Turkey Vegetable Parmesan Recipes

Steps:

• Preheat the oven to 450 degrees F.
• Place the tomatoes on a rimmed baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with the salt. Toss well to coat. Roast the tomatoes until beginning to pop and blister, about 15 minutes.
• Meanwhile, spread 1 tablespoon pesto on 4 slices of bread. Spread 1 tablespoon marinara on the other 4 slices. Place a slice of mozzarella on each slice of bread. Divide the turkey evenly on 4 slices of bread and top with some of the blistered tomatoes. Sprinkle each sandwich with 1 tablespoon Parmesan. Top with the remaining slices of bread and press gently.
• Heat a large skillet over medium heat. Add half of the remaining oil to the skillet and add 2 sandwiches. Place a lid slightly smaller than the skillet on top of the sandwiches and press down. Cook until golden brown, about 3 minutes. Flip the sandwiches and repeat on the second side. Continue with the remaining sandwiches. (Alternatively, you can use a panini press.) Serve warm.

Steps:

• Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 13 by 9-inch glass baking dish.
• Drizzle the eggplant slices, fennel slices and peppers with olive oil. Season with salt and pepper. Grill the vegetables for 3 to 4 minutes each side until softened.
• Spoon 3/4 cup of the marinara sauce over the bottom of the prepared baking dish. Arrange the eggplant slices on top. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the peppers in a single layer on top. Spoon 3/4 cup of marinara sauce over the peppers. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the fennel on top and cover with the remaining sauce. Sprinkle with the remaining cheese. Scatter the bread crumbs over the cheese and drizzle liberally with oil. Bake until the top is golden and forms a crust, about 30 to 35 minutes
• Remove from the oven and cool for 10 minutes before serving.
• Cook's Note: The vegetables can also be baked in a 375 degrees F oven for 15 to 20 minutes until softened.

Steps:

• Season the scaloppini evenly with 4 1/2 teaspoons salt.
• Place the flour in a shallow bowl, the eggs in a separate shallow bowl and the breadcrumbs in a third shallow bowl. Season the breadcrumbs with the oregano, pepper flakes and remaining 1 1/2 teaspoons salt. Working with one piece of turkey at a time, dredge each piece in the flour, followed by the egg and finished with the breadcrumbs. Place on a baking sheet.
• Heat a large skillet over medium-high heat. Place a wire rack on a baking sheet. Add 1/4 cup of grapeseed oil to the hot skillet. Fry the turkey pieces, 2 at a time or as many as will fit in your skillet, until golden brown and crispy, about 3 minutes per side. Add more oil to the skillet as needed. Remove to the rack and continue with the remaining turkey pieces.
• Preheat the oven to 400 degrees F. Butter an 11-by-13-inch roasting pan.
• Spoon 1 cup of marinara on the bottom of the prepared pan. Nestle the turkey pieces in the sauce to make one layer covering the bottom of the pan, about 4 pieces. Spoon another cup of sauce on top and sprinkle with 1 cup mozzarella and 1/2 cup Parmesan. Sprinkle half of the basil over the top. Shingle another layer of turkey, sauce, cheese and basil. On the final layer, cover the top with the remaining turkey and spoon over the remaining sauce. Sprinkle with the remaining 1 1/2 cups mozzarella and 1/2 cup Parmesan. Bake until golden brown and bubbly, about 45 minutes. Allow to rest for 10 minutes before slicing and serving.

Steps:

• Place whole turkey in a large stockpot. Add 1/2 of the onions, carrots, and celery. Add bay leaves, salt and pepper. Cover the turkey with 3 quarts of water. Place over medium heat and bring to a boil. Reduce heat to medium low and simmer for 1 hour.
• Remove stock from heat and strain through a fine mesh sieve, saving the liquid (about 2 quarts) and turkey meat, discarding the vegetables.
• Saute remaining onions, carrots, and celery until wilted, about 4 minutes. Add to strained stock. Add the remaining vegetables, and garlic to the stock. Season with salt and pepper. Simmer for 10 minutes. Remove the meat from the turkey carcass and dice. Add the meat, herbs, and cooked macaroni to stock. Heat through.
• Ladle the soup into each serving bowl and serve with the crusty bread.

Steps:

• Cook pasta according to package directions; add broccoli, carrots and red pepper during the last 5 minutes., Meanwhile, in a medium saucepan, stir flour and milk until smooth. Add the cream cheese, onions and seasonings; bring to a boil over medium-low heat. Cook and stir 1-2 minutes. Add turkey and Parmesan cheese; heat through. Drain pasta; toss with cheese sauce.