Grilled Pepper Basil And Turkey Roulade With Basil Sour Cream Sauce Recipes

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TURKEY ROULADE



Turkey Roulade image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 17

1 stick (8 tablespoons) salted butter, softened
2 stalks celery, diced
1 small head fennel, diced
1 medium onion, diced
8 ounces sweet pork sausage
3 tablespoons chopped fresh parsley
2 teaspoons chopped fresh rosemary
Kosher salt and freshly ground black pepper
Brandy, for deglazing
2 1/2 cups seasoned dry stuffing mix
1 cup low-sodium chicken stock
1 large egg
1 boneless skin-on whole turkey breast (approximately 5 pounds), butterflied and flattened
1/4 cup all-purpose flour
1 1/2 cups low-sodium chicken stock
1/2 cup brandy
Kosher salt and freshly ground black pepper

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!

TURKEY ROULADE WITH CRANBERRY-CITRUS STUFFING AND CREAM GRAVY



Turkey Roulade with Cranberry-Citrus Stuffing and Cream Gravy image

Provided by Valerie Bertinelli

Categories     main-dish

Time 3h40m

Yield 8 servings

Number Of Ingredients 27

16 cups cubed crusty white bread (1/2-inch cubes), from 2 large round loaves
1 1/2 cups dried cranberries
2 tablespoons brown sugar
Zest and juice of 2 large oranges
Zest of 4 lemons
Zest of 2 medium grapefruit
12 tablespoons (1 1/2 sticks) unsalted butter
2 1/2 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
2 medium onions, finely chopped
5 stalks celery, finely chopped
3 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 1/2 cups chicken or turkey stock
1/4 cup chopped fresh parsley
2 large eggs
One 5- to 6-pound boneless whole turkey breast, skin on, butterflied
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter, at room temperature, plus more for the baking dish
2 tablespoons unsalted butter
1/4 cup all-purpose flour
1/2 cup white wine
2 cups chicken or turkey stock
1 teaspoon finely chopped fresh sage
1 teaspoon finely chopped fresh thyme
1/4 cup heavy cream
Kosher salt and freshly ground black pepper

Steps:

  • For the stuffing: Preheat the oven to 300 degrees F. Lay the bread out on two rimmed baking sheets. Bake until slightly dried out, about 25 minutes. Transfer to a large bowl.
  • Meanwhile, soak the dried cranberries in a bowl with the brown sugar, orange juice and all the citrus zests.
  • Melt the butter in a large skillet over medium heat. Add the sage and thyme and cook, stirring, for 1 minute. Add the onions, celery, garlic, 1 1/4 teaspoons salt and a few grinds of pepper. Cook, stirring, until softened, 12 minutes. Transfer to the bowl with the bread, pour in the stock, and add the cranberry mixture; toss to coat. Let cool completely. Add the parsley, eggs, 1/2 teaspoon salt and some pepper and mix thoroughly.
  • For the roulade: Raise the oven temperature to 350 degrees F. Lay the butterflied turkey breast skin-side-down on a plastic-wrap-lined work surface. Pound with a meat mallet to an even 1/2- to 3/4-inch thickness. Sprinkle lightly with salt and pepper.
  • Spread about 5 cups of the stuffing in a 1/2-inch layer over the breast, leaving a 1-inch border on all sides. Starting on a long side, tightly roll up the breast to enclose the stuffing. Tie and secure the roulade every 1 1/2 inches with kitchen twine.
  • Butter a 3-quart baking dish and fill it with the remaining stuffing.
  • Gently rub the softened butter all over the roulade; sprinkle generously with salt and pepper. Transfer to a rack set over a rimmed baking sheet. Roast until an instant-read thermometer inserted into the center registers 150 degrees F, about 1 hour 20 minutes. Thirty minutes before the roulade is done, add the stuffing to the oven.
  • When the roulade is at temperature and the stuffing is hot, increase the oven temperature to 475 degrees F and cook for another 5 minutes, until both are golden brown. Transfer the roulade to a cutting board, cover loosely with foil and let stand 10 minutes.
  • For the gravy: Melt the butter in the roasting pan over medium heat. Add the flour and whisk to form a paste. Cook for 1 to 2 minutes. Add the white wine and bring to a boil for 2 minutes. Add the stock, sage and thyme; reduce the heat to a simmer and cook until thickened, about 5 minutes. Stir in the cream. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Remove the twine and cut the roulade into slices. Serve with the extra stuffing and the gravy on the side.

