BROWN SUGAR-CURED TURKEY WITH WILD MUSHROOM-SHALLOT GRAVY
Categories Mushroom Onion Poultry turkey Roast Thanksgiving Fall Bon Appétit
Yield Serves 10
Number Of Ingredients 11
Steps:
- Rinse turkey inside and out. Pat dry with paper towels. Place turkey on platter. Mix brown sugar, salt, onion powder, garlic powder, allspice, cloves and mace in small bowl to blend well. Rub brown sugar mixture all over outside of turkey. Refrigerate turkey uncovered 24 hours.
- Position rack in bottom third of oven and preheat to 300°F. Arrange onion quarters in large roasting pan. Place turkey atop onions. Tie turkey legs together. Tuck wings under turkey. Sprinkle turkey with pepper. Cover loosely with foil.
- Roast turkey 2 hours. Uncover; roast 30 minutes. Add 1 cup broth to roasting pan; baste turkey with broth. Roast turkey 1 hour, basting occasionally. Add 1 cup broth to roasting pan; continue to roast turkey until dark brown, basting with broth every 20 minutes, about 1 hour. Cover turkey loosely with foil; continue to roast until thermometer inserted into innermost part of thigh registers 180°F, about 1 hour 30 minutes longer.
- Transfer turkey to platter. Tent with foil and let stand 30 minutes. Serve with Wild Mushroom-Shallot Gravy.
TURKEY FILLETS IN WILD MUSHROOMS
Make sure to slice the turkey tenderloins thin, for best results. If the mushrooms listed in the recipe aren't available, make substitutions, picking out the best ones in the store.
Provided by Tuck Burnette
Categories Poultry
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt two tablespoons butter in a large skillet or heavy sauté pan. Fry turkey for 1-2 minutes on each side. Remove season with salt and pepper, stirring well.
- Melt remaining butter, adding prepared mushrooms and shallots.
- Season with salt and pepper. Cover and cook, rather slowly, until wilted, about 5 minutes. Uncover and cook 5-8 minutes longer.
- Stir in the broth, sherry and half of the herbs. Bring to the simmer and cook to coating consistency.
- Add turkey fillets to rewarm without simmering. Stir in reserved herbs. Serve at once.
Nutrition Facts : Calories 433.7, Fat 19.5, SaturatedFat 11.5, Cholesterol 151.3, Sodium 276.5, Carbohydrate 15.1, Fiber 3.2, Sugar 3.2, Protein 48.8
TURKEY FILLET IN MUSHROOM SAUCE
Make and share this Turkey Fillet in Mushroom Sauce recipe from Food.com.
Provided by Happy Harry 2
Categories Poultry
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour, garlic and salt. Pour onto plate and dredge fillets.
- Melt butter in skillet over medium heat. Brown turkey about 10 minutes on each side. Remove and set aside.
- Add olive oil to skillet. Add mushrooms and saute about 10 minutes.
- Dilute bouillon powder in water, add parsley and whisk together. Add to mushrooms. Cook 3-5 minutes, whisking until thick.
- Arrange fillets on platter and pour mushroom sauce on top.
- Serve warm.
Nutrition Facts : Calories 96.8, Fat 6.8, SaturatedFat 2.4, Cholesterol 7.8, Sodium 534.5, Carbohydrate 7.2, Fiber 0.9, Sugar 1.6, Protein 3
SEARED WILD MUSHROOMS
When I was in Paris recently, wild mushrooms - cèpes (porchinis) in particular - seemed to be on every restaurant menu. It was the season. Inspired, I went to the market and bought a small amount of wild mushrooms - some girolles, oyster mushrooms and others (but not cèpes, which were out of my price range). In fact they were all pretty much out of my price range, as they often are here. But I didn't need too many to make enough pan-seared mushrooms for a few unforgettable bruschetta. You can also serve them over a bowl of quinoa or other grains, with strips of egg pancake scattered over the top. The pan-seared mushrooms take only about 10 minutes to cook; make sure the pan is nice and hot when you add them so that they sear right away. Once they have begun to sweat you can turn down the heat a bit and add the other ingredients.
Provided by Martha Rose Shulman
Categories dinner, lunch, snack, main course, side dish
Time 12m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in a wide, heavy nonstick skillet or a wok over high heat. Add mushrooms. Let sear without moving for about 30 seconds, then toss and stir in the pan until they begin to sweat, 2 to 3 minutes. Turn heat to medium, add another tablespoon oil and onion or shallots and cook, stirring, until just tender, 3 to 5 minutes. Add minced garlic, thyme and rosemary or sage. Season with salt and pepper and continue to cook over medium heat until mushrooms are soft, about 5 more minutes. Add wine and cook, stirring, until it is no longer visible in the pan. Taste and adjust seasoning. Remove from heat.
- Beat 1 of the eggs in a small bowl and season with salt and pepper. Heat an 8-inch nonstick omelet pan over medium-high heat until hot. Add 1 teaspoon olive oil, swirl pan, then add egg and swirl pan to coat evenly. Shake and tilt the pan and lift the edges of the egg pancake with a rubber spatula to allow egg to run underneath itself. When just about set flip over to briefly cook any runny egg on top, then transfer to a plate. Repeat with remaining egg. Cut egg pancakes into strips.
- For bruschette, lightly toast bread and brush with olive oil. If desired, rub with a cut clove of garlic. Top with mushrooms. Sprinkle on Parmesan and egg strips, garnish with chopped parsley, and serve. For quinoa bowls, spoon quinoa into wide bowls and top with mushrooms. Sprinkle on Parmesan and egg strips. Garnish with chopped parsley, and serve.
Nutrition Facts : @context http, Calories 395, UnsaturatedFat 11 grams, Carbohydrate 42 grams, Fat 17 grams, Fiber 8 grams, Protein 16 grams, SaturatedFat 5 grams, Sodium 589 milligrams, Sugar 7 grams, TransFat 0 grams
CREAMY ITALIAN TURKEY FILLETS WITH MUSHROOMS
In Italy, turkey is often prepared as you would with a chicken breast fillet. Since it's so low in fat, it dries out very quickly. This fast cooking method and creamy sauce produces a nice and easy little dinner. Come to think of it, bet the sauce would be nice on left-over roast turkey. Can't remember where this came from, so let's pretend I made it up. Update 4/14/10: Just made the sauce with low-fat cream cheese and it was every bit as good as with regular, so I'm changing the recipe. Who needs the extra calories? I recommend doubling the sauce, at least the cream cheese and milk. And it's lovely on chicken fillets as well.
Provided by Elisabetta47
Categories Turkey Breasts
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the olive oil in a non-stick skillet over medium-high heat.
- Saute each turkey fillet BRIEFLY on each side until just cooked through.
- Cooking time should be under 2 min per side, depending on the size of fillet.
- As each fillet is ready, remove to a service plate, cover & keep warm.
- Add mushrooms & scallion to pan.
- Saute, stirring, for 2-3 minute until mushrooms are golden.
- Add cream cheese & milk, stirring until creamy & heated through.
- Season with seasoned salt to taste & spoon over fillets.
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
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
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