Turkey Shortcake Recipes

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TURKEY SHORTCAKES



Turkey Shortcakes image

Leftover roasted turkey and homemade turkey broth give this easy next-day dish a rich flavor.

Categories     turkey recipes     turkey dishes     turkey shortcakes recipe

Time 40m

Yield 4

Number Of Ingredients 13

2 tsp. baking powder
1 c. all-purpose flour
2 tbsp. all-purpose flour
salt and pepper
4 tbsp. margarine or butter
1 c. reduced-fat (2%) milk
1 small onion
3 medium carrots
2 stalk celery
1 1/2 c. Homemade Turkey Broth
1 c. frozen peas
2 c. (1/2-inch chunks) skinless cooked leftover turkey
c. loosely packed fresh dill

Steps:

  • Prepare shortcake biscuits: Preheat oven to 425 degrees F. In medium bowl, combine baking powder, 1 1/3 cups flour, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. With pastry blender or 2 knives used scissors-fashion, cut in 3 tablespoons margarine until mixture resembles coarse crumbs. Stir in 1/2 cup milk. With hand, knead mixture in bowl just until dough holds together. On ungreased cookie sheet, with lightly floured hands, pat dough into 6-inch square. With sharp knife, cut dough into 4 squares. Arrange squares 2 inches apart on cookie sheet. Bake biscuits 13 to 15 minutes.
  • Meanwhile, in 3-quart saucepan, melt remaining 1 tablespoon margarine on medium. Add chopped onion and cook 5 minutes or until tender, stirring occasionally. Add carrots, celery, turkey broth, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper; heat to boiling on high. Reduce heat to low and simmer 10 to 12 minutes or until all vegetables are tender.
  • In 1-cup liquid measuring cup, whisk remaining 2 tablespoons flour into remaining 1/2 cup milk. In thin, steady stream, pour milk mixture into hot turkey broth, whisking constantly. Heat to boiling; boil 1 minute. Stir in peas and turkey; heat through. Remove from heat; stir in dill.
  • Spoon turkey mixture into 4 deep dinner plates; top with biscuits. Or serve shortcake-style: Split biscuits horizontally and spoon turkey between halves.

Nutrition Facts : Calories 490 calories

THE BEST CLASSIC STRAWBERRY SHORTCAKE



The Best Classic Strawberry Shortcake image

For our simple and iconic shortcake, we discovered a great double-stacking technique that creates super light and high biscuits that are easy to split. This makes them easy to fill without crumbling. A simple recipe like this one allows its ingredients to shine, so use the very best berries you can find.

Provided by Food Network Kitchen

Categories     dessert

Time 50m

Yield 6 servings

Number Of Ingredients 13

1 cup heavy cream, plus more for brushing
2 tablespoons sour cream
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/3 cup granulated sugar, plus more for sprinkling
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, cut into 1-inch cubes and frozen
1 pound strawberries, hulled and sliced
1/4 cup packed light brown sugar
1 cup heavy cream
2 tablespoons sour cream
1 teaspoon pure vanilla extract

Steps:

  • For the shortcakes: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter; pulse until the mixture looks like fine meal. Pour in the chilled heavy cream mixture and pulse until just combined.
  • Lightly flour a work surface and dump the dough onto it. Pat out the dough 1/2-inch thick. Cut out as many biscuits as you can with a 2 1/2-inch biscuit cutter. Then pat the remaining dough out to 1/2-inch thick again. Cut more biscuits; you should get 12.
  • Put 6 of the biscuits on the prepared baking sheet. Brush the tops generously with cream, then top each cream-brushed biscuit with one of the remaining biscuit rounds. (This makes it easier to split once they are baked.) Brush the top of each biscuit stack with more heavy cream and sprinkle 1 teaspoon granulated sugar on each biscuit.
  • Bake the biscuits until golden and puffed, about 30 minutes. Let cool for 5 minutes, then transfer to a wire rack and cool completely.
  • Meanwhile, for the topping: Toss the strawberries and 2 tablespoons of the brown sugar in a medium bowl.
  • Just before serving, beat the heavy cream, sour cream, the remaining 2 tablespoons brown sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
  • Split the shortcakes in half. Spoon half the cream on the bottom of the biscuits, top evenly with the strawberries and top with the remaining cream. Put each biscuit top on and serve.

WORLD'S SIMPLEST THANKSGIVING TURKEY



World's Simplest Thanksgiving Turkey image

The most-important meal of the year deserves a foolproof recipe for the World's Simplest Thanksgiving Turkey from Food Network Magazine.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h10m

Yield 1 turkey

Number Of Ingredients 0

Steps:

  • Preheat the oven to 325 degrees F. Pull the neck and giblets out of the cavity; ditch the liver and save the rest of the giblets for gravy. Dry the turkey with paper towels, then season inside and out with salt and pepper. Fill the turkey with aromatics like chopped onions, carrots, apples and herbs, then place breast-side up in a roasting pan and brush with melted butter. Tent with foil and roast for 2 hours (for a 10- to 12-pound turkey; add an extra 15 minutes per pound for larger birds). Remove the foil, baste with more melted butter and crank the oven to 425 degrees F. Roast for another hour or until the meat at the thigh registers 165 degrees F. Let rest while you make the gravy.

