Turkey Pasta With Cranberry Cream Sauce Food

ROASTED TURKEY BREAST WITH CREAMY GRAVY AND CRANBERRY POMEGRANATE SAUCE

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.

SAUSAGE, KALE AND CRANBERRY PASTA

Steps:

• Boil a large pot of water for the pasta. Add rigatoni and salt and cook to al dente or with a bite to it. Drain and reserve 2 ladles of pasta water.
• While pasta cooks, heat extra-virgin olive oil in a large deep skillet over medium-high heat. Add sausage, brown and crumble it, then add garlic and onions and cook until tender 5 to 6 minutes. Add cranberry sauce and wine and stir to combine then reduce a minute. Add kale in bunches and stir to wilt down. Add the reserved pasta water. Season the dish with salt, pepper, and nutmeg to taste.
• Add pasta to the pan with sausage and kale. Top pasta with cheese and toss with kale mixture to combine. Serve immediately with extra cheese for topping.

TURKEY AND CRANBERRY RAVIOLI

Steps:

• To make the ravioli: in a medium bowl, stir together the turkey, cranberry sauce, cheese, bread crumbs, parsley, egg, salt, and pepper.
• Place 10 won ton wrappers on a work surface.
• Brush lightly with water using a pastry brush.
• Place 1 tablespoon of the turkey mixture on each of the won ton wrappers.
• Top with another won ton wrapper.
• Push out any air bubbles and press the edges tightly to seal.
• To make the gravy: in a medium, heavy skillet, heat the butter over medium heat.
• Add the shallots and cook until tender, about 5 minutes.
• Add the flour and stir until cooked, about 1 minute.
• Slowly add the chicken broth, stirring quickly to avoid lumps.
• Add the cream, parley, salt, and pepper and cook, without boiling, for 2 minutes, stirring often.
• Meanwhile, bring a large pot of salted water to a boil over high heat.
• Add the ravioli and cook until tender but still firm to the bite and the turkey is cooked, stirring occasionally, about 3 minutes.
• Drain the ravioli into the gravy and stir to coat.
• Serve immediately in individual dishes, drizzled with the remaining gravy.