How To make Spinach Stuffed Turkey Rolls Dinner Menu
16 oz turkey breast slices
: (about 4 ounces each) : vegetable cooking spray : STUFFING: 1 sm chopped onion
(1/3 to 1/2
: cup) 1 lg clove garlic :
minced
1/2 c dry white wine
: (such as fume blanc) 10 oz spinach leaves roughly
: chopped 2 TB chopped fresh parsley
1 ts chopped fresh thyme
1 TB chopped fresh basil
1/2 lemon
: zest and juice 1/2 c seasoned bread crumbs
2 TB ground almonds, blanched :
: optional 1 lg egg lightly beaten
1 c Low sodium Chicken broth :
: defatted : WILD MUSHROOM SAUCE: 1 1/2 c low sodium chicken broth
: defatted 1/2 c mushroom pieces :
: assortment 1 ts sugar substitute
: optional 1/2 ts low sodium soy sauce
1 ts cornstarch :
dissolved in
1 TB water
: BEANS AND POTATOES: 1 lb green beans
4 whole red potatoes
: Freshly ground nutmeg : freshly ground black pepper 1/2 c cranberry sauce, whole
: berry FLATTEN each slice of turkey gently between two sheets of wax paper to between 1/8 and 1/4-inch thick. Chill the cutlets until ready to stuff them. (Wrap in wax paper to prevent drying.) MUSHROOM SAUCE: place the broth and mushroom pieces in a saucepan. Add sugar (aspertame, if using) and soy. Cover. Set heat to lowest possible. The idea is to flavor the broth, not to reduce the sauce. Use a diffuser, if necessary. SET UP STEAMER: Scrub potatoes; cut into 1 inch chunks or use the salad reds. Wash and trim beans; cut into bites, optional. STUFFING STEP #1: Wash and spin-dry fresh spinach. Rough chop. Spray a skillet with vegetable cooking spray, add the onion and garlic, and saute over moderate heat until the onion is translucent, about 3 to 4 minutes. Add the wine, raise the heat, and bring to a boil, burning off the strong smell of alcohol (about 1 to 1-1/2 mins); then add the spinach. Cover; cook for 2 minutes to wilt the spinach. Remove from heat. Set up a sieve and transfer the spinach and onion to it. Let it drain until the spinach is cool enough to handle. STEP #2: While spinach is cooling, measure and mince fresh parsley, thyme, and basil. Measure the lemon juice and zest and set aside. Gently squeeze excess moisture from the spinach, (chop some more if needed), place in a bowl. Flavor with herbs and lemon. Stir in the breadcrumbs, almond dust, if using, and egg; mix well. STUFF AND ROLL: Place a turkey cutlet on a work surface and spread evenly with portion of spinach mixture. Roll up the cutlets. SHOWTIME: Heat oven to 350F. Spray a the saute pan with vegetable cooking spray and place over moderate heat. Add the turkey rolls, seam side down and sear/brown; turning, to brown on all sides, about 5 minutes. Add 1 cup chicken broth and heat. Put pan, covered in oven. - Bake about 15 minutes. Remove cover. Bake about 4 to 5 minutes. - Meanwhile start the steamer and steam vegetables until just tender (17 mins). Keep warm. - Remove turkey from oven. Turn off heat. - Optional: Drain the liquid to the musroom sauce. - Keep rolls warm in the cooling oven. - Thicken sauce with cornstarch mixture. - Arrange food on heated plates. Sprinkle potatoes and beans with a little ground nutmeg and pepper. Ladle rolls with sauce. Serve with a small scoop of cranberry sauce (or sideof shrub); a small salad of endive with ranch dressing may also be served. Recipe By : New Spa Food: Hanneman (1996) Date: Wed, 30 Oct 1996 14:32:29 -0800 ( -----
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Watch Rachael show you how to make an Italian-inspired Thanksgiving turkey dinner for four, eight or twelve people!
Beth's Chicken and Mushroom Crepes Recipe
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Learn how to make these delicious Chicken and Mushroom Crepes with a creamy bechamel sauce. This is a great recipe for a fancy lunch or brunch. You can even make most of it the day before too!
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CHICKEN AND MUSHROOM CREPES WITH BECHAMEL SAUCE
Serves 6
(*Print Recipe Here*
INGREDIENTS:
For the crepes: (makes 10 crepes just in case in takes a little practice with the flipping!)
