TURKEY CROQUETTES WITH MUSHROOM-ROSEMARY GRAVY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Place the garlic, onion, celery and red bell pepper in food processor and pulse to fine chop. Add turkey, potatoes, egg, salt, pepper, poultry seasoning, and parsley leaves then pulse to process and combine the mixture. Remove bowl from base and blade from the bowl. In a medium mixing bowl combine the turkey mixture with 3/4 cup bread crumbs.
- Heat a small skillet over medium heat with 2 tablespoons butter and 1 tablespoon oil. When butter melts add the mushrooms and cook until dark and tender, 5 to 6 minutes. Season the mushrooms with salt and pepper and add rosemary to the pan. Sprinkle the flour over the mushrooms and cook a minute. Whisk in the stock, bring to a bubble and thicken, 5 minutes, over medium-low heat.
- Preheat a nonstick skillet with 3 tablespoons extra-virgin olive oil over medium heat.
- Use a conical or round ice cream scoop to form 8 croquettes. Combine cheese and remaining 1/4 cup of bread crumbs on a plate. Coat the croquettes in cheese and bread crumbs and saute in hot oil until deeply golden all over, 5 to 6 minutes for each batch. Remove and drain on paper towels. Serve the croquettes with rosemary gravy poured down over them.
TURKEY CUTLETS WITH MUSHROOM AND WATER CHESTNUT STUFFING AND PAN GRAVY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Turn on broiler to high and toast the bread on both sides. Butter the toasted bread liberally with softened butter. Set aside. Switch oven to bake and preheat to 375 degrees F.
- Season the turkey cutlets with salt, pepper and 2 teaspoons poultry seasoning - just eyeball it. In a large skillet, brown turkey cutlets on each side over medium high heat in 2 tablespoons extra-virgin olive oil. Transfer the cutlets to a shallow baking dish and add 1 cup broth to keep meat moist. Transfer cutlets to oven, loosely tented with foil, to continue cooking through. To skillet that you browned the cutlets in, add 2 tablespoons butter and melt it over medium heat. Add flour to butter and cook a minute or two more. Whisk in about 2 cups turkey broth or chicken stock and allow it to thicken up, 5 minutes. Season the gravy with salt and pepper and poultry seasoning, to your taste.
- Preheat a second skillet, over medium high heat and 2 tablespoons of extra-virgin olive oil, 2 turns of the pan. Add chopped mushrooms and brown 5 minutes, stirring frequently. Season mushrooms with salt and pepper. Add celery and water chestnuts as you get them chopped. Continue to cook until veggies are all tender, another 5 minutes. Add scallions, 1 teaspoon poultry seasoning and the parsley. Cut bread into cubes and add. Moisten stuffing with 1 cup broth or stock. Transfer to a serving dish. Use an ice cream scoop to portion out the stuffing at the table. Top mounds of stuffing with turkey cutlets and gravy, serve with sugar snap peas and brown rice or other vegetable side dishes of your choice.
WILD MUSHROOM TURKEY GRAVY
Here's the perfect way to use those juices and drippings from your next roasted turkey. There's more than one way to thicken a sauce or gravy! Since flour and cornstarch are out when you're eating low-carb, a classic French cream reduction is in order. This rich sauce is complemented by the hearty taste of the mushrooms, and it's a great accompaniment to anyone's Thanksgiving turkey!
Provided by Food Network
Time 25m
Yield 8 servings (about 1 2/3 cups)
Number Of Ingredients 9
Steps:
- Bring the juice to a simmer in a small saucepan over medium-high heat and reduce by half. Add the cream and cook until reduced enough to coat the back of a spoon, about 8 minutes.
- Heat the butter in a skillet over medium-high heat. Add the mushrooms, thyme, garlic, and sherry and cook, stirring occasionally, until tender and almost dry, about 6 minutes
- Combine the mushrooms with reduced gravy and season with salt and pepper. Reheat, if necessary, and stir in the vinegar. Transfer to a gravy boat and keep warm until serving.
Nutrition Facts : Calories 110 calorie, Fat 10 grams, SaturatedFat 6 grams, Carbohydrate 3 grams, Fiber 0.5 grams
TURKEY SALISBURY STEAK
Reminds me of the old school days lunch. YUM! Ground turkey is mixed and then formed into patties which are baked and served with a mushroom gravy.
