TURKEY WITH MUSHROOM SAUCE
When we were first married, I didn't have an oven, so I made this tender turkey in the slow cooker. These days, I rely on this recipe because it frees up the oven to make other dishes for large get-togethers. -Myra Innes, Auburn, Kansas
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place turkey in a 5-qt. slow cooker. Brush with melted butter. Sprinkle with seasonings. Top with mushrooms. Pour wine over all. Cook, covered, on low 3-4 hours (a thermometer inserted in turkey should read at least 165°)., Remove turkey to a serving platter; tent with foil. Let stand 10 minutes before slicing., Transfer cooking juices to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir 2 minutes or until thickened. Serve turkey with sauce.
Nutrition Facts :
SAUTEED MUSHROOMS WITH TARRAGON CREAM SAUCE
This is a delicious appetizer I just created last night based off of a Morel sauce recipe I found. We wanted an extra decadent button mushroom based dish, so here it is.
Provided by E. Nigma
Categories Vegetable
Time 10m
Yield 12 hors-d'oeuvre, 12 serving(s)
Number Of Ingredients 10
Steps:
- First wipe the button mushrooms clean with a damp paper towel. Slice the morels in half first and check for bugs that might have crawled inside. If using fresh morels, wash them first; if dried you may reconsititue them by soaking them in warm water for 30 minutes.
- Melt 4 tablespoons of the butter in a pan and saute the button mushrooms over medium-high heat for about 5 minutes or until done. Set these aside.
- Now melt the remaining 2 tablespoons of butter in the same pan and saute the shallots over medium-high heat for about 4 minutes. Add the sliced morels and sauted for a minute more.
- Reduce the heat slightly and deglaze the pan with the wine. Stir in the stock and cream. Add the tarragon and season to taste with salt and pepper.
- Let the sauce bubble for a few minutes until it reaches the desired consistency, then add the mushrooms back in and heat through.
- Serve with crostini (slices of a French bagette, toasted).
Nutrition Facts : Calories 101, Fat 9.6, SaturatedFat 6, Cholesterol 28.9, Sodium 112.4, Carbohydrate 2.1, Fiber 0.4, Sugar 0.7, Protein 1.8
CHICKEN OR TURKEY CREPES WITH TARRAGON
I've made these for years, and it's a great way to use leftover chicken or turkey! If you're not in the mood for tarragon, just use your favorite spices! Prepare a basic crepe recipe in advance. Crepes can be made and frozen up to several weeks ahead of time.
Provided by SHODGIN
Categories 100+ Breakfast and Brunch Recipes Crepes Savory
Time 55m
Yield 12
Number Of Ingredients 12
Steps:
- Prepare a basic crepe recipe in advance. Crepes can be made and frozen up to several weeks ahead of time.
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a saucepan over medium heat. Stir in onion, and cook 2 minutes. Stir in flour until blended. Slowly whisk in 1 cup milk, whisking constantly until smooth. Mix in broth, wine, and tarragon; stir over medium-low heat until thickened (about 4 minutes).
- In a small bowl, gradually stir 3 tablespoons of the hot milk and broth sauce into the egg yolks; then pour egg mixture into sauce, whisking briskly. Cook 1 minute more, then remove from heat.
- In a medium bowl, mix together half of the sauce with the chicken. Season with salt to taste.
- Fill each crepe with 3 tablespoons of chicken mixture. Roll crepes, and place seam-side down in a 9x13 inch baking dish. Thin the remaining sauce with 1/4 cup milk, and pour over crepes.
- Bake in a preheated oven 20 minutes, or until sauce begins to bubble.
Nutrition Facts : Calories 113.8 calories, Carbohydrate 3.6 g, Cholesterol 64.2 mg, Fat 6.9 g, Fiber 0.1 g, Protein 8.1 g, SaturatedFat 3.5 g, Sodium 113.9 mg, Sugar 1.4 g
CHICKEN WITH CREAMY MUSHROOM, MUSTARD AND TARRAGON SAUCE
A delicious chicken dish, with chicken and mushrooms, all in a creamy mustard and tarragon sauce. Easy enough for weeknights or special enough for company. Makes lots of sauce, so perfect to serve over pasta, rice or even mashed potatoes.
Provided by Jennifer
Categories Main Course
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 F. and have a baking sheet ready.
- In a non-stick skillet, heat 2 Tbsp. olive oil over medium-high heat until very hot. Add chicken, skin side down and cook until golden brown, about 5 minutes. Flip and cook the other side 2-3 minutes. Remove to baking sheet. Place in preheated oven to cook further while you make the sauce.
