TURKEY MEATBALLS IN CRANBERRY SAUCE
Looking for a hearty appetizer recipe? Then check out these turkey meatballs served in cranberry sauce - ready in just 35 minutes!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 35m
Yield 15
Number Of Ingredients 9
Steps:
- In medium bowl, mix all ingredients except cranberry sauce and water. Shape mixture into about 45 (1-inch) balls.
- Heat 10-inch nonstick skillet over medium heat. Add meatballs; cover and cook 8 to 10 minutes, turning occasionally, until thermometer inserted in center of meatballs reads 165°F.
- Gently stir in cranberry sauce and water. Reduce heat to medium-low; cook 3 to 4 minutes, stirring frequently, until cranberry sauce is melted and smooth.
Nutrition Facts : Calories 110, Carbohydrate 15 g, Cholesterol 35 mg, Fiber 0 g, Protein 7 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 11 g, TransFat 0 g
TURKEY WITH CRANBERRY SAUCE
You'll hear rave reviews when fantastic fowl stars as the flavorful fare on your weekday menu. Sauteing the turkey in butter an oil locks in the succulent juices. And what's turkey without cranberries? This tangy sauce is served right on top!
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cut tenderloins widthwise in half. Slice each half lengthwise in half, but do not cut all the way through. Open and flatten each piece. Sprinkle both sides with poultry seasoning. In a large skillet over medium-high heat, cook turkey in oil and butter for 3-4 minutes on each side. Reduce heat to medium-low; cover and cook for 12-15 minutes or until juices run clear. Remove turkey to platter and keep warm. Add cranberry sauce, jelly, mustard and allspice to skillet; simmer for 2-3 minutes. Spoon over turkey.
Nutrition Facts :
TURKEY SANDWICHES WITH CRANBERRY SAUCE
This recipe makes a hot, delicious sandwich with a Thanksgiving taste!
Provided by SHOCKLEY1
Categories Meat and Poultry Recipes Turkey Breasts
Time 17m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven broiler.
- Cut the bread into four pieces, and split lengthwise almost all the way through for four sandwiches. Spread margarine on the inside of each piece. Place on a baking sheet, cut side up.
- Toast bread under preheated broiler until lightly browned, 1 to 2 minutes. Remove pan from the oven.
- Layer 4 pieces of bread with 2 slices each of the turkey, cheese, and bacon. Remove the remaining 4 slices of bread from the baking sheet and reserve for sandwich tops. Cool bread slightly, and spread mayonnaise onto the cut side of each of the 4 top slices.
- Place the bread with turkey and cheese under the broiler just until the cheese melts, about 1 minute. Remove from the broiler, and spread 1 tablespoon cranberry sauce over each sandwich. Layer with the tomatoes and lettuce. Place a top bread slice over each half, and serve.
Nutrition Facts : Calories 1068.1 calories, Carbohydrate 70.1 g, Cholesterol 128.1 mg, Fat 65.8 g, Fiber 3.7 g, Protein 49.5 g, SaturatedFat 22.6 g, Sodium 3321.8 mg, Sugar 13.5 g
SAUSAGE, KALE AND CRANBERRY PASTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Boil a large pot of water for the pasta. Add rigatoni and salt and cook to al dente or with a bite to it. Drain and reserve 2 ladles of pasta water.
- While pasta cooks, heat extra-virgin olive oil in a large deep skillet over medium-high heat. Add sausage, brown and crumble it, then add garlic and onions and cook until tender 5 to 6 minutes. Add cranberry sauce and wine and stir to combine then reduce a minute. Add kale in bunches and stir to wilt down. Add the reserved pasta water. Season the dish with salt, pepper, and nutmeg to taste.
- Add pasta to the pan with sausage and kale. Top pasta with cheese and toss with kale mixture to combine. Serve immediately with extra cheese for topping.
ROASTED TURKEY BREAST WITH CREAMY GRAVY AND CRANBERRY POMEGRANATE SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the roasted turkey breast: Preheat the oven to 350 degrees F. Place the turkey on a baking rack over a baking sheet. Combine the garlic and softened butter with the herbs and lemon juice. Slather about 5 tablespoons of the garlic-herb butter over the turkey breast and sprinkle liberally with salt and pepper, reserving the remaining garlic-herb butter for the gravy. Roast the turkey 45 minutes.
- For the cranberry pomegranate sauce: Meanwhile, place the cranberries in a medium saucepot with the sugar, salt, cinnamon stick, orange rind and 1 cup water. Bring to boil and cook until all the berries pop and the sauce thickens, about 15 minutes. Cool and remove the rind and cinnamon stick. Peel the pomegranate in a bowl of water, separating the seeds, and drain. Add the pomegranate seeds into the sauce.
- For the creamy gravy: Right before serving the turkey, melt the remaining garlic-herb butter over medium heat in a saucepan. Whisk in the flour, followed by the stock, to thicken. Whisk in the Worcestershire and season with salt and pepper. Stir in the cream and cheese, and keep warm until ready to serve.
- Slice the roasted turkey breast and serve with the room temperature sauce and warm gravy, with steamed greens on the side.
- Cook's Note: If the turkey is a make-ahead meal, you will need an extra 1 cup stock for reheating. Place the turkey in a low baking dish with the extra 1 cup stock and loosely cover with foil. Reheat at 350 degrees F 20 to 25 minutes, then crisp up the skin under the broiler.
- This recipe will result in leftovers for sandwiches.
TURKEY PENNE WITH LEMON CREAM SAUCE
You'll please every picky palate at the table with this colorful pasta dish. Creamy, satisfying and loaded with lively flavors, it's the perfect way to sneak some fresh veggies into little tummies. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute turkey in 1 tablespoon butter until no longer pink. Remove and keep warm., In the same skillet, saute broccoli and carrots in remaining butter until crisp-tender. Add garlic; cook 1 minute longer. Stir in the flour, bouillon granules, thyme, pepper and salt until blended. Combine cream and lemon juice; gradually stir into broccoli mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened., Drain pasta; add to the skillet. Stir in turkey and tomatoes and heat through.
Nutrition Facts : Calories 528 calories, Fat 25g fat (16g saturated fat), Cholesterol 136mg cholesterol, Sodium 594mg sodium, Carbohydrate 43g carbohydrate (10g sugars, Fiber 4g fiber), Protein 28g protein.
CRANBERRY CREAM CHEESE FRENCH TOAST
My friend makes this French toast bake with blueberries, but I make mine with cranberry sauce. Either way, it's divine. It makes a great brunch dish for Christmas morning. -Sandie Heindel, Liberty, Missouri
Provided by Taste of Home
Time 1h15m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Arrange half the bread in a single layer in a greased 13x9-in. baking dish; top with cream cheese and spoonfuls of cranberry sauce. Top with remaining bread., In a large bowl, whisk eggs, milk, 1/3 cup syrup, cinnamon and nutmeg until blended. Pour over casserole. Refrigerate, covered, overnight., Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in center comes out clean, 50-60 minutes. Let stand 10 minutes before serving. If desired, serve with additional maple syrup.
Nutrition Facts : Calories 375 calories, Fat 19g fat (10g saturated fat), Cholesterol 231mg cholesterol, Sodium 382mg sodium, Carbohydrate 38g carbohydrate (18g sugars, Fiber 1g fiber), Protein 13g protein.
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