GRILLED PEPPER, BASIL, AND TURKEY ROULADE WITH BASIL SOUR CREAM SAUCE



Grilled Pepper, Basil, and Turkey Roulade with Basil Sour Cream Sauce image

Categories     turkey     Basil     Bell Pepper     Summer     Grill/Barbecue     Sour Cream     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

4 medium red bell peppers
1 large lemon
1 cup sour cream
1/3 cup chopped fresh basil leaves plus 2 cups large leaves
1 boneless turkey breast half
Special Equipment
kitchen string

Steps:

  • Roast peppers:
  • Roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 5 to 8 minutes. (Alternatively, broil peppers on rack of a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl and let stand, covered, until cool enough to handle.
  • Peel peppers and discard stems and seeds. Finely chop peppers and pat dry, then season with salt and pepper.
  • Make sauce while peppers are standing:
  • Finely grate 2 teaspoons zest from lemon and squeeze 2 teaspoons juice.
  • Pureé zest, juice, sour cream, and 1/3 cup chopped basil in a food processor until smooth and season with salt and pepper. Transfer to a bowl and chill, covered, while preparing roulades.
  • Butterfly turkey:
  • Remove skin and tender from turkey breast, reserving tender for another use (discard skin). Cut turkey breast in half crosswise and chill 1 piece, covered, while working with the other (1 piece will be slightly larger).
  • Holding a sharp knife parallel to work surface and beginning on a long side, butterfly turkey by cutting horizontally almost in half (not all the way through), then opening it like a book.
  • Place between 2 sheets of plastic wrap and, with flat side of a meat pounder or with a rolling pin, pound turkey to slightly less than 1/4 inch thick (don't worry if you end up with a few small holes). Butterfly and pound remaining piece.
  • Make roulades:
  • Season turkey pieces well with salt and pepper and divide roasted peppers between them, spreading evenly and leaving a 1/4-inch border around edges. Top peppers with whole basil leaves. Beginning with a short side, roll up each turkey piece, gently pressing on filling while rolling (don't roll too tight, or filling will slip out of ends), and tie roulades crosswise with string. Season roulades with salt and pepper.
  • Prepare grill for cooking:
  • If using a charcoal grill, light a full chimney of charcoal, then put on 1 side of bottom rack. Charcoal will be ready for cooking when it turns grayish white, 10 to 15 minutes. If using a gas grill, light both sides.
  • Grill over direct heat:
  • When fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), place roulades on lightly oiled grill rack directly over fire and grill, uncovered, turning occasionally, until seared on all sides, about 15 minutes.
  • Then grill over indirect heat:
  • If using a gas grill, turn off 1 side of grill. Move roulades away from fire and grill over indirect heat, covered with lid, turning roulades occasionally, until an instant-read thermometer inserted diagonally 2 inches into several places on each roulade registers 170°F, 15 to 20 minutes (smaller piece will be done first). Transfer to a cutting board and let stand 10 minutes.
  • Discard string, being careful not to unroll turkey, and cut into 1/2-inch-thick slices with a serrated knife. Serve roulades warm with sauce.

BASIL CREAM SAUCE



Basil Cream Sauce image

After a mad search on the net for a recipe for this sauce I had to create my own. This can be reheated in the microwave without the usual cream sauce defects. I just love the light green color and how well it displays over tri color or regular pasta, salmon and grilled chicken. I have been putting this on everything.

