HEARTY TURKEY STEW WITH VEGETABLES
Turkey breast meat and fresh vegetables are cooked up into a hearty stew that may be enjoyed any time of year.
Provided by PIPPYMOE
Categories Soups, Stews and Chili Recipes Stews
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Melt the butter in a pot over medium heat. Place onions in the pot and cook until tender. Stir in celery and carrots, and cook until tender. Stir in the potatoes and flour. Pour in the chicken stock, and season soup with marjoram. Place turkey in the pot, and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
- Mix the green bell pepper into the soup, and continue cooking 10 minutes, until pepper is tender.
Nutrition Facts : Calories 495.6 calories, Carbohydrate 33.6 g, Cholesterol 178.9 mg, Fat 12.7 g, Fiber 5 g, Protein 59.9 g, SaturatedFat 5.6 g, Sodium 705.6 mg, Sugar 5.9 g
CIDER GLAZED TURKEY
Provided by Sandra Lee
Categories main-dish
Time P1DT3h10m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Brine:
- In a large pot with a lid that is big enough to fit the turkey, add all but 2 cups apple cider and bring to a boil over medium heat. Add the salt, 3 sprigs of thyme, 3 sprigs rosemary and stir to dissolve the salt. Remove from the heat, add 5 cups of ice, 6 cups water and stir. Put the turkey in the pot with the brine and hold it down so that the cavity fills with the brine. If the turkey is not completely submerged in the brine, add another 2 to 3 cups of water to the pot until covered. Cover the pot with a lid and refrigerate overnight or up to 24 hours.
- Preheat the oven to 350 degrees F.
- Remove the turkey from the brine, rinse and pat dry. Arrange it, breast side up, in a roasting pan. Stuff the remaining thyme and the bunch of sage into the cavity and tuck the wings back underneath the bottom of the breast. Tie the legs together with a piece of butcher's twine.
- In a small bowl combine the canola oil, poultry seasoning and pepper. Brush the turkey liberally until completely coated. Put in the oven and roast until an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees F, about 2 1/2 to 3 hours. About 30 minutes before the turkey is done, liberally baste the bird with the cider glaze. Baste with the remaining glaze 2 more times at 10 minute intervals. Remove from the oven and let rest at least 15 minutes before carving. Transfer to a serving platter and serve.
- Glaze:
- In a small saucepan combine the reserved 2 cups of apple cider and 1/4 cup of brown sugar. Simmer until reduced to about 1/2 cup.
TURKEY STEW
Loaded with veggies and turkey in a creamy, flavorful broth, this turkey stew is the best way to use up that leftover holiday turkey!
Provided by Holly Nilsson
Categories Dinner Main Course Soup Turkey
Time 50m
Number Of Ingredients 14
Steps:
- Heat butter in a large pot over medium heat and cook onions until softened, about 3-4 minutes.
- Add flour and seasonings and cook 1 minute more.
- Stir in broth a bit at a time whisking until smooth after each addition.
- Add potatoes, carrots, celery, and bay leaf. Bring to a boil, reduce heat to a simmer, and cook covered for 18 minutes or until vegetables are tender.
- Stir in the turkey & cream, simmer an additional 5 minutes uncovered.
- Stir in peas, discard bay leaf, and season with salt and pepper to taste. Let rest 2-3 minutes to heat the peas.
- Garnish with parsley if desired and serve.
Nutrition Facts : ServingSize 1.5 cups, Calories 516 kcal, Carbohydrate 38 g, Protein 20 g, Fat 32 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 131 mg, Sodium 1197 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 10 g
TURKEY CIDER STEW
This is a hearty stew that is perfect for cold winter nights. This recipe can be made with chicken or turkey. I generally make a couple batches of it with my leftover Thanksgiving turkey.
Provided by Gizmobear
Categories Stew
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In large plastic bag, combine flour and garlic salt. Add the turkey and shake until coated.
- In a skillet, sauté onions stir 2 minutes until tender; adding some apple juice if necessary to prevent sticking.
- Stir in remaining apple juice, sweet potatoes, tomatoes, basil, water and chicken. Bring to a boil. Reduce heat to low; simmer 30 to 35 minutes, or until potatoes are tender, stirring occasionally.
