TAILGATE TURKEY PILE-ON
Serve up oven-roasted turkey breast and slices of warm, savory bacon with crispy lettuce and other fixings to make this tailgate-style sandwich for six.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Hollow out top half of bread loaf slightly; discard removed bread or reserve for another use.
- Spread mayo onto cut sides of bread.
- Fill with remaining ingredients.
Nutrition Facts : Calories 230, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 920 mg, Carbohydrate 27 g, Fiber 2 g, Sugar 3 g, Protein 13 g
TURKEY POT PIE
For a hearty dish, make Food Network Kitchen's Turkey Pot Pie recipe, a comforting dish of shredded turkey, veggies and gravy, wrapped in buttery pastry dough.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Melt butter in saucepan and cook chopped onion until tender. Stir in celery and carrots and cook for 2 minutes. Stir in flour and cook for 2 minutes. Add chicken stock and bring to a simmer. Add potatoes and simmer until tender. Stir in turkey, parsley and peas. Pour mixture into casserole. Top with pie crust and brush with egg. Bake for 30 minutes until crust is golden.
TURKEY PIE
After tasting this savory recipe, you'll find yourself turning to this recipe time and again. Prepared crescent roll dough makes the lattice crust a snap. Enjoy it with a side dish of cranberry relish and mint brownies for dessert or whip up an apple Waldorf salad and round out the menu with raspberry sherbet.- Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring the water, vegetables and bouillon to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until vegetables are tender. , In a small bowl, combine cornstarch and milk until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the turkey, cheese, parsley, salt and pepper. Pour into a greased 8-in. square baking dish. , Unroll crescent roll dough; separate into two rectangles. Seal seams and perforations. Place long sides together to form a square; pinch edges together to seal. Cut into eight strips; make a lattice crust over hot turkey mixture., Bake at 375° for 25-30 minutes or until top is golden brown.
Nutrition Facts : Calories 583 calories, Fat 28g fat (13g saturated fat), Cholesterol 100mg cholesterol, Sodium 1877mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 2g fiber), Protein 36g protein.
BRAISED TURKEY
Provided by Mark Bittman
Categories dinner, main course
Time 3h
Yield 10 servings
Number Of Ingredients 14
Steps:
- In a large skillet over medium heat, heat olive oil. Add sausage, pancetta and as many thighs as will fit comfortably, skin side down; sprinkle thighs with salt and pepper. Brown all well, removing pancetta first (it will brown first), then sausage; set aside. Turn thighs when they are well browned and cook a minute or so on skinless side. Remove them, too, and repeat with remaining thighs if necessary. Add breast to pan and brown it well, skin side down, then flip and cook for just a minute or so and remove. Set pan aside.
- Preheat oven to 300 degrees. Soak porcinis in hot water to cover. In pan used for turkey, cook carrots, celery, onions, sage and shiitakes in leftover fat. When all vegetables are tender and beginning to brown, add drained porcini, reserving liquid. Return pancetta and sausage to pan. Cook another minute and turn off heat.
- In a large roasting pan, put thighs in corners, browned side up; there should be room for breasts all in one layer. Fill space between thighs with vegetables; leave breasts out for now. Add mushroom soaking liquid, leaving any sand and grit behind. Add stock or water as needed to come about halfway up sides of thighs.
- Put in oven and roast, uncovered, for 2 hours, checking occasionally to make sure liquid level remains sufficiently high and stirring vegetables if they threaten to brown too much. When thigh meat is tender, lay breasts on vegetables and cook until they are done, about a half hour longer.
- To serve, put vegetables on a platter; slice breasts and lay them on top; shred thigh meat and pile that on the rest.
Nutrition Facts : @context http, Calories 1146, UnsaturatedFat 37 grams, Carbohydrate 15 grams, Fat 61 grams, Fiber 3 grams, Protein 126 grams, SaturatedFat 19 grams, Sodium 1957 milligrams, Sugar 5 grams, TransFat 0 grams
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