Turkey Pear Skillet Recipes

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TURKEY CUTLETS WITH BALSAMIC PEARS



Turkey Cutlets with Balsamic Pears image

Pears cooked in balsamic vinegar and chicken broth add a rich sweet-and-savory note to this quick meal with turkey cutlets.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 40m

Number Of Ingredients 10

4 turkey cutlets (about 1 pound total), patted dry
Coarse salt and ground pepper
3 tablespoons unsalted butter
3 large shallots, thinly sliced (about 1 cup)
3 garlic cloves, minced
2 teaspoons chopped fresh thyme leaves, plus more for serving
3/4 cup low-sodium chicken broth
2 tablespoons balsamic vinegar
2 teaspoons grainy mustard
2 Bosc pears, cored and sliced into thin wedges

Steps:

  • Season turkey with salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high. Add turkey and cook until cooked through, about 2 minutes per side, flipping once. Transfer to a plate and tent loosely with foil.
  • Add 2 tablespoons butter to skillet and reduce heat to medium. Add shallots, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until shallots begin to soften, 6 minutes. Meanwhile, in a small bowl, whisk together broth, vinegar, and mustard. Add pears to skillet and cook, stirring occasionally, until beginning to soften, 4 minutes. Add broth mixture; cover and cook 5 minutes. Uncover, increase heat to high, and cook, stirring occasionally, until pears are tender and liquid is almost evaporated, 3 to 5 minutes. Return turkey to skillet, along with any juices. Add thyme, toss to combine, and serve.

Nutrition Facts : Calories 333 g, Fat 9 g, Fiber 2 g, Protein 33 g, SaturatedFat 6 g

TURKEY PEAR SKILLET



Turkey Pear Skillet image

Turkey breast slices or chicken breasts--cut into thin strips--can be substituted for tenderloin strips.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 14

2 tablespoons cornstarch
1 cup chicken broth
1/2 cup sweet white wine
1/2 cup cranberry juice
1 teaspoon rubbed sage
1/4 teaspoon salt
1 package (20 ounces) turkey breast tenderloins, cut into thin strips
1 cup thinly sliced onion
2 tablespoons olive oil
3 medium pears, peeled and sliced
1/2 cup chopped walnuts
1/2 cup dried cranberries
2 tablespoons minced fresh parsley
Hot cooked long grain and wild rice mix, optional

Steps:

  • In a small bowl, combine the cornstarch, broth, wine, cranberry juice, sage and salt until blended; set aside. In a large skillet, saute turkey and onion in oil for 10-12 minutes or until meat is no longer pink., Stir broth mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pears, walnuts, cranberries and parsley; cover and cook for 3 minutes or until heated through. Serve with rice if desired.

Nutrition Facts : Calories 328 calories, Fat 12g fat (1g saturated fat), Cholesterol 46mg cholesterol, Sodium 307mg sodium, Carbohydrate 30g carbohydrate (20g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

BACON-WRAPPED TURKEY BREAST STUFFED WITH PEAR HASH



Bacon-Wrapped Turkey Breast Stuffed with Pear Hash image

Provided by Sunny Anderson

Categories     main-dish

Time 13h30m

Yield 8 to 10 servings

Number Of Ingredients 21

6 cups water
1/2 cup kosher salt
1/2 cup sugar
5 sprigs fresh thyme
1 sprig fresh sage
1/2 teaspoon red chili flakes
2 (2-pound) boneless turkey breasts
2 tablespoons unsalted butter
1 large shallot, minced
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon red chili flakes
Kosher salt
1 ripe but slightly firm Bosc pear, peeled, cored and cut into 1/4-inch cubes
2 tablespoons finely chopped walnuts
1 cup bread crumbs
1/2 cup chicken stock
Freshly ground black pepper
6 strips thick cut bacon
1 teaspoon paprika
2 tablespoons vegetable oil

Steps:

