Stuffed Turkey Breasts | Turkey Roulade | Holiday Recipes | Chef Zee Cooks
Thanksgiving is all about making the perfect turkey. However, it doesn't always means roasting a turkey. In fact, an easy Thanksgiving Turkey Recipe is as simple as making Stuffed Turkey Breasts which is also known as a Turkey Roulade. This all-in-one Thanksgiving Recipe has juicy turkey breasts, classic stuffing, and a delicious Guava-Cranberry Sauce-- all made from scratch!!! Give this recipe a try at your next holiday dinner. Remember, this is the perfect recipe for anyone who doesn't want to roast a whole turkey or for anyone looking for a quick Thanksgiving recipe. Don't forget to subscribe and join the Chef Zee family.
Ingredients: Turkey
Butterflied Turkey Breast (Skin On)
3 Garlic Cloves Diced
1 ½ tsp Oregano
1 Sour Orange
Kosher Salt to Taste
Black Pepper to Taste
Olive Oil
2 tbsp Softened Butter
Ingredients: Stuffing
2 1/2 cups Cubed Bread Stuffing (Store bought is ok)
1 tbsp Fresh Sage
1 Celery
1 Onion
1 Carrot
3 Garlic Cloves
1 ½ Cups Low Sodium Chicken Stock
2 tbsp Butter
½ cup Dried Cranberries (Craisins)
1 tsp Kosher Salt
Black Pepper to Taste
Ingredients: Cranberry Sauce
1 ½ Cups Fresh Cranberries (12 oz)
1 ½ Cups Sugar
1 Cup Guava Paste or Jelly
1 Cup Unsweetened Cranberry Juice
1 Cup Pomegranate Juice
0:00 Start
1:07 Stuffed Turkey Recipe & Ingredients
1:24 Seasoning & Tenderizing Turkey Breasts
4:03 Making Stuffing for Turkey
5:57 Stuffing Turkey Breasts
6:26 Rolling Turkey Breasts - Creating Turkey Roulade
9:21 Roasting - Cooking Stuffed Turkey
10:15 How to Make a Homemade Cranberry Sauce
11:10 Slicing - Carving Stuffed Turkey
12:03 Stuffed Turkey Cooking Tips
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Rolled chicken breasts with chorizo stuffing and green beans
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***RECIPE, SERVES TWO***
2 chicken breasts
2 oz (50g) dried chorizo (or twice that quantity of fresh sausage)
1 shallot
1 lemon
6 oz (170g) fresh green beans
breadcrumbs
white wine (water + a splash of vinegar would be fine instead)
fresh herb (I used dill, but thyme or parsley would be good)
olive oil
butter
salt
pepper
Dice the chorizo as finely as possible, and dice the shallot. Put them both into a cold pan, turn the heat on medium, and stir occasionally as fat renders out of the meat and cooks the shallots. When the shallots look reasonably soft, put in a roughly equal quantity of breadcrumbs, stir and toast them for a minute. Deglaze with white wine, stirring in enough wine to get the breadcrumbs wet and just barely moldable. Take the pan off the heat. Grate in some zest from the lemon. Tear in some fresh herbs. Stir and taste for seasoning — add as much salt and pepper as you want.
Butterfly each chicken breast then pound them out flat. Pour the stuffing onto the cut side of the meat, roll up each piece and tie it snug with 4-5 loops of butcher's twine each. Season the rolls with salt. Put the pan you cooked the stuffing in back on medium (or maybe medium-low) heat and coat with olive oil. Gently sear the rolls on all sides. Drop in a knob of butter, let it melt and roll the chicken around in it. Cover the pan with a lid or a piece of foil and let the chicken cook until done inside, checking and rolling them around frequently.
I pull them at an internal temperature of 155ºF/68ºC. I think carryover heat probably takes them to the recommended temperature as they rest on the cutting board, but if you need to be extra-careful about food-borne illness, cook them another 5º or so. This chicken takes about 15 minute for me from the time I put it in the pan.
While the chicken rests, dump any burned bits of stuffing out of the pan, return it to the heat and dump in the green beans. Fry them for a minute, then deglaze with white wine — pour in enough to come maybe a third of the way up the beans. Cover, turn the heat up to high and let the beans steam, checking and stirring frequently. If the liquid ever looks close to going dry, pour in a little water before it burns. When the beans are almost as tender as you want them, turn the heat off, season with salt and pepper to taste, and melt in a little butter to thicken the pan sauce.
Be sure to slice the chicken with a freshly-sharpened knife. Serve with green beans and a lemon wedge to squeeze over the meat.
How to prepare the most delicious ROAST VEAL WITH POTATOES - Traditional Italian Recipe
Roast veal with potatoes is a delicious and juicy recipe, loved all over italy, from north to south. Get ready to receive many compliments: with a roast like this you can never go wrong. It's great for Sunday lunches and for great occasions!
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★ INGREDIENTS (4 SERVINGS)
Veal sirloin 600 g
Potatoes 1 kg
White wine 50 g
Rosemary 2 sprigs
Garlic 2 cloves
Extra virgin olive oil 40 g
Black pepper to taste
Fine salt to taste
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Roasted Garlic Herb Crusted Veal Rack
Coming up on The Prairie Street Culinary Kitchen
Chef Erica makes a Garlic Herb Crusted Veal Rack in a 14-inch cast iron pan. This simple but sophisticated preparation will be a showstopper at any event. Featuring Prairie Street Co ‘s Kosher Veal Whole Rack.