Provided by MESSY

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 25m

Yield 6

Number Of Ingredients 7

2 cups fresh basil leaves
4 cloves garlic, minced
¼ cup olive oil
2 ounces pine nuts
½ cup grated Parmesan cheese
salt and pepper to taste
1 pint light cream

Steps:

  • In a food processor, combine basil and garlic. Begin processing, and pour in olive oil in a thin stream. Process for about 40 seconds, or until mixture begins to emulsify. Add pine nuts and Parmesan, then blend for 1 minute.
  • Heat cream in a saucepan over low heat until simmering. Pour 1/2 of the hot cream into the processor with basil pesto, and pulse for 20 seconds to incorporate. Pour mixture back into cream, and simmer for 5 minutes, or until thickened.

Nutrition Facts : Calories 284.8 calories, Carbohydrate 3.8 g, Cholesterol 50.3 mg, Fat 28.2 g, Fiber 0.7 g, Protein 6.3 g, SaturatedFat 10.9 g, Sodium 117 mg, Sugar 0.5 g

GRILLED PEPPERS



Grilled Peppers image

A friend made this the other day and it was great, so I had to share. The more colors you use the more colorful it is. Our friend just sprinkled oregano. We added the jalapeno for heat.

Provided by Deedle Gee

Categories     Appetizers and Snacks     Spicy

Time 15m

Yield 6

Number Of Ingredients 4

3 green bell peppers, cut into large chunks
½ cup sliced jalapeno peppers
1 pinch dried oregano
1 cup shredded mozzarella cheese

Steps:

  • Preheat a grill for medium-high heat. When the grill is hot, lightly oil the grate.
  • Place the pepper pieces onto the grill with the inside facing down. Cook until slightly charred, 3 to 5 minutes.
  • Turn peppers over, and place jalapeno slices onto them. Top with some mozzarella cheese, and sprinkle with a bit of oregano. Grill until cheese melts, then remove to a plate and serve.

Nutrition Facts : Calories 63.3 calories, Carbohydrate 3.9 g, Cholesterol 12.1 mg, Fat 3.2 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 2 g, Sodium 307.8 mg, Sugar 1.9 g

LEMON-BASIL TURKEY BREAST



Lemon-Basil Turkey Breast image

You can transform plain turkey into a company dish with a refreshing blend of lemon and basil. The golden brown meat is super-moist and tender.-Sharon Delaney-Chronis, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 12 servings.

Number Of Ingredients 12

6 medium carrots
3 celery ribs
2 medium onions
2 cups reduced-sodium chicken broth
1 cup water
1 cup minced fresh basil
2 tablespoons grated lemon zest
4 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 bone-in turkey breast (5 to 6 pounds)
2 medium lemons, sliced

Steps:

  • Cut carrots and celery into 2-in. lengths; cut onions into wedges. Place in a roasting pan; add broth and water., In a small bowl, combine the basil, lemon zest, garlic, salt and pepper. With fingers, carefully loosen skin from the turkey breast; rub mixture under the skin. Secure skin to underside of breast with toothpicks. Place turkey breast over carrot mixture. Place lemon slices over skin., Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 170°, basting every 30 minutes. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 15 minutes before slicing turkey. Serve with vegetables.

Nutrition Facts : Calories 192 calories, Fat 1g fat (0 saturated fat), Cholesterol 98mg cholesterol, Sodium 290mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges

TURKEY ROULADE RECIPE BY TASTY



Turkey Roulade Recipe by Tasty image

Here's what you need: unsalted butter, yellow onion, carrot, celery, sweet italian sausage, fresh sage, fresh thyme leaf, plain stuffing mix, chicken stock, skin-on turkey breast, dijon mustard, melted butter, salt, black pepper

Provided by Kiano Moju

Categories     Dinner

Yield 8 servings

Number Of Ingredients 14

4 tablespoons unsalted butter, 1/2 stick
1 cup yellow onion, diced
1 cup carrot, diced
1 cup celery, diced
1 lb sweet italian sausage, casing removed
2 tablespoons fresh sage, chopped
1 tablespoon fresh thyme leaf
10 oz plain stuffing mix, 1 box
½ cup chicken stock
3 lb skin-on turkey breast, deboned, butterflied
2 tablespoons dijon mustard
1 tablespoon melted butter
salt, to taste
black pepper, to taste

