TURKEY DI PARMA MELT
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the pesto aioli: Blend the parsley, basil, walnuts, pepper, garlic, egg, lemon zest and juice in a blender, then slowly drizzle in oil to make an aioli.
- Finish aioli with shredded Parmesan and taste for seasoning (salt and pepper).
- For the sandwich: Butter the rosemary-garlic bread generously. Top 4 pieces of bread (butter-side out) with half of the Cheddar, 4 tablespoons pesto aioli, the turkey, sun-dried tomatoes and the remaining Cheddar; close sandwiches with the remaining pieces of bread.
- Heat a heavy griddle to 325 to 350 degrees F.
- Sprinkle the Parmesan on the griddle in the shape of the bread, then immediately place the sandwich on the cheese. Use a griddle press or heavy weight (like another cast-iron pan) to press down and cook until the cheese is melty, 2 1/2 minutes per side . (If the Parmesan-crusted side does not release easily from the griddle with a spatula, give it another minute, then flip.) Slice on a bias and enjoy!
CAJUN TURKEY STEAKS WITH PINEAPPLE SALSA
Turkey is the ultimate healthy, feelgood food - low in fat but high in protein. Jazz it up with a spicy salsa
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 11
Steps:
- Reserve 2 tbsp of the onion for the salsa. Heat the oil in a saucepan and cook the remaining onion and half the pepper for 4 mins or until softened and coloured. Stir in the rice, then pour in the stock. Add the kidney beans and a pinch of salt. Bring to the boil, stir once, cover the pan, then reduce the heat to a gentle simmer. Cook for 15 mins until the rice is tender and the liquid absorbed.
- Dust the turkey steaks with the Cajun spice and griddle or fry in a non-stick pan for about 4-6 mins on each side until cooked through. Cut the pineapple into small pieces and mix together with the reserved red onion, pepper, green chilli and lime juice. Spoon some salsa over each steak and serve with the rice.
Nutrition Facts : Calories 467 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 49 grams protein, Sodium 0.53 milligram of sodium
TUSCAN-STYLE TURKEY ALLA PORCHETTA
This Tuscan-Style Turkey Alla Porchetta is the perfect Thanksgiving dish. If you can, order your turkey from a local farm, and ask for it to be boned with the skin on. The wing and leg bones should be removed, and the turkey tenders should be included. Make sure you have the wing tips, neck, and giblets for the gravy. Rolling the turkey ensures that each slice will include both light and dark meat.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h45m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Arrange prosciutto slices vertically side by side on a cutting board, overlapping each by 3/4 inch. Place turkey, skin side down, on the prosciutto slices, with wings at top and legs at bottom. Arrange turkey tenders at each side to fill in the space between the wings and legs.
- Sprinkle turkey with 2 tablespoons salt, including the back side of the tenders and under any other loose pieces of meat. Sprinkle garlic, fennel fronds, fennel seeds, rosemary, sage, and fennel pollen evenly over turkey. Arrange turkey so there are no separations (turkey should be in one even layer).
- Starting from the bottom, roll turkey tightly with prosciutto, keeping prosciutto in place. Tie together with kitchen twine at 3-inch intervals.
- Heat oil in a large skillet over high heat. Brown rolled turkey on all sides, about 8 minutes. Transfer to a roasting rack set on a large rimmed baking sheet or in a roasting pan. Roast until an instant-read thermometer inserted into center reaches 165 degrees and juices run clear, about 50 minutes. Let rest for 10 to 15 minutes. Serve with gravy.
TURKEY STEAKS WITH PROSCIUTTO AND MUSHROOMS
Provided by Pierre Franey
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the turkey steaks between sheets of plastic wrap and pound them evenly, with a meat pounder or flat mallet without breaking the flesh, until the fillets are about 1/4-inch thick.
- Sprinkle with salt and pepper. Dredge lightly in the flour and shake off the excess.
- Heat the oil in a nonstick skillet large enough to cook the turkey pieces in one layer. Scatter the mushrooms around the turkey and cook over high heat about 2 minutes or until golden brown on one side. Turn the turkey and cook about one minute more on the other side. Remove the turkey and the mushrooms and place on a warm platter. Keep warm.
- In the same skillet, without removing the oil, saute the prosciutto briefly, about 15 seconds. Add the butter and garlic clove to the pan. Return the turkey and the mushrooms to the pan along with any juices that have accumulated around the turkey. Place a slice of prosciutto over each.
- Sprinkle the sage over the prosciutto and pour the Marsala into the pan. Cover and cook for about one minute.
- Remove and serve immediately. Spoon equal portions of the broccoli rabe dish onto four warm serving plates. Top each serving with the turkey and mushrooms. Pour the sauce over and sprinkle with parsley.
PROSCIUTTO-WRAPPED STEAK FILLETS
Cancel your dinner reservations and whip up our Prosciutto-Wrapped Steak Fillets from My Food and Family! This impressive dish with spicy tomato cream sauce only takes 30 minutes of prep time. Our Prosciutto-Wrapped Steak Fillets taste just as good as going out to a restaurant!
