Turkey Tinga Omelet Roll Recipes

TURKEY FILLED OMELETTE

Steps:

• Heat 1 tablespoon of olive oil and butter in a skillet over medium-low heat, and stir in the shiitake mushroom, shallot, salt, red pepper flakes, and sage. Cook and stir until the shallot is translucent, about 5 minutes. Mix in the turkey and vermouth, and stir for a minute or two just to heat; remove from heat.
• Beat the eggs with a fork in a bowl until well blended, and season with a pinch of salt and white pepper. Heat 2 teaspoons of olive oil in an omelette pan over medium heat until hot, and pour the beaten eggs into the pan. Use a spatula to gently stir the eggs just until they begin to set, 1 to 2 minutes; shake the pan to cover the bottom completely with egg. Smooth out the top of the partially set eggs with the spatula, cook just until the bottom is firm and the top is still slightly soft, and turn off the heat.
• Spoon turkey filling into the center of the omelette, filling about the middle third of the omelette; dot with small dollops of creme fraiche. Do not overfill omelet. With spatula, fold the upper third of the egg over the filling, and gently tip the skillet and shake the omelette towards the edge of the skillet. With spatula, fold the omelet over one more time, forming a loose cigar shape, and gently tip the omelet onto a serving plate.

BAKED OMELET ROLL

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking pan.
• In a blender, combine eggs, milk, flour, salt and pepper; cover and process until smooth. Pour into prepared baking pan.
• Bake in preheated oven until set, about 20 minutes. Sprinkle with cheese.
• Carefully loosen edges of omelet from pan. Starting from the short edge of the pan, carefully roll up omelet. Place omelet seam side down on a serving plate and cut into 6 equal sized pieces.

MEXICAN TINGA

Steps:

• Heat olive oil in a saucepan over medium heat. Add the onions; cook and stir until softened and translucent, about 5 minutes. Meanwhile, puree the tomatoes with chipotle peppers and adobo sauce to taste. Pour into the onions, and add chicken. Cover, and simmer for 20 minutes.
• To serve, mound the chicken onto tostada shells, and garnish with a dollop of sour cream.

TURKEY ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a small bowl, combine the cheese, onion, and black olives.
• In a small skillet, heat enough oil to lightly coat one tortilla, and cook until soft. Remove and dip in enchilada sauce to coat.
• Add turkey and cheese mixture to center of tortilla, roll and place in the prepared dish. Repeat until bottom layer of pan is covered with enchiladas. Spread enough sauce over bottom layer to cover.
• Repeat process with a second layer; spread remaining sauce on top and sprinkle with remaining cheese mixture. Bake 20 minutes in the preheated oven, or until cheese is melted.

TURKEY TINGA OMELET ROLL

Steps:

• Heat oil in large saucepan on medium-high heat. Add onions; cook 5 min. or until crisp-tender, stirring frequently. Add tomato sauce, turkey and 1 Tbsp. peppers; stir. Cook 5 min. or until heated through, stirring occasionally.
• Whisk eggs, sour cream and remaining peppers until well blended. Heat large skillet sprayed with cooking spray on medium heat. Add half the egg mixture; cook 3 min. Top with 1/2 cup cheese and half the turkey mixture; cover. Cook 3 min. or until cheese is melted. (Do not stir - eggs should resemble an open-face omelet.) Remove from skillet; roll up. Cut into thirds. Repeat with remaining ingredients.

TURKEY AND CHEESE OMELET

Steps:

• 1. Heat a nonstick skillet over medium heat and spray with nonstick spray.
• 2. Pleace sliced turkey on a paper towel and cook in the microwave on high for one minute (you can also cook it in the pan). When it is cooked, rip into bite sized pieces. Set aside.
• 3. Separate eggs from yolks, discard yolks. Beat with a fork and salt and pepper, add it to the pan.
• 4. When the eggs begin to set top with turkey and cheese, with the cheese melts. fold in half and serve.

ALICE'S TURKEY DAY LIGHT ROLLS

Steps:

• Stir milk, 4 1/2 tablespoons shortening, sugar, and salt together in a bowl. Cool until mixture is lukewarm.
• Pour water into a bowl and sprinkle yeast over the top. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes; stir. Stir milk mixture into yeast mixture until smooth.
• Beat 2 1/4 cups flour into yeast mixture until smooth. Gradually stir in remaining flour until dough comes together.
• Turn dough out onto a lightly floured work surface and knead until dough is smooth and elastic, about 8 minutes. Place dough in an oiled bowl, brush with melted shortening, cover the bowl with a clean towel, and set in a warm place to rise until doubled in volume, about 2 hours.
• Punch dough down and form into 24 rolls. Place rolls on a lightly greased baking dish, cover with a towel, and let rise until doubled in volume, about 40 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden brown, 12 to 15 minutes.