Tuscan Tater N Turkey Picnic Packets Recipes

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TUSCAN FISH PACKETS



Tuscan Fish Packets image

My husband does a lot of fishing, so I'm always looking for different ways to serve his catches. A professional chef was kind enough to share this recipe with me, and I played around with some different veggie combinations until I found the one my family liked best. -Kathy Morrow, Hubbard, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 can (15 ounces) great northern beans, rinsed and drained
4 plum tomatoes, chopped
1 small zucchini, chopped
1 medium onion, chopped
1 garlic clove, minced
1/4 cup white wine
3/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
4 tilapia fillets (6 ounces each)
1 medium lemon, cut into 8 thin slices

Steps:

  • Preheat oven to 400°. In a bowl, combine beans, tomatoes, zucchini, onion, garlic, wine, 1/2 teaspoon salt and 1/8 teaspoons pepper., Rinse fish and pat dry. Place each fillet on an 18x12-inch piece of heavy-duty foil; season with remaining salt and pepper. Spoon bean mixture over fish; top with lemon slices. Fold foil around fish and crimp edges to seal. Transfer packets to a baking sheet., Bake until fish just begins to flake easily with a fork and vegetables are tender, 15-20 minutes. Be careful of escaping steam when opening packets.

Nutrition Facts : Calories 270 calories, Fat 2g fat (1g saturated fat), Cholesterol 83mg cholesterol, Sodium 658mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 7g fiber), Protein 38g protein. Diabetic Exchanges

TUSCAN TURKEY ROULADE



Tuscan Turkey Roulade image

This rolled and tied bird cooks evenly, slices into beautiful disks, and is saturated with the rich herb-and-garlic flavors of porchetta. If you let your butcher do the work of removing the bones, preparing it is remarkably straightforward.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h50m

Yield 8 to 10 servings

Number Of Ingredients 10

2 tablespoons fennel seeds, coarsely ground
2 teaspoons juniper berries, coarsely ground
Kosher salt and freshly ground black pepper
6 ounces pancetta, cut into 1/2-inch pieces
1 tablespoon finely chopped fresh rosemary
1/2 teaspoon crushed red pepper flakes
3 cloves garlic, minced
Finely grated zest of 1 lemon
One 12- to 14-pound turkey, boned, leaving the drumstick bones in and the wings on (see Cook's Note)
Extra-virgin olive oil, for brushing

Steps:

  • Combine the fennel, juniper, 1 tablespoon plus 1 teaspoon kosher salt and 1 tablespoon ground black pepper in a small bowl and set aside. Combine the pancetta, rosemary, red pepper flakes, garlic and lemon zest in a small food processor and pulse several times to make a coarse paste, scraping down the bowl as needed.
  • Open the turkey like a book, skin-side down, on a large cutting board. (It should look like an irregular rectangle with the drumsticks on one side and the wings on the other.) Pull off the long, thin tenderloins from the breast, and lay them on the inside of the thigh meat to even out the thickness of the turkey. Sprinkle the inside of the turkey with some of the salt mixture, and top evenly with the pancetta mixture.
  • Roll up the turkey starting at the edge closest to you, and continue to roll forming a tight log, finishing with the seam-side down. Tie with kitchen string at 1-inch intervals, maintaining as tight a log as possible. Adjust the string to make the drumstick as straight as possible. Tuck the wings behind the turkey's back and sprinkle the outside with the remaining salt mixture. (The turkey can be prepared to this point up to 1 day in advance.)
  • Position an oven rack in the lower third of the oven, remove the top racks and preheat the oven to 375 degrees F. Fit a wire rack into a baking sheet and put the turkey on top. Brush all over with olive oil and turn the turkey seam-side up. Roast until the skin is browned and crisp, about 1 hour. Remove the baking sheet from the oven and carefully flip the turkey using a large spatula.
  • Return the turkey to the oven and continue cooking until the top is deep golden brown, and an instant-read thermometer inserted into the thickest part of the turkey registers 155 degrees F, 50 to 60 minutes more. Remove from the oven, tent loosely with foil, and let rest 20 minutes before slicing. (The turkey will continue cooking as it rests.)
  • Cut off the string with scissors, taking care not to tear the skin. Cut the turkey into 1/2- to 3/4-inch slices and separate the drumsticks and wings. Serve immediately.

TUSCAN-ROAST TURKEY BREAST



Tuscan-Roast Turkey Breast image

Turkey breast rolled with fresh herbs, orange zest, and spices is covered with pancetta and then roasted. It's sliced and offered atop a dressing made with farro (a whole grain), oranges, black grapes, and pine nuts. White-wine sauce accompanies the ensemble.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 15

1/4 cup extra-virgin olive oil
1/4 cup fresh flat-leaf parsley, coarsely chopped
3 tablespoons coarsely chopped fresh rosemary, plus 1 teaspoon finely chopped, plus 5 sprigs for roasting
2 tablespoons coarsely chopped fresh sage, plus 5 sprigs for roasting
2 tablespoons finely grated orange zest
1 tablespoon fennel seeds, coarsely chopped
1 dried chile, crumbled
1 garlic clove, minced
1 turkey breast (about 7 pounds), deboned, trimmed, and butterflied
Coarse salt and freshly ground pepper
8 ounces pancetta or bacon, thinly sliced
1 cup black seedless grapes (optional)
1/2 cup dry white wine
2 cups homemade or low-sodium store-bought turkey or chicken stock
Farro, Orange, and Pine-Nut Dressing , for serving

Steps:

