Creamy Turkey Dijon Recipes

Steps:

• Put the potatoes in a pot and cover with water by 1 inch; season with salt. Bring to a boil. Reduce the heat to medium and simmer until tender, about 8 minutes, adding the scallions during the last minute. Drain.
• Meanwhile, season the turkey with the paprika, 1/2 teaspoon salt and a few grinds of pepper. Heat the vegetable oil in a large skillet over medium heat. Add the turkey and cook until browned and cooked through, about 3 minutes per side; remove to a plate.
• Add the broth to the skillet, scraping the pan with a wooden spoon. Cook until reduced by half, about 5 minutes. Stir in the mustard and half of the butter. Season with salt and pepper; set aside.
• Melt the remaining butter in the pot used for the potatoes over medium heat. Add the potatoes, 1/4 cup water, the peas, lemon zest, parsley and a pinch each of salt and pepper. Cook until the peas are tender, 3 minutes. Serve with the turkey, pan sauce and lemon wedges.

Steps:

• Rinse turkey and pat dry.
• Cut into thin bite-size strips.
• Set aside.
• For sauce, in a small bowl stir together flour, mustard, wine, salt and pepper till smooth.
• Slowly stir in half-and-half or light cream till well mixed.
• Set aside.
• Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking).
• Preheat over medium-high heat.
• Stir-fry garlic in hot oil for 15 seconds.
• Add sweet pepper and onions; stir-fry for 2 minutes.
• Add sliced mushrooms; stir-fry for 2 minutes more or till crisp-tender.
• Remove vegetables from the wok.
• Add turkey to the hot wok.
• Stir-fry for 2 to 3 minutes or till no pink remains.
• Push turkey from the center of the wok.
• Stir sauce.
• Add sauce to the center of the wok.
• Cook and stir till thickened and bubbly.
• Return cooked vegetables to the wok.
• Add thawed peas.
• Stir all ingredients together to coat with sauce.
• Cook and stir for 1 to 2 minutes more or till heated through.
• Serve immediately over hot cooked noodles or fettuccine.
• Garnish with whole mushrooms and fresh basil, if desired.
• Nutrition information per serving: 463 calories, 28 g protein, 52 g carbohydrate, 15 g fat (6 g saturated fat), 108 mg cholesterol, 553 mg sodium, 521 mg potassium.

Steps:

• Heat oven to 325°F.
• Remove neck and giblets from turkey cavities. Free legs from tucked position. (Do not cut band of skin.) Using rubber spatula or hand, loosen skin over breast, starting at body cavity opening by legs. Spread 2 Tbsp. mustard inside body cavity; spread remaining mustard onto meat under skin. Use wooden toothpicks to secure skin at opening. Return legs to tucked position; turn wings back to hold neck skin in place.
• Place turkey, breast side up, on rack in shallow open pan; brush with oil.
• Bake 3-1/2 hours to 3-3/4 hours or until done (165°F), covering breast loosely with foil to prevent overbrowning if necessary. Remove from oven. Let stand 15 to 20 min. before carving. Discard toothpicks before serving.