SOUTHWESTERN TURKEY WITH CHIPOTLE GRAVY
Provided by Food Network Kitchen
Time 12h10m
Yield 8 to 10 servings
Number Of Ingredients 29
Steps:
- The day before roasting, prepare the rub: Remove the neck and giblets from the turkey; refrigerate until you make the gravy. Pat the turkey very dry with paper towels. Whisk 2 tablespoons salt, the brown sugar, chile powder, 2 teaspoons paprika, the cumin, coriander and onion powder in a small bowl. Spread about one-quarter of the rub inside the cavity of the turkey and spread the rest all over the skin. Set the turkey on a rack in a large roasting pan and refrigerate, uncovered, overnight.
- The next day, let the turkey let sit at room temperature, 30 minutes. Position an oven rack in the lowest position (remove the other racks); preheat to 350 degrees F.
- Pour or wipe out any juices that have collected in the bottom of the roasting pan. Stuff the turkey cavity with the onion, carrot, celery and thyme sprigs. Tie the legs together with kitchen twine and tuck the wings under the body.
- Melt the butter in a small saucepan over low heat; whisk in the chopped thyme and the remaining 1 teaspoon paprika. Let cool slightly, then brush all over the turkey. Transfer to the oven and roast 1 hour. Meanwhile, make the Classic Gravy, adding the heavy cream and chipotle and sauce with the stock in step 2.
- After the turkey has roasted 1 hour, baste it with the drippings. Continue roasting, basting every 30 minutes, until the skin is dark golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 2 more hours.
- Transfer the turkey to a cutting board and let rest 30 minutes before carving; reserve the drippings for the gravy. Stir the vinegar into the finished gravy.
- Prepare the stock: Melt 2 tablespoons butter in a large saucepan over medium heat. Add the turkey neck and giblets; cook, turning, until browned, about 5 minutes. Add the onion, carrot, celery, thyme and bay leaves; stir to coat. Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook until reduced by half, 2 to 3 minutes. Add the broth, reduce the heat to low and simmer about 1 hour. Strain through a fine-mesh sieve into a large measuring cup; reserve the saucepan. You should have 7 cups stock-if you're short, add more broth.
- Melt the remaining 8 tablespoons butter in the reserved saucepan over medium heat. Add the flour and whisk until smooth and bubbling, about 2 minutes. Gradually whisk in the 7 cups stock; bring to a simmer and cook, whisking occasionally, until thickened, about 10 minutes. Set aside until the turkey is done.
- Pour the turkey pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat (or drizzle on your stuffing). Whisk the defatted drippings into the gravy; season with salt and pepper. Reheat before serving.
SOUTHWEST TURKEY BURGERS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Chop your garlic and veggies.
- Cook bacon in a large nonstick skillet over medium high heat until crisp. Wipe excess grease from pan and return skillet to heat.
- While bacon cooks, combine turkey meat, garlic, shallot or onion, thyme, cilantro or parsley, bell pepper, serrano or jalapeno pepper, cumin, hot pepper sauce, grill seasoning or salt and pepper. Divide mixture into 4 equal mounds then form meat into patties. Drizzle patties with vegetable oil to coat. Cook in skillet over medium high heat for 5 to 6 minutes on each side. Place sliced cheese over the patties in the last 2 minutes of cooking, use 1 or 2 slices for each patty, as you like.
- Pile cooked cheeseburgers into buns. Spread sweet relish or jelly on bun tops and set red leaf lettuce into place, using the relish or jelly as glue. Top cheeseburgers with 2 slices of cooked, crisp bacon or turkey bacon and lettluce. Then serve with tortilla chips, tossed salad and/or spicy o-nuts.
SOUTHWESTERN TURKEY BAKE
I make this turkey bake as a way to get my husband and nieces to eat their vegetables. It's also perfect if you're wondering what to do with leftover turkey. This creamy entree will fill you up fast. -Crystal Kolady, Henrietta, New York
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a Dutch oven, saute onions and jalapenos in butter until tender. Stir in turkey, soup, sour cream and spinach. In a greased 13x9-in. baking dish, layer half the turkey mixture, cheese and tortilla chips. Repeat layers., Bake, uncovered, until bubbly, 25-30 minutes. Let stand 5 minutes before serving. Sprinkle with green onions.
Nutrition Facts : Calories 464 calories, Fat 28g fat (12g saturated fat), Cholesterol 106mg cholesterol, Sodium 773mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 3g fiber), Protein 30g protein.
