CHICKEN-FRIED TURKEY BREAST WITH CRANBERRY MUSTARD DIPPING SAUCE
Provided by Damaris Phillips
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Add the cranberries and sugar to a medium saucepan set over medium heat and cook until the cranberries break down and the mixture reduces by two-thirds, 12 to 15 minutes. Stir in the mustard and remove from the heat. Using an immersion blender or blender, pulse until the mixture achieves a smooth consistency. Season with salt if needed.
- Combine the breadcrumbs, cheese and cornmeal in a shallow dish. Sprinkle each cutlet with salt and pepper on both sides. Coat each cutlet with sour cream and press into the breadcrumb mixture. Place on a baking sheet fitted with a wire rack.
- Heat the coconut oil in a cast-iron skillet set over medium heat. In batches, pan-fry the turkey cutlets until the first side is golden brown, about 3 to 4 minutes. Flip and cook until cooked through and golden brown, another 3 minutes. Add more oil as needed and repeat for the remaining batches. Serve with the cranberry mustard dipping sauce.
CRANBERRY STUFFED TURKEY BREASTS
I made these once for a holiday dinner party, and they were such a hit that I started making them for Thanksgiving instead of a whole turkey.
Provided by Esther Nelson
Categories Meat and Poultry Recipes Turkey Breasts
Time 2h
Yield 10
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Prepare stuffing mix according to package directions. Set aside to cool.
- With a sharp knife, butterfly breasts open to lay flat. Place each breast between two sheets of waxed paper, and flatten with a mallet. Spread the prepared stuffing to within 1/4 inch of the edge of each breast. Sprinkle each one with chopped pecans and dried cranberries, reserving some of the cranberries for garnish. Roll up tightly in a jellyroll style, starting with the long end. Tuck in ends, and tie in sections with string, about 4 sections around the middle and one running the length of the roll to secure the ends.
- Heat olive oil in a large cast iron skillet over medium-high heat. Carefully brown rolls on all sides.
- Place skillet in oven, uncovered. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the internal temperature is at 170 degrees F (78 degrees C) when taken with a meat thermometer. Do not let these get overly dry.
- Allow rolls to set for 15 minutes before removing string, and slicing into 1/2 to 3/4 inch circles. Leave one roll whole, and slice the other for presentation. Stuffing will be spiraled into meat. Present on your prettiest platter on a bed of curly lettuce, and garnish by sprinkling with the remaining 1/2 cup pecan halves and the reserved dried cranberries.
Nutrition Facts : Calories 369.2 calories, Carbohydrate 28 g, Cholesterol 34.4 mg, Fat 18.4 g, Fiber 2.7 g, Protein 23.2 g, SaturatedFat 2.5 g, Sodium 857.5 mg, Sugar 3.5 g
FRIED TURKEY BREAST
Steps:
- One hour before frying, place the turkey breast on a baking sheet, sprinkle liberally with salt and pepper, and let sit at room temperature.
- To figure out how much oil you will need for frying, put the breast in a large pot and cover with water by 3 inches; the pot should be large enough that the water comes no more than halfway up the sides. Remove the breast and check the water level -- that is how much oil you will need.
- Dry the pot and add the oil. Heat to 350 degrees F on a deep-frying thermometer.
- Pat the breast dry with paper towels. Using heat-resistant gloves (to protect yourself from burns), SLOWLY and CAREFULLY lower it into the hot oil.
- Fry until golden brown and the internal temperature reaches 160 degrees F on an instant-read thermometer, 15 to 20 minutes. Remove to a paper towel-lined baking sheet and season with a bit more salt. Let rest for 5 minutes before slicing.
CHEESY SPAETZLE WITH FRIED ONIONS & CHIVES
As someone who counts both dumplings and mac and cheese in her top five favorite foods of all time, cheesy spaetzle could make me die of happiness. Spätzle are chewy little German egg dumplings that will crush any noodle in the quest for the best mac and cheese noodle.
Provided by Molly Yeh
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- In a medium bowl, whisk together the flour, nutmeg, a few turns of pepper and salt. In a separate bowl, combine the eggs and milk. Stir the egg mixture into the dry mixture. Cover and refrigerate for 30 minutes.
- Bring a large pot of salted water to a boil. Working in batches, use a rubber spatula to press the batter through a large slotted spoon or spätzle maker and boil for 2 to 3 minutes, until the spätzle float to the top. If you find the batter is too thick to press through the slotted spoon, hold the slotted spoon closer to the surface of the boiling water so that the steam softens it a bit. Transfer the spätzle to a strainer, toss in a bit of olive oil so they don't all stick together, and set aside while you make the sauce.
