SLOPPY TURKEY JOES
Note: This recipe method is written for children to follow, too. Adult helpers are referred to as GHs, or Grown Helpers.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Have a GH (grown helper) place a big skillet over medium high heat for you. Use some kitchen scissors to cut the turkey package open. Add some extra-virgin olive oil, 2 turns of the pan in a nice, slow stream. Have the GH add the ground turkey to the pan, in case it spatters. Break the turkey up with a big wooden spoon as it starts to cook. If anyone touches the raw turkey, they should go wash their hands.
- If you are a really good chopper, using a small, sharp knife chop up some red onion. Remember when you are chopping to keep the fingers that are not holding the knife all tucked in and curled under. Have a GH help you. You need half a red onion chopped up small. Pull the seeds and white membrane and the top out of a half red bell pepper and chop that up small too. Add the veggies to the cooking meat and stir it all together.
- Next, mix in a small bowl: grill seasoning blend, brown sugar, Worcestershire sauce and the tomato sauce. This will make your special sauce. When all the ingredients are combined, pour the sauce evenly over the meat and stir everything together really well. Turn the heat down to simmer and cook the sloppy mixture for 10 minutes. Blow on a spoonful until cool and taste it to see if you need to adjust the seasoning.
- Have the GH help you serve. Place a bun bottom on a plate. Use a big ice cream scoop to get a pile of sloppy meat onto the bun. Put bun top in place and serve with vegetable sticks on the side and Cheese Fries.
- 1 sack frozen French fries, any brand or shape - crinkle cut, thin cut, steak cut, waffle fries - prepared to package directions
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 2 1/2 cups, (10-ounce) sack shredded yellow Cheddar
- 3 squirts ketchup, about 1/4 cup
- Have your GH (Grown Helper) put fries in oven on a cookie sheet. While fries are baking in the oven, have a GH place a sauce pot on the stove and heat it over medium heat. Add butter and melt it. Add the flour and stir. Cook butter and flour together for 1 minute or so. This is called "roux" (like Tiger and Roo with Pooh Bear) and it helps to thicken up sauces. Use a whisk to stir as the milk goes into the pot. Keep stirring until the milk gets thicker. Use a wooden spoon or heat-safe spatula to stir in the cheese. When all of the cheese melts, take the sauce off the heat and stir in 3 squirts of ketchup. This is your SECRET ingredient. When everyone asks what you put in your cheese sauce that makes it taste so good, just say milk and cheese, you can NEVER tell what secret ingredients you add! Tell your GH to keep the secret, too or they can never help you again!
- Pour the sauce over the fries or serve the sauce on the side if you like to dipping better.
- Yield: 4 to 6 servings
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Ease of preparation: easy
ROAST TURKEY WITH BACON, TARRAGON AND APPLEJACK GRAVY
I've made this turkey for a crowd and it was a huge hit. There are a lot of steps, but several of them can be done the day before. My group really enjoyed the gravy, but for me, it was a tad bit sweet because of the applejack. If you don't care for sweeter gravies, I would 1/2 the applejack and add as you taste. Just giving a warning because it's a lot of work to put together a turkey dinner - and it should be great!!
Provided by lazyme
Categories Whole Turkey
Time 6h10m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- MAKE TURKEY:.
- Stir jelly, 1/2 cup butter, apple juice concentrate and 2 tablespoons tarragon in small saucepan over medium heat until butter and jelly melt.
- Remove glaze from heat. (Can be made 2 days ahead. Cover and chill. Bring to room temperature and rewhisk before using.).
- Set rack at lowest position in oven and preheat to 375°F
- Place small rack in center of large roasting pan.
- Melt 1/4 cup butter in heavy large skillet over medium-high heat.
- Add mushrooms, onion and carrot; sauté until dark brown, about 12 minutes.
- Sprinkle vegetables and turkey neck pieces around rack in pan.
- Stir remaining 6 tablespoons butter and 2 tablespoons tarragon in heavy small saucepan until butter melts.
- Rinse turkey inside and out; pat dry with paper towels.
- Place turkey on rack in pan.
- Starting at neck end, slide hand between skin and breast meat to loosen skin.
- Brush 3 tablespoons tarragon butter over breast meat under skin.
- If stuffing turkey, spoon stuffing loosely into main cavity.
- Brush remaining tarragon butter over outside of turkey.
- Sprinkle turkey with salt and pepper.