Nutrition Facts : Calories 326.5, Fat 7.6, SaturatedFat 1.6, Cholesterol 53.2, Sodium 104.6, Carbohydrate 40.6, Fiber 5.4, Sugar 18.3, Protein 24.6
LAUREN'S APPLE CIDER ROAST TURKEY
The most delicious turkey ever! The brine is well worth the extra time the night before; the result is a juicy, perfectly seasoned turkey. A brined turkey cooks 20-30 minutes faster; keep that in mind when consulting roasting charts. Enjoy!
Provided by Lauren
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Yield 15
Number Of Ingredients 8
Steps:
- Rinse turkey inside and out with cold water; pat dry with paper towels.
- Mix water, apple cider, kosher salt, and sugar in a large pot or 5-gallon food-grade bucket, stirring to dissolve salt and sugar. Submerge the turkey in the brine, cover the container, and place in refrigerator, 8 hours or overnight.
- Preheat oven to 325 degrees F (165 degrees C).
- Remove turkey from brine and discard used brine. Place turkey with breast side up into a roasting pan; pat turkey and cavity dry with paper towels. Loosen turkey skin over the breast and thighs with your fingers.
- Mix olive oil, thyme, and poultry seasoning in a small bowl. Rub the seasoned oil over the turkey and underneath the loosened skin. Cover turkey loosely with aluminum foil.
- Roast in the preheated oven until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 165 to 175 degrees F (75 to 80 degrees C), 4 to 4 1/2 hours. Remove foil tent about 45 minutes before end of roasting time to let the skin brown. Let turkey rest 30 to 45 minutes before carving.
Nutrition Facts : Calories 952.2 calories, Carbohydrate 48.6 g, Cholesterol 286.1 mg, Fat 37.7 g, Protein 98.1 g, SaturatedFat 10.4 g, Sodium 9387.1 mg, Sugar 43.9 g
CIDER STEW
I got this recipe a long time ago from a book called, "Great Recipes From The New York Times." It's one of my most requested recipes. The sauce is delicious, especially sopped up with some fresh, crusty bread, and I always double the sauce and seasoning ingredients when I make it. The stew comes out great anytime, but even moreso during apple season when fresh cider is available, since the better the cider, the better the stew. Hope you enjoy it. (Note that the recipe calls for bacon grease. However, I prefer using a half and half mixture of vegetable or olive oil and butter).
Provided by Charmed
Categories Stew
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- On a medium to medium-high heat, in a large skillet or dutch oven with a cover, heat the fat and cook the onions until browned.
- While the onions are browning, mix the flour with the salt, pepper and thyme.
- When onions are browned, remove them from the pan, set aside, and add the beef.
- When the beef browns, replace the onions and add the flour mixture.
- Stir to coat all.
- Add the cider and ketchup, and bring to a boil, stirring occasionally.
- Then lower the heat and simmer for 1 1/2 hours more, stirring occasionally and skimming the top of the stew if necessary.
- Add the potatoes and carrots and simmer another 30 to 45 minutes, until the vegetables are tender.
- NOTE: The original recipe called for 3 tbs. bacon grease, but I prefer not using that. The butter and olive oil mixture gives excellent results.
- Also, I always double the sauce& seasoning ingredients. If you decide to also, don't forget to double the onions, oil, butter and flour also.
CIDER BEEF STEW
When I was a new bride 25 years ago, this recipe was inside a serving dish I received as a gift. It's great on winter evenings served with a loaf of fresh bread. The cider and vinegar help tenderize the meat and provide wonderful flavor to this hearty stew. -Carol Hendrickson, Laguna Beach, California
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large saucepan, brown beef in oil; drain. Stir in the cider, water, vinegar and thyme; bring to a boil. Reduce heat; cover and simmer for 1 hour and 45 minutes or until the meat is tender. , Add the carrots, celery, potato and onion; return to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender.
Nutrition Facts : Calories 381 calories, Fat 15g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 671mg sodium, Carbohydrate 37g carbohydrate (13g sugars, Fiber 4g fiber), Protein 25g protein.
