Turkey Dinner With All The Trimmings Recipes

ALL-THE-TRIMMINGS TRAYBAKE

All-the-trimmings traybake image

Enjoy the best of Christmas in a traybake. A perfect Boxing Day feast for using up leftovers like potatoes, parsnips, carrots, sprouts and pigs-in-blankets

Provided by Miriam Nice

Time 1h5m

Number Of Ingredients 10

Ingredients

1 tbsp olive oil
3 tbsp caramelised onion chutney
1kg small potatoes, halved
4 parsnips, cut into chunky pieces
4 carrots, cut into chunky pieces
200g sprouts, trimmed and halved
2 small red onions, cut into wedges
12 cocktail sausages wrapped in bacon
2 bay leaves
4 rosemary sprigs, ripped

Steps:

Heat oven to 200C/180C fan/gas 6. Mix the oil and chutney together and season well. Divide everything except the sausages and herbs between two large roasting tins, pour over the oil and chutney mixture and toss together. Put both trays in the oven for 25 mins.
Add the sausages and herbs to the trays and bake, stirring halfway through, for 30-35 mins more or until the vegetables are soft and the sausages are cooked through. If one tray is browning more than the other, swap them round.

Nutrition Facts : Calories 479 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 21 grams sugar, Fiber 17 grams fiber, Protein 11 grams protein, Sodium 0.6 milligram of sodium

TURKEY DINNER WITH ALL THE TRIMMINGS

Turkey Dinner with All the Trimmings image

Provided by Food Network

Categories main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 cups low-fat, low-sodium chicken broth
1 pound fresh or completely thawed turkey breast, trimmed of all visible fat
1 tablespoon extra-virgin olive oil
1/4 cup chopped onions
1/4 cup chopped celery
Salt
Freshly ground black pepper
1 1/2 teaspoons poultry seasoning, such as Spice Hunter
4 ounces cubed stale 100% whole-wheat bread
1 tablespoon chopped fresh flat-leaf parsley
4 1/2 teaspoons cornstarch
1/2 cup no-sugar-added cranberry sauce, such as Steel's Gourmet Agave

Steps:

In a medium pot with a candy thermometer or deep-fry thermometer attached, heat the broth. When the liquid reaches 165 degrees F, with barely any bubbles reaching the surface, add the turkey. Adjust the heat, if necessary, to keep the temperature at 165 degrees F. Using foil, cover the pot around the thermometer and poach the turkey until the internal temperature of the turkey reaches 150 degrees F, about 30 to 40 minutes. Turn off the heat and let the turkey rest in the poaching liquid for an additional 15 to 20 minutes.
Meanwhile, heat a large nonstick pan over medium heat. When hot, add the olive oil. Add the onions and celery and cook until the vegetables are soft, about 5 minutes. Season with salt and pepper to taste. Add the poultry seasoning and bread. Stir to combine. Lower the heat to low and add the poaching liquid, 1/2 cup at a time (about 1 cup total), to the pan to moisten the bread. Stir well, and then cover. Cook until the bread is moist and hot, about 5 minutes. Stir in the parsley and season with salt and pepper to taste. Set aside.
Remove the thermometer from the pot and bring the poaching liquid up to a simmer. In a small bowl, add the cornstarch. Whisk in about 1/2 cup of the poaching liquid, and then pour the mixture back in to the pot. Turn up the heat so that the liquid boils. Turn down the heat and simmer until the liquid thickens and reduces in volume by a third, about 10 minutes. If the liquid is too thin, mix more cornstarch with some liquid from the pot and stir it back into the simmering gravy. Season with salt and pepper to taste.
Slice the turkey breast as thinly as possible. Serve with the stuffing, gravy and cranberry sauce.

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