Turkey In Champagne Sauce Recipes

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CHAMPAGNE-BASTED TURKEY

I've made this turkey every Thanksgiving for the past 15 years. We all love it. The secret is to use lots of fresh parsley on top and inside and to keep basting. That creates a tender, delightful turkey. -Sharon Hawk, Edwardsville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 3h20m

Yield 16 servings (1-2/3 cups gravy).

Number Of Ingredients 14



Champagne-Basted Turkey image

Steps:

  • Preheat oven to 325°. Mix first four ingredients. Place turkey on a rack in a roasting pan, breast side up; pat dry. Rub butter mixture over outside and inside of turkey. If desired, place sage and parsley sprigs in cavity. Tuck wings under turkey; tie drumsticks together., Roast, uncovered, 30 minutes. Toss onions with parsley, marjoram and thyme; add to roasting pan. Pour in champagne and consomme. Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 2-1/2-3 hours, basting occasionally with pan juices. (Cover loosely with foil if turkey browns too quickly.), Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. , Meanwhile, strain pan juices into a bowl. In a small saucepan, melt butter. Stir in flour until smooth; gradually add strained juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with turkey.

Nutrition Facts : Calories 518 calories, Fat 25g fat (9g saturated fat), Cholesterol 224mg cholesterol, Sodium 522mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 64g protein.

1/4 cup butter, softened
1 teaspoon salt
1 teaspoon celery salt
3/4 teaspoon pepper
1 turkey (14 to 16 pounds)
Fresh sage and parsley sprigs, optional
2 medium onions, chopped
1-1/2 cups minced fresh parsley
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
2 cups champagne or other sparkling wine
1 cup condensed beef consomme, undiluted
1 tablespoon butter
1 tablespoon all-purpose flour

JUICY CHAMPAGNE THANKSGIVING DAY TURKEY

Phenomenal recipe for cooking the bird on Thanksgiving day. I used this recipes last year and received rave reviews for the moist and flavorful meat. Enjoy.

Provided by Mardimus

Categories     Whole Turkey

Time 3h20m

Yield 1 15 lb turkey, 20 serving(s)

Number Of Ingredients 13



Juicy Champagne Thanksgiving Day Turkey image

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.
  • Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl.
  • Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot.
  • Truss if desired, and place the turkey into the roasting pan.
  • Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity.
  • Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.
  • Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear.
  • Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer.
  • An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
  • Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

2 tablespoons dried parsley
2 tablespoons ground dried rosemary
2 tablespoons rubbed dried sage
2 tablespoons dried thyme leaves
1 tablespoon lemon pepper
1 tablespoon salt
1 (15 lb) whole turkey, neck and giblets removed
2 stalks celery, chopped
1 orange, cut into wedges
1 onion, chopped
1 carrot, chopped
1 (14 1/2 ounce) can chicken broth
1 (750 ml) bottle champagne

TURKEY IN CHAMPAGNE SAUCE

This is a fantastic recipe from an old book we had around the house. Very creamy and the champagne gives it a twist that makes it elegant.

Provided by babyiguana

Categories     European

Time 2h

Yield 6 serving(s)

Number Of Ingredients 10



Turkey in Champagne Sauce image

Steps:

  • In a skillet over medium high heat, in hot salad oil, cook turkey legs until well browned on all sides. Add water, onion, salt, and pepper. Heat until boiling. reduce heat to low and cover and simmer for 1 1/2 hours or until turkey is fork tender.
  • Remove turkey from skillet and cool slightly until easy to handle. Cut turkey meat into one inch pieces. Discard skin and bones.
  • Meanwhile over high heat cook turkey broth in skillet until it reduces to about one and a half cups. In a small bowl with spoon, blend flour with 1/2 cup half-and-half, Gradually stir in remaining half-and-half.
  • Cook stirring until cream sauce boils and is thickened.
  • In another skillet over medium heat stir in butter and cook mushrooms until tender and gently stir into cream sauce with turkey meat and champagne and 1/4 cup parsley.
  • Heat carefully until hot.
  • To serve, spoon turkey mixture into dish if you like. Garnish with remaining parsley, serve with white rice or even mashed potatoes.

Nutrition Facts : Calories 577.2, Fat 33.3, SaturatedFat 13.9, Cholesterol 230.8, Sodium 952.5, Carbohydrate 6.1, Fiber 0.5, Sugar 1.5, Protein 55.4

1 tablespoon salad oil
2 -2 1/2 turkey legs (thigh and drumstick)
4 cups water
1 large onion, thinly sliced
1 3/4 teaspoons salt
1 1/2 cups half-and-half (you can cut down by using milk but not as good)
3 tablespoons butter
1/2 lb mixed mushrooms, sliced (natural is best)
6 ounces champagne (dry)
1/3 cup minced parsley

SCALLOPS IN CHAMPAGNE SAUCE

This is also great with any just about any fish. I also sometimes add in artichokes, or remove the shrooms and add seeded cucumber or sometimes just the sauce with capers.

Provided by Teri8551

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11



Scallops in Champagne Sauce image

Steps:

  • Start with a cold 8-10 inch skillet (non-stick skillet, or like chef Jacques, copper). Grease the skillet with a thin coating of butter. Add shallots, scallops, shrimp, mushrooms, Champagne, water and salt and pepper to the cold skillet. Put on the heat and bring to a boil. Reduce heat and simmer for 2 minutes. Remove from heat and strain out the scallops, shrimp and mushrooms and keep them warm.
  • Mix flour and remaining butter to form a paste. Return the stock (minus the seafood and mushrooms) to the stove ad bring to a hard boil. Reduce stock by 40%. Add the butter paste to thicken. Add cream and return to a hard boil, stirring until all flour is dissolved and sauce is thick and creamy. Return seafood and mushrooms to pan, bring to a boil and serve immediately
  • If I make this for an everyday dish I use margarine and whole or fat free milk, but for company I make it the FAT way!