Provided by Sharon Angel
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Whisk 1 cup water, onion soup mix, Worcestershire sauce, garlic, and black pepper together in a bowl. Strain mixture, reserving solids and broth. Pour 1/2 cup broth and the solids into a large bowl; mix turkey, bread crumbs, and egg into broth-solids mixture until thoroughly combined. Scoop 8 portions using 1/2 cup measure and form each into an oval patty; arrange on a baking sheet.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Whisk remaining broth, mushroom soup, 1 can water, and gravy mix together in a saucepan until smooth; bring to a boil, stirring constantly. Remove from heat.
- Flip patties and pour gravy over each. Continue to cook until gravy has slightly thickened, about 10 more minutes.
Nutrition Facts : Calories 238.3 calories, Carbohydrate 16 g, Cholesterol 86.3 mg, Fat 10.1 g, Fiber 0.9 g, Protein 20.5 g, SaturatedFat 2.6 g, Sodium 855.7 mg, Sugar 2.3 g
MUSHROOM TURKEY BURGER
Provided by Geoffrey Zakarian
Categories main-dish
Time 2h55m
Yield 4 burgers
Number Of Ingredients 12
Steps:
- Add the oil to a medium skillet over medium-high heat. When the oil is hot, add the mushrooms and cook, without stirring, until the undersides are browned, 2 to 3 minutes. Stir and let brown on the other side, about 2 minutes, then reduce the heat to medium and add the shallots and garlic. Cook and stir until the shallots are softened, about 5 minutes. Remove from the heat, then cool the mixture.
- Combine the turkey, yogurt, breadcrumbs, egg and cooled mushrooms in a large bowl. Season with salt and pepper. Mix together lightly with a wooden spoon just to combine; don't overmix. Form into four 1-inch-thick patties. Refrigerate for 2 to 3 hours and up to overnight.
- Preheat a grill or grill pan to medium-high heat. Sprinkle the outsides of the patties with salt and pepper. Brush the grill grates with oil and grill the burgers until nicely marked, cooked through and the internal temperature reads 155 to 160 degrees F, about 6 minutes per side. Serve on the buns with additional yogurt, tomato and cucumber slices.
TURKEY PATTIES
Economical ground turkey takes well to a variety of flavors. Blended with different seasonings and quickly pan fried, it is an entree you can get to the table in minutes. Serve on hamburger buns with lettuce and sliced tomatoes.
Provided by Michele Quigley
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In a large bowl, blend turkey with bread crumbs, egg, green onion, garlic, ginger and soy sauce. Shape into 4 patties.
- Heat oil in a wide skillet over medium heat. Cook burgers for 5 minutes on each side, or until cooked through. Garnish with chopped parsley.
Nutrition Facts : Calories 251 calories, Carbohydrate 6.2 g, Cholesterol 136.1 mg, Fat 14.4 g, Fiber 0.5 g, Protein 22.9 g, SaturatedFat 3.6 g, Sodium 626.2 mg, Sugar 0.8 g
TURKEY LEGS WITH MUSHROOM GRAVY
Whenever we had company-which was quite often-this dish was a sure hit. We farmed 20 acres for 30 years, so we had plenty of fruits and vegetables on hand to complement this family favorite.
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Place turkey legs in a roasting pan. In a small bowl, combine lemon juice, oil and seasonings. Pour over turkey legs. , Bake, uncovered, at 375° for 45 minutes or until lightly browned. Turn legs twice and baste occasionally with pan drippings. Remove from the oven. , For gravy, in a small saucepan, combine cornstarch and water until smooth. Bring to a boil over medium heat. Cook and stir for 1-2 minutes or until thickened and bubbly. Stir in the gravy, mushrooms, parsley, garlic powder and onion; heat through. Spoon over turkey legs. , Cover loosely with foil. Bake for 1 hour or until a thermometer inserted in turkey reads 180°, basting frequently with pan drippings. If desired, serve with noodles.
Nutrition Facts : Calories 467 calories, Fat 21g fat (7g saturated fat), Cholesterol 177mg cholesterol, Sodium 714mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 57g protein.
TURKEY AND DRESSING PATTIES WITH GRAVY
I had some leftover turkey, dressing and gravy and I didn't want the same old boring leftovers. This is what I came up with. This can be doubled very easily. You can even use chicken instead. For the dressing use your favorite. Posted August 29th 2005.
Provided by Chef shapeweaver
Categories Poultry
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Mix together turkey, dressing, and enough gravy to hold mixture together. If needed add enough bread crumbs to be able to make patty shaped.
- In a medium sized skillet, heat oil until hot but not smoking.
- Shape turkey mixture into two patties.
- Add to skillet, fry until golden brown, about 5 minutes on each side.