CIDER ROAST TURKEY
Succulent, cider-roasted turkey, with tender glazed apples and pear makes the ultimate centrepiece for your Christmas table
Provided by Jane Hornby
Time 4h15m
Number Of Ingredients 9
Steps:
- Heat oven to 190C/fan 170C/gas 5. Wash and dry the turkey, removing any feathers. Pull out the giblets and the neck, then set aside. Lift up the skin that covers the neck opening, then stuff the stuffing up and under the skin, securing it tightly underneath with a skewer or two cocktail sticks. Weigh the stuffed turkey, then calculate the cooking time, allowing 40 mins per kg (20 mins per lb).
- Put the leeks and carrots along the bottom of a roasting tin in a single layer - this will make a trivet for the turkey to sit on and add flavour to the gravy. Add the neck to the tin. Sit the turkey on top and coat the breast all over with butter. Pour in the cider, cover with foil, then roast according to your timings. Keep checking the tin - if the vegetables look like they're burning, add a splash of water or cider. At 30 mins before the end of cooking, remove the foil and season generously.
- To test that the turkey is ready, pierce the thigh through its thickest part; the juices should run clear. Take the turkey out and leave to rest, covered with a clean tea towel. Can leave to rest for up to 1 hr. Now make the gravy. Drain the fat and juices from the tin into a jug, discarding the veg and the neck. Place the tin over a flame, then pour in the cider, scraping up the flavour-filled crusty bits with a wooden spoon. Reduce the cider by half, then strain into a saucepan (this will save you hob space later).
Nutrition Facts : Calories 704 calories, Fat 32 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 82 grams protein, Sodium 1.77 milligram of sodium
CIDER-BRINED TURKEY
This delicious cider-brined turkey recipe from Emeril is sure to be a Thanksgiving hit. Try it with his Buttermilk Mashed Potatoes and Creamed Mustard Greens.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 21
Steps:
- In a large stockpot, combine boiled cider, hard cider, fresh cider, 2 cups salt, sugar, peppercorns, allspice, cinnamon, and bay leaves. Bring to a boil over medium-high heat. Cook, stirring occasionally, until sugar and salt dissolve, about 3 minutes. Remove from heat; add thyme, rosemary, oregano, and parsley. Let steep for 5 minutes. Add ice water, stir, and let brine cool to room temperature.
- Rinse turkey inside and out under cool running water. Remove giblets and neck; set aside for gravy or stuffing, if desired. Place turkey in a pot large enough to hold the turkey and the brine or a large, food-safe plastic bag, set in a pot or roasting pan. Cover turkey with brine, make sure both cavities of turkey are filled. Cover or tightly close bag and refrigerate 10 to 12 hours. If using a bag, rotate turkey occasionally to make sure it is evenly brined.
- Preheat oven to 450 degrees.
- Remove turkey from brine and rinse well under cold running water; pat dry with paper towels inside and out. Place turkey, breast-side up, in a large, heavy-bottomed roasting pan fitted with a rack. Rub all sides with butter, stuffing some underneath the skin. Season inside and out with salt and pepper. Stuff turkey with apples, celery, and onion. Loosely tie drumsticks together with kitchen twine. Transfer to oven and roast until skin is golden brown, about 30 minutes.
- Reduce heat to 325 degrees. Cover turkey loosely with a double layer of parchment paper-lined aluminum foil. Continue roasting, basting once every half hour with 1/2 to 3/4 cup stock, until an instant-read thermometer inserted into the largest part of the thigh (avoiding the bone) registers 161 degrees, about 1 hour more.
- Remove from oven and transfer turkey to a serving platter. Let turkey stand, tented with foil, about 20 minutes before carving.
CITRUS-RUBBED TURKEY WITH CIDER GRAVY
A rub made from thyme leaves, lemon and orange zest, salt, and pepper helps to deliver moist turkey meat every time; a sprinkle of paprika on top of the bird adds extra flavor and a deep, red hue.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 4h30m
Number Of Ingredients 14
Steps:
- Pat turkey dry with paper towels. Tuck wing tips underneath body and place on a roasting rack in a heavy-bottomed metal roasting pan. Combine thyme, lemon and orange zests, 2 tablespoons plus 1 1/2 teaspoons salt, and 1 1/2 teaspoons pepper; beginning with underside, sprinkle on turkey, including in large cavity. Refrigerate, uncovered, 8 hours (or overnight).
