Parmesan Turkey With Roast Tomato And Basil Potatoes Recipes

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TURKEY PARMESAN PANINI



Turkey Parmesan Panini image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 4 sandwiches

Number Of Ingredients 9

2 cups cherry tomatoes, halved
1/4 cup olive oil
1/2 teaspoon kosher salt
1/4 cup store-bought pesto
8 slices pullman white bread
1/4 cup marinara sauce
8 slices sliced mozzarella or provolone
8 thin slices smoked turkey
1/4 cup freshly grated Parmesan

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.

TOMATO-BASIL TURKEY CASSEROLE



Tomato-Basil Turkey Casserole image

Give new life to leftover turkey in a pleasing casserole featuring pasta, zucchini and olives in tasty tomato sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 6

Number Of Ingredients 7

2 cups uncooked gemelli pasta (8 oz)
2 cups diced cooked turkey
1 jar (26 oz) tomato pasta sauce (any hearty or thick variety)
1 medium zucchini, cut in half lengthwise, then cut into slices (1 1/2 cups)
1 can (2 1/4 oz) sliced ripe olives, drained
1 teaspoon dried basil leaves
1/4 cup shredded fresh Parmesan cheese

Steps:

  • Heat oven to 375°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
  • In casserole, mix pasta and remaining ingredients except cheese.
  • Cover; bake 30 minutes. Sprinkle with cheese. Bake uncovered 15 to 20 minutes longer or until bubbly and thoroughly heated.

Nutrition Facts : Calories 390, Carbohydrate 49 g, Cholesterol 70 mg, Fat 1, Fiber 3 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 13 g, TransFat 0 g

BAKED TURKEY PARMESAN



Baked Turkey Parmesan image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h40m

Yield 10 servings

Number Of Ingredients 13

8 pounds boneless, skinless turkey breast, cut into large scaloppini (12 to 15 cutlets)
2 tablespoons kosher salt
1 cup all-purpose flour
5 large eggs, beaten
3 1/2 cups breadcrumbs
2 teaspoons dried oregano
1 teaspoon red pepper flakes
Grapeseed or canola oil, for frying
1 tablespoon unsalted butter, at room temperature
Two 25-ounce jars store-bought marinara sauce
3 1/2 cups shredded mozzarella
1 1/2 cups freshly grated Parmesan
1/2 cup roughly torn fresh basil leaves

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.

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  • Preheat the oven to 220°C/fan 200°C/gas 7. Put the potatoes into a roasting tin, drizzle with the oil, season and mix. Roast for 35 minutes in the oven, turning halfway. Mix in the tomatoes and roast for a further 10 minutes, until they’ve begun to wilt.
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  • When the potatoes have 20 minutes’ cooking time left, pop the turkey into the oven. Cook, turning halfway, until cooked and golden. Set aside on kitchen paper.
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