TURKEY WITH MUSHROOM SAUCE
When we were first married, I didn't have an oven, so I made this tender turkey in the slow cooker. These days, I rely on this recipe because it frees up the oven to make other dishes for large get-togethers. -Myra Innes, Auburn, Kansas
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts :
TURKEY IN CREAM SAUCE
I've been relying on this recipe for tender turkey since I first moved out on my own years ago. I serve it whenever I invite new guests to the house, and I'm constantly writing out the recipe. -Kathy-Jo Winterbottom, Pottstown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 7h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a 3-qt. slow cooker, combine the wine, onion, garlic and bay leaves. Combine rosemary and pepper; rub over turkey. Place in slow cooker. Cover and cook on low for 7-9 hours or until turkey is tender., Remove turkey to a serving platter; keep warm. Strain and skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine the cornstarch, cream and salt until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.
Nutrition Facts : Calories 205 calories, Fat 3g fat (1g saturated fat), Cholesterol 58mg cholesterol, Sodium 231mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges
PAN SEARED TURKEY CHOPS
Make and share this Pan Seared Turkey Chops recipe from Food.com.
Provided by Renanda
Categories Curries
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Pour all spices into a bowl and mix together.
- Preheat saute pan and coat with olive oil.
- Rinse turkey chops.
- Season with seasoning mixture.
- Place chops into hot pan with olive oil.
- Sear for 4 minutes on each side or until golden brown.
- Remove chops from pan. Lay on paper towel to soak up excess oil.
Nutrition Facts : Calories 201.2, Fat 6.9, SaturatedFat 1.5, Sodium 1220.5, Carbohydrate 40.1, Fiber 16.1, Sugar 0.8, Protein 6.7
TURKEY CHOPS WITH ROSEMARY POTATOES & CREAMY MUSHROOM SAUCE
Very simple meal I discovered in the local newspaper 'Simply Food' section by Kate Murdoch (2nd April 08 - Courier Mail www.newsspace.com.au) that I modified slightly due to my non-steak eating habits.
Provided by Monzeeki
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon of olive oil in a large non-stick frying pan over medium-high heat. Add mushrooms and cook for 5 minutes or until golden and softened. Remove from pan and set aside.
- Add the stock, red wine and low-fat cream to the pan and simmer for 3 minutes or until thickened and reduced slightly. Season with salt and cracked black pepper. Remove from heat and cover.
- Heat 1 tablespoon of olive oil in a large non-stick frying pan and add the steamed potatoes and rosemary. Cook for 5 minutes or until potato is golden and crispy.
- Meanwhile, heat a stovetop grill on high. Cook the turkey chops for 4 minutes each side for medium or until cooked to your liking. Remove from heat, cover and set aside to rest for a few minutes.
- Return the sauce to the heat, add the mushrooms and stir until warmed through.
- Divide the turkey chops among serving plates and top with the mushroom sauce. Serve with potatoes.
Nutrition Facts : Calories 376.3, Fat 28.6, SaturatedFat 17.6, Cholesterol 104.8, Sodium 66.2, Carbohydrate 25.5, Fiber 3, Sugar 1.7, Protein 5.2
GARLIC-ROSEMARY TURKEY WITH MUSHROOM GRAVY
Categories Garlic Mushroom turkey Roast Thanksgiving Rosemary Fall Bon Appétit
Yield Makes 12 to 14 servings
Number Of Ingredients 17
Steps:
- For garlic paste:
- Preheat oven to 350°F. Arrange garlic, cut side up, in 8x8x2-inch glass baking dish. Drizzle with 6 tablespoons oil. Cover dish with foil. Bake until garlic is very tender but not yet brown, about 1 hour 20 minutes. Uncover and cool 45 minutes. Squeeze garlic cloves to remove from peel. Place 1 cup garlic cloves in processor (reserve remainder for another use). Add butter, rosemary, mustard, salt, and pepper. Process until almost smooth. Transfer paste to small bowl. (Can be made 4 days ahead. Cover; chill.)
- For turkey and gravy:
- Set rack in bottom third of oven and preheat to 350°F. Rinse turkey inside and out; pat dry. Starting at neck end, carefully slide hand between skin and breast meat to loosen skin. Rub 1/2 cup garlic paste over breast meat under skin. If stuffing turkey, spoon stuffing into neck and main cavities. Tuck wings under; tie legs together loosely to hold shape. Place turkey on small rack set in large roasting pan. Rub 2/3 cup garlic paste all over outside of turkey; reserve remaining paste for gravy. Place reserved turkey parts, onion, celery, and carrot in pan around turkey. Boil wine in medium saucepan 2 minutes. Pour 1 cup wine and 1 cup broth into pan.
- Roast turkey 1 hour. Pour 1 cup broth over turkey; cover turkey breast loosely with foil. Roast 1 hour. Pour 1 cup wine and 1 cup broth over turkey. Cover breast and top of drumsticks loosely with foil. Roast turkey 1 hour. Pour 1/2 cup broth over turkey. Roast uncovered until thermometer inserted into thickest part of thigh registers 175°F, covering any exposed parts of turkey with foil as necessary if over-browning, about 1 hour 10 minutes longer for unstuffed turkey and 1 hour 45 minutes for stuffed. Remove from oven. Using bulb baster, transfer any juices from main cavity of unstuffed turkey to turkey roasting pan. Transfer turkey to platter; let stand 30 minutes (internal temperature of turkey will increase 5 to 10 degrees).
