New recipes

Balsamic Roasted Turkey with Apple Stuffing Recipe

Balsamic Roasted Turkey with Apple Stuffing Recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

This simple and easy-to-follow recipe is from Elana Amsterdam, cookbook author and writer of the blog Elana's Pantry. - Yasmin Fahr

Ingredients

  • 1 turkey (10-15 pounds)*
  • 4 sprigs rosemary
  • ½ cup grapeseed oil
  • ½ cup balsamic vinegar
  • 1 tablespoon sea salt, preferably Celtic Sea Salt
  • 10 apples, cored and sliced in half

*Note: If using a frozen turkey, place it in the refrigerator to thaw — this will take about one day for every 5 pounds — a 15-pound bird needs 3 days. Alternatively, thaw the bird in a cold water bath, this requires 30 minutes per pound — 7 ½ hours for a 15-pound bird. Below are cooking instructions for the thawed turkey.

Directions

Preheat the oven to 325 degrees.

Remove the gizzards (save in refrigerator for gravy). Rinse the bird well and pat dry with paper towels; then truss (tie legs together with string).

Place the turkey breast side up in a roasting pan, then slip the rosemary underneath.

Drizzle the bird with grapeseed oil and balsamic vinegar, then sprinkle with salt. Wedge the apples around the roasting pan to prop turkey up evenly -- place 2 apple halves in cavity of bird.

Place the roasting pan with turkey, apples, etc. in oven on lowest rack.

Roast at 325 for 15 minutes per pound; a 15-pound turkey requires 3 hours and 45 minutes. If the skin begins to brown too soon, cover with foil.

To check temperature stick a meat thermometer deep into the thigh; at 175 degrees it is safely done.

Remove turkey from oven and allow to sit for 20 to 30 minutes before carving.

Then serve.


Roast turkey with ricotta stuffing and balsamic cherries

Neil Perry's roast turkey carved and ready to serve. Photo: William Meppem

Christmas cooking is really about keeping it simple and using the seasonal bounty we have here in Australia. Serve the turkey with a well-dressed green salad, or blanched green beans topped with chopped, roasted macadamia nuts. To finish, I usually boil potatoes, cut them and pan-fry them until they're crisp.


Recipe Summary

  • 2 tablespoons extra virgin olive oil, divided
  • 2 links apple maple chicken sausage, casings removed
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup crusty bread cubes
  • 4 teaspoons finely chopped fresh parsley
  • ½ tablespoon finely chopped fresh sage
  • 1 (1 1/2-pound) skinless, boneless turkey breast half, halved lengthwise and pounded to 1/2-inch thickness
  • salt and ground black pepper to taste
  • 1 cup turkey stock

Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat. Cook and stir sausage in hot oil, breaking it up with a wooden spoon, until browned and crumbly, 5 to 10 minutes. Transfer cooked sausage to a large bowl and return skillet to heat.

Cook and stir onion and garlic in hot skillet until softened and fragrant, 3 to 4 minutes transfer to bowl with sausage.

Blend bread cubes in a food processor until finely ground. Add bread crumbs, parsley, and sage to sausage mixture stir until stuffing is completely combined.

Season turkey breasts with salt and pepper. Place 1/2 the stuffing mixture onto each breast. Roll turkey breasts around stuffing, tucking the sides in as you roll. Tie twine around each rolled turkey breast to secure the roll. Season each roll with salt and pepper.

Preheat oven to 350 degrees F (175 degrees C).

Heat remaining 1 tablespoon olive oil in a large oven-proof skillet over medium-high heat. Place turkey rolls in hot oil and cook until golden brown on all sides, 3 to 5 minutes per side.

Pour turkey stock into the skillet and bring stock to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Transfer skillet to oven.

Cook in the preheated oven until turkey rolls are no longer pink in the center and the juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove rolls from the oven to rest for 5 minutes. Cut into 1-inch slices.


