Turkey Tornadoes Recipes

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TOURNEDOS WRAPPED IN BACON AND SAGE



Tournedos Wrapped in Bacon and Sage image

Serve beef tenderloin the Argentine way with this recipe from chef Francis Mallmann's "Seven Fires" cookbook.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 4

Slab bacon, cut into 1/8-inch thick, 1-inch wide strips, or 4 strips lightly smoked bacon
1 (20-ounce) beef tenderloin, trimmed of fat and cut into 1-inch thick tournedos
16 fresh sage leaves
Coarse salt and freshly ground black pepper

Steps:

  • Place bacon in a saucepan with 4 cups cold water. Bring to a simmer over medium heat and cook for 5 minutes. Drain and pat dry.
  • Pat tournedos dry. Evenly space four sage leaves along one strip of bacon. Wrap bacon strip around the circumference of one tournedo; tie with kitchen twine. Repeat process with remaining sage, bacon, and beef.
  • Heat a large cast iron skillet over high heat until it starts to smoke. Season tournedos with salt and pepper and place bacon-side-down in skillet. Cook, without moving, until bacon is well charred, 1 1/2 to 2 minutes. Rotate tournedos a quarter turn and cook until bacon is well charred, 1 1/2 to 2 minutes. Repeat process two more times until bacon is well charred. Turn tournedos on their flat side and cook, turning once, until medium-rare, 2 to 3 minutes per side.
  • Transfer tournedos to a platter and let stand for 3 minutes. Remove string and serve.

TURKEY TONNATO



Turkey Tonnato image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 13

2 pound turkey breast, skinless and boneless
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon dried basil
2 tablespoons extra-virgin olive oil
1 cup chicken stock
Salt and freshly ground black pepper
6 ounces canned white meat tuna, packed in olive oil ? do not drain
1 teaspoon anchovy paste or 1 anchovy fillet, drained
1 tablespoon fresh lemon juice
1 tablespoon capers
1/3 cup mayonnaise
Chopped parsley leaves, for garnish

Steps:

  • Preheat oven 375 degrees F.
  • Season the turkey with salt, pepper and herbs. Coat with olive oil, place in a baking pan and pour the chicken broth around the turkey. Place in the oven and bake for 30 to 40 minutes. Remove from oven and let cool in the baking pan for 10 minutes. Slice into 1/2-inch slices, on an angle. Allow to sit in baking pan with juices as you make sauce.
  • In the bowl of a food processor add the tuna, anchovy, lemon juice and capers. Puree until creamy, about 1 minute. Pour the tuna mixture into a bowl and stir in the mayonnaise.
  • Place the slices of turkey on a platter and pour the tuna sauce on top. Garnish with chopped parsley.

SEARED BEEF TORNADOES



Seared Beef Tornadoes image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

2 1/2 cups chicken stock
1 cup cornmeal
1/3 cup goat cheese
Salt and ground white pepper
1 tablespoon grapeseed oil
Eight 2- to 3-ounce beef tenderloin medallions
Salt and ground pepper
3 tablespoons unsalted butter
2 sprigs fresh thyme

Steps:

  • For the polenta: In a small saucepan over medium-high heat, bring the stock to a simmer. Then reduce the heat to medium-low. Next, slowly whisk in the cornmeal and continue whisking during the entire cooking process. Cook until the liquid has been absorbed, 5 to 6 minutes. Then add the cheese, again whisk, and then taste and season with salt and pepper. Hold warm until serving.
  • For the beef: Heat a large saute pan over high heat until the verge of smoking, and then add the oil; reduce the heat to medium. Sprinkle the steaks, both sides, with salt and pepper, and add to the oiled pan. Sear the steaks on the first side for 2 minutes, then flip and repeat cooking for additional 2 minutes. Once cooked, turn the heat off and add the butter and thyme. Allow the butter to brown, turning or spooning the butter over the steaks during the process, for 1 minute.
  • Remove the steaks and allow to rest for 2 minutes. Then portion the prepared polenta to the plates, top with seared tornadoes and then spoon over brown butter and serve.

TORNADO POTATOES RECIPE BY TASTY



Tornado Potatoes Recipe by Tasty image

Here's what you need: medium Yukon potatoes, butter, grated parmesan cheese, black pepper, garlic powder, paprika, salt, Chopped fresh parsley, wooden skewers

Provided by Merle O'Neal

Categories     Appetizers

Yield 2 servings

Number Of Ingredients 9

2 medium Yukon potatoes
¼ cup butter, melted
1 cup grated parmesan cheese, plus more for serving
½ teaspoon black pepper
1 tablespoon garlic powder
1 tablespoon paprika
1 teaspoon salt
Chopped fresh parsley, for garnish
2 wooden skewers

Steps:

  • Preheat the oven to 325ºF (160ºC).
  • Microwave the potatoes for 1-1 ½ minutes, then leave in the microwave for a few minutes to cool down and soften. Insert a wooden skewer into the bottom of each potato and gently push it all the way through the top. Working in a spiral motion from one side to the other, hold a sharp, thin knife at an angle and cut in the opposite direction you are turning the skewered potato, cutting all the way down to the skewer. Take your time and work to make thin, even spiral all the way down the potato.
  • Gently fan out each potato down the length of the skewer, until you have even gaps between the slices. Brush the melted butter all over the potatoes.
  • In a medium bowl, combine the Parmesan cheese, pepper, garlic powder, paprika, and salt. Place each skewered potato over the bowl and sprinkle half of the spice mixture over each potato until they are entirely coated. Carefully set the potatoes on a baking pan, letting the skewers rest on sides of the pan so that the potatoes are suspended.
  • Bake for 25-30 minutes, or until nicely browned. Garnish with additional Parmesan and parsley. Let cool for 5 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 529 calories, Carbohydrate 33 grams, Fat 35 grams, Fiber 4 grams, Protein 20 grams, Sugar 2 grams

TURKEY TURNOVERS



Turkey Turnovers image

These turnovers are tasty and tempting to look at, and they can be served with or without gravy. They're a great way to prepare turkey leftovers so they don't seem like leftovers. My family likes them all year round!

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 12 turnovers.

Number Of Ingredients 16

FILLING:
1 cup chopped celery
1/4 cup chopped onion
1/4 cup butter, cubed
1/3 cup all-purpose flour
1 to 2 teaspoons salt
1/4 teaspoon pepper
1-1/4 cup whole milk
4 cups cubed cooked turkey
1/4 cup minced fresh parsley
DOUGH:
4 cups all-purpose flour
1 teaspoon salt
1-1/2 cups cold butter
2 cups shredded sharp cheddar cheese
2 cups sour cream

Steps:

  • In large skillet, saute the celery and onion in butter until tender. Blend in the flour, salt and pepper. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey and parsley. Set aside. , In large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Stir in the cheese. Add sour cream, mixing until dough forms a ball. Divide dough in half. Roll out half of dough into 18x12-in. rectangle. Cut into six 6-in. squares. Repeat with second half of dough. , Place 1/3 cup turkey filling on each square. Fold diagonally to form a triangle; seal edges by pressing down the fork tines. Cut slits in top of turnovers. Place on baking sheet. , Bake at 450° for 10 minutes; reduce heat to 400°. Bake 5-8 minutes longer until the crust is golden brown.

Nutrition Facts :

TURKEY TONNATO



Turkey Tonnato image

Categories     Food Processor     Fish     Onion     Poultry     turkey     Roast     Tuna     Carrot     White Wine     Summer     Bon Appétit

Yield Serves 8

Number Of Ingredients 20

Turkey:
1 3 1/2-pound boned, rolled and tied turkey breast
3 anchovies, cut into 1/2-inch pieces
1 large garlic clove, slivered
2 14 1/2-ounce cans chicken broth
2 cups dry white wine
2 onions, quartered
2 carrots, cut into 2-inch pieces
4 fresh parsley sprigs
2 bay leaves
Sauce:
1 6 1/2-ounce can white meat tuna packed in water, well drained
5 anchovies
3 tablespoons fresh lemon juice
3 tablespoons drained capers
1 1/4 cups extra-virgin olive oil
1 8-ounce jar mayonnaise (1 cup plus 1 tablespoon)
Chopped fresh Italian parsley
Drained capers
2 lemons, halved lengthwise, sliced

Steps:

  • For Turkey:
  • Make slits in turkey with tip of small sharp knife; put 1 anchovy piece and 1 garlic sliver into each slit. Place turkey in large saucepan or Dutch oven. Add all remaining ingredients. Add water to cover. Bring to boil. Reduce heat, cover partially and simmer until meat thermometer inserted in center of turkey registers 140°F, about 1 hour. Turn off heat and let turkey cool in cooking liquid.
  • For Sauce:
  • Puree tuna, anchovies, lemon juice and 3 tablespoons capers in processor until very smooth, scraping down sides of work bowl occasionally. With machine running, gradually mix in oil and blend until creamy. Add mayonnaise and just blend using on/off turns (do not overmix).
  • Remove turkey from broth (reserve broth for another use). Cut off string and pull off turkey skin. Slice turkey into thin rounds. Coat platter with some of sauce. Top with single layer of turkey slices. Spread turkey with more sauce. Sprinkle generously with parsley and capers. Continue layering turkey, sauce, parsley and capers until all of turkey is used. Surround with lemon slices. Cover with plastic; chill turkey and any remaining sauce separately for at least 8 hours. (Can be prepared 2 days ahead.) Let turkey stand at room temperature 1 hour. Serve, passing any remaining sauce separately.