- Remove to serving plate, add rest of warmed up gravy over patties.
Nutrition Facts : Calories 513.7, Fat 20.2, SaturatedFat 4.7, Cholesterol 56.2, Sodium 1792.1, Carbohydrate 49.9, Fiber 5.5, Sugar 4.3, Protein 31
TURKEY MEATBALLS WITH MUSHROOM GRAVY
This is a yummy, easy and healthy recipe born out of the need for something flavorful but within my "cleanse" diet guidelines. Though I used the 85/15 ground turkey, you can use the leaner, and save some fat calories. The mushroom gravy sits great on top of the meatballs which you can serve over brown rice, (how I ate it) or over egg noodles, (how my husband ate it). I think this would be a real treat with portabella mushrooms for the gravy, but didn't have them on hand. Hope you enjoy it!
Provided by Catfuzz
Categories One Dish Meal
Time 1h10m
Yield 8 Meatballs, 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Chop celery and red onion thinly, nearly a mince. Mince the garlic. Reserve 1minced clove for mushroom gravy.
- Combine the ground turkey, onion, celery, (2) garlic cloves, spices and egg whites together in a medium sized mixing bowl.
- Add 2 tbs of the brown rice flour. (You could use about a 1/4 to 1/2 a cup of cooked brown rice in place of flour). After mixing all ingredients very well, shape meat mixture by hand into 8 - 2" to 2 1/2" meatballs.
- Coat a 9" x 12" casserole dish with vegetable oil spray and place the meatballs into the casserole. Place in the oven and bake for 1 hour.
- 15 minutes before the meatballs are finished baking, start the mushroom gravy by placing the 3rd minced clove of garlic into a saute' pan with the olive oil and saute' until tender. Add the mushrooms and saute' for a few minutes over medium heat and then gradually add the brown rice flour and stir until there is a coating on the mushrooms. Add the chicken broth and reduce heat. Stir until slightly thickened and let the broth reduce to a gravy at a simmer, about 5 minutes, stirring as necessary.
- Serve the meatballs and mushroom gravy over hot brown rice or egg noodles.
TURKEY BURGERS WITH MUSHROOM GRAVY
Steps:
- In a bowl stir together turkey, Worcestershire sauce, and mustard and form into two 3/4-inch-thick burgers. Season burgers with salt and pepper.
- In a large heavy skillet heat 2 teaspoons oil over moderately high heat until hot but not smoking and sauté burgers until cooked through, about 6 minutes on each side. Transfer burgers to a plate.
- To skillet add onion and remaining teaspoon oil and cook over moderate heat, stirring, 3 minutes. Add mushrooms and sage and cook, stirring, until liquid mushrooms give off is evaporated. In a small bowl whisk together broth and flour until flour is dissolved and stir into mushrooms. Simmer gravy, stirring, 5 minutes and spoon over burgers.
- Serve burgers with cranberry sauce.
TURKEY AND WILD MUSHROOM MEATLOAF PATTIES WITH PAN GRAVY
Make and share this Turkey and Wild Mushroom Meatloaf Patties With Pan Gravy recipe from Food.com.
Provided by dicentra
Categories Poultry
Time 39m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat a nonstick skillet over medium high heat. Add oil, 2 turns of the pan. Add chopped mushrooms and shallots and season with salt and pepper.
- Sauté mushrooms 5 or 6 minutes until dark and tender. Remove from heat. Transfer mushrooms to a bowl and return pan to stove top to preheat to cook patties.
- Add turkey to the mushroom mixture. Make a well in the center of the meat.
- Add sage, Worcestershire sauce, bread crumbs and beaten egg and season with salt and pepper.
- Mix turkey meatloaf and make a small 1-inch patty. Place meat in the hot pan and cook 1 minute on each side.
- Taste the mini patty to help you adjust seasonings. Divide meatloaf mixture into 4 equal parts by scoring the meat before you form patties. Form 4 equal oval patties 1 inch thick.
- Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and arrange patties in the skillet. Cook 6 minutes on each side and transfer to a serving plate or individual dinner plates.
- Return pan to heat and add butter. When butter melts, whisk in flour and cook 1 to 2 minutes.
- Whisk in stock and season gravy with poultry seasoning, salt and pepper, to taste. Simmer gravy until it reaches desired thickness, and pour over patties, reserving a little to pass at the table.
Nutrition Facts : Calories 526.3, Fat 31.2, SaturatedFat 9.1, Cholesterol 169.9, Sodium 640.1, Carbohydrate 23.7, Fiber 2.1, Sugar 4.8, Protein 38.9
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