You can purchase your delicious Kosher Veal Rack here:
Kosher Garlic Herb Crusted Veal Rack with Ratatouille
By Chef Erica
Ingredients List:
Prairie Street’s Kosher Veal Whole Rack
Kosher salt
Black Pepper freshly cracked
2 Heads of garlic
Olive oil
Parsley bunch
5 Sprigs rosemary
5 Sprigs of thyme
5 Sprigs of oregano
2 Red peppers
1 Zucchini
1 Yellow squash
1 Grape tomatoes box
2 Tablespoons tomato paste
1 Tablespoon of preserved lemon paste (store bought in a jar)
1 Orange
1. Pat dry the meat and lightly score the fat. Salt and pepper all sides of the meat. Heat the cast iron pan on the fire or stove top. Make sure the pan is hot, drizzle a little olive oil and sear. You want to hear the meat sizzle. Let the meat brown on each side.
2. Make roasted garlic ahead of time. Cut the top off a head of garlic, drizzle with olive oil, wrap tin foil and bake for 30 minutes. Squeeze the garlic into a bowl and make a paste.
3.Chop up parsley, oregano, rosemary, and thyme finely. Reserve ¼ of the herbs for the ratatouille. Add to the bowl of garlic and mix with ¼ cup of olive oil and tablespoon of preserved lemon paste. Rub the mix on the veal.
4. Add the veal back to pan, fat side up, and continue to cook with the grill lid down. Cook for another 45 minutes and check the temperature. The temperature should be around 90-100°F/32-37°C. Cook for another 20 to 30 minutes. Take the meat out around 140°F/60°C. It will continue to cook once it is removed from the heat.Veal should be cooked to145°F/62°C. Let the meat rest for 30 minutes before slicing.
Ratatouille
1. Cut the zucchini and yellow squash into half circles. Place them on a sheet pan with tomatoes, 5 clove garlic cut in half, and sliced red pepper. Generously coat in olive oil and salt and pepper.
2. Place sheet pan on the grill for 30 minutes. Time to be ready with the veal.
3. Make sure all the vegetables are soft. Place the whole mixture, oil and all into a big bowl. Mix in 2 tablespoons of tomato paste and some chopped herbs. Finish with a squeeze of orange. Serve with veal.
Bete’avon!
Video Contents:
00:00 Intro
01:10 Prep
02:05 Cook
14:57 Taste
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Veal roast - recipe
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The veal roast with potatoes is a traditional holiday dish, to cook when you have free time or if you're looking for something special! Find this and many more recipes on the Giallozafferano App in English
***
Look at this amazing piece of meat! Today we'll be preparing together the veal roast with potatoes, a main course ideal for special occasions or for the weekend, when you have more free time. But let's see what ingredients we'll need:
• 3,3 lbs (1,5 kg) of potatoes
• about 2,2 lbs (1 kg) of veal
• a few sage leaves
• a few sprigs of rosemary
• extra virgin olive oil • salt / pepper
• 3 cloves of garlic
• ½ glass of white wine
• beef or vegetable broth
Let's make together the veal roast with potatoes:
For this roast, I'm using the thick flank, but you can use also the top round, what's important is that the meat is marbled with fat, otherwise it dries out during cooking. Then tie it up or, if you've never done it before, ask your butcher to do that and to tuck some rosemary or sage under the string. Now add salt and pepper... and brown the roast in oil, or butter, in a pan on all sides. While the roast is browning on a low flame, we can peel the potatoes.
While the roast is still browning, cut the potatoes: avoid large chunks otherwise they won't cook through with the roast, so take a potato, cut in half lengthwise... then in half again. Cut each half into 6 pieces... and continue with the remaining potatoes.
We're ready to bake our roast, so take it out of the pan... and transfer to a large baking dish, since the potatoes shouldn't be stacked but they need space, take the gravy that is in the pan and drizzle over the roast... then spread the potatoes evenly around. Add salt... pepper... the aromatic herbs, the chopped rosemary and sage... over the roast, too... then pour in half glass of white wine... and some broth. Now drizzle the oil... and add 3 cloves of garlic, that you can leave whole and remove later... at this point, bake the veal roast at 350°F (180°C) for at least an hour, making sure that there is always some broth in the pan to keep from sticking.
Bake for 60 minutes at 350°F (180°C)
After half an hour, take out the baking pan, drizzle with broth... and turn the potatoes over, so they cook evenly on all sides. Check that there is still liquid in the bottom of the pan to prevent the potatoes from sticking, and continue to bake.
After an hour, insert a toothpick into the roast: if, as in this case, a clear liquid comes out, the roast is moist inside which means that is cooked to perfection. If a pink liquid flows out, it's still raw inside, so bake for 5-10 minutes more. On the contrary, if no liquid comes out, it means that the roast is dry and overcooked, but this shouldn't happen after an hour of cooking. So, remove the roast from the pan, wrap in aluminum foil and allow it to rest... meanwhile look at the potatoes: they're cooked but still white: collect the gravy... that you can strain and let thicken on a medium flame, perhaps adding a bit of flour... in this way you'll have a tasty sauce to spoon over the roast. Then bake the potatoes, this time at 480°F (250°C) for at least 10-15 minutes, until nice and golden brown.
Bake for 10-15 minutes at 480°F (250°C)
Our veal roast with potatoes is ready, drizzle with the resulting sauce... and serve! Buon appetito from Sonia and Giallozafferano.
Three Delicious Sunday Roast Recipes | Gordon Ramsay
Here are three delicious Sunday Roast recipes for you to try. From Roast Beef to Duck to Chicken.
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