TURKEY PRIMAVERA
Steps:
- Stir the cornstarch and 1/4 cup stock in a small bowl until the mixture is smooth.
- Heat the remaining stock, garlic powder, broccoli, carrots, pepper and onion in a 3-quart saucepan over medium heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp.
- Stir in the cornstarch mixture. Cook and stir until the mixture boils and thickens. Stir in the turkey and cook until the mixture is hot and bubbling. Toss with the spaghetti and cheese.
- Tip: To save time, you can use 2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the turkey in this recipe.
ROASTED VEGETABLE PANZANELLA
Provided by Ree Drummond : Food Network
Categories side-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 350 degrees F.
- Put the onion, yellow squash and zucchini on a baking sheet. Put the carrots, parsnips and butternut squash on another baking sheet. Season the vegetables with salt and pepper and drizzle with some olive oil. Toss to coat and spread out into a single layer.
- Roast the vegetables until tender and brown around the edges, 25 to 30 minutes for the onion pan and 40 to 45 minutes for the carrot pan. Remove from the oven and let cool.
- Meanwhile, cut the Italian Cornbread into 1-inch cubes, arrange on a baking sheet and drizzle lightly with olive oil. Bake to slightly crisp the bread without toasting it, 10 to 15 minutes. Set aside to cool.
- In a small jar, shake together 1/4 cup olive oil, the vinegar and some salt and pepper.
- Put the cooled cornbread and vegetables in a large bowl. Pour over the dressing, tossing gently to combine. Add the mozzarella balls and some salt and pepper and mix. Add the basil and toss again. Cover and allow to sit at room temperature for 1 to 2 hours before serving. Sprinkle with more salt and pepper and serve.
- Preheat the oven to 450 degrees F.
- Combine the cornmeal, flour, baking powder and salt in a bowl and stir together.
- Measure the buttermilk and milk into a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Add the Parmesan, sun-dried tomatoes and oregano and mix together. Pour the milk mixture into the dry ingredients and stir with a fork until combined.
- In a small microwave-safe bowl, melt 1/4 cup shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.
- In a 10-inch cast-iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet (the batter should sizzle) and spread to even out the surface. Cook on the stove top for 1 minute, then transfer to the oven and bake until golden brown, 20 to 25 minutes. The edges should be crispy!
PASTA PRIMAVERA WITH ITALIAN TURKEY SAUSAGE
A delicious dish created from the fresh bounty of my garden. My whole family has seconds when we have this meal!
Provided by KATHYP100
Categories World Cuisine Recipes European Italian
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Place farfalle in pot and cook 8 to 10 minutes, until al dente; drain.
- Place sausage in a large skillet over medium heat and cook until evenly brown; set aside. Heat 1/4 cup oil in skillet. Stir in garlic and onion, and cook until tender. Mix in zucchini, squash, tomatoes, bell pepper and basil. Dissolve bouillon in the mixture. Season with red pepper. Stir in remaining oil. Continue cooking 10 minutes.
- Mix pasta, sausage and cheese into skillet. Continue cooking 5 minutes, or until heated through.
Nutrition Facts : Calories 477.3 calories, Carbohydrate 50.1 g, Cholesterol 38.3 mg, Fat 21.8 g, Fiber 4.7 g, Protein 20.5 g, SaturatedFat 4.4 g, Sodium 620.9 mg, Sugar 3.3 g
BUTTERFLIED ROAST TURKEY WITH WINTER PANZANELLA
Make and share this Butterflied Roast Turkey With Winter Panzanella recipe from Food.com.
Provided by threeovens
Categories Whole Turkey
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees F.
- To butterfly the turkey, place it breast side down on a cutting board; cut out back bone.
- Turn bird over and press down on the breast to flatten.
- Loosen skin from the flesh, but do not remove; season under skin with salt and pepper, then distribute the sage under the skin.
- Rub all over with about 1/4 cup oil and season with more salt and pepper.
- Cut bread into large cubes and drop into roasting pan; add onions, celery, tomatoes, garlic, and thyme.
- Season panzanella with salt and pepper, then drizzle with 1/4 cup olive oil, toss; if mixture looks dry, drizzle with a little more oil.
