Americanturkeyturnovers Recipes

Steps:

• Saute onion and celery in butter.
• Stir in remaining ingredients for filling.
• Sift together flour, curry powder (if using), and salt.
• Using either a butter knife, or a pastry blender cut in shortening until the mixture looks like a coarse meal.
• Sprinkle in 1/4 cup of the ice water, reserving the rest.
• Toss with a fork to mix.
• Quickly press the dough into a ball and set aside.
• If there is any flour left in the bowl, use reserved water to dampen and then press into the rest of the dough.
• There are two ways to do this next step, the second being the one I came up with myself.
• Choose the one that seems better to you.
• On a floured surface roll dough 1/8 in thick, and then cut into twelve 6 inch rounds.
• Or make twelve balls of dough and roll into 6 inch rounds.
• Spoon about 2 heaping tablespoons of the filling onto half of each of the rounds.
• Brush the margin of each round with a little warm water.
• Fold the empty half over.
• Use a fork to seal the edges, and then prick the top here and there.
• Use a spatula to carefully transfer the finished turnovers to a cookie sheet.
• Cover loosely with wax paper and freeze overnight.
• Package the turnovers in foil or freezer bags and label as necessary.
• When ready to cook preheat over to 425.
• Place desired number of turnovers on a cookie sheet and cook for as little as 15 minutes (in my experience) or as much as 60 minutes (according to original instructions).
• The edges should be golden when finished.

Steps:

• Preheat oven to 400F.
• In a large skillet, heat oil, and add mushrooms, green beans, onion, garlic, thyme and rosemary.
• Cook until veggies are crisp-tender.
• Add flour and cook, continuously stirring, for 1 minute.
• Add cream and stir until thickened, then remove from heat.
• Mix turkey, salt and pepper into the cooling mixture and allow to rest for 5 minutes.
• Unfold the pastry sheets and cut into 4 squares.
• Divide turkey mixture and spoon into the middle of each square.
• Brush the edges of the pastry with water, then fold over to form a triangle, pressing the edges to seal, and crimping the edges with a fork.
• Place finished pastries on an ungreased baking sheet and bake at 400F for 12-15 minutes or until golden.

Steps:

• In large skillet, saute the celery and onion in butter until tender. Blend in the flour, salt and pepper. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey and parsley. Set aside. , In large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Stir in the cheese. Add sour cream, mixing until dough forms a ball. Divide dough in half. Roll out half of dough into 18x12-in. rectangle. Cut into six 6-in. squares. Repeat with second half of dough. , Place 1/3 cup turkey filling on each square. Fold diagonally to form a triangle; seal edges by pressing down the fork tines. Cut slits in top of turnovers. Place on baking sheet. , Bake at 450° for 10 minutes; reduce heat to 400°. Bake 5-8 minutes longer until the crust is golden brown.

Steps:

• 1. Prepare the Giblet Broth a day ahead: Simmer the broth ingredients until the giblets are tender, about 1 hour, skimming off any foam. Strain broth and set aide; reserve giblets and neck. Shred the meat from the neck and mince the giblets; combine. Cover and refrigerate the broth and meats until ready to use.
• 2. Preheat oven to 325°F. Squeeze orange halves inside turkey body and neck cavities; sprinkle with paprika, salt, and pepper. Fill cavities loosely with stuffing, using about 3 cups for the neck and 8 cups for the body. Truss the turkey. Rub with softened butter and sprinkle with paprika, salt, and pepper.
• 3. Place the turkey, breast-side up, on a rack in a roasting pan. Pour 2 cups of the reserved Giblet Broth into the bottom of the pan and cover the turkey loosely with foil. Place in the oven and roast for 1 1/2 hours.
• 4. Remove the foil and roast the turkey for 2 1/2 hours more, basting with the pan juices every 30 minutes.
• 5. Raise the oven temperature to 350°F and cook for an additional 1 to 1 1/4 hours, or until a thermometer inserted into the thickest part of the thigh reads 180°F. The temperature at the thickest part of the breast should be 160°F. The juices should run clear when the thigh is pricked with a small knife.
• 6. Prepare Giblet Gravy: Heat pan juices in roasting pan, scraping up all brown bits. Defat; pour into a measuring cup.
• 7. Melt the butter in a saucepan over medium heat. Whisk in the flour and continue whisking for 2 to 3 minutes, or until mixture browns slightly. Slowly pour in 2 cups of the reserved pan juices, whisking constantly until smooth. Bring to a boil, reduce heat to medium-low and add remaining ingredients. Simmer for 10 minutes, stirring, until gravy has thickened. For a thinner gravy, add more broth. Adjust seasonings; heat before serving.