- Transfer the spaetzle directly into the cheese sauce. Top with more chives and crispy fried onions and loads of black pepper and serve. Enjoy!
- To make the sauce: melt the butter in a large pot over medium heat. Cook onion with a pinch of salt until soft and translucent, 5 to 7 minutes. Add a few turns of black pepper and the paprika. Stir in the flour and cook for 1 minute. Add milk a third at a time, stirring continuously and allow to thicken after each addition. Add cheese and stir until melted. Add chives and stir. Taste and adjust seasonings as needed.
ROAST BREAST OF TURKEY WITH CRANBERRY-WINE SAUCE
Provided by Florence Fabricant
Categories dinner, roasts, main course
Time 1h10m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Rub the turkey with two tablespoons of the butter or oil and season with salt and pepper. Place on a rack in a roasting pan and roast about one hour, until an instant-read thermometer inserted in the center registers 160 degrees.
- While the turkey is roasting, heat the remaining butter or oil in a heavy saucepan. Add the onion, garlic and celery and saute over medium heat until the vegetables are uniformly brown. Stir in the wine, scraping the bottom of the pan.
- Add the stock, cranberries, vinegar and sugar or honey and cook over medium heat until the berries soften and pop, about 10 minutes. Continue simmering about 10 minutes longer, until the sauce thickens. Season to taste with salt and pepper, cover and keep at a very low simmer until ready to serve.
- When the turkey is done, remove it from the oven and allow it to rest at least 10 minutes. Remove the trussing string and slice the meat about one-quarter inch thick. Arrange the slices on a warm platter, drizzle with a little of the sauce and pass the rest alongside.
Nutrition Facts : @context http, Calories 528, UnsaturatedFat 17 grams, Carbohydrate 18 grams, Fat 24 grams, Fiber 2 grams, Protein 54 grams, SaturatedFat 5 grams, Sodium 903 milligrams, Sugar 13 grams, TransFat 0 grams
CRANBERRY-GLAZED TURKEY BREAST
This tasty, golden brown turkey breast is just four ingredients away! And with its low sodium, fat and cholesterol levels, you can feel good about eating it. "It's simply delicious," says Audrey Petterson of Maidstone Saskatchewan, Canada.
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 12 servings.
Number Of Ingredients 4
Steps:
- In a small saucepan, bring the cranberry sauce, apple juice concentrate and butter to a boil. Remove from the heat; cool. , Carefully loosen skin of turkey breast. Set aside 1/2 cup sauce for basting and 3/4 cup for serving. Spoon remaining sauce onto the turkey, rubbing mixture under and over the skin., Place turkey on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a thermometer reads 170°, basting occasionally with reserved sauce. Cover and let stand for 15 minutes before carving. Warm reserved 3/4 cup sauce; serve with turkey.
Nutrition Facts : Calories 244 calories, Fat 3g fat (1g saturated fat), Cholesterol 103mg cholesterol, Sodium 91mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges
SLOW COOKER CRANBERRY TURKEY BREAST
Got the recipe from my retired neighbor, and the taste is wonderful The second-day leftovers can be layered with mashed potatoes/whatever, turkey slices, any cooked veggie with some of the remaining sauce on top and re-heated. You could use a larger slow cooker and double the recipe easily for company. Great with a boneless breast or rolled white and dark meat turkey.
Provided by Verna Schroter
Categories Meat and Poultry Recipes Turkey Breasts
Time 7h10m
Yield 6
Number Of Ingredients 4
Steps:
- Place the cranberry sauce in a bowl, and mash. Mix in the onion soup mix and orange juice together until the mixture is well combined.
- Spray the inside of a slow cooker with cooking spray, and place the turkey breast into the cooker. Pour the sauce ingredients over the turkey breast. Set the cooker on Low, and cook until the turkey breast is very tender, about 7 hours.