- Let turkey sit at room temperature 1 hour. Preheat oven to 425 degrees. Remove rack and turkey from pan, discard accumulated liquid, and add celery, carrots, onion, and 2 cups water to pan. Return rack and turkey to pan. Wipe any remaining rub from inside with a paper towel and loosely fill large and neck cavities with stuffing. Tie legs together with kitchen twine and evenly sprinkle turkey with 2 tablespoons paprika.
- Place pan in oven, reduce temperature to 375 degrees, and roast 25 minutes. Meanwhile, in a small saucepan, bring orange and lemon juices, cider, butter, and remaining 2 tablespoons paprika to a simmer over medium.
- Baste turkey with cider mixture; keep remaining warm over low. Continue roasting, basting turkey with cider mixture every 25 minutes (tent turkey with foil if necessary to prevent overbrowning), 2 to 2 1/2 hours. Turkey is done when an instant-read thermometer inserted into the thickest part of a thigh (avoiding bone) and center of stuffing reads 165 degrees.
- Transfer turkey to a platter or cutting board, tent with foil, and let rest 30 minutes before scooping out stuffing and carving turkey. Strain pan juices through a fine-mesh sieve and discard solids. Skim fat and return juices to pan. Set pan across two burners, add 1 cup broth, and bring to a simmer over medium, scraping up browned bits with a wooden spoon. Whisk together flour and remaining cup broth; add to pan, whisking constantly, until gravy is thickened, about 4 minutes. Season with salt and pepper and serve warm with carved turkey and stuffing.
Nutrition Facts : Calories 527 g, Fat 18 g, Fiber 2 g, Protein 73 g, SaturatedFat 6 g
LEFTOVER TURKEY CASSEROLE
This one pot stew uses up all your roast dinner leftovers in one go and has a great honey mustard tang
Provided by Sarah Cook
Categories Dinner, Main course
Time 40m
Number Of Ingredients 10
Steps:
- Fry the onion and apple in the oil until softened in a casserole or deep pan. Stir in the sage for 1 min, then stir in the flour. Gradually stir in the stock followed by the mustard and honey.
- Bring up to a simmer and stir in the turkey and roast veg. Cover and gently simmer for 15 mins until turkey is piping hot. Season and eat with mash or jacket potatoes.
Nutrition Facts : Calories 411 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 18 grams sugar, Fiber 4 grams fiber, Protein 39 grams protein, Sodium 0.8 milligram of sodium
CARIBBEAN TURKEY STEW
Sweet potatoes add fresh flavor to a chunky soup brimming with turkey and vegetables.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 5
Number Of Ingredients 12
Steps:
- Heat oil in 4 1/2-quart Dutch oven over medium-high heat. Cook onion and garlic in oil 4 to 5 minutes, stirring frequently, until onion is softened.
- Sprinkle turkey pieces with salt, nutmeg and pepper. Stir into onion mixture. Cook 5 to 6 minutes, stirring occasionally, until turkey is no longer pink.
- Stir in remaining ingredients except peas. Heat to boiling; reduce heat to medium-low. Cover and cook 18 to 20 minutes or until potatoes are tender.
- Stir in frozen peas. Cover and cook 4 to 5 minutes, stirring occasionally, until peas are hot. Remove bay leaves.
Nutrition Facts : Calories 320, Carbohydrate 34 g, Cholesterol 90 mg, Fiber 6 g, Protein 39 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 760 mg
ROAST TURKEY WITH CIDER GRAVY
Categories turkey Roast Christmas Thanksgiving Stuffing/Dressing Gourmet
Yield Serves 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 425°F. Rinse the turkey, pat it dry, and season it inside and out with salt and pepper. Pack the neck cavity loosely with some of the stuffing, fold the neck skin under the body, and fasten it with a skewer. Pack the body cavity loosely with some of the remaining stuffing and truss the turkey. Transfer the remiaining stuffing to a buttered 3-quart baking dish and reserve it, covered and chilled.
- Spread the turkey with the butter and roast it on a rack in a roasting pan in the over for 30 minutes. Reduce the temperature to 325°F., baste the turkey with the pan juices, and add the water to the pan. Roast the turkey, basting it every 20 minutes, for 2 1/2 to 3 hours more, or until a meat thermometer inserted in the fleshy part of the thigh registers 180°F. and the juices run clear when the thigh is pierced. During the last 1 1/2 hours of roasting, drizzle the reserved stuffing with the stock or broth, bake it, covered, in the 325°F. over for 1 hour, and bake it, uncovered, for 30 minutes more. Transfer the turkey to a heated platter, reserving the juices in the roasting pan, discard the string, and keep the turkey warm, covered loosely with foil.