Scandinavian roast turkey with prune & juniper stuffing & caramelised apples

Heat oven to 180C/160C fan/gas 4. Rinse the turkey inside and out, then pat dry with kitchen paper. Weigh the turkey to calculate the cooking time, allowing 40 mins per kg for the first 4kg, then 45 mins for each 1kg over that weight. Cut 1 onion into quarters and the other into 6 wedges. Finely grate 1⁄2 tsp orange zest from the orange and set aside for the stuffing. Quarter the orange and tuck it with the onion quarters into the turkey cavity. Rub the turkey all over with the butter, then season with salt and pepper. Put the onion wedges and carrot chunks in the middle of a large roasting tin and sit the turkey on top. Cover with a loose tent of foil, then roast following your calculated time.

Make the stuffing. Butter a 28 x 18 x 3cm deep baking tray and crush the juniper berries using a pestle and mortar. Melt the butter in a large frying pan, tip in the onions, garlic and celery, and fry for about 12-15 mins until softened and just starting to turn golden. Stir in the crushed juniper berries, then remove the pan from the heat. Stir in the breadcrumbs, apples, prunes, most of the parsley (reserve a small handful, to garnish), the reserved orange zest and the beaten eggs. Season with salt and pepper. Spoon the stuffing loosely into the baking tray, pat it down gently (don’t pack it down) then lay a piece of buttered baking parchment on top. Set aside. Can be made 1 day ahead and chilled.

Thirty mins before the end of the cooking time, remove the turkey and increase oven to 200C/180C fan/gas 6. Remove the foil, baste the turkey, then return to the oven for a further 30 mins until golden. If you are roasting potatoes put them in now. To test if turkey is cooked, pierce the fattest part of the thigh with a skewer – the juices should run clear, not pink. If they are pink, continue to roast, checking at 10 min intervals.

Remove the turkey from the oven, transfer to a warm serving platter and rest, covered loosely with foil, for up to 1 hr before carving. Meanwhile, cook the stuffing, and make apple wedges and gravy. Increase oven to 220C/200C fan/gas 7. Bake the stuffing for 30 mins, then remove paper and bake for a further 10 mins to brown the top.

Make the gravy, pour off any excess fat from the roasting tin, leave the juices and onions, and discard the carrot. Stir the wine and lingonberry jam or redcurrant jelly into the tin, scraping up any sticky bits from the bottom. Set the tin over a high heat and bring to the boil, then boil rapidly for 8-10 mins until reduced by half. Pour in the stock along with any resting juices from the turkey, and simmer for 10-15 mins or until reduced to your liking (this makes a slightly thinner gravy). Season, if needed.

Make the apple wedges. Melt the butter in a large non-stick frying pan. Tip in the almonds and apples, and fry over a medium heat for about 5-8 mins, moving them around often, until the almonds are toasted and the apples golden and softened, but still holding their shape. Don’t worry if the butter starts to turn a nutty brown, it just adds to the flavour.

To serve, strain the gravy into a pan, warm through, then pour into a jug. Scatter the stuffing with the reserved parsley and cut into squares or wedges. Garnish the turkey with the apples, nuts and flat-leaf parsley sprigs, and serve everything together.


  • 1 (12-lb.) whole fresh or frozen turkey, thawed
  • 6 tablespoons unsalted butter, softened and divided
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon black pepper
  • 1/2 teaspoon kosher salt
  • 4 small yellow onions, quartered and divided
  • 4 small apples, quartered and divided
  • 4 small carrots, halved and divided
  • 4 fresh thyme sprigs, divided
  • Cooking spray
  • 2 cups cider
  • 1/4 cup apple jelly

Nutritional Information

  • Calories 252
  • Fat 8g
  • Satfat 4g
  • Unsatfat 3g
  • Protein 26g
  • Carbohydrate 18g
  • Fiber 2g
  • Sodium 539mg
  • Calcium 4% DV
  • Potassium 11% DV
  • Sugars 14g
  • Added sugars 4g

Balsamic Turkey with Apple Stuffing. Grain free!

Check out this deliciousness - perfect for Thanksgiving!

Balsamic Turkey with Apple Stuffing. Grain free!

This time of year can get a bit crazy as we approach the busy Holiday season and Thanksgiving is only a few weeks away!

