Turkey and Sweet Potato Soup

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Turkey and Sweet Potato Soup

In this time, in your beloved blog https://recipiesoffoods.blogspot.co.id/ would like to describe about Turkey and Sweet Potato Soup. Let's me show you the recipes.
Turkey, sweet potatoes, sage--it's Thanksgiving in a bowl! Half of the sweet-potato mixture is pureed, thickening the soup every so slightly and coloring it a pretty pale orange.

Ingredients

2 tablespoons butter

1 onion, cut into thin slices

1 1/2 teaspoons dried sage

1 pound sweet potatoes, peeled and cut into 1/2-inch cubes

1 1/2 quarts canned low-sodium chicken broth or homemade stock

2 teaspoons salt

1/4 pound green beans, cut into 1/4-inch pieces

1/4 teaspoon fresh-ground black pepper

1 pound turkey cutlets, cut into approximately 1 1/2-by-1/2-inch strips

Directions

1. In a large pot, melt the butter over moderately low heat. Add the onion and sage and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
2. Add the sweet potatoes, broth, and 1 teaspoon of the salt. Bring to a boil. Reduce the heat and simmer until the sweet potatoes are tender, about 10 minutes
3. Transfer half the soup to a food processor or blender and puree. Return the pureed soup to the pot and add the green beans, the remaining teaspoon salt, and the pepper. Simmer until the beans are just tender, about 8 minutes.
4. Stir in the strips of turkey. Cook until the turkey is just done, about 1 1/2 minutes.

Turkey Options If you like, buy a three-quarter-pound piece of cooked turkey breast from the deli to use instead of the turkey cutlets. Cut the turkey into half-inch cubes and heat it in the soup briefly. Another option is to use leftover cooked turkey or chicken. About two cups of cubed leftovers should do it.

All right, that's all about Turkey and Sweet Potato Soup article. Hopefully these will be useful for you that wanna be a profesional chef.

Spice Rubbed Turkey

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Spice Rubbed Turkey

Hi, this now I would like to describe how to make Spice Rubbed Turkey. Food that always be served in almost five stars hotel in the world.

This simple, salt-based sage, pepper and paprika rub produces a turkey with crisp, golden-brown skin and incredibly moist and tender breast meat.

Ingredients

1/4 cup kosher salt

2 tablespoons crumbled dried sage leaves

2 tablespoons coarsely cracked black pepper

2 tablespoons sweet paprika

1 tablespoon sugar

One 18- to 20-pound turkey, rinsed and patted dry

5 cups of Rye Bread Stuffing with Sausage, Apples and Bacon

6 tablespoons unsalted butter,

2 tablespoons melted

2 small onions, coarsely chopped

2 celery ribs, coarsely chopped

2 carrots, coarsely chopped

3 cups water

1/4 cup all-purpose flour

1 quart Rich Turkey Stock, chicken stock or canned low-sodium broth

Salt and freshly ground pepper

Directions

1. In a small bowl, combine the kosher salt with the sage, black pepper, paprika and sugar. Set the turkey in a large roasting pan and rub it with the spice mixture inside and out; refrigerate for at least 12 hours or for up to 24 hours. Return the turkey to room temperature before roasting.
2. Preheat the oven to 475 celcius degree. Stuff the turkey body cavity and the skin flap at the top of the breast with the Rye Bread Stuffing, packing it loosely. Brush the turkey all over with the melted butter and roast for about 30 minutes, or until the skin is golden brown.
3. Scatter the onions, celery and carrots around the turkey, add the water to the pan and cover the breast loosely with foil. Lower the oven temperature to 325 celcius degrees and roast the turkey for about 3 1/2 hours longer, or until an instant-read thermometer inserted in the thickest part of a thigh registers 165 celcius degree; remove the foil for the last 15 minutes of roasting. Transfer the turkey to a carving board, cover loosely with foil and let rest for at least 30 minutes.
4. Pour the pan juices into a medium saucepan and skim the fat from the surface. Set the roasting pan over 2 burners and cook the vegetables over moderately high heat, stirring frequently, until golden, about 5 minutes. Add the remaining 4 tablespoons of butter and the flour and cook, stirring frequently, until the vegetables are coated with the flour mixture and lightly browned, about 2 minutes. Stir in half of the Rich Turkey Stock and cook, scraping up any browned bits from the bottom of the pan, until the gravy is slightly thickened.
5. Strain the gravy into the pan juices in the saucepan, pressing on the vegetables; discard the vegetables. Add the remaining turkey stock to the gravy and cook over moderate heat until thickened and reduced to 4 cups, about 25 minutes. Season with salt and pepper and transfer to a large gravy boat. Carve the turkey, arrange on a platter and serve with the stuffing and gravy.