  • Begin by making the brine:
  • In a large container, combine all the ingredients and stir until the salt and sugar dissolve. Put the turkey breasts in the brine, making sure they are completely covered. Refrigerate at least 1 hour or overnight.
  • To make the turkey:
  • Melt the butter in a large skillet over medium heat. Add the shallot, sage, thyme, chili flakes, and a pinch of salt; saute for 5 minutes. Turn the heat to medium-high. Add the pears, spreading out in a single layer. Let sit untouched for 2 minutes to brown slightly. Toss, saute 1 minute more, then remove from heat. Transfer the pear mixture to a bowl and add the walnuts, bread crumbs and chicken stock. Stir to combine and season with salt and pepper, to taste. Set aside to cool.
  • Remove the turkey breasts from brine and pat dry. Butterfly the turkey by slicing the breasts into even halves on the horizontal, leaving about 1/2-inch, uncut at 1 edge so the breasts can open like a book. Season all over with salt and pepper, to taste. Lay a large piece of plastic wrap on a clean cutting board. Put 3 slices of bacon parallel, about 1-inch apart on top of the plastic. Arrange 1 of the open turkey breasts, cut side up, lengthwise on top of the bacon. Scoop half of the stuffing onto 1 half of the turkey breast, fold over the other half, then roll the bacon around it tightly. Make sure the bacon strips lay flat against the turkey. Sprinkle the outside of the bacon with a little paprika. Wrap tightly in the plastic wrap twisting the ends to really seal in the breast to keep its shape. Repeat with remaining bacon, turkey, and stuffing. Transfer the breasts to a sheet tray and rest in the refrigerator for at least 1 hour.
  • Preheat the oven to 375 degrees F.
  • Remove the turkey breasts from refrigerator 1/2 hour before you plan to cook them. Discard the plastic wrap and using 3 pieces of butcher's twine, tie the twine over the center of the 3 bacon strips to secure the breasts when searing. Warm a large skillet over medium-high heat and add 1 tablespoon of the vegetable oil. Add 1 of the turkey breasts, seam side down, into the skillet and sear until the bacon is slightly crisp and the turkey is lightly browned, about 4 minutes on each side. Transfer the turkey breast to a baking sheet lined with a rack. Sear the remaining turkey breast, using 1 tablespoon of vegetable oil and add it to the baking sheet. Put the baking sheet into the oven and bake until the turkey is cooked through and the internal temperature registers 160 degrees F on an instant-read thermometer, about 60 minutes. Remove the turkey from the oven to a cutting board and let rest for 15 minutes before slicing. Cut away the butcher's twine, slice crosswise, arrange on a serving platter and serve.

TURKEY SAUSAGE, PEPPER AND ONION SKILLET



Turkey Sausage, Pepper and Onion Skillet image

Meet weeknight cooking at its best! Combining a few flavorful ingredients (Italian sausage, onions, garlic) with pantry staples (Muir Glen™ crushed tomatoes, Italian seasoning) and utilizing a simple cooking technique (grab that skillet), this recipe builds flavor with every step. Here's what we mean: Onions and peppers are sautéed in the drippings left behind from cooking the sausage. Aromatic garlic and Italian seasoning get added toward the end, so they have time to bloom (open up) without getting overcooked. Acidic tomatoes help release any flavor stuck to the bottom of the pan after the other ingredients have been cooked, to the benefit of the entire dish (and the dishwasher!). So the end result is a single-dish dinner alive with richly spiced sausage, silky cooked vegetables and swimming in a tomatoey pan sauce.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 9

2 teaspoons olive oil
1 lb Italian turkey sausage links, cut into 1-inch slices
1 1/2 cups sliced onions
2 medium red, yellow or green bell peppers, cut into strips (about 2 cups)
2 teaspoons finely chopped garlic
1/2 teaspoon Italian seasoning
1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1/4 cup chopped fresh basil
1/2 cup grated Parmesan cheese

Steps:

  • In 12-inch nonstick skillet, heat oil over medium-high heat. Add sausage; cook 8 to 10 minutes or until no longer pink and completely cooked (at least 165°F). Using slotted spoon, transfer to plate, and keep warm.
  • Reduce heat to medium; add onions and peppers to drippings. Cook 8 to 10 minutes, stirring occasionally, until tender. Stir in garlic and seasoning; cook 30 to 60 seconds or until garlic is fragrant.
  • Stir in tomatoes and sausage; heat to simmering, stirring occasionally. Reduce heat; cook uncovered 8 to 10 minutes or until completely heated through.
  • Garnish with fresh basil and Parmesan cheese.

