Creamy Turkey Dijon Recipes

TURKEY GRAVY DIJON

Steps:

• Discard fat from drippings. If necessary, add water to drippings to measure 2 cups; pour into medium saucepan.
• Whisk in flour until blended. Bring to boil on medium-high heat, stirring constantly.
• Stir in remaining ingredients; cook and stir on medium-low heat 5 min. or until thickened. (Do not boil.)

DIJON TURKEY STROGANOFF

Steps:

• In a large skillet, brown the turkey in 1 tablespoon oil over medium-high heat for 5 minutes, turning occasionally. Cover and cook for 5-8 minutes or until turkey is no longer pink; drain. Remove turkey and keep warm., In the same skillet, saute the mushrooms, red pepper and onion in remaining oil for 3-5 minutes or until tender. Sprinkle with flour, salt, thyme and pepper. Stir in broth until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Add the sour cream, mustard, parsley and turkey. Cook and stir for 3 minutes or until heated through. Serve with mashed potatoes if desired.

CREAMY DIJON DRESSING

Steps:

• In a blender or food processor, combine the first six ingredients; cover and process until smooth. Serve over greens and vegetables. Store in the refrigerator. Shake before serving.

CREAMY TURKEY SOUP

Steps:

• In a large kettle, saute onion and celery in butter until tender, about 10 minutes. Stir in flour and seasonings; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey and carrots. Add enough broth until soup is desired consistency. Cover and simmer for 15 minutes. , Add peas; cover and simmer for 15 minutes or until vegetables are tender.

CREAMY DIJON CHICKEN

Steps:

• Whisk together cream, mustard and brown sugar. Pound chicken breasts with a meat mallet to even thickness; sprinkle with salt and pepper., In a large skillet, heat oil and butter over medium-high heat; brown chicken on both sides. Reduce heat to medium. Add onion and cream mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 10-12 minutes. Sprinkle with parsley.

CREAMY CHICKEN DIJON FROM MAZOLA®

Steps:

• Pat chicken breasts dry with paper towels; cut each breast into 2 to 3 pieces. Season with salt and pepper. Heat 2 tablespoons oil in Dutch oven over medium-high heat. Place half of the chicken in Dutch oven and cook 2 to 3 minutes per side or until nicely browned.
• Remove chicken to platter and repeat with remaining chicken. Add remaining 2 tablespoons oil to the pan. Add leeks and garlic and cook over medium heat for 2 to 3 minutes or until softened. Stir in chicken broth; bring to a boil stirring well to scrape any browned bits from bottom of pan. Add chicken back to the Dutch oven; cover and simmer 10 minutes. Mix half and half and corn starch together; add to Dutch oven along with Dijon mustard and thyme. Stir until thickened. Remove from heat and let sit 3 minutes. Transfer to serving platter and sprinkle with chopped, fresh parsley. Serve immediately with rice or noodles.

DIJON AND HERB TURKEY BREAST WITH MUSHROOM GRAVY

Steps:

• Heat oven to 325°F. In small bowl, mix mustard, butter, thyme, marjoram, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• In shallow roasting pan, place turkey breast, skin side up. Brush with mustard mixture. Place 1/2 cup of the broth in bottom of pan; refrigerate remaining broth. Insert ovenproof meat thermometer so tip is in thickest part of turkey breast and does not touch bone. Spray piece of foil with cooking spray; cover turkey. (Foil does not need to tightly cover turkey; secure foil to each end of pan.)
• Bake 1 hour. Add mushrooms and onions to pan; spoon pan drippings over top. Bake uncovered 1 hour to 1 hour 30 minutes longer or until thermometer reads 170°F. Place turkey on platter; cover with foil to keep warm. Let stand 15 minutes for easiest carving.
• Pour pan drippings (without vegetables) into measuring cup. Add remaining broth to drippings to equal 1 1/2 cups; pour into 2-quart saucepan. In small bowl, mix flour and cold water until smooth; stir into drippings in saucepan. Heat to boiling over medium-high heat, stirring constantly with wire whisk. Boil and stir about 1 minute or until mixture thickens. Stir in mushrooms and onions from pan. Simmer 5 minutes, stirring occasionally. Stir in salt and pepper to taste. Serve gravy with turkey.

CREAMY DIJON TURKEY PASTA SALAD

Steps:

• Layer first 4 ingredients in 3-qt. serving bowl.
• Mix dressings and mustard until blended; spread over salad, sealing to edge of bowl. Top with cheese and tomatoes.
• Refrigerate several hours or until chilled. Toss gently before serving.

CREAMY CHICKEN DIJON

Steps:

• Rinse chicken and pat dry. Cut into thin bite-size strips. Set aside.
• For sauce, in a small bowl stir together flour, mustard, wine, salt, and pepper till smooth. Stir in half and half until mixed in well. Set aside.
• Pour cooking oil into skillet. Over med. heat stir fry garlic sweet pepper, and onion; stir fry for 2 minute Add sliced mushrooms stir fry for 2 more minutes or until crisp- tender. Remove veggies.
• Add chicken to the wok, stir fry 2-3 min or until no pink remains. Push turkey from the center of the wok.
• Add sauce to center of wok. Cook until think and bubbly. Return veggies to wok and add thawed peas. Stir all ingredients to coat with sauce. Serve over hot cooked noodles.

CREAMY TURKEY DIJON

Steps:

• Rinse turkey and pat dry.
• Cut into thin bite-size strips.
• Set aside.
• For sauce, in a small bowl stir together flour, mustard, wine, salt and pepper till smooth.
• Slowly stir in half-and-half or light cream till well mixed.
• Set aside.
• Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking).
• Preheat over medium-high heat.
• Stir-fry garlic in hot oil for 15 seconds.
• Add sweet pepper and onions; stir-fry for 2 minutes.
• Add sliced mushrooms; stir-fry for 2 minutes more or till crisp-tender.
• Remove vegetables from the wok.
• Add turkey to the hot wok.
• Stir-fry for 2 to 3 minutes or till no pink remains.
• Push turkey from the center of the wok.
• Stir sauce.
• Add sauce to the center of the wok.
• Cook and stir till thickened and bubbly.
• Return cooked vegetables to the wok.
• Add thawed peas.
• Stir all ingredients together to coat with sauce.
• Cook and stir for 1 to 2 minutes more or till heated through.
• Serve immediately over hot cooked noodles or fettuccine.
• Garnish with whole mushrooms and fresh basil, if desired.
• Nutrition information per serving: 463 calories, 28 g protein, 52 g carbohydrate, 15 g fat (6 g saturated fat), 108 mg cholesterol, 553 mg sodium, 521 mg potassium.