Best Turkey Steaks With Prosciutto And Mushrooms Recipes

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TURKEY SALISBURY STEAK



Turkey Salisbury Steak image

Reminds me of the old school days lunch. YUM! Ground turkey is mixed and then formed into patties which are baked and served with a mushroom gravy.

Provided by Sharon Angel

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 45m

Yield 8

Number Of Ingredients 11

1 cup water
3 tablespoons dry onion soup mix
1 tablespoon Worcestershire sauce
1 teaspoon minced garlic
½ teaspoon ground black pepper
1 ½ pounds ground turkey
1 cup Italian-seasoned bread crumbs
1 egg
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can water
3 tablespoons brown gravy mix

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Whisk 1 cup water, onion soup mix, Worcestershire sauce, garlic, and black pepper together in a bowl. Strain mixture, reserving solids and broth. Pour 1/2 cup broth and the solids into a large bowl; mix turkey, bread crumbs, and egg into broth-solids mixture until thoroughly combined. Scoop 8 portions using 1/2 cup measure and form each into an oval patty; arrange on a baking sheet.
  • Bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Whisk remaining broth, mushroom soup, 1 can water, and gravy mix together in a saucepan until smooth; bring to a boil, stirring constantly. Remove from heat.
  • Flip patties and pour gravy over each. Continue to cook until gravy has slightly thickened, about 10 more minutes.

Nutrition Facts : Calories 238.3 calories, Carbohydrate 16 g, Cholesterol 86.3 mg, Fat 10.1 g, Fiber 0.9 g, Protein 20.5 g, SaturatedFat 2.6 g, Sodium 855.7 mg, Sugar 2.3 g

TURKEY SALISBURY STEAKS



Turkey Salisbury Steaks image

My mother always made Salisbury steak. When I married, I developed my own, and it just may be the recipe my husband asks for the most. -Leann Doyle, Patchogue, New York

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 18

2/3 cup seasoned bread crumbs, divided
1/3 cup finely chopped onion
2 teaspoons low-sodium Worcestershire sauce
2 teaspoons A.1. steak sauce
1 garlic clove, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 pound extra-lean ground turkey
1-1/2 teaspoons olive oil
SAUCE:
2 tablespoons olive oil
2 tablespoons all-purpose flour
1-1/2 cups reduced-sodium beef broth
1 tablespoon low-sodium Worcestershire sauce
1 tablespoon A.1. steak sauce
1 can (4 ounces) sliced mushrooms, drained

Steps:

  • In a large bowl, combine 1/3 cup bread crumbs, onion, Worcestershire sauce, steak sauce, garlic and seasonings. Add turkey; mix lightly but thoroughly. Shape into four 1/2-in.-thick oval patties. Place remaining bread crumbs in a shallow bowl. Press patties into crumbs, patting to help coating adhere., In a large nonstick skillet, heat 1-1/2 teaspoons oil over medium heat. Add patties; cook 3-4 minutes on each side or until a thermometer reads 165°. Remove from pan., In same pan, heat 2 tablespoons oil over medium heat. Stir in flour until smooth; gradually whisk in broth, Worcestershire sauce and steak sauce. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in mushrooms. Return patties to pan. Reduce heat; simmer, covered, 2-3 minutes or until heated through.

Nutrition Facts : Calories 291 calories, Fat 11g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 703mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges

TURKEY CUTLETS WITH PROSCIUTTO AND CHEESE



Turkey Cutlets With Prosciutto and Cheese image

Provided by Pierre Franey

Categories     dinner, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

4 turkey breast tenderloin steaks, about 1 1/2 pounds
Salt to taste, if desired
Freshly ground pepper to taste
1/4 pound Fontina, Gruyere or Cheddar cheese
3 tablespoons butter
4 thin slices prosciutto or other ham, about 2 ounces
2 teaspoons dried rosemary
1 tablespoon chopped shallots
1/4 pound mushrooms, thinly sliced
1/4 cup chicken broth

Steps:

  • Preheat grill to high.
  • Sprinkle turkey pieces with salt and pepper.
  • Cut cheese into thin slices to fit neatly in one layer, slightly overlapping, on turkey steaks. Set aside.
  • Heat 2 tablespoons butter in a heavy skillet large enough to hold the turkey steaks in one layer. Add the steaks and cook about 4 minutes or until nicely browned on one side. Turn the steaks and top each with one slice of prosciutto. Sprinkle evenly with rosemary and cover closely. Cook about 3 minutes.
  • Transfer prosciutto-topped steaks to a serving dish. Add remaining 1 tablespoon butter to the skillet and when it melts add shallots. Cook briefly, stirring, and add mushrooms. Cook, stirring, about 2 minutes.
  • Add chicken broth and stir. Cook about 1 minute over relatively high heat.
  • Meanwhile, cover prosciutto-topped steaks with equal portions, and in one layer, of cheese. Run briefly under the broiler until cheese melts. Pour mushroom mixture over the cheese and serve hot.

