Sante Fe Christmas Turkey Stuffing Recipes

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SLOW-COOKER SANTA FE TURKEY BREAST



Slow-Cooker Santa Fe Turkey Breast image

Jarred salsa and chiles give tender turkey its south-of-the-border flavors.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 6h15m

Yield 8

Number Of Ingredients 6

1 bone-in split turkey breast (about 5 lb), thawed if frozen
1 cup Old El Paso™ Thick 'n Chunky salsa
2 tablespoons honey
1 tablespoon chopped chipotle chile in adobo sauce (from 7-oz can)
2 tablespoons cornstarch
2 tablespoons cold water

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. Place turkey in cooker. In small bowl, mix salsa, honey and chile; pour over turkey.
  • Cover; cook on Low heat setting 6 to 7 hours.
  • Remove turkey from cooker. Remove skin from turkey breast. Cut turkey into 24 slices; place on platter and cover to keep warm. Pour juices from cooker into 4-cup microwavable measuring cup or bowl. In small bowl, mix cornstarch and cold water until smooth; stir into juices in cup. Microwave uncovered on High 3 to 5 minutes, stirring every minute, until mixture boils and thickens. Serve with turkey.

Nutrition Facts : Calories 260, Carbohydrate 8 g, Cholesterol 145 mg, Fiber 0 g, Protein 52 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 5 g, TransFat 0 g

FRENCH CANADIAN MEAT TURKEY STUFFING



French Canadian Meat Turkey Stuffing image

Make and share this French Canadian Meat Turkey Stuffing recipe from Food.com.

Provided by pink cook

Categories     One Dish Meal

Time 1h20m

Yield 15 lbs. turkey, 20 serving(s)

Number Of Ingredients 12

2 lbs lean ground beef
1 lb ground pork or 1 lb sausage
1 large onion, chopped fine
4 stalks celery, chopped fine
1 tablespoon salt
1 tablespoon poultry seasoning
1/2 teaspoon thyme
1/4 teaspoon ground cloves
1 cup rice
1 inner pack saltines (optional) or 1 Ritz cracker, crushed (optional)
5 slices of toasted bread, cut in cubes (optional)
water (1 inch on bottom of pan) or broth (1 inch on bottom of pan)

Steps:

  • Put all ingredients in large pan except crackers. Cook on medium heat until meat is well cooked, approximately one hour stirring occasionally, so it will not stick to bottom of pan. Add 1 ladle of turkey drippings.
  • Simmer for 20 minutes and drain 3/4 of liquid from pan. Add rice (or crushed crackers or bread cubes instead of the rice) until the rest of liquid is absorbed. Add salt and pepper to taste.
  • Store the stuffing in refrigerator overnight to get more flavor and then stuff the turkey.
  • NOTE: Dreamer in Ontario wrote:.
  • "I think that pinkie kookie's recipe sounds close if I use rice in place of the bread and/or crackers.".
  • I wrote: "Your idea of adding rice instead of the crackers and bread is excellent, Dreamer in Ontario. That is what the recipes are for, to add our own ingredients and ideas. Enjoy it.".

Nutrition Facts : Calories 187.4, Fat 9.3, SaturatedFat 3.6, Cholesterol 50.8, Sodium 402.2, Carbohydrate 8.9, Fiber 0.4, Sugar 0.5, Protein 15.7

SANTE FE CHRISTMAS TURKEY STUFFING



Sante Fe Christmas Turkey Stuffing image

Categories     Herb     Nut     Onion     Pork     Vegetable     Side     Christmas     Stuffing/Dressing     Winter     Gourmet

Number Of Ingredients 11

1 pound kielbasa or other smoked sausage, halved lengthwise and cut into 1/4-inch slices
4 cups chopped onions (about 2 very large)
2 cups chopped celery
1 1/2 cups chopped pecans (a 6-ounce can)
1 stick (1/2 cup) unsalted butter
An 8-ounce package herb-seasoned stuffing
Buttermilk corn bread or 3 cups packaged corn bread stuffing
2 tablespoons crumbled dried sage
1 1/2 cups chopped fresh parsley leaves
three 4-ounce cans green chilies, chopped, or 5 to 7 fresh poblano chilies, roasted and peeled and chopped, or to taste
1 cup chicken broth, or to taste

Steps:

  • In a large heavy skillet cook the kielbasa over moderate heat, stirring, until it is browned and transfer it with a slotted spoon to a large bowl. In the fat remaining in the skillet cook the onions and the celery, stirring, until they are softened and add them to the bowl. In the skillet sauté the pecans in the remaining fat and the butter over moderately high heat, stirring, until they are golden and add the mixture to the bowl with the stuffing, the corn bread, the sage, the parsley, and the chilies. Add enough of the broth to moisten the stuffing to the desired consistency and let the stuffing cool completely. Makes about 14 cups, or enough to stuff a 12-to 16-pound turkey with plenty to cook separately for those who like their stuffing less sinfully rich.
  • To Roast Peppers
  • Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or boil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)

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