Crisp Turkey Stuffed Crepes Recipes

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TURKEY CREPES



Turkey Crepes image

This savory crepe recipe has been passed down through many generations in my family. You can also use any leftover turkey filling for turkey pot pie. -Andrea Price, Grafton, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 16

3 large eggs, room temperature
3-1/4 cups 2% milk
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
FILLING:
3 tablespoons butter, divided
1 cup frozen peas and carrots (about 5 ounces), thawed
1/2 cup chopped onion
3 tablespoons all-purpose flour
1 cup 2% milk
1 cup chicken broth
2 cups chopped cooked turkey
1/2 teaspoon salt
1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/8 teaspoon pepper

Steps:

  • In a large bowl, whisk eggs and milk. In another bowl, mix flour, salt and baking powder; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels., For filling, in a large saucepan, heat 2 tablespoons butter over medium heat. Add peas and carrots and onion; cook and stir until onion is tender, 8-10 minutes. Stir in flour until blended; gradually whisk in milk and broth. Bring to a boil, stirring constantly; cook and stir until thickened, 5-8 minutes. Stir in remaining ingredients; heat through., Spread 1/4 cup filling down the center of each crepe; fold sides and ends over filling and roll up. Wipe out skillet. In batches, heat remaining 1 tablespoon butter over medium heat. Cook crepes until golden brown, 2-4 minutes on each side.

Nutrition Facts : Calories 434 calories, Fat 14g fat (7g saturated fat), Cholesterol 170mg cholesterol, Sodium 1063mg sodium, Carbohydrate 47g carbohydrate (9g sugars, Fiber 2g fiber), Protein 28g protein.

CRISP TURKEY-STUFFED CREPES



Crisp Turkey-Stuffed Crepes image

Provided by Jane Sigal

Categories     dinner, casseroles, main course

Time 2h

Yield 6 servings

Number Of Ingredients 17

1 cup all-purpose flour
1 cup milk
2 large eggs, lightly beaten
2 tablespoons melted butter, more for brushing
Salt
2 tablespoons extra virgin olive oil
3/4 pound mixed fresh mushrooms, halved and thinly sliced
2 shallots, finely chopped
2 garlic cloves, finely chopped
1/2 teaspoon thyme leaves
5 ounces baby spinach, coarsely chopped
1 1/2 cups shredded leftover turkey meat
3/4 cup crème fraîche
2 tablespoons snipped chives
1/2 cup grated Parmigiano-Reggiano cheese
Freshly ground pepper to taste
Freshly grated nutmeg to taste

Steps:

  • In a medium bowl, whisk together flour, milk, 1/2 cup water, eggs, 2 tablespoons butter and 1/2 teaspoon salt. Cover and let stand for at least 1 hour.
  • Meanwhile, in a large skillet, heat olive oil. Add mushrooms, season with salt and cook over medium-high heat, stirring occasionally, until browned and tender, about 5 minutes. Stir in shallots, garlic and thyme and cook over medium heat for 1 minute. Add spinach and cook, stirring, until wilted, about 1 minute. Remove skillet from heat and stir in turkey, crème fraîche, chives and 1/4 cup cheese. Season well with salt, pepper and nutmeg
  • Lightly brush an 8-inch skillet with melted butter and heat over medium heat. Whisk batter and add 2 to 3 tablespoons to skillet, swirling to coat bottom. Cook until edge begins to brown, about 30 seconds. Flip using a thin-bladed spatula and cook 20 seconds. Slide onto a plate and repeat with remaining batter, stacking crepes as cooked.
  • Heat oven to 400 degrees. Brush bottom of 2 large gratin dishes with melted butter. Spread 3 tablespoons filling over half of each crepe, then fold other half over filling and fold into quarters to form a triangle. Arrange crepes slightly overlapping in gratin dishes. Scatter leftover filling over top. Sprinkle with remaining 1/4 cup cheese. Bake until edges are crisp and filling is hot, 15 to 20 minutes.

Nutrition Facts : @context http, Calories 364, UnsaturatedFat 9 grams, Carbohydrate 26 grams, Fat 20 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 9 grams, Sodium 611 milligrams, Sugar 6 grams, TransFat 0 grams

CLASSIC STUFFED TURKEY



Classic Stuffed Turkey image

For years, my mother has made this moist stuffed turkey recipe. Now, I do the same thing. The turkey stuffing nicely compliments the tender, juicy slices of oven-roasted turkey. -Kathi Graham, Naperville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 4h5m

Yield 12 servings (10 cups stuffing).

