THANKSGIVING TURKEYS
Provided by Giada De Laurentiis
Categories dessert
Time 35m
Yield 6 turkeys
Number Of Ingredients 12
Steps:
- Place the chocolate chips in a medium stainless steel or glass bowl. Set the bowl over a saucepan of barely simmering water. Cook, stirring occasionally, until the chocolate has melted, about 4 minutes. Set aside to cool slightly.
- For each turkey, push 5 candy corn candies, tip-side down, into the cream filling of a chocolate sandwich cookie to make the feathers for the turkey. Lay the cookie on a work surface.
- Dip the flat, larger end of a peanut butter cup in the melted chocolate allowing any excess chocolate to drip back into the bowl. Place the peanut butter cup, chocolate-dipped end down, onto the sandwich cookie.
- Dip a malt ball into the melted chocolate allowing any excess chocolate to drip back into the bowl. Place the malt ball above the peanut butter cup to make the head of the turkey.
- Dip the flat end of the white candy corn tip in the chocolate. Place on the malt ball, to make the turkey beak. Refrigerate until the chocolate has set, about 10 minutes.
- Place the Red Frosting in a piping bag. Using scissors, cut a small opening in the end of the piping bag. Pipe a small piece of frosting under the malt ball to make the turkey's beard.
- Place a cookie (with top half removed) on a platter. Stand the turkey upright into the cream filling. Repeat with the remaining ingredients.
- In a medium bowl, using an electric hand mixer, beat the butter until smooth, about 20 seconds. Add the powdered sugar, vanilla extract and milk. Beat on low speed until combined. Increase the speed to high and beat until the mixture is smooth. Color the frosting by mixing in 1 drop of red food coloring at a time until the desired color is reached.
TURKEY NORMANDE
Provided by Marian Burros
Categories dinner, easy, quick, weekday, main course
Time 35m
Yield 2 servings
Number Of Ingredients 7
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
TURKEY NORMANDY
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
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
POACHED TURKEY NORMANDY
Turkey tenderloins are poached with onion, celery and peppercorns, then topped with a delightful sauce of tart apple, orange juice, orange marmalade and cranberry sauce.
Provided by Allrecipes Member
Time 35m
Yield 2
Number Of Ingredients 10
Steps:
- In large skillet, over low heat, place tenderloin, onion, celery, peppercorns, salt and enough water to cover turkey. Cover skillet and poach tenderloin 15 minutes or until no longer pink in center. Remove tenderloin from liquid.
- In small saucepan, over medium heat, cook apple, orange juice, cran- berry sauce and marmalade until apples are tender, but still hold their shape.
- To serve, spoon sauce over hot tenderloin.
Nutrition Facts : Calories 211.2 calories, Carbohydrate 17.5 g, Cholesterol 79.4 mg, Fat 3.2 g, Fiber 1.3 g, Protein 27.7 g, SaturatedFat 0.8 g, Sodium 364.7 mg, Sugar 14.6 g
CHICKEN NORMANDY
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
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
POACHED TURKEY NORMANDY
Turkey tenderloins are poached with onion, celery and peppercorns, then topped with a delightful sauce of tart apple, orange juice, orange marmalade and cranberry sauce.
Provided by Allrecipes Member
Time 35m
Yield 2
Number Of Ingredients 10
Steps:
- In large skillet, over low heat, place tenderloin, onion, celery, peppercorns, salt and enough water to cover turkey. Cover skillet and poach tenderloin 15 minutes or until no longer pink in center. Remove tenderloin from liquid.
- In small saucepan, over medium heat, cook apple, orange juice, cran- berry sauce and marmalade until apples are tender, but still hold their shape.
- To serve, spoon sauce over hot tenderloin.
Nutrition Facts : Calories 211.2 calories, Carbohydrate 17.5 g, Cholesterol 79.4 mg, Fat 3.2 g, Fiber 1.3 g, Protein 27.7 g, SaturatedFat 0.8 g, Sodium 364.7 mg, Sugar 14.6 g
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