Turkey Polpettone Recipes

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TURKEY POLPETTONE SANDWICHES



Turkey Polpettone Sandwiches image

Provided by Michael Chiarello : Food Network

Time 35m

Yield 6 servings

Number Of Ingredients 13

2 pounds ground turkey
1 cup soft fresh bread crumbs
2 egg yolks
4 tablespoons thinly sliced green onion
1 tablespoon chopped fresh sage leaves
1 teaspoon Worcestershire sauce
2 teaspoons salt
Freshly ground black pepper
1 tablespoon finely grated lemon zest
2 ounces whole-milk mozzarella cheese, cut into 4 equal pieces, plus 2 cups grated
Olive oil, for frying
1 (32-ounce) jar of your favorite marinara
6 sandwich rolls

Steps:

  • Put the turkey in a bowl. Add all the remaining ingredients except for the mozzarella and work them in gently by hand. Divide the mixture into 12 equal pieces. Flatten each piece into a round patty. Top 6 of the patties with a piece of mozzarella and then with a second patty, making 6 polpettones. By hand, press the edges together to seal them and to make patties of even thickness. Sprinkle both sides of the patties with salt and pepper.
  • Heat a large ovenproof skillet over moderate heat. Add olive oil to a depth of 1/8-inch. When the oil is hot, add the 6 patties. Cook on 1 side until lightly browned, about 1 1/2 minutes, then turn and cook on the second side until browned, 1 to 2 minutes longer.
  • While the patties are cooking, heat the marinara sauce in a deep skillet. Add the cooked patties to the sauce. (Or drain the oil from the skillet and add the tomato sauce directly to the patties.)
  • Put a few tablespoons of grated mozzarella on top of each patty. Simmer the patties in the sauce for about 4 minutes, until the cheese is melted.
  • Assemble the sandwich: Put a few tablespoons of sauce and 1 polpettone on a split roll. Top with a little more sauce and serve immediately.
  • Michael's Notes: For the lightest polpettone, work the mixture as little as possible.

POLPETTONE WITH SPINACH AND PROVOLONE



Polpettone With Spinach and Provolone image

Polpette are Italian meatballs; polpettine are meatballs, too, but more diminutive. It follows, then, that polpettone is Italian for meatloaf (or a substantial meatball large enough to share). But polpettone is much more interesting than the somewhat bland everyday meatloaf known in the United States. Made from a mixture of meats and stuffed with spinach, herbs, cheese and mortadella, this moist, savory version is almost like a pâté or terrine, but easier to execute. It is delectable hot or cold. Learn how to assemble the polpettone with this step-by-step tutorial. You can find more of our meatloaf recipes here.

Provided by David Tanis

Categories     dinner

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 19

1 cup cubed day-old bread, crusts removed
1 cup heavy cream
1 pound ground beef
1 pound ground pork
1 pound ground veal or turkey
1 tablespoon kosher salt
1/2 teaspoon coarsely ground black pepper
Pinch of cayenne
1/4 teaspoon grated nutmeg
1 teaspoon chopped rosemary
1 teaspoon chopped thyme
2 teaspoons chopped sage
1 tablespoon chopped parsley
3 ounces grated Parmesan, about 1/2 cup
2 eggs, lightly beaten, plus 3 (8-minute) hard-boiled eggs, peeled, for filling
1/4 pound thinly sliced mortadella or prosciutto
1 pound spinach, briefly blanched, roughly chopped and squeezed dry
3 ounces provolone or caciocavallo, sliced 1/8-inch thick
1 cup fine dry bread crumbs, preferably homemade

Steps:

  • Put bread cubes in a small bowl, cover with cream and set aside to soak until softened, about 10 minutes.
  • Put beef, pork and veal in a mixing bowl. Season with salt, pepper, cayenne, nutmeg, rosemary, thyme, sage and parsley. Add Parmesan and, using hands, knead seasoning into meat. Combine soaked bread (and any remaining cream) with beaten eggs, then pour mixture over seasoned meat and knead until well combined.
  • Heat oven to 350 degrees. Line a 12-by-18-inch baking sheet with parchment or foil. Press ground meat mixture evenly over parchment to make a flat rectangle slightly smaller than the baking sheet. Top with slices of mortadella. Scatter cooked spinach evenly over mortadella. Break provolone slices into rough pieces and distribute over surface. Finish with hard-cooked egg chopped into chunks.
  • Using parchment to help, roll the meat into a long cylinder with filling on the inside. With the long side facing you, first lift parchment and use it to roll meat to the center, pressing down to keep it in place. Then lift parchment on the opposite long side, bringing meat just past the center to overlap itself slightly. Pinch the "seam" of the meat together to keep filling in place. Sprinkle with half the dry crumbs. You will now have a cylinder approximately 15 inches long. Twist ends of parchment to firm the mixture, then transfer to a deep-sided baking dish or roasting pan, and place it seam-side down. Carefully remove and discard parchment. With hands, press firmly to form cylinder into a long loaf with rounded ends. Dust top and sides with remaining bread crumbs. (The polpettone may be prepared to this point several hours, or up to 24 hours, in advance; keep refrigerated and bring to room temperature before baking.)
  • Bake for 40 to 45 minutes, until internal temperature is 140 degrees. Let rest for 10 minutes and cut into 1-inch-thick slices and serve. (Alternatively, cool to room temperature and refrigerate for up to 3 days. If serving cold, cut thinner slices.)

