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Posts Tagged ‘turkey’

Panini press turkey medallions with mushrooms and asparagus

Tuesday, April 19th, 2011
turkey panini 210x300 Panini press turkey medallions with mushrooms and asparagus

This dish features panini press turkey medallions with mushrooms and asparagus. If you'd rather do chicken, just get thinly sliced chicken breasts or slice regular breasts into cutlets. (AP Photo)

Admittedly, I am totally late to the panini press party. But I’ve totally fallen for mine.

After purchasing one on a bit of a whim, then barely using it, I’ve suddenly discovered the many and often unexpected ways to use it to make my weeknight cooking faster, easy and less messy.

Boneless, skinless chicken breasts, for example, cooked so quickly and so well, there was no time for them to dry out. Bacon crisped up perfectly in no time. French toast on the panini press totally rocked. And don’t even get me started about the hash browns.

So for this recipe, I decided to do the entire meal on the press — meat and a veggie side.

For the meat, I opted for turkey tenderloins sliced into thin medallions. A quick Asian-style marinade effortlessly added tons of flavor and the medallions cooked in no time on the press.

Panini press turkey medallions with mushrooms and asparagus

Start to finish: 45 minutes (15 minutes active)

Servings: 4

1/4 cup seasoned rice vinegar

2 tablespoons toasted sesame oil

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Posted in Entrees, Sandwiches | No Comments »

Sauteed turkey breast with cranberry-cherry sauce

Tuesday, January 4th, 2011
turkey cranberry sauce 238x300 Sauteed turkey breast with cranberry cherry sauce

Using turkey breast cutlets gives you the great taste without wrestling with a whole bird. (AP Photo)

If by now you haven’t hit turkey fatigue, consider going back to this all-American bird for easy, speedy and healthy weeknight meals.

And you don’t need to fuss with a whole bird to make it work. Turkey breast cutlets are thin slices of skinless meat that cook quickly and require almost no prep. Plus, they have only half a gram of fat per 4-ounce serving.

Turkey breast cutlets can be purchased fresh or frozen, and range in size from large slices (from the main lobe of the breast) to narrow ‘tenders” cut from the breast tenderloin.

These cutlets can be used in almost any recipe that calls for boneless, skinless chicken breasts, though you’ll need to reduce the cooking time and stick with moderate heat. They cook in as little as 2 to 3 minutes per side and can toughen and dry out quickly.

You also can substitute turkey cutlets for veal in some recipes. For instance, make a quick turkey marsala by sauteing flour-dredged cutlets in a small amount of olive oil, then set them aside on a plate tented with foil. Next brown some sliced mushrooms and chopped rosemary in the same pan and make a sauce by deglazing the pan with marsala wine and some chicken stock. Return the turkey cutlets to the sauce and heat through before serving.

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Posted in Dips & sauces, Entrees | No Comments »

Maple-cider glazed turkey with gravy and apple-onion stuffing

Tuesday, November 16th, 2010
turkey 200x300 Maple cider glazed turkey with gravy and apple onion stuffing

Maple-cider glazed turkey with gravy and apple-onion stuffing --the flavors of the season are front and center in this recipe. (AP Photo/Larry Crowe)

The goal here was a deliciously moist roasted Thanksgiving turkey with tons of autumnal flavor.

So we started with that most classic of fall beverages — apple cider. But to get the greatest flavor from it, we decided to boil it down until we had reduced 8 cups to just 4, thereby concentrating the sweet-tart flavors. That reduction is used as both a glaze for the turkey as well as to flavor the stuffing and gravy.

And therein lies an important Thanksgiving turkey lesson. It’s always good to have at least one common element between the turkey and the stuffing and gravy. While the seasonings between the three items don’t need to be identical (in fact, it would be boring if they were), a commonality helps tie the meal together.

While this recipe is written to cook the stuffing in a casserole dish alongside the turkey, you can cook it in the cavity of the bird if you prefer. If so, you’ll need to adjust the cooking time and closely monitor the internal temperature. Stuffed birds take longer to cook. For safety, the center of the stuffing should reach an internal temperature of 165 degrees.

Alternatively, if you like the appearance and presentation of a stuffed bird, you can cook the stuffing separately, then stuff it on the serving platter just before bringing it to the table.

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BBQ Turkey Recipe – Yummy

Thursday, November 12th, 2009
“This is a great BBQ Turkey recipe. We almost never have any leftovers. This recipe can be used with almost any size bird.”

  • 2 cups butter, divided
  • 1 (15 pound) whole turkey, neck and giblets removed
  • 1/4 cup chicken soup base
  • 3 sweet onions, peeled and cut into wedges
  • 5 apples, cored and cut into wedges
  • 2 tablespoons minced garlic, or to taste
  • 1 (750 milliliter) bottle dry white wine
  1. (more…)

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Posted in Entrees | 1 Comment »

Slow Cooker Thanksgiving Turkey Recipe

Thursday, November 12th, 2009

“Throw this together before work in your slow cooker, and come home to the smells of Thanksgiving! This could not be any easier. Just whip up a few side dishes and you’re set!”