So I wanted to be sure to share some Thanksgiving recipes over the coming weeks so you'll have all you need for a delicious and healthy Holiday.

Here is a lovely Thanksgiving Turkey Recipe that we are making for our Thanksgiving Dinner with Todd's parents - sure to become a favorite in our house and yours!

Balsamic Roasted Turkey With Apple Stuffing

½ cup olive oil, butter, or ghee

1 tablespoon Pink Himalayan salt

10 honey crisp apples, peeled, cored and sliced in half

Remove the gizzards (save in refrigerator for gravy)

Rinse bird well and pat dry with paper towels then tie legs together with string

Place turkey breast side up in a roasting pan, then put rosemary inside turkey

Drizzle turkey with oil, melted butter, or ghee and balsamic vinegar, then sprinkle with salt and pepper

Wedge apples around roasting pan to prop turkey up evenly – then place 2 apple halves in cavity of turkey

Place roasting pan with turkey, apples, etc. in oven on lowest rack

Roast at 325°, 15 minutes per pound a 15 pound turkey requires 3 hours and 45 minutes

If skin begins to brown too soon, cover with foil

To check temperature stick a meat thermometer deep into thigh until 175° it is safely done

Remove turkey from oven and allow to sit for 20 to 30 minutes before carving.


Apple-Glazed Roast Turkey with Stuffing and Gravy

The classic autumn flavor of apple permeates the turkey inside and out &mdash from the chopped apple, pecan and cornbread stuffing to the apple juice and jelly glaze.

Recipe Ingredients:

Stuffing:
12 ounces bacon slices, cut in 1/2-inch pieces
4 cups chopped onions
3 cups chopped celery
1 cup chopped dried apples
6 cups chopped pecans, toasted
1 1/2 teaspoons dried thyme
1 teaspoon dried sage
1 (16-ounce) package cornbread stuffing crumbs
2 1/2 cups low-sodium chicken broth
1/2 cup butter, melted
Non-stick cooking spray

Turkey:
1 cup apple jelly
1 cup apple juice
1/4 cup white balsamic vinegar
1/4 cup honey
1/2 teaspoon salt
1 (16 to 18-pound) Butterball® Fresh or Frozen Whole Turkey, thawed if frozen

Gravy:
1/4 cup all-purpose flour
2 (14.5-ounce) cans low-sodium chicken broth


Roasted Turkey with Sausage-Apple Stuffing

Preheat the oven to 475°. Rinse the turkey inside and out and pat dry. Season the cavity with salt and pepper and set the bird on a rack in a roasting pan large enough to let air circulate all around. Rub the softened butter over the breast and legs and season with salt and pepper. Roast the turkey in the top third of the oven for about 30 minutes, or until beginning to brown. Reduce the oven temperature to 375°, cover the turkey loosely with foil and continue roasting, basting often, for about 1 1/2 hours, or until an instant-read thermometer inserted into the thickest part of the thigh registers 175°. Transfer the turkey to a serving platter, cover again with foil, and let stand for at least 20 minutes before carving.

Meanwhile, cut the turkey neck and gizzard in half. Heat the vegetable oil in a medium saucepan and add the neck, gizzard, heart and wing tips. Cook over moderately high heat, stirring occasionally, until browned and crisp, about 7 minutes. Stir in the onion and celery and cook until golden. Add the wine and boil until reduced by half, about 7 minutes. Add the chicken broth and bring to a boil. Stir in the tomatoes, parsley, thyme and bay leaf and cook over very low heat until reduced to 3 1/2 cups, about 1 hour. Strain the turkey stock into a bowl reserve 1 1/2 cups for the stuffing.

In a small bowl, mix the water with the flour until smooth. Remove the rack from the roasting pan and spoon off the fat. Set the pan over 2 burners on high heat. Add the remaining 2 cups of turkey stock and bring to a boil, scraping up any browned bits from the bottom of the roasting pan. Whisk in the flour paste and cook until the gravy thickens, then add the port. Strain the gravy into a sauceboat. Carve the turkey and serve with the gravy and Sausage-Apple Stuffing.


