Turkey In Cream Sauce Recipes

Steps:

• In a 3-qt. slow cooker, combine the wine, onion, garlic and bay leaves. Combine rosemary and pepper; rub over turkey. Place in slow cooker. Cover and cook on low for 7-9 hours or until turkey is tender., Remove turkey to a serving platter; keep warm. Strain and skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine the cornstarch, cream and salt until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.

Steps:

• Melt the butter over medium-low heat in a saucepan; add in the mushrooms and saute until golden and tender.
• Add in flour and bouillon powder; stir until smooth (about 1 minute).
• Slowly add in the broth and half and half cream; cook stirring until smooth, thickend and bubbly.
• Add in Parmesan cheese and pimiento; mix to combine.
• Season with seasoned salt and black pepper to taste.
• Add in diced turkey and cook until just heated through (do not boil).
• Spoon over toast.

Steps:

• Heat the meatballs according to the package instructions.
• Meanwhile, combine the sour cream, milk, mayonnaise, garlic powder and chipotle in a blender and blend until combined. Add salt and pepper to taste and blend again.
• In a small saucepan, heat the butter over low heat until melted. Add the chipotle mixture and mix with a wooden spoon until combined. Heat until warm, then serve with the meatballs and garnish with the grated Parmesan and cilantro.

Steps:

• Heat 2 tablespoons oil in heavy large skillet over high heat. Season turkey strips with salt and pepper. Add to skillet and saute until brown but still pink inside, about 1 minute per side. Using slotted spoon, transfer turkey to platter.
• Heat remaining 2 tablespoons oil in same skillet. Add shallots and mushrooms and saute until brown, about 3 minutes. Add tequila and boil until reduced by half. Add chicken stock and boil until reduced by half. Add creme fraiche and simmer until sauce is reduced to sauce consistency. Return turkey to sauce. Stir in salt, white pepper and Tabasco.
• Spoon turkey and sauce over Spaetzle. Sprinkle with epazote leaves.

Steps:

• For the roasted turkey breast: Preheat the oven to 350 degrees F. Place the turkey on a baking rack over a baking sheet. Combine the garlic and softened butter with the herbs and lemon juice. Slather about 5 tablespoons of the garlic-herb butter over the turkey breast and sprinkle liberally with salt and pepper, reserving the remaining garlic-herb butter for the gravy. Roast the turkey 45 minutes.
• For the cranberry pomegranate sauce: Meanwhile, place the cranberries in a medium saucepot with the sugar, salt, cinnamon stick, orange rind and 1 cup water. Bring to boil and cook until all the berries pop and the sauce thickens, about 15 minutes. Cool and remove the rind and cinnamon stick. Peel the pomegranate in a bowl of water, separating the seeds, and drain. Add the pomegranate seeds into the sauce.
• For the creamy gravy: Right before serving the turkey, melt the remaining garlic-herb butter over medium heat in a saucepan. Whisk in the flour, followed by the stock, to thicken. Whisk in the Worcestershire and season with salt and pepper. Stir in the cream and cheese, and keep warm until ready to serve.
• Slice the roasted turkey breast and serve with the room temperature sauce and warm gravy, with steamed greens on the side.
• Cook's Note: If the turkey is a make-ahead meal, you will need an extra 1 cup stock for reheating. Place the turkey in a low baking dish with the extra 1 cup stock and loosely cover with foil. Reheat at 350 degrees F 20 to 25 minutes, then crisp up the skin under the broiler.
• This recipe will result in leftovers for sandwiches.

Steps:

• In a small saucepan, melt butter over medium heat. Stir in flour and curry powder until smooth; gradually whisk in broth and milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; set aside., In a large skillet, heat oil over medium-high heat. Add squash, zucchini and onion; cook and stir until tender. Add turkey, lemon zest and reserved sauce; heat through. Serve with rice; sprinkle with cashews.

Steps:

• To make meatloaf:Preheat oven to 350 degrees.
• Line bottom and sides of two 8 1/2-by-4 1/2 loaf pans with waxed paper and set aside.
• In a large skillet, heat the canola oil over medium high heat.
• Add the celery, onions, carrots and garlic to the pan and saute until the onions are translucent and carrots have softened about 7 minutes.
• Add the basil, oregano, rosemary, pepper and salt to the vegetables.
• Saute briefly to bring out the flavor of the herbs.
• Remove from heat and let cool.
• In a large bowl, combine the contents of the skillet with the bread crumbs, eggs, cream, sun-dried tomatoes, Parmesan, mozzarella, ketchup and turkey.
• Mix by hand until all ingredients are incorporated, then mound mixture into prepared loaf pans.
• Bake 1 hour and 10 minutes or until the internal temperature on an instant read thermometer reaches 180 degrees.
• Cool slightly, then cut and serve topped with the horseradish sauce.
• To make the sauce: Place a medium saucepan over medium-high heat and add butter.
• Once the butter has melted, whisk in the flour.
• Remove from heat and whisk in cream and milk, whisking in a slow, steady stream to prevent lumping.
• Return the pan to the stove and cook over medium-high heat, stirring constantly, until sauce thickens and becomes bubbly.
• Turn off the heat and stir in salt and white pepper and horseradish.
• Serve warm.

