TURKEY ROULADE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the roulade: Preheat the oven to 425 degrees F. Position a rack in a roasting pan.
- Melt 4 tablespoons of the butter in a large skillet over medium heat. Add the celery, fennel and onions and cook, stirring often, until softened, about 5 minutes. Add the sausage and cook until browned through, 7 to 10 minutes. Stir in the parsley and rosemary and cook for about 1 minute. Season with salt and pepper. Deglaze the skillet with a splash of brandy, scraping up any brown bits from the bottom.
- Combine the sausage/veggie mix, stuffing mix, chicken stock and egg in a large bowl and stir together. Lay the turkey breast flat and season with salt and pepper. Spread the stuffing mixture in an even layer, then tightly roll the turkey breast. Tie the roll with kitchen twine--approximately 4 to 6 ties evenly spaced
- Rub the remaining 4 tablespoons softened butter all over the surface, sprinkle with salt and pepper and put on the rack in the roasting pan. Roast for 30 minutes, then decrease the oven temperature to 350 degrees F and continue roasting until the skin is golden brown and crispy and a meat thermometer inserted into the center of the roulade reaches 155 degrees F, another 1 hour to 1 hour 15 minutes. Remove to a cutting board, cover with foil and let rest while you make the gravy.
- For the gravy: Set the roasting pan over a burner over medium heat. Whisk the flour into the drippings to form a paste and cook, stirring constantly, until the roux is golden brown, about 3 minutes. Add the chicken stock, turn off the heat and add the brandy to the pan. Turn the heat back on and cook, whisking constantly, until the gravy thickens, 5 to 7 minutes. Season with salt and pepper.
- Slice and serve with the gravy!
SAUSAGE AND MUSHROOM STUFFED BONELESS TURKEY BREAST
Provided by Anne Burrell
Time 1h50m
Yield 10 servings
Number Of Ingredients 20
Steps:
- Coat a large saute pan, over medium-high heat, with olive oil, add in half of the diced onion, season with salt, to taste. Cook the onions, stirring occasionally, until they are soft and very aromatic, about 8 to 10 minutes. Add the garlic and cook for another 2 to 3 minutes. Toss in the mushrooms and sage, season with salt, to taste. Cook until they are soft and wilted, about 5 to 7 minutes. Stir in the sausage and use a large kitchen spoon to chop up the sausage. Cook until the sausage is brown and a little crispy, about 10 to 12 minutes. Transfer the sausage mixture to a large mixing bowl and let cool.
- While the sausage mixture is cooling, cut the turkey breast into 2 separate halves and remove skin. Butterfly each half to make a wide, flat surface. Cover each half with plastic wrap and with a meat mallet, gently pound each breast half, to flatten.
- To the mixing bowl with sausage mixture, add the bread crumbs, grated cheese, the eggs and 1/2 a cup of water. Mix together until it becomes a homogeneous mixture. Taste and season with salt if needed.
- Lay a large piece of caul fat out on a large, flat work surface. Lay about 10 bacon slices in the middle, slightly overlapping. Arrange a turkey breast on top. Lay half the stuffing mix on the turkey and roll it up, creating a neat even log. Wrap 2 pieces of bacon around each end, then fold the bacon that's underneath around the turkey. Wrap the caul fat in an even layer to create a smooth even log. Tie with twine to secure. Repeat with second turkey breast.
- Preheat the oven to 375 degrees F.
- Put a large roasting pan on a burner, coat it with olive oil and heat over medium-high heat. Add the turkey rolls and brown on all sides. Remove the rolls from the pan and add in the remaining diced onion, carrots, celery. Season with salt, to taste, and cook the veggies until they start to soften, about 7 to 8 minutes. Add 1 cup of chicken stock and 1 cup of white wine to the roasting pan with a thyme bundle. Return the turkey rolls to the pan, cover with foil and roast for 25 minutes, remove the foil and roast for 10 more minutes.
- Remove the pan from the oven and transfer the turkey to a tray or platter and cover with foil to rest and keep warm.
