Turkey breast with mushrooms and cranberry sauce
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- 500 g turkey breast
- 3 tablespoons butter
- 2-3 cloves of garlic
- 250 g mushrooms
- 1 tablespoon dried thyme
- 2 tablespoons cranberry sauce / jam
- red peppercorns
Preparation time: less than 60 minutes
RECIPE PREPARATION Turkey breast with mushrooms and cranberry sauce:
Melt 2 tablespoons butter in a pan. Add the turkey breast seasoned with salt, freshly ground pepper and thyme. Allow to brown over low heat for 10 minutes on each side. Transfer to a plate and keep warm. In the same pan add 1 tablespoon of butter, sliced garlic and mushrooms cut in half or if they are larger in quarters. Leave on high heat for approx. 10 minutes without covering with a lid and stirring often. Pour the mushrooms over the turkey breast. Serve with cranberry sauce and red pepper. We serve a favorite Pinot Noir red wine.
Turkey meatballs stuffed with mushrooms in tomato sauce
& Icirc & # 539i need: 700 g minced turkey breast, 500 g mushrooms, 200 g carrots, 2 cloves garlic, chopped parsley, 2 tablespoons gray & 2 537, 2 eggs & 250, 250 ml ro & # 537ii juice made
& icircn cas & # 259, sea salt, pepper
Prepare the dough: In a bowl, put the minced turkey meat, the sliced carrot, the finely chopped garlic, the crushed garlic, the gray, the parsley, the parsley, the egg, the salt, the salt. & icircntreaga composition & # 539ie. Chop the mushrooms very thinly. In a frying pan, put the mushrooms, a little tomato juice, salt, pepper and put them on the fire until the whole amount of tomato juice decreases. In a few minutes it will cool down again. With the lightly moistened machines, take a little of the meat composition and, in the middle, put a spoonful of the mushroom mixture and squeeze it well, thus forming the meatballs. Put the obtained meatballs in a tray lined with baking paper and put it in the preheated oven at 180 degrees for 35-40 minutes. Halfway through, turn the meatballs over. Prepare the sauce: in a saucepan, add the remaining tomato juice, the finely chopped carrot, a little chopped basil, season with salt, pepper and pepper. 259 boil over low heat until you get a thicker sauce.
50 g butter
1 clove of garlic
200 g white mushrooms
200 g turkey breast
120 g sour cream
50 ml white wine
150 ml water
a little dill connection
4 tablespoons oil
Boil the water with salt and 2 tablespoons of oil, and when the water boils add the pasta. We boil them according to the instructions. While the pasta is boiling, prepare & # 8230 & # 8230 & # 8230 & # 8230 Melt the butter and sauté the finely chopped onion and garlic.
Add the mushrooms and temper them as well. Then we put the turkey breast to harden together with them.
Pour the wine, water and season with salt and pepper.
Let it boil until the water drops a little. Add sour cream and finely chopped dill. We continue to boil until the sauce decreases.
Drain the pasta, add 2 tablespoons of oil, mix a little and then add the sour cream sauce with mushrooms and turkey.
We can serve with grated Parmesan cheese.
Turkey breast with mushrooms and cranberry sauce - Recipes
Servus. I have entered a stage of culinary reorganization and I need the help of specialist bloggers ... so I did a contest with organic cosmetic awards from Olivo with the theme recipes of 300 calories. I would love to participate. THX!
We entered your blog and we really liked it - you have delicious YUM recipes. YUM.
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Hi, Interesting recipe, but it's a shame that you don't make it to order: D because I don't have much time to cook, although I like it very much.
First prepare the filling for the roll, it's very simple!
Finely chop the dried onion and green onion, heat the oil in a pan and sauté until soft. Then add the thinly sliced bacon and leave it on the fire for a while.
Allow the composition to cool, then mix it in a bowl with the breadcrumbs, finely chopped parsley, cranberries and egg. Season with salt and pepper to taste and mix well.
Wipe the turkey breast well with paper napkins, then increase it from place to place, until you get a flat piece, about the same thickness everywhere. Put the filling in the middle and roll it carefully, then tie the roll with a string, so that the filling does not come out during baking.
Put the turkey roll in an ovenproof dish, sprinkle with a little oil, season with salt and pepper and add a cup of water or vegetable or chicken soup.
Put the tray in the oven at 180 degrees for about 45 minutes, until it browns on top.
Meanwhile, prepare the sauce. Mix the cranberry jam with the wine, sugar and spices and simmer everything until it starts to thicken.
Then remove the cloves and anise star.
Serve the turkey roll with cranberry sauce and a creamy puree.
Turkey with gorgonzola sauce and mushrooms
Of all the cheese sauces, gorgonzola is by far my favorite. Driven by this idea, but also by the fact that I had a craving for turkey (because I hadn't eaten since I was little, so to speak), I combined them in a way that anointed my soul.
- 500 g of boneless, skinless turkey breast
- 200 - 300 g mushrooms (preferably smaller)
- 150 g of Gorgonzola cheese
- 2 tablespoons brandy (I used whiskey)
- 100 ml chicken stock
- 1 teaspoon ground rosemary
- 2 cloves of garlic
- 1 small onion
- 1 lemon
- 100 ml of extra virgin olive oil
- 1 tablespoon butter
- salt pepper
This recipe starts the day before it is eaten. I cut the turkey breast into small slices.