SHORTCAKE



Shortcake image

I got this recipe from the wife of a co-worker. It's a very simple cake, buttery & not too sweet -- perfect with seasonal fruit & whipped topping or ice cream.

Provided by Mary Scheffert

Categories     Dessert

Time 50m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 7

2 cups flour
1 cup sugar
1/2 cup butter
2 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
1 teaspoon vanilla

Steps:

  • Preheat oven to 325 degrees; grease a 9x9 dish & set aside.
  • In a large bowl, cut flour, sugar & butter together until mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture.
  • To the remaining butter mixture, add the rest of the ingredients & mix well.
  • Pour into prepared dish & sprinkle topping over.
  • Bake 30-40 minutes or until toothpick inserted in center comes out clean.
  • Note #1: The edges of the cake may turn a light golden brown while baking, but the topping should not brown.
  • Note #2: Double the ingredients to make a larger (9x13) cake.

OLD-FASHIONED SHORTCAKE



Old-Fashioned Shortcake image

This is a fabulous old-fashioned recipe given to me by a friend. It was her mother's recipe and it is the best shortcake. It sops up all the juice and the touch of nutmeg sends it over the top. My very favorite recipe for strawberry shortcake!

Provided by Jennifer Kuchnicki Merzlicker

Categories     Desserts     Cakes     Shortcake Recipes

Time 1h

Yield 8

Number Of Ingredients 8

2 cups all-purpose flour
1 cup white sugar
4 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg, or to taste
½ cup butter
1 egg
⅓ cup milk

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Grease an 8-inch baking pan.
  • Sift flour, sugar, baking powder, salt, and nutmeg in a large bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Beat egg and milk in another bowl; stir into flour mixture until batter is just blended. Spread batter in the prepared baking pan.
  • Bake in preheated oven until golden, about 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 326.9 calories, Carbohydrate 50.1 g, Cholesterol 51.8 mg, Fat 12.6 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 7.7 g, Sodium 483.4 mg, Sugar 25.6 g

EASY STRAWBERRY SHORTCAKES



Easy Strawberry Shortcakes image

A layered shortcake that brings sunshine to the table no matter what the season!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 6

Number Of Ingredients 10

1 quart strawberries, sliced
1/2 cup sugar
1/3 cup shortening
2 cups Gold Medal™ all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
Butter or margarine, softened
Cream or sweetened whipped cream

Steps:

  • Sprinkle strawberries with 1/2 cup sugar; let stand 1 hour.
  • Heat oven to 450°F. Grease bottom and side of round pan, 8x1 1/2 inches.
  • Cut shortening into flour, 2 tablespoons sugar, the baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk just until blended. Pat dough in pan.
  • Bake 15 to 20 minutes or until golden brown.
  • Split layer horizontally in half while hot. Spread with butter; fill and top with strawberries. Serve warm with cream.

Nutrition Facts : Calories 450, Carbohydrate 66 g, Cholesterol 25 mg, Fiber 4 g, Protein 6 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 680 mg

SHORTCAKE



Shortcake image

Provided by Alton Brown

Categories     dessert

Time 35m

Yield 8 servings

Number Of Ingredients 10

2 cups flour
4 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon sugar
2 tablespoons butter
2 tablespoons shortening
3/4 cup half and half
Melted butter to brush shortcakes
Berries
Ice cream or whipped cream

Steps:

  • Heat oven 450 degrees.
  • In a large mixing bowl, combine flour, baking powder, salt and sugar. Cut in butter and shortening. Mix in half-and-half. Drop by large spoonfuls onto a baking sheet. Brush with melted butter and sprinkle with sugar. Bake for 15 minutes or until brown. Cool and eat with berries, ice cream and/or whipped cream.

PERFECT ROAST TURKEY



Perfect Roast Turkey image

Use lemon, garlic and thyme to flavor Ina Garten's Perfect Roast Turkey recipe from Barefoot Contessa on Food Network, great for the holidays or just dinner.

Provided by Ina Garten

Categories     main-dish

Time 3h20m

Yield 8 servings

Number Of Ingredients 10

1/4 pound (1 stick) unsalted butter
1 lemon, zested and juiced
1 teaspoon chopped fresh thyme leaves
1 fresh turkey (10 to 12 pounds)
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
1 whole lemon, halved
1 Spanish onion, quartered
1 head garlic, halved crosswise

Steps:

  • Preheat the oven to 350 degrees F.
  • Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.
  • Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
  • Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
  • Slice the turkey and serve.