Nutrition Facts : @context http, Calories 583, UnsaturatedFat 19 grams, Carbohydrate 13 grams, Fat 43 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 19 grams, Sodium 599 milligrams, Sugar 2 grams, TransFat 1 gram

TURKEY POLPETTONE



Turkey Polpettone image

Enjoy this recipe created with Progresso® panko and Italian style bread crumbs.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 14

1 lb ground turkey
1/2 cup Progresso™ Italian style bread crumbs
2 tablespoons thinly sliced green onions
1 egg yolk
2 teaspoons chopped fresh sage leaves
1 1/2 teaspoons finely grated lemon peel
1/2 teaspoon Worcestershire sauce
1 teaspoon sea salt, preferably gray salt
Freshly ground black pepper
2 oz whole-milk mozzarella cheese, cut into 4 equal pieces
1/2 cup Gold Medal™ all-purpose flour seasoned with salt and pepper
1 cup Progresso™ panko crispy bread crumbs
1 egg
Olive oil for frying

Steps:

  • Heat oven to 350°F. Place turkey in large bowl. Add remaining burger ingredients except cheese; work in gently by hand. Divide mixture into 8 equal pieces. Flatten each piece into round patty. Top 4 of the patties with a piece of cheese and then with second patty. By hand, press edges together to seal and make patties of even thickness.
  • On separate sheets of waxed paper, place seasoned flour and panko bread crumbs. In shallow bowl, beat egg lightly. Coat patties lightly with flour mixture, next dip into egg and then coat with bread crumbs, pressing crumbs gently onto patties.
  • Heat 10-inch ovenproof skillet over medium heat. Add enough olive oil until 1/8 inch deep. When oil is hot, add patties. Cook about 1 1/2 minutes until nicely browned, then turn and cook other sides 1 to 2 minutes or until browned. Place skillet with patties in oven; bake about 10 minutes until turkey is no longer pink in center.

Nutrition Facts : Calories 580, Carbohydrate 42 g, Cholesterol 190 mg, Fat 3 1/2, Fiber 1 g, Protein 33 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 3 g, TransFat 0 g

THANKSGIVING TURKEY TWO WAYS



Thanksgiving Turkey Two Ways image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 16h30m

Yield 10 servings

Number Of Ingredients 18

Two 10- to 12-pound turkeys
2 tablespoons celery salt
2 tablespoons granulated garlic
2 tablespoons granulated onion
Freshly ground black pepper
1/4 cup fresh parsley, finely minced, plus 10 sprigs
1/4 cup fresh tarragon, finely minced
1/4 cup fresh oregano, finely minced
2 tablespoons fresh thyme leaves, finely minced, plus 10 sprigs
12 lemons, zested
2 shallots, minced
Kosher salt
1 cup extra-virgin olive oil
4 carrots, roughly chopped
2 medium onions, quartered
2 fennel bulbs, quartered
2 cups chicken stock
2 cups white wine

Steps:

  • The morning before roasting, spatchcock one of the turkeys. Remove the backbone by cutting 1 1/2 inches to the left and right of the backbone (opposite side of breast) from front to back. Remove the backbone and reserve for stock if desired. Place the turkey breast-side up on a large flat surface. Place a clean kitchen towel on top and press down firmly on the breast to flatten. Season both sides of the spatchcocked turkey with 1 tablespoon each of the celery salt, granulated garlic, granulated onion and pepper.
  • Season the whole turkey inside and out with 1 tablespoon black pepper and the remaining celery salt, granulated garlic and granulated onion. Allow both turkeys to sit in the refrigerator overnight, uncovered, to dry the skin.
  • The next day, allow the turkeys to come to room temperature for 1 1/2 hours.
  • Arrange one oven rack in the bottom lowest position of the oven and one in the top third. Preheat the oven to 400 degrees F.
  • Combine the minced parsley, tarragon, oregano, minced thyme, lemon zest and shallots with some salt and pepper in a small bowl. The salt will help to draw the moisture and flavor from the mixture. Add the olive oil to form a paste. Divide the mixture between the turkeys and spread all around both sides of each turkey. Season again with salt and pepper. Halve 3 of the lemons. Stuff the cavity of the whole turkey with the lemon halves and parsley and thyme sprigs.
  • Divide the carrots, onions and fennel between 2 roasting pans or baking sheets. Arrange the spatchcocked turkey skin-side up on the vegetables in one pan. Put the whole turkey breast-side up on the vegetables in the second pan. Divide the stock and wine between the 2 pans.
  • Put the whole turkey on the bottom oven rack and the spatchcocked turkey on the top rack and roast, basting every 30 minutes with the pan juices and adding a little more liquid to the bottom of the pans as needed to prevent burning. Keep an eye on the turkeys: when the spatchcocked turkey is nicely browned, remove the roasting pan and carefully move the top oven rack to the middle position (see Cook's Note). Move the whole turkey to the middle rack and the spatchcocked turkey to the bottom rack and continue to roast until the thickest part of the thighs registers 155 degrees F on an instant-read thermometer, about 2 hours total (10 minutes per pound) for a 12-pound spatchcocked turkey and 2 hours 25 minutes to 3 hours total (12 to 15 minutes per pound) for a 12-pound whole turkey. Allow the turkeys to rest for at least 1 hour before serving.

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