Provided by My Food and Family
Categories Beef
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat grill to medium heat.
- Wrap prosciutto slice around each steak; secure with wooden toothpicks. Brush both sides of steaks evenly with oil. Grill 7 to 10 min. on each side or until medium doneness (160°F).
- Meanwhile, cook pasta as directed on package, omitting salt. While pasta is cooking, cook and stir peppers in large skillet sprayed with cooking spray on medium heat 2 min. Stir in wine; cook 2 min., stirring frequently. Add pasta sauce; stir. Cover; simmer on medium-low heat 3 to 4 min. or until heated through, stirring occasionally.
- Remove and discard toothpicks from steaks. Place 1 steak on each of 4 serving plates. Drain pasta; place next to steaks. Reserve 1 cup pasta sauce mixture; spoon remaining pasta sauce mixture over pasta. Serve reserved pasta sauce mixture as a dipping sauce for the steaks.
Nutrition Facts : Calories 650, Fat 24 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 115 mg, Sodium 1230 mg, Carbohydrate 58 g, Fiber 5 g, Sugar 11 g, Protein 40 g
ROAST TURKEY WITH PROSCIUTTO, ROSEMARY AND GARLIC
Categories Garlic Herb Pork turkey Roast Christmas Thanksgiving Rosemary Prosciutto Bon Appétit
Yield Serves 10
Number Of Ingredients 10
Steps:
- Pat turkey dry. Run hands under skin of turkey, separating skin from breast and thighs. Rub 3 tablespoons rosemary and 3 tablespoons garlic under skin over breast and thighs. Carefully arrange half of prosciutto under skin over breast and thighs. Rub 1 tablespoon rosemary and 1 tablespoon garlic inside cavity of turkey. Sprinkle remaining prosciutto into cavity. Place turkey in heavy large roasting pan. Cover with plastic and chill overnight.
- Preheat oven to 450°F. Rub outside of turkey with oil. Season with pepper. Place 1 head of garlic in cavity of turkey. Place 2 heads of garlic in roasting pan. Tie turkey legs together. Roast turkey 30 minutes. Reduce oven temperature to 325°F. Continue roasting turkey until thermometer inserted into thickest part of thigh registers 180°F, basting occasionally with 2 cups broth, about 3 hours. Transfer turkey to platter. Surround with roasted garlic and garlic from turkey cavity. Remove prosciutto from turkey cavity; reserve. Tent turkey with foil.
- Pour pan juices into large glass measuring cup. Skim fat from surface of pan juices, reserving 3 tablespoons fat. Set roasting pan over medium-high heat. Add wine and bring to boil, scraping up any browned bits. Add wine mixture to pan juices in cup (liquids should measure 2 1/2 cups; if not, add more both or boil until reduced to 2 1/2 cups).
- Heat reserved 3 tablespoons fat in heavy medium saucepan over medium heat. Add flour; stir until golden, about 2 minutes. Whisk in pan juices. Mix in 1/2 teaspoon rosemary. Boil until thickened to sauce consistency, stirring occasionally, about 5 minutes. Mix in reserved prosciutto. Garnish turkey with rosemary springs. Serve with gravy.
STEAK & PROSCIUTTO SKEWERS WITH CREAMY BASIL-TARRAGON SAUCE
These flavorful bites of marinated steak layered with prosciutto can be cooked on the grill or under the broiler, so they're ideal for holiday parties no matter what climate you live in! The thick sauce is lovely and creamy-use it as a dip, or smear it on a plate and set the skewers over the top. -Elizabeth Nutt, Alpharetta, Georgia
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 7 kabobs (1 cup sauce).
Number Of Ingredients 17
Steps:
- In a bowl or shallow dish, combine the first 5 ingredients. Add beef and turn to coat. Refrigerate at least 4 hours., Drain beef, discarding marinade. Layer 1 slice steak and 1 slice prosciutto; roll up. Repeat with remaining slices of meat., Thread onto metal or soaked wooden skewers. Brush with oil; sprinkle with salt and pepper. Grill, covered, over medium-high heat or broil 4 in. from heat until beef reaches desired doneness, 10-12 minutes, turning occasionally., In a small bowl, beat cream cheese and cream until blended. Stir in lemon juice and herbs. Serve with kabobs.,
Nutrition Facts : Calories 298 calories, Fat 22g fat (10g saturated fat), Cholesterol 81mg cholesterol, Sodium 502mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 21g protein.
ROAST TURKEY WITH PROSCIUTTO-HAZELNUT CRUST
Categories Herb Nut Pork turkey Roast Thanksgiving Fall Prosciutto Hazelnut Bon Appétit
Yield Makes 12 servings
Number Of Ingredients 27
Steps:
- For prosciutto butter:
- Place butter in large bowl. Mix in hazelnuts, vinegar, thyme, crushed pepper, garlic, and salt. Mix in prosciutto and green onions.