MEDITERRANEAN BULGUR BOWL
You can also transform this tasty bowl into an Italian version with mozzarella, pesto, tomatoes, spinach and basil. -Renata Smith, Brookline, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a 6-qt. stockpot, combine the first 4 ingredients; bring to a boil. Reduce heat; simmer, covered, until tender, 10-12 minutes. Stir in garbanzo beans; heat through., Remove from heat; stir in spinach. Let stand, covered, until spinach is wilted, about 5 minutes. Stir in remaining ingredients. Serve warm, or refrigerate and serve cold.
Nutrition Facts : Calories 311 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 521mg sodium, Carbohydrate 52g carbohydrate (6g sugars, Fiber 12g fiber), Protein 14g protein.
SOUTHWEST TURKEY STEW
I prefer main dishes that let me stay on my diet but still eat what the rest of the family eats. My husband and our young children think this diet-friendly stew is a hit. -Stephanie Wilson of Helix, Oregon
Provided by Taste of Home
Categories Dinner
Time 5h15m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a nonstick skillet, brown turkey in oil; transfer to a 3-qt. slow cooker. Stir in the chili, tomatoes, peppers, onion, salsa, garlic, chili powder, cumin and salt., Cover and cook on low for 5-6 hours, until turkey is no longer pink and vegetables are tender. Garnish with cilantro if desired.
Nutrition Facts : Calories 238 calories, Fat 4g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 837mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 5g fiber), Protein 33g protein. Diabetic Exchanges
SPICY SOUTHWESTERN-STYLE TURKEY BURGERS RECIPE BY TASTY
Here's what you need: ground turkey, red onion, jalapeño pepper, salt, black pepper, cayenne pepper, cumin, smoked paprika, vegetable oil, sesame seed bun, shredded lettuce, sliced tomato, pepper jack cheese, avocado, mayonnaise, canned chilies in adobo, lime
Provided by Jordan Kenna
Categories Dinner
Yield 4 burgers
Number Of Ingredients 17
Steps:
- Place turkey, onion, jalapeño, and spices together in a large bowl and mix together until all the ingredients are incorporated.
- Lightly wet your hands and use them to shape 4 circular patties about 4 inches (10 cm) in diameter.
- Heat up about 2 tablespoons of vegetable oil in a pan over medium heat.
- Cook burgers for 2 minutes on the first side, then flip, lower heat to low, and cook them for an additional 5-6 minutes. Top with pepper jack cheese during the last minute.
- NOTE: The turkey burgers must be cooked through. Use a meat thermometer to check each patty for an internal temperature of at least 165˚F (75˚C) before removing from pan.
- Assemble the burgers as desired with bun, chipotle mayonnaise, lettuce, tomato, avocado, and preferred condiments.
- Enjoy!
Nutrition Facts : Calories 443 calories, Carbohydrate 4 grams, Fat 37 grams, Fiber 1 gram, Protein 21 grams, Sugar 1 gram
BULGUR JAMBALAYA
I like making this dish because it allows me to stay on track for my weight loss without giving up foods I love. -Nicholas Monfre, Oak Ridge, New Jersey
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Toss chicken with Cajun seasoning. In a large saucepan, heat oil over medium heat; saute chicken until browned, 2-3 minutes. Remove from pan., In same pan, saute sausage until browned, 1-2 minutes. Add red pepper, celery and onion; cook and stir 2 minutes. Stir in tomato sauce; cook 30 seconds. Stir in bulgur, broth, water, chicken and, if desired, cayenne; bring to a boil. Reduce heat; simmer, covered, until bulgur is tender and liquid is almost absorbed, about 10 minutes, stirring occasionally.
Nutrition Facts : Calories 287 calories, Fat 6g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 751mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 6g fiber), Protein 24g protein. Diabetic Exchanges
TURKEY & BULGUR SALAD
Cranberry juice concentrate gives this wonderful luncheon salad a burst of flavor. Carole likes to line a serving platter with lettuce leaves and mound the salad in the center for a pretty presentation. Carole Resnick - Cleveland, Ohio
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, bring broth and water to a boil. Place bulgur in a large bowl. Stir in broth mixture. Cover and let stand for 30 minutes or until most of the liquid is absorbed. Drain. Stir in the turkey, cucumber, beans, onions, olives and cranberries., In a small bowl, whisk the oil, lime juice and cranberry juice concentrate. Stir into bulgur mixture. Add tomatoes and parsley; gently toss to coat. Serve at room temperature or chilled.
Nutrition Facts : Calories 302 calories, Fat 11g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 283mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 7g fiber), Protein 20g protein. Diabetic Exchanges
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