Turkey Con Funghi Misti Recipes

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TURKEY CON CHILLI



Turkey Con Chilli image

Try to think of this recipe as a principle, rather than something you have to follow really strictly. I want you to embrace your own leftovers so adjust the recipe accordingly. If you need to swap out some of the vegetables that's fine, and different tinned or jarred beans will all work well too. I've given you a weight of turkey here, but you can use whatever you've got left over. It's all about building up layers of flavour with the sweet vegetable base then turning whatever you add to it into a beautiful meal with great spice and attitude. It's brilliant with steamed rice, or rolled up in warmed tortillas.

Provided by Jamie Oliver

Time 2h40m

Yield Serves 4 to 6

Number Of Ingredients 26

Olive oil
2 red onions, peeled and roughly chopped
1 carrot, peeled and roughly chopped
1 leek, trimmed and roughly chopped
1 red pepper, deseeded and roughly chopped
1 yellow pepper, deseeded and roughly chopped
1 fresh red chile, deseeded and finely chopped
1 fresh green chile, deseeded and finely chopped
A bunch fresh coriander (cilantro), leaves picked and stalks finely chopped
1 teaspoon ground cumin
1 heaped teaspoon smoked paprika
1 heaped teaspoon runny honey, optional
3 tablespoons white wine vinegar, optional
1 pound, 5 ounce/ 600 g leftover turkey, shredded
Sea salt and freshly ground black pepper
3 (14-ounce/ 400 g) tins chopped tomatoes
1 (14-ounce/ 400 g) tin butter beans or chickpeas, drained
Juice of 2 limes
Soured cream, to serve
2 ripe avocados, peeled and destoned
2 tomatoes, halved
1/4 of a red onion, peeled
1/2 clove garlic, peeled
1 fresh green chile, deseeded
A bunch fresh coriander (cilantro)
Juice of 1 lime

Steps:

  • Preheat the oven to 350 degrees F/ 180 degrees C/ Gas 4. Heat a few lugs of olive oil in a large casserole-type pan on a medium heat. Add the onions, carrot, leek, red pepper, yellow pepper and chiles, and cook, stirring occasionally, for about 5 minutes. Add the coriander (cilantro) stalks, cumin and paprika, and cook for another 10 minutes or so, stirring frequently until soft and delicious. Sometimes I like to add some honey and white wine vinegar at this point and let it cook for a couple of minutes. I find this adds a wonderful sheen and enhances the natural sweetness of the vegetables. While that's happening, shred the turkey meat off your carcass and roughly chop it. Add a good pinch of salt and pepper to the pan of vegetables, then add the turkey and take the pan off the heat. Add the tomatoes and chickpeas or butter beans and stir everything together. Pop it in the hot oven to blip away for 2 hours. Check on it after an hour, and add a splash of water if it looks a bit dry. For the guacamole: While that's cooking, make your guacamole by blitzing one of your avocados in a food processor with the tomatoes, onion, garlic, chile and coriander (cilantro). Use a fork to mash the other avocado in a bowl so it's nice and chunky. Taste the mixture in the food processor and add salt and squeezes of lime juice until the taste is just right for you. Whiz up one more time then tip into the bowl with your chunky avocado and mix together. Take the chilli out of the oven and scrape all the gnarly bits from the edge of the pan back into the chilli for added flavour. Squeeze in some lime juice, and stir through most of the coriander leaves. Have a taste to check the seasoning then serve with steamed basmati rice or tortillas, and a good dollop of sour cream and guacamole on top. Scatter over your remaining coriander leaves (cilantro) and some finely sliced fresh chile if you fancy then get everyone to tuck in.;

HOMESTYLE TURKEY, THE MICHIGANDER WAY



Homestyle Turkey, the Michigander Way image

A simple, down to basics recipe when it comes to the good old tom turkey.

Provided by Robin C.

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 5h10m

Yield 16

Number Of Ingredients 7

1 (12 pound) whole turkey
6 tablespoons butter, divided
4 cups warm water
3 tablespoons chicken bouillon
2 tablespoons dried parsley
2 tablespoons dried minced onion
2 tablespoons seasoning salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone's favorites.
  • Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat.
  • In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey.
  • Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C). For the last 45 minutes or so, remove the foil so the turkey will brown nicely.

Nutrition Facts : Calories 545.2 calories, Carbohydrate 0.9 g, Cholesterol 209.8 mg, Fat 27.9 g, Fiber 0.1 g, Protein 68.1 g, SaturatedFat 9.6 g, Sodium 560 mg, Sugar 0.2 g

MIXED MUSHROOM SALAD (INSALATA DI FUNGHI MISTI)



Mixed Mushroom Salad (Insalata Di Funghi Misti) image

A platter of mushroom salad entices withlayers of bright flavor -- slicedmushrooms (cremini, shiitake,or other types you enjoy), peppery arugula and bitter radicchio, and salty Parmesan.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

1/4 cup fresh lemon juice, (about 2 lemons)
1 tablespoon coarsely chopped fresh oregano
1 tablespoon coarsely chopped fresh flat-leaf parsley
1 tablespoon coarsely chopped fresh marjoram
1 teaspoon coarse salt
Freshly ground pepper
3/4 cup extra-virgin olive oil, plus more for drizzling
6 cups thinly sliced mixed fresh mushrooms, such as cremini, shiitake, oyster, and button (about 1 pound)
2 bunches arugula (about 1 pound)
1/2 small head radicchio (about 8 ounces), thinly sliced
3 ounces Parmesan cheese, shaved with a vegetable peeler into 1-inch-thick strips

Steps:

  • Whisk together lemon juice, herbs, salt, and 1/2 teaspoon pepper. Whisk in oil. Reserve 1 tablespoon dressing; set aside. Toss the remaining dressing with the mushrooms in a large bowl; set aside.
  • Toss together arugula, radicchio, and reserved dressing. Arrange on a large platter. Top with the mushroom mixture. Sprinkle with Parmesan cheese, and drizzle with oil. Season with pepper.

TURKEY CON FUNGHI MISTI



Turkey Con Funghi Misti image

From David Rocco at Food Network. The recipe asks for turkey breasts but I guess that chicken breasts can be use instead.

Provided by Boomette

Categories     Turkey Breasts

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

4 (6 1/2 ounce) turkey breast, boneless and skinless
3 tablespoons extra virgin olive oil
1/2 white onion, chopped
1/2 cup white wine
salt and pepper (to season)
1 lb mushroom, cleaned and chopped (porcini, field, button, honey fungus, oyster)
3 tablespoons extra virgin olive oil
1/2 white onion, chopped
3/4 cup white wine
salt and pepper (to season)
1 bunch Italian parsley, chopped

Steps:

  • For turkey breast: In a large saucepan, heat extra virgin olive oil and sauté onions for a minute or until translucent. Add turkey to the pan and cook for a few minutes on each side. Finish cooking the turkey by adding wine at the very end to deglaze pan. Salt and pepper to season.
  • Funghi misti sauce: In another large saucepan, heat extra virgin olive oil and sauté onions for a minute or until translucent. Add mixed mushrooms and cook until soft. Add salt and pepper to taste before adding wine. Let wine reduce and cook for a few more minutes. Sprinkle parsley at the very end.
  • Place turkey on a plate and scoop mushroom sauce on top. Serve immediately.

Nutrition Facts : Calories 565.9, Fat 33.6, SaturatedFat 6.4, Cholesterol 119.8, Sodium 119.3, Carbohydrate 8.4, Fiber 1.5, Sugar 3.8, Protein 44.2

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