Paupiettes Of Turkey Sweetbreads And Mushrooms Recipes

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TASTY TURKEY AND MUSHROOMS

Fresh mushrooms star in this tender turkey entree that comes together in 15 minutes. Served with a side of brown rice, it makes a light but satisfying dinner. -Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 7



Tasty Turkey and Mushrooms image

Steps:

  • In a large nonstick skillet, saute garlic in butter until tender. Add turkey; cook until juices run clear. Remove and keep warm. Add the broth, tomato paste, mushrooms and salt to skillet; cook for 3-5 minutes or until mushrooms are tender, stirring occasionally. Return turkey to the pan and heat through.

Nutrition Facts : Calories 209 calories, Fat 7g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 435mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges

1 garlic clove, minced
1 tablespoon butter
1/2 pound boneless skinless turkey breast, cut into 2-inch strips
3/4 cup reduced-sodium beef broth
1 tablespoon tomato paste
2 cups sliced fresh mushrooms
1/8 teaspoon salt

SWEETBREADS WITH MUSHROOMS AND CHERRIES

Hearth Restaurant recently held a dinner featuring modestly priced Burgundy wines. Among the dishes paired with them were sautéed sweetbreads served on scrambled eggs seasoned with black truffles.Sweetbreads are a superb choice with red Burgundies. I wanted to pick up the cherry flavors that showed up in the Côte Chalonnaise wines we tasted, so I skipped the eggs and instead added dried cherries.There is a certain amount of preliminary preparation - soaking, peeling and poaching - required before sweetbreads are ready to cook. Some recipes also call for pressing them, but I think that just makes them dry, which they certainly are not in this pinot noir-friendly dish.

Provided by Florence Fabricant

Categories     dinner, quick, main course

Time 30m

Yield 4 first-course, 3 main-dish servings

Number Of Ingredients 13



Sweetbreads With Mushrooms and Cherries image

Steps:

  • Rinse sweetbreads under cold running water. Dissolve 1 tablespoon salt in 2 cups cold water in a 2-quart bowl. Add juice of 1/2 lemon. Add sweetbreads; water should cover them. Soak 1 to 2 hours. Place cherries in a dish, add wine and set aside at least 2 hours.
  • Remove sweetbreads from water and use a sharp knife to peel off translucent membrane and remove any bits of fat. If sweetbreads separate into sections, that is fine. Place sweetbreads in a saucepan, cover with cold water, add almost all remaining lemon juice, bring to a slow simmer and poach 15 minutes. Allow to cool in liquid, then refrigerate until ready to use.
  • Remove sweetbreads from liquid. Separate into 1- to 2-inch nuggets. Pat dry. Season flour with salt and pepper and dust sweetbreads. Melt butter in a 12-inch skillet or sauté pan with a cover. Very lightly brown sweetbreads. Remove to a dish. Add pancetta and onion to skillet. Sauté on medium-low until starting to color. Add mushrooms and sauté until softened. Add cherries with wine, and stock. Stir to deglaze pan. Bring to a simmer, add sweetbreads, baste with sauce.
  • Cover and simmer gently 10 minutes. Season sauce with remaining juice of lemon and salt and pepper. Baste sweetbreads again, add tarragon and serve.

Nutrition Facts : @context http, Calories 598, UnsaturatedFat 21 grams, Carbohydrate 29 grams, Fat 42 grams, Fiber 2 grams, Protein 24 grams, SaturatedFat 16 grams, Sodium 799 milligrams, Sugar 16 grams, TransFat 0 grams

1 1/3 pounds sweetbreads
Salt
1 lemon
1/2 cup dried cherries
1/3 cup dry red wine
3 tablespoons flour
Freshly ground black pepper
2 tablespoons unsalted butter
1 1/2 ounces pancetta, in one slice, diced
1/2 cup finely chopped onion
24 very small cremini mushrooms, stems removed
2/3 cup chicken stock
1 tablespoon minced tarragon

PAUPIETTES OF TURKEY WITH CURRY SAUCE

Provided by Bryan Miller

Categories     dinner, main course

Time 1h

Yield Serves 4

Number Of Ingredients 14



Paupiettes of Turkey With Curry Sauce image

Steps:

  • Slice the turkey breast, lengthwise, into 4 roughly equal scaloppines. Place them between sheets of plastic wrap and pound them until they are as thin as possible without breaking.
  • In a saute pan heat 2 tablespoons of oil and 2 tablespoons of butter over medium-high flame and cook the apples and onion for 5 minutes. Add the coriander and parsley and cook 3 more minutes.
  • Place 2 tablespoons of the stuffing on each turkey scaloppine. Fold up the filets as if you were wrapping a package, overlapping the edges. Tie them with kitchen thread.
  • In a wide, deep saucepan or casserole, heat remaining butter and oil over high heat. Sear the meat on all sides. Remove meat, lower flame to medium and add carrots, celery and onion. Saute vegetables until light brown but not burned. Pour in chicken stock and wine and deglaze the pan, scraping up particles with a wooden spoon.
  • Add the meat, bring to boil, reduce to simmer and cook, covered, for 25 minutes.
  • Remove meat from pan, cut off thread. Reduce cooking liquid by half. Strain and return to heat. Add cream and curry and reduce by two-thirds while stirring constantly. Adjust seasoning if desired. Pour over meat.