STRAWBERRY SHORTCAKE



Strawberry Shortcake image

I grew up helping my mom make a lot in our farmhouse kitchen; strawberry shortcakes, roasts, soups and pies. This sunny strawberry shortcake recipe brings back memories of family summers on the farm. -Janet Becker, Anacortes, Washington

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 10

2/3 cup sugar
1/4 cup shortening
1 large egg, room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup whole milk
1 cup heavy whipping cream, whipped
1-1/2 quarts fresh or frozen strawberries, sliced

Steps:

  • In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack. , Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with a dollop of whipped cream and more berries. Serve immediately.

Nutrition Facts : Calories 231 calories, Fat 7g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 188mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.

MOM'S STRAWBERRY SHORTCAKE



Mom's Strawberry Shortcake image

When I was growing up, Mom sometimes experimented with different dessert recipes, but this tried-and-true spongy shortcake was always great just the way it was. It melted in my mouth! -Karen Wingate, Coldwater, Kansas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 11

2 eggs
1-1/2 cup sugar, divided
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup 2% milk
1 tablespoon butter
1 teaspoon vanilla extract
1 to 1-1/2 quarts fresh strawberries, sliced
Sweetened whipped cream
Mint leaves, optional

Steps:

  • Preheat oven to 350°. Grease an 8-in. square baking pan. In a large bowl, beat eggs on medium speed 3 minutes. Gradually add 1 cup sugar, beating until thick and lemon-colored. In another bowl, whisk flour, baking powder and salt; beat into egg mixture. In a small saucepan, heat milk and butter just until butter begins to melt. Beat into batter with vanilla (batter will be thin)., Transfer batter to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., Just before serving, cut cake into serving-size pieces; cut each slice horizontally in half. In a large bowl, combine strawberries and remaining sugar; spoon between cake layers and over top of each serving. Top with whipped cream and, if desired, mint leaves.

Nutrition Facts : Calories 236 calories, Fat 3g fat (1g saturated fat), Cholesterol 52mg cholesterol, Sodium 145mg sodium, Carbohydrate 49g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.

TURKEY SHORTCAKE



Turkey Shortcake image

Number Of Ingredients 12

1/2 cup almonds slivered
2 tablespoons butter or margarine
1/4 pound mushrooms fresh, sliced
1/2 cup butter or margarine
1/2 cup flour
4 cups chicken broth or bouillon
salt and freshly ground pepper
3 cups turkeys chopped cooked
2 tablespoons vermouth
2 tablespoons pimiento chopped
Corn bread of your choice
parsley Chopped fresh

Steps:

  • In a large saucepan over medium-high heat sauté almonds in butter or margarine until lightly browned. Remove almonds set aside. Sauté mushrooms until limp. Remove mushrooms set aside.Melt butter or margarine in saucepan. Stir in flour. Cook and stir over medium heat for 1 to 2 minutes. Add broth or bouillon. Stirring over medium heat, bring to a boil and boil until thickened. Add salt and pepper to taste. Stir in turkey, vermouth, pimiento, almonds and mushrooms. Heat through.Serve over corn bread squares and garnish with parsley.

Nutrition Facts : Nutritional Facts Serves

SUPER SHORTCAKE



Super Shortcake image

Delicious recipe from Taste of Home magazine. Makes a light, fluffy, buttery shortcake. Different from the other shortcake recipes in that it has sour cream in the dough. Awesome with some with strawberries and cream, or just some butter. I plan on replacing my biscuit recipe with this one. The recipe called for 2 tbsp sugar, but I increased it to 1/3 cup because I love things sweet. If you don't have sour cream, you can substitute 1/2 cup of soured milk.

Provided by Random Rachel

Categories     Breads

Time 22m

Yield 7-8 serving(s)

Number Of Ingredients 8

1 3/4 cups flour
1/3 cup sugar (to taste)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup cold butter
1 egg
3/4 cup sour cream

Steps:

  • Stir dry ingredients together. Cut in butter until crumbly. Beat egg, stir into sour cream. Stir the wet into the dry just until combined.
  • Turn onto heavily floured surface, knead about 25 times.
  • For a shortcake: roll into a 7 1/2" circle, cut a 2" circle from the center. Bake at 425 for 12-14 minutes.
  • For individual servings: Roll 1" thick, cut into 3 inch rounds. Try to re-roll the dough as few times as possible. Bake at 425 for 8-12 minutes.

STRAWBERRY SHORTCAKE



Strawberry Shortcake image

An old-fashioned, tender shortcake with two layers of strawberries topped with whipped cream.

