Turkeycranberrybites Recipes

Steps:

• For the dipping sauce: Puree the cranberry sauce, mayonnaise and orange zest in the bowl of a food processor until evenly combined. Refrigerate until ready to use.
• For the bites: Heat 3 inches of vegetable oil in a medium saucepan over medium heat to 350 degrees F on a deep-fry thermometer. Put the stuffing, turkey, Parmesan, rosemary and 1 egg in a medium bowl and mix well until the mixture is evenly moistened. Place the flour, remaining 2 eggs and the panko in 3 separate shallow bowls. Beat the eggs to break apart until 1 cohesive color.
• Shape 1 tablespoon of the turkey mixture into a ball. Press a piece of smoked mozzarella into the middle of the ball and reshape the mixture around the cheese. Bread the ball by rolling it first in the flour to coat, then the egg and lastly the panko. Repeat with the remaining turkey mixture and breading ingredients. Fry 4 to 5 or the balls at a time until deep golden brown and hot all the way through, 2 to 3 minutes. Remove to a paper-towel lined plate and sprinkle with a pinch of salt. Serve hot alongside the dipping sauce.

Steps:

• Mix turkey, cranberries, almonds, celery, and mayonnaise in a bowl until well blended.

Steps:

• Combine the apple cider, cranberry juice, salt, sugar, pickling spice, red pepper flakes and orange zest in a large saucepan. Bring to a simmer over medium-high heat and cook until the salt and sugar have dissolved and the spices are fragrant, 35 to 40 minutes. Stir in 8 cups ice-cold water.
• Place the turkey beast skin-side down into a large bowl and pour the brine over the top. Cover and refrigerate for 3 to 4 hours (1 hour per pound).
• Preheat the oven to 350 degrees F.
• Remove the turkey from the brine, pat dry and place skin-side up on a roasting pan with a rack. Rub the turkey with olive oil and sprinkle with black pepper. Roast until the breast reaches an internal temperature of 160 degrees F, 1 hour 40 minutes, brushing with Cranberry Apple Glaze every 15 minutes (using about half of the glaze total).
• Let the turkey rest for 10 minutes before serving with the remaining Cranberry Apple Glaze.
• Combine the apple cider, cranberries, cranberry juice, maple syrup and apple cider vinegar in a small saucepan. Bring to a boil over medium-high heat, and then reduce to a simmer until the liquid has been reduced by 2 cups and the cranberries have burst, 18 to 20 minutes. Season with salt and pepper, and then transfer to a blender and puree until smooth. Yield: 1 1/2 cups.

Steps:

• Preheat oven to 375ºF.
• Cut 12 2" rounds from the thawed puff pastry sheet.
• Bake on ungreased cookied sheet for 20-25 minutes until puffy and brown.
• Cool slightly.
• While still warm, split each pastry into 2 layers.
• Cool completely.
• Meanwhile, mix chopped turkey, mayonnaise, sour cream, cranberry sauce, and ginger in a small bowl.
• Spoon turkey mixture onto the split side of each baked and cooled puff pastry round, and serve.

Steps:

• Place turkey in a 5-qt. slow cooker. In a small bowl, combine the cranberry sauce, orange juice, onion soup mix, salt and pepper; pour over turkey. Cover and cook on low for 5-6 hours or until tender., Remove turkey to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.

Steps:

• Place Brie cheese in the freezer for 20 minutes. Oil a mini muffin pan with cooking spray.
• Roll 1 puff pastry sheet out into a 10x14-inch rectangle. Cut the sheet lengthwise into 4 even strips and crosswise into 6 even strips; there should be 24 squares. Separate and press them gently into the muffin cups.
• Cut chilled Brie cheese into 24 pieces approximately 3/4-inch in size. Add 1 teaspoon cranberry sauce to each pastry-lined muffin cup; press in 1 piece of Brie and top with 1 teaspoon of chopped walnuts. Sprinkle bites with sea salt. Chill for at least 30 minutes and up to 3 days.
• Preheat oven to 400 degrees F (200 degrees C).
• Bake bites in the preheated oven until golden brown, 18 to 20 minutes.

Steps:

• In a large bowl, mix the first five ingredients. Add the turkey, celery, cranberries, cheese and pecans; toss to coat., Arrange tart shells on an ungreased baking sheet. Fill with turkey mixture. Bake at 375° for 10-12 minutes or until heated through. Serve warm.

Steps:

• Combine tablespoon of butter with oil in deep skillet or casserole large enough for turkey legs to fit comfortably. Turn heat to medium high; after a minute add garlic and thyme. Cook for a minute, add turkey legs. Brown on both sides (they will brown unevenly, because of their shape), sprinkling with salt and pepper, and stirring garlic so it does not burn. Remove turkey.
• Add onion, mushrooms, sugar, pinch of salt, and some pepper, and cook; stir occasionally, and adjust heat so vegetables do not burn. When very soft, add 1 cup liquid, half the zest, and cranberries. Bring to boil, return turkey to pan; cover and adjust the heat for a steady simmer.
• Cook about 2 hours, checking every 30 minutes and adding more liquid if necessary, until meat is very tender. Taste sauce, and add more salt, pepper, and sugar if necessary. Remove meat; if sauce is soupy, raise heat and reduce a little; stir in remaining butter. Carve meat as neatly as you can; serve on a bed of sauce, garnish with remaining orange zest.

Steps:

• Preheat broiler.
• Arrange crackers on broiler pan.
• Mix sauce with zest and scallions.
• Dot crackers with sauce and top with folded turkey and Brie.
• Place under broiler to melt Brie.
• serve warm.