Nutrition Facts : @context http, Calories 843, UnsaturatedFat 32 grams, Carbohydrate 21 grams, Fat 61 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 26 grams, Sodium 321 milligrams, Sugar 12 grams, TransFat 1 gram

1 1/2 pounds turkey breast (skinless and boneless)
4 tablespoons sweet butter
4 tablespoons vegetable oil
1 apple, peeled and diced
1 medium-size onion, peeled and diced
1 teaspoon coriander
1 tablespoon chopped parsley
1 carrot, minced
1 stalk celery, minced
1/2 onion, minced
2 cups turkey or chicken stock
1 cup white wine
1 cup heavy cream
1 tablespoon curry powder

PAUPIETTES OF TURKEY, SWEETBREADS AND MUSHROOMS

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h

Yield 2 servings

Number Of Ingredients 11



Paupiettes of Turkey, Sweetbreads And Mushrooms image

Steps:

  • Heat 1 tablespoon of the butter and the vegetable oil in a heavy 2- to 3-quart saucepan or heat-proof casserole. Add half the shallots, and cook over medium heat until lightly browned. Add the paupiettes, and briefly brown them on both sides.
  • Add the wine and stock to the saucepan, cover and cook over medium-low heat for about 35 minutes, or until the juices run clear and an instant-read thermometer registers 150 degrees when inserted into the center. Remove the paupiettes from the pan.
  • While the paupiettes are cooking, heat the remaining butter in a skillet. Add the mushrooms and remaining shallots, and cook over high heat until the mushrooms are lightly browned. Stir in the Cognac, scrape the pan, and set aside.
  • When the paupiettes have been removed from the pan, stir in the contents of the skillet. Cook briefly, until the sauce is lightly thickened. If desired, the cream can be added at this point and the sauce cooked for a few minutes longer. Season with salt and pepper.
  • Return the paupiettes to the pan briefly to reheat them, basting with the sauce, then serve, sprinkled with the chervil.

Nutrition Facts : @context http, Calories 190, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 394 milligrams, Sugar 3 grams, TransFat 0 grams

2 tablespoons unsalted butter
1/2 tablespoon vegetable oil
2 tablespoons finely minced shallots
2 prepared uncooked paupiettes of turkey stuffed with sweetbreads and mushrooms
2 tablespoons dry white wine
6 tablespoons veal stock
4 ounces fresh mushrooms, sliced thin
1 tablespoon Cognac or brandy
2 tablespoons heavy cream or creme fraiche (optional)
Salt and freshly ground black pepper to taste
1/2 tablespoon chopped chervil

PAUPIETTES OF SOLE WITH SPINACH AND MUSHROOM STUFFING

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, lunch, quick, weekday, main course

Time 30m

Yield Four servings

Number Of Ingredients 10



Paupiettes Of Sole With Spinach And Mushroom Stuffing image

Steps:

  • Sprinkle the fillets with salt and pepper and set aside.
  • Pick over the spinach. Remove and discard any tough stems and blemished leaves. Rinse and drain the spinach well. There should be about 8 cups loosely packed. Set aside.
  • Heat the butter in a skillet and add the shallots. Cook briefly, stirring, and add the mushrooms, salt, pepper and nutmeg. Cook, stirring, until the mushrooms are wilted. Add the spinach and cook until wilted. Continue cooking until all the moisture evaporates.
  • Scrape the mixture into a bowl and add the egg yolk. Let stand until cool.
  • Place the fillets of fish on a flat surface, skinned side up. Spoon an equal portion of the spinach and mushroom mixture onto the center of each fillet. Roll the fillets jellyroll style to enclose the filling.
  • Bring a quantity of water to the boil in the bottom of a steamer. Arrange the rolled fillets, seam side down, on a steamer rack. Set the rack over the steamer bottom. Steam five minutes. Serve hot with a ginger butter sauce (see recipe).

