Turkey Breast Madeira Recipes

Steps:

• Heat oven to 425 degrees. Rinse turkey breast; pat dry. Rub breast with salt and pepper.
• Strew roasting pan with onions, carrots, and celery; set turkey over vegetables. Roast until breast is cooked through, about 1 1/2 hours; interior temperature should be about 170 degrees.
• Cut breast in half; transfer one half to a cutting board, tent with foil to warm, and set aside. Reserve other half for later use.
• Place roasting pan over two medium-hot burners on range. Sprinkle cooked vegetables and drippings with flour, and cook, stirring constantly, until flour forms a golden-brown film over bottom of roasting pan and vegetables are completely coated with film and turkey drippings, 2 to 3 minutes. Do not let pan get too hot, or drippings will burn.
• Pour Madeira slowly into pan, and cook, scraping up film from pan with a wooden spoon until a thin paste forms, about 1 minute. Slowly add stock, stirring, until paste thins to a thick liquid. Continue adding stock, stirring, until gravy is desired consistency. Season to taste with salt, pepper, and a splash more Madeira, if desired. Strain gravy, pressing down on solids with a rubber spatula to extract juices and flavor. Discard solids; transfer gravy to the top of a double boiler to keep warm, or let cool and refrigerate.

Steps:

• Preheat an oven to 350F degrees.
• Season both sides of each turkey breast half with salt and pepper, then sprinkle each side evenly with the parsley and 1 teaspoons.
• of the thyme.
• Lay one breast half, skin side down, on a clean work surface and lay the other breast half, skin side up, on top of the first, with the thickest parts of each breast at opposite ends.
• When tied together, they should form a roast of even thickness.
• Cut 6 to 8 pieces of kitchen twine, each about 12 inches long, and tie the turkey breast halves together at 2-inch intervals.
• In a small roasting pan or a large ovenproof fry pan over medium-high heat, warm the oil and 3 Tbs.
• of the butter.
• When they are nearly smoking, brown the roast for 3 to 4 minutes per side.
• Transfer the pan to the oven and roast the turkey, turning occasionally, until an instant-read thermometer inserted into the center of the meat registers 165°F, about 2 hours.
• Remove the pan from the oven, transfer the turkey to a carving board and cover loosely with aluminum foil.
• Let the turkey rest for 10 to 15 minutes.
• Meanwhile, set the roasting pan over medium heat and add the stock and the remaining 1 teaspoons.
• thyme.
• Bring to a simmer and whisk to scrape up any browned bits; keep warm.
• In a small saucepan over medium-low heat, melt the remaining 2 Tbs.
• butter.
• Whisk in the flour until smooth and blended and cook, whisking constantly, until the mixture thickens and just begins to turn golden, 1 to 2 minutes.
• Add the stock from the roasting pan along with the Madeira, stirring to combine.
• Bring to a simmer, whisking constantly.
• Cook, stirring frequently, until the sauce is thickened, 3 to 4 minutes.
• Taste and adjust the seasonings with salt and pepper.
• Carve the turkey into 1/4-inch-thick slices and transfer to a warmed platter.
• Pour the sauce into a sauceboat and pass alongside the turkey.
• Serve immediately.

Steps:

• Make Cornbread: Heat oven to 425 degrees. Lightly butter 13x9" baking pan. Mix flour, cornmeal, sugar, baking powder, and salt in mixing bowl. Whisk eggs, milk, and butter in small bowl until blended, then pour into dry ingredients and stir just until moistened. Spread batter evenly in prepared pan. Bake until pick inserted in center comes out clean, 35-40 minutes. Let cool completely in pan.
• Make Stuffing: Heat 1 T. butter in large saucepan over medium heat. Add onion, celery, and garlic; cook until softened, about 5 minutes. Add mushrooms and 2 T. butter; cook until mushrooms are lightly browned about 5 minutes. Stir in sallot and remove from heat. Crumble cornbread into large mixing bowl. Add mushroom mixture, thyme, sage, salt, and pepper and toss to combine. Stir in enough milk to lightly moisten stuffing. Add 1 T. butter and combine.
• Make Turkey: Heat oven to 325 degrees. Rinse turkey inside and out and pat dry. Combine 4 T. butter, the fresh herbs, lemon juice, and salt and pepper to taste. Using fingers, lift skin from breast and spread butter mixture evenly under skin. Sprinkle cavities lightly with salt and pepper.
• Place turkey on rack in large roasting pan and spoon stuffing loosely into both cavities. Tuck skin at neck under, then fold iwngs under and tie legs together.
• Roast turkey 2-3/4 hours, basting with pan juices every 30 minutes. Increase heat to 350 degrees and pour Madeira over turkey. Roast until meat thermometer inserted in breast meat registers 170 degrees, about 30 minutes longer. Turkey should be glazed and brown. Transfer to platter and let stand.
• Measure and reserve 1/4 cup cranberries. Simmer remaining cranberries and 1 cup turkey stock in medium saucepan over medium heat until cranberries pop. Puree through food mill or press through fine sieve. Degrease pan juices in roasting pan and add tangerine juice and remaining 1 cup turkey stock. Boil, scraping loose browned bits on bottom of pan, until reduced by half, about 20 minutes. Strain into saucepan and stir in cranberry puree, reserved 1/4 cup cranberries, and the sugar. Season to taste with salt and pepper. Simmer over medium heat just until cranberries pop, about 5 minutes. Pour into sauceboat.
• Carve turkey and serve with sauce.

Steps:

• In a large skillet, heat 4 tablespoons butter or margarine and sauté turkey slices to coat well. Remove and keep warm. Add a bit more butter or margarine if needed, and sauté ham slices for about 1 minute on each side. Remove and keep warm. Sauté mushroom caps in the same skillet for 5 minutes sprinkle with salt and pepper.In an attractive, shallow oven platter, arrange the turkey slices overlapping. Then alternate 1 slice each of ham and mozzarella cheese on the turkey slices. Place the mushroom caps around the meat-cheese combination. Mix the cream and Madeira together, pour over the meat mixture, spooning over mushrooms. Add sprinkle of pepper. Bake in 350° oven 15 to 20 minutes, basting a couple of times, just long enough to heat through and melt cheese. Sprinkle with parsley just before serving.