- For gravy base:
- Melt 2 tablespoons prosciutto butter in heavy large pot over medium-high heat. Add neck, heart, gizzard, shallots, and bay leaf; sauté until brown, about 20 minutes. Add wine, thyme, and rosemary; boil until liquid is reduced almost to glaze, about 3 minutes. Add 4 cups broth; bring to boil. Reduce heat to medium-low, cover, and simmer until giblets and neck are tender, about 1 hour. Discard bay leaf and thyme sprig. Transfer neck and giblets to work surface. Chop enough giblets to measure 1 cup. Remove meat from neck and chop. Combine neck meat and chopped giblets in bowl with broth from pot. (Prosciutto butter and gravy base can be made 1 day ahead. Cover and chill butter; bring to room temperature before using. Chill gravy base until cold, then cover and keep chilled.)
- For turkey:
- Set rack at lowest position in oven and preheat to 325°F. Rinse turkey inside and out; pat dry. Starting at neck end, slide hand between skin and breast, thigh, and leg meat to loosen skin. Set aside 1/4 cup prosciutto butter for gravy. Spread 1 cup prosciutto butter over turkey meat under skin. Spread 1 cup prosciutto butter over outside of turkey. Sprinkle turkey inside and out with salt and pepper; place on rack set in large roasting pan. Place onion and next 4 ingredients in main turkey cavity. Tuck wing tips under; tie legs together loosely.
- Roast turkey uncovered 1 1/2 hours. Tent turkey with foil; add 2 cups broth to pan. Roast until thermometer inserted into thickest part of thigh registers 175°F, occasionally basting with pan drippings and adding more broth to pan, about 2 hours longer. Transfer to platter; tent with foil. Let stand 30 minutes (internal temperature will increase 5 to 10 degrees).
- Strain pan juices into 8-cup measuring cup; spoon fat off top. Add reserved gravy base. Add enough chicken broth to mixture to measure 5 cups total. Melt reserved 1/4 cup prosciutto butter in heavy large pot over medium-high heat. Add flour; whisk 1 minute. Gradually add pan-juice mixture, whisking constantly. Boil, whisking frequently, until gravy is very slightly thickened, about 5 minutes. Season with salt and pepper. Serve turkey with gravy.
ROAST TURKEY WITH PROSCIUTTO, ROSEMARY AND GARLIC
Every Thanksgiving, we've tried a different turkey recipe. This is a good one that we have tried. A mixture of prosciutto, rosemary and plenty of garlic rubbed under the skin of the turkey gives it a distinctively delicious taste. True garlic lovers can squeeze some of the pan-roasted garlic into the gravy for even more flavor. Begin the meal with an appetizer of chilled shrimp with lemon and dill, and offer a radicchio salad as a first course. Pour a Chianti Classico Riserva. From Bon Appetit, December 1995.
Provided by lazyme
Categories Whole Turkey
Time 4h45m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Pat turkey dry.
- Run hands under skin of turkey, separating skin from breast and thighs.
- Rub 3 tablespoons rosemary and 3 tablespoons garlic under skin over breast and thighs.
- Carefully arrange half of prosciutto under skin over breast and thighs.
- Rub 1 tablespoon rosemary and 1 tablespoon garlic inside cavity of turkey.
- Sprinkle remaining prosciutto into cavity.
- Place turkey in heavy large roasting pan.
- Cover with plastic and chill overnight.
- Preheat oven to 450°F
- Rub outside of turkey with oil.
- Season with pepper.
- Place 1 head of garlic in cavity of turkey.
- Place 2 heads of garlic in roasting pan.
- Tie turkey legs together.
- Roast turkey 30 minutes.
- Reduce oven temperature to 325°F
- Continue roasting turkey until thermometer inserted into thickest part of thigh registers 180°F, basting occasionally with 2 cups broth, about 3 hours.
- Transfer turkey to platter.
- Surround with roasted garlic and garlic from turkey cavity.
- Remove prosciutto from turkey cavity; reserve.
- Tent turkey with foil.
- Pour pan juices into large glass measuring cup.
- Skim fat from surface of pan juices, reserving 3 tablespoons fat.
- Set roasting pan over medium-high heat.
- Add wine and bring to boil, scraping up any browned bits.
- Add wine mixture to pan juices in cup (liquids should measure 2 1/2 cups; if not, add more both or boil until reduced to 2 1/2 cups).
- Heat reserved 3 tablespoons fat in heavy medium saucepan over medium heat.
- Add flour; stir until golden, about 2 minutes.
- Whisk in pan juices.
- Mix in 1/2 teaspoon rosemary.
- Boil until thickened to sauce consistency, stirring occasionally, about 5 minutes.
- Mix in reserved prosciutto.
- Garnish turkey with rosemary springs. Serve with gravy.
Nutrition Facts : Calories 1367.2, Fat 66, SaturatedFat 18.6, Cholesterol 555.7, Sodium 688.3, Carbohydrate 9.7, Fiber 0.6, Sugar 0.5, Protein 169.5
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