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 10 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 5 grams, Sodium 762 milligrams, Sugar 2 grams, TransFat 0 grams

4 skinless, boneless fillets of sole (or use any nonoily white-fleshed fish such as fluke or flounder), about 1/4 pound each
Salt to taste, if desired
Freshly ground pepper to taste
3/4 pound fresh spinach
2 tablespoons butter
2 tablespoons finely chopped shallots
1/2 pound fresh mushrooms, thinly sliced, about 3 cups
1/8 teaspoon freshly grated nutmeg
1 egg yolk
Ginger butter sauce (see recipe)

TURKEY AND MUSHROOM POTPIES

I always use the leftovers from our big holiday turkey to prepare this recipe. I think my family enjoys the potpies more than the original feast! -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 20



Turkey and Mushroom Potpies image

Steps:

  • Preheat oven to 400°. In a Dutch oven, saute mushrooms and onion in oil until tender. Stir in turkey, peas and carrots, salt and pepper. Combine cornstarch and broth until smooth; gradually stir into pan. Bring to a boil. Reduce heat; cook and stir 2 minutes or until thickened. Stir in sour cream. Transfer to eight greased 8-oz. ramekins., In a large bowl, combine flour, sugar, baking powder, thyme, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine buttermilk and oil; stir into dry ingredients just until moistened. Drop by heaping teaspoonfuls over filling., Bake, uncovered, until topping is golden brown and filling is bubbly, 20-25 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 314 calories, Fat 11g fat (4g saturated fat), Cholesterol 49mg cholesterol, Sodium 701mg sodium, Carbohydrate 34g carbohydrate (8g sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges

4-1/3 cups sliced baby portobello mushrooms
1 large onion, chopped
1 tablespoon olive oil
2-1/2 cups cubed cooked turkey
1 package (16 ounces) frozen peas and carrots
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup cornstarch
2-1/2 cups chicken broth
1/4 cup sour cream
TOPPING:
1-1/2 cups all-purpose flour
2 teaspoons sugar
1-1/2 teaspoons baking powder
1 teaspoon dried thyme
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons cold butter
1 cup buttermilk
1 tablespoon canola oil

SWEETBREADS AND MUSHROOMS

Sweetbreads are so delicious! Pity they have fallen out of fashion. This recipe is an old favorite from San Francisco a la Carte. The authors suggest serving the sweetbreads with brown rice, broiled tomatoes and fresh green beans. The blanching directions come from Julia Child (who else?).

Provided by MariaLuisa

Categories     Beef Organ Meats

Time 5h25m

Yield 6 serving(s)

Number Of Ingredients 14



Sweetbreads and Mushrooms image

Steps:

  • To blanch sweetbreads, first wash in cold water, then place in a bowl and soak for about 2 hours in several changes of cold water . Pull off as much membrane and filament as you can without tearing the flesh. Soak for another 2 hours, this time adding 1 tablespoon of vinegar per quart of cold water. Pull off the filament and remove connecting tubes between lobes, if present. Place sweetbreads in a saucepan and cover by about two inches with boiling water. Add the salt and lemon juice (1 tsp salt and 1 tablespoon lemon juice per quart of water). Bring to a bare simmer and cook for 15 minutes. Drain and plunge into cold water for 5 minutes. Drain.
  • When ready to cook, cut the blanched sweetbreads into bite-size cubes and brown them in the butter in a roomy skillet (You may need to brown them in two batches so as not to crowd them). Remove the sweetbreads to a plate. In the same skillet quickly brown the mushrooms over a brisk flame, adding more butter if needed. Add the lemon juice to the skillet and cook, covered, for 3 minutes.
  • Return the sweetbreads to the skillet and add the chicken stock, tomato paste, sherry (I actually prefer dry marsala -- port or madeira would probably be OK, too), and bay leaf. Simmer, uncovered, over medium heat for 15 minutes. Add pepper. Dissolve the arrowroot in the white wine and add to skillet to thicken.
  • The sweetbreads may be prepared ahead of time and refrigerated. Return to room temperature before reheating.

Nutrition Facts : Calories 88.2, Fat 4.5, SaturatedFat 2.6, Cholesterol 11.4, Sodium 955.2, Carbohydrate 6.4, Fiber 0.8, Sugar 3.1, Protein 2.4

2 lbs sweetbreads, blanched (see instructions below)
4 tablespoons vinegar, approximately
2 teaspoons salt, approximately
2 tablespoons lemon juice, approximately
2 tablespoons butter, approximately
16 fresh button mushrooms, halved
1/4 cup fresh lemon juice
1 cup chicken stock
1/4 cup tomato paste
1/2 cup sherry wine
1 bay leaf, broken
pepper, freshly ground, to taste
1 teaspoon arrowroot
1 tablespoon dry white wine

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