Eye Studded Turkey Tenderloin Pearl Onions And Black Olives Recipes

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TURKEY TENDERLOINS WITH CARAMELIZED ONIONS



Turkey Tenderloins with Caramelized Onions image

Fresh thyme and sweet onions add lots of flavor to a very simple sauté.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 6

Number Of Ingredients 10

1 teaspoon vegetable oil
2 turkey breast tenderloins (1 1/2 pounds)
3/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup dry white wine or Progresso™ chicken broth (from 32-oz carton)
2 tablespoons butter or margarine
4 large onions, thinly sliced (4 cups)
1 tablespoon packed brown sugar
1/2 teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves
1/4 teaspoon pepper

Steps:

  • Heat oil in 12-inch skillet over medium-high heat. Sprinkle both sides of turkey with salt and 1/4 teaspoon pepper. Cook turkey in oil about 5 minutes, turning once, until brown on both sides.
  • Pour wine into skillet; reduce heat. Cover and simmer 30 to 40 minutes or until juice of turkey is no longer pink when centers of thickest pieces are cut. Remove turkey from skillet; keep warm.
  • Melt butter in skillet over medium-high heat. Cook onions in butter 5 minutes, stirring frequently; reduce heat to medium. Stir in brown sugar, thyme and 1/4 teaspoon pepper. Cook 15 to 20 minutes, stirring occasionally, until onions are golden brown.
  • Slice turkey. Serve turkey with onions.

Nutrition Facts : Calories 200, Carbohydrate 11 g, Cholesterol 85 mg, Fiber 2 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 430 mg

TURKEY AND POBLANO RED EYE STEW



Turkey and Poblano Red Eye Stew image

One recipe for the Buttermilk Brined Turkey Breast is enough for this Turkey and Poblano Red Eye Stew as well as the Pilgrim Casserole and the Turkey and Corn Chowder with Bacon and Chipotle later in the week.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 29

6 poblano peppers
4 cups turkey or chicken stock
2 tablespoons olive or canola oil
2 large starchy potatoes, peeled and cut to 1-inch dice
Salt and freshly ground black pepper
2 tablespoons ancho chile powder or mild chili powder blend
4 cloves garlic, chopped
2 onions, chopped
1 cup strong coffee
About 3 tablespoons Worcestershire sauce
2 tablespoons light brown sugar
1 large fresh bay leaf
1 small cinnamon stick
1 cup boiling water
1/2 cup masa or corn meal
1 to 1 1/2 pounds Buttermilk Brined Turkey Breast, recipe below, or roast turkey breast, cut to 1-inch dice
Sour cream, for passing
4 cups buttermilk
1/4 cup Sriracha or other hot sauce, such as Frank's Red Hot
2 round tablespoons kosher salt
6 to 8 peppercorns
2 to 3 cloves garlic, crushed
1 lemon, sliced
A few sprigs chives, coarsely chopped
A few sprigs dill, coarsely chopped
A few sprigs parsley, coarsely chopped
3 boneless turkey breasts (about 2 1/2 pounds)
Olive or canola oil
Poultry seasoning

Steps:

  • Over an open flame or under the broiler, char the peppers all over. Cover and cool enough to handle. Peel and seed the peppers, then puree 3 of them with 1 cup of the stock in a food processor. Dice the remaining 2 peppers into bite-size pieces and reserve for later use.
  • Heat the oil in a soup pot over medium-high heat, add the potatoes and chile powder, and then season with salt and pepper. Cook until the potatoes start to brown, 2 to 3 minutes. Then add the garlic and onions, and cook to tender, 7 to 8 minutes more. Add the coffee, Worcestershire, sugar, bay leaf, cinnamon, the remaining 3 cups stock, the pureed peppers and the chopped peppers.
  • Pour the boiling water over the masa and stir, then add to stew. Add the turkey to the stew and simmer to thicken.
  • Serve the stew in shallow bowls.
  • Place the buttermilk, Sriracha, salt, peppercorns, garlic, lemon, chives, dill and parsley in a double-bagged 2 1/2-gallon plastic resealable bag. Add the turkey breasts and refrigerate on the bottom shelf of the fridge overnight.
  • Preheat the oven to 325 degrees F.
  • Arrange a metal rack over or in a rimmed baking sheet and rub the rack with oil. Remove turkey breasts from the brine and pat them dry. Arrange the breasts on the prepared baking rack and coat the skin with a little oil, sprinkle with poultry seasoning and cook until a thermometer reads 165 degrees F and the skin is light to medium golden brown, 45 minutes to 1 hour.

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