Turkey Satay With Cranberry Dipping Sauce Recipes

TART CRANBERRY DIPPING SAUCE

Steps:

• Combine all ingredients in a non-reactive saucepan (stainless steel), and bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 to 45 minutes or until liquid is reduced by half.
• Carefully puree with stick blender or blender until smooth. Check for seasoning and serve in small ramekins.

TURKEY SANDWICHES WITH CRANBERRY SAUCE

Steps:

• Preheat the oven broiler.
• Cut the bread into four pieces, and split lengthwise almost all the way through for four sandwiches. Spread margarine on the inside of each piece. Place on a baking sheet, cut side up.
• Toast bread under preheated broiler until lightly browned, 1 to 2 minutes. Remove pan from the oven.
• Layer 4 pieces of bread with 2 slices each of the turkey, cheese, and bacon. Remove the remaining 4 slices of bread from the baking sheet and reserve for sandwich tops. Cool bread slightly, and spread mayonnaise onto the cut side of each of the 4 top slices.
• Place the bread with turkey and cheese under the broiler just until the cheese melts, about 1 minute. Remove from the broiler, and spread 1 tablespoon cranberry sauce over each sandwich. Layer with the tomatoes and lettuce. Place a top bread slice over each half, and serve.

TURKEY CIGARS WITH CRANBERRY-DIJON DIPPING SAUCE

Steps:

• In a small skillet, cook turkey over medium heat until no longer pink; drain. Remove from the heat. Stir in the cheese, parsley, cranberry sauce, 1 teaspoon walnuts, honey, mustard, salt and pepper. , Place one sheet of phyllo dough on a work surface with a long side facing you; brush with butter. Repeat with three more sheets of phyllo, brushing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.), Cut the stack widthwise into four strips. Place 2 tablespoons turkey mixture along one long side of each strip; roll up tightly. Pinch edges to seal. Cut roll in half; place seam side down on an ungreased baking sheet. Repeat. Brush tops with butter; sprinkle with remaining walnuts., Bake at 425° for 10-12 minutes or until golden brown. For dipping sauce, in a microwave, heat cranberry sauce until softened. Stir in mustard. Serve with appetizers. Freeze option: Freeze unbaked appetizers in freezer containers, separating layers with waxed paper. To use, bake as directed, increasing time as necessary until golden and heated through. Meanwhile, prepare dipping sauce as directed.

TURKEY SALISBURY STEAK WITH CRANBERRY-ORANGE GRAVY

Steps:

• Mix ground turkey, bread crumbs, egg, onion powder, garlic powder, and black pepper together in a large bowl; set aside for 5 minutes.
• Stir cranberries, orange juice, and sweetener together in a saucepan; bring to a boil. Stir water and cornstarch together in a bowl; stream into the boiling cranberry mixture while stirring. Bring liquid again to a boil and cook until thickened to your desired consistency, 5 to 10 minutes.
• Heat a large skillet over medium heat. Shape the turkey mixture into 6 patties. Fry the patties in the skillet until completely browned on the bottom, about 7 minutes. Flip the patties and continue cooking until no longer pink in the center and the juices run clear, 3 to 4 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Pour the cranberry-orange gravy over the patties; bring to a simmer and continue cooking until the sauce thickens further, 3 to 4 minutes more.

LEFTOVER TURKEY TURNOVERS WITH A CRANBERRY DIP

Steps:

• Sauce -- Mix everything; cranberry, pear, shallot, seasoning and cider in a small sauce pan and just simmer on low. Will take around 20 minutes for the pear to soften. Just stir now and then, nothing more. Just let it hang out on low heat. This is your dip.
• Turkey -- In a small saute pan, add the butter and bring to medium high heat. Add the shallot and cook 1 minute, then add the scallions, nuts and turkey and cook another 2 minutes until heated through. Remove and let cool slightly before you fill your turnovers.
• Turnovers -- You can use a baking sheet sprayed with non-stick spray, but I prefer to use parchment paper for no clean up. Heat the oven to 375.
• Crescent Rolls -- Roll out both cans of crescent rolls on the parchment paper or on the baking sheet. I like to use my rolling pin and roll, just until the seams are pressed together and it resembles one large sheet. You will have two flat sheets. Cut each sheet with a pizza cutter or a knife; the top left corner to the bottom right corner corner and vice versa to make 4 large triangles per sheet. Two (2) cans will give you 8 triangles.
• Filling -- Spread the Boursin or herbed cheese on each triangle in the center and then place a couple of tablespoons of the turkey mix on top of that and bring the corners up to the center and press together. I just crimp together in the middle and sort of make like a small package. No exact method.
• Brush with the beaten egg and cook 15-18 minutes on the baking sheet until golden brown.
• Serve -- Once golden brown, just serve with the warm cranberry sauce for dipping and a nice bowl of soup for an easy midweek dinner. ENJOY!

TURKEY WITH CRANBERRY SAUCE

Steps:

• Cut tenderloins widthwise in half. Slice each half lengthwise in half, but do not cut all the way through. Open and flatten each piece. Sprinkle both sides with poultry seasoning. In a large skillet over medium-high heat, cook turkey in oil and butter for 3-4 minutes on each side. Reduce heat to medium-low; cover and cook for 12-15 minutes or until juices run clear. Remove turkey to platter and keep warm. Add cranberry sauce, jelly, mustard and allspice to skillet; simmer for 2-3 minutes. Spoon over turkey.

ALTON BROWN'S CRANBERRY DIPPING SAUCE

Steps:

• Combine all ingredients in a saucepan, (stainless steel is best) and bring to a boil.
• Reduce heat and simmer, stirring occasionally, for 30 to 45 minutes or until liquid is reduced by half.
• Pour into a blender or using a stick blender, puree until smooth. Check for salt and pepper and serve in individual dishes at each place setting.

ROAST TURKEY WITH SAVORY CRANBERRY SAUCE FROM THE TITANIC

Steps:

• Stuffing:
• In skillet, melt butter over medium heat. Stir in onions, celery, sage, thyme, marjoram, salt and pepper; cook, stirring occasionally, for 10 minutes or until browned. Stir in sherry; bring to boil. Boil for 5 minutes or until liquid is almost completely evaporated. Cool slightly. Gently stir in bread and parsley; drizzle over chicken stock, stirring to combine. Reserve.
• Remove giblets and neck from the turkey cavity; reserve for gravy. Rinse turkey inside and out with running water. Pat dry. Stir together butter, sage, salt and pepper; rub over turkey, inside and out. Loosely pack stuffing into neck and body cavities, fold over and skewer neck flap closed over stuffing. Tie legs together. Bend wing tips underneath bird.
• Place turkey, breast side up, on rack in roasting pan. Tent with foil and roast in 325°F oven for about 1 1/2 hours, basting with pan juices every 30 minutes. Remove foil and continue to roast or 1 3/4 hours, basting every half hour, or until instant-read meat thermometer inserted into thickest part of thigh reads 185°F. Let rest for 2 minutes before carving.
• Gravy:
• Meanwhile, in saucepan, bring chicken stock turkey neck, giblets, onion and bay leaf to boil, reduce heat and simmer, covered, for 1 hour; strain, reserving liquid. While cooked turkey rests, skim excess fat from roasting pan. Set pan over high hear; whisk in flour until well combined. Gradually whisk in reserved giblet stock; Bring to boil and cook, stirring constantly, for 2 minutes or until thickened. Season to taste with salt and pepper. Strain and serve alongside turkey.