Pork Loin Roast with Honey Balsamic Glaze, Roasted Root Vegetables and Apple Endive Salad and Rustic Bread Stuffing

2. In a small saucepan, mix balsamic vinegar, white wine, Dijon mustard, and honey. Stir over medium heat, until mixture has reduced by half. Reserve.

3. Score skin of pork roast. Cut along the bone, following the bone down to the loin of the pork. Stuff pork with fresh herbs and season generously (both inside and out) with salt and pepper.

4. With kitchen twine, tie the roast in between each bone, securing tightly.

5. In a large roasting pan, heat olive oil over medium high heat. Add meat and sear on all sides until golden brown, about 8-10 minutes. Baste pork with reserved glaze.

6. Place roasting pan in preheated oven. Cook for an hour, or until meat thermometer reaches 145 F, basting meat every 10-15 minutes, more frequently towards the end of cooking. (If pan appears dry, add extra water or wine, ½ cup at a time.)

7. Remove from oven and deglaze pan with white wine and beef stock, scraping up all brown bits.

8. Let rest 10 minutes before serving. Reserve pan juices.

Glazed Root Vegetables

1. In a medium sauté pan, heat oil over medium heat. Add parsnip, turnip, and carrot and sauté 2-3 minutes, or until lightly browned.

2. Add leeks, brussel sprouts, and butter. When butter starts to foam, add thyme and sauté for another 2-3 minutes, or until vegetables are lightly browned.

3. Add white wine, honey and salt and pepper, to taste.

4. Cover pan, and simmer over medium heat for 10-15 minutes, or until vegetables are tender.

Apple and Endive Salad with Ho

2. In a medium bowl, mix honey and cayenne.

3. Add nuts and toss until evenly distributed with honey mixture.

4. Spread nut mixture onto a parchment lined baking tray, and bake in preheated oven for 10-12 minutes, or until nuts are toasted. Let cool and coarsely chop.

5. In a large bowl, toss together endive, apples, and honey spiced pecans.

6. Add lemon juice, olive oil, and salt and pepper. Toss to combine.

Bread Stuffing

1. Preheat oven to 350 F (oven should remain hot from pork roast)

2. In a medium sauté pan, heat oil, butter and fresh herbs until oil is fragrant, 1-2 minutes.

3. Add bread and season with salt and pepper. Put pan in preheated oven and bake for 10 minutes, or until bread is lightly golden.


Apple-Glazed Roast Turkey with Stuffing and Gravy

The classic autumn flavor of apple permeates the turkey inside and out &mdash from the chopped apple, pecan and cornbread stuffing to the apple juice and jelly glaze.

Recipe Ingredients:

Stuffing:
12 ounces bacon slices, cut in 1/2-inch pieces
4 cups chopped onions
3 cups chopped celery
1 cup chopped dried apples
6 cups chopped pecans, toasted
1 1/2 teaspoons dried thyme
1 teaspoon dried sage
1 (16-ounce) package cornbread stuffing crumbs
2 1/2 cups low-sodium chicken broth
1/2 cup butter, melted
Non-stick cooking spray

Turkey:
1 cup apple jelly
1 cup apple juice
1/4 cup white balsamic vinegar
1/4 cup honey
1/2 teaspoon salt
1 (16 to 18-pound) Butterball® Fresh or Frozen Whole Turkey, thawed if frozen

Gravy:
1/4 cup all-purpose flour
2 (14.5-ounce) cans low-sodium chicken broth


Watch the video: Οι ΗΠΑ στέλνουν αεροσκάφη για να φυγαδεύσουν πολίτες -Πετάνε φωτοβολίδες για να απόκρουση επίθεσης (June 2022).


Comments:

  1. Shaktigor

    Nifiga surprises myself

  2. Yozshur

    I mean you are not right. Write to me in PM.

  3. Naftali

    I think you will find the right solution.

  4. Kevron

    fufa watched

  5. David

    I'm sorry, but, in my opinion, they were wrong. Let us try to discuss this. Write to me in PM, speak.



Write a message