Breaded Turkey Rolls Recipes

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BREADED TURKEY ROLLS



Breaded Turkey Rolls image

You can enjoy these tender turkey rolls and not feel the least bit guilty. Although stuffed with ham and cheese, they're still lower in fat. These special taste and appearance make them nice for company. -Rita Pearl of Norwalk, Iowa

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

8 uncooked turkey breast cutlets (about 1 pound)
8 thin slices deli turkey ham (1/4 ounce each)
8 slices reduced-fat Swiss cheese (1/2 ounce each)
1 tablespoon Dijon mustard
7 tablespoons dry bread crumbs
3/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon paprika
3 tablespoons reduced-fat mayonnaise

Steps:

  • Flatten turkey cutlets to 1/8-in. thickness. Top each with a slice of ham and cheese; spread with mustard. Roll up tightly and secure with toothpicks. , In a shallow bowl, combine the bread crumbs, salt, pepper and paprika. Brush with turkey roll-ups with mayonnaise, then coat with crumb mixture., Place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 425° for 20-25 minutes or until meat juices run clear.

Nutrition Facts : Calories 315 calories, Fat 12g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 962mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 40g protein. Diabetic Exchanges

TURKEY BREAD



Turkey Bread image

This edible Thanksgiving centerpiece-a turkey made with a simple sweet dough-might be more impressive than the bird itself. Your guests will gobble it up. (We had to say it!)

Provided by Food Network Kitchen

Categories     side-dish

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 12

3/4 cup whole milk
Two 1/4-ounce packages active dry yeast (4 1/2 teaspoons)
1/3 cup granulated sugar
4 tablespoons unsalted butter, melted and cooled, plus more for serving
3 large eggs, at room temperature
4 cups all-purpose flour, plus more for dusting (see Cook's Note)
1 1/2 teaspoons kosher salt
1/4 cup heavy cream
Red gel food coloring
Yellow gel food coloring
Orange gel food coloring
2 milk chocolate chips

Steps:

  • Heat the milk in a small saucepan until it just begins to simmer, then remove from the heat and let cool to 115 degrees F. Stir in the yeast and let stand until the mixture is foamy, about 10 minutes.
  • Pour the yeast mixture into the bowl of a stand mixer fitted with a dough hook. Add the sugar, butter and 2 of the eggs and stir until smooth. Add the flour and salt and mix on medium-low speed until the dough comes together. Increase the speed to medium high and knead until the dough is smooth and elastic, about 8 minutes. Transfer the dough to a lightly greased large bowl, cover with plastic wrap and let stand until the dough doubles in size, about 1 hour.
  • Preheat the oven to 350 degrees F and line the back of a baking sheet with parchment. Whisk together the heavy cream and remaining egg for an egg wash.
  • Turn the dough out onto a lightly floured work surface. Roll the dough into an 11-inch circle.
  • For the neck and head: Using shears, cut a 6-inch slit from the top of the circle down the left side of the circle, 1 inch in from the side. Pinch in 4 inches from the top of the dough strip. The top of the strip will be the turkey head and the bottom will be the neck. Fold the head over the top of the neck. Adjust and refine the neck and head shapes by slightly thinning the neck and pressing the head into a rounder, flatter shape, pulling the tip of the dough out to create a pointed beak.
  • For the wings, wattle and feet: Trim off a 7-by-2-inch strip of dough from the bottom right edge of the dough curve. Cut the strip into 6 long triangles. Form 4 of them into long teardrop shapes for the wings and wattle. Make feet from the 2 remaining triangles by cutting 2 short slits on the short ends of the triangles. Pinch and slightly stretch the 3 dough strips on each triangle to make toes. Set the feet, wings and wattle aside.
  • For the tail feathers: Working along the top two-thirds of the dough circle, use kitchen shears to snip 1-inch-wide strips of dough down toward the middle of the circle (sort of like rays of the sun). Make 2 shallow snips into each strip so that they form spikes; the spikes should point outward to the edge of the circle. Pinch the ends of each feather to a point.
  • For the coloring: Brush the turkey head, neck and body--but not the tail feathers--with the egg wash. Divide the remaining egg wash among three bowls and color them red, orange, and yellow with food coloring.
  • Brush 2 of the reserved teardrop shapes with the red egg wash. Tuck the narrow end of 1 red teardrop under the turkey head for the wattle (it will sit on the neck). Put aside the second red teardrop.
  • Brush the 2 remaining teardrops orange and yellow. Arrange the orange, yellow and remaining red teardrops in a fan to make a wing. Place the wing on the turkey near the base of the neck.
  • Brush the 2 feet with the yellow egg wash and tuck them under the body at the bottom of the circle. Brush the tip of the turkey's beak with the yellow egg wash. Brush the tips of the turkey tail feathers with yellow egg wash. Brush the center of the feathers with the orange wash. And brush the base of the feathers with the red wash, making sure the lines are in an arc.
  • Bake until the bread is slightly golden brown and cooked through, 15 to 20 minutes. While the bread is still warm, press the chocolate chips into the face of the turkey to make eyes. Let the bread cool for 10 minutes on the baking sheet then transfer to a serving platter. Serve warm with butter.