Nutrition Facts : Calories 401.1 calories, Carbohydrate 34.1 g, Cholesterol 163.9 mg, Fat 1.7 g, Fiber 1.1 g, Protein 60 g, SaturatedFat 0.5 g, Sodium 536.9 mg, Sugar 30.3 g
SLOW-COOKED TURKEY BREASTS WITH CRANBERRY SAUCE
This is a very tasty and easy way to cook a turkey breast in the slow cooker. Ideal for holiday potlucks, the sweet cranberry sauce complements the turkey nicely. -Marie Ramsden, Fairgrove, Michigan
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Place turkey breasts in a 5-qt. slow cooker. In a bowl, mix cranberry sauce, 1/2 cup water and soup mix. Pour half over turkey. Cook, covered, on low until a thermometer reads 165°, 4-6 hours. Remove turkey. Transfer cooking juices and remaining cranberry mixture to a large saucepan., When meat is cool enough to handle, shred with 2 forks. Return to slow cooker; keep warm. Meanwhile, bring cooking juices and cranberry mixture to a boil. Mix cornstarch and remaining water until smooth; gradually stir into cranberry mixture. Cook and stir until thickened, about 2 minutes. Serve with turkey.
Nutrition Facts : Calories 189 calories, Fat 1g fat (0 saturated fat), Cholesterol 90mg cholesterol, Sodium 173mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 36g protein.
TURKEY BRAISED WITH CRANBERRIES
Those who believe the best part of the Thanksgiving turkey is the day-after sandwiches with leftover cranberry sauce will welcome this recipe. It teams the relatively unappreciated drumsticks with the rarely used fresh cranberries to produce a dish of uncommon complexity.
Provided by Mark Bittman
Categories dinner, main course
Time 2h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine tablespoon of butter with oil in deep skillet or casserole large enough for turkey legs to fit comfortably. Turn heat to medium high; after a minute add garlic and thyme. Cook for a minute, add turkey legs. Brown on both sides (they will brown unevenly, because of their shape), sprinkling with salt and pepper, and stirring garlic so it does not burn. Remove turkey.
- Add onion, mushrooms, sugar, pinch of salt, and some pepper, and cook; stir occasionally, and adjust heat so vegetables do not burn. When very soft, add 1 cup liquid, half the zest, and cranberries. Bring to boil, return turkey to pan; cover and adjust the heat for a steady simmer.
- Cook about 2 hours, checking every 30 minutes and adding more liquid if necessary, until meat is very tender. Taste sauce, and add more salt, pepper, and sugar if necessary. Remove meat; if sauce is soupy, raise heat and reduce a little; stir in remaining butter. Carve meat as neatly as you can; serve on a bed of sauce, garnish with remaining orange zest.
Nutrition Facts : @context http, Calories 668, UnsaturatedFat 19 grams, Carbohydrate 42 grams, Fat 32 grams, Fiber 9 grams, Protein 57 grams, SaturatedFat 10 grams, Sodium 1373 milligrams, Sugar 24 grams, TransFat 0 grams
CRANBERRY THANKSGIVING TURKEY SANDWICH
Sliced Maple Honey Turkey makes a great sandwich on whole wheat bread with mayo and cranberry sauce.
Provided by Butterball
Categories Trusted Brands: Recipes and Tips Butterball®
Time 5m
Yield 1
Number Of Ingredients 5
Steps:
- Spread each slice of bread with mayonnaise.
- Top with lettuce, turkey and cranberry sauce and remaining slice of bread.
Nutrition Facts : Calories 512.1 calories, Carbohydrate 47.8 g, Cholesterol 61.1 mg, Fat 26.9 g, Fiber 4.5 g, Protein 26 g, SaturatedFat 3.7 g, Sodium 1347.5 mg, Sugar 12.1 g
SLOW-COOKER TURKEY BREAST WITH CRANBERRY GRAVY
I created this dish when I was craving Thanksgiving dinner, and it was still over a month away. You get all the bells and whistles of Thanksgiving dinner in no time, Add a vegetable, some mashed potatoes and you're ready to eat. -Cynthia Gerken, Naples, Florida
Provided by Taste of Home
Categories Dinner
Time 3h25m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Place turkey in a 5- or 6-qt. slow cooker; sprinkle with salt and pepper. Add thyme and dot with butter. Combine cranberry sauce, cider, stock, soup mix, syrup and Worcestershire; pour over turkey. Cook, covered, on low 3-4 hours or until a thermometer inserted in turkey reads at least 165°). Remove turkey and keep warm., Transfer cooking juices to a large saucepan; discard thyme sprigs. Combine the flour and water until smooth. Bring cranberry mixture to a boil; gradually stir in flour mixture until smooth. Cook and stir until thickened, about 2 minutes. Slice turkey; serve with cranberry sauce.
Nutrition Facts : Calories 259 calories, Fat 4g fat (2g saturated fat), Cholesterol 91mg cholesterol, Sodium 537mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 1g fiber), Protein 36g protein.
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