Number Of Ingredients 14

2 large onions, chopped
2 celery ribs, chopped
1/2 pound fresh mushrooms, sliced
1/2 cup butter
1 can (14-1/2 ounces) chicken broth
1/3 cup minced fresh parsley
2 teaspoons rubbed sage
1 teaspoon salt
1 teaspoon poultry seasoning
1/2 teaspoon pepper
12 cups unseasoned stuffing cubes
Warm water
1 turkey (14 to 16 pounds)
Melted butter

Steps:

  • In a large skillet, saute the onions, celery and mushrooms in butter until tender. Add broth and seasonings; mix well. Place bread cubes in a large bowl; add mushroom mixture and toss to coat. Stir in enough warm water to reach desired moistness. , Just before baking, loosely stuff turkey. Place any remaining stuffing in a greased baking dish; cover and refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Brush with melted butter., Bake turkey, uncovered, at 325° for 3-3/4 to 4-1/2 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey with foil and let stand for 20 minutes before removing stuffing and carving. If desired, thicken pan drippings for gravy.

Nutrition Facts : Calories 571 calories, Fat 26g fat (11g saturated fat), Cholesterol 153mg cholesterol, Sodium 961mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 4g fiber), Protein 44g protein.

CRISPY TREAT TURKEY



Crispy Treat Turkey image

We took a classic crispy rice treat recipe and sculpted it into a festive Thanksgiving shape that is sure to impress any crowd. Dust your "turkey" with cinnamon sugar and serve with candy "stuffing" for the perfect party dessert. Look at the photo to help guide you through the molding and shaping process.

Provided by Food Network Kitchen

Categories     dessert

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 12

Nonstick cooking spray
1 stick (8 tablespoons) unsalted butter
Two 10-ounce packages mini marshmallows, reserve 4 for garnish
1 teaspoon pure vanilla extract
One 12-ounce box crispy rice cereal (about 12 cups)
1 1/2 ounces chocolate-covered wafer candy bars, such as Kit Kat, chopped into 1/4-inch pieces (about 1/3 cup)
3 tablespoons chopped green gummy candies
1 teaspoon ground cinnamon
2 tablespoons sugar
1/2 cup dried pineapple rings, halved (about 2 ounces)
1/2 cup dried kiwi slices (about 2 ounces)
1/2 cup grapefruit gummy candy (about 2 ounces)

Steps:

  • Spray a wooden spoon or rubber spatula with nonstick cooking spray and line a baking sheet with parchment paper. Set aside.
  • Melt the butter in a large pot over medium heat. Add the marshmallows (reserving 4 pieces for garnish) and stir until completely melted, about 5 minutes; stir in the vanilla. Add the rice cereal and stir with the sprayed utensil until the cereal is completely coated and the mixture is thoroughly combined.
  • Coat your hands with a little nonstick cooking spray so the mixture does not stick. Divide the crispy treat mixture into two portions, 1/4 of the mixture (about 9 ounces) and 3/4 of the mixture (about 1 1/2 pounds). Using the larger portion, make a teardrop-shaped body 8 inches across at the wide end and about 12 inches long. Using your hands or a spoon, create a cavity at the tail end of the teardrop shape, where you would ordinarily put stuffing in a real turkey. Do not hollow out the entire body, you only need to make an indentation about 4 inches deep.
  • Take the remaining crispy treat mixture and set one-third of it aside to make the wings. From the other two thirds, mold two drumstick shapes and affix them to either side of the cavity. Make two wings and attach them to either side of the wide end of the teardrop.
  • Transfer the turkey to a serving platter and fill the cavity with chopped-up chocolate-wafer candy bars. For a little flourish, mix in some sliced-up green gummy candy to resemble parsley. Whisk the cinnamon and sugar together in a small bowl. Sprinkle the cinnamon-sugar over the turkey to give the outside a browned look. Attach the four reserved mini marshmallows to the ends of the drumsticks to resemble bone tips. Tuck the slices of dried pineapple, dried kiwi and some grapefruit gummy candy around the turkey for garnish.

