TURKEY DIJON MELTS
I make this when I crave comfort food but don't have the time or energy for a big meal. It works well with deli or leftover turkey. -Sarah Marshall, Creedmoor, North Carolina
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Spread 2 slices of bread with mayonnaise. Layer with turkey, cheese and onion; sprinkle with salt and pepper. Spread remaining slices of bread with salad dressing; place over onion. Spread the outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 4-5 minutes per side.
Nutrition Facts : Calories 265 calories, Fat 15g fat (7g saturated fat), Cholesterol 56mg cholesterol, Sodium 400mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 17g protein.
DIJON TURKEY STROGANOFF
Turkey medallions with a Dijon cream sauce are a nice change of pace from beef Stroganoff.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, brown the turkey in 1 tablespoon oil over medium-high heat for 5 minutes, turning occasionally. Cover and cook for 5-8 minutes or until turkey is no longer pink; drain. Remove turkey and keep warm., In the same skillet, saute the mushrooms, red pepper and onion in remaining oil for 3-5 minutes or until tender. Sprinkle with flour, salt, thyme and pepper. Stir in broth until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Add the sour cream, mustard, parsley and turkey. Cook and stir for 3 minutes or until heated through. Serve with mashed potatoes if desired.
Nutrition Facts :
SUNNY'S BACON-WRAPPED HONEY DIJON TURKEY BREAST
Provided by Sunny Anderson
Categories main-dish
Time 11h50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- For the brine: Add the salt, sugar and 1 cup warm water to a medium bowl. Whisk until the granules dissolve. Add the turkey, then transfer everything to a resealable plastic bag and refrigerate for 8 hours or up to overnight.
- For the coating: Add the mustard, mayonnaise, honey and thyme to a small bowl. Stir to combine.
- Remove the turkey from the brine, then pat dry and let rest at room temperature for 2 hours.
- Preheat the oven to 400 degrees F.
- Slather half the coating over the top side of each breast. To wrap the turkey, lay 6 slices of bacon parallel to each other, overlapping slightly, on a piece of parchment paper or plastic wrap. Place a turkey breast, coated-side down, in the middle of the strips, oriented perpendicularly to the bacon. Cover the bottom of the turkey with more coating. Use the parchment or plastic wrap to lift all of the bacon over and around the breast, overlapping the ends. Roll over and release from the parchment, then place on a baking sheet outfitted with a wire rack, bacon-seam-side down. Sprinkle generously with black pepper. Repeat with the remaining bacon and turkey breast.
- Roast the turkey until a meat thermometer reads about 160 degrees F, about 1 hour. Remove and cover lightly with aluminum foil. Let rest for 10 to 15 minutes, then carve into 1-inch slices.
DIJON ROASTED TURKEY RECIPE
Treat them to a turkey dish they've never tasted before with our Dijon Roasted Turkey Recipe. Dijon mustard spread inside and under the skin of a whole turkey before roasting yields a more flavorful and juicy bird in this Dijon Roasted Turkey Recipe.
Provided by My Food and Family
Categories Turkey
Time 4h5m
Yield 24 servings
Number Of Ingredients 3
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.
Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 120 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 32 g
HONEY-DIJON TURKEY TENDERLOINS WITH FRESH ASPARAGUS
Steps:
- Sprinkle turkey with thyme and the garlic-pepper seasoning. In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Cook turkey in oil 5 to 7 minutes, turning once, until lightly browned and juice of turkey is clear when center of thickest part is cut (165°F). Remove from skillet; set aside.
- In small bowl, combine broth, mustard, honey and cornstarch; set aside.
- In same skillet, heat remaining 1 tablespoon oil over medium-high heat. Add asparagus to oil; cook 3 minutes, stirring frequently. Add cooked turkey and broth mixture. Cook and stir 1 minute or until sauce thickens. Add tomatoes; cook 1 minute longer, stirring constantly.
Nutrition Facts : Calories 290, Carbohydrate 14 g, Cholesterol 95 mg, Fiber 3 g, Protein 37 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 8 g, TransFat 0 g
ROASTED TURKEY WITH ROSEMARY & DIJON
Blend butter with mustard and more for a delicious roasted turkey. This Roasted Turkey with Rosemary and Dijon is a holiday main course that works year round. Roasted turkey with rosemary is a perfect choice anytime you need to feed a crowd.
Provided by My Food and Family
Categories Thanksgiving Recipes
Time 3h45m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Mix butter, 1/4 cup mustard, rosemary and pepper in medium bowl until blended; stir in 1/4 cup orange juice. Reserve 1/4 cup mustard mixture for making the gravy; refrigerate until ready to use.
- Pour remaining orange juice into turkey cavity. Loosen turkey skin from meat; rub 1/4 cup of the remaining mustard mixture under skin, then rub additional 1/4 cup of the remaining mustard mixture over outside of turkey.
- Place turkey, breast side up, on rack in roasting pan. Insert meat thermometer into thickest part of one of the thighs, being careful to not let thermometer touch the bone. Add 1 cup wine to pan.
- Bake 1 hour, brushing with remaining mustard mixture after 30 min. Cover turkey loosely with foil. Continue baking 2 to 2-1/4 hours or until meat thermometer registers 165°F, stirring remaining wine, 1/2 cup at a time, into drippings in pan as necessary to prevent them from burning.
- Transfer turkey to cutting board, reserving drippings in pan; cover turkey with foil. Let stand 20 min.
- Meanwhile, pour pan drippings into large measuring cup; skim off fat. Add enough of the remaining wine to drippings to measure 2-1/2 cups; set aside. Add reserved mustard mixture to roasting pan; cook until heated through, stirring frequently. Gradually add flour, stirring constantly with whisk until blended. Cook on medium heat 1 to 2 min. or until thickened, stirring constantly. Add pan drippings; stir until blended. Cook 2 to 3 min. or until gravy thickens and begins to boil. Stir in remaining mustard.
- Slice turkey. Serve with the gravy.
Nutrition Facts : Calories 540, Fat 24 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 260 mg, Sodium 520 mg, Carbohydrate 3 g, Fiber 0 g, Sugar 1 g, Protein 64 g
TURKEY DIJON ROLL-UPS
Lighten up with this simple tortilla creation--a smart twist on a classic turkey sandwich.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 35m
Yield 36
Number Of Ingredients 6
Steps:
- Spread mustard evenly on tortillas to edges.
- Top each tortilla evenly with carrot, turkey and lettuce. Roll up each tortilla; wrap securely with plastic wrap. Refrigerate 15 minutes or overnight.
- To serve, slice rolls diagonally into 3/4-inch-thick slices. Serve with dressing.
Nutrition Facts : Calories 45, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 190 mg, Sugar 0 g, TransFat 0 g
CREAMY TURKEY DIJON
Mustard, onion, and garlic add zest to this up scale version of an old favorite - turkey a la king. Serve it over noodles or fettuccine, and it becomes a classy pasta dish everyone will enjoy. From Better Homes and Gardens Cooking For Today Stir-Fries.
Provided by lazyme
Categories Poultry
Time 27m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 419.9, Fat 18.4, SaturatedFat 6.8, Cholesterol 101.3, Sodium 401.4, Carbohydrate 34.7, Fiber 3.6, Sugar 4.7, Protein 27.4
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