  • 5 slices bacon
  • 1 (5 1/2 pound) bone-in turkey breast, skin removed
  • 1/2 teaspoon garlic pepper
  • 1 (10.5 ounce) can turkey gravy
  • 2 tablespoons all-purpose flour
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried sage
  1. Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain and crumble.
  2. Spray a slow cooker with cooking spray. Place turkey in the slow cooker. Season with garlic pepper. In a bowl, mix the bacon, gravy, flour, Worcestershire sauce, and sage. Pour over turkey in the slow cooker.
  3. Cover slow cooker, and cook turkey 8 hours on Low.

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Posted in Entrees | 3 Comments »

Recipe: Hot Turkey Salad Sandwiches

Thursday, November 12th, 2009

“Our family looks forward to these day-after-Christmas sandwiches featuring leftover turkey. When presented alongside coleslaw and cranberry sauce, they make another meal worth celebrating.”

  • 2 cups diced cooked turkey
  • 2 celery ribs, diced
  • 1 small onion, diced
  • 2 hard-cooked eggs, chopped
  • 3/4 cup mayonnaise
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 hamburger buns, split
  1. In a bowl, combine the turkey, celery, onion, eggs, mayonnaise, salt and pepper. Spoon into buns. Wrap each in foil. Bake at 400 degrees F for 20-25 minutes or until heated through.

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Posted in Sandwiches | No Comments »

Cindy’s Turkey Salad Recipe

Thursday, November 12th, 2009

“Great for leftover Thanksgiving turkey! I threw it together and decided to write down the measurements. Everyone loved it! For a kick add more jalapeno pepper!”

  • 5 cups cooked turkey meat, chopped
  • 1 cup finely chopped celery
  • 1 fresh jalapeno pepper, diced
  • 3 tablespoons sweet pickle relish
  • 1 cup mayonnaise
  • 1 tablespoon dried cilantro
  • 2 teaspoons salt
  • 2 teaspoons pepper
  1. In a bowl, mix the turkey meat, celery, jalapeno, relish, and mayonnaise. Season with cilantro, salt, and pepper. Chill in the refrigerator until serving.

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Posted in Salads | No Comments »

Southwestern Turkey Casserole Recipe

Thursday, November 12th, 2009
“A warm and delicious casserole that makes the most out of your left-overs.”

  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (7 ounce) can diced green chile peppers, drained
  • 1 cup sour cream
  • 16 (6 inch) corn tortillas, cut into strips
  • 10 ounces cooked turkey, diced
  • 8 ounces shredded Cheddar cheese
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a mixing bowl, combine the chicken soup, mushroom soup, chile peppers and sour cream.
  3. Line the bottom of a 9×13 inch baking pan with corn tortillas. Follow with a layer of turkey. Pour soup mixture over turkey, sprinkle with 1/2 of the cheese. Repeat layers and top with cheddar cheese. Bake for 30 to 45 minutes or until cheese is browned and bubbly.

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Cheesy Turkey with Pasta Recipe

Thursday, November 12th, 2009

cheesy turkey pasta leftover recipe“This is a tasty cheesy pasta dish that’s a great way to use leftover turkey. Chicken can also be used instead of turkey.”

  • 1 (16 ounce) package rigatoni pasta
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 cup turkey stock
  • 1/2 cup pasta sauce
  • 1 cup water
  • 1/2 (1 ounce) package dry onion soup mix
  • 1 teaspoon crushed garlic
  • salt and pepper to taste
  • 1/3 cup shredded Monterey Jack cheese
  • 1/3 cup shredded sharp Cheddar cheese
  • 1 pound cooked turkey breast, cubed
  1. (more…)

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Thanksgiving No-Turkey Turkey (vegetarian recipe)

Thursday, November 12th, 2009

seitan-turkey-seitan-soy-turkey[2]This vegetarian treat is a beautiful addition to the Thanksgiving holiday table. My family has been making it for years. You won’t even miss the turkey! For a shiny crust, brush pastry lightly with soy milk. To serve, cut straight down through pastry, stuffing, and seitan to make neat 1/2 inch slices. Spoon additional gravy over each serving.”

  • 2 (1 pound) loaves multigrain bread
  • 2 tablespoons margarine
  • 2 carrots, minced
  • 2 large stalks celery, minced
  • 1 onion, minced
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon crumbled dried sage
  • ground black pepper to taste
  • 5 1/2 teaspoons egg replacer (dry)
  • 1/2 cup water
  • 1/2 cup vegetable broth
  • 2 (16 ounce) packages chicken-style seitan, cut horizontally into 1 inch thick strips
  • 1 cup garbanzo bean gravy
  • 1 (17.5 ounce) package frozen puff pastry, thawed
  1. (more…)

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Posted in Entrees | 1 Comment »

 
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