CRISPY TRUFFLED TURKEY



Crispy Truffled Turkey image

Provided by Giada De Laurentiis

Categories     main-dish

Time 14h40m

Yield 8 servings

Number Of Ingredients 18

2 tablespoons kosher salt
2 teaspoons black truffle salt
1 teaspoon fresh thyme leaves, chopped
1/2 teaspoon red pepper flakes
One 12-pound turkey, back bone and keel bone removed
4 sprigs fresh thyme
3 stalks celery, halved
2 carrots, halved
2 sprigs fresh rosemary
1 onion, quartered
2 tablespoons black truffle butter, melted
2 tablespoons extra-virgin olive oil
4 cups unsalted chicken broth, such as Kitchen Basics
4 sprigs fresh thyme
1 bay leaf
1/4 cup cornstarch
1 teaspoon kosher salt
1/2 teaspoon black truffle salt

Steps:

  • For the turkey: In a small bowl, mix the kosher salt, truffle salt, chopped thyme and pepper flakes. Lay the turkey flat on a rimmed baking sheet, skin-side down, and then pat it dry with paper towels. Generously sprinkle the inside of the turkey with half of the seasoning mixture, being sure the hit the thick parts a bit heavier than the thin parts. Flip the turkey and sprinkle the skin side with the remaining seasoning. Cover the turkey with a piece of loose parchment paper and refrigerate for at least 12 hours or up to 24 hours.
  • Preheat the oven to 450 degrees F.
  • Rest the turkey at room temperature for 30 minutes before roasting.
  • On a clean, rimmed baking sheet, scatter the thyme sprigs, celery, carrots, rosemary and onions. Pat the turkey dry one more time and place on the bed of vegetables skin-side up. Tuck the wings under the shoulders. Mix together the truffle butter and oil in a small bowl. Pour the butter mixture over the bird and brush evenly on the skin. Roast until an instant-read thermometer reads 155 degrees F in both the thigh and the thickest part of the breast, about 1 hour and 20 minutes.
  • Place the turkey on a cutting board to rest for 20 minutes before carving. Strain any juices from the bottom of the baking sheet and skim off any fat that may rise to the surface. Carve the turkey.
  • For the gravy: In a medium saucepan set over medium-high heat, heat the chicken broth, thyme sprigs and bay leaf. Bring to a simmer, then reduce the heat to maintain a simmer. In a small bowl, whisk the cornstarch and 1/4 cup water until smooth and no lumps remain. Whisk the cornstarch slurry into the simmering broth. Continue to whisk until smooth and thick, about 5 minutes. Whisk in the reserved turkey drippings, the kosher salt and truffle salt. Remove the thyme sprigs and bay leaf and serve the gravy with the carved turkey.

EASY CHICKEN-STUFFED CREPES



Easy Chicken-Stuffed Crepes image

This is a recipe that was given to me a couple of years ago. My hubby really loves it especially when I use rotisserie chicken as part of the filling versus just chicken breast. These crepes cook very quickly so don't wander too far from the stove while cooking. They also freeze very well!

Provided by dutschd

Categories     Savory Crepes

Time 1h

Yield 10

Number Of Ingredients 11

1 ⅓ cups milk
1 cup all-purpose flour
4 large eggs
2 tablespoons oil
¼ teaspoon salt
2 (10.5 ounce) cans condensed cream of chicken soup
3 ½ cups shredded roasted chicken
1 cup shredded Cheddar cheese
⅔ cup milk
1 (4 ounce) can sliced mushrooms, drained
⅓ cup sliced almonds

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • Whisk milk, flour, eggs, 2 tablespoons oil, and salt together in a bowl until well combined.
  • Heat a nonstick 10-inch skillet or crepe pan over medium-high heat until hot. Pour about 1/4 to 1/3 cup batter into the hot pan and immediately tilt the pan so the batter covers the bottom. Cook until the edges start to dry and the center is just about set, 1 to 3 minutes. Flip and repeat to brown the other side. Transfer to a sheet of waxed paper and repeat to make remaining crepes. Stack crepes between layers of waxed paper while you make the filling.
  • Stir condensed soup, chicken, Cheddar cheese, milk, and mushrooms together in a large bowl until blended. Spoon about 1/3 to 1/2 cup chicken mixture down the side of one crepe. Roll the crepe, tucking in the sides as you roll. Repeat to stuff remaining crepes.
  • Place crepes with seams facing down in the prepared baking dish. Pour remaining soup mixture over top and sprinkle with sliced almonds.
  • Bake in the preheated oven until hot and bubbly, 20 to 30 minutes.