AMERICAN TURKEY TURNOVERS



American Turkey Turnovers image

This is a recipe that is frozen for future use, one of many I made in preperation for the birth of my daughter. I got it from "More Make Your Own Groceries". This would probably be a good use for leftover Thanksgiving turkey While the original instructions say these should take 50 to 60 minutes to cook, I have made this in two different ovens and they took 10 to 15 minutes to cook in those. I used a slightly different method to create the circles for the pastry than recommended in the original recipe, and have included both for you to choose from.

Provided by Angela Curtis

Categories     Lunch/Snacks

Time 1h25m

Yield 12 turkey turnovers

Number Of Ingredients 13

1/2 cup onion (finely chopped)
1/2 cup celery (finely chopped)
4 tablespoons butter
1 (10 1/2 ounce) can condensed cream of chicken soup
1/2 teaspoon salt
1/4 teaspoon pepper
3 -5 dashes poultry seasoning
3 cups cooked turkey or 3 cups chicken (very finely chopped)
2 cups white flour or 2 cups whole wheat pastry flour
1 tablespoon curry powder (optional)
1 teaspoon salt
2/3 cup vegetable shortening
1/3 cup ice water

Steps:

  • Saute onion and celery in butter.
  • Stir in remaining ingredients for filling.
  • Sift together flour, curry powder (if using), and salt.
  • Using either a butter knife, or a pastry blender cut in shortening until the mixture looks like a coarse meal.
  • Sprinkle in 1/4 cup of the ice water, reserving the rest.
  • Toss with a fork to mix.
  • Quickly press the dough into a ball and set aside.
  • If there is any flour left in the bowl, use reserved water to dampen and then press into the rest of the dough.
  • There are two ways to do this next step, the second being the one I came up with myself.
  • Choose the one that seems better to you.
  • On a floured surface roll dough 1/8 in thick, and then cut into twelve 6 inch rounds.
  • Or make twelve balls of dough and roll into 6 inch rounds.
  • Spoon about 2 heaping tablespoons of the filling onto half of each of the rounds.
  • Brush the margin of each round with a little warm water.
  • Fold the empty half over.
  • Use a fork to seal the edges, and then prick the top here and there.
  • Use a spatula to carefully transfer the finished turnovers to a cookie sheet.
  • Cover loosely with wax paper and freeze overnight.
  • Package the turnovers in foil or freezer bags and label as necessary.
  • When ready to cook preheat over to 425.
  • Place desired number of turnovers on a cookie sheet and cook for as little as 15 minutes (in my experience) or as much as 60 minutes (according to original instructions).
  • The edges should be golden when finished.

Nutrition Facts : Calories 296.3, Fat 18.7, SaturatedFat 6.7, Cholesterol 38.8, Sodium 527.4, Carbohydrate 18.5, Fiber 0.8, Sugar 0.6, Protein 13.2

EVIL TURKEY



Evil Turkey image

This recipe makes the best turkey ever. It's great for Thanksgiving, potlucks, or dinner parties. Its can be made a day in advance to save time. It's a wonderful dish with just the right amount of spice that will fill your whole neighborhood with an enchanting aroma.

Provided by Dreamthief

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 4h

Yield 30

Number Of Ingredients 7

1 onion, chopped
1 (12 ounce) jar roasted red peppers, drained and chopped
1 cup whiskey
½ cup minced garlic
1 (22 pound) whole turkey, neck and giblets removed
1 (7 ounce) can chipotle chilies in adobo sauce
roasting bag for a large turkey

Steps:

  • Preheat an oven to 325 degrees F (165 degrees C).
  • Stir together the onion, roasted red peppers, whiskey, and garlic and place this mixture inside the cavity of the bird. Mince chipotle peppers in a food processor until about the consistency of spaghetti sauce. Rub half of the chipotles on the outside of the turkey, and place the rest inside the bird cavity. Place turkey in a roasting bag; close the bag according to the bag directions, and place onto a roasting pan.
  • Bake the turkey in the preheated oven until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, and allow to rest in a warm area 10 to 15 minutes before slicing.

Nutrition Facts : Calories 528.7 calories, Carbohydrate 2.1 g, Cholesterol 196.4 mg, Fat 23.5 g, Fiber 0.4 g, Protein 67.6 g, SaturatedFat 6.8 g, Sodium 233.7 mg, Sugar 0.5 g

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From recipeschoice.com


27 BEST RECIPES TO USE UP LEFTOVER TURKEY - KITCHN
2021-11-23 Bacon, Kale, & Turkey Stew. A quick kale and turkey stew, made more flavorful by bacon and onion, and simple enough to be simmered together in less than an hour of mostly hands-off time. Go to Recipe. 5 / 26. Turkey Enchiladas. These enchiladas have become one of our favorite ways to make the most of turkey leftovers.
From thekitchn.com


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