Turkey In Cognac Cream Sauce Recipes

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TURKEY IN CREAM SAUCE



Turkey in Cream Sauce image

I've been relying on this recipe for tender turkey since I first moved out on my own years ago. I serve it whenever I invite new guests to the house, and I'm constantly writing out the recipe. -Kathy-Jo Winterbottom, Pottstown, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 7h20m

Yield 8 servings.

Number Of Ingredients 10

1-1/4 cups white wine or chicken broth
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
2 teaspoons dried rosemary, crushed
1/2 teaspoon pepper
3 turkey breast tenderloins (3/4 pound each)
3 tablespoons cornstarch
1/2 cup half-and-half cream or whole milk
1/2 teaspoon salt

Steps:

  • In a 3-qt. slow cooker, combine the wine, onion, garlic and bay leaves. Combine rosemary and pepper; rub over turkey. Place in slow cooker. Cover and cook on low for 7-9 hours or until turkey is tender., Remove turkey to a serving platter; keep warm. Strain and skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine the cornstarch, cream and salt until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.

Nutrition Facts : Calories 205 calories, Fat 3g fat (1g saturated fat), Cholesterol 58mg cholesterol, Sodium 231mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges

ROASTED AND BRAISED TURKEY WITH COGNAC GRAVY



Roasted and Braised Turkey with Cognac Gravy image

Provided by Nancy Fuller

Categories     main-dish

Time 4h35m

Yield 12 to 16 servings

Number Of Ingredients 11

One 12-pound turkey, rinsed and dried
Kosher salt and black pepper
3 tablespoons olive oil
8 tablespoons (1 stick) unsalted butter, at room temperature
1/4 cup chopped fresh herbs (a mix of rosemary, sage, oregano and thyme)
2 stalks celery, chopped
2 leeks, chopped
1 medium yellow onion, chopped
1/3 cup flour
1 cup cognac
8 cups chicken stock or broth, plus more as needed

Steps:

  • Preheat the oven to 375 degrees F.
  • Remove the wings from the turkey and set aside on a baking sheet or large plate. Remove the legs and then separate the thighs from the drumsticks; place on the baking sheet. With kitchen scissors, cut along the ribs to remove the backbone from the turkey, leaving behind a full bone-in breast. (Alternatively, ask your butcher to cut the turkey into parts.)
  • Sprinkle the wings, thighs and legs with salt and pepper on both sides. In a large braiser or Dutch oven, heat the olive oil over medium-high heat. Working in batches, brown the wings, legs and thighs until golden and crisp, about 5 minutes per side. Remove from the pan and set aside.
  • Add to the pan 4 tablespoons of the butter, the celery, leeks and onions, and 2 tablespoons of the chopped herbs. Cook, stirring, until the vegetables have softened, 5 minutes. Add the flour, stirring until completely incorporated. Pour in the cognac and 4 cups of the chicken stock and bring to a simmer over medium heat. Return the seared turkey parts to the pan, skin-side up, without submerging them completely in the liquid. Reduce the heat to medium low, cover and cook until the meat is tender and easily pulls away from the bone, about 2 hours.
  • Meanwhile, rub the remaining 4 tablespoons butter over the skin of the turkey breast. Sprinkle with the remaining 2 tablespoons chopped herbs and some salt and pepper. Place the breast on a rack over a roasting pan and transfer to the oven.
  • Roast for 45 minutes. Add the remaining 4 cups chicken broth to the roasting pan and baste the turkey with the pan juices. Continue to roast, basting every 30 minutes and adding more chicken broth to the pan as needed, until the internal temperature reaches 160 degrees F, another 1 1/2 to 2 hours. Remove from the oven and transfer the breast to a cutting board. Let rest for 30 minutes, reserving pan juices.
  • Remove the wings, legs and thighs from the braising liquid and arrange them on a serving platter. Carve the breast and arrange it on the platter alongside the turkey parts. Add the reserved turkey breast pan juices to the braising liquid in the braiser and bring to a simmer. Season with salt and pepper, then strain the gravy and serve.

SPICE-RUBBED TURKEY WITH COGNAC GRAVY



Spice-Rubbed Turkey with Cognac Gravy image

Categories     Poultry     turkey     Roast     Thanksgiving     Dinner     Spice     Cognac/Armagnac     Fall     Winter     Chill     Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 16

Turkey:
2 tablespoons plus 1 teaspoon coriander seeds
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons whole black peppercorns
1 cinnamon stick, broken in half
2 tablespoons coarse kosher salt
1 1/2 tablespoons smoked sweet paprika (pimentón dulce)*
1 (18- to 20-pound) turkey; neck, heart, and gizzard reserved for giblet broth
5 1/2 cups turkey broth
Giblet broth:
5 cups (about) turkey broth
Giblet gravy:
3/4 cup dry white vermouth
2 tablespoons Cognac
1/3 cup all purpose flour
*Sweet paprika is available at some supermarkets, at specialty foods stores, and online from latienda.com.

