Last Updated on November 25, 2020 by Nazmin Sarker
Braised turkey
Turkey in Champagne Sauce with Toast Flowers
- 1 tablespoon salad oil
- 2 2-to 2 ½ -pound turkey legs (thigh and drumstick)
- 4 cups of water
- 1 large onion, thinly sliced
- 1 ¼ teaspoons salt
- ½ teaspoon pepper
- 1/3 cup all-purpose flour
- 1 ½ cups half-and-half
- 3 tablespoons butter or margarine
- ½ pound mushrooms, sliced
- 1 split dry champagne (about 6 ounces)
- 1/3 cup minced parsley
- Toast Flowers (below)
- Begin 2 hours ahead
- 6 servings
- 629 cals per serving
- Good source of calcium, iron, vitamin A, riboflavin, niacin
Instructions:
- In 12-inch skillet over medium-high heat, in hot salad oil, cook turkey legs until well browned on all sides. add water, onion, salt, and pepper; heat to boiling. Reduce heat to low; cover and simmer 1 ½ hour or until turkey is fork-tender.
- Remove turkey from skillet; cool slightly until easy to handle. Cut turkey meat into 1-inch pieces; discard skin and bones. Meanwhile, over high heat, cook turkey broth in the skillet until it reduces to about 1 ½ cups.
- In a small bowl with a spoon, blend flour with ½ cup half-and-half; gradually stir into broth until smooth; stir in remaining half-and-half. Cook, stirring until cream sauce boils and is thickened.
- In 10-inch skillet over medium heat, in hot butter or margarine, cook mushrooms until tender; gently stir into a cream sauce with turkey meat, champagne, and ¼ cup parsley; heat.
- To serve; Spoon turkey mixture into chafing dish if you like. Garnish with remaining parsley and serve with Toast Flowers.
Toast Flowers: Preheat oven to 450 F. Using a 3- to 4-inch flower-shaped cookie cutter, cut “flowers” from 18 white bread slices. Place on cookie sheet. Bake flowers 3 to 5 minutes until golden.
See Also:
Apricot-glazed Turkey Drumsticks
- 4 turkey drumsticks (about 4 pounds)
- 2 celery stalks, halved
- 1 medium onion, halved
- ¾ tablespoon salt
- ½ teaspoon peppercorns, crushed hot water
- ¾ cup apricot preserves
- 1 8 ¾ -ounce can apricot halves, drained, for garnish
- Begin 2 ½ hours ahead
- 4 servings
- 588 cals per serving
- Good, source of iron, riboflavin, niacin
Instructions:
- In an 8-quart saucepot, place turkey, celery, onion, salt, and peppercorns and add hot water to cover; over high heat, heat mixture to boiling. Reduce heat to medium-low; cover and simmer 1 ½ hour or until drumsticks are fork-tender.
- Meanwhile, in a 1-quart saucepan over medium heat, melt apricot preserves. Preheat oven to 400 F. (See more: best oven air fryer)
- Remove turkey from broth; drain well. (Strain; cover and refrigerate broth for soup another day.) |With hands protected by paper towels, pull tendons from ends of turkey drumsticks.
- Place turkey in open roasting pan; brush with apricot preserves; add drained apricot halves to pan and brush them with preserves.
- Bake in the oven for 10 minutes to glaze turkey.
Turkey-Tamale Casserole
- salad oil
- 1 1-pound frozen turkey thigh, thawed water
- ½ cup chopped onion
- ½ cup chopped celery
- 1 16-ounce can tomatoes
- 1 15 ½ -or 16-ounce can red kidney beans
- 2 teaspoons chili powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- Tamale Topping:
- ¾ cup cornmeal
- ¼ cup all-purpose flour
- 1 ½ teaspoon double-acting baking powder
- ½ teaspoon salt
- ½ teaspoon ground sage
- 1 egg
- ½ cup milk
- 2 tablespoons salad oil
- Begin 4 hours ahead
- 6 servings
- 299 cals per serving
- Good source of iron
Instructions:
- In 10-inch skillet over medium-high heat, in 2 tablespoons hot salad oil, cook turkey thigh until well browned. Add ½ cup water; heat to boiling. Reduce heat to low; cover and simmer 2 ½ hours, until turkey is fork-tender, adding more water if needed.
- Remove turkey from skillet; cool slightly until easy to handle. Remove meat from bones; cut meat in ½ -inch pieces. (Refrigerate broth for use in soup another day.)
- In 3-quart saucepan over medium heat, in 2 tablespoons hot salad oil, cook onion, and celery until tender, about 5 minutes, stirring occasionally. Add turkey, tomatoes and their liquid, kidney beans, and their liquid, chili powder, salt, and pepper; heat to boiling, stirring occasionally.
- Spoon hot turkey mixture into 2-quart casserole preheat oven to 400 F.
- Meanwhile, prepare Tamale Topping: In a medium bowl with a fork, combine cornmeal, flour, baking powder, salt, and sage.
- In a small bowl with a fork, stir together egg, milk, and salad oil until well mixed; stir into flour mixture just until batter is mixed.
- Pour batter over hot turkey mixture in casserole; bake 20minutes or until a toothpick inserted in the center of Tamale Topping comes out clean. Serve piping hot at a table in casserole.
Saucy Turkey Wings
- 4 pounds turkey wings
- 2 tablespoons salad oil
- 1 10 ½ -ounce can condense cream of celery soup
- 1 teaspoon salt
- ½ teaspoon paprika
- ¼ teaspoon pepper parsley sprigs for garnish
- Color index
- Begin 2 ½ hrs ahead
- 6 servings
- 334 cals per serving
- A good source of niacin
- Separate wings at joints. (Use wingtips for soup, if you like.)
Instructions:
- In 12-inch skillet over medium-high heat, in hot salad oil, cook a turkey, a few pieces at a time, until browned on all sides; arrange in 15 ½ by 10 ½ roasting pan.
- In a small bowl, combine undiluted soup, salt, paprika, and pepper; spoon soup mixture over turkey. Cover roasting pan and bake at 350 |F. Oven 2 ¼ hours or until turkey wings are fork-tender; garnish.