THE ULTIMATE DINNER ROLLS RECIPE BY TASTY



The Ultimate Dinner Rolls Recipe by Tasty image

Sometimes, the best part of a home-cooked dinner is the simplest part. That's right, we're talking about rolls: buttery and flaky, they capture all things right about freshly-baked bread. Sure, bread baking can seem scary at first, but fear not: with our easy guide, you'll be making some of the best dinner rolls around. Pair 'em with any meal and you've got yourself a winner.

Provided by Pierce Abernathy

Categories     Appetizers

Yield 16 servings

Number Of Ingredients 10

1 cup whole milk
½ cup warm water
¼ cup unsalted butter, melted
¼ cup sugar
2 ¼ teaspoons active dry yeast, 1 packet
4 cups all-purpose flour, plus more for dusting
1 ½ teaspoons kosher salt
2 large eggs, room temperature
neutral oil, for greasing
sea salt, for sprinkling

Steps:

  • In a liquid measuring cup or small bowl, combine the warm milk, warm water, melted butter, and sugar.
  • Sprinkle the yeast evenly over the wet ingredients, stir to combine, and let stand for 5 minutes, until foamy
  • In a large bowl, combine the flour and salt, and stir to combine. Beat 1 egg, then add to the bloomed yeast mixture. Pour the wet ingredients into the flour and use a knife to stir until the mixture just comes together and forms a dough. Turn the dough out onto a lightly floured surface and knead for 5-10 minutes, or until the dough becomes smooth. Add more flour as needed to keep the dough from sticking. To test if it's done, tear off a small piece of dough and stretch into a thin layer. If the dough doesn't rip, it's ready. Or, press a finger into the dough to see if it bounces back.
  • Lightly grease a large glass bowl with oil. Add the dough, cover with plastic wrap, and let rest for 1 hour, or until doubled in size.
  • Punch down the dough, then turn out onto a floured surface. Knead for a few more minutes, just until the dough is smooth, about 2 minutes.
  • Divide the dough into 16 equal balls, roughly the size of tangerines.
  • Knead the balls, gathering the edges of the dough toward the center to make a taut, round ball with a smooth top.
  • Place the rolls on a parchment paper-lined baking sheet. Cover with plastic wrap and let rise for 30 minutes.
  • Preheat the oven to 375˚F (190˚C).
  • Beat the remaining egg in a small bowl. Uncover the rolls and brush with the egg wash. Lightly sprinkle the rolls with sea salt.
  • Bake for 25-30 minutes, or until the rolls have lightly browned and doubled in size.
  • Enjoy!

Nutrition Facts : Calories 196 calories, Carbohydrate 29 grams, Fat 5 grams, Fiber 1 gram, Protein 5 grams, Sugar 3 grams

TENDER BREADED TURKEY CUTLETS



Tender Breaded Turkey Cutlets image

I came up with this thinking of a different way to serve the turkey breast. The sour cream seals in the moisture and no one would ever guess that it's in there. A great new way to try turkey. This is my husband's new favorite turkey dish.