In a bowl I mixed the lemon juice with the olive oil. I put salt and pepper, I also put the turkey slices. I covered them with foil and put them in the fridge until the next day.
The next day, I cut the onion into small pieces and hardened it with butter.
I put the well-washed, whole mushrooms (I left the smallest ones I found) and the crushed garlic. I kept them on the fire, stirring them in one, until they began to soften.
I poured the 2 tablespoons of whiskey, which made everything blaze for a few seconds (very nice and spectacular) and then I put the chicken stock and rosemary. I left everything on medium heat until the liquid dropped.
& Icircn this time I took the slices of turkey breast out of the marinade and put them on the grill well & icircncins.
As the liquid from the mushrooms dropped, I added the Gorgonzola cheese, cut into pieces.
Chicken Breast With White Sauce And Mushrooms
Chicken breast with white sauce and mushrooms. We present one of them. The chicken breast is sliced into pieces of the right size and thinner. Heat olive oil in the pan and add the meat slices. Season them with salt, white pepper powder, chicken knorr powder, garlic powder and sprinkle with white wine.
Remove to a bowl and keep warm. Mix in a bowl a tablespoon of melted butter with salt and pepper and grease the chicken breast pieces. In case you don't have a grill at hand, you can use fried chicken breast. Quick and delicious recipe with chicken breast and mushrooms can be the ideal choice.
Put in the oven for 10 minutes, then return and leave for another 10 minutes. Chicken with sour cream and mushrooms a classic recipe with fine sauce and flavored with garlic. Put a few more pieces of margarine on top. Put the chicken pieces and brown them well on all sides over low to medium heat.
When you want to quickly cook a food that is full and delicious enough to reach you, there are not many options for all your loved ones. Prepare the chicken breast by cutting it into small pieces. Preparing this chicken with sour cream and mushrooms took me 40. 4 to 5 minutes on each side.
It is not ciulama, it is prepared differently with white flour sauce. Refrigerate for a few hours before cooking.
Chicken breast in mushroom sauce & # 8211 a perfect diet dinner!
We present you a recipe for delicious chicken breast, in cream sauce and mushrooms. If desired, you can also use chicken thighs or hammers. In record time you get a delicious, fragrant and appetizing dinner, which will surely please everyone. Experiment with aromatic herbs and enjoy your loved ones with a warm dietary dish, amazingly tasty.
- 2 chicken breasts (or thighs)
- 300 g of champignon mushrooms (or beech trout)
- 200 ml of low-fat cream
- 2 onions
- 150 ml of water
- 1 tablespoon flour
- ground black pepper
- olive oil
- green onions
METHOD OF PREPARATION
1. Divide the chicken breast in half. Remove skin and bones. Sprinkle the meat with salt and ground black pepper on both sides.
2. Fry the chicken breast in a pan with hot oil on both sides for 2-3 minutes. When the meat is browned, cover the pan with a lid and make a small fire. Fry for another 8-10 minutes.
3. When the liquid in the pan becomes transparent, arrange the meat on a plate and cover.
4. Wash the mushrooms and cut them into thin slices. Peel and chop the onion.
5. Fry the onion and mushrooms in a pan with hot oil. Add the flour to the pan and mix. Fry for another 60 seconds. Pour the water and bring the mixture to a boil. Stir constantly.
6. Boil the mushroom sauce for 3 minutes, then add the cream. Stir.
7. Arrange the chicken in the sauce pan.
8. Fry for another 2-3 minutes. Sprinkle with green onions.
Note:Nutritional value per 100 g - 90.62 Kcal, Proteins / Fats / Carbohydrates - 13.57 / 2.9 / 2.86.
Turkey breast with mushrooms and cranberry sauce - Recipes
This dish, made by my mother with chicken breast, was usually one of my childhood favorites. Tasty mushrooms "packed" in a slice of meat and dipped in tomato sauce, along with a creamy mashed potato. What could be better?
1 kg boneless turkey breast
500 grams of Mushrooms
1/4 teaspoon ground pepper
Peel a squash, grate it and squeeze the juice. Fry in a pan, half the amount of olive oil, until all the liquid you leave evaporates. When done, add salt and pepper and add chopped dill.
The turkey breast is cleaned and dried well. It is portioned as for schnitzels (I cut it into 8). Beat each piece well until it thins (without breaking it). The meat slices are salted and peppered.
On each slice we put about a tablespoon of the composition of hardened mushrooms (portion the composition for how many slices of meat you have). Roll the slice as tightly as possible and catch it with a toothpick or two.
The obtained rolls are placed in a tray greased with the rest of the olive oil and put in the preheated oven at 180ºC for one hour and 15 minutes. Cover the tray with aluminum foil for the first 45 minutes, then remove the foil and let it brown.
When the rolls are almost done, boil the tomato juice in a larger saucepan. When it boils, add salt, pepper and crushed garlic. If the tomato juice is more sour you can add a tablespoon of sugar.
Add the rolls and cook together for another 5 minutes.
The rolls can also be made with chicken breast (reduce the cooking time to 45 minutes).