MUSHROOM-TURKEY STUFFED PEPPERS
This recipe is sponsored by Mushroom Council. Mushrooms are perfect in a stuffed pepper: They add umami, like meat, and they also enhance the flavor of the dish. It's a win-win!
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400˚F. Cut off the tops of the peppers; pull out the seeds. Drizzle the insides with 1/2 teaspoon olive oil and season with salt. Arrange cut-side down in a 9-by-13-inch baking dish. Bake until softened but not collapsed, about 20 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring, until browned, about 15 minutes; season with salt and pepper. Transfer the mushrooms to a bowl. Add 1 more tablespoon olive oil to the skillet. Add the turkey and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6 minutes; season with salt and pepper. Remove to the bowl with the mushrooms and wipe out the skillet.
- Heat 1 tablespoon olive oil in the same skillet over medium heat. Add the carrots, celery and shallot; cook until softened, 4 to 5 minutes. Add the garlic, Italian seasoning and 1 teaspoon each salt and pepper; cook 1 minute. Add the tomato paste and cook, stirring, 1 minute. Stir in the tomatoes and scrape up any browned bits with a wooden spoon. Add the parsley and cook until the sauce has thickened, 5 to 6 minutes.
- Add the rice and mushroom-turkey mixture to the skillet and stir to combine. Season with salt and pepper. Stuff the filling into the peppers, being sure to pack it in. Stand the stuffed peppers upright in the baking dish. Cover with foil, return to the oven and bake until heated through, about 20 minutes.
- Stir together the panko, Parmesan and remaining 1 tablespoon olive oil in a small bowl. Uncover the peppers and sprinkle evenly with the panko mixture. Return to the oven and bake until starting to brown, about 10 more minutes.
WILD MUSHROOM STUFFED TURKEY WITH CRANBERRY COULIS
Categories Chicken Bake Stuffing/Dressing Christmas Eve
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F. Heat a large saute pan, add butter, and add the leeks and celery. Saute for 3 minutes and add the mushrooms. Cook until the mushrooms are tender, about 5 minutes and add the herbs and shallots, cooking for 2 more minutes. Add the stock and bring to a simmer. Season with salt and pepper, and pour over the bread crumbs in a mixing bowl. Mix well and cool. Butterfly the turkey breast open with a sharp boning knife. Using a meat mallet, pound the meat to expand it and make it of an even thickness. Spoon the stuffing lengthwise across the breast and roll up, tucking in the meat at each end. Tie the roulade with butchers' twine. Season with salt and pepper and paprika, and bake for 45 minutes to 1 hour, or until a thermometer reads 150 degrees in the center. Remove and allow to rest for 10 minutes before removing the twine and slicing. Serve with Cranberry Coulis. Place the ingredients in a non-reactive saucepan and bring to a simmer. Cook until the cranberries have burst, about 20 minutes and transfer to a blender (reserving a few whole cherries for texture and look). Blend until smooth, season, and reserve.
ACORN SQUASH WITH WILD MUSHROOM CRANBERRY STUFFING
Categories Microwave Mushroom Vegetable Side Bake Thanksgiving Vegetarian Quick & Easy High Fiber Dried Fruit Squash Fall Healthy Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 2 Servings: Can be doubled
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Place squash cut side down in 8x8x2-inch glass baking dish. Cover dish tightly with plastic wrap. Microwave on high 10 minutes. Pierce plastic to let steam escape. Uncover and turn squash halves cut side up. Season cavities with salt and pepper.
- Combine dried cranberries and hot water in small bowl. Melt 3 tablespoons butter in heavy medium skillet over medium heat. Add mushrooms, onion and sage and sauté until beginning to soften, about 5 minutes. Add breadcrumbs and stir until crumbs brown lightly, about 3 minutes. Mix in cranberries with soaking liquid. Season to taste with salt and pepper.
- Mound stuffing into squash halves. Dot with remaining 1 tablespoon butter. Bake until heated through and crisp on top, about 10 minutes.
WILD MUSHROOM STUFFING FOR TURKEY
A delicious stuffing made primarily of wild mushrooms! The stuffing of the Northwest! Originally submitted to ThanksgivingRecipe.com. Button mushroom caps can be substituted if crimini mushrooms are not for sale in your local market.
Provided by Christine L.
Categories Side Dish Stuffing and Dressing Recipes Mushroom Stuffing and Dressing
Yield 5
Number Of Ingredients 18
Steps:
- Combine the 2 cups hot water and the porcini mushrooms, let stand until the mushrooms are soft. About 30 minutes. Drain, reserving soaking liquid. Squeeze porcini dry and chop coarsely.
- Preheat oven to 325 degrees F (165 degrees C). Divide cubed bread between two baking sheets. Bake until beginning to brown. About 15 minutes. Cool then transfer to a very large bowl.
- Melt the butter in a heavy Dutch oven over medium-high heat. Add the leeks, shallots, crimini or button and shiitake mushrooms. Saute until golden and tender, about 15 minutes. Mix in the celery and porcini mushrooms and saute for another 5 minutes. Transfer mixture to the bowl with the bread crumbs. Mix in the parsley, hazelnuts, thyme and sage. Season with salt and pepper and stir in the beaten eggs.
- To Bake The Stuffing In A Turkey: Fill the main cavity with the stuffing. Combine the broth and 1/2 cup of the reserved porcini soaking liquid in a large glass measuring cup. Add enough broth mixture to the remaining stuffing to moisten. Spoon remaining stuffing into a buttered baking dish. Cover with buttered foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover and bake until top is crisp, about 15 minutes.
- TO BAKE ALL STUFFING IN PAN: Preheat oven to 325 F. Butter 15x10x2-inch baking dish. Mix 3/4 cup reserved porcini soaking liquid and 3/4 cup broth into stuffing. Transfer stuffing to prepared dish. Cover with buttered foil and bake until heated through, about 1 hour. Uncover and bake until top is crisp, about 15 minutes.
Nutrition Facts : Calories 971.4 calories, Carbohydrate 116.7 g, Cholesterol 193 mg, Fat 40.8 g, Fiber 15.7 g, Protein 37.7 g, SaturatedFat 13.1 g, Sodium 1115.8 mg, Sugar 9.9 g
MUSHROOM-STUFFED TURKEY TENDERLOINS
I love this recipe because it looks beautiful, tastes delicious, and is a very healthy alternative to turkey and dressing! Turkey broth may be substituted if chicken broth is not available. -Joyce Conway, Westerville, Ohio
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Place artichoke hearts, mushrooms, 1/2 cup broth and lemon juice in a large saucepan; bring to a boil. Reduce heat; simmer, uncovered, until mushrooms are tender and liquid is evaporated, 7-9 minutes. Stir in bread crumbs; cool slightly., Cut each tenderloin horizontally through the center to within 1/4 in. of the opposite edge; open flat. Using a sharp knife, remove white tendons. Cover; pound each with a meat mallet to an even thickness. Remove cover; spread tops with artichoke mixture. Starting at a long side, roll up jelly-roll style; tie at 3-in. intervals with kitchen string., Place 1 in. apart in a 13x9-in. baking pan, seam side down; pour 1 cup broth over top. Sprinkle turkey with salt and pepper. Bake, uncovered, until a thermometer reads 165°, 15-20 minutes., Remove turkey from pan; tent with foil and let stand 5 minutes. Meanwhile, in a small saucepan, whisk flour and remaining broth until smooth; stir in pan juices. Bring to a boil; cook and stir until thickened, 2-3 minutes., Remove string; cut tenderloins into slices. Serve with gravy; sprinkle with lemon zest.
Nutrition Facts : Calories 228 calories, Fat 3g fat (0 saturated fat), Cholesterol 56mg cholesterol, Sodium 776mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 4g fiber), Protein 41g protein. Diabetic Exchanges
BRAISED TURKEY LEGS WITH WILD MUSHROOM STUFFING
During Thanksgiving turkeys were on sale at my supermarket for less than $5, so I couldn't resist getting an extra one, and I wanted to prepare it in a different way. This is a deliciously different way to prepare turkey, created by Wolfgang Punk. Slow braising the turkey makes for a succulent result. I've recreated the recipe here, using less exotic ingredients (foie gras was originally used). The original also called for roasting the turkey breast along side the leg portions, but there was nothing original in that (you basically just roast it until it's 165 degrees internally), so I left that part out.
Provided by E. Nigma
Categories Poultry
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- First prepare the stuffing by melting butter in saute pan. Poor over bread cubes. Set aside.
- Rinse dried porcini and soak in warm water for 15 minutes Drain and chop, reserving liquid.
- Heat olive oil in saute pan over medium heat and add onions, celery, and bacon. Cook until vegetables become translucent. Add porcini, fresh mushrooms, reserved mushroom liquid and stock. Cook over medium heat and reduce until almost dry.
- Add vegetables to bread cubes along with parsley, sage, rosemary, and beaten eggs. Season with salt and pepper. Mix until all ingredients are incorporated.
- Preheat oven to 350 degrees.
- Now prepare turkey leg & thigh sections by removing bones, silver skin, and all tendons. With skin side down, cover with plastic wrap and pound out evenly. Season inside with salt and pepper.
- Add 8 ounces of mushroom stuffing evenly across middle section. Roll into a tight cylinder. Tie with butcher's string. Season outside with salt and pepper. Heat a roasting pan and add olive oil. Sear meat until golden brown. Remove and set aside.
- Add carrots, celery, onion and rosemary and cook until brown. Deglaze with chicken stock. Bring to a boil and add turkey. Cover roasting pan with foil and braise in oven for about 2 hours and until internal temperature is 130 degrees.
- Remaining stuffing may be added to a buttered gratin dish and baked in the 350 degree oven for 30 minutes.
- Remove foil and finish roasting to get color on the meat, until internal temperature is 140 degrees. Remove legs, set aside on platter, and cover with foil until ready to slice.
- Add 2 cups of pomegranate juice to the braising liquid and simmer for 10 minutes then puree the sauce through a food mill or a with a blender. The vegetables will thicken the sauce. Season with salt and pepper to taste.
- Slice the turkey into half-inch portions and serve with sauce.
Nutrition Facts : Calories 870.5, Fat 60.3, SaturatedFat 19.1, Cholesterol 347.3, Sodium 776.1, Carbohydrate 15, Fiber 2.9, Sugar 6.5, Protein 65.2
TURKEY ROULADE WITH WILD MUSHROOM STUFFING
I'm thinking of making something different this year for Thanksgiving, I came across this recipe for a Turkey Roulade via Emeril Lagasse. Recipe makes 2 cups Wild Mushroom Stuffing for 1 Turkey Roulade
Provided by - Carla -
Categories Chicken Breast
Time 2h45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- -=Wild Mushroom Stuffing=-.
- In a small bowl, soak bread cubes in milk.
- In a saute pan, saute bacon over medium-high heat until crisp and all fat is rendered.
- Add onion, celery, and garlic and cook until softened, about 5 minutes.
- Add mushrooms and continue to cook until mushrooms have released their liquid and are soft, about 4 minutes.
- Deglaze with Marsala and cook for 1 1/2 to 2 minutes.
- Remove from heat and allow to cool completely.
- Squeeze excess milk from bread and place bread in a large mixing bowl.
- Add eggs and mix well, breaking up pieces of bread.
- Add mushroom mixture, chopped thyme and oregano, and salt and pepper to taste.
- -=Turkey Roulade=-.
- Preheat oven to 350 degrees F.
- On a large cutting board, place turkey breast on top of plastic wrap and cut so that it opens up to one large flat piece of even thickness.
- Cover with additional plastic wrap and pound to an even thickness of just under 1/2-inch.
- Remove plastic wrap from top of turkey and spread stuffing evenly over middle portion of turkey breast and roll it up, using the plastic wrap to help keep the roll in place.
- On a large piece of parchment paper, lay the slices of bacon down so that they just overlap.
- The resulting "blanket" of bacon should be long enough to cover the entire length of the turkey roulade.
- Lift the turkey roulade onto the bacon slices and carefully remove the plastic wrap.
- Using the parchment as a handle, carefully roll up roulade, "tootsie-roll" fashion. Twist ends tightly.
- Place this roll on top of a large piece of aluminum foil and roll entire roulade, paper and all, with the aluminum foil.
- Crimp ends closed. Bake in a roasting pan with a rack for 1 1/2 hours, or until internal temperature reads 155°F.
- Let roulade rest for 15 minutes, then slice into 1-inch thick slices and serve.
Nutrition Facts : Calories 467, Fat 18.6, SaturatedFat 5.4, Cholesterol 220.9, Sodium 214.8, Carbohydrate 8.7, Fiber 0.8, Sugar 2.1, Protein 54
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