TURKEY BREAST RECIPES | BBC GOOD FOOD
Make the most of tender turkey breast with our selection of tasty recipes, including stir-fries, salads, toasties and tabboulehs.
Provided by Good Food team
Number Of Ingredients 1
LEFTOVER TURKEY PASTA BAKE | SAINSBURY'S RECIPES
A tasty way to use up Christmas scraps
Provided by Sainsbury's
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 12
Steps:
Preheat the oven to 190°C, fan 170°C, gas 5. Heat the oil in a pan and cook the leeks for 5-10 minutes until softened and beginning to turn golden, adding in the garlic, fennel seeds and half the thyme for the last minute.
Stir through the cooked/ leftover turkey, crème fraîche, spinach and half of each of the cheeses. Bring to a gentle simmer, then remove from the heat.
Meanwhile, cook the pasta according to pack instructions; drain, reserving 150ml of the cooking water, then stir together with the turkey mixture and reserved water. Pour into a 1.5-litre dish.
In a bowl, mix together the remaining cheese, thyme leaves and breadcrumbs. Scatter over the top of the pasta and bake in the oven for 15 minutes until golden.
Nutrition Facts : Calories 775 calories, FatContent 31.4 grams, SaturatedFatContent 14.7 grams, SugarContent 5.6 grams, SodiumContent 800.0 milligrams salt, CarbohydrateContent 17.6 grams, FiberContent 1.0 grams, ProteinContent 17.1 grams
More about "turkey baking pan recipes"
CHRISTMAS TURKEY | TURKEY RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 3 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 448 calories per serving
- If you’re worried about cooking the perfect Christmas turkey because you’re afraid you’ll get it wrong, don’t be. This recipe is nice and simple and will help you achieve brilliant results for your Christmas meal.
- Take your turkey out of the fridge about an hour before you’re ready to cook it so it comes up to room temperature before roasting. Give it a good rinse then pat it dry with some kitchen paper, making sure you soak up any water in the cavity. Drizzle the meat with a good lug of olive oil, add a few good sprinkles of salt and pepper and then rub this seasoning all over the bird, making sure you get in to all the nooks and crannies.
- Preheat your oven to full whack then get started on your stuffing. Pour a lug or two of olive oil into a large pan on a medium heat and fry off your chopped onion for about 10 minutes or until softened. Stir in a good pinch of salt and pepper, the ground nutmeg and your chopped sage leaves, then continue to fry and stir for another minute or two.
- Spoon the onion mixture into a large bowl and let it cool completely. Once cooled, add your pork mince and breadcrumbs and use your hands to really scrunch everything together. Once it’s mixed really well, bring the stuffing together into a ball, then cover and chill until you’re ready to stuff your turkey.
- Pull the skin at the neck-end back so you can see a cavity and push about half of your stuffing inside your turkey. Not too much: you don’t want to pack it so tightly it slows down the cooking. Once done, pull and fold the skin over the opening and tuck it under the bird so it looks nice.
- Turn the turkey around and drop a few small pieces of stuffing into the larger cavity along with your clementine halves and a few sprigs of rosemary. Place your roughly chopped veg in the bottom of a roasting pan and lay your turkey on top. Cover the turkey with tin foil then put it in the hot oven and immediately turn the temperature down to 180°C/350°F/gas 4. Cook for about 35 to 40 minutes per kilo. The 5kg bird in this recipe will take about 3 to 3½ hours.
- Check on your turkey every 20 minutes or so and keep it from drying out by basting it with the lovely juices from the bottom of the pan. After 2½ hours, remove the foil so the skin gets golden and crispy.
- When the time is up, take your turkey out of the oven and stick a small sharp knife into the fattest part of the thigh. If the juices run clear and the meat pulls apart easily, it’s ready. If not, pop the turkey back in the oven to cook for a bit longer then check again. When you're confident it's cooked, rest the turkey for at least 1 hour, preferably 2 hours for bigger birds. Meanwhile you can get your veg and gravy ready.
TURKEY RAMEN RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner, Lunch, Main course
Calories 656 calories per serving
- Divide the noodles between two deep bowls, ladle over the broth and top with a squeeze of lime, the beansprouts, ginger matchsticks, green spring onion and a drizzle of sesame oil, plus the other toppings, if you like. Peel and halve the eggs and place these on top too.
TURKEY ENCHILADAS RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 50 minutes
Category Dinner, Lunch, Main course, Supper
Cuisine Mexican
Calories 486 calories per serving
- Sprinkle the tortillas with the cheese and bake for 15 mins. Scatter coriander over the enchiladas and serve with a salad.
LEFTOVER TURKEY PASTA BAKE | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 40 minutes
Cuisine European
Calories 775 calories per serving
Preheat the oven to 190°C, fan 170°C, gas 5. Heat the oil in a pan and cook the leeks for 5-10 minutes until softened and beginning to turn golden, adding in the garlic, fennel seeds and half the thyme for the last minute.
Stir through the cooked/ leftover turkey, crème fraîche, spinach and half of each of the cheeses. Bring to a gentle simmer, then remove from the heat.
Meanwhile, cook the pasta according to pack instructions; drain, reserving 150ml of the cooking water, then stir together with the turkey mixture and reserved water. Pour into a 1.5-litre dish.
In a bowl, mix together the remaining cheese, thyme leaves and breadcrumbs. Scatter over the top of the pasta and bake in the oven for 15 minutes until golden.
CHRISTMAS DAY GRAVY | TURKEY RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 67 calories per serving
- The first step is done – your amazing veg and giblet trivet from roasting the turkey. Start by angling the tray and using a spoon to skim away about three-quarters of the excess fat (you can keep this for another day).
- Place the tray on a medium heat on the hob and stir in the flour with a wooden spoon, scraping up all the sticky bits from the base and sides of the tray.
- Once combined, pour in the stock, or you can even use cooking water you’ve saved from your veggies. Bring to the boil, then leave to simmer gently for about 30 minutes, or as long as it needs to get to the consistency you desire. As it simmers, if any fat or foam rises to the surface, simply skim it away.
- If you want to add extra flavour, a swig of red wine, Vin Santo, sherry or port will work a treat. I also like to add a spoonful of jam or jelly for a touch of sweetness.
- When you’ve reached the consistency you want, pour the gravy through a coarse sieve into a saucepan, pushing all that goodness through with the back of a ladle, then keep warm over a low heat until you’re ready to serve.
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