PATTIES WITH CRANBERRY CREAM SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix together the turkey, eggs, 1 cup bread crumbs, garlic, salt, paprika, sage, black pepper, and cayenne pepper in a bowl. Divide mixture into 4 patties. Coat each patty with 1/4 cup breadcrumbs.
• Heat the oil in a cast iron skillet over medium heat. Cook patties in the heated oil until browned, 4 to 5 minutes each side. Keeping the patties in the skillet, remove about 1/2 the remaining oil from the skillet; add the cranberry sauce to the skillet; cover with aluminum foil.
• Place the covered skillet in the preheated oven and cook the patties until they reach an internal temperature of 165 degrees F (75 degrees C), about 15 minutes. Remove patties from the skillet and wrap in aluminum foil to keep warm.
• Return skillet to medium heat on stove. Stir the heavy cream into the cranberry sauce. Whisk together the cornstarch and water; slowly add to the skillet; cook and stir until sauce thickens. Pour sauce over patties to serve.

GRILLED TURKEY BURGERS WITH CRANBERRY HORSERADISH DRESSING

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.

TURKEY SANDWICHES WITH CRANBERRY SAUCE

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.

TURKEY LASAGNA WITH CRANBERRIES

Steps:

• 1. Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with a non stick cooking spray and set aside.
• 2. Combine the stock and milk and bring to the boiling point, either in a microwave oven or on top of the stove..
• 3. Melt butter in a large saucepan over medium-low heat. Add the flour and cook, stirring constantly, for 2 minutes. Add the hot stock and milk mixture, all at once, stirring constantly with a wire whisk.
• 4. Bring to a boil, reduce heat to low and simmer, stirring frequently, until the mixture starts to thicken, about 5 minutes. Remove from heat and add salt, pepper, sage and thyme and mix well. Stir in the turkey and parsley and set aside.
• 5. Spread one half of the cranberry sauce evenly over the bottom of the prepared baking dish. Cover the sauce with a layer of the cooked lasagna noodles. Top the noodles with ricotta cheese and one third of the turkey mixture. Add a second layer of noodles. Spread the remaining cranberry sauce over the noodles.
• 6. Cover the cranberries with half of the remaining turkey mixture. Sprinkle half of the shredded mozzarella cheese. Sprinkle the breadcrumbs evenly over the top. Bake, uncovered, in the preheated oven for 30 minutes, or until bubbling and lightly browned. Allow to stand for 5 minutes before cutting into 8 servings, about 3x4 inches each.