Nutrition Facts : Calories 400.9, Fat 24.5, SaturatedFat 14.8, Cholesterol 169.8, Sodium 267.2, Carbohydrate 7.5, Fiber 0.2, Sugar 0.9, Protein 26.6

1 lb fresh sea scallop, size 20-30
1/4 lb baby shrimp
2 ounces sliced fresh mushrooms
1 1/2 teaspoons chopped shallots
1/3 pint heavy whipping cream
8 ounces champagne
1 cup water
1 1/2 ounces unsalted butter
1 tablespoon sifted flour
salt
white pepper

TURKEY IN CHAMPAGNE SAUCE WITH TOAST FLOWERS

Make and share this Turkey in Champagne Sauce With Toast Flowers recipe from Food.com.

Provided by Shawn C

Categories     Poultry

Time 2h10m

Yield 6-8 serving(s)

Number Of Ingredients 13



Turkey in Champagne Sauce With Toast Flowers image

Steps:

  • in a 12" skillet heat oil over med-high heat cook legs until browned on all sides.
  • add water onion salt and pepper. bring to a boil then reduce heat to low. cover and simmer 1 1/2 hours.
  • remove turkey from skillet and let cool. remove meat from bone and cut into 1" pieces discard the skin and bones.
  • over high heat cook broth that is in the skillet until it reduces to 1 1/2 cups.
  • in small bowl blend flour with 1/2 c half and half until smooth and belended throughly, add remaining half and half and stir well.
  • add half and half to broth and stir until thickened.
  • in another large skillet add butter and heat over med-high heat. saute mushrooms until tender.
  • gently add the mushrooms and any butter remaining into broth mixture. add turkey, champagne and 1/4 c parsley.
  • keep warm until ready to serve, use of a chaffing dish would do well if you have a cover for it.
  • serve with toast flowers by using a flower shaped cookie cutter to cut out flowers in the bread slices bake on a cookie sheet in 450 oven for3-5 minutes until golden.

Nutrition Facts : Calories 691.6, Fat 30.4, SaturatedFat 12.8, Cholesterol 172, Sodium 1210.3, Carbohydrate 50.9, Fiber 2.9, Sugar 5.4, Protein 46.8

1 tablespoon oil
2 1/2 lbs turkey legs
4 cups water
1 cup onion, thinly sliced
1 1/4 teaspoons salt
1/2 teaspoon pepper
1/3 cup flour
1 1/2 cups half-and-half
3 tablespoons butter
1/2 lb sliced fresh mushrooms
6 ounces dry champagne
1/3 cup minced parsley
18 slices white bread

CHAMPAGNE SAUCE

Serve this sauce over fish fillets or chicken breasts. Plan on drinking the rest of the Champagne with dinner as this only uses 1 cup!

Provided by TishT

Categories     Sauces

Time 35m

Yield 2 1/2 cups

Number Of Ingredients 5



Champagne Sauce image

Steps:

  • Place the onions and champagne into a sauce pan and bring it to a low boil and cook until it is reduced by half.
  • While the champagne and onions are cooking, heat but don't boil the veloute sauce.
  • Remove the champagne and onions from the heat and thoroughly stir in the veloute and the tarragon.
  • Lightly swirl the butter into the sauce and when the butter is very soft but not melted, spoon over fish or chicken (you want to have butter streaks on the sauce).

Nutrition Facts : Calories 420.2, Fat 36.9, SaturatedFat 23.4, Cholesterol 97.6, Sodium 267.8, Carbohydrate 6.2, Fiber 0.5, Sugar 2.3, Protein 1

1 cup veloute sauce (prev. posted-made with fish stock for fish or chicken stock for chicken)
1 cup champagne or 1 cup sparkling wine
1/2 cup sweet onions or 1/2 cup shallot, minced
1/2 cup butter, cut into pats
1 1/2 teaspoons fresh tarragon, chopped

CHICKEN BREASTS IN CHAMPAGNE SAUCE

This would make a nice romantic dinner and is definately suitable for company. Recipe from San Francisco's Celebrity Chefs.

Provided by cookiedog

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9



Chicken Breasts in Champagne Sauce image

Steps:

  • Mix 1/4 cup flour, 1 teaspoons salt, 1/2 tsp pepper; roll chicken in it.
  • Heat 1/2 cup butter in large skillet. Lightly brown chicken breasts.
  • Add sliced mushrooms. Cover and cook 10 minutes. Transfer chicken and mushrooms to a bowl/plate then clean pan of all butter.
  • Return chicken and mushrooms to pan and add cream and simmer over low heat 10 minutes.
  • Transfer breasts to warm serving dish.
  • SAUCE: Add to liquid in skillet- 1/4 cup champagne. Bring to rapid boil and cook until sauce is reduced to a creamy consistency.
  • If you want sauce to thicken, add 1-2 tablespooons cornstarch that has been mixed with a little of the sauce.
  • Serve on heated plates.

Nutrition Facts : Calories 711.4, Fat 59.6, SaturatedFat 35.9, Cholesterol 258.8, Sodium 380, Carbohydrate 12.6, Fiber 1.4, Sugar 2.5, Protein 31.4

1/4 cup flour
salt
pepper
1/2 cup butter
4 boneless skinless chicken breasts
1 lb mushroom, sliced
1 1/2 cups heavy cream
1/4-3/8 cup champagne
1 -2 tablespoon cornstarch (optional)

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