TURKEY FRYING RECIPES RECIPES

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TURKEY ENCHILADAS RECIPE - BBC GOOD FOOD



Turkey enchiladas recipe - BBC Good Food image

Fill flour tortillas with lean turkey mince in a rich tomato sauce, then top with cheese and bake for a family friendly Mexican dinner

Provided by Justine Pattison

Categories     Dinner, Lunch, Main course, Supper

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 11

1 tbsp sunflower oil
500g turkey mince (2% fat)
1 medium onion, finely chopped
1 yellow pepper, deseeded and thinly sliced
400g can chopped tomatoes
400g can red kidney beans in chilli sauce
1 tbsp fresh lime or lemon juice
2 heaped tbsp roughly chopped coriander, plus extra to garnish
6 regular or 8 mini flour tortillas
50g reduced-fat mature cheddar, coarsely grated
large mixed salad, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Heat most of the oil in a large non-stick frying pan. Fry the turkey, onion and pepper for 5 mins, stirring regularly and breaking up the mince with a wooden spoon. Add the chopped tomatoes and kidney beans.
  • Bring to a gentle simmer and cook for 10 mins, stirring regularly. Remove from the heat and stir in the lime juice and coriander. Season well.
  • Lightly grease a shallow ovenproof dish with the remaining oil. Put 1 tortilla in the dish and top with a couple of generous spoonfuls of the turkey mixture. Roll up and push to one side of the dish. Repeat with the other tortillas, then spoon any remaining turkey mixture down the sides of the dish.
  • Sprinkle the tortillas with the cheese and bake for 15 mins. Scatter coriander over the enchiladas and serve with a salad.

Nutrition Facts : Calories 486 calories, FatContent 8 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 56 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 9 grams fiber, ProteinContent 44 grams protein, SodiumContent 1.6 milligram of sodium

TURKEY WELLINGTON | TURKEY RECIPES | JAMIE OLIVER



Turkey Wellington | Turkey Recipes | Jamie Oliver image

Total Time 2 hours 35 minutes

Yield 10

Number Of Ingredients 18

1.6 kg turkey breast skin off, preferably higher welfare
sea salt and freshly ground black pepper
olive oil
1 large bunch fresh thyme leaves picked
1 x 340 g jar cranberry jam
25 g dried porcini mushrooms
6 rashers quality smoked streaky bacon thinly sliced
3 sprigs fresh rosemary
600 g mixed mushrooms chopped
1 turkey leg
1 carrot roughly chopped
1 leek trimmed and roughly chopped
1 onion peeled and roughly chopped
2 heaped tablespoons plain flour plus extra for dusting
1 tablespoon balsamic vinegar
1 knob unsalted butter
2 x 500 g packets all butter puff pastry chilled
1 large free-range egg beaten

Steps:

    1. Dad and I had a really interesting conversation about smaller families not wanting whole turkeys for their dinner. So we had a scout around the supermarkets and developed a really delicious and impressive recipe for this. It’s dramatic and stretches the meat a fairly long way. The case of pastry and minced mushrooms keeps the breast moist and delicious and is a little forgiving so the meat holds its juices. You could assemble it a day before and just leave it in the fridge ready to over deliver on Christmas day.
    2. Preheat the oven to 180°C/350°F/gas 4. Place the turkey breast upside-down on a board. Gently slice into the natural join of the breast muscle to open it out and make a sort of pocket. Season well and drizzle with olive oil. Sprinkle over half the thyme leaves, then spread over an even layer of cranberry jam, pushing it into all the nooks and crannies. Fold it back into shape to seal the mixture inside – swiss roll-stylie – and push a few cocktail sticks into the seam to keep it together. Transfer the turkey to a roasting tray, season the outside with the remaining thyme leaves, a good pinch of salt and pepper and a drizzle of olive oil. Rub it all over, cover in tin foil and roast in the hot oven for 60 to 70 minutes, or until just cooked through – using a thermometer, you want it to be 72°C at the thickest point.
    3. Meanwhile, soak the porcini in a dish of just-boiled water. After 5 minutes, stir with a fork so any bits of grit sink to the bottom. Add the bacon to a large frying pan with a splash of oil on a medium heat and fry for 5 to 10 minutes, or until beautifully golden and super crispy. Strip in the leaves from 2 rosemary sprigs for the last 30 seconds or so. Remove everything from the pan with a slotted spoon and set aside, leaving the bacon fat behind. Add the fresh mushrooms to the pan with a pinch of salt and pepper. Drain and chop the porcini, saving the water, then stir into the pan. Add a splash of the water, avoiding the grit, then cook for around 10 to 15 minutes, or until the pan starts to sizzle again and the mushrooms are golden, soft and sticky with caramelly edges.
    4. To make the gravy, cut the thigh off the turkey leg and slash into it slightly. Throw the leg and thigh into a pot along with the carrot, leek and onion. Stir in the flour, add a good pinch of salt and pepper and 2 litres of boiling water. Add a heaped tablespoon of cranberry jam, the balsamic vinegar and remaining rosemary sprig. Bring back to the boil, then reduce to a simmer for around 2 hours, or until thick. Strain it through a sieve and reheat before serving.
    5. When the mushroom pan is dry, add a knob of butter and toss to coat. Tip the mushrooms into the food processor and whiz until you get a good mixture of smooth and chunky. Leave to cool. Once the turkey breast and stuffing have cooled, you can get on with assembling the wellington.
    6. Dust a clean surface with flour, then roll out each packet of puff pastry to the size of a shoe box (one will be the base, one the lid – roll the lid ever so slightly bigger). Line a large roasting tray with greaseproof paper, dust with flour, then add the smaller piece of pastry. Spread half of the mushroom stuffing onto the middle of the base to cover an area the same size as your turkey breast. Remove the cocktail sticks, then place the turkey breast on top and spread the remaining stuffing over the top packing it all in and smoothing it out so that the whole breast is covered. Sprinkle with the crispy bacon and rosemary, then brush the edges of the pastry with beaten egg. Lay the second sheet of pastry over the top, gently mold it round the shape of the breast, pushing all the air out and seal together. Trim the edges to around 4cm, then pull, twist, tuck and pinch in the pastry (like in the picture).
    7. Brush the whole thing with beaten egg then all the hard work’s done. Leave it uncovered in the fridge overnight until you’re ready to cook. On Christmas day, cook at 180°/350°F/gas 4 for 50 to 60 minutes, or until risen, puffy and beautifully golden and the turkey is piping hot throughout. Remove from the oven and leave to cool for around 10 minutes before carving. Serve carved into 2.5cm with the gravy and all the usual. Christmas in a mouthful.

Nutrition Facts : Calories 787 calories, FatContent 29 g fat, SaturatedFatContent 16.6 g saturated fat, ProteinContent 15.3 g protein, CarbohydrateContent 66.3 g carbohydrate, SugarContent 38 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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