Steps:

  • Preheat the oven to 350°F (180°C).
  • Melt the butter in a large pan over medium heat. Add the onion, carrots, and celery, and cook for 8-10 minutes, until the vegetables have softened.
  • Add the sausage and cook until browned, about 8-10 minutes, breaking the meat up into smaller pieces. Season with the sage and thyme.
  • Add the stuffing mix and chicken stock. Stir until the bread is no longer dry. Remove from the heat and set aside to cool.
  • Place the turkey breast on a cutting board, skin-side down. Cover with plastic wrap and pound with a meat mallet to about ½-inch (1 cm) thick.
  • Brush the turkey breast with the Dijon mustard.
  • Spread the stuffing mixture over the turkey breast in an even layer, about ¼-inch (6 mm) thick. Transfer any extra stuffing to an oven-safe dish.
  • Starting from a short end, roll the turkey into a log with the skin on the outside. Tuck in any loose bits.
  • Use kitchen twine to tie the turkey closed crosswise at 1-inch (2-cm) intervals. Tie once lengthwise to seal the ends.
  • Transfer the trussed turkey to a wire rack set over a baking sheet lined with parchment paper. Brush with melted butter and season all sides generously with salt and pepper.
  • Bake the turkey roulade for 45-60 minutes, until the internal temperature of the turkey reaches 165°F (75˚C). Bake the leftover stuffing for 20-30 minutes, until lightly browned on top.
  • Let rest for 15 minutes, then remove the twine, slice, and serve.
  • Enjoy!

Nutrition Facts : Calories 680 calories, Carbohydrate 34 grams, Fat 29 grams, Fiber 2 grams, Protein 64 grams, Sugar 4 grams

BASIL SOUR CREAM DIP



Basil Sour Cream Dip image

Made this up today when I was trying to find a way to use up all the basil I have in my herb garden with the extra container of light sour cream in my fridge. Serve this dip with an assortment of fresh veggies like crisp celery, zucchini and carrot sticks.

Provided by E.A.4957

Categories     < 15 Mins

Time 6m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 cups light sour cream
2/3 cup fresh basil, remove stems
1 garlic clove, chopped
4 tablespoons parmesan cheese
1 tablespoon lemon juice
salt and pepper

Steps:

  • Blend all ingredients in a food processor for one to two minutes until combined. You may want to stop machine and scrape the sides to make sure it's all incorporated.
  • Place in fridge for 2 hours so flavors will blend.

Nutrition Facts : Calories 182, Fat 13.7, SaturatedFat 8.5, Cholesterol 44.6, Sodium 158.6, Carbohydrate 9.3, Fiber 0.3, Sugar 0.4, Protein 6.2

GRILLED TURKEY BREAST WITH LEMON AND BASIL



Grilled Turkey Breast with Lemon and Basil image

Discover the secret to moist and flavorful grilled turkey breast.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 6

Number Of Ingredients 5

2-pound boneless turkey breast half with untorn skin
1 small lemon, thinly sliced
10 fresh basil leaves
Olive or vegetable oil
1/2 teaspoon lemon-pepper seasoning

Steps:

  • If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat. Loosen skin on turkey in 4 or 5 places. Carefully place lemon slices and basil leaves under skin. Rub turkey skin with oil; sprinkle with lemon-pepper seasoning. Insert barbecue meat thermometer so tip is in thickest part of turkey.
  • Cover and grill turkey, skin side down, over drip pan or over unheated side of gas grill and 4 to 6 inches from medium heat 20 minutes; turn. Cover and grill 35 to 45 minutes longer or until thermometer reads 170°F and juice of turkey is clear when center is cut.
  • Remove turkey from grill; cover with foil tent and let stand 10 minutes. Slice turkey.

Nutrition Facts : Calories 225, Carbohydrate 0 g, Cholesterol 85 mg, Fiber 0 g, Protein 31 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 70 mg

GRILLED PEPPERS WITH MOZZARELLA & CAPER-BASIL VINAIGRETTE



Grilled Peppers With Mozzarella & Caper-Basil Vinaigrette image

Make and share this Grilled Peppers With Mozzarella & Caper-Basil Vinaigrette recipe from Food.com.