Nutrition Facts : Calories 315.8 calories, Carbohydrate 17.6 g, Cholesterol 132.1 mg, Fat 16.2 g, Fiber 0.9 g, Protein 24.1 g, SaturatedFat 5.6 g, Sodium 647.9 mg, Sugar 3.1 g

STELLA'S TRADITIONAL TURKEY STUFFING



Stella's Traditional Turkey Stuffing image

Traditional stuffing for an 8-person family Thanksgiving feast. Mom got up early to prepare and it was well worth it. It seemed that the stuffing always went first, which caused her to make a double batch. One in the bird, one in a glass bowl. However eating the stuffing from the bird cavity was always preferred!

Provided by Jan

Categories     Side Dish     Stuffing and Dressing Recipes

Time 1h40m

Yield 8

Number Of Ingredients 16

turkey innards (gizzard, liver, heart, tail, and neck)
2 stalks celery with leaves, diced
1 medium carrot, diced
1 bay leaf
salt and ground black pepper to taste
¼ pound ground beef
1 loaf day-old white bread, cubed
2 cups chopped celery with leaves
1 medium apple, cored and chopped with peel
¼ cup chopped walnuts
¼ teaspoon poultry seasoning
¼ teaspoon dried oregano
¼ teaspoon dried sage
¼ teaspoon dried thyme
¼ teaspoon dried rosemary
¼ cup vegetable oil

Steps:

  • Combine turkey innards, diced celery, diced carrot, and bay leaf in a pot. Season with salt and pepper and cover with water. Bring to a boil and cook for 1 hour, removing liver after 30 minutes. Remove and discard neck, tail, and bay leaf. Remove remaining innards and put with the liver to cool. Keep broth in the pot.
  • Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Combine bread cubes, beef, chopped celery, apple, walnuts, poultry seasoning, oregano, sage, thyme, and rosemary in a large bowl. Season with salt and pepper.
  • Chop cooled innards into small pieces. Add to the bread mixture and mix until everything is evenly distributed, adding in broth mixture (including cooked celery and carrots) and oil to moisten the dressing to desired texture. Stuffing is ready to bake in the oven or stuff in the bird.

Nutrition Facts : Calories 284.7 calories, Carbohydrate 33.7 g, Cholesterol 8.7 mg, Fat 13.5 g, Fiber 2.9 g, Protein 7.6 g, SaturatedFat 2.6 g, Sodium 432.2 mg, Sugar 5.3 g

CRISP TURKEY-STUFFED CREPES



CRISP TURKEY-STUFFED CREPES image

Categories     turkey

Yield Servings

Number Of Ingredients 17

1 cup all-purpose flour
1 cup milk
2 large eggs, lightly beaten
2 tablespoons melted butter, more for brushing
Salt
2 tablespoons extra virgin olive oil
3/4 pound mixed fresh mushrooms, halved and thinly sliced
2 shallots, finely chopped
2 garlic cloves, finely chopped
1/2 teaspoon thyme leaves
5 ounces baby spinach, coarsely chopped
1 1/2 cups shredded leftover turkey meat
3/4 cup crème fraîche
2 tablespoons snipped chives
1/2 cup grated Parmigiano-Reggiano cheese
Freshly ground pepper to taste
Freshly grated nutmeg to taste.

Steps:

  • 1. In a medium bowl, whisk together flour, milk, 1/2 cup water, eggs, 2 tablespoons butter and 1/2 teaspoon salt. Cover and let stand for at least 1 hour. 2. Meanwhile, in a large skillet, heat olive oil. Add mushrooms, season with salt and cook over medium-high heat, stirring occasionally, until browned and tender, about 5 minutes. Stir in shallots, garlic and thyme and cook over medium heat for 1 minute. Add spinach and cook, stirring, until wilted, about 1 minute. Remove skillet from heat and stir in turkey, crème fraîche, chives and 1/4 cup cheese. Season well with salt, pepper and nutmeg 3. Lightly brush an 8-inch skillet with melted butter and heat over medium heat. Whisk batter and add 2 to 3 tablespoons to skillet, swirling to coat bottom. Cook until edge begins to brown, about 30 seconds. Flip using a thin-bladed spatula and cook 20 seconds. Slide onto a plate and repeat with remaining batter, stacking crepes as cooked. 4. Heat oven to 400 degrees. Brush bottom of 2 large gratin dishes with melted butter. Spread 3 tablespoons filling over half of each crepe, then fold other half over filling and fold into quarters to form a triangle. Arrange crepes slightly overlapping in gratin dishes. Scatter leftover filling over top. Sprinkle with remaining 1/4 cup cheese. Bake until edges are crisp and filling is hot, 15 to 20 minutes

STUFFED CRISPY TREAT TURKEY



Stuffed Crispy Treat Turkey image

This yummy roast turkey looks like the real deal but made out of chocolate rice cereal, it's a whole lot sweeter.

Provided by Food.com

Categories     Dessert

Time 40m

Yield 15-20 serving(s)

Number Of Ingredients 12

4 1/2 tablespoons butter
6 cups white mini marshmallows
9 cups chocolate crispy rice cereal
1 (15 1/4 ounce) box plain cake mix
1/3 cup candy sprinkles, in autumnal colors
1 teaspoon pearl sugar
1 teaspoon green sprinkles
edible green rice paper
1 cup cranberries (fresh or frozen)
1/4 cup water
1 orange, zested
1 cup sugar

Steps:

  • Line a large baking pan with baking parchment.
  • Cover a medium paper cup with foil and spray with cake release. Spray a large metal spoon also.
  • Melt the butter in a large saucepan over a low heat. Add the marshmallows and stir together until smooth.
  • Take off the heat and stir in the chocolate rice cereal. Keep stirring until they are all evenly coated.
  • Spread about 1" thick layer of the mixture onto one of the baking sheets with the metal spoon. Press it down firmly.
  • Place the foil wrapped cup on top and press the mixture around it to form a turkey shape. (It will be about the size of a chicken). Work quickly before the.
  • mixture sets but be careful not to burn yourself as it may be hot. Save about 1/3 for the wings and drumsticks.
  • Keep pressing the mixture firmly so that it sticks.
  • When you are happy with the shape of your turkey, make 2 drumsticks and 2 wings out of the remaining mixture and stick onto the body. They should be sticky enough at this stage to hold, otherwise use a little melted marshmallow. Place in the fridge to set, preferably overnight.
  • Make the cake according to pack instructions, adding the sprinkles to the wet batter.
  • Cool completely and then cut into small cubes to make the stuffing.
  • To make the cranberry sauce-heat the cranberries, sugar, water and orange zest in a small pan until they have burst.
  • Blend the mixture until smooth and then return to the pan and simmer for 4-5 minutes until it has thickened. Leave to cool.
  • To serve, arrange the leaves onto a serving platter. Place the turkey on top and sprinkle over the rock sugar and green jimmies.
  • Place the cake cubes into the cavity and the cranberry sauce into a small bowl.

Nutrition Facts : Calories 338.9, Fat 6.9, SaturatedFat 2.7, Cholesterol 9.2, Sodium 367.9, Carbohydrate 68.8, Fiber 0.9, Sugar 43.3, Protein 2.9

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EASY SAVORY CREPES RECIPE – 25 SAVORY CREPE FILLINGS FOR YOUR …
Serve these up at brunch time for an extra special treat. 4. Shrimp, Pork, Bean Sprouts Recipe. If you want another fun concoction, check out this crepe from Food & Wine too. Shrimp, bean sprouts and pork come together quite nicely in this savory creation. 5. Lasagna Crepes Recipe.
From diys.com


STUFFED CREPES RECIPE | EAT SMARTER USA
The Stuffed Crepes recipe out of our category Crepe! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
From eatsmarter.com


CREAMED TURKEY MEDALLION STUFFED CRêPES
Add the broth turkey medallions, Parmesan cheese, rosemary, salt and pepper. Bring to a simmer and cook 3–4 minutes. Bring to a simmer and cook 3–4 minutes. Arrange the crêpes into a non-stick pan and divide the hot turkey filling equally over half of each crêpe.
From performancefoodservice.com


