Turkey With Mushrooms And Leeks In White Wine Sause Recipes

MUSHROOMS IN WHITE WINE SAUCE

Steps:

• Heat oil in a large skillet over medium heat. Stir in onions and garlic, and cook until tender, about 5 minutes. Stir in mushrooms, 1/2 cup water, wine, and chicken bouillon. Season with basil, salt, and pepper. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Mix together cornstarch with 1/4 cup water. Stir into mushrooms, and cook until thickened, about 5 minutes.

LEEKS IN WHITE WINE

Steps:

• Cut the ends and the dark green leaves off the leeks, and then cut them in half lengthwise. Place in a bowl of cold water for 10 minutes, then run them under the faucet to remove any sand that may be lingering in between the layers. Cut into 2-inch pieces.
• Bring a large pot of water to a boil, salt generously and add the leeks. Parboil for two minutes and drain.
• Spoon the olive oil into a wide, lidded skillet, and place the leeks in the skillet in an even layer. Pour in the wine, and add salt and freshly ground pepper to taste, and the garlic. Bring to a boil, cover and reduce the heat to low. Simmer for 30 to 45 minutes, until the leeks are very tender but still intact and most of the liquid has evaporated.
• Remove from the heat, and allow the leeks to cool in the juices left in the pan. Transfer to a serving dish. Taste and adjust seasonings. Sprinkle on the fresh herbs and serve.

TURKEY WITH LEEKS AND MUSHROOMS (CROCK POT)

Steps:

• In a 5 quart slow cooker, place leeks and mushrooms in bottom.
• Season turkey breasts with salt and pepper.
• Place in slow cooker on top of vegetables.
• In a small bowl, stir together cream of mushroom soup, gravy mix and white wine until smooth.
• Pour over turkey.
• Cover and cook on LOW setting for 3 1/2-4 1/2 hours.

TURKEY WITH MUSHROOMS AND LEEKS IN WHITE WINE SAUSE

Steps:

• 1. Saute mushrooms in 2T butter in a large pan (the pan you intend to simmer everything in later). 2. Right before mushrooms are finished, add leeks and quickly saute until moderately caramelized. Remove them from the pan. 3. While sauteing mushrooms, melt the rest of the butter in a small sauce pan. Add enough flour to have a thick roux base. Add white wine, half and half, and milk slowly until it makes a white sauce. The amounts I gave above are approximate. 4. Brown the turkey in a little butter in the large pan. Add the leeks and mushrooms back in. Pour the sauce over all of it. Add salt and pepper to taste. 5. Simmer for 30-45 min until turkey is done.

ROASTED TURKEY WITH SHIITAKE-LEEK PAN SAUCE AND CANDIED YAMS

Steps:

• Pre-heat the oven to 550 degrees. Heat a roasting pan large enough to hold the bird in the warming oven.
• Pull bird out of brine and rinse extremely well. Pat dry and rub canola oil all over and inside the bird and season with black pepper. Place turkey into the hot roasting pan and return to the oven. Let brown on top, about 20 to 30 minutes. Place foil on top of the bird and reduce oven to 325 degrees. Cook for 1 1/2 to 2 hours, or until juices run clear after puncturing between leg and breast. Let bird rest 10 minutes before slicing.
• Drain off all but 2 tablespoons of fat (reserve the rest). Place roasting pan on a high burner and saute garlic, shiitakes, and leeks until soft, about 5 to 8 minutes. Season and deglaze with white wine and reduce by 50 percent. Add stock and reduce by 25 percent. Check for flavor. Keep sauce hot. Do not wash roasting pan. Place a mound of yams in the middle of a platter and surround with sliced turkey. Serve sauce in a small sauceboat.
• In a large bowl, mix together the yams, sugar, juice, zest, ginger, five spice powder, and butter. Season. Place in a preheated 325 degrees oven (when you turn the oven down for the turkey) and bake for 1 1/2 to hours, or until potatoes or soft.

TURKEY CUTLETS WITH MUSHROOM WINE SAUCE

Steps:

• In a large ziploc bag, crush cereal to breadcrumb size. Mix 1/2 tablespoon Herbes de Provence and salt into crumbs.
• Add turkey cutlets and shake to coat.
• In large saute pan, heat oil. Add turkey cutlets and cook through, about 3 minutes per side.
• Remove from pan. Add mushrooms and saute until golden, about 3 minutes.
• Add broth, wine and remaining Herbes de Provence. Bring to boil.
• Mix flour with 1/4°C water and add to pan.
• Simmer until thickened.

TURKEY WITH MUSHROOM SAUCE

Steps:

• Place turkey in a 5-qt. slow cooker. Brush with melted butter. Sprinkle with seasonings. Top with mushrooms. Pour wine over all. Cook, covered, on low 3-4 hours (a thermometer inserted in turkey should read at least 165°)., Remove turkey to a serving platter; tent with foil. Let stand 10 minutes before slicing., Transfer cooking juices to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir 2 minutes or until thickened. Serve turkey with sauce.

WINE-BRAISED CHICKEN WITH MUSHROOMS AND LEEKS

Steps:

• Pat chicken dry with paper towels. Season all over with 1 1/2 teaspoons salt and the black pepper. Finely grate, pass through a press or mince 2 garlic cloves. Set aside half the grated garlic for finishing the dish. Rub the rest all over the chicken pieces. Set aside the chicken while preparing the other ingredients.
• In a Dutch oven over medium-high heat, combine 1 tablespoon oil and 1 tablespoon butter. When the butter melts, add chicken in batches and cook until browned on both sides, 4 to 6 minutes per side. If the pan dries out, add a little more oil as needed. Transfer browned chicken to a plate.
• Add remaining tablespoon each oil and butter to the pan. Once the butter melts, add mushrooms and cook undisturbed until well browned on one side, 2 to 3 minutes. Stir and cook for 1 minute longer.
• Thinly slice 2 garlic cloves. Reduce heat to medium, and stir in sliced garlic, leeks and a large pinch each of salt and pepper. Cook, stirring occasionally, until leeks are tender and golden brown, 7 minutes. Add rosemary and wine to the pot and let simmer, scraping up the browned bits, until liquid reduces by half, about 1 minute.
• Nestle chicken, skin side up, into the pan and pour in any accumulated juices from the plate. Reduce heat to medium-low and cook, covered, until chicken is cooked through, 25 to 35 minutes.
• Transfer chicken to a serving platter and tent with foil to keep warm. Pluck the rosemary sprigs from the pot. If the sauce looks thin, turn the heat to medium-high and let simmer until it thickens slightly, 2 to 5 minutes. Stir in the remaining grated garlic, the crème fraîche, chives and lemon zest. Taste sauce and add more salt if needed. Spoon sauce over the chicken and top with parsley, more lemon zest and a dollop of crème fraîche, if you like, and serve.