- Tuck wing tips under turkey; tie legs together to hold shape.
- Roast turkey 45 minutes.
- Reduce oven temperature to 350°F; add 1 cup broth to pan.
- Cover turkey loosely with foil.
- Roast until thermometer inserted into thickest part of thigh registers 180°F., adding 1 cup broth and basting with pan juices every 1/2 hour and brushing with 1/3 cup glaze twice during last 2 hours, about 4 1/4 hours longer if unstuffed or 4 3/4 hours longer if stuffed.
- Transfer turkey to platter.
- Tent with foil; let stand 1/2 hour.
- Reserve pan juices.
- MAKE GRAVY:.
- Mix 1/2 cup glaze and flour in small bowl to blend.
- Strain pan juices into large measuring cup, pressing on solids; spoon off fat.
- Add enough broth to measure 6 cups.
- Sauté bacon in heavy large saucepan over medium heat until crisp.
- Pour off fat.
- Add broth mixture to saucepan and bring to boil.
- Whisk in glaze-flour mixture and tarragon, then applejack.
- Simmer until thickened to sauce, about 5 minutes.
- Season with salt and pepper.
Nutrition Facts : Calories 1388.3, Fat 76.9, SaturatedFat 28.1, Cholesterol 488.8, Sodium 1505.5, Carbohydrate 26.9, Fiber 1.1, Sugar 17.3, Protein 139.1
TURKEY SLOPPY JOES
"This is a wonderful sandwich for family meals or parties," writes Sue Ann O'Buck of Sinking Spring, Pennsylvania. Once the meat is browned, the mixture simmers for just 10 minutes, so it's perfect for spur-of-the-moment backyard picnics.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook and crumble turkey with onion over medium heat until no longer pink, 5-7 minutes., Stir in all remaining ingredients except buns; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally. Serve on buns.
Nutrition Facts : Calories 259 calories, Fat 9g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 395mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges
ROAST TURKEY WITH BACON, TARRAGON AND APPLEJACK GRAVY
Categories Fruit Juice Mushroom Onion turkey Roast Thanksgiving Bacon Brandy Fall Tarragon Jam or Jelly Bon Appétit
Yield Serves 12 to 14
Number Of Ingredients 16
Steps:
- Make turkey:
- Stir jelly, 1/2 cup butter, apple juice concentrate and 2 tablespoons tarragon in small saucepan over medium heat until butter and jelly melt. Remove glaze from heat. (Can be made 2 days ahead. Cover and chill. Bring to room temperature and rewhisk before using.)
- Set rack at lowest position in oven and preheat to 375°F. Place small rack in center of large roasting pan. Melt 1/4 cup butter in heavy large skillet over medium-high heat. Add mushrooms, onion and carrot; saut until dark brown, about 12 minutes. Sprinkle vegetables and turkey neck pieces around rack in pan.
- Stir remaining 6 tablespoons butter and 2 tablespoons tarragon in heavy small saucepan until butter melts. Rinse turkey inside and out; pat dry with paper towels. Place turkey on rack in pan. Starting at neck end, slide hand between skin and breast meat to loosen skin. Brush 3 tablespoons tarragon butter over breast meat under skin. If stuffing turkey, spoon stuffing loosely into main cavity. Brush remaining tarragon butter over outside of turkey. Sprinkle turkey with salt and pepper. Tuck wing tips under turkey; tie legs together to hold shape.
- Roast turkey 45 minutes. Reduce oven temperature to 350°F; add 1 cup broth to pan. Cover turkey loosely with foil. Roast until thermometer inserted into thickest part of thigh registers 180°F., adding 1 cup broth and basting with pan juices every 1/2 hour and brushing with 1/3 cup glaze twice during last 2 hours, about 4 1/4 hours longer if unstuffed or 4 3/4 hours longer if stuffed.
- Transfer turkey to platter. Tent with foil; let stand 1/2 hour. Reserve pan juices.
- Make gravy:
- Mix 1/2 cup glaze and flour in small bowl to blend. Strain pan juices into large measuring cup, pressing on solids; spoon off fat. Add enough broth to measure 6 cups.
- Sauté bacon in heavy large saucepan over medium heat until crisp. Pour off fat. Add broth mixture to saucepan and bring to boil. Whisk in glaze-flour mixture and tarragon, then applejack. Simmer until thickened to sauce, about 5 minutes. Season with salt and pepper.
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