Provided by Tanya Belt

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 25m

Yield 4

Number Of Ingredients 5

1 cup Italian seasoned dry bread crumbs
¼ cup grated Parmesan cheese
4 turkey breast cutlets, 1/4 inch thick
½ cup fat free sour cream
1 tablespoon extra virgin olive oil

Steps:

  • Mix the bread crumbs and cheese in a shallow dish. Spread both sides of turkey with sour cream and press into the bread crumb mixture to coat.
  • Heat the oil in a skillet over medium heat. Place turkey in the skillet and cook 5 to 7 minutes on each side, until lightly browned and cooked through.

Nutrition Facts : Calories 396.7 calories, Carbohydrate 24.8 g, Cholesterol 133.5 mg, Fat 7.9 g, Fiber 1.5 g, Protein 53.1 g, SaturatedFat 2.3 g, Sodium 749.8 mg, Sugar 4.8 g

BREADED TURKEY SLICES



Breaded Turkey Slices image

This main dish calls for only a few ingredients and tastes so comforting. My family loves it, so I fix this entree at least once a month.-Julie A. Jahnke, Green Lake, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 6

2 eggs
3 tablespoons 2% milk
2 cups seasoned bread crumbs
1/2 teaspoon salt
1-1/2 pounds turkey breast cutlets
1/2 cup butter, cubed

Steps:

  • In a shallow bowl, beat the eggs and milk. In another shallow bowl, combine bread crumbs and salt. Dip turkey slices in egg mixture, then coat with crumb mixture. , In a large skillet, melt butter; brown turkey in batches 2 minutes on each side or until juices run clear.

Nutrition Facts : Calories 436 calories, Fat 20g fat (10g saturated fat), Cholesterol 183mg cholesterol, Sodium 1004mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 1g fiber), Protein 36g protein.

BREADED TURKEY BREASTS



Breaded Turkey Breasts image

Quick dinner - ready in less than an hour.

Provided by LINDYSUE

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 45m

Yield 4

Number Of Ingredients 6

1 cup dry bread crumbs
¼ cup grated Parmesan cheese
2 teaspoons Italian-style seasoning
1 cup milk
1 pound skinless, boneless turkey breast meat - cut into strips
¼ cup olive oil

Steps:

  • In shallow bowl, combine bread crumbs, Parmesan cheese and Italian seasoning. Pour milk into another shallow bowl. Dip turkey in milk, then in crumb mixture.
  • Heat olive oil in a large skillet over medium heat. Cook turkey for 8 to 10 minutes or until golden brown, and juices run clear.

Nutrition Facts : Calories 427.5 calories, Carbohydrate 22.8 g, Cholesterol 89.1 mg, Fat 21.4 g, Fiber 1.5 g, Protein 34.5 g, SaturatedFat 5 g, Sodium 361.7 mg, Sugar 4.5 g

TURKEY-TAIL ROLLS



Turkey-Tail Rolls image

These dinner rolls are shaped to give a baked good's best imitation of a ruffed turkey tail.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 12

Number Of Ingredients 7

14 tablespoons unsalted butter, cut into small pieces, plus more for bowl and tin
1 1/4 cups warm (about 110 degrees) milk
1 envelope (1/4 ounce) active dry yeast
3 tablespoons sugar
1 3/4 teaspoons salt
5 1/2 cups all-purpose flour, plus more for work surface
3 large eggs, lightly beaten

Steps:

