CHEF DELICIOUS FOOD: TURKEY

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Etiquetas: ALL, AMERICAN STYLE, CRANBERRY, STUFFED, TURKEY

CRANBERRY STUFFED TURKEY BREASTS

Ingredients

* 1 (12 ounce) package herb-seasoned bread stuffing mix
* 2 skinless boneless turkey breasts
* 1 cup chopped pecans
* 2 (8 ounce) packages dried, sweetened cranberries
* 2 tablespoons olive oil
* 6 lettuce leaves
* 1/2 cup pecan halves

Directions

Preheat the oven to 350 degrees F (175 degrees C). Prepare stuffing mix according to package directions. Set aside to cool. With a sharp knife, butterfly breasts open to lay flat. Place each breast between two sheets of waxed paper, and flatten with a mallet. Spread the prepared stuffing to within 1/4 inch of the edge of each breast. Sprinkle each one with chopped pecans and dried cranberries, reserving some of the cranberries for garnish. Roll up tightly in a jellyroll style, starting with the long end. Tuck in ends, and tie in sections with string, about 4 sections around the middle and one running the length of the roll to secure the ends. Heat olive oil in a large cast iron skillet over medium-high heat.

Carefully brown rolls on all sides. Place skillet in oven, uncovered. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the internal temperature is at 170 degrees F (78 degrees C) when taken with a meat thermometer. Do not let these get overly dry. Allow rolls to set for 15 minutes before removing string, and slicing into 1/2 to 3/4 inch circles.

Leave one roll whole, and slice the other for presentation. Stuffing will be spiraled into meat. Present on your prettiest platter on a bed of curly lettuce, and garnish by sprinkling with the remaining 1/2 cup pecan halves and the reserved dried cranberries.

Etiquetas: ALL, AMERICAN STYLE, BARBECUED, SALAD, SANDWICH, TURKEY

BARBECUED TURKEY SANDWICH

Ingredients:

4 Pieces Rosemary Focaccia Bread
½ Avocado, Mashed
1 Teaspoon Fresh Lemon Juice
¼ Teaspoon Horseradish
8 Sliced Barbecued Turkey Breast
4 Slices Pineapple Circles
4 Teaspoons Hot Honey Mustard
¼ Cup Shredded Swiss Cheese

Cooking Directions:

In a small mixing bowl combine avocado, fresh lemon juice and horseradish; blend well. Now evenly spread your mixture onto the 4 slices of focaccia bread. Top each sandwich with two slices of barbequed turkey and a pineapple circle. Spread 1 teaspoon hot mustard over each sandwich. Sprinkle cheese atop each sandwich and place in a broiler. Cook until cheese is melted and slightly browned. Serve hot and enjoy.

Etiquetas: ALL, PEPPER, TURKEY, VEGETABLE

STUFFED PEPPERS WITH TURKEY AND VEGETABLES

Ingredients

* 4 green bell peppers, tops removed, seeded
* 1 pound ground turkey
* 2 tablespoons olive oil
* 1/2 onion, chopped
* 1 cup sliced mushrooms
* 1 zucchini, chopped
* 1/2 red bell pepper, chopped
* 1/2 yellow bell pepper, chopped
* 1 cup fresh spinach
* 1 (14.5 ounce) can diced tomatoes, drained
* 1 tablespoon tomato paste
* Italian seasoning to taste
* garlic powder to taste
* salt and pepper to taste

Directions

Preheat oven to 350 degrees F (175 degrees C). Wrap the green bell peppers in aluminum foil, and place in a baking dish. Bake 15 minutes in the preheated oven. Remove from heat. In a skillet over medium heat, cook the turkey until evenly brown. Set aside. Heat oil in the skillet, and cook onion, mushrooms, zucchini, red bell pepper, yellow bell pepper, and spinach until tender. Return turkey to the skillet. Mix in the tomatoes and tomato paste, and season with Italian seasoning, garlic powder, salt, and pepper. Stuff the green peppers with the skillet mixture. Return peppers to the oven, and continue cooking 15 minutes.

Etiquetas: ALL, BREAD, CHEESE, SANDWICH, TURKEY

MINI HOT BROWNS

The Mini Hot Browns are a smaller version of the famous Hot Brown sandwich. Guests quickly saddle up for juicy turkey slices and crispy bacon, piled on toasted rye bread and then topped with a rich cheese sauce

Ingredients

* 1 teaspoon chicken bouillon granules
* 1/4 cup boiling water
* 3 tablespoons butter
* 2 tablespoons all-purpose flour
* 3/4 cup half-and-half cream
* 1 cup (4 ounces) shredded Swiss cheese
* 18 slices snack rye bread
* 6 ounces sliced deli turkey
* 1 small onion, thinly sliced and separated into rings
* 5 bacon strips, cooked and crumbled
* 2 tablespoons minced fresh parsley

Directions

In a small bowl, dissolve bouillon in water; set aside. In a small saucepan, melt butter over medium heat. Stir in flour until smooth; stir in cream and bouillon. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cheese until melted. Remove from the heat. Place bread slices on two baking sheets. Layer each with turkey, onion and cheese sauce. Sprinkle with bacon. Bake at 350° for 10-12 minutes or until heated through. Sprinkle with parsley. Yield: 1-1/2 dozen.