  • Stir 3 tablespoons oil, parsley, coarsely chopped rosemary, chopped sage, zest, fennel seeds, chile, and garlic in a bowl. Rub all over turkey, and season with salt and pepper. Place in a shallow, nonreactive baking pan; cover. Refrigerate at least 4 hours (or overnight).
  • Preheat oven to 375. Let turkey stand at room temperature 30 minutes. Put herb sprigs into pan. Roll up turkey. Cover evenly with pancetta, and tie with kitchen twine; return to pan. Drizzle with remaining tablespoon oil; season with pepper. Roast until an instant-read thermometer inserted into the thickest park of the turkey registers 160 degree, about 1 1/2 hours. Add grapes to pan if desired during last 20 minutes. Transfer turkey to a cutting board; let rest 20 minutes.
  • Transfer pan juices to a bowl, and reserve for Rich Roasted Potatoes. Heat pan on top of stove over medium heat. Add wine, and cook, stirring, until reduced by half. Stir in stock, and bring to a boil. Reduce heat, and simmer until slightly thickened. Stir in finely chopped rosemary, and season with salt and pepper.
  • Slice turkey; transfer to a platter. Serve with herbed pan sauce and dressing.

TUSCAN TURKEY TORTA



Tuscan Turkey Torta image

This marvelous turkey torta has a very familiar taste that will remind you of both delicious deep-dish pizza and quiche.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 1h27m

Yield 6

Number Of Ingredients 9

1 1/3 cups Original Bisquick™ mix
1/3 cup Italian dressing
1 can (15 oz) Progresso™ cannellini (white kidney) beans, drained, rinsed and mashed
1 1/2 cups diced cooked turkey
1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
1 cup shredded mozzarella cheese (4 ounces)
3 eggs, slightly beaten
1 1/4 cups milk
1/3 cup slivered almonds

Steps:

  • Heat oven to 375°F. Mix Bisquick mix, dressing and beans. Spread in bottom and 2 inches up side of springform pan, 9x3 inches. Bake 10 to 12 minutes or until set.
  • Layer with turkey, spinach and cheese. Mix eggs and milk; pour over cheese. Sprinkle evenly with almonds.
  • Bake 50 to 55 minutes or until golden brown and knife inserted near center comes out clean. Let stand 10 minutes. Loosen edge of torta from side of pan; remove side of pan.

Nutrition Facts : Calories 480, Carbohydrate 42 g, Cholesterol 155 mg, Fat 1, Fiber 6 g, Protein 32 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 730 mg

TURKEY TATER TOT HOTDISH



Turkey Tater Tot Hotdish image

Make and share this Turkey Tater Tot Hotdish recipe from Food.com.

Provided by Toadi

Categories     One Dish Meal

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 11

4 cups cooked turkey, diced
1/2 cup onion, chopped
2 tablespoons olive oil
1 (10 1/2 ounce) can cream of mushroom soup
3/4 cup milk
2 tablespoons Miracle Whip
1/2 teaspoon pepper
1/2 teaspoon salt
1 cup cheddar cheese, shredded
1 cup colby-monterey jack cheese, shredded
28 ounces frozen tater tots

Steps:

  • Put turkey into a 9x13-inch pan.
  • Saute onions in olive oil until tender.
  • In a bowl, combine soup, milk, miracle whip, sauted onions and salt & pepper. Mix well. Pour over turkey.
  • Sprinkle with cheese.
  • Top with tatertots.
  • Bake 350 for 60 minutes.
  • Enjoy!
  • Update: Made this with cooked chicken instead of turkey and my family loved it!

TUSCAN TATER 'N TURKEY PICNIC PACKETS



Tuscan Tater 'n Turkey Picnic Packets image

Ready, Set, Cook! Special Edition Contest Entry: A taste of summer is in air and campfire memories of long ago remind me of those delicious picnic packets that make supper special. This presto pesto Italian inspired recipe is filled with lots of fresh ingredients and makes clean-up so easy.

Provided by tomfriday

Categories     Potato

Time 35m

Yield 4 packets, 4 serving(s)

Number Of Ingredients 13

1 lb hot Italian turkey sausage
4 tablespoons goat cheese, crumbled
1 tablespoon all-purpose flour
1/2 cup marinara sauce, divided
4 tablespoons bacon bits
1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion
1/2 cup green bell pepper, chopped
1/2 cup red pepper, chopped
1/2 cup corn niblets, well drained
1 cup fresh carrot, thin sliced
4 tablespoons basil pesto
4 basil sprigs
1/8 cup parmesan cheese, grated

Steps:

  • Preheat oven to 450 degrees F. Cut four 18x12 inch sheets of aluminum foil. Mix sausage with goat cheese; with lightly floured hands, shape mixture into 4 patties about 1/2 inch thick.
  • Place 1 patty on center of each foil sheet. Top each with 1 Tablespoon marinara sauce; sprinkle 1 Tablespoons bacon bits over each.
  • In a large bowl, combine diced potatoes with onions, green peppers, red peppers, corn, carrots, and basil pesto; spoon about 3/4 cup over each sausage.
  • Fold foil over patties and vegetables. Seal edges at top, making tight 1/2 inch fold; fold again. Repeat folding of sides. Allow space on sides for circulations and expansion. Place packets on two 11x17 inch baking pans.
  • Bake 25 minutes in preheated 450 degree oven or until turkey patties are cooked and vegetables are tender as desired. Place packets on plates. Drizzle each with 1 Tablespoon marinara sauce and garnish with a basil sprig. If desired, just like an Italian restaurant, sprinkle with grated Parmesan cheese to taste.

Nutrition Facts : Calories 305, Fat 14.4, SaturatedFat 5.9, Cholesterol 69.2, Sodium 1439.1, Carbohydrate 22.4, Fiber 5.6, Sugar 9.9, Protein 23.2

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