Nutrition Facts : Calories 290, Carbohydrate 15 g, Cholesterol 85 mg, Fiber 2 g, Protein 25 g, SaturatedFat 5 g, ServingSize 1 1/2 Cups, Sodium 770 mg, Sugar 8 g, TransFat 0 g

TURKEY SAUSAGE AND PEPPER SKILLET



Turkey Sausage and Pepper Skillet image

This easy and flavorful skillet recipe is one you'll want to put in your regular rotation. It's healthier than using pork sausage and makes for a quick weeknight dinner, and works well for meal-prepping. I like to serve mine over steamed rice.

Provided by France C

Categories     Meat and Poultry Recipes     Turkey     Sausage

Time 30m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil, divided
4 sweet Italian turkey sausage links (such as Jennie-O®)
1 large red onion, chopped
1 red bell pepper, cut into 1 1/2-inch chunks
1 green bell pepper, cut into 1 1/2-inch chunks
3 cloves garlic, minced
½ teaspoon crushed red pepper, or more to taste
salt and ground black pepper to taste

Steps:

  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook turkey sausages until they begin to brown and firm up, 3 to 4 minutes per side. Remove to a cutting board and let cool slightly before cutting into 1/2-inch-thick diagonal slices; they will not be completely cooked at this point.
  • Heat remaining 1 tablespoon oil in the same skillet over high heat. Quickly stir-fry onion until it begins to brown, about 1 minute. Add peppers and continue cooking over high heat, stirring constantly, until peppers begin to brown, 2 to 3 minutes. Do not overcrowd the skillet in order to get a nice char on the vegetables. Mix in garlic and cook for 1 minute.
  • Return sausage, and any accumulated juices, to the skillet. Season with crushed red pepper, salt and pepper and reduce heat to medium. Stir to combine and continue cooking until sausage is no longer pink in the center, about 2 minutes more.

Nutrition Facts : Calories 232.6 calories, Carbohydrate 7.5 g, Cholesterol 64.1 mg, Fat 15.5 g, Fiber 1.8 g, Protein 16.9 g, SaturatedFat 3.4 g, Sodium 746.8 mg, Sugar 3.5 g

HERB AND PEAR GLAZED TURKEY



Herb and Pear Glazed Turkey image

Provided by Sandra Lee

Time 3h40m

Yield 8 servings

Number Of Ingredients 6

1 (14-pound) fresh turkey, giblets and neck removed
1 stick unsalted butter, softened
1 (1 1/2-ounce) packet honey BBQ chicken glaze seasoning
1 pear
1 bunch mixed fresh herbs such as parsley, sage, thyme, and rosemary
1 (12-ounce) can pear nectar

Steps:

  • Preheat the oven to 350 degrees F.
  • Remove the turkey from the refrigerator 45 minutes before you are ready to cook it so that it can come to room temperature.
  • Mix the butter with the seasoning packet. Reserve 2 tablespoons of the seasoned butter for the glaze and rub the remaining 6 tablespoons all over the turkey, inside and out, as well as under the skin. Cut the pear into quarters and put them into the cavity along with the herbs. Tie up the legs and put the turkey, breast side up, onto the rack in a roasting pan. Pour 1/2 cup water into the pan and roast for 2 1/2 hours, basting with the pan juices every 15 minutes, while you prepare the glaze.
  • In a small pot over medium-high heat, add the pear nectar. Cook, stirring frequently, until the nectar is reduced by 1/3, about 10 minutes. Remove from the heat and stir in the reserved 2 tablespoons seasoned butter. When the turkey has cooked for 2 1/2 hours, start basting the turkey with the glaze every 15 minutes until the internal temperature is 165 degrees F in the thickest part of the thigh. If the turkey starts to brown too quickly, cover with a piece of aluminum foil. Remove the turkey from the oven, give it one last basting, and let it rest for 15 to 20 minutes before carving.

ROASTED FREE-RANGE TURKEY WITH PEAR AND CHESTNUT STUFFING



Roasted Free-Range Turkey with Pear and Chestnut Stuffing image

The Oven-Roasted Chestnuts are key to this stuffing and add a unique nuttiness that practically screams "fall."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 12

12 tablespoons (1 1/2 sticks) unsalted butter
6 stalks celery, strings removed, cut into 1/4-inch dice
2 large onions, cut into 1/4-inch dice
1/4 cup fresh thyme leaves, finely chopped
1 teaspoon fresh sage leaves, finely chopped
1 tablespoon fresh flat-leaf parsley, coarsely chopped
1/2 pound Oven-Roasted Chestnuts, shelled and chopped
27 stale slices white bread, (1 1/2 pounds), crusts removed and cut into 1/4-inch dice (about 8 cups), lightly toasted
1 1/4 cups Homemade Turkey Stock, or low-sodium canned chicken broth, skimmed of fat
4 unripe Anjou pears, cored, peeled, and cut into 1/2-inch dice
1 tablespoon salt
1 12- to 14-pound free-range turkey

Steps:

  • Heat oven to 375 degrees. To make the stuffing, in a large skillet, melt 4 tablespoons butter over medium heat. Add celery and onions; cook, stirring, until translucent, about 10 minutes. Stir in 2 tablespoons thyme, and sage, parsley, chestnuts, and bread. Add stock, 1/2 cup at a time, until bread becomes moist. Stir in pears; remove from heat.
  • Place remaining 1 stick butter, remaining 2 tablespoons thyme, and 1 teaspoon salt in food processor. Pulse until well combined; set aside.
  • Wash turkey, and pat dry. Place, breast side up, on a roasting rack set in a large roasting pan. Season turkey cavity with remaining 2 teaspoons salt. Fill cavity loosely with stuffing. Tie legs together with kitchen string. Fold neck flap over; secure with skewers. Rub thyme-butter mixture all over turkey.
  • Roast for 2 1/2 hours, basting often. Continue baking 30 to 45 minutes more, until an instant-read thermometer inserted into the thickest part of the thigh reads 180 degrees. If turkey becomes too brown, tent it with aluminum foil. Let cool for 20 to 30 minutes before carving.

PEAR STUFFING FOR TURKEY



Pear Stuffing for Turkey image

I find this to be a delicious change from the usual Southern-style dressing served around here. I found the recipe in one of my mother's old cookbooks.

Provided by Taste of Home

Categories     Dinner

Time 3h25m

Yield 10 servings (8 cups stuffing).

Number Of Ingredients 10

1 pound bulk pork sausage
1 large onion, chopped
3 celery ribs, chopped
8 cups soft bread crumbs
2 cups diced peeled ripe pears (about 2 medium)
1 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon rubbed sage
1 turkey (10 pounds)

Steps:

  • In a large skillet, cook the sausage, onion and celery over medium heat until meat is no longer pink and vegetables are tender. Remove from the heat. Stir in the bread crumbs, pears, broth, salt, pepper and sage. , Just before baking, loosely stuff turkey with stuffing. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan., Bake, uncovered, at 325° for 3 to 3-1/2 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. If desired, thicken pan drippings for gravy.

Nutrition Facts :

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From cookincanuck.com


BEST TURKEY MEATBALL SKILLET RECIPE - HOW TO MAKE TURKEY ... - DELISH
2016-02-16 Preheat oven to 375°. Make sauce: In a large pot over low heat, heat 1/4 cup oil. Add half the garlic and all the rosemary and stir, making sure it doesn't burn, until fragrant, 1 minute.
From delish.com


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