Nutrition Facts : @context http, Calories 659, UnsaturatedFat 21 grams, Carbohydrate 3 grams, Fat 51 grams, Fiber 1 gram, Protein 46 grams, SaturatedFat 24 grams, Sodium 630 milligrams, Sugar 1 gram, TransFat 1 gram

ROAST TURKEY WITH PROSCIUTTO, ROSEMARY AND GARLIC



Roast Turkey with Prosciutto, Rosemary and Garlic image

Categories     Garlic     Herb     Pork     turkey     Roast     Christmas     Thanksgiving     Rosemary     Prosciutto     Bon Appétit

Yield Serves 10

Number Of Ingredients 10

1 18- to 20-pound turkey
4 tablespoons plus 1/2 teaspoon minced fresh rosemary
4 tablespoons chopped garlic
8 ounces thinly sliced prosciutto
Olive oil
3 whole heads garlic, each cut in half horizontally
2 cups (or more) canned low-salt chicken broth
1/2 cup dry white wine
3 1/2 tablespoons all purpose flour
Fresh rosemary sprigs

Steps:

  • Pat turkey dry. Run hands under skin of turkey, separating skin from breast and thighs. Rub 3 tablespoons rosemary and 3 tablespoons garlic under skin over breast and thighs. Carefully arrange half of prosciutto under skin over breast and thighs. Rub 1 tablespoon rosemary and 1 tablespoon garlic inside cavity of turkey. Sprinkle remaining prosciutto into cavity. Place turkey in heavy large roasting pan. Cover with plastic and chill overnight.
  • Preheat oven to 450°F. Rub outside of turkey with oil. Season with pepper. Place 1 head of garlic in cavity of turkey. Place 2 heads of garlic in roasting pan. Tie turkey legs together. Roast turkey 30 minutes. Reduce oven temperature to 325°F. Continue roasting turkey until thermometer inserted into thickest part of thigh registers 180°F, basting occasionally with 2 cups broth, about 3 hours. Transfer turkey to platter. Surround with roasted garlic and garlic from turkey cavity. Remove prosciutto from turkey cavity; reserve. Tent turkey with foil.
  • Pour pan juices into large glass measuring cup. Skim fat from surface of pan juices, reserving 3 tablespoons fat. Set roasting pan over medium-high heat. Add wine and bring to boil, scraping up any browned bits. Add wine mixture to pan juices in cup (liquids should measure 2 1/2 cups; if not, add more both or boil until reduced to 2 1/2 cups).
  • Heat reserved 3 tablespoons fat in heavy medium saucepan over medium heat. Add flour; stir until golden, about 2 minutes. Whisk in pan juices. Mix in 1/2 teaspoon rosemary. Boil until thickened to sauce consistency, stirring occasionally, about 5 minutes. Mix in reserved prosciutto. Garnish turkey with rosemary springs. Serve with gravy.

TURKEY STEAKS WITH MUSHROOMS AND MUSTARD SEEDS



Turkey Steaks With Mushrooms and Mustard Seeds image

Provided by Pierre Franey

Categories     dinner, easy, quick, weekday, main course

Time 25m

Yield 4 servings

Number Of Ingredients 12

4 tablespoons olive oil
4 slices turkey breast, about 1/3 pound each
Salt and freshly ground pepper to taste
3 tablespoons mustard seeds
1/2 pound mushrooms, sliced
2 tablespoons finely chopped shallots
1/2 teaspoon finely chopped garlic
3/4 cup ripe plum tomatoes, peeled and cut into small cubes
1 tablespoon red-wine vinegar
1/3 cup fresh or canned chicken broth
1 tablespoon butter
2 tablespoons finely chopped parsley or any fresh herb

Steps:

  • Heat 1 tablespoon of the oil in a nonstick skillet large enough to hold all the turkey pieces in one layer.
  • Sprinkle the turkey slices with salt and pepper and press mustard seeds on both sides. Add the slices to the skillet and saute over high heat until lightly browned, about 3 minutes on each side. Transfer the meat to a serving platter and keep it warm.
  • Heat the remaining olive oil in the skillet. Add the mushrooms, salt and pepper. Stir and cook over high heat until lightly browned. Add the shallots and garlic. Stir briefly and add the tomatoes, vinegar and broth.
  • Add any liquid that may have accumulated around the turkey. Reduce the liquid by half, stirring in the butter and parsley. Pour the sauce over the turkey slices and serve.

