Turkey Normande Recipes

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TURKEY NORMANDY



Turkey Normandy image

This is from my Eat Well, Stay Well cookbook. It originally called for chicken breasts, but I adapted it to what I had in the house. It would work well with leftover turkey too. It freezes well. Serve over hot egg noodles.

Provided by dicentra

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 teaspoons vegetable oil
1 lb ground turkey
1 teaspoon flour
3 scallions, thinly sliced
2 apples, peeled, cored and thinly sliced
3 tablespoons apple juice or 3 tablespoons brandy
3/4 cup chicken stock
1/2 teaspoon pepper
1/4 teaspoon dried sage
3 tablespoons sour cream
2 tablespoons fresh parsley, chopped

Steps:

  • In a large skillet, heat the oil over moderate heat. Cook the turkey until no longer pink. Drain and transfer to a plate.
  • Add the scallions to the pan and cook for 1 minute or until tender. Add the apples and sauté for 5 minutes or until lightly browned.
  • Remove the pan from the heat and add the apple juice or brandy. Return the pan to the heat and cook until the liquid has evaporated. Add broth to the pan along with the sage. Bring to a boil. Reduce heat to a simmer, return the turkey to the pan and cook for 5-7 minutes or until heated through.
  • In a small bowl, whisk together the sour cream and the flour. Stir it into the pan and simmer, stirring constantly, for 2 minutes or until thickened.

Nutrition Facts : Calories 273.1, Fat 14.2, SaturatedFat 4.2, Cholesterol 95, Sodium 179.8, Carbohydrate 14.4, Fiber 2.1, Sugar 9.4, Protein 21.8

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 NORMANDE



Turkey Normande image

Provided by Marian Burros

Categories     dinner, easy, quick, weekday, main course

Time 35m

Yield 2 servings

Number Of Ingredients 7

10 ounces turkey breast, preferably in one piece
1 teaspoon canola oil
2 tart medium apples
3 tablespoons apple brandy
1/4 cup low-fat sour cream
Freshly ground black pepper
5 sprigs parsley to yield 1 tablespoon chopped

Steps:

  • Wash and dry turkey breast, and slice on the diagonal into 1/4-inch-thick slices.
  • Heat oil in nonstick skillet until it is medium hot.
  • Saute turkey breast slices until they are brown on both sides.
  • Meanwhile, wash, quarter and core the apples and cut each quarter into thin slices.
  • Add the apples and the brandy to the turkey; cover, and cook about 3 minutes, until the apples are tender.
  • Stir in the sour cream and pepper, and cook just until the sour cream is heated.
  • Wash, dry and chop parsley, and sprinkle it over turkey to serve.

Nutrition Facts : @context http, Calories 434, UnsaturatedFat 10 grams, Carbohydrate 28 grams, Fat 17 grams, Fiber 5 grams, Protein 34 grams, SaturatedFat 5 grams, Sodium 107 milligrams, Sugar 19 grams, TransFat 0 grams

CHICKEN NORMANDY



Chicken Normandy image

I grew up in rural Nebraska, and there I learned wholesome values and the "made-with-love" kitchen techniques that I will always cherish. Now, even though I'm 25 years away from the farm, our California friends say the backyard picnics we put on are fit for a threshing crew!

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 13

1 package (6 ounces) stuffing mix
1 cup water
1/2 cup butter, melted
2-1/2 cups diced cooked chicken
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup mayonnaise
1 teaspoon salt
2 large eggs
1-1/2 cups whole milk
TOPPING:
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup shredded cheddar cheese

Steps:

  • In a bowl, combine the first three ingredients. Spread half into greased 3-qt. baking dish. , In a bowl, combine the chicken, onion, celery, mayonnaise and salt. Spoon over stuffing; sprinkle with reserved stuffing mixture. Whisk the eggs and milk; pour over top. Spread with soup. , Bake at 325° for 40 minutes. Sprinkle with cheese; bake 10 minutes longer or until a thermometer reads 160°.

Nutrition Facts : Calories 352 calories, Fat 24g fat (10g saturated fat), Cholesterol 100mg cholesterol, Sodium 958mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein.

FRENCH APPLE TART (TARTE DE POMMES A LA NORMANDE)



French Apple Tart (Tarte de Pommes a la Normande) image

My mother used to cook this for us all, usually to go with Sunday dinner. I was hooked. Haven't had it in ages and I was wanting to bake something special for a special someone so I asked mum for the recipe. Tried it out today, and it's just as I remember. The thing that makes it for me is the frangipane. Hope you like it as much as me.

Provided by Peter Lovering

Categories     World Cuisine Recipes     European     French

Time 1h40m

Yield 8

Number Of Ingredients 15

1 ⅓ cups all-purpose flour
1 pinch salt
½ cup butter, softened
1 egg yolk
3 tablespoons cold water, or as needed
½ cup butter, softened
½ cup white sugar
1 egg, beaten
1 egg yolk
1 tablespoon apple brandy
⅔ cup ground almonds
2 tablespoons all-purpose flour
4 medium sweet apples - peeled, cored, halved and thinly sliced
1 teaspoon white sugar for decoration
¼ cup apricot jelly

Steps:

  • In a medium bowl, stir together 1 1/3 cups of flour and salt. Add the butter, 1 egg yolk and water, and stir until the mixture forms large crumbs. If it is too dry to press a handful together, stir in more water. Press the dough into a ball, and wrap in plastic wrap. Flatten slightly, and refrigerate for at least 30 minutes, or until firm. This part can be done up to three days in advance.
  • To make the frangipane, cream together the butter and 1/2 cup of sugar in a medium bowl until light and soft. Gradually mix in the egg and the remaining egg yolk one at a time. Stir in the apple brandy. Stir 2 tablespoons of flour into the ground almonds, then mix into the batter. Set aside.
  • Roll the pastry dough out to about a 12 inch circle on a lightly floured surface. Fold loosely into quarters, and center the point in a 10 inch tart or pie pan. Unfold dough, and press into the bottom and up the sides. Prick with a fork all over, and flute the edges. Return pastry to the refrigerator to chill until firm.
  • Preheat the oven to 400 degrees F (200 degrees C). Place a baking sheet inside the oven while it preheats.
  • Spoon the frangipane into the chilled pastry, and spread into an even layer. Arrange the apple slices in an overlapping spiral pattern. Each slice should have one edge pressed into the frangipane until it touches the pastry base, and then overlap the previous slice. Start at the outside edge, and work towards the center.
  • Place the pie plate on top of the baking sheet in the preheated oven. Bake for 15 minutes, or until the filling begins to brown. Reduce the oven temperature to 350 degrees F (175 degrees C). Bake for another 10 minutes, then sprinkle sugar over the top of the tart. Return to the oven for 10 more minutes, or until the sugar caramelizes slightly.
  • Cool the tart on a wire rack. A short time before serving, warm the apricot jelly. Add some water if necessary to make it a liquid consistency. Brush onto the tart for a nice shine.

Nutrition Facts : Calories 506.8 calories, Carbohydrate 50.1 g, Cholesterol 135.5 mg, Fat 32.3 g, Fiber 4 g, Protein 7.3 g, SaturatedFat 15.8 g, Sodium 199.1 mg, Sugar 26.1 g

CHICKEN NORMANDY



Chicken Normandy image

Good enough for company. I have served with buttered noodles on the side tossed with herbs of provence and a salad of greens with roquefort dressing.

Provided by echo echo

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 16

1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 (2 lb) chicken, cut up into serving pieces,skin removed
1 tablespoon oil
2 teaspoons flour
1 1/4 cups apple juice
1/4 cup calvados or 1/4 cup apple brandy
1 teaspoon oil
1 peeled chopped granny smith apple (about 1 cup)
1/2 cup chopped shallot
1 bay leaf
1/2 cup sour cream (low fat is OK)
1 tablespoon butter
2 tablespoons sugar
2 granny smith apples, cored but not peeled,sliced crosswise into thin rings

Steps:

  • Combine 1/4 cup flour, salt and pepper in a large zip-top plastic storage bag or paper bag.
  • Add chicken, seal bag and shake to coat.
  • Sauté chicken in 1 Tbs oil in large skillet over medium heat about 5 minutes on each side until browned; remove from skillet.
  • Place 2 Tbs flour in a small bowl and gradually add juice and Calvados, whisking until blended.
  • Add 1 tsp oil to the skillet and sauté apple and shallots about 5 minutes over medium heat until tender.
  • Return chicken to the skillet.
  • Add apple juice mixture and bay leaf.
  • Bring to a boil, cover, reduce heat and simmer, stirring occasionally, about 35 minutes until chicken is done.
  • Discard bay leaf.
  • Remove skillet from heat and stir in sour cream.
  • Remove chicken to a serving platter, pour sauce from chicken over chicken and keep warm.
  • Wipe the skillet clean.
  • Melt butter in the skillet over medium heat, add sugar and apple rings and sauté about 5 min until lightly browned.
  • Arrange apple rings on platter next to chicken mixture and serve.

Nutrition Facts : Calories 586.3, Fat 34.6, SaturatedFat 12.2, Cholesterol 123.8, Sodium 283.6, Carbohydrate 41.3, Fiber 2.9, Sugar 25.6, Protein 28.4

HAPPY ORANGE TURKEY



Happy Orange Turkey image

Here's the perfect centerpiece for your Thanksgiving feast. Champagne and oranges flavor this special bird that will become one of your favorite turkey recipes ever. -Tara Baier, Menomonie, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 24 servings.

Number Of Ingredients 14

3 medium oranges
1/2 cup butter, softened
1 turkey (14 to 16 pounds)
1 tablespoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter, melted
1 small onion, cut into wedges
4 fresh rosemary sprigs
2 fresh thyme sprigs
2 tablespoons all-purpose flour
Turkey-size oven roasting bag
1-1/2 cups Champagne
1/2 cup orange juice

Steps:

  • Finely grate zest from oranges. Cut the fruit into wedges. Combine softened butter and orange zest. With fingers, carefully loosen skin from the turkey; rub butter mixture under the skin., Pat turkey dry. Combine the garlic powder, salt and pepper; rub over the outside and inside of turkey. Drizzle with melted butter. Place the oranges, onion, rosemary and thyme inside the cavity. Skewer turkey openings; tie drumsticks together., Place flour in oven bag and shake to coat. Place oven bag in a roasting pan. Place turkey, breast side up, in bag. Pour Champagne and orange juice over turkey. Cut six 1/2-in. slits in top of bag; close bag with tie provided., Bake at 325° for 3-3/4 to 4-1/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Remove turkey to a serving platter and keep warm. Let stand for 20 minutes before carving. If desired, thicken pan drippings for gravy.

Nutrition Facts : Calories 374 calories, Fat 19g fat (7g saturated fat), Cholesterol 156mg cholesterol, Sodium 238mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 43g protein.

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