Tuscan Turkey Torta Food

TUSCAN TURKEY TORTA

Steps:

• Heat oven to 375°F. Mix Bisquick mix, dressing and beans. Spread in bottom and 2 inches up side of springform pan, 9x3 inches. Bake 10 to 12 minutes or until set.
• Layer with turkey, spinach and cheese. Mix eggs and milk; pour over cheese. Sprinkle evenly with almonds.
• Bake 50 to 55 minutes or until golden brown and knife inserted near center comes out clean. Let stand 10 minutes. Loosen edge of torta from side of pan; remove side of pan.

TUSCAN TURKEY ROULADE

Steps:

• Combine the fennel, juniper, 1 tablespoon plus 1 teaspoon kosher salt and 1 tablespoon ground black pepper in a small bowl and set aside. Combine the pancetta, rosemary, red pepper flakes, garlic and lemon zest in a small food processor and pulse several times to make a coarse paste, scraping down the bowl as needed.
• Open the turkey like a book, skin-side down, on a large cutting board. (It should look like an irregular rectangle with the drumsticks on one side and the wings on the other.) Pull off the long, thin tenderloins from the breast, and lay them on the inside of the thigh meat to even out the thickness of the turkey. Sprinkle the inside of the turkey with some of the salt mixture, and top evenly with the pancetta mixture.
• Roll up the turkey starting at the edge closest to you, and continue to roll forming a tight log, finishing with the seam-side down. Tie with kitchen string at 1-inch intervals, maintaining as tight a log as possible. Adjust the string to make the drumstick as straight as possible. Tuck the wings behind the turkey's back and sprinkle the outside with the remaining salt mixture. (The turkey can be prepared to this point up to 1 day in advance.)
• Position an oven rack in the lower third of the oven, remove the top racks and preheat the oven to 375 degrees F. Fit a wire rack into a baking sheet and put the turkey on top. Brush all over with olive oil and turn the turkey seam-side up. Roast until the skin is browned and crisp, about 1 hour. Remove the baking sheet from the oven and carefully flip the turkey using a large spatula.
• Return the turkey to the oven and continue cooking until the top is deep golden brown, and an instant-read thermometer inserted into the thickest part of the turkey registers 155 degrees F, 50 to 60 minutes more. Remove from the oven, tent loosely with foil, and let rest 20 minutes before slicing. (The turkey will continue cooking as it rests.)
• Cut off the string with scissors, taking care not to tear the skin. Cut the turkey into 1/2- to 3/4-inch slices and separate the drumsticks and wings. Serve immediately.

TUSCAN TURKEY OR CHICKEN TORTA

Steps:

• Heat oven to 375°F.
• Mix Bisquick mix, dressing and beans. Spread in bottom and 2 inches up side of springform pan, 9x3 inches. Bake 10 to 12 minutes or until set.
• Layer with turkey, spinach and cheese, crumble cooked bacon. Mix eggs and milk; pour over cheese. Sprinkle evenly with almonds.
• Bake 50 to 55 minutes or until golden brown and knife inserted near center comes out clean. Let stand 10 minutes. Loosen edge of torta from side of pan; remove side of pan.

TUSCAN CHICKEN TORTA

Steps:

• Preheat oven to 375 degrees. In medium bowl combine baking mix, beans, and dressing. Using an ungreased 9x3 springform pan, spread combined mixture in bottom and 2 inches up the sides.
• Starting with chicken, layer the spinach and cheese over the crust. Mix eggs and milk, pour over cheese. Sprinkle almonds over top.
• Bake for 50 to 55 minutes or until golden brown and a knife inserted in the center comes out clean. Allow 10 minutes to stand and than loosen sides of torta from pan. Remove springform pan sides, slice, and serve.