Nutrition Facts : @context http, Calories 433, UnsaturatedFat 20 grams, Carbohydrate 6 grams, Fat 29 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 7 grams, Sodium 675 milligrams, Sugar 3 grams, TransFat 0 grams

TURKEY STEAKS WITH MUSHROOM GRAVY



Turkey Steaks With Mushroom Gravy image

Time might short by my desire to enjoy flavorful meals remains. This came about after looking at lots of recipes that sort of fit the bill, but not quite. It's a flash in the pan hit that is fast easy and light. (5 WW points)

Provided by justcallmetoni

Categories     Turkey Breasts

Time 15m

Yield 2 serving(s)

Number Of Ingredients 13

2 teaspoons olive oil
2 (4 ounce) turkey cutlets
1 tablespoon whole wheat flour
1/4 teaspoon garlic powder, to taste
1/4 teaspoon black pepper, to taste
1 garlic clove, finely minced
1/4 cup onion, finely chopped
1 1/4 cups white mushrooms, sliced 1/4 inch thick
1/4 cup fat free chicken broth
1/2 teaspoon thyme
1/2 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/4 cup evaporated skim milk

Steps:

  • Combine the flour, pepper and garlic powder in a plate or flat bowl. Lightly dredge the turkey cutlets in the flour. Reserve remaining unused flour for the gravy.
  • Place olive oil in a hot nonstick skillet. Add the turkey cutlets and cook for two minutes on each side. Remove cutlets to a plate and cover to keep warm.
  • Add the onions, garlic and mushrooms to the pan and cook over high heat for one minute.
  • Reduce the temperature to medium. Add the broth, mustard, thyme and Worcestershire and a teaspoon of the left over flour from dredging. Stir cooking for just a minute. Add the milk and cook another minute. Return the cutlets to the pan and cook for two minutes until the sauce has begun to thicken just a bit.
  • A word of caution: Although there is temptation to simmer longer, there is a chance the sauce will curdle. Please don't do that as it will diminish the appearance (but not the taste) of the final dish.

Nutrition Facts : Calories 233.4, Fat 6.7, SaturatedFat 1.3, Cholesterol 69.3, Sodium 214.9, Carbohydrate 11.4, Fiber 1.4, Sugar 5.7, Protein 31.5

TASTY TURKEY AND MUSHROOMS



Tasty Turkey and Mushrooms image

Fresh mushrooms star in this tender turkey entree that comes together in 15 minutes. Served with a side of brown rice, it makes a light but satisfying dinner. -Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 7

1 garlic clove, minced
1 tablespoon butter
1/2 pound boneless skinless turkey breast, cut into 2-inch strips
3/4 cup reduced-sodium beef broth
1 tablespoon tomato paste
2 cups sliced fresh mushrooms
1/8 teaspoon salt

Steps:

  • In a large nonstick skillet, saute garlic in butter until tender. Add turkey; cook until juices run clear. Remove and keep warm. Add the broth, tomato paste, mushrooms and salt to skillet; cook for 3-5 minutes or until mushrooms are tender, stirring occasionally. Return turkey to the pan and heat through.

Nutrition Facts : Calories 209 calories, Fat 7g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 435mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges

TURKEY STEAKS WITH PARMA PROSCIUTTO



Turkey Steaks With Parma Prosciutto image

Provided by Pierre Franey

Categories     easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 turkey slices from the breast, about 1/3 pound each
Salt and freshly ground pepper to taste
4 tablespoons instant flour
2 tablespoons olive oil
1 tablespoon butter
4 tablespoons Marsala wine
4 thin slices prosciutto di Parma
4 thin slices Fontina or Gruyere cheese
4 tablespoons coarsely chopped fresh basil or Italian parsley

Steps:

  • Preheat the broiler.
  • Pound the turkey slices lightly with a meat pounder or flat mallet without breaking the fibers. Sprinkle on both sides with salt and pepper. Dredge all over with the flour and shake off the excess.
  • Heat the oil and butter in a non-stick skillet large enough to hold the slices in one layer. When it is very hot add the turkey slices and brown quickly on both sides. Cook for a few minutes more. Transfer to a baking dish large enough to hold the pieces in one layer. Keep warm.
  • Add the wine to the skillet and cook, stirring, over high heat until the wine becomes syrupy. Spoon the sauce over the turkey slices and top each piece with one slice of prosciutto and one slice of cheese. The prosciutto should be entirely covered with the cheese. Place under the broiler until the cheese melts. Sprinkle with basil and serve.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 19 grams, Fiber 0 grams, Protein 25 grams, SaturatedFat 7 grams, Sodium 395 milligrams, Sugar 0 grams, TransFat 0 grams

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