ITALIAN-STYLE TURKEY WITH POLENTA
This recipe is very easy to prepare, and is made even easier when it simmers in a slow cooker. The turkey comes out tender and the veggies add a mix of color and heartiness.-Gilda Lester, Milsboro, Delaware
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Sprinkle turkey thighs with salt and pepper. In a 6-qt stockpot, heat 2 tablespoons oil over medium-high heat. Brown thighs on all sides in batches. Remove from pan. In same pan, heat 1 tablespoon oil over medium heat. Add carrots, onion, fennel and mushrooms; cook and stir 3-5 minutes or until softened. Add garlic, tomato paste and Italian seasoning; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan; stir in tomatoes., Transfer turkey and vegetable mixture to a 5- or 6-qt. slow cooker. Cook, covered, on low 4-6 hours or until meat is tender. Remove turkey from slow cooker. When cool enough to handle, remove meat from bones; discard bones. Keep meat warm., Preheat oven to 425°. Brush polenta slices with remaining olive oil. Place slices 1/2 in. apart on an ungreased baking sheet. Bake 30-40 minutes or until golden brown, turning halfway though baking. Meanwhile, mince reserved fennel fronds. To serve, top polenta with turkey and sauce; sprinkle with minced fennel.
Nutrition Facts : Calories 622 calories, Fat 16g fat (4g saturated fat), Cholesterol 324mg cholesterol, Sodium 1085mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 4g fiber), Protein 83g protein.
BASIC POLENTA
Dinner is easy with Giada De Laurentiis' Basic Polenta recipe from Everyday Italian on Food Network; it's the perfect cornmeal canvas for your favorite mains.
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.
TURKEY BOLOGNESE POLENTA NESTS
This delicious appetizer combines two of my favorite foods, polenta and bolognese meat sauce, uniting them into one incredibly tasty bite! -Lidia Haddadian, Pasadena, California
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Coat 24 mini muffin cups with cooking spray. Set aside., In a large heavy saucepan, bring 3 cups chicken stock to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon until polenta is thickened and pulls away cleanly from sides of pan, 15-20 minutes (mixture will be very thick). Stir in 1/2 cup cheese, cream, salt and pepper. Spoon 2 tablespoons polenta mixture into each mini muffin cup. As polenta cools, press an indentation in center of each with the end of the wooden spoon handle to create a nest shape. Set aside. Wipe out pan., In same saucepan, heat oil over medium-high heat. Add onion; saute until translucent, 2-3 minutes. Add garlic; cook 1 minute longer. Add turkey; saute until no longer pink. Stir in tomato paste, Italian seasoning and remaining chicken stock. Cook, stirring occasionally, until thickened, about 5 minutes., Fill each polenta indention with about 2 teaspoons turkey mixture. Sprinkle with remaining cheese; bake until edges are golden, 25-30 minutes. Remove from oven; cool at least 10 minutes before removing from muffin cups. May be refrigerated or frozen for later use.
Nutrition Facts : Calories 80 calories, Fat 4g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 154mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
TURKEY POLENTA
This dish is perfect for left-over turkey or chicken. I have used frozen corn kernels in the winter and my boys really love this spice of this. Serve with a salad or a green vegetable and you have a quick and easy meal.
Provided by mary winecoff
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, melt the butter over medium heat. Stir in the onion, chilies, and corn. Cook, stirring occasionally, until onions are softened, about 10 minutes. Remove from heat.
- Add the broth, polenta and turkey. Stir well, Bring to a boil over medium heat. Cook, stirring constantly 8 to 10 minutes. Stir in the cheese until melted. Serve hot.
Nutrition Facts : Calories 482, Fat 18.2, SaturatedFat 9.3, Cholesterol 77.2, Sodium 1014.5, Carbohydrate 48.1, Fiber 4.8, Sugar 2.6, Protein 32.7
ITALIAN ROAST TURKEY AND GRAVY
I posted this recipe before I made it and this is what can happen - I DO NOT RECOMMEND THIS RECIPE/ It is labor intensive. Expensive because of the prosciutto and the prosiutto really does nothing for the flavor. So beware! I Like to Brine the bird for 6 hours and use recipe#9954 by Gay Gilmore - It does give you a lovely moist bird
Provided by Bergy
Categories Poultry
Time 28m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Pat the turkey dry inside and out.
- Run your hands under the skin separating it from the breast & thighs.
- Rub 3 tbsp of rosemary and 3 tablespoons of garlic under the skin over the breast & thighs.
- Arrange half of the prosciutto under the skin over the breast & thigh.
- Rub 1 tbsp rosemary & 1 tbsp garlic inside the cavity of the turkey.
- Place 3 oz of prosciutto inside the cavity.
- Cover the bird and refridgerate over night.
- Preheat oven to 450°F.
- Rub the outside of the bird with oil.
- Place remaining garlic inside the bird , tie the legs together.
- Roast turkey for 30 minutes, reduce temp to 325F continue roastiang until thermometer reads 180 inserted into the thickest part of the thigh Apprx 3hours).
- Baste throughout the roasting time with the chicken broth, pouring a bit over at a time.
- Remove bird to a platter & tent it with foil.
- Pour the pan juices into a measuring cup, skim off the fat reserving 3 tbsps.
- Set roasting pan over medium heat, add wine, bring to a boil scraping up the brown bits , pour wine into the measuring cup with the defatted pan juices.
- In a sauce pan add the flour to the 3 tbsp of heated fat, stir until it has browned about 2 minutes.
- Whisk in the pan juices, add 1/2 tsp rosemary.
- Cook until thickened apprx 5 minutes.
- Add the reserved 1 oz of Prosciutto.
- Garnish Turkey with rosemary sprigs.
Nutrition Facts : Calories 1536, Fat 78.4, SaturatedFat 21.1, Cholesterol 602, Sodium 832.8, Carbohydrate 7.3, Fiber 0.5, Sugar 0.5, Protein 183.5
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