- Remove all but 1 Tbsp of fat from the skillet. Heat skillet over medium-high heat. Add mushrooms and cook until golden, stirring often. Add onion and cook a minute or so more, or until the onion has softened . Add wine and cook over medium-high heat until only a few tablespoons remain. Add the chicken stock, cream, mustard and tarragon. Bring to a boil then reduce heat to medium and allow to cook until the sauce is reduced by half, stirring occasionally (this may take 10 minutes or so). Taste sauce and add salt and pepper, as needed.
- Note: If sauce is not thick enough, combine 1 Tbsp cornstarch with a Tbsp or so of the sauce and stir until smooth. Return mixture to skillet and cook, stirring, until sauce thickens. Repeat as needed. If serving over pasta or rice, don't make the sauce too thick, so that when spooned over, it seeps to coat the rice or pasta.
- Remove chicken from oven and place on a serving platter or dish. Pour sauce over-top. Garnish with additional tarragon. Serve over buttered noodles, pasta or rice.
Nutrition Facts : Calories 348 kcal, Carbohydrate 10 g, Protein 5 g, Fat 28 g, SaturatedFat 12 g, Cholesterol 65 mg, Sodium 236 mg, Sugar 3 g, ServingSize 1 serving
TURKEY SMOTHERED IN WILD MUSHROOMS
Steps:
- Sprinkle turkey fillets with salt and pepper. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add turkey and cook until golden and cooked through, about 2 minutes per side. Transfer turkey to 2 plates. Tent with foil to keep warm.
- Melt remaining 1 tablespoon butter in same skillet over medium-high heat. Add mushrooms and shallots; stir to blend. Cover and cook until mushrooms soften and release juices, about 5 minutes. Uncover and sauté until tender, about 2 minutes longer. Stir in chicken broth, Sherry, and half of tarragon. Boil until thickened to sauce consistency, scraping up browned bits, about 2 minutes. Spoon mushroom sauce over turkey. Sprinkle with remaining tarragon and serve.
TURKEY WITH MUSHROOM AND TARRAGON SAUCE
I found this recipe in a magazine many years ago. It is tasty and low in calories. I like to serve it over rice or noodles.
Provided by Diane C.
Categories Turkey
Time 45m
Number Of Ingredients 11
Steps:
- 1. Dry the turkey cutlets with paper toweling. Cut into 3x1 inch strips.
- 2. Heat oil in a large non-stick skillet over medium heat. Working in batches if necessary, panfry the turkey for 30 seconds a side. Remove to a plate and keep warm.
- 3. Saute mushrooms and onion in skillet over low heat for 3 minutes or until the mushrooms are soft. (you can add several TBS of water to prevent sticking if needed.) Add the wine.
- 4. In a 2 cup measuring glass, stir the flour into the beef broth until smooth. Pour into skillet and stir. Add salt and pepper. Bring to a boil. Lower heat and stir constantly until the mixture thickens slightly.
- 5. Lower heat to very low. Stir in lemon juice and tarragon. Return turkey to skillet. Cook 1 to 2 minutes until turkey is done.
- 6. Notes: I have used lemon juice concentrate instead of fresh lemon juice. If you prefer, you can flatten the turkey with a mallet before you begin cooking. If I'm not using wine, I add water or more broth to make up the volume.
ROAST TURKEY WITH TARRAGON-SHALLOT BUTTER
Rub a turkey all over with butter mixed with tarragon, lemon and shallot for a flavorful, golden bird.
Provided by Food Network Kitchen
Time 3h45m
Yield 8-10
Number Of Ingredients 8
Steps:
- Let the turkey sit at room temperature for about 1 hour.
- Preheat the oven to 400 degrees F.
- Remove the packet of neck and giblets from the turkey and set aside. Cut away any fatty pieces near the cavity or neck and discard. Pat the turkey dry inside and out with paper towels and sprinkle liberally with salt and pepper inside and out.
- Combine the butter, tarragon, lemon juice, shallot, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl with a rubber spatula. Loosen the skin over the turkey breast and push half of the butter mixture under the skin and over the breast meat. Rub the skin with the rest of the butter mixture. Stuff the cavity with the parsley and lemons. Tie the legs together with twine. Tuck the wings under the body and put the turkey breast-side up on a rack in a roasting pan.