Etiquetas: ALL, CHEESE, FAST FOOD, TURKEY

TURKEY BURGERS WITH BRIE, CRANBERRIES, AND FRESH ROSEMARY

Ingredients

* 1 slice white bread, torn into small pieces
* 1 clove garlic, minced
* 3 tablespoons boiling water
* 1 pound ground turkey
* 1/2 medium red onion, chopped
* 1/4 cup dried cranberries, chopped
* 2 ounces Brie cheese, cubed
* 2 tablespoons tomato ketchup
* 2 sprigs fresh rosemary, chopped
* salt and pepper to taste

Directions

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Combine the white bread, garlic, and boiling water in a mixing bowl; mash with a fork to combine. Add the turkey, red onion, cranberries, Brie, rosemary, ketchup, salt, and pepper; mix thoroughly with your hands. Shape the mixture into 6 patties. Cook under the preheated broiler until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

KING RANCH CASSEROLE

Ingredients * 4 skinless, boneless chicken breast halves * 1 tablespoon chicken bouillon * 1 cup chicken broth * 1 cup chopped onion * 1 (10.75 ounce) can condensed cream of chicken soup * 1 (10.75 ounce) can condensed cream of mushroom soup * 1/2 cup diced red bell pepper * 1 (14.5 ounce) can diced tomatoes with green chile peppers * 2 (8 ounce) cans chili beans, drained * 12 (8 inch) flour tortillas * 3 cups shredded Colby-Monterey Jack cheese Directions Bring a large saucepan of lightly salted water to a boil. Add chicken and bouillon and boil for 12 to 15 minutes, or until cooked through (no longer pink inside). Reserve 1 cup broth. Remove chicken from pan and dice; set aside. In a separate large saucepan combine reserved broth, onion, cream of chicken soup, cream of mushroom soup, bell pepper, diced tomatoes with green chile peppers and beans. Mix together and heat through, stirring often. Preheat oven to 350 degrees F (175 degrees C). In a 9x13 inch baking dish layer casserole as follows: 4 torn tortillas, 1/2 of diced chicken, 1/3 of soup mixture, more tortilla strips, remaining diced chicken, 1/3 of soup mixture, more tortilla strips and remaining soup mixture. Cover with cheese. Bake in preheated oven for about 20 to 25 minutes, or until heated through and cheese is melted and bubbly.

CHEESE LOVER'S CHICKEN

Ingredients * 2 (15 ounce) cans tomato sauce * 1 (6 ounce) can tomato paste * 1 tablespoon white sugar * 1 teaspoon dried parsley * 1 teaspoon dried basil * 1 teaspoon dried oregano * 1 medium garlic clove, chopped * 3 pounds skinless, boneless chicken breast halves * 1 cup fine dry bread crumbs * 1 pound Cheddar cheese, shredded * 1 pound mozzarella cheese, shredded * 1 teaspoon garlic salt to taste * salt and pepper to taste Directions Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish that is deep enough to allow at least one inch between the chicken and the top of the dish. In a large pot over medium heat, stir together tomato sauce, tomato paste, sugar, parsley, basil, oregano, and garlic. Meanwhile, in a large bowl, toss chicken with bread crumbs until completely covered. Arrange chicken in baking dish and sprinkle to taste with garlic salt and pepper to taste. Top chicken with half of shredded Cheddar and mozzarella cheeses. Pour tomato sauce evenly over chicken. Reserve half of the remaining Cheddar and mozzarella cheeses, and sprinkle the rest over the chicken and sauce. Cover dish with aluminum foil and bake for about 50 minutes, or until chicken is cooked through. Remove foil, and top with remaining Cheddar and mozzarella cheeses. Return dish to oven and cook, uncovered, until the cheese on top melts. Remove and let sit five minutes before serving.

CHICKEN NOODLE CASSEROLE

Ingredients * 4 skinless, boneless chicken breast halves * 6 ounces egg noodles * 1 (10.75 ounce) can condensed cream of mushroom soup * 1 (10.75 ounce) can condensed cream of chicken soup * 1 cup sour cream * salt to taste * ground black pepper to taste * 1 cup crumbled buttery round crackers * 1/2 cup butter Directions Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles. In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish. Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers. Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.

CHICKEN FLORENTINE CASSEROLE

Ingredients * 4 skinless, boneless chicken breast halves * 1/4 cup butter * 3 teaspoons minced garlic * 1 tablespoon lemon juice * 1 (10.75 ounce) can condensed cream of mushroom soup * 1 tablespoon Italian seasoning * 1/2 cup half-and-half * 1/2 cup grated Parmesan cheese * 2 (13.5 ounce) cans spinach, drained * 4 ounces fresh mushrooms, sliced * 2/3 cup bacon bits * 2 cups shredded mozzarella cheese Directions Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside. Increase the oven temperature to 400 degrees F (200 degrees C). Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese. Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese. Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.

CHICKEN SPAGHETTI CASSEROLE

Ingredients * 3 cups cooked, cubed chicken meat * 8 ounces spaghetti, broken into pieces * 1/4 cup chopped pimento peppers * 1/4 cup chopped green bell pepper * 1/2 cup chopped onion * 1 (10.75 ounce) can condensed cream of mushroom soup * 1/4 cup white wine * 2 cups shredded Cheddar cheese * salt and pepper to taste Directions Put uncooked spaghetti in a large pot of salted boiling water. Let simmer, stirring occasionally, for 8 to 10 minutes or until pasta is al dente. Drain. Preheat oven to 350 degrees F (175 degrees C).In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine and 1 cup of the cheese. Season with salt and pepper to taste and mix all together. Spread mixture into a 9x13 inch baking dish and bake in the preheated oven for 30 minutes. Sprinkle remaining cup of cheese on top and bake for another 15 minutes.

BROCCOLI CHICKEN DIVAN

Ingredients * 1 pound chopped fresh broccoli * 1 1/2 cups cubed, cooked chicken meat * 1 (10.75 ounce) can condensed cream of broccoli soup * 1/3 cup milk * 1/2 cup shredded Cheddar cheese * 1 tablespoon butter, melted * 2 tablespoons dried bread crumbs Directions Preheat oven to 450 degrees F (230 degrees C). Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain. Place the cooked broccoli in a 9 inch pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese. Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.