Turkey Recipes List

• Italian Turkey Stuffing
• Roast Turkey
• Turkey Filets with Parmigiano Reggiano

Italian Turkey Stuffing

Ingredients:

1 large onion, roughly chopped
3 stalks celery, roughly chopped
1 pound lean ground beef
1 pound lean ground pork
1 hot Italian sausage, casing removed and broken into pieces (optional)
14 ounces seasoned bread stuffing mix
2 cups chicken broth, defatted
2 eggs, lightly beaten
1 teaspoon poultry seasoning
1/2 teaspoon rubbed sage
Salt and pepper to taste
1/2 cup butter, melted

Directions:

1• Heat olive oil in medium sauté pan. Stir in onion and celery and cook over medium heat until transparent.. Transfer to a large bowl and set aside.
2• Sauté beef, pork and optional sausage, breaking up until no longer pink. Remove with slotted spoon to a separate bowl and set aside. Let cool slightly.
3• Using a large soup pot to combine ingredients, pour in stuffing mix, cooled meat and onion mixture. Add chicken broth and mix well
4• Stir in eggs, poultry seasoning and sage. Season with salt and pepper to taste. Pour over butter and mix well. If not moist enough, add more broth.
5• Stuff into turkey and put remainder into a casserole. Casserole must be at least 160°F when done.
Serves: 8 - 10 with turkey

back to top

Roast Turkey

Ingredients:

4 cloves garlic, crushed
1/4 cup (50 mL) chopped fresh rosemary
1/4 cup (50 mL) extra virgin olive oil
1 tbsp. (15 mL) table salt
1 tsp. (5 mL) black pepper
12 to 15 lb. fresh whole turkey

Directions:

1• Preheat oven to 325 degrees F (160 degrees C).
2• In a small bowl or food processor, mash together garlic, rosemary, olive oil, salt and pepper so that it forms a thick paste.
3• By hand, gently pull the skin away from the turkey breast at the front of the breast (near the neck opening) to form a sort of pocket. Rub some of the rosemary garlic paste onto the breast meat under the skin, reaching in as far as you can without tearing the skin. Rub the remaining rosemary garlic paste all over the skin of the turkey and in the cavity. Add the stuffing, if you're using it, and place the turkey, breast side up, on a rack in a shallow roasting pan. Tuck the wings underneath the bird and tie the legs together with kitchen string.
4• Place the turkey into the preheated oven. Do not cover the pan. Roast, basting every 15 to 20 minutes with the pan juices, until a meat thermometer inserted into the inner thigh reaches 170 degrees F (77 degrees C) and the juices run clear when the thigh is pricked with a skewer. This will take anywhere from 3 to 4-1/4 hours (depending on the size of the turkey and whether it is stuffed or not). The only definite way to know if the turkey is cooked is by using a meat thermometer. Remove roasting pan from the oven and let the turkey rest at room temperature for about 15 minutes before carving.
5• Serve turkey with pan juices or use the juices to make gravy (recipe follows).

Gravy for Turkey

1• 1/4 cup (50 mL) fat from the roasting pan
2• 1/4 cup (50 mL) flour
3• 2 cups (500 mL) defatted turkey pan juices, turkey broth, water, or a combination
4• In a saucepan, combine the fat from the roasting pan and flour. Cook, stirring to eliminate any lumps, for just a minute or two. Whisk in turkey juices, broth or whatever liquid you're using and cook, stirring constantly, until the gravy thickens. Let simmer over low heat, whisking occasionally, for 6 to 8 minutes. Serve hot.

back to top

Turkey Filets with Parmigiano Reggiano

Ingredients:

• 1 lb. breast of turkey, cut into slices
• 1 egg, lightly beaten
• 1 cup breadcrumbs
• 1 tablespoon butter
• 5 oz. Parmigiano Reggiano, cut into slivers
• vegetable oil

Directions:

1• Dip each turkey slice on both sides in the egg and then into the breadcrumbs.
2• Heat the oil in a skillet over medium heat and cook the turkey slices.
3• When done, transfer to a butter smeared baking dish, cover with Parmigiano Reggiaino and place in an oven preheated to 400 degrees for 10 minutes.
4• Serve immediately.

Serves 4 to 6 people.

back to top