That's all about how to make Spice Rubbed Turkey, hopefully could be useful for all of you.

Braised Turkey with Honey Mustard Cranberry Sauce

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Braised Turkey with Honey Mustard Cranberry Sauce

Welcome back guys, now in this special occasin food and recipes will discribe about Braised Turkey with Honey Mustard Cranberry Sauce. One of all turkey food that will be cooked by Honey. So yummy.

Let me tell you first about ingedients.

Ingredients

3 tablespoons canola oil

4 turkey drumsticks (10 to 12 ounces each), skinned

Salt and freshly ground pepper

2 leeks, white and light green parts only, coarsely chopped

3 carrots, 1 coarsely chopped and 2 sliced 1/2 inch thick

2 celery ribs, coarsely chopped

2 cups dry white wine

3 cups chicken stock or canned low-sodium broth

1 1/2 cups cranberries (6 ounces)

3 thyme sprigs

2 medium turnips (3/4 pound), peeled and cut into eighths

Honey-Mustard Cranberry Sauce, for serving

Directions

1. Preheat the oven to 325�. Heat the oil in a large enameled cast-iron casserole. Season the turkey drumsticks with salt and pepper and brown them on all sides over moderately high heat, about 10 minutes. Transfer to a plate.
2. Add the leeks, chopped carrot and celery to the casserole and cook over moderate heat until softened, about 4 minutes. Add the wine and boil until reduced by half, about 5 minutes. Add the stock, cranberries and thyme and bring to a simmer. Add the turkey drumsticks and their juices. Cover and braise in the oven for 30 minutes. Turn the turkey drumsticks and add the turnips and sliced carrots. Cover and braise for about 1 hour longer, or until the turkey and vegetables are very tender.
3. Using a slotted spoon, transfer the turkey, sliced carrots and turnips to a large plate. Strain the sauce through a coarse sieve set over a large bowl, pressing on the solids to extract as much liquid as possible. Return the sauce to the casserole and boil until reduced to 2 1/2 cups, about 15 minutes.
4. Remove the turkey meat from the bones. Return the turkey and vegetables to the casserole, cover and cook over low heat until warmed through. Season with salt and pepper and serve with Honey-Mustard Cranberry Sauce.
5. SERVE WITH Boiled potatoes, egg noodles or wild rice.

That's all of of Braised Turkey with Honey Mustard Cranberry Sauce articles. One more thing are served: Calories 428 kcal, Total Fat 13.8 gm, Saturated Fat 1.8 gm.

Bacon Roasted Turkey with Sweet Onion Gravy

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Bacon Roasted Turkey with Sweet Onion Gravy

In this time, food and recipes would like to share about Bacon Roasted Turkey with Sweet Onion Gravy. The favourite food Bacon have to be served special then the otehrs. That's way in this posting article has special recipes.

This cooking will spend:

ACTIVE TIME: 1 HR

TOTAL TIME: 5 HRS

SERVES: 10

In keeping with his motto that "everything is better with bacon," Stehling makes a bacon-herb paste that he stuffs under the turkey skin to produce an incredibly moist and smoky bird.