Steps:

• To make the sauce, heat 1 tbsp of the butter in a large frying pan, tip in the onion and cook over a low heat for about 10 minutes until soft. Add the garlic and mushrooms, increase the heat and fry until all the liquid has evaporated.
• Place potatoes into a large pot and cover with salted water by 1 inch; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool until potatoes can be handled; cut potatoes in half. Place potatoes into serving bowl with butter, season with salt and black pepper, and toss with chives until potatoes are coated.
• Add the paprika, tomato purée and flour to the mushrooms, cook for 1 min then add the white wine, if using, and leave to bubble away for a further 1-2 minutes. Be careful as the white wine may set alight. Pour in the chicken stock and set over a high heat to reduce by half. Stir in the soured cream and parsley, then season. Keep the sauce warm while you cook the Turkey.
• Heat the remaining butter in a frying pan over a medium-high heat. Season the turkey and cook for 3 minutes on each side for medium-rare, depending on the thickness of the meat. Remove from the pan and leave to rest, loosely covered with foil.
• Cook the green beans in boiling water for 2-3 minutes until just tender, then drain well and steam-dry for a min.
• Meanwhile, gently fry the garlic in the oil until pale golden - no further. Toss with the beans, season and serve.
• Serve the turkey filets with the sauce poured over and the beans and Potatoes on the side.

Steps:

• Prepare noodles as directed and keep warm.
• Meanwhile in large skillet over med heat, in hot butter/margarine, cook onions. When they begin to soften, add mushrooms and cook both until tender, stirring occasionally.
• In small bowl stir in flour and 1-1/4 cups water and add to veggie mixture in skillet, adding sherry, salt, and paprika and cook over high heat until boiling.
• Add turkey and roasted red peppers reducing heat to low, cover skillet and simmer 10 mins., stirring occasionally.
• Stir in sour cream and heat through, don't boil or cream may curdle.
• Serve turkey on top of noodles, garnish with parsley.

Steps:

• In a large no-stick skillet, begin heating the milk, margarine and chicken stock over medium heat.
• Whisk in the flour right away, eliminating all lumps, and as it comes to a boil, it should thicken.
• Add the salt and pepper. (Black pepper is okay as a substitute).
• As it thickens, toss in the chopped turkey and stir carefully as to not break up the chunks too much.
• If it gets too thick, just add some milk and stir.
• As soon as the mix is thick enough to your liking, it is done. Turn off the heat and cover until serving.
• Serve over slices of toast or, make up some of your favorite biscuits instead.
• If you have some left-over turkey broth from the day before when the turkey was baked, use that instead of chicken stock.
• Note: the more dark meat, the better. It really adds to the flavor of this dish.

Steps:

• In large saucepan,melt butter. Whisk in flour; add milk and broth slowly and whisk to avoid lumps. Add nutmeg, black pepper, sea salt, and lemon juice. Thicken this cream sauce over low heat, then remove from heat to cool.
• In a large bowl, combine the minced turkey with 1 cup of the cooled cream sauce, grated onion, poultry seasoning, italian seasoning, and hot sauce. The mixture should just hold together. Add salt and pepper to taste and chill 15 minutes.
• While turkey is chilling, add thawed package of peas to the rest of the cream sauce. Cover and simmer on very low heat.
• Preheat oven to 350 degrees.
• With wet hands form the individual croquettes. I use a 1/4 cup scoop per croquette. Form a ballish shape; roll lightly in flour, then in beaten egg (with just a little water) and roll in breadcrumbs. Form the shape of a large gumdrop or "haystack" and place on a cookie sheet coated with non-stick spray.
• Bake croquettes in middle rack of the oven approximately 25 minutes. Serve hot with cream sauce on top (about 2-3 per person) and a dash of paprika.
• NOTE: Extra peas and cream sauce can be used as an elegant vegetable dish the next day by adding cooked baby carrots and pearl onions.