Provided by Sharon123

Categories     Cheese

Time 35m

Yield 8 serving(s)

Number Of Ingredients 17

3 red bell peppers
3 yellow bell peppers
3 orange bell peppers
3 tablespoons extra virgin olive oil
3/4 teaspoon salt
1/2-3/4 teaspoon fresh ground black pepper
Italian bread, thinly sliced and grilled (or French bread)
1 lb mozzarella cheese, cut into 1/4-inch thick slices
fresh basil leaf, for garnish
3 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 garlic clove, finely chopped
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup pure olive oil
2 tablespoons capers, drained
2 tablespoons chopped fresh basil leaves

Steps:

  • Heat the grill to high. Brush bell peppers with 2 tablespoons of the oil and season with 1/2 teaspoon of salt and 1/2 teaspoon of pepper; grill the peppers until charred on all sides. Remove from grill, place in bowl, cover with plastic wrap, and let rest for 10 minutes. Remove the skin from the peppers, brush them with the remaining oil and season with salt and pepper, and place back on the grill and cook until slightly charred on all sides.
  • Slice peppers into quarters or to fit over bread slices. Place a slice of mozzarella over each pepper and drizzle with the Caper-Basil Vinaigrette. Garnish with fresh basil leaves and serve at room temperature. Enjoy!
  • For the vinaigrette:.
  • Whisk together the vinegar, mustard, garlic, salt, and pepper in a medium bowl. Slowly whisk in the oil until emulsified. Stir in the capers and basil.

Nutrition Facts : Calories 325.9, Fat 25, SaturatedFat 9.2, Cholesterol 44.8, Sodium 721, Carbohydrate 13.2, Fiber 2.3, Sugar 2.5, Protein 14.5

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2021-07-06 Spread 1 ounce of cream cheese onto each slice of bread. Add about 2 tablespoon of the red peppers, 1 tablespoon of basil and 2 ounces of cheddar cheese to one side of each sandwich. (4 total slices) Sprinkle the garlic and onion powder onto the sandwiches. Use as much or as little as you like. Close your sandwiches.
From alekasgettogether.com


TURKEY ROULADE WITH FIGGY PORT WINE SAUCE - MYRECIPES
Step 1. Cook bacon in a Dutch oven over medium heat 10 to 15 minutes or until crisp. Remove bacon, and drain on paper towels, reserving 3 Tbsp. drippings in Dutch oven. Sauté shallots and next 2 ingredients in hot drippings 1 to 2 minutes or until tender. Add spinach, in batches, and sauté 5 minutes or until wilted.
From myrecipes.com


TOMATO BASIL CHICKEN ROULADE RECIPE | DIANASAUR DISHES | CHICKEN ...
Jun 25, 2011 - This simple recipe for chicken stuffed with cheese, tomatoes and basil makes a fancy main dish and cost me $1 or less per person! Jun 25, 2011 - This simple recipe for chicken stuffed with cheese, tomatoes and basil makes a fancy main dish and cost me $1 or less per person! Pinterest. Today . Explore. When autocomplete results are available use up and down …
From pinterest.ca


BELL PEPPER AND TURKEY RECIPES (1254) - SUPERCOOK
Supercook found 1254 bell pepper and turkey recipes. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! ← Back. Recent. SuperCook is way better on the app 1+ million recipes | voice powered | diets | shopping list bell pepper and turkey. Order by: Relevance. Relevance Least ingredients Most ingredients. 1254 results. …
From supercook.com


GRILLED SCALLOPS WITH LOBSTER BASIL CREAM SAUCE | CAPE COD LIFE
Add heavy cream and simmer on low for 5 minutes or until sauce thickens and coats the back of a spoon. Do not boil. Add lobster meat, spinach and basil. Reduce heat and simmer for 2 minutes to heat the lobster. Season sauce with salt and pepper. Season scallops with salt, pepper and paprika. Grill or pan sear scallops in 3 tablespoons of olive ...
From capecodlife.com


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