Turkeystroganoffnoodletoss Recipes

TURKEY DINNER WITH ALL THE TRIMMINGS

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.

A SIMPLY PERFECT ROAST TURKEY

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
• Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
• Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 165 degrees F (75 degrees C), about 4 hours.
• Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.

LAZYGIRL'S GROUND TURKEY STROGANOFF

Steps:

• Bring a pot of lightly salted water to a boil. Place the egg noodles in the pot, cook 6 to 8 minutes, until al dente, and drain.
• Heat the oil in a skillet over medium heat. Place the turkey and onion in the skillet and cook until turkey is evenly brown and onion is tender. Mix in the bouillon.
• Stir the cream of mushroom soup and water into the skillet. Cook and stir until heated through. Season with paprika and salt. Serve over the cooked egg noodles.

THE WORLD'S BEST TURKEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Rinse turkey, and pat dry. Gently loosen turkey breast skin, and insert pieces of butter between the skin and breast. Place apples inside the turkey's cavity. Sprinkle with garlic powder, salt, and pepper. Place turkey in a roasting bag, and pour Champagne over the inside and outside of the bird. Close bag, and place turkey in a roasting pan.
• Bake turkey 3 to 3 1/2 hours in the preheated oven, or until the internal temperature is 180 degrees F (85 degrees C) when measured in the meatiest part of the thigh. Remove turkey from bag, and let stand for at least 20 minutes before carving.

TURKEY STROGANOFF

Steps:

• Cook broccoli according to package directions. Drain and set aside. In a 2-qt. microwave-safe dish, melt butter. Add onion; cover and cook on high until tender. Add flour and blend well. Whisk in broth; cook on high for 2-4 minutes or until thickened and bubbly, stirring every minute. , Add remaining ingredients except noodles. Cook on high for 1-2 minutes or until heated through, stirring once. Serve over noodles.

GROUND TURKEY STROGANOFF

Steps:

• Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and keep warm.
• Meanwhile, heat butter in a large saucepan or deep skillet over medium heat. Saute mushrooms, onion, and garlic until soft, 5 to 7 minutes. Stir in ground turkey and cook until browned and no longer pink, 5 to 7 minutes more. Stir in flour, salt, and pepper; cook for 5 minutes. Mix in Worcestershire sauce.
• Stir in soup, milk, and water. Bring to a simmer and cook, uncovered, for 10 minutes. Add sour cream and stir until heated through. Serve over egg noodles.

TURKEY STROGANOFF

Steps:

• In a small saucepan, reduce the leftover gravy by boiling it down to intensify the flavor.
• In a large skillet, melt the butter over medium high heat until shimmering then saute the mushrooms for 4 minutes then add the onions and cook until soft then add the garlic and cook until fragrant, about 1 minute.
• Add the gravy and spices to the mushroom mixture, then add the shredded turkey. Stir in the chicken stock a little at a time to thin the sauce. Simmer for 5 minutes.
• Turn off the heat and stir in the sour cream until well mixed. If needed, adjust the seasonings by adding more salt, pepper, or thyme to taste.
• Bring a medium-sized pot of salted water to a boil, then add the wide egg noodles and cook according to package directions. Drain the noodles, then toss them with a little olive oil or butter so they don't stick together.
• Spoon 2/3 cup of sauce over a pile of egg noodles. Serve warm.
• Sprinkle with grated Parmesan cheese and fresh parsley for additional flavor and color.

TURKEY STROGANOFF NOODLE TOSS

Steps:

• Bring a large pot of water to a boil over high heat; salt the boiling water and cook the noodles al dente.
• While the water comes to a boil and the noodles cook, heat a skillet over medium heat.
• Melt 2 tablespoons butter and cook with the flour for 1 minute.
• Whisk in the chicken stock; thicken for 1 minute.
• Stir in the mustard and sour cream; thicken for 2-3 minutes.
• Add in the tarragon, remove from the heat, and season with salt and pepper.
• Heat a large skillet over high heat; add in the olive oil and remaining tablespoon butter.
• Add the turkey strips and onions; cook over high heat until the turkey is browned on both sides-4 to 5 minutes.
• Add in the chopped cornichons; stir to combine.
• Add the thickened sauce to the skillet with the turkey; drain the cooked noodles and add to the skillet with the parsley.
• Stir thoroughly; serve with thickly sliced pumpernickel bread.