- Spread mixture all over roasting pan, then top with the turkey, breast side up.
- Roast 30 minutes, then adjust temperature so that everything sizzles, but does not burn; if bread starts to burn, sprinkle with a few drops of the vinegar.
- Turkey should be done in about 1 hour; internal meat thermometer should register 165 degrees F in the thigh or breast.
- Remove turkey to a cutting board or serving platter; wait 15 minutes before carving.
- Toss panzanella with parsley or basil, and remaining vinegar; adjust seasonings.
- If you'd like the panzanella more crusty, put it back in the oven while the turkey rests.
- Carve turkey and serve panzanella on the side.
Nutrition Facts : Calories 957, Fat 44.6, SaturatedFat 10.6, Cholesterol 247, Sodium 753, Carbohydrate 51.5, Fiber 3.7, Sugar 5, Protein 82.3
ROASTED BUTTERNUT SQUASH PANZANELLA
Squash was a hard sell with my family until I paired it with pumpkin seeds, cranberries and horseradish. Now they love it! -Devon Delaney, Westport, Connecticut
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 425°. Place bread cubes in a 15x10x1-in. baking pan; toss with 2 tablespoons oil. Bake 10-15 minutes or until toasted, stirring twice., Place squash in a greased 15x10x1-in. baking pan. Mix seasonings and remaining 3 tablespoons oil; drizzle over squash and toss to coat. Roast 35-45 minutes or until tender and lightly browned, stirring occasionally., In a large bowl, combine bread cubes, squash, pumpkin seeds, cranberries and shallots. In a small saucepan, combine the first 6 dressing ingredients; heat through, stirring to blend. Remove from heat; gradually whisk in oil until blended., Drizzle 1/2 cup dressing over salad and toss to combine. (Save remaining dressing for another use.)
Nutrition Facts : Calories 407 calories, Fat 20g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 387mg sodium, Carbohydrate 54g carbohydrate (19g sugars, Fiber 8g fiber), Protein 9g protein.
PANZANELLA
Prepare your own version of one of Tuscany's most famous dishes, panzanella. It's a good way to use up leftovers, as it's made with stale bread - simply toss with ripe tomatoes and an olive oil dressing
Provided by Esther Clark
Categories Lunch, Side dish, Starter
Time 45m
Yield Serves 4-6
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/gas 4. Put the tomatoes in a colander and sprinkle over 1 tsp sea salt, then leave to sit for 15 mins.
- Spread the chunks of bread out on a baking tray and toss with 1 tbsp of the oil. Bake for 10-15 mins, or until lightly toasted.
- In a bowl, whisk together the remaining oil, the vinegar and shallot. Season to taste. Toss the anchovies with the tomatoes, croutons, olive oil dressing, the olives and half the basil in a large bowl. Spoon the panzanella onto a serving plate and top with the remaining basil.
Nutrition Facts : Calories 378 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 2.3 milligram of sodium
ROASTED RED PEPPER PANZANELLA
Provided by Joshua McFadden
Categories Salad Roast Picnic Lunch Mozzarella Bell Pepper Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Preheat broiler. Toss bell peppers and 2 tablespoons oil on a rimmed baking sheet; season with salt and pepper. Broil, turning occasionally, until skins are blackened in spots and blistered all over, 10-12 minutes. Transfer peppers to a large bowl, cover with plastic wrap, and let sit 15 minutes. Reduce oven temperature to 400°F.
- Peel and seed peppers; cut into 2" strips.
- Toss peppers in a clean large bowl with onion, garlic, vinegar, red pepper flakes, 1 tablespoon herbs, and 4 tablespoons oil; set aside.
- Toss bread and remaining 2 tablespoons oil on a clean baking sheet; season with salt and pepper. Bake, tossing occasionally, until crisp on the outside but still chewy in the center, 8-10 minutes. Let croutons cool. Toss pepper mixture, salumi, and croutons in a large bowl. Arrange on a platter with cheese; top with remaining 1 tablespoon herbs.
- DO AHEAD: Peppers and croutons can be prepared 1 day ahead. Cover peppers; chill. Store croutons airtight at room temperature.
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