- Roast until the turkey begins to turn golden, about 25 minutes. Loosely tent the breast with foil, then reduce the oven temperature to 325 degrees F. Continue roasting, basting with pan drippings every 30 minutes, until an instant-read thermometer inserted in the thigh joint reaches about 155 degrees F. Remove the foil and continue roasting until it reaches 165 degrees F, about 30 minutes longer. Transfer the turkey and rack to a cutting board and let rest about 30 minutes.
- Discard the parsley and lemons from the cavity before carving.
ROAST TURKEY WITH BACON, TARRAGON AND APPLEJACK GRAVY
Categories Fruit Juice Mushroom Onion turkey Roast Thanksgiving Bacon Brandy Fall Tarragon Jam or Jelly Bon Appétit
Yield Serves 12 to 14
Number Of Ingredients 16
Steps:
- Make turkey:
- Stir jelly, 1/2 cup butter, apple juice concentrate and 2 tablespoons tarragon in small saucepan over medium heat until butter and jelly melt. Remove glaze from heat. (Can be made 2 days ahead. Cover and chill. Bring to room temperature and rewhisk before using.)
- Set rack at lowest position in oven and preheat to 375°F. Place small rack in center of large roasting pan. Melt 1/4 cup butter in heavy large skillet over medium-high heat. Add mushrooms, onion and carrot; saut until dark brown, about 12 minutes. Sprinkle vegetables and turkey neck pieces around rack in pan.
- Stir remaining 6 tablespoons butter and 2 tablespoons tarragon in heavy small saucepan until butter melts. Rinse turkey inside and out; pat dry with paper towels. Place turkey on rack in pan. Starting at neck end, slide hand between skin and breast meat to loosen skin. Brush 3 tablespoons tarragon butter over breast meat under skin. If stuffing turkey, spoon stuffing loosely into main cavity. Brush remaining tarragon butter over outside of turkey. Sprinkle turkey with salt and pepper. Tuck wing tips under turkey; tie legs together to hold shape.
- Roast turkey 45 minutes. Reduce oven temperature to 350°F; add 1 cup broth to pan. Cover turkey loosely with foil. Roast until thermometer inserted into thickest part of thigh registers 180°F., adding 1 cup broth and basting with pan juices every 1/2 hour and brushing with 1/3 cup glaze twice during last 2 hours, about 4 1/4 hours longer if unstuffed or 4 3/4 hours longer if stuffed.
- Transfer turkey to platter. Tent with foil; let stand 1/2 hour. Reserve pan juices.
- Make gravy:
- Mix 1/2 cup glaze and flour in small bowl to blend. Strain pan juices into large measuring cup, pressing on solids; spoon off fat. Add enough broth to measure 6 cups.
- Sauté bacon in heavy large saucepan over medium heat until crisp. Pour off fat. Add broth mixture to saucepan and bring to boil. Whisk in glaze-flour mixture and tarragon, then applejack. Simmer until thickened to sauce, about 5 minutes. Season with salt and pepper.
TURKEY CUTLETS WITH TARRAGON AND MUSHROOM
This is a lovely, quick recipe from a Good Housekeeping cookbook, with slight alterations to cook time/temp etc. It's extremely versatile; for instance, I had to use dried tarragon in place of fresh, and an onion in place of the shallot. It still came out great. Serve over noodles (but be aware that there is only enough sauce for two) and add garlic to your heart's content!
Provided by CorriePDX
Categories Turkey Breasts
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium heat. Add cutlets and cook 3 minutes a side, or until they just lose their pink color throughout; transfer to plate. Do not overcook!
- Add shallot and mushrooms to skillet; cook 5 minutes or until browned and tender. Add wine; boil 1 minute. Stir in undiluted soup, tarragon, pepper, and 1/3 cup water; heat to boiling. Return cutlets with any juices in plate to skillet; heat through, turning to coat.
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Cuisine French RecipesTotal Time 1 hr 5 minsCategory Cauliflower RecipesCalories 452 per serving
- Heat the oven to 200°C/180°C fan/ gas 6. Heat a glug of oil in a heavy- based frying pan over a high heat, and cook the chicken, skin-side down, for 3-5 minutes until golden. Set the pan aside. Put the chicken in a baking dish skin-side-up and roast for 20-25 minutes until the pieces are cooked through (see tip). Rest the supremes for 5 minutes.
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Servings 2
- Sprinkle turkey fillets with salt and pepper. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add turkey and cook until golden and cooked through, about 2 minutes per side. Transfer turkey to 2 plates. Tent with foil to keep warm.
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