1 ¾ cup (210g) flour
½ tsp (5ml) salt
2 ½ cups (595ml) of milk
2 eggs, beaten
4 tbsp (60ml) melted butter
1 tbsp (15ml) fresh dill
For the filling
2 chicken breasts, skin on bone in
1 tbsp (15g) butter
4 leeks, white parts only sliced into ½ moons
2 ½ cups (300g) of mushrooms, sliced
salt and pepper to taste
1 tsp (5 ml) Worcestershire sauce
1 tbsp (15ml) parsley, minced
For the Béchamel Sauce:
2 tbsp (30g) butter
2 tbsp (15g) flour
2 1/3 cup (555ml) milk
1 garlic clove, minced
salt and pepper to taste
Garnish:
3/4 cup Gruyere Cheese
Paprika to taste
3 tbsp (45ml) Freshly Minced Parsley
Side Salad with Vinaigrette
1 bag salad greens
1 tsp (5ml) Dijon Mustard
1 tsp (5ml) White Wine Vinegar
6 tbsp (90ml) grapeseed oil
salt and pepper to taste
1 minced shallot
METHOD:
Preheat oven to 375F (190C). Place chicken on a rimmed baking sheet fitted with a rack and roast for 35-40 mins or until the chicken is cooked through. Set aside to cool. Then shred of meat with forks and transfer to a bowl. Set aside until ready to use. This can be done the day before.
Whisk together the crepe batter. Combine flour and salt in a large bowl, whisk together and add the milk slowly, whisking until combined. Then add the beaten eggs, whisking until smooth.
Then whisk in the melted butter and the dill.
Heat a non-stick 12-inch (30cm) skillet on medium-high heat. Grease the pan with a paper towel soaked with either grapeseed oil or canola or vegetable oil. Once hot pour 1 ladle full of batter into the pan and swirl the batter around until it covers the bottom of the pan. Allow to cook until set and edges start to turn golden brown.
Slide a thin spatula under the crepe enough to grab hold of it and flip it quickly with your hands. Cook on the other side for :30 seconds more.
Slide the crepe off the pan onto a cutting board and repeat the process of making the crepes, and sliding them onto the cutting board. NOTE: You can stack the crepes once done but just make sure they are stacked all going the same direction or else they will stick.
Allow the crepes to cool while you prepare the filling.
NOTE: You could also slide them off onto aluminum foil, lined with a paper towel, and once cooled wrap them up and store in the fridge for 1-2 days until ready to serve.
In a large skillet melt the butter, add the leeks and cook until they are soft and fragrant. Then add the mushrooms, Worcestershire sauce, salt and pepper to taste and freshly chopped parsley. Transfer mixture to a bowl and set aside to cool.
For the béchamel sauce, melt the butter in a deep skillet once foamy add the flour, whisk together until a paste forms. Slowly add the milk, whisking until combined. Simmer mixture until thickened. Then add 1 minced garlic clove and season with salt and pepper to taste.
To assemble the crepes:
Place crepe over a small gratin dish, fill with 2 tbsp (30ml) of the mushroom mixture, top with ¼ cup (30g) of shredded chicken. Ladle 2 tbsp (30ml) of béchamel on top. Roll crepe and drizzle more béchamel on top, and sprinkle with gruyere cheese and paprika.
Bake at 350F (175C) 10-12 mins. Then place under the broiler 1-2 minutes. Garnish with fresh parsley and serve with tossed salad.
How to make the BEST Stuffed Cabbage Rolls - Sweet and Savory Meals
Learn how to make the BEST Stuffed Cabbage Rolls that are hearty and tasty, filled with rice, ground meat, and cooked in a delicious tomato-based sauce! A complete meal on its own with protein, carbs, and fiber!
????INGREDIENTS????:
►Tomato Sauce:
2 tablespoons olive oil
1/2 onion
4 cloves garlic
28 ounce can crushed tomatoes
15 ounce can tomato sauce
2 tablespoons tomato paste
Salt and pepper to taste
2 tablespoons brown sugar
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 teaspoon dried Italian herbs
►Cabbage Rolls:
1 pound ground beef
1 cup cooked rice
1 tablespoon onion powder
4 cloves garlic
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon Worcestershire sauce
1 teaspoon paprika
1 teaspoon dried Italian herbs
1/4 cup fresh parsley
1 egg
1 head cabbage
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New twist on Thanksgiving dinner - Turkey Dinner Roulade
Time for something different at Thanksgiving. An easy to make Thanksgiving turkey dinner all in one dish. This meal will give you your turkey, stuffing, sweet potatoes and cranberries all in one delicious bite.
Ingredients:
ground turkey
celery
onion
sweet potato
egg
butter crackers
bread
herbs(sage, thyme, rosemary)
salt/pepper
butter
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