Provided by Denyse

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 50m

Yield 8

Number Of Ingredients 10

3 pints fresh strawberries
½ cup white sugar
2 ¼ cups all-purpose flour
4 teaspoons baking powder
2 tablespoons white sugar
¼ teaspoon salt
⅓ cup shortening
1 egg
⅔ cup milk
2 cups whipped heavy cream

Steps:

  • Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
  • Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
  • In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
  • Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
  • Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.

Nutrition Facts : Calories 430.2 calories, Carbohydrate 55.2 g, Cholesterol 65.8 mg, Fat 21.4 g, Fiber 3.6 g, Protein 6.6 g, SaturatedFat 9.5 g, Sodium 347 mg, Sugar 23.3 g

BEST STRAWBERRY SHORTCAKE



Best Strawberry Shortcake image

For a dazzling summer dessert, you can't beat juicy strawberries and fresh whipped cream over homemade shortcake. My father added even more indulgence to this recipe by buttering the shortcake. This is the best strawberry shortcake recipe. -Shirley Joan Helfenbein, Lapeer, Michigan.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 cup all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup plus 2 teaspoons cold butter, divided
1 large egg, room temperature
1/3 cup half-and-half cream
1/2 cup heavy whipping cream
1 tablespoon confectioners' sugar
1/8 teaspoon vanilla extract
2 cups fresh strawberries, sliced

Steps:

  • In a small bowl, combine the flour, sugar, baking powder and salt. Cut in 1/4 cup butter until mixture resembles coarse crumbs. In a small bowl, combine egg and half-and-half; stir into crumb mixture just until moistened. , Spread batter into a 6-in. round baking pan coated with cooking spray, slightly building up the edges. Bake at 450° until golden, 13-15 minutes. Cool for 10 minutes before removing from pan to a wire rack. , In a small bowl, beat whipping cream, confectioners' sugar and vanilla until soft peaks form. Cut cake horizontally in half. Soften remaining butter. Place bottom layer on a serving plate; spread with butter. Top with half of strawberries and cream mixture. Repeat layers of cake, strawberries and cream.

Nutrition Facts : Calories 420 calories, Fat 28g fat (17g saturated fat), Cholesterol 140mg cholesterol, Sodium 471mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 2g fiber), Protein 7g protein.

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2021-04-03 Make the shortcake. In a large bowl, add 3 cups flour, 1/3 cup granulated sugar, 1 teaspoon kosher salt, and 2 tablespoons baking powder. Whisk it together. Use a knife to chop 3/4 cup COLD butter into small chunks. Add the butter to the flour mixture and use a pastry cutter to cut the butter into the flour.
From thefoodcharlatan.com


TURKEY SHORTCAKES | RECIPE | SHORTCAKE, ROASTED TURKEY, SHORTCAKE …
Aug 25, 2016 - Leftover roasted turkey and homemade turkey broth give this easy next-day dish a rich flavor. Aug 25, 2016 - Leftover roasted turkey and homemade turkey broth give this easy next-day dish a rich flavor. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch …
From pinterest.com


STRAWBERRY SHORTCAKE | RICARDO
With a pastry blender or two table knives, cut the butter into the dry ingredients until the mixture resembles coarse cornmeal. Add the zest, lemon juice and cream and stir briefly to combine. On a lightly floured surface, pat the dough into a 15-cm (6-inch) square. Cut into 4 squares and arrange on the baking sheet. Bake for about 18 minutes.
From ricardocuisine.com


BEST STRAWBERRY SHORTCAKE RECIPES | ALLRECIPES
2022-04-12 Strawberry-Citrus Shortcake. Homemade lemon pound cake forms the base for this citrus-kissed shortcake. (You can certainly use a store-bought pound cake for a time-saving shortcut.) Toast the pound cake slices to get crispy edges before topping with strawberries and whipped cream, if you like.
From allrecipes.com


MINUTE TURKEY SHORTCAKE RECIPE BY SOUTHERN.CROCKPOT | IFOOD.TV
Minute Turkey Shortcake. By: Southern.Crockpot. South Carolina Mustard BBQ Sauce (Carolina Gold) By: Cooking.Outdoors. BBQ Turkey Sandwiches. By: GooseberryPatch. Collard Greens with Smoked Turkey Wings and Cornbread (Cooking with Carolyn) By: CookingWithCarolyn. Thanksgiving Soup. By: GooseberryPatch. How To Make A Turkey Curry. By: videojug ...
From ifood.tv


TURKEY SHORTCAKES RECIPE
2009-12-20 1/2 lb Process cheese 2 tb Chicken broth or milk 2 c Cubed cooked turkey *or* 15 oz Canned boned turkey (opt.) 1 1/2 ts Minced onion, instant Salt Pepper. Place cheese and broth in double broiler. Cook over boiling water until cheese is melted, stirring occasionally to blend. Add remaining ingredients, seasoning to taste.. Serve over hot toast, hot biscuits or …
From bakerrecipes.com


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