- Put the roasting pan over 2 burners to make the gravy. Remove the thyme and skim the fat. Mix the flour with 6 tablespoons chicken stock and slowly whisk it into the roasting pan. Whisk in the remaining chicken stock and bring it the mixture to a boil. Reduce the heat and simmer until the mixture has thickened to a gravy consistency. Taste and season with salt, if needed.
- Remove the string from the roulades and slice into medallions. Arrange the roulades on a serving platter and serve with the gravy.
- What juicy breasts!
EGG ROULADE STUFFED WITH TURKEY SAUSAGE, MUSHROOMS, AND SPINACH
Steps:
- Put oven rack in middle position and preheat oven to 350°F. Lightly oil a 15- by 10-inch shallow baking pan, then line bottom and all 4 sides with parchment paper, allowing 2 inches of parchment to hang over short sides of pan, and lightly brush parchment (except overhang) with oil.
- Heat 1 teaspoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then cook sausage, stirring, until finely crumbled and cooked through, about 2 minutes. Transfer to a bowl and keep warm, covered.
- Add remaining 2 teaspoons oil to skillet and sauté garlic and scallions, stirring, until golden, about 3 minutes. Add mushrooms, pepper, and 1/4 teaspoon salt and sauté, stirring, until mushrooms are softened and golden, about 8 minutes. Add sausage and spinach to skillet and sauté, stirring, 3 minutes. Transfer half of spinach mixture to a food processor and add water, then blend until finely chopped. Return to skillet, stirring to combine, and keep warm, covered.
- Blend whole eggs, whites, milk, Parmigiano-Reggiano, and remaining 1/2 teaspoon salt in a blender until smooth and frothy.
- Pour egg mixture into baking pan and bake until firm, about 10 minutes. Remove from oven and leave oven on.
- Sprinkle egg layer evenly with half of Gruyère, then spoon spinach filling evenly on top and sprinkle with remaining Gruyère. Bake just until cheese melts, about 5 minutes.
- Position pan on a work surface with a long side nearest you, then gently roll up egg layer toward you, using parchment as an aid and holding filling in place with your fingers.
- Cool roll in pan on rack 10 minutes, then transfer to a platter using 2 large spatulas. Trim ends and gently cut into 8 slices with a serrated knife.
SPINACH, SAUSAGE, AND EGG CASSEROLE
This is a recipe I created after my boyfriend described an egg casserole I couldn't find a recipe for. He took this with him on a hunting trip and everyone loved it.
Provided by Lauren
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Sausage
Time 50m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Beat eggs and milk together in a large bowl. Stir sausage, Cheddar cheese, spinach, and oregano into egg mixture; pour into prepared baking dish.
- Bake in the preheated oven until a knife inserted into the center of the casserole comes out clean, 30 to 40 minutes.
Nutrition Facts : Calories 238.3 calories, Carbohydrate 2.8 g, Cholesterol 216.5 mg, Fat 16.7 g, Fiber 0.7 g, Protein 19.2 g, SaturatedFat 8 g, Sodium 408.3 mg, Sugar 1.7 g
TURKEY BREAST STUFFED WITH SAUSAGE, FENNEL, AND GOLDEN RAISINS
Categories Pork Poultry turkey Roast Thanksgiving Raisin Sausage Fall Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Finely chop white part of onions. Place green parts side by side on 15x10x1-inch heavy rimmed baking sheet to form mat. Mix chopped onions, sausage, raisins, 1 1/2 teaspoons fennel, 1/4 teaspoon salt, and 1/4 teaspoon pepper in medium bowl.
- Place turkey on work surface, skin side down. Sprinkle with salt and pepper. Spoon sausage mixture in row between breast halves. Starting at 1 long side, roll up turkey breast to enclose filling. Tie with kitchen string at 1-inch intervals to hold shape. Place turkey atop onion mat. (Can be made 1 day ahead. Cover; chill.)
- Preheat oven to 400°F. Brush oil all over turkey. Sprinkle with salt, pepper, and 2 teaspoons fennel. Roast until thermometer inserted into filling registers 155°F, basting turkey every 15 minutes with 1/4 cup broth and adding more broth to pan if drippings burn, about 1 hour 20 minutes. Transfer to platter; let stand 5 minutes. Set baking sheet with onions atop 2 burners. Add 1 cup broth to baking sheet. Bring to boil over medium-high heat, scraping up browned bits. Boil 2 minutes. Strain pan juices into medium bowl; discard solids. Serve turkey with pan juices.