Ingredients

1/2 pound bacon (not too lean), chopped

1/4 cup chopped flat-leaf parsley

1 1/2 tablespoons thyme leaves, plus 1 thyme sprig

Salt and freshly ground pepper

One 16- to 18-pound turkey, giblets (liver, gizzard and heart) reserved for Dirty Turkey Rice Purloo

6 celery ribs, coarsely chopped

4 carrots, coarsely chopped

2 large white onions, chopped

1 large sweet onion, such as Spanish Sweets, thinly sliced

1 large garlic clove, smashed

3/4 cup all-purpose flour

1 quart Rich Turkey Stock, chicken stock or low-sodium broth

Directions

1. Preheat the oven to 350�. In a food processor, combine the bacon, parsley, thyme leaves, 1/4 teaspoon of salt and 1/2 teaspoon of pepper; process to a paste.
2. Using your fingers, gently separate the turkey skin from the breast and legs. Season the turkey cavities with salt and pepper. Carefully spread the bacon paste under the loosened skin and press gently on the outside of the skin to evenly distribute. Season the outside of the turkey with salt and pepper and tie the legs together tightly with kitchen string.
3. Scatter the celery, carrots and white onions in a large roasting pan and set the turkey on top. Tightly cover the bird with 2 sheets of oiled foil and roast on the lowest rack of the oven for 2 1/2 hours. Remove the foil and continue to roast for 1 hour, or until the turkey is browned and an instant-read thermometer inserted in the inner thigh registers 170 celcius degree. Transfer the turkey to a carving board, cover loosely with foil and let rest for 30 minutes or for up to 1 hour.
4. Meanwhile, strain the pan juices into a bowl. Skim off the fat; pour 1/4 cup of the fat into a large, deep skillet. Add the sweet onion and thyme sprig and cook over moderately high heat until the onion is browned, about 5 minutes. Add the garlic, then stir in the flour. Gradually add the stock, whisking constantly, until smooth. Whisk in the reserved pan juices and simmer the gravy over low heat, whisking often, until no floury taste remains, about 15 minutes. Discard the thyme and garlic. Season the gravy with salt and pepper and transfer to a warmed gravy boat.
5. Cut the string from the turkey legs and carve the bird. Serve with the onion gravy.

MAKE AHEAD The turkey can be prepared through Step 2 and refrigerated overnight. Bring the bird to room temperature before roasting.

That's all about Bacon Roasted Turkey with Sweet Onion Gravy. Next, all are interested articles will be created. Don't forget it. 

Balkan Pasta and Chicken Casserole

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Balkan Pasta and Chicken Casserole

Welcome back in http://recipiesoffoods.blogspot.com/. Blog that is describe and share all about food and receipies. Let me tell about Italian Pasta - Balkan pasta and chicken casserole.

Ingredients:

For the pasta dough (make pasta square size)

125 g wheat semolina, finely ground

125 g wheat flour

2 eggs and 1 egg yolk

1/3 tsp salt

For chicken casserole

1 oven-ready chicken (about 800 g)

1 tsp salt, freshly ground black pepper

2 tsp mild paprika

4 tbsp olive oil

600 g tomatoes

60 g onion

2 cloves garlic

2 tsp lemon juice

1 pinch ground cinnamon

½ tsp sugar

In addition

1 tbsp chopped oregano

1 tbsp chopped parsley

80 g kefalotiri or kasseri cheese, freshly grated

Method:

1. wash the chicken and cut into dice and marinated with salt pepper paprika. And deep fried in heat oil. After keep cool.
2. Branch, skin, quarter and deseed the tomatoes and chop the flesh, finely chop the onion and garlic and put into the pan in which the chicken was browned. Add the tomato, turn up the heat and sauté briefly. Add the lemon juice, cinnamon and sugar stir in the chicken meat.
3. Cook the pasta and then put the pasta in the chicken and tomato sauce and heat through for 2-3 min.

That's is all about Balkan pasta and chicken casserole.