  • Butter a large bowl and a 12-cup standard muffin tin; set aside. Stir together 1/2 cup milk and the yeast in a bowl. Let stand until foamy, 5 minutes.
  • Bring remaining 3/4 cup milk to a simmer in a medium pan. Remove from heat. Add 6 tablespoons butter, the sugar, and salt; stir until butter melts. Set aside.
  • Put 4 1/2 cups flour into the bowl of an electric mixer. Make a well in the center, and pour in yeast mixture, butter mixture, and the eggs. Attach bowl to mixer fitted with the dough hook; mix on low speed until dough just comes together, about 2 minutes. Turn out onto a lightly floured surface; knead until smooth and no longer sticky, about 5 minutes, adding remaining cup flour as needed. Transfer to buttered bowl, turning to coat. Cover with a clean kitchen towel. Let rise in a warm, draft-free place until almost doubled in bulk, about 1 hour. Punch down dough; let rest 10 minutes.
  • Divide dough in half; cover half with a towel. On a lightly floured surface, roll out remaining half to 1/4 inch thick. Cut to 12 by 9 1/2 inches, discarding scraps. Position short side of dough parallel to counter's edge. Cut crosswise into six 2-inch strips. Cut strips crosswise into 3 1/2-inch, 3 1/4-inch, and 2 3/4-inch pieces.
  • Preheat oven to 375 degrees. Melt remaining 8 tablespoons butter in a skillet. Brush all pieces of dough with melted butter; reserve some for brushing tops. Center and stack pieces from each strip, largest to smallest (you will have 6 stacks). Fold each stack in half lengthwise; fit, folded edge down, into a prepared muffin cup, making a V. Cover with a towel; let rise in a warm, draft-free place 30 minutes. Repeat process with remaining dough.
  • Brush melted butter over top of each roll. Bake until golden brown, 15 to 20 minutes. Brush with more melted butter; serve hot or at room temperature.

AWESOME BREADED TURKEY CUTLETS



Awesome Breaded Turkey Cutlets image

Make and share this Awesome Breaded Turkey Cutlets recipe from Food.com.

Provided by SKDlup

Categories     Turkey Breasts

Time 37m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb turkey breast, slices
salt and pepper
2 eggs
1 cup Italian style breadcrumbs
2 tablespoons olive oil
2 tablespoons butter or 2 tablespoons margarine
lemon wedge

Steps:

  • Season turkey with salt and pepper. Mix eggs in a shallow dish. Place bread crumbs in another shallow dish.
  • Dip both sides of turkey in egg and then into crumbs.
  • Heat 2 tablespoons oil and 2 tablespoons butter in a large skillet over medium high heat. Add slices, not crowding, and cook until golden brown on bottom, about 3-5 minutes.Turn and cook other side until golden, about 2 minutes.
  • Remove to plate and repeat with remaining slices, adding more butter and oil as needed. Serve with lemon.

Nutrition Facts : Calories 288, Fat 16.3, SaturatedFat 5.2, Cholesterol 129.8, Sodium 227.1, Carbohydrate 13.1, Fiber 0.8, Sugar 1.2, Protein 21.1

BREADED TURKEY ROLLS



Breaded Turkey Rolls image

Make and share this Breaded Turkey Rolls recipe from Food.com.

Provided by seesko

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb uncooked turkey breast cutlets (8)
8 slices deli turkey ham (thin slicses, 1/4 ounce each)
8 slices reduced-fat swiss cheese (1/2 ounce each)
1 tablespoon Dijon mustard
7 tablespoons dry breadcrumbs
3/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon paprika
3 tablespoons reduced-fat mayonnaise

Steps:

  • Flatten turkey cutlets to 1/8-in. thickness. Top each with a slice of ham and cheese; spread with mustard. Roll up tightly and secure with toothpicks.
  • In a shallow bowl, combine the bread crumbs, salt, pepper and paprika. Brush with turkey roll-ups with mayonnaise, then coat with crumb mixture.
  • Place in an 11-in. x 7-in. baking dish coated with cooking spray. Bake, uncovered, at 425° for 20-25 minutes or until meat juices run clear.

Nutrition Facts : Calories 312.2, Fat 8, SaturatedFat 2.8, Cholesterol 93.9, Sodium 853.7, Carbohydrate 11.5, Fiber 0.7, Sugar 2, Protein 45.6

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