TURKEY ROULADE WITH SAUSAGE STUFFING
Turkey-stuffing spiral roll-up. Beautiful presentation. Preparation time does not include de-boning turkey. Note: May half the sausage/stuffing mixture.
Provided by Babybub
Categories Turkey Breasts
Time 4h20m
Yield 8-10 serving(s)
Number Of Ingredients 3
Steps:
- Mix cooked sausage with prepared stuffing; set aside.
- After de-boning turkey, pound to an even flatness, about 1 inch.
- Evenly spread stuffing/sausage mixture on top of turkey.
- Roll turkey like a jelly roll.
- Tie with butchers thread.
- Bake at 350 for 4-5 hours or until turkey reaches 170 degrees.
Nutrition Facts : Calories 959.8, Fat 44.4, SaturatedFat 12.9, Cholesterol 299.3, Sodium 1271.2, Carbohydrate 32.4, Fiber 1.4, Sugar 3.5, Protein 100.1
TURKEY SAUSAGE AND EGG PIE
A quick, hearty, comforting meal.
Provided by VTMOM13
Categories Breakfast and Brunch Meat and Seafood Sausage
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch pie plate.
- Place a large skillet over medium heat, and cook and stir the turkey sausage, onion, green bell pepper, mushrooms, and garlic until the turkey is no longer pink, about 8 minutes. Spread the turkey mixture into the prepared pie plate.
- Beat the eggs in a bowl with the milk, and stir in the biscuit mix. Pour the mixture over the turkey mixture in the pie dish. Sprinkle with Cheddar cheese.
- Bake in the preheated oven until the cheese topping is browned and the pie filling is thickened and bubbling, about 30 minutes.
Nutrition Facts : Calories 439.5 calories, Carbohydrate 15.5 g, Cholesterol 213.2 mg, Fat 26.7 g, Fiber 0.9 g, Protein 35 g, SaturatedFat 11.4 g, Sodium 1366 mg, Sugar 4.7 g
TRADITIONAL SAUSAGE-MUSHROOM TURKEY STUFFING
My mother-in-law was famous for her wonderful turkey stuffing, which my husband always looked forward to at holiday time. When my in-laws moved to California, he was bemoaning that he wouldn't have that stuffing anymore! I asked my mother-in-law how she made it, but she didn't have it written down, and told me "a handful of this" and a "handful of that". Needless to say, when I attempted to recreate it, it was a disaster. I started building a recipe from scratch, and ended up incorporating mushrooms, which I love. Ultimately, my husband ending up preferring my stuffing! As they say, necessity is the mother of invention!
Provided by JackieOhNo
Categories Pork
Time 1h15m
Yield 8 cups
Number Of Ingredients 12
Steps:
- Pan fry sausage over medium-high heat until crumbled and cooked well. Set aside.
- In large fry pan, melt butter. Add celery, onion, and mushrooms. Saute until soft. Add chicken broth and bring to a boil. Cook down until about 1/3 of the liquid remains.
- In large bowl, toss bread cubes with poultry seasoning, thyme, salt, and pepper. Add sausage and drippings to bowl and stir. Add vegetables and broth mixture to bowl and stir. Add egg and mix until fully combined. Mixture should be moist and bind together easily. (If not, add more chicken broth.).
- Stuff neck and body cavities of turkey, or spoon into a greased 2-quart casserole and cover with foil. Truss turkey and roast as usual or, if baking, add casserole to oven about 30 minutes end of turkey roasting time and let bake for 45 minutes. I have also successfully made stuffing balls with this recipe, rolling the stuffing mixture into balls (I got about 15 of them), placing them on a greased, foil-lined baking sheet and baking in a 350-degree oven for about 25 minutes. They were moist and delicious!
Nutrition Facts : Calories 685, Fat 28.9, SaturatedFat 13, Cholesterol 107, Sodium 1185.9, Carbohydrate 76.4, Fiber 4.6, Sugar 8.7, Protein 28.7
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