Steps:

  • For turkey:
  • Toast coriander, cumin, peppercorns, and cinnamon in small skillet over medium heat until fragrant, about 5 minutes. Transfer to bowl; cool. Grind spices to powder in spice grinder. Transfer spice powder to small bowl; mix in salt and paprika. Place turkey on rack set in large roasting pan; tuck wings under. Sprinkle 1 tablespoon spice mixture in main cavity of turkey and remaining spice mixture all over turkey skin; tie legs together to hold shape. Refrigerate uncovered overnight.
  • Let turkey stand 1 hour at room temperature.
  • Set rack at lowest position in oven and preheat to 450°F. Pour 1 1/2 cups turkey broth into pan with turkey. Reduce heat to 350°F; roast turkey 2 hours. Add 2 cups broth to pan. Roast 1 hour; pour 2 cups broth over turkey. Cover turkey loosely with foil. Continue roasting until thermometer inserted into thickest part of thigh registers 175°F, about 1 hour longer.
  • Meanwhile, prepare giblet broth:
  • Place reserved turkey neck, heart, and gizzard in medium saucepan; add 3 cups turkey broth. Cover and simmer 1 hour. Strain broth into 4-cup measuring cup; reserve neck, heart, and gizzard. Skim any fat from surface of giblet broth. Add enough turkey broth to giblet broth to measure 4 cups total. Remove meat from neck. Finely chop neck, heart, and gizzard.
  • Transfer turkey to platter, tent loosely with foil and kitchen towel, and let stand 30 minutes (internal temperature of turkey will rise 5 to 10 degrees).
  • For giblet gravy:
  • Pour pan juices from roasting pan into large measuring cup. Spoon fat from surface. Transfer 4 tablespoons fat to medium saucepan (if needed, use some of reserved fat from turkey broth to measure 4 tablespoons total). Discard any excess fat.
  • Place roasting pan over 2 burners set at medium-high heat. Add vermouth and Cognac to pan and bring to boil, scraping up browned bits. Add degreased pan juices and 1 cup giblet broth; bring to boil, scraping up browned bits.
  • Heat reserved 4 tablespoons fat in saucepan over medium-low heat. Add flour, whisking until smooth. Whisk constantly until starting to brown, about 3 minutes. Gradually whisk in pan-juice mixture and 3 cups giblet broth. Simmer until gravy is thick enough to coat spoon, whisking occasionally, about 10 minutes. Mix in chopped neck, heart, and gizzard. Season with salt and pepper. Carve turkey and serve with gravy.

STEAK AU POIVRE



Steak au Poivre image

Meaty beef tenderloin gets a quick sear before being doused in a rich and tasty sauce of pepper, Cognac, cream. In my opinion, nothing rivals the sauté dish known far and wide as steak au poivre. Not only does it taste great, it's also a fine example of two basic culinary skills: sautéing meat and assembling a pan sauce. I also like the dish personally because it features plenty of pepper. This recipe first appeared in Season 9 of Good Eats.Photo by Lynne Calamia

Provided by Level Agency

Categories     Mains

Time 55m

Number Of Ingredients 7

4 (6- to 8-ounce) tenderloin steaks, 1 1/2 inches thick
Kosher salt, to taste
2 tablespoons whole black peppercorns
1 tablespoon unsalted butter
1 teaspoon olive oil
1/3 cup plus 1 teaspoon Cognac
1 cup heavy cream

Steps:

  • Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.
  • Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.
  • Melt the butter and olive oil in a 10-inch carbon-steel pan over medium heat. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat, but do not wipe or scrape the pan clean.
  • Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, 5 to 6 minutes. Add the remaining teaspoon of Cognac and season to taste with salt. Add the steaks back to the pan, spoon the sauce over, and serve.

TURKEY SUPREME WITH CREAM SAUCE



Turkey Supreme With Cream Sauce image

This creamy sauce is served over sliced turkey and rice, toast points, biscuits, or noodles. This is an easy and tasty way to use leftover turkey.

Provided by Diana Rattray

Categories     Entree     Dinner     Lunch

Time 25m

Yield 6

Number Of Ingredients 9

1/4 cup butter
1/4 cup flour
1 cup turkey or chicken broth (hot)
1/2 teaspoon salt
Dash of pepper
1 cup half and half
12 to 16 ounces cooked turkey breast (sliced or diced)
4 cups white rice or noodles (cooked)
1 to 2 tablespoons almonds (toasted and chopped)

Steps:

  • Serve the sauce hot over sliced turkey breast and rice or noodles. Sprinkle with toasted chopped almonds if desired.

Nutrition Facts : Calories 378 kcal, Carbohydrate 42 g, Cholesterol 77 mg, Fiber 1 g, Protein 16 g, SaturatedFat 8 g, Sodium 1338 mg, Sugar 5 g, Fat 16 g, ServingSize 6 servings, UnsaturatedFat 0 g

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