- Make the gravy:
- Skim all the fat from the roasting pan juices, reserving 1/3 cup of the fat, and add the cider and the vinegar to the pan. Deglaze the pan over moderately high heat, scraping up the brown bits, and boil the mixture until it is reduced by half. In a saucepan combine the reserved fat and the flour and cook the roux over moderately low heat, whisking, for 3 minutes. Add the cider mixture and the stock in a stream, whisking, bring the mixture to a boil, whisking, and simmer the gravy, stirring occasionally, for 10 minutes. Season the gravy with salt and pepper and transfer it to a heated sauceboat.
- Garnish the turkey with the herb sprigs and serve it with the gravy and the stuffing.
ROAST TURKEY WITH CIDER SAGE GRAVY
Categories Fruit Juice turkey Roast Thanksgiving Apple Fall Kosher Sage Gourmet
Yield Makes 8 to 10 servings
Number Of Ingredients 21
Steps:
- Cook turkey:
- Put oven rack in lowest position and preheat oven to 425°F.
- Tie celery, parsley, thyme, marjoram, sage, and bay leaf into a bundle with kitchen string to make a bouquet garni.
- Rinse turkey inside and out and pat dry. Rub turkey inside and out with salt and pepper, then put onion and bouquet garni in large cavity. Working from large cavity end, run your fingers between skin and flesh of breast to loosen skin without tearing. Put 1 tablespoon butter under skin of each side of breast and massage skin from outside to spread butter evenly. Tie drumsticks together with kitchen string and fold wings under body. Put turkey on rack in a large flameproof roasting pan and, if using remote thermometer, insert it into thickest part of a thigh (do not touch bone).
- Brush remaining 2 tablespoons butter over turkey, then roast 30 minutes.
- Reduce oven temperature to 350°F. Baste turkey with pan drippings or butter, then continue to roast, basting every 30 minutes, until a thigh registers 165°F on thermometer, 2 to 2 1/2 hours more.
- Carefully tilt turkey so any juices from inside cavity run into roasting pan, then transfer turkey to a serving platter and discard onion and bouquet garni from cavity. Let turkey stand 30 to 40 minutes (thigh temperature will rise to 175°F).
- Make gravy while turkey stands:
- Remove rack from roasting pan and pour pan juices through a sieve into a 1-quart glass measure. Straddle roasting pan across two burners, then add cider and deglaze pan by boiling over high heat, stirring and scraping up brown bits, until reduced to about 1/2 cup, 3 to 5 minutes. Pour cider through sieve into glass measure with pan juices, then skim fat, reserving 1/4 cup of it. (Reserve 6 tablespoons total if using turkey fat for wild rice stuffing; recipe follows.) Add enough turkey stock to drippings to total 4 cups.
- Cook chopped onions in butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden brown, about 10 minutes. Add sage and cook, stirring, 1 minute. Add turkey stock mixture and any turkey juices accumulated on platter and bring to a boil. Stir together flour and reserved 1/4 cup fat in a small bowl, then whisk into gravy. Reduce heat and simmer gravy, uncovered, whisking occasionally, 10 minutes. Season with salt and pepper.
- Serve turkey with gravy on the side.
- *Available at most cookware stores and cooking.com
TURKEY STEW
Provided by Barbara Kafka
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a 2 1/2-quart souffle dish with a tight-fitting lid, stir together pearl onions, peas, cranberries, celery, turkey or chicken broth, sage and thyme. Cook, covered, at 100 percent power in a high-power oven for 3 minutes.
- Remove from oven and uncover. Stir in turkey pieces. Re-cover and cook for 4 minutes longer, stirring once after first 2 minutes.
- Remove from oven and uncover. Place cornstarch and pepper in a small bowl. Stir in about 1/2 cup of the cooking liquid until no lumps remain. Stir mixture into the stew. Re-cover and cook for 3 minutes.
- Remove from oven and uncover. Stir in salt to taste.
Nutrition Facts : @context http, Calories 267, UnsaturatedFat 6 grams, Carbohydrate 17 grams, Fat 9 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 671 milligrams, Sugar 5 grams
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