STUFFED CREPES - CRESCENT FOODS
In a mixing bowl, add all the ingredients for the crepes, whisk together to get a thin batter mix. Heat a non-stick crepe pan (8inch) and brush with oil (low heat) Pour about ¼ cup of batter and tilt the pan so the batter spreads out in a thin layer. Cook one side for about 1 minute. Flip and cook the other side, small bubble will begin to ...
From shopcrescentfoods.com


TURKEY AND CHEESE CREPES RECIPE > KITCHEN
2022-03-25 Ingredients (4 people): 8 slices of turkey breast; 8 slices of cheese; 1 small lettuce; 1 scallion; 80 gr. of green olives (boneless) Water; extra virgin olive oil
From na.diet-nutrition.org


TURKEY CREPES - A PINCH OF SALT LAKE
2021-01-05 Stir in chopped green onions and black olives and heat through. Add 3/4 cup of prepared Mornay sauce and stir into the turkey filling. Taste and add the salt and pepper as desired, then add the minced parsley and set aside. Assemble the crepes by spooning a 1/3 cup of filling in the center of each crepe.
From apinchofsaltlake.com


STUFFED TURKEY BREAST WITH CRANBERRY STUFFING - SKINNYTASTE
2020-11-18 Spread the butter on top. Preheat oven to 375°F. Set the rack to the center of the oven. Transfer to a baking pan and cover tight with Reynolds Wrap® Heavy Duty Foil. Cook in the center of the oven until an internal temperature in the center of the stuffing reaches 165 degrees, about 45 to 55 minutes.
From skinnytaste.com


CREPES - ONCE UPON A CHEF
2022-07-21 Place the milk, eggs, sugar, vanilla, and salt into a blender. Whiz for 5 to 10 seconds to blend until smooth. Remove the lid, add the flour, cover, and blend again until completely smooth, about 30 seconds. Remove the lid, pour in the melted butter, cover, and blend until combined, about 10 seconds more.
From onceuponachef.com


THE BEST CREPE RECIPE (WITH FILLING) - MOMSDISH
2019-11-01 Crepes. Whisk eggs, sugar and flour until smooth. Add milk as you are stirring, followed by oil. Tip: Preheat frying pan until it's sizzling hot, keeping the heat at medium/high. With first crepe, use spray oil to pray pan. After the first one, you wouldn’t need to do this because the crepes already have oil in them.
From momsdish.com


EASY STUFFED ROAST TURKEY WITH GIBLET GRAVY RECIPE
2018-08-30 I tried cooking a stuffed turkey using my standard Easy Herb-Rubbed Turkey method and baked it until the stuffing reached the requisite 145°F before pulling the whole thing out and allowing it to rest. By this stage, the breast meat of the turkey was at around 155°F near its center, and all the way up at 180°F on its exterior layers ...
From seriouseats.com


SAVORY CREPES - RUSSIAN FARMER'S STYLE - PETER'S FOOD ADVENTURES
2019-06-07 Place about 3-4 tablespoons of mashed potatoes on one side of the crepe. Don't go further than halfway of the crepe. Generously layer with the fried bacon, dill pickle pieces and crispy onions over the mashed potato. Fold the crepe, tucking the edges in fold to complete the rectangular stuffed crepe.
From petersfoodadventures.com


CRISP TURKEY-STUFFED CREPES – LELLO PETRELO
2020-11-27 An incredible and easy way to make an entire new meal out of that turkey left. Better than thanksgiving dinner? some may argue ... INGREDIENTS 1 cup all-purpose flour 1 cup milk 2 large eggs This recipe is from Fran Boyer and Adapted by Jane Sigal, Image is from Richard Perry and it's done for the New York Times. An incredible and easy way to make an …
From lellopetrelo.com


HERB-ROASTED TURKEY BREAST AND STUFFING (THANKSGIVING FOR A SMALL …
2022-05-31 Remove from oven, transfer turkey to a wire rack set in a foil-lined rimmed baking sheet, and return turkey to oven. Continue roasting until turkey is golden brown and crisp, and thickest part near bone registers 145 to 150°F on an instant read thermometer, about 30 minutes longer. Remove from oven, transfer to a plate, and let rest for 20 ...
From seriouseats.com


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