TURKEY REX
This dish can be made with fresh turkey (or chicken), and also is a great way to use leftover holiday bird. If you use cooked turkey, then season and add it toward the end of the cooking time, so it doesn't overcook.
Provided by MsPia
Categories Poultry
Time 45m
Yield 8 cups, 4-6 serving(s)
Number Of Ingredients 19
Steps:
- In a bowl mix the first 8 ingredients.
- Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350º, about 4 minutes.
- Sprinkle all surfaces of the diced turkey evenly with 2 teaspoons of the mixed seasonings and rub it in well. Spread the seasoned turkey cubes evenly over the bottom of the pot and cook, turning as necessary, until they are browned on all sides, about 3 to 5 minutes. Add the onions, peppers, mushrooms, and the remaining Poultry Magic. Cook, stirring occasionally, for 4 minutes.
- While the mixture is cooking, place 1 cup of the stock, the dry milk, and the flour in a blender, and process until smooth and creamy. Transfer this mixture to the pot and add the remaining stock. Cook just until is comes to a gentle boil, about 3 minutes. Lower the heat and simmer 4 to 6 minutes. Turn off the heat. Remove 1 cup of the liquid from the pot and place it in the blender, add the cream cheese, and blend. Stir this mixture back into the pot and serve immediately over the rice.
Nutrition Facts : Calories 687.2, Fat 11.2, SaturatedFat 3.1, Cholesterol 82, Sodium 1569.3, Carbohydrate 98.2, Fiber 4.2, Sugar 17, Protein 45.5
TURKEY TETRAZZINI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 55m
Yield 8 to 12 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Melt the butter in a large pot over medium heat and add the garlic.
- Throw in the mushrooms, wine, salt and pepper, and cook them, stirring occasionally, until the liquid reduces by half, 3 to 4 minutes.
- Sprinkle the flour all over, then stir to combine.
- Pour in the broth, stir and continue to cook until the sauce is nice and thick, 3 to 4 minutes.
- Add the cream cheese and stir until it mixes in. (Don't worry if it seems a little lumpy at first. That will go away!)
- Add the turkey, peas, Monterey Jack, olives, Parmesan and bacon.
- Stir until everything is well combined, then add salt and pepper to taste.
- Add the spaghetti and stir to combine. If the mixture is too thick, splash in 1/2 cup of broth.
- Pour the whole shebang into a large casserole dish and even out the surface.
- Sprinkle on the panko breadcrumbs and bake it until the crumbs are golden brown and the casserole is bubbly, 20 to 25 minutes.
- Serve it to hearty appetites!
SIMPLE ROAST TURKEY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 6h15m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 275 degrees F.
- Remove the giblets from inside the turkey. Pat the turkey dry and place it on a roasting rack, breast-side up. Cross the legs and tie them together with kitchen twine. Tuck the wings under the bird and transfer the roasting rack to its pan. Season the turkey with salt and pepper. Cover the whole bird and pan with aluminum foil, tucking it all the way under the pan. Roast for the first stage for 10 minutes per pound, 3 to 3 1/2 hours for an 18- to 20-pound turkey.
- Meanwhile, place the butter, rosemary, thyme, sage, lemon zest and orange zest in a bowl. Mix together until combined.
- After the first stage of cooking, remove the turkey from the oven and remove the foil. The turkey will still be pale at this stage. Smear the butter mixture all over the skin and into the crevices of the turkey so that it is totally covered. Insert a meat thermometer into the thigh and increase the oven temperature to 350 degrees F. Return the turkey to the oven and roast, basting every 30 minutes, until the internal temperature on the thermometer reads 165 degrees F, an additional 1 1/2 to 2 hours.
- Put the turkey on a cutting board, cover loosely with fresh aluminum foil and rest for 25 to 30 minutes until you're ready to carve, saving the pan juices for gravy.
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