- Pour turkey pan juices into medium bowl; scrape in any browned bits from pan. Spoon off fat from top of juices, reserving 3 tablespoons fat. Strain juices into large glass measuring cup, pressing hard on solids. Add remaining 1/2 cup wine and enough chicken broth to turkey pan juices to measure 6 cups.
- Heat reserved 3 tablespoons turkey fat in heavy large pot over medium-high heat. Add mushrooms; sauté until brown and juices evaporate, about 18 minutes. Mix in remaining garlic paste. Sprinkle with flour and stir until flour begins to brown, about 2 minutes. Gradually whisk in 6 cups broth mixture. Bring to boil, scraping up browned bits. Boil until gravy coats spoon lightly, about 8 minutes; season with salt and pepper. Serve turkey with gravy.
CREAMY MUSHROOM SAUCE
Easy and quick recipe for mushroom sauce. We enjoy this with grilled chicken breast and homemade dumplings. It would go great also with pasta or rice.
Provided by Hanka
Categories Sauces
Time 20m
Yield 3 cups, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet heat oil and cook onion on medium heat until transparent. Add sliced mushrooms, salt and pepper and cook until soft about 4 minutes. Set a side.
- In a medium saucepan melt butter add flour and cook until start to change in color. Add water, heavy cream and whisk well to prevent lumps.
- Add vegetable cube bujon and bring it to the boil.
- Add mushrooms.
- Reduce heat and let it simmer for 10 minutes. Stirring occasionally.
- Season with salt and pepper if need it.
- You can also use milk instead heavy cream and water.
Nutrition Facts : Calories 237.2, Fat 22.9, SaturatedFat 13.1, Cholesterol 69.6, Sodium 59.2, Carbohydrate 7.1, Fiber 0.6, Sugar 1, Protein 2.3
BAKED TURKEY BREAST AND MUSHROOM GRAVY
A delicious one-dish meal with all the flavors and aromas of Thanksgiving--only it's stupid-easy to make! Serve over mashed potatoes, noodles, rice or whatever you like! I served this over wild rice pilaf--great!
Provided by Maureen S
Categories Meat and Poultry Recipes Turkey Breasts
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Cut turkey breast into 1-inch chunks.
- Heat 2 tablespoons butter and olive oil in a large, deep skillet over medium heat. Add turkey and cook, stirring occasionally, until cooked through and juices run clear, 10 to 12 minutes. Transfer to a baking dish, season with salt and pepper, and cover with aluminum foil. Do not clean the skillet.
- Place turkey in the preheated oven to keep warm.
- Meanwhile, melt butter for the gravy in the same skillet. Add mushrooms, rosemary, thyme, onion powder, salt, and pepper; cook over medium-high heat until mushrooms are golden brown, about 5 minutes. Add wine and bring to a boil; cook until 1/2 of the liquid remains, 5 to 7 minutes. Add condensed soup and chicken broth; allow to reduce until 1/2 of the liquid remains, about 10 minutes. Add flour and stir until well incorporated or until sauce thickens.
- Serve mushroom gravy over warm turkey.
Nutrition Facts : Calories 382 calories, Carbohydrate 6.8 g, Cholesterol 135.6 mg, Fat 18.2 g, Fiber 0.7 g, Protein 41.2 g, SaturatedFat 7.7 g, Sodium 860.3 mg, Sugar 1.6 g
TURKEY CROQUETTES WITH MUSHROOM-ROSEMARY GRAVY
Make and share this Turkey Croquettes With Mushroom-Rosemary Gravy recipe from Food.com.
Provided by KaraRN
Categories Poultry
Time 35m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Place the garlic, onion, celery and red bell pepper in food processor and pulse to fine chop. Add turkey, potatoes, egg, salt, pepper, poultry seasoning, and parsley leaves then pulse to process and combine the mixture. Remove bowl from base and blade from the bowl. In a medium mixing bowl combine the turkey mixture with 3/4 cup bread crumbs.
- Heat a small skillet over medium heat with 2 tablespoons butter and 1 tablespoon oil. When butter melts add the mushrooms and cook until dark and tender, 5 to 6 minutes. Season the mushrooms with salt and pepper and add rosemary to the pan. Sprinkle the flour over the mushrooms and cook a minute. Whisk in the stock, bring to a bubble and thicken, 5 minutes, over medium-low heat.
- Preheat a nonstick skillet with 3 tablespoons extra-virgin olive oil over medium heat.
- Use a conical or round ice cream scoop to form 8 croquettes. Combine cheese and remaining 1/4 cup of bread crumbs on a plate. Coat the croquettes in cheese and bread crumbs and saute in hot oil until deeply golden all over, 5 to 6 minutes for each batch. Remove